would those frozen cherries work you think?

I haven't seen the sf/ff cheesecake pudding mix any place.  Where to you find it.  Our Wal-marts in my area carry the s/f cake mixes and icings.  Also the brownie mixes.  When I make the brownie's, I add walnuts for added protein.  They are really good.

From skinnytaste.com

Skinny Baked Mozzarella Sticks

Part-skim mozzarella sticks coated with crispy seasoned breadcrumbs and baked until hot and golden. Serve them with my quick marinara sauce and you have yourself an appetizer everyone will love.

Hot mozzarella sticks, I can't think of a more popular finger food with both kids and adults alike! I mean, what's not to like? Baking them as opposed to frying and using part skim cheese doesn't effect how good these are. The cheese still melts, see for yourself!

Of course, you'll want to serve them hot right out of the oven, because like any cheese, as they cool they harden.

It actually took me several attempts to get these perfect. I played around with different brands of light string cheese to see which yielded the best results. The winner was Sargento part-skim, low-sodium. Although it's not the cheese with the least amount of fat compared to some other brands, it had the best flavor and wasn't as salty as I found some brands to be.

These are freezer friendly, in fact these MUST be frozen before you bake them or you will have one big cheesy mess in your oven! The good news is you can bread them all ahead of time then place them on tray with wax paper and freeze them until you are ready to bake. Make the marinara sauce a day ahead as well. Happy Superbowl Sunday!!

Skinny Baked Mozzarella Sticks
Skinnytaste.com
Servings: 12 • Serving Size: 2 pieces • Old Points: 1 pts • Points+: 2 pts*
Calories: 86.8* • Fat: 4.8 g • Protein: 7.4 g • Carb: 3.5 g • Fiber: 0.2 g • Sugar: 0.2
Sodium: 168.6

Ingredients:

• 12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)
• 1 large egg, beaten
• 2 tbsp flour
• 5 tbsp Italian seasoned breadcrumbs
• 5 tbsp panko crumbs
• 2 tsp parmesan cheese
• 1 tbsp dried parsley
• olive oil cooking spray (I used my misto)

Directions:

Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen.

In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl, combine bread crumbs, panko, parmesan cheese and dried parsley. Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs. Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).

When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil.

Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 - 5 minutes watching them closely so they don't melt.

Makes 24 pieces.

* There will be extra crumbs and flour after breading, I've deducted them from the nutritional info.

Adapted from Low Carb Crock

Low Carb Beef Stroganofff

Makes 4 servings

1 1/2 pounds of Beef Stewing meat
1/2 cup of beef broth
1/2 teaspoon of marjoram
1/2 teaspoon of thyme
1/2 teaspoon of nutmeg
1/2 teaspoon of chili powder
3 cups of fresh mushrooms
1/2 cup chopped onion
1 Tablespoon of low sodium soy sauce
1 Tablespoon of cider vinegar
2 large cloves of minced garlic

Sour Cream (1/3 of a cup to 1 cup - depending on your tastes)

Directions:

Combine all of the ingredients except sour cream in slow cooker and cook on low until the beef is tender  6-8 hours.
Stir in sour cream and serve

May serve over egg noodles or rice, but my preference is over Cauliflower Rice...

1 head Cauliflower
   Grate the cauliflower hand-held grater.

 Microwave it in a tightly covered dish for 1 minute at a time (do not add water)  just until tender but not mushy.
 

 

Sounds great, thanks for posting. I love barley.

 

Diana