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FROM THE KITCHEN OF: beckbrock RECIPE NAME AND POINT VALUE: Pudding Ribbon Pie 3 points per serving QUANTITY/SERVINGS: 8 BAKE/COOK (time and temperature):
INGREDIENTS:4 c. cold skim milk 1 oz. package fat free sugar free instant vanilla pudding 1 oz. package fat free sugar free instant butterscotch pudding 1 oz. package fat free sugar free instant chocolate pudding 1 Reduced fat graham cracker crust (LARGE)
PREPARATION:Beat 1 1/3 c. milk with vanilla mix on low speed for 2 minutes. Spread on bottom. Beat 1 1/3 c. milk with butterscotch on low speed for 2 minutes. Spread on top of vanilla pudding. Beat 1 1/3 c. milk with chocolate on low speed for 2 minutes. Spread on top of butterscotch. Cut into 8ths.
SERVING SUGGESTIONS:Top with Cool Whip if you want. Enjoy :)
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INGREDIENTS:1 package Diet Swiss Miss Cocoa 1 tablespoon peanut butter 1 banana 1/4 cup Grape Nuts cereal
PREPARATION:Put all ingredients in a mixer. After mixing up, then divide into 2 servings by putting half of the mixture on one piece of aluminum foil then folding edges to keep fresh Do the same thing with the other bar. Now put both in freezer and have for a snack anytime.
SERVING SUGGESTIONS:Cheaper than buying a 2- point bar Yield: 2 servings 2 POINTS per serving Nutrition information: Per serving: 102 calories, 4.4g fat, 0mg cholesterol, 38mg sodium, 15.4g carbohydrates, 1.9g fiber, 2.6g protein
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INGREDIENTS:1 1/2 C RF Bisquick 1/2 C pourable Splenda 1/2 C Skim milk 2 1/2 C peeled, sliced apples 1 Tbs. lemon juice 2/3 C. brown sugar 3/4 tsp cinnamon 1 C Boiling water
PREPARATION:Preheat oven to 350 degrees. Combine Bisquick, Splenda & milk. Spread into 9x9 pan. Combine apples, lemon juice, brown sugar and cinnamon. Spread on top of cake mixture. Pour boiling water over top. Bake 50-60 minutes. Caramel sauce forms at the bottom.
SERVING SUGGESTIONS:
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INGREDIENTS:1 Box Angel Food Cake Mix 15-oz can Pumpkin 2 tsp. Pumpkin Pie Spice 1 c. water Filling: 6-oz. FF Cream Cheese (use Philly, it's better) 1 & 1/2 cups Cool Whip Free 2 tsp. Knox unflavored gelatin
PREPARATION:Mix all ingredients together at medium speed for 1 minute. Spread into a jelly roll pan that has been lined with wax or parchment paper. Bake until done, about 20-25 minutes at 350 degrees. When cake is done, turn upside down onto a cooling rack and peel off the paper. Place a new piece of wax or parchment paper over the cake and roll up, jelly roll style. Place seam side down and let cool completely. (When cake is cool) FILLING: Mix all ingredients together. Make sure cake is COMPLETELY COOL! Unroll cake, remove paper and spread filling onto cake. Roll back up and keep refrigerated.
SERVING SUGGESTIONS:Before serving, sprinkle lightly with powdered sugar if desired. I think this will be a keeper. Linda
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INGREDIENTS:1 - One Step White Angel Food Cake Mix (I used Robin Hood - calories for 1/12 of the cake was 116) 1 - 14 oz can of crushed pineapple with juice 2/3 of a 10 oz can of mandarin orange segments - drained
PREPARATION:break up the oranges either by chopping them up with a knife or by whizzing them for a second in a blender or food processor. Put the cake mix into a bowl and add the fruit. Stir until well blended. Put it into a 9 x 13 ungreased pan and bake for 35 minutes or so at whatever temperature the cake mix box tells you to. Test by sticking a toothpick into the middle, if it comes out clean, it's done.
SERVING SUGGESTIONS:Slice into 12 slices -- these are VERY generous slices and work out to be approximately 2.3 points per slice. You could easily cut them smaller and work it down to 2 points. We had a fancy dinner party ... I put one piece of cake in the middle of a dessert plate, added a dollop of cool whip on top. I mixed pineapple tidbits with a tiny bit of dark rum for flavoring and added a spoonful to the side of the cake with two pieces of mandarin oranges on top of it (from the rest of the can I didn't use in the recipe). Then I added a sprinkling of long thread toasted coconut over the top of the whole thing. It looked decadent and it tasted decadent. People RAVED about it, and I figure maybe 3 - 3.5 points for the whole thing. Variations: This same sort of recipe can be made with adding only the pineapple (20 oz can with juice), it can be baked as a cake, or made into cupcakes, or made in a jelly roll pan and then spread with cool whip and rolled up as a jelly roll. I've never tried the jelly roll version, but be creative and let me know how it works! You can also make a chocolate cherry cake by taking one white angel food cake mix, 1/4 cup cocoa, and 1 can of reduced sugar cherry pie filling. Mix it all together, bake as above. Top with cool whip, a dusting of cocoa over the top and a cherry! The goal is to have approximately 20 oz of fruit ... but as I said above, the recipe is very forgiving ... it won't matter if you're a bit above or a bit below ... gotta' love recipes like that! 1 or 1 1/2 tsp of coconut extract - depends on how "coconutty" you want the cake to be!
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INGREDIENTS:1 Laughing Cow (1 point) 1 Wasa Lite (4 of these babies are only 1 point) 1/2 T. rasberry jam .5 points (you could use any flavor)
PREPARATION:Spread Cow on Wasa and top with jam.
SERVING SUGGESTIONS:Just tried this today & it's great! This was so tasty! Hope you'll try it. I charged myself 2 points, just to be on the safe side.
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INGREDIENTS:1 box instant vanilla pudding, sugar-free (2 pts) 1 can mandarin oranges, drained (1 pt) 1 container fat-free Cool Whip, 8 oz (6 pts) l box sugar free Orange Jello (1 pt)
PREPARATION:Dissolve Jell-O in 1 cup boiling water. Add 3 ice cubes to a cup and fill with cold water. Stir until dissolved and set aside for 5 minutes to cool. Drain oranges and set aside. With electric mixer stir in instant pudding (dry) to jello, beating until pudding is well mixed. Let stand for 15 minutes. Then fold in the thawed cool whip and then the oranges.
SERVING SUGGESTIONS:Makes 4 servings SERVING SIZE: 1 cup
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INGREDIENTS:24 reduced-fat vanilla wafers 2 -8 oz. packages fat-free cream cheese, softened 1/4 cup Egg Beaters 8 oz. fat-free sour cream 1/3 cup Equal 1 tsp. almond extract 2 tsp. vanilla extract 1 can cherry pie filling 24 baking cups
PREPARATION:Place 1 vanilla wafer at the bottom of each baking cup. Combine cream cheese, egg, sour cream, sugar and almond and vanilla extracts in a large bowl and beat until smooth. Pour mixture into baking cups 2/3 full. Bake for 20-25 minutes in 350 degree oven. Allow to cool, and place 1 Tbsp. pie filling on each mini cheesecake.
SERVING SUGGESTIONS:These are quite easy and good. They work out nicely if you have to go to a pot luck or need a birthday treat. (No one else needs to know they are low in points!! :)
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INGREDIENTS:6 oz reduced-fat graham cracker piecrust 4 cups fat-free vanilla frozen yogurt, or chocolate, or a combination of flavors, softened 2 large egg whites 1/8 tsp cream of tartar 1/4 cup sugar, preferably superfine 1/2 tsp vanilla extract
PREPARATION:1. Fill piecrust with yogurt and smooth the top; freeze until yogurt is completely firm, about 1 hour. 2. Preheat oven to 425ºF. 3. Using an electric mixer, beat egg whites in a large mixing bowl until frothy; add cream of tartar and beat until soft peaks form. Gradually add in sugar while beating mixture and continue to beat until peaks are stiff and glossy; beat in vanilla. Immediately spread meringue mixture over frozen pie, making sure to spread meringue to the edges of the dish. Using the back of a spoon, make swirling motions to form a decorative top; place pie on a baking sheet. 4. Bake until meringue is golden, about 3 to 5 minutes. Slice into 10 pieces and serve immediately.
SERVING SUGGESTIONS:
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INGREDIENTS:l box SF lime jello 1/4 cup boiling water 2 containers (8oz) key lime pie yogurt 1 container FF whipped topping (thawed) 1 prepared reduced fat graham cracker pie crust
PREPARATION:Dissolve Jell-O in boiling water Stir in yogurt with wire whisk Fold in whipped topping Pour in crust Refrigerate at least 2 hours
SERVING SUGGESTIONS:This is one someone on the board was kind enough to give me. Tried it & it is very good. 148 calories 3.5g fat 1g fiber 8 servings 3 points each
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