Desserts - Puddings and parfaits




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Punky
08-04-1999, 12:38 PM
* Exported from MasterCook *

Black Forest Parfaits - 4 Points

Recipe By : 1999 WW's Planner
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Ww Forum
@ Sent 6/99

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3.4 oz pkg fat-free white chocolate
-- instant pudding
mix
2 cups fat-free milk
1 20 oz can light cherry pie filling
3/4 cup chocolate wafer cookie crumbs -- about 16 cookies
6 tablespoons frozen reduced-calorie whipped
topping -- thawed
fresh cherries -- optional

1. Prepare pudding mix according to package directions, using fat-free
milk. 2. Divide half of pudding evenly among 6 (6-ounce) parfait or
stemmed glasses. Spoon half of pie filling evenly over pudding in
glasses. Top parfaits evenly with half of cookie crumbs. Repeat layers
with remaining pudding, pie filling, and cookie crumbs. Top each serving
with 1 tablespoon whipped topping, and garnish with fresh cherries, if
desired. Yield: 6 servings.

POINTS: 4; Exchanges: 1/2 Starch, 2 Fruit, 1/2 Skim Milk. Per serving:
195 Calories, 41.3g Carbo, 1.8g Fat, (0.4g sat fat), 0.8g Fiber, 4.3g Pro,
2mg choles, 335mg Sod, 127mg Calcium, 0.6mg Iron.

MC Formatted by Sue B 3-5-99 and submitted to the WW forum.

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COUSB
09-21-1999, 01:08 AM
Recipe converted from Pie recipe on Dream Whip Package and computed through MasterCook for nutritional value: So good.......... http://www.3fatchicks.com/ubb/biggrin.gif

2 envelopes Dream Whip Topping
2 3/4 cups Skim milk, Divided
1 teaspoon Vanilla
2 packages Sugar Free Instant Pudding Mix - Chocolate

Beat Whip topping mix, 1 cup of the 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 into dishes and refrigerate at least 4 hours. Can also be made with different flavor pudding mix. (it is very much like a mousse)
Per Serving calories - 115
Fat - Trace
Fiber - O WW point = 2
8 serving about 1/2 T0 3/4 cup each
Very rich and really takes away that craving for rich chocolate goodies http://www.3fatchicks.com/ubb/smile.gif http://www.3fatchicks.com/ubb/smile.gif
http://www.3fatchicks.com/ubb/smile.gif Barbara from Pa http://www.3fatchicks.com/ubb/smile.gif

Also it is not 1 point, I recaluculated it again and one of the ingredients was not in the Mastercook Program it is 2 points with smaller servings but it is still very good and almost fat-free..............



[This message has been edited by COUSB (edited 09-28-1999).]

Sapphire
09-25-1999, 08:41 PM
This sounds great! I'll be sure to give it a try. Thanks for sharing it with us.


JulieCutie
09-28-1999, 09:40 AM
Wow...this is wonderful. I made some over the weekend and some more tonight...(my husband likes it, too.)

I was looking at the nutritional info on the Dream Whip box (and the pudding boxes) and figured it out to be a little over 2.5 pts per serving for 5 servings. I'm not sure how Mastercook calculates it but...the Dream Whip says there are 16 servings per envelope and 1/2 gr fat per serving so... I figured it out to be 8 grams of fat per envelope and 80 calories so I thought that would be 2pts per envelope. Also, the pudding was 2pt per package and then I added 5pts for the milk.

Anyway, I figured the whole recipe would be 13 pts divided by how many servings. (I use 5 servings because it makes so much I can't fit it into 4 individual bowls.)

It's wonderful and a great way to have a rich dessert for low points.

Thanks for the recipe.

leeloo
11-15-1999, 03:24 AM
Does anyone have a good low point rice pudding recipie?

Nibby
11-17-1999, 10:57 PM
This is delicious!

1 can pumpkin
1 pkg. vanilla OR butterscotch fat free, sugar free instant pudding
2 tsp. pumpkin pie spice
1 cup Cool Whip Free
1/2 cup skim milk

Mix together & chill. 3/4 cup is 1 point!

Nibby

SusanSil
11-18-1999, 03:28 AM
I'm so passionate about rice pudding that I have been disappointed by all "low" recipes. But I'll share this with you...just promise you will try it before making a "yuck" face!

Mix FF Light & Lively Cottage Cheese with vanilla extract, cinnamin, raisins & sweetner (I prefer Equal). Honestly, it cuts my urge for rice pudding! The calories/points vary with the amount of raisins you use. The cottage cheese is 2 pts. a 1/2 cup.

Susan

Kari_P
01-08-2000, 01:01 AM
* Exported from MasterCook *

Butterscotch Ambrosia - 4 Points

Recipe By :JoAnna M. Lund with Barbara Alpert
Serving Size : 6 Preparation Time :0:00
Categories : Puddings & Custards

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Jell-O sugar-free butterscotch pudding mix -- (4 serving size)
1/3 cup Carnation nonfat dry milk powder
1 cup crushed pineapple -- packed in fruit juice,
undrained (one 8-ounce can)
1/2 cup water
3/4 cup Yoplait plain fat-free yogurt
3/4 cup Cool Whip Lite®
2 cups (2 medium) sliced bananas
1/2 cup (1 ounce) miniature marshmallows
3 tablespoons (3/4 ounce) chopped pecans

"If you remember your grandma's traditional ambrosia with its classic flavors of pineapple, marshmallows, and nuts, I've gone it one better with this updated version that adds the sweet pleasure of butterscotch to all that good stuff. And since all the men I know love butterscotch..."

1. In a large bowl, combine dry pudding mix, dry milk powder, undrained pineapple, and water. Mix well using a wire whisk. Blend in yogurt and Cool Whip Lite. Add bananas, marshmallows, and pecans. Mix gently to combine. Evenly spoon mixture into 6 dessert dishes. Refrigerate at least 15 minutes. Serves 6.

HINT: To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh.

Serving size (1 dessert dish)
According to the cookbook:
Healthy Exchanges: 1 Fruit, 1/2 Fat, 1/3 Skim Milk, 1/2 Slider, 5 Opt. Cal.
Per serving: 175 Cal, 3g Fat, 4g Pro, 33g Carb, 272mg Sod, 1g Fib
Diabetic Exchanges: 1 Fruit, 1 Starch 1/2 Fat
Weight Watcher Points: 4

Source:
"Cooking Healthy with a Man in Mind, page 233"
Copyright:
"Healthy Exchanges, Inc. 1997; ISBN 0-399-14265-7"
Yield:
"6 dessert dishes"

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NOTES : Submitted by Missie on 11/5/1999 to the Healthy Exchanges Website. MC formatted by Pamela S. on 11/6/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Kari_P
01-08-2000, 01:03 AM
* Exported from MasterCook *

Applescotch Pudding Treats - 2 Points

Recipe By :JoAnna M. Lund
Serving Size : 4 Preparation Time :0:00
Categories : Puddings & Custards

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Jell-O sugar-free instant butterscotch
pudding mix -- (4 serving size)
1/3 cup Carnation nonfat dry milk powder
1/2 teaspoon apple pie spice
1 1/2 cups water
1/2 cup unsweetened applesauce
1/4 cup raisins
1/4 cup Cool Whip Lite

"When you read the name of this recipe, did it make you smile a little? I love making up my own words, joining two great flavors in one scrumptiously sweet dessert. Sure, you could gobble down a dish of plain old pudding, but you deserve a treat!"

1. In a large bowl, combine dry pudding mix, dry milk powder, and apple pie spice. Add water and applesauce. Mix well using a wire whisk. Stir in raisins. Evenly pour pudding mixture into 4 dessert dishes. Garnish each with 1 tablespoon Cool Whip Lite. Refrigerate for at least 30 minutes.

HINT: To plump up raisins without "cooking" place in a glass measuring cup and microwave on HIGH for 20 seconds.

Serving size (1 dessert dish)
According to the cookbook:
Per serving: 96 Cal, 0g Fat, 2g Pr, 22g Carb, 373mg Sod, 75mg Calc, 1g Fib
Healthy Exchanges: 3/4 Fruit, 1/4 Skim Milk, 1/4 Slider, 13 Opt. Cal.
Diabetic: 1 Fruit
Weight Watcher Points: 2

Source:
"Fast, Cheap and Easy Cookbook, page 172"
Copyright:
"Healthy Exchanges, Inc., 1999; ISBN 0-399-52526-2"
Yield:
"4 dessert dishes"

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NOTES : Scanned & MC formatted by Pamela S. on 8/25/1999. Shared by Pamela S. on 1/5/2000 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0

Sandi in Colorado
03-10-2000, 10:27 PM
Ambrosia Dessert Parfaits----- 4 points

1 container (16oz)low-fat vanilla yogurt
3/4 c. Fat Free whipped topping
1 can (8oz)crushed pineapple, drained
1/4 c. toasted sweetened coconut
1 can (11oz)mandarin oranges, drained
1 c. sliced strawberries
1 lg. banana thinly sliced
3 tbs. of toasted slivered almonds

1. Whisk together the yogurt and whipped topping in a bowl. Fold in the
pineapple and coconut. Chill for at least 20 minutes.
2. Toss together the oranges, strawberries and bananas. In each of 6 tall
dessert glasses, layer 1/4 cup of the yogurt mixture and 3 tablespoons of
the fruit. Repeat layers. Top each with 1/4 tablespoon of the slivered
almonds.

Makes 6 servings

Per serving: 196 calories, 6 grams fat, 2 grams fiber.

copied from Prevention magazine
______________________________________

I also make a version of this for breakfast omitting the coconut, almonds and banana, which comes out to be just 3 pts. per serving


------------------
Sandi

Success comes in cans; failure comes in can'ts



[This message has been edited by Sandi in Colorado (edited 03-18-2000).]

judi
03-17-2000, 01:16 PM
This is so good! I used to make the fat version of it long ago and this tastes exactly like it. I have made it for breakfast. I eat 2 servings well worth the points for breakfast for me!

MrsDomino
03-18-2000, 10:27 AM
Hi, I got this from my May/June 1999 Quick Cooking magazine and substituted low-fat/no-fat ingredients.

1 1/2 cups cold skim milk
1 small box instant fat free chocolate pudding (or vanilla)
1/4 cup peanut butter
15 whole low-fat graham crackers

Combine the milk, pudding mix and peanut butter in a mixing bowl. Beat on low speed for 2 minutes. Let stand for 5 minutes. Break or cut graham crackers in half. Spread pudding mixture over half of the crackers; top with the remaining crackers. Wrap and freeze until firm. May be frozen for up to one month.

I figured the points out by ingredient and divided by 15. I got approximately 2 points a piece.

Kelly_S
08-05-2000, 06:12 AM
* Exported from MasterCook *

Soda Fountain Float Parfait - 1 or 3 Points

Recipe By : KNOX Gelatine
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 envelopes KNOX unflavored gelatine
3 1/2 cups diet root beer, cherry cola or cream soda
1 1/2 cups reduced calorie whipped topping
5 maraschino cherry,whole -- for garnish

1. Sprinkle gelatine over 1 cup soda in medium saucepan; let stand one minute. Stir over low heat until gelatine completely dissovles, about five minutes. Remove from heat; cool slightly.

2. Blend in 1 cup whipped topping; stir in remaining soda. Quickly pour evenly into 5 8-ounce parfait glasses.

3. Refrigerate two hours or until set.

4. Garnish with remaining whipped topping and cherries.

Calories: 68.3
Fat grams: 2.4
Fiber grams: 7.3
Carbohydrate grams: 7.3

W/W Points: 1

ORIGINAL RECIPE CALLED FOR REGULAR ROOT BEER, CHERRY COLA OR CREAM SODAS. Based on that the following nutritional analysis is provided:

Calories: 154.9
Fat grams: 2.4
Fiber grams: 0.1
Carbohydrate grams: 30.2

W/W Points: 3 Points

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justwanttohelp
08-19-2000, 07:29 PM
Caramel Apple Pudding

4 diced apples
1 (20 ounce) can crushed pineapple (packed in juice)
1 small box sugar free instant butterscotch pudding mix (dry)

Combine the 3 ingredients in a large bowl. Fold in:
12 ounces fat free Cool Whip

Refrigerate.
8(1 cup) servings at 3 points each

Tammy L
10-02-2000, 10:03 PM
pulling up

SueC
10-17-2000, 02:56 AM
* Exported from MasterCook *

Almond Crème Caramel

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts Oct '96


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 (14-ounce) can fat-free sweetened condensed milk
1 (12-ounce) can evaporated skim milk
1/4 cup coarsely chopped almonds
Chopped almonds (optional)

Preheat oven to 350º.

Pour sugar into a 9-inch round cake pan. Place cake pan over medium heat. Cook 6 minutes or until sugar is dissolved and golden, shaking cake pan occasionally with tongs. Immediately remove from heat; set aside.

Place eggs in a medium bowl; stir with a whisk until foamy. Add extracts and milks; stir with a whisk. Stir in 1/4 cup almonds. Pour mixture into prepared cake pan; cover with foil; place in a large shallow roasting pan. Place roasting pan in oven; add water to roasting pan to a depth of 1 inch. Bake at 350º for 55 minutes or until a knife inserted in center comes out clean.

Remove cake pan from water; place on a wire rack. Remove foil. Let custard cool in cake pan 30 minutes. Loosen edges with a knife or rubber spatula. Place a serving plate upside down on top of cake pan; invert custard onto plate, allowing syrup to drizzle over custard. Sprinkle with chopped almonds, if desired.

Source:
"Cooking Light, October 1996, p.75"
Copyright:
"Cooking Light"
T(Baking Time):
"0:55"

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Per serving: 251 Calories (kcal); 4g Total Fat; (14% calories from fat); 9g Protein; 44g Carbohydrate; 84mg Cholesterol; 114mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates

SueC
10-17-2000, 02:59 AM
* Exported from MasterCook *

Classic Custard

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Desserts May '98


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large eggs
1/2 cup sugar
1/4 teaspoon salt
4 cups 1% low-fat milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Cooking spray

Preheat oven to 325º.

Combine eggs, sugar, and salt in a large bowl; stir well with a whisk.

Cook milk in a large, heavy saucepan over medium-high heat to 180º or until tiny bubbles form around edge (do not boil). Remove milk from heat, and gradually add to the egg mixture, stirring constantly with a whisk. Stir in vanilla and almond extracts. Pour into a deep 2-quart soufflé dish coated with cooking spray. Place casserole in a 13 × 9-inch baking pan, and add hot water to the pan to a depth of 1 inch. Bake at 325º for 50 minutes or until a knife inserted in center of custard comes out almost clean. Remove casserole from pan; serve custard warm or chilled.

Serving Size: 3/4 cup

Source:
"Cooking Light, May 1998, p.104"
Copyright:
"Cooking Light"
T(Baking Time):
"0:50"

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Per serving: 173 Calories (kcal); 5g Total Fat; (27% calories from fat); 9g Protein; 22g Carbohydrate; 166mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

SueC
10-17-2000, 03:01 AM
* Exported from MasterCook *

Viennese Caramel Custard

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts International
July/Aug '98

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups sugar -- divided
1/2 teaspoon fresh lemon juice
1/2 teaspoon water
2 1/2 cups fat-free milk
6 large egg whites
2 large eggs
1 tablespoon vanilla extract
Thin lemon slices (optional)

Preheat oven to 300º.

Combine 1/2 cup sugar and lemon juice in a small, heavy saucepan over medium-high heat; cook until sugar dissolves. Continue cooking an additional 4 minutes or until golden. Immediately pour into 6 (4-ounce) ramekins, tipping quickly until caramelized sugar coats bottom of cups.

Combine 1/2 cup sugar and water in a large, heavy saucepan over medium-high heat; cook until sugar dissolves. Continue cooking an additional 4 minutes or until golden; set aside.

Heat 1/4 cup sugar and milk over medium-high heat in a small, heavy saucepan to 180º or until bubbles form around the edge (do not boil). Gradually add hot milk mixture to sugar mixture in large saucepan, stirring constantly with a whisk. Cook over medium-high heat until sugar melts. Remove from heat.

Combine egg whites and eggs in a large bowl, and stir well with a whisk. Gradually add hot milk mixture to eggs, stirring constantly with a whisk. Stir in vanilla extract. Pour into the prepared ramekins. Place the ramekins in a shallow roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 300º for 45 minutes or until a knife inserted in center comes out clean. Remove from pan, and cool completely on a wire rack. Cover and chill at least 3 hours.

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each ramekin; invert custard onto plates. Drizzle any remaining syrup over custards; garnish with thin lemon slices, if desired.

Description:
"There's a double hit of caramel in Nick Malgieri's Viennese version
of the Classic Creme Caramel."
Cuisine:
"Viennese"
Source:
"Cooking Light, July/August 98, p.116"
Copyright:
"Cooking Light"

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Per serving: 242 Calories (kcal); 2g Total Fat; (6% calories from fat); 9g Protein; 48g Carbohydrate; 64mg Cholesterol; 126mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other Carbohydrates

SueC
10-17-2000, 03:03 AM
* Exported from MasterCook *

Light Vanilla Creme Brulee

Recipe By :Weight Watchers Magazine, Jan/Feb 1999
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can evaporated skim milk -- (12-ounce)
1/2 cup 1% low-fat milk
1 piece vanilla bean -- split lengthwise
-- (2-inch)
1/3 cup granulated sugar
1/8 teaspoon salt
2 large eggs -- lightly beaten
2 large egg whites -- lightly beaten
3 tablespoons brown sugar

1. Preheat oven to 325ø.

2. Combine evaporated skim milk and low-fat milk in a medium
bowl. Scrape seeds from vanilla bean; add seeds and bean to milks.
Cover and let milk mixture stand at least 10 minutes. Discard
vanilla bean.

3. Add 1/3 cup granulated sugar and next 3 ingredients to milk
mixture; beat at medium speed of a mixer 1 minute. Spoon evenly
into 6 (6-ounce) ramekins or custard cups. Place ramekins in a 13-
x 9-inch baking pan; add hot water to pan to a depth of 1-inch.

4. Bake at 325ø for 45 minutes or until knife inserted near center
comes out clean. Remove cups from pan; let cool on a wire rack.
Cover and chill at least 3 hours.

5. Sprinkle 1 1/2 teaspoons brown sugar over each serving. Place
ramekins on a baking sheet; broil 2 minutes or until brown sugar
melts. Serve immediately Yield: 6 servings.

Note: You may substitute 1 1/2 teaspoons vanilla extract for vanilla
bean, if desired. Simply add extract to milk mixture and use
immediately.

POINTS: 3; Exchanges: 1 Starch, 1/2 Sk Milk, 1/2 Lean Meat
Per serving: CAL 145 (12% from fat); PRO 8.4g; FAT 2g (sat
O.7g(; CARB 23.5g; FIB 0g; CHOL 74mg; IRON O.5mg; SOD
168mg; CALC 210mg

Converted by MC_Buster. KES 1/8/99

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NOTES : The longer the vanilla bean stands in the milk, the more
the dessert will taste like vanilla. But remember, if you allow the
milk mixture to stand more than 10 minutes, be sure to place it in the
refrigerator.

Itryharder
01-03-2001, 10:28 AM
Maybe everyone but me knows about this recipe, but I just got it at WW mtg. today.

Pumpkin Pie filling or Custard
1 15oz. can of pumpkin
1 FF SF INSTANT vanilla pudding
1 tsp. pumpkin pie spice or mix of cinnamon,
nutmeg, allspice and ground cloves.

Mix these ingredients and refrigerate. That's it! No kidding. I made it today and my family loved it. I calculate 2 points for the entire bowl because the pumpkin is free. Am I right? :cool:

lighter
01-06-2001, 01:04 AM
Some variations:

1. Fold in f/f Cool Whip to above recipe

2. Prepare the pudding as pkg directs with 2 c. f/f milk and then fold in the pumpkin puree (not pie filling)

3. Use any of the above recipes with Butterscotch f/f pudding

4. 1 f/f 3.4 oz pkg instant butterscotch pudding. 1 1/2 c f/f milk 1 cup canned pumpkin puree, 1 tsp pumpkin pie spice 1 1/2 c f/f Cool Whip

Mix pudding and milk until well blended. Blend in pumpkin and pie spice. Fold in whipped topping. Spoon into 6 desert dishes.

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

Ann P

Sam's Mom
01-22-2001, 09:57 AM
I love this recipe! I think it got me through the Thanksgiving through New Year's period...I gained a grand total of 1 pound during that time, and am on the road to getting back on track. I add a teaspoon of vanilla extract, always use the butterscotch, and fold in a couple of tablespoons of fat free cool whip to my portion. I think it's about a fourth of a point per serving.

DanielProebsting
06-14-2003, 05:54 AM
I would like a healthy rice pudding recipe.

Thank-you

Idealperson
09-03-2003, 03:53 PM
This is quick, easy, low cal, and just plain good...give it a try...

1 pkg. prepared Sugar free vanilla pudding (I used the pre-made cups by Hunt's all 4 cups)
1 small can crushed pineapple (drained)
1 banana-sliced
Some grapes
1 tsp. coconut extract
2 cups cool whip free

Mix all and serve right away. (My kids spread this on low fat graham crackers) It tastes very tropical or like a banana split!

Joiseygoil
03-17-2004, 10:55 PM
Try mixing some cooked rice and some raisins in with diet vanilla pudding (from a mix -- and make 5 smaller servings instead of 4). Then I always mix some Cool Whip in.

EMTChic
03-21-2004, 02:12 AM
That is the recipe I use for my rice pudding too. I like golden raisins better then regular raisins!