Grapes and Walnuts with Lemon sour cream Sauce (serves 6, approx. 100cal)
1/2 cup fat free sour cream
1/2 tsp Stevi
1/2 tsp lemon zest
1/2 tsp lemon juice
1/8 tsp vanilla extract
11/2 cups red seedless grapes
11/2 cupes green seedless grapes
3 tbsp. chopped walnuts
In a small bowl, combine sour cream, stevia, lemon zest, lemon juice and vanilla. Whisk to mix evenly. Cover and chill for several hours. Divide grapes equally among 6 stemmed dessert glasses or bowls. Add 2 tablespoons of the lemon topping to each dish. Sprinkle each serving with 1/2 tbsp. of chopped walnuts and serve immediately.
Crustless Pumpkin Pie (8 servings. approx. 100cal)
1/4 cup water
2 1-oz envelopes unflavored gelatin2 cups fat free evaporated milk, divided
1/2 cup packed brown sugar
1 15oz can of pure pumpkin
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp vanilla extract
Sray a 9 inch pie plate with non-stick cooking spray. In a large bowl, sprinkle gelatin in water. Leave to stand for 5 min. Pour 1 cup of fat free evaporated milk into a small saucepan and heat until almost boiling. Remove from heat and whisk into gelatin. Don't worry if the gelatin has hardened, the hot milk will liquefy it. Stir in remaining cup of evaporated milk, sugar, canned pumpkin, spices
and vanilla extract. Stir until well blended. Pour pumpkin mixture into pie plate. Refrigerate for at least 2 hours.
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