1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon grated lemon rind
5 tablespoons reduced-fat margarine
1 cup sugar
1/2 cup egg substitute
1/4 cup fresh lemon juice
Nonfat cooking spray
Preheat oven to 350°. Combine flour, baking powder, lemon rind, and margarine in a bowl. Mix together well. Coat a 9-inch baking pan with cooking spray and pat mixture into bottom of pan for crust. Bake crust for 18 minutes and remove from oven. Meanwhile, combine sugar, egg substitute, and lemon juice in a bowl and stir well. Pour over crust. Bake for an additional 25 minutes until set. Remove from oven and cool completely. Sprinkle lightly with powder sugar if desired. Makes 14 servings.
Approx. per serving: 120 calories; 3 grams of fat
1-1/2 quarts fresh whole strawberries
2 cups low-fat vanilla yogurt
1/4 cup Amaretto
Reserve 8 whole strawberries for garnish. Hull remaining strawberries, cut into halves, and place into sherbet glasses. Combine yogurt and Amaretto in a small bowl and blend well. Pour mixture over strawberries in sherbet glasses and garnish with reserved strawberries. May serve in meringue shells or on angel food cake slices. Makes 8 servings.
Approx. per serving: 90 calories; 0.5 grams of fat
2 pints strawberries, washed, hulled and halved
1/2 cup strawberry preserves
1/4 cup honey
1 tablespoon lemon juice
3 cups low-fat whipped topping
1 loaf fat-free pound cake, sliced into 12 pieces
Set aside enough strawberries to use as garnish. Combine strawberries, preserves, honey, and lemon in a medium bowl, mixing well. Place 1 slice of pound cake onto a dessert plate. Spoon strawberry mixture over cake, then spread 2 tablespoons of whipped topping over mixture. Place a second slice of pound cake over whipped topping, spoon strawberry mixture over cake and finish with a dollop of whipped topping. Garnish with strawberries and serve immediately. Makes 6 servings.
Approx. per serving: 470 calories; 6 grams of fat
1 cup granulated sugar, divided
1/2 cup cornstarch
3 cups 1% low-fat milk
1/2 cup fresh lemon juice
2 teaspoons lemon rind (zest), freshly grated
4 egg whites, at room temperature
2-1/2 cups fresh strawberries, sliced and chilled
Mix 3/4 cup of sugar and cornstarch in a medium saucepan. Stir in milk gradually. Cook over medium heat until smooth and thickened, stirring constantly, then remove from heat. Stir in lemon juice and rind, and allow to cool, stirring occasionally. Beat egg whites in a mixer bowl until foamy. Add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until soft peaks form. Fold gently into lemon mixture. Spoon 1/2-cup portions into individual dishes and chill until firm. Top each serving with 1/4 cup strawberries. Makes 10 servings.
Approx. per serving: 142 calories; 0.3 grams of fat
1-1/3 cups fresh strawberries, sliced
1/3 cup orange juice, freshly squeezed
1/2 cup fresh raspberries
Combine strawberries and orange juice in a bowl and marinate for 1 to 4 hours. Place raspberries into a food processor fitted with chopping blade and process until puréed. Press purée through a fine sieve to remove seed. Drain strawberries and spoon into individual dessert dishes and top with puréed raspberries. Makes 4 servings.
Approx. per serving: 31 calories; 0.3 grams of fat
1 cup sweet red wine or port wine
2 tablespoons sugar
1 cinnamon stick
1 pinch nutmeg
8 medium nectarines, each cut into 12 pieces
1 cup fat-free whipped topping
In a small saucepan, combine wine, sugar, cinnamon, and nutmeg. Cook over low heat for 10 minutes, stirring constantly until reduced. Remove cinnamon stick and discard. Add nectarine slices and stir until just covered. Spoon into four bowls and add a dollop of whipped topping. Makes 4 servings.
Approx. per serving: 250 calories; 0.5 grams of fat
1 20-ounce can crushed pineapple in unsweetened juice
3/4 cup evaporated skim milk
1/4 cup frozen orange juice
Empty can of crushed pineapple into freezer-safe container, and freeze overnight. Break into chunks, place in a food processor or blender, and purée. Add milk and orange juice and process until the consistency of soft ice cream. Serve immediately or pack into container and freeze for later use. Makes 4 servings.
Approx. per serving: 151 calories; 0.5 grams of fat
3 cups fresh raspberries
1-1/2 cups low-fat vanilla yogurt
1/4 cup frozen orange juice concentrate
1 tablespoon honey
5 ice cubes
Place raspberries, yogurt, orange juice concentrate, and honey into blender and blend until smooth. One by one, add ice cubes and blend until just blended. Serve immediately. Makes 4 servings.
Approx. per serving: 180 calories; 0.5 grams of fat
1 reduced-fat graham cracker crust
1/2 cup frozen apple juice concentrate, thawed
1 envelope unflavored gelatin
2 tablespoons sugar
1/3 cup fresh lime juice
2 teaspoons lime rind (zest), freshly grated
1/4 teaspoon vanilla extract
1-1/2 cups low-fat plain yogurt
Fresh lime slices
Pour apple juice into a saucepan, sprinkle with gelatin, and let stand for several minutes or until gelatin is softened. Add sugar and cook over low heat until gelatin and sugar dissolve, stirring constantly. Pour gelatin mixture into a mixer bowl, then add lime juice, rind, and vanilla. Chill until mixture resembles raw egg whites, then beat until fluffy. Add yogurt, continuing to beat until fluffy. Pour yogurt mixture into graham cracker crust and chill until firm. Garnish with lime slices. Makes 8 servings.
Approx. per serving: 148 calories; 2 grams of fat
1 reduced-fat graham cracker crust
5 cups Granny Smith apples, chopped, and peeled
3/4 cup brown sugar
3 tablespoons flour
1-1/2 teaspoons vanilla extract
1 8-ounce carton fat-free sour cream
1/4 cup dry breadcrumbs (unflavored)
2 tablespoons sugar
1 tablespoon margarine, melted
Preheat oven to 400°. In a medium bowl combine apple, sugar, flour, vanilla extract, and sour cream. Pour mixture into crust. In a small bowl combine breadcrumbs, sugar, and melted margarine and blend well. Sprinkle mixture over top and bake for 40 minutes. Cool before serving. Makes 8 servings.
Approx. per serving: 265 calories; 3 grams of fat
6 pears
3 cups water
1 tablespoon lemon juice
1 cup sugar
2 teaspoons vanilla extract
1 pint each vanilla and chocolate frozen yogurt
Grated chocolate for garnish
Peel, core, and halve pears. In a large saucepan over medium heat, bring water, lemon juice, and sugar to a simmer. Add pears and simmer for 10 minutes. Add vanilla extract and cool pears in syrup mixture. Drain pears, then fill pear halves with a scoop each of vanilla and chocolate frozen yogurt and top with grated chocolate. Makes 6 servings.
Approx. per serving: 205 calories; 2 grams of fat
A 1975 graduate of the University of Southern California, Pat quarterbacked the USC football team, leading them to three Rose Bowl appearances and two National Championships. In 1995 he was inducted into the Rose Bowl Hall of Fame. Pat graduated Magna Cum Laude and Phi Beta Kappa from USC and was awarded a Rhodes scholarship to study at Oxford University. After completing his studies, Pat graduated from Loyola Law School in 1982. He also played professional football for seven seasons, six for the Los Angeles Rams. Pat has been the lead analyst for many prime-time NFL broadcasts on television and radio.
1-1/2 cups water
1/2 cup granulated sugar
2 very ripe cantaloupes, cut into halves and seeded
1/4 cup fresh lemon juice
Combine water and sugar in a small saucepan and bring to a boil over medium-high heat. Reduce heat, simmer for 5 minutes, then cool. Scoop cantaloupe pulp and juice into a blender or food processor. Add lemon juice and cooled syrup and purée until smooth. Pour into bowl and freeze until partially frozen. Beat with electric mixer until smooth, then spoon into freezer container. Cover and freeze until firm. Let stand at room temperature for several minutes. Spoon cantaloupe ice into dessert glasses and serve immediately. Makes 6 servings.
Approx. per serving: 139 calories; 0.6 grams of fat
1-1/2 cups fresh orange juice, divided
2 envelopes unflavored gelatin
3 cups low-fat cottage cheese
3/4 cup granulated sugar, divided
2 eggs, separated
1 teaspoon orange rind (zest), freshly grated
1 teaspoon vanilla extract
1/8 teaspoon salt (optional)
1/4 cup graham cracker crumbs
Place 1/2 cup of orange juice in a small bowl, sprinkle gelatin on top, and let stand until softened. Bring remaining 1 cup of orange juice to a boil in a small saucepan over medium-high heat. Add to gelatin mixture and stir until gelatin dissolves. Pour orange juice mixture into a blender or a food processor fitted with metal blade. Add cottage cheese, 1/2 cup of sugar, egg yolks, orange rind (zest), vanilla, and salt and process until smooth. Pour cottage cheese mixture into a large bowl, and chill until mixture mounds slightly when dropped from a spoon. In a mixing bowl, beat egg whites until soft peaks form, then add remaining 1/4 cup of sugar gradually, beating constantly until stiff peaks form. Gently fold egg whites into orange mixture. Sprinkle crumbs over bottom of an 8-inch spring form cake pan. Spoon orange mixture carefully over crumbs and chill until firm. Place cheesecake onto a serving plate. Serve with fresh berries. Makes 12 servings.
Approx. per serving: 135 calories; 2 grams of fat
8 oranges
1 cup granulated sugar
1/2 cup Marsala
1/2 cup water Juice of 1 lemon
With a vegetable peeler, cut a thin layer of rind (zest) from oranges, then cut zest into thin strips. Peel oranges completely, then discard peel and set oranges aside. Combine the orange zest, sugar, Marsala, water, and lemon juice in a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until reduced by one third. Allow to cool. Place whole oranges into a bowl and pour syrup over oranges. Refrigerate for several hours, basting frequently with syrup. Serve cold. Makes 8 servings.
Approx. per serving: 176 calories; 2 grams of fat
1-1/3 cups sugar
1 cup unsweetened applesauce
1/2 cup buttermilk
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup crushed pineapple, well drained
2 cups carrots, finely grated
1/2 cup walnuts, chopped and toasted
6 egg whites
Nonfat cooking spray
Frosting:
8 ounces low-fat cream cheese, softened
1 cup marshmallow creme
1 cup powdered sugar
1 teaspoon vanilla
Preheat oven to 350°. Combine sugar, applesauce, buttermilk, and vanilla in a medium bowl and mix well. Sift together flour, baking powder, baking soda, and salt in a separate bowl. Slowly add to creamy mixture. Add crushed pineapples, carrots, and walnuts, blending well. In a mixing bowl, beat egg whites and fold gently into mixture. Spray a 9 x 12-inch pan with vegetable cooking spray and spread batter. Bake for 40 to 45 minutes.
Frosting: Combine cream cheese, marshmallow creme, powdered sugar, and vanilla in a mixing bowl and blend well. Allow cake to cool and spread with frosting. Makes 10 servings.
Approx. per serving: 174 calories; 4 grams of fat
2 or 3 very ripe bananas, mashed
1 cup uncooked oatmeal, regular or quick
1/2 cup milk
1 cup brown sugar, packed
4 egg whites
4 tablespoons margarine
1/4 cup applesauce
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
Preheat oven to 350°. Mash bananas in a medium bowl and stir in oatmeal and milk, then set aside. In a mixing bowl, cream sugar, egg whites, margarine, and applesauce until smooth. Sift together flour, baking powder, baking soda, salt, and cinnamon. Add banana mixture and flour mixture to creamed mixture, beating thoroughly. Pour batter into 2 greased loaf pans and bake for 1 hour. Makes 24 slices.
Approx. per serving: 103 calories; 2 grams of fat
6 to 8 oranges
1/2 cup granulated sugar or to taste
1 cup coconut, grated
1 13-ounce can pineapple chunks (optional)
Peel oranges, being careful to remove white pulp. Cut into pieces and mix with sugar in a small bowl. Add coconut, then add additional sugar according to taste. Add pineapple chunks, if desired. Makes 6 to 8 servings.
Approx. per serving: 173 calories; 4 grams of fat
6 cups fresh peaches, peeled and sliced
2 cups fresh blueberries
1/3 cup plus 1/4 cup light brown sugar (keep separate)
2 tablespoons all-purpose flour
1 tablespoon cinnamon, divided
1 cup quick-cooking oats
3 tablespoons corn oil margarine
Preheat oven to 350°. In a 2-quart baking dish, combine peaches and blueberries. Combine 1/3 cup of brown sugar, flour, and 2 teaspoons of cinnamon in a small bowl and mix well. Add to peaches and blueberries, tossing to mix. Combine oats, remaining 1/4 cup of brown sugar, and remaining teaspoon of cinnamon in a bowl. With a pastry blender, cut in margarine until crumbly, then sprinkle over fruit. Bake for 25 minutes or until fruit is just tender and mixture is bubbly. Makes 8 servings.
Approx. per serving: 203 calories; 5 grams of fat
3/4 cup light brown sugar, packed
1/4 cup corn oil margarine, softened
1 egg
1-1/2 to 2 cups carrots, shredded
1 teaspoon vanilla extract
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt (optional)
1/2 to 3/4 cup uncooked oats
1/2 cup raisins
2 tablespoons wheat germ
Preheat oven to 350°. Cream brown sugar, margarine, and egg in a large mixing bowl until light and fluffy. Add carrots and vanilla, mixing well. Combine whole-wheat flour, baking powder, cinnamon, and salt in a separate bowl. Add dry ingredients to creamed mixture and mix well. Stir in oats, raisins, and wheat germ. Lightly grease a 9-inch square baking pan and spread batter. Bake for 30 minutes or until set in center. Allow to cool. Cut into squares. Makes 2 dozen squares.
Approx. per square: 89 calories; 3 grams of fat
Alfonso Ribeiro got his start in show business at the age of 8 in the PBS series Oye Willie, a show about Hispanic kids growing up in New York’s Barrio. Since then he’s performed on Broadway as the lead in Tap Dance Kid, and starred opposite Will Smith in the popular sitcom Fresh Prince of Bel-Air. While performing in Tap Dance Kid, singer Michael Jackson asked Alfonso to dance with him in the now legendary Pepsi commercial.
1 medium cantaloupe
1/2 medium honeydew melon
1 papaya
1 pound seedless grapes
Dressing:
1/2 cup plain low-fat yogurt
2 tablespoons apricot preserves
2 tablespoons fresh orange juice
Peel and seed cantaloupe and honeydew, then cut into bite-sized pieces. Peel papaya and cut into bite-sized pieces. Place melon pieces, papaya pieces, and grapes in a large bowl.
Dressing: Combine yogurt, preserves, and orange juice in a small bowl and blend well. Add dressing, toss gently and chill until serving time. Makes 8 servings.
Approx. per serving: 111 calories; 0.8 grams of fat
2 eggs
3/4 cup honey
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup graham cracker crumbs
1 cup currants or dates, chopped, or prunes, pitted and chopped
1/2 cup nuts, chopped
Preheat oven to 350°. Grease and flour an 8-inch square baking pan. Beat eggs in a medium bowl until very light. Add honey gradually in a very fine stream, beating constantly. Stir in flour, baking powder, and graham cracker crumbs, then add dried fruit and nuts, mixing well. Spread batter in prepared baking pan and bake for 30 to 40 minutes or until firm in center and brown on top. Allow to cool. Cut into squares. Makes 16 squares.
Approx. per square: 168 calories; 3 grams of fat
1/2 cup reduced-fat peanut butter
1/2 cup honey
1/2 cup low-fat granola
1/2 cup crispy rice cereal
1/2 cup raisins
1/2 cup crushed graham crackers
In a small pan, heat peanut butter and honey over low heat until creamy. Remove from heat and pour into a bowl. Add granola, cereal, raisins, and graham cracker crumbs and stir together well. Press mixture into an 8 x 8-inch glass baking dish and refrigerate for 1 hour. Cut into 12 squares. Makes 12 servings.
Approx. per serving: 155 calories; 5 grams of fat
2/3 cup plus 2 tablespoons graham cracker crumbs, divided
2 tablespoons corn oil margarine
1/2 cup instant nonfat dry milk powder
1/2 cup unsweetened fresh orange juice, chilled
1 egg white
1 tablespoon fresh lemon juice
1/4 cup granulated sugar
1 can (8 ounces) unsweetened crushed pineapple, drained
Combine 2/3 cup of graham cracker crumbs and margarine in a small bowl and mix well. Press mixture into an 8-inch square dish, then set aside. Combine dry milk powder, orange juice, egg white and lemon juice in a large bowl and beat at high speed with an electric mixer for 3 minutes. Add sugar, beat for 3 minutes longer, and fold in pineapple gently. Spoon pineapple mixture into prepared dish and sprinkle remaining 2 tablespoons graham cracker crumbs on top. Freeze for 8 hours to overnight. Let stand at room temperature for 15 minutes before serving. Makes 9 servings.
Approx. per serving: 115 calories; 3 grams of fat
1 large egg
1 tablespoon cold water
1 envelope unflavored gelatin
1 cup boiling water
1/2 cup part-skim ricotta cheese
1/2 cup cold 1% low-fat milk
1/4 cup plus 2 tablespoons granulated sugar
1-1/2 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee powder
Pinch of salt (optional)
6 whole fresh strawberries
Combine egg, cold water, and gelatin in a blender or food processor and process for 10 seconds. Scrape sides and process for 10 seconds longer. Let stand for 1 minute or until gelatin is softened. Add boiling water and process for 10 seconds or until gelatin is dissolved. Add ricotta cheese, milk, sugar, cocoa, coffee powder, and salt, then process for 1 minute. Pour mousse into 6 dessert cups and chill for 2 hours or until set. Garnish with a strawberry. Makes 6 servings.
Approx. per serving: 124 calories; 5 grams of fat
1-1/3 cups cold water, divided
5 teaspoons plain gelatin
1/3 cup unsweetened cocoa powder
1/3 cup Kahlua
1/4 teaspoon salt
1 14-ounce can nonfat sweetened condensed milk
1 teaspoon vanilla
1 cup low-fat whipped topping
In a small bowl, combine 1/3 cup of cold water and gelatin and let soften for about 4 minutes. Mix cocoa, 1 cup of water, Kahlua, salt, and softened gelatin. Bring to a boil and boil over medium heat for two minutes, stirring constantly. Remove from heat. Pour mixture into a bowl and add milk and vanilla, mixing well. Chill for 1 hour. Fold whipped topping into mixture and divide into eight dessert cups. Chill for at least 1 hour and serve. Makes 8 servings.
Approx. per serving: 195 calories; 3 grams of fat
1/2 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 cup sugar
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 4-ounce jar puréed fruit (baby food prunes work well)
2 eggs
Nonfat cooking spray
Preheat oven to 350°. Spray the bottom of an 8 x 8-inch pan with cooking spray. In a bowl, combine the flour, cocoa powder, soda, and sugar. Slowly add the oil, vanilla, puréed fruit, and eggs and stir until well blended. Pour into pan and bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean. Makes 16 brownies.
Approx. per serving: 85 calories; 3 grams of fat
1 cup light brown sugar, packed
1/2 cup shortening
4 1-ounce squares unsweetened chocolate, melted
1 egg
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1/2 cup buttermilk
Preheat oven to 350°. Cream brown sugar and shortening in a mixer bowl until light and fluffy. Add chocolate, egg, and vanilla and mix well. In a small bowl, combine flour, baking powder, baking soda, and salt, mixing lightly. Add dry ingredients to creamed mixture alternately with buttermilk, mixing well after each addition. Drop dough by tea-spoonfuls onto lightly greased cookie sheets or nonstick cookie sheets. Bake for 12 to 15 minutes or until brown. Makes 5 dozen cookies.
Approx. per cookie: 54 calories; 3 grams of fat
1 cup strong coffee or espresso
2 tablespoons sugar
2 teaspoons cornstarch
1 large box chocolate instant pudding mix
2 cups skim milk
1 cup part-skim ricotta cheese
3 cups fat-free whipped topping, divided
1/2 of a 13-ounce fat-free pound cake, cut into 2-inch cubes
1-1/2-ounce piece bittersweet chocolate, shaved, for garnish
To prepare syrup: In small saucepan over medium-high heat, bring coffee or espresso and sugar to a boil. Add cornstarch and cook 5 to 6 minutes or until thickened. Remove coffee syrup mixture from heat and cool.
To prepare pudding: Prepare pudding according to package directions, but use only 2 cups of milk instead of 4. Chill.
To prepare ricotta: Mix together ricotta cheese and 1 cup of whipped topping.
To assemble tiramisu: Press pound cake cubes into bottom of a large glass bowl or trifle dish. Pour coffee syrup over cake. Add ricotta mixture to dessert bowl, spreading evenly. Spread chocolate pudding mixture on top of ricotta mixture. Top with remaining whipped topping. Sprinkle with chocolate shavings. Chill at least 1 hour before serving to allow the flavors to meld. Makes 8 servings.
Approx. per serving: 330 calories; 2 grams of fat
1 cup nonfat plain yogurt
4 ounces low-fat cream cheese
1/4 cup part-skim ricotta cheese
1/4 cup maple syrup
3 tablespoon cocoa powder
2 large egg whites
2 teaspoon ground cinnamon
1 teaspoon Kahlua
1/2 pint strawberries
Nonfat cooking spray
Preheat over to 350°. Coat an 8 x 8-inch pan with nonfat cooking spray. Purée in blender yogurt, cream cheese, ricotta cheese, maple syrup, cocoa, egg whites, cinnamon, and Kahlua. Pour in pan. Bake cake for 50 minutes or until done. Let cool and decorate with slices of strawberries. Makes 8 slices.
Approx. per serving: 98 calories; 4 grams of fat
In the world of beauty and high fashion, Shayla Simpson has made a name for herself as a model, spokesperson, commentator, and producer. As president of Shayla Simpson Productions, a special events and fashion production company, Shayla has experience and clients in all facets of the business. She started as a model for the Ebony Fashion Fair, the largest traveling fashion show in the world, and later became the show’s commentator, a position she held for 16 years.
1 box banana pudding mix
1/2 tablespoon rum extract
2 tablespoons vanilla extract
3 cups low-fat whipped topping
6 ripe bananas, sliced
1 box vanilla wafers
Prepare pudding mix with 2% milk according to package directions. Combine rum and vanilla extract with whipped topping in a medium bowl. Slice bananas into 1-inch pieces and set aside. In a large serving bowl, line with a layer of vanilla wafers, a layer of bananas, pudding mixture, and whipped topping. Continue to alternate, until the last layer is whipped topping. Garnish with vanilla wafers. Chill for 1 hour before serving. Makes 6 servings.
Approx. per serving: 200 calories; 5 grams of fat
1 cup canned crushed pineapple, packed in juice
1 medium banana, cut up
1 cup ice water
2/3 cup nonfat dry milk powder
2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
8 ice cubes
Combine pineapple, banana, ice water, dry milk powder, lemon juice, and vanilla in a blender and process until smooth. Add ice cubes, two at a time, processing constantly until thick and smooth. Makes 2 servings.
Approx. per serving: 171 calories; 0.5 grams of fat
1/4 cup sugar
1/4 cup quick tapioca
1 cup orange juice
1-1/4 pounds sweetened frozen raspberries, thawed 4 cups strawberries, sliced
2 bananas, sliced
1 cup vanilla yogurt
Combine sugar, tapioca, and orange juice with juice from raspberries in a heavy saucepan. Bring to a boil over medium heat, stirring constantly. Pour into bowl and set aside to cool, stirring occasionally. When cool, stir in fruit and divide into four dessert dishes. Cover each dish and chill. Serve with a spoon of yogurt on top. Makes 6 servings.
Approx per serving: 275 calories; 1 gram of fat