Thanks to NRA3AA for this first group of recipes.
Banana Cream
(from Kippy's site and the Veggie Board on WW)
2-3 frozen bananas (without peel) -
- Place frozen bananas in food processor and blend until smooth*
Serving suggestions: You can add carob powder, coconut or any other flavoring to the food processor.
Andrew Weil recommends added some cocoa powder and a wee bit of maple syrup for "chocolate cream." (not core)
Breakfast Banana Split
1/2 banana
1/4 cup lowfat or nonfat ricotta cheese -- or cottage cheese 1 small navel oranges
1/4 cup fresh raspberries
Place 1/2 banana in a shallow bowl. Top with ricotta. (I used ricotta cheese blended with 1/4 tsp vanilla extract & 1/2 packet Splenda.) Arrange orange slices all around. (I used 1/2 orange and cut the slices in half as well). Puree raspberries in process or blender (I mashed them a fork and added the remaining 1/2 packet of Splenda). Drizzle over fruit and ricotta. Serve at once
This recipe serves 1. WW Points estimated at 3 or CORE
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.
Chai Oatmeal
1 1/2 cups skim or soy milk
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ground coriander
1/4 tsp powdered cardamom
1/4 tsp turmeric
Pinch saffron, optional
Drop of vanilla
2 tsp honey (less than 1 point)
3/4 cup rolled oats
2 Tbsp oat bran (less than 1 point)
Pour milk into medium-sized saucepan. Add salt, cinnamon, coriander, cardamom, turmeric, and saffron. Whisk to blend and place over medium heat. Just before it comes to a boil, lower heat and simmer 5 minutes. Stir in vanilla and honey. Sprinkle in oats and oat bran and stir. Cover and leave on very low heat 8 minutes, stirring occasionally, or until thickened and cooked through. Serve hot and top with raisins, pistachios, almonds, yogurt, or buttermilk, if desired.
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)
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.
Cinnamon-Fried Bananas
1 serving cooking spray (5 one-second sprays per serving)
2 medium banana(s), peeled and sliced (make sure they are not overripe)
1/8 tsp ground cinnamon, or to taste
1/8 packet McNeil Nutritionals SPLENDA No Calorie Sweetener, or to taste
Instructions
Spray a nonstick frying pan with cooking spray. Warm pan over medium heat.
Place banana slices in pan and sprinkle both sides with cinnamon and Splenda.
"Fry" banana slices until soft and dark, turning once, about 5 minutes. Serve warm. Yields 1 banana per serving.
Cinnamon-scented baked pears (WW recipe)
Ingredients:
4 medium pear(s), very ripe and juicy, such as Comice or Packham
3/4 tsp ground cinnamon
1 cup fat-free ricotta cheese
1 1/2 tsp SPLENDA
Instructions:
Preheat oven to 400°F.
Cut pears lengthwise in quarters and core; do not peel. Slice pears 1/4-inch thick widthwise. 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. (Note: To enhance the flavor of this dessert, pour the cooked juices into a small pot and reduce by half. Spoon over the pears before serving.)
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.
Couscous Raisin Pudding (Core + 0 WPA)
This is from Jane Brody’s Good Food Book. It is fairly firm and can be sliced. She terms it a dessert, but you could eat it for breakfast as well, like baked oatmeal. 8 servings.
2 cups water
1 cup uncooked couscous
1 Tbsp canola oil
½ teaspoon imitation butter flavor
3/4 cup fat-free skim milk
2 ½ Tbsp Splenda or Equal granular
1/2 tsp table salt
1/8 tsp ground cinnamon
1/2 tsp vanilla extract
1/2 tsp fresh lemon juice
2 large eggs
1/4 cup raisins (not Core, but the point count per serving is less than 1)
Additional cinnamon for sprinkling
Bring water to a boil in a saucepan, stir in the couscous, reduce heat, cover pan, and simmer the couscous until the water is absorbed (less than 5 minutes). Transfer couscous to a large bowl and stir in butter (or oil and butter flavor) until it melts and is well distributed. In a medium bowl, beat together the remaining ingredients except raisins. Add to couscous and stir well to mix. Stir in raisins. Transfer to a greased 2 quart baking dish. Sprinkle with additional cinnamon. Bake in a preheated 325 degree oven for about 45 minutes or until the pudding is set. Serve warm or at room temperature.
posted by gogo35, WPA board, WW website
Cream of Wheat Pudding
3 T. Nabisco Cream of Wheat-2 1/2 minute
1 cup FF skim milk
1 egg
Splenda packet to taste (I used 2)
1 tsp vanilla extract
- Spray a small saucepan with cooking spray, add milk and heat until just boiling. Be careful as it will burn and stick to the bottom of the pan.
- Add cream of wheat and stir with a whisk for about 2 min (or less if you are using 1 min cream of wheat)
- In a small separate bowl, combine egg, Splenda and vanilla.
- Stirring rapidly to avoid "scrambled egg effect", add the egg mixture to the cream of wheat and cook for 1 minute longer or until thickened to your liking and long enough to cook the egg.
I added a little additional milk when I was finished (this is what I always do with my cream of wheat) and Yum!!
Pistachio Salad
2 c. FF plain yogurt
1 box SF/FF pistachio pudding mix
1 c. FF cottage cheese
1 8-oz can crushed pineapple, drained
Mix all ingredients and chill well.
Pumpkin Custard
Recipe By: adapted from Cooking Light, October 2001
Servings: 6
1 1/2 cups soy milk
Vanilla
3/4 cup canned pumpkin
2/3 cup splenda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs
Preheat oven to 325 F. Spray 6 (6-ounce) custard cups with nonstick cooking spray and set aside.
Combine all ingredients in a bowl. Stir well with a whisk. Divide mixture evenly among the 6 custard cups. Place cups in a 9x13 inch pan. Add hot water to pan to reach a depth of 1 inch. Bake 50 mins or until a knife inserted in the center of a custard comes out clean. Remove cups from the pan and cool completely on a wire rack.
Cover and chill at least 3 hours.
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.
LEMON MERINGUE CUPS
posted by dailia on core board
1 Small box sugar free lemon Jello
1 cup boiling water
1 cup sugar free/fat free lemon yogurt (count points)
3 packets of Splenda (I used 8 and thought it was still tart!)
1 Teaspoon lemon extract (I didn't use this and thought it was very lemony)
Dissolve Jello in the boiling water and let sit until it gets to room temperature. Before the Jello sets, stir in the Splenda and lemon extract. Fold in the yogurt and spoon into 4, 1/2 cup indidivudal servings. Cover and refrigerate. Tastes like the middle of a lemon meringue pie. Top with Fat Free Cool Whip.
You can make this with any flavor Jello and yogurt/extracts.
For a topping/garnish I folded 2 Tbsp. lemon SF/FF yogurt in to 1/4 cup FF Cool Whip. Divided this mixture among the 4 servings; sprinkled on lemon zest.Chill until jello mixture is set
Heavenly Lemon Cream
Healthy Exchanges Reader's Favorites 2002
posted by dailia on Core Board
1{4 serving} pkg. JELL-O sugar free-fat free instant vanilla pudding mix
1{4 serving} pkg. sugar free lemon gelatin
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup Diet Mountain Dew
1/2 cup Land O Lakes no fat sour cream
1/2 cup Cool Whip Free{count WPA's for CORE}
In a large bowl, combine the pudding mix, gelatin , dry milk powder & Mountain Dew.
Mix well using a wire whisk.
Blend in sour cream & Cool Whip Free.
Evenly spoon mixture into 4 dessert dishes.
Refrigerate for at least 15 minutes.
Serves 4: Each serving equals:
HE: 1/2 fat free milk, 1 Slider, 5 optional calories
106 calories, 0 grams fat, 6 grams protein, 20 grams carbs, 282 mg. sodium, 170 mg. calcium, 0 grams fiber
Diabetic Exchanges: 1 Starch/Carb, 1/2 fat free milk
Almond Joy Pudding
POINTS® values per serving | 3 or CORE
Servings | 4
Ingredients
2 cup Jell-O Fat Free Sugar Free Instant White Chocolate Pudding, Prepared with Skim Milk
2 cup Jell-O Fat Free Sugar Free Instant Chocolate Fudge Pudding, Prepared with Skim Milk
1/2 tsp Coconut Extract artificial flavor
1/2 tsp almond extract
Instructions
1. Prepare each of the puddings with 2 cups skim milk in separate bowls.
2. Add 1/2 tsp. coconut extract to the white chocolate pudding.
3. Add 1/2 tsp. almond extract to the chocolate fudge pudding.
4. Place both bowls into refrigerator and let set for at least 5 minutes.
5. In four one-cup bowls, layer the 2 puddings starting with the white chocolate, then the chocolate fudge, etc.
6. Serve, or store in refrigerator, covered.
Ambrosia—Almost Core
(Makes 6 cup--1 WPA each)
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 Light Syrup (drained) (2 WPA’s--on core)
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
Applesauce (Crock-pot)
10-12 Granny Smith apples, peeled, cored and cut into chunks (cut them right into the crockpot)
1/2 cup water
1 teaspoon cinnamon.
Stir a little, and cook 8-10 hours
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.
Posted by NRA3AA
Baked Coffee Custards
Description:
"Silky custard with a mild coffee flavor offers just the right finish
to a special meal."
NOTES : You can cover and chill the custards up to 4 hours before serving.
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole eggs -- beaten
1 1/2 cups skim milk
1/4 cup Splenda
1 teaspoon vanilla extract
2 teaspoons instant coffee granules
1 tablespoon hot water
In a medium bowl combine eggs, milk, sugar, and vanilla. Dissolve coffee crystals in hot water. Add coffee mixture to egg mixture. Beat until combined but not foamy.
Place four 6-ounce custard cups in a 2-quart square baking dish on an oven rack. Pour egg mixture into custard cups. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake in a 325 degree oven for 25-35 min or till a knife inserted near the centers comes out clean.
Remove custard cups from water. To serve warm, cool slightly on a wire rack. To serve chilled, cool completely in custard cups; cover and refrigerate until ready to serve.
To unmold custards, loosen edges with a knife, slipping its point in between the custard and cup to let in air. Invert a dessert plate over each custard; turn custard cup and plate over togther.
Source: 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. posted by genevieve 1029
Creamy Spiced Brown Rice Cereal
Source: Weight Watchers
Ingredients
1 1/4 cup fat-free skim milk
3/4 cup quick cooking brown rice
1 medium apple(s), Royal Gala, peeled, cored and coarsely chopped
4 1/2 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 cup plain fat-free yogurt, preferably Greek
Instructions
1. Brink milk to a boil in a medium saucepan. Stir in rice. Reduce heat to low; cover and simmer 5 minutes.
2. Stir in apple, Splenda, cinnamon and nutmeg. Cover and simmer 5 minutes or until rice is tender.
3. Remove from heat and stir in yogurt. Spoon into small bowls and top with additional yogurt and diced apple, if desired. Yields about 1 cup per serving.
Rice Pudding
Core Board Recipe
Tried and True
1 1/2 cups cooked brown rice
2 cups skin milk
1/3 cup splenda (ithink makes it very sweet so if you don't like too sweet i would add slowly.)
1 egg
1tsp vanilla
cinnamon
Put cooked rice in a saucepan. Blend in 1- 1/2 cups of skim milk and the splenda. Cook, stirring every few minutes,over medium for approximately 10-15 min,until milk is absorbed and is creamy. wisk egg,vanilla and 1/2 cup more of milk in a sepearte bowl and then add to pan.
stir continuously until thick and creamy. Remove from heat.
spoon into dessert dishes and sprinkle with cinnamon. Delicious hot or cold.
Faux Starbucks Sugar Free Gingerbread syrup:
2 cups water
1 1/2 cups splenda
2 1/2 teaspoons ginger
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Combine all ingredients and bring to a boil. Store in an airtight container. Use throughout the holiday season to sweeten your coffee or make Faux Gingerbread Lattes like Starbucks
Spiced Baked Apples with Vanilla Sauce
Core Recipe
Servings | 4
Preparation Time | 15 min
Cooking Time | 20 min
Level of Difficulty | Easy
desserts | Dig your spoon into these sweet, juicy treats. Nothing beats them on a cold, blustery day.
Ingredients
4 medium apple(s), cored (use Granny Smith for tart flavor; use Gala for sweet flavor)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
1/4 cup water
2 Tbsp fresh lemon juice
1/4 oz fat-free sugar-free instant vanilla pudding mix, about 2 Tbsp
3/4 cup fat-free skim milk
Instructions
Preheat oven to 350°F. Using a vegetable peeler, peel a 1/2-inch horizontal strip around apples to help release juices during baking. Place apples in a 9 X 9-inch baking dish.
Combine cinnamon, ginger and Splenda in a small bowl. Place 1 tablespoon of cinnamon mixture in cored-out center of each apple, then sprinkle with remaining cinnamon mixture. Combine water and lemon juice in a cup. Pour liquid around apples.
Bake until apples are soft when pierced with a knife, about 15 to 20 minutes. Remove from oven and let cool.
Pour pudding mix into a medium bowl. Whisk in milk to make a fairly thin sauce. Place one apple on a plate and drizzle with sauce. Yields 1 apple and about 1/4 cup of sauce per serving. posted by brinna2skinni
WENDY'S FROSTY
Servings | 1
1 cup skim milk
2 tbs choc sf/ff pudding mix
1 tsp vanilla
2 tbs ff cool whip (not core)
8 ice cubes
Put all ingredients in a blender and blend
Wendy's Fake Frosty
1 cup FF milk or soy milk
8 - 12 ice cubes
2 Tbs Fat-free sugar free chocolate fudge pudding mix (OR 1 Packet of SF FF Hot Cocoa mix)
2 Tbs Fat-free Cool Whip 0 points
Dash of vanilla
Put all ingredients into a blender & blend until smooth.
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,
Cappuccino Pudding
Tried
From the kitchen of DEBDE45
Ingredients
2 cup no-fat milk
2 tsp coffee, instant or regular, powder
4 serving fat-free sugar-free instant vanilla pudding & pie filling mix
1 cup Cool Whip Free Whipped Topping (not core)
1/8 tsp ground cinnamon
Instructions
Pour milk and instant coffee granules into bowl. Mix until coffee disolves.
Add pudding mix. Beat with wire whisk 2 minutes or until well blended.
Pour into 4 dessert dishes.
Refrigerate until ready to serve -- at least one hour.
Just before serving, gently stir cinnamon into whipped topping. Spread over pudding.
Special Notes
I also have used the white chocolate pudding mix for a mocha flavor.
Beth's note: I have made this without the Cool-Whip and it works fine.
vswood: This is my own recipe, and it's very good! The Neufchatel cream cheese has 8 pts. for the whole recipe, so over 8 servings, it is 1 pt./serv.
Key Lime Cheesecake
Servings | 8
desserts | If doing Core, only count points for the light cream cheese (neufchatel).
Ingredients
16 oz fat-free ricotta cheese
8 oz Neufchatel cheese
3/4 cup Splenda
4 large egg(s)
1 Tbsp fresh lime juice
2 tsp lime zest
Instructions
Preheat oven to 350 degrees.
Wrap outside of a 9-inch springform pan with aluminum foil and spray inside with Pam.
Blend ricotta in a food processor until smooth. Add the cream cheese and sugar and blend well, stopping machine occasionally & scraping down sides of bowl. Blend in the lime juice & zest. Add the eggs & pulse just until blended.
Pour the cheese mixture into the prepared pan. Place the springform pan in a large roasting pan. Pour enough hot water into the the roaster to come halfway up the sides of the springform pan. Bake until the cheesecake is golden & the center of the cake jiggles slightly when the pan is gently shaken, about 50-65 minutes.
Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hrs. & up to 2 days. Remove sides of springform pan. Cut the cake into wedges & serve. Serve slices with fat free Reddi-Whip, if desired.
posted by vswood
Rhubarb dessert
Source: New You Challenge website
4 cups fresh or frozen cut up rhubarb with a little water.
Cook on stove or in microwave until soft and shredded. Add 1 package of ss/ff raspberry or strawberry jello and stir.
Eat warm or let set.
Pumpkin Pudding
Source: AimeesAdventures.com
1 1/2 Cups Pure Canned Pumpkin
2 (1 oz.) Packages Jello Sugar Free Vanilla Instant Pudding
2 Cups Skim Milk
1 teaspoon Pumpkin Pie Spice
9 Packets of Splenda (optional)
Mix milk and pudding with a wire whisk. Add Spice, and Splenda (if using). Mix in Pumpkin and divide between 4 small dishes. Refrigerate for at least 1 hour.
Serves: 4
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
Baked Apples with Vanilla Sauce
Source: Aimee's Adventures.com
1 (0.8 oz.) Package Sugar Free Cook N Serve Vanilla Pudding
2 Cups Skim Milk
1 teaspoon Rum Extract
Cinnamon
4 Packets Splenda
4 Small Apples
Cook Pudding according to package directions. Add Rum extract and 1/8 teaspoon cinnamon. Set aside. Core and peel apples. Place apples in a microwave safe dish along with 1 tablespoon of water. Sprinkle each apple with 1 packet of Splenda. Sprinkle a little cinnamon on top of each apple. Cook on high for 3-4 minutes or until soft. Let apples sit for a few minutes, then place each apple on a small plate or bowl. Divide vanilla sauce evenly over apples and serve warm with 1 T. of Fat Free Cool whip (optional).
Serves: 4
Autumn Fruit with Tofu Whipped Topping
1 sprays cooking spray
2 medium apple(s), Granny Smith, cored, chopped into 1/2-inch pieces
2 medium pear(s), Bosc or Bartlett, cored, chopped into 1/2-inch pieces
1/4 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
1/2 tsp ground cinnamon
1/2 cups cranberries, fresh or frozen
8 oz soft tofu, pressed to remove as much water as possible
1/8 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
1 tsp vanilla extract
1/8 tsp ground cinnamon
Instructions
Coat a nonstick skillet with cooking spray and heat over medium-high heat. Toss apples and pears with 1/4 cup of Splenda and 1/2 teaspoon of cinnamon in a medium bowl. Add fruit mixture to skillet and sauté until fruit starts to soften and brown, about 5 to 7 minutes. Add cranberries and cook 5 minutes more. Remove from heat and keep warm.
Place tofu in the bowl of a food processor and process until smooth, about 3 minutes. Add 1/8 cup (2 tablespoons) of Splenda, vanilla and 1/8 teaspoon of cinnamon and blend until smooth, about 3 to 5 minutes. To serve, top 1/2 cup of fruit with 1/4 cup of whipped topping.
posted by brina2skinni