For Memorial Weekend we usual go out of town but this year we decided to stay home.
We barbecued at my parents, cooked some great food at home, and even had dessert on a Saturday (and Sunday too)! :)
I found a new recipe while watching the View this week. The Hungry Girl was on the show and talking about her new book 300 under 300. One of the recipes from the book is a Sweet Coconut Shrimp. I am not a big shrimp fan, but my husband is, so I decided to give it a try.
Everyone loved it!
1/4 cup corn flakes
1/3 cup shredded sweet coconut
3 tbsp panko breadcrumbs
1/4 tsp chili powder
1/8 tsp garlic powder
1/8 tsp pepper
12 oz. raw large shrimp, peeled, tails removed, deveined
3 tbsp egg substitute
1. Preheat the oven to 400 and crush up corn flakes in a baggie.
2. Add all other dry ingredients into the baggie, mix well, and pour on a plate. Set aside.
3. Spray a cookie sheet with non-stick spray. Dip the shrimp into the egg substitute. Pull them out one at a time, shaking a little to get excess egg off, and roll around in the coconut mixture.
4. Spread out on a cookie sheet.
5. Bake for about 12 minutes, until nice and crunchy.
Each serving (about 5-7 shrimp depending on size) is less than 200 calories!
Now on to dessert. Dinner being low-calorie, I was on a low calorie kick so we made Frozen Yogurt Pie for dessert and it is only 4 Weight Watcher Points for 1/8 of the pie!
My mom made this when I was a kid and not only is it delicious, it is pink! Abby was in heaven!
Frozen Yogurt Pie
fat free cool whip
2 light strawberry yogurts
1 reduced fat ready crust
1. Mix thawed cool whip and yogurt together completely.
2. Pour into the ready pie crust.
3. Cover and freeze for 4-6 hours.