Fruit Kabobs!

A perfect way to finish off any meal - stylish, delicious and fun for the kids!

My daughter helped me create these colourful fruit-Kabobs today. Our family gives them a 10 THUMBS up for taste, creativity and fun.

FRUIT KABOBS

- a variety of fruit (we used strawberries, grapes, cantalope, and pineapple but you can use whatever you fancy)
- long kabob skewers
- fat-free yogurt optional for dipping


1. Wash fruit and cut into bite sized pieces

2. Skewer them randomly (or in a pattern) Return them to the Refrigerator to keep until you're ready to serve

3. Enjoy!

FREE!!!

Southwestern Frittata (great for breakfast or lunch)

Southwestern Frittata

Makes 2 Servings


 POINTS: 4
frylight
4 eggs
1/4 tsp salt
1/4 tsp freshly ground pepper
1 tsp basil
1/2 onion chopped
1/4 red bell pepper, seeded and sliced
1/4 green bell pepper, seeded and sliced
1/4 cup shredded reduced-fat chedder cheese
2 Tbsp crushed tomatoes


In a medium nonstick skillet, spray frylight.  In a small bowl, beat the eggs, egg whites, salt, and pepper until frothy.  Saute the onion and bell peppers until softened, about 5 minutes.  Slow pour in the egg mixture, sprinkle with cheese.  Cook, stirring gently, until slightly firm, 3-5 minutes.  Slide frittata onto a plate and turn over; slide back onto pan to finish cooking, 1-2 minutes longer.  Cut frittata in half and roll up burrito-style.  Serve topped with the tomatoes.  YUMMY!


FREE!!
9 THUMBS UP from our family!

Crepes

Crepes are a family favourite in our house! They are so versitile - you can eat them for breakfast, lunch or supper, fill them with something savory or drizzle some fruit on them!

Here is a delicious way to enjoy your crepes - at only ONE POINT per crepe! Imagine that! This recipe gets a 10 THUMBS UP from our family - and no leftovers! (that's two thumbs per person)

BASIC CREPES

8 servings

1/2 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon ground nutmeg (this is optional, but for sweet crepes, we recommend it - so nice!)
1 cup fat-free milk (skim)
2 large eggs, slightly beaten

1. In a medium bowl, combine the flower, salt and nutmeg.

2. In a small bowl combine milk and eggs. Slowly wisk the milk mixture into flour mixture until smooth. Let stand 15 mins.

3. Coat 8-inch non-stick skillet with nonstick spray and preheat on medium heat. pour 1/4 cup of batter into skillit, tilting in all directions to cover the bottom of the skillit with a fairly thin film. Cook 1 - 1 1/2 mins. Turn crepe and cook another 20 seconds. Transfer to a plate, and repeat.

4. Roll crepe or fill and roll.

5. Enjoy!

(these can also be made ahead and frozen for up to one month by putting wax paper or plastic wrap between each crepe)

Each crepe - 1 syn