Good Monday morning all!!!
It is cold and sunny here, the temperature is -13 Celsius. We are not getting the early Spring that we got last year. So I am trying to prepare myself for two more months of Winter-y weather.
Take a look out my kitchen window and you will know what I mean.
It's just a matter of adjusting my mind to the facts of life and the fact that living in Manitoba allows us to enjoy all four seasons. It just seems that some seasons last longer than others!
Yesterday was my oldest grand daughter's birthday. Ten years ago, she made me a grandma. I was in St. Louis taking care of my daughter who had been in surgery just a few days prior to that. I felt like I should feel different and I didn't, it was a very weird feeling. I didn't actually get to see her for two more months and by then she was an adorable little chubby, cuddle bug. Holding her for the first time was so amazing. Today she is in grade four, makes excellent grades in school, she loves to read, do crafts and help in the kitchen. Happy tenth birthday, my sweet Naomi.
I made her a jean purse from a jean skirt that she had outgrown. She loved it, I think. There are lots of great tutorials to be found on the internet. I found Threadbangers to be very helpful. I didn't put the flap on it that they did, though.
We had two lovely, sweet girls over for lunch yesterday, so I made a special cake. It's special because it is delicious and very low in calories.
Here's the recipe for Pineapple Pudding Cake.
1 package (9 oz.) yellow cake mix
1-1/2 cups cold fat-free milk
1 pkg. (1 oz.) sugar-free instant vanilla pudding mix
1 pkg. (8 oz.) fat-free cream cheese
1 can (20 oz) unsweetened crushed pineapple, well drained
1 carton (8 oz) frozen fat-free whipped topping, thawed
1/4 cup shopped pecans, toasted
20 maraschino cherries, (I did not use these)
Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake as indicated on box. Cool.
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a small mixing bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with drained pineapple; spread with whipped topping. Sprinkle with pecans and garnish with cherries, if you have them. Refrigerate until serving.
Yield: 20 servings
Calories: 131 per serving
I found that the topping was not very sweet, the next time I make it I will add 1/4 cup Splenda to the cream cheese mixture. It's a light and enjoyable dessert, it would be perfect for the summer time. I will definitely make it again.
I am joining Skip to my Lou today. If you are looking for craft ideas go take a look, there are nearly 250 blogs linked up there already!