My Favorite Sweet Potato Casserole from the Weight Watcher's cookbook!
2 small cortland or mac apples pared and sliced thin
4 sweet potatoes pared and sliced thin
3/4 teaspoon chopped crystallized ginger
1/2 teaspoon salt
1/4 cup frozen apple juice concentrate thawed
2 tablespoons firmly packed dark brown sugar
2 teaspoons fresh lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
2 teaspoons butter cut up
Preheat oven to 375, spray square baking pan with nonstick cooking spray
Arrange half of the apple slices in bottom of baking pan, then half the sweet potatoe slices and top with half the ginger and half the salt. Repeat layer one more time.
In small bowl, stir together 1/4 cup water with the rest of the ingredients (except butter) and pour over the two layers. Cover with foil and bake for 45 minutes. Uncover and dot with butter and bake for 15 more minutes.
This is a Weight Watchers recipe.
This makes 4 servings. 225 calories, 2 g protein, 3 g fat, 50 g carbs, 318 mg sodium, 4 g fiber
Cranberry-Pineapple Salad
20 oz can crushed pineapple
2 packages (4 serving size) Jello-O Raspberry Flavor Gelatin
16 oz can whole berry cranberry sauce
1 cortland apple, chopped
2/3 cup chopped walnuts
Drain the pineapple but reserve the juice in large measuring cup.
Remove 1 tablespoon of pineapple and set aside.
Add enough cold water to pineapple juice to make 3 cups.
In saucepan, bring this to boil over medium heat and remove from heat.
Add dry gelatin and stir for 2 minutes.
Stir in cranberry sauce and pour into large bowl.
Refrigerate for 90 minutes or until thickened but not firm.
Add pineapple apples and walnuts and stir.
Refrigerate for 4 hours or until firm.
Garnish with reserved pineapple and another sliced apple and some fresh mint.
Makes 14-1/2 cup servings at about 150 calories per serving.
20 oz can crushed pineapple
2 packages (4 serving size) Jello-O Raspberry Flavor Gelatin
16 oz can whole berry cranberry sauce
1 cortland apple, chopped
2/3 cup chopped walnuts
Drain the pineapple but reserve the juice in large measuring cup.
Remove 1 tablespoon of pineapple and set aside.
Add enough cold water to pineapple juice to make 3 cups.
In saucepan, bring this to boil over medium heat and remove from heat.
Add dry gelatin and stir for 2 minutes.
Stir in cranberry sauce and pour into large bowl.
Refrigerate for 90 minutes or until thickened but not firm.
Add pineapple apples and walnuts and stir.
Refrigerate for 4 hours or until firm.
Garnish with reserved pineapple and another sliced apple and some fresh mint.
Makes 14-1/2 cup servings at about 150 calories per serving.
Low Calorie Pumpkin Pie
This Recipe is from Hungry-girl.com and I loved it!
Ingredients:
For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water 3 tbsp.
Splenda No Calorie Sweetener, granulated 1 tsp.
cinnamon
For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping:
Fat Free Reddi-wip
Directions:
Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.
Combine crumbs with all other crust ingredients.
Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust.
Press it into the edges and up along the sides of the dish.
Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!)
Bake pie in the oven for 45 minutes, and then remove it and allow to cool.
Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Reddi-wip before serving!
MAKES 8 SERVINGS
Serving Size: 1 slice Calories: 133 Fat: 3g Sodium: 236mg Carbs: 28g Fiber: 9g Sugars: 8g Protein: 6g
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