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BabyBoomer

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  1. Congratulations. Know you are doing the dance of joy. Each pound is a milestone in my book. Keep up the good work.
  2. What an inspiration you are. Congratulations on your weight loss!!!! You are doing GREAT.
  3. This is a quick and easy recipe ... To make frozen pudding pops ... mix up 1 package of FF/SF jello pudding. Divide into four servings into paper 3 oz cups and insert a popsicle stick. Put in freezer. 1 point each Do the same as above with SF jello or use the pre-made one and insert a stick and freeze. 0 points each They are great.
  4. A lot of times I omit the crust of the pie in recipes to cut calories, fat, and points. Usually turns out very good and no one seems to mind. I still put the filling into a pie pan making it easier to portion out.
  5. The above recipe is more a traditional type of cheesecake, this one is yummy but more of a thick pudding consistency. I make this one quite often and it is always a big hit. Chocolate Peanut Butter Cheesecake JoAnna Lund, Camp Courgeous CookBooklet, Pg 58 1 (8 ounce) package Philadelphia Fat Free Cream Cheese 1 (4-serving) package Jello Sugar Free Instant vanilla or chocolate pudding mix 2/3 cup Carnation nonfat dry milk powder 1 cup water 6 tablespoons Peter Pan Reduced Fat Peanut Butter (chunky or creamy) 1/4 cup Cool Whip Lite 1 teaspoon vanilla extract 1 (6 ounce) Keebler Chocolate Piecrust 1 tablespoon chocolate syrup In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in peanut butter, cool whip lite, and vanilla extract. Mix well to combine. Spread mixture into piecrust. Refrigerated at least 2 hours. Just before serving drizzle chocolate syrup over top. Cut into 8 servings. Serves 8 - Each serving equals: Heathy Exchanges Program: 1 1/4 protein, 1/2 bread, 1/4 skim milk, 3/4 slider, 10 optional calories. Nutritional Information: 242 calories, 10 gm Fat, 10 gm Protein, 28 gm Carbohydrate, 520 mg sodium, 1 gm fiber Diabetic: 1 starch, 1 carbohydrate, 1 meat, 1 fat Weight Watchers: 5 pts with crust, 2 pts without. Mary's notes: I use non fat cool whip and it works great in this recipe. I make it without the crust (cutting 110 calories and 5 gms of fat) but spread it into the pie plate. Much easier to divide that way, cut like a pie and scoop out. I have made this with a vanilla pudding mix and instead of peanut butter use Nutella (chocolate hazelnut spread found in peanut butter isle ... less calories and fat than peanut butter) OR use 3 tablespoons Nutella and 3 tablespoons peanut butter (kind of like a Reese's peanut butter cup flavor).
  6. This is one of my favorite JoAnna Lund recipes for cheesecake ... Deli-Style New York Cheesecake JoAnna M Lund Cooking Healthy Across America Serves 12 1-1/2 cups graham cracker crumbs, either purchased or 12 (2-1/2 inch) graham cracker squares, made into crumbs 1/4 cup Splenda or Pourable Sugar Twin or Sprinkle Sweet 2 tablespoons reduced-calorie margarine, melted 3 (8-ounce packages) Philadelphia fat-free cream cheese 2 (4-serving packages) Jell-O sugar-free vanilla cook-and-serve pudding mix (if you can’t find cook-and-serve you can use instant) 1 cup Carnation Nonfat Dry Milk Powder 1 cup water 3 eggs, slightly beaten, or equivalent in egg substitute 1/2 cup no fat sour cream 3 tablespoons lemon juice 2 teaspoons vanilla extract Preheat oven to 325°. Spray an 8-by-8-inch spring-form pan with butter-flavored cooking spray. In a medium bowl, combine graham cracker crumbs, Splenda, and margarine. Gently press crumbs into prepared pan. In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, water, and eggs. Mix well using a wire whisk. Blend in sour cream, lemon juice, and vanilla extract. Pour mixture into prepared pan. Gently rotate pan to settle batter. Bake for 50-60 minutes or until cake is set 2 inches from the edges, but the center is still pudding-like. Turn oven off, open door and let cake set in oven for 15 minutes. Place pan on a wire rack and allow to cool completely. Remove sides of pan and refrigerate cake for at least 2 hours. Cut into 12 servings. HINT: 1. A self-seal sandwich bag works great for crushing graham crackers. 2. When serving, good garnished with 1 tablespoon spreadable fruit and Cool Whip Lite or Free. Each serving equals: HE: 1-1/4 Protein (1/4 limited), 2/3 Bread, 1/4 Skim Milk, 1/4 Fat 168 Calories, 4 gm Fat, 10 gm Protein, 23 gm Carbohydrate, 433 mg Sodium, 207 mg Calcium, 0 gm Fiber DIABETIC: 1 Meat, 1 Starch/Carbohydrate, 1/2 Fat
  7. this cookbook is fabulous ... all recipes are low fat, low cal, low or no sugar, easy to fix and taste GREAT. They have the nutritional information so very easy to figure points. JoAnna has written over 24 cookbooks. You can find them at book stores or at QVC or her website: http://www.healthyexchanges.com Item Number F27119 "A Potful of Recipes" Slow Cooker Cookbook by Joanna Lund QVC Price $15.25 Shipping and Handling $4.22 Save! Buy two or more and save on shipping and handling. When life gets hectic, cooking is usually the last thing on your mind. This "A Potful of Recipes, A Healthy Exchanges, Slow Cooker Cookbook" by JoAnna Lund makes sure you don't sacrifice your diet because of stress. It gives you the guidance to prepare healthy, delicious meals without spending all day in the kitchen. All of the mouthwatering recipes in this book can be prepared in a slow cooker, so you can serve mouthwatering meals with no fuss, no mess, and no stress. 319 pages. Printed in USA
  8. BabyBoomer

    40 % !!!!

    So happy for you. How wonderful.
  9. Congratulations!!!! What an achievement and inspiration.
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