SOUPS ON

"CREAMY POTATO SOUP"

4-potato's (medium, peeled & cubed)
1/2-onion (diced)
1-clove garlic (minced)
1-can chicken broth (low-sodium)
1 1/2-c. water
1-tbsp. butter
1-c.fat-free milk
1/8-tsp. white pepper
1/8-tsp. parsley
1/8-tsp. garlic powder
2-celery sticks (chopped)
1-boiled egg (smashed)
1-can celery or cream of mushroom soup

Combine all ingredients except for the milk, and celery or cream of mushroom soup add milk and soup together stirring until well blended when potato's are about done cooking.
Cook another ten minutes on low heat.

SALADS

"Waldorf Salad"

3-med apples, peeled and cubed
1/2-c. celery chopped
1/4-c. raisins
1-sm. tangerine
1-c. fat-free cool whip
1-tbsp. lemon juice
1/2-c. pecans, chopped
Combine all ingredients in a medium bowl. Add cool whip last stirring well to blend. Cover and refrigerate until chilled.

SERVINGS: 5

EXCHANGES:1 Fruit

SOUPS ON

*ONION SOUP*

1-tbsp. reduced-calorie margarine
1-pkg- onion soup mix
1/2-tsp. worcestershire sauce
4-c. water

Bring water to a boil in saucepan. Add reduced-calorie margarine, half a tsp. worcestershire sauce and one pkg onion soup mix/ Stirring until well blended then boil for another 2 minutes.

SERVINGS: 4

EXCHANGES: 1 Vegetable

Cals....50 Carbs....5g Protein....0g Fat....4g Fiber....Tr Sodium....570 Chol....0g

CAKES & FROSTINGS

*Low-Cholesterol-Cheesecake*

1-tbsp. graham cracker crumbs
1-c. (8 ounce)low-fat cottage cheese
1-c. (8 ounce)plain low-fat yogurt
1/2-c. Hellmann's or Best Foods *Light or cholesterol-free reduced calorie Mayonnaise
1/3-c. sugar2-tsp. grated lemon peel
1-tbsp. lemon juice
1-tsp. vanilla
2-egg whites
Raspberry Sauce (recipe follows)
Fresh raspberries for garnish (optional)

Spray an 8-inch springform pan with cooking spray, dust with graham crackers crumbs. In blender or food processor container spoon cottage cheese. Process until smooth. Add yogurt, ,mayo, sugar, lemon peel, lemon juice and vanilla, process until smooth. Add egg whites, and process until well mixed. Pour into prepared pan. Bake in 325* oven 30 min's. Turn the oven off and leave in the cheesecake with door ajar for 30 min's. Cool in pan on wire rack. Cover; chill several hours. Before serving, remove side of pan. Serve with Raspberry Sauce. If desired, garnish with fresh raspberries.

SERVINGS: 8

CHOLESTEROL:9mg

Calories...209, Fat...5g, Sodium...313mg,

*RASPBERRY SAUCE*

In a blender or food processor, pur'ee one pkg (10 ounce) frozen raspberries, thawed; strained. Stir in 1/3 cup sugar-free syrup.
(optional)
Or top with fresh raspberries and fat-free whipped cream:

APPETIZERS & BEVERAGES

*Strawberry Shake*

1 1/2-C. skim or fat/free milk
1/3-c. fresh strawberries
2-tbsp. unsweetened orange juice
sugar sub to equal 2-tbsp. sugar
1/2-c. non-fat buttermilk

Combine milk, strawberries, orange juice, and sugar sub in electric blender or food processor. Process until strawberries are pureed' and mixture is frothy. Transfer mixture into a small picture. Stir in buttermilk.
Pour into individual glasses, and serve immediately.

EACH SERVING Amount: 1-cup

Cholesterol:3 mg


EXCHANGES: 1-Skim or fat/free milk
Calories...105, Carbs...16 gm, Protein...8gm, Fat...tr, Fiber...tr, Sodium...170mg,

SERVINGS:2

APPETIZERS & BEVERAGES

"Spiced-Tea"

1/4-c. plus 2-tbsp. sugar/free, orange-flavored drink mix
1/4-c. sugar/free, lemonade-flavored drink mix
3/4-c. sugar/free iced-tea mix
1-tsp. ground cloves
2-tbsp. ground cinnamon

Combine all ingredients, stir until well blended. Store mixture in an air-tight container. For each serving, place one teaspoon mix in a cup. Add one cup hot water, stir well. Serve hot~

EACH SERVING Amount: 1-tsp

EXCHANGES: Free

Calories...1, Carbs...tr, Protein...tr, Fat...tr, Fiber...tr, Sodium...1mg

SERVINGS: 72