Kristen's Recipes

1 large (8-serving) package JELL-O Sugar Free Strawberry Gelatin Dessert Mix

2 C. frozen unsweetened strawberries, mostly thawed

1 1/2 C. Cool Whip Free, thawed

1 C. cold Sprite Zero (or any diet lemon-lime soda)

1/4 C. plus 1 tsp. (2 1/2 oz.) tequila

3 tsp. lime juice

In a medium-large bowl, combine gelatin mix with 1 C. boiling water, and stir until completely dissolved, about 2 minutes. Set aside. In a blender, combine strawberries, soda, tequila, and lime juice. Puree until smooth. Add this mixture to the bowl with the gelatin mixture and stir thoroughly. Refrigerate for 45 minutes, until slightly thickened but not set. (Do not over-refrigerate.) Using an electric mixer, blend in the Cool Whip. Once mixture appears mostly blended, use a spoon to mix it up from the bottom. If needed, continue mixing until uniform. Refrigerate for at least 2 hours, until mostly firm. Enjoy!

1 pkg. (9 oz) yellow cake mix
1/2 C. cold water
2 eggs
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. powdered sugar

Preheat oven to 350 deg F. Grease and flour 10 (1/2-C.) mini bundt pans. Combine cake mix, water, eggs, cinnamon and nutmeg in medium bowl. Beat with electric mixer at high speed 4 minutes or until well blended. Spoon about 1/4 C. batter into each prepared bundt pan cup. Bake 13 minutes or until toothpicks inserted into centers come out clean and cakes spring back when touched lightly. Cool in pans on wire racks 5 minutes. Remove cakes from pans. Serve warm or at room temperature. Sprinkle with powdered sugar just before serving.

Yield: 10 servings
Calories: 127
Fat: 4g
Fiber: 0g

6 Large baking apples
1/4 C. Orange juice
Pinch of nutmeg
6 tsp. Honey
1 tsp. Sugar
1 Orange

Core apples, being careful not to cut all the way through. Peel about 1/3 of the way down from the stem end. Combine honey and orange juice; pour into centers of apples. Set in baking dish. Pour a little hot water in bottom of pan. Bake at 400F for 50 to 60 minutes or until apples are tender. Sprinkle tops with a little sugar and nutmeg. Run under broiler to glaze. Quarter orange slices and tuck them in center of apples after glazing.

Yield: 6 servings
Calories: 167
Fat: trace
Fiber: 5g

1/2 C. boiling water
1/4 C. dried currants
6 (3/4-oz.) slices white bread
Vegetable cooking spray
1 1/2 C. skim milk, divided
1 1/4 C. (5 oz.) diced fontina cheese
1 1/4 C. seedless red grapes, halved
2 T. all-purpose flour
1/3 C. sugar
2 T. yellow cornmeal
1 tsp. grated lemon rind
3 egg whites, lightly beaten
1 egg, lightly beaten
1 tsp. extra-virgin olive oil
1 T. sugar
2 tsp. chopped fresh rosemary

Preheat oven to 350°. Combine boiling water and currants; let stand 15 minutes. Drain and set aside. Trim crusts from bread; discard crusts. Cut each slice into 4 triangles; place triangles in a single layer in a 10-inch quiche dish coated with cooking spray. Pour 1/2 C. milk over bread; let stand 5 minutes. Top with currants, cheese, and grapes. Place flour in a bowl, and gradually add remaining 1 C. milk, stirring with a wire whisk until blended. Stir in 1/3 C. sugar, cornmeal, lemon rind, egg whites, and egg; pour over tart. Drizzle oil over tart, and sprinkle with 1 T. sugar and rosemary. Bake at 350° for 45 minutes or until set; let cool on a wire rack.

Yield: 8 servings
Calories: 219
Fat: 7.6g
Fiber: .8g

1/2 C. sugar
1/4 C. cornstarch
1 egg
2 1/2 C. skim milk
2 T. margarine
1 tsp. vanilla extract
1 1/2 C. frozen reduced-calorie whipped topping, thawed and divided
20 ladyfingers
3 T. black cherry preserves with Chambord liqueur or red currant jelly
Mint leaves (optional)

Combine sugar, cornstarch, and egg in a bowl; stir well with a wire whisk, and set aside. Heat milk over medium-high heat in a medium heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with whisk. Return milk mixture to pan. Add margarine, and cook over medium heat 5 minutes or until thickened and bubbly, stirring constantly. Reduce heat to low, and cook an additional 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into a bowl; cover surface with plastic wrap, and let cool completely. Uncover and gently fold in 1 C. whipped topping; cover and chill at least 2 hours. Split ladyfingers in half lengthwise. Line each of 8 dessert compotes with 5 ladyfinger halves, standing upright. Spoon 1/2 C. custard into center of each compote. Melt preserves, and drizzle over custard. Top each serving with 1 T. whipped topping. Garnish with mint leaves, if desired.

Yield: 8 servings
Calories: 202
Fat: 5.9g
Fiber: 0g

Tart dough:
2/3 C. granulated sugar
6 T. stick margarine or butter
1 tsp. vanilla extract
2 oz. block-style fat-free cream cheese (about 1/2 C.)
1 large egg
2 C. all-purpose flour
1/4 tsp. salt

Tart filling:
Cooking spray
4 C. thinly sliced ripe red-fleshed plums (about 12 medium)
1/4 C. red currant jelly
2 T. water
1 large egg
1 tsp. water
2 T. turbinado or granulated sugar

Prepare tart dough: Combine the first 4 ingredients in a large bowl, and beat at medium speed of a mixer for 2 minutes or until mixture is light and fluffy. Add 1 egg, and beat at high speed for 1 minute or until mixture is very smooth. Lightly spoon the flour into dry measuring C., and level with a knife. Combine flour and salt, and add to sugar mixture, beating at low speed just until the flour mixture is moist. Gently shape the dough into a ball on heavy-duty plastic wrap, and cover with additional plastic wrap. Freeze dough 2 hours. Preheat oven to 400°. Prepare tart filling: Roll dough, still covered, into a 14-inch circle on a lightly floured surface. Remove bottom sheet of plastic wrap. Place the dough on a large baking sheet coated with cooking spray, and remove top sheet of plastic wrap. Arrange plum slices over dough, leaving a 3-inch border. Combine red currant jelly and 2 T. water in a small microwave-safe dish, and cook on high for 30 seconds or until jelly melts. Brush melted jelly mixture over plums. Fold 3-inch border of dough over plums, pressing gently to seal (dough will partially cover plums). Combine 1 egg and 1 tsp. water. Brush dough with egg mixture, and sprinkle with turbinado sugar. Bake at 400° for 25 minutes or until lightly browned. Cool tart on pan for 5 minutes. Carefully slide tart onto a platter using a spatula.

Yield: 10 servings
Calories: 293
Fat: 8.6g
Fiber: 2.1g

2 ripe papayas
6 large fresh strawberries
1 1/2 C. fat-free, no-sugar-added lemon sorbet
1 lime, cut into 6 slices

Crosswise slice each papaya into three pieces. Remove and discard the seeds. Place a papaya piece on each of 6 dessert plates. Slice the strawberries and place in the papaya. Top each with 1/4 C. scoop of sorbet and add a lime slice. Serve cold.

Yield: 6 servings
Calories: 90
Fat: 0g
Fiber: 2g

4 oz. bittersweet chocolate, finely chopped
1/2 C. fat-free milk
1/2 C. fat-free half-and-half
1 tsp. instant espresso powder (or 1 T. very strong brewed coffee)
4 large egg yolks
3 T. Splenda® or sugar substitute
Pinch salt
Fresh raspberries

Preheat oven to 300°F. Place chopped chocolate in a medium bowl. In small, heavy saucepan, bring milk, half-and-half, and espresso powder just to a simmer. Remove from heat; pour mixture over chocolate. Whisk until chocolate melts and mixture is smooth. In separate medium bowl, whisk yolks, sugar substitute, and salt. Add chocolate mixture in a steady stream, whisking constantly. Pour mixture through a fine mesh strainer into a large glass measuring cup. Line bottom of a baking pan (large enough to hold 4 custard C.) with a folded kitchen towel. Divide custard among 4 custard cups; arrange cups on towel. Add enough hot tap water to baking pan to come halfway up sides of cups. Tightly cover entire pan with foil. Bake 30 minutes, until custards are set around edges but still slightly wobbly in center. Remove cups from water bath. Cool, then cover with plastic wrap and refrigerate until cold. Serve cold, garnished with raspberries, and whipped topping, if desired.

Yield: 4 servings
Calories: 229
Fat: 17g
Fiber: 2g

1 pint vanilla ice cream

2 1/2 cups strawberries, stems removed, halved lengthwise

1/4 cup balsamic vinegar, or to taste

1 tablespoon sugar

Coarsely ground pepper

 

Remove the ice cream from the freezer and let stand at room temperature until it is soft enough to stir into the strawberries, 10-15 minutes, depending upon on how cold the freezer is. Meanwhile, in a bowl large enough to accommodate the ice cream eventually, stir together the strawberries, 1/4 cup balsamic vinegar, sugar and pepper to taste. The vinegar and sugar will mix with the berries’ natural juices to create a saucelike consistency. Taste and add more vinegar if needed. When the ice cream is soft enough, add it to the berry mixture. Immediately stir together until the berries and ice cream are evenly distributed. Spoon into tall wine glasses and serve at once.

Both the Greeks and the Turks lay claim to this masterpiece of the Middle Eastern sweets repertoire. Baklava can be made with walnuts, almonds, hazelnuts (filberts) or pistachios or a combination of walnuts and almonds. Sticky honey syrups are never used by Greek and Turkish bakers; instead, they prepare a simple sugar syrup flavored with lemon juice and zest.

 

4 cups almonds, walnuts or equal parts almonds and walnuts, coarsely chopped

3/4 cup sugar

1 tablespoon ground cinnamon

1/4 teaspoon ground cloves

1/2 lb clarified unsalted butter, melted

1 lb filo dough, thawed in the refrigerator if frozen

For the Lemon Syrup:

2 cups water

2 cups sugar

2 lemon zest strips, each 3 inches long

2 tablespoons fresh lemon juice

 

Preheat an oven to 350 degrees F. In a bowl, combine the nuts, sugar, cinnamon and cloves. Lightly brush a 13-by-9-by-2-inch baking pan with some of the melted butter. Remove the filo sheets from their package, lay them flat on a work surface and cover with a damp towel or plastic wrap to prevent them from drying out. Lay a filo sheet in the prepared pan and brush it lightly with butter. Working with 1 sheet at a time, top with half of the remaining filo sheets (10-12 sheets), brushing each sheet with butter after it is placed in the pan. Spread the nut mixture evenly over the stacked filo sheets. Then top with the remaining filo sheets, again brushing each sheet lightly with butter, including the top sheet. Cover and refrigerate for about 30 minutes so the butter will set. (This step makes the baklava easier to cut.) Using a sharp knife, cut the baklava all the way through into diamond shapes, forming about 36 pieces in all. Bake until golden, 35-40 minutes. FOR THE SYRUP: In a deep saucepan, combine the water, sugar and lemon zest. Bring to a boil, reduce the heat to low and simmer until thickened, about 15 minutes. Remove the lemon zest and discard. Stir in the lemon juice.  When the baklava is done, remove it from the oven. Pour the hot syrup evenly over the hot pastry. Let stand for 30 minutes to cool slightly, then recut the diamonds. Serve warm or at room temperature. Store leftover pieces covered at room temperature.

1/2 cup slivered blanched almonds, plus 12 whole blanched almonds

1/4 cup sugar

2 oz semisweet chocolate, chopped

12 large dried figs

 

Preheat an oven to 350 degrees F. Spread the slivered and whole almonds on a baking sheet, keeping them separate. Bake until toasted and fragrant, 8-10 minutes. Let cool. Set aside the 12 whole almonds. Leave the oven set at 350 degrees F. In a food processor fitted with the metal blade, combine the sugar, slivered almonds and chocolate. Use rapid on-off pulses to form a coarse paste. Cut off the stems from the figs. Using a small, sharp knife, cut a small slit 1 inch deep in the top of each fig. Using a small spoon, stuff each slit with about 1 teaspoon of the almond-chocolate mixture. Pinch the openings closed. As the figs are stuffed, place them on a baking sheet, stem sides up. Bake for 5 minutes. Turn the figs over and continue to bake until softened, about 5 minutes longer. Remove from the oven and press a whole almond into the slit. Serve warm or at room temperature.

3/4 C. sugar

1/4 C. all-purpose flour

1/4 tsp. salt

3 egg yolks

3 T. trans-free margarine or butter, softened

1 tsp. lemon zest

3/4 C. lemon juice

1 1/2 C. 1% milk

3 egg whites, at room temperature

 

Preheat the oven to 350°F. Coat an 8″ x 8″ baking pan with cooking spray. In a small bowl, sift together the sugar, flour, and salt. Set aside. In a large bowl, whisk the egg yolks for about 1 minute, or until smooth. Stir in the margarine, lemon zest, lemon juice, and milk. Add flour mixture and combine. In another large bowl, with an electric mixer on medium speed, beat the egg whites until stiff peaks form. Whisk into the egg yolk mixture until combined and no visible lumps remain. Pour into the prepared baking pan and place that in a larger pan. Fill the outer pan with hot water about 1″ up the sides. Bake for 45 to 50 minutes, or until set. Serve warm or chilled.

1/4 C Splenda

3 graham crackers

1/4 C light butter

1 tsp. ground cinnamon

2 T. all purpose flour

 

3 C peeled and sliced Bartlett pears

2 T. all purpose flour

1/4 C Splenda

1 T. lemon juice

3 T. water

1/2 tsp. ground cinnamon

 

Preheat oven to 350ºF. Coat an 8″ x 8″ baking dish with cooking spray. Set aside. To make topping: Place Splenda, graham crackers, butter, cinnamon, and flour in food processor. Blend until crumbly. Set aside. To make filling: In large bowl, gently toss together pears, flour, Splenda, lemon juice, water, and cinnamon. Place in prepared baking dish. Cover with topping. Bake 40 to 45 minutes or until bubbling around edges. Serve warm.

1/2 C fresh red raspberries

1 tsp. fresh lemon juice

8 oz low fat vanilla yogurt

 

Toss raspberries in lemon juice. Alternate layers of yogurt and raspberries in parfait dish.

1 med. plum, sliced

1/2 C. blueberries

1/2 med. nectarine, sliced

1/8 honey dew

1/8 tsp. ground nutmeg,

2 T. apricot Nectar

 

Mix all fruit together. Whisk the nutmeg into nectar; drizzle over fruit.

3 large Bartlett Pears

 

1 to 1 1/2 C. coarsely chopped Anise Hyssop Leaves and Flowers

2 C. Half and half

2 T. Cornstarch

2 Egg yolks

Pernod Liquid to taste, optional

 

1/2 C. cold Butter

3oz. cold Cream Cheese

1 C. Flour

 

3-4 fresh or dried Anise Hyssop Flower Stalks, for garnish

 

In a saucepan, combine chopped anise hyssop leaves and flowers and half-and-half. Slowly bring to a simmer. Remove from heat and allow anise hyssop to steep for 2 to 3 hours. With a knife, decoratively score round sides of pears. Lay pears, flat side down, in a buttered 9×13″ pan. Cut butter and cream cheese into cubes. Combine in a food processor with flour. Whirl until mixture holds together. Press this dough evenly over bottom and sides of an 11″ tart pan with removable bottom. In a 375 F. oven, set pastry on a low rack and pears on a rack above. Bake until crust is golden and pears turn brown, 20 to 30 minutes. Cool. Strain and discard the leaves from the half-and-half. In a saucepan, mix sugar and cornstarch, then stir in the cooled half-and-half. Stir over medium-high heat until boiling. Stir some of the cream into the egg yolks, then add the yolks and cream back to the pan and stir 1 minute. Stir in Pernod if desired. Pour hot anise hyssop cream into crust. Set pears, round side up, in cream. Let cool, cover lightly, and chill 8 hours or overnight. Before serving, scatter anise hyssop florets between the pears and place a small leaf cluster in the center of the tart.

2 cups frozen raspberries (or other frozen fruit)
3 tablespoon apple juice or orange juice
fresh mint leaves
Optional: 1/2 teaspoon cinnamon or vanilla extract

Place the frozen fruit and the juice in the jar of a blender or bowl of a food processor. Blend or process until smooth, scraping down the sides of the container as necessary. Add extra juice if needed. Best if served immediately though it can be frozen. Garnish with fresh mint.

Yield: 4 servings
Calories: 36
Fat: 0g
Fiber: 4.2g

1/2 C. strawberries, cut into quarters
3/4 tsp. grated orange peel
2 tsp. sugar substitute
1/4 C. sliced strawberries
1 C. part-skim ricotta cheese
1/2 T. pistachios
Mint leaves, for garnish

In a blender or food processor, combine the quartered strawberries, orange peel, and sugar substitute and blend until smooth. Pour into a large bowl. Gently stir in the sliced strawberries. Cover and chill. When ready to serve, evenly divide the ricotta among 2 serving bowls. Pour equal amounts of the strawberry mixture over the ricotta, then sprinkle with the pistachios. Garnish with the mint leaves.

Yield: 2 servings
Calories: 220
Fat: 11g
Fiber: 2g

1/3 C. light vanilla or lemon yogurt
2 T. shredded coconut
2 kiwis, peeled and sliced
1 C. fresh pineapple chunks
1 medium banana, sliced
Mint sprigs (optional)

Mix the yogurt and coconut in a small bowl, cover, and chill for 20 minutes for the flavors to develop. In a medium bowl, mix the kiwis, pineapple, and banana. Gently stir in the yogurt mixture. Serve garnished with mint sprigs (if using).

Yield: 3 C.
Serving Size: 3/4 C.

Calories: 89
Fat: 1g
Fiber: 3g

Per 3/4 C.: 89 calories, 20 g carbohydrates, 2 g protein, 1 g total fat, 0 mg cholesterol, 3 g dietary fiber, 13 mg sodium

Nonstick baking spray
2/3 C. (3 oz.) blanched almonds
1 medium navel orange
3 large eggs
1/2 C. sugar substitute
1/2 tsp. baking powder
4 tsp. nonfat plain yogurt
Pomegranate seeds, garnish only

Preheat oven to 350°F. Coat 4 ramekins with nonstick baking spray. In food processor fitted with metal blade, process almonds until finely ground; scrape out of processor and set aside. Using a vegetable peeler, peel the zest off the orange. Cut orange into quarters; slice off tough stem ends of each quarter. Remove any seeds. Add half of the zest and all the orange quarters to processor; process to a smooth paste. Scrape the sides of the bowl. Add eggs, sugar substitute, baking powder, and ground almonds; process until blended. Pour batter into prepared ramekins, filling almost to the top. Bake on top rack of the oven 30 minutes, until firm to the touch. Transfer to wire racks to cool. Cut pomegranates in quarters. Bend quarters in half backwards to release seeds. Top individual cakes with a dollop of the yogurt and garnish with seeds.

Yield: 5 servings
Calories: 163
Fat: 11g
Fiber: 2g

2 packages (8 oz. each) fat-free cream cheese, softened
6 packages artificial sweetener or equivalent of 1/4 C. sugar
1 tsp. vanilla
1/3 C. water
1 package (0.3 oz.) sugar-free lemon-flavored gelatin
2 C. thawed fat-free nondairy whipped topping
1/2 C. all-fruit red raspberry preserves
1/4 C. water
2 T. marsala wine
2 packages (3 oz. each) ladyfingers
1 pint fresh raspberries or frozen unsweetened raspberries, thawed

Combine cream cheese, artificial sweetener and vanilla in large bowl. Beat with electric mixer at high speed until smooth; set aside. Combine water and gelatin in small microwavable bowl; microwave at HIGH 30 seconds to 1 minute or until water is boiling and gelatin is dissolved. Cool slightly. Add gelatin mixture to cheese mixture; beat 1 minute. Add whipped topping; beat 1 minute more, scraping side of bowl. Set aside. Whisk together preserves, water and marsala in small bowl until well blended. Reserve 2 T. of preserves mixture; set aside. Spread 1/3 C. preserves mixture evenly over bottom of 11X7-inch glass baking dish. Split ladyfingers in half; place half in bottom of baking dish. Spread half of cheese mixture evenly over ladyfingers; sprinkle 1 C. of raspberries evenly over cheese mixture. Top with remaining ladyfingers; spread remaining preserves mixture over ladyfingers. Top with remaining cheese mixture. Cover; refrigerate for at least 2 hours. Sprinkle with remaining raspberries and drizzle with reserved 2 T. of preserves mixture before serving.

Yield: 12 servings
Calories: 158
Fat: 1g
Fiber: 1g

Cake
3/4 C. whole-grain pastry flour
1/4 C. cornmeal
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 C. + 1 T. sugar, divided
3 T. extra-virgin olive oil
1/2 C. fat-free plain yogurt
2 large eggs
1 T. grated orange peel
2 T. orange juice
1/4 tsp. ground cinnamon

Berries
1 C. blackberries
1 T. sugar
1 T. orange juice
1 C. blueberries
1 C. raspberries

To make the cake: Preheat the oven to 350°F. Coat a 9″ springform pan with cooking spray. In a small bowl, combine the flour, cornmeal, baking powder, baking soda, and salt. In a large bowl, combine 1/3 C. sugar and the oil. Using an electric mixer on high speed, beat for 2 minutes. Add the yogurt, eggs, orange peel, and orange juice. Beat for 1 minute. Add the dry ingredients and beat until blended. Pour the batter into the prepared pan. In a small bowl, combine the remaining 1 T. sugar and the cinnamon. Sprinkle over the batter. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Transfer to a wire rack and let cool.

To make the berries: In a food processor or blender, puree 3/4 C. of the blackberries, the sugar, and the orange juice until smooth. Strain the puree through a sieve into a small bowl; discard the seeds. Cut the cake into wedges. Spoon the berry sauce over the wedges and sprinkle with the blueberries, raspberries, and the remaining blackberries.

Yield: 8 servings
Calories: 189
Fat: 7g
Fiber: 3g

Topping:

1/2 C. flour

1/2 C. light brown sugar, packed

2 T. granulated sugar

1/4 tsp. cinnamon

pinch of salt

4 T. unsalted butter, softened but still cool, cut up into 8 pieces

 

Cake:

1-1/2 C. flour

1-1/2 tsp. baking powder

10 T. unsalted butter, softened but still cool

2/3 C. granulated sugar

1/2 tsp. salt

1/2 tsp. lemon zest

1-1/2 tsp. vanilla extract

2 eggs, room temperature

4 C. fresh blueberries

 

To make crumb topping, in standing mixer with flat beater, mix flour, sugars, cinnamon, and salt. Add cut-up butter and mix until it has a “wet sandy” texture. Pour topping into a separate bowl. Preheat oven to 350 degrees. Cut out a circle of parchment paper to line the bottom of a 9″ springform pan. Butter and flour the sides of the pan. Whisk together flour and baking powder in a separate bowl. In same standing mixer with flat beater, mix butter, sugar, salt, and lemon zest until light and fluffy (about 3 minutes). Scrape down bowl then beat in vanilla (about 30 seconds). Add eggs, one at a time, and scrape down the bowl. Batter will be loose. With mixer running at low speed, slowly add flour mixture. Beat until almost fully incorporated. With spatula, finish mixing, then gently fold in the blueberries. Transfer batter to pan; spread evenly using a spatula. To add topping, squeeze streusel mixture in hand, then crumble over batter in a even layer. Bake for about 55 minutes or until golden brown on top and a toothpick inserted in the center comes out clean. Cool and run a knife around the edge before removing from the pan.

1 C. fresh raspberries

2 C. fresh blackberries

2 C. hulled fresh strawberries, quartered

2 C. fresh blueberries

1/4 C. sugar

1 T. grated lemon rind

2 T. fresh lemon juice

2 T. limoncello (lemon-flavored liqueur)

1/2 C. torn mint leaves

 

Combine first 8 ingredients in a bowl; let stand 20 minutes. Gently stir in mint using a rubber spatula.

 

Yield: 6 servings

Calories: 136

Fat: 0.8g

Fiber: 7.4g

In a bowl, mix together:

 

1/2 C. sugar

1 tsp cinnamon

1/2 tsp salt

1/4 tsp ground cloves

1/4 tsp ground ginger

 

Then add:

 

1/2 C. Egg Beaters

1 15-ounce can of pumpkin

 

Mix together using a wire whisk. Slowly add:

 

1 12-ounce can of evaporated skim milk

 

Pour into a 9 or 10 inch pie plate sprayed with Pam. (The 9″ is what I used today; it gives a slightly thicker result.) Bake at 350 degrees for about 40 minutes. The center should be just slightly wiggly when you bump it. Cool to room temp, then cover and refrigerate.

 

Yield: 8 servings

Calories: 112

Fat: .2g

Fiber: 1.6g