Ingredients
juice of 1 lime
1 (8-ounce) package reduced-fat cream cheese
2 cups pressurized whipped heavy cream
1/2 cup powdered sugar
1 tablespoon orange extract
1 3/4 pounds fruit salad (contains fresh melons, pineapple and strawberries)

Steps

1. Cut lime in half and squeeze juice (about 1 tablespoon) into medium bowl. Add remaining ingredients except fruit. Mix with electric mixer on medium speed, scraping sides down once, until smooth.
2. Chill until ready to serve. Arrange fruit on serving tray and serve with dip.

CALORIES (per 1/6 recipe) 271kcal; FAT 17g; CHOL 54mg;
SODIUM 168mg; CARB 24g; FIBER 1g; PROTEIN 5g;
VIT A 21%; VIT C 64%; CALC 4%; IRON 2%

Ingredients

1 (12-ounce) package breakfast sausage links
2 cups refrigerated hash brown potatoes
1/4 cup pre-sliced green onions
1 tablespoon garlic herb paste
1 (15-ounce) carton Southwestern egg substitute (contains egg whites, onions, peppers and green chiles)
1/3 cup shredded Mexican cheese with jalapeños
mild salsa, optional
sour cream, optional

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Cut sausage links into bite-size pieces. Place sausage, potatoes, onions and herb paste in pan. Cook 5–7 minutes, stirring often, until potatoes are tender and sausage is no longer pink in center.
2. Pour egg substitute evenly over sausage and potatoes; sprinkle with cheese. DO NOT STIR! Cover and reduce heat to low. Cook 8–10 minutes, without stirring, until puffy and bottom is golden. Serve topped with salsa and sour cream, if desired.

CALORIES (per 1/6 recipe) 320kcal; FAT 21g; CHOL 47mg;
SODIUM 379mg; CARB 14g; FIBER <1g; PROTEIN 20g;
VIT A 19%; VIT C 21%; CALC 9%; IRON 3%