Tempt Me It's Low Calories (with recipe)
Everyone has a day when the cheesecake factory sends out it minions to handcuff you and bring you to their counter to order their whole cheesecake delights.
The next day is a new day. We have a menu that may keep you away from that dessert counter. In fact we have included an entire evening meal that includes a scrumptious dessert, mushroom caps, crusted chicken that will help you get back to nature and your goal for a healthier lifestyle.
White Chocolate Strawberry Pie Treats
Ingredients:
*1/2 cup crunchy high fiber low sugar cereal like Grape nuts crushed into crumbs
*2 Tbsp + 2 tsp 100% fruit strawberry preserves
*1-3/4 cup fat free milk
*1 pkg. sugar free fat free white chocolate pudding mix
Instructions:
1. Combine crumbs and 2 tablespoons of preserves
2. With large spoon stir to mix well
3. Divide mixture into 4 ramekins or small dessert bowls
4. Press mixture into bottom dishes
5. Set aside
6. Combine milk and pudding mix
7. Whisk to blend
8. Our into the prepared ramekins or bowls
9. Drop 1/2 teaspoon preserves on top of each
10. Cover with plastic wrap
11. Refrigerate at least 2 hours.
Stuffed Mushrooms
Ingredients:
*12 medium sized button mushrooms
*4 1/2 tbsp crumbled fat free feta cheese (1/3 oz)
*8 tsp chopped fresh flat leaf parsley
*2 tsp extra virgin olive oil
*1 tsp ground red pepper, or to taste
Instructions:
1. Preheat oven to 425 F.
2. Lightly mist small baking dish with olive oil spray
3. Remove stems from mushrooms by gently twisting stem until it comes loose and pulls from mushroom top
4. Mince stems and place in small mixing bowl
5. Place caps in prepared baking dish, stem side up
6. Add cheese, parsley oil and red pepper to bowl
7. Mix well
8. Spoon mixture evenly into reserved mushroom caps
9. Divide remaining mixture evenly among caps, filling each
10. Bake 12-15 minutes or until tender
11. Allow mushroom to stand to cool before serving
12. Makes 1 serving
Pecan Crusted Chicken
Ingredients:
*2 large egg white
*4 tbsp minced toasted pecans
*2 tsp chopped parsley
*1 tsp salt
*4 small (1/4 lb each) boneless skinless chicken breasts
*Low sugar low fat honey mustard salad dressing or Dijon mustard to taste
Instructions:
1. Preheat oven to 350 degrees
2. Mist small nonstick baking sheet with olive oil spray
3. Beat egg white with fork
4. Combine pecans, parsley and salt
5. Spread half of mixture on sheet of wax paper
6. Dip 1 chicken breast into egg white to coat
7. Place smooth side of breast on nut mixture
8. Press to make the mixture stick
9. Place breast, nut side up on prepared baking sheet
10. Repeat with second breast
11. Place on baking sheet not touching other breast
12. Bake 20 minutes or until no longer pink
13. Let stand 5 minutes
14. Serve with honey mustard dressing for dipping
Yields 4 servings
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