Frozen Cappuccino Pie

This is a delicious frozen summer treat!

Frozen Cappuccino Pie

8 oz light cream cheese, softened
1 (14 oz) can of FF sweetened condensed milk
6 T light chocolate syrup
1 T instant coffee powder (decaf or reg)
1 T hot water
1 1/2 C light whipped topping (I used FF Cool Whip)
6 oz Ready Crust - chocolate (I used oreo kind)

1. Beat cream cheese in a medium bowl w/ an electric mixer on med speed until fluffy (abt 3 min). Add condensed milk & 4 T of chocolate syrup, beat on low speed until well blended.

2. In a separate bowl, dissolve coffee powder in hot water, stir into cream cheese mixture. Fold in whipped topping, pour mixture into crust & freeze overnight. (I didn't do this early enough, so hopefully it will be frozen enough in 4-5 hrs.)

3. For best results, let pie stand in refrigerator for about 15 min before serving. Drizzle w/ remaining 2 T of chocolate syrup before slicing.

For those on WW, it's 6 points/slice.

Chickpea & Tomato Salad w/ Feta, Mint & Basil

Chickpea & Tomato Salad w/ Feta, Mint & Basil

1 small red onion thinly sliced (I finely chopped)
1 small fresh red chili (I used jalapeno b/c I have a lot of them right now)
2 handfuls of red or yellow cherry tomatoes, roughly chopped (I used some of both)
Juice of 2 lemons
Extra Virgin Olive Oil to taste
Sea salt & freshly ground black pepper to taste
1 can of chickpeas, drained & rinsed well (I used 2 b/c I thought it needed more, maybe that's b/c I used a good bit of basil & mint!)
2 T fresh mint leaves, roughly torn or chopped
2 T fresh basil leaves, roughly torn or chopped
7 oz of Feta (I didn't measure, just used what I had)

1. Combine the onion, chili, & tomatoes w/ their juice into a bowl. Dress w/ most of the lemon juice & olive oil to taste, then season w/ salt & pepper.

***I completely omitted Step 2 below b/c I wasn't paying attention - it's delicious w/o cooking, but I'll try it this way next time***

2. In a small skillet, drizzle a little olive oil over medium heat & add chickpeas. Cook for a few minutes until hot & creamy & just beginning to color. Add them to the bowl and allow to marinate & cool.

3. Once cooled, toss the herbs and season again to taste, adding any remaining lemon juice if needed. Serve w/ the feta cheese loosely crumbled on top.

Mango Avocado Salsa

Mango Avocado Salsa

1 avocado, peeled, pitted & diced
1 lime, juiced
1 mango, peeled, seeded, & diced
1 small red onion, chopped
1 habanero pepper, seeded & chopped (I used jalapeno)
1 T chopped fresh cilantro (I like a lot, so I prolly used 2T)
salt to taste

This was so delicious w/ multigrain chips, but I know it would be amazing topping either a delicate white fish (like tilapia) or salmon.