Mix in whipped cream and stir briskly until smooth texture. Spoon out into serving dishes.    Garnish with your favorite nuts on top.

TASTY PECANS
½ lb pecans
1 teaspoon cinnamon
½ stick margarine, melted
¼ cup brown sugar

Heat oven to 350 degrees. Roast pecans 10 minutes.

In a mixing bowl, combine: cinnamon, brown sugar and margarine.  Pour over roasted pecans. Placed pecans on baking sheet and bake for 10 minutes on each side, turning once.

MEAL TIME

EASY MUSHROOM AND ASPARAGUS OMLETTE

2 eggs
2 Tbsp water
3 fresh asparagus stalks, stemmed
¼ cup sliced white mushrooms
¼ cup shredded reduced-fat mozzarella cheese

Spray small skillet with nonstick cooking spray and heat over medium heat. Lightly whip (by hand is fine) eggs and water. Pour egg/water mix into skillet.

When top is firm, spoon asparagus, mushrooms and cheese onto half the omlette. Fold over other half. Serve.

BROCCOLI WITH CHEESE AND GARLIC

1 pound broccoli florets
2 cloves minced garlic
2 Tbsp extra virgin olive oil
¼ cup freshly, grated cheese (your favorite type)

Steam broccoli in 2 inches of water for 2 minutes. Drain. Heat olive oil in skillet over medium heat, swirling to coat bottom of skillet. Add garlic and sauté until fragrant (about 1 minute).

Add broccoli and sauté for about 4 minutes, stirring often. Remove skillet from heat. Sprinkle cheese over broccoli. Lightly toss.

BUTTERED ALMONDS AND GREEN BEANS

1 pound green beans
3 Tbsp butter
½ cup sliced almonds
salt and pepper to taste

Cook green beans in a little salted water for about 5 minutes. Drain. In skillet, sauté almonds in butter for 2 minutes, stirring frequently. Add green beans and sauté for another 2 minutes, stirring frequently. 

CREAMY CAULIFLOWER