Sunday, July 13, 2014

Low-Point Blueberry Bliss


Cool, refreshing, and perfect for a summer day! This cup full of happiness can easily be adapted to suit your favorite fruit taste. Raspberries, strawberries, or any other fruit with different flavors of yogurt make this decadent dessert even more desirable!

Low-Point Blueberry Bliss


- 1, 1 oz. box of sugar-free fat-free instant vanilla pudding
- 2 cups 1% milk
- 2, Greek 100 blueberry yogurts
- Fresh blueberries
- 1 cup Lite Cool Whip, plus 2 Tbs for the topping of each dessert bowl.
- Granola

In a large bowl, combine pudding and milk. Whisk for about two minutes until the pudding starts to get firm. Add yogurts, fresh blueberries, and cool whip. Spoon 1/2 cup into little dessert bowls or ramekins. Sprinkle with just a little bit of granola and enjoy! Refrigerate for a few hours beforehand if you prefer it chilled. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 9, 1/2 cups
Serving size - 1/2 cup
Points per servings - 1.5
Points plus per serving - 2

"Eat well, live simply, laugh often." - Anonymous 

Thursday, July 10, 2014

Wasabi-Encrusted Tuna Steak


Seared to perfection! This well-seasoned tuna steak, with a sweet and savory crust, is a recipe definitely worth repeating!


*Note: This recipe is for one, 4 oz., tuna steak. Feel free to double the recipe if you would like to add another steak. 

- 1, 4 oz. Yellowfin Tuna Steak
- 1 tsp. Chinese Five Spice
- 1/2 tsp. ground ginger
- 1 tsp. sesame oil
- 1/2 tsp. rice vinegar
- 1/2 tsp. brown sugar
- 1 tsp. Mirin (sweetened saki)
- 2 Tbs crushed wasabi peas

Preheat skillet over medium-high heat. Place tuna steak on a plate. Combine the rest of the ingredients down to wasabi peas (do not include those yet). Mix well and brush tuna steak with marinade. Reserve 1 1/2 tsp. marinade for tuna steak after it's cooked. Coat (both front and back) tuna steak with the crushed wasabi peas. Place in skillet and cook for about 2 1/2 minutes on each side. Remove tuna steak and brush with remaining marinade. Enjoy! 

"I don't trust words. I trust taste." - Anonymous