Raspberry Chipotle Sauce

Raspberry Chipotle Sauce
Source: BONNYFLOWER

Ingredients
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt

Instructions
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.

Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using.

For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.

Serving Suggestions:

Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.

Yield: about 1-1/2 cups

Blueberry Cobbler

Blueberry Cobbler
Source: Linda Pickles

Ingredients
Filling:
6 cups fresh blueberries
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon grated lemon rind

Topping:
1 1/3 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
5 tablespoons chilled butter, cut into small pieces
1 cup fat-free sour cream
3 tablespoons 2% reduced-fat milk
1 teaspoon sugar

Instructions
Preheat oven to 350°.

To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.

To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough.

Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1 teaspoon sugar. Place baking dish on a jelly roll pan. Bake at 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned.

Yield: 8 servings

CALORIES 288 FAT 8.3g FIBER 3.5g POINTS 6

Lemon Raspberry Cookies

Lemon Raspberry Cookies
Source: Terri Maiden Cothran (Greenville, SC)

Ingredients
1 box Lemon Cake Mix
1 container Raspberry Yogurt (I used Great Value Nonfat--6 oz.)
1 tsp. (or more) Lemon Extract
Powdered Sugar for dusting

Instructions
1. Preheat oven to 350. Spray cookie sheet lightly.
2. Mix together cake mix, yogurt, and lemon extract.
3. Drop by TBSPfuls onto cookie sheet--I got 27 cookies.
4. Bake until edges are golden brown. About 20 minutes for me.
5. Dust with Powdered sugar.

Serving size = 2 cookies.

Here is the NI:
Cake Mix: 180 cal/3 fat/0 fiber (per serving)
Yogurt: 90 cal/0 fat/0 fiber (for the whole container)

Triple Chocolate Bundt Cake

Triple Chocolate Bundt Cake
Source: Linda Pickles

Ingredients
1 box Devils Food Cake Mix
1 small box sugar free instant chocolate pudding
1 small box sugar free instant white chocolate pudding
1 cup egg substitute
1½ cup water
½ cup chocolate chips
1 cup applesauce

Instructions
Mix together and pour into a sprayed Bundt pan or divide into 24 cupcakes. (The mixture is kind of “fluffy and does not rise much at all.) Bake at 350 degrees (45-50) min. for Bundt or 20 min. for cupcakes.) Serve with Fat Free Cool Whip.

16 per serving = 134 Calories 5g Fat 1g Fiber; Points 3

24 Per Serving = 89 Calories 3g Fat trace Fiber; Points 2

Slow-Cooker Sloppy Joes

Slow-Cooker Sloppy Joes
Source: Linda Fasolo Pickles

Ingredients
1 1/2 pounds lean ground beef
1 (16-oz.) package ground pork sausage
1 small onion, chopped
1/2 medium-size green bell pepper, chopped
1 (8-oz.) can tomato sauce
1/2 cup water
1/2 cup ketchup
1/4 cup firmly packed brown sugar
2 tablespoons cider vinegar
2 tablespoons yellow mustard
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 cup all-purpose flour
8 hamburger buns, toasted

Instructions
1. Brown beef and sausage with onion and bell pepper in a large Dutch oven over medium-high heat, stirring 10 minutes or until beef and sausage crumble and are no longer pink. Drain well.
2. Place beef mixture in a 4 1/2-qt. slow cooker. Stir in tomato sauce and next 9 ingredients. Cover and cook on HIGH 4 hours. Serve on hamburger buns.

Cooktop Method: Proceed with recipe as directed in Step 1, returning drained beef mixture to Dutch oven. Stir in tomato sauce and next 8 ingredients, omitting flour. Bring mixture to a boil over medium-high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 30 minutes. Prep: 15 min., Cook: 45 min.

Note: To freeze leftover Sloppy Joe mixture, let cool completely. Place in zip-top plastic freezer bags; lay bags flat, and stack in freezer. Freeze up to 1 month. Thaw overnight in the fridge, or defrost in the microwave.

Yield: Makes 8 servings

Kahlua Cake

Kahlua Cake
Source: ROOSKI33

Ingredients
1 box Devil's Food Cake Mix
6 oz nonfat plaini or vanilla yogurt
4 oz applesauce (unsweetened)
2 egg whites
1/3 cup Kahlua
1/2 cup water
1/2 cup mini chocolate chips
1/2 tsp cinnamon

Instructions
Combine all ingredients except choc chips in large bowl. Mix 1 minute on low and 2 min on mediou speed. Fold in chips. Pour into Bundt pan sprayed with cooking spray. Bake 50 min at 350. Cool in pan 15 min. Sprinkle with powdered sugar if desired. Serve with Cool Whip if desired.

*If you are not a fan of Kahlua, you may always subsitute something else like Bailey's.

Heavenly Angel Food Cake

Heavenly Angel Food Cake
Source: MILLYMOLLIE

Ingredients
1 1/2 cups egg whites (about 12)
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

Instructions
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.

Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.

Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate.

Yield: 20 servings.