Indulge in this low-fat Italian dessert. As an added bonus, it’s also a good source of calcium.
POINTS® Value: 2
Level of Difficulty: Easy
- hot water
- Kraft Philadelphia Brand Free Fat-Free Cream Cheese
Great for Valentine’s Day
- eggs
- milk
- chocolate chips
- butter
- Cherry Chip Cake Mix
“The problem with most broccoli salads is the broccoli – the raw broccoli. Some people like raw broccoli, and actually, I love raw broccoli stems. They taste a lot like cabbage or cauliflower. But the florets? If they’re raw, keep them away please. So, how to make a broccoli salad if you don’t like raw broccoli? The solution – blanch the broccoli for 1 minute, or no more than two minutes. The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked. In this recipe, the broccoli pairs wonderfully with the toasted almonds, bacon, peas, and onion. The honey and vinegar in the dressing adds some sweet and sour to the mix. Normally I cringe at the thought of broccoli salad, but honestly, this is one of the tastiest salads I’ve ever made, broccoli or not.”
- salt
- toasted slivered almonds
- mayonnaise
- apple cider vinegar
- honey
Great on skillet and grill
- paprika
- onion powder
- cayenne
- white pepper
- black pepper
- dried oregano leaves
- flour
- sugar
- raisins or chocolate chips
- baking powder
- salt
- soda
- sour cream
- oil
- milk
- egg
- cream of tartar
- baking powder
- salt
- baking soda
- sugar
- flour
- softened butter
- buttermilk
- oil
- sugar
- baking soda
- buttermilk
- flour
- baking powder
- salt
- flour
- baking powder
- salt
- softened butter
- milk