Cream Cheese Clouds

Quick Note: These are not nutritious in the least, but they are a hit! I got this recipe from Nicole (thanks, Nicole!)

1 can buttermilk biscuits
1/2 cup sugar
1 t cinnamon
1 pkg (80z) 1/3 fat cream cheese, cubed
1/4 cup butter, melted

Preheat oven to 350.

Separate biscuits and press or roll into 1/4 inch thickness. Mix sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter, then roll in cinnamon mixture.

Place 1 cream cheese cube in the center of each dough circle; gather up the sides of the dough to enclose the filling and place in one cup of a lightly greased muffing tin. Drizzle with remaining butter, cinnamon and sugar.

Bake at 350 for 15 minutes or until golden brown.

Spinach Quiche (Light)

Quick Note: Of course, you can bake your own crust, or go crust-less, but I usually purchase frozen whole wheat crusts from Sprouts. Since they come in 2 packs, I double the recipe and eat leftovers all week.

1 12oz. can of evaporated skim milk
2 eggs
3 egg whites
1/3 cup cottage cheese
1/4 cup Parmesan cheese
1/2 t salt
1/2 t pepper
1 10oz. box of frozen spinach, thawed with extra water squeezed out
1 whole wheat frozen pie crust, pre-cooked according to package directions

Preheat oven to 450.
Mix together milk, eggs, egg whites, cheeses, salt and pepper in a bowl. Layer spinach in the cooked pie crust. Pour egg and cheese mixture on top of the spinach. Bake at 450 for 10 minutes. Reduce heat to 350 and cook for an additional 20 minutes or until egg mixture is set.

(Source: Adapted from Weight Watchers)