How about a bisque?

Well it is for sure getting to be soup time---but fancy soup would be called a bisque.   I pulled this one out and it is Fabb-o-yummy.  I have made this using different veggies, of course that would change the name, but it has always turned out good and it is not as bad for you as it tastes. 

For a dessert tonight I have a Hot Fudge cake-- it is actually ALMOST fat free.  The cake comes in at a whopping .5 grams of fat and only 172 calories.  Trust me it's good and you don't have to buy a bunch of fancy ingredients that you would only use once either.

Here is the bisque in the original form:

Cajun Shrimp and Corn Bisque
4 cups fat free milk
2 cups diced peeled potato
1 tsp cajun seasoning (I use Paul Prudhomme's Seafood Magic)
1/4 tsp salt
1/4 tsp fresh ground pepper
2 (14 3/4 oz) cans no salt added cream style corn 
1 pound large shrimp, peeled and deveined (I use the frozen bags from Wal Mart-- they can defrost in 
               less than 10 minutes under cold water)

1.  Combine the first five ingredients in a Dutch oven, and bring to a boil.  Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally.  Stir in the corn, and bring to a boil  Add the shrimp, and cook for 2 minutes or until shrimp are done. 

Yield 4 servings (2 cups per serving)
** of course for the skinny stick people this would be TONS better with a few tablespoons of  butter and about 1/2 - 3/4 cup heavy cream added......



Hot Fudge Cake

1 cup all purpose flour
3/4 cup granulated sugar
3 TBSP unsweetened cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup fat free milk
1 tsp real vanilla extract -- never imitation
1 cup packed brown sugar
3 TBSP unsweetened cocoa
1 1/2 cups hot water

1. Preheat oven to 350 degrees.
2.  Lightly spoon flour into a dry measuring cup, and level with a knife.  Combine the first 5 ingredients in a medium bowl.  Stir in milk and vanilla extract.  Spoon the batter into a 9" square baking pan.  Combine brown sugar and 3 tablespoons cocoa, and sprinkle over cake batter.  Pour water over batter (do not stir).  Bake at 350 degrees for 40 minutes or until cake springs back when lightly touched in center.  Serve warm. 

Yield:  12 servings.  172 calories and .5 grams of fat

** of course another skinny stick option --- your favorite ice cream or add some coffee flavoring to the batter.

Enjoy