Watermelon Popsicle's (Great for Summer/Spring)

1 cup sugar, divided
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
2 cups boiling water, divided
Ice cubes
1 cup cold water, divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
3 Tbsp. miniature semi-sweet chocolate chips
1/2 pkg. (4 oz.) Cream Cheese, softened
1-1/2 cups thawed cool whip whipped topping
You will also need
16 3 oz. paper cups
16 wood Popsicle sticks

1. MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.

2. MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.

3. BEAT cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.

4. POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

So the cups will be easy to remove, dip them in warm water for 15 sec. Peel off cups.(Do not twist or pull pop sticks.)

Be sure to check out these other great sites for more ideas!

Broccoli and Cheese Soup

Add voluptuous texture to a low-calorie soup by using processed cheese, which melts beautifully. Mix a small portion of the soup in the blender to add body.

Yield: 6 servings (serving size: 1 1/3 cups)


* Cooking spray
* 1 cup chopped onion
* 2 garlic cloves, minced
* 3 cups fat-free, less-sodium chicken broth
* 1 (16-ounce) package broccoli florets
* 2 1/2 cups 2% reduced-fat milk
* 1/3 cup all-purpose flour
* 1/4 teaspoon black pepper
* 8 ounces light processed cheese, cubed (such as Velveeta Light)


Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Nutritional Information

Calories:203 (28% from fat)
Fat:6.3g (sat 4g,mono 1.8g,poly 0.4g)
Protein:15.6g- Carbohydrate:-21.7g-
Fiber:2.9g -Cholesterol: 24mg- Iron:1.2mg -Sodium: 897mg- Calcium:385mg

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