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Low-Fat Cherry-Berry Cobbler
1 Pkg.sweet rewards low-fat blueberry muffin mix 1 20 oz.can light cherry pie filling 1
16 oz.canpitted dark sweet cherries in light syrup,drained. 3/4 cup far-free(skim Milk) 1 tblsp.veg.oil 2 eggs 1 tblsp.grated
lemon peel 2 tblsp.sugar fat-free half&half if desired Heat oven to 375 F.Mix undrained blueberries,pie filling ans sweet
cherries in ungreased glass pan,13x9x2" Stir in muffin mix,milk,oil,eggs and lemon peel in med.bowl until moistened.Drop batter
by 12 lrg.spoonfuls onto fruit,sprinkle with sugar.Bake about 30 mins. or until golden brown.
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Margarita Chicken Salad
4 boneless skinless chicken breast halves 1 1/4 lbs. 6 cups bite-size pieces assorted salad
greens 1 cup sliced strawberries 1 med.mango,peeled,pitted&sliced 1 med.avacado,peeled,pitted&sliced 1/4 cup chopped
fresh cilantro Margarita Dressing 1/2 cup frozen nonalcooholic margarita mix 1/4 cup olive oil 2 tsp.white wine vinegar Heat
gas grill or stove for direct heat.Cover and grill chicken 4-6" from med.heat 15-20 mins.turning and brushing occasionally
with 1/4 cup of the dressing until juice of the chicken is no longer pink. Cut chicken into slices.Toss salad greens,chicken&strawberries.Divide
amongst 4 plates.Arrange mango&avacado around salad.Sprinkle with cilantro.Drizzle with remaining dressing
Easy Raspberry Trifle
1 pkg.angel food cake mix 1 1/4 cup cold water 2 cups boiling water 1 8oz.sugar-free
raspberry-flavored gelatin 1 pkgs. 10 oz. each frozen sweet raspberries thawed 2 8oz.containers raspberry low-fat yogart Prreheat
oven to 350.F.Move rack to lowest level.Beat cake mix and cold water in extra lrg.bowl on low speed for 30 seconds.Beat on
med.for 1 min.Pour into ungreased 10x4" angel food panor tube pan.Bake 37-47 mins.or until golden brown.Turn pan upsidedown
right away until cool.about 1 hr.Tear cake into 3/4"pieces.Pour boiling water on geletin in lrg.bowl until geletin is dissolved.Refrigerate
geletin for 15 mins.until it starts to thicken. Layer half each of the cake pieces,geletin mixture and yogart in 3 qt.glass
bowl,repeat:Garnish with reserved raspberries.Refrigerate for at least 2 hrs.before serving.
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Light Creamy Coleslaw
1/2 cup reduced-fat sour cream 1/4 cup fat-free mayonaise or salad dressing 1 tblsp.sugar
2 tsp. lemon juice 2 tsp.dijon mustard 1/2 tsp.celery seed 1/4 tsp.pepper 1/2 med.head cabbage,shredded or chopped(4 cups)
1 sm.carrot shredded(1/2 cup) 1 sm.onion,chopped fine (1/4) cup Mix all ing. excep0t cabbage,carrot and onion in lrg.bowl.Add
remaining ing.toss until evenly coated. Cover and refrigerate at least 1 hr.before serving.
Cranberry Orange Muffins
1 cup fat-free (skim milk) 1/4 cup veg.oil 1 tblsp.grated orange peel 2 egg whites
1 cup all purpose flour 1 cup whole wheat flour 1/3 cup sugar 3 tsp.baking powder 1/2 tsp.salt 3/4 cup fresh or frozen cranberries,chopped
Heat oven to 400.F.Spray med.muffin pan,2 1/2x1 1/4 " or line with paper cups. Beat milk,oil,orange peel and egg whites in
a lrg.bowl with spoon.Stir in flours,1/3 cup sugar,baking powder&salt just until flour is moistened.Fold in cranberries.
Divide batter evenly among muffin cups.Cups should be full.Bake 20-25 mins.or until golden brown.Remove from pan right away.
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