In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
1 1/2 cups graham cracker crumbs
1/4 cup non-hydrogenated shortening or butter, melted
1 1/2 pkg (250g) reduced-fat neufchatel cheese, softened
2 tbsp. reduced fat or non fat milk
1 cup thawed fat free whipped topping
2 cups boiling water
2 pkg (85g each) strawberry flavored gelatin powder
1 1/2 cups cold water
4 cups fresh strawberries, sliced
Mix graham crackers and butter; press firmly onto bottom of 13x9 inch pan.
Beat cream cheese and milk until well blended. Stir in whipped topping. Spread over crust and refrigerate until ready to use.
Make gelatin according to package directions. Refrigerate for 1-1 1/2 hours, or until thickened (spoon drawn through leaves definite impression)
Stir in fresh strawberries and spoon over cream cheese layer. Refrigerate for 3 hours or until firm.
Store leftovers in refrigerator.
