RASPBERRY PRETZEL DESSERT
2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen raspberries
1 stick butter, melted
3 tbsp. sugar
2 1/2 c. pretzels, crushed
1 (8 oz.) pkg. cream cheese
1 (12 oz.) Cool Whip
1 c. sugar
Mix 3 tablespoons sugar, butter and pretzels together. Pat into a 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Beat cream cheese, Cool Whip and 1 cup sugar until light and fluffy. Spread over baked and cooled pretzel mixture. Dissolve Jello in boiling water and add frozen raspberries. Let jell slightly. Spread Jello mixture on top. (May use fruit of choice.)
Thursday, June 11, 2009
Healthy Substitutions
applesauce-replace half the butter in cake or brownie recipes
oil-use half in cakes and or brownies and water or applesauce for other half
egg-use two egg whites for one egg or use ground flaxseed mixed with 3 TBS water for one egg
cream cheese-use 1/3 less fat and nonfat mixed in recipe of all 1/3 fat
butter-can cut in half in most baked goods recipes
sugar-can cut 1/3 of sugar from most bakes goods recipes
use cooking spray instead of oil to stir-fry (in some recipes)
oil-use half in cakes and or brownies and water or applesauce for other half
egg-use two egg whites for one egg or use ground flaxseed mixed with 3 TBS water for one egg
cream cheese-use 1/3 less fat and nonfat mixed in recipe of all 1/3 fat
butter-can cut in half in most baked goods recipes
sugar-can cut 1/3 of sugar from most bakes goods recipes
use cooking spray instead of oil to stir-fry (in some recipes)
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