Hot Fudge 'n Brownie Sundae - without the guilt!

Hi Gang! This one came across my radar from Hungry Girl and I am going to give it a whirl this weekend! Patti


PER SERVING (entire sundae): 190 calories, 2g fat, 116mg sodium, 41g carbs, 4.5g fiber, 27g sugars, 4g protein -- POINTS® value 3*

Chocolate, chocolate, chocolate... and MORE chocolate. AHHHHHHHH!



Ingredients:
1/2 cup Breyers Double Churn Free French Chocolate fat-free ice cream
2 tbsp. Fat Free Reddi-wip
1 tbsp. traditional fudge brownie mix
2 tsp. Hershey's Lite chocolate syrup
1 tsp. mini semi-sweet chocolate chips
1/2 tsp. fat-free liquid egg substitute (like Original Egg Beaters)

Directions:
Place brownie mix in a small microwave-safe dish (like a ramekin). Add egg substitute and 1/2 tsp. water, and mix well. Microwave for 45 seconds, and then let sit for 5 minutes. Then, use a fork to break it up and crumble into brownie bits (use your fingers, too -- just make sure your hands are clean!). Place ice cream in a dessert dish, and top with brownie bits. Set aside.

Place chocolate chips in a small microwave-safe dish, and cover with syrup. Microwave for 45 seconds, and then mix well. Pour sauce over the brownie bits and ice cream. Dig in!!!

MAKES 1 SERVING

HG Tip! Wondering what to do with the rest of your brownie mix? Make single-serving brownies by thoroughly mixing 2 tbsp. brownie mix with 1 tsp. fat-free liquid egg substitute and 1 tsp. water in a small dish and then microwaving for 1 minute. Let sit for 5 minutes, and then consume immediately! Your treat will contain around 106 calories, 2g fat, 22g carbs, and 1g fiber (POINTS® value 2*).

You Scream - I Scream - We All Scream for Ice Cream!

From the Weight Watchers website - the low down, on ice cream and great info on making an informed selection.

Like I always say, "Knowledge is power." My favorite is Edy's Slow Churned 1/2 the Fat Peanut Butter Cup at only 130 calories for half cup. Just be sure to invite me over for a small dish when you have it!

Ice cream
The one-size-fits-all term of old now has several sub-categories, with varying degrees of waistline-friendliness.

The rich, decadent flavor of superpremium ice cream comes from an abundance of milkfat (at least 14 percent) and very little added air — and density means more calories.

Premium is a step down from there (11- to 15-percent milkfat, and a bit more air), but still packs plenty of POINTS® values. Both varieties tend to come in more unusual, “gourmet” flavors. Regular contains at least 10-percent milkfat, and has even more air than premium. Compare nutrition facts labels — you’ll be surprised by how well some regular ice cream fits into the program. Reduced Fat contains at least 25-percent less fat than its regular counterpart. Light and low-fat has less than 30 percent of calories from fat or no more than 3 grams of fat in a half-cup serving. Non-fat has less than 0.5 grams of fat. That said, always check the nutrition facts: the “light” variety of a superpremium brand may have more POINTS values than the “regular” from another brand.

A few words about milkfat: Because the amount of air pumped into different brands varies so greatly, the percentage of milkfat doesn’t correspond precisely to the number of fat grams per serving. For example, if a superpremium vanilla has 16-percent milkfat and 12 fat grams per serving, the regular might have 10-percent milkfat and 7 grams of fat in a serving, and the light could have 4-percent milkfat and 4 fat grams. That’s why it’s so important to calculate the POINTS values for each specific brand you try.

Slow-churned, cold-churned or double-churned
Three names for the same thing, this is a revolution in reduced-calorie ice cream production, a new process that disperses the tiny globules of milk fat more thoroughly. The basic recipe — and the milkfat content — is the same as other low- and reduced-fat ice creams, but the technique used to make it creates the illusion of richness. These products can offer the satisfaction of premium ice cream with far less fat and calories. There are a few brands on the market now that have a POINTS value of only 3 per serving, but still feel indulgent. Note that “no sugar added” doesn’t always equal a big difference in calories (or POINTS value).

Soft serve
Surprise! Those sweet swirls are almost always reduced-fat — most recipes call for only 3- to 6-percent milkfat. Plus its soft texture comes from churned-in air, which yields fewer calories by volume. Frozen custard is not the same as soft serve — it’s got added egg yolks, plus a higher percentage of milkfat.

Gelato
Similar in texture to soft serve but with a much more intense flavor, gelato can be an occasional treat. It usually has more milk than cream, meaning a lower fat count than regular ice cream, but with much less air — so there are more calories in less volume. Stick to small servings.

Frozen yogurt
With a taste and calorie count that’s similar to light ice cream, this is usually a good choice — but don’t forget to read the nutrition facts! Some frozen yogurts have a higher POINTS value per serving than slow-churned ice cream.

Non-dairy frozen desserts
If you’re a vegan, lactose intolerant or watching your cholesterol, you can still enjoy a creamy treat. Frozen desserts based on soy or rice are plan-friendly — relatively low in calories and fat — and, while they may not taste exactly like the real thing, they’re a whole lot better than nothing.

Sherbet and sorbet
Sherbet has less milkfat and more sugar than low-fat ice cream, and its POINTS value is relatively low. Sorbet has no dairy in it at all, so it’s usually fat-free — but the high sugar content means that it may have just as many calories as some ice creams. But texturally it’s entirely different: more icy and refreshing, but less decadent.

Strawberry Blueberry Trifle - it's a celebration!

I originally posted this almost a year ago to the day, but feel it needs repeating as we head into Memorial Day weekend and summer picnics. This is an excellent choice to make for friends and family! Enjoy the holiday and God Bless!

Festive Angel Food & Berry Dessert

We made this gorgeous and delicious recipe for my daughter-in-law's wedding shower and it was of course a huge hit. I've been looking high and low for the actual recipe and can find it nowhere, so here's a picture and the ingredients are to the best of my recollection. I do remember that we used SF, FF Vanilla pudding that day because we were unable to find the SF, FF White Chocolate Pudding at the store. I also remember that we doubled the recipe and then forgot to layer the pudding/cool whip as often as we were supposed to. With this recipe I believe you can't go wrong - layer it as much or as little as you'd like and it will be a hit! Be sure to use a clear bowl because as you can see part of the fun is in the presentation of this one.

1 Angel Food Cake cubed
Strawberries - may want to slice or quarter depending on size of berry
Blueberries
Tub of Cool Whip - I always use the fat-free one
1 package sugar-free, fat-free white chocolate instant pudding mix
3 cups skim milk
(Remember we doubled the above ingredients to fill the punch bowl pictured above)

Prepare the pudding according to the package. Cube the cake, wash and prep the berries. Start layering with pudding first and then the other ingredients. Repeat the layers as many times as you can and finish with cool whip and a couple "perfect" berries to top it all off.

Enjoy!

Update: My wonderful daughter-in-law had the official recipe handy and here it is!

Strawberry Blueberry Trifle

3 C. fat free skim milk
2 oz ff sf instant white chocolate pudding mix
1 pound angel food cake
3 C. strawberries
3 C. blueberries
8 oz light whipped topping

In a bowl, whisk milk and pudding mix for two minutes or until slightly
thickened. Place a third of the cake cubes in a trifle bowl or 3 1/2 qt.
serving bowl. Top with a third layer of the pudding, 1 C. sliced strawberries,
1 1/2 C. blueberries and a third of whipped topping. Top with remaining cake,
pudding strawberries, blueberries and topping. Garnish with quartered
strawberries. Serve immediately or refrigerate.

You Scream - I Scream - We All Scream for Ice Cream!

Source: Weight Watchers.com newsletter

The one-size-fits-all term of old now has several sub-categories, with varying degrees of waistline-friendliness.

The rich, decadent flavor of superpremium ice cream comes from an abundance of milkfat (at least 14 percent) and very little added air—and denseness means more calories. Premium is a step down from there (11- to 15-percent milkfat, and a bit more air), but still packs plenty of POINTS® values. Both varieties tend to come in more unusual, “gourmet” flavors. Regular contains at least 10-percent milkfat, and has even more air than premium. Compare nutrition facts labels—you’ll be surprised by how well some regular ice cream fits into the program. Reduced Fat contains at least 25-percent less fat than its regular counterpart. Light and low-fat has less than 30 percent of calories from fat or no more than 3 grams of fat in a half-cup serving. Non-fat has less than 0.5 grams of fat. That said, always check the nutrition facts: the “light” variety of a superpremium brand may have more POINTS values than the “regular” from another brand.

A few words about milkfat: Because the amount of air pumped into different brands varies so greatly, the percentage of milkfat doesn’t correspond precisely to the number of fat grams per serving. For example, if a superpremium vanilla has 16-percent milkfat and 12 fat grams per serving, the regular might have 10-percent milkfat and 7 grams of fat in a serving, and the light could have 4-percent milkfat and 4 fat grams. That’s why it’s so important to calculate the POINTS values for each specific brand you try.

Slow-churned, cold-churned or double-churned
Three names for the same thing, this is a revolution in reduced-calorie ice cream production, a new process that disperses the tiny globules of milk fat more thoroughly. The basic recipe—and the milkfat content—is the same as other low- and reduced-fat ice creams, but the technique used to make it creates the illusion of richness. These products can offer the satisfaction of premium ice cream with far less fat and calories. One brand, for example, has a POINTS value of only 3 per serving, but it still feels indulgent. Note that “no sugar added” doesn’t always equal a big difference in calories (or POINTS value).

Soft serve
Surprise! Those sweet swirls are almost always reduced-fat—most recipes call for only 3- to 6-percent milkfat. Plus its soft texture comes from churned-in air, which yields fewer calories by volume. Frozen custard is not the same as soft serve—it’s got added egg yolks, plus a higher percentage of milkfat.

Gelato
Similar in texture to soft serve but with a much more intense flavor, gelato can be an occasional treat. It usually has more milk than cream, meaning a lower fat count than regular ice cream, but with much less air—so there are more calories in less volume. Stick to small servings.

Frozen yogurt
With a taste and calorie count that’s similar to light ice cream, this is usually a good choice—but don’t forget to read the nutrition facts! Some frozen yogurts have a higher POINTS value per serving than slow-churned ice cream.

Non-dairy frozen desserts
If you’re a vegan, lactose intolerant or watching your cholesterol, you can still enjoy a creamy treat. Frozen desserts based on soy or rice are plan-friendly—relatively low in calories and fat—and, while they may not taste exactly like the real thing, they’re a whole lot better than nothing.

Sherbet and sorbet
Sherbet has less milkfat and more sugar than low-fat ice cream, and its POINTS value is relatively low. Sorbet has no dairy in it at all, so it’s usually fat-free—but the high sugar content means that it may have just as many calories as some ice creams. But texturally it’s entirely different: more icy and refreshing, but less decadent.

Angel Food Delight!

Festive Angel Food & Berry Dessert

We made this gorgeous and delicious recipe for my daughter-in-law's wedding shower and it was of course a huge hit. I've been looking high and low for the actual recipe and can find it nowhere, so here's a picture and the ingredients are to the best of my recollection. I do remember that we used SF, FF Vanilla pudding that day because we were unable to find the SF, FF White Chocolate Pudding at the store. I also remember that we doubled the recipe and then forgot to layer the pudding/cool whip as often as we were supposed to. With this recipe I believe you can't go wrong - layer it as much or as little as you'd like and it will be a hit! Be sure to use a clear bowl because as you can see part of the fun is in the presentation of this one.

1 Angel Food Cake cubed
Strawberries - may want to slice or quarter depending on size of berry
Blueberries
Tub of Cool Whip - I always use the fat-free one
1 package sugar-free, fat-free white chocolate instant pudding mix
3 cups skim milk
(Remember we doubled the above ingredients to fill the punch bowl pictured above)

Prepare the pudding according to the package. Cube the cake, wash and prep the berries. Start layering with pudding first and then the other ingredients. Repeat the layers as many times as you can and finish with cool whip and a couple "perfect" berries to top it all off.

Enjoy!

Update: My wonderful daughter-in-law had the official recipe handy and here it is!

Strawberry Blueberry Trifle

3 C. fat free skim milk
2 oz ff sf instant white chocolate pudding mix
1 pound angel food cake
3 C. strawberries
3 C. blueberries
8 oz light whipped topping

In a bowl, whisk milk and pudding mix for two minutes or until slightly
thickened. Place a third of the cake cubes in a trifle bowl or 3 1/2 qt.
serving bowl. Top with a third layer of the pudding, 1 C. sliced strawberries,
1 1/2 C. blueberries and a third of whipped topping. Top with remaining cake,
pudding strawberries, blueberries and topping. Garnish with quartered
strawberries. Serve immediately or refrigerate.

STRAWBERRY PIE..can't believe I ate the whOle pie!

STRAWBERRY PIE

Only 7 Points…. For the WHOLE pie!

We laughed in the meeting room about the possibilities with this one…. 7 points, that’s lunch! I could take it for lunch and sit and eat the whole thing and watch everyone’s jaw drop as I eat the whole pie!

24 oz. fresh strawberries

2 cups water

1 small box sugar-free cook and serve vanilla pudding

1 small box sugar-free strawberry jello

12 oz. light cool whip

Put water, pudding and jello in sauce pan and stir until mixture boils. Pour over berries and chill for 4 – 6 hours. Cover with the cool whip and serve!

Strawberry Cheesecake Bites

Strawberry Cheesecake Bites

8 oz package fat free cream cheese, softened

1/3 cup powdered sugar

2 tsp lemon juice

44 medium strawberries, whole

1/2 cup graham cracker crumbs

In a small mixing bowl, beat together the cream cheese, sugar and lemon juice until smooth and creamy, set aside. Using a paring knife, hollow out the top of each strawberry to a depth or approximately 3/4". Gently fill each with cream cheese mixture using a pastry bag just slightly above the tops. Place them on a cookie sheet as you do this. Once all of the strawberries are filled, dip each top into the graham cracker crumbs and place back onto the cookie sheets. Place the cookie sheets into the refrigerator and leave them for a few hours or overnight to completely chill.

4 strawberries= 1 point
Thanks to Deb for this one!

Chocolate Peanut Butter Pie Recipe #2

Hi everyone! Thought I'd post this Chocolate Peanut Butter Pie recipe for your holiday enjoyment. Rumor has it this is fantastic (I plan to make it very soon based on Tanya's recommendation.) Have a great holiday weekend!

Chocolate Peanut Butter Pie

9 servings/ 3 points each

8 Tablespoons Peanut Butter

4 oz. Sugar-free Fat-free Choc Pudding Mix

4 oz. Sugar-free Fat-free Vanilla Pudding Mix

3 Cups Skim Milk

5 Sheets Graham Crackers

Layer graham crackers flat in a 9x9 inch pan.

Mix peanut butter, vanilla pudding and ½ of the milk and pour over the crackers.

Mix chocolate pudding and the rest of the milk then pour over the peanut butter mixture.

Refrigerate and serve.

Serving suggestion – Sounds like it would also be good if you put pudding layers in between two graham cracker squares, wrap in saran wrap and freeze for a yummy “ice cream” sandwich. If anyone tries this before I get a chance… let me know how it works!

WW Snickers Recipe

Definately a hit with the Snicker lovers crowd!

12 oz. soft Sugar-free or Fat-free Vanilla Ice Cream
1 Cup FF Cool Whip
1/4 Cup Chunky Peanut Butter
1 pkg SF, FF Butterscotch Pudding (Choc would be good too)
3 oz Grape Nuts Cereal

1) Mix ice cream, cool whip, peanut butter and pudding with mixer in medium bowl until well blended.
2) Stir in Grape Nuts cereal
3) Pour mixture into 8" square pan.
4) Cover with plastic wrap and freeze for several hours

Sorry - I haven't run the points on this yet.

Ideas to Shake Up Breakfast

The following recipes are from the Hungry Girl website which comes highly recommended and looks like a great resource. They have a daily newsletter you might want to subscribe to. Check it out at Hungry-Girl.com Creamy Hot Apple Breakfast with Brown Sugar Crunch PER SERVING (entire recipe): 189 calories, 3g fat, 385mg sodium, 40g carbs, 3g fiber, 19g sugars, 2g protein -- POINTS® value 3* Love morning meals that can double as desserts? You'll FLIP over this sweet concoction... Ingredients: 1 cup peeled apple chunks (any sweet, not tart, variety) 1 Nature Valley Maple Brown Sugar Crunchy Granola Bar (half a 2-bar package) 2 no-calorie sweetener packets (like Splenda) 1 1/2 tsp. Jell-O Sugar Free Fat Free Instant pudding mix, Vanilla 1 1/2 tsp. cornstarch 1/2 tsp. cinnamon dash salt Directions: Place sweetener, pudding mix, cornstarch, cinnamon, and salt in a microwave-safe medium-large bowl. Add 1/3 cup of cold water, and stir until blended. Place apple chunks in the bowl, and toss them in the liquid mixture. Cover the dish and microwave for 2 1/2 minutes. Allow it to thicken and cool for a few minutes before removing it from the microwave. Meanwhile, place the granola bar in a sealable plastic bag and crush with a rolling pin or can, until you have small crumbly pieces. Once apple mixture is cool enough to handle, stir in the granola pieces, and then devour immediately! MAKES 1 SERVING

The Breakfast Club PER SERVING (entire recipe): 195 calories, 2g fat, 663mg sodium, 6g carbs, 1g fiber, 4g sugars, 36g protein -- POINTS® value 4* More than just an '80s flick... now it's an enormous, sandwich-inspired egg scramble! Ingredients: 2/3 cup fat-free liquid egg substitute (like Egg Beaters) 2 oz. raw extra-lean ground turkey (like the kind by Butterball or Jennie-O) 2 slices Jennie-O Extra Lean Turkey Bacon 1/2 cup chopped tomatoes Optional toppings: ketchup, hot sauce, salt, pepper, etc. Directions: Cook bacon according to package directions, either in a pan with nonstick spray or in the microwave. Once cool enough to handle, chop into bite-sized pieces, and set aside. Bring a pan sprayed with nonstick spray to medium heat. Add ground turkey, and use a spatula to break it up and crumble it as it cooks. Once turkey is no longer pink, add egg substitute to the pan, and scramble until it is almost solid. Then add bacon pieces, and continue to cook until the scramble is fluffy and fully cooked. Plate it up and top with the chopped tomatoes. If you like, finish it off with your favorite egg-y add-ons (we like ours with ketchup and a little salt & pepper). Happy breakfasting! MAKES 1 SERVING

Chocolate Peanut Butter Pie Recipe - Yummy!

Here is the recipe for the infamous Chocolate Peanut Butter Pie I mentioned in one of my meetings this week. It was very tasty and I highly recommend it… in controlled doses of course!

Chocolate Peanut Butter Pie
POINTS® value | 3
Servings | 8
Desserts |

Ingredients
4 Tbsp reduced-fat peanut butter
1 Tbsp honey
1 1/2 cups Rice Krispies
1 package fat-free instant chocolate pudding and pie filling mix
2 cup fat-free skim milk
8 Tbsp Free Whipped Topping

Instructions
In a bowl combine peanut butter and honey; microwave on high for 20 seconds.
Stir in cereal.
Press into 8" or 9" pan and chill.
Prepare pudding as directed and pour over pie crust.
Chill, then serve with whipped topping

Cake made with Diet Soda???

January is the month with the most birthdays in our family. These cakes are moist and scrumptious. In fact I'll bet if you don't tell your family that it's "adapted" they won't even be able to tell! Top it off with FF Cool Whip and yummy-city.

Happy, happy, happy birthday .... to you and you and you!

Diet Soda Cakes
Serving Size : 12

18 1/4 ounces cake mix -- any flavor(1 box)
10 ounces diet soda -- any flavor
2 egg whites -- slightly beaten, optional but cake
stays together better and is fluffier

Mix the dry cake mix, the diet soda, and the egg whites
until well blended. Pour into a 9 X 13 sprayed pan or
prepared cupcake tins. Bake according to the directions
on cake mix box.

0 g Dietary Fiber; 190 calories; 5 g Fat; 35 g Carb (be sure to double check your specifics)

Other Diet Soda Cake Combinations:

orange cake /diet Mountain Dew
cherry chip cake / A& W diet Cream soda
diet lemon + lemon;
angel or yellow cake/orange diet pop
diet peach with white cake
spice cake/ diet lemon-lime pop
diet ginger ale + white
diet cherry sodas in chocolate cake
Diet cola + devils food or chocolate mix
diet vanilla coke in chocolate cake
devils food cake with diet Vanilla coke
diet root beer with chocolate cake
diet cherry coke with chocolate cake
marble cake + diet cream soda
etc...the possibilities are only limited by your imagination...mmmmm

Fast & Easy Recipes

Dreamsicle Dessert

1 small package sugar free orange Jell-O mix
1 small package fat free/sugar free instant vanilla pudding mix
2 small cans mandarin oranges, drained
1 small container cool whip free

· Dissolve Jell-O in one cup hot water

· Add 1 cup cold water

· Add pudding mix

· Mix well

· Fold in cool whip

· Add fruit

· Chill

2 points per cup

Five Can Soup

1 can Progresso Minnestrone
1 can Italian style stewed tomatoes
1 can mixed vegetables
1 can white corn
1 can black beans

· Open all five cans.

· Dump all contents into a big pot without draining any of them first.

· Heat and eat.

2 points per 1 cup serving

Diet Coke Chicken

2lbs boneless skinless chicken breasts (Can use the frozen tenderloins)
1 - 12oz. can diet Coke
1 cup ketchup
1 green pepper and 1 onion cut into large chunks

1. Mix coke and ketchup in crock pot. Add chicken. Add veggies.

2. Cook on low for several hours.

Can serve over brown rice. Add the points for the rice if you choose to do it that way.
Makes 6 servings at 4 point each (remember that does not include rice) and CORE (even with a serving of brown rice)

Chocolate Peanut Butter Pie

4 Tbsp peanut butter
1 Tbsp honey
1 1/2 cups Kellogg's Rice Krispies
4 serving fat-free sugar-free instant chocolate pudding mix
2 cup 1% low-fat milk

Instructions
Heat peanut butter and honey together in microwave just until they combine easily. Stir in Rice Krispies and press into pie pan that you have sprayed with non-stick spray. Make pudding, let sit until it starts to thicken and then put in the pie shell. Chill for at least 3-4 hrs. Can add a dollop of whipped topping when served.

Makes 6 servings 3 pts each.

Potato Soup

4 cans chicken broth
1-24 oz. pkg O'brien hashbrown
frozen potatoes
1 pkg country gravy mix

Whisk together gravy mix &
broth; add potatoes & simmer!

1 cup = 1 POINT
16 servings

Pineapple Cake

1 Box Angel Food Cake Mix
1 20 oz. can crushed pineapple in own juice

Cook at 350 for 40-45 minutes.

18 squares= 2 points each

Variation: Instead of pineapple, use Comstock No sugar Added Apple Pie Filling and a little cinnamon.

It's simple, refreshing, and light!

Pumpkin Custard Cups

Core Recipe Servings | 8 Preparation Time | 10 min Cooking Time | 20 min Level of Difficulty | Easy desserts | The sweetness of these pumpkin custards is offset by a spiced yogurt topping. Each one comes in its own ramekin for easy portion control.

Ingredients

• 1 pound canned pumpkin, solid, not puree
  
  Custard Seasonings
• 4 large egg(s)
• 4 egg white(s)
• 1/2 cup fat-free skim milk
• 1/2 cup fat-free evaporated milk
• 2 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
• 2 tsp vanilla extract
• 1 tsp ground cinnamon,
  
  Topping
• 2 cup plain fat-free yogurt, Greek-variety recommended
• 2 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

• Preheat oven to 325ºF.
  
  
• To make custard, spoon pumpkin into a large bowl; whisk in custard seasonings.
  
  
• Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in center of a custard-if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for doneness again; repeat until cooked through. Remove from oven and let cool on a wire rack.
  
  
• Meanwhile, combine topping ingredients in a medium bowl; mix well and set aside.
  
  
• When custards are cool, top each with about 1/4 cup of yogurt mixture and serve. Yields 1 custard per serving.

Notes

You can make the custards one day in advance and store them in the refrigerator. Top with yogurt mixture just before serving.