Wednesday, August 13, 2008

OB visit

I had my 30 week OB visit today. Things are looking good for mister Carter. He is weighing about 3 pounds right now and had a heart beat of 142 this morning. He is definitely head down and has head his booty and his legs up for a while. I haven't gained anything since my last check 2 weeks ago, and was actually down a pound. That makes me feel good cause I've been putting on the pounds and it's finally good to see the scale not go up. I shouldn't tease myself though, I know the baby will be growing a lot in these next few months and I'll definitely be gaining, but I'll take this little proud moment as I can get it!! In the meantime, check out this amazing recipe that my friend Sarai just shared with me. We both are in looooove with Kraft Food & Family Magazine and I'm all over this next pie and will have to try it ASAP!! Thanks for checking in! Have a great Tuesday!

Lemonade Stand Pie

Prep Time:
15 min
Total Time:
4 hr 15 min
8 servings
1/3 cup COUNTRY TIME Lemonade Flavor Drink Mix
1/2 cup cold water
2 cups vanilla ice cream, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 oz.)

PLACE drink mix in large bowl. Add water; stir until mix is dissolved. Add ice cream. Beat with electric mixer on low speed until well blended. Gently stir in whipped topping. Freeze, if necessary, until mixture is thick enough to mound.

SPOON into crust.

FREEZE at least 4 hours or overnight until firm. Remove from freezer 15 min. before serving. Let stand at room temperature until pie can easily be cut. Store leftover pie in freezer.


saraiwithani said...

Just a note about the pie...I usually use Country Time Pink Lemonade instead of the original stuff. It's sooooo yummy and the perfect dessert for hot summer days!