Step 1

Puree everything in a blender.

Step 2

Using a griddle or large frying pan that has been sprayed with vegetable cooking spray and over high heat, add “pancakes”.

Step 3

Cook them as you would regular pancakes. Flip when bubbles start forming on top of the pancakes.

Step 4

Serve with Fruit Syrup (recipe below) or up to 3¼ tablespoons of sugar free maple syrup.

Step 5

This makes 2 servings at 0 SmartPoints on the Blue, Green & Purple Plans.

Step 6

In a saucepan, combine all ingredients. Bring to a simmer over medium high heat. Reduce heat and simmer until berries burst and cook down to it looks like purple gravy. About 10 minutes.

Step 7

Let cool and serve warm.

Step 8

This makes quite a few servings at 0 Points. Enjoy!

Step 9

Preheat oven to 375 degrees.

Step 10

Spray a pie plate with Butter Flavored Vegetable Spray.

Step 11

Mix all remaining ingredients with an electric mixer EXCEPT egg whites and cinnamon.

Step 12

In a separate bowl, beat egg whites until stiff peaks form.

Step 13

Pour pumpkin mixture into a pie plate or individual ramekins and spread evenly.

Step 14

Spoon egg whites on top of pumpkin mixture evenly. Top with sprinkle/pinch of cinnamon.

Step 15

Bake for 30-45 minutes until center of pumpkin casserole is set.

Step 16

This makes 5 servings at 0 SmartPoints on the Blue and Purple Plans and 2 SmartPoints per serving on the Green Plan. Enjoy!

Step 17

Combine strawberries and Splenda and mix together.

Step 18

Refrigerate overnight or at least 8 hours until juicy.

Step 19

Drain strawberries reserving the juice.

Step 20

Add water to the juice to make it about ⅔ cup and pour into a saucepan.

Step 21

Stir in the cornstarch until mixture is smooth.

Step 22

Bring to a boil and keep stirring for about 3 minutes.

Step 23

Remove from heat and add in vanilla extract. Pour over the reserved strawberries and fold together. Chill about 2 hours before serving.

Step 24

When ready to serve pour Strawberry Sauce over Fat Free Greek Plain Yogurt.

Step 25

This makes about 6 good sized servings at 0 Freestyle Points each. Enjoy.

Step 26

Combine everything except the last 3 ingredients into a blender and blend thoroughly.

Step 27

Refrigerate until chilled – at least 3 hours.

Step 28

Top with 1.5 tsp of toasted almonds per serving if using.

Step 29

If using the Cinnamon Splenda mixture, serve it on the side for extra sweetness. Cinnamon Splenda Mixture – Combine ⅓ cup of granulated Splenda with 1 tablespoon of Cinnamon together.

Step 30

Garnish with fat free plain Greek Yogurt and mint, if using.

Step 31

This recipes serves 4 at 0 Freestyle Points. Enjoy!

Step 32

Spray a medium ovenproof pan with cooking spray. Saute the vegetables and spices over medium heat. Cook about 3 minutes stirring.

Step 33

Preheat oven to 375. Stir tomatoes with juices into skillet. Reduce heat to a low simmer and stir until tomatoes break down and sauce thickens. This takes about 20 minutes.

Step 34

Using back of a spoon, make 2 "wells" in the sauce and crack eggs into each well. Using a rubber spatula run edge of spatula through the egg whites to break them slightly to help them set. Do not break the egg yolks though.

Step 35

Transfer skillet to oven and bake for about 15 minutes until eggs are set. If using, you can add a few dollups of fat free Greek Yogurt to the pan.

Step 36

This makes 1 serving at 0 Freestyle Points per serving. Enjoy!

Step 37

Spray a Jumbo Muffin Pan with Vegetable Cooking Spray.

Step 38

In each muffin well, add 1.5 slices of Canadian Bacon.

Step 39

On top of bacon, add ¼ cup of Kraft Fat Free Shredded Cheese into each muffin well.

Step 40

Break 1 egg into each muffin well on top of cheese and add 2 Teaspoons of Fat Free Half & Half as well. Add Salt/Pepper to taste on top of each egg.

Step 41

Bake in a 375 degree oven for about 15 minutes. You can add more/less time according to how you like your eggs cooked.

Step 42

Serves 6 at 0 Freestyle Points per serving. Enjoy!

Step 43

Blend together the first six ingredients.

Step 44

Stir in onion and peppers.

Step 45

Spray a large saute pan liberally with vegetable cooking spray. Add eggs and cook until desired doneness.

Step 46

Serve with desired amount of 0 Point Salsa on top of eggs.

Step 47

This makes 2 healthy sized servings at 0 Freestyle Points. Enjoy!

Step 48

In a saute pan that has been sprayed with vegetable cooking spray, saute garlic, onions and grape tomatoes for about 4 minutes while stirring frequently.

Step 49

Combine eggs, chopped ham and milk into bowl and combine. Add egg mixture into pan with vegetables. Season with salt and pepper. Cook eggs to desired doneness.

Step 50

Serve eggs with ⅓ cup of Athenos Fat Free Feta Cheese. This makes 1 large serving at 0 Freestyle Points. Enjoy!

Step 51

Spray a large saute pan with cooking spray over medium heat. Add onion and cook, stirring until it is soft and caramelizes. This will take about 30 minutes. If onion begins to stick, add a few droplets of water and keep stirring.

Step 52

Preheat oven to 350 degrees. Coat a 8″ ovenproof nonstick pan with vegetable cooking spray.

Step 53

Add the green onions and garlic to the onion in the pan. Stir in the spinach and cook until leaves wilt. This takes about 2-3 minutes. Add cilantro, parsley and salt/pepper. Remove from heat.

Step 54

Transfer this mixture to the 8″ ovenproof nonstick pan you are using and put in oven for 5 minutes.

Step 55

Using a blender, blend eggs, milk and baking powder on low for about 20 seconds.

Step 56

Pour egg mixture over vegetables in pan. Return to oven and bake until puffy, set and lightly brown on top, about 20 minutes.

Step 57

Remove omelet and cool for 5 minutes on a baking rack.

Step 58

Cut into 6 slices and top with a dollop of fat free Greek yogurt. Enjoy!

Step 59

In a blender pulse all ingredients except cooking spray and butter spray.

Step 60

Spray a crepe pan with vegetable cooking spray and I Can’t Believe It’s Not Butter Spray over medium heat.

Step 61

Turn heat down a bit and pour about a 5″ circle of egg batter into pan. Using a spoon flip a bit of the edge of egg mixture up to see if it appears cooked. If so, flip like a pancake and cook on opposite side.

Step 62

This makes about 2 nice sized egg taco “shells” at 0 Freestyle Points.

Step 63

Mix everything together and form into 2″ patties. Cover and refrigerate at least 1 hour or overnight.

Step 64

Preheat oven to 300 degrees. Place patties onto cookie sheet lined with Parchment Paper. Bake for about 10 minutes and flip patties and cook for another 10 minutes. This may take a minute or so longer on each side depending on how large you make your patties.

Step 65

Entire recipe is 0 Points. Make these before you make your Egg Taco “Shells”.

Step 66

When ready to serve, slice patty in half put into Egg Taco “Shell”. You can add 0 Point Salsa and up to ¼ cup of Kraft Fat Free Cheddar Cheese on each Taco. Enjoy!

Step 67

In a nonstick skillet that has been sprayed with vegetable cooking spray, heat the pepper rings or mushroom caps over medium high heat (alternating sides) until softened. You may add a few tablespoons of water to prevent sticking and to create a steam to soften the vegetable you are using.

Step 68

After about 3 minutes, crack a large egg right into the center of the ring or on top of the mushroom cap. Add salt/pepper to taste.

Step 69

Cook until egg is heated through over low heat or longer depending on how firm you like your eggs.

Step 70

This recipe serves 1 person at 0 Freestyle Points Per Serving. Enjoy!

Step 71

Preheat oven to 350 degrees. In an ovenproof skillet that has been sprayed with vegetable cooking spray, saute zucchini, onion and garlic. Season with salt/pepper to taste. Saute until vegetables are softened – about 10 minutes.

Step 72

In a separate bowl, whisk eggs, red pepper flakes and oregano together. Pour egg mixture over vegetables in the ovenproof skillet shaking the skillet to help the eggs settle. Cook over medium heat until the edges of the eggs begin to set, about 2 minutes. Sprinkle cheese on top.

Step 73

Put skillet in oven and cook until top is set 13-15 minutes. Adjust seasonings to your taste.

Step 74

This makes 1 Serving at 0 Freestyle Points. Enjoy!