PER SERVING (1 slice): 161 calories, 1.25g fat, 81mg sodium, 36g carbs, 3g fiber, 17g sugars, 3g protein — POINTS® value 3*

Ingredients:
One 60-calorie sugar-free chocolate pudding snack (like the kind by Jell-O)
2 cups Cool Whip Free, thawed
3 cups fat-free vanilla ice cream (like Breyers Smooth & Dreamy Fat Free)
1 1/2 cups sliced strawberries
2 bananas, sliced
2 tbsp. Hershey’s Lite Chocolate Syrup
1 tbsp. crushed dry-roasted peanuts
8 maraschino cherries

Directions:
Set out all your ingredients so your ice cream doesn’t melt too much once you start assembling.

Combine pudding snack with Cool Whip in a bowl and mix thoroughly. Set aside.

Once slightly softened, scoop ice cream into a large pie pan and spread into an even layer along the bottom. Evenly place strawberry slices flat over the ice cream, pressing down lightly so they adhere.

Spread pudding/Cool Whip mixture into a smooth layer over the strawberries. Evenly place banana slices flat over this layer, and drizzle with chocolate syrup. Sprinkle with nuts and evenly place the cherries on top of the pie. Freeze for about 4 hours (or overnight), until completely firm.

Allow pie to sit at room temperature for 5 minutes before slicing. Cut into 8 slices and enjoy!

MAKES 8 SERVINGS

HG Alternative! Prepare this pie with light ice cream in place of the fat-free stuff, and each slice will have 170 calories, 3.25g fat, and 2g fiber

Ingredients

* 2 medium tart apples, sliced
* 1 cup diced cooked chicken breast
* 1/2 cup shredded fat-free cheddar cheese
* 1/2 cup shredded part-skim mozzarella cheese
* 1/2 cup fresh or frozen corn, thawed
* 1/2 cup chopped fresh tomatoes
* 1/2 cup chopped onion
* 1/4 teaspoon salt
* 6 flour tortillas (8 inches), warmed
* 3/4 cup shredded lettuce
* 3/4 cup salsa
* 6 tablespoons fat-free sour cream

Directions

* In a large bowl, combine the first eight ingredients. Place about 3/4 cup on half of each tortilla. Fold tortilla in half over filling and secure with toothpicks.
* Place on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until golden brown.
* Carefully turn quesadillas over; bake 5-8 minutes longer or until golden brown. Discard toothpicks. Cut each quesadilla into three wedges. Serve with lettuce, salsa and sour cream. Yield: 6 servings.

Nutrition Facts: 3 wedges equals 289 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 629 mg sodium, 40 g carbohydrate, 3 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fruit.

2 TBSP vegetable oil
1 cup chopped onions
1/2 cup chopped celery
1/4 tsp red pepper flakes
1 1/2 tsp mild chili powder
1-2 cloves garlic
1 1/2 cup water
1/2 tsp salt
1 cup quinoa
2 cups chopped tomatoes
2 cups cooked kidney beans, pinto beans, or chickpeas
1/4 cup chopped green chilies
1 tsp dark agave nectar or honey
1/2 cup minced fresh cilantro
1 1/2 cup guacamole

1. Heat the oil in a skillet over medium-high heat.
2. Add the onion, celery, pepper flakes, and chili powder, and cook for eight minutes, or until the vegetables are soft.
3. Add the garlic and cook for one minute.
4. Stir in the water, salt, quinoa, tomatoes, beans or chickpeas, chilies, and agave nectar or honey. Cook for twenty-five minutes, covered, stirring occasionally.
5. Stir in the cilantro and cook for five minutes.
6. Top each portion with a dollop of guacamole if you wish.

This recipe can also be made with Buckwheat.It is dairy free and wheat and corn free, from the Allergy Self-help Cookbook.

2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish

Directions :

1.Combine apple, cheese, and bread crumbs. Set aside.
2.Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3.Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4.Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Nutritional Information :

Amount Per Serving Calories: 139 | Total Fat: 5.1g | Cholesterol: 46mg