We are excited about our newsletter. The articles are designed to help you and your family have a healthy lifestyle.

This month we are discussing Healthy & Good Tasting Fitness Snack Recipes and Rev Up your Metabolism and Keep Your Weight Down !

We have also included a great recipe for Turkey Piccata. All the flavor of this delicious Italian favorite without the butter!

Healthy snacks don't have to be difficult to make, although some may take a little extra work. Regardless of the work involved, though, they sure do not have to lack great taste. Here are some recipes to try with your family and friends at the gym.

Reese's Cups
2 T butter
1/3 c chunky (or plain) peanut butter
1 oz unsweetened chocolate
1/3 c ricotta
10 pkts Splenda
1 t vanilla

Melt butter, peanut butter and chocolate in microwave. Cool slightly, then add ricotta, sweetener and vanilla. Spoon onto wax paper and refrigerate. Serves 22.

Layered Peanut Butter Pie
CRUST:
1 c crushed or ground pecans
4 t melted butter

CHOCOLATE:
2 T butter
1 oz unsw chocolate
2 T cream
1 t vanilla
8 pkgs Equal Sweetener

PEANUT BUTTER:
5 T peanut butter
4 oz cream cheese
1/3 c Splenda

WHIPPED CREAM:
1 cup heavy cream
1 t vanilla
1 T cocoa

1. Crust: mix pecans and butter. Pour in pie plate, spread to cover bottom of plate and put in freezer.
2. Chocolate layer: Melt butter and chocolate in microwave approx. 2 min. Mix in cream and vanilla. Stir well. Add equal. Pour over frozen pie crust and put back in freezer.
3. Peanut Butter layer: Mix peanut butter, cream cheese and Splenda with food processor or blender. Spread over frozen pie.
4. Whip cream with vanilla and cocoa until stiff peaks. Spread over pie and refrigerate.

Cheesecake Muffins
1 pkg gelatin (plain)
1 c boiling water
16 oz soft cream cheese
1 t vanilla
16 pkgs Splenda
1 oz unsw. Chocolate, melted (optional)

Dissolve gelatin in boiling water and stir well. Cut cheese into small pieces and place in dissolved gelatin. Add melted chocolate (if using) and mix. Add vanilla, sweetener and beat well with electric mixer (2 min. on med/hi). Pour into buttered pie pan or 12 muffin cups. (If using muffin cups, put cupcake paper in cup first). Chill until firm, 2-3 hours. Makes 12.

Pumpkin Cheesecake Bars
Crust:
1 cup almond flour
1/4 cup brown sugar twin
1/2 cup butter
1/2 cup chopped walnuts
Filling:
8 oz cream cheese
1/2 cup Slenda
2 eggs
1/2 cup pumpkin
1 tsp vanilla
1/4 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon

Blend crust ingredients in food processor until blended. Press into an 8x8" greased pan. Bake at 350 for 15 min; cool slightly. Meanwhile, make filling: Blend all ingredients until smooth. Pour over crust and bake 35 min until set. Cool and cut in bars. Makes 16 bars.

Basic Cookie Recipe
Ingredients
2 1/2 cups almond flour
1 1/2 cups splenda
1 tsp guar or xanthan gum
1 cup butter, soft
1 egg
1 1/2 tsp baking powder
1 tsp vanilla
1/4 tsp salt

Mix all ingredients in mixer until blended. Divide into 4 bowls and flavor according to your tastes. Refrigerate at least 4 hours before baking. Make cookies by forming dough into 1/2" balls, placing on cookie sheet. Dip bottom of a glass in Splenda (or Splenda / cinnamon) mixture and flatten balls. Bake at 375 8-12 min, until lightly browned. Makes about 12 cookies.

To flavor: add 1 tsp extract to each portion. For chocolate, add 1 oz melted unsweetened chocolate to one portion, and additional tablespoon of Splenda.

Enjoy!!

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In a shallow dish, combine flour, salt and pepper. Lightly dredge turkey cutlets in flour mixture, shaking off excess. In a large nonstick skillet, heat oil over medium-high heat. Add turkey and cook until golden brown on the outside and no longer pink inside, 2 to 3 minutes per side.

Transfer to a platter and keep warm. Add garlic to the skillet and cook, stirring for several seconds. Add chicken broth and bring to a boil, stirring and scraping up any browned bits. Cook for 1 minute. Stir in reserved lemon segments and juice, capers and sugar. Cook for 30 seconds.

Spoon sauce over turkey. Sprinkle with parsley and a grinding of black pepper.

Nutritional Analysis Per Serving:
Calories: 320
Protein: 58 grams
Fat: 5 grams
Carbohydrates: 7 grams