Desserts - Recipes for Fudge, candy & other treats




lifetimer
01-29-2000, 12:25 AM
I found this receipe on Richard Simmons web site it was posted by Kim , who also wrote this candy bar has been a lifesaver to me and my friends! You feel as though you are enjoying a Nestle Crunch Bar without the fat! Hope you enjoy it.


I tried it and it a great fix for chocolate.

Chocolate Candy Bar

1 package sugar free hot chocolate mix

1/3 cup powered milk (make sure it's skim)

1 Tbsp. water

1 Tbsp. corn flake crumbs

wax paper

1.Spread out your wax paper. Pour cornflakes on it.

2. Mix powdered milk, cocoa, and water in a separate container. This will almost instantly become hard like chocolate. So mix it fast.

3. Take out chocolate mixture and roll in corn flakes crumbs. DELICIOUS!

I mixed the cornflakes crumbs into the mixture.

As far as points It depends on how many calories in your hot chocolate mix.
The powered milk is 80 calories for 1/3 cup. And I have seen hot chocolate mixes that are sugar free and any where from 20 calories to 70. So if you use sugar hot cocoa mix that is 40 calories or less. The whole thing is 2 points. If you hot cocoa mix is above 40 calories than it would be 3 points.


martha
01-29-2000, 12:54 AM
Thank life timer
That made me remember one I used years ago on ww I got my old book out and there it was it was one of my favorites hopefully someone with more experience can points both of them I dont like powdered milk it is a childhood thing
1tbsp of Chunky peanut butter
2tbsp hot water
1 pkg of hot chocolate
2 tbsp raisins
1/3 cup of oatmeal(not Instant)
Mix pb and hot water Add remaining ingrediants mix well be stiff and sticky
Place on wax paper and freeze
I would throw on in my lunch and by snack time it was thawed and ready to go
Hopefully someone could point please
Have a great day I am going to try yours also

Rachel28
06-08-2000, 11:30 PM
I got this recipe from this site on 12-7 98! Wow, it was posted by Kelly_S!

* Exported from MasterCook *
No Fat Vanilla Fudge

Recipe By : W/W Magazine
Serving Size : 48 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/3 cups sugar
3 ounces cook and serve vanilla pudding -- not sugar free
3 tablespoons Butter Buds®
1 cup evaporated milk
2 tablespoons evaporated milk

1. Moisten 3 kitchen towls with water; lay one flat on work surface. Place 10x15-inch sheet pan on top of wet towel. Line 6x8x2-inch baking pan with foil.

2. In 10" cast-iron Dutch oven, add all ingredients and bring to a boil over high heat; stirring constantly. Continue cooking 4 1/2 minutes. Remove from heat and continually stir until boiling stops.

3. Pour into sheet pan. With spatula, push mixture backa nd forth, scraping fudge crystals from bottom. After 2-3 minutes, replace damp towl with a fresh one; continue to scrape pan and repeat after 2 more minutes.

4. When mixture becomes thick, about 1 minute, spread evenly into prepared baking pan. Let stand 10 minutes. Cut in 1-inch squares. Wrap in wax paper; will keep about 1 week.

Calories: 50
Fat grams: 0
Fiber grams: 0

W/W Points: 1


Rachel28
06-08-2000, 11:32 PM
Originally posted by Kelly_S * Exported from MasterCook *
Chocolate-Peanut Butter Fudge

Recipe By : W/W Magazine - November/December 1998
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces fat-free sweetened condensed skim milk
12 ounces reduced-fat semisweet chocolate chips
1/3 cup reduced-fat chunky peanutbutter
1 tablespoon light corn syrup
1 teaspoon vanilla extract

1. Line an 8-inch square baking pan with foil. Coat foil with cooking spray. Set aside.

2. Combine milk and next 3 ingredients in a medium saucepan. Cook over low heat until chocolate melts stirring frequently. Remove from heat and stir in vanilla.

3. Pour into prepared pan,spreading evenly. Cover and chill at least 2 hours.

4. Lift foil from pan and turn out on cutting board.

5. Cut in 36 squares. Store between layers of wax paper in air-tight container in refrigerator.

Calories: 85
Fat grams: 2.2
Fiber grams: 0.1

W/W Points: 2



[This message has been edited by Rachel28 (edited 06-08-2000).]

Rachel28
06-08-2000, 11:35 PM
posted 04-14-99 04:38 PM by Kelly also!!!
--------------------------------------------------------------------------------
* Exported from MasterCook *
Fake Fudge

Recipe By : lifetimer in 3FC Forum/Richard Simmons Website
Serving Size : 2 Preparation Time :0:00
Categories : Candy And Fudge

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fat-free ricotta cheese
2 teaspoons peanut butter
1 package cocoa mix, low calorie (with aspartame)

1. Mix together roll in a log wrap with wax paper.

2. Chill then cut in pieces.

Calories: 78.0
Fat grams: 2.9
Fiber grams: 0.5

W/W Points: 1 3/4

IF YOU USE PART SKIM RICOTTA THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 98.0
Fat grams: 5.3
Fiber grams: 0.5

W/W Points: 2 1/4

IF YOU USE FAT-FREE RICOTTA AND REDUCED FAT PEANUT BUTTER THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 76.4
Fat grams: 2.1
Fiber grams: 0.5

W/W Points: 1 1/2

IF YOU USE PART SKIM RICOTTA AND REDUCED FAT PEANUT BUTTER THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 96.4
Fat grams: 4.5
Fiber grams: 0.5

W/W Points: 2 1/4

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

NOTES : lifetimer froze hers a bit and says, "Its really good all you taste is the peanut butter and choc. The cheese has no taste. I thought it sounded strange. But tryed it and it is good." It also counts as a milk. She didn't provide a serving size so I made it two servings.



[This message has been edited by Rachel28 (edited 06-08-2000).]

Rachel28
06-08-2000, 11:36 PM
This was originally posted by Kelly also!

Fantasy Fudge - 1 Point

Recipe By : Kraft and Parkay
Serving Size : 117 Preparation Time :0:00
Categories : Candy And Fudge

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
12 ounces semisweet chocolate chips
7 ounces marshmallow cream
1 cup chopped nuts -- optional
1 teaspoon vanilla

1. Combine sugar, margarine and milk in heavy 2-1/2 to 3-quart saucepan; bring to full roling boil, sitrring constantly. Continue to boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees F stirring constantly to prevent schorching.

2. Remove from heat; stir in chocolate until melted.

3. Add remaining ingredients; beat until well blended.

4. Pour into 13x9-inch baking pan. Cool at room temperature. Cut into squares.

Calories: 58.9
Fat grams: 2.8
Fiber grams: 0.2

W/W Points: 1

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

Serving Ideas : Makes 117 1x1-inch pieces.



[This message has been edited by Rachel28 (edited 06-08-2000).]

Rachel28
06-08-2000, 11:40 PM
posted 04-26-99 10:00 PM Not originally posted by Kelly- but her name is mentioned at the end!!!!!
--------------------------------------------------------------------------------
Here is a recipe that I really love.
Copied Shape Magazine Dec. 1992
Qty 48 pieces
2 Tbs butter
2/3 c evaporated skim milk
2 1/2 c. sugar
12 oz pkg semi sweet choco chips
2 1/2 oz jar baby food prunes
7 oz marshmallow cream
1/2 c. chopped walnuts
1 tsp. vanilla

Line a 13x9 pan with wax paper. In a large saucepan, melt butter. Stir in milk and sugar and bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly. Remove pan from heat and gradually stir in chocolate chips. Add prunes, marshmallow cream, walnuts and vanilla. Pour into pan and chill. Cut into 48 pieces when firm.

Calories per piece: 105 calories
Fat: 3.8 grams

These are really good, you can't tast the baby food prunes.

Jay
P.S. Kelly_S keep posting recipes, I enjoy them

[This message has been edited by Rachel28 (edited 06-08-2000).]

Candicej
08-21-2000, 04:37 AM
Peanut butter rice crispie squares

1cup caro syrup
1cup sugar
1cup Peanut butter
6 cups rice crispies
1up choc. chips
1cup butterscothch chips

let me know thanks!!!! Serving 24 bars!YUMMMMY Need to know pts though!!!!

vickibee
08-21-2000, 05:57 AM
My master cook calculated this per bar as 232 calories, 9 g fat, 1 g fiber or in other words 5 points.

Enjoy, but don't eat the whole tray please!!!

--Vicki

SarahDeLynn
09-19-2000, 10:31 PM
Indoor Smores

4 Kedem Tea Biscuits (44 C, 2 F, 1 Fib)
2 Marshmallow halves (45 C, 0F, 0Fib)
1/2 Tablespoon chocolate syrup (55 C, 0F, 0Fib)

Place a marshmallow half on each tea biscuit and microwave on Medium for 30 seconds (until slightly bubbly and gooey). Drizzle with chocolate syrup (you can heat that up a little too, if desired, but it doesn't work well to heat it all up together, as I've discovered, hehe).

This is actually a pretty big snack and great if you're craving something gooey and chocolately.

By the way, if you haven't tried the tea biscuits, I'd definitely recommend them! They are really tasty, and also VERY cheap. A small bag of them cost me around 60 cents. The vanilla flavored ones are great, too, especially with sugar free banana pudding!

Kelly_S
12-12-2000, 10:21 PM
Fantasy Fudge - 1 Point

Recipe By : Kraft and Parkay
Serving Size : 117 Preparation Time :0:00
Categories : Candy And Fudge

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
12 ounces semisweet chocolate chips
7 ounces marshmallow cream
1 cup chopped nuts -- optional
1 teaspoon vanilla

1. Combine sugar, margarine and milk in heavy 2-1/2 to 3-quart saucepan; bring to full roling boil, sitrring constantly. Continue to boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees F stirring constantly to prevent schorching.

2. Remove from heat; stir in chocolate until melted.

3. Add remaining ingredients; beat until well blended.

4. Pour into 13x9-inch baking pan. Cool at room temperature. Cut into squares.

Calories: 58.9
Fat grams: 2.8
Fiber grams: 0.2

W/W Points: 1

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

Serving Ideas : Makes 117 1x1-inch pieces.

Kelly_S
12-12-2000, 10:25 PM
* Exported from MasterCook *

No Fat Vanilla Fudge

Recipe By : W/W Magazine
Serving Size : 48 Preparation Time :0:00
Categories : Candy And Fudge

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/3 cups sugar
3 ounces cook and serve vanilla pudding -- not sugar free
3 tablespoons Butter Buds®
1 cup evaporated milk
2 tablespoons evaporated milk

1. Moisten 3 kitchen towls with water; lay one flat on work surface. Place 10x15-inch sheet pan on top of wet towel. Line 6x8x2-inch baking pan with foil.

2. In 10" cast-iron Dutch oven, add all ingredients and bring to a boil over high heat; stirring constantly. Continue cooking 4 1/2 minutes. Remove from heat and continually stir until boiling stops.

3. Pour into sheet pan. With spatula, push mixture backa nd forth, scraping fudge crystals from bottom. After 2-3 minutes, replace damp towl with a fresh one; continue to scrape pan and repeat after 2 more minutes.

4. When mixture becomes thick, about 1 minute, spread evenly into prepared baking pan. Let stand 10 minutes. Cut in 1-inch squares. Wrap in wax paper; will keep about 1 week.

Calories: 50
Fat grams: 0
Fiber grams: 0

W/W Points: 1

Makes 48 1-inch servings.

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

Kelly_S
12-12-2000, 10:26 PM
* Exported from MasterCook *

Fake Fudge

Recipe By : lifetimer in 3FC Forum/Richard Simmons Website
Serving Size : 2 Preparation Time :0:00
Categories : Candy And Fudge

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fat-free ricotta cheese
2 teaspoons peanut butter
1 package cocoa mix, low calorie (with aspartame)

1. Mix together roll in a log wrap with wax paper.

2. Chill then cut in pieces.

Calories: 78.0
Fat grams: 2.9
Fiber grams: 0.5

W/W Points: 2

IF YOU USE PART SKIM RICOTTA THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 98.0
Fat grams: 5.3
Fiber grams: 0.5

W/W Points: 2

IF YOU USE FAT-FREE RICOTTA AND REDUCED FAT PEANUT BUTTER THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 76.4
Fat grams: 2.1
Fiber grams: 0.5

W/W Points: 2

IF YOU USE PART SKIM RICOTTA AND REDUCED FAT PEANUT BUTTER THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 96.4
Fat grams: 4.5
Fiber grams: 0.5

W/W Points: 2


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

NOTES : lifetimer froze hers a bit and says, "Its really good all you taste is the peanut butter and choc. The cheese has no taste. I thought it sounded strange. But tryed it and it is good." It also counts as a milk. She didn't provide a serving size so I made it two servings.

Kelly_S
12-12-2000, 10:27 PM
* Exported from MasterCook *

Chocolate-Peanut Butter Fudge

Recipe By : W/W Magazine - November/December 1998
Serving Size : 36 Preparation Time :0:00
Categories : Candy And Fudge

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces fat-free sweetened condensed skim milk
12 ounces reduced-fat semisweet chocolate chips
1/3 cup reduced-fat chunky peanutbutter
1 tablespoon light corn syrup
1 teaspoon vanilla extract

1. Line an 8-inch square baking pan with foil. Coat foil with cooking spray. Set aside.

2. Combine milk and next 3 ingredients in a medium saucepan. Cook over low heat until chocolate melts stirring frequently. Remove from heat and stir in vanilla.

3. Pour into prepared pan,spreading evenly. Cover and chill at least 2 hours.

4. Lift foil from pan and turn out on cutting board.

5. Cut in 36 squares. Store between layers of wax paper in air-tight container in refrigerator.

Calories: 85
Fat grams: 2.2
Fiber grams: 0.1

W/W Points: 2

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

momof4girls
06-01-2001, 02:06 PM
Snicker style dessert bars

2 cups vanilla or chocolate reduced fat icecream

1 cup light cool whip

1/4 cup crunchy peanut butter

1 box fat free pudding (vanilla or chocolate)

Let icecream and whip cream sit at room temperature for 10-15 minutes

in a chilled bowl beat whip cream, icecream, peanut butter and pudding mix until smooth (about 5 minutes)

freeze in a 8*8 dish until solid (2 hours at least)

cut into 8 squares 3 points per square

Enjoy!! (I got this recipe at my last weight watchers meeting)

Charbar
05-06-2002, 09:25 AM
Peanut butter kisses

Ingredients:

1 package Diet Swiss Miss Cocoa
1 tablespoon peanut butter
1 banana
1/4 cup Grape Nuts cereal



Instructions:


Put all ingredients in a mixer.
After mixing up, then divide into 2 servings by putting half of the mixture on one piece of aluminum foil then folding edges to keep fresh.
Do the same thing with the other bar.
Now put both in freezer and have for a snack anytime.

Yield: 2 servings
2 POINTS per serving



Nutrition information:
Per serving: 102 calories, 4.4g fat, 0mg cholesterol, 38mg sodium, 15.4g carbohydrates, 1.9g fiber, 2.6g protein

loser43
10-10-2002, 02:50 AM
* Exported from MasterCook *

Fluffy stuff

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large nonfat cottage cheese
12 ounces Cool Whip Lite
1 can crushed pineapple in juice -- drained
1 can mandarin oranges in juice -- drained
1 package sugar free jello -- orange


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

Per Serving (excluding unknown items): 100 Calories; 4g Fat (35.8% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 66mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0

angel-eyes
10-11-2002, 10:30 PM
I do believe you just mix it all in a bowl and then presto.....
I have made something similar but with the calorie laden version.

Would making it with non-fat whip topping make a difference that using "cool whip lite"?....I would think it would lesson the points considerably.

Jo_Pointer
02-07-2004, 04:10 AM
Here are 3 recipes for Rice Krispie treats from DWLZ posted by 3FC's Kelly_S (I hope she doesn't mind me reprinting them!) :cool:

Fat Free Crispy Rice Marshmallow Treats - 1 Point
--------------------------------------------------------------------------
* Exported from MasterCook *
Recipe By : Molly McButter
Serving Size : 24

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups marshmallows -- miniature
6 cups Rice Krispies®
3 tablespoons Molly McButter®
Baker's Joy Cooking Spray

1. Melt marshmallows until smooth over low heat or microwave covered on high 2-3 minutes. Remove from heat.

2. Add Molly McButter.

3. Quickly stir in cereal until well coated.

4. Press evenly into 13x9x2 inch pan sprayed with cooking spray.

5. Cut into 24 squares.

Calories: 54.3
Fat Grams: 0.1
Fiber Grams: 0.1

W/W Points: 1

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

Rice Krispie Treats - 2 Points
--------------------------------------------------------------------------
* Exported from MasterCook *
Recipe By : Rice Krispies
Serving Size : 24

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup margarine
10 ounces marshmallows
6 cups Rice Krispies®

1. Melt margarine in large sauce pan over low heat.

2. Add marshmallows and stir until completely melted.

3. Remove from heat.

4. Add cereal.

5. Stir until well coated.

6. Press mixture into buttered 13x9x2 in pan.

7. Cut into squares when cool.


Calories: 82.5
Fat Grams: 2.0
Fiber Grams: 0.1

W/W Points: 2

IF YOU USE LIGHT MARGARINE THE FOLLOWING NUTRITIONAL ANALYSIS APPLY:

Calories: 73.9
Fat grams: 1.0
Fiber gram: 0.1

W/W Points: 1

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

Rice Krispies Treats on a Diet - 1 Point
--------------------------------------------------------------------------
* Exported from MasterCook *
Recipe By : Kelly_S
Serving Size : 24

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup I Can't Believe It's Not Butter Spray
10 ounces marshmallows
6 cups Rice Krispies®

1. Microwave fat-free spread and marshmallows in large bowl for 2 minutes. Stirring after every 30 seconds.

2. Add cereal and stir to coat evenly.

3. Press into sprayed 13x9x2 inch pan.

4. Cut when cool.

Calories: 74.3
Fat Grams: 1.0
Fiber Grams: 0.1

W/W Points: 1 (actually it is just a "hair" over the 1-2 line)

koshlady
03-30-2005, 08:47 PM
1 2LT Fat Free Vanilla Ice Cream
1 Low Fat Cool Whip large
1 Package Fat Free Instant Chocolate Pudding
(Do not make into pudding)
1/4 cup Light Peanut Butter


Let ice cream and cool whip soften a little and mix all ingredients together.
Put in 9x13x pan and freeze. Cut into 16 squares
2 pts per 16 servings


These are to die for.
My family loves it. Always have them on hand

206bones
06-15-2005, 08:59 PM
Taste good too!!!

No Bake Fiber Bars

14 ounces fat-free sweetened condensed milk
7 ounes marshmallow creme
4 ounces vanilla chips
3 cups FiberOne cereal, crushed [1 bag]
1 1/2 cups wheat bran
2 cups quick cooking oatmeal
2 teaspoons vanilla

In a large saucepan, over medium heat, combine sweetened condensed milk and marshmallow creme. Stir in chips and mix until chips are melted. Add vanilla and dry ingredients (FiberOne cereal, wheat bran and oatmeal). Stir until well blended. Spray a 11" x 15" cookie sheet with cooking spray. Spread mixture on pan and pat evenly into pan with damped hands. With a knife score into 24 bars. When cool, wrap and store in refrigerator.

To vary flavor you can use chocolate chips, vanilla chips, butterscotch chips or peanut butter chips without changing calories or fat content. By adding 1/2 cups raisins, you will change the calorie count to 157, fat and fiber remains the same. By adding 1/3 cup coconut calorie count changes to 152, fat to 3 grams,fiber remains the same. By adding 1/3 cup chopped walnuts calories change to 158, fat to 3 grams, fiber remains the same.

Basic recipe: calories-147, fat-2 grams, 4g protein,32g carbohydrate, 6g dietary fiber, trace cholesterol, 68mg sodium.

If you cut the basic recipe into 36 pieces calories=98; fat=2g; fiber=4g.

If you want to lighten even further, as I did, substitute the sugar-free, fat-free sweetened condensed milk. If I figured correctly, it brought the points down to 1 point if cut into 24 pieces & 0.5 points if cut into 36 pieces!

Sugar-Free Fat-Free Sweeteneded Condensed Milk
Ingredients:
1 1/3 cup Nonfat dry milk powder
1/2 cup water
1/2 cup splenda

Directions:
In glass measuring cup stir together milk powder & water till it's a paste. Cover and microwave on high for 45 seconds or until hot but not boiling.
Stir in Splenda.
Cover and store in fridge. Chill at least 2 hrs before using.
Keeps for 2 weeks and makes 12 oz.

Idealperson
06-22-2005, 04:42 PM
I have made this twice now and even my picky co-workers have asked for the recipe...

1 8 oz. Cool Whip Free, thawed
2 sm. containers Strawberry low fat yogurt
1 8 oz. Fat Free Cottage Cheese
1 quart sliced fresh strawberries

Mix all together and chill until served, depending on the brands that you used it comes to approx. 2 pts. for a cup, it is very filling and a good source of calcium.

mayasmom
07-12-2005, 04:02 AM
Not sure where I got this, but it's good!! :)

Twinkie Bites

1 box Jiffy yellow cake mix
1/4 cup egg substitute
1/2 cup cold water
24 tablespoons ff Cool Whip
butter flavored PAM

Preheat oven to 350 F. Spray 24 hole muffin tin with PAM. Set aside. Put mix, egg sub, and water in bowl. Mix on medium speed with mixer for 4 minutes OR 600 strokes with whisk. Fill each muffin tin 2/3 of the way (approximately 1 tablespoon + 1 teaspoon). Bake 10-12 minutes. Remove from oven and let cool at least 10 minutes. Once cool, pipe 1 tablespoon of Cool Whip in from bottom into center of cupcake from a pastry bag.

Serves 24
52.5 calories/1 g fat/0 g fiber
1 WW pt. per serving

texasblueeys
07-22-2005, 12:46 PM
Here is another recipe sort of like that. My friend calls it Snicker Bar Pie. I have not tried it or run it through a point counter. She said it is 2 points per serving and it makes 8 servings.

2 cups Fat Free Frozen Chocolate Yogurt
1/3 Cup Low Fat Peanut Butter
1 8 oz tub of Fat Free Cool Whip
1/2 cup of grapenuts cereal.

Mix all the ingredients together and pour into a Low Fat or Fat Free Graham Cracker Crust.

Chill and then cut into 8 pieces.

MizzO
09-22-2005, 01:55 PM
:fr: ;) I also find the price of 2 pt bars a bit much. Here is an alternative I found and make it often.

2 pt Crispy Bars (from WW post)

Makes: 24
Points: 2 each

2 T unsalted butter
7 ounces marshmallow (about 28 regular size marshmallows - 4 = 1 oz.)
2 T cocoa powder (unsweetened)
1 t vanilla extract
6 cups crisped rice cereal

In large bowl melt butter in microwave (about 23 seconds). Add marshmallows to melted butter and micro again about 23 secs. When marshmallows are airy and very soft, stir in cocoa and vanilla. If the mixture doesn't blend easily.....put it back in the micro for 15 seconds. Add cereal and mix it fast before the marshmallow mix has a chance to start setting up.

Spray 9x13 inch baking pan with nonstick spray and spray both hands too.

Dump the mixture in the pan and pat it down evenly. It will cool and set up in about 10 minutes. Cut into 24 squares. Wrap each bar in saran or snack baggies. These freeze well too.

snapplegirl69
10-29-2005, 08:45 PM
Twinkie Bites

1 (9 oz.) Package JIFFY Yellow Cake Mix
1/4 Cup Egg Substitute
1/2 Cup Cold Water
24 Tablespoons Fat Free Cool Whip
Butter Flavored non-stick spray

Preheat oven to 350 degrees. Spray a 24-hole muffin tin with butter flavored non-stick spray. Set aside. Put mix, egg substitute and cold water in bowl and mix on medium speed with mixer for 4 minutes or 600 strokes with a whisk until it is very airy. Fill each muffin hole 2/3 of the way full (approx. 1 Tablespoon + 1 teaspoon). Bake for 10-12 minutes. Oven times may vary. Remove from oven and let cool for at least 10 minutes. Once cool, you can either put 1 tablespoon cool whip on top, or pipe it in from the bottom into the center of the cupcake with a pastry bag.

Serves: 12 (2 Each)
Per Serving: 139 Calories; 2g Fat (13.0% calories from fat); 1g Protein; 27g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 167mg Sodium. Exchanges: 1/2 Lean Meat. WWP: 3

snapplegirl69
10-29-2005, 08:48 PM
Cinnamon Chips

2 (98% Fat Free) Fajita Size Flour Tortillas (1 point each)
Butter Flavored Nonstick Cooking Spray
1/4 Cup Splenda Granular
1/4 teaspoon Cinnamon

Preheat oven to 350 degrees. In a small bowl, mix Splenda and cinnamon together. Lightly spray tortillas with nonstick cooking spray, and then sprinkle each generously with the cinnamon mixture. Turn tortillas over and repeat. Cut each tortilla into 8 wedges (kitchen scissors work best for this). Place wedges in a single layer on a cookie sheet.
Bake 8 minutes then turn each chip over and continue baking until the chips are crisp and lightly browned (approx. 4-5 minutes). If you take the chips out and they bend a little or they are chewy when you try to take a bite, you need to cook them longer. They should be crisp when taken out of the oven. Serve Warm.

Serves: 1 (16 Chips)
Per Serving: 185 Calories; 1g Fat (4.7% calories from fat); 6g Protein; 40g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 440mg Sodium. Exchanges: 0 Grain (Starch); 0 Fat.

WWP: 3

AnnieFannie
11-03-2005, 10:38 AM
I don't do WW, but I came across this recipe in my email and I thought I would share it with you all.

Pumpkin Fluffernuggets

(1 Fluffernugget = approximately 27-30 calories, <1g fat, 58mg sodium, 5g carbs, 1g fiber, 2g sugar, 0.5g protein each - less than 1/2 a WW point each)

You can eat THREE of these cool clouds of creamy, crunchy pumpkinlicious goodness for just ONE POINT! (Pssst...they taste JUST like Pumpkin Ice Cream.)

Ingredients:
7.5 oz. pumpkin (1/2 of a 15 oz. can)
1/2 container Cool Whip Free
1/2 package Vanilla Fat Free Sugar Free Jell-O Pudding Mix
1/4 cup Grape Nuts or 1 small package of Crum Creek Brilliantly Blended Soy Nuts

Directions:
Combine pudding, pumpkin and Cool Whip in a bowl. Stir in Grape Nuts or Brilliantly Blended Soy Nut Mix. Spoon into mini muffin tin and freeze. Makes 15 yummy "nuggets".

septembersgoal
02-19-2006, 04:52 PM
PEPPERMINT PATTIES

Recipe By :March 1996 Healthy Exchanges Newsletter
(From barbosdietkitchen.com)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4-serving package Jello-O sugar Free Instant Chocolate Fudge
Pudding Mix

1/3 cup dry skim milk

1/2 cup unsweetened applesauce

1/2 teaspoon peppermint extract

1. Place a piece of waxed paper on a cookie sheet.

2. In a medium bowl, combine dry pudding mix and dry milk powder. Add
applesauce and peppermint extract. Mix well to combine.

3. Drop mixture by teaspoonsful to form 16 patties on prepared cookie
sheet. Place cookie sheet in freezer at least 2 hours.

4. For each serving, place 4 frozen patties in a zip-lock sandwich bag.
Keep frozen until ready to use.

Per Serving (excluding unknown items): 50 Calories; trace Fat (1.6% calories
from fat); 4g Protein; 9g Carbohydrate; trace Dietary Fiber; 2mg
Cholesterol; 54mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk.

NOTES : POINTS PER SERVING: 1 (flex) or CORE