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Ingredients: 1 Package(s) (4-serving size) JELL-O 1/2 c Cold water Brand Sugar Free Gelatin Ice cubes any flavor 3/4 Cup(s) Boiling water 1/2 ts Vanilla (optional) Directions: Completely dissolve gelatin in boiling water. Combine cold water and enough ice cubes to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Stir in yogurt and vanilla. Pour into 5 individual dishes. Chill until set, about 30 minutes. Garnish if desired. Makes 2 1/2 cups or 5 servings. Nutritional information per serving: calories - 50, protein - 4 gm., fat - 1 gm., carbohydrates - 7 gm., cholesterol - 5 mg., sodium - 85 mg. Diabetic Exchanges: Nonfat Milk - 1/2 FROM: There's Always Room for Sugar Free JELL-O copyright 1992 JELL-O is a registered trademark of Kraft General Foods, Inc. NOTE: A note at the beginning of the recipe suggests: substitute 1/2 cup fruit juice for the cold water. (This will slightly increase the calorie count.) Also, you could totally eliminate the fat by using nonfat vanilla yogurt. (Trish)
Check some related videos Similar recipes: 24-karat brussel sprouts cups Preheat oven to 350 Trim stems, cut in half lengthwise, remove core leaving cups of darker green leaves. Steam sprout cups for 6 minutes or until they're tender when pierced with a sharp knife and are still bright green. Drain upside down Cappuccino phyllo cups Preheat oven to 375 degrees. In small bowl, combine confectioners' sugar and cocoa. On work surface, stack phyllo sheets. Cut stack lengthwise in half, then crosswise in half (you will have twenty-four 8" x 6" phyllo rectangles). Creamy chicken noodle soup Bring broth to a boil. Add onion and garlic. Cook for 5 minutes. Add cream chicken soup, salt, pepper, chicken and noddles. Bring to just boiling. Decreased heat and simmer until heated through. Creamy chicken popovers Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside. Strain broth, saving 3/4 Yogurt pancakes Preheat griddle and oil very very lightly. Separate the eggs; beat the yolks in a bowl big enough to hold the whole recipe. Add the yogurt and beat again; add the milk and oil and beat again. Rinse the eggbeater. In a separate bowl, mix all th Cherry yogurt frosting Beat egg white in soft peaks; gradually add the yogurt. Beat to stiff peaks. Spread on 8 X 9" cake. Serve immediately. Yield: Frost sided and tops of any size cake. Food Exchange per serving: 1 serving NEGLIGIBLE; CAL: 1 serving NEGLIGIB Chicken acapulco with creamy shrimp sauce ROAST PEPPERS: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water. Preheat oven to 400 degrees F. In a medi Judi's creamy potato salad Cut potatoes in small cubes, add chopped egg whites and onions. Mash egg yokes, add mustard, salt and pepper. Mix thoroughly and add vinegar. Heat cream to boiling point and pour slowly on egg mixture. Add butter. When butter is melted pour mix Sliced cucumbers in yogurt Pare and thinly slice cucumbers. Place in small bowl. Sprinkle with salt; stir. Let stand 10 minutes. Stir together yogurt, sugar, lemon juice, celery seeds, cumin and pepper in small bowl to mix well. Transfer cucumbers to colander; rinse with cold wa Herbed yogurt marinade for lamb In a food processor, pulse the yogurt several times until smooth. Pour in the olive oil and pulse 2 or 3 times. Add remaining ingredients and pulse until blended. Yield: 1 1/4 cups. Source: The Joy of Grilling Mild yogurt curry dressing Whisk all ingredients to combine. Peanut butter cups Heat oven to 350F degrees. Line 24 muffin cups with paper baking cups. In large bowl, combine all ingredients except peanut butter cups; beat at low speed until moistened. Beat 2 minutes at medium speed. Fill paper-lined muffin cups 2/3 full. Pres Creamy chicken mushroom 4 x Chicken Breast Halves 2 tb Flour 1/4 c White Wine 1 c Heavy Cream 1 ts Salt 1 ds White Pepper In a large skillet saute mushrooms and onions in the margarine until tender. Add the chicken and cover. Cook over me Apricot orange yogurt SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Start by making the drained yogurt - see separate recipe. Combine ingredients in a blender or food processo Creamy four-cheese macaroni Preheat oven to 375F. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly Creamy pecan pralines Put all ingredients in pan except for pecans, and cook together to 236F on Candy Thermometer or to a Soft Ball Stage. Remove from fire and add pecans. Beat till thick. Drop by teaspoon on wax paper. Creamy tofu dressing Place tofu slices in a blender or a food processor fitted with the metal blade. Add remaining ingredients and only as much water as needed to make desired consistencey. Process until smooth. Makes 2 cups. Food Exchange per serving: FREE; CAL Creamy custard sauce Pour milk into large mixing bowl. Add pudding mix and cinnamon. Beat with wire whisk until well blended, 1 to 2 minutes; cover. Refrigerate until ready to serve. Makes 3 cups or 8 servings. (Refrigerate any leftover sauce. Thin with sma Creamy ranch salad dressing In food processor or blender, process cottage cheese andyogurt until smooth. Pour into bowl and stir in onions and seasonings. Cover and refrigerate for at least 30 min so flavours develop. Store for up to one week. Stir before serving. Makes 1 2/3 cups Creamy rice pudding Preheat oven to 300F degrees. Sprinkle rice evenly over the bottom of of buttered 1 1/2-quart casserole. Mix milk and sugar, pour over rice, sprinkle with nutmeg and dot with butter. Bake, uncovered, 2 hours, stirring every 15 minutes for the firs Rice cups with guacamole and salsa Combine rice, cheese, cumin, ground red pepper, and 1/2 teaspoon salt. Press firmly and evenly into mini-muffin tins coated with cooking spray and bake at 350 degrees 15 minutes. Remove from pans and cool to room temperature. Mash avocados with Lemon yogurt muffins Preheat oven to 375F and butter muffin tins. In a small mixing bowl, stir and toss together the flour, baking powder, soda, and salt. In another, larger bowl, combine the sugar, honey, eggs, yogurt, melted butter, and lemon zest and beat until thoroughl Spicy yogurt marinade Combine the ingredients in a nonreactive bowl. Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese & Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019. Home-made yogurt Combine milk and dry milk together, stirring over heat on a stovetop until just before the milk boils over. Remove milk from heat and let sit for approximately 20 minutes depending on the ambient room temperature. Smoothly mix the yogurt in with the coole White bean, yogurt and feta dip In a food processor, puree beans, feta, yogurt and lemon juice until smooth. Transfer to a bowl; stir in dill. Season with salt and pepper. Serve immediately, or store, covered in refrigerator up to 1 week. Serve with pita chips and your favorite olives 1-pot: creamy chicken noodle casserole [Evaporated milk amounts converted from metric 385mL and 160mL cans) In large nonstick skillet, heat oil over medium heat; cook onion, garlic, salt, pepper and thyme, stirring, for about 5 minutes or until onions are softened. Add mushrooms; cook Creamy penne pasta 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2. In a large saucepan over medium heat, heat olive oil. Stir in garlic, basil, oregano, parsley, tomato, salt and pepper, and cook 5 Creamy cranberry sherbet Combine water, 1 cup of the cranberry juice cocktail, cranberries and gelatin in a small saucepan. Stir to mix slightly. Allow to rest for 5 minutes or until gelatin softens. Cook and stir over medium heat until cranberries have completely &q Creamy glaze Mix all ingredients until smooth and of spreading consistency. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 Creamy chilled cheesecake Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slig Raspberry frozen yogurt Place the raspberries in a food processor, and puree for 1 minute. Add the sugar and puree for another 30 seconds. Place the raspberry mixture into a medium size mixing bowl. fold in the yogurt and Framboise. Transfer mixture to an ice cream ma Chocolate peanut butter cups Combine over hot, not boiling, water, the milk chocolate chips and vegetable shortening. Stir until the chips are melted and the mixture is smooth. Remove from the heat but keep over the hot water. Coat the inside of the candy cups by using 1 t Creamy carrot soup Heat oil in large saucepan, add onions and cook until tender, adding water if necessary, to prevent drying. Add carrots, water, broth mix, tomato paste and rice. Reduce heat to low, cover and cook until rice and carrots are tender, 30-40 minute Creamy rosemary chicken Preheat oven to 350 degrees. Mix all ingredients in shallow baking dish. Bake for 40 minutes. Creamy dill dip In a mixing bowl, beat cream cheese, sour cream, onion, dill weed, and salt with an electric mixer until fluffy. Chill up to 24 hours. If dip thickens after chilling, stir in 1 to 2 tablespoons milk. Serve with vegetable dippers, crackers, or chip Creamy cucumber sauce In a small bowl, combine mayonnaise or sald dressing, cucmber, lemon peel, lemon juice and dill weed. Seson to taste with salt and pepper. Serve over broiled, poached or fried fish. Source: Creative Home Cooking : by Mona Brun Fr Skinny dip dressing yogurt-buttermilk Combine all ingredients except yogurt in a blender and blend until smooth. Transfer to a bowl and fold in yogurt. Taste to adjust seasonings. If extra sharpness is desired, add 1 tablespoon white wine vinegar. Makes 1 Cup; 15 calories per tablespo Creamy ham and pasta 1. In a large saucepan, cook pasta to desired doneness. Add frozen peas to the last 6 minutes of cooking tim e, and add the ham to the last 1 minute of cooking time. Drain; return to pan. 2. In a small bowl with a wire whisk, combine the softened cream ch Strawberry banana yogurt shake Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed 30 seconds or until smooth. Makes 5 cups or 5 servings. Nutritional information per serving: calories - 100, protein - 7 gm., fat - 1 gm., carbohydr Creamy spinach salad Mix mayonnaise, sugar, and vinegar and let stand at least 1 hour. Clean and dry spinach leaves. Tear into bite-size pieces and place in salad bowl. Spread onion rings over top of spinach. Crumble bacon and put over top. Toss with mayonnaise dressi Spicy creamy chicken Season chicken breasts with Lawyry's seasoned salt, pepper, and cayene (red pepper) on both sides. Bake chicken breast at 400 degree's for 20 min. Add one can of cream of chicken soup and bake for 10 min or until warm. Serve over rice or noodles Creamy chicken curry Preparation time: 10 minutes Cooking time: 50 minutes Cut the chicken pieces into 5-cm pieces with a cleaver or heavy knife. Brown in the ghee or oil until evenly coloured, then remove and keep warm. Grind the onion, garlic and ginger to a paste i Refreshing yogurt marinade Using a sharp knife, cut mango flesh away from pit and peel. Cut flesh into chunks. Combine mango and remaining ingredients in food processor; process until smooth and flecked with mint. Before using marinade, reserve 1/2 cup to serve as a dipp Yogurt cheddar scones in large bowl, mix together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add yogurt all at once; stir with fork to make soft, slightly sticky dough. On lightly floured su Smooth 'n creamy frosting Combine pudding mix, sugar and milk in small bowl. Beat slowly with rotary beater or at lowest speed of electric mixer until well blended, about 1 minute. Fold in whipped topping. Spread on cake at once. Makes about 4 cups or enough for two 9&quo Coffee yogurt shake Combine all ingredients except ice cubes in blender container. Process, adding ice cubes 1 at a time, until smooth. Serve immediately. Per serving: 44 calories, 2 g. protein, 2 g. fat, 5 g. carbohydrates, 26 mg sodium SERVINGS: 2 SOURC Frozen apricot yogurt Serve with fresh fruit or berries or garnish with a fresh mint leaf. In small saucepan or microwave dish, combine apricots with orange juice. Bring to a boil. Cover and simmer over medium heat for 10 to 12 minutes. OR cover and microwave at Hi Creamy hashbrown bake In a large bowl, combine the soups, sour cream, butter, onion and salt. Add potatoes; mix well. Pour into a grease 13-in X 9-in X 2-in baking dish. Sprinkle with hpotato chips. Bake, uncovered, at 350 for 55-60 minutes or until the potatoes are tender Creamy porkchops on rice 1. Mix rice and water in a 13x9x2 greased casserole dish. 2. Place porkchops on top of the rice and water. 3. Mix milk and mushroom soup in a medium bowl. 4. Pour mushroom soup mixture over porkchops. 5. Bake at 350 degrees for about an hour. Note: You ca Cappuccino cups PLACE 1 cookie in each of 12 muffin cups, trimming to fit, if necessary. DISSOLVE espresso powder in hot water in medium bowl. Add half and half, pudding mix and cinnamon. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes or un