Mock Turtles

Small twist pretzels
"Rolo's" candies

Place Rolo's on pretzels and bake at 350 for 4 minutes

Press a pecan half on top.  (I actually leave this off because I'm allergic...)
Chill or cool until set.

1 POINT EACH

Variations of Baked Oatmeal

Remember the post about the baked oatmeal bars from a few months ago? Click here to view it:  Baked Oatmeal.  One of my wonderful members, April, sent me some yummy variations for them.  Here's what April sent me:

1.  In place of milk use light silk chocolate milk and 1 small package of sugar free chocolate pudding.  I omit the cinnamon and add a teaspoon of vanilla.  Everything else stays the same.

2.  Unsweetened coconut milk and 1/4 cup chopped dates and 1 oz walnuts chopped.  These are 3 pts.  These are good, however, I like the chocolate ones better.

I also double the recipe and make 12 muffins.  I use a ice cream scoop to measure them into each muffin tin.

-April

Cheesy Spinach-Artichoke Dip

11 (6-inch) pita bread rounds
1/3 cup chopped sun-dried tomatoes, packed without oil
1 cup boiling water
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-ounce) tub light cream cheese, softened
1 (8-ounce) carton 30% less-fat sour cream (such as Breakstone)
3/4 cup grated Parmesan cheese
3/4 cup fat-free milk
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/2 cup diced onion
1/2 cup fat-free mayonnaise
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground pepper
2 garlic cloves, crushed

1. Preheat oven to 350
2. Split each pita bread in half horizontally; cut each half into 6 wedges.  Place pita wedges in a single layer on baking sheets, and bake at 350 for 10 minutes or until toasted.  Set aside.
3. Combine sun-dried tomatoes and boiling water in a bowl; let stand 1 hour or until soft.
4. Place artichoke and next 11 ingredients in a 3 1/2 quart electric slow cooker; stir well.  Cover with lid; cook on low-heat setting 1 hour.  Drain tomatoes; stir into dip.  Cover and cook 1 hour.  Serve warm with toasted pita wedges.

Yield: 21 servings (serving size 1/2 cup dip and about 6 pita wedges).

POINTS: 3


Diabetic Exchanges: 2 1/2 Starch, 1 Fat
Per Serving:  CAL 166 (26% from fat); PRO 7.6 g; FAT 4.8g (sat 29g); CARB 22.9g; FIB 1.3 g; CHOL 14mg;  IRON 1.4mg; SOD 429mg; CALC 140mg

Baked Oatmeal

A filling treat- big servings for low points!

1/2 C applesauce

1/3 C Splenda

2 eggs

3 C oats

2 tsp. baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 C milk

Mix in order listed.  Bake at 375 in a rectangle glass pan (spray pan with pam) for approx. 30 minutes--until golden brown.

Makes 6 servings

2 points per serving

(3 points per serving if you use sugar instead of splenda) 

Options:

• Add 12 tsp of oil to the recipe too, that way you get 2 tsp per serving and it increases the points value by two (per serving), obviously- but an easy way to get your oil in!
• Add raisins or chocolate chips to make "tastier" but make sure you add the points for them as well!

Black Bean and Avocado Salsa

1 15-ounce can black beans, rinsed and drained

½ small Haas (pebbly black-skinned) avocado, peeled and diced

1/3 cup finely chopped red onion  
2 Tblsp. fresh lime juice

2 Tblsp. chopped fresh cilantro  
1 tsp. chipotle chili powder           

¼ tsp. salt

Combine all ingredients in a bowl.  Toss gently and serve at once.

(makes 4 servings)
Serving size: ½ cup                          
POINTS value: 2

 Good Idea   Serving this salsa in homemade tortilla cups adds healthful, low-fat nutrition – and it’s easy, too.  Simply preheat the oven to 350°.  Using 4 (6-inch) corn tortillas, press each into a muffin cup that has been lightly sprayed with nonstick spray. Bake until lightly browned and crisp-edged, about 12 minutes. Let cool slightly before filling with the salsa.  You will increase the per-serving POINTS value by 1.  For an extra ½ POINT value per serving, sprinkle each portion with 2 tablespoons shredded fat-free cheese.