Heather's Recipe Site

2 pounds fresh strawberries, coarsely chopped
3 TBS dark brown sugar (100 calories, 0 g fat, 0 g fiber)
Juice of two lemons (4 tablespoons)

Combine the strawberries, brown sugar and lemon juice in a large saucepan and bring to a simmer over medium-low heat, stirring, until the sugar dissolves. Partially cover with a lid and simmer, stirring occasionally, until the strawberries are softened and release their juices, about 10 minutes. Let cool.

Pour the strawberries into a blender and blend until smooth.

Press the sauce through a fine-mesh strainer into a storage container. The sauce will keep for up to 10 days in the refrigerator or up to 6 months in the freezer.

Use over FF plain yogurt or FF Greek plain yogurt (Fage), in smoothies or milkshakes, over SF/FF homemade puddings, and over chopped bananas.

-- Everyday with Rachael Ray magazine

One of my all-time favorite dessert recipes.  No one knows the creaminess comes from tofu! 

1/2 c sugar
7 TBS unsweetened cocoa
2 TBS Grand Marnier or Cointreau (orange-flavored liqueur)
1 tsp grated orange rind
1/2 tsp vanilla extract
Dash of salt
2 (12.3 oz) packages reduced-fat silken tofu, drained
3 oz bittersweet chocolate, chopped

Combine the first 7 ingredients in a blender or food processor; process mixture until smooth.

Place chopped chocolate in a small microwave-safe bowl. Microwave at HIGH 1 minute or until almost melted; stir until smooth. Add chocolate to tofu mixture; process until smooth.  Divide mousse evenly among 6 ramekins or parfait glasses. Cover and chill at least 1 hour.

6 servings

Per serving:  CALORIES 241(27% from fat); FAT 7.1g (sat 3.6g,mono 1g,poly 0.9g); FIBER 4.1g

-- Cooking Light

1 (8 oz) bag of coleslaw shreds
2 apples, peeled and cubed
3 c grapes (red or green, your choice)
1 (1 oz) box of SF/FF vanilla instant pudding mix, dry
1.5 c FF plain yogurt
1 c mini-marshmallows (average all brands:  159 calories, 0 g fat, 0 g fiber)

Mix pudding and yogurt and set aside. In a large bowl, mix all other ingredients. Add pudding mixture and stir until well-coated. Chill and serve.

Serves 8

-- WW Core Board recipe

Count points for these. 

1 box Devil’s Food cake mix (note: you can use any flavor of cake mix)
15 oz can of solid pack pumpkin (such as Libby’s)

Mix these two ingredients together to form a very thick batter. Do not add any ingredients that are called for on the box. Distribute batter evenly into 12 muffin cups. Bake at 400* for 20 minutes.

Makes 12 muffins

Variation:  try any flavor of box cake mix.  Change nothing else.

1 small box Jell-O brand sugar-free orange-flavored gelatin
1 c boiling water
3/4 c skim milk
1 c ice cubes

Place dry jello in blender; add boiling water and blend. Add milk and ice cubes; blend again, completely crushing ice. Serve.

Serves 2 (two large glasses)

-- posted by 4kyler on the WW Core Board

NOTE: some Internet versions of this recipe call for 2 TBS of vanilla, others for 2 tsp.  I used 2 tsp and it tastes great.

6 large Gala apples peeled, cored, and sliced or coarsely chopped
1 c Splenda
2 tsp cinnamon
1/2 teaspoon salt
3 TBS butterscotch-flavored SF/FF pudding mix
2 TBS lemon juice
2 tsp vanilla
1 c boiling water

Mix sliced apples with Splenda, cinnamon, salt and dry pudding mix until evenly
coated. Put mixture in crockpot. Pour lemon juice over apples and THEN add boiling water.

Cook on high for 3-4 hours.

Serves 6

--adapted from www.barbosdietkitchen.com

2 c cooked brown rice, kept hot
1/2 c vanilla ice cream or frozen yogurt**
ground cinnamon

Combine cooked rice and ice cream, and divide among four bowls. Top with ground cinnamon.

Serves 4

-- Real Simple magazine, February 2007

** I used Häagen-Dazs vanilla low-fat frozen yogurt, which contains 200 calories, 4.5 g fat, 0 g fiber per 1/2 cup serving.

1 large, ripe banana, sliced lengthwise
2 tsp canola oil (or however much you are missing for the day; you can also do this in Pam, but it's not as good)
cinnamon to taste
light whipped cream

Heat oil in a small nonstick skillet over medium heat. Pan-fry banana until oil is absorved and banana is warm. Sprinkle with cinnamon, and serve with light whipped cream, if desired.

2 c FF milk
1 pkg SF vanilla flavored cook and serve pudding mix
1 bag frozen peaches, thawed
1 pkg SF peach flavored Jell-O

Prepare pudding according to microwave directions on the box. Add peach Jell-O mix and stir until dissolved. Place peaches in a pie pan and pour pudding/Jell-O mixture over peaches. Refrigerate until firm.

-- posted on the WW Core board