Start with half a jar of low or no carb Alfredo sauce. FYI: I've used the "Walden's Farm" & "H.T. Trader's" (from "Harris Teeter").

Then mix together the following ingredients:
1-2 Tbsp.Minced Garlic (I keep a jar of this in the fridge at all times)
1 Can Sliced Mushrooms (10 Ounces)
1 Tsp.-1 Tbsp. Butter Or Margarine (Or you could use Butter Buds or a similar product)
Reduced Fat Parmesan Cheese (I just shake it in; probably at least 1/4 Cup or more)
Light Salt
Pepper

Combine the jar of sauce with the above mixture in a sauce pan.
Heat for a few minutes over low heat; let come to a boil while occasionally stirring the sauce.

Grill two chicken breasts separately. Or if using frozen pre-cooked strips, warm in microwave according to package instructions.

Pour sauce mixture over chicken in glass dish; then melt some 2% mozarella cheese over the grilled chicken (either in microwave or under broiler in the oven).

Note: You can also use shrimp in place of the chicken.
I use the no-carb noodles from the post below.

Serves: 2

It is fantastic!!

Combine the following ingredients in a bowl. Mix well, then chill for approximately two hours:

1 Cup 0% or 2% Fage Greek Yogurt (I use o%)

1 Cup Cottage Cheese

1 Cup Low Fat Cool Whip

1 Small Package Lemon Jello Pudding

*6-8 Tablespoons Key Lime Juice (Adjust To Your Preference)

½ Cup Splenda

You can eat it right away (I usually do that when I make it each time). But the flavors "meld" better if you let it chill first.

You'll probably want to add a little extra water and mix that in at serving time. Add slowly until you like the consistency. Add less water if you are preparing it in a pie shell. More if you'd like it "pudding style". {{{You don't have to add water; but if you don't it tends to make the mixture quite thick.}}}

Toppings/Additions (Add When Serving, Not Before):

You can also add a tablespoon of unflavored protein powder or fiber (Benefiber or FiberSure) depending upon your nutritional (and intestinal) needs for the day.

Also, at the time of serving, I add some Kashi Go Lean Crunch for some texture and fiber and some Cool Whip Lite spray to make it even more decadent. Yum Yum Yum!

The specific brands used and the serving sizes will determine the exact protein count. I usually have 3/4 cup (over four to five hours when I'm working late at night).

3/4 Cup=11.25 Proteins (Fluff)

*Note: I found the key lime juice in the cocktail/wine section of my grocery store. I use "Nellie & Joe's Famous Key West Lime Juice".

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A few recipe tweaks from my wonderful friend Melissa (5/17/2009)

MelissaM39 wrote: Hey there, pretty lady.  I made your lime fluff.  I beat it up with my blender until it was totally smooth.  Then I took some crushed almonds and "I can't believe it's not butter" and pressed them in a pie tin.  I sprinkled some Splenda over the crust for sweetness.  Chilled the lime mixture and dang if it wasn't the best key lime pie I have had for a very long time!  Love you sweets!