Tom Ramcigam (magicmarmot) wrote,
Tom Ramcigam

Chicken on the grill tonight, along with onions. Took a can of chicken broth, added some spices and the grilled onions and reduced it by half. Poured that over the chicken breasts so they are pretty much soaking in it.


I can use the chicken in salads or what have you, freeze what I don't eat for later.

I picked up some fat-free cream cheese when I was last grocerizing. Never tried it before. Opened it last night: it's about the consistency of Velveeta. And very bland.

Enter the idea of fat-free cheesecake.

I'm gonna see what I have and see what I can come up with. The middle one sounds the closest to what I have on hand.

15 Minute Fat Free Cheesecake
Recipe #169487 | 25 min | 15 min prep | add private note

By: Cai Owens
May 24, 2006

Quick and yummy no-bake reduced fat cheesecake recipe made from 3 cheap items in the store. Kids will love it.
SERVES 8 , 1 pie (change servings and units)

1 (8 ounce) box fat free cream cheese
1 (8 ounce) fat-free whipped topping
9 1/2 inches reduced fat graham cracker crust
1/4 cup sugar substitute
1mix, splenda, cream cheese and whip cream in a mixing bowl till smooth.
2Pour filling into pie crust and smooth over with a rubber scraper.
3Place in freezer for 10 minutes to stiffen the filling.
4You may top with fresh fruit or cookie crumbs.

1 pkg. lemon Jello (can use sugar free)
1 (8 oz.) pkg. low-fat cottage cheese
1 (8 oz.) pkg. light cream cheese
1 (8 oz.) pkg. light Cool Whip (defrosted)
1 lg. graham cracker pie crust

Put Jello in blender. Add 2/3 cup hot water. As blender is beating like mad, add cream cheese and cottage cheese. Pour into bowl, fold in Cool Whip. Pour into pie crust. Add strawberries, other fruit or Comstock canned fruit as topping. Refrigerate.

1 (2 lb.) container non-fat, plain yogurt
3/4 c. sugar or Splenda
Equivalent of 2 eggs or egg substitute
2 tsp. either almond, coconut or vanilla flavoring
Prepared cookie crust

Drain whey from yogurt by placing in large strainer lined with coffee filters for 3 days in refrigerator. After 3 days combine yogurt, sugar, egg substitute and flavoring (we prefer almond). Beat with mixer until smooth. Pour into cookie crust and bake in preheated 350 degree oven for 50 minutes. Serve chilled (or room
Tags: cooking

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