pennyrenae

2) Snickers pie

3) Summer pasta salad with chicken

4) Lean chicken fried steak and gravy

5) Potato salad

6) Diet coke chicken

7) Southern oven fried chicken/tenders

8) Honey bun cake

9) Caramel apple salad

10) Broccoli and cheese soup

11) Blueberry pound cake

12) Snickers salad

13) Pineapple dream

14) Mandarin orange mousse

15) Peach cobbler

16) Hashbrown casserole

17) Mississippi mud

18) Pimiento cheese 1

19) Pimiento cheese 2

20) Pineapple right side up cake

21) Cocoa crispy bars

22) Cocoa crispy bars revised

23) Fresh fruit dip

24) Layered fiesta dip

25) 7 layer dip

26) Cheesy potato skins

27) Chocolate trail mix

28) Pumpkin fluff

29) Orange fluff

30) Oreo fluff

31) Pink fluff

32) Cranberry fluff

33) Lemon fluff

34) Red hot fluff

35) Rhubarb fluff pie

36) Cherry fluff

37) Raspberry fluff

38) Green fluff

39) Fluffy cherry pineapple rice

40) Pistachio pineapple

41) Pumpkin bread ww style

42) Waffles

43) Hot cross muffins

44) Cheese biscuits (red lobster style)

45) Chicken pot pie 1

46) Bisquick pot pie

47) Ham & cheese pie

48) Cinnamon orange coffee cake

49) Pumpkin coffee cake

50) Pumpkin spice pancakes

51) Pumpkin pie with Bisquick

52) Peach shortcake

53) Burger heaven

54) Pizza casserole

55) Beef goulash

56) Popcorn toppings

57) Cinnamon caramel corn

58) Permission cheese popcorn

59) Colored popcorn

60) Confetti popcorn

61) Marshmallow popcorn

62) Spiced up popcorn

63) Texas popcorn trash

64) popcorn macaroons

65) Blueberry popcorn

66) Firecracker mix popcorn

67) Caramel corn 1

68) Caramel corn 2

69) Pina colada popcorn

70) Macaroni & cheese 1

71) Macaroni & cheese 2

72) Broccoli & cheese soup

73) Cheese vegetable soup

74) Egg, mushroom, hashbrown casserole

75) Cheese omelet

76) Broccoli cheese rice casserole

77) Chicken enchilada soup

78) Cauliflower cheese soup

79) Nacho ordinary mac & chz

80) Velveeta broccoli soup

81) Sante Fe rice & beans

82) Mexican cheese soup

83) Cheese potato soup

84) Baked potato soup

85) 1 point soup

86) Chicken cheese enchilada

87) Chicken spaghetti 1

88) Chicken spaghetti 2

89) Chicken a la king

90) Potato brunch casserole

91) Chicken rotel casserole

92) Queen ranch casserole

94) Chicken fiesta soup

95) Cheesy potato skins

96) Apples and sweet potatoes

97) Mexican casserole

98) Chicken fingers & honey sauce

99) Sweet and sour skillet chicken

100) Low fat flaky apple turnovers

101) Apple glazed carrots

102) Vegetable rice casserole

103) Chicken casserole

105) Crisp oven fried chicken

106) Philadelphia brand FF 7 layer dip

107) Cheese enchilada

108) Low fat Watergate salad

109) Southern oven fried chicken breast

110) Snickers pie 2

111) Snickers pie 3

112) Snicker doodles

113) Heavenly heath bar cake

114) Pineapple angel food cake

115) No fat chocolate glaze

116) Cherry upside down cake

117) BBQ pork

118) Sweet Potatoes

119) Dreamsicle Cake *family favorite!*

120) Splenda frosting

121) Cherry turnovers

122) Mini cherry cheesecakes

123) Shepherds pie

124) Oven fried peach pies

125) Easy FF frosting

126) Sausage breakfast casserole

127) Banana split pie

128) Mississippi mud pie

129) Dream chocolate pudding

130) Dreamsicle pudding

131) Quesadilas

132) Chili dog casserole

133) Sticky chicken

134) Onion rings

135) Chocolate yums...

136) Chocolate pie

1. Cherry upside down cake 3 points for 12 of the cake

Oh you'll love this cake, it is one of my favs.
Spread the lite cherry pie filling in the bottom of a 9x13 pan then sprinkle the box of cake mix on top (as evenly as possible) then pour the diet cherry 7up (that is what I use) on top. No mixing required. I use 20 oz of soda.  Bake according to package directions!  Let cool and "flip" cake out. 

received this recipe from my sister, she tells me it's only 3 points for one eighth of the pie. I made it and it is so good that I can't believe it's only 3 points! Can anybody confirm this or share how to figure the points for this recipe?

2 cups fat free chocolate yogurt
1 8-oz. tub of fat free cool whip
1 pkg. sugar free, fat free chocolate pudding (dry)
1/3 cup 25% less fat peanut butter
1/4 cup grapenuts

4. Lean Chicken Fried Steak with Gravy 4 points per serving Servings: 4

3/4 lb red potatoes, unpeeled
1/2 C each-chopped celery and green bell pepper
1/4 C each-chopped dill pickle; sweet pickle relish; and grated carrot
1 (2oz) jar diced pimiento, drained
1/4 C plain nonfat yogurt
1/4 C reduced fat/calorie mayonnaise
2 TBLS spicy brown mustard
1/8 tsp black pepper and ground red pepper

CUT potatoes into 1-inch cubes; cook in boiling water to cover 8 minutes or until tender. Drain and cool
COMBINE potatoes and next 7 ingredients; toss gently. Set aside.
COMBINE yogurt and next 4 ingredients; stir well, and pour over potato mixture. Toss gently; cover and chill. Calories 74

boneless, skinless chicken breasts
1 cup Diet Coke
1 cup Ketchup

Lightly brown chicken breasts in a large pan sprayed with PAM. Add Diet Coke and Ketchup, bring to a boil, turn down heat and simmer for 45 minutes. The sauce turns out the perfect consistency.

7. Southern Oven-Fried Chicken or Chicken Tenders
Though buttermilk may sound sinful, it is actually nonfat or low-fat milk
with added bacteria, which produces a slightly sour taste. If you don't have
buttermilk, add 1 tsp of vinegar to 1/2 cup skim milk for this recipe. I use non fat dry milk powder and make my own.

Makes 4 servings POINTS: 5.5

Ingredients
1/2 cup fat-free buttermilk
2-3 drops hot red pepper sauce
1/2 cup cornflakes, crushed
3 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground pepper
2 pounds chicken parts, skinned (I use boneless, skinless chicken cut into strips)
4 tsp canola oil

Preheat the oven to 400 degrees; spray a large baking sheet with nonstick
cooking spray. In a large shallow bowl, combine the buttermilk and pepper
sauce. On a sheet of wax paper, combine the cornflake crumbs, flour, salt and
pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture,
coating completely. Place the chicken on the baking sheet; drizzle with the oil.
Bake 30 minutes; turn the chicken over. Bake until cooked through,
15-20 minutes longer.
NOTE: Cornflake crumbs add plenty of crunch and toastiness
without all the fat; nobody will miss the traditional fried-chicken coating!

PER SERVING: 229 Calories,

Who ever posted this, thanks! I made it last night but did chicken strips with it and served it with fat free ranch dressing with a salad and broccoli casserole. It was very good.

8. HONEY BUN CAKE

1 package yellow or white cake mix
4 egg whites
1 cup (8 oz) reduced-fat sour cream
2/3 cup unsweetened applesauce
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 1/2 cups confectioners' sugar
2 tablespoons fat-free milk
1 teaspoon vanilla extract

In a mixing bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes. Pour half (about 2 1/4 cups) into a 13x9x2 baking pan coated with nonstick cooking spray. Combine brown sugar and cinnamon; sprinkle over batter. Cover with remaining batter; cut through with a knife to swirl. Bake at 325 degrees for 35-40 minutes or until a toothpick comes out clean. For glaze, combine confectioners' sugar, milk and vanilla. Drizzle over warm cake. Cool on a wire rack.

Yield: 20 servings
WW points: 4 per serving

1 serving = 185 calories, 4 g fat (1 g saturated), 5 mg cholesterol, 198 mg sodium, 36 g carbohydrates, 1 g fiber, 2 g protein.

9. Caramel Apple Salad servings | 7 estimated POINTS per serving | 4

3 cups diced apples
lemon juice
1 cup dry roasted peanuts
1 cup miniature marshmallows
1 small sugar-free butterscotch instant pudding
1 8 oz can crushed pineapple
1 8 oz container fat free cool whip

Toss diced apples with lemon juice (just enough so the apples don't turn brown). Add peanuts and marshmallows. Mix in separate bowl butterscotch, pineapple, and cool whip. Add to apple mixture. Keep refrigerated until ready to use.

You can use peeled apples or unpeeled. Serving size 1 cup.

10. broccoli and cheese soup.

2 lbs frozen chopped broccoli
24 oz FF chicken broth
14 oz canned stewed tomatoes
3 cups water
1 small onion
10 oz Light Velveeta cheese
1/2 cup frozen Ore-Ida Potatoes O'Brien

Cook broccoli, broth, tomatoes, water, onion until done about 30 minutes. Put in potatoes for approx 5 min, and then add cheese until melted. Put in gravy mix(I use this just for thickening agent). Eat and enjoy!

Servings/20
POINTS per serving/1

12. Snickers Salad
small pkg SF/FF Instant Vanilla pudding (2 pts)
3 apples of choice (3 pts)
1 cup skim milk (2 pts)
8 oz. Free Cool Whip (8 pts)
5 Snickers, MINI size (5 pts)

Cut the apples into small, bite-size cubes and cut the mini Snickers into either halves or even quarters. Prepare the pudding with the one cup of skim milk and fold it into the cool whip. Gently stir in the Snickers and apples.

Total POINTS: 20
Seems easily 5 servings for 4 points/serving

Hope I helped! The real recipes of course call for 4-6 full size Snickers, which I for one can't afford if I want to lose! The mini's are just 1 point a piece, so I figure you could add as many as you can have. I suggested cutting them up into small pieces so you could get that Snickers flavor in almost every bite!

8 OZ FAT FREE VANILLA YOGURT
8 OZ FAT FREE PLAIN YOGURT
8 OZ FAT FREE COOL WHIP
1 SMALL FAT FREE INSTANT VANILLA PUDDING MIX
1 MEDIUM SIZED CAN CRUSHED PINEAPPLE DRAINED

MIX WELL AND SERVE CHILLED

1 CUP = 1 POINT

(aka CREAMSICLE MOUSSE)

1 box SF orange Jell-O

1 box SF white chocolate pudding

1 can mandarin orange slices (drained)

1 8-oz tub of fat free Cool Whip.

Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely. add 1 cup cold

water and let it sit for 5 minutes. Using electric beater, beat in pudding

mix until well combined. Fold in drained fruit and Cool Whip. Chill and serve.

4 servings (1 cup each), 2.5 POINTS each

1 cup self rising flour

1 cup skim milk

1 cup Splenda

1 can peaches in own juice

Butter flavored Pam

Mix first 3, fold in peaches, pour into greased (Pam) dish and then give a

light spray of Pam on top. Bake in 375 degree oven for 30-35 minutes or until

golden brown.

6 servings, 2 POINTS each

1 small onion

1 cup reduced fat Cheddar cheese

2 Tbsp. margarine

1/2 tsp. pepper

1 32oz package of southern-style hash browns, thawed

16 oz container fat-free sour cream

1 10oz can of reduced fat Cream of Mushroom soup

Spray a baking dish with cooking spray. Combine all ingredients and place in baking dish. Bake

at 350 degrees for 1 hour.

Serving size: 1 cup = 3 POINTS

1 small pkg sugar-free instant pudding, chocolate or white chocolate

1 12oz container Cool Whip Free, thawed

4 reduced-fat Oreo cookies, crushed, reserve some crumbs for the top

Mix the dry pudding with the Cool Whip and crushed Oreo's. Pour into a pan. Sprinkle the top

with the reserved Oreo crumbs. Freeze.

6 servings, 3 POINTS each

Someone was worried about buying a whole package of Oreo's just to get 4 cookies. A lot of temptation there. My solution: I buy the Oreo's on my way to work, remove 4 cookies from the package, and leave the rest to be devoured by the work vultures. The package usually lasts about 15 minutes, not long enough for me to be tempted.

8 oz. ff Cream Cheese

8 oz. ff grated cheddar cheese

4 oz. pimentos w/ juice

4 T. ff mayonnaise

1 packet sweet & low

Mix together. Makes 8 Sandwiches.

8 servings, 1.5 POINT each (Add points for bread.)

1 oz low-fat cheddar cheese

1/2 cup fat-free cottage cheese

1 Tbsp. pimientos

2-3 drops hot sauce

1 tsp skim milk

Mix well. 3 points for whole batch.

1/2 cup unsweetened applesauce

1 8oz can crushed pineapple, drain and reserve juice

1/3 cup skim milk

1/3 cup egg substitute (i.e. Egg Beaters) or 4 egg whites

1/2 tsp vanilla

1 3/4 cups flour

1/3 cup sugar

2 tsp baking powder

1/4 cup brown sugar

Preheat oven to 350. Spray a 9" square pan with cooking spray. Stir together the applesauce, reserved pineapple juice, milk, egg substitute, and vanilla. Combine flour, white sugar and baking powder. Stir wet ingredients into dry ingredients. Spread batter in the pan. Sprinkle the top of the batter with crushed pineapple. Sprinkle brown sugar over the pineapple. Bake for 30 minutes until a toothpick tests clean. Cool 10 minutes. Serve warm.Preheat oven to 350. Spray a 9" square pan with cooking spray. Stir together the applesauce, reserved pineapple juice, milk, egg substitute, and vanilla. Combine flour, white sugar and baking powder. Stir wet ingredients into dry ingredients. Spread batter in the pan. Sprinkle the top of the batter with crushed pineapple. Sprinkle brown sugar over the pineapple. Bake for 30 minutes until a toothpick tests clean. Cool 10 minutes. Serve warm.

12 servings, 2 POINTS each

Just the cake without the pineapple and topping might make a nice light cake to use for a strawberry shortcake. Try flavoring it with almond extract instead of vanilla.

1 Tbsp. light margarine

1 oz unsweetened chocolate - 1 square

1 Tbsp. cocoa

1 tsp. vanilla

6 cups Rice Krispies (not the cocoa ones, the regular ones) (11.5 pt)

24 servings, 1 POINT each (may actually be 1.5 points each)

These kept me going during my first weeks OP.

24 servings, 1 POINT each (may actually be 1.5 points each)

These kept me going during my first weeks OP.

-------

Somebody (sorry, forgot your name!) questioned the points on the first recipe so she revised it to lower the points:

1 Tbsp light margarine 2pt

1 square (little less than an ounce) bakers chocolate 3pt

1.5 cups marshmallow creme 9pt

1.5 tsp vanilla 0pt

1 pkg Swiss Miss light hot cocoa 1pt

6 cups rice crispies

Spray a 13X9 inch pan with cooking spray. Melt margarine and Bakers chocolate in a large saucepan over low heat. Add other ingredients except the cereal and stir until smooth. Add cereal and stir until well coated. Spread into the pan pressing down evenly (covering the mixture with saran wrap makes this easier. Let cool 10 minutes and cut into 24 pieces. If you wait longer it gets hard to cut.

24 servings, 1 POINT each

Recipe By : WW's Cream of the Crop

Serving Size : 32 Preparation Time :0:00

Categories : Appetizers 1 Point Per Serving

8 ounces light cream cheese -- softened

7 ounces marshmallow cream

1/2 cup crushed pineapple in juice -- drained

1 teaspoon orange zest

1/2 teaspoon orange liqueur -- or orange concentrate

1/8 teaspoon ground ginger

Combine all ingredients, stir well. Cover and chill.

Description:

"1 Point Per Serving"

Serving Size : 14 Preparation Time :0:00

Appetizers 2 Points Per Serving

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

32 ounces fat-free refried beans -- canned

4 ounces chopped green chilies -- undrained

2 cups fat-free sour cream

1 envelope taco seasoning mix -- low sodium

2 cups frozen peas -- thawed

1/4 cup chopped onion

1 tablespoon lime juice

1/2 teaspoon chili powder

2 cloves garlic -- minced

dash hot pepper sauce

1/2 cup reduced fat cheddar cheese

1/2 cup reduced fat Monterey Jack cheese

1 cup chopped tomatoes

1/3 cup sliced green onions

1 package baked tortilla chips

In a bowl, combine beans and chilies; mix well. Spread onto a 12 inch, round serving platter.

Combine the sour cream and taco seasoning; spoon and spread evenly over bean mixture. Set aside. In a food processor or blender, combine peas, onion, lime juice, chili powder, garlic and hot pepper sauce; cover and process until smooth. Spread evenly over sour cream layer.

Sprinkle with the cheeses, tomatoes and green onions. Serve with chips. "2 Points Per Serving"

Serving Size : 8 Preparation Time :0:00

Appetizers 2 Points Per Serving

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces pinto beans, canned -- drained and rinsed

Tabasco sauce -- to taste

1 tomato -- chopped

1/2 green pepper -- seeded and chopped

1 cup salsa

1 cup nonfat sour cream

1/4 cup shredded cheddar cheese

4 scallions -- thinly sliced

10 small pitted black olives -- sliced

In a blender or food processor puree the beans, Tabasco and 2 Tbs. of the water.

Spread on a 12" serving platter.

Top the bean mixture with tomato, pepper, and salsa; then put sour cream and cheese;

sprinkle with the scallions and olives.

Description:

"2 Points per serving"

Serving Size : 8 Preparation Time :0:00

Appetizers 2 Points Per Serving

4 Large potatoes

2 tablespoons butter -- melted

1 medium tomato -- chopped

1/2 cup cheese -- colby-jack

1/2 cup fat-free sour cream

5 medium green onion -- sliced

about 45 minutes or until tender. Let stand until cool enough to handle.

Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch

shells. Save potato pulp for another use.

Set oven control to broil. Place potato shells, skin sides down, on rack in broiler

pan. Brush with butter.

Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown.

Sprinkle tomato and cheese over potatoes. Broil about 30 seconds or until cheese is

melted.

Top with sour cream; sprinkle with green onions.

Description:

"2 Points Per Serving"

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers 2 Points per serving

2 ounces semisweet chocolate chips

2 tablespoons smooth peanut butter

2 tablespoons light corn syrup

1 teaspoon vanilla extract

1 ounce pecans -- finely chopped

Line large baking sheet with wax paper.

In medium saucepan, over medium heat, combine chocolate, peanut butter, corn syrup

and vanilla. Stir until chocolate is melted and smooth. Remove from heat.

Add cereal and pecans to saucepan, stirring to coat cereal.

Spread mixture onto prepared baking sheet. Let stand 30 minutes, until completely

dry. Break into bite-sized pieces and store in airtight container.

Description: "2 Points per serving"

Serves: 4
Points: 2

1 cup canned pumpkin
1 tsp pumpkin pie spice
1 cup skim milk
1 cup FF cool whip
1 package SF FF instant vanilla pudding mix

Mix together pumpkin, spice and milk until well blended. Add pudding mix and beat by hand 2 minutes. Fold in cool whip. Refrigerate.

1 cup fat-free cottage cheese
8 oz. fat-free cool whip
1 box sugar-free pistachio pudding
1 small can mandarin oranges (drained)
1 20 oz. can crushed pineapple (DO NOT DRAIN)

Mix all ingredients together with your mixer, as this will break up your oranges.. put into
containers and chill...

SERVINGS: 10 (1 cup servings)
POINTS: 2 points per serving

6 servings
3 points each

1 small package sugar free instant pudding (chocolate or white chocolate)
1 12 oz fat free Cool Whip
4 reduced fat Oreo's (crushed) reserve some crumbs for top

Mix all, top with reserved crumbs, freeze, You mix the dry pudding powder with the other ingredients, reserving a few Oreo crumbs for garnish

31. Pink Fluff Notes: 4 pts per serving Number of servings: Unknown?

20 Fl Oz Light Cherry Pie Filling
6 Oz Del Monte Crushed Pineapple in Its Own Juice
8 Oz Cool Whip Free Whipped Topping
1 Envelope White-chocolate Fat/sugar Free Pudding

Mix the pudding directly from the envelope with the Cool whip

Empty pineapple w/juice into the cherry pie filling

Combine the cool whip with the pie filling and chill.

32. Cranberry Fluff Points: Unknown Number of servings: Unknown

1/2 tub FF Cool Whip
1 packet SF FF vanilla pudding
1 can lite cranberry "sauce"

Mix Cool Whip with the dry pudding mix. Fold in the cranberry sauce. Chill

1 box Sugar Free Lemon Jello
1/2 c boiling water
1/3 c Lemonade concentrate (thawed)
1 12oz can FF evaporated milk
1/2 Angel Food Cake
sliced strawberries or whatever is in season

In a springform or baking dish break spray with non stick cooking spray and break cake into chunks and layer on bottom of pan, spread jello mixture over top, cover and refrigerate about 4 hours or until firm. Top with strawberries or any fruit in season!

34. Red Hot Candy Fluff Salad Serves 8 3 points per serving

20 ounces crushed pineapple, drained
1/4 cup red hot candies
2 cups mini marshmallows
8 ounces FF Cool Whip

Combine pineapple and candy. Cover and refrigerate for 8 hours. Stir in marshmallows and whipped topping. Cover and refrigerate until serving.

35. Rhubarb Fluff Pie Serves 8 3.5 WW points

4 cups chopped rhubarb
1 cup water
1( 4-serving) package Jell-O sugar-free strawberry gelatin
1( 4-serving) package Jell-O sugar-free vanilla cook-and-serve pudding mix
1 1/2 cups Cool Whip Lite
1 (6-ounce) Keebler graham-cracker piecrust

In a medium saucepan, combine rhubarb, water, dry gelatin, and dry pudding mix. Bring mixture to a boil, stirring often. Lower heat and simmer until rhubarb is soft, about 10 minutes, stirring often. Remove from heat.

Let cool until almost set; then whip until thick with electric mixer. Fold in Cool Whip Lite.

Pour mixture into piecrust. Refrigerate for at least 2 hours before serving.

Each serving contains 171 calories, 7 grams fat, 2 grams fiber

20 oz of Cherry Pie Filling (no sugar added)
8 oz can of crushed pineapple(in its own juice)drained
1/2 of 14 oz can of fat free sweetened condensed milk
8 oz of fat free cool whip

Mix first three ingredients. Fold in cool whip. Refrigerate
1 serving is very full half cup

1 12 oz. container Cool Whip Free
1 20 oz. can crushed pineapple, drained
1 21 oz. can raspberry pie filling

Mix all ingredients together. Chill.

38. Green Fluff about 2 points per cup.

1 package sugar free instant pistachio pudding mix
1 large can crushed pineapple, WITH juice
1 8-oz. tub cool-whip lite

beat together with a mixer the dry pudding mixes and the can of crushed pineapple INCLUDING the juice. With a rubber spatula, fold in the tub of cool whip. Refrigerate and serve. Variation: Dish into a graham cracker crust and freeze. Thaw about 20 minutes and serve.

39. Fluffy Cherry Pineapple Rice Dessert servings 10 estimated POINTS per serving | 1

1 package sugar-free cherry gelatin -- 3 oz.
1 cup boiling water
1 can pineapple chunks in light syrup -- unsweetened, 16 oz.
1 1/2 cups rice, cooked -- hot
1 cup fat free whipped topping

In bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice; set pineapple aside. Add juice to gelatin; stir in rice. Chill until mixture begins to thicken. Fold in whipped topping & pineapple. Chill for 1 hour.

SERVING SIZE: 1/2 CUP

(NOTE: ANY FLAVOR SUGAR FREE GELATIN MAY BE USED IN THIS RECIPE)

40. Pistachio Pineapple Dessert servings | 5 estimated POINTS per serving | 3

1 15 oz. can crushed pineapple
1 pkg. pistachio instant pudding
1 8 oz. fat-free cool whip

Mix can of undrained crushed pineapple with pudding mix and then whisk in the coolwhip. How easy if that? Divide into 5 dessert cups. If you use sugar-free pudding, it's even less points.

1 carrot cake mix
1 can of pure pumpkin (libbys is what I used)
3/4 cup of eggbeaters or 5 egg whites
1 cup apple cider
1 tsp each nutmeg, cinammon and ground cloves.

mix altogether, bake at 350 for 30-35 mins
in a 13x9 pan. 12 servings 4 pts a serving.

2 cups reduced fat Bisquick baking mix
1 1/2 cups of seltzer water
2 egg whites

Mix together. Let stand a couple of minutes - to let the seltzer settle. Follow user guidelines for your waffle iron ... be sure to spray with non-stick spray to prevent sticking.

I came up with about 12 waffles - according to the recipe builder it's one point apiece.

servings | 18 estimated POINTS per serving | 3

3 cups reduced fat Bisquick ( 27 pts)
1 cup golden raisins ( 8 pts)
1/2 cup Splenda (0 pts)
2 tsp. brown sugar (1 pt)
3/4 cup fat free milk ( 2 pts)
6 tbsp. Blue Bonnet reduced fat margarine ( 6 pts)
1 tsp. grated lemon peel (0 pts)
1/ tsp. baking soda (0 pts)
1/2 tsp. ground nutmeg (0 pts)
1/2 tsp. ground cinnamon (0 pts)
1/2 cup Egg Beaters ( 2 pts)
Frosting:
3/4 cup confectioner's sugar ( 8 pts)
2 tsp. fat free milk (0 pts)
1/4 tsp. vanilla (0 pts)

Heat oven to 400. Grease bottom only of muffin cups with Pam or use paper liners. Stir all ingredients together except frosting. Fill cups evenly and bake for 15-18 minutes until golden brown. Cool for at least 5 minutes. Frost and serve warm. To make frosting: mix ingredients together and pipe cross on top of muffin using decorator bag and stem tip.

15 muffins: 3.5 pts 18 muffins: 3 pts.

2 cups Reduced Fat Bisquick
3/4 cup fat-free Buttermilk
1 cup Healthy Choice fat-free Cheddar Cheese

Topping
2 tbs fat-free Margarine (I use Fleischmann's)
1/4 tsp Parsley Flakes
1 tsp Garlic Powder

Mix the ingredients together and either divide into 12 muffin tins, sprayed with cooking spray or make 12 drop biscuits on a pan, sprayed with cooking spray. Bake at 400 degrees for 18-20 minutes.
Check them at about 16 minutes, as I almost burnt mine. Melt topping ingredients in microwave and brush on biscuits immediately after removing them from the oven. One Serving (one biscuit) - 2 Points

1 cup Reduced Fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute (or 3 egg whites)
2 cups frozen mixed veggies, thawed
Optional: I usually throw in a jar of sliced mushrooms
2 cups cooked, chopped white chicken meat
2 cans fat-free Cream of Mushroom soup

Preheat oven to 400. Spray a casserole dish with cooking spray. Mix together veggies, chicken, and soup. Pour into casserole dish. In another bowl, mix Bisquick, milk, and egg. Pour over the top of the chicken mixture. Bake for about 30 minutes or until the crust is golden.

6 servings, 4.5 points each
4 servings, 6.5 points each

Heat oven to 400'. Mix chicken, vegetables and soup in ungreased 2-quart casserole. Stir remaining ingredients with fork until blended. Pour into casserole. Bake uncovered about 30 minutes or until golden brown. 6 servings. (I broiled it for about 2 minutes at the end to brown the crust.)

24 total points
4 servings = 6 points each

servings | 4
estimated POINTS per serving | 4

Heat oven to 400 degrees. Grease 9" pie plate. Sprinkle ham, cheese and onions in pie plate. Stir Bisquick, milk, salt, pepper and eggs until blended. Pour into pie plate. Bake 35 - 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Preheat oven to 375 degrees. Spray an 8 by 8 inch baking dish with butter-flavored cooking spray. In a large bowl, combine baking mix, sugar twin, baking powder, baking soda, and apple pie spice. Add orange juice and sour cream. Mix just until combined. Evenly spread batter into prepared baking dish. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Place baking dish on wire rack. Dot top with orange marmalade and spread evenly with a knife. Let set for at least 15 minutes. Cut into 8 servings.

Each serving equals:

HE: 1 Bread, 1 Fruit, 1/4 slider, 1 optional calorie
133 calories, 1 gm fat, 2 gm protein, 29 gm carbohydrate, 422 mg sodium, 70 mg calcium, o gm fiber. = 3 pts

servings | 8 POINTS per serving | 4

3/4 cup canned pumpkin
1/4 cup Egg Beaters
3 tbsp water
1/4 cup sugar
1 1/2 cups Bisquick reduced-fat baking mix
1 tsp pumpkin pie spice
1/4 cup raisins
1/4 cup brown sugar
1 tsp ground cinnamon
2 tbsp Bisquick reduced-fat baking mix
1 tbsp butter
1/4 cup chopped walnuts

1 serving; 4 points

Stir all together until smooth. Mixture will be thick. Drop by heaping tablespoons onto hot skillet sprayed with Pam and spread slightly with back of spoon. Makes approx 9 pancakes.

Apple Topping 1 serving; 1 point

Peel and dice a tart cooking apple such as Granny Smith. Place in microwave save dish, stir in a packet of Splenda, 1 t. molasses and a dash of cinnamon. Cook on high til apples are tender. (you can, of course, cook this in a saucepan on the stove. add a little water (1 or 2 teaspoons)

Heat oven 350 degrees Coat a 9 or 10 inch deep dish pie pan with cooking spray. Place all ingredients except the pumpkin puree and whipped topping in an electric blender, blend for 20 seconds. Add the pumpkin puree and blend another 20 seconds. Pour the mixture into the pie dish and bake about 45 minutes or until the center is puffed and the tip of a knife inserted in center comes out clean. Place the pie on a wire rack to cool.

Serves 8 Per serving: Calories 133 Fat 1.4 g Fiber 0.2 g 3 pts

52. Peach Shortcake 8 servings 5 POINTS/serving

54. Pizza Casserole servings | 6 estimated POINTS per serving | 6

55. Beef Goulash 8 Servings 6.5 Points Per Serving

1 1/2 pounds ground beef
1 medium onion, chopped
1 stalk celery, sliced
1 (16-ounce) can stewed tomatoes
1 small can diced tomatoes
2 cups water (1 tomato can)
1 (7-ounce) package uncooked elbow macaroni (1 1/2 cups)
1 (6-ounce) can tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
garlic powder

Cook and stir ground beef, onion and celery in 4-quart Dutch oven until beef is brown; drain. Stir in remaining ingredients. Cook on low until all of the moisture is gone and the macaroni is soft.

Molly McButter

Molly McButter FF Cheese Flavor Sprinkles

Green Tabasco Sauce Splenda w/cinnamon & nutmeg

ICBINB Spray Lowry's season salt

Parmesan cheese, grated

Butterbuds - (tastes like movie theatre popcorn!)

Fat free Pam butter flavored cooking spray

chili powder

parmesan cheese, ICBINB spray, and garlic power

97% ff ranch dressing powder

lemon pepper

Mr. Paulson's Hot & Spicy Grind (dried chilies, salt, coriander & garlic; grind it yourself)

ICBNB...season salt, red pepper powder or garlic salt

I like to use toppings purchased from the popcorn store inside of malls (in Canada it is called Kernels) - anyways they come in a ton of flavors. My favorites are Dill Pickle and Salt & Vinegar. You only need to sprinkle on a dash because the taste is so powerful. I have seen them in a mall in Ohio too!

ICBINB and a little FF jello powder

I spray it with a little Pam and then add Garlic Salt or Emeril's Bayou Blast Cajun seasoning

57. Cinnamon Caramel Corn servings | 4 estimated POINTS per serving | 2

8 cups air-popped popcorn
2 tablespoons honey
4 teaspoons lower fat margarine
1/4 teaspoon ground cinnamon
cooking spray

Preheat oven to 350. Spray jelly roll pan with cooking spray. Place popcorn in large bowl. Stir honey, margarine and cinnamon in small saucepan over low heat until margarine is melted and it is smooth. Toss with spoon to coat evenly. Pour onto prepared pan; bake 12-14 minutes or until coating is golden brown and appears crackled, stirring twice. Let popcorn cool 5 minutes.

As popcorn cools, coating becomes crisp. If not crisp enough, or if popcorn soften upon standing, return to oven and cook 5 - 8 more minutes.

Gently toss to coat.

59. Colored Popcorn servings | 12 estimated POINTS per serving | 2

12 cups popped 94% fat free butter flavor microwave popcorn.
14 ounce can fat free sweetened condensed milk
1 small package sugar free raspberry flavored jello (powder)

preheat oven to 300. line large shallow roasting pan with heavy foil, extending foil over edges of pan.
butter foil, remove all unpopped kernels from popped popcorn.
pour popcorn into prepared pan. keep warm in oven.
in med. sized saucepan, combine condensed milk, and dry gelatin, heat and stir over medium heat until mixture is slightly thickened and bubbly,4-5 minutes.
pour milk mixture over popcorn; with long handled wooden spoon. stir gently to coat.
bake 20 minutes, stirring every 5 minutes. carefully turn out unto large piece of lightly buttered foil.
cool
break into pieces or clusters. store loosely covered at room temperature.

60. Confetti Popcorn servings | 1 estimated POINTS per serving | 4

94% FF popcorn (butter or no butter, same points)
3/4c. Fruity pebbles cereal

pop corn in microwave. When done and still hot, add fruity pebbles and shake bag

this is a great, BIG salty sweet snack for few points....and VERY filling

servings | 12
estimated POINTS per serving | 1

1 package popped 94% fat-free butter flavor microwave popcorn
7 ounces marshmallow cream -- jar

Heat oven to 350. Place popcorn in large bowl. Spray cookie sheet with nonstick spray. Place marshmallow creme in medium bowl. Microwave uncovered on high about 2 minutes, stir every minute, til melted. Pour over popcorn. Toss til coated evenly; spread on cookie sheet. Bake 10 minutes, stirring every 5 minutes, until marshmallow coating turns golden brown. Spread on waxed paper to cool. Store loosely covered.

62. Spiced Up Popcorn servings | 1 estimated POINTS per serving | 1
1 bag of high-fiber, low-fat popcorn
I Can't believe its not butter spray
Hot sauce, such as Tabasco (supermarket brands work best)
garlic powder
salt

dump popped popcorn in large bowl, spray generously with butter spray, dash on hot sauce, garlic, and salt to taste

This is a great idea if you're looking for a generous low point snack with lots of taste - also works well to combat chicken wing cravings - look for a one point bag of popcorn like Jolly Time or America's Best 94% Fat Free

63. Texas Popcorn Trash servings | 32 estimated POINTS per serving | 1

24 cups popped 94% fat-free butter flavor
microwave popcorn -- 4, bags
6 cups bugles? nacho cheese flavor snacks
2 cups pretzel sticks
2 tablespoons lower fat margarine
1 teaspoon chili powder
1/2 teaspoon cumin -- ground
1/4 cup fat-free Parmesan cheese -- grated

Heat oven to 300. Divide popcorn, corn snacks, & pretzels between to gallon plastic storage bags. Mix margarine, chili powder, cumin & garlic powder; pour over mixture in bags. Seal bags; shake to coat. Pout mixture on 2 ungreased pans 13 X 9 X 2. Bake 10 minutes; cool. Store in airtight container.

Yields: 32 cups Each cup = 1 point

64. Popcorn Macaroons servings | 40 estimated POINTS per serving | 1

1 bag 94% fat-free butter microwave popcorn
5 large egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 1/2 cups confectioner's sugar -- sifted
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups coconut flakes -- lightly toasted
1 cup almonds -- finely chopped & toasted

Line 2 large cookie sheets with foil; spray foil with nonstick spray & flour. Cook popcorn according to directions. Let cool. Place popcorn in batches in food processor & coarsely chop (makes 6 cups). In lg. bowl, at high speed beat egg whites & salt til foamy. Add tartar & beat til soft peaks form. Gradually add sugar; continue to beat til whites are firm with glossy peaks. Beat in extracts. Fold in popcorn, coconut & almonds. Drop by heaping tablespoonfuls, placing 1 inch apart on cookie sheets. Bake 45-50 minutes til lightly browned. Remove from foil. Cool on wire rack. Store in airtight

1 (3.5-oz.) pkg. (1/2 to 2/3 cup) dried blueberries
1 (2.85-oz.) pkg. natural flavor low-fat microwave popcorn, prepared as directed on package, or 10 cups air-popped popcorn
1 (10 1/2 -oz.) pkg. miniature marshmallows
1/2 cup white vanilla chips
1 tablespoon margarine or butter

Spray 13x9-inch pan and large bowl with nonstick cooking spray. In sprayed large bowl, combine dried blueberries and popcorn; mix well. Set aside. In medium microwave-safe bowl, combine marshmallows, vanilla chips and margarine. Microwave on HIGH for 1 minute. Stir; microwave on HIGH for an additional 1 to 3 minutes or until all marshmallows and chips can be stirred smooth, stirring occasionally. Add marshmallow mixture to popcorn mixture; mix until evenly coated. (Mixture will be sticky.) Spray hands or large rubber scraper with nonstick cooking spray. With sprayed hands, press popcorn mixture in sprayed pan. Place in freezer for 10 minutes or until set. Cut into bars with serrated knife. Store in tightly covered container or wrap individually in plastic wrap for easy packing.

Makes 16 bars
Points per bar: 3

TIP: If desired, marshmallows, vanilla chips and margarine can be melted over medium heat, stirring constantly until smooth.

66. Firecracker Mix Number of Servings: 25 cups

67. Caramel Corn servings | 14 estimated POINTS per serving | 2

1 (3-oz) pkg reduced fat microwave popcorn like Redenbacher's Smart Pop
2/3 C firmly packed brown sugar
1/4 C plus 2 T reduced-cal. margarine
1/4 C plus 2 T maple syrup
1 t vanilla extract
1/4 t baking soda
Cooking Spray

1. Cook popcorn according to package directions. Place popped corn in a large bowl; set aside. 2. Combine sugar, margarine, syrup in a 2 qt saucepan; place over med. heat. Bring to a boil, stirring constantly. Cook 5 minutes, without stirring, or until candy thermometer registers 250 degrees. Remove from heat, and stir in vanilla and baking soda. 3. Pour syrup mixture over popcorn; stir until evenly coated. 4. Spread mixture onto 2 jelly-roll pans lined with aluminum foil, coated with cooking spray. Yield: 14 (1 cup) servings 2 pts a serving Bake @ 250 degrees for 20 to 25 minutes or until mixture is crisp. Cool in pans on wire racks, break into small pieces. Store in an airtight container.

servings | 4
estimated POINTS per serving | 3

12 cup air-popped white popcorn
2 Tbsp dark corn syrup
2 Tbsp brown sugar
1 Tbsp butter
1/4 tsp table salt
1/4 tsp baking soda

Bake in oven to dry a bit. When ready to eat, add pieces of dried pineapple (not the candied type) and a sprinkle of toasted coconut.

Save an empty ICBINB bottle - it comes in handy to spray these flavored popcorn.

You'll add points, but if you want a glazed finish to your popcorn, melt a few marshmallows and toss with the sprayed popcorn. Let it dry a bit, then add the pineapple and coconut.

(4 big servings at 6.5 pts. each)  RECHECKED! thanks for the note!

8 oz. macaroni - cooked
1 tbls butter - melt over med/low, add
1 small chopped onion - saute and add
1 tbls flour - whisk lightly and add
1 can fat free chicken broth - whisk and add
1/2 can cheddar cheese soup (do not dilute)
4 oz. velveeta light
salt and pepper to taste (watch out if you don't use low sodium chicken broth)
1 tsp mustard powder

When cheese sauce is creamy, pour over cooked noodles and bake at 350 degrees for 30 minutes.

1 Cup dry Macaroni,
1 Tablespoon Butter Buds,
2 Tablespoons Hot Water,
1 Tablespoon Flour,
1 1/2 Cup Skim Milk,
4 Ounces Velveeta Light, cubed,
Salt & Pepper to Taste

1. Boil macaroni according to package instructions.
2. Prepare sauce: In a small cup, mix Butter Buds with Hot Water then pour into a small non-stick pan. Stir in Flour and add a couple of tablespoons of the Skim Milk. Heat over medium heat stirring constantly. Gradually add the rest of the Skim Milk and bring to a slow boil still stirring constantly. Add the Velveeta cubes and stir until melted.
3. Spray a casserole with non-stick spray combine macaroni and cheese sauce. Stir and Bake at 350 degrees for about 30 minutes

72. Broccoli & Cheese Soup 6 servings 1 1/3 cups

4 points/serving

Cooking spray 1 cup chopped onion

2 garlic cloves, minced

3 cups fat-free, sodium chicken broth
1 (16 oz.) package broccoli florets
2 1/2 cups 2% milk 1/3 cup all-purpose flour
1/4 tsp. black pepper
8 oz. light processed cheese, cubed (such as Velveeta Light)

1. Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion & garlic; saute 3 minutes or until tender. Add broth & broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes. 2. Combine milk & four, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts. 3. Place 1/3 of the soup in a blender or food processor, & process until smooth. Return pureed soup mixture to pan. Yield: (serving size:).

servings | 10
estimated POINTS per serving | 1

Ingredients
2 lbs. frozen vegetables - California Medley
3 cans fat free chicken broth (or 32-oz paper pkg.)
1 can Rotel brand tomatoes (tomatoes w/chilies and onions)
10 oz. light velveeta cheese

Put first 3 ingredients in a pot and bring to a boil. Let simmer for 45 minutes. Add the cheese. When cheese is melted your ready to eat.

servings | 1
estimated POINTS per serving | 5

1 egg
1 med. FF flour tortilla
1 oz. Velveeta light
1/3 c. button mushrooms
1/4 c. frozen hashbrown potatoes
2 tsp. mild Taco Bell taco sauce

Spray pan with Pam. Saute hashbrown and mushrooms. Beat egg and add to sauteed veggies. Cook until done. Remove from heat. Put Velveeta on top of mixture and let melt. Heat tortilla in microwave. Put egg mixture on tortilla and top with taco sauce.

1/2 c. Egg Beaters
fresh ground pepper
1 oz. Velveeta light
Butter-flavored Pam

Heat an 8" non-stick skillet to a medium temperature. Spray with Pam. Pour in Egg Beaters. Sprinkle with pepper. As the eggs cook, lift edges and let uncooked egg run under. When almost done, flip over. Remove from heat. Thinly slice Velveeta over half the omelet. By now the omelet is done, so flip the un-cheesed half over the cheesed-half. Serve right away. Do not let the Velveeta melt all the way (otherwise it just gets watery).

Serves 1 and is only 2 points.

Variations: Once pan is hot and Pam'd, add whatever 0 point veggies you like. Cook them until they're as you like. Then add eggs and cook as above. Some good veggies: spinach, onions, green peppers, mushrooms, etc.

1 Cup Uncooked normal Rice - pre-cook a bit and drain
1/2 Cup Chopped Onion
1/4 Cup Fat Free Milk
4 oz. Velveeta Light is good
8 cups chopped fresh Broccoli
1 (10 oz.) Can Reduced Fat Cream of Mushroom or Cream Of Chicken soup

Preheat oven to 350. Combine all ingredients in a large bowl. Stir well. Bake for 45 minutes.

4 servings
6 points each

77. Chicken Enchilada Soup servings | 6 estimated POINTS per serving | 6

1 pound boneless/skinless chicken breast
1 clove garlic, pressed
1/2 cup diced onion
4 cups FF Chicken Broth
3 cups water
1 can enchilada sauce
10 oz Kraft Velveeta Light Reduced-Fat Pasteurize Process Cheese
1 tsp table salt
1 tsp chili powder
1 cup polenta
1 can kidney beans, drained

Boil chicken breast and set aside. Saute onions and garlic over medium heat for about 2 minutes, or until onions begin to become translucent. Add Chicken broth. Combine polenta with 2 cups of water in a medium bowl and whisk until blended. Add to pot with onions, garlic, and broth. Add remaining water, enchilada sauce, kidney beans and spices to pot and bring mixture to a boil Shred chicken into small, bite-sized pieces and add it to the pot. Reduce heat and simmer soup for 30 - 40 minutes or until thick. Add cheese right at the end, mix until melt, and serve.

1 can fat free chicken broth (or 2 cups home made)
1 pound cleaned and broken up cauliflower florets (this was about half a head)
1 c. (combined, about half and half) rough chopped onion & carrot
1/4 t. olive oil
3 oz. Velveeta light
salt and pepper to taste

Saute onion and carrot in a Pam sprayed pan, in the 1/4. t. olive oil, on medium high to high heat. When soft and onion is golden, add cauliflower and broth. Simmer til all veggies are soft. Put veggies in food processor with the cheese and most of the broth (careful, you don't want your processor bowl to over flow!) and puree til smooth. Makes approx. 4 c. and the points for the whole thing is just 4! You COULD eat it all, if you were starving!

8 (2/3 cup) servings
3 points per serving

1(8oz) package of uncooked large elbow macaroni
5 oz light Velveeta cheese cubed
1 tsp taco seasoning
1/2 -cup salsa
1/3 cup thinly sliced green onions (optional)

Cook macaroni in boiling water for 9 minutes. Drain and return to pan. Add cheese and taco seasoning, stirring until the cheese melts. Stir in salsa. Sprinkle with green onions, if desired.

2 c. finely chopped broccoli
2 cans of chicken broth
1 garlic clove, minced
1 can diced tomatoes w/juice
1/2 small can green chilies
6 oz of the Velveeta light, cubed

Cook broccoli until tender, drain. Add broth, garlic, tomatoes and chilies. Bring to a simmer. Lower temperature and add Velveeta.

approx. 6 cups of soup at 1 pt. per cup.

81. Santa Fe Rice and Beans servings | 7 estimated POINTS per serving | 3

2 Cups Cooked Rice
2 Cups Frozen Corn
16 oz. can Pinto Beans
1 can diced Rotel brand tomatoes (tomatoes, chilies and onions)
4 oz. Velveeta Lite

In Crock-pot, add cooked rice, then add corn ( I cooked my corn in microwave just before adding it in), Pinto beans, rotel ( I chopped mine up in the blender first), then chunk up cheese. Cook on low until all cheese is melted and the mixture is thoroughly heated. Enjoy!

1 cup servings

82. Mexican Cheese Soup servings | 12 estimated POINTS per serving | 3

45 oz 99% fat-free chicken broth
1 bag frozen chopped broccoli
1 can low-sodium black beans
1 can cream-style white corn
1 can tomatoes with green chilies (Rotel)
canned jalapeno peppers, to taste
18 oz Kraft Velveeta Light Reduced- Fat Cheese

Put all of the broth in a large pot on medium heat. Add the broccoli, boil, then simmer about 30 minutes 'til broccoli is soft enough to mash with a fork. Mash up some of the bigger pieces. Add all of the other ingredients, except the cheese. (Drain and rinse the beans, drain most of the liquid from the tomatoes). Simmer for about 15 minutes, stirring occasionally. Add cheese slowly, in pieces, until melted. Do not allow to boil.

83. Cheese Potato Soup servings | 20 estimated POINTS per serving | 2
8 Cups Water
4 Cubes Chicken Bullion
2 lbs. Red Potatoes-cubed
1 1/2 Cup Onion-diced
1 1/2 Cup Carrots-diced
1 1/2 Cup Celery-diced
1/2 Small Cabbage-diced
1 LB Lite Velveeta Cheese-cubed
*optional - 1 Jalapeno Pepper-seed and diced

In large pot, simmer all except cheese for 30 minutes - or until potatoes are tender. Add 1 LB Light Velveeta - cubed.

1 1/2 Cup = 2 Pts.

84. Baked Potato Soup

servings | 6 estimated POINTS per serving | 4

2 large baking potatoes (about 1 1/2lbs)
1/3 c. flour
4 c. skim milk
1/2 t. pepper
1/4 t. salt
4 oz. Velveeta Light
1/2 c. fat-free sour cream

1. Preheat oven to 400 degrees.
2. Bake potatoes at 400 degrees for 1 hour or till done. Let cool slightly. (You can also bake in microwave). Cut each potato in half lengthwise. Scoop out pulp. Discard skin.
3. Place flour in large saucepan. Gradually add milk, stirring w/ whisk till blended. Add potato pulp, pepper and salt. Cook over medium heat till thick and bubbly, stirring frequently. Add cheese, stirring till cheese melts. Remove from heat. Stir in sour cream.

yields 6 servings (1 1/2 c. each).

3 cans Fat Free Chicken Broth
2 cans Diced Tomatoes
0 point veggie(s) of your choice
10oz Velveeta Light, cubed
seasoning to taste (I use basil, oregano, thyme, hot sauce)

Cook veggie(s) in chicken broth for about 15 minutes, add tomatoes and velveeta, simmer for about 10 minutes or until cheese is melted. Stir often.

Variations - My favorite veggie combination is spinach, zucchini and a bit of broccoli. It is WONDERFUL and very filling.

serving size one cup

servings | 4
estimated POINTS per serving | 6

8 medium corn tortillas
8 oz. cooked, shredded light meat chicken
6 oz. Velveeta Light, shredded
1/2 cup chopped onions
4 oz. can chopped, peeled green chilies
1 cup Old El Paso (or comparable) enchilada sauce

Saute onions and undrained green chilies until onions are soft and liquid has evaporated. Combine shredded chicken, shredded Velveeta Light, onions, and chilies. Divide into 8 equal portions. Soften corn tortillas in microwave according to package directions. Place one portion of chicken mixture in the center of each tortilla, roll up (secure with toothpick if necessary), and place in an 11 x 8 casserole. Cover with enchilada sauce and bake in a preheated 350 degree oven for thirty minutes.

8 oz cooked chicken
3 c. angel hair pasta
3 oz. Mexican Velveeta (cubed & melted)
1 can 98% fat free cream of mushroom soup
1/2 c. chopped onion
1/2 c. chopped bell pepper

Mix all ingredients. Pour into a greased baking dish and heat thoroughly
6 servings - 5 pts per serving

Options: add a can of Rotel tomatoes.

1/4 cup chopped onions
1/4 cup chopped bell pepper
2 t. oil
Saute above ingredients
Add 1 cup boiling water mixed with 1 pkg. ranch mix
Add 4 oz. can sliced mushrooms
1 can rotel brand tomatoes
8 oz. cooked, chopped chicken breast
3 oz. velveeta

Heat 5 minutes to let cheese melt. Mix well. Layer mixture with 2 cups of spaghetti in a 8x8 sprayed dish. bake 25 minutes at 400.

4 servings at 4 points a piece

89. Chicken a la King

servings | 8 estimated POINTS per serving | 7

8 oz wide egg noodles
1 can reduced fat cream of chicken soup
2/3 c FF evaporated milk
6 oz light velveeta cubed
2 c cooked cubed chicken breast
1 c chopped celery
1/4 c chopped green pepper
2 oz jar pimentos, drained
1 c dry bread crumbs
1 T melted butter
1/4 slivered almonds

Cook noodles according to pkg directions. In large sauce pan combine soup/milk. Cook over med heat stirring for 2 min. Reduce heat stir in cheese until melted. Add the chicken and the vegetables. Add the drained noodles and mix well. Place in a 2 qt baking dish sprayed with nonstick cooking spray. Toss bread crumbs with butter sprinkle on top. Sprinkle with almonds and bake uncovered 10-15 minutes until heated through and golden.

Spray an 8x8 pan with cooking spray. Layer potatoes, smoked sausage, and cheese. Mix egg substitute and milk. Add salt and pepper to taste. Pour egg mixture over hash brown layers. Bake at 350 for 40 minutes.

9 servings, 3 POINTS each

91. Chicken Rotel Casserole servings | 4 estimated POINTS per serving | 6

2 cups cooked diced chicken or turkey (9 points)
1 cube chicken bouillon or tsp. of granulated bouillon
1 med. onion, diced
4 cloves garlic, minced
1 10 oz. Can Rotel brand tomatoes (Mexican diced tomatoes)
1 can low fat cream of mushroom soup (5 points)
5 oz. Cubed light Velveeta (5 points)
5 low carb, high fiber 1-point tortillas, cut up, or 5 1-point corn tortillas, cut up ( 5 points)
Assorted seasonings

Spray a skillet with cooking spray and saute the onion and minced garlic along with a small amount of water and chicken bouillon until tender. Add the can of Rotel or any Mexican diced tomatoes with green chilies, the cream of mushroom soup and the cubed Velveeta or 6 oz. of any cheese that is equal to 1 point per ounce. The spices I used were about a tbsp. of dried parsley, tsp. of oregano, tsp. or more of pepper, garlic salt to taste, tsp. of chili powder (or more if you like it hot), and about 2 tsp. of cumin. Simmer until the Velveeta is melted and add the cut up tortillas. Spray a casserole dish with cooking spray and bake covered for about 20 minutes at 350?, and then continue baking uncovered for about another 20 minutes...just check it to make sure it doesn't dry up. If you make ahead of time and chill I would bring it to room temperature before baking. Makes 4 big 6 point servings. Recipe can easily be doubled for company.

12 oz. uncooked chicken, cubed
3 oz. Velveeta, cubed
1 onion chopped
4 oz. chopped green chilies
14 oz. can tomatoes, drained/chopped
4 t. corn starch
1 1/2 c. Fat free chicken broth
4 - 6" corn tortillas, cut in strips
Salt, pepper and garlic to taste

Saute onion, chicken till chicken is done. Add broth to cornstarch and blend. Mix into chicken mixture, cook till thickened. Add tomatoes, green chilies, salt, pepper and garlic. In 8 x 8 casserole sprayed w/ Pam, layer 1/2 of tortillas, 1/2 of Velveeta, and 1/2 of chicken mixture. Repeat layering and bake at 350 for 30-45 minutes.

Serves 4
1 serving = 5 points

93. Kings' Ranch Chicken Casserole

servings | 12 estimated POINTS per serving | 3

12 med corn tortillas
12 oz. cooked chicken breast
8 oz Velveeta Light Cheese
1 1/2 cans FF cream of chicken soup (10.5 oz cans)
1 cup FF chicken broth
14.5 oz can stewed tomatoes or 10 oz can Ro-tel tomatoes
1 med stalk celery
1 med onion
1 med bell pepper
1 T chili powder

Cube cooked chicken. Chop onion, celery and bell pepper. Saute onion, celery and bell pepper in large skillet with cooking spray (Pam, etc). Add soup, broth, tomatoes, and chili powder. Mix well, using spoon to cut-up tomatoes, and heat on low until just bubbly. Add cubed chicken and Velveeta cheese and continue heating until cheese melts. Remove mixture from heat. Spray 9x13 inch pan with cooking spray. Cut tortillas in half and place layer in pan. Top with chicken mixture and repeat twice, ending with chicken mixture. Bake at 375 degrees or 20-30 minutes or until bubbly and brown on top. Cut into 12 portions.

94. Chicken Fiesta Soup servings | 16 estimated POINTS per serving | 2

Swanson 99% Fat Free Chicken Broth (large paper package)
2 cans of corn
1 can Ro-Tel Tomatoes and Green Chilies
1 can Ranch-Style Beans
1 can diced tomatoes
1 small can green chilies
2 Knorr Chicken Bouillon cubes
1/2 of a 1lb package of Lite Velveeta
10 oz. can white chicken in broth (97% fat free)

Place all ingredients, except cheese, in a large soup pot or crock-pot. When mixture is nice and hot add the velveeta cut into cubes. Stir until cheese is melted. Serve in large bowls.

95. Cheesy Potato Skins 2 POINTS per serving

Ingredients:

4 Large potatoes

2 tablespoons butter -- melted

1 medium tomato -- chopped

1/2 cup cheese -- colby-jack

1/2 cup fat-free sour cream

5 medium green onion -- sliced

3 Points Per Serving

2 baking apples, peeled, cored and cut into thin slices

2 patties vegetarian breakfast sausage

1 can (12 oz) corn, drained

1/2 tsp cinnamon pinch of nutmeg

97. Mexican Casserole 5 Points Per Serving

10 - 6" fat free flour tortillas, halved

3 cups cooked cubed chicken

1 cup frozen corn

1 onion chopped

1/2 green pepper, chopped

1 - 10 oz can diced tomatoes and green chilies

1 cup shredded reduced fat cheese

Can serve with fat free sour cream and salsa. 6 serving, 5 points each.

98. Chicken Fingers with Honey Sauce 5 Points Per Serving

12 ozs. skinless chicken tenders

2 Beaten egg whites

1 tablespoon honey

2 cups cornflakes, crushed

1/4 teaspoon pepper

1/4 cup honey

4 teaspoons prepared mustard or Dijon-style mustard

1/4 teaspoon garlic powder

Makes 4 servings

99. Sweet & Sour Skillet Chicken 4 Points Per Serving Servings: 4

2 Boneless chicken breasts 3/4lb

1/4 cup non-fat chicken stock

2 stalks celery, diagonally sliced

1 onion thinly sliced

1/2 each red and green pepper cut in strips

1/3 cup pineapple or orange juice

2 tbsp brown sugar

2 tbsp vinegar

4 tsp cornstarch

1 tbsp soy sauce

1/2 cup pineapple chunks

Cut chicken in strips. In large skillet bring chicken and stock to simmer over medium high heat. Add celery, onion and sweet peppers. Cook, stirring often, for about 5 minutes or until chicken is no longer pink and vegetables are tender crisp. Mix together juice, vinegar, brown sugar, cornstarch and soya sauce until blended. Stir into skillet and bring to a boil. Cook, stirring, for about 2 minutes until glossy and thickened. Add pineapple. Simmer for about 2 minutes or until heated through.

100. Low-Fat Flaky Apple Turnovers 1.5 Points Per Serving Makes 20 turnovers.

2 1/4 cs. peeled, chopped cooking apples (about 3/4 lb.)

1 1/2 tsps. lemon juice

1/4 c. sugar

1 tbsp. all-purpose flour

1/2 tsp. ground cinnamon

1/8 tsp. salt

1/8 tsp. ground nutmeg

10 sheets frozen phyllo pastry, thawed

vegetable cooking spray

101. Apple Glazed Carrots 1 Point Per Serving Serving Size : 4

1 tbsp butter

16 ozs baby carrots

1 c apple cider

1 tsp honey

1 tbsp minced green onion

Melt butter in non-stick skillet over medium-high heat. Add carrots and saute until carrots begin to brown slightly, about 8 minutes. Add apple juice and honey and bring to boil. Reduce heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 15 minutes. Transfer to bowl. Sprinkle with green onion tops and serve.

5 Points Per Serving

1 tablespoon olive oil 2 onions -- chopped

2 stalks celery -- chopped

1/2 green bell pepper -- seeded and chopped

1 can diced tomatoes (no salt added) -- (14.5 oz)

1/2 cup minced parsley

1 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

2 1/2 cups cooked brown rice

2 cups cooked wild rice

1 cup shredded reduced-fat cheddar cheese

No serving size listed, I am guessing it Serves 5

103. Chicken Casserole Servings 6 Points 6

3 chicken breast, skinless/boneless

16 oz FF sour cream

2 C FF Cream of chicken soup

30 Ritz crackers

Salt & pepper

Boil chicken and shred. Combine sour cream and soup. In a 9x13 pan layer chicken and soup mix. Crush crackers and place on top. Bake @ 350 for 20-30 minutes or until bubbly.

1/2 tsp paprika 1 medium chopped onion

1 medium chopped green pepper
1 clove garlic, chopped

1 14 oz. can diced tomatoes
1/2 cup tomato paste 2 tsp. parsley flakes
1/2 tsp. curry powder 2 packs Sweet 'n Low
1/4 tsp. pepper 1/2 tsp. thyme
1 Tbsp. sherry 1/2 tsp. seasoned salt
1 1/2 cups seedless grapes, chopped
3 chicken bouillon cubes dissolved in 1 cup hot water

105. CRISP OVEN FRIED CHICKEN

1& 1/2 oz. cornflakes crumbled
1 teaspoon oregano leaves
Dash of salt, pepper and garlic powder.
12 oz. skinned and boned chicken breasts cut to 1"strips.

Combine cornflakes, oregano, salt, pepper and garlic powder. Dip chicken strips in water and then in crumbs. Press crumbs to make sure they stick. Place chicken on a sprayed baking sheet. Bake at 350* for 20 minutes or till done. (279 calories--3g fat-- 41g protein--19g carbohydrates--423 sodium-

1 pkg. (8 oz.) Fat Free Cream Cheese , softened
1 Tbsp. TACO BELL HOME ORIGINALS Taco Seasoning Mix
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 cup canned black beans , drained, rinsed
1 cup shredded lettuce
1 cup KRAFT FREE Shredded Non-Fat Cheddar Cheese
1/2 cup chopped green onion s
2 Tbsp. sliced pitted ripe olives

Preparation
Mix cream cheese with electric mixer on medium speed until smooth. Add seasoning mix, mix until well blended. Spread on bottom of 9-inch pie plate or quiche dish.
Layer remaining ingredients over cream cheese mixture; cover. Refrigerate several hours or until chilled. Serve with low fat tortilla chips. Points per serving .5

107. Cheesy Enchiladas

1 pkg. (8 oz.) Fat Free Cream Cheese , softened
1 pkg. (8 oz.) KRAFT FREE Shredded Non-Fat Cheddar Cheese , divided
1/4 cup sliced green onion s
6 flour tortilla s (6 inch)
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

Points per serving 4.5

108. Low Fat Watergate Salad Points per serving 3

1 pkg. (4-serving size) JELL-O Pistachio Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 can (8 oz.) crushed pineapple in juice, undrained
1 container (8 oz.) BREYERS Vanilla Low-fat Yogurt
2 cups thawed COOL WHIP FREE Whipped Topping
6 Tbsp. thawed COOL WHIP FREE Whipped Topping

Preparation
Stir pudding mix, pineapple with juice and yogurt in large bowl until well blended. Gently stir in 2 cups whipped topping; cover.
Refrigerate 1 hour or until ready to serve. Top each serving with 1 Tbsp. whipped topping.

Ingredients
1 cup crushed POST TOASTIES Corn Flakes
1/3 cup flour
1 tsp. salt
1/2 tsp. ground red pepper
3 egg white s, lightly beaten
1/4 cup fat free milk
2 lb. boneless skinless chicken breast halves

110. SNICKERS PIE #2
1 pint Vanilla yogurt* -- fat free, sugar free, frozen
2 tablespoons chunky peanut butter
1/2 large package Chocolate pudding mix -- fat free
1/2 cup Cool Whip Lite
1 teaspoon chocolate syrup
Soften yogurt in microwave until creamy. Add peanut butter, pudding mix powder, and Cool Whip to yogurt, stir until well mixed. Pour into 8-inch pie pan. Drizzle 1 teaspoon of chocolate syrup over pie. Freeze until firm. Servings: 8- 3 Pts per serving. Variation: Crumbled two chocolate graham crackers and sprinkle bottom of my pie pan before pouring the ice cream mixture on top.

111. SNICKERS PIE # 3
12 ounces (1/4 of half gallon) frozen fat free vanilla yogurt
1 small box sugar free instant chocolate pudding mix
1/4 cup chunky peanut butter
1 cup lite cool whip
3 ounces grape nuts cereal
Soften frozen yogurt. Mix all ingredients together and pour into 8 inch pie plate and freeze. Take out 10-15 minutes before cutting. One serving (1/8 pie)= 3 points

112. SNICKERDOODLES 1 Point each. Makes 48 cookies
1/3 cup butter, softened
1 cup sugar
3 egg whites
2-3/4 cup flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2/3 cup low-fat buttermilk
2 tsp. ground cinnamon
2 tsp. sugar
Preheat oven to 400 degrees. Coat baking sheet with nonstick cooking spray. Mix together the sugar and butter, add the egg whites and beat well. In another bowl, combine the flour, cream of tartar, baking soda and salt. Add the buttermilk and the dry mixture to the butter mixture, and stir to combine. Combine the cinnamon with the 2 T. of sugar. Taking a teaspoonful of dough, roll into a ball and then roll into cinnamon sugar mixture. Place on baking sheet two in. apart. Bake about 8 minutes or until lightly browned. Makes 5 dozen. each: 45 calories, 1 gram fat, trace of fiber.
Use Pam. Freeze

113. HEAVENLY HEATH BAR CAKE servings 12 estimated POINTS per serving 4
Pillsbury Boxed German Chocolate Cake Mix
Egg Beaters
Applesauce
Fat-Free Carmel Ice Cream Topping
Fat-Free Cool Whip
Sweet Sensations Toffee Bars

Prepare German Chocolate Cake according to directions on box, however, replace oil and eggs with applesauce and egg beaters - use same measurements. Use 13x9 pan. Let cake cool completely. Poke holes in cake using end of a wooden spoon. Poke 16-20 holes in cake. Fill all of the holes with caramel topping and then use remainder of caramel topping to coat top of cake. Top with cool whip. Use 2-3 small Sweet Sensation Toffee Bars and break into small pieces. Sprinkle over the top of cake. Makes 12 pieces at 4 points each.

114. PINEAPPLE ANGEL FOOD CAKE Serves: 12 Points: 3

1 angel food cake mix
1 can (20 oz) crushed pineapple in juice

Mix the angel food cake mix and crushed pineapple together and beat by hand until blended. Pour into 13x9 ungreased pan and bake at 350 for 35-40 minutes. Cool upside down.
For muffins: Spray muffin tins or use liners; bake 10-12 minutes
Frosting: Mix together 1 container cool whip light, 1 sml pkg SF-FF instant vanilla pudding mix and 15 oz can crushed pineapple, mostly drained. (Points per frosted piece of cake = 4.5)
Variations on a Theme:
Pina Colada --Add 1T coconut extract (and 1T rum extract, if desired)
Pumpkin -- Substitute crushed pineapple w/ 15 oz can pumpkin, 3/4 cup water, 1 T vanilla & 1T cinnamon (only 2 points/slice)
Cherry - substitute pineapple with light cherry pie filling
Black Forest add 1/2 cup cocoa to Cherry version above (try No-Fat Chocolate Glaze on this!! Points per glazed piece = 4)

115. NO-FAT CHOCOLATE GLAZE Serves: 12 Points: 1 64 Calories 0g Fat 0g Dietary Fiber

1-1/2 cups powdered sugar
1/4 cup cocoa powder 2 Tablespoons water
1 teaspoon vanilla extract

Mix all ingredients together until smooth. Drizzle over angel food cake, especially Black Forest version.

Oh you'll love this cake, it is one of my favs.
Spread the lite cherry pie filling in the bottom of a 9x13 pan then sprinkle the box of cake mix on top (as evenly as possible) then pour the diet cherry 7up (that is what I use) on top. No mixing required. I use 20 oz of soda.

117. Barbecued Pork Makes 8 servings at 4 points each.

2 lbs. boneless pork top loin
1 c. chopped onion
3/4 c. diet soda
3/4 c. barbecue sauce

Combine all ingredients in a crock-pot. Cook covered on high for 5-6 hours or until meat is very tender. Drain and slice or shred pork.

118. Sweet Potatoes Entire casserole is 22 points.

119. Dreamsicle Cake
1 orange cake mix (or lemon)
1 pkg of orange kool aid
1 can of diet 7 up
2 boxes SF orange jello
1 C hot water
1 C cold water
1 box SF instant vanilla pudding
1 C skim milk
1 tsp vanilla
1 C FF cool whip

1. Mix cake mix with dry kool aid and soda pop. Pour into a 13x9 pan and bake. Let cool. Poke holes into the cake with a fork. Dissolve 1 box of jello with 1 cup of hot water. Add 1 cup cold water. Pour over cake mix. Refrig for 2 hours.
2. Mix vanilla pudding and 1 box of jello. Mix in 1 cup of milk and 1 tsp of vanilla. Mix well. Fold in cool whip. Frost the cake with this mixture.

1 tsp. cornstarch

2 tbsp. non-fat dry milk

1- 1/4 c. Splenda

3 tbsp. skim milk

1/2 c. light tub margarine

1/4 tsp. vanilla

1 tbsp. Dutch cocoa.
In a medium saucepan, heat the light tub margarine and the skim milk until the spread is just melted. Blend the non-fat dry milk, cornstarch, and Splenda, and then whisk the mixture into the liquid. Heat the blend, stirring constantly until it thickens (do not boil). Remove from heat and cool for two minutes. Add the vanilla and then sprinkle the cocoa into the blend, whisking vigorously. Spread over cooled cake. Makes 16 servings.

35 calories, 3g fat, 1g saturated fat, 0mg cholesterol, 65mg sodium, 2g carbohydrate, 0g protein.

125. EASY FAT-FREE FROSTING

10 points for the whole batch

1pkg. of ff/sugar-free pudding, any flavor

1 1/2 cups cold skim milk

1 envelope Dream Whip topping mix

Beat the milk, whipped topping mix and pudding on a low speed until blended and

then on high for 4-6 minutes or until soft peaks form.

bakes about 3 cups. Enough to frost a 13x9 cake. Refrigerate.

3 cups (1 inch) cubed French Bread

Cooking Spray

1/2 pound bulk turkey sausage

1/4 cup chopped green onions

3/4 cup (3oz) shredded reduced-fat sharp cheddar cheese

1 cup fat-free milk 1 cup egg substitute

1/2 tsp dry mustard 1/4 tsp salt

1/4 tsp pepper

12 Graham crackers (squares)

1 Med banana

1/2 C. sliced strawberries

1 Sm Pkg. low calorie vanilla pudding (prepared)

1 C. Whip Cream (Fat Free)

Place crackers in bottom of pie plate. Layer remaining ingredients in order listed. Place in fridge until pudding sets.

Yeilds 4 servings

128. Mississippi Mud Pie 3 Points Per Serving

3/4 Cup Flour

1/2 Cup Lite Whipped Topping

1/4 Cup Confectioner's Sugar

1 Cup Milk

1/3 Cup Reduced Calorie Margarine

1/2 Cup Light Cream Cheese

1 Small Sugar Free Chocolate Pudding Mix*

2 Points per serving 8 servings

2 envelopes Dream Whip topping

2-3/4 Skim Milk, divided

1 teaspoon Vanilla

2 packages of SF Instant chocolate pudding

Beat Whip topping mix, 1 cup milk and vanilla in a large bowl with electric mixer on high speed 6 minutes or until topping thickens and forms peaks. Add remaining milk and pudding mixes; beat on low speed until blended. Beat on high speed 2 minutes, scraping bowl occasionally, spoon in serving dishes and refrigerate at least 4 hours.Can also be made with different flavor pudding mix, vanilla, butterscotch etc.(it is very much like a Mousse)

Each serving approx 1/2 to 3/4 cup

1 box instant vanilla pudding, sf (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)

Dissolve jello 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.

Makes 4 servings SERVING SIZE: 1 cup

4 (8") low fat flour tortillas
3/4 c. (3 oz.) reduced-fat Monterey Jack cheese
1/4 c. commercial salsa

Place 2 tortillas on an ungreased baking sheet. Sprinkle evenly with cheese. Spoon 2 tablespoons salsa onto each tortilla. Top with remaining tortillas. Bake tortillas at 450 degrees for 4 minutes on each side. To serve, cut each tortilla into 8 wedges.
Yield: 16 wedges
49 calories Protein 2.3; fat 1.7; carbohydrate 6.8; cholesterol 4; iron 0.3;
sodium 34; calcium 51.
Weight Watcher Points - 1 point

132. Chili Dog Casserole 8 servings about 5 pts each.

4 chicken breasts
1/2 C Ketchup
3 TBSP Brown Sugar
2 TBSP Vinegar
2 TBSP Worcheshire sauce
2 TSP dry mustard

Place chicken breasts in baking dish. Mix remaining Ingredients together, and spoon over chicken breasts..Bake uncovered 350 degrees for 40 min

I make this second recipe...OMG it is awesome!Duncan Hines Brownie Mix

Leave out the eggs and use applesauce in place of the oil. Spray muffin tins and pour the batter in. Bake for about 30 minutes @ 350 degrees.

12 muffins @ 2 points.....

OR:
1 box low fat devils food cake mix
1 sm. box sugar free chocolate pudding
2 cups skim milk
3/4 cups chocolate chips

bake at 350 in large size muffin tins until done
makes 24  muffins at 3 points each

definately for the serious chocolate lover!!!!!!

136. Chocolate Pie
1 Tbsp. Honey
4 Tbsp. RF Peanut Butter
1 1/2 cups Rice Krispies
1 SF chocolate pudding
2 cups skim milk
4 Tbsp. FF Cool Whip
Microwave honey and PB for 20 seconds. Mix in cereal. Pat into pie pan. Make pudding and pour onto cereal. Let set. Top with cool whip. Enjoy. Makes 8 servings, 2 points each.