Watergate Salad

Prep Time: 10 Minutes

Ready In: 2 Hours 10 Minutes Servings: 8

"Pistachio pudding mix is the base for this marshmallow salad with pineapple, nuts and fluffy whipped topping."

Ingredients:

1 (3.4 ounce) package instant pistachio pudding mix 1 (8 ounce) can crushed pineapple , with juice

1 cup miniature marshmallows 1/2 cup chopped walnuts 1/2 (8 ounce) container frozen whipped topping, thawed

Directions:

1.	In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.

Nutrition Information Servings Per Recipe: 8 Calories: 173

Amount Per Serving Total Fat: 7.4g Cholesterol: 0mg Sodium: 180mg

Amount Per Serving Total Carbs: 24.6g     Dietary Fiber: 0.7g Protein: 1.2g

Strawberry Pretzel Salad

Prep Time: 30 Minutes Cook Time: 15 Minutes

Ready In: 1 Hour 45 Minutes Servings: 10

"A cool strawberry gelatin salad with a cream cheese middle and pretzel crust."

Ingredients:

3/4 cup butter, softened 3 tablespoons brown sugar 2 1/2 cups crushed pretzels 1 (6 ounce) package strawberry flavored Jell-O® 2 cups boiling water

3 cups strawberries, chilled 1 (8 ounce) package cream cheese 1 cup white sugar 1 (8 ounce) container frozen whipped topping, thawed

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool.
3.	In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
4.	In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.

Nutrition Information Servings Per Recipe: 10 Calories: 520

Amount Per Serving Total Fat: 28.2g Cholesterol: 61mg Sodium: 603mg

Amount Per Serving Total Carbs: 64.5g     Dietary Fiber: 1.6g Protein: 5.9g

Strawberry Pretzel Salad

Prep Time: 35 Minutes Cook Time: 10 Minutes

Ready In: 45 Minutes Servings: 12

"A pretzel crust topped with a sweet cream cheese layer and a strawberry topping."

Ingredients:

2 cups crushed pretzels 3/4 cup butter, melted 3 tablespoons white sugar   1 (8 ounce) package cream cheese, softened 1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed   2 (3 ounce) packages strawberry flavored Jell-O® 2 cups boiling water 2 (10 ounce) packages frozen strawberries

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
3.	Bake 8 to 10 minutes, until set. Set aside to cool.
4.	In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
5.	Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Nutrition Information Servings Per Recipe: 12 Calories: 424

Amount Per Serving Total Fat: 23.3g Cholesterol: 51mg Sodium: 442mg

Amount Per Serving Total Carbs: 52.1g     Dietary Fiber: 1.4g Protein: 4.5g

Orange Cream Fruit Salad

Prep Time: 10 Minutes

Ready In: 2 Hours 10 Minutes Servings: 10

"Canned and fresh fruit are mixed into a lovely orange cream concoction made form vanilla pudding, milk, orange concentrate and sour cream. After a few hours in the refrigerator, it 's ready to be spooned out and enjoyed."

Ingredients:

1 (3.5 ounce) package instant vanilla pudding mix 1 1/2 cups milk 1/3 cup frozen orange juice concentrate, thawed 3/4 cup sour cream 1 (20 ounce) can pineapple tidbits,

drained 1 (15 ounce) can sliced peaches, drained 1 (11 ounce) can mandarin orange segments 2 bananas, sliced 1 apple - peeled, cored and sliced

Directions:

1.	In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
2.	In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

Nutrition Information Servings Per Recipe: 10 Calories: 214

Amount Per Serving Total Fat: 4.6g Cholesterol: 11mg Sodium: 175mg

Amount Per Serving Total Carbs: 42.7g     Dietary Fiber: 2g Protein: 2.6g

Green Grape Salad

Prep Time: 15 Minutes

Ready In: 15 Minutes Servings: 8

"Green grapes are folded into a sweetened cream cheese and sour cream mixture freckled with pecan bits in this fruit salad."

Ingredients:

4 pounds seedless green grapes 1 (8 ounce) package cream cheese 1 (8 ounce) container sour cream

1/2 cup white sugar 1 teaspoon vanilla extract 4 ounces chopped pecans 2 tablespoons brown sugar

Directions:

1.	Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Nutrition Information Servings Per Recipe: 8 Calories: 479

Amount Per Serving Total Fat: 27.1g Cholesterol: 43mg Sodium: 103mg

Amount Per Serving Total Carbs: 60.1g     Dietary Fiber: 3.6g Protein: 5.8g

Judy's Strawberry Pretzel Salad

Prep Time: 15 Minutes Cook Time: 10 Minutes

Ready In: 2 Hours Servings: 16

"This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top."

Ingredients:

1 1/2 cups crushed pretzels 4 1/2 tablespoons white sugar 3/4 cup butter, melted 1 cup white sugar 2 (8 ounce) packages cream cheese

1 (8 ounce) container frozen whipped topping, thawed 1 (6 ounce) package strawberry flavored Jell-O® 2 cups boiling water 1 (16 ounce) package frozen strawberries

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2.	In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3.	In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Nutrition Information Servings Per Recipe: 16 Calories: 371

Amount Per Serving Total Fat: 22.3g Cholesterol: 54mg Sodium: 327mg

Amount Per Serving Total Carbs: 41.2g     Dietary Fiber: 0.8g Protein: 4.2g

Spiced Tortillas with Tropical Fruit Salsa

• Perp Time: 20 minutes
• Cook Time: 12 minutes
• Total Time:
• Yield: Serves: 4 (serving size: 6 chips, 1 cup salsa)

Nutritional Information

Calories per serving:	258
Fat per serving:	9g
Saturated fat per serving:	6g
Monounsaturated fat per serving:	0.0g
Polyunsaturated fat per serving:	0.0g
Protein per serving:	4g
Carbohydrates per serving:	44g
Fiber per serving:	7g
Cholesterol per serving:	0.0mg
Iron per serving:	1mg
Sodium per serving:	9mg
Calcium per serving:	90mg

Good to Know

Choose a pineapple that's plump, with a firm body and fresh, green leaves. If you aren't going to use it right away, store it whole in the fridge.

Ingredients

• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 4 6-inch corn or 8-inch whole-wheat tortillas
• 1/2 cup shredded unsweetened coconut, toasted
• 2 cups chopped fresh pineapple
• 3 kiwis, peeled and coarsely chopped
• 1 cup coarsely chopped strawberries (about 5 berries)
• 2 tablespoons fresh lime juice

Preparation

1. Preheat oven to 350°F. Mist 2 baking sheets with cooking spray.

2. Combine sugar, cinnamon, allspice and nutmeg in a small bowl. Lightly mist both sides of a tortilla with cooking spray and sprinkle with sugar mixture. Repeat with remaining tortillas, stacking them. With a sharp knife, cut tortilla stack in half, then cut each half into thirds, making 24 wedges total. Place wedges in a single layer on baking sheets. Bake until chips are crisp and golden brown, 10 to 12 minutes, rotating pans halfway through. Let cool on a wire rack.

3. Toss coconut, fruit and juice in a bowl. Spoon salsa into dessert cups and serve with cooled chips.

Blackberry Cheesecake Cups

• Perp Time: 30 minutes
• Cook Time:
• Total Time: 38 minutes
• Yield: 12 cheesecake cups (serving size: 1 cheesecake cup, 1 tbsp. glaze, 2 to 4 berries)

Nutritional Information

Calories per serving:	226
Fat per serving:	10g
Saturated fat per serving:	5g
Monounsaturated fat per serving:	0.0g
Polyunsaturated fat per serving:	0.0g
Protein per serving:	7g
Carbohydrates per serving:	28g
Fiber per serving:	1g
Cholesterol per serving:	44mg
Iron per serving:	1mg
Sodium per serving:	183mg
Calcium per serving:	63mg

Good to Know

Mini-desserts allow for better portion control and are simply adorable to serve at a dinner party. These low-fat cheesecake cups use reduced-fat cream cheese and low-fat Greek yogurt for a healthier treat.

Ingredients

• 1 cup graham cracker crumbs
• 1/2 cup sugar
• 3 large egg whites
• 2 8-oz. packages reduced-fat cream cheese, at room temperature
• 2 tablespoons all-purpose flour
• 1 teaspoon grated lemon zest
• 1/2 cup low-fat plain Greek yogurt
• 1 tablespoon vanilla extract
• 1 large egg
• 1 pint blackberries
• 1/2 cup seedless raspberry preserves

Preparation

1. Place a rack in center of oven and another 2 rungs below; preheat to 325°F. Fill a 9-by-13-inch baking pan with 1 inch water. Line a 12-cup muffin tin with cupcake liners and mist with cooking spray.

2. Mix graham cracker crumbs, 2 Tbsp. sugar and 1 egg white in a bowl until evenly moistened. Spoon 2 rounded teaspoonfuls into each muffin cup. Press evenly to form a firm crust. Bake until golden and slightly puffed, 5 to 8 minutes. Let cool on a wire rack.

3. Using an electric mixer on low speed, beat cream cheese in a bowl until smooth. In a separate bowl, mix remaining 6 Tbsp. sugar, flour and lemon zest; add to cream cheese. Mix on low speed until just combined. Scrape down sides of bowl. On medium speed, mix in yogurt, vanilla, whole egg and remaining 2 egg whites, one at a time, until smooth. Divide cream cheese mixture among muffin cups (about 1/4 cup for each). Place pan on middle oven rack. Place baking pan filled with water on rack below. Bake until cheesecakes are slightly puffed, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate for at least 1 hour.

4. Before serving, top each cheesecake with 2 to 4 blackberries. Mix remaining berries, preserves and 2 Tbsp. water in a small pan; bring to a boil over medium heat. Cook, stirring occasionally, until berries are soft and sauce has thickened, 3 to 4 minutes. Cool slightly. Spoon 1 Tbsp. glaze over berries.

Honey-Vanilla Poached Apricots

• Perp Time: 5 minutes
• Cook Time: 28 minutes
• Total Time:
• Yield: Serves: 4 (serving size: 3 apricot halves, 2 tbsp. yogurt, 2 tbsp. almonds, 2 tbsp. poaching liquid)

Nutritional Information

Calories per serving:	319
Fat per serving:	7g
Saturated fat per serving:	1g
Monounsaturated fat per serving:	0.0g
Polyunsaturated fat per serving:	0.0g
Protein per serving:	6g
Carbohydrates per serving:	64g
Fiber per serving:	3g
Cholesterol per serving:	3mg
Iron per serving:	1mg
Sodium per serving:	16mg
Calcium per serving:	90mg

Good to Know

Have peaches but no apricots? Use them (peeled) instead. Or try tossing in nectarines.

Ingredients

• 1/2 cup slivered almonds
• 2/3 cup honey
• 1 vanilla bean
• 6 large firm-ripe apricots
• 2 tablespoons Amaretto
• 1/2 cup low-fat vanilla Greek yogurt

Preparation

1. Preheat oven to 350°F. Spread almonds on an ungreased baking sheet. Toast for 6 to 8 minutes, shaking pan occasionally, until nuts are golden. Transfer to a bowl to cool.

2. In a pan over medium-high heat, mix honey and 1 1/2 cups water. Split vanilla bean in half lengthwise, scrape out seeds and add seeds and pod to honey. Bring mixture to a boil; cook for 4 to 5 minutes.

3. Cut apricots in half; remove pits. Add apricot halves to poaching liquid, cover and reduce heat to low. Cook until tender but not mushy, 5 to 7 minutes. Remove from liquid with a slotted spoon. Arrange 3 halves in each of 4 dessert dishes. Return liquid to a boil. Cook over high heat until liquid has reduced to about 1/2 cup, 6 to 8 minutes. Remove from heat; stir in Amaretto. Discard vanilla pods. Top apricots with 2 Tbsp. vanilla yogurt and sprinkle with almonds. Spoon 2 Tbsp. liquid over apricots and serve.

Lemon-Blueberry Eton Mess

• Perp Time: 12 minutes
• Cook Time:
• Total Time:
• Yield: Serves: 6 (serving size: 1 cup)

Nutritional Information

Calories per serving:	172
Fat per serving:	2g
Saturated fat per serving:	1g
Monounsaturated fat per serving:	0.0g
Polyunsaturated fat per serving:	0.0g
Protein per serving:	7g
Carbohydrates per serving:	31g
Fiber per serving:	2g
Cholesterol per serving:	5mg
Iron per serving:	0.0mg
Sodium per serving:	33mg
Calcium per serving:	57mg

Good to Know

This tangy sweet treat is infused with a splash of alcohol and lemon zest to balance out the sweet flavors of meringue cookies and blueberries.  Enjoy one cup for just 172 calories!

Ingredients

• 4 cups fresh blueberries
• 2 tablespoons sugar
• 2 cups low-fat plain Greek yogurt
• 2 tablespoons triple sec or Grand Marnier
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• 2 cups coarsely chopped meringue cookies (plain or lemon flavored)

Preparation

1. Combine berries and 1 Tbsp. sugar in a large bowl. Mash with the back of a spoon until a little juice seeps out.

2. In another bowl, whisk yogurt, remaining sugar, triple sec, vanilla and lemon zest. Add yogurt mixture and cookies to blueberries and gently fold with a rubber spatula just until streaks of blueberries swirl through the yogurt. Spoon into glass dishes and serve immediately.

Strawberry-Mango Ice Pops

• Perp Time: 12 minutes
• Cook Time:
• Total Time: 8 hours
• Yield: 10 pops (serving size: 1 pop)

Nutritional Information

Calories per serving:	52
Fat per serving:	0.0g
Saturated fat per serving:	0.0g
Monounsaturated fat per serving:	0.0g
Polyunsaturated fat per serving:	0.0g
Protein per serving:	0.0g
Carbohydrates per serving:	13g
Fiber per serving:	1g
Cholesterol per serving:	0.0mg
Iron per serving:	0.0mg
Sodium per serving:	3mg
Calcium per serving:	13mg

Good to Know

This natural frozen treat takes just 4 ingredients and 12 minutes to make. Your freezer does the rest of the work! Enjoy one of these tropical pops for just 52 calories.

Ingredients

• 1 cup thinly sliced ripe strawberries
• 1 mango, peeled, pitted and diced
• 1 tablespoon sugar
• 1 2/3 cups mango nectar

Preparation

1. Set temperature of freezer as low as it will go. Soak 10 wooden pop sticks in warm water for 10 minutes.

2. Drop strawberry slices into each cavity of a 10-pop mold, bending them so they won't clump. Blend mango and sugar in a food processor until smooth. With machine running, pour in nectar.

3. Pour mango mixture over strawberries to fill each cavity. Poke with a skewer to release air bubbles and distribute berries. Place top on mold and add sticks. Freeze for 8 to 12 hours.

4. To remove pops from mold, run top under tepid water to loosen, then swish bottoms in a basin of tepid water until loose. Pull middle sticks to remove top and all 10 pops. Store pops in ziplock freezer bags.

Mini Peach Tarts

• Perp Time: 15 minutes
• Cook Time:
• Total Time: 25 minutes
• Yield: Serves: 4 (serving size: 1 tart)

Nutritional Information

Calories per serving:	265
Fat per serving:	18g
Saturated fat per serving:	8g
Monounsaturated fat per serving:	0.0g
Polyunsaturated fat per serving:	0.0g
Protein per serving:	3g
Carbohydrates per serving:	26g
Fiber per serving:	2g
Cholesterol per serving:	31mg
Iron per serving:	1mg
Sodium per serving:	93mg
Calcium per serving:	16mg

Good to Know

Prefer peaches sans skin? Strip off with a serrated peeler.

Ingredients

• 2 large firm-ripe peaches
• 2 tablespoons sugar
• 1/4 teaspoon ground nutmeg
• 1/4 cup finely chopped pecans
• 4 sheets phyllo dough, thawed if frozen
• 4 tablespoons unsalted butter, melted

Preparation

1. Place a rack in center of oven and preheat to 375°F. Line a large baking sheet with parchment.

2. Cut peaches in half and remove pits. Place a peach half cut side down on cutting board. Holding it together with one hand, cut 6 to 8 even slices through the stem end, then push gently to fan out. Combine sugar, nutmeg and pecans in a bowl.

3. Place one phyllo sheet on counter with narrow side facing you. Brush bottom half lightly with melted butter and sprinkle with sugar-pecan mixture. Fold top half over bottom half, pressing lightly. Repeat, folding top half over bottom half. Repeat again, this time brushing and sprinkling left half and folding right half over. Repeat once more. You should now have a 3-by-4-inch rectangle. Place on baking sheet. Repeat with remaining 3 phyllo sheets. Place a fanned peach half in center of each phyllo rectangle, brush with remaining butter and sprinkle with remaining sugar mixture.

4. Bake until phyllo is golden brown and crisp and peach has softened, 20 to 25 minutes, rotating pan halfway through. Place on a wire rack to cool.