1 Diet Center Gold Premium Pudding/Shake Protein Supplement
3 oz. fat-free Cream Cheese, softened
1 cup fat-free Cool Whip
Mix all ingredients well and serve (best if chilled).
Makes 6 Servings
1/6 Serving= 2 Additionals
6 small Apples (1 1/2 pounds)
Juice of 1 Lemon
1 stalk Celery, sliced (1/2 cup)
6 TBSP. chopped Nuts
1/3 cup fat-free Mayonnaise
5 1/2 cups salad greens
Wash and core apples (do not peel). Cut into 1/2-inch cubes. Sprinkle with lemon juice to prevent browning. Combine apples, celery. nuts, and mayonnaise. Divide salad green among 6 plates. Place equal portions of apple mixture on top of salad greens.
Makes 6 servings.
1 Serving= 1 Vegetable; 1 Fruit; 1 Fat; 2 Additional
1 cup canned Pineapple (No sugar added), drained and reserve juice
1 cup Strawberries, sliced
1 1/4 cups fat-free ricotta cheese
1 TBSP. + 1 tsp. Splenda, divided
1/2 tsp. Vanilla extract
Set aside 2 TBSP. crushed pineapple and 12 strawberry slices for garnish.
In bowl combine cheese, reserved pineapple juice, 1 TBSP. Splenda, and the vanilla, mixing well. In small bowl combine strawberry slices except garnish with the remaining teaspoon of Splenda.
Into each of 4 parfait glasses, spoon 2 TBSP. pineapple; top with2 TBSP. cheese mixture;then 2 TBSP. sliced strawberries. Repeat layers, using 1/4 remaining pineapple, 2 TBSP. cheese mixture, and 1/4 remaining strawberries for each portion; top berries in each glass with 1/4 remaining cheese mixture and garnish each with 1 1/2 tsp. reserved pineapple and 3 strawberry slices.
Exchange per serving: 1 Dairy; 1 Fruit; 1 Additional
1 3/4 LB. lg. raw shrimp
2 TBSP. canola oil
1 TBSP. finely minced garlic}
2 TBSP. finely minced shallots or green onions
freshly ground pepper to taste
2 TBSP. lemon juice or more to taste
2 TBSP. finely chopped dill or 1 heaping TBSP. dried dill
Instructions: Peel and devein shrimp. In a large skillet over low heat, heat oil. Add garlic and shallots and saute 2 minutes without browning. Add shrimp, increase heat slightly, and cook shrimp for 3 minutes or until just done. Add pepper to taste and toss well. Remove to bowl, scraping in all the sauce. Add lemon juice and dill, toss well. Cover and refrigerate 3-4 hours before serving. Adjust seasonings to taste. Serve on a bed of lettuce on platter with toothpicks as an appetizer or individual plates.
Serves 6: 4 oz (about 8-12 shrimp per serving)
Exchange per serving: 2 Protein; 1 cup lettuce= 1 Vegetable
2 pints fresh strawberries, hulled
2 TBSP. cornstarch
1-1/2 cups cold water
1 package (.3 oz.) sugar-free strawberry gelatin
9 packets Splenda
1 reduced-fat graham cracker crust (8 inches)
2 cups fat-free whipped topping
Instructions: Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes until thickened. Remove from heat; stir in gelatin and Splenda until dissolved. Stir in sliced strawberries. Pour into crust. Cover and refrigerate for 2 hours or until firm.
Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.
Yields 8 servings
Exchange per serving: 1 Starch; 1 Fruit; 1 Fat