Makes 9 Servings

You’ll need:
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

Servings: 50

You’ll need:
1/2 cup natural (low sodium) peanut butter*
1 cup Splenda for baking
¼ cup unsweetened cocoa powder
¼ cup canola oil
¼ cup unsalted butter
1 tsp. vanilla extract
1/2 cup fat-free milk
3 cups uncooked quick oats

Mix together in a medium saucepan the natural peanut butter, Splenda, cocoa powder, canola oil, unsalted butter, vanilla extract and FF milk over medium heat. Stir continuously, until completely melted. Bring to a full rolling boil.

Remove from heat and stir in quick oats and mix completely.

Using a teaspoon drop onto wax paper and let cool. Refrigerate for about 3 hours or overnight.

Karen’s Note: My Low Sodium / Healthier No Bake Cookies are best kept in a sealed container in the fridge and  served cold with a nice glass of fat free or low fat cold milk, or a cup of hot coffee, hot tea or hot cocoa.

​*If you find and use a Natural Peanut Butter that is “crunchy” – be sure to use 3/4 cup, instead of 1/2 cup. On this Healthier No Bake Cookie recipe, the more natural the peanut butter, with no sugar and sodium, the better.