1 small box sugar-free lime Jello
1/4 cup boiling water
2 (8 oz.) fat-free key lime yogurts
1 (8 oz.) fat-free Cool Whip
1 low-fat graham cracker pie crust
Mix together the Jello and the boiling water until the Jello is dissolved. Fold in the 2 containers of yogurt, and then the Cool Whip. Pour the mixture into the graham cracker pie crust. Chill 2 hours before serving. Makes 8 servings, 4 points each.
1 cup firmly packed brown sugar
1/2 stick light margarine
2 tbs. orange marmalade spreadable fruit
1 egg white
1/2 tsp almond extract
1 3/4 cups all-purpose flour
1/2 cup wheat germ
1 1/2 tsp. pumpkin pie spice
2 tsp. baking soda
2 tsp. skim milk
1/2 cup sliced almonds
cooking spray
ICING:
3/4 cup powdered sugar
3-4 tsp. skim milk
1/8 tsp. almond extract
Heat oven to 325 degrees F. Spray 2 cookie sheets with cooking spray. Beat the brown sugar, margarine and marmalade with an electric mixer until well blended. Add the egg white and almond extract; beat well. In a separate bowl, combine the flour, wheat germ, pumpkin pie spice and baking soda. Add to the brown sugar mixture and mix well. Gather the dough into a ball and divide into 4 equal parts. Shape each part into a 12-inch log. Place two logs 5 inches apart on each cookie sheet. Flatten each log into a 2 1/2 inch wide strip. Brush each with the skim milk and sprinkle with almonds. Bake 12-14 minutes or just until set. The bars should be soft. Cool 5 minutes on the cookie sheets. Cut diagonally into 1 1/2" wide strips. Cool completely on wire racks. For the icing, combine the powdered sugar, skim milk and almond extract in a small bowl; mix until smooth. Drizzle icing over the bars and let stand until set. Store tightly covered. This recipe makes about 36 bars. One bar has 2 points.