Take one hot and sunny day, add 6 frozen fruit and yogurt pops, and you end up with a perfect way to spend the summer 🙂
6 servings
98 calories per serving
1 ½ c strawberry slices
¼ c sugar
1 ½ c blueberries
1 ¼ c low fat plain yogurt
Puree strawberries in food processor with 1 T sugar. Whisk yogurt and 2 T sugar. Puree blueberries in food processor with 1 T sugar. Make layers of fruit and yogurt in your ice pop mold, insert sticks and freeze at least 3 hours.
This is like a pudding pop with strawberries – very rich, very creamy and very delicious !
18 servings
254 calories per serving
8 oz. cream cheese, softened
1 c skim milk
1.5 oz. package sugar free vanilla instant pudding
1-1/2 c thawed cool whip
20 Nilla Wafers, coarsely broken
1 c sliced fresh strawberries (save some for tops of desserts)
1/2 c strawberry ice cream topping (or strawberry jam)
Beat cream cheese until creamy and gradually beat in milk. Add pudding and beat 2 minutes (it will be quite thick) then stir in cool whip and berries. Swirl in topping. Divide cookies among 18 cupcake liners (I use silicone ones) then spoon in the strawberry mix, garnish the tops with extra berries and freeze 4 hours. Let sit out 10 minutes before eating.
Cool, fruity and refreshing – this is a nice mix of fruit and tea. And when you add a little rum, then it is just heaven !
8 servings
62 calories per serving
1 c orange juice
¼ c Splenda (skip this if you use pre-sweetened tea)
1/3 c iced tea mix
10 oz. frozen strawberries, thawed
4 c water
2 c crushed ice
Blend orange juice, Splenda, tea and berries until smooth. Pour into a pitcher and add water and ice.
Since you start with brownie mix, this one couldn’t be easier. And the results are quite elegant, quite decadent and very chocolatey Make this one the next time you have guests over and you can have a full portion of dessert for under 400 calories !
8 servings
350 calories per serving
Brownie:
15.8 oz. package of fudge brownie mix
¼ c water
2 T oil
1 egg
Pam
Filling:
8 oz. Cool Whip Free
2 pints fresh strawberries, sliced
Heat oven to 350 degrees. Line 2 nine inch round (you could use square as well) cake pans with foil and spray with Pam. Be sure to start at one side and press the foil down into the crease before moving around – if you try to do it all at once, the foil invariably rips. Combine brownie ingredients and mix well with a spoon and pour into the 2 pans and spread out so the whole pan is covered then bake 18-20 minutes or until toothpick in center comes out clean. Cool the pans 20 minutes and then lift out foil and then cool cakes 1 hour longer. Place one brownie top side down on plate and spread with ½ the Cool Whip and lay on ½ the strawberry slices. Place the second brownie on top, top side up and spread with the rest of the Cool Whip and the rest of the strawberries. Placing the first one down with the top toward the plate means the 2 layers where the cakes meet are both nice and flat and this way you don’t get one sliding off the other 🙂
This stuffed French toast is a welcome change to boring old French toast. The surprise inside is preserves and creamy cheese ! Make it different every week by changing the flavor of the preserves and the fruit topping.
2 servings
268 calories per servings
2 T low fat cream cheese
4 slices whole wheat bread (45 calories per slice)
2 T strawberry preserves
1/2 c egg beaters
3 T skim milk
1 t vanilla
1/2 t cinnamon
1/8 t nutmeg
Pam
optional – fresh or frozen berries for the top
Spread cream cheese on 2 slices of bread leaving a small border so it will not melt out of the sandwich when cooking. Put preserves on the other 2 pieces and make a sandwich. Cut in half. Beat eggs and whisk in milk, vanilla and spices. Heat a skillet and spray with Pam. Dip the sandwich halves in the egg mix and let site a few seconds to soak up some of the mixture. Put in 2 at a time if you have room the bowl. Cook 3 minutes each side.
