Preheat oven to 350 F. In large bowl; combine carrots, sugar, pineapple, applesauce, egg whites and vanilla; mix well. Add remaining ingredients; mix well. Spread batter into long nonstick baking pan. Bake for 45 minutes or until toothpick comes out clean. Cool on wire rack completely. Top with Cool Whip Free. Makes 10 servings.
Combine the fat-free drippings, white pepper, poultry seasoning, and bouillon granules in a 1-quart saucepan, and simmer over low heat for 5 minutes. While gravy is heating, combine flour and milk in a jar with a tight fitting lid, and shake until smooth. Slowly add the milk mixture to the simmering broth, stirring constantly with a wire whisk. Continue to cook and stir until gravy is thick and bubbly.
Preheat oven to 350 degrees. Mix flour, sugar, cocoa, baking powder, baking soda, and salt. Add each remaining ingredient one at a time, mixing well and scraping bowl after each addition. Pour into a greased 9x13 pan. Bake 25 to 30 minutes. Cool. Top with fat-free whipped topping and fresh berries if desired.
Generously spray a 9x9x2 inch baking pan with nonstick coating. Stir together crushed crackers and flour. Sprinkle evenly over bottom of pan; set aside. Combine tofu, cream cheese, eggs, sugar, cocoa powder, and vanilla in a blender container or food processor. Cover and blend or process until smooth, stopping to scrape down sides if necessary. Pour over crumbs. Bake in a 350 degree oven for 20 to 25 minutes or till set. Cool on wire rack. Cut into bars. Store in the refrigerator. Serve with your favorite topping, I like strawberries and chocolate sauce. Makes 24 bars.
Sprinkle crushed Heath bars over top. Refrigerate
Coat a large nonstick skillet with nonstick cooking spray and place over medium heat. Add the chicken and ginger and cook, turning the chicken every few minutes, until the chicken is well browned on both sides; about 10 minutes.
In a small bowl, stir together the pineapple juice and soy sauce. Pour into the frying pan and bring to a boil. Cover and cook for 3 minutes. Uncover and add the sesame seeds and pineapple chunks. Continue cooking, turning the chicken occasionally, until it is opaque throughout and the liquid remaining in the pan has reduced to a glaze, about 5 minutes. To serve, arrange the chicken, ginger, and pineapple on a large platter. Spoon an equal amount of glaze over each piece of chicken. Garnish with the green onions.
Serves 6.
PER SERVING
Calories 172
Fat 5
Sat Fat 1
Protein 21
Fiber 1
Sodium 291
Carbohydrates 10
WW points 4
For sauce, in a bowl stir together thawed concentrate, syrup, basil, and garlic salt. Rinse chicken; pat dry with paper towels. Seed and quarter peppers. Brush sauce generously over chicken, peppers, and squash. Place chicken and vegetables on the rack of an uncovered grill directly over medium coals. Grill for 6 minutes. Brush with sauce; turn and brush again. Add pineapple and orange slices; brush with sauce. Grill for 6 to 9 minutes or until chicken is tender and no longer pink, turning pineapple and oranges once. Makes 8 servings.
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