Inspiring Eachother

We may reap the benefits of our successes by recognizing them and inspire others to be successful by sharing them. My desire is for this blog to be a place for you to share your successes with each other. Please feel free to comment on the posts at any time. Also, if you have something you would like me to post, such as a recipe, you can email it to me at

Friday, May 28, 2010

Spinach Salad

Here is a great recipe for summer or Memorial Day bbq's this weekend!  Plus, if you haven't looked at the side bar lately, there are some new weight-loss-blog links, and I am leading a new class on Tuesday nights in Draper!

Large bunch of spinach salad mix
1 cup sliced strawberries
2 Tbs. feta cheese
1/4 cup "Maple Groves Farms of Vermont" Fat Free Poppyseed Dressing

This WHOLE SALAD is  4 POINTS!  You can add to/take away from this salad and adapt accordingly.

Thursday, May 20, 2010

5 Minute Blackberry Crisp

Here is a LOW POINT dessert!  I know last week's was high, so here is a great one for days you can't splurge!

¾ c. Frozen blackberries
1 Tbsp. Splenda
½ tsp. cornstarch
1 bar Nature Valley Oats ‘n’ Honey Granola bar, broken into bits
Cool Whip free for garnish (if desired)
In a small microwavable bowl, mix together the berries, Splenda, and cornstarch, microwave for 1 minute, remove and top with the granola pieces, serve with the topping if desired

(make sure you use frozen berries they make more juice and assorted frozen berries works great too!)

This is a single serving recipe- 2 POINTS

Tuesday, May 4, 2010

Fudgy Caramel Pudding Cake

Be sure to scoop the warm caramel sauce from the bottom of the dish when serving this gooey dessert.

1 (19.8-ounce) box fudge brownie mix (such as Betty Crocker)
1 cup water
1/2 cup unsweetened applesauce
3 tablespoons vegetable oil
1 large egg
1 large egg white
Cooking Spray
1/2 cup fat-free caramel-flavored sundae syrup
2 tablespoons chopped walnuts or pecans
2 3/4 cups vanilla fat-free frozen yogurt

1.  Combine first 5 ingredients in a large bowl; stir with a wooden spoon 50 strokes.  Set aside.
2.  Beat egg white with clean, dry beaters at high speed of a mixer until stiff peaks form.  Gently fold egg white into batter.  Pour batter into a 2-quart souffle dish or deep-sided round baking dish coated with cooking spray.  Drizzle caramel syrup over batter; sprinkle with nuts (caramel will sink to the bottom).
3.  Place a long sheet of foil over top of dish and wrap edges under dish.  Place dish on top of another long sheet of foil; press foil against sides and over top of dish, completely enclosing dish.  Place a small rack, trivet, or 3 canning jar rings in crockery insert of a round 5-quart electric slow cooker; pour 3 cups water into bottom of slow cooker.  Place dish on rack in water.  Cover slow cooker with lid;  cook on high-heat setting 4 1/2 hours or until pudding is set.  Remove foil, and let stand 20 minutes.  Spoon into bowls; top with frozen yogurt.  Yield 11 servings (serving size: 1/2 cup pudding cake and 1/4 cup frozen yogurt).