Strawberry Cobbler

Ingredients

1 pkg (8oz) fresh strawberries, cleaned and cut into 1/2 inch pieces
3 stalks rhubarb, cut into 1/2 inch pieces
1/2 c brown sugar
1/2 c water
2 tsp lemon juice
1 1/2 c low fat bisquick
1/2 c skim milk

Place strawberries, rhubard, water, brown sugar and lemon juice into a large pan.
Heat on medium until it begins to boil.
In the meantime, mix bisquick and milk with a fork to form a soft dough.
Gradually add the dough to the boiling fruit, in the hsape of small balls.
Cook on medium for 10 minutes uncovered. Cover and cook for an additional 10 minutes.
Pour into a large serving dish and serve with low fat whipped topping if desired.

Makes 8 servings

Calories/serving : 250

Watermelon Sherbet

2 c watermelon, cubed and seeded
1/2 c sugar
1 envelope gelatin, unflavored
1/3 c cranberry juice

Blend watermelon in a blender or food processor until smooth.
Stir in sugar.
In a small saucepan, compine gelatin and cranberry juice. Let stand for 5 minutes.
Stir mixture over low heat until gelatin is disolved.
Pour and stir gelatin mixture into the melon mixture.
Pour onto a baking pan. Cover a freeze for 2 hours.
Break up frozen mixture and place in a chilled mixing bowl.
Beat with an electric mixer until mi xture is fluffy.
Return to pan, cover and freeze for 6 hours or until firm.

Makes 8 1/2 cup servings.
Calories/serving:83
Fat/serving : 0

Peach-Blackberry Crisp

Ingredients

Filling:
4 large peaches, skinned and sliced
1/2 pint blackberries
1/4 c sugar
1 tbsp cornstarch
1 tsp lemon zest

Topping:
1/2 quick oats
1/4 c brown sugar
1/3 c all purpose flour
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tbsp cold butter
1 tbsp canola oil

Preheat oven to 375.
Arrange peaches in an 8-inch baking dish. Scatter blackberries on top.
Stir sugar and constarch together and sprinkle over fruit followed by the lemon zest. Stir fruit.
In a medium bowl, combine oats, sugar, flour, nutmeg and cinnamon. Cut butter into oat mixture. Add oil, then stir gently to combine.
Sprinkle topping over fruit. Bake for 35-40 minutes, until the fruit is bubbling and th etop is slightly browned.

Serves 6

Calories/servine : 191
Fat/serving : 4.8 g
Fiber/serving : 3 g

Lemon Bars

Ingredients

Crust:
1 c all purpose flour
1/4 c sugar
1/2 c quick oats
3 tbsp butter

Filling:
1 egg
1 egg white
1 c sugar
3 tbsp flour
1/4 tsp baking powder
pinch of salt
Juice and zest of 1 large lemon

Preheat oven to 350. COat an 8-inch baking pan with cooking spray.
Combine flour, oats and sugar in a medium bowl. Using a pastry blender, add butter and blend until mixture is crumbly.
Press crumbs into bottom of pan. Bakle for 10 minutes until adges are golden.
Meanwhile, whisk egg and egg white. Add sugar and beat until creamy. Add flour, baking powder, salt and lemon; whisk until smooth.
Pour lemon mixture over base. Bake for 20-25 minutes until center is set.
Cool in pan for 15 minutes.
Makes 16 squares.

Each square contains:
133 calories
2.8 g of fat

Brownies

Ingredients

1/2 c all-purpose flour
1/2 c whole wheat flour
1 c brown sugar
3/4 c cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 egg or 2 egg whites
1 tsp vanilla extract
1/4 unsweetened applesauce
1/4 reduced fat sour cream
1/4 cup skim milk

Preheat oven to 350. Coat an 8 inch baking pan with cooking spray.
Stir together flour, sugar, cocoa, baking powder and salt.
In a large bowl, lightly beat egg (if using) or place 2 egg whites in bowl.
Add vanilla, applesauce, sour cream and milk. Whisk until well blended.
Add dry ingredients and mix just until moist.
Bake for 25-30 minutes. The centre should still be slightly soft.
Makes 16 brownies

Calories/brownie : 111
Fat/brownie : 1.5 g
Fibre/Brownie : 1.9 g

Broccoli and Cheese Casserole

1 - 30 oz pkg frozen, chopped broccoli
1/2 c fat free egg substitute
1 can reduced fat cream of mushroom soup (or any cream soup)
1 c fat free mayonnaise
1/2 c low fat cheddar cheese, shredded
2 tbsp onions, minced
dash of pepper
6 reduced fat ritz crackers, crushed

Preheat oven to 350.
Spray a non stick casserole dish with cooking spray.
Cook broccoli according to pakage directions.
Combine broccoli, egg substitute, soup and mayonnaise in a large bowl.
Add cheese, onions and pepper to broccoli mixture.
Pour broccoli mixture into casserole dish.
Sprinkle the crackers over top.
Bake at 350 for 30 minutes or until sauce is bubbly and hot.

6 servings
Calories/serving - 153
Fat/serving - 4

Chicken Soufle

2 c chicken breast, cooked and cubed
1 1/2 c long-grain white rice, cooked
3 whole hard boiled eggs, chopped
1/2 c onions
1/4 tsp salt
1 can cream of mushroom soup (or any other cream soup)
3/4 c fat free mayonnaise
1 c rice crispies cereal

Preheat oven to 375.
Spray a 2-quart casserole dish with cooking spray.
Combine chicken, rice, eggs, onions and salt. Mix well.
Fold in soup and mayonnaise.
Spread mixture into casserole dish.
Sprinkle rice crispies over top.
Bake for 45 minutes.