imamama
02-20-2002, 07:16 PM
Key Lime Pie
1 box (0.3oz) sugar-free lime flavor gelatin
1/4 cup boiling water
2 containers ( 8 oz ea) key lime pie-flavor light yogurt
1 container ( 8 oz) frozen fat-free whipped topping, thawed
1 prepared 9" reduced fat grahamm cracker pie crust
In large heat resistant bowl, dissolve gelatin in boiling water. With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping. Transfer mixture to prepared crust; refrigerate overnight, or at least 2 hours. makes 8 servings at 3 Levels per serving!
Eggplant Parmigiana
1 eggplant ( about 1 1/2 lbs), pared and sliced 1/2" thick
1 egg white, lightly beaten with 2 tbsp water
1/2 cup seasoned Italian bread crumbs
1 cup reduced fat spaghetti sauce
3/4 cup shredded fat-free moxxarella cheese
3 tbsp grated Parmesan cheese
Preheat oven to 375º. Spray 2 baking sheets with non-stick cooking spray. Coat eggplant slices with egg white, then bread crumbs. Arrange on prepared baking sheets; bake 30 minutes. Turn slices over, bake until browned on both sides, 10 minutes longer. Remove from oven; leave oven on.
Spread 1/4 cup sauce over bottom of 8x8 baking dish. Arrange half of the eggplant in a single layer over sauce.; top with half of the remaining sauce, then half of the cheeses. Repeat layers. Bake, uncovered until heated through and cheese is melted, 30-40 minutes. 4 servings at 3 Levels per serving!
1 box (0.3oz) sugar-free lime flavor gelatin
1/4 cup boiling water
2 containers ( 8 oz ea) key lime pie-flavor light yogurt
1 container ( 8 oz) frozen fat-free whipped topping, thawed
1 prepared 9" reduced fat grahamm cracker pie crust
In large heat resistant bowl, dissolve gelatin in boiling water. With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping. Transfer mixture to prepared crust; refrigerate overnight, or at least 2 hours. makes 8 servings at 3 Levels per serving!
Eggplant Parmigiana
1 eggplant ( about 1 1/2 lbs), pared and sliced 1/2" thick
1 egg white, lightly beaten with 2 tbsp water
1/2 cup seasoned Italian bread crumbs
1 cup reduced fat spaghetti sauce
3/4 cup shredded fat-free moxxarella cheese
3 tbsp grated Parmesan cheese
Preheat oven to 375º. Spray 2 baking sheets with non-stick cooking spray. Coat eggplant slices with egg white, then bread crumbs. Arrange on prepared baking sheets; bake 30 minutes. Turn slices over, bake until browned on both sides, 10 minutes longer. Remove from oven; leave oven on.
Spread 1/4 cup sauce over bottom of 8x8 baking dish. Arrange half of the eggplant in a single layer over sauce.; top with half of the remaining sauce, then half of the cheeses. Repeat layers. Bake, uncovered until heated through and cheese is melted, 30-40 minutes. 4 servings at 3 Levels per serving!