Courtesy of Hungry Girl
2 medium-large corn tortillas
2/3c enchilada sauce
1/3c fat-free refried beans
1 slice fat-free cheddar cheese, halved
1/4 c shredded fat-free cheddar cheese
1/4c chopped onion
1 tbs taco sauce
1/2 tsp dry taco seasoning mix
Optional toppings: fat free sour cream, chopped scallions
1. Preheat oven to 400 degrees
2. In a pan sprayed with nonstick spray, cook onion over medium heat on the stove until it begins to brown, about 2 min.
3. In a small dish, combine onion with refried beans, taco sauce, and taco seasoning until mixed well.
4. Spray a small baking dish with nonstick spray and set aside.
5. Heat tortillas in the microwave until slightly warm. Lay tortillas flat and spread about 2 tbs enchilada sauce onto each one.
6. Place one half of the cheese slice in the center of each tortilla. Evenly distribute bean mixture in the center of each tortilla.
7. Wrap tortillas up tightly and place them in the baking dish, seam sides down. Pour the rest of the enchilada sauce over the enchiladas. Bake them for about 10 min, until they're hot.
8. Remove dish from the oven and sprinkle shredded cheese over enchiladas. Return to the oven and bake for about 5 minutes, until cheese has melted.
9. Top with sour cream and/or scallions.
Nutritional Info: 2 servings-187 calories, 2g fat, 976mg sodium, 28g carbs, 4g fiber, 5g sugars, 12g protein
Showing posts with label Low Sugar. Show all posts
Showing posts with label Low Sugar. Show all posts
Sunday, October 17, 2010
Chicken Fajita Lettuce Cups
Courtesy of Hungry Girl
3 leaves romaine, butter, or green leaf lettuce
3 oz chicken breast, sliced
1/2c sliced red and green bell peppers
1/2c sliced onions
2 tbs guacamole
1 tbs salsa
1 tbs fat free sour cream
1 1/2 tsp dry fajita seasoning mix
1. Place chicken, peppers, onions in a medium bowl. In a separate dish, blend fajita seasoning mix with 3 tbs water
2. Pour seasoning mixture over chicken and veggies. Stir until chicken and veggies are thoroughly coated. Let marinate for 5 min.
3. Spray a medium pan with nonstick spray and bring to medium-high heat. Pour chicken-veggie mixture-including any excess marinade into the pan.
4. Stirring occasionally, saute until chicken is cooked through and veggies are slightly browned (about 6 min). Transfer mixture to a bowl.
5. Load each lettuce cup with one-third of the chicken/veggie mixture and top with guacamole, salsa, and sour cream.
Nutritional Info: 1 serving, 3 lettuce cups-190 calories, 2.5g fat, 562mg sodium, 18g carbs, 4g fiber, 7g sugars, 23g protein
3 leaves romaine, butter, or green leaf lettuce
3 oz chicken breast, sliced
1/2c sliced red and green bell peppers
1/2c sliced onions
2 tbs guacamole
1 tbs salsa
1 tbs fat free sour cream
1 1/2 tsp dry fajita seasoning mix
1. Place chicken, peppers, onions in a medium bowl. In a separate dish, blend fajita seasoning mix with 3 tbs water
2. Pour seasoning mixture over chicken and veggies. Stir until chicken and veggies are thoroughly coated. Let marinate for 5 min.
3. Spray a medium pan with nonstick spray and bring to medium-high heat. Pour chicken-veggie mixture-including any excess marinade into the pan.
4. Stirring occasionally, saute until chicken is cooked through and veggies are slightly browned (about 6 min). Transfer mixture to a bowl.
5. Load each lettuce cup with one-third of the chicken/veggie mixture and top with guacamole, salsa, and sour cream.
Nutritional Info: 1 serving, 3 lettuce cups-190 calories, 2.5g fat, 562mg sodium, 18g carbs, 4g fiber, 7g sugars, 23g protein
Coconut Chicken Taco
Courtesy of Hungry Girl
3 oz raw chicken breast, cut into strips
1 med corn tortilla
1/2 c sliced red bell pepper
1/4 sugar-free calorie-free coconut syrup
2 tbs pineapple salsa
1/2 tbs fat free sour cream
1/2 tsp garlic powder
1/8 tsp salt
1. Preheat oven to 400 degrees
2. Once oven is hot, use tongs to carefully drape tortilla over two grates in the oven rack, so that the tortilla hangs from the rack. Bake for about 5 min or until tortilla forms a firm taco shell.
3. Place coconut syrup, garlic powder, and salt in a medium pot. Add 1/2 c water and mix well. Add chicken and pepper slices to the pot and bring to low heat on the stove.
4. Cook until chicken is thoroughly cooked and tender, stirring occasionally, about 15 min. Remove pot from heat and drain liquid copletely.
5. Place chicken and bell pepper in the taco shell. Top with salsa and sour cream
Nutritional Info: 1 serving-198calories, 2.25g fat, 466mg sodium, 21g carbs, 3.75g fiber, 7g sugars, 22.5g protein
3 oz raw chicken breast, cut into strips
1 med corn tortilla
1/2 c sliced red bell pepper
1/4 sugar-free calorie-free coconut syrup
2 tbs pineapple salsa
1/2 tbs fat free sour cream
1/2 tsp garlic powder
1/8 tsp salt
1. Preheat oven to 400 degrees
2. Once oven is hot, use tongs to carefully drape tortilla over two grates in the oven rack, so that the tortilla hangs from the rack. Bake for about 5 min or until tortilla forms a firm taco shell.
3. Place coconut syrup, garlic powder, and salt in a medium pot. Add 1/2 c water and mix well. Add chicken and pepper slices to the pot and bring to low heat on the stove.
4. Cook until chicken is thoroughly cooked and tender, stirring occasionally, about 15 min. Remove pot from heat and drain liquid copletely.
5. Place chicken and bell pepper in the taco shell. Top with salsa and sour cream
Nutritional Info: 1 serving-198calories, 2.25g fat, 466mg sodium, 21g carbs, 3.75g fiber, 7g sugars, 22.5g protein
BBQ Mango Tilapia
Courtesy of Hungry Girl
Two 4.5oz fillets raw tilapia
1/4 c canned diced tomatoes, drained
1/4 c diced mango
1/4 c canned tomato sauce
2 tbs mango nectar
2 tbs ketchup
2 tsp brown sugar (not packed)
2 tsp cider vinegar
1 tsp molasses
1/2 tsp garlic powder
1. In medium bowl, combine tomato sauce, mango nectar, ketchup, brown sugar, vinegar, molasses, and garlic powder. Mix well, and then stir in diced tomatoes and mango.
2. Place fish and sauce in a container and toss to coat.
3. Cover and let marinate in the fridge for 30 minutes
4. Preheat oven to 375 degrees
5. Spray a medium oven-safe baking dish with nonstick spray. Transfer sauce and fish to the dish. Cook for 10-15 min, until fish is cooked through.
6. Plate tilapia and top with any excess sauce.
Nutritional Info: 2 servings-197 calories, 2.5g fat, 500mg sodium, 18g carbs, 1g fiber, 15g sugars, 26.5g protein
Two 4.5oz fillets raw tilapia
1/4 c canned diced tomatoes, drained
1/4 c diced mango
1/4 c canned tomato sauce
2 tbs mango nectar
2 tbs ketchup
2 tsp brown sugar (not packed)
2 tsp cider vinegar
1 tsp molasses
1/2 tsp garlic powder
1. In medium bowl, combine tomato sauce, mango nectar, ketchup, brown sugar, vinegar, molasses, and garlic powder. Mix well, and then stir in diced tomatoes and mango.
2. Place fish and sauce in a container and toss to coat.
3. Cover and let marinate in the fridge for 30 minutes
4. Preheat oven to 375 degrees
5. Spray a medium oven-safe baking dish with nonstick spray. Transfer sauce and fish to the dish. Cook for 10-15 min, until fish is cooked through.
6. Plate tilapia and top with any excess sauce.
Nutritional Info: 2 servings-197 calories, 2.5g fat, 500mg sodium, 18g carbs, 1g fiber, 15g sugars, 26.5g protein
Smotherd Pig in a Blanket
Courtesy of Hungry Girl
1 fat free (or nearly fat-free hot dog)
1 serving Pillsbury Reduced Fat Crescent Rolls refrigerated dough
1/2 slice fat-free cheddar cheese (cut slice on a diagonal so your half is triangle-shaped)
1/4c low-fat veggie chili
1. Preheat oven to 35
2. Stretch or roll out the triangle-shaped dough slightly, to make it a large triangle.
3. Lay cheese triangle at the base of the dough. Place hot dog at the base and gently roll it up.
4. Place on a baking pan sprayed lightly with non-stick spray. Bake for 12-14 minutes, until dough appears slightly browned and crispy.
5. Heat chili in the microwave. Once your pig in a blanket is fully cooked, plate it and top with chili.
Nutritional Info: 1 serving-196 calories, 5.25g fat, 950mg sodium, 24g carbs, 2.5g fiber, 5g sugars, 14g protein
1 fat free (or nearly fat-free hot dog)
1 serving Pillsbury Reduced Fat Crescent Rolls refrigerated dough
1/2 slice fat-free cheddar cheese (cut slice on a diagonal so your half is triangle-shaped)
1/4c low-fat veggie chili
1. Preheat oven to 35
2. Stretch or roll out the triangle-shaped dough slightly, to make it a large triangle.
3. Lay cheese triangle at the base of the dough. Place hot dog at the base and gently roll it up.
4. Place on a baking pan sprayed lightly with non-stick spray. Bake for 12-14 minutes, until dough appears slightly browned and crispy.
5. Heat chili in the microwave. Once your pig in a blanket is fully cooked, plate it and top with chili.
Nutritional Info: 1 serving-196 calories, 5.25g fat, 950mg sodium, 24g carbs, 2.5g fiber, 5g sugars, 14g protein
Tomato Basil Chicken
Courtesy of Hungry Girl
1 lb raw boneless skinless lean chicken breast tenders
1 1/2 c (half a 28oz can) crushed tomatoes with basil
1 1/2 c thinly sliced onions
1. Preheat oven to 350
2. Bring a pan sprayed with nonstick spray to high heat on the stove. Add onions and cook just until they begin to brown, about 3 minutes.
3. Pour half the tomatoes (one-fourth of the can) into a medium baking pan. Lay chicken in the pan and top with onions
4. Pour the rest of the tomatoes (another one-fourth of the can) evenly over chicken and onion. Bake in the oven for about 30 minutes, until chicken is cooked through.
5. Allow chicken to cool and sauce to thicken slightly before serving
Nutritional Info: 4 servings-175 calories, 1.5g fat, 251mg soidum, 11g carbs, 2g fiber, 6g sugars, 28g protein
1 lb raw boneless skinless lean chicken breast tenders
1 1/2 c (half a 28oz can) crushed tomatoes with basil
1 1/2 c thinly sliced onions
1. Preheat oven to 350
2. Bring a pan sprayed with nonstick spray to high heat on the stove. Add onions and cook just until they begin to brown, about 3 minutes.
3. Pour half the tomatoes (one-fourth of the can) into a medium baking pan. Lay chicken in the pan and top with onions
4. Pour the rest of the tomatoes (another one-fourth of the can) evenly over chicken and onion. Bake in the oven for about 30 minutes, until chicken is cooked through.
5. Allow chicken to cool and sauce to thicken slightly before serving
Nutritional Info: 4 servings-175 calories, 1.5g fat, 251mg soidum, 11g carbs, 2g fiber, 6g sugars, 28g protein
Pumpkin Fettuccine
Courtesy of Hungry Girl
1 package Tofu Shiratki Fettuccine Shaped Noodles
One-half wedge Laughing Cow Original
1/4 c plain light soymilk
1/4 c fat-free chicken broth
1/4 c finely chopped onion
1 tsp reduced fat Parmesan
1/2 tsp chopped garlic
1/2 tsp garlic powder
1/8 tsp salt
Dash black pepper
1. Rinse and drain noodles well. Pat dry. Place noodles in a microwave-safe bowl and microwave for 1 minute.
2. Drain excess liquid from noodles. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Cut noodles up a bit using a knife or kitchen shears. Set aside.
3. In a separate dish, combine soymilk, pumpkin, garlic powder, salt, and pepper. Mix well and set aside.
4. Bring a small saucepan to high heat. Add chicken broth, onion, garlic, and cheese wedge half. Stirring occasionally to break up the cheese, cook until broth has mostly evaporated. 2-4 minutes.
5. Reduce heat to medium and continue to cook for just 1 minute or so, until onion and garlic begin to brown. Add pumpkin mixture. Stir until sauce is thoroughly blended and hot.
6. Add sauce to your noodles and stir well. If you like, season to taste with more salt and pepper. Finish with parmesan.
Nutritional Info: 1 serving-129 calories, 3g fat, 639mg sodium, 19g carbs, 6.5g fiber, 6g sugars, 7g protein
1 package Tofu Shiratki Fettuccine Shaped Noodles
One-half wedge Laughing Cow Original
1/4 c plain light soymilk
1/4 c fat-free chicken broth
1/4 c finely chopped onion
1 tsp reduced fat Parmesan
1/2 tsp chopped garlic
1/2 tsp garlic powder
1/8 tsp salt
Dash black pepper
1. Rinse and drain noodles well. Pat dry. Place noodles in a microwave-safe bowl and microwave for 1 minute.
2. Drain excess liquid from noodles. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Cut noodles up a bit using a knife or kitchen shears. Set aside.
3. In a separate dish, combine soymilk, pumpkin, garlic powder, salt, and pepper. Mix well and set aside.
4. Bring a small saucepan to high heat. Add chicken broth, onion, garlic, and cheese wedge half. Stirring occasionally to break up the cheese, cook until broth has mostly evaporated. 2-4 minutes.
5. Reduce heat to medium and continue to cook for just 1 minute or so, until onion and garlic begin to brown. Add pumpkin mixture. Stir until sauce is thoroughly blended and hot.
6. Add sauce to your noodles and stir well. If you like, season to taste with more salt and pepper. Finish with parmesan.
Nutritional Info: 1 serving-129 calories, 3g fat, 639mg sodium, 19g carbs, 6.5g fiber, 6g sugars, 7g protein
Southwestern Egg Rolls
Courtesy of Hungry Girl
Egg Rolls:
3 original (not large) La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortillas
1 oz cooked skinless lean chicken breast, shredded
3/4 c frozen chopped spinach, thawed and thoroughly drained
2 tbs canned black beans
2 tsp canned sweet corn, drained
1 oz fat-free jalapeno jack cheese, shredded
1 tbs diced red chili pepper
For Sauce:
2 tbs fat-free sour cream
1 tbs mashed avocado
1 tbs diced tomato
1/2 tsp dry ranch dressing/dip mix
Black Pepper to taste
1. Preheat oven to 400 degrees
2. In a small microwave safe bowl, combine chicken, spinach, beans, corn cheese, and chili pepper. Heat for 30 seconds in the microwave
3. Warm tortillas in the microwave for 15 seconds. On a clean, flat surface, lay out tortillas side by side. Place one-third of the chicken-spinach mixture in the center of each tortilla.
4. To assemble each egg roll, fold sides in, so none of the filling can escape during cooking, and roll up from the bottom of the tortilla.
5. Place all three rolls seam side down on a baking sheet sprayed with nonstick cooking spray.
6. Bake in the oven for 12 minutes, flipping rolls over about halfway through cooking. Egg rolls should be crispy when done.
7. Meanwhile in a small bowl combine sour cream, avocado, and ranch mix. Stir until smooth and blended. Season to taste with black pepper.
8. Once egg rolls are done baking, allow them to cool for a few minutes. Cut each in half on a diagonal and arrange them beautifully on a plate.
9. Top dipping sauce with diced tomato and serve with your egg rolls.
Nutritional Info: 2 servings 3 each egg roll halves with sauce-181 calories, 4.5g fat, 666mg sodium, 27g carbs, 14g fiber, 2g sugars, 19g protein
Egg Rolls:
3 original (not large) La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortillas
1 oz cooked skinless lean chicken breast, shredded
3/4 c frozen chopped spinach, thawed and thoroughly drained
2 tbs canned black beans
2 tsp canned sweet corn, drained
1 oz fat-free jalapeno jack cheese, shredded
1 tbs diced red chili pepper
For Sauce:
2 tbs fat-free sour cream
1 tbs mashed avocado
1 tbs diced tomato
1/2 tsp dry ranch dressing/dip mix
Black Pepper to taste
1. Preheat oven to 400 degrees
2. In a small microwave safe bowl, combine chicken, spinach, beans, corn cheese, and chili pepper. Heat for 30 seconds in the microwave
3. Warm tortillas in the microwave for 15 seconds. On a clean, flat surface, lay out tortillas side by side. Place one-third of the chicken-spinach mixture in the center of each tortilla.
4. To assemble each egg roll, fold sides in, so none of the filling can escape during cooking, and roll up from the bottom of the tortilla.
5. Place all three rolls seam side down on a baking sheet sprayed with nonstick cooking spray.
6. Bake in the oven for 12 minutes, flipping rolls over about halfway through cooking. Egg rolls should be crispy when done.
7. Meanwhile in a small bowl combine sour cream, avocado, and ranch mix. Stir until smooth and blended. Season to taste with black pepper.
8. Once egg rolls are done baking, allow them to cool for a few minutes. Cut each in half on a diagonal and arrange them beautifully on a plate.
9. Top dipping sauce with diced tomato and serve with your egg rolls.
Nutritional Info: 2 servings 3 each egg roll halves with sauce-181 calories, 4.5g fat, 666mg sodium, 27g carbs, 14g fiber, 2g sugars, 19g protein
Monday, October 11, 2010
Banana Bread
Courtesy of Weight Watchers
1/2 c all-purpose flour
3 tbs sugar
1/4 tsp baking powder
1/4 tsp baking soda
Dash of salt
1/4 c 30% less fat sour cream
1/4 c mashed ripe banana
1 tsp vegetable oil
1/4 tsp vanilla extract
1 large egg white, lightly beaten
Cooking Spray
1. Preheat oven to 350
2. Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine sour cream and next 4 ingredients; stir well. Add to flour mixture, stirring just until moist.
3. Spoon batter into a 6x3x2 inch loaf pan coated with cooking spray. Bake at 350 for 35 min or until a toothpick comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool.
Nutritional Info: 6 servings, 2 points-97 Calories, 2.2g Protein, 2.1g Fat, 17.2g Carbs, .5g Fiber, 5mg Cholesterol, .6mg Iron, 113mg Sodium, 30mg Calium
1/2 c all-purpose flour
3 tbs sugar
1/4 tsp baking powder
1/4 tsp baking soda
Dash of salt
1/4 c 30% less fat sour cream
1/4 c mashed ripe banana
1 tsp vegetable oil
1/4 tsp vanilla extract
1 large egg white, lightly beaten
Cooking Spray
1. Preheat oven to 350
2. Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine sour cream and next 4 ingredients; stir well. Add to flour mixture, stirring just until moist.
3. Spoon batter into a 6x3x2 inch loaf pan coated with cooking spray. Bake at 350 for 35 min or until a toothpick comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool.
Nutritional Info: 6 servings, 2 points-97 Calories, 2.2g Protein, 2.1g Fat, 17.2g Carbs, .5g Fiber, 5mg Cholesterol, .6mg Iron, 113mg Sodium, 30mg Calium
Upside-Down Pumpkin Cheesecake
Courtesy of Hungry Girl
One 15 oz can pure pumpkin
One 8-oz container Cool Whip Free
One 8-oz container fat-free cream cheese at room temperature
7/8 c fat-free sour cream (almost 1 cup but not quite)
31/2 sheets (14 crackers) low-fat honey graham crackers, crushed
3/4 c to 1 c Splenda
1 tbs lemon juice
2 tsp pumpkin pie spice
1. Combine cream cheese, Cool Whip, sour cream, lemon juice and Splenda (adjust based on how sweet you like your cheesecake)
2. Add pumpkin and pumpkin pie spice. Mix well.
3. Spoon mixture evenly into a wide serving bowl. Top with crushed graham crackers.
4. Chill in the fridge for a few hours.
Nutritional Info: 10 servings-121 calories, 1g fat, 204mg sodium, 23g carbs, 1.5g fiber, 5g sugars, 5g protein
One 15 oz can pure pumpkin
One 8-oz container Cool Whip Free
One 8-oz container fat-free cream cheese at room temperature
7/8 c fat-free sour cream (almost 1 cup but not quite)
31/2 sheets (14 crackers) low-fat honey graham crackers, crushed
3/4 c to 1 c Splenda
1 tbs lemon juice
2 tsp pumpkin pie spice
1. Combine cream cheese, Cool Whip, sour cream, lemon juice and Splenda (adjust based on how sweet you like your cheesecake)
2. Add pumpkin and pumpkin pie spice. Mix well.
3. Spoon mixture evenly into a wide serving bowl. Top with crushed graham crackers.
4. Chill in the fridge for a few hours.
Nutritional Info: 10 servings-121 calories, 1g fat, 204mg sodium, 23g carbs, 1.5g fiber, 5g sugars, 5g protein
Sunday, January 4, 2009
Pumpkin Pie-low call/sugar
Pumpkin Pie Recipe (Janna)
For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon
For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling!)
One 12-oz. can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute
3/4 cup Splenda No Calorie Sweetener (granulated)
1/4 cup sugar-free pancake syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Directions:
Preheat oven to 350 degrees.
In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted, and set aside. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.
In a medium mixing bowl, combine butter mixture and crumbs with remaining ingredients for crust. Stir until mixed well.
Spray an oven-safe 9-inch pie dish lightly with nonstick spray. Evenly distribute crust mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside.
In a large mixing bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. The filling may be taller than the crust -- trust us, this is okay!
Bake pie in the oven for 45 minutes. Allow pie to cool slightly. Refrigerate for several hours (overnight is best). Keep refrigerated until ready to serve.
For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon
For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling!)
One 12-oz. can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute
3/4 cup Splenda No Calorie Sweetener (granulated)
1/4 cup sugar-free pancake syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Directions:
Preheat oven to 350 degrees.
In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted, and set aside. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.
In a medium mixing bowl, combine butter mixture and crumbs with remaining ingredients for crust. Stir until mixed well.
Spray an oven-safe 9-inch pie dish lightly with nonstick spray. Evenly distribute crust mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside.
In a large mixing bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. The filling may be taller than the crust -- trust us, this is okay!
Bake pie in the oven for 45 minutes. Allow pie to cool slightly. Refrigerate for several hours (overnight is best). Keep refrigerated until ready to serve.
Saturday, January 3, 2009
Lemon Cake
Lemon Cake (Leslie Olsen)
1 Lemon Cake Mix
1 can Sprite or Fresca
Mix together and bake as directed
Topping: 1 8oz fat free Cool Whip and 1 sm pkg fat free, sugar free lemon or lime jello
Refrigerate before serving
1 Lemon Cake Mix
1 can Sprite or Fresca
Mix together and bake as directed
Topping: 1 8oz fat free Cool Whip and 1 sm pkg fat free, sugar free lemon or lime jello
Refrigerate before serving
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