I had a few lemons leftover after making light lemon mousse, so I thought I'd make some fresh squeezed lemonade like my friend Christine did the other day with all of her California lemons! :-)
Thursday, April 1, 2010
Lemonade!
I had a few lemons leftover after making light lemon mousse, so I thought I'd make some fresh squeezed lemonade like my friend Christine did the other day with all of her California lemons! :-)
Light Lemon Mousse
Light Lemon Mousse
10 servings
3/4 cup sugar
1/2 cup cornstarch
3 cups fat-free milk
2/3 cup lemon juice
1-1/2 teaspoons grated lemon peel
1/4 teaspoon vanilla extract
2 cups reduced-fat whipped topping
3 drops yellow food coloring, optional
In a large saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in lemon juice, peel and vanilla. Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes. Fold in whipped topping and food coloring if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving and enjoy!
Nutritional Information: One 1/2-cup serving equals 145 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 39 mg sodium, 29 g carbohydrate, trace fiber, 3 g protein.
1/2 cup cornstarch
3 cups fat-free milk
2/3 cup lemon juice
1-1/2 teaspoons grated lemon peel
1/4 teaspoon vanilla extract
2 cups reduced-fat whipped topping
3 drops yellow food coloring, optional
In a large saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in lemon juice, peel and vanilla. Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes. Fold in whipped topping and food coloring if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving and enjoy!
Nutritional Information: One 1/2-cup serving equals 145 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 39 mg sodium, 29 g carbohydrate, trace fiber, 3 g protein.
Chick-Fil-A Chicken Salad Sandwiches
Chick-Fil-A Chicken Salad Sandwiches
2 cups cooked, chopped chicken breast
1/3 cup finely diced celery
1 hard boiled egg, minced
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon freshly ground pepper
1/3 cup sweet pickle relish
2/3 - 1 cup mayonnaise
2 cups cooked, chopped chicken breast
1/3 cup finely diced celery
1 hard boiled egg, minced
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon freshly ground pepper
1/3 cup sweet pickle relish
2/3 - 1 cup mayonnaise
sandwich bread
Boil chicken. Remove from water and cool. After chicken is cool, cut into tiny pieces. Place in a mixing bowl with all other ingredients and mix well. Serve on sandwich bread and enjoy!
Boil chicken. Remove from water and cool. After chicken is cool, cut into tiny pieces. Place in a mixing bowl with all other ingredients and mix well. Serve on sandwich bread and enjoy!
I found this recipe on the Internet. To this former Chick-Fil-A employee, that made lots and lots of chicken salad in her time, it does seem pretty close to how I remember the restaurant recipe. Of course using Chick-Fil-A seasoned chicken breast would make it even better!
Simple Fruit Salad
Simple Fruit Salad
6 servings
1 cup sliced strawberries
1 cup blueberries
1 cup sliced bananas
1 cup grapes
1 cup madrian orange segments
1 cup pineapple chunks
1 can peach nectar
Combine fruit. Pour nectar over all. Chill until serving and enjoy!
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