12 servings
(points calculated by me personally)
with low fat sour cream: 2 pts per serving
with non fat sour cream: 1.5 pts per serving

2 packages of blackberry or black cherry sugar free Jell-o
1 cup boiling water
1 16-oz can blueberries (or frozen) (not pie filling)
1 16-oz can crushed pineapple

Topping:
¼ cup Splenda
3 oz cream cheese – fat free
½ pint sour cream - light or fat free

Mix and cool salad ingredients until set in a 7x11x2-inch dish. Do not drain fruit. Cream sugar and softened cream cheese. Mix in sour cream. Spread over Jell-o. Sprinkle with chopped nuts. Chill at least 1 hour.

Note: My Mother made this for Thanksgiving and it was mostly gone Thanksgiving day. I have not tried it with fat free sour cream, but I do know it would be ok with fat free cream cheese. - Amy

keyword: dessert or side-dish or holiday

Serves 15 - 4 pts per serving

1 yellow cake mix
1 cup water
1/8 tsp baking soda
2 ripe bananas
1/4 cup pecan chips

In a large bowl mix together all of the ingredients for 2 minutes at medium speed. Pour into a 9x13 pan sprayed with cooking spray. Bake at 350 for 35 minutes.

8 servings/3.5 pts each

11/4 Cup flour
1/2 cocoa
1 tsp baking soda
6T extra light corn oil margarine
1 Cup sugar
1 Cup skim milk
1 Tbs white vinegar
1/2 tsp vanilla

Heat oven to 350*. Spray 2 8" round cake pans w/ cooking spray. Sift flour, cocoa and soda; set aside. In sauce pan, melt corn oil, stir in sugar, remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, whisk until well blended. Pour in pans. Bake 20 min. Cool. Frost.

Frosting
In a small bowl, stir together:
1 envelope dry whipped topping, 1 Tbs cocoa, 1/2 Cup cold skim milk and 1/2 tsp vanilla. Beat on high speed about 4 minutes or until soft peaks form.

keywords: dessert

4 servings @ 3 Points each

4 (4 oz) chicken breasts
1/4 tsp salt cooking spray
3 Tbsp low sugar orange marmalade
1/2 cup orange sections (light syrup) drained & chop
1/4 cup orange juice
1/4 tsp cinnamon
1/4 tsp pepper

Flatten chicken with mallet. Sprinkle w/salt & pepper. Coat skillet w/spray over med/high heat. Add chicken cooking 3-4 min. until lightly browned, turn & repeat. Add all other remaining ingredients to skillet. Cook 2-3 min. heating thoroughly. Spoon sauce over chicken.

keywords: main dish

17 Servings, 2 points
(Serving Size: 1 C. soup plus 1 T. cheese).

6 C. water, divided
1 1/2 C. chopped onion
1 C. dried lentils
1 C. sliced carrot
1 C. sliced celery
1/2 t. dried whole basil
1/2 t. dried marjoram
1/2 t. dried whole oregano
1/2 t. dried whole thyme
1/4 t. pepper
3 cloves garlic, crushed
1 bay leaf
3 (10-1/2-oz.) cans low sodium chicken broth
1 (28-oz.) can whole tomatoes, undrained & chopped
1 (9-oz.) package frozen cut green beans, thawed
1 (6-oz.) can tomato paste
1 C. small seashell macaroni, uncooked
1 C. plus 1 T. grated Romano cheese

Combine 4 cups water & next 15 ingredients in a large soup pot or Dutch oven; bring to a boil. Cover, reduce heat, & simmer 45 minutes. Add remaining 2 cups water; bring to a boil. Stir in macaroni, heat until macaroni is cooked.

keywords: soup

Serves 4, Points 2

¼ C. white rice, short grain, uncooked
1 small onion chopped
8 oz. lean ground turkey or beef
16 oz. can tomatoes diced
16 oz. can of Rotel
½ t. thyme
2 C. shredded cabbage
1 bay leaf
½ t. salt and pepper

Preheat oven 375°. Cook meat or turkey in non stick pan and drain. In an 8X8 dish sprayed with non-stick spray, place uncooked rice on the bottom. Top with cabbage. Mix all other ingredients including meat; pout over cabbage. Cover and bake for one hour.

keywords: vegetables, side dish

Makes approximately 24, 1 point each

Mix together:
2/3 C. fat free Eagle Brand Milk
1 C. corn flakes cereal
1 C. rice krispies
3/4 C. coconut

Drop onto a cookie sheet sprayed with non stick spray in mounds the size of walnuts. Bake 8-10 minutes. Cool one minute and remove from cookie sheet. Cool on wire rack. Store in air tight container in refrigerator.

keywords: dessert, cookies

Serving 1/2 cup - 2 points

1- 20 oz. can Lite Cherry Pie filling
1- can Fat free Eagle brand condensed milk
1- 12 oz. container F/F cool whip
1/4 c. lemon juice
1- 8 oz. can crushed pineapple, drained

Mix milk, pineapple and lemon juice. Add pie filling and cool whip.Keep in refrigerator.

keywords: dessert

Serves 6- 2pts.

1 can (15-1/4 oz.) whole kernel corn,drained
1 c. chopped fresh tomato
1 c. chopped/peeled cucumber
1/2 c.chopped celery
1/2 c. diced sweet red pepper
2 green onions,sliced
1/2 c. Fat free Italian dressing

Combine all ingredients. Cover and refrigerate for several hours before serving.

keywords: vegetables, side disk

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