This pie is absolutely delicious!  Although my mom is no longer on Weight Watchers she still makes this pie for the holidays.  I believe its 3 points per serving.  Now I know that its not organic but it is a delicious sweet that is low in calories and its quite refreshing:)

Ingredients

• 1 reduced fat graham cracker crust
• 1 (1/16 ounce) package sugar-free lime gelatin
• 1/4 cup boiling water
• 1 (8 ounce) container fat-free whipped topping
• 2 (6 ounce)  key lime pie yogurt

Directions

1. In a large bowl, dissolve gelatin in boiling water.
2. Stir in yogurt with wire whisk.
3. Fold in whipped topping with wooden spoon.
4. Spread in crust.
5. Refrigerate for at least 2 hours.

Welcome to Recipe Wednesday!

Today I’m going to share a very simple recipe that helped me snag my man

You know how they say, “The way to a man’s heart is through his stomach.”  Well its very true.  My husband never had homemade mashed potatoes so the first meal I cooked for him (and his favorite till this day) was Fried Chicken (Southern of course:) ), mashed potatoes, and sweet corn.  Hubby loves homemade mashed potatoes.  My brother in laws also request mashed potatoes when they come over.  They joke around and tell me that they’re not use to Soul Food (because my husband is Haitian, Sake pase? To all my Haitian readers) and it makes them sleepy because the food is so heavy.  Anyone who knows me knows I like to feed folk…heehee.  Enough said here is my infamous mashed potato recipe.

2 lbs of potatoes (about 6 medium)
1 1/2 teaspoons salt, plus more for cooking the potatoes
4 to 8 tablespoons unsalted butter
3/4 to 1 cup organic whole milk
Freshly ground black pepper

1. Peel and Wash Potatoes. Cut in chunks

2. Bring water to boil

3. Add Potatoes cook until the potatoes are fork tender, about 40 to 45 minutes. Drain the potatoes in a colander in the sink.

4. Put potatoes back in pot and add warm milk (usually put milk in a mug and warm in microwave for 40 seconds.

5. Mash with masher or whip with electric mixer (I use the mixer). Add salt, pepper, butter (to Taste)

 Serve immediately.

This recipe serves about 4 people.

Greetings my dear readers!

Today is Recipe Wednesday and I have a treat for you!

My dear friend returned from Jamaica about 2 weeks ago to visit family and she brought me back a wonderful gift…A Cookbook…Not just any cookbook but a popular Jamaican Cookbook.  My dear friend knows how much I enjoy cooking and trying out new recipes so I dedicate this blog to her…Pat Rice (her nickname)

I couldn’t wait to try out one of the recipes because I just simply LOVE Jamaican food or should I say Caribbean Food altogether.  So I stayed up all night looking through the cookbook trying to see which recipe I could try right away.  That’s when I found the recipe for a simple yellow cake.  Now I know how to make cake from scratch but the author of the cookbook Enid Donaldson provided tips on how to make a basic yellow cake “light and delicious.”  I must say she did not tell a lie.  Oh my ghosh the cake was sooooooooooooooooooooooooooooooo delicious and now I have traded my family’s basic cake recipe for this one.  My kids and grandkids will know how to bake this cake.  Enjoy, and please click on her name to purchase the cookbook.                                                               

1-2-3-4 Cake

1 cup of butter (or 8ozs)

2 cups of sugar

4 eggs

1 tsp. vanilla

3 cups of flour

1/2 tsp. salt

4 tsp. baking powder

1 cup water

1.  Preheat oven at 375 degrees for 15 minutes. Prepare two 8 or 9 inch layer tins (cake pans), lining bottom with greaseproof paper.   Grease paper but not sides of tin.

2.  Cream butter and add sugar gradually. (Do not use butter butter at room temperature if room is warmer than 75 degrees.  In Jamaica it is usually too soft at room temperature, so use about 10 minutes out of the refrigerator- not the freezer.)

3.  Add eggs one at a time, beating each egg for about 3 minutes. 

4.  Add vanilla.

5. Sift flour, salt and baking powder.  Add flour mixture and water alternately.  Add flour in 4 portions and water in 3, beginning and ending with flour.

6.  Pour in prepared layer tins.

7.  Bake layers for 25 minutes.  (If using 1 tin to bake mixture, lower temperature to 350 degrees F.  It will take approximately 1 1/4 hours and will not be as light as cakes baked in layer tins.)

8.  Allow cake to cool in pan -10 minutes.  Turn out on wire rack to cool if icing separately.  I fyou would like layers to stick together without using filling, as soon as they are turned out of the pan, put them together.

I didn’t use any icing on this cake and my husband (my food critic) loved it and he is not a big “Sweets” person, and my 2 year old kept saying, “Mommy cake please.”  It was a very tasty cake:)

Use organic products to make the cake “Organic.”