Sweet and Sour Cherry Gelatin Ring


Have you ever had a dish that was so good that ya just wanted to have it over and over again at least once a week? Well, I seem to have a hankering for this one quite a bit, and if I weren’t post-menopausal I would think I was pregnant the way I crave it! My gawd, is it ever good! Ya gotta try this one! It is good for breakfast, it is good for an appetizer, it is good for a dessert. It is good with pork, and it is good with chicken, and it is good with fish. (Gosh—I am starting to sound like Dr. Seuss!) Well, you are not going to believe it, but it only has four ingredients! That is, until you make the topping which only has three! So let me tell you how to do it … Do you want the diet version or the fattening version? Of course you want the diet version. When you have company, just get the fattening stuff. Figure it out.

Anyway, here goes:
Ingredients
1 20-ounce can crushed pineapple
1 21-ounce can Comstock sugar-free cherry pie filling
3/4 cup Diet Dr. Pepper
2 packages, 3-ounce cherry sugar-free gelatin
1/2 cup water (Oops—I lied—there are five ingredients but you didn’t have to pay for the
water ... or did you?)

Drain the pineapple juice to a saucepan into which you are adding the water and bringing to a boil. Reserve the pineapple for later. Add the gelatin and stir until dissolved. Stir in the 3/4-cup of Dr. Pepper (you can drink the rest)! Stir in the cherry pie filling and the crushed pineapple, then pour into a round mold. Refrigerate until firm and serve plain or with the topping below.

Topping
1/2 cup Cool Whip
1/2 cup Fat-Free Sour Cream
3 packets Splenda (or any sweetener you are into)

Whip all three ingredients together and dabble a bit on top of your beautiful red sweet and sour ring. Beautiful for Christmas, All-American holidays with a few blueberries sprinkled on top and for just about any time you are hungry for a light salad or appetizer!



Tootaloo! Lee

Here are the Rules to enter the MckLinky Giveaway
Please leave a SEPARATE comment for each Entry!

* For the first entry - Go to: www.bellybusterdiet.com and click on the products page and tell me whether you would like to win the program or the wrap and why. The site will tell you more about both. This blog is for our recipes and for our cruise.

* 1 extra entry - blog about the give away, and leave a link. (or add a picture with a link to the sidebar of your blog)

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* 5 extra entries - purchase something by calling 1-888-657-5402- leave me a comment telling me what you purchased.

The draw will take place on: December 24 at 10PM EST.
This is open to anyone in the USA and Canada and the Caribbean.
Good Luck Everyone!!

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Belly Buster Weight Loss Cruise

Belly Buster Cruise Details!
Go on the cruise and then diet with us at http://www.bellybusterdiet.com/!
We go on a Weight Loss Cruise each year to the Caribean and YES we all lose weight together!
The 2010 Belly Buster Weight Loss Cruise will leave from Miami and go to Cozumel and Belize! We will cruise from March 22-27, 2010. Please join us and our Belly Buster Babes and learn a new way of eating!

If you put a deposit of $200per person on the cruise now, you can keep doing that each month and have it paid for by March! It is refundable through end of November. After December, cabins may not be available as they fill up fast with only 3 months to go.We are trying to get sponsors like Walden Farms and Promise Margarine and Silk Soy Milk--companies we promote who may pay for 1/2 fare on your cabins through contests,etc. But you would need to have your name in the hat ahead in order to get a "sponsorship" from them. You may also do fundraisers in your community to go. Anyone have ideas?

The rates on the Royal Caribbean Navigator of the Seas for March 22-27 are as follows:
Cat. N / interior: $659.00 + $79.08 (tx)= $738.08 pp.
Cat. H / oceanview: $769.00 + $79.08 (tx)= $848.08 pp.
Cat, E2 / balcony: $899 + $70.08 (tx)= $978.08 pp.Call in your card number for your deposit to me, on my cell:772-708-7026 or to Kathy Mehal--Iwill give you her number when you call me if you want travel insurance also. She is our Cruise One travel planner handlingthis and I highly recommend you get it in case of an emergency as it does notcost much.If you would prefer to mail me a check, let me know you are doingthat, but mail it to:

4909 South US 1, Fort Pierce, FL 34982

Anyone can go--you do not have to be a client or a consultant! It costs less than Richard Simmons cruise, although I would LOVE to go on his! We will have speakers and classes and exercise depending on the needs of the group. Will keep you posted on some of the fabulous guest speakers we have in mind.

Pumpkin muffins

Pumpkin muffins tastes like sweet potatoes! Make them in the small muffin tins or they won't get done in the middle.

1packet of Before and After Vanilla Creme Protein Pudding

1packet of Before and After Oatmeal w/ Apples Supplement

1/2 cup water

1/3 cup canned pumpkin

1/2 tsp vanilla flavoring

3 drops of Stevia

1 teaspoon of pumpkin pie spice

Bake at 350 degrees for 15 minutes or until brown. Makes 18 muffins and 9 are a serving! Tastes great with our Cappuchino Protein Supplement!

Lee's Pumpkin Pie

Ingredients
1 dropper Stevia (Eng. Toffee or Clear or Cinnamon Flavor)

2 tablespoons Walden Farms Pancake syrup

1/4 teaspoon salt

2 teaspoons ground cinnamon

1/2 cup Eggbeaters (15 ounce) can pumpkin puree

3/4 cup plain Soy milk

1 (9 inch) unbaked pie crust**

(or make it with recipe below to save more carbs!)

2 cups Cool Whip

Add a packet or two of Vanilla Creme pudding if you are on the Belly Buster Diet to fill you up faster and it will make the mixture creamier. I mix it all in the blender when I do that!


**crust:
Can use 1 jar of Walden farms Marshmallow dip and
1 box of crushed Melba toast to make a great pie crust!

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, stir together Stevia,syrup, salt, and cinnamon. When these ingredients are well mixed, stir in the egg whites followed by the pumpkin and evaporated milk. Pour into the pie crust.

Bake for 1 1/4 to 1 1/2 hours in the preheated oven, or until a toothpick inserted into the pie comes out clean. Cool then top with whipped topping before serving. Note
Serving Size: 1 slice (1/8 of pie)

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For more information about the Belly Buster Diet visit http://www.bellybusterdiet.com/ and for a free metabolic assessment or to order Walden farms or Wisdom Natural Brand Stevia products mentioned in these recipes, call 772-708-7026 or 1-888-657-5402. You may fill out our health profile online for a free metabolic assessment to see which diet plan and supplements you should be on, at http://www.beforeandafterdiet.net/get_started.html .

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Cauliflower Popcorn

This is from Angi Wuebben in response to me saying "the only thing I miss on the diet is popcorn!" However, this tastes a little like fried okra to me, which is something else this Southern Belle misses! I wonder if you can do the same with okra?!


For a picture and other reciptes visit at Mrs. Dash's website:
http://www.mrsdash.com/recipes/recipe-view.aspx?recipeID=721

Cauliflower Popcorn
Ingredients:
1 head of cauliflower
3 Tbsp. (45mL) olive oil (or Canola/Enova oil would be best--your body does not absorb it!)
2 Tbsp. (30mL) Mrs. Dash® Table Blend
Directions:
Preheat oven to 450°F (220°C).
Cut out and discard cauliflower core and thick stems. Trim remaining cauliflower into florets the size of popcorn.
Toss thoroughly in a bowl with olive oil and Mrs. Dash® Table Blend.
Spread cauliflower on a sheet pan and roast for approximately 60 minutes, or until nicely browned (that's the carmelization process converting the dormant natural sugars into sweetness).
Turn three or four times during roasting. The browner the florets, the sweeter they will taste. Serve immediately.