Watermelon Blueberry Banana Split
- 2 large bananas
- 8 "scoops" watermelong and/or cantaloupe
- 1 cup blueberries (or raspberries or strawberries)
- 1/2 cup low fat vanilla yogurt
- 1/4 cup granola
Directions
1. Peel bananas and cut in half crosswise, then cut each piece in half lengthwise. For each serving, lay 2 banana pieces against the sides of a shallow dish.
2. To make watermelon "scoops" use an ice cream scoop to create balls of watermelon. Remove seeds, if needed. Place a watermelon "scoop" at each end of the dish.
3. Fill the center space with berries.
4. Stir yogurt until smooth, spoon over the watermelon "scoops".
5. Sprinkle with granola.
Serves 4.
2. To make watermelon "scoops" use an ice cream scoop to create balls of watermelon. Remove seeds, if needed. Place a watermelon "scoop" at each end of the dish.
3. Fill the center space with berries.
4. Stir yogurt until smooth, spoon over the watermelon "scoops".
5. Sprinkle with granola.
Serves 4.
Nutritional Info
- Amount Per Serving
- Calories: 220.7
- Total Fat: 2.3 g
- Cholesterol: 1.9 mg
- Sodium: 90.6 mg
- Total Carbs: 47.0 g
- Dietary Fiber: 4.7 g
- Protein: 5.3 g
Fruit Lite Cheesecake
- 1/2 cup butter, softened
1 cup sugar, divided
4 tbsp. lemon juice, divided
1.25 cups all-purpose flour
1/2 tsp. salt
1 pkg. (8 oz.) reduced-fat cream cheese
1 pkg. (8 oz.) fat-free cream cheese
1 egg
2 tsp. grated lemon peel
18 fresh raspberries, halved (or not)
Tips
This recipe would be best made THE DAY BEFORE, to allow ample time for chilling. Also, be sure to leave enough foil poking out above the pan's edge on all four sides to ensure easy removal from the pan.
Directions
1. Line a 9" pan with foil; coat with cooking spray and set aside.
2. In a small bowl, beat butter and 1/4 cup sugar until smooth, about 2 minutes. Stir in 2 tbsp. lemon juice, flour and salt; mix well. Press into prepared pan. Bake at 350F for 14-16 minutes or until edges are golden brown,
3. Meanwhile, combine cream cheeses and remaining sugar until smooth. Add egg; beat on low speed until combined. Stir in lemon peel and remaining lemon juice. Pour over crust. Bake 14-18 minutes longer or until filling is set.
4. Cool on wire rack for 1 hour. Refrigerate for at least 2 hours. Using foil, lift bars out of pan. Gently peel off foil; cut into 18 triangular bars and garnish with raspberries,
Serving Size: Makes 18 triangular bars.
2. In a small bowl, beat butter and 1/4 cup sugar until smooth, about 2 minutes. Stir in 2 tbsp. lemon juice, flour and salt; mix well. Press into prepared pan. Bake at 350F for 14-16 minutes or until edges are golden brown,
3. Meanwhile, combine cream cheeses and remaining sugar until smooth. Add egg; beat on low speed until combined. Stir in lemon peel and remaining lemon juice. Pour over crust. Bake 14-18 minutes longer or until filling is set.
4. Cool on wire rack for 1 hour. Refrigerate for at least 2 hours. Using foil, lift bars out of pan. Gently peel off foil; cut into 18 triangular bars and garnish with raspberries,
Serving Size: Makes 18 triangular bars.
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 161.4
- Total Fat: 6.3 g
- Cholesterol: 27.9 mg
- Sodium: 112.5 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 0.4 g
- Protein: 4.3 g
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