Posted in Dessert, Fruits, Sauces

Mini dessert week…

I love the mini desserts that you can get at some restaurants so I purchased 20-4 ounce dessert cups and will be experimenting this week.  Here is the first dessert idea:

Strawberry Cups with Lime Sauce

Strawberry Mini cups with Lime Sauce

Serves 10

Prep Time: 15 minutes

Cook Time: 10 minutes

Refrigeration: 1 – 5 hours (or overnight)

Estimated Values per Serving:

Calories: 200                        Fat: 2 grams                          Points: 4

Strawberry Ingredients:

¾ cup pineapple juice

¼ cup sugar

3 tablespoons cornstarch

1 packet sugar free strawberry flavored gelatin

2 pounds strawberries – sliced

1/3 cup vanilla wafers – crushed

10 – 4 ounce dessert cups

Whipped cream or whipped topping (optional)


  1. Combine pineapple juice, sugar and cornstarch in a small pot and set over medium heat.  Cook, whisking constantly, until mixture become bubbly and thick.
  2. Remove from heat and stir in gelatin until dissolved and spoon into a large bowl.
  3. Add strawberries and gently toss.
  4. Cover and refrigerate for 1 – 4 hours or until set.

Lime Sauce Ingredients:

1 cup egg substitute

½ cup sugar

Zest of 1 lime

½ cup lime juice


  1. Whisk together all ingredients.
  2. Set over a pot of simmering water.
  3. Stirring constantly, cook for about 7 – 10 minutes until thickened.
  4. Remove from heat, cover with plastic wrap and refrigerate until cool.

Assembly Directions:

  1. Separate cookie crumbs amongst into the bottom of the dessert cups.
  2. Spoon a generous amount of strawberry filling into each cup.
  3. Spoon a little of the lime sauce on top then top with whipped topping (if using).
  4. Serve cold.

NOTE: The desserts may be assembled a day in advance, covered with plastic wrap with the whipped topping added right before serving.

Posted in Poultry

Ranch Seasoned Chicken

Ranch Seasoned Chicken Breasts

Prep Time: 10 minutes

Cook Time: 20 minutes

Marinate: 1 – 4 hours

Estimated Values per Serving:

Calories: 250                        Fat: 1 gram                            Points: 5


1 ½ – 2 pounds boneless/skinless chicken breasts

2 1-ounce packets of ranch dressing mix – separated

1 cup flour

¾ cup egg substitute

1 – 2 teaspoons hot sauce (depending on taste)

¼ cup honey


  1. Rinse and dry chicken with paper towels.  Place chicken into a bowl and pour 1 packet of ranch dressing on top.  Toss chicken breasts with dressing mix, cover and refrigerate for 1 – 4 hours.
  2. In a bowl, whisk together flour and 1 packet of dressing mix.  In another bowl, whisk together egg substitute, hot sauce and honey.
  3. Heat a large non-stick skillet on medium high heat and spray with cooking spray.  Dip chicken breasts into the egg mixture and then dredge into the flour mixture, shaking off any excess four mixture.
  4. Add chicken to skillet and cook for 8 – 10 minutes on each side until browned and cooked through.
  5. Serve hot.