53 replies to this topic

[Teri16]

[color=redLet's get busy and get those recipes and hints flowing...! Hugs from[/color] Teri and Kali

[noxcuse]

This is very cool , Good work!Jerry

[Teri16]

I have a sweet tooth today and was just thinking about a dessert for tonight...

FRUIT MEDLEY

Small container of Strawberries washed and drained
1-2 Bananas, sliced
2 Apples cut into Bitesized Chunks
Juice and Zest from 1/2 of Lemon
1 Pear cut into Bitesized Chunks
1 cup of Pineapple Chunks (remember if from a can to drain well)
1-2 cups No Fat Whipped Cream (use to desired thickness)
1-2 small containers of No, or Low Fat Strawberry Yogurt, (again add to desired thickness.)

In a big bowl, add the bananas, apples and pears and drizzle the lemon juice over them and mix together lightly. You can then add the pineapple. Add the strawberry yogurt and mix again lightly. Add the no fat whipped cream and again mix all together. Sprinkle with the Lemon Zest over the top of mixture. If you wanted to serve as an individual dessert for several guests, put into separate containers (parfait glasses would work). Add a dollop of whipped cream and save the Lemon Zest to decorate the top with.

You may add, or substitute any other fresh fruit in season. After all this is Your Dessert!

[color=purple]Happy Eating, Teri

[heartangel]

Sounds good, I took off the skin of a whole chicken and boiling it with onions,garlic,celery and crrots and spices from Mrs. dash and now letting it simmer that makes my own chicken stock. I oput it in canning jars let it cool then put in refigerator also Do vegtables too. I love makeing my own stock low in sodium and fat. then I take the chicken off of the bones and freeze it to use in meals.
Will add more heart healthy pound cakes later on using soy milk. But for the diabetics I'll put the exchange down below for using equal etc instead of sugar.
But lets get the recipies rolling on in and keep terri busy.

[heartangel]

Loved the poem abut the CAD Poem sunds like me I by pass the bakery and deli and when i see people buying all that stuff I just think how can they put that poision in their bodies You all keep up the good work and yes Ford I'll stay here too
Heidi

[Shakabreeze]

Hi everybody.

Teri, that was a wonderful and well worded greeting. This is going to be a marvelous aspect of this board and will get lots of attention I am sure. We all love a good recipe or a snack...

HeartAngel..... Glad you found us. I am glad that you are here and know that you are always so important and knowledgable in the world of heart health. I appreciate all that you do for all of us.

Andrea..... I LOVE and live your postscript. LOL. Welcome here. Enjoy.

[Kali14]

I'd also like to welcome Andrea, Shaka and Heidi.

Andrea, I know how you do love those Krispy Kremes. Loved your postscript.

Heidi, welcome home and I also extend my thanks to you for all you do.

Shaka, your wit is always welcome. I use to go to Diet Workshop and am going to try and find some of my old recipies if you are interested.

Teri, marvelous intro--thank you.

Now, if I can just find my way around here we'll be in business LOL

[Joagar6503]

Hi everyone!
i love to cook and share recipes. I have a SWEET TOOTH, bigtime. Although I don't have heart disease (my hubby had triple bypass recently), I am always interested in weight control and recipes that satisfy my need for sweets and my husband's need for desserts without a lot of fat and calories. I have a great recipe for pumpkin mousse, which is very satisfying and delicious, if anyone is interested. It tastes just like pumpkinn pie without the bad stuff...:-) Jo

[Kali14]

Hi Jo and welcome. We would love to have your pumpkin mousse recipie and any others that you woud like to share. You must be quite happy with Gary's stress test results. (if I remember correctly, it was a stress test.) Memory isn't what it use to be. Looking forward to your recipie.

[Shakabreeze]

Jo--- Bring on that Pumpkin Pie Mouse. Sounds delish already.

Kali..... love your picture. Excellent twosome shot. You are a wonderful recipe person and I welcome all that you bring to the board and to the recipe area.

[Kathlyn1950]

Hi, I'm really excited about this part of the website. I have a recipe that I got from my friend, Jane. I love pickled beets, but thought I could not have them anymore because of the sodium. This is an old Weight Watcher's recipe that I have modified. The only problem is that Jane doesn't remember how much pickling spices to put in, so I had to just try and punt. I ended up having too much in for my taste. If anyone has a recipe similar to this, I'd really appreciate the exact measurements. I generally go by a pinch of this and a pinch of that, but I haven't really used pickling spices except for many years ago when I made pickles. And I had an exact recipe back then.

The recipe calls for canned beets. I use the sodium free ones. It also called for sugar and I used Splenda. Jane said you could use either white vinegar or apple cidar vinegar just to cover the beets. Then I brought them to a boil and added the Splenda and pickling spices once it cooled. Refrigerated for at least 24 hours before I tried them. So if anyone knows how much pickling spices to put in I'd be really grateful!

[noxcuse]

Bring on the Pumpkin Mousse!!!!!