Great Low Point Desserts to help keep you on track!
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INGREDIENTS:1 Sm pkg of SF, FF cook and serve vanilla pudding (4 serving) 2 cups water 1 Sm pkg of SF strawberry Jell-O (4 serving) 4 Cups sliced strawberries
PREPARATION:In a medium saucepan, stir water and pudding mix. Heat to a boil. Remove from heat and immediately add the Jell-O. Stir until dissolved. Set pan aside and let mixture cool to room temperature. Placed sliced strawberries in the bottom of a deep dish pie plate. Pour the cooled pudding mixture over the strawberries. Refrigerate until chilled. Let it set well before slicing.
SERVING SUGGESTIONS:Made it yesterday....Goooooood!!! |
INGREDIENTS:1-1/2 cups cold fat free milk 1 Tbsp. instant coffee 1 pkg. (4 serving size) sugar-free, fat-free chocolate pudding & pie filling 1 8-oz. tub fat-free Cool Whip, thawed, divided. 6 reduced fat chocolate wafer cookies, chopped
PREPARATION:Pour milk and instant coffee into medium bowl. Add pudding mix. Beat with wire whisk 1 min. Gently stir in 1/2 of the whipped topping. Spoon 1/2 of the pudding mixture evenly into 6 dessert dishes. Sprinkle with chopped cookies. Top with 1/2 of the remaining whipped topping. Top with remaining pudding mixture. Garnish each serving with a spoonful of remaining whipped topping. Refrigerate until ready to serve. 130 calories, 2.5 g of fat, less than 1 g dietary fiber
SERVING SUGGESTIONS:
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INGREDIENTS:20 oz. can crushed pineapple 1 pkg. instant sugar-free pistachio pudding 1 cup Cool Whip Fat Free
PREPARATION:Empty pineapple into a mixing bowl, with the juice. Mix dry pudding mix into pineapple. Fold Cool Whip Free into pineapple/pudding mixture. Dish mixture into fruit bowls and refrigerate until well chilled.
SERVING SUGGESTIONS:You can also add drained fruit cocktail and if you desire nuts or coconut. Remember to change the points however. This is delicious. Refreshing on a hot day.
ENJOY!!
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INGREDIENTS:1 1/2 sleeves ff saltines 2 boxes sf/ff banana cream pudding 3 cups skim milk 2 fresh bananas 8 oz. ff Cool Whip
PREPARATION:Blend or mix the pudding, milk and bananas until smooth Layer in 9X13 pan 1/3 of the saltines. 1/2 the pudding mixture, 1/3 of the saltines, and the balance of the pudding mixture. Top with the Cool Whip and refrigerate overnight.
SERVING SUGGESTIONS:Evidently the magical part is the crackers make it taste and look like phyllo and cream. The recipe also said they drizzled some low fat Hershey syrup over the Cool Whip for extra flavor and presentation. (Maybe someone can figure the points?)
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INGREDIENTS:1 can of pumpkin 1/2 of that can Cool Whip (or more to taste, I found equal amounts to be too much) Pumpkin pie spice Cinnamon Nutmeg vanilla sugar fee maple sryup zest of one orange
PREPARATION:Combine all ingredients Use this as a base and doctor it up to your own preferences.
SERVING SUGGESTIONS:I would also toast pecans and chop really fine in a food processor with a teeny bit of sugar-you don't want it to turn into a paste) If you like the butterscotch flavor try an extract or imitation flavoring in place of the vanilla or in addition to the vanilla. I didn't figure the points but it's not much-just the nuts & sugar.
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INGREDIENTS:1 can pumpkin (15 oz) 1 can evaporated skim milk (12 oz) 3/4 cup egg substitute (or 3 egg whites) 1/2 tsp salt 3 tsp pumpkin pie spice 1 tsp vanilla 2/3 C. Splenda (or sugar) or to taste
PREPARATION:Combine all ingredients and beat until smooth. Pour into a 9" sprayed pie pan
SERVING SUGGESTIONS:TIP! Top this pie with a little fat free Cool-Whip for even more of a treat! Counts as a vegetable serving and high in fiber! Whole Pie: 8 points (or ONE pt. for 1/8 pie)
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INGREDIENTS:3 large egg whites 1/4 tsp cream of tartar 1/8 tsp salt 3/4 cup sugar 1/4 cup unsweetened cocoa, divided 1/2 cup semisweet chocolate mini chips 1/4 tsp vanilla extract PREPARATION:1) Preheat oven to 250 degrees. 2) Cover a baking sheet with parchmant paper and secure with masking tape. 3) Place egg whites, cream of tartar and salt in a large bowl; beat at high speed until foamy. Combine sugar and 3 T cocoa, stirring with wisk. Gradually add sugar mixture with egg white mixture, 1 T at a time, beating at medium speed until stiff peaks form. Gently fold in mini chips and vanilla. 4) Spoon mixture into a pastry bag fitted with a 1/2" round tip OR a large zip-top bag with a corner snipped to form a 1/2" opening. Pipe 30 (2" round) mounds 1/4" apart onto prepared baking sheets. Bake at 250 degrees for 1 1/2 hours. 5)Turn oven off and cool meringues in CLOSED oven for 1 hour. Carefully remove meringues from paper. Using a fine sieve, dust meringues with remaining cocoa.
SERVING SUGGESTIONS:52 calories 2.4 grams fat .4 grams fiber
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INGREDIENTS:1/2 C unsweetened applesauce 1 C sugar 2 large eggs 2 C mashed bananas (about 4 small) 3 tbsp ff milk or water 2 C flour 1 tsp baking soda 1/2 C chopped walnuts
PREPARATION:mix & pour into container, cover and cook 2-3 hrs on high. Turn upside down to cool.
SERVING SUGGESTIONS:Slice in half (long way) cut 8 slices for each half. Made this over the weekend and it is great with a little peanut butter. I have a bread tin for my crock-pot but can use a coffee can & cover with aluminum foil. Servings 16 3 pts each or remove walnuts & down to 2 pts.
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INGREDIENTS:1/2 cup raisins 2T & 2tsp reduced calorie tub margarine 2T sugar 1 large egg, lightly beaten 1/2 cup all purpose flour 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp baking soda 1/2 tsp baking powder 1/8 tsp ground cloves 1/8 tsp ground allspice dash salt
PREPARATION:*Preheat oven to 350 degrees. Spray a 6 1/2" square baking dish with non-stick cooking spray and set aside. *In a medium sauce pan, combine raisins, margarine, sugar and water; bring to a boil. Remove from heat and set aside to cool. Stir in beaten egg. * In a medium bowl, stir together remaining ingredients; add raisin mixture, stirring just until combined. *Pour batter into prepared baking dish. Bake until a toothpick inserted in the center comes out clean, about 15 minutes.
SERVING SUGGESTIONS:192 calories 6 grams fat 1 gram fiber
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INGREDIENTS:2 graham cracker crusts 1 c. milnot milk 3/4 c. sugar 18 oz. can crushed pineapple 3 oz. lemon Jello 8 oz. Philadelphia cream cheese Water 2 tbsp. lemon juice
PREPARATION:Drain pineapple. To the syrup add enough water to make 1 cup. Bring to a boil. Dissolve Jell-O in it. Cool. Beat cream cheese, pineapple and sugar in 3 quart bowl at medium speed until creamed. Add Jell-O mixture gradually at low speed. Beat until well mixed. Chill until very thick but not firm. Chill milnot milk in ice tray until nearly frozen at edges. In cold 1 1/2 quart bowl with cold beaters, whip milk until fluffy. Add lemon juice. Whip until stiff. Add to chilled mixture. Mix at low speed. Chill until firm enough to mound up for pie. Put in pie shell. Chill 2 to 3 hours. Can be eaten frozen, semi frozen or cold.
SERVING SUGGESTIONS:Pineapple is one of my favorites too. I have made this one with fat-free Cool Whip instead of the Milnot milk (I don't know what that is) and fat-free cream cheese. It's good and light and really tastes like cheesecake. I put well-drained mandarin oranges on top and it really looks good. Enjoy. Hugs and honks, Judi
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