Key Lime Yogurt Pie

Spring brings an array of delicious fruits and vegetables. I am always excited for the produce spring brings because it means the cold of winter is over and better weather is coming.  Just because you are trying to be healthier doesn't mean you have to give up some of those sweets that you love, you just need to find a healthier way to enjoy them and as always it is about portion control. Make your desserts healthier and enjoy a small serving and you will still be right on track!  This pie is simple and delicious, give it a try!

Key Lime Yogurt Pie
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes
Servings: 8

2 T cold water
1 T fresh lime juice
1 1/2 tsp unflavored gelatin
4 oz fat-free cream cheese softened
3 containers (6 oz) Yoplait Light thick and creamy key lime pie yogurt
1/2 cup frozen (thawed) reduced-fat whipped topping
2 tsp grated lime peel
1 reduced-fat graham cracker pie crust

In 1 quart sauce pan, mix water and lime juice; sprinkle gelatin over top and let it stand for 1 minute. Heat over low heat, stirring constantly for 1 minute until gelatin is dissolved. Cool slightly, about 2 minutes.

In medium bowl whip cream cheese with an electric mixture until smooth. Add yogurt and lime juice and beat on low speed until well blended.

Fold in whipped topping and lime peel. Pour into crust and refrigerate until set, about 2 hours.

Source: Live Better America

Healthified Tomato Basil Primavera

I haven't tried this recipe out yet but saw it this morning and decided it is on the menu for tonight!  I happen to have lots of veggies in my fridge that need to be used up and love the ingredient list because it isn't anything that I don't normally keep stocked in my kitchen or pantry.  This recipe still gives you a creamy flavorful pasta but doesn't have all of the fat and calories!  And it is loaded with veggies to add tons of texture and flavor.  If you don't have all of the veggies suggested, that's ok!  Add in broccoli or cauliflower, any color of bell pepper, use whatever kind of veggies your family likes.  That is the great thing about cooking, you can customize things to what you and your family enjoy!  Give it a try, I am positive you will be glad you did!

 

Healthified Tomato Basil Primavera

 Prep Time: 15 minutes

 Total Time: 35 minutes

 Servings: 6

8 ounces dried whole wheat or whole grain penne or mostaccioli

2 cups Green Giant® frozen sugar snap peas

1 cup assorted fresh vegetables (such as fresh red sweet pepper strips, 2-inch-long pieces trimmed fresh asparagus, and/or quartered-lengthwise packaged peeled baby carrots)

1 cup sliced zucchini or summer squash

1 cup halved cherry tomatoes

1/2 cup Progresso® reduced-sodium chicken broth

3 tablespoons Gold Medal® all-purpose flour

1/4 teaspoon salt

1 1/4 cups low-fat milk

1/4 reduced-sodium chicken broth

3/4 cup finely shredded Parmesan or Asiago cheese (3 ounces)

1/2 cup lightly packed fresh basil, coarsely chopped

4 teaspoons snipped fresh thyme or oregano

1/3 cup sliced green onions (optional) 

 

 

In a 4-quart Dutch oven, cook pasta according to package directions; add the sugar snap peas and the 1 cup assorted vegetables for the last 2 minutes of cooking. Drain well. Return to hot Dutch oven. Add zucchini and cherry tomatoes.
 
In a medium saucepan, whisk together chicken broth, flour, and salt until smooth. Stir in milk and sherry. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat; stir in cheese, basil, and thyme.

Add herb sauce to pasta mixture; toss gently to coat. Divide among six serving plates. If desired, sprinkle with green onions.

Source: Live Better America