Almond-Fudge Truffles
Makes 24 servings
1/2 Cup + 2 Tablespoons unsweetened cocoa powder
1 Cup sifted confectioners' sugar
1/2 Cup light cream cheese, at room temperature
1/2 teaspoon almond extract
1. Reserve 2 Tablespoons of cocoa powder on a sheet of wax paper. In a food processor or in a medium bowl, with an electric mixer on high speed, blend the remaining 1/2 Cup of cocoa powder, the confectioners' sugar, cream cheese and almond extract.
2. Drop the cream cheese mixture by rounded teaspoons into the reserved cocoa powder, making 24 truffles; roll into balls and refrigerate until firm, 1 - 2 hours
Per serving (one truffle) 1 POINT
Sunday, January 27, 2008
Tuesday, January 8, 2008
Taco Soup
1 POINT per serving
3 Cans fat free chicken broth
1 Can fat free chili
1 can black beans
1 Can stewed mexican style tomatoes
2 yellow squash chopped
2 zucchini chopped
2 teaspoons taco seasoning
1/4 Cup chopped onion
Add all ingredients into large pot, simmer on low until veggies are cooked
2 Cups = 1 serving
Makes 8 to 10 servings
3 Cans fat free chicken broth
1 Can fat free chili
1 can black beans
1 Can stewed mexican style tomatoes
2 yellow squash chopped
2 zucchini chopped
2 teaspoons taco seasoning
1/4 Cup chopped onion
Add all ingredients into large pot, simmer on low until veggies are cooked
2 Cups = 1 serving
Makes 8 to 10 servings
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