At only 160 calories, make this one often ! The lite buttermilk, lemon and wine is a nice change from your typical mayo and vinegar dressing. The flavor is right on and this will definitely satisfy your potato salad craving.

Light Potato Salad

12 servings
160 calories per serving

4 lb. small red potatoes, quartered
Salt and pepper to taste
¼ c dry white wine
4 T lemon juice
½ c low fat buttermilk
¼ c low fat mayo
1 T Dijon mustard
1 c packed basil leaves sliced very thin
Cilantro for garnish

Add cold water to potatoes to cover them by 2 inches, cover and bring to a boil then add 1 t salt, recover and reduce heat to medium low and cook 10-15 minutes or until tender. Drain. Add wine and 1 T lemon juice them toss and cool to room temperature.

Whisk buttermilk, mayo, mustard, ¼ t salt, pepper and 3 T lemon juice. Blend well and then toss with potatoes and basil.

This is sooooo refreshing. Between the tart lemon, the sweet tea and the cold, cold temperature, you’ll turn down the heat in any room when you serve this summery dessert.

Tea and Lemon Sorbet

8 servings
68 calories per serving

2 c boiling water
4 Earl Grey tea bags
1/2 cup sugar
¾ c fresh lemon juice
1 c ice water

Boil 2 c of water and then steep the tea bags for 6-8 minutes. Remove bags and stir in sugar. Add lemon and 1 c ice water then chill 2 hours. Pour into an ice cream maker and freeze. When done, place in a container and freeze one hour before serving. If you do not have an ice cream maker, you can make this mixture into ice pops using molds or into a granita by following these instructions:
Place a metal bowl in the freezer to chill. Combine ingredients and pour into the bowl and place in the freezer for 30 – 60 minutes. When ice crystals form on the edges, stir with a fork being sure to pull away all the frozen pieces around the edges and freeze another 2-3 hours stirring every ½ hour. Best to serve right after the initial freeze time, but if you let it sit overnight, be sure to defrost for 15 minutes or so before serving.

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By using a grill basket, you can get the great grilled flavor with just about anything, even small pieces of meat and veggies. Some would do these as kabobs, but I find them too tedious to put together and then some of them always fall off the skewers and into the grill. Get a grill basket and you can do all sorts of things without any lost pieces

Stir-Fry on the Grill

6 servings
283 calories, per serving

2 4 oz. boneless skinless chicken breasts cut into small pieces
1 lb. beef cubes (lean)
2 baby eggplant, sliced
1 onion, sliced
1 red pepper, sliced
½ head of broccoli cut into florets
½ head of cauliflower cut into florets
½ c steak house marinade
Salt and pepper to taste
1 t onion powder
½ t garlic powder.
Pam

Place the meat and chicken in a Ziploc and add the marinade. Mush it all around to coat all the meat and then place in the frig and let marinate 2 hours. Place the veggies in a bowl and sprinkle with the spices. Heat the grill and a grill basket. Spray the basket with high heat Pam and add the veggies. Cook, stirring frequently, 10 minutes. Move the veggies to one side of the basket and add the meat to the other side. Cook 6 minutes or until chicken is done. Mix all together and server immediately.

This tastes like a lemonade stand in a slice of pie ! It is so refreshing and delicious. Instead of the second pie, I used the extra filling to make homemade ice pops.

Raspberry Lemonade Pie

16 servings (2 pies)
198 calories per serving

1 ½ c boiling water
.3 oz. package lemon Jello (sugar free)
4 oz. cream cheese, softened
6 oz. frozen lemonade concentrate, thawed
8 oz. cool whip, thawed
1 c raspberries
2 low fat graham crusts

Add boiling water to jello and stir 2 minutes to dissolve completely. Cool a bit and then add in the lemonade. Beat cream cheese until creamy and then gradually add jello mix. Stir in cool whip and berries and pour into crusts then refrigerate at least 4 hours. It will be very thin at this stage – after it is refrigerated it will thicken up a lot. You can also freeze this and simply thaw ½ hour or so before serving. Garnish with a few leftover raspberries.

Even though I make these pops in a Zoku maker, you can make any of these recipes in traditional pop makers – each pop here is 2 oz. so adjust accordingly. And if you love pops like me, then do yourself a favor and get a Zoku Their recipes turn out fantastic pops – I often skinny them up a bit, but I mostly use their measurements and basic recipe and am always pleased with the results.

Neopolitan Pops

6 servings
113 calories per serving

Strawberry Layer
3 ½ oz. hulled and quartered strawberries
3 T skim milk
1 T light sour cream
1 T + 1 t sugar
1 ½ t vanilla extract
½ t heavy cream

Combine the strawberries and milk in a blender until smooth and then press through a fine mesh sieve so you strain out the seeds – I usually run a spoon back and forth over the berries and that pushes the mix through the sieve pretty good. You should end up with ¼ c plus 3 T of seedless puree. Whisk in the sour cream, sugar, vanilla and cream.

Vanilla Layer
¼ c + 2 T skim milk
2 ½ T heavy cream
1 ½ T sugar
1 ½ t vanilla extract

Whisk all ingredients until the sugar is dissolved.

Chocolate Layer
1/3 c skim milk
2 ½ T chocolate syrup
1 T heavy cream
1 ½ t water
¼ t vanilla extract

Whisk all the ingredients together.

To make the pops in a Zoku, pour the strawberry layer 1/3 of the way up the mold and let freeze all the way. Then repeat with the vanilla and chocolate layers.

In traditional molds, freeze each layer at least an hour before adding the next and then freeze the whole thing 6 hours.

Toast the pecans in a skillet with the butter and sugar. Cook about 3 minutes stirring often. Let nuts cool completely.

In a saucepan over low heat whisk water and butterscotch morsels and cook until melted, but don’t boil. Cool 10 minutes then stir in the half and half and vanilla and then refrigerate until completely cool, about 20 minutes. Whisk occasionally so that a skin does not form on top of the mixture.

Working in 2 batches – place approximately 6 pecan halves in each mold and then pour in the butterscotch mixture up to the fill line. In 7-9 minutes you’ll have rich, flavorful pops that rival the experience of butter pecan ice cream 

If you are using traditional molds, freeze 6 hours.

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This is best with fresh mozzarella (it is WIDELY available at regular and gourmet markets as well as cheese shops) and fresh garden tomatoes.

Mozzarella and Tomato with Balsamic Vinegar

4 servings
177 calories per serving

4 2 oz. slices of mozzarella cheese
4 large tomato slices
4 basil leaves
4 T balsamic vinegar
Salt and pepper to taste

Place cheese on plate and top with tomato slices. Sprinkle with salt and pepper then top with basil leaves and sprinkle with balsamic vinegar.