- 2 egg whites
- 1/4 cup Splenda
- 1 cup strawberries, crushed
- Beat egg whites with Splenda until stiff
- Fold in strawberries and chill
You'll never believe how good this popular Mexican dish is without all the fat and calories.
One of life's epic struggles is eating vegetables. Having once had a limited list of vegetables I would eat, I now can't imagine not having my refrigerator stocked with colorful produce. Whether it's yourself or your kids, you simply have to start making yourself try different vegetables. Luckily, there are a variety of cooking...
Women are bombarded with images of unrealistic, and frankly, distorted views of beauty. The New York Times recently addressed the issue of computer-enhanced glamour covers. The article examines how stars are made to look perfect, if not mannequin-esque (see the covers side by side of Reese Witherspoon), when digital artists retouch magazine...
Summer and grilling go hand-in-hand. With a refreshing mango salsa, this recipe by Chef Rocco DiSpirito screams summertime. This was prepared by Michelle Aguilar on Biggest Loser 6.
Frozen bananas are such a treat! The crunch factor from the cereal makes this even better, and good for you to boot! Why spend money on expensive ice cream treats when a frozen, creamy banana will do the trick?
The bitter cold inaugural luncheon for Barack Obama will be warmed with this delicious blend of winter vegetables, like asparagus, baby russets and brussels sprouts.
From the decadent Babycakes cookbook by Erin McKenna comes this recipe for raspberry scones. This recipe is wheat-free, so it's perfect for those with wheat allergies. According to McKenna, the tangy fresh raspberries perfectly accompany your morning tea.