Weight Watchers Western Regional Speaker's Bureau Award-Winning Humorous & Inspirational Speaker Weight Watchers Leader and Lifetime Member Marketing & Public Relations Specialist Former Radio Talk Show Host Toastmasters Champion Sales Trainer Scott's book: www.shadeofatree.com

Recipe of the Month! Low-Fat Devil's Food Cake
Ingredients	1 package (18 1/4 oz.) reduced-fat devil's food cake mix 1 carton (8 oz.) nonfat plain yogurt 1/2 cup orange juice 1/2 cup water egg substitute equivalent to 2 eggs 2 T. unsweetened applesauce 2 T. grated orange peel 1 tsp. ground cinnamon Glaze 1 cup confectioners' sugar 2 T. baking cocoa 2 T. orange juice 1/2 tsp. vanilla extract
Directions	In a mixing bowl, combine the first eight ingredients; beat on low speed for one minute, scraping the bowl constantly. Coat a 10 inch fluted tube pan with nonstick cooking spray and dust with flour. Pour batter into pan. Bake at 350 degrees Fahrenheit for 50 to 55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely. Combine the glaze ingredients; drizzle over cake.
Counts as	5 points (one serving = 243 calories, 4 grams fat, 2 grams fiber) • Serves 12

Low Calorie Shrimp Creole (with thanks to WW member and master Toastmaster, Wanda Muncton)
Ingredients	• 4 cups water • 1 Lb shelled shrimp • 1/2 cup chopped onion • 1/2 cup chopped green pepper • 1 28-oz can tomatoes, cut up • 2 tsp instant chicken bouillon granules • 1 tsp sugar • 1 tsp dried thyme, crushed • 1/4 tsp bottled hot pepper sauce • 2 Tbs cornstarch • 2 cups hot cooked rice • 1/4 cup snipped parsley
Directions	Boil water - Add shrimp; return to a boil and boil for 1-3 min. until shrimp is pink. Drain and set aside In a large skillet combine onion, green pepper and 1/4 cup water. Bring to boiling; reduce heat. Cover and simmer for 3 to 4 min. or until vegies are crisp-tender. Do Not Drain Stir in undrained tomatoes, bouilon granules, sugar, thyme and bottled hot peper sauce. Simmer, uncovered for 8 min. Combine cornstarch and 1/4 cup water; stir into skillet. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 min. more. Add shrimp; heat through. Combine rice and parsley. Serve shrimp mixture over rice mixture.
Counts as	5 points - makes 4 servings

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Kashi Fiber Friendly (1 point) Muffins (from the recipe page at kashi.com)
Ingredients	• 1 cup whole wheat flour • 2 tsp baking powder • 1/2 tsp salt • 1-3/4 cups Kashi Good Friends cereal • 3/4 cup skim milk, rice or soy milk • 1/4 cup honey • 2 egg whites • 1/4 cup unsweetened apple sauce • 1 medium ripe banana, mashed • Non-stick cooking spray
Directions	Preheat oven to 400F. In a small bowl, stir together flour, baking powder and salt. Set aside. In a large mixing bowl, combine Kashi Good Friends cereal and milk and let stand for 2-3 minutes. Add the egg whites and beat well. Stir in apple sauce, banana and honey. Add flour mixture and mix only until dry ingredients are moistened (over-mixing will produce rubbery muffins). Fill sprayed muffin tins. Bake for 20-25 minutes or until lightly browned.
Counts as	1 point per muffin! (makes 12) Nutrition Facts --- Serving Size: 1 muffin: Calories 100 /Fat cal 0 /Total fat 0 g /Saturated fat 0 g /Cholesterol 0 mg /Sodium 240 mg /Total carbs 22 g /Fiber 3 g /Sugars 11 g /Protein 3 g

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Strawberry
         Pie
         
         
(with thanks to
  WW Leader Judy DeGolyer)
      
   
   

      

         
Ingredients
      
      

         
• 4 c. sliced strawberries
• 2 c. water
• 1 small box Jell-O sugar free vanilla pudding (cook & serve)
• 1 small box sugar free strawberry Jell-O
      
   
   

      

         
Directions
      
      

         
Mix water and pudding in large bowl Place in microwave for about 6 minutes until
  mixture comes to a boil (stir with wire whip after 3
  minutes) Remove and add jello. Set aside to cool. Place
  sliced strawberries in a 9" pie dish. Pour cooled pudding
  mixture over top of strawberries. Refrigerate until firm -
  about 2 hours
         
         
Cut into six
 sections.
      
   
   

      

         
Counts
         as
      
      

         
Each is 1 point when
 served with 2T. fat free Cool Whip 
      
   


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• 1 Betty Crocker(r) Angel Food - Whit 1-step (no fat) Cake mix
• 1 1/2 tsp pumpkin pie spice
• 1-cup water
• 1-can pure pumpkin

Combine all the ingredients; pour into a sprayed 9 x 13 cake pan.
Bake at 350' for 35 - 38 minutes
Serve this topped with low fat Cool Whip (r)

   

      

         
Chicken
         Brown Rice Primavera
         
         
(with thanks to
         WW Leader Moya Darling)
      
   
   

      

         
Ingredients
      
      

         
• 1 Tbsp. oil
• 3/4 lb. boneless skinless chicken breasts , cut into strips
• 2 cloves garlic , minced
• 1-1/2 cups chicken broth
• 1 cup broccoli flowerets
• 1/2 red pepper , cut into strips
• 1/2 cup diagonally sliced carrots
• 1/2 cup sliced yellow squash
• 1/4 tsp. black pepper
• 1-1/2 cups MINUTE Instant Brown Rice , uncooked
• 1/4 cup (1 oz.) 100% Grated Parmesan Cheese
      
   
   

      

         
Directions
      
      

         
HEAT oil in large skillet
         on medium-high heat. Add chicken and garlic; cook and stir
         until chicken is lightly browned.
         
         
ADD broth, broccoli, red
         pepper, carrots, squash and black pepper. Bring
         toboil.
         
         
STIR in rice. Return to
         boil. Reduce heat to low; cover. Simmer 5
         minutes.
         
         
Remove from heat. Let
         stand 5 minutes. Stir in cheese.
      
   
   

      

         
Counts
         as
      
      

         
7 points
         
         
Calories: 330; Total Fat:
         9g; Saturated Fat: 3g; Cholesterol: 55mg; Sodium: 790mg;
         Total Carbohydrate: 31g; Dietary Fiber: 3g; Sugars: 2g;
         Protein: 31g;
      
   



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Chocolate Marble Coffee Cake (with thanks to WW Leader Moya Darling)
Ingredients	• 1/4 cup margarine • 3/4 cup granulated sugar • 1 whole egg • 1 egg white • 1 1/2 tsp. vanilla extract • 1 1/4 cups flour • 1 1/2 tsp. baking powder • 1 tsp. cinnamon • 1/2 tsp. baking soda • 1 cup plain yogurt Chocolate Marble • 1/4 cup granulated sugar • 3 tbs. cocoa powder • 3 tbs. milk
Directions	In a medium bowl cream 3/4 cup sugar and margarine together.  Beat in egg, egg white and vanilla. In a medium bowl combine flour, baking soda, baking powder and cinnamon.  Add flour mixture to margarine/sugar mixture alternately with the yogurt mixing just until blended.  Pour all but one cup into sprayed and floured bundt pan. In a small bowl mix together 1/4 cup sugar, cocoa and milk until blended.  Add to reserved batter, mixing well.  Pour this mixture over the batter in the pan and using a knife draw the chocolate batter through the cake batter.
Counts as	16 servings at 2 POINTS each

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Tamale
         Casserole 
         
         
(from Weight
         Watchers Light and Tasty CD)
      
   
   

      

         
Ingredients
      
      

         
• 1 tbsp + 1 tsp canola oil
• 1 c. chopped green bell pepper
• 1 c chopped red onions
• 1 tbsp finely chopped jalapeno pepper
• 1 clove garlic, minced
• 8 ounces lean ground skinless turkey breast
• 1 c. tomato sauce
• 1 c. frozen corn kernels
• 3/4 tsp salt
• 1/2 to 1 tsp hot Mexican chili powder
• 3 ounces stone-ground yellow cornmeal
         
         
• 1 1/2 ounces
         shredded Monterey jack cheese
      
   
   

      

         
Directions
      
      

         
Place large nonstick
         skillet over medium-high heat 30 seconds; add oil; heat 30
         seconds more. Add bell pepper, onions, jalapeno pepper and
         garlic and cook, stirring frequently, until tender, about 5
         minutes. Add turkey and cook, stirring frequently, until no
         longer pink, about 3 minutes.
         
         
Add tomato sauce, corn,
         1/2 teaspoon of the salt and the chili powder; bring to a
         boil. Reduce heat and simmer, covered, 15 minutes, stirring
         once or twice.
         
         
Preheat oven to 350'
         degrees.
         
         
In medium saucepan, bring
         1 cup water and remaining 1/4 teaspoon salt to a boil. In
         small bowl, whisk cornmeal into 1 cup water. Using a wooden
         spoon, slowly add cornmeal mixture to the boiling water in a
         thin steady stream, stirring constantly, until mixture comes
         back to a boil. Reduce heat to low and cook, stirring
         constantly, until mixture thickens and begins to form large
         bubbles, about 5 minutes.
         
         
Spoon turkey mixture into
         an 8" square baking pan. Spread cornmeal mixture evenly over
         top, so that filling is completely covered. Bake25 minutes.
         Sprinkle evenly with cheese and continue to bake 5 minutes
         longer. Let stand 10 minutes before serving.
      
   
   

      

         
Counts
         as
      
      

         
4 servings/6 points each -
         293 calories, 8 g fat, 4 g dietary Fiber
      
   

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Chocolate
         Layer Pie
      
   
   

      

         
Ingredients
      
      

         
• 3/4 c. flour
• 1/2 c. cool whip - lite
• 1/4 c. confectioners sugar
• 1 c. milk
• 1/3 c. low-fat margarine
• 1/2 c. light cream cheese
• 1 small sugar free pudding
      
   
   

      

         
Directions
      
      

         
Heat oven to 350. Combine
         flour and margarine in 9" pie plate. Spread evenly over
         bottom of pan. Bake 15-20 min. until golden. Combine 2 tbsp.
         cool whip, cream cheese and sugar. Stir until smooth, spread
         over top of pie crust. In another bowl, whisk together
         pudding mix, milk and 1/2 c. water until smooth. Spoon on
         top of cream cheese mix. Top with remaining whipped topping.
         Chill several hours.
      
   
   

      

         
Counts
         as
      
      

         
makes 8 servings - 3
         points per serving
      
   

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Sugar
         Cookie Cutouts
      
   
   

      

         
Ingredients
      
      

         
• 1/2 cup light stick margarine(can't believe its not butter light)
• 4 ounces reduced fat cream cheese
• 1 egg
• 1 tsp vanilla extract
• 2 1/4 cups flours(save 2 tbls)
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• red and green decorator sugar to garnish
      
   
   

      

         
Directions
      
      

         
In large bowl, cream
         margarine and cream cheese. add egg and vanilla. Gradually
         add dry ingredients and form a dough. refrigerate for a
         couple hours or overnight. Preheat oven to 350 degrees
         ...use reserve flour on wax paper to roll out about 1/8
         thick. Cut with cookie cutters. Reroll dough as necessary
         making around 36 cookies Place on baking sheets about 1"
         apart. Decorate with colored sugar. Bake 8-10 minutes. Store
         in airtight containers
      
   
   

      

         
Counts
         as
      
      

         
Serving is 3 cookies = 3
         points (105 calories 5 grams fat 0 fiber)
      
   



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Garlic
         Mashed Potatoes 
         
         
Special thanks
         and a tip o' the hat to WW Leader, Karen Longworth of
         Brainerd, MN (She says it's a hit in cold weather!) Recipe
         from Weight Watchers Special Cookbook: CREAM OF THE
         CROP
      
   
   

      

         
Ingredients
      
      

         
• 2 pounds baking potatoes (about 4 medium), peeled and cubed
• 4 large garlic cloves, peeled and halved
• 1/4 cup fat-free sour cream
• 2 tablespoons skim milk
• 1 tablespoon reduced calorie stick margarine
• 1/2 teaspoon salt
• Dash of ground white pepper
      
   
   

      

         
Directions
      
      

         
Place potatoes and garlic
         in a large saucepan add water to cover . Bring to a full
         boil; cover, reduce heat , and simmer 20 minutes or until
         tender. Drain and return potatoes and garlic to pan; beat at
         medium speed of a mixer 1 minute or until smooth. Add sour
         cream and remaining ingredients; beat until well
         blended.
      
   
   

      

         
Counts
         as
      
      

         
3 Points per serving
         • Makes 4 One cup servings (Cal. 163; fat 2.1 gr;
         fiber 4.1 gr)
      
   



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Low
         Fat & Low Cal Zucchini Bread 
         
         
Special thanks
         and a tip o' the hat to WW Member, Terri Wallis!
      
   
   

      

         
Ingredients
      
      

         
• 1 1/2 Cups whole wheat flour
• 1 1/2 cups white flour
• 1 1/2 cups sugar
• 1/2 cup chopped walnuts
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 6 egg whites
• 1 cup applesauce
• 1/2 cup buttermilk
• 2 1/2 cups grated zucchini
      
   
   

      

         
Directions
      
      

         
Preheat oven to 350F.
         Spray a Bundt or tube pan with vegetable oil cooking spray.
         In a large bowl, mix all dry ingredients. In a separate
         bowl, combine egg whites, applesauce and buttermilk. Mix in
         zucchini. Combine dry and wet ingredients and pour into pan.
         Bake 45 to 60 minutes. Serve warm or cold
      
   
   

      

         
Counts
         as
      
      

         
3 points per serving, 20
         servings Per serving 157 calories and Fat 2.17 (fiber
         unknown)
      
   

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Deep
         Dish Apple Pie 
         
         
Special thanks
         and a tip o' the hat to WW Leader, Julie
         Parkansky!
      
   
   

      

         
Ingredients
      
      

         
• 6 c. thinly sliced peeled cooking apples
• 1/4 c. sugar
• 1 tsp. cinnamon
• 1 tbsp. cornstarch
• 1/8 tsp. salt
• 3/4 c. flour
• dash of nutmeg
• 3 tbsp. margarine
• 2 tbsp. cold water
• skim milk
      
   
   

      

         
Directions
      
      

         
1. Place apples in a
         2-quart baking dish.
         
         
2. In a small mixing bowl,
         combine sugar and cinnamon; set aside 1 tsp. of the mixture.
         Stir cornstarch and salt into remaining sugar mixture and
         mix well. Sprinkle evenly over apples.
         
         
3. In a med. mixing bowl,
         stir together flour and nutmeg. Using a pastry blender, cut
         in margarine until micture resembels coarse crumbs. Sprinkle
         1 tbsp. of the water at a time, until all of the dough is
         moistened. Form into a ball.
         
         
4. On a floured surface,
         roll dough into a 10 in. square. Cut decorative vents in
         pastry. Carefully place pastry over apples. Using the tines
         of a fork, press edges to sides of dish. Brush pastry with
         milk and sprinkle with the reserved sugar
         mixture.
         
         
5. Bake in a 375 oven
         about 40 min. or until apples are tender and crust is golden
         brown. Serve warm.
      
   
   

      

         
Counts
         as
      
      

         
3 points per serving, 8
         servings
      
   

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Chocolate
         Zucchini Cake 
         
         
Special thanks
         and a tip o' the hat to WW Leader, Moya Darling!
      
   
   

      

         
Ingredients
      
      

         
• 1 cup sugar
• 2 1/2 cups flour
• 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 4 tbsp cocoa
• 1/2 cup unsweetened applesauce
• 1 cup buttermilk
• 1 tsp vanilla
• 4 egg whites
• 2 cups finely shredded zucchini
• 4 ounces mini chocolate chips
• non-stick cooking spray
      
   
   

      

         
Directions
      
      

         
1. Sift together flour, baking powder, baking soda, spices and cocoa and set aside.
2. In a large mixing bowl, beat egg whites, sugar, applesauce, vanilla and buttermilk.
3. Stir in dry ingredients and beat well.
4. Fold in zucchini and mini chips.
5. Pour into a 9 x 13 pan that has been sprayed with non stick cooking spray.
6. Bake at 325 for 45 minutes or until cake tester comes out clean.
      
   
   

      

         
Counts
         as
      
      

         
With chocolate chips 3 points 
Without chips 2 points 
Yields 20 slices
      
   

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Charlotte's
         Chocolate Pudding 
         
         
Special thanks
         and a tip o' the hat to WW Leader, Rich DiGirolamo! (visit
         his website at www.nevergrowup.com!)
      
   
   

      

         
Ingredients
      
      

         
• Blend: 1 Pkg (12.3 oz) light silken tofu and process until smooth
• Add: 1 small Pkg instant sugar free chocolate pudding
• 2/3 cup dry milk powder
• 1 Cup prepared coffee, cold
• 1 tsp coconut extract (optional, I used vanilla)
      
   
   

      

         
Directions
      
      

         
Blend until smooth
         scraping down sides. Fold in: 3/4 fat free whipped topping
         (thawed) Divide into 6 servings. Chill and top each with: 2
         tsp fat free whipped topping and 2 tsp chopped
         pecans.
      
   
   

      

         
Counts
         as
      
      

         
2 Points
      
   

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Pineapple
         Pistachio Pudding 
         
         
Source: WW
         Recipe Exchange Special thanks and a tip o' the hat to WW
         Leader, Debbie Nockerts!
      
   
   

      

         
Ingredients
      
      

         
• 16 ounces yogurt, aspartame-sweetened -- vanilla
• 1 package pudding mix, fat free-sugar free instant mix -- pistachio
• 2 cups crushed pineapple in juice
• 1/2 cup Cool Whip®-Free
      
   
   

      

         
Directions
      
      

         
Mix dry pistachio pudding
         with the crushed pineapple. Add the yogurt and cool whip.
         Mix it all up.
      
   
   

      

         
Counts
         as
      
      

         
3 Points - 4 servings (1
         cup each). Included 1/2 milk serving and one
         fruit.
         
         
Note: Can
         substitute Banana Cream fat-free, sugar-free instant
         pudding, or Vanilla fat-free, sugar-free instant
         pudding.
      
   

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POCKET
         SCRAMBLE 
         
         
Special thanks
         and a tip o' the hat to WW Leader, Rich DiGirolamo! (visit
         his website at www.nevergrowup.com!)
      
   
   

      

         
Ingredients
      
      

         
• 1/2 tsp olive oil
• 1/2 cup sliced mushrooms
• 1/4 diced red onion
• 1/4 cup diced red or green pepper
• 1/4 cup egg substitute
• 1 Tbsp lite cream cheese
• 1 small pita
      
   
   

      

         
Directions
      
      

         
1. Heat oil, add mushrooms, pepper and onion. Cook until pepper is crisp.
2. Add egg substitute and cream cheese. Stir until egg is set
3. Partially split open pita and stuff
      
   
   

      

         
Counts
         as
      
      

         
4 points (1 serving) 
         190 calories, 2 g fiber, 5 g fat
      
   

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Peanut
         Butter Rice Krispies Treats
         
         
Special thanks and a tip o' the hat to WW Leader, Moya Darling! 
         Red Light Warning! (Don't make this recipe if it'll prompt binging!)
      
   
   

      

         
Ingredients
      
      

         
• 4 tbsp peanut butter
• 1 tbsp honey
• 1 1/2 c Rice Krispies®
• 30 g Pudding fat-free (about 1 oz)
• 2 c skim milk
• 4 tbsp whipped cream, light
      
   
   

      

         
Directions
      
      

         
In a small bowl, combine
         peanut butter and honey. Microwave on high 20 seconds. Stir
         in cereal. Press in to a 9" pie plate and chill. Prepare
         pudding with skim milk according to package directions.
         Spread over pie crust and chill. Top with whipped
         topping.
      
   
   

      

         
Counts
         as
      
      

         
5 points (makes 4
         servings)
      
   

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VERN'S
         STIR FRY BOCA BURGERS™ & BROCCOLI 
         
         
Special thanks
         to one of my favorite WW members: Vern Rollins Taken from
         "101 Things A Boy Can Do With Boca Burgers..and other nearly
         Pointless Recipes" by Vern Rollins 
         
         
"Boca Burgers"
         is a registered trademark of Boca Burger, Inc. Use of the
         term does not imply endorsement by the owner of the
         trademark.
      
   
   

      

         
Ingredients
      
      

         
• 2 Boca Burgers™
• 1 T Soy Sauce
• 3 each garlic cloves, minced
• 1 t chopped fresh ginger root
• 6 each green onions, chopped
• 1/3 cup chicken broth
• 1 pound broccoli, cut into florets
-- Sauce ---
• 2 T Oyster sauce
• 1 T Soy Sauce (low sodium)
• 1 T Sherry Wine (dry)
• 1 T Cornstarch
      
   
   

      

         
Directions
      
      

         
Sauté BBs in a
         non-stick pan with a spray or two of garlic flavored pan
         spray (non-fat) until well browned. Cut into narrow strips.
         Reserve. Meanwhile, prepare remaining ingredients and stir
         together sauce mixture. Heat non-stick fry pan with several
         generous spray of pan spray. Add garlic, ginger and green
         onions and cook 30 to 60 seconds until fragrant. Stir in cut
         up broccoli and add chicken broth. Cover and cook 3
         minutes
         
         
Add BBs to pan and combine
         well. Add sauce to mixture and bring to boil. Cook until
         thickened and BBs and broccoli are cooked through. (Serve
         with steamed rice.)
      
   
   

      

         
Counts
         as
      
      

         
Serve 3 hungry WW'ers.
         
         
         
2 Points each (without
         rice) 1 Cup steamed rice = 5 additional points. 1 cup
         steamed brown rice = 4 additional points
      
   

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SENSATIONAL
         DOUBLE LAYER PUMPKIN PIE
      
   
   

      

         
Ingredients
      
      

         
• 4 ounces cream cheese, softened
• 1 tablespoon 2% milk
• 1 tablespoon sugar
• 1 1/2 cups cool whip, thawed
• 1 graham cracker crust
• 2 (4 oz) packages vanilla, sugar free instant pudding
• 1 (16 ounce) can pumpkin
• 1 3/4 teaspoon pumpkin pie spice
• 1 cup 2 % milk -
      
   
   

      

         
Directions
      
      

         
Mix cream cheese, milk and
         sugar in large bowl with wire whisk until smooth. Gently
         stir in whipped topping. Spread on bottom of crust. Pour 1
         cup milk into bowl. Add pudding mix. Beat with wire whisk
         until well blended, 1-2 minutes. (Mixture will be thick).
         Stir in pumpkin and spices with wire whisk; mix well. Spread
         over cream cheese layer. Refrigerate at least 3
         hours.
         
         
Helpful hint: Soften cream
         cheese in microwave on high 15-20 seconds or leave out for
         15 minutes or so.
      
   
   

      

         
Counts
         as
      
      

         
Makes 8 servings, each 8
         points. 
         
         
Note: Lower
         point total by using fat free cream cheese and low fat
         graham cracker crust.
      
   

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Coconut
         Custard Yogurt 

         
         
Source: Sphere
         Magazine, October 1977

      

   

   

      

         
Ingredients

      

      

         
• 1 Envelope (about 1 TB) unflavored gelatin
• 1/2 c Milk
• 2 eggs
• 2 TB sugar
• 3 TB light corn syrup
• 2 c low fat yogurt
• 1 c sweetened flaked coconut
• 1 TB vanilla
• 1 t lemon juice
• 1/8 t salt
• 1/2 c whipping cream, whipped

      

   

   

      

         
Directions

      

      

         
Directions Sprinkle
         gelatin over milk in small saucepan; let stand 3 minutes.
         Heat over low heat, stirring constantly until gelatin
         dissolves; cool slightly. Beat eggs in large mixer bowl at
         medium speed until thick and lemon colored; beat in sugar
         and corn syrup gradually. Beat in gelatin mixture, yogurt,
         flaked coconut, vanilla, lemon juice and salt on medium
         speed. Fold in whipped cream.

         
         
If you have a frozen
         yogurt machine, use its instructions to make it
         frozen.

         
         
Otherwise, place yogurt
         mixture in a 3 quart metal bowl; cover with plastic wrap or
         waxed paper. Freeze until mixture forms 1/2 inch frozen
         layer around side of bowl, about 2 hours. Remove from
         freezer. Scrape bowl with spatula; beat with electric mixer
         at medium speed untl smooth, about 1 minute. Return to
         freezer; repeat process when mixture forms 1/2 inch frozen
         layer. Serve immediately.

      

   

   

      

         
Counts
         as

      

      

         
3-4 points per half cup 
         Makes about 1 quart.

         
         
(Recipe could be
         "thinned" by using non-fat, aspartame yogurt, non-fat milk,
         non-fat cool whip. It would drop point total to 2-3 points
         per serving.)

      

   





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Taco
         Meatballs
      
   
   

      

         
Ingredients
      
      

         
• 15 oz. ground turkey (or lean ground beef)
• 1/2 chopped onion
• 1 egg, slightly beaten
• 1/4 to 1/2 package taco seasoning (depending on how spicy you want it)
• Salt, Pepper, Garlic Powder to taste
      
   
   

      

         
Directions
      
      

         
Mix all ingredients in a
         bowl. Shape into 40 mini meatballs & place in a baking
         dish sprayed with nonstick cooking spray. Bake at 400º
         for 15 minutes. Serve with toothpicks, as an appetizer.
         Makes 4 servings, 10 mini meatballs per serving
      
   
   

      

         
Counts
         as
      
      

         
Counts as 4 points (hard
         to calculate; could be 3-5 points depending on shrinkage of
         turkey meet & points in the seasoning mix.)
      
   

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