RECIPES

RASBERRY-STRAWBERRY YOGURT SMOOTHIE

• 1 cup low-fat vanilla yogurt
• 1 cup frozen raspberries, unsweetened
• 1 cup frozen strawberries, unsweetened
• ¾ cup low-fat milk
• 1 cup ice (about 12 cubes)
•  Blend all ingredients in a blender until smooth. Serve immediately and enjoy.

SUMMER PIZZA SNACK

• 1 (8-oz.) tube crescent rolls
• 1 (8-oz.) tub low-fat cream cheese
• ¼ cup light mayonnaise
• ¼ tsp. garlic powder
• 1 cup shredded part-skim mozzarella
• ¾ cup cherry tomatoes, sliced
• ½ cup black olives, sliced
• ½ cup broccoli florets, chopped
• ½ cup cucumber, chopped

Preheat oven to 375 degrees. In a 9- by 13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle the size of the pan. Bake for 10-12 minutes, or until lightly browned. Cool on a rack.

In a small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with cheese, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.

PULLED PORK STUFFED TACOS

• For pork:
• 2 pound boneless pork loin roast
• 2 T. brown sugar
• 1 T. ground ginger
• 2 garlic cloves, smashed
• 1 small white onion, coarsely chopped
• ½ cup orange juice
• 2 limes, cut in half
• For tacos:
• 12 (6-inch) soft corn tortillas
• 1 ½ cups shredded reduced-fat Colby Jack
• ½ cup nonfat sour cream
• 1 tsp. cumin
• 2 scallions, trimmed and chopped
• 1 (8-oz.) bag shredded red cabbage
• ¾ cup fresh salsa

Trim excess fat off roast. In a small bowl, combine brown sugar and ginger; rub generously over roast. Place in slow cooker with garlic, onion and orange juice; cook on low heat for 8 hours (or high for 4 -6 hours.) Remove pork to large bowl and shred with forks. Strain pork liquid from slow cooker and pour over pulled pork to moisten. Squeeze lime juice on top and mix well. Divide into 12 servings. In small bowl, mix together sour cream, cumin and scallions.
 

For each serving, cover corn tortilla with 2 tablespoons cheese; microwave for 20 seconds. Top with pulled pork, 2 teaspoons of sour cream mix, 1½ tablespoons shredded cabbage and 1 tablespoon of salsa. Fold and serve immediately.

​