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    Lightened Borden/Eagle Brand Magic Bars


    1 3/4 cups graham cracker crumbs (low-fat or regular)

    1/4 cup whipped butter, melted (or substitute reduced-fat margarine)

    1/4 cup fat-free sour cream

    1 tablespoon fat-free half-and-half (or substitute low-fat milk)

    14-ounce can Eagle Brand Fat Free Sweetened Condensed Milk

    1 cup butterscotch-flavored chips

    1 cup semi-sweet chocolate chips

    1 cup flaked coconut

    1 cup chopped nuts (walnuts and pecans work well)


    1. Preheat oven to 350 degrees (or 325 degrees if using a glass baking dish). Line a 13 x 9-inch baking dish with foil and coat the foil with canola cooking spray.
    2. In medium bowl, combine melted butter with fat-free sour cream and fat-free half-and-half. Stir in the graham cracker crumbs and press the mixture firmly on the bottom of the prepared baking dish.
    3. Pour sweetened condensed milk evenly over the crumb mixture. Sprinkle butterscotch chips, semisweet chips, coconut, and chopped nuts evenly over the top of the sweetened condensed milk; press down firmly with a fork.
    4. Bake 25 minutes or until top is lightly browned. Cool (chill if desired), then lift out the foil and cut into bars or triangles. Store bars covered at room temperature or in the refrigerator.

    Yield: Makes about 30 bars

    WebMD Weight Loss Clinic members: Journal as 1 portion medium dessert.

    Nutrition Information: Per serving: 185 calories, 4 g protein, 24 g carbohydrate, 8 g fat, 4.5 g saturated fat, 5 mg cholesterol, 1.2 g fiber, 68 mg sodium. Calories from fat: 39%.

    Lightened Campbell’s Green Bean Casserole

    For a bigger crowd, double the recipe and use a 2 quart casserole dish or a 9 x 13-inch baking dish. To cut down on the calories and fat from the French-fried onions, we're skipping the fried onions that are normally added to the top of the casserole toward the end of cooking.


    16- to 20-ounce bag frozen green beans

    10 3/4-ounce can Healthy Request condensed cream of mushroom soup

    1/4 cup fat-free sour cream

    1/4 cup fat-free half-and-half (or substitute low-fat milk)

    1 teaspoon low-sodium soy sauce

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