Messages By: lv298ev

In Pitcher, combine 2 cups brewed green tea, cooled, 2 cups cranberry juice and 1/4 cup orange-flavored seltzer water. make 4 servings.

In a blender combine 1 cup   each green tea brewed &cool, mango nectar and pineapple juice. Add ice. Makes 4 servings

1 1/2 t butter, 1/2 Lg onion , thinly slice, 4 zucchini or yellow squash (24oz) chopped 

  

2 cloves garlic,minnced ,1/2 lg. red pepper chopped, 1/4 c. drained, chopped canned tomatoes, 

  

2 1/4 cans (14 1/2 oz each) chicken broth.  1/2 tsp. black pepper 

1/2 tsp dried oregano, 1/4 tsp cumin, 1 1/2 T cornmeal 

  

Melt the butter in a medium soup pot over medium heat. Stir in the onion, zucchini or yellow squash, garlic, and bell pepper. Cook, stiring occasionally, untill excess liquid from the squash has evaporated,8to 10 min.   

  

stir in the tomatoes and broth. reduce the heat to low and stir in the black pepper, oregano, and cumin. Cook the soup, uncovered, untill the vegetables are tender, about 10mins.  

  

stir in the cornmeal, and cook until thickened slightly. 5 minutes.  Makes 6 servings.   86 caloties per serving   exchange, 1 vegatable, 1/2 bread , 1/2 fat. 

3/4 cup boiling water* 

1/2 package of (4-serving size) sugar-free raspberry-flovored gelatin (1 1/2 teaspoon)* 

1 container 96 oz.) yoplarit original 99% Fat-Free red raspberrie yogurt 

1/2 cup frensh or frozen (thawed and well drained ) raspberries 

1 small banana,sliced 

  

  

1. in a small bowl pour boiling water over gelatin; stri ubrill gelatin is dissolved. stir in yogurt; gently stir in raspberris and banana. Pour into two 6-ounce custard cups. 

  

2.refrigerate about 2 hours or untill set. 2 servings 

  

  

100 calories 

  

evelyn