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LOSINGTOGETHER

snicker pie
Course | Desserts
Serves | 8
POINTS per serving | 3

Ingredients
2 cup(s) fat-free vanilla ice cream
1 package(s) fat-free, sugar-free instant chocolate pudding mix
1 cup(s) Cool Whip lite whipped topping
1/4 cup(s) Skippy reduced fat super chunk peanut butter spread
Instructions
KEEP PUDDING MIX DRY--DO NOT PREPARE. Mix all ingredients together. Spray 8-inch pie pan with non-stick cooking spray and pour mix in. Freeze until hard.



crustless pumpkin pie
Course | Desserts
Serves | 6
POINTS per serving | 2

Ingredients
2 large egg(s)
2 cup(s) canned pumpkin
1/4 cup(s) sugar
1/2 tsp table salt
1 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1 cup(s) Pet-Ritz skimmed evaporated milk
Instructions
Slightly beat eggs; mix all ingredients together. Spray 8-inch pie pan with non-stick cooking spray and pour mixture in. Bake at 425 degrees for 15 minutes. Reduce oven to 350 degrees and bake for additional 45 minutes.
Special Notes
Top each serving with 2 tbsp. fat free (or light) frozen whipped topping, at no additional points.




No-Bake Mile-High Banana Split Pie (12 servings / 4 pts. each)
1 cups cold skim or 1% milk (2.5 pts.)
1 container (12 oz.) frozen fat free whipped topping, thawed, divided (1 ounce = 1 serving = 0 pts. per serving)
2 pkgs. Fat free, sugar free Instant vanilla pudding, dry (200 cal/0 fat/0 fiber = 4 pts.)
2 bananas, cut into slices (4 pts.) Note: to prevent banana slices from discoloring, toss them in the 3 tbsp. Pineapple juice. Drain well.
1 pkg. (6 oz.) prepared reduced fat graham cracker pie crust (16 pts.)
1 jar (11.75 oz.) fat free Smuckers Hot Fudge Sauce, Light Topping, must have 3 tablespoons on side for later drizzling (12 servings = 12 pts.)
1 can (20 oz.) pineapple chunks, in own juice, drained (reserve 3 tbsp. To coat bananas) (whole can, less juice not used = 4 pts.)
12 Maraschino cherries with stems, well-drained (12 servings = 0 pts. per serving)
cup chopped walnuts (4 pts. for the brand I chose)
In medium bowl whisk together milk and 2 cups whipped topping. Add vanilla pudding mix; whisk until mixture thickens to consistency of stiffly beaten whipped cream, about 1 minute. Stir in banana slices. Spread half of banana pudding mix in pie crust.
With back of spoon gently spread remaining fudge topping over banana pudding mixture. (If you decide to microwave fudge to make it easier to spread, make sure you cool it long enough to not melt your pudding mix.) Top with remaining banana pudding mixture and other half of fudge sauce. Refrigerate until firm, about 1 hour.
Arrange pineapple chunks in single layer over fudge sauce. Spread with remaining whipped topping, filling in spaces between pineapple chunks and swirling topping into peaks with back of spoon. Refrigerate 30 minutes.
In microwave-safe container, heat reserved fudge sauce on High, until pourable, about 10 seconds. With fork drizzle sauce in lines over top of pie. Garnish with maraschino cherries (one for each serving) and chopped walnuts.
I arranged the cherries to make dividing the pie easy, and placed a sprinkle of walnuts between each cherry. Any extra walnuts were placed in center of pie.
I found this recipe in the Woman's World Magazine and substituted fat free and lower calorie items. It went from 8 pts. per slice down to 4 pts. per slice. Amazing!!! And, it's still so rich and tasty. I hope you ENJOY!!




Citrus Striped Angel Cake (3 pts.)

1 package (16 oz.) angel food cake mix
1 package (3 oz.) sugar free orange Jell-o
-cup boiling water
-cup cold water
2 cups thawed, frozen fat free Cool Whip topping
Preheat oven to 350. Prepare cake mix according to package directions. Pour into an ungreased 9x13 pan, spreading evenly. Bake on center rack 35-40 minutes or until top is golden brown and cracks feel dry & not sticky. (Cake should be firm to the touch. Do not under bake.) Turn pan upside down onto a nonstick cooling rack; cool 45 minutes. (This is only done to help cool the cake; do not remove cake from pan.)
Poke holes in cake about 1-1/2 inches deep & about 1/2 inch apart.
Pour boiling water into Jell-o & stir about 2 minutes until completely dissolved. Stir in cold water. Slowly pour Jell-o evenly over cake. Refrigerate 3 hours.
Frost cake with whipped topping. Garnish as desired (orange zest looks nice on top)
12 servings; 140 calories, 1gram fat, 0 gram fiber (3 points)



RICOTTA CHEESECAKE WITH PEACHES (4 pts.)

Ingredients:
2 cups fat-free ricotta cheese (8 pts.)
1/2 cup fat free egg substitute (2 pts.)
2/3 cup Splenda (0 pts.)
1 tbsp. lemon zest (0 pts.)
6 oz reduced-fat graham cracker pie crust (16 pts.)
4 medium peaches, peeled and sliced (2 pts.)
1/4 cup peach jam (4 pts.)
2 tbsp. fresh lemon juice (0 pts.)
1/4 tsp ground nutmeg (0 pts.)
Instructions:
1. Preheat oven to 350F
2. Place ricotta, egg substitute, sugar and lemon zest into a food processor and process until smooth (note: I used a wisk - worked fine). Pour into pie crust. Bake until set, about 45-50 minutes (top will start to crack open and be firm, not jiggly). Cool to room temperature; refrigerate until cold.
3. To make topping, stir peaches and jam together in a small saucepan and place over low heat. Cook just until warm, about 3-5 minutes. Remove from heat and stir in lemon juice and nutmeg. Chill.
4. To serve, cut cheesecake into 8 wedges and top each with about 1/3 cup peach mixture.
Originally a WW Website recipe: Serves 8, Points per serving: 6
With MY substitutions: Serves 8, Points per serving: 4
Prep time: 20 minutes



Chocolate clair Dessert Recipe


36 (2 1/5") graham cracker squares
2-4 serving size pkg. Jell-O sugar free vanilla instant pudding mix
2 cups nonfat dry milk powder (carnation)
4 1/4 cups water
1 1/2 cups cool whip light or free
2 tsp. vanilla
1-4 serving size pkg. Jell-O sugar free chocolate pudding mix
1 Tbsp. chocolate syrup

Evenly arrange 12 graham crackers in a 9 x 13" cake pan.
In large bowl, combine dry vanilla pudding mixes, 1 1/3 cups dry milk powder, and 3 cups water. Mix well using wire whisk. Blend in 1/2 cup cool whip and 1 tsp. Vanilla. Mix gently to combine. Spread half of pudding mixture evenly over graham crackers. Layer another 12 graham crackers over top. Evenly spread remaining pudding mixture over graham crackers. Top with remaining 12 graham crackers. In medium bowl, combine dry chocolate pudding mix, remaining 2/3 cup dry mild powder, remaining 1 tsp. Vanilla and remaining 1 1/4 cup water. Mix well using a wire whisk. Spread chocolate mixture evenly over top of graham crackers. Cover and refrigerate at least 1 hour. Just before serving, spread remaining 1 cup cool whip evenly over top. Drizzle chocolate syrup evenly over cool whip. Refrigerate at least 1 hour. Cut into 12 servings at 4 points per serving. Freezes well.




Carrot Cake with Cream Cheese Frosting (Serves 12; 5 pts. per serving)
Carrot Cake:

8 to 10 fresh carrots (about 1 1/2 lbs. to equal 4 cups grated used in recipe) (0 pts. when divided out for 12 servings)
2 3/4 cups all-purpose flour (22 pts.)
2/3 cups Splenda (0 pts.)
2/3 cups sugar (10 pts.)
2 tsp. baking soda (0 pts.)
1 tsp. ground cinnamon, or more to taste (0 pts.)
1 cup orange juice (2 pts.)
1 cup fat free egg substitute (2 pts.)
2 tsp. Vanilla extract (0 pts.)
1/2 cup raisings (4 pts.) optional
1/4 cup chopped walnuts (4 pts.) optional
Preheat oven to 350 degrees. Spray 13 x 9 x 2-inch baking pan lightly with vegetable oil cooking spray.
Grate carrots, measure 4 cups for recipe. Set aside.
Combine in large mixing bowl: flour, sugars, soda, and cinnamon. Stir with wire whisk to blend.
Add orange juice, egg substitute, and vanilla. Continue to sir by hand. Fold in carrots, raisins and nuts. Pour into prepared pan, spreading evenly. Bake for about 45 minutes or until toothpick inserted near center comes out clean. Cook in pan on a wire rack. When cool, frost with cream cheese frosting; recipe follows.
Cream Cheese Frosting:
1 (8-ounce) pkg. fat-free cream cheese, softened (5 pts.)
11/2 cups powdered sugar (14 pts.)
1/4 tsp. vanilla extract (0 pts.)
Stir cream cheese with wire whisk, not mixer. Fat-free cream cheese has a water base and gets runny easily, so don't over work it. Gradually add in powdered sugar, and then stir in the vanilla. If frosting is runny, dont be alarmed. Place in fridge and it will firm up a little bit for you.
Frost your cake evenly. Cover loosely, and refrigerate any unused portions




Pumpkin Coffee Cake
course | Breakfast
servings | 8
POINTS per serving | 4
Ingredients

3/4 cup(s) canned pumpkin
1/4 cup(s) Egg Beaters
3 tbsp water
1/4 cup(s) sugar
1 1/2 cup(s) Bisquick reduced-fat baking mix
1 tsp pumpkin pie spice
1/4 cup(s) raisins
1/4 cup(s) brown sugar
1 tsp ground cinnamon
2 tbsp Bisquick reduced-fat baking mix
1 tbsp butter
1/4 cup(s) chopped walnut
Instructions
Preheat oven to 375. Spray a 9", deep-dish pie plate or a 9x9x2" glass
pan with nonstick cooking spray. Mix pumpkin, egg beaters, and water.
Set aside. Combine sugar, 1 1/2 c. Bisquick, and pie spice. Add to wet
ingredients. Coarsely chop raisins. Fold into bisquick mixture. Spread
in sprayed pan.
For topping, combine brown sugar, cinnamon, 2 TBSP Bisquick, butter,
and finely chopped walnuts until they resemble coarse crumbs. Sprinkle
over top of cake. Bake 30 min. on 375 or until a knife inserted in the
center of the cake comes out clean.
Special Notes
For a special touch, when spreading batter in pan, spread 1/2 the
batter first, top with a light sprinkling of cinnamon sugar, and then
spread the rest of the batter over it. Proceed as usual.



Ingredients
German Apple Cake

1/3 cup walnuts
1 cup sugar
1/2 cup applesauce
1 egg
1 egg white
2 tablespoons canola oil
2 teaspoons vanilla extract
2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
4 cups apples, peeled and diced
cream cheese frosting:
3 ounces fat-free cream cheese, softened
1 tablespoon light butter
1/2 cup powdered sugar


Instructions
Preheat the oven to 350*F. Spray a 9-by-13-inch baking pan with nonstick cooking spray and set aside. Place the walnuts on a baking sheet and toast in the preheated oven for about 8 minutes, or until they are lightly browned. Watch them carefully, as they burn easily. Chop and set aside. In a large bowl, combine the sugar, applesauce, egg, egg white, canola oil and vanilla and mix well. In another bowl, combine the flour, salt, baking soda and cinnamon. Add the dry ingredients to the wet ingredients and mix well. Fold in the apples and toasted walnuts. Pour batter into the prepared pan. (It will seem like there are more apples than batter, but that's the way it's supposed to look.)
Bake in the preheated oven for 50 minutes to 1 hour, or until a golden brown. Remove from the oven and allow to cool completely on a rack. While the cake is cooling, make the frosting. Combine the cream cheese, light butter and powdered sugar in a bowl and blend until smooth. When the cake is completely cool, spread the frosting evenly over the top.
Special Notes
na


PUMPKIN PIE

Makes 8 servings
One 9-inch low-fat pie shell
4 egg whites
1 can pumpkin puree
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (12-ounce) nonfat evaporated milk
Heat oven to 425 F. Combine all ingredients, except for egg whites, in a bowl. Beat egg whites to soft peaks and fold into remaining ingredients. Pour into shell and bake, 15 minutes. Reduce oven temperature to 350 F and bake, 45 minutes longer.
Per Serving:
190 Calories, 1 gram of fat, 4 grams of fiber.
WW Points: 3 Points / per serving



Chocolate Cherry Cupcake Bites
1 package devils food cake mix
2 Tbsp apple butter
2 Tbsp water
2 tsp almond extract
16 oz canned sweet cherries, packed in light syrup, drained (dark pitted
cherries)
1/3 cup apple butter
1 tsp almond extract
1/2 cup fat-free egg substitute
1. Preheat oven to 350. Coat two 24-hole mini muffin pans with cooking
spray. In a medium bowl, make the frosting: Mix together 1 cup of cake
mix, 2 tablespoons of apple butter, water and 2 teaspoons of almond extract
until smooth: set aside.
2. Place drained cherries on a papertowel. Pat cherries dry, place on
cutting board and coarsely chop; set aside
3. In a mixer on slow speed, combine remaining cake mix, 1/3 cup apple
butter, 1 tsp almond extract, and egg substitute for 30 seconds. Increase speed to medium and mix until smooth, about 2 minutes more; stir in cherries.
4. Fill muffin pans 3/4 full with cherry mixture. Bake until toothpick
inserted in middle comes out clean, about 15-17 minutes. Allow to cool in
pans for 5 minutes; remove to wire rack to cool completely. frost each
cupcake with 1 teaspoon reserved frosting. Yields 1 cupcake per serving.
Serving size 1 cupcake
Serves 48
1 pt per cupcake



Cranberry-Pumpkin Bars (2 points each)
Ingredients:
1 Cup packed light brown sugar
4 Tbsp reduced cal soft margarine (room temp)
1 Cup canned pumpkin puree
1 Large egg
White of 1 large egg
1/3 Cup buttermilk (see tip below)
1 1/4 Cup all purpose flour
1/2 Cup old fashioned oats
1 Tbsp pumpkin pie spice (see tip below)
1/2 Tsp baking soda
1/2 Tsp salt
2/3 Cup dried cranberries
Tips: Don't have buttermilk on hand? Make your own by adding vinegar to
milk. (I forget the measurement, I think you add 1 tablespoon of vinegar,
I will find out for sure and let you all know)
Don't have any pumpkin pie spice? Make your own:
1 1/2 Tsp ground cinnamon
1/4 Tsp nutmeg
1/4 Tsp ginger
1/4 Tsp clove
Directions:
Heat oven to 350F. Lightly coat 9X13 inch baking pan with cooking spray,
then dust lightly with flour.
In a large bowl, cream sugar and butter with electric mixer. Beat in egg,
egg white, pumpkin puree and buttermilk.
In a medium bowl, combine flour, oats, pumpkin pie spice, baking soda and
salt. Stir into pumpkin mixture just until moistened, then add cranberries
and mix gently.
Spread batter in pan and bake 20-25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.
Number of servings- 18 (2 points each)
Cal-108
Protein 2.1g
Fat 1.9g
Sat Fat .4g
Carbs 21.2g
Fiber 1.1g
Cholesterol 12mg
Iron .9mg
Sodium 145.9 mg
Calcium 21.9 mg




Double Chocolate Brownies
1 1/2 c. sugar
1/4 c. apple butter
1/2 c. egg substitute
1 tsp. vanilla
3 Tbsp. cold water
1 1/4 c. flour
1 tsp. baking powder
1/2 cup baking chocolate powder
3/4 c. semi sweet chocolate chips.
Bake at 325 degrees for 45 min to 1 hour.
cool, cut into squares. Makes 12 brownies. Use 8" square baking pan.


shoo fly pie
course | desserts
servings | 8
POINTS per serving | 7
Ingredients
1 1/4 cup(s) all-purpose flour
3/4 cup(s) light corn syrup
1/2 cup(s) molasses
4 large egg(s)
1/2 tsp baking soda
1/4 cup(s) Land O'Lakes stick butter
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 slice(s) frozen ready-to-bake pie crust
Directions
Preheat Oven to 350 degrees F. In a medium bowl, combine 1/4 cup of the flour, corn syrup, molasses, eggs, and baking soda. Mix well. Pour mixture into pie shell. In a small bowl, combine the remaining 1 cup flour, butter, cinnamon, and nutmeg. Stir until crumbly. Sprinkle evenly over the corn syrup mixture. Bake for 50-55 minutes, or until firm. Serve warm , or allow to cool to warm temperature before serving.




graham cracker pudding

1 package of sugar free/fat free chocolate fudge pudding ( I used just
regular chocolate)
2 cups of 1% or Skim Milk
Low fat honey graham crackers ( I used the chocolate graham crackers)
12 oz tub of fat free, non dairy, cool whip
Mix chocolate pudding with 2 cups of 1% milk according to directions on side
of package. Place one layer of graham crackers down in bottom of 9" x 9"
baking dish. take 1/3 of mixed pudding and place in baking dish on top of
graham crackers. Do the same for the cool whip. Layer all three ingredients
2 more times so that you end up with 3 layers of each (graham crackers,
pudding, and cool whip). Refrigerate until graham crackers are soft (about
an hour).
Serves 9
Estimated points per serving 3



American Flag Dessert
You will Need:Margarine
Flour
1 package (2-layer size) white cake mix (plus ingredients to make cake-listed on box)
1 package (4-serving size) JELL-O gelatin, any red flavor
1 cup boiling water
1/2 cup cold water
3 1/2 cups (8-ounce container) Cool Whip whipped topping, thawed
1 pint strawberries, washed and sliced
1 cup blueberries, washed
1 cup Kraft miniature marshmallows

Instructions:
1-Grease 13 x 9 pan with margarine and dust lightly with flour. Prepare, mix and bake cake mix according to package directions. Cool cake for 15 minutes.
With large fork, make holes in cake about every 1/2 inch.
Pour gelatin into mixing bowl. Add cup of boiling water and use scraper to mix thoroughly until gelatin is completely dissolved. Use measuring cup to pour gelatin over cake. (It will run down into holes, making sliced cake have red stripes.)
Chill cake in refrigerator 3 to 4 hours.
Cover tray with aluminum foil.
Put about one inch of warm water in kitchen sink. Take pan out of refrigerator and dip bottom (don't let water come up over sides) into water for about 10 seconds. Put large tray on top of cake, and invert.
Frost sides and top with whipped topping. Arrange strawberries and marshmallows in alternating rows for stripes, leaving upper left for field of blueberries. Chill again until time to serve.



Carrot Snack Cake

1/4 cup margarine softened
1/2 c granulated sugar (I used 12 packs splenda)
1 egg
3/4 cup finely shredded carrot
1/4 cup skim milk
1/2 teaspoon vanilla
1 cup all-purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
nonstick spray coating
1. In a medium mixing bowl beat margarine and granulated sugar until thoroughly combined. Beat in egg. Stir in carrots, milk and vanilla.
2. In another bowl combine flour, baking powder, cinnamon, salt, and nutmeg. Add to carrot mixture and stir until thoroughly combined.
3. Spray an 8x8x2 baking pan with pam and pour batter evenly into pan.
4. Bake in a 350 degree oven for 20-25 minutes.
9 servings at 3 pts/serving? points using splenda
I dumped everything into one bowl and mixed...guess I'm too old follow directions to the tee.
The points will be less if you use splenda.




My family and I like the Bread Pudding with Apple.

1 slice diet bread
1/4 c. egg beaters (or 1 egg)
1 small apple - diced
1 pkg. sweetener (sugar twin works best)
dash cinnamon
Spray small casserole dish with pam. Tear up bread and put in dish.
Mix other ingredients and pour over bread. Bate @ 350 for 20-25
minutes. 3 points.
Hope you enjoy it as much as we do.
Cathy



Mini Pie

Buy the reduced fat Pillsbury cressent rolls.
Lay them out on a sheet pan. Seperating the triangles.
Stretch out the dough as much as you can with out ripping it.
Spray with ICBINB.
Place about 1/8 cup of fresh fruit in the center of the large wide end (you
could probably use canned if you wanted)
Sprinkle with Splenda(or any sugar substitute) and spices like cinnamon,
nutmeg or cloves if you like
Roll up into mini cressents
Bake for 15 minutes.

Voila... fruit filled heaven!!

Tonight I made them with thinnly sliced apples and cinnamon sugar(splenda).
It was just like a mini apple pie,,, only 2 pts!

They are good for breakfast or dessert!




Cinnamon Nut Baked Apples with Maple Glaze

1/4c. packed light brown sugar
1 T. chopped walnuts
1/2 tsp. cinnamon
4 large baking apples ( like rome )
1 T. reduced fat margarine
2 T. Maple Syrup

Preheat oven to 375 ; PLace 1/4 cup water in an 8 inch square baking dish.
In small bowl, mix the brown sugar, walnuts, and cinnamon. Core and peel
apples, but do not cut through the bottoms. Place the apples in the baking
dish and fill with brown sugar mixture ; dot with the margarine, then drizzle
with the syrup. Bake basting the apples with the pan juices, about 40
minutes, cut in half. Garnish with cinnamon sticks.
Points Per Serving ( 1/2 apple ) 2 pts.
This recipe came from the WW magazine.





Listen to this one....PeanutButter Stripe
Servings 4
points per serving 2

1T peanut butter, 2 T Skim mile, 8 oz.fat free cool whip, 1 box fat
free/sugar free instant chocolate pudding (or butterscotch), 1 2/3 cups skim
milk
Instructions: In a large bowl, mix peanut butter and 2T milk with fork until
smooth, then blend in the cool whip, stirring well. Divide that into 4
bowls. Then prepare the pudding using the 1 2/3 cups mild. Pour evenly over
each bowl. Refrigerate until set.

This is to die for. In fact, I will serve it to company in a trifle dish and
no one will know it's WW! You can send this to the group because I am not
sure how to send e mails to everyone yet. (New member) Enjoy!!



Get ready ladies....here comes a GOOOOOD one!!
You need:
One box Jello SF FF orange jello
One box Jelly SF FF Vanilla pudding
8oz tub FF cool whip
1 cup Mandarin oranges (optional)
OK, you make the orange jello: add one cup BOILING water mix for a minute
or so, then add one cup Ice water. Some ice some water to equal one cup.
OK, now take the vanilla pudding and sprinkle the dry powder into the orange
jello. Mix well. Put in fridge for 20 min. Then take it out and fold in
cool whip and oranges (optional). Let it sit in fridge for about 20 more
minutes and you are done!!
Hubby loved it, 7 year old daughter didn't care for it. But that is no big
surprise. LOL I LOVED IT! Took no time at all to make. Will last for
up to 4 days in fridge, if you don't eat it all before then.
1.5 points per cup.
Now I did not add all the coolwhip. I used half and liked it that way, so
add as much as you want up to the 8oz. tub size. You can leave the oranges
out. If you use less cool whip and less oranges, you could get it down to 1
point per cup....as I did.
I hope you all like. I am going to play around with other flavor jello
gelatins and puddings to make other fun combinations. This one is supposed
to mimic an orange cream cicle. SO.....have a great one!!!
Marsha





Here is a really good recipe that I got from the WW site. I made it today
and it is so good.

1 package of sugar free/fat free chocolate fudge pudding ( I used just
regular chocolate)

2 cups of 1% or Skim Milk

Low fat honey graham crackers ( I used the chocolate graham crackers)

12 oz tub of fat free, non dairy, cool whip

Mix chocolate pudding with 2 cups of 1% milk according to directions on side
of package. Place one layer of graham crackers down in bottom of 9" x 9"
baking dish. take 1/3 of mixed pudding and place in baking dish on top of
graham crackers. Do the same for the cool whip. Layer all three ingredients
2 more times so that you end up with 3 layers of each (graham crackers,
pudding, and cool whip). Refrigerate until graham crackers are soft (about
an hour).

Serves 9
Estimated points per serving 3




Chocolate Covered Banana Pops

Kids aren't the only ones who'll love these creamy, chocolate pops. Use ripe bananas and make a double batch, so there are always some ready!
Makes 4 servings
Per Serving:
Calories: 140
Fat: 2
Fiber: 3
2 large bananas, peeled and cut in half
1/3 cup chocolate syrup
1/4 cup wheat germ
Insert popsicle stick into the end of each banana half, dip into chocolate, coating lightly. Sprinkle with wheat germ and arrange on a foil-covered tray; freeze about 2 hours.
ENJOY!


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Turnovers
Servings 8 Points per serving 3
1 can Hungry jack cinnamon sugar biscuits.
1 ca Comstocks apple pie filling check the points to pick a free point one
Take a biscuit and roll it out as big as you can get it without it tearing.
Then put 1/4 cup pie filling in the center and then fold it up like a
turnover, make sure to seal all edges so the filling won't spill out. Then
just bake according to the directions on the can.
You can use other fruit filling, but the points change depending on the
nutritional info on the can. The biscuit has 3 points each, so if you choose
a filling that has a bit of points to it, do the math the best you can. But
I think the apple would taste the best with the cinnamon sugar biscuits. You
could try other flavors with other flavor biscuits. I am going to try regular
flaky biscuits with cherry next time. I am sure I will have to add a point.
Hubby loved it, wanted to eat 3 of them. Daughter (7) like it too. Easy to
make, a bit messy but easy. You know it might even taste better with a dab
of the free cool whip. Well hope you all try and enjoy.
Marsha

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Orange Creamsicle
This was the recipe from my group this week. I already
tried it and it is quite tasty!
1 small box sugar free jello, any flavor, I tried
orange
1 small box sugar free pudding, vanilla
8 oz lite or ff cool whip
mix the jello with 1 cup boiling water. stir in 1 1/2
cups cold water. mix in the vanilla pudding. stir in
the cool whip. cool or freeze! 1 cup=1 pt.
Someone also suggested pureeing mandarin oranges and
adding them instead of the cold water. I didn't try
that, but it would add a little nutrition to it...
Happy Losing!
Amy :)

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ICE CREAM SANDWICHES
LOW FAT CHOCOLATE GRAHAM CRACKERS
1 SMALL TUB FAT FREE COOL WHIP
PUT 2 TABLE SPOONS COOL WHIP BETWEEN TWO CRACKERS AND
FREEZE THIS SHOULD BE 3 POINTS FOR EACH SANDWICH. DOUBLE
CHECK YOUR POINTS ON THE BRAND OF GRAHAM CRACKERS YOU
USE.

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AMBROSIA
1 cup fat free plain yogurt
1 cup fat free vanilla yogurt
1 cup crushed pineapple (in it's own juice, not sugared)
1 cup lite cool whip
1 pkg. Sugar Free, Fat Free pistachio pudding
Mix all together. Makes 4 servings.
1 cup = 2 points + 1 Milk serving

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Chewy Cupcake Brownies


Here is a receipe I got off the WW site: 3/4 cup all purpose flour, 1/2 c.
brown sugar, 1 tbsp. brown sugar, 3 tbsp unsweetened cocoa, 1/2 tsp. soda,
1/4 tsp. salt, 1/2 c. water, 1/4 c. canned unsweetened applesauce, 1/2 tsp.
vinegar, 1 and 1/2 tsp. margarine-melted, and one 1/2 tsp. vanilla. Mix all
ingredients and pour in greased (I use pam) muffin pan 1/2 to 3/4 full.
Bake at 350 for 18-20 minutes. Makes 12 muffins at 1 point each muffin.
Hope you enjoy.


Donna
_________________________________________________


Pumkin Pie


1 16oz can pumpkin
1 pkgs sugar free vanilla instant pudding
1/2 cup skim milk
small container lite cool whip
1 tsp pumpkin pie spice
Mix pumpkin, pudding and milk together.
Fold in 1/2 of cool whip and 1 tsp pumpkin pie spice.
Pour into pie pan. Top with remaining cool whip (yummy) and chill
1/8 of pie = 2pts





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Pumpkin Mousse


1 1/2 c milk
1/2 c. pumpkin
1 pkg. (sm) Jello sugar free fat free vanilla instant pudding
1/2 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp ginger
1/8 tsp. cloves (grounded)
1 c lite cool whip


Stir together the milk and pumpkin in a mixing bowl. Add the pudding and
spices, whisk until thickened. Fold in whipped topping & chill.
Makes 4 servicngs = 2pts


If you use fat free ingredients like the milk and the cool whip, it makes the
servings more like 1.5 - 2 pts, not quite the full 2 pts.
Also this recipe would be very good delicious with a low fat or fat free
graham cracker crust.
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Rocky Road Brownies


1 lb, 3.8 oz (545 g) package fudge brownie mix (e.g., Betty Crocker)
1/4 cup unsweetened applesauce
Whites of 4 egg
1/4 cup walnuts, coarsely chopped
1/4 cup mini chocolate chips
1 cup mini marshmallows

1. Coat a 9 x 13-inch (23 x 33 cm) pan with spray and set aside.
2. Prepare brownies according to package directions. For lower fat brownies
use 1/4 cup water, applesauce and egg whites.
3. Sprinkle walnuts over top of brownies. Bake according to package
directions. Remove from oven about 5 minutes before the end of the baking
time, and toss the chocolate chips and marshmallows over the top; cook 5
more minutes. Remove from oven and cool brownies on a wire rack.
Number of servings: 24
POINTS per serving: 3
Nutritional profile per serving: Calories 127.5, Protein 1.7g, Fat 3.6g,
Saturated fat 0.9g, Carbohydrate 23.3g, Fiber 0.7g, Cholesterol 0.0mg, Iron
1.0mg, Sodium 76.3mg, Calcium 2.0mg

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Here is the recipe for the angel
food cake (very simple)


take one box of angel food cake mix
Mix the dry cake mix with any of the following:
1 can crushed pineapple (undrained) or
1 can Lite pie filling (such as cherry-my favorite) or blueberry, lemon
etc. or
1 can peaches (put can (I mean contents of can) in blender and blend
up--juice and all)
Mix up with spoon (do not add anything else) just the dry powder and one of
the above canned fruits. Put in ungreased 9 x 12 cake pan, bake for 30 to
45 min at 350. 1/12 of the cake is 3 points and add fat free cool whip on
top when you eat and enjoy. Some people have made this into cupcakes (it
would make about 28 or so.
Norma
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Chocolate Mint Brownies:
Replacing regular butter with apple butter makes these brownies POINT-
friendly as well as moist and rich.
3 POINTS PER SERVING
Prep Time: 15 minutes
Cook Time: 35 minutes
Easy
1 cup sifted cake flour
1 cup Dutch-process cocoa
1/4 tsp salt
1 cup egg substitute
1 cup packed dark brown sugar
3/4 cup dark corn syrup
3/4 cup apple butter
2 tbsp vegetable oil
1 oz (30g) unsweetened chocolate, melted
36 frozen (about 6 small boxes) Junior Mints candies, chopped
1. Preheat oven to 350F (175C). Spray a 9x13-inch (23x33 cm) baking
pan with cooking spray.
2. Whisk together flour, cocoa and salt. In another bowl, whisk
together egg substitute, sugar, corn syrup, apple butter, oil and
melted chocolate. Stir dry ingredients into wet ingredients until
just blended.
3. Pour batter into baking pan and sprinkle with candies. Bake until
firm, 30 to 35 minutes. Let cool completely before cutting into 24
squares.
Number of servings: 24
POINTS per serving: 3
Nutritional profile per serving: Calories 170.3, Protein 2.6g, Fat
3.1g, Saturated fat 1.1g, Carbohydrate 35.5g, Fiber 1.8g, Cholesterol
0.1mg, Iron 1.4mg, Sodium 55.3mg, Calcium 22.5mg


1 POINT PER SERVING


Prep Time: 20 minutes
Cook Time: 43 minutes
Easy
Crust
1/2 cup all-purpose flour
3 tbsp brown sugar
3 tbsp butter, melted
Filling
1 cup granulated sugar
1 large or 2 small lemons, for 2 tsp zest and 3 tbsp juice
1/2 tsp baking powder
2 large eggs, lightly beaten
1/4 tsp salt
2 tbsp all-purpose flour
1. Preheat oven to 350F (175C). Line an 8-inch (20 cm) square pan
with aluminum foil and coat with cooking spray.
2. Combine crust ingredients. Press into pan. Bake until golden,
about 18 minutes.
3. Meanwhile, whisk together filling ingredients until smooth. Pour
on top of baked crust. Bake until center is golden and begins to come
away from side of pan, about 25 minutes.
Number of servings: 36
POINTS per serving: 1
Nutritional profile per serving: Calories 44.9, Protein 0.6g, Fat
1.3g, Saturated fat 0.7g, Carbohydrate 7.9g, Fiber 0.1g, Cholesterol
14.5mg, Iron 0.2mg, Sodium 35.9mg, Calcium 3.9mg




Here is a recipe that is really easy to make and they taste
wonderful!!!!!!!!!!!!
Easy Chocolate Carmel Brownies
Cooking Spray
1 teaspoon all purpose flour
2 tablespoons skim milk
27 small caramel candies, softened (~8 oz.)
1/2 cup sweetened fat-free condensed milk
1 18.25 oz package devil's food cake mix with Pudding (Pillsbury)
7 tablespoons reduced calorie margarine, melted
1 large egg white, lightly beaten
1/2 cup reduced-fat semisweet chocolate chips


Preheat oven to 350 degrees
Coat bottom of a 9 x 13 inch baking pan with cooking spray (do not coat
sides of pan); dust with flour. Set aside.
Combine skim milk and candies in a bowl. Microwave at HIGH 1 1/2 minutes or
until caramels melt and mixture is smooth, stirring with a whisk after 1
minute. Set aside.
Combine sweetened condensed milk and next 3 ingredients in large bowl; stir
well (batter will be very stiff). Press 2/3 of batter into prepared pan
with floured hands (layer will be thin).
Bake at 350 degrees for 10 minutes. Remove from oven, and sprinkle with
chocolate chips. Drizzle caramel over chips, and carefully drop remaining
batter by the spoonfuls over caramel mixture. Bake an additional 30 minutes
(do not overbake). Let cool completely in pan on a wire rack.
Note:
Use a cake mix that contains pudding..... or the recipe won't work. Cut
brownies after they have cooled.
Yields: 3 dozen
Points: 3


Fudge
ok i know alot of u have decided to cut out the sugar
for awhile and i think that is great but i cant live
to long without it. for all the ones that feel like me
i have a fudge recipe for u that is very easy and i
liked the spoon while making it and it taste great!
all u need is 1 bag of reduce fat choc. chips
1 can of ff eagle brand condensed milk
1ts of van
cook all on low til chips melt. pour into an 8by8
sprayed pan. refrigerate for a few hours.
36 pieces at 1pt each.
keep in frig.
hope u all like them. lisa


sundae
1/2 cup edy's fat free vanilla ice cream........... 2 pts
1 TBL s hershey's syrup ... 1 pt
1/2 banana.. 1 pt
2 cherries... 0 pt
ff cool whip .. 0 pt

total 4 pts
you can add or change to suite you taste , add a 1 point brownie and omitt
the syrup , or add another 1/4 cup ice cream just dont forget to add points
for what you use, or don't use.... enjoy , this is cheaper to do then buying
made up deserts specially when more than 1 on a diet


Pudding
29 oz. can pumpkin (0 points)
1 small box sugar free fat free butterscotch pudding (4 points)
Cinnamon or pumpkin pie spice to taste


Mix this all together, and chill for a couple of hours. Makes 4 large
servings for 1 point each. Plus, you can count it as a vegetable. For
an extra treat, top it with 2 tablespoons of Cool Whip Free for 0
points. This is really high in fiber, so it fills you up for awhile.
Enjoy! Sherry


.
Cocoa Crispy bars....


2T unsalted butter
1 oz unsweetened choc. finely chopped.
1 7- oz. jar marshmallow creme
2T unsweetened cocoa
1 tsp. vanilla
6 cups rice crispy cereal


Spray a pan with Pam.
Melt butter and chocolate.
add marshmellow creme, cocoa and vanilla Stir untill smooth.
Remove from heat, and add cereal ,stirring until coated.
spread into pan
Let cool 10 min and cut into 24 squares


1 point per serving.....


.
Pineapple Angel Food Cupcakes


One box Angel Food Cake mix
One 20 oz can crushed pineapple, undrained


Mix together until all cake mix is absorbed by pineapple. Divide batter
into 36 muffins (line your muffin tins with the paper liners - fill them
about 3/4 full with the batter to get 36 muffins).


Bake according to box directions. Top each muffin with 1 TBSP FF cool
whip. Absolutely delicious. 1 point each.


For those of you who want it real easy. Spread all of the batter into a 9
x 13 cake pan and bake. Cut into 12 pieces for 3 pts each, then add extra
for any cool whip topping.


Best of luck to everyone . . .
Tanya






Snicker Pie Recipe


1 pint vanilla non-fat frozen yogurt
2 tablespoon chunky peanut butter
1/2 package sugar-free chocolate pudding mix (large pkg)
1/2 cup Cool Whip, Lite


Soften yogurt in microwave for 1 minute on HIGH.
In a large bowl combine ALL ingredients. Mix well. Pour into a 8" pie tin or
glass pie pan. Freeze until set. Before serving drizzle 2 tablespoons light
chocolate syrup in a swirling motion over the top of the pie.


Cut in to 8 slices.
Serving size 1/8 = 3 points

Here are the whoopie pies=)!




1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup solid vegetable shortening
1 egg white
1/2 cup low fat (1%) milk
3/4 cup marshmallow spread


Preheat oven to 425. Combine flour, cocoa, baking soda, and salt in a small
bowl. With an electric mixer on medium speed, beat the sugar, shortening,
and egg white in a medium bowl until fluffy and well blended, about 2
minutes. Stir in the flour mixture, then the milk, until just blended.


Drop the dough by spoonfuls onto large, ungreased baking sheets, making 36
cookies. Bake until top springs back when lightly touched, 5-7 minutes.
Cool completely on the sheets on a rack. Spoon 2 teaspoons marshmallow
spread on the bottom half of the cookies. Top with the remaining cookies.
Store in airtight container for up to 3 days.




Chocolate Raspberry Tarts


1C raspberries
1C white chocolate flavored (or Vanilla) reduced callorie pudding made with
1% milk
1/2C whipped topping
4 single-serve graham cracker crusts


In a medium bowl, combine raspberries and pudding. Fold in whipped topping.
Divide the mixture evenly between the graham cracker crusts. Cover and
reffrigerate until chilled, atleast 2 hours.
1 pie/3pts