Skip to main content

Low Calorie Strawberry Shortcakes by Ashley

dI checked out a Hungry Girl recipe book from my local library recently and found all kinds of low calorie/fat sweet treats. It is no surprise to anyone that knows me that I LOVE sweets, so this is a good alternative for me. My boys loved them also. Check out the Banana Pudding also.
Ingredients:
3/4 cup angel food cake mix
3/4 cup Cool Whip Free, thawed
3/4 sugar-free strawberry preserves
3/4 cup sliced strawberries
Directions:
Preheat oven to 375 degrees.
Line a 12-cup muffin pan with baking cups. (you need to use baking cups)
Place cake mix in a medium bowl. Add 1/2 cup water. Using electric mixer, beat at low speed for 30 seconds. Increase speed to medium and mix for 1 minute. Let sit for 2 minutes. Divide evenly into baking cups and cook for 12-15 minutes or until tops are golden brown.
Allow cupcakes to cool completely. Spread preserves on top of each cupcake. Top with Cool Whip and sliced strawberries.
68 calories, 0g fat per serving!!!

Comments

Popular posts from this blog

Bulldog Brittle

Apparently this recipe has been around for a long time but until this past Christmas I have never eaten it----loved, loved, loved it!! As always my favorite recipe's are those that are delicious and easy, so here's another one. Donna Bulldog Brittle 8 whole graham crackers 1 cup of chopped pecans 1/2 cup (1 stick) margarine 1/2 cup (1 stick) butter 1/2 cup sugar This is so good and so inexpensive to make that you will probably want to double the recipe. Break crackers into fourths. Place on foiled lined cookie sheet pan, leaving space between crackers. Sprinkle chopped pecans over top of crackers. Melt margarine and butter in boiler. Add sugar, bring to a boil, stirring constantly. Boil exactly 2 minutes, pour over pecans and crackers. Bake at 350 for 10-12 minutes. DO NOT BROWN. Let cool and break into pieces.

Yummy Corn Casserole By: Lindsey

Hey ladies! Well, just wanted to let you in on a GREAT recipe that my mother-in-law shared with me. EVERYTIME I make it people go on and on about how much they love it. The other day, at a neighborhood block party(where I knew no one) someone called me the corn girl and asked everyone to give me a round of applause for the corn casserole that I made(and they did). Ha! So, definitely try this one. You will LOVE it! 1 8oz. cream cheese 1 can creamed corn 1 can whole kernel corn(drained) 1 box of jiffy corn bread mix 1 stick of butter Mix all the ingredients together(I would highly recommend using a mixer...not by hand). Spray a small pyrex dish(unless you double the recipe, then use a 9x13). Pour the mixture into the dish. Bake on 400 for 45 min-1 hour. Take out when it is a little brown.

Angel Hair Pasta

Angel Hair Pasta-one box Pine Nuts-one jar 3 or 4 cloves of Garlic 2 Shallots Fresh Basil Parsley 3 Tomatoes Feta-one package Parmesan Cheese-one cup or more if you like it cheesy   Boil pasta just for a couple minutes and set aside in a colander.  Put water back in your pot and start it boiling. Place pine nuts on a cookie sheet and place under broiler for roasting then set aside ( they burn fast so be careful). Mince garlic and chop shallots, basil, parsley, and tomatoes. Put about 1/4 inch of olive oil in a skillet and heat on medium. Add the shallots and garlic, saute for a minute then add the parsley and basil.  Put the pasta back in the boiling water and add tomatoes to the skillet (tomatoes do not need to be in for very long).  Drain the pasta again and put in large bowl.  Immediately before serving put the herb and olive oil mixture on top of pasta and toss.  Add the pine nuts and the cheeses, toss again and serve.