Wake Up the Big Apple Empanadas

Ingredients (makes six servings):
1 1/2 tablespoons granulated sugar (or granulated no-calorie sweetener)
1/2 tablespoon cornstarch
1/3 cup cold water
1 1/2 cups peeled and chopped Fuji apples (1-2 apples)
3 wedges The Laughing Cow^® Smooth Sensations™ Cream Cheese Spread Cinnamon Cream 1/3 Less Fat
1 package refrigerated seamless dough sheet (or reduced-fat crescent roll dough), like the kind by Pillsbury

Directions:
Preheat oven to 375 degrees F. Spray a baking sheet with nonstick spray.

In a medium nonstick pot on the stove, combine sugar, cornstarch, and 1/3 cup cold water. Add apples and stir well. Bring to medium-high heat and, stirring frequently, cook until sauce has thickened and apples have partially softened, about 6 minutes.

Remove pot from heat and let cool slightly. Thoroughly mix in cheese, until melted. Allow to cool completely.

Roll out dough into a large rectangle of even thickness. Cut lengthwise into two even pieces. Cut each piece widthwise into thirds, leaving you with 6 rectangular pieces of dough. Stretch or roll out each rectangle a bit. Evenly distribute apple mixture among the centers of dough.

Arrange one of the pieces of dough so that the short sides are on the right and left. Fold and stretch the lower left corner to meet the upper right corner. Press edges firmly to enclose the mixture. Press edges with fork to crimp and seal. Transfer to the baking sheet and repeat with remaining ingredients.

Bake until dough is golden brown, about 12 minutes. Allow to cool slightly and enjoy!

PER SERVING:
169 calories, 7g fat, 355mg sodium, 23.5g carbs, 0.5g fiber, 9g sugars, 3g protein

Strawberries ‘n Cream Stuffed French Toast

Ingredients (makes one serving):
1/4 cup fat-free liquid egg substitute
1 teaspoon vanilla extract
1/8 teaspoon salt
2 slices light bread
1 wedge The Laughing Cow^® Smooth Sensations™ Cream Cheese Spread Strawberries & Cream 1/3 Less Fat
1/2 cup sliced strawberries
2 teaspoons light whipped butter or light buttery spread
1 teaspoon powdered sugar
Optional topping: sugar-free pancake syrup

Directions:
In a wide bowl, mix egg substitute, vanilla extract, and salt.

Lay bread slices flat and spread with cheese. Top one slice with half of the strawberries followed by the other bread slice, cheese side down. Press lightly to seal.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and let it coat the bottom.

Meanwhile, coat sandwich on all sides with egg mixture. Cook in the skillet until golden brown, 2 to 3 minutes per side.

Serve topped with powdered sugar and remaining strawberries!

PER SERVING:
240 calories, 8.5g fat, 669mg sodium, 30g carbs, 6.5g fiber, 10g sugars, 12.5g protein