Broccoli Waldorf Salad from Stefanie

2 Cups chopped fresh broccoli
1 apple, chopped
2 tablespoons raisins
2 tablespoons low-fat mayonnaise
1 tablespoon white balsamic vinegar
2 tablespoons chopped toasted walnuts

Directions:
Combine the broccoli, apple, raisins, mayonnaise, and vinegar in a medium bowl; toss to coat. Serve at once or cover and refrigerate until ready to serve. Sprinkle with the walnuts just before serving. Serves 4
FYI: A double batch will keep in the frig for 2 days.

Key Lime Pie from Cindy

1 box (.3oz) sugar-free lim-flavor gelatin

1/4 c. boiling water

2 containers (8 oz each) key lime pie-flavor light yogurt

1 container (8 oz) frozen fat-free whipped topping thawed

1 prepared 9" reduced-fat graham cracker pie crust

In large heat resistant bowl, dissolve gelatin in boiling water. With wire whisk, stir in yogurt, with wooden spoon, fold in whipped topping. Transfer mixture to prepared crust, refrigerate overnight or at least 2 hrs.

8 servings, 3 points per serving (148 calories, 3.5 g. fat, 1 g fiber)

Chocolate Muffins from Karen

1 box chocolate cake mix

1 can pumpkin (this is a seasonal item)

1/3 C. water

Mix ingredients by hand. Bake at 350 degrees for 20-30 minutes. Check with toothpick to see if done. Makes 12 decent size muffings.

I ususally serve this with strawberries and a litte bit of cool-whip. Yummy!!!!

Practically Healthy Peach Shortcake from Esther

1 c. flour

1 T. sugar

1 tsp. baking powder

1/2 tsp. ground cinnamon

1/4 c. butter

1 slightly beaten egg white

1/4 c. milk

1/4 tsp. vanilla

3 medium peaches

1/2 to 1 cup low fat peach yogurt

In a med. mixing bowl stir together flour, sugar, baking powder, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Make a well in the center. Combine egg white, milk, and vanilla; add all at once to flour mixture. Stir just until dough clings together.

Spray a 9" pie plate with nonstick cooking spray. With floured fingers, press dough evenly into pie plate. Bake at 350 for 20-25 minutes or until golden. Cool slightly

While short cake is in the oven, peel and thinly slice peaches. Chop 3 peach slices and stir into yogurt.

To serve, arrange peach slices over top of short cake in a circular pattern, and spoon yogurt mixture over all.

Serves 6

Yogurt Muffins from Esther

1 3/4 cups flour (I use a baking flour that is half wheat half white).

1 1/2 c. honey (or 1/2 c. sugar)

1 t. baking powder

1/2 t. baking soda

1/4 t. salt

1 beaten egg

1 c. yogurt (I vanilla this time. The original recipe calls for orange and I have used lemon.)

1/3 c. cooking oil

2 tsp. vanilla

1-2 c. blueberries or any other berries/fruit you may have on hand (I used raspberries and blackberries this time. You could easily mix and match the yogurt with the fruit to come up with some yummy combinations)

Line 12 muffin cups with paper baking cups. Set aside. In a medium mixing bowl combine flour, baking powder, baking soda, and salt. Make a well in the center of the dry mixture; set aside.

In another bowl combine egg, yogurt, honey, oil, and vanilla. Add egg mixture all at once to the dry mixture. Stir just until moistened--batter should be lumpy. Gently fold in blueberries or other fruit

Spoon batter into prepared muffin cups, filling each 2/3 full (I usually do this with an ice cream scoop just because it goes quick and it's equally measured each time).

Bake at 400 for 18 to 20 minutes or until golden.

Yogurt Muffins from Esther

1 3/4 cups flour (I use a baking flour that is half wheat half white).

1 1/2 c. honey (or 1/2 c. sugar)

1 t. baking powder

1/2 t. baking soda

1/4 t. salt

1 beaten egg

1 c. yogurt (I vanilla this time. The original recipe calls for orange and I have used lemon.)

1/3 c. cooking oil

2 tsp. vanilla

1-2 c. blueberries or any other berries/fruit you may have on hand (I used raspberries and blackberries this time. You could easily mix and match the yogurt with the fruit to come up with some yummy combinations)

Line 12 muffin cups with paper baking cups. Set aside. In a medium mixing bowl combine flour, baking powder, baking soda, and salt. Make a well in the center of the dry mixture; set aside.

In another bowl combine egg, yogurt, honey, oil, and vanilla. Add egg mixture all at once to the dry mixture. Stir just until moistened--batter should be lumpy. Gently fold in blueberries or other fruit

Spoon batter into prepared muffin cups, filling each 2/3 full (I usually do this with an ice cream scoop just because it goes quick and it's equally measured each time).

Bake at 400 for 18 to 20 minutes or until golden.