Ingredients
1 1/2 cups reduced-fat milk
3 tablespoons flour
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
2 (11-ounce) cans Mexican-style corn (drained)
1/4 cup frozen diced onions
1 (8-ounce) package imitation king crabmeat
cooking spray
1 (8-ounce) can crescent rolls

Steps

1. Preheat oven to 350°F. Whisk together, in medium saucepan, milk, flour, seasoned salt, and pepper until smooth and blended. Cook on medium-high 5–6 minutes, whisking often, or until thickened.
2. Stir in corn and onions; break crabmeat into bite-size pieces and add to corn mixture. Cook 1–2 minutes, stirring often, or until thoroughly heated.
3. Coat four (2-cup) baking dishes with cooking spray and place on baking sheet. Spoon crabmeat mixture into baking dishes.
4. Remove crescent roll dough from can; do NOT unroll. Slice into twenty 1/4-inch-thick circles. Arrange dough over top of each cobbler. Bake 30–35 minutes or until golden. Serve.

CALORIES (per 1/4 recipe) 480kcal; FAT 15g; CHOL 35mg;
SODIUM 1250mg; CARB 67g; FIBER 3g; PROTEIN 19g;
VIT A 10%; VIT C 25%; CALC 15%; IRON 20%

Ingredients
1 (16-ounce) bag frozen sliced strawberries
1 (3.4-ounce) box instant vanilla pudding mix
2 cups reduced-fat milk

Steps

1. Place strawberries into microwave-safe bowl. Microwave on DEFROST (30% power) for 4 minutes or until berries begin to soften.
2. Whisk together, in large bowl, pudding and milk for 2 minutes or until pudding thickens.
3. Break strawberries apart with fork. Microwave on DEFROST (30% power) for 2 more minutes or until thawed.
4. Layer strawberries and pudding, alternating layers, in four parfait (or wine) glasses. Begin with pudding layer and end with strawberries. Use a slotted spoon to dip strawberries, allowing most of the juice to drain away. (This keeps the parfait from becoming too thin and watery.) Chill until ready to serve.

CALORIES (per 1/4 recipe) 190kcal; FAT 2.5g; CHOL 10mg;
SODIUM 400mg; CARB 38g; FIBER 2g; PROTEIN 5g;
VIT A 6%; VIT C 80%; CALC 15%; IRON 4%