Desserts - Ice cream, sorbets, & frozen treats




rapunzels_glory
12-21-1999, 10:29 PM
Strawberry/champagne sorbet
1/2c sugar
1/2c water
10-oz pkg frozen strawberries in syrup, thawed and undrained
1-1/2c dry champagne
2 tb lemon juice
1/2c sliced fresh strawberries

1) COmbine sugar and water in heavy saucepan; cook over med heat until sugar dissolved, stirring constantly. Remove sugar syrup from heat, let cool.
2) Place thawed strawberries in a blender or food processor; process until smooth. Pour pureed strawberries thru a sieve intoabd 8" square baking pan, pressing strawberries with the back of a spoon to extract the juice. Discard pulp and seeds. Stir sugar syrup, champagne, and lemon juice into strawberry puree. Cover and freeze at least 4 hrs.
3) Break frozen mixture into chunks. Place half of the frozen chunks into a food processor, and process until smooth. Return to pan; place pan in freezer. Repeat procedure with remaining frozen chunks. Cover and freeze until firm.
4) Spoon sorbet into 6 individual stemmed glasses, and top evenly with sliced fresh strawberries.
Yield: 6 servings.
2 pts. 129 calories. 0.2g fat.


Kari_P
01-05-2000, 10:38 PM
* Exported from MasterCook *
Amaretto Ice Cream Sandwich Dessert

Serving Size : 12
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 each ice cream sandwiches
1/2 cup amaretto -- Divided
1/2 cup english toffee bits
1 12 oz Cool Whip Lite®
1/2 cup sliced almonds

Line 9x13 pan with ice cream sandwiches. Sprinkle with 1/4 cup Amaretto
Sprinkle english toffee bits on top.
Mix remaining 1/4 cup amaretto with Cool Whip Lite & spread on top.
Sprinkle with toasted almonds
Keep desset frozen until serving time.
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Per serving: 344 Calories (kcal); 14g Total Fat; (40% calories from fat); 4g Protein; 44g Carbohydrate; 17mg Cholesterol; 212mg Sodium
NOTES :
W W points = 8.5 per serving


This is a favorite recipe. I've modified it to be lighter.
I used Kroger (store brand) ice cream sandwiches - regular - there was not but .5 or 1 point different than reduced fat type, although you may be able to find Fat Free ones, thus reducing the point count. Well worth using some banked points for!

Little Debbie

Kari_P
01-08-2000, 12:42 AM
* Exported from MasterCook *

Baked Alaska - 4 Points

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Ice Cream & Ice Cream Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs or equivalent in egg substitute
2 teaspoons vanilla extract
1/2 cup skim milk
1 tablespoon reduced-calorie margarine -- plus
1 teaspoon reduced-calorie margarine
1 cup all purpose flour
1 cup pourable Sugar Twin or Sprinkle Sweet -- plus
2 tablespoons pourable Sugar Twin or Sprinkle Sweet
1 teaspoon baking powder
6 egg whites
1/4 teaspoon cream of tartar
4 cups sugar free and fat free strawberry ice
cream -- Wells' Blue Bunny
or any sugar-and fat-free ice cream

1. Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a large bowl, combine eggs and 1 teaspoon vanilla extract. Stir in skim milk and margarine. Add flour, 3/4 cup Sugar Twin, and baking powder. Mix just to combine. Pour batter into prepared cake pan. (Batter will be thin.) Bake for 22 to 26 minutes or until a toothpick inserted in center comes out clean. Remove cake from pan and allow to cool on a wire rack. Increase oven temperature to 500 degrees. Meanwhile, in a large bowl, beat eggs whites with an electric mixer until soft peaks form. Add remaining 6 tablespoons Sugar Twin, remaining 1 teaspoon vanilla extract, and cream of tartar. Continue beating until stiff peaks form. To assemble, place a piece of brown paper on a baking sheet, arrange partially cooled cake on paper, place ice cream in a mound on cake, and cover cake and ice cream evenly with meringue mixture. Bake for 3 to 5 minutes or just until meringue browns. Remove from oven, cut into 8 servings and serve immediately.

HINT: 1. Egg whites beat best at room temperature.
2. Meringue cuts easily if you dip a sharp knife in warm water before cutting.

Serving size (1 square)
According to the cookbook:
Healthy Exchanges: 2/3 Bread, 1/2 Protein (1/4 limited), 1/4 Fat, 1 Slider, 10 Opt. Cal.
Per serving: 178 Cal, 2g Fat, 10g Pro, 30g Carb, 213mg Sod, 168mg Calc, 1g Fib
Diabetic Exchanges: 2 Starch/Carbohydrate, 1/2 Meat
Weight Watcher Points: 4

Source:
"Cooking Healthy Across America Cookbook"
Yield:
"8 squares"

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NOTES : Downloaded from the Healthy Exchanges web site under Free Recipes. MC formatted by Pamela S. on 1/4/2000. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.


IndyMichele
01-22-2000, 08:25 PM
I tried these last night and they were oh so good.....

1 sheet of chocolate graham crackers (1pt)
1Tbsp FF cool whip

Break the graham cracker in two and put the whip cream in between the crackers to form a sandwich. Place in the freezer for at least 10 minutes or longer. These are only 1 pt each. Enjoy!!

SueC
03-10-2000, 05:57 PM
* Exported from MasterCook *

Chocolate Gelato 4 or 5 Points

Recipe By :Jacki Passmore
Serving Size : 8 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups skim milk
1 cup sugar
4 ounces semisweet chocolate

In a medium saucepan, cook milk and sugar over low heat 10 minutes. Stir occasionally to dissolve sugar.
Mix chocolate with hot milk. Cook until chocolate completely dissolves.
Pour into ice cream canister. cool. Freeze in ice cream maker according to manufacturer's directions. Cover.
Freezer method: Pour prepared mixture into several ice trays; cool; cover. Place in freezer; freeze until firm. using a fork, beat every 30 minutes 3 to 4 times while freezing.
NI: (according to MasterCook - skim milk) Calories 196; Fat 4; Fiber 0
NI: (according to MasterCook - whole milk as called for in original recipe) Calories 221; Fat 7; Fiber 0
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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SueC
03-10-2000, 05:58 PM
* Exported from MasterCook *

Cucumber and Mint Sorbet - 0? Points

Recipe By :Jacki Passmore
Serving Size : 8 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon chicken bouillon granules
1/2 cup hot water
1/2 cup plain yogurt
1 tablespoon fresh mint -- chopped
1 pinch ground black pepper
2 large cucumber -- peeled, cored and gr

In a small bowl dissolve chicken bouillon granules in hot water. in a small bowl beat yogurt. Add mint and pepper.
Mix yogurt and cucumber with chicken bouillon. Pour into an ice cream canister. Freeze in ice cream maker according to manufacturer's directions until almost firm. Transfer to a freezer container; cover. Place in freezer; freeze until firm.
NI: (according to MasterCook) Calories 20; Fat 1; Fiber 1
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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Per serving: 20 Calories (kcal); 1g Total Fat; (26% calories from fat); 1g Protein; 3g Carbohydrate; 2mg Cholesterol; 56mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0

SueC
03-10-2000, 05:58 PM
* Exported from MasterCook *

Lemon Granita - 2 Points

Recipe By :Jacki Passmore
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Lemon juice
2 cups water
1/2 cup sugar

In a medium bowl, mix juice, water and sugar. Stir until sugar completely dissolves. Pour into several undivided ice trays. Cover with foil. Place in freezer; freeze until firm.
Before serving, refrigerate to soften enough to scrape into dishes.
NI: (according to MasterCook) Calories 75; Fat 0; Fiber trace
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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Per serving: 75 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 20g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 0 0

SueC
03-10-2000, 05:59 PM
* Exported from MasterCook *

Lemon Sorbet - 2 Points

Recipe By :Jacki Passmore
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons lemon peel -- finely grated
1 cup water
3/4 cup sugar
1 cup lemon juice
1 1/4 cups mineral water
1 large egg white -- whipped

In a saucepan, simmer peel, water and sugar 10 minutes; cool.
In a medium bowl, mix sugar syrup, lemon juice and mineral water. Egg white can be added before sorbet freezers or omitted, if desired. Cover and freeze. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.
Freezer method: Pour prepared mixture into several undivided ice trays or a cake pan; cover; place in freezer; freeze to a slush. In a food processor/blender, process semi-frozen sorbet and egg white 1 minute until smooth and light. return to tray. Recover; freeze until firm.
NI: (according to MasterCook) Calories 111; Fat trace; Fiber trace
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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Per serving: 111 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 29g Carbohydrate; 0mg Cholesterol; 12mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0

SueC
03-10-2000, 05:59 PM
* Exported from MasterCook *

Lime Sorbet - 2 Points

Recipe By :Jacki Passmore
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Lime juice
1/4 cup lemon juice
2 cups Sugar syrup
1 1/4 cups water
1 large egg white

In a medium mixing bowl, mix lime and lemon juice, sugar syrup and mineral water. Omit egg white. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Transfer to a freezer container; cover. Freeze until firm.
Freezer method: Pour prepared mixture into several undivided ice trays; cover with foil; place in freezer; freeze to a slush. In a medium bowl, beat semi-frozen sorbet and egg white until light and smooth. Return to trays; recover; freeze until firm.
NI: (according to MasterCook) Calories 95; Fat trace; Fiber trace
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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Per serving: 95 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 24g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0

SueC
03-10-2000, 06:00 PM
* Exported from MasterCook *

Melon Sorbet - 1 Point

Recipe By :Jacki Passmore
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium cantaloupe
1/2 cup sugar syrup

Using a melon baller or spoon, remove melon flesh. In a food processor/blender, process melon and sugar syrup to a smooth puree. Do not over process.
Pour into ice cream canister. Freeze in ice cream maker according to manufacturers directions until sorbet holds shape. Transfer sorbet to a freezer container. Place in freezer; freeze until firm.
Freezer method; Pour prepared mixture into several undivided ice trays; place in freezer; freeze to a slush. Return to food processor/ blender. Process briefly until smooth and fluffy. Return to trays, cover; freeze until firm.
NI: (according to MasterCook) Calories 54; Fat trace; Fiber 1
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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Per serving: 54 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0

SueC
03-10-2000, 06:01 PM
* Exported from MasterCook *

Orange Sorbet - 3 Points

Recipe By :Jacki Passmore
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons orange zest
1 1/2 cups water
1 cup sugar
2 cups orange juice
1 cup mineral water

In a medium saucepan, simmer peel with water and sugar 20 minutes; cool. Strain sugar syrup. Set candied peel aside.
In a medium bowl, combine sugar syrup, orange juice and mineral water. pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Fold in candied peel just before sorbet firmly freezes.
Freezer method: Pour prepared mixture into several undivided ice trays or a cake pan; cover; place in freezer; freeze to a slush. In a food processor/blender, process semi-frozen sorbet and egg white 1 minute until smooth and light. return to tray. Recover; freeze until firm.
NI: (according to MasterCook) Calories 168; Fat trace; Fiber trace
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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Per serving: 168 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 42g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0

SueC
03-10-2000, 06:01 PM
* Exported from MasterCook *

Raspberry Sorbet - 1 Point

Recipe By :Jacki Passmore
Serving Size : 4 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh raspberries
1 cup sugar syrup
1 large egg white -- whipped

In a food processor/blender, process berries and 1/2 cup sugar syrup to a smooth puree. if desired, strain through a nylon strainer. Omit egg white.
Pour raspberry puree and remaining sugar syrup into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Transfer to a freezer tray; cover. freeze until firm.
Freezer method: Pour prepared mixture into several undivided ice trays or a cake pan; cover; place in freezer; freeze to a slush. In a food processor/blender, process semi-frozen sorbet and egg white 1 minute until smooth and light. return to tray. Recover; freeze until firm.
NI: (according to MasterCook) Calories 100; Fat trace; Fiber 4
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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Per serving: 100 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 24g Carbohydrate; 0mg Cholesterol; 15mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 0 0

SueC
03-10-2000, 06:18 PM
* Exported from MasterCook *

Vanilla Gelato 3 or 4 Points

Recipe By :Jacki Passmore
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups whole milk
1 vanilla bean
3/4 cup sugar

In a saucepan, bring milk and vanilla bean to boiling point. Remove from heat; cool. When bean is soft, insert point of a small, sharp knife near top. cut in 1/2. Scrape small seeds into milk. Stir in sugar until dissolved; cool.
Strain milk through a fine nylon strainer into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.
Freezer method: Strain milk into several undivided ice trays; cover; place in freezer; freeze until firm. using a fork, beat every 30 minutes, during freezing
NI: (according to MasterCook - using skim milk) Calories 140; Fat 0; Fiber 0
NI: (according to MasterCook - using the whole milk called for in original recipe) Calories 172; Fat 4; Fiber 0
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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Per serving: 172 Calories (kcal); 4g Total Fat; (20% calories from fat); 4g Protein; 31g Carbohydrate; 17mg Cholesterol; 60mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0

New-Me
03-11-2000, 06:08 AM
Citrus sorbet

3 cups skim milk
3 cups evaporated skim milk
3 cups sugar
3 bananas, mashed
Juice of three oranges
Juice of three lemons

Combine milk and sugar. Pour into a gallon freezer container and freeze until slushy. Open up and add the bananas and juices which have been mixed together. Continue to freeze until firm. Makes 1 gallon.
70 points total 4.5 points per 1 cup

midlife
03-12-2000, 05:58 AM
* Exported from MasterCook *

Plum-Buttermilk Ice Cream - 3 Points

Recipe By : Cooking Light Magazine, June 1999
Serving Size : 10 Preparation Time :0:00
Categories : Jane Success
July 99 Reg 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups plums -- purple, chopped
1/4 cup sugar
1/4 cup honey
1 tablespoon water
1/2 teaspoon cinnamon
1 3/4 cups Creme Anglaise -- chilled
1 cup buttermilk -- low fat

1. Combine the first 5 ingredients in a medium saucepan. Bring to a
boil, partially cover, and cook 8 minutes or until tender. Mash plums.
Bring to a boil; cook 2 minutes. Remove from heat; chill.
2. Combine chilled plum mixture, Creme Anglaise, and buttermilk. Pour
mixture into the freezer can of an ice-cream freezer, and freeze
according to the manufaturere's instructions. Spoon ice cream into a
freezer-safe contaner; cover and freeze 1 hour or until firm.
Yield: 10 servings (serving size 1/2 cup).

Calories 154 (19% from fat); FAT 3.3g (sat 1.2g, mono1.3g, poly 0.4g);
PRO 3.9g; CARB 28.7g; FIBER 1.1g; CHOL 89mg; IRON 0.4mg; SOD37mg; CALC
96mg.

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* Exported from MasterCook *

Creme Anglaise - 2 Points

Recipe By : Cooking Light Magazine, June 1999
Serving Size : 10 Preparation Time :0:00
Categories : Jane Success
July 99 Reg 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups milk, 1% lowfat
1/3 cup sugar
4 large egg yolks
2 teaspoons vanilla -- sub for van. bean

1. Pour milk into a medium saucepan. Scald milk. Do not boil.
2. Combine sugar and yolks in a bowl, stirring with a whisk until
blended. Gradually add milk to bowl, stirring constantly with a whisk,
Return mixture to pan. Cook over medium heat 6 minutes or until mixture
thinly coats the back of a spoon, stirring constantly with a whisk.
Quickly stir in vanilla.
Immediately pour mixture into a bowl. Cover and chill (mixture will
thicken as it cools.)
Yield 1 3/4 cups.
Can be stored in refrigerator for up to 3 days.
Per 1/4 cup: CAL 97; FAT 3.6g; PRO 3.6g; CARB 12.6g; FIBER 0; CHOL
127mg; CALC 88mg.

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NOTES :
REG 6 shared by Jane

Tara
05-13-2000, 04:43 AM
* Exported from MasterCook *

Chocolate "Lower Fat" Ice Cream

Recipe By : The Ultimate Ice Cream Book
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Prep Method
-------- ------------ --------------------
2 Cups Skim Milk
1/4 Cup Cocoa Powder
2 Ounces Unsweetened Chocolate -- Chopped
2 Egg Beaters® 99% Egg Substitute
1 Can Sweetened Condensed Milk -- Lowfat
1 Teaspoon Vanilla Extract

Bring the milk to a simmer in a heavy medium saucepan. Whisk in the cocoa and bring the milk back to a simmer. Simmer for 3 minutes, stirring constantly. Remove from the heat and add the chocolate. Stir until melted.
Slowly beat the warm milk and the chocolate into the eggs in a bowl. Return the whole mixture to the pan set over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour
the hot chocolate custard through a strainer into a large, clean bowl. Stir in the sweetened condensed milk and vanilla. Cover and refrigerate until cold or overnite.

Next day -

Stir the chilled custard then freeze in 1 or 2 batches in your ice cream machine according to the instructions for the machine. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer safe container and freeze at least 2 hours.

Nutritional Info:

Calories - 160.3
Fat - 6.2
Fiber 1.6

WW Points = 3 per serving (makes 10 servings)


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------------------
tarlette@aol.com

[This message has been edited by Tara (edited 05-29-2000).]

points
06-15-2000, 12:05 AM
Here's a 1 pt. treat
2

Here's a 1 pt. treat our leader gave us:

2 chocolate graham crackers (rectangle)
put light or ff coolwhip in the middle.
Freeze.


Can't keep them in the house! Kids love them.
Terri

MsT
06-22-2000, 09:30 AM
We have a recipe for ice cream sandwiches
that are 1.5 pts.

1 box chocolate graham crackers
1 lg. box sugar-free,fat-free instant vanilla
pudding
1 1/2 cups skim milk
1 t. vanilla extract
1 (8oz) tub fat-free cool whip

Mix pudding, milk and vanilla extract. Fold in cool whip. Spread 2 Tablespoons of mixture onto 1 graham cracker square, top with another square and freeze. These really do taste like ice cream sandwiches. My family couldn't tell the difference.

Ivy
03-27-2001, 08:11 AM
Here's the Snickers Pie I like......enjoy!

Snickers Pie

In a large bowl
1 pint Vanilla Non-Fat Frozen Yogurt, softened in microwave for 1 minute high
2 tbls Chunky Peanut Butter
1/2 package Sugar Free Chocolate Pudding Mix
1/2 cup Non-Dairy Topping


Mix well and pour into 8" pie tin. Freeze until set.


Before serving drizzle 1 tsp Chocolate Syrup over entire pie in swirl motion.


Serves 8: 3 points each slice :wave:

dmarkey
07-14-2001, 08:29 PM
Taken from Best Recipes Diabetic Cooking

Creamy Strawberry-Orange Pops 6 servings 2 points each
1 (8 ounce) container sugar-f ree strawberry yogurt
3/4 cup orange juice
2 teaspoons vanilla
2 cups frozen whole strawberries
I packet sugar substitute ~ or equivalent of 2teaspoons sugar
6 (7-ounce) paper cups
6 wooden sticks
1. Combine yogurt, orange juice and vanilla in food processor or blender. Cover and blend until smooth
2. Add frozen strawberries and sugar substitute. Blend until smooth. Pour into paper cups, filling each about ¾ full. Place in freezer for 1 hour. Insert wooden stick into center of each. Freeze completely. Peel cup off each to serve.
DIETARY EXCHANGES: 1/2 milk, 1 Fruit
NUTRIENTS PER SERVING: Cal 97, Cal from Fat .....4%, Tot Fat <1 g, Sat.Fat < 1 g, Carb.: 17 g, Protein 6 g, Chol 1 mg, Sodium 139 mg, Fiber 1 gr

dmarkey
07-14-2001, 08:30 PM
Taken from Best Recipes Diabetic Cooking

Frozen Fruit Cups 12 serving 1 point each
1 package (8 ounces) fat-free cream cheese
1 cup fat-free sour cream
2½ teaspoons EQUAL FOR RECIPES or 8 packets EQUAL sweetener or 1/3 cup EQUAL SPOONFUL~
2 to 3 teaspoons lemon juice
1 cup coarsely chopped fresh or canned peaches
1 cup fresh or frozen blueberries
1 cup fresh or unsweetened frozen raspberries or halved or quartered strawberries
1 cup cubed fresh or canned pineapple in juice
1 can (11 ounces) Mandarin orange segments, drained
12 pecan halves, optional
1. Beat cream cheese, sour cream, EQUAL and lemon juice in medium bowl until smooth; gently mix in fruit.
2. Spoon mixture into 12 paper-lined muffin cups, or spread in baking dish, 10X6 inches. Garnish with pecan halves and additional fruit, if desired. Freeze until firm, 6 to 8 hours.
Let stand at room temperature until slightly softened, 10 to 1 5 minutes, before serving.
Makes 12 servings
DIETARY EXCHANGES: Lean Meat. 1 Fruit
NUTRIENTS PER SERVING:
Cal 75, Cal. from Fat 0%, Total Fat 0g, Sat.Fat trace, Carb 14g, Protein: 5g, Chol: 3mg, Sodium: 130mg, Fiber 3g

kygreeneyes68
07-13-2002, 10:15 PM
Gosh, thanks! This recipe sounds so good. I'm looking for new WW dessert recipes. I'm going to try this one now! :)

alibirdygirl
06-27-2004, 07:57 PM
I recently bought an ice cream maker...WHAT WAS I THINKING??!!! I was looking in the owners manual and I noticed that every recipe in there is all high fat and tons of sugar. Is there a way to use your ice cream maker but make it low in points??? I'd hate for this thing to go to waste. :-(
Thanks,
Lexie

trixiepup
07-02-2004, 02:19 PM
You can make sorbets with splenda. A low fat cooking show on food network did that (it's some diet makeover show?). They basically purreed strawberries, mixed in splenda, and put in the ice cream maker.

I've also made homemade ice cream mix using the full egg/cream/sugar recipe that came with my mixer. I think you can substitute egg beaters for the eggs (1-2 points for the recipe?), use whole milk instead of cream, and lf or ff milk instead of whole milk. For sugar, you can use splenda measure for measure. If you use powdered bakers chocolate, you'll get a good flavor with limited fat. You'd need to add more splenda to counteract it's unsweetened taste, however.

I'd guess that making those substitutions would put 1 quart of homemade ice cream at about 8pts or so? If you added fresh strawberries, papaya, or mango you could make a nice fruity ice cream. Coffee is 0 points, if you like it. You could also add toasted wheat germ to the ice cream when you serve it to get some extra fiber in which can lower the points as well.

206bones
08-01-2004, 09:10 PM
Here's a site that has some ice cream & sorbet recipes:
http://www.icecream-recipes.com/

This site is really good. Has ice cream, sugar-free ice cream.
http://www.makeicecream.com/recformakice1.html

Enjoy your new gadget! ;)

baatsmth
08-14-2004, 08:57 PM
My son got an ice cream maker for his birthday. I couldn't imagine following the recipes exactly - whole milk, heavy cream etc.

We have been making the ice "cream" with 2% milk and will switch to skim as soon as the 2% milk runs out.

How many pts do you suppose for half a cup of the following recipe, keeping in mind that the ice cream maker adds air...

3 cups 2% milk and 3/4 cup sugar

or

3 cups skim milk and 3/4 cup sugar. :?:

Thanks for any help you can give!! :^:

Lyria
08-14-2004, 09:46 PM
3 cups skim milk = 263 calories
3/4 cup sugar = 681
Total = 944

I dont know how many cups that recipe should make, but say it makes 4 cups of icecream then you'd be getting 236 calories per cup serve or 118 per half cup serve. I dont know how you guys convert things to points, but i hope that helps a little!

KeverDVM
09-25-2005, 08:56 PM
I can't remember what it is called my dad threw it away accidentily- it takes peanut butter, grape nuts cereal, cool-whip and ice cream.

andreaphilip3
09-26-2005, 04:31 PM
ill ask my aunt..shes a ww leader and is a wiz w recipes.

mswirtz79
09-27-2005, 01:25 PM
From DWLZ.com:

Snickers Pie

Thank you Babette! "It's very rich and delicious!"

Makes 8 servings

Ingredients

12 oz frozen fat-free vanilla yogurt
1 small box sugar-free instant chocolate pudding
1/4 cup chunky peanut butter
1 cup lite cool whip
3 ozs grape nuts cereal

Mix all ingriedients together and pour into 8" dish and freeze.

SERVING SIZE: 1/8th of pie

POINTS: 3

snapplegirl69
10-28-2005, 11:18 PM
2 Medium Bananas, sliced
1 (8 oz.) Container Fat Free Cool Whip
1/2 Cup Splenda Granular
1 (16 oz.) Bag Frozen Strawberries (unsweetened)
1 (20 oz.) Can Crushed Pineapple, drained
1 (8 oz.) Package Fat Free Cream Cheese

Mix Splenda with cream cheese. Stir in other ingredients.
Line 2 loaf pans with plastic wrap. Divide the mixture between the two pans and spread evenly. Freeze for at least 6 hours. Once frozen, Lift each loaf out of each pan and peel off the plastic wrap. With a sharp knife, slice each loaf into 6 pieces. Wrap any uneaten pieces in plastic wrap and return to the freezer.

Serves: 12
Per Serving: 113 Calories; trace Fat (2.9% calories from fat); 3g Protein; 24g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 115mg Sodium. Exchanges: 1 Fruit


POints:2

snapplegirl69
10-28-2005, 11:22 PM
1 (8 oz.) Container Fat Free Cool Whip
1/3 Cup Reduced Fat Creamy Peanut Butter
1/4 Cup Hershey's Light Chocolate Syrup

Line a 12 cupcake pan with foil liners. Combine 1 Cup of cool whip with the peanut butter with a whisk. Fold in remaining cool whip. Divide the mixture into the liners evenly (approx. 2 1/2 tablespoons each). Top each cup with 1 teaspoon of chocolate syrup. Freeze. After frozen, remove from pan and place in a freezer bag or container. These are best eaten with a spoon.

Serves: 12
Per Serving: 73 Calories; 2g Fat (29.4% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 51mg Sodium

Points:2

nursegal81
11-15-2005, 05:41 PM
Hello everyone. I just got this recipe from a friend. I am not sure how many points are in the crust so you would have to add that in on your own. However, I figured out how many points are in the filling.

2 8oz. containers of light yogurt...your choice on flavors (I use 3pt. yogurt)
1 container (the regular size) of fat-free Cool-Whip

Mix above items and place them into a reduced fat grahm cracker pie crust and then freeze until frozen. I would probably cut it into 8 pieces. I think it will end up being around 6 points per slice. The total points of the filling is 31 WW points. Hope you enjoy! :chockiss:

teajay
03-31-2006, 01:58 PM
Weight Watchers Book: S'more Sundaes Prep Time: 10 minutes, Serves 4

1/4 cup prepared chocolate sauce
2 whole reduced-fat honey graham crackers, crushed
2 cups (8 small scoops) chocolate sorbet
1 cup mini-marshmallows

Microwave the chocolate sauce in a 1 cup measuring glass, on high until hot, about 20 seconds.
Sprinkle the bottoms of 4 sundae dishes with half the graham crackers. Top each one with 1 scoop of the sorbet.
Sprinkle with 1/2 cup of the marshmallows and the remaining graham crackers.
Top with the remaining sorbet, drizzle with the chocolate sauce and sprinkle with the remaining 1/2 cup marshmallows. Serve at once. Enjoy :)

Per serving: (1 sundae) 264 calories, 2 g. fat, 1g sat. fat, 0 g. trans fat,0 g. chol., 192 mg. sod., 60 g. carb., 3 g. fib., 4 g. prot., 25 mg. calc. Points value: 5

spcdcider
05-26-2006, 01:32 PM
If you have a food processor, a blender may work in smaller amounts I have a decent peach or strawberry ice cream but the points is something I need to run through a program. I got this from a Wolfgangpuck show.
1 to 1 1/2 c fat free milk,
1 package of sugar free instand vanilla pudding,
(I add a splash of vanilla)
1 bag of frozen peaches.
Puree until smooth. I would think you could even use fat free frozen whipped topping in it for smoother texture. When done place in freezer, let sit a few minutes before serving.
Bag of peaches says 3 servings at 2/3 a cup 50 calories, 0 fat, 1 fiber 3 points
1 c fat free milk is 4 points (or if 1 1/2 cups is 6 points)
1 box sugar free fat free pudding if read the points right 4 points
11 points, and i get a good 6 to 8 servings from it.
I imagine it would be good with sugar free syrups also.

MedicLP
03-02-2011, 09:20 PM
I just came up with this tonight to use my last 4 points and it was DELICIOUS!!! Hope you like.


1/2c fat free vanilla ice cream
1/4c crispy rice cereal
1 tsp honey
sprinkle of cinnamon

Scoop the ice cream into a round ball. Drizzle with honey and roll in crispy rice. Top with a sprinkle of cinnamon. That's it! Crunchy, sweet yumminess :)

Weight Watchers Points Plus value:4

Robin
03-25-2011, 06:21 PM
If you love Reese's cups, you have got to try this recipe! It's from www.hungry-girl.com and only 1 point per serving! You could also follow the directions and freeze it in one container instead of individual servings to make something similar to peanut butter ice cream. Yum! The brand of peanut butter used is Better n Peanut Butter, which is 2 points for 2 tablespoons and delicious on it's own. You can find it at Target!

Ingredients:
1 8-oz. container Cool Whip Free
1/3 cup Better ‘n Peanut Butter, Regular Creamy
4 tbsp. Hershey’s Syrup, Sugar Free

Directions:
Line a 12-cupcake pan with cupcake holders, or spray pan with nonstick spray. Using a whisk, combine one cup of Cool Whip Free with Better 'n Peanut Butter. Fold in remaining Cool Whip. Pour the mixture into cupcake tin evenly (approx. 2.5 tablespoons each). Top each cup with a dollop of sugar-free chocolate syrup (about 1 tsp.). Freeze. Enjoy. Serves 12.

Serving Size: 1 cup
Calories: 56
Fat: 0.5g
Sodium: 61mg
Carbs: 10g
Fiber: 0g
Sugars: 2.5g
Protein: <1g

* 1 Point