I love fruit with vanilla yogurt. Adding some jam and graham cracker crumbs just makes it that much better ! This is a special dessert that the family will love.
270 calories per serving
1/2 c frozen vanilla yogurt (I love Turkey Hill brand)
½ can (OZ) canned peaches in juice, drained and pat dry a bit
1 T raspberry or strawberry jam, warmed in the microwave
2 T Cool Whip
2 T crushed graham cracker
Place yogurt in bowl and add peaches. Drizzle jam on top then add whipped topping and graham crackers.
Use tart plums if you don’t want this dish to be too sweet. Fruity yet savory and plums just go so well in fruited dishes !
287 calories per serving
1 T oil
1 lb. pork tenderloin cut into thin, short strips
1 T plus 1 ½ t cornstarch
1 carrot thinly sliced on the diagonal
3 scallions, thinly sliced
2 cloves garlic, minced
1 lb. plums cut into ½ inch slices
1 c chicken broth
2 T plum jam
1 T cider vinegar
1 T soy sauce
½ t ground ginger
Heat oil in a large skillet on medium high heat. Mix pork with 1 T cornstarch and rub it in. A good way to do this is place both in a Ziploc bag, seal and then mush it around repeatedly. Cook the meat 5 minutes and then transfer to a plate. Reduce heat to medium and cook the carrot, scallions and garlic for 1 minute and then add the plums and cook for another 5 minutes or until they start to get soft.
Whisk broth, jam, vinegar, soy, ginger and the rest of the cornstarch and pour into the pan and bring to a boil and cook 1 minute then lower the heat and place the pork back in the pan and cool 3 minutes or until all is heated.
This is like a pudding pop with strawberries – very rich, very creamy and very delicious !
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.
French toast with a peanut butter and jam filling – yummy ! You only get ½ of the sandwich for 236 calories, but this is a filling, sweet, satisfying dish and even at half a sandwich, you and your taste buds will be happy 🙂
236 calories per serving
¼ c preserves
6 slices whole wheat bread
¼ c creamy peanut butter
½ c Egg Beaters
¼ c skim milk
1 large banana, sliced
1 T honey
1 T orange juice
1 T dry roasted peanuts, chopped
Spread preserves over 3 bread slices and peanut butter over the other 3 slices and make sandwiches. Cut the sandwiches diagonally and dip in a mix of milk and eggs. Spray skillet with Pam and on medium high heat cook the sandwiches 2 minutes or so per side. Combine banana slices, honey, juice and peanuts. Plate sandwiches and top with the banana mixture.
These are VERY easy to prepare and yet have a very elegant presentation. They were quite sweet and really satisfied my sugar craving !
105 calories per serving
½ roll refrigerated sugar cookies
½ c seedless raspberry preserves
1 t cornstarch
¼ c sliced almonds
Heat oven to 350 degrees. Break up cookie dough and press it evenly into the bottom of an ungreased 8 inch square pan. Bake 15 minutes or until edges are golden. In a saucepan combine preserves and cornstarch and cook over medium heat just until it comes to a boil, stirring constantly. Pour preserves over crust and spread to within ¼ inch of the edge and then sprinkle with almonds. Bake another 10 minutes then cool 1 hour before cutting into bars.