akg0053's Strawberry or Raspberry Sherbet -
Ingredients:
1 3/4 cups (14 ounces) strawberries or raspberries
Juice of 1 lemon
15 ice cubes
1 egg white stiffly beaten
No-calorie powdered sweetener (aspartame, etc.)
Preparation:
1. Mix rinsed and strained fruits with the lemon juice.
2. Add powdered sweetener if desired.
3. Using a blender, blend the mixture with ice cubes and slowly add the stiffly beaten egg white.
4. Freeze for about 1 hour.
Yield:4 servings
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1 comment:
Got this one from Eating Well: DH looooves it. And its ridiculously easy.
Shrimp Enchiladas Verde
• Prep Time -
• Cook Time -
• Serves 8
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1. 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
2. 1 cup frozen corn, thawed
3. 2 (4 ounce) cans chopped green chiles, undrained
4. 2 cups canned green enchilada sauce or green salsa, divided
5. 12 corn tortillas
6. 1 (15 ounce) can nonfat refried beans
7. 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
8. 1/2 cup chopped fresh cilantro
9. 1 lime, cut into wedges
Nutrition Info
Per Serving
• Calories: 334 kcal
• Carbohydrates: 37 g
• Dietary Fiber: 6 g
• Fat: 8 g
• Protein: 27 g
• Sugars: 2 g
2. Cooking Directions
1. Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
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