Peanut Butter Cup Pie

(Courtesy of Mr Food)

Ingredients:
1 pkg. (4 serving) sugar-free instant vanilla pudding mix
1 1/2 c. fat-free mil
1/3 c. reduced-fat chunky peanut butter
1 1/2 c. frozen fat-free whipped topping, thawed and divided
1 pkg. (1.5 oz.) peanut butter cups, chopped
1 (9 inch) reduced-fat graham cracker pie crust

Directions:
In a large bowl, using a wire whisk, combine pudding mix and milk until thickened.  Whisk in peanut butter and 1 c. whipped topping.  Stir in peanut butter cups.

Pour mixture into pie crust then spread remaining 1/2 c. whipped topping over pie.  Cover and chill at least 4 hours before serving.

Apple Chips

Ingredients:

2 apples, thinly sliced, seeds removed

1 Tbsp. cinnamon

Directions:

Sprinkle apple slices with cinnamon.  Lay the slices in a single layer in a food dehydrator.  Turn the dehydrator onto 135 degrees for 6-8 hours or until apples are dry and crispy.

Note~  I made this the other day and the best advice I have is to make sure the apples are sliced uniformly so they all dry at the same pace.  You would also be able to make this in the oven (in an oven preheated to about 200 degrees).  Make sure to keep an eye on this in the oven and flip halfway through baking.  In the oven this may take about 1-2 hours.  You can also use a little sugar sprinkled on top if you want prior to dehydrating or baking.

Healthy Substitutions

I am going to post something other than a recipe today.  I was recently asked by my aunt about trying lower-fat recipes and changing recipes to make them healthier.  I have done this for many of my recipes but I am going to share some easy substitutions to make food healthier for you if you are wanting to change a recipe you find.  

If the recipe calls for                                       Try using
Bacon                                                            Canadian bacon, smoked turkey, lean prosciutto
Bread, white                                                  Whole-grain bread
Bread crumbs, dry                                          Rolled oats or crushed bran cereal
Butter, margarine, shortening or oil (baking)        Apple sauce or prune puree for half of the called                            
                                                                              for amount
Butter, margarine, shortening or oil (nonstick)  Cooking spray or nonstick sprays
Cream                                                           Fat-free half-and-half or evaporated skim milk
Cream cheese                                                Fat-free or low-fat, Neufchatel or low-fat 
                                                                                cottage cheese pureed til smooth
Eggs                                                               2 egg whites or 1/4 c. egg substitute for        
                                                                                 each whole egg called for                                                                 
All-purpose flour                                             Whole-wheat flour for half of the called for flour
Fruit canned in heavy syrup                              Fruit canned in water or own juices, or fresh fruit
Ground beef                                                    Extra-lean or lean ground beef, chicken or turkey (no poultry 
                                                                                         skin added)
Iceburg lettuce                                                 Arugula, chicory, collard greens, dandelion greens, kale, 
                                                                                          mustard greens, spinach or watercress
Mayonnaise                                                      Reduced-calorie mayonnaise-type salad dressing or 
                                                                                           reduced-calorie, reduced-fat mayonnaise
Meat, main ingredient                                        Three times as many vegetables as the meat on pizzas or in
                                                                                          casseroles, soups or stews
Evaporated milk                                               Evaporated skim milk
Whole milk                                                      Reduced-fat or fat-free milk
Oil-based marinades                                        Wine, balsamic vinegar, fruit juice or fat-free broth
White pasta                                                      Whole-wheat pasta
White rice                                                         Wild rice, brown rice, bulgur or pearl barley
Salad dressing                                                   Fat-free or reduced-calorie dressing or flavored vinegars
Seasoning salt (garlic salt, onion salt etc)           Herb-only seasonings, such as garlic powder, celery seed, 
                                                                                              onion flakes, finely chopped herbs/vegetables
Creamed soups                                                 Fat-free milk-based soups, mashed potato flakes, pureed
                                                                                               carrots, potatoes or tofu for thickening
Soups, sauces, dressings, crackers canned meat  Low-sodium or reduced-sodium versions
Sour cream                                                        Fat-free or low-fat sour cream, plain fat-free or low-fat
                                                                                                 yogurt (also used Greek yogurt here)
Soy sauce                                                          Sweet-and-sour sauce, hot mustard sauce or low-sodium
                                                                                                 soy sauce
Sugar                                                                 In most baked goods you can reduce the amount by half 
                                                                                                then add vanilla, nutmeg or cinnamon to 
                                                                                                intensify flavor, or use substitute like splenda
Syrup                                                                 Pureed fruit, such as applesauce or low-calorie sugar-free
                                                                                                syrup
Table salt                                                            Herbs, spices, citrus fruits, rice vinegar, salt-free seasoning
                                                                                                mixes or herb blends
Fruit flavored yogurt                                           Plain yogurt with fresh fruit slices


This is just a list I got from the Mayo Clinic website.  I try to use whole-grain or wheat as much as possible.  I have also been trying to use as much fat-free, low-calorie and low-sodium items as possible.  I also try to use fresh herbs more and less salt if possible.  I hope this helps anyone who is trying to be a bit healthier. 

Angel Lush

(Courtesy of Kraft)

Ingredients:
1 can (20 oz.) crushed pineapple, in juice, undrained
1 pkg. (1.5 oz.) vanilla flavor fat free sugar free instant pudding
1 c. thawed cool whip lite or cool whip sugar free whipped topping
1 pkg. (10 oz.) round angel food cake, cut horizontally into 3 layers
10 fresh strawberries

Directions:
Mix pineapple and dry pudding mix in a medium bowl with whisk until well blended.  Stir in cool whip.

Stack cake layers on plate, filling layers and topping with pudding mixture.

Refrigerate for 1 hour.  Top with berries just before serving.

Strawberry Banana Delight

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (.3 oz.) sugar-free strawberry gelatin
1 c. boiling water
6 ice cubes
2 medium ripe bananas, cut into chunks
4 Tbsp. whipped topping
4 fresh strawberries

Directions:
In a small bowl, dissolve gelatin in boiling water; cool for 10 minutes.  Add enough water to ice cubes to measure 1 cup.  In a blender, combine gelatin and ice mixture; cover and process for 1 minutes or until ice cubes are dissolved.  Add bananas; process 1-2 minutes longer or until blended.

Pour into 4 dessert dishes.  Refrigerate for at least 30 minutes or until set.  Garnish each with 1 Tbsp. whipped topping and a strawberry.

No Bake Strawberry Dessert

(Courtesy of Taste of Home)

Ingredients:
1 loaf (10 1/2 oz.) angel food cake, cut into 1 inch cubes
2 pkgs. (.3 oz. each) sugar-free strawberry gelatin
2 c. boiling water
1 pkg. (20 oz.) frozen unsweetened whole strawberries, thawed
2 c. cold 1% milk
1 pkg. (1 oz.) sugar-free instant vanilla pudding mix
1 carton (8 oz.) frozen reduced-fat whipped topping, thawed
Chopped fresh strawberries, optional


Directions:
Arrange cake cubes in a single layer in a 9x13 dish.  In a bowl, dissolve gelatin in boiling water; stir in strawberries.  Pour over cake and gently press cake down.  Refrigerate until set, about 1 hour.


In a large bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.


Spoon over gelatin layer.  Spread with whipped topping.  Refrigerate until serving.  Garnish with chopped fresh strawberries if desired.

Cannoli-Stuffed French Toast

(Courtesy of Hungry Girl)

Ingredients:
3 Tbsp. fat-free ricotta cheese
2 tsp. mini semi-sweet chocolate chips
1 tsp. vanilla extract, divided
1 no-calorie sweetener packet (ex: Splenda or Truvia)
1 light hot dog bun (with about 80 calories)
1/4 c. fat-free liquid egg substitute
1/4 tsp. cinnamon
2 tsp. light whipped butter
1/2 tsp. powdered sugar
Optional topping: sugar-free pancake syrup


Directions:
In a small bowl, combine ricotta cheese, chocolate chips, 1/2 tsp. vanilla extract and sweetener.  Mix well.


Split the hot dog bun open lengthwise without fully separating the two halves.  Spoon ricotta cheese mixture onto the bottom half of the bun.  Gently press down the top half of the bun over the filling.  Carefully slice into 4 "nuggets" and set aside.  


Mix the egg substitute, cinnamon and remaining 1/2 tsp. vanilla in a small bowl.  Set aside.  


Bring a skillet sprayed with nonstick cooking spray to medium-high heat on the stove.  Add butter and allow it to coat the bottom of the pan evenly.


Meanwhile, coat all of the nuggets with the egg mixture (you do not need to use all of the egg mixture).


Once the butter has melted, place the nuggets in the skillet, flipping occasionally, until lightly golden brown on all sides (about 3-4 minutes).


Plate the nuggets and sprinkle with powdered sugar.  Top with syrup if you would like.

Blueberry Cinnamon Jam

(Courtesy of stephchows.blogspot.com)
Ingredients:
10 c. fresh blueberries, washed and stems removed
2 c. raw sugar cane
2 c. splenda (if you dont want to use splenda, add 2 c. more raw sugar cane)
1 packet sure gel low sugar jam
1 tsp. cinnamon
1/2 c. water
1/4 c. lemon juice

Directions:
Rinse blueberries and place into a heavy bottom pot and add in 1/4 cup of white sugar mixed with the package of sure gel and lemon juice. Slowly bring to a boil while stirring constantly.

Once boiling add in splenda and remaining sugar and cinnamon all at once. Keep stirring constantly and bring back to a rolling boil. Boil for one minute and then remove from heat and place into sanitized mason jars (fill up to a 1/2 inch from the top of the jar. Carefully wipe off any spills and place lids and rings on the jars. Use your tongs and place filled jars back into the large pot of hot water, bring to a boil and let boil for 10 minutes. Remove jars with the tongs and let dry on a cooling rack undisturbed overnight. Then label the jars.