Frozen Yogurt Pie
This is for all you non-cookers out their (uhm..Holly). A friend of mind brings this dessert over for dinner and I must share!
Ingredients:
Spoon the yogurt into the pie crust.
Sprinkle on some berries.
Cover and pop in the freezer till frozen.
Enjoy for dessert with a dollop of cool whip.
It’s so yummy!!!
*If you have a sweet tooth and love chocolate, try Special K chocolate cereal at night as a snack!
*I also found cinnamon brown sugar Almonds from Blue Diamond.
— Roxanne
Key Lime Pie
I found a great recipe for Key Lime Pie: It serves 12.
Ingredients:
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7 reduced-fat graham crackers, crumbled
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1 1/2 Tbsp. light butter, melted
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3/4 cup fresh lime juice
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1 tsp. grated lime zest
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1 envelope unflavored gelatin
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8 oz. fat-free cream cheese, softened
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8 oz. reduced-fat cream cheese, softened
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1 (14 oz.) can fat-free sweetened condensed milk
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1 cup fat-free sour cream
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1 cup fat-free whipped topping
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1/2 cup confectioners sugar
Combine the graham cracker crumbs and butter in a bowl; mix well. Spray a 9-inch spring form pan with nonstick cooking spray. Press the crumb mixture into the bottom of the pan. Bake at 350 degrees for 10 minutes. Remove from the oven and cool. Combine the lime juice and lime zest in a microwave-safe dish. Sprinkle the gelatin over the surface, set aside for 10 minutes. Combine the cream cheeses in a mixing bowl or food processor and beat until smooth. Microwave the gelatin mixture on high for 20 seconds. Add the gelatin mixture and the condensed milk to the cheese mixture, and process until smooth. Pour into the prepared spring form pan. Refrigerate for 30 minutes. Gently whisk the sour cream, whipped topping and confectioners' sugar together in a bowl. Spread over the top of the pie. Chill for 2 hours.
— Connie
Hot Apple Ice Cream Treat
Ingredients:
Core apple and place in a microwave-safe dish.
Pour soda into middle of apple.
Sprinkle cinnamon over top.
Cook in microwave on high for 3-5 minutes or until soft.
Top with ice cream.
Enjoy!!!!
— Kimberly
Print | posted on Friday, October 03, 2008 8:40 AM