Strawberry Cream Freeze

Ingredients:
Low fat cream cheese, 8 ounces
Skim Milk, 1 cup
Kraft Jello-o Brand Fat Free Sugar Free Pudding, Vanilla, 1 box
Cool Whip Fat Free, 8oz container
Murray's Sugar Free Vanilla Wafers ,1 cup coursely chopped
Strawberries, fresh, 1 cup, sliced
Smuckers Sugar Free Strawberry Ice Cream Topping 1/2 cup

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers and berries. Swirl in ice cream topping.

You can serve this recipe one of three ways. In a pie shell, in waffle cones, or like I did. Place a spoon full in a mini cupcake paper and freeze. Doing it this way resulted in 36 mini desserts. A great way for portion control.

Here are the stats when serving it my way:
Nutritional Info
Servings Per Recipe: 36

Amount Per Serving Calories: 37.6

Total Fat: 1.5 g

Cholesterol: 5.0 mg

Sodium: 68.2 mg

Total Carbs: 5.3 g

Dietary Fiber: 0.2 g

Protein: 1.1 g

*Adapted from Kraft Foods

Omelet Bites - Denver Style

Omelet Bites - Denver Style

1 Yellow Onion, diced

2 Green Onions, diced

1/2 Green Bell Pepper, diced

2 slices of Ham, diced

1/2 cup shredded Cheddar Cheese

1/4 cup Picante Sauce (or Salsa)

5 eggs

1/2 teaspoon Kosher Salt

Salt and pepper to taste. Preheat oven to 350. Saute onions and peppers till golden. Add ham and saute 1 minute more. Set aside to cool. When cool mix all ingredients together. I bake them in mini-muffin pans