Banana Couscous Pudding and Fruit Parfait
Sounds weird...but it's not...could proably sub brown rice for the couscous.
Ingredients
1/3 cup water
1/4 cup uncooked couscous
1 oz fat-free sugar-free instant banana pudding and pie filling mix
2 cup fat-free skim milk, cold
1 large banana(s), ripe, sliced
1 cups strawberries, sliced
1/8 oz mint leaves, sprigs (for garnish)
Instructions
Bring water to a boil in a microwave-safe bowl in microwave. Carefully remove from microwave and stir in couscous. Cover with plastic wrap and let stand 5 minutes until couscous is tender.
Meanwhile, prepare pudding according to package directions using fat-free milk. Stir in couscous (it is okay if couscous is still warm). Let stand 5 minutes until pudding is set.
To make parfaits, layer about 2 tablespoons of pudding, then 2 tablespoons of bananas, 2 tablespoons of pudding, then 2 tablespoons of strawberries in each of 4 tall parfait or other tall thin glasses. Repeat layers once. Garnish with mint sprigs if desired. Serve immediately. Yields 1 parfait per serving.
BANANA FROSTY
Servings | 2
1 large Ripe banana,
4 pkgs slenda or no calorie sweetner.
1 cup 1% or fat free milk.
Enough ice to make frosty
Combine all ingredients in a blender or smoothy maker. Enjoy,
Strawberry Pie
Source: Aimee's Adventures.com
1 (.8 oz.) Package of Sugar Free Cook N Serve Vanilla Pudding
2 Cups Water
3 Cups Strawberries, sliced
1 (0.3 oz.) Package Sugar Free Strawberry Jello
Fat Free Cool Whip (optional)
In a medium saucepan, add water and pudding mix. Bring mixture to a boil. Remove from heat and immediately add the strawberry Jello, stirring until dissolved.
Set aside and let cool to room temperature. Place sliced strawberries into the bottom and up the sides of a deep-dish pie plate. Pour the cooled pudding mixture over the strawberries and refrigerate until completely chilled. Top each piece with Fat Free Cool Whip if desired.
Serves: 4
Chocolate Banana Pudding Pops
Source: Aimee'sAdventures.com
3/4 Cup Skim Milk
1/4 Cup Fat Free Half and Half (1/2 pt per serving)
1 (1.4 oz.) Package Sugar Free Instant Chocolate Pudding Mix
2 Medium Bananas
In a blender, combine the skim milk and half and half. Add Pudding and blend well. Quickly add the bananas and puree until blended well. Pour mixture into ice pop molds or small plastic cups. Insert a popsicle stick and freeze over night
Pineapple Orange Sherbet
TRIED
Aimee's Adventures.com
I have not verified Aimee's point calculations of 1 pt per serving (18 servings)
36 oz. Diet Sunkist Soda, chilled
2 (8 oz.) Cans Unsweetened Crushed Pineapple, undrained and chilled (juice..not core)
1/2 Cup Sugar (not core)
1 Cup Splenda Granular
1 (12 oz.) Can Fat Free Evaporated Milk, chilled
1/8 teaspoon Salt
In a large bowl, combine all ingredients. Fill ice cream freezer cylinder no more than two-thirds full (so the sherbet doesn’t over flow when it freezes and expands); freeze according to manufacture's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; allow sherbet to firm up in the freezer for 2-4 hours before serving. This recipe makes a lot of sherbet! It will start to get a little icy by the second or third day, so you'll need to let it sit on the counter to thaw a little before serving. It's still just as good as the first day though. :) Or you could just keep the liquid in the refrigerator and only freeze what you're going to eat right away.
Serves: 18 (1/2 Cup Each)
Per Serving: 59 Calories; trace Fat (0.3% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Fruit; 1/2 Other Carbohydrates. WWP: 1
Apple Cinnamon Quesadilla (Core + points)
Posted on Heather's website.
This is great for dessert, snack, or breakfast. Use your healthy oil allotment if you need it; I like canola or safflower best for this recipe.
1 small apple, peeled, cored & sliced
cinnamon & no-calorie sweetener to taste
1 tortilla (points - will depend on the brand you use)
1 Laughing Cow Light cheese wedge (1pt)
Butter flavored cooking spray
Sprinkle the sliced apple with cinnamon and sweetener. Microwave in a covered microwave safe dish for 2 to 4 minutes, until softened (like in an apple pie). Cut tortilla in half. Lightly spray cooking spray on 1 side of each tortilla (or heat healthy oil in a small non-stick skillet). Spread cheese on the unsprayed side of one-half tortilla; place it, spray side down, on a heated griddle or skillet. Spoon the cooked apple on top. Lay the other tortilla half on top, Pam side up. Cook like a grilled cheese sandwich, until crispy on both sides.
Serves 1
-- posted by Laura281 on the WW Core board
Fried bananas (core)
Source: HWC 1973
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.
Crockpot: Barbo's spicy apples (core)
These came out very well. I was hoping for a new snack option, and these will definitely do.
NOTE: some 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
Peach pie (core)
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; reposted on HWC1973's website.
--adapted from www.barbosdietkitchen.com
Baked Strawberries with Sweet Ricotta Cream
Ingredients
2 cups strawberries, very sweet, sliced
1/4 cup sugar substitute, divided
2 sprays cooking spray
4 large egg white(s)
1 tsp fresh lemon juice
1/2 cup fat-free ricotta cheese
1/4 cup blueberries
Instructions
Preheat oven to 375°F.
Combine strawberries and 3 tablespoons of sugar substitute in a blender container; puree and set aside.
Lightly coat six 8-oz soufflé dishes with cooking spray. Dust sides of soufflé dishes with 2 teaspoons of sugar substitute; set aside.
Combine egg whites and lemon juice in bowl of an electric mixer. Beat egg whites until stiff peaks form; do not beat until dry. Gently spoon strawberry puree into egg whites and fold in. Spoon strawberry mixture into prepared soufflé dishes. Place soufflé dishes on a baking sheet and bake until puffed and firm, about 10 minutes; remove from oven.
Stir remaining teaspoon of sugar substitute into ricotta cheese. Top each soufflé dish with about 1 1/2 tablespoons of sweetened ricotta cheese; sprinkle with blueberries and serve immediately
Cinnamon-Scented Baked Pears
Ingredients
4 medium pear(s), very ripe and juicy, such as Comice or Packham
3/4 tsp ground cinnamon, divided
1 cup fat-free ricotta cheese
1 1/2 tsp SPLENDA No Calorie Sweetener
Instructions
Preheat oven to 400°F.
Cut pears lengthwise in quarters and core; do not peel. Slice pear quarters into 1/4-inch-thick wide pieces. Arrange half of pears in a 9-inch glass pie dish in concentric circles. Sprinkle with 1/4 teaspoon of cinnamon. Top with remaining pear slices and sprinkle with 1/4 teaspoon of cinnamon. Bake until pears are tender and give off juices, about 25 minutes; remove from oven.
Place ricotta in bowl of an electric mixer. Add Splenda and remaining 1/4 teaspoon of cinnamon. Beat until cheese is light and fluffy, about 1 minute. Yields about 1 cup of pears topped with 1/4 cup of seasoned ricotta per serving.
Notes
To enhance the flavor of this dessert, pour the cooked pear juices into a small saucepan and reduce by half over medium-high heat. Spoon over the pears before serving.
Orange, Endive and Avocado salad
1 navel orange
1/2 small avocado or 1/4 large
few leaves of belgian endive
lemon juice
olive oil (optional)
finely chopped red onion (also optional)
salt, pepper
2 ways to serve:
First:
(1) separate endive into little leaf cups
(2) put an orange section and avocado slice in each cup
(3) squeeze lemon juice over top
(4) sprinkle w/salt/pepper. (drizzle olive oil and chopped onion, if using)
(5) arrange on plate and eat
Second:
Chop everything up and put in small container. (my lunchbox method)
Apple Crisp - Mikey
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 large apples
12 ounces cranberries -- fresh (1 bag)
3/4 cup Splenda
3/4 cup rolled oats
1 tablespoon nonfat yogurt -- plain, Greek style
cooking spray spray
Core and slice some apples, toss in a bag of cranberries. Mix into a baking dish.
For topping, 3/4 c splenda, 3/4 cup regular rolled oats, and a tablespoon or two of ff greek yogurt. You want it like a dough.
Roll the dough out between some sheets of wax paper with a bit of spray pam on it, put over the top of the crisp, bake at 350 for 40 minutes or so, but watch the top doesn't burn.
Ambrosia—Almost Core
(Makes 6 cup
1 lg. Cont. (32 oz.) Dannon plain fat-free yogurt
1 can (20 oz) pineapple tidbits in juice (drained)
1 lg. can (15 oz) Mandarin Oranges in water (drained)
1 pkg. (1oz.) fat-free sugar-free instant White Chocolate Pudding Mix
1/4 cup sweetened coconut flakes (4 WPA’s--on core)
Mix together Yogurt & pudding mix.
Add:
Pineapple Tidbits, then fold in Mandarin Oranges (both drained)
Gently Fold in:
1/4 c. flaked coconut
Apple Couscous Pudding
Serving Size : 4
2 cups water
1/2 cup unsweetened applesauce
2/3 cup couscous -- uncooked
3 Tablespoons golden raisins -- (optional, count points)
1/2 teaspoon apple pie spice
1 large apple -- (tart variety) peeled, cored and sliced
2 packets Splenda -- or 1 Tbsp fructose
nonfat yogurt -- (plain) to serve
Preheat the oven to 400 degrees F.
Place the water, applesauce, couscous, golden raisins and spice in a pan and bring to a boil, stirring. Cover and simmer for 10-12 minutes, until all the liquid is absorbed.
Spoon half the couscous mixture into a 5-cup ovenproof dish and top with half the apple slices. Top with the remaining couscous. Arrange the remaining apple slices overlapping on top and sprinkle with sweetener.
Bake for 25-30 minutes, or until golden brown. Serve hot, with yogurt.
Per Serving (excluding unknown items): 165 Calories; trace Fat (1.9% calories from fat); 4g Protein; 37g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fruit.
Baked Banana Splits
Core Recipe
Servings | 4
Preparation Time | 15 min
Cooking Time | 30 min
Level of Difficulty | Easy
desserts | Try substituting any flavored extract you like in the sauce for this creative take on banana splits. Almond, maple, rum, orange -- let your imagination run wild.
Ingredients
1 serving cooking spray (5 one-second sprays per serving)
4 large banana(s), ripe, peeled
8 oz canned crushed pineapple in juice, drained
6 tsp McNeil Nutritionals SPLENDA (R) No Calorie Sweetener, or 2 tablespoons
1/2 tsp ground cinnamon
1 cup fat-free ricotta cheese
1 tsp vanilla extract
1 cups raspberries
Instructions
Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
Combine pineapple, 1 tablespoon of Splenda and cinnamon in small bowl; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer a more 'mild' flavor.)
Meanwhile, combine ricotta, remaining tablespoon of Splenda and vanilla in another small bowl; set aside.
Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately.
Banana Ricotta Cream with Fresh Fruits
Points: 3
Serves: 6
(152 Calories 3g Fat 3g Fiber)
3 very ripe bananas (about 1 lb)
15 ounces part-skim ricotta cheese
1 Tbsp honey (not core)
1 Tbsp lemon juice
1 pint (about 12) ripe strawberries, washed, hulled and quartered lengthwise
1 pound honeydew melon, halved, seeded and cut into 12 thin wedges
Cut the bananas into chunks and place them in the bowl of a food processor with the ricotta cheese. Process about 10 seconds. Add the honey and lemon juice; process again, just until blended. Transfer mixture to a bowl.
At serving time, spoon 1/2 cup of the ricotta mixture onto each plate and top each serving with the equivalent of 2 strawberries. Surround each dessert with 2 wedges of the melon.
Berry Vanilla Parfait - core
(Source South Beach Diet)
3 large strawberries
1/4 cup blueberries (can use frozen – defrost them and it works great)
3/4 cup fat free sugar free vanilla pudding
1/4 cup oats
1 tbls. fat free cool whip (not core 0 points)
Layer strawberries cut up on the bottom of a tall glass. (may need some sugar substitute if strawberries arent sweet enough)
Add 1/3 of the vanilla pudding on top
Add oats
Add 1/3 of the vanilla pudding on top of cereal
Add blueberries
Add remaining pudding
Top with cool whip.
Makes 1 serving
Broiled Berries w Vanilla Custard Sauce
Core Recipe
Servings | 4
Ingredients
2/3 cups strawberries
2/3 cup blueberries
2/3 cups raspberries
3 tsp McNeil Nutritionals SPLENDA (R) No Calorie Sweetener
1 Tbsp fresh lemon juice
4 1/2 oz silken tofu, about 1/2 cup
1/4 cup fat-free skim milk
1 Tbsp vanilla extract, pure
3 tsp McNeil Nutritionals SPLENDA (R) No Calorie Sweetener
Instructions
Preheat broiler to high.
Place berries in a medium bowl; toss with 3 teaspoons of Splenda and lemon juice. Spoon into a shallow, ovenproof baking dish large enough to hold all berries in a single layer. Place dish three to four inches from broiler and cook until fruit just starts to burst, about 5 minutes. Remove from oven and set aside.
Combine tofu, milk, vanilla extract and remaining 3 teaspoons of Splenda in a blender or bowl of a food processor and blend until smooth, about 2 to 3 minutes.
To serve, divide berries between 4 shallow bowls and top with vanilla sauce. Yields about 1/2 cup of berries and 1/4 cup of sauce per serving. (Note: Custard sauce can be stored, covered, up to 5 days in refrigerator.)
Source: WW website.
Caramel Apple Salad
In a blender mix:
1 package of sf/ff butterscotch pudding mix
1 small can of crushed pineapple in its own juice, drained
Blended until creamy
Add to blender about 1/2 cup of Fat Free Ricotta cheese.
Blend until mixed completely.
Cut 4 apples into bite size chunks into mixing bowl.
Spoon mixture over apples and then toss like a salad.
Cherries In The Snow
1/2 cup f/f ricotta
1/2 cup f/f plain yogurt
2 pkts splenda
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp coconut extract
1 cup frozen sweet cherries
Combine all and let set a few minutes. The yogurt/ricotta will freeze up as the cherries thaw – awesome!
Cherry Mousse
Core recipe; 1 point on Flex
1 small (4 serving) pkg sugar-free cherry or black cherry Jell-O
1 cup boiling water
1 cup fat-free plain yogurt
1 cup frozen dark sweet cherries (unsweetened)
Frozen Fruit Diet Sierra Mist
Take your favorite frozen fruit about 1 cup worth and 1 can of diet sierra mist or any other clear diet soda like diet 7-up or sprite and blend in a blender machine.
Put boiling water and Jell-O into a blender, and whirl to dissolve gelatin. Add yogurt and frozen cherries and whirl until cherries are pureed. Pour into 1 quart mold or bowl, and chill until firm.
Grilled Pineapple with Basil and Ginger Cream Sauce
POINTS® Value | 1
Servings | 4
Preparation Time | 8 min
Cooking Time | 10 min
Level of Difficulty | Easy
Ingredients
1 medium pineapple
1 cup plain fat-free yogurt
5 leaves basil, chopped
1/2 tsp ginger root, finely grated
3 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or to taste
Instructions
Soak 4 bamboo skewers in water for 30 minutes (or use metal skewers). Preheat broiler, grill or stovetop (for grill pan).
Cut pineapple into quarters, core it and then cut each quarter into 1/2- to 3/4-inch slices to yield about 16 to 20 slices total.
Place 4 or 5 slices of pineapple on each skewer. Grill pineapple on each side until grill marks form and it starts to get crisp in spots, about 4 to 5 minutes per side.
Mix together yogurt, basil, ginger and Splenda in a small bowl. Drizzle mixture over pineapple or serve on the side as a dip. Yields about 4 to 5 pieces of pineapple and 1/4 cup of sauce per serving.
Hot Banana Glory
Preheat oven to 350 degrees. Wrap an unpeeled banana in tin foil and bake for 30 minutes. Carefully remove banana from foil and peel. Sprinkle with 1 teaspoon of cinnamon and fat free whipped topping (Cool Whip).
Pistachio Fruit Salad
1 can (20 ounces) crushed unsweetened pineapple
1 pkg (1 oz) sugar-free instant pistachio pudding mix
1 can (15 ounces) unsweetened fruit cocktail, drained
1 can (11 ounces) reduced-sugar mandarin oranges in juice or water, drained
1 cup fat free whipped topping (count points)
Drain pineapple, reserving juice. In a bowl, whisk together reserved juice
and pudding mix for 2 minutes (mixture will be thick). Stir in the pineapple, fruit cocktail and mandarin oranges. Fold in whipped topping. Cover and refrigerate until serving.
6 servings.
Tropical Banana Pineapple Dream
Core
Yields 4 servings
1 cup plain fat-free yogurt
1/4 cup cold fat-free milk
1 t. coconut extract
1 box 4-serving (1 oz) Sugar Free & Fat Free Jell-O Instant Banana Pudding & Pie Filling
1 can (8-oz) crushed pineapple in juice, drained
1 banana, sliced
In medium bowl, mix yogurt, milk and extracts together. Add pudding mix and pineapple and stir briskly for 2 minutes. Stir in banana. Chill for at least 15 minutes.
*Can serve with 2 T cool whip free - not core but 0 points.
Candy Salad
FROM JEDDOMOM
1 pack coleslaw (I used the shredded kind with carrots in it)
1 1/2 cup ff plain yogurt
1 pack (4 servings) sf/ff vanilla pudding mix
1 Granny Smith Apple chopped
3 cups green or red grapes
1 can mandarin oranges, rinsed (unless you can find it packed in water)
1 or 2 cups mini-marshmallows (only non-Core ingredient, count points for Core)
Mix the yogurt and pudding together in a bowl, mix all the other ingredients in a bigger bowl, and then mix it all together.
Tropical Ambrosia Salad
From: www.halfmysize.com
Serves -6
Points - 2
Ingredients:
20 oz. can pineapple chunks, drained
15 oz. can mandarin orange segments, drained
4 Tbsp. shredded coconut (NOT CORE)
1 cup nonfat plain yogurt
1/4 tsp. coconut extract
1 tsp. vanilla extract
1 Tbsp. Splenda
Directions:
In a mixing bowl, combine pineapple, mandarin oranges, and coconut.
In a small bowl, combine yogurt, vanilla extract, coconut extract and Splenda. Stir well to mix thoroughly. Pour over fruit mixture and toss to combine well.
Cover and refrigerate at least 30 minutes. Gently stir again before serving.
Apple Coleslaw
POINTS® value | 1
Servings | 8
side dishes | This recipe is Core; only count points if on the Flex plan.
Ingredients
2 cup green cabbage
2 medium apple(s)
16 oz canned crushed pineapple in juice
3/4 cup fat-free mayonnaise
Instructions
Combine shredded cabbage, chopped apple and drained pineapple with mayonnaise. Stir well. Let sit for 1 hour or longer before serving.
Papaya and Avocado Crab Salad
From - Cooking Light, JULY 2005
6 points
Core
Servings - 6
CL Notes: This refreshing summer salad is also good with other seafood, such as shrimp.
1 poblano chile, halved and seeded
1 medium jalapeño pepper, halved
1 cup diced peeled papaya
1 cup diced peeled avocado
2/3 cup finely chopped red onion
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1 pound lump crabmeat, shell pieces removed
1 garlic clove, minced
Preheat broiler.
Place chile and pepper halves, skin sides up, on a foil-lined broiler pan; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop; place in a large bowl. Add papaya and next 7 ingredients (through garlic); toss gently to combine. Yield: 6 servings