Blueberry-Lemon Chess Squares

I found this recipe somewhere online several years ago when we went to a blueberry farm and came home with oodles of blueberries. It was the best thing we ever ate, so I tried to modify it to make it WW friendly!

Liz-i-fied Blueberry Lemon Chess Squares

Ingredients:

* 2 cup fresh/frozen blueberries

* 1 packet Truvia

* 2 Tbsp. fresh lemon juice

* zest of 1 lemon, divided

* 1 box yellow or lemon cake mix

* 4 egg whites divided (3 T. is usually 1 egg white)

* 1/2 cup lite butter

* 2 3/4 cup. confectioners sugar

1 (8oz.) tub Fat Free cream cheese

Directions:

1. Combine blueberries with truvia, lemon juice and half of lemon zest. Set aside.

2. Mix cake mix with 1 egg white, soft butter and rest of zest.

3.Pat cake mix into buttered and floured 9x13 pan.

4. Beat sugar, cream cheese and 3 egg whites until smooth.

5. Gently stir in blueberry mix and pour over cake. Bake at 325 for 45-55 minutes or browned.

6. Let cool and Chill..ENJOY!

Breakdown:

1/24 of cake= 4WWPP

Shrimp and Scallops in Wine Sauce

This recipe came from the Betty Crocker website. I tweaked it a bit to meet my own needs!

Shrimp and Scallops in Wine Sauce

Ingredients

	* 2 Tablespoons olive oil
	* 1 clove garlic, finely chopped
	* 2 Tablespoon sweet onion, chopped finely
	*1 box whole mushrooms, quartered
	*1 Tablespoon italian seasoning
	*1 pound uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
	*1 pound sea scallops, cut in half
	*1/2 cup dry white wine or chicken broth (I used reisling)
	*1 Tablespoon fresh lemon juice
	*1/4 to 1/2 teaspoon crushed red pepper

Directions:
1. Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic, onions, mushrooms and italian seasoning in oil about 5 minutes, stirring occasionally, until onion and shrooms are cooked thoroughly.

2. Stir in remaining ingredients. Cook 4 to 5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.

Breakdown:
I estimated about 5 WWPP per cup and half

1 Serving (1/4 recipe)

• Calories 185
• (Calories from Fat 65),

• Total Fat 7g
• (Saturated Fat 1g,
• Cholesterol 125mg;
• Sodium 350mg;
• Total Carbohydrate 6g
• (Dietary Fiber 1g,
• Protein 25g;

Percent Daily Value*:

• Iron 20.00%;

Exchanges:

• 1 Vegetable;
• 3 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.