Toasted Coconut Mile High Dream Pie

Toasted Coconut Mile High Dream Pie (mousse version)

**Sorry!  I couldn't snap the picture fast enough before we dug in!!**

2 envelopes of Kraft Dream Whip topping mix, dry

2 3/4 cups of fat free milk (one cup and 1 3/4 cup, divided)

1 tsp vanilla extract and 1 tsp coconut extract

2 (4 serving) boxes of Kraft Jell-O instant Coconut Cream pudding & pie mix

1 cup coconut (toast in oven under the broiler for one minute - watch carefully)

graham cracker crumb crust or crustless for mousse version 

Mix both packages of dry Dream Whip whipped topping mix with one cup of skim milk and one teaspoon of vanilla on high speed for six minutes until very stiff peaks form.

Add remaining milk and both boxes of instant pudding mixes and coconut extract.

Blending slowly, then beat on high for two more minutes.  Fold in toasted coconut (reserve 2 Tablespoons of coconut for garnish.)

Pour into a pie pan or pan of choice, sprinkle with reserved toasted coconut and chill at least three to four hours before serving.  Cool Whip can be used, but makes a much softer pie and will add calories.

7-Up Jell-O Salad

This green version from here.

7-Up Jell-O Salad (red version)

3 pkgs. (3 oz. each) raspberry Jell-O

1/2 cup sugar

2 cups hot water

2 Tblspn. flour

2 cups 7-Up

1 cup whipping cream or Cool Whip

1 cup crushed pineapple, drained (save juice)

1 egg

1 pkg. frozen raspberries, allow to thaw

1 cup walnuts, chopped (optional)

Mix the raspberry Jell-O with the hot water.  Set aside and let cool.  When cooled, mix in 7-Up, pineapple, and raspberries.  Pour into 9x13 glass pan and refrigerate to set.

Topping:  In a medium saucepan place sugar and flour (stir), then add the egg with a wire whisk.  Slowly add pineapple juice a small amount at a time, continuing to whisk.  Cook on medium heat until thick and mixture forms peaks.  Let this cool awhile.  Once cooled, add whipping cream and mix all together.  Put creamed mixture on top of the Jell-O.  Sprinkle walnuts over the top.

Great for a hot summer day or for the holidays.  Can also use a variety of berries.

Enjoy in good health!

All set and ready for the cooled, whipped topping.

The pineapple-flavored custard/whipped cream topping was just amazing!

This didn't last very long ;-)

Cool off with watermelon salsa!

Watermelon Salsa from Taste of Home

serves 8

Ingredients

• 2 cups finely chopped seeded watermelon (do not puree)
• 1 cup crushed pineapple, drained well
• 1 cup sweet onion, minced
• 1/4 cup chopped fresh cilantro
• 1/4 cup orange juice
• 1/4 teaspoon hot sauce, such as Tabasco, or to taste

Directions

1. Stir the watermelon, pineapple, and onion together with the cilantro, orange juice, and hot sauce in a bowl. Cover, and refrigerate at least 30 minutes before serving.

Nutritional Information 

Amount Per Serving  Calories: 41 | Total Fat: 0.1g | Cholesterol: 0mgPowered by ESHA Nutrient Database

Beef Nachos Supreme from Taste of Home

Taste of Home recipe from www.tasteofhome.com

2 servings; prep time, 25 minutes

Five Star Rated!

1525F

Ingredients

• 1/2 pound lean ground beef (90% lean)
• 3/4 cup water
• 2/3 cup condensed tomato soup, undiluted
• 2 tablespoons taco seasoning
• 3/4 cup uncooked instant rice
• Optional toppings: shredded lettuce, shredded cheddar cheese, salsa and/or sour cream
• Tortilla chips

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, soup and taco seasoning. Bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender.
• Spoon onto two serving plates. Top with lettuce, cheese, salsa and/or sour cream if desired. Serve with chips. Yield: 2 servings.

Nutrition Facts: 1 serving (calculated without optional toppings and tortilla chips) equals 389 calories, 9 g fat (4 g saturated fat), 56 mg cholesterol, 579 mg sodium, 47 g carbohydrate, 3 gfiber, 27 g protein.

Beef Nachos Supreme published in Cooking for 2 Summer 2008, p19