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Breakfast | Lunch | Appetizers | Snacks | Dinner | Dessert
Taste-of-the-Islands Breakfast Rolls
Maple-Cinnamon-Pecan Pull-Aparts
Cinnamon Swirled French Toast with Sour Cream Fruit
Lemonade-Yogurt-Granola Breakfast Parfait
This omelet recipe makes a quick and easy breakfast for a special weekend brunch or a casual weekend breakfast.
Preparation time: 10 min
Yield: 4 servings
Ingredients
8 Land O Lakes™ All-Natural Farm-Fresh Eggs, beaten
4 ounces (1 cup) Land O Lakes® Cheddar Cheese, shredded
Salt, if desired
Pepper, if desired
Chopped red bell pepper, if desired
Chopped fresh parsley, if desire
Directions
Beat eggs in medium bowl. Spray 10-inch skillet with no-stick cooking spray; heat skillet over medium heat.
For each omelet, pour 1/3 cup beaten eggs into skillet. Cook 30 seconds; sprinkle with salt and pepper, if desired. Lift edge of eggs with spatula to allow uncooked portion to flow underneath until mixture is set (2 to 3 minutes).
Sprinkle 1/4 cup cheese over half of omelet; gently fold 1 side of omelet over filling. Carefully slide
omelet onto serving plate. Sprinkle with chopped bell pepper and parsley, if desired.
Nutrition Facts (1 serving): Calories: 260, Fat: 19g, Cholesterol: 455mg, Sodium: 330mg,
Carbohydrates: 1g, Dietary Fiber: 0g, Protein: 20g
Tropical flavors abound in fruity rolls fresh from your oven.
Preparation time: 15 Min
Total time: 40 Min
Makes: 5 rolls
Ingredients
Rolls
1 to 3 teaspoons Crisco® All-Vegetable Shortening
1 can (17.5 oz) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing (5 rolls)
1/2 cup Smuckers® Pineapple Ice Cream Topping, drained
1/2 cup Fisher® Dry Roasted Macadamia Nuts, chopped topping
Icing from can of cinnamon rolls
1 tablespoon coconut-flavored rum or 1/2 teaspoon rum extract
1/2 cup toasted flaked coconut, if desired*
Garnishes
Fresh pineapple rings or chunks
Fresh mint leaves
Directions
Heat oven to 350°F. Grease cookie sheet with the shortening. Unroll cinnamon roll dough, cinnamon side up. Set icing aside. Spoon pineapple topping evenly over cinnamon rolls.
Sprinkle nuts over pineapple topping.
Reroll dough into pinwheel shape; separate into 5 rolls. Place 2 inches apart on cookie
sheet.
Bake 20 to 23 minutes or until golden brown.
Pour icing into small bowl; stir in rum. Spread icing on rolls; sprinkle with coconut. Place on serving platter; garnish with pineapple rings and mint.
*To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
Cinnamon and maple blend lusciously in an irresistible pull-apart sized for entertaining.
Preparation time: 20 Min
Total time: 1 Hr
Makes: 12 servings
Ingredients
1/2 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons butter or margarine, melted
1/4 cup sour cream
1 teaspoon maple flavor or vanilla
1 can (17.5 oz) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
Directions
Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In large bowl, mix all ingredients except cinnamon rolls with icing.
Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to coat. Spoon roll mixture into pan.
Bake 45 to 50 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto serving plate or platter. Spread with icing. Serve warm.
High altitude (3500-6500 ft): Bake 50 to 55 minutes.
Nutritional Information
1 Serving: Calories 240 (Calories from Fat 130), Total Fat 14g (Saturated Fat 4g, Trans Fat 2g), Cholesterol 10mg, Sodium 280mg, Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 15g), Protein 2g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4%
Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 1/2
Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Makes: 2 servings
Ingredients
1/2 cup Kemps® Sour Cream
2 tablespoons orange juice
1 tablespoon maple syrup
Fruit Topping
1 cup chopped fruit (any combination)
1 tablespoon maple syrup
French Toast
2 eggs, large
1/2 cup Kemps® Milk
1/4 teaspoon cinnamon
4 slices cinnamon swirl bread, thick sliced
Directions
Combine sour cream topping ingredients in a small mixing bowl. Refrigerate.
In a separate bowl, lightly toss the chopped fruit and maple syrup to make the fruit topping. Refrigerate.
Beat together eggs, milk, and cinnamon in a medium mixing bowl. Preheat a nonstick skillet or griddle, and lightly coat with nonstick cooking spray. Approximately 2 minutes or until golden brown, then flip.
When the French toast is finished, cut diagonally, arrange it on a serving dish, and top with the fruit mixture and the sour cream topping.
Serving suggestion: Sprinkle with cinnamon sugar or confectioner's sugar for added appeal.
Nutrition Information 1 serving: 450 Calories;16g Fat; 19g Protein; 63g Carbohydrate; 135mg Cholesterol; 194mg Calcium; 7g Saturated Fat; 363mg Sodium
What a sweet deal! A parfait that’s ready in 10 minutes and delivers healthy ingredients—like fat-free yogurt, pineapple, banana, oranges and strawberries.
Preparation time: 10 min
Start to finish: 10 min
Makes: 4 servings
Ingredients
2 cups Yoplait® 99% Fat Free Creamy Vanilla or Creamy Strawberry Banana Yogurt (from 2-lb container)
Directions
Spoon 2 tablespoons yogurt mixture on top of cereal in each glass. Top each with 1/4 cup cereal, then with 1/4 of the banana slices.
Spoon 2 tablespoons yogurt mixture onto banana in each; top each with orange segments. Spoon remaining yogurt mixture over orange segments. Sprinkle with coconut. Garnish with strawberries.
High altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 310 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 200mg; Total Carbohydrate 62g (Dietary Fiber 3g, Sugars 44g); Protein 6g
Percent Daily Value*: Vitamin A 30%; Vitamin C 50%;Calcium 20%; Iron 20%
Exchanges: 1/2 Starch; 1 Fruit; 2 Other Carbohydrate; 1/2 Skim Milk; 0 Vegetable; 1 Fat
Carbohydrate Choices: 4 MyPyramid Servings: 3/4 c Fruits
*Percent Daily Values are based on a 2,000 calorie diet.
Substitution
You can use 3 (6-oz) containers of Yoplait® Original 99% Fat Free French Vanilla or Strawberry Banana Yogurt instead of the yogurt in the recipe if you like.
How-To
To toast coconut quickly in the microwave, spread it in a shallow microwavable bowl or pie plate. Microwave uncovered on high 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until golden brown.
Special Touch
Treat someone special to breakfast in bed with this fruity parfait. Serve it with a steaming cup of coffee or tea and the morning paper.
Brown sugar-glazed walnuts and granola top this spectacular yogurt sundae.
Preparation time: 15 min
Start to finish: 15 min
Makes: 4 servings
Ingredients
1 teaspoon butter or margarine
1/4 cup chopped walnuts
2 tablespoons packed brown sugar
2 firm, ripe large bananas, sliced
1/4 cup orange juice
1/4 teaspoon rum extract, if desired
4 Nature Valley® Oats 'n Honey Crunchy Granola Bars (2 pouches from 8.9-oz box),unwrapped
4 (6-oz) containers Yoplait® Light Fat Free Very Vanilla Yogurt
4 teaspoons chopped walnuts
Directions
In 8-inch skillet, melt butter over medium heat. Add 1/4 cup walnuts and the brown sugar; stir until sugar is melted. Add bananas; cook 1 to 2 minutes, stirring gently, until bananas are coated.
Stir in orange juice and rum extract. Cook an additional minute or until liquid is thick and syrupy. Remove from heat. Reserve 4 banana slices for garnish.
For each serving, spoon about 1/3 cup remaining banana mixture into each 10-oz dessert bowl. Chop 1 granola bar; reserve 2 teaspoons for garnish. Sprinkle remaining chopped granola over banana mixture. Spoon 1 container yogurt over granola.
Garnish each serving with 1 teaspoon walnuts, reserved 2 teaspoons chopped granola and 1 reserved banana slice. Serve immediately.
Here's a layered breakfast treat that combines sweet, smooth and crunchy in every bite!
Preparation time: 10 min
Start to finish: 10 min
Makes: 1 serving
Ingredients
1 container (6 oz) Yoplait® Light Fat Free or Yoplait® Original 99% Fat Free yogurt
(any fruit flavor)
1/3 cup Whole Grain Total® cereal, slightly crushed
1/2 cup blueberries, sliced strawberries and/or raspberries
Directions
In tall narrow glass, place 1/3 of the yogurt. Top with 1/3 of the cereal and 1/3 of the fruit. Repeat layers twice.
High altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 220 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 125mg; Total Carbohydrate 45g (Dietary Fiber 3g, Sugars 27g); Protein 7g
Percent Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 20%; Iron 10%
Exchanges: 1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 1/2 Skim Milk; 0 Vegetable
Carbohydrate Choices: 3 MyPyramid Servings: 1/2 c Fruits
*Percent Daily Values are based on a 2,000 calorie diet.
Health Focus
Calcium from dairy foods like milk, buttermilk and cheese can help build bones. Look for low-fat or part-skim varieties of cheese when you can.
Ingredients
1 teaspoon cornstarch
1 3/4 cups Minute Maid® Light™ Lemonade
As needed, fat-free nonfat cooking spray
3/4 cup old-fashioned oats
4 teaspoons coconut, sweetened, flaked
4 teaspoons sunflower seeds, raw, hulled
1 tablespoon almonds, blanched, slivered
1 tablespoon pumpkin seeds, raw, hulled
3 tablespoons water
2 tablespoons honey
1 1/2 teaspoons vegetable oil
1/4 teaspoon salt
1/2 cup dried mixed berries
3 tablespoons dried apricots, diced
16 ounces non-fat, sugar-free lemon yogurt
Directions
Dissolve cornstarch in 1 tablespoon lemonade. Reduce 1 1/2 cup of lemonade over medium heat to 1/3 cup, about 20 to 30 minutes. While simmering, whisk cornstarch mixture into the reduction. Cook until slightly thickened, about 1-2 minutes. Remove from heat and allow to cool. Prepared granola may be substituted, if desired.
To make granola, preheat oven to 275°F. Spray a baking sheet with cooking spray. Toss together oats, coconut, sunflower seeds, almonds, and pumpkin seeds. Combine the water, honey, and oil and pour over the oat mixture. Stir until coated. Transfer to prepared baking sheet. Bake granola in center of oven, stirring every 15 minutes until lightly golden and dry, about 40 to 45 minutes. Sprinkle with salt and stir. Set aside to cool. Note: Granola may be made ahead and stored in an airtight container for up to 2 weeks.
Make fruit compote by combining 1/4 cup lemonade and dried fruit in a small saucepan. Bring to a boil, remove from heat, cover and allow fruit to absorb liquid, about 30 minutes. Assemble the parfait by spooning half of the yogurt into the bottom of chilled glasses or dishes. Sprinkle with half of the fruit compote. Top fruit layer with half of the granola. Repeat layering. Drizzle top layer with sauce. Serve chilled.
Preparation time: 5 minutes
Cook time: None
Serves: 1
Ingredients
1 lettuce leaf or 1/4 cup arugula leaves
2 oz deli sliced smoked ham
2 slices sourdough or multi-grain bread
1 tablespoon orange marmalade
1 slice Sargento® Deli Style Sliced Reduced Fat Pepper Jack Cheese
Directions
Layer lettuce and ham over 1 slice of bread. Spread marmalade over ham; top with cheese.
Close sandwich.
Cook time: 10 minutes
Makes: 24 appetizers
Ingredients
1 cup (4 oz) Sargento® Artisan Blends™ Shredded Swiss Cheese
8 slices bacon, cooked crisp and crumbled
1/3 cup mayonnaise
1 tablespoon grated onion
1/2 teaspoon celery salt
8 slices sandwich bread, crusts removed
Directions
Combine cheese, bacon, mayonnaise, onion and celery salt in medium bowl. Cut bread slices into thirds and place on baking sheet. Spread mixture over bread. Bake in preheated 350°F oven 10 minutes or until edges are golden brown and cheese is melted.
Sour Cream Fruit Muffins with Streusel Topping
Tropical yogurt and fresh fruit mix it up in this
terrific blender drink.
Preparation time: 10 min
Start to finish: 10 min
Makes: 1 serving
Ingredients
1 container (6 oz) Yoplait® Original 99% Fat Free Strawberry, Strawberry Kiwi
or Strawberry Mango Yogurt
1/2 cup sliced fresh or frozen strawberries
1/2 cup orange or pineapple juice
Pineapple chunks, strawberries or kiwifruit slices, if desired
Directions
In blender, place yogurt, strawberries and juice. Cover; blend on medium speed about 2
minutes or until smooth. Pour into serving glass. Garnish with pineapple. Serve immediately.
Nutritional Information
1 Serving: Calories 260 (Calories from Fat 20 ) Total Fat 2 g (Saturated Fat 1 g) Cholesterol 10 mg; Sodium 110 mg Total Carbohydrate 53 g (Dietary Fiber 2 g) Protein 9g
Percent Daily Value*: Vitamin A 6 %; Vitamin C 100 %; Calcium 30 %; Iron 6 %
Exchanges: 2 1/2 Fruit; 1 Milk; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Special Touch
Make this fruity drink to order! Have a supply of flavored yogurts and fruits on ice, and let your imagination run wild.
Variation
You could also serve this smoothie as a chilled soup. Pour it into a hollowed-out pineapple or melon bowl, and top with a bit of whipped cream and a dash of cinnamon.
Ingredients
2 large eggs
1 tablespoon sugar, granulated
Pinch salt
1 cup Kemps® Milk
1/2 cup corn oil
2 1/2 cup all-purpose flour
3 tablespoons baking powder
1 cup Kemps® Sour Cream
1 cup blueberries, frozen, thawed and drained
1 cup streusel topping, ready made or see recipe below (optional)
Sour Cream Topping
1/4 cup Kemps® Sour Cream
2 1/2 teaspoon granulated sugar
1 tablespoon orange juice
Directions
Preheat oven to 400ºF. In a medium mixing bowl, add the eggs, sugar and salt. Mix with a whisk until creamy.Add the milk, corn oil, flour, baking powder and 1 cup sour cream. Mix well with a whisk or an electric mixer until just blended. Don't over mix.
With a rubber spatula, gently fold in the blueberries. Place equal amounts of batter in each of 12 muffin cups (about 2/3 full). Cover each with optional streusel crumb topping (see recipe below) and several fresh blueberries before baking.
Place muffins in the oven, bake for 15-20 minutes. Muffins are done when an inserted toothpick comes out clean. Place muffins on a rack and cool for 10-12 minutes before topping.
While muffins cool, combine in a small bowl all sour cream topping ingredients. When the muffins are cool, top and serve.
Optional Streusel Topping
Sift together 1/2 cup flour and 1/2 teaspoon cinnamon. Cream 1/4 cup butter; gradually add 1/4 cup packed brown sugar, then add flour-cinnamon mixture.
Serving Suggestion
Serve for breakfast or as dessert.
Nutritional Information
1 Serving: 308 Calories; 10g Fat; 6g Protein; 48g Carbohydrate; 65mg Cholesterol; 60mg Calcium;
4g Saturated Fat; 281mg Sodium
Preparation time: 10 min
Total time: 10 min
Makes: 7 servings, 1/2 cup each
Ingredients
1 can (20 oz) pineapple chunks, undrained
1 package (4-serving size) Jell-O® Vanilla Flavor Instant Pudding
2 bananas, sliced
Directions
Add pineapple with liquid to dry pudding mix in medium bowl. Stir 2 minutes or until well blended. (Mixture will be thick.) Add bananas; mix lightly.
Serve immediately. Or, cover and refrigerate until ready to serve.
KRAFT KITCHENS TIPS
A quick creme anglaise with fruit in 1 easy step, no cooking: Juice from canned fruit stirred into pudding makes this special dessert. Show some fruit unsauced for a fresh look.
Nutritional Information
1 serving: Calories 130 Total fat 0g Saturated fat 0g Cholesterol 0mg Sodium 200mg Carbohydrate 34g Dietary fiber 2g Sugars 27g Protein 1g
Percent Daily Value*: Vitamin A 0%DV; Vitamin C 20%DV; Calcium 0%DV; Iron 0%DV
Ingredients
1 cup Minute Maid® Lemonade
1/2 teaspoon coriander, ground
8 each (about 1/2 pound) shrimp, size 16-20 count, cleaned and de-veined
3/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons all-purpose flour
1 each egg white, large, lightly beaten
1/3 cup coconut, sweetened, flaked
4 1/2 tablespoons olive oil
1 tablespoon thinly sliced shallot
1/2 teaspoon parsley, chopped
16 Romaine heart inner leaves, trimmed (about 5 ounces)
1 lemon, medium, skin and pit removed, cut to 1/8” slices
1 star fruit, medium, cut to 1/8” slices (optional)
Directions
Combine 1/2 cup lemonade and 1/4 teaspoon coriander for marinade. Add shrimp and marinate for a minimum of 30 minutes.
Prepare vinaigrette by placing 1/2 cup lemonade, shallot, and remaining coriander in a saucepan over medium-high heat. Reduce to 1/4 cup, about 15 minutes. Cool. Whisk 1 1/2 tablespoons of olive oil into the lemonade reduction and season with salt. Chill.
Remove shrimp from marinade and drain. Discard marinade. Season shrimp with salt and black pepper. Dredge in flour and shake off excess. Dip in egg white and drain excess. Press shrimp into coconut to coat on all sides.
Heat remaining olive oil in a non-stick skillet over medium heat. Add shrimp and sauté on first side until golden brown, about 3-5 minutes. Carefully turn shrimp over and sauté until shrimp are cooked through, about 3-5 minutes. Hold warm. Add parsley to vinaigrette and whisk to blend. Place a small bed of four romaine leaves on each serving plate. Top with lemon slices and star fruit, if using. Drizzle with vinaigrette. Add shrimp and serve.
Preparation time: 10 min
Total time: 10 min
Makes: 9 servings, 1 cup each
Ingredients
1 package microwave popcorn
3 tablespoons butter, melted
1 (4-serving size) Jell-O® Strawberry Flavor Gelatin
3/4 cup Planters® Cocktail Peanuts
3/4 cup waffle-shaped cereal
Directions
Microwave popcorn as directed on package. Place popcorn in large bowl. Add butter; toss to coat. Add dry gelatin; mix lightly. Add peanuts and cereal; mix lightly.
Nutritional Information
1 serving: Calories 210 Total fat 14 g Saturated fat 3.5g Cholesterol 10mg Sodium 230mg
Carbohydrate 18g Dietary fiber 2g Sugars 10g Protein 5g
Percent Daily Value*: Vitamin A 4%DV; Vitamin C 0%DV; Calcium 0%DV; Iron 2%DV
*Percent Daily Values are based on a 2,000 calorie diet.
Baked Mexican Macaroni and Cheese
Preparation time: 10 minutes
Cook time: 30 minutes
Serves: 6
Ingredients
6 oz spaghetti, cooked
2 tablespoons olive oil
2 eggs, well beaten
3/4 cup (3 oz) Sargento® Artisan Blends™ Shredded Parmesan Cheese, divided
1 cup Sargento® Whole Milk Ricotta Cheese
1 cup pasta sauce
1/2 cup (2 oz) Sargento® ChefStyle Shredded Mozzarella Cheese
Directions
Toss spaghetti with olive oil in large bowl. Stir in eggs and 1/2 cup Parmesan cheese.
Pour spaghetti mixture into greased 10-inch pie plate; form into a crust. Spoon Ricotta cheese over spaghetti crust. Top with pasta sauce.
Bake in preheated 350°F oven 25 minutes. Top with Mozzarella cheese. Bake 5 minutes more
or until cheese is melted. Sprinkle with remaining Parmesan cheese.
Cool 10 minutes before cutting.
Preparation time: 15 minutes
Cook time: 27 minutes
Serves: 8
Ingredients
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 pounds (3 large) baking potatoes, boiled, peeled, cut into 1/4-inch slices
8 slices Sargento® Deli Style Sliced Medium Cheddar Cheese
Paprika (optional)
Directions
Melt butter in medium saucepan over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly. Stir in milk, salt and pepper. Heat to a boil, stirring frequently. Reduce heat; simmer 1 minute or until thickened, stirring frequently.
Spray 2-quart baking dish with non-stick cooking spray. Spoon 1/2 cup sauce into bottom of baking dish. Place half the potatoes over sauce; top with half the remaining sauce and 4 slices cheese. Repeat with remaining sauce, potatoes and cheese. Sprinkle with paprika, if desired. Bake in preheated 375°F oven 25 minutes or until bubbly.
Olé! Reduced-fat ingredients make it healthier to celebrate with mac and cheese.
Preparation time: 25 min
Start to finish: 50 min
Serves: 6
Ingredients
2 2/3 cups uncooked penne pasta (8 oz)
2 tablespoons butter or margarine
1/4 cup chopped onion
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 tablespoons Gold Medal® All-Purpose Flour
2 cups Yoplait® Fat Free Plain Yogurt (from 2-lb container)
4 oz light process American cheese product loaf, cut into 1/2-inch cubes
1 cup shredded reduced-fat Mexican 4-cheese blend (4 oz)
1/4 cup Progresso® plain bread crumbs
Directions
Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
Bake uncovered about 25 minutes or until bubbly.
PHILADELPHIA Cream Cheese Frosting
Bubbly Berries in Lemon-Lime & Mint Syrup with Lemon Sorbet
Macadamia nuts, piña colada yogurt, tropical
dried fruits and coconut provide tropical flavors in
these sweet treats.
Preparation time: 15 min
Start to finish: 2 hr 25 min
Makes: 36 bars
Ingredients
1 package (16 oz) Pillsbury® Big Deluxe Classics® refrigerated white chocolate chunk macadamia nut cookies
1 can (14 oz) sweetened condensed milk (not evaporated)
1 container (6 oz) Yoplait® Original 99% Fat Free piña colada yogurt
1 bag (6 to 7 oz) mixed tropical dried fruits
1 jar (6 oz) dry-roasted macadamia nuts, coarsely chopped
3/4 cup white vanilla baking chips
1 cup flaked coconut
Directions
Heat oven to 350°F (325°F for dark pan). Grease 13x9-inch pan with shortening or cooking spray. Place cookie dough rounds in pan. With floured fingers, press dough in pan to form crust.
In medium bowl, mix condensed milk and yogurt until well blended. Spread over crust to edges of pan. Sprinkle with remaining ingredients in order listed.
Bake 30 to 40 minutes or until edges are golden brown. Cool completely, about 1 hour 30 minutes. Cut into 6 rows by 6 rows. Store in refrigerator.
Preparation time: 5 min
Total time: 12 min
Makes: 4 servings, 1 topped banana each
Ingredients
4 bananas
1/2 cup Jet-Puffed® Miniature Marshmallows
1/2 cup Planters® Salted Peanuts
1/4 cup Baker's Angel Flake Coconut
1 square Baker's Semi-Sweet Chocolate, chopped
1/2 cup thawed Cool Whip® Whipped Topping
Directions
Preheat grill to medium-high heat. Peel bananas; cut lengthwise to within 1/2 inch of each end. Place on large sheet of heavy-duty foil. Top evenly with marshmallows, peanuts, coconut and chocolate; roll up foil loosely.
Grill 5 to 7 min. or until bananas are softened.
Place 1 banana on each dessert plate. Top evenly with the whipped topping.
Kraft Kitchens Tips
Size-Wise
Save room for this special-occasion dessert by planning ahead. For example, watch portions
and choose lower-fat foods beforehand.
Family Fun
Create your own banana bar! Set up bowls with suggested toppings and let everyone build their
own banana split for the grill!
Special Extra
Use your creativity to think of other toppings for your banana splits! Try crushed Oreo® Cookies or Nutter Butter® Peanut Butter Sandwich Cookies, sliced strawberries or drained canned
pineapple tidbits.
Preparation time: 10 min
Total time: 10 min
Makes: 2-1/2 cups or 20 servings, 2 tablespoons each
Ingredients
1 package (8 oz) PHILADELPHIA® Cream Cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 teaspoon vanilla
1 package (16 oz) powdered sugar (about 4 cups), sifted
Directions
Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended.
Add sugar gradually, beating until well blended after each addition.
Coconut-Cream Cheese Frosting
Prepare as directed. Stir in 1/2 cup toasted Baker's Angel Flake Coconut.
Recipe makes enough to fill and frost 2 (8- or 9-inch) cake layers.
Ingredients
3 1/4 cups Minute Maid® Lemonade
2 cups Sprite®
1 cup blackberries, fresh
3/4 cup blueberries, fresh
1 cup raspberries, fresh
1 cup strawberries, fresh, quartered
1 1/2 cups mint leaves, fresh, cleaned, trimmed
Directions
Make sorbet by placing lemonade in a saucepan over medium-high heat and reducing to 1 2/3 cups, about 20-25 minutes. Cool and chill well. Place in an ice cream machine and process according to manufacturer’s instructions. When partially frozen scrape into a chilled metal bowl and freeze for several hours or overnight.
Place the soda in a saucepan over medium-high heat and reduce to 3/4 cup, about 15 minutes. Cool slightly and add the berries and half of the mint leaves. Cover, cool completely, and chill for several hours or overnight.
Ladle berries and syrup into chilled serving bowls. Top with sorbet and garnish with mint leaves.
Ingredients
Crust
1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
Filling
2 eggs
1 cup sugar
1/4 cup Kemps® Low Fat Sour Cream
2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice
1 tablespoon grated lemon zest
Glaze
1/2 cup Kemps® Low Fat Sour Cream
1/4 cup sugar
Directions
Preheat oven to 350°F. Coat an 8” square baking pan with pan spray.
Using a hand mixer, combine the ingredients for the crust and mix until well blended.
Press evenly into the prepared baking pan.Bake 15 to 20 minutes or until golden.
Meanwhile, beat together the filling ingredients until light and fluffy. Pour the filling over
the hot crust and bake an additional 25 minutes or until no imprint
remains when lightly touched.
Cool 10 minutes.
Mix together the sour cream and sugar for the glaze. Spread evenly over lemon squares.
Return to the oven and bake 5 more minutes.
Cool completely and then cut.
Nutritional Information
1 serving: 96 calories 1g protein 5g fat 3g saturated fat 27mg cholesterol 81mg sodium
21mg calcium
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