Key Lime Pie

 Key Lime Pie- YUMMY! :) 



1 tablespoon wheat germ

2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)

16 ounces light or fat free cream cheese, room temperature

1 cup plain greek yogurt

1 cup whole milk Cottage Cheese

3/4 cup Key lime juice (fresh or bottled)

2 tablespoons no sugar added vanilla extract

1/4 cup hot water

2 limes, zested, divided

3 envelopes unflavored gelatin (recommended: Knoxx brand)

3/4 cup boiling water

Special Equipment: 9.5 deep pie plate 



Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.

In the bowl of an electric mixer, beat the softened cream cheese, greek yogurt, cottage cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.

Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the freezer for 1 hour or until firm. Serve.

Cindy's Wheat Penne Turkey Casserole

Cindy' s Wheat Penne Turkey Casserole- Jason's New Favorite :)


Servings- 6

Protein- 30 grams

Carbs- 24 grams

Fat- 7 grams


1 lb ground turkey

15 ozs tomato sauce

1 tsp stevia

8 ozs cottage cheese

8 ozs fat free cream cheese

12 ozs wheat penne noodles (uncooked)

2 cups mozzarella cheese

1 tbsp of Italian seasoning

1 tbsp of garlic powder

1 tsp sea salt

1 1/2 teaspoon black pepper

1 tsp of white pepper


1.Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet over medium-high heat, saute the ground turkey combining salt, garlic powder, pepper, white pepper, and Italian seasoning for 5 to 10 minutes, or until browned. Drain the turkey, stir in the tomato sauce and stevia, and set aside. In a medium bowl, combine the cottage cheese, cream cheese, 1 cup of mozzarella cheese . Mix well and set aside.

3. Cook noodles according to package directions. Place them into a 9x13-inch baking dish (coating with spray oil), then layer the turkey mixture over the noodles. Then layer the cream cheese mixture over the turkey, and top with remaining 1 cup of mozzarella cheese.

4. Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes, or until cheese is melted and bubbly.