Lemon Broccoli Pasta & Frozen Cherry Cream Pie

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Lemon Broccoli Pasta
Makes 4 servings
**You could add some chicken to this if desired

2 14 1/2-ounce cans chicken broth (use reduced sodium if preferred)
1 teaspoon lemon juice
1 teaspoon grated lemon peels
1/4 teaspoon garlic powder
1/4 teaspoon pepper
6 ounces angel hair pasta
3 cups broccoli florets
3/4 cup low fat sour cream
2 tablespoons grated Parmesan cheese

1. In a saucepan, combine the broth, lemon juice and peel, garlic powder and pepper.  Bring to a boil.

2. Add pasta and broccoli.  Reduce heat; simmer, uncovered, for 3-4 minutes or until pasta is tender.

3. Drain, stir in sour cream and sprinkle with cheese.

Frozen Cherry Cream Pie
Makes 6 servings

4 ounces cream cheese softened
1 1/2 cups cherry pie filling
2 cups whipped topping
1 graham cracker pie crust

1. In a mixing bowl, beat cream cheese until smooth.  Fold in the pie filling and whipped topping until
blended.

2. Spoon into the crust.  Cover and freeze for 8 hours or overnight.

3. Remove from the freezer 15 minutes before serving.

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