Flax Berry Smoothie

Servings

Servings Per Recipe: 1

Ingredients

• 5oz fat-free plain Greek yogurt, such as Oikos
• 1 cup frozen mixed berries
• 2 Tbsp milled flaxseed
• 1 cup fresh spinach
• 4 oz light orange juice
• 1 Tbsp Splenda, if desired

Directions

1. Combine ingredients in blender & blend on high until smooth. May need to add small amount of water if too thick.

Nutritional Information

Amount Per Serving: 250 calories, 5g fat, 0g saturated fat, 0mg cholesterol, 90mg sodium, 35g carbohydrate, 10g fiber, 20g protein

Grilled Portabella Wrap

Servings

Servings Per Recipe: 2

Ingredients

• 8 slices Portabella mushroom cap, ½ inch thick
• Wish-Bone Balsamic Breeze Salad Spritzers
• Ground black pepper
• 1 Granny Smith apple, peeled & diced
• 1 Tbsp Splenda
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger
• 2 large flour tortillas, such as La Tortilla Factory Rosemary with Extra Virgin Oil
• 1 cup spring greens
• 3 Tbsp chopped pecans, toasted
• ¼ cup reduced-fat feta cheese

Directions

1. Preheat oven to 500°F. Place mushroom slices on baking sheet coated lightly with cooking spray. Spray each side of mushroom slice once with Wish-Bone Balsamic Breeze Salad Spritzers. Sprinkle each side with black pepper. Bake for 8 minutes, turning over each slice after 4 minutes.
2. Combine apple, Splenda, cinnamon, & ginger in medium bowl. Microwave for 1 minute & stir.
3. Put ½ cup spring greens down center of each tortilla then top each with 4 mushroom slices, ½ of the diced apples, 1½ Tbsp pecans, & 2 Tbsp feta cheese. Spray each approximately 5 times with Wish-Bone Balsamic Breeze Salad Spritzers. Roll them & enjoy!

Nutritional Information

Amount Per Serving: 275 calories, 14g fat, 2g saturated fat, 4mg cholesterol, 725mg sodium, 38g carbohydrate, 17g fiber, 15g protein

Blackberry-Rhubarb Fool

Servings

Servings Per Recipe: 6

Ingredients

• 3 cups chopped fresh or frozen rhubarb (~12 oz)
• 1½ cups frozen blackberries, divided
• 1/3 cup Splenda
• 1 Tbsp orange juice
• ¼ tsp ground cinnamon
• 2¼ cups Cool Whip Free
• 1 Tbsp crushed reduced-fat vanilla wafers

Directions

1. Thaw ½ cup blackberries.
2. Combine rhubarb, remaining 1 cup blackberries, Splenda, orange juice, and cinnamon in saucepan. Bring to a simmer over medium-high heat, stirring constantly. Reduce heat to medium-low, cover, and cook 5 minutes, stirring often. Remove lid and cook 3-5 minutes, or until rhubarb is tender and mixture has become a chunky puree, stirring often. Cool completely.
3. Fold Cool Whip Free into rhubarb mixture, leaving distinct swirls. Spoon into dessert dishes and garnish with vanilla wafer crumbs and thawed blackberries.

Nutritional Information

Amount Per Serving: 75 calories, 1 g protein, 15 g carbohydrate, 3 g fiber, 0 g fat, 0 g saturated fat, 0.5 mg cholesterol, 20 mg sodium

Spinach Salad with Blueberries

Servings

Servings Per Recipe: 2

Ingredients

• 2 Tbsp lime juice
• ½ Tbsp honey
• ½ cup fresh blueberries, divided
• 2 Tbsp plain, non-fat yogurt
• ½ Tbsp olive oil
• Black pepper, if desired
• 4 cups fresh baby spinach, washed & dried

Directions

1. Combine lime juice & honey.  Mash ¼ cup blueberries into the juice mixture and stir in yogurt, olive oil, & pepper.
2. Divide spinach onto 2 large salad plates and top with dressing & remaining blueberries.

Nutritional Information

Amount Per Serving (per crepe): 90 calories, 4g fat, 0.5g saturated fat, 0mg cholesterol, 62mg sodium, 14g carbohydrate, 3g fiber, 3g protein