These little crustless tarts make a great side dish to lunch or dinner. Very cheesy, very chic 🙂
124 calories per serving (serving=2 tarts)
16 oz. frozen spinach
3 egg whites
12 oz. 2 % cottage cheese
1 c shredded part skim mozzarella
1/2 c grated parmesan cheese
1/4 t black pepper
Preheat oven to 400 degrees. Put spinach in a colander and rinse with hot water until thawed. Using your hand or the back of a spoon, press it down firmly to drain all the water out of it. Mix egg whites, cottage cheese and mozzarella cheese and then add spinach and mix well. Spoon mixture into 16 muffin / cupcake cups sprayed with Pam. Bake 35 minutes.
These were sure a hit ! Whenever you cook bananas, you bring out the flavor 10 times and this recipe is no exception. The toast makes a perfect vessel to make this a finger food. Try putting some Redi-Wip on top. Next time I may even add a little nutella to the toast – that would make it even better.
266 calories per serving
4 large slices wheat bread, crusts removed
2 T butter
2 T light brown sugar
2 T rum
3-4 ripe bananas cut in half and then sliced thinly into long slices
Preheat oven to 425 degrees. Flatten bread with a rolling pin to 1/8 inch thick and place on a baking sheet. Melt butter and brush both sides of bread with half the butter and bake until lightly browned, about 4 minutes per side. Reheat the leftover butter and add sugar and bring to a boil then remove from heat and add in rum. Place banana slices on bread overlapping them a little and bake 5 minutes then remove from heat and brush with rum mix.
These are such a hit and it’s no wonder why ! The pastry filled with strawberries and cream is perfect – then you add some drizzled chocolate and you have a heavenly dessert.
152 calories per serving
1 box (2 sheets) frozen puff pastry, thawed according to package directions
24 large strawberries, sliced
1 8 oz. container Light Cool Whip
Preheat oven to 450 degrees (or the temperature your puff pastry box instructs). Spray a baking sheet with Pam. Unfold each pastry sheet and cut into 12 pieces (making a total of 24 pieces). Bake 15 minutes or according to package instructions. Let cool and then gently split each in half so you can make a ‘sandwich’. Spread 2 T of Cool Whip in each, then top with 1 sliced strawberry. Close up the ‘sandwich’. Make all sandwiches and then drizzle each with 2 t of chocolate syrup.
Chock full of antioxidants, sweet yet tart, and ever so refreshing. These pops are definitely worth the work.
6 servings (8 oz. pops)
133 calories per serving
2 ¾ c pomegranate juice
¼ c lemon juice
½ c Splenda
1 ¾ c apple juice
¾ c pomegranate seeds
2 apples cored and diced small
Mix pom juice with 1/8 c lemon juice. Simmer Splenda, apple juice and 1/8 c lemon juice and dissolve all the Splenda then cool to room temperature. Add half the apple juice mix and the seeds to the pom juice mix. Add the apples to the apple juice mix. Fill the molds half way with the pom juice mix and freeze 1 1/2 hours then add a layer of the apple juice mix and freeze another, insert the sticks and freeze at least 6 hours.