Peanut Butter Pie

/

As we get closer and closer to Thanksgiving, many of you are preparing to enjoy a slice of pumpkin or even sweet potato pie. But it's time to broaden your dessert horizons.   We are showing you how three ingredients and less than ten minutes may transform how you do dessert. Did we mention its no bake?

 Ingredients:

  • 1 (8 ounce) package low fat cream cheese
  • 1 1/2 cups baking stevia
  • 1 cup peanut butter
  • 1 cup almond milk
  • 1 (16 ounce) package sugar free frozen whipped topping, thawed
  • 2 (9 inch) prepared reduced fat graham cracker crusts

Directions:

  1. Beat together cream cheese and stevia. Mix in peanut butter and almond milk. Beat until smooth. Fold in whipped topping.
  2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm 

Almond Encrusted Yellow Tail Fish

/

I went to Market on the Hill Thursday and got some fresh Yellow tail Snapper-YUMMY! 

I paired the fish with smashed sweet potatoes and pan seared brussel sprouts :)

ALMOND ENCRUSTED YELLOW TAIL

Ingredients:

2 servings

3  8 oz. yellow tail snapper fillets

1/4 tsp. sea salt & pepper

1 lemon juiced

1 c. almond flour

1 egg

1/2 c. almond milk

1 c. chopped sliced almonds

4 tsp. canola

3 tsp. Smart Balance butter spread

1/4 c. dry white wine

Directions:

1. Season yellow tail fillets with salt, pepper and lemon juice, then dredge in almond milk, almond flour and egg wash. 

2. Coat fillets in chopped almonds. Pat the almonds on the fish to secure.

3. Saute

 in canola oil over medium heat, taking care not to burn almonds, until nicely browned. Remove fillets and de-glaze pan with splash of white wine. 

4. Add a squeeze of lemon and melt butter in pan juices. 

5. Drizzle over fish and garnish with lemon slices and parsley.