3 c fat-free chicken broth
1 1/4 c finely chopped celery
1/2 c diced sweet yellow onion
3 c green enchilada sauce
15 oz can pure pumpkin
10 oz cooked boneless skinless lean chicken breast, chopped or shredded
1 c frozen corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.
Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.
Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.
MAKES 9 SERVINGS
PER SERVING (1 cup): 105 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- POINTS® value 2*
Thursday, January 21, 2010
Tuesday, January 19, 2010
Chocolate Chip Cheese Danish
For Icing
1 1/2 tsp. Splenda No Calorie Sweetener (granulated)
1 tsp. powdered sugar
1 tsp. cornstarch
1 drop vanilla extract
1 tbsp. Jet-Puffed Marshmallow Creme
1 tbsp. Cool Whip Free, thawed
For Danish
Half an 8-oz. tub fat-free cream cheese, room temperature
2 tbsp. Splenda No Calorie Sweetener (granulated)
1 tbsp. light vanilla soymilk
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
1/4 cup old-fashioned oats
2 tbsp. mini semi-sweet chocolate chips
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
Preheat oven to 350 degrees.
To make the icing, combine Splenda, powdered sugar, and cornstarch in a small microwave-safe bowl. Add vanilla extract and 1 1/2 tsp. cold water, and mix until ingredients have dissolved. Add Marshmallow Creme and microwave for 5 seconds, or until creme is soft enough to combine with mixture. Stir until smooth. Add Cool Whip and stir again, until evenly combined. Refrigerate until you're ready to ice the Danish.
In a medium bowl, combine cream cheese, Splenda, soymilk, vanilla extract, and cinnamon, and stir until thoroughly mixed. Fold in oats and chocolate chips, and set aside. This is your filling.
Spray a large baking sheet with nonstick spray. Lay out your dough on the sheet and (using a rolling pin, a can, or your hands) lightly roll it out into a long rectangle of even thickness. Arrange baking sheet so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon filling lengthwise across the middle third of the dough, leaving 1-inch borders on the left and right of the filling.
Starting from the top, make vertical cuts -- about 1 inch apart -- along the top section of the dough, stopping about 1/2 inch above the filling. Repeat with the bottom section of the dough, cutting upward toward the filling. This will create 1-inch-wide strips of dough on both the top and bottom of the filling.
Alternate folding the 1-inch strips from the top and the bottom sections over the filling, covering it completely and creating a criss-crossed or "braided" appearance. After all the strips have been folded, fold the left and right sides of the dough in toward the filling, so filling cannot escape, and press firmly to seal.
Bake in the oven for 15 - 20 minutes, until pastry is crispy and light golden brown. Allow to cool completely.
Just before serving, drizzle entire Danish with icing. Cut into 8 slices and indulge! Refrigerate leftovers.
MAKES 8 SERVINGS
Serving Size: 1 slice
Calories: 141 Fat: 6g Sodium: 313mg Carbs: 18.5g Fiber: 0.5g Sugars: 6g Protein: 4g
POINTS® value 3*
1 1/2 tsp. Splenda No Calorie Sweetener (granulated)
1 tsp. powdered sugar
1 tsp. cornstarch
1 drop vanilla extract
1 tbsp. Jet-Puffed Marshmallow Creme
1 tbsp. Cool Whip Free, thawed
For Danish
Half an 8-oz. tub fat-free cream cheese, room temperature
2 tbsp. Splenda No Calorie Sweetener (granulated)
1 tbsp. light vanilla soymilk
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
1/4 cup old-fashioned oats
2 tbsp. mini semi-sweet chocolate chips
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
Preheat oven to 350 degrees.
To make the icing, combine Splenda, powdered sugar, and cornstarch in a small microwave-safe bowl. Add vanilla extract and 1 1/2 tsp. cold water, and mix until ingredients have dissolved. Add Marshmallow Creme and microwave for 5 seconds, or until creme is soft enough to combine with mixture. Stir until smooth. Add Cool Whip and stir again, until evenly combined. Refrigerate until you're ready to ice the Danish.
In a medium bowl, combine cream cheese, Splenda, soymilk, vanilla extract, and cinnamon, and stir until thoroughly mixed. Fold in oats and chocolate chips, and set aside. This is your filling.
Spray a large baking sheet with nonstick spray. Lay out your dough on the sheet and (using a rolling pin, a can, or your hands) lightly roll it out into a long rectangle of even thickness. Arrange baking sheet so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon filling lengthwise across the middle third of the dough, leaving 1-inch borders on the left and right of the filling.
Starting from the top, make vertical cuts -- about 1 inch apart -- along the top section of the dough, stopping about 1/2 inch above the filling. Repeat with the bottom section of the dough, cutting upward toward the filling. This will create 1-inch-wide strips of dough on both the top and bottom of the filling.
Alternate folding the 1-inch strips from the top and the bottom sections over the filling, covering it completely and creating a criss-crossed or "braided" appearance. After all the strips have been folded, fold the left and right sides of the dough in toward the filling, so filling cannot escape, and press firmly to seal.
Bake in the oven for 15 - 20 minutes, until pastry is crispy and light golden brown. Allow to cool completely.
Just before serving, drizzle entire Danish with icing. Cut into 8 slices and indulge! Refrigerate leftovers.
MAKES 8 SERVINGS
Serving Size: 1 slice
Calories: 141 Fat: 6g Sodium: 313mg Carbs: 18.5g Fiber: 0.5g Sugars: 6g Protein: 4g
POINTS® value 3*
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