Sugar-Free Watergate Salad

credit:

stevendepolo

Easy and delicious - a company dish too!

WATERGATE SALAD

1 pkg. (4 serving size) pistachio flavor fat-free sugar-free instant pudding & pie filling

8 ozs. can crushed pineapple in own juice, undrained

8 ozs. fat free vanilla yogurt

2-1/2 cup thawed fat free whipped topping, divided

1-1/2 cups mini marshmallows, divided

Stir pudding mix, pineapple with juice and yogurt in large bowl until well blended.  Gently stir in 2 cups of the whipped topping; add 1 cup marshmallows; cover.  Refrigerate for 1 hour or until ready to serve.  Top 
with remaining marshmallows before serving.  Yield: 8 servings

Weight Watchers points - 2

Nutritional info: Calories: 100; fat: 1.5 gr; Fiber: 0 gr
Gooseberry Patch Roundup
Ingredient Spotlight

GREAT TIPS FOR YOUR SKIN FROM WEBMD

Summer and more hours of sunshine are headed our way....

These are some tips for having healthy skin all year long.
It's important to take care of ourselves, so we can take care of our families.

FEED YOUR SKIN THESE SUPER FOODS

ARE YOU KOOKY FOR COCONUT?

It seems that springtime makes us think more about coconut - hope you'll check out this variety of lovely recipes from Taste of Home.

Top 10 Coconut Recipes

MORE BAKE SALE IDEAS! CANDY & COOKIES - YUM-O!

This is such a delicious and easy cookie with only two ingredients!  How much easier can it get?? It is fun for the kids to make, and sells fast at a bake sale. A wonderfully quick recipe for an enjoyable treat. 

credit:

Pink Sherbet Photography

CHOCOLATE - PEANUT BUTTER CUP COOKIES

1-15 oz. roll refrigerated ready-to-slice peanut butter cookie dough

48 miniature peanut butter cup candies

Preheat oven to 350. Slice cookie dough into 3/4" slices.  Cut each slice into quarters. 

Place each quarter into ungreased mini muffin pan. 

Bake 8 - 10 minutes.  Remove from oven and immediately

press an unwrapped peanut butter cup gently and evenly into cookie.  Cool before removing from pan.  Refrigerate until firm.  Recipes makes 4 dozen cookies.

I also make this with chocolate chip cookie dough.

Source: Southern Living Magazine, January, 1985

CANDY BAR COOKIE SQUARES

1 - 18 ozs. pkg. yellow (or chocolate) cake mix

1/2 cup pkg. brown sugar

1/2 cup butter, melted

2 eggs

3 snicker bars (2.07 ozs ea), chopped

Preheat oven to 350.

Mix together and bake in an ungreased 9" X 13" pan

for 25 - 30 minutes.  Cool; cut into squares.

(Feel free to use any kind of candies you have!)

credit: ttarasiuk

ROASTED ASPARAGUS...AND MORE!

credit: woodleywonderworks

'Tis the season for thinking about spring 'crops'...like asparagus.

We love to eat it fresh-roasted and I wanted to share this simple recipe idea.  I'm also including a link below for a combo of different veggies.  Sounds yummy to me!  My friend Lois loves to roast assorted veggies together and it's a wonderful dish!

Use about 2# of fresh asparagus spears - bend them toward the bottom and they'll break off where the tough part begins (I learned that from food network and it works great!) Wash and dry the stalks; spread them out, in a single layer, on a cookie sheet. Drizzle a couple of Tablespoonsful of olive oil over them - stir around so it all gets coated - then sprinkle with salt, pepper and garlic powder.  Depending on the size of the stalk, bake at 400 degrees for 10 - 12 minutes, turn the asparagus over, then roast until tender - 12 - 15 minutes longer. 

We love to eat these with our fingers right off our plates.  Try them - you'll like them!
Another recipe I devour quickly is an asparagus casserole.  I'll share that one soon too.

Don't forget to check out the recipe below too.

Roasted Root Vegetables