Burn the Fat Feed the Muscle

Material Needed:

• 3 egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon vanilla
• 3/4 cup sugar
• 1pkg instant vanilla or lemon pudding and pie filling
• 1-1/2 cups skim milk
• 1 can blackberries, drained

Will fix 6 servings

1. Heat overn to 225 degrees F. Line large baking sheet with parchment paper. Trace six 3-1/2-inch circles on paper. Set aside.

2. Combine egg whites, cream of tartar and vanilla in large mixing bowl. Beat at high speed of electric mixer until soft peaks begin to form. Add sugar, 1 tablespoon at a time, while beating at high speed. Beat until mixture is thick and glossy.

3. Spread about 1/2 cup meringue mixture over each circle on prepared baking sheet, mounding slightly around edges. Bake for 2 hours. Turn oven off. Let meringues stand in oven for 1 hour. Remove from oven and cool to room temperature set aside.

4. Combine pudding mix and milk in 4-cup measure. Stir well with wisk to combine. Let stand for 5 minutes, or until thickened.

5. Peel paper carefully from meringues. Place meringues on serving platter. Spoon 1/4 cup pudding into each meringue. Top evenly with blackberries.

Popularity: 85% [?]

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• 2 tablespoons sugar
• 1 tablespoon hot water
• 1 tablespoon fresh lime juice
• 2 cups sliced strawberries, divided
• 1 fresh pineapple
• 1 orange, peeled and sectioned
• 1 kiwifruit, peeled and sliced
• 1 tablespoon plus 1 teaspoon flaked coconut

1. Combine sugar, water and juice in 1-cup measure. Stir until sugar is dissolved. In blender, combine 1 cup strawberries and the sugar mixture through fin-mesh sieve. Discard seeds and pulp. Set sauce aside.

2. Cut pineapple lengthwise into quarters, leaves attached. Remove strip of core from each quarter. Cut fruit from each quarter. cut pineapple fruit into bite-size pieces.

3. Place pineapple shells on individual serving plates. Arrange pineapple fruit, remaining 1 cup strawberries, the orange sections and kiwifruit slices evenly in each shell. Spoon strawberry sauce and sprinkle coconut evenly over each serving.

Popularity: 85% [?]

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What you will need:

• 2 large bananas
• 1-1/2 teaspoons reduced-calories margarine
• 1/4 cup firmly packed brown sugar
• 1/4 cup unsweetened orange juice
• 1/8 to 1/4 teaspoon banana extract
• 2 cups vanilla nonfat ice cream

1. Peel bananas, and cut each in half. Cut banana halves lengthwise into quarters; set aside.

2. add margarine to a medium skillet, and place over medium heat until margarine melts. Stir in brown sugar, and cook, stirring constantly. until sugar dissolves and mixtures begin to bubble. Stir in orange juice, and bananas to skillet. Increase heat to medium-high, and cook 2 minutes, stirring gently. Turn bananas, and sprinkle with banana extract.

3. Spoon 1/2 cup ice cream into each of four individual dessert bowls; spoon warm bananas evenly over ice cream. Serve immediately. Yeild: 4 servings.

Serve with grilled pork tenderloin, steamed asparagus, and glazed baby carrots.

Serving facts:

• 199 Calories
• 45.1g Carbohydrate
• 1.2 g Fat
• 1.6g Fiber
• 2.7g Protein
• 0mg Cholesterol
• 58mg Sodium
• 12mg Calcium
• 0.4mg Iron

Popularity: 13% [?]

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