This is one of my Mother’s Weight Watcher Recipes that she used to make when she was following the diet with exchanges. This version doesn’t use cool whip, marshmallows or nuts. If you would rather use those ingredients, just substitute the yogurt for the cool whip, add 1/2 cup small marshmallows and 1/2 cup chopped walnuts to the recipe.
1-3 ounce package of sugar free pistachio pudding mix
2 cups crushed pineapple no sugar added drained of juice
1 cup fat free plain yogurt
Pour all of the ingredients into a bowl and use a spoon to toss and mix until incorporated. Cover with wrap and chill. 8 Servings.
Diabetic Exchanges: 1 fruit, 1/4 milk, optional calories 10.
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
3/4 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter
In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
3 cups short pasta (uncooked, such as penne, rotini, or radiatore)
1 lb asparagus (tough ends removed, then cut into 1-inch pieces)
11/2 cups cherry tomatoes (cut in half)
1/4 cup pine nuts
2 stalks scallions (diced)
1/2 cup shredded parmesan cheese
1/2 cup Italian salad dressing (homemade or store bought)
Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. 2 minutes before done, add the asparagus to boiling water and continue cooking. Drain the pasta and asparagus under cold water.
Transfer pasta and asparagus to a large bowl. Stir in the tomatoes, pine nuts, scallions, and Parmesan. Pour the dressing over the mixture and gently toss to combine.
Serve right away at room temperature or refrigerate for a few hours to meld the flavors. Serve with extra Parmesan, if desired.
2 cups finely crushed pretzel sticks
3/4 cup butter, melted
1/4 cup firmly packed light brown sugar
2 cups sliced fresh strawberries
1 (14-oz.) can sweetened condensed milk
1/2 (8-oz.) package cream cheese, softened
4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)
2 cups whipping cream, divided
1/3 cup granulated sugar
Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).
Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.
Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl.
Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon strawberry mixture into prepared crust. Cover and freeze 8 to 12 hours or until firm.
Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.
3- 1 ½ pound Lobsters
2 tsp Tarragon
2 stalks Celery diced
Juice of one Lemon, plus wedges for serving
½ cup Mayonnaise
6 New England style split top rolls
Salt and Pepper to taste
Salted Butter softened
1 Tbsp Fresh Chives chopped
Fill a large bowl with ice and water. Steam the Lobsters until bright pink. Immediately put the lobsters into the ice water to shock. Remove the tail and claw meat, chop up.
Mix the chopped lobster and all ingredients except chives, mayonnaise and the butter in a bowl. Fold in the mayonnaise until combined.
Brush the rolls with the softened butter and toast until brown. Fill each roll with lobster mixture and top with the chives. Serve with the lemon wedges.
This recipe won a nationwide cooking contest. My mother, Mae Wooton, put this recipe together and it is the best zucchini bread out there. You can also make banana bread with this recipe; just substitute 3 ripe bananas for the zucchini.
Preheat oven to 350 degrees
3 large eggs
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
2 cups all purpose flour
2 cups zucchini, shredded (to make this a banana nut bread replace zucchini with 3 ripe bananas)
1 tsp cinnamon
1 cup walnuts
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla
2 cups confectioner’s sugar
Enough milk for consistency you want
1 tsp vanilla
Mix first 4 ingredients until blended. Add the rest of the ingredients and mix until well blended. Grease and flour 6 mini loaf pans or one large loaf pan. Bake until knife inserted in the center comes out clean. Let cool, then drizzle glaze on top.
1 Cup Sugar
1 Cup Fresh Lime Juice
Lime Slices for Garnish
In a small pan over medium heat combine the sugar and 1 cup of water. Cook until sugar is dissolved. Remove the syrup from the heat.
In a large pitcher combine syrup, lime juice and 4 cups of cold water. Garnish each glass with lime slices. Serve Cold.
140 Calories, 0 g Fat, 0 g Fiber, 0 g Protein, 37 g Carbohydrates, 1 mg Sodium
¾ Cup Sugar
1 Tbsp Raspberries
1 Cup Fresh Lemon Juice
Raspberries for Garnish
Combine Sugar and ¾ cup of water in a saucepan over medium heat. Cook until sugar is dissolved about 2 minutes. Remove from heat.
Blend together the berries and 1 cup of water. Strain through a fine mesh sieve into a large pitcher.
Add syrup, lemon juice and 6 cups of cold water to pitcher. Stir to combine. Drop a few raspberries in each glass to garnish. Serve ice cold.
80 Calories, 0 Fat, 0 Fiber, 0 Protein, 21 g Carbohydrates, 1 mg Sodium
1 Cup Sugar
8 Black Tea Bags
1 Bunch Mint, Rinsed
1 ½ Cups Fresh Lemon Juice
Mint Leaves for Garnish
Mix sugar and 1 cup of water in a small saucepan over medium heat. Cook until sugar is dissolved. Remove from the heat.
Bring 4 cups of water to a boil in a medium pot over high heat. Add the tea bags and mint to the pot and turn off the heat. Steep for 15 minutes then strain it into a large pitcher pressing solids before discarding them.
Add syrup, lemon juice and 4 cups of cold water to the tea. Garnish each glass with mint leaves.
108 Calories, 0 g Fat, 0 g Fiber, 0 g Protein, 28 g Carbohydrates, 1 mg Sodium