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Guilt-Free Chocolate Cake

Guilt-Free Chocolate Cake

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In a large bowl, combine the cake mix, water, yogurt, cocoa, egg whites and egg; beat on low for 30 seconds

  • 1 package (18-1/4 ounces) devil's food cake mix
  • 1-1/3 cups water
  • 1 cup reduced-fat plain yogurt
  • 1/2 cup HERSHEY®’S Cocoa
  • 2 egg whites
  • 1 egg
  • 1-1/2 teaspoons confectioners' sugar
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Curried Potato Salad with Tuna

Curried Potato Salad with Tuna

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Place potatoes in a medium saucepan; cover with water

  • 1 1/2 pounds  cubed peeled Yukon gold potato
  • 2 tablespoons  cider vinegar
  • 1/3 cup  golden raisins
  • 1 tablespoon  chopped shallots
  • 1 (6-ounce) can albacore tuna in water, drained and flaked
  • 3 tablespoons  reduced-fat mayonnaise
  • 2 tablespoons  plain low-fat yogurt
  • 2 tablespoons  mango chutney
  • 1 1/2 teaspoons  Madras curry powder
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground black pepper
  • 1/4 cup  sliced almonds, toasted
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Pina Colada Cheesecake Bars

Pina Colada Cheesecake Bars

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For crust; combine first 4 ingds

  • Crust:
  • 1 c. graham cracker crumbs
  • 2 T. flour
  • 2 T. turbinado sugar
  • 1/2 t. ginger
  • 2 T. butter, melted
  • 1 T. canola oil
  • 1 T. water
  • Filling
  • 1 c. 2% cottage cheese
  • 1/2 c. sugar
  • 1/4 c. (2 oz) fat-free cream cheese, softened
  • 1 1/2 T. grated lemon rind
  • 1 T. gresh lemon juice
  • 1 T. pineapple juice
  • 1/2 t. vanilla
  • 3/4 c. egg substitute
  • 1 c. chopped fresh pineapple
  • 1/4 c. unsweetened shredded coconut, toasted
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Slow and Smoky Baked Beans

Slow and Smoky Baked Beans

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Combine beans, onion, apple and water

  • 1 (16 oz) dry navy beans, rinsed
  • 1/2 c. finely chopped onion
  • 1/2 c. chopped peeled apple
  • 8 c. water
  • 1/2 c. hickory smoke barbecue sauce
  • 1/4 c chili sauce
  • 1 t. seasoned salt
  • 1/2 t dry mustard
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Garden Twists

Garden Twists

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Using a vegetable peeler, slice carrots into curls

  • 2 medium carrots
  • 2-1/4 cups uncooked spiral pasta
  • 1 medium onion, chopped
  • 1 medium green or sweet red pepper, chopped
  • 2 teaspoons dried basil
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 1-1/4 cups cold water
  • 2 teaspoons chicken bouillon granules or 1 vegetable bouillon cube
  • 2 tablespoons lemon juice
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Couscous-and-Cucumber Salad with Buttermilk Dressing

Couscous-and-Cucumber Salad with Buttermilk Dressing

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Bring water to boil in medium saucepan; gradually stir in couscous

  • 1 1/4 C. water
  • 1 C. uncooked couscous
  • 1/2 C. low-fat buttermilk
  • 1/4 C. plain low-fat yogurt
  • 2 T. chopped fresh dill
  • 2 T. white vinegar
  • 1 T. olive oil
  • 1/2 t. salt
  • 1/4 t. black pepper
  • 1 C. chopped red bell pepper
  • 1/4 C. thinly sliced green onions
  • 2 cucumbers, quartered lengthwise, sliced (about 3/4 lb)
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Chocolate Truffle Pie

Chocolate Truffle Pie

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In a microwave-safe dish, combine the chocolate chips and 1/2 cup of cream; cook on high for 1-2 minutes, stirring ...

  • 2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
  • 1-1/2 cups heavy whipping cream, whipped, divided
  • 1/4 cup confectioners' sugar
  • 1 tablespoon vanilla extract
  • 1 chocolate cookie crust (8 or 9 inches)
  • Whipped cream and chocolate-covered peppermint candies, optional
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Spinach with Peppery Cheese

Spinach with Peppery Cheese

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Heat oil in large skillet

  • 1 1/2 T. olive oil
  • 1 T. ginger, peeled, chopped
  • 1 t. ground coriander
  • 1/2 t. ground tumeric
  • 1/2 t. ground cumin
  • 1/2 t. garam masala or curry powder
  • 1 lb. fresh spinach leaves, washed and finely chopped
  • 1/2 t. salt
  • 3 oz Monterrey Jack pepper cheese, cut into 1/4 inch cubes
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Pineapple Salad

Pineapple Salad

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Drain pineapple, reserving juice

  • 1 can (8 ounces) unsweetened pineapple slices
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1-1/2 teaspoons cider vinegar
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 6 cups torn romaine
  • 1/2 cup thinly sliced red onion
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Vegetable Bean Soup

Vegetable Bean Soup

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In a large saucepan or Dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender

  • 1 cup sliced carrots
  • 1 cup thinly sliced zucchini
  • 3/4 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 cup frozen white or frozen shoepeg corn
  • 4 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons minced fresh cilantro
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