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INGREDIENTS:1 envelope (four 1/2-cup serving size) reduced-cal instant vanilla pudding mix 2 cups skim milk 2 bananas -- peeled and cut -- into 4 chunks each 8 5-oz. paper drinking cups
PREPARATION:Prepare pudding with milk, following package directions. Push 1 wooden ice-cream stick into each banana chunk; place each one in a 5 oz. drinking cup. Pour pudding into cup, filling each 2/3 full. Freeze at least 4 hours. When you are ready for the snack, simply peel back the paper!
SERVING SUGGESTIONS:Serving Size : 8 |
INGREDIENTS:4 medium baking apples 4 tablespoons mixed dried fruit bits or raisins 1/3 cup maple-flavored syrup
PREPARATION:Core apples and peel off a strip around the top of each. Place in an 8x8x2-inch baking dish. Spoon 1 tablespoon dried fruit pieces or raisins into the center of each apple. Spoon syrup over apples, letting syrup run to bottom of dish. Cover with foil. Bake in 350 degree over for 40 to 45 minutes or till apples are tender. Cool slightly and serve warm, or chill and serve cold. To serve, spoon liquid from baking dish over apples.
SERVING SUGGESTIONS:Serves 4. 3 points per serving. Calorie: 186, Fat: 0, protein: 1 g.; carbohydrate: 49; sodium: 20 mg.; Fiber: 4 g
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INGREDIENTS:15 oz canned pumpkin 1 cup(s) 2% reduced-fat milk 8 oz Cool Whip Free Whipped Topping 1 pkg. SF Vanilla pudding mix 2 to 3 tsp. pumpkin pie spice
PREPARATION:Combine in bowl: Pumpkin Pudding mix Milk Pumpkin pie spice Beat with mixer until well blended. Add cool whip and stir together well.
SERVING SUGGESTIONS: |
INGREDIENTS:1 large can of pumpkin 1 pkg. sugar-free butterscotch pudding mix 1 pkg. sugar-free vanilla pudding mix 3 cups 1% milk 1 tsp. cinnamon
PREPARATION:Mix milk and pudding according to instructions. Add pumpkin and spice to pudding. Chill.
SERVING SUGGESTIONS:This recipe is very high in fiber. One serving equals 1 cup and with the skim milk is only 1.5 points per serving! servings | 5 estimated POINTS per serving | 2
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INGREDIENTS:2 pkgs Sugar Free Instant Pudding (either vanilla or white chocolate (4 pts) 3 cups of 1% or fat free milk (6 pts) 29 oz can of pumpkin (not pie filling) (2 pts) Cinnamon to taste 1 cup Lt Cool Whip (3 pts)
PREPARATION:Mix pudding mix, cinnamon and milk with electric mixer till pudding mix is dissolved. Add pumpkin and continue mixing (about 1 - 2 minutes) till completely mixed and forms a pudding. Fold in the cool whip.
SERVING SUGGESTIONS:Makes 7 cups of pudding/each cup = 2 pts (Because of the pumpkin it is filling and mmmmm good.)
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INGREDIENTS:4 pieces) phyllo dough 1/2 cup dark brown sugar 1/4 tsp ground cloves 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp cornstarch 1/8 tsp table salt 1 1/2 cups canned pumpkin, puree 1 1/2 cups fat-free evaporated milk 1/2 cup regular egg substitute 1 tsp vanilla extract
PREPARATION:1. Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with cooking spray. 2. Cut phyllo sheets in half. Place 1 sheet in prepared pan, lightly spray with cooking spray, and top with another sheet of phyllo, placing corners just to the right of the previous corners. Repeat with remaining sheets. Press the phyllo into the pan and roll in the edges. Bake until lightly browned, about 10 minutes. 3. Whisk together brown sugar, spices, cornstarch and salt. In another bowl, whisk together pumpkin, evaporated milk, egg substitute and vanilla. Gradually whisk the wet ingredients into the dry ingredients. 4. Pour filling into crust. Bake until set, about 50 minutes. Cover crust edges with foil if they become too brown during baking. Cool completely before cutting.
SERVING SUGGESTIONS:Serves | 8 POINTS per serving | 3 Heavy pumpkin pie doesn't have to weigh you down after your turkey dinner. With a few ingredient swaps and omissions, POINTS-friendly pumpkin pie can lighten your mood.
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INGREDIENTS:1 small package sugar free cherry gelatin 1 can (20 oz) light cherry pie filling 1 c. boiling water 1 carton (8 oz) frozen nonfat cool whip 1 prepared angel food cake (10'') cut into 1'' cubes
PREPARATION:Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a 3 quart serving bowl; top with half of the gelatin and pie filling. Repeat layers. Top with whipped topping. Refrigerate for at least 1 hour.
SERVING SUGGESTIONS:A pretty dish for Christmas time!
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INGREDIENTS:2 tb low-fat graham cracker crumbs 3 oz lemon gelatin powder 2/3 c boiling water 1 c nonfat cottage cheese 8 oz nonfat cream cheese; -softened 2 c cool whip" free; thawed 4 dr yellow food coloring 21 oz cherry pie filling; chilled
PREPARATION:Prepare a 9" spring form pan with cooking spray. Sprinkle with half the crumbs. In a food processor, combine gelatin powder and boiling water. Mix until gelatin is completely dissolved. Add cottage cheese and cream cheese. Process until smooth. Pour into mixing bowl. Fold in whipped topping and food coloring. Pour into prepared pan. Smooth top. Sprinkle with remaining crumbs around outer edge. Chill four hours, or until set. Then, top center with pie filling.
SERVING SUGGESTIONS:Per serving: 171 Calories (kcal); 1g Total Fat; (2% calories from fat); 9g Protein; 34g Carbohydrate; 4mg Cholesterol; 264mg Sodium Food Exchanges: 0 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates
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INGREDIENTS:1 cup unsweetened applesauce 1/2 cup packed brown sugar 1 cup skim milk 1/2 cup fat free cholesterol free egg product 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 5 cups 1-inch cubes French Bread 1/2 cup caramel fat-free ice cream topping, warmed
PREPARATION:Heat oven to 350 degrees. Spray quiche dish, 9 x 1 1/2 inches OR pie plate, 9 x 1 1/4 inches, with non-stick cooking spray. Mix all ingredients except bread cubes and ice cream topping in a large bowl with wire whisk until smooth. Fold in bread. Pour into quiche dish or pie pan. Bake 40 to 45 minutes or until golden brown and set. Cut into wedges. Drizzle ice-cream topping over each serving.
SERVING SUGGESTIONS:This dessert also makes a great breakfast -- just use maple-flavored syrup or applesauce in place of the caramel ice cream topping and serve with chopped fresh apples. 190 calories, 1 g. fat, 0 mg. cholesterol, 155 mg sodium, 1 g fiber, 4 g protein,
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INGREDIENTS:2 large sugar free cherry Jell-O 4 cups boiling water 1 can Wilderness LITE cherry filling 8 graham crackers whole 8 oz FF Cool Whip
PREPARATION:Dissolve Jell-O in water. Put in refrigerator to gel. Fold in cool whip and filling Lay whole crackers in 9x13 pan. Pour mixture over crackers Set 3 hrs.
SERVING SUGGESTIONS:1/12th = 3 points
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