I have been making this salad for quite sometime now and it's been a hit at my home and with all our friends too.

Avacado Salad:

1 Avacado

1/2 Onion finely chopped

1/2 tomato chopped

2-3 green chillies chopped

Lots of coriander leaves finely chopped

Mix all the above into a salad. Add salt to taste. Finally add lemon juice (fresh or bottled)

No oil and very easy to make.

Fresh Berry Trifle

8 oz. lite Cream Cheese, softened

8 oz. lite Sour Cream

1 cup Splenda

8 oz. lite Cool Whip (thawed)

1 tsp. Vanilla

Store-bought Sugar-Free Angel Food Cake

1 qt. Fresh strawberries, cleaned and quartered

Combine cream cheese and sour cream until smooth with a hand mixer. Add Splenda and Cool Whip. Add vanilla. Chill combined mixture while you cube a Store-Bought Sugar-free Angel Food Cake. Clean and quarter strawberries.

In a large bowl (or Trifle dish) put 1/4 of Cream Cheese mixture on bottom. Top with 1/3 of Angel Food Cake. Follow with 1/4 of Strawberries. Continue layering, with Cream Cheese mixture and Berries on top. Cover and Chill for atleast 2 hours to combine flavors.

Scoop servings into decorative bowls and Enjoy!

Rhubarb!

I love sugar free Jell-o with many things like fat free vanilla yogurt or fat free Cool Whip toss a fat free vanilla cupcake.   But this season I discovered Rhubarb and this is how I use it.

1 cup water

2-3 cups chopped rhubarb

1 three ounce strawberry jell-o

1-2 cups of strawberries sliced

1 cup of water

Clean 2-3 Cups of rhubarb chop it up into about one inch pieces.  Place in a microwave bowl with one cup of water boil for 2-3 minutes or until the rhubarb smashes in the water.  And one three ounce package of strawberry sugar free jell-o and blend well.  stir in the second cup of water along with 1-2 cups of sliced strawberries.  And chill!

I will add the vanilla cupcake recipe later.  It’s fat free and so good with the jell-o .. yummy!  You can also serve the cupcakes torn up and mixed with the jell-o in a pretty clear glass bowl and top with the cool whip.

I am a  young mother of 2 small children, ages 4 and 7.  My youngest, 4, will eat an occasional vegetable...but my daughter who is 7...won't touch one to save her life!!  We have tried everything from bribes to force-feeding (ha!) and she still won't eat them.  I have found a SNEAKY way to slip veggies into her diet and she has NO CLUE!  (she also will NOT drink milk)

Sneaky Summer Smoothie

1 c. frozen strawberries

1/4 c. frozen blueberries

1 c. skim milk

1 whole banana

1 c. califlower (!!!)

1 tbsp. honey

1 c. crushed ice

Blend all together in a blender and serve!  I guarantee your kids will never know there is califlower in there!

For my own smoothie...I just add in a scoop of whey vanilla protien powder and I have myself a nice blend of fruit, veggies, dairy and protien!

Wheatberry, Mushroon and Asparagus Casserole

2/3 cup whaet berries

2 teaspoon olive oil

1 shallot, minced

8 ounces button mushrooms

1/2 cup fat-free, low-sodium chicken broth

1/4 cup dry white wine

2 tablespoons minces fresh tarragon

Dash of salt

Fresh ground pepper to taste

8 ounces fresh aspargus, trimmed and cut into 1 1/2-inch pieces

2/3 cup shredded paramesan cheese

Place wheat berries in a deep bowl of cold water.  Allow to stand overnight.  Drain and place in a saucepan. Add 1 1/2 cup water.

Cover, heat to a boil, reduce heat and simmer. covered until tender and most of the water is absorbed - about 1-hour; drain

Heat olive oil on a large skillet over meadium heat.  Add shallot, cook until tender. Stir in mushrooms and saut'e until tneder.

Sit in cooked & drained wheat berries.  Stir in broth wine, tarragon and salt.  Season generously with fresh ground pepper.

Arrange asparagus on top of wheat berry mixture.  Cover and heat to boiling; reduce heat to meadium and cook covered about 10 minutes or until asparagus is tender.  Sprinkle parameasen chese on top and server after cheese has melted.

Tortilla Soup 

In large pot:

1 large chicken breast, chopped, browned and drained

Add:

1 can chicken broth

1 jar salsa

1 can black beans (or beans of choice) drained

1 can whole kernel corn- drained

1 cup water

Bring to a boil and cook for 10 minutes.

To serve: place 2 heaping tablespons sharp cheddar cheese in bottom bowl and spoon soup over top.

Fat Free White Cake (with sour cream no fats)

½ cup fat free sour cream

1 cup sugar

1 ½ cups sifted cake flour

1 ½ teaspoon baking powder

¼ teaspoon salt

2 egg whites

½ fat free milk

½ teaspoon vanilla extract

¼ teaspoon almond extract

Preheat oven to 350 F. 

Mix the wet ingredients in a large bowl till blended and set aside.  Mix the dry ingredients with a hand wisk in a separate bowl.  Pour the dry gradually into the wet ingredients and blend well.  Spray 12 cupcake papers with PAM.  Pour the mix in and bake for about 20 minutes or until toothpick comes out clean.  Note you can double this and make 2 cake layers.

These cupcakes go supper with the Rhubarb Strawberry jell-o for individual servings.

You can also make the cake layers then ripe them up and the Rhubarb Strawberry jell-o and a tub of cool whip layered in a large display bowl.

Extremely easy, sneaky and healthy veggie dip

1 packet dry ranch dip mix

16 oz. non-fat or low fat cottage cheese

Blend ingredients together in a blender until smooth.  Refridgerate until thickened.  Enjoy guilt-free veggie dipping!