1 1/4 cups 1% milk
8 ounces light cream cheese
1 tablespoon powdered sugar
1 1/2 cups Lite Cool Whip
8 whole reduced-fat graham crackers
4 cups strawberries, sliced
1 (4 serving size) box Jell-O Fat Free Sugar Free Instant White Chocolate Pudding Mix
With whisk, mix 1/4 cup milk, powdered sugar, and cream cheese until smooth. Add pudding mix and remaining milk and whisk until smooth. Gently fold in Cool Whip. Line a 9 x 13 inch pan with crackers. Spoon mixture over crackers and refrigerate for 2 hours. Top with sliced fresh berries.
8 Servings @ 4 POINTS®
Key Lime Pie
1 reduced fat graham cracker pie crust (6 oz.)
1 package sugar free lime Jell-O (4 serving size, .3 oz.)
¼ cup boiling water
Two 6 oz. cartons WW ff key lime pie yogurt
8 oz. ff whipped topping (such as Cool Whip), thawed
Dissolve Jell-O in boiling water. Whisk in yogurt .Fold in whipped topping. Spread in crust. Refrigerate at least 2 hours.
8 servings @ 3 POINTS®
Low Fat Orange Dream Cheesecake
3 Tbsp. Honey Maid Honey Grahams, crushed
2/3 cup boiling water
1 pkg (8.5 g) orange sf/ff gelatin
1 cup fat free cottage cheese
8 ounces fat free cream cheese
2 cups thawed Cool Whip Free
Sprinkle crumbs into bottom of 8 or 9-in. spring form pan or 9-in. pie plate sprayed with cooking spray. Stir boiling water into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down sides of blender container; pour into large bowl. Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set.
Weight Watchers Chocolate Éclair Dessert
1 box low fat graham crackers
1 –12 oz fat free cool whip
2 small boxes sf/ff instant white chocolate pudding
1 small box sf/ff instant chocolate pudding
3 cups + 1 ½ cup skim milk
Combine white chocolate pudding with 3 cups milk. Mix on low until combined. Let set 2 minutes. Layer 8 graham crackers in bottom of 9x13 pan (all the way to the edges). Gently fold cool whip into the pudding mixture. Spread ½ of the mixture on crackers. Layer another 8 graham crackers on top. Spread the rest of white chocolate pudding mixture on top. Layer more of the crackers on top of pudding. Combine chocolate pudding and 1 ½ cups milk. Let set 2 minutes. Spread chocolate pudding on top. Cover & refrigerate several hours or overnight to soften crackers.
Pineapple Angel Food Cake
1 box Angel Food Cake Mix
1 can crushed pineapple in juice
Mix the two together. Bake in a PAM sprayed 9x12 pan at time and temperature listed on box. This tastes great with fresh strawberries and a little Cool Whip Free.
Dreamsicle Pudding
1 pkg SF Orange Jell-O
1 pkg FF SF instant vanilla pudding
1 can mandarin oranges, drained
8 oz FF Cool Whip
Dissolve the Jell-O in 1 cup very hot water. Add I cup cold water. Let sit for five minutes. Add the pudding mix and beat with mixer. Stir in oranges and fold in Cool Whip. Let refrigerate for two hours.
6 servings@ 2 POINTS®Cake and Cola Combos
1 can diet soda
2 egg whites
1 box cake mix
Mix all together and pour into a 9x13 pan. Bake according to box directions. Points will vary according to cake mix and number of servings. Most of the time it will be 12 servings@ 3 POINTS or 16 servings @ 2 POINTS®.
Here are some suggested combinations.
Spice cake mix w/ diet orange
Banana cake mix w/ diet root beer Lemon cake mix w/ diet 7-up
Chocolate cake w/ Diet coke
Lemon cake w/ Diet ginger ale
Orange cake w/diet Mountain Dew
Cherry chip cake w/ A& W diet Cream
Lemon cake w/ Diet Lemon lime
Angel Food w/ Diet Orange
White w/ Diet Orange
Yellow cake w/ Diet orange
White cake w/ Diet Peach
Spice cake w/ diet lemon-lime
White w/ diet ginger ale
Chocolate cake w/ Diet cherry coke
Devils food w/ diet vanilla coke
Chocolate cake w/ root beer
Marble cake w/ diet cream soda
Lemon with tangerine diet rite
White cake mix w/ diet sprite
Red Velvet w/ diet cherry vanilla Dr Pepper
Banana cake w/ diet root beer
Pineapple cake w/ diet Squirt
White Chocolate Ambrosia
1 can lite fruit cocktail
1 can (20 oz) crushed pineapple in its own juice
1 can (10 oz) mandarin oranges
1 sm. sugar free vanilla instant pudding
1 small sugar free white chocolate instant pudding
1 cup fat free sour cream
1 (8 oz) fat free Cool Whip (thawed)
Drain canned fruit; reserve 1 ½ c juice. In large mixing bowl, mix pudding and juice for 2 minutes. Stir in sour cream and Cool Whip. Fold in fruit and chill at least 1 hour.
Lite peaches may replace the mandarin oranges.
8 1 cup servings @ 3 POINTS®
Refrigerated Dessert
1 box cook-n-serve pudding
1 box (small) sugar-free Jell-o
2½ cups water
4 cups of fruit
Mix pudding, gelatin, and water together and bring just to a boil. Remove from heat as soon as it boils. Put fruit at the bottom of an 8x8 inch pan. Pour pudding mixture over the fruit and refrigerate until set. Choose your own combination of pudding, gelatin and fruit.
WW Cobbler
2 (16 ounce) bags of any frozen fruit
1 (18.25 ounce) box yellow cake mix
1 (12 ounce) can diet Sprite or diet 7-Up
Place both bags of frozen fruit into a 13 x 9-inch baking dish (do not thaw). Sprinkle DRY cake mix over the top of frozen fruit. Pour entire can of diet Sprite or diet 7-UP over mixture. Cover with foil and bake 20 minutes at 350 degrees F. Uncover and bake an additional 40 minutes.
12 servings @ 4 POINTS®
Crustless Pumpkin Pie
1 15oz can pumpkin
1 12 oz can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute
1/4 cup sugar-free maple syrup
1 Tbls pumpkin pie spice
1/2 tsp cinnamon
1/8 tsp salt
Preheat oven to 350 degrees. In a large bowl, combine all ingredients. Mix well. Pour mixture into a 9-inch pie dish sprayed lightly with nonstick spray. Bake for 45 minutes or until a knife comes out clean. Chill in the fridge for several hours. Cut into 6 slices.
6 servings @ 2 POINTSPLUS®
Calculated with eTools Recipe Builder
Scoopable Crush Pie
Two 10.5-oz. cans mandarin orange segments in juice (not drained)
1 large (6-serving) package fat-free sugar-free vanilla instant pudding mix
2 cups fat-free vanilla yogurt
1 cup Cool Whip Free, thawed
10 Reduced Fat Nilla Wafers, crushed
Optional Topping: Fat Free Reddi-whip
Pour the juice from the oranges into a medium bowl. Add pudding mix, yogurt, and Cool Whip, and mix until uniform and free of lumps. Set aside. Place 8 orange segments in a dish, to be used later for topping, and refrigerate. Roughly chop all the remaining oranges, and gently mix them into the pudding mixture. Pour contents of the bowl into a medium dish or large pie pan. Refrigerate for at least 1 hour, or until ready to serve.
Just before serving, sprinkle crushed Nilla Wafers over the majority of the top of the dish, leaving an uncovered circle in the center. Arrange reserved orange segments decoratively in the circle. If you like, finish off each serving with a dollop of Reddi-whip.
8 Servings @ 3 POINTSPLUS®Calculated with eTools Recipe Builder
Crustless Pumpkin Pie
1 15oz can pumpkin
1 12 oz can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute
1/4 cup sugar-free maple syrup
1 Tbls pumpkin pie spice
1/2 tsp cinnamon
1/8 tsp salt
Preheat oven to 350 degrees. In a large bowl, combine all ingredients. Mix well. Pour mixture into a 9-inch pie dish sprayed lightly with nonstick spray. Bake for 45 minutes or until a knife comes out clean. Chill in the fridge for several hours. Cut into 6 slices.
6 servings @ 2 POINTSPLUS®
Calculated with eTools Recipe Builder
Scoopable Crush Pie
Two 10.5-oz. cans mandarin orange segments in juice (not drained)
1 large (6-serving) package fat-free sugar-free vanilla instant pudding mix
2 cups fat-free vanilla yogurt
1 cup Cool Whip Free, thawed
10 Reduced Fat Nilla Wafers, crushed
Optional Topping: Fat Free Reddi-whip
Pour the juice from the oranges into a medium bowl. Add pudding mix, yogurt, and Cool Whip, and mix until uniform and free of lumps. Set aside. Place 8 orange segments in a dish, to be used later for topping, and refrigerate. Roughly chop all the remaining oranges, and gently mix them into the pudding mixture. Pour contents of the bowl into a medium dish or large pie pan. Refrigerate for at least 1 hour, or until ready to serve.
Just before serving, sprinkle crushed Nilla Wafers over the majority of the top of the dish, leaving an uncovered circle in the center. Arrange reserved orange segments decoratively in the circle. If you like, finish off each serving with a dollop of Reddi-whip.
8 Servings @ 3 POINTSPLUS®Calculated with eTools Recipe Builder
