Unfried Ice Cream

Serves - 4
WW Points - 5

2 cups low-fat vanilla ice cream
1/2 cup cornflake crumbs
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup honey
 
Place four 1/2 cup scoops of ice cream on wax paper lined baking sheet. Freeze for 1 hour or until firm.

In a shallow bowl, combine cornflake crumbs, sugar and cinnamon. Roll ice cream in crumb mixture to coat. Freeze until ready to serve. When ready to serve, drizzle each serving with 1 Tablespoon of honey.

Nutrition Information Per Serving: 246 Calories; 3g Fat (10.2% calories from fat); 3g Protein; 55g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 174mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat; 3 Other Carbohydrates.

Tomato Salad

Serves - 2
Points -  1

Ingredients:
1 medium tomato, chopped
1/2 small onion, diced
2 teaspoon basil, fresh, chopped
1/8 teaspoon salt
1/8 teaspoon pepper, black, freshly ground
1 teaspoon olive oil
2 tablespoon balsamic vinegar

Directions:
Combine all of the ingredients in a medium bowl. Divide into two serving and enjoy.

Nutrition info per serving:
Calories: 56
Total Fat: 3 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 154 mg
Total Carbohydrate: 7 g
Dietary Fiber: 1 g
Protein: 1 g

Lasagna Lover's Pasta Rolls

When I started this recipe, I wasn't sure how it was going to turn out. I only had "oven ready" lasagna noodles. However, I cooked them for 8 minutes and rinsed in cold water. Turned out great! You could also use whole wheat lasagna noodles to add extra fiber content.

From: Halfmysize.com
Serves - 8
WW Points - 8

1 Egg, beaten
16 ounces fat-free cottage cheese
2 cups skim milk mozzarella cheese
1 tablespoon Italian seasoning
26 ounces spaghetti sauce
12 ounces lasagna noodles, cooked (16 noodles)

1. Heat oven to 375ºF.

2. Mix first 5 ingredients until well blended.

3. Spread 1/4 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover with foil.

4. Bake 50 min. or until heated through, uncovering the last 10 min.

NOTE: May be refrigerated up to 24 hours, then bake, covered, 1 hour 5 min. or until heated through, uncovering the last 10 min.

Servings: 8

Nutrition Facts
Serving size: 1/8 of a recipe (8.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 380.57
Calories From Fat (24%) 92.76
% Daily Value
Total Fat 10.45g 16%
Saturated Fat 4.83g 24%
Cholesterol 55.07mg 18%
Sodium 781.05mg 33%
Potassium 443.77mg 13%
Total Carbohydrates 47.73g 16%
Fiber 3.49g 14%
Sugar 10.65g
Protein 22.61g 45%

Tender Sugar Cookies

Serves - 60
Weight Watchers Pts. - 1

Ingredients:
1 cup light margarine, softened
1 1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour

Directions:

Beat margarine in a large mixing bowl with an electric mixer for 30 seconds. Add 1 cup of sugar, the baking powder and salt. Beat until combined. Add egg and vanilla until combined. Beat in as much of the flour as possible. Stir in any remaining flour. Cover and refrigerate for 1 hour.

Preheat oven to 300 degrees. Shape dough into 1" balls. Roll balls in remaining 1/4 cup of sugar. Place 2" apart on ungreased cookie sheets.

Bake for 15 minutes or until tops are slightly crackled and sides are set. Do not brown. Remove cookies from oven and transfer to a wire rack to cool.

NOTE: For a festive look, roll dough in colored sugars instead of granulated sugar.

Yields: 5 dozen cookies

Nutrition Information per serving (1 cookie):

48 Calories; 2g Fat (30.2% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

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