1 carton (8 oz) cream
cheese spread (reduced fat)
2 teaspoons salt-free seasoning blend
1 package flour tortillas
1 medium tomato, thinly sliced
1 medium cucumber, thinly sliced
1 cup sliced fresh mushrooms
2 tablespoons red onion chopped
1/2 cup fat-free sour cream
In a bowl, combine
the cream cheese, onion and seasoned salt; spread over flour
tortilla. Layer half of the tortilla with tomato, cucumber and
mushrooms. Fold over other half, may cut in two to serve.
1 package (18-1/4
oz.) light yellow cake mix
1 package (3.4 oz.) instant lemon pudding mix
1 3/4 cups water
3 egg whites
3/4 cup cold skim milk
1/2 teaspoon lemon extract
1 package (1 oz.) instant sugar-free vanilla pudding mix
1 carton (8 oz.) frozen light whipped topping, thawed
In a mixing bowl,
combine dry cake mix, lemon pudding mix, water and egg whites.
Beat on low speed for 1 minute. Pour into a 9x13 cake pan
coated with nonstick cooking spray. Bake at 350° for 23-28
minutes or until a toothpick inserted near the center comes
out clean. Cool. In a mixing bowl, combine milk, extract and
vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped
topping. Spread over cake. Store in the refrigerator.
