My Improved Life Online

YIELD Serves 12 (serving size: 1 bar) Ingredients Cooking spray 1 (10-ounce) package miniature marshmallows 1 tablespoon unsalted butter 1/8 teaspoon kosher salt 10 cup salt- and oil-free popped popcorn (such as SmartPop) 1 ounce bittersweet chocolate, finely chopped How to Make It Coat an 8-inch square baking pan with cooking spray. Line with parchment paper, allowing paper to extend over edges of pan; coat paper with cooking spray. Combine marshmallows, butter, and salt in a Dutch oven over medium heat. Cook mixture until melted and smooth, stirring constantly. Remove from heat. Stir in popcorn. Transfer mixture to pan, pressing with parchment paper coated with cooking spray. Place chocolate in a microwave-safe bowl. Microwave at HIGH 1 minute; stir until smooth. Drizzle chocolate over popcorn mixture. Refrigerate 5 minutes. Lift mixture from pan, and cut into 12 bars.

YIELD Serves 4 (serving size: 1 sandwich) Ingredients 1 tablespoon stevia 1/2 teaspoon grated lemon rind 2 ounces 1/3-less-fat cream cheese, softened 1/2 cup raspberries 1 1/2 teaspoons sugar 1 teaspoon lemon juice 8 chocolate wafers How to Make It Whisk together 1 tablespoon sugar, lemon rind, and softened cream cheese. Combine raspberries, 1 1/2 teaspoons sugar, and lemon juice; mash. Spread cream mixture over 4 chocolate wafers. Top with berries and 4 more wafers.

HANDS-ON TIME: 30 mins TOTAL TIME: 3 hrs, 25 mins YIELD: 20 servings (serving size: 1 piece) Ingredients Bottom layer: 4 1/2 ounces all-purpose flour (about 1 cup) 1/2 teaspoon salt 1 cup granulated brown sugar 1/2 cup egg substitute 1/4 cup low fat butter, melted 2 tablespoons water 1 teaspoon vanilla extract 2 large eggs, beaten 1 (16-ounce) can sugarless chocolate syrup Cooking spray Mint layer: 2 cups powdered sugar 1/4 cup butter, melted 2 tablespoons fat-free milk 1/2 teaspoon peppermint extract 2 drops green food coloring Glaze: 3/4 cup dark chocolate chips 3 tablespoons low fat butter How to Make It Preheat oven to 350°. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until...

YIELD: Makes 4 to 6 servings Ingredients 1 15-oz. can pumpkin 1 12-oz. can low fat evaporated milk 3/4 cup brown sugar 1/2 cup biscuit baking mix 2 eggs, beaten 2 tablespoons butter, melted 2 1/2 tablespoons pumpkin pie spice 2 teaspoons vanilla extract Garnish: low fat whipped cream How to Make It In a bowl, mix together all ingredients except topping. Transfer to a slow cooker that has been sprayed with non-stick vegetable spray. Cover and cook on low setting for 3 1/2 to 4 hours. Pudding will start to pull away from sides of slow cooker; test for doneness with a toothpick inserted in center. Serve warm, topped with dollops of low fat whipped cream.

HANDS-ON TIME: 20 mins TOTAL TIME: 4 hrs, 45 mins YIELD: 10 servings (serving size: 1 pie slice, about 1 tablespoon berries, and 1 tablespoon whipped topping) Ingredients CRUST: 30 chocolate wafers (such as Nabisco's Famous Chocolate Wafers) 3 ounces bittersweet chocolate, melted 1 tablespoon canola oil FILLING: 3/4 cup sugar 1/4 cup cornstarch 1/4 cup unsweetened cocoa 1/4 teaspoon salt 1 3/4 cups 1% low-fat milk, divided 2 large egg yolks 4 ounces bittersweet chocolate, finely chopped 1 tablespoon white rum 1/2 cup fresh raspberries 10 tablespoon fat-free frozen whipped topping, thawed How to Make It To prepare crust, place wafers in a food processor; process until finely ground. Add 3 ounces melted chocolate and oil; process until blended. Press into bottom and up sides of a 9-inch pie plate. Freeze 15 minutes or until set. To prepare the filling, combine sugar, cornstarch, cocoa, and salt in a large saucepan; stir with a...

1400 Calorie Diabetic Meal Plan, yeah I just solved your day, you are very welcome =)