Makes 9 Servings
1 pkg. – 8 low fat honey graham crackers, *crushed to about 1 cup
1/2 cup light butter, melted
8 oz. fat free or reduced fat cream cheese, softened
2 – 100 calorie Greek vanilla yogurt cups
12 oz. can frozen lemonade concentrate, thawed
1 cup fat free Cool Whip, thawed
60-70 fresh or frozen, thawed blueberries
Non-stick buttery cooking spray
8 – inch square glass pan
Spray bottom of the 8-inch square glass pan with non-stick cooking spray and set aside.
*In a food processor or heavy-duty blender, break apart and crush graham crackers into crumbs. Using a rubber or silicone spatula, mix together in a medium sized bowl the crushed graham crackers with the melted butter.
Next, using the same spatula, evenly press the crumbly mixture into the bottom of the square glass pan.
Beat cream cheese, yogurt and lemonade concentrate with mixer in a different bowl, until well blended. It will have a liquid consistency. Spread the entire liquid over the graham cracker crust.
Cover with plastic wrap or lid and freeze for at least 8 hours or overnight.
When you’re ready to serve this frozen dessert, cut 9 even squares (approx. 2-1/2″ squares) with a very sharp knife – cutting through all the way to the bottom. Using a serving spatula, serve onto a dessert plate and top with a nice dollop of fat free Cool Whip and sprinkle with at least 7-8 blueberries and enjoy! ~ Karen
Approx. 8 servings (15-16 medium size pancakes)
2 cups Aunt Jemima* Whole Wheat Blend Pancake mix
2 cups fat free milk
2 large eggs
1 Tbsp. canola oil
1/2 cup unsweetened applesauce
2 tsp. imitation vanilla extract
1/4 fresh blueberries, or frozen thawed
1/4 cup chopped English walnuts
To make the pancakes, in a large bowl combine by whisking together well or beating on medium-low speed with a mixer the whole wheat blend pancake mix, milk, eggs, oil, applesauce and vanilla. Using a long spoon or spatula, slowly add and hand stir in the blueberries and walnuts, blending each well.
Let batter rest for 5 minutes and preheat a non-stick flat griddle to 375°F.
Pour 1/4 cup of batter onto a non-stick griddle (heated to 375°F) or a large non-stick flat frying pan and cook over medium heat. Cook until the edges of the pancakes are dry and small bubbles have formed on top, approximately 1-2 minutes; then flip with a spatula.
Transfer to a 250°F oven to keep warm while repeating the procedure with the remaining batter.
Karen’s Note: Serve with both lite or sugar-free syrups. Butter or butter spray is optional, but not necessary for these very sweet and healthy pancakes!
*For More Aunt Jemima Pancake Preparation Tips or Recipes, go to: AuntJemima.com
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