Prim Rose Hill Studio: April 2011

Tuesday, April 19, 2011

♥ Tea on Tuesday: Lemon Berry Pie ♥

Ingredients:
* 4 ounces reduced-fat cream cheese
* 1 tablespoon plus 1 cup cold fat-free milk
* 1 tablespoon sugar
* 1 tablespoon lemon juice
* 2 teaspoons grated lemon peel
* 2-1/4 cups reduced-fat whipped topping, divided
* 1 reduced-fat graham cracker crust (8 inches)
* 1 pint fresh strawberries
* 1 package (3.4 ounces) instant lemon pudding mix

Directions:
* In a small bowl, combine the cream cheese, 1 tablespoon milk and sugar until blended. Add lemon juice and lemon peel; mix well. Fold in 1-1/2 cups whipped topping. Carefully spread into crust. Set aside 4 strawberries. Cut remaining strawberries in half and place over cream cheese mixture.
* In a bowl, place the remaining milk; whisk in pudding mix for 2 minutes or until thickened. Fold in 1/2 cup whipped topping. Spoon over strawberries. Cover and refrigerate for at least 2 hours. Garnish with remaining whipped topping and reserved strawberries.

Yield: 8 servings.

Nutritional Analysis: One piece equals 260 calories, 9 g fat (6 g saturated fat), 13 mg cholesterol, 330 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 fruit.

~~yummy recipe and photo from: Light & Tasty August/September 2004~~

Wednesday, April 13, 2011

♥ Hump Day Humor ♥

Tuesday, April 12, 2011

♥ Tea on Tuesday: Berry Phyllo Tarts ♥

Ingredients:
* 12 sheets phyllo dough (14 inches x 9 inches)
* 3 tablespoons butter, melted
* 3 tablespoons sugar
* 1/2 teaspoon grated orange peel

FILLING:
* 1/4 cup orange marmalade
* 1 cup navel orange sections
* 1 cup sliced fresh strawberries
* 1/2 cup each fresh raspberries, blueberries and blackberries
* 1 teaspoon lemon juice
* 1 teaspoon lime juice
* 1/2 teaspoon grated lemon peel
* 1/2 teaspoon grated lime peel
* Fresh mint, optional

Directions:
* Roll up phyllo dough and cut into 1/4-in.-wide strips. Place strips in a large bowl; toss with butter, sugar and orange peel until coated. Divide strips into six portions; shape into nests on a baking sheet coated with cooking spray. Bake at 400° for 5-7 minutes or until golden.
* In a small microwave-safe bowl, heat marmalade until melted. In a large bowl, combine the oranges and berries in a large bowl; drizzle with marmalade and juices. Sprinkle with lemon and lime peel; gently toss to coat. Just before serving, spoon into nests. Garnish with mint if desired.

Yield: 6 servings.

Nutritional Analysis: One serving (1 tart with aobut 1/2 cup fruit) equals 204 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 159 mg sodium, 35 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1/2 fat.

~~yummy recipe and photo from: Light & Tasty April/May 2001~~