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Recipes
Mango Semifreddo
By lindybug
1 wedge= 3pts
- 2 cups vanilla fat free frozen yogurt
- 2 mangoes, peeled pitted and cut into chunks
Candy Cane Cookies
By lindybug
Preheat oven to 325 degrees F
- 1 box sugar cookie mix
- 1/2 stick butter, melted
- 1 egg
- 1/3 cup softened cream cheese
- 1/2 cup all-purpose flour, plus additional for surface
- Red food coloring
- 1 1/2 teaspoons peppermint extract
Grilled Brioche "S'mores"
By lindybug
Over a heated, medium-low grill, toast the croissants for 1 minute
- 4 mini croissants, sliced in 1/2
- 1/2 cup marshmallow cream
- 4 thin squares good-quality bittersweet chocolate
- Coarse sea salt
Nectarine and Plum Galette
By lindybug
1. Heat oven to 425°F. You'll need a 15 x 11-in
- 2 nectarines (12 oz), cut in 8 wedges
- 2 plums (8 oz), cut in 8 wedges
- 1 ⁄4 cup granulated sugar
- 1 ⁄4 tsp ground cinnamon
- 1 ⁄4 tsp almond extract
- 1 refrigerated pie crust from a 15-oz pkg
- 1 large egg white, lightly beaten
- 2 tsp turbinado (see Note) or granulated sugar
Peanut Butter S'mores Bars
By lindybug
Preheat oven to 350 degrees
- 1 cup packed brown sugar
- 1/2 cup reduced fat peanut butter
- 2 Tbsp butter, softened
- 1/2 tsp vanilla extract
- 2 large egg whites
- 1 1/2 cups self-rising flour
- Cooking spray
- 1 (7 oz) jar marshmallow creme
- 1/4 cup chopped roasted peanuts
- 2/3 cup semisweet chocolate chips
Spice Palmiers
By lindybug
1. Mix 1/4 cup of the sugar, the pumpkin pie spice and cinnamon in a small cup until blended
- Tbsp granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1 sheet from a 17.3-oz box frozen puff pastry sheets, thawed
Honey-Yogurt Dip with Fresh Fruit
By lindybug
In a small bowl, stir together the yogurt, honey and cinnamon
- 2 cups vanilla yogurt
- 1/4 cup honey
- 1 teaspoon ground cinnamon
- 1 quart strawberries, cut into bite-size pieces
- 3 cups fresh pineapple chunks
- 1 cup melon chunks
- 1 kiwi, sliced
- 8 mint leaves
Garlic-Roasted Asparagus
By lindybug
Prep Time: 10 min Cook Time: 20 min
- 2 pounds asparagus, tough ends trimmed, rinsed and patted dry
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons minced garlic
- Salt
- Freshly ground black pepper
- 2 teaspoons fresh lemon juice
Peach Cream Tart
By lindybug
Prep Time: 40 min Cook Time: 1 hr 15 min
- Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) butter, softened
- 2 tablespoons sour cream
- Filling:
- 6 About 6 medium peaches, peeled and sliced*, or 1 (28-ounce) can and 1 (16-ounce) can sliced peaches in light syrup, well drained
- 3 large egg yolks
- 3/4 cup sour cream
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- Glaze:
- 1/2 cup peach preserves or jelly, warmed
- 1 tablespoon frozen lemonade concentrate
Almond Chicken and Rice
By lindybug
prep time: 5 min total time: 30 min
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1/4 cup KRAFT Tuscan House Italian Dressing and Marinade, divided
- 1-1/4 cups fat-free reduced-sodium chicken broth
- 1/2 tsp. garlic powder
- 2 cups broccoli florets
- 1 cup instant white rice, uncooked
- 1/4 cup PLANTERS Sliced Almonds, toasted, divided