Fruit Dip
Ingredients
8 oz low fat cream cheese
6 oz sugar free, fat free vanilla yogurt
1 tsp vanilla extract
3 tbsp Splenda
Directions
Soften cream cheese in large mixing bowl.
Beat on medium speed with mixer, gradually add yogurt, vanlla extract, and Splenda.
Whip on high until light and fluffy.
Use as a dip for your choice of fruit such as peaches, melon, apple slices, or pears.
16 servings
Calories: 41.1
Total Fat: 2.5 g
Total Carbs: 2.4 g
Protein: 2.0 g
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Guacamole
Ingredients
1 medium Hass avocado
1/4 cup onion, chopped
1/2 jalapeno pepper, chopped (ribs and seeds removed)
2 tbsp cilantro, chopped
1/4 cup tomato, chopped
juice of half a lime
salt to taste
Directions
Cut avocado in half and remove pit.
Scoop pulp out into a bowl.
Using a fork, mash avocado until smooth in consistency.
Add the juice of half a lime first to keep the avocado from turning brown.
Add onion, jalapeno, cilantro, and tomato. If you want the dip spicier, you can include the ribs and seeds of the pepper.
Starting with a teaspoon of salt, add gradually until the dip tastes well balanced or according to your dietary needs. Serves 4-6.
Number of Servings: 6
Calories: 54
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Spinach Dip
Ingredients
1 (10-oz.) package frozen chopped spinach
1 cup nonfat yogurt
1 cup nonfat sour cream
1 (8-oz.) can water chestnuts
3 green onions
1 packet dry vegetable soup mix
Instructions
Defrost spinach ahead of time, drain and press dry. Drain and chop chestnuts; chop green onions. Combine all ingredients except spinach, mix well. Fold in spinach last, mix well. Refrigerate 3 hours before serving.
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