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Old 05-20-2000, 03:09 AM   #31
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Location: Boston, MA
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* Exported from MasterCook *

Fantasy Bars

Recipe By : Tara M. Lettieri
Serving Size : 18
Preparation Time :0:40
Categories : Desserts

Amount Measure Ingredient -- Prep Method
-------- ------------ --------------------
1 1/2 Cups Graham Cracker Crumbs
1/4 Cup Hershey's® Cocoa
1/4 Cup Sugar
1/4 Cup Brummel And Brown (Margarine)
1 14 Oz Can Sweetened Condensed Milk
2 Cups Milk Chocolate Chips
1 Cup Butterscotch Chips
1 1/3 Cups Coconut
1 Cup Nuts

Preheat oven to 350 degrees (325 degrees for glass dish). Combine crumbs, hersheys cocoa, sugar and margarine (melt it in microwave first). Press firmly on bottom of 13 x 19 inch baking pan. Pour sweetened condensed milk evenly over crust. Top evenly with remaining ingredients in order listed.
Press down firmly.

Bake 25-30 minutes or until lightly browned. Cool. Chill in refrigerator overnite for best results. Next day cut into bars - stoore loosely covered at room temperature.

WW Points - 7 each (but they are OH SO GOOD!!)

Nutritional Info:

Calories - 235.5
Fat - 12.3
Fiber - 1.7

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

NOTES : melt margarine
chop nuts
cocunut should be flaked

7 points each bar (but 1/2 a bar is PLENTY for 3.5pts)

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Last edited by Tara; 12-16-2002 at 10:18 PM.
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Old 05-24-2000, 08:09 PM   #32
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Location: Farmington, CT
Posts: 149


I just found this on the Famous Brand Name Recipes website FBNR.com

It looked good enough to format -- Now if only I can find that orphan envelope of Dream Whip in my pantry...

* Exported from MasterCook *

Luscious Cold Chocolate Soufflés -- 3 Pts

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts lowfat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 envelope unflavored gelatin(envelope)
1/4 cup cold water
2 tablespoons reduced-calorie tub margarine
1 1/2 cups cold nonfat milk -- divided
1/2 cup sugar
1/3 cup hershey'®s cocoa -- or dutch processed
2 1/2 teaspoons vanilla extract -- divided
1 1/3 ounces dry whipped topping mix -- (1.3 ounces)1 envelope

Measure lengths of foil to fit around 6 small soufflé dishes (about 4 ounces each); fold in thirds lengthwise. Tape securely to outsides of dishes to form collars, allowing collars to extend 1 inch above rims of dishes. Lightly oil insides of foil.*

Sprinkle gelatin over water in small microwave-safe bowl; let stand 2 minutes to soften. Microwave at HIGH (100%) 40 seconds; stir thoroughly. Stir in margarine until melted; let stand 2 minutes or until gelatin is completely dissolved.

Stir together 1 cup milk, sugar, cocoa and 2 teaspoons vanilla in small bowl. Beat on low speed of mixer while gradually pouring in gelatin mixture. Beat until well blended.

Prepare topping mix as directed on package, using remaining 1/2 cup milk and remaining 1/2 teaspoon vanilla; carefully fold into chocolate mixture until well blended. Spoon into prepared soufflé dishes, filling 1/2 inch from tops of collars.

Cover; refrigerate until firm, about 3 hours. Carefully remove foil.

Garnish as desired.

*Six (6-ounce) custard cups may be used in place of soufflé dishes; omit foil collars.

Nutrients per Serving From Source: Calories 150,Total Fat 3 g,Cholesterol 0 mg,Sodium 55 mg
Per MC: 2 g. fiber= 3 pts

"Hershey Foods Corporation"

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

Per serving: 159 Calories (kcal); 4g Total Fat; (24% calories from fat); 4g Protein; 23g Carbohydrate; 1mg Cholesterol; 82mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 -32856

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Old 06-05-2000, 10:49 PM   #33
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Location: Houston,Tx,USA
Posts: 17


This is sooo good! I usually don't spend 5 points on dessert, but this is good for get togethers and things where there are other people to eat it up. My kids and hubby loved it!



Vegetable oil cooking spray
1 box (20-1/2 oz.) low-fat brownie mix
1/2 C. reduced-fat chocolate baking chips
8 oz. fat-free cream cheese
1/2 C. powdered sugar
1 pkg. (1 oz.) sugar-free white chocolate pudding mix
4-1/2 C. skim milk, divided use
1 tsp. vanilla
3 C. light whipped topping, divided use
2 boxes (1 oz. each) sugar-free chocolate fudge pudding mix


Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with vegetable oil cooking spray. Prepare brownie mix according to package directions. Stir in chocolate chips. Pour into prepared baking dish. Bake for 20-25 minutes. Cool completely. In a large mixing bowl, soften cream cheese with an electric mixer. Beat in powdered sugar and white chocolate pudding mix. Gradually blend in 1-1/2 cups skim milk. Add vanilla and beat until smooth. Fold in 1 cup whipped topping. Pour mixture over cooled brownie. Refrigerate until set, about 10 minutes. In a separate mixing bowl, combine remaining milk with chocolate fudge pudding mix. Fold in remaining whipped topping. Spread over white chocolate layer. Refrigerate until set.

Yield: 18 servings

Nutrition information per serving: 243 calories, 44g carbohydrate, 6g protein, 5g fat, 2mg cholesterol
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Old 06-08-2000, 11:10 PM   #34
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1 container (15 oz.) fat-free ricotta cheese

1/4 C. sifted powdered sugar

3 T. coffee liqueur

1 tsp. almond extract

1 tsp. butter extract

1 tsp. vanilla extract

2 C. light whipped topping

2 T. coffee liqueur

3 T. sifted powdered sugar

1 tsp. rum (or rum extract)

1/2 tsp. brandy (or brandy extract)

3/4 C. strong black coffee

1 tsp. instant coffee

1/4 C. coffee liqueur

1 T. powdered sugar

1 (10-inch) round angel food cake

cocoa powder


In a large bowl blend ricotta cheese, 1/4 cup powdered sugar, 3 tablespoons coffee liqueur, almond extract, butter extract and vanilla until smooth. Set aside. In a separate bowl, combine whipped topping, 2 tablespoons coffee liqueur, 3 tablespoons powdered sugar, rum and brandy until smooth. Fold 1/2 cup of this mixture into ricotta cheese mixture. Set aside. In a small bowl, combine coffee, instant coffee, 1/4 cup coffee liqueur and 1 tablespoon powdered sugar. Set aside. Using a serrated knife, cut cake horizontally into 4 layers. Place bottom cake layer on serving platter. With a long-tined thick fork or wooden dowel rod (from a craft store), poke holes in top of layer. Drizzle 1/4 cup of the coffee mixture over cake layer. Spread with 1/3 of the ricotta cheese filling. Add a second cake layer, poke holes, drizzle with coffee and spread with filling. Repeat with third layer. Top with fourth layer, poke holes; drizzle with remaining coffee mixture. Frost with remaining whipped topping mixture. Cover and chill for up to 2 hours. Before serving, dust heavily with cocoa powder. Serve with chocolate-dipped strawberries.

Yield: 16 servings.

Nutrition information per serving: 181 calories, 33g carbohydrate, 6g protein, 0.4g fat, 0.1g saturated fat, 3mg cholesterol, 0.1g dietary fiber

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Old 07-13-2000, 10:15 PM   #35
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Location: Cloudcroft, NM, USA
Posts: 6


Unbelievable Chocolate Kahlua Cake
from Diabetic Gourmet Magazine

16 servings

1 (18.25 oz.) Devil's Food Cake Mix
1 small (1 oz.) box SF, instant
chocolate pudding mix
1 cup nonfat vanilla yogurt
1/4 cup canola oil OR unsweetened applesauce
1/3 cup skim milk
1 large egg
3 large egg whites OR 1/4 cup egg
1/3 cup Kahlua liqueur
1/3 cup semisweet chocolate chips (I prefer
Cocoa powder

1. Preheat oven to 350F.
2. Coat a 13x9 baking pan with nonstick cooking spray and dust with cocoa.
3. Place all ingredients except chocolate chips in a large bowl. Beat with mixer for 2 minutes until well blended. Stir in chocolate chips.
4. Pour batter into prepared pan and bake for 50 minutes, or until toothpick inserted in middle comes out clean. Cool before cutting.

Nutritional information per serving:
(with oil) 115 cal; 6g fat; 11g carb; 3g protein; 16mg cholesterol; 118mg sodium
WW-3 points
(with applesauce)88 cal; 3g fat;
WW - 2 points

I like to nuke my piece about 30 seconds which causes the chips to melt and it tastes fresh-out-of-the-oven-yummy!!!

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Old 08-24-2000, 12:23 AM   #36
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* Exported from MasterCook *

Flower Dirt (2-3 Points)

Recipe By :SOURCE: Jane Starr (Jello pudding?)
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Janestarr

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages instant chocolate pudding -- (4 serv. size)
4 cups milk -- cold, 1% works
12 ounces Cool Whip
1 1/2 packages Oreo cookies -- (16 oz. size)RF ok
gummy worms -- as desired

to make this you need: 1 -- 8 inch diameter flower pot,trowel, & artificial flower

1). Grind Oreos (including filling) in food processor or blender and place in a bowl. (You'll need to grind them in small batches.)

2). Pour cold milk into a very large bowl. Add pudding mix and beat with a wire wisk until well blended( about 2 minutes). Let pudding stand about 5 minutes to thicken.

3). Line bottom of flower pot with foil or plastic wrap to keep crumbs from falling through the holes.

4). Put 1 inch of crumbs in bottom of pot.

5).With rubber spatula, gently stir Cool Whip with half of remaining cookie crumbs and all of pudding. Continue until mixture is all one color.

6). Alternate layers of cookies and pudding mixture ending with a thick layer of cookie crumbs.

7). Stick gummy worms into top layer of crumbs.

8). Refrigerate.

9). Just before serving, add flower to pot. Serve with trowel

Nutritional info per MasterCook using 1% milk Reduced fat Oreos and regular Cool Whip:
(Without any gummy worms -- not in database)
123.1 cals, 5.2g fat (39%CFF), 0.5g fiber

Using Cool Whip Lite reduced Cals & fat to:
112.6 cals and 4.1g fat (33.5%CFF)

Using Skim milk w/ RF Oreos and Cool Whip Lite =
100.6 cals, 2.5 g fat (23.5%CFF) = 2 points

Using Skin milk, RF Oreos, Cool Whip Free and SF/FF pudding=
58 cals, neg. fat and fiber = 1 pt

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

Per serving: 58 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 11g Carbohydrate; 1mg Cholesterol; 79mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : -33492 4938 -33071 -32759 0

[This message has been edited by JaneStarr (edited 08-23-2000).]
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Old 09-11-2000, 01:10 AM   #37
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Location: Michigan, USA
Posts: 295


I found a great recipe for a low fat "muffin"- I think it could also pass for cupcakes-lol. I have switched to using powdered no-fat milk so I can have several "mixes" made ahead in the cupboard- all I have to add is the yougurt, vanilla, and water- much less mess then getting all the ingrediants out at once and much cheaper then the premade mixes and you you what all the ingrediants are. (HINT: I use 1/4 cup dry powder milk- to make it easier to disolve in the mix, I put it through the food processor to make it finer- I usually do several mixes up at a time, so I use my digital scale to measure to equal the 1/4 cup ( 1/2 oz))

Here is the recipe (I think it is origianly from Hersey's, but I have seen variations posted on a lot of sites)

Chocolate Muffins

1-1/2 cups flour
3/4 cup sugar
1/4 cup cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2/3 cup nonfat unsweetened yogurt
2/3 cup skim milk (or 1/4 cup fat free powder milk + 2/3 cup water)
1/2 tsp. vanilla

Mix dry ingredients. Stir in yogurt, milk and vanilla. Mix just until combined and moistened. Divide batter evenly in 12 lined muffin cups.

Bake at 400º for 15-20 min.

EACH MUFFIN: 110 calories
0 fat
less then 1 gram of fiber
2 pts each!

VARIATION: FAT FREE CHEWY CHOCOLATE BROWNIES: I took one of my dry mixes (all the dry ingrediants plus 1/4 cup fat free powdered milk) and added one cup of fat free plain yogurt and 1/2 teaspoon vanilla. Mix and spread into a 8"x8" pan that has been sprayed with Pam type spray. Bake at 350 for 16-22 minutes. Cut into 16 2"x2" squares- 0 fat, less then 1 gram fiber, 85 calories per brownie: 1.5 points a piece!

You could add a scoop of fat free/sugar free frozen yogurt for a great 3 point dessert!

I haven't tried the recipe with Splenda yet- it would make the Muffins 62 calories, and the Brownies 46 calories- if any one tries this subsitution, let me know how it works.


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Old 10-17-2000, 02:07 AM   #38
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* Exported from MasterCook *

Chocolate Cinnamon Flans

Recipe By he Best of Fast and Healthy Cooking November/December 1999
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons Fat free Hot Fudge Topping
14 ounces fat-free sweetened condensed milk -- (1 can)
2 eggs
2 tablespoons unsweetened cocoa
1 teaspoon cinnamon

Heat oven to 350 degrees F. Spray four 6-ounce custard cups with non-stick cooking spray. Place in 13 X 9 inch pan. Place 1 tablespoon hot fudge topping in bottom of each cup.

In a medium saucepan, combine all remaining ingredients, mix well. Cook over medium heat for 2 to 3 minutes or until warm to the touch (110-115F). Divide mixture evenly into custard cups. Pour boiling water into pan around custard cups to a depth of 1 inch.

Bake at 350F for 22 to 30 minutes or until edges are set and centers are slightly soft. Cool in pan of water for 10 minutes.

Remove cups from water. Run sharp knife around top edge of each flan; turn upside down to unmold onto 4 individual serving plates. Serve warm or refrigerate until cool. Store in the refrigerator.

4 servings

Calories 350; Total Fat 0; Cholesterol 15mg; Sodium 180 mg; Carbohydrate 76 g; Fiber 1 gram; Sugars 71; Protein 12 gr;

Exchanges 3 1/2 Starch, 1- 1/2 Fruit or 5 Carbohydrate

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Old 10-24-2000, 02:40 AM   #39
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Posts: 163


Don't remember what thread I was reading last week aboout mixing Swiss Miss into Cool Whip, but I did this over the weekend for my sister's birthday and it made great icing for am Angel Food Cake.

I mixed:
2 pkgs Diet Swiss Miss Hot Chocolate
1 tub FF Cool Whip, thawed

It made a very thick layer fluffy icing for a store bought Angel Food Cake and left-over cake kept in refrigerator overnight just fine.
Sorry I didn't keep the points info, but I'm sure someone will post.
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Old 05-20-2001, 01:37 PM   #40
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Location: Silicon Valley, CA, USA
Posts: 31


One of the problems I've always found with calorie-reduced chocolate cake is that it, frankly, doesn't take like chocolate cake. You know, that intensely chocolate, gooey stuff you want to lick off your fingers because its yummy chocolate. This recipe does the trick. It doesn't give you a large portion but it's worth every point. I make it for crowds so leftovers won't tempt me.

* Exported from MasterCook *

Dutch Chocolate Cake

Recipe by : Splenda
Serving Size : 16 Preparation Time :0:00
Categories : Desserts 4 Points

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C Flour
1/4 C Dry Milk -- Non-Fat
2 Tsp. Baking Powder
1 1/4 Tsp. Baking Soda
1/4 Tsp. Salt
1/2 C Cocoa
2 Tbsp. Cocoa
1 1/2 C Splenda
3/4 C Applesauce
1 C Non-Fat Milk
2 Tbsp. Non-Fat Milk
2 Whole Egg
2 Whole Egg White
1 Tsp. Vanilla
16 Whole Creamy Chocolate Icing
16 Whole Raspberry Filling

Preheat oven to 350 degrees.

1. Mix all dry ingredients.

2. Add all remaining ingredients.

3. Mix on low until blended. Beat on medium to high for three minutes or
until color lightens. Pour into two greased and floured 8-inch cake pans.
Bake for 30 minutes. Cool to room temperature and frost.

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

NOTES : Use good cocoa. It will make a difference to the taste. Add a
strawberry or 2 in the center of the frosted cake or a dab of
lightened whipped cream. Great for a party. This tastes like
chocolate cake.

* Exported from MasterCook *

Raspberry Filling

Recipe By : ala
Serving Size : 16 Preparation Time :0:00
Categories : 1 Point Dessert Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Oz All Fruit, Red Raspberry Spread
2 Tbsp. Cornstarch
1/4 C Boiling Water
1/2 C Raspberries
1 Tsp. Raspberry Extract

1. Put fruit spread in medium saucepan.

2. Dissolve cornstarch in boiling water. Add to saucepan.

3. Heat approximately 3 minutes until spread is melted and sauce is thick,
stirring constantly.

4. Add 1/2 of fruit. Cook, stirring constantly, 1 minute

5. Add remaining fruit.

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

NOTES : Use on middle layer of layer cake. Or add a little cocoa for an
interesting variety (1 tsp. to 1 tbl)

Creamy Chocolate Icing

Recipe by : Splenda
Serving Size : 16 Preparation Time :0:00
Categories : 1 Point Cakes
Desert Sauces Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tsp. Cornstarch
2 Tbsp. Dry Milk -- Non-Fat
1 1/4 C Splenda
3 Tbsp. Skim Milk
1/2 C Light Margarine -- Tub Style; Softened
1/4 C Vanilla
1 Tbsp. Cocoa -- Dutch Cocoa

1. In a medium saucepan, heat the light tub margarine and the skim milk
until the spread is just melted. Blend the non-fat dry milk, cornstarch,
and Splenda. Whisk the mixture into the liquid. Heat the blend, stirring
constantly, until it thickens (do not boil). Remove from heat and cool for
two minutes. Add the vanilla and then sprinkle the cocoa into the blend,
whisking vigorously. Spread over cooled cake.

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

NOTES : This makes scant icing. It's enough to ice (barely) one layer

Since there is so little, and the icing starts out a bit thin,
the best way to ice the cake is to put a tin layer everywhere and
then put it in the refrigerator until it thickens. Then fix the
icing. If you want fancy swirls, you will need to make two recipes
of this. As it is, it is fine for tasting gooey and very

For variety, substitute blackberry extract for the vanilla.
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Old 06-11-2001, 09:26 PM   #41
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Default S'Mores Pudding

Serves 4 3 pts each

1 (4 oz) pkg s/f f/f instant butterscotch pudding mix. (or choc.)
1 3/4 c. f/f milk (2 c. if you want it thinner)
1/4 c. mini marshmallows
2 tabl. mini chocolate chips
6 (2 1/2") graham crackers, broken into pieces (reg. or choc. or you could use teddy grahams)

In a large bowl, combine dry pudding mix and milk. Mix well with a wire whisk. Stir in marshmallows, choc. chip and graham cracker pieces. Evenly spoon pudding mixture into 4 dessert dishes. Chill

138 calories 2 g fat 0 fiber

Ann P
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Old 08-14-2001, 04:27 PM   #42
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Default 1 Serving Chocolate Pudding 2 pts

Chocolate Pudding (1 serving) 2 pts.

3 tabl. Carnation No Sugar Added Hot Cocoa Mix (50 cal. 0.5 g fat) 1 point
2 tsp. cornstarch
1/2 c. fat free milk 1 point

Mix the cocoa and cornstarch in a 2 cup measuring cup or deep bowl
Add milk and mix with a wire whisk

Put in microwave on high for 1 min. or just until it starts to boil. Whisk again. Return to microwave for 30 second until it boils. Remove, whisk and cool. Pour into a desert bowl and put in refrig. Serve with a little Fat Free Cool Whip

If you like it a little sweeter as I do add one packet of Equal, Sugar Twin etc after if comes out of the microwave.

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Old 02-22-2002, 05:18 PM   #43
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Thumbs up Really good

Chocolate Peanut Bar Squares

1/4 C Peanut butter (60 ml)
1 tbsp Honey (15 ml)
1 1/2 C Rice Krispies (375 ml)
1 package fat-free chocolate instant pudding
1 cup fat-free Whipped topping (250 ml)

1. Put peanut butter and honey in a bowl, microwave for 30 seconds. Stir until smooth. Add Rice Krispies

2. Press in bottom of 8-inch square cake pan.

3. Add one package of fat-free chocolate instant pudding (made as directed on package) to one cup of fat-free whipped topping. Pout into pan and freeze solid. Top with whipped topping when ready to serve. Makes 6 generous servings (serving size: 1 square)

Points per serving: 3
Per serving: Cal - 148, FAT 5.7g, FIB0.9g


My daughter made this on the weekend and it was spectacular. So good.
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Old 04-26-2002, 12:04 PM   #44
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Posts: 3

Angry Chocolate pumpkin cake --mmmmmm!!

Chocolate Pumpkin Cake

1 devils food cake mix (be sure not to use pudding in the mix kind, these have extra calories!)
2 egg whites
1 can pumpkin
1 can water

Mix together and pour in bundt pan. Bake according to package directions for a bundt pan, you may need to add a few minutes. You want a toothpick to come out clean when you test it, or it will be too gooey. I top this with a little fat free cool whip when I serve it. Even my kids love it, and they don't notice the pumpkin!

1/12th of the cake is 3pts per serving
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Old 05-11-2002, 09:47 PM   #45
Join Date: Apr 2002
Location: Northern Indiana
Posts: 40

Default Chocolate Mousse - 4 pts

This is an easy, showy recipe that is low in fat and tastes great.

Prep Time: 10 minutes, Chill 1 hour

1 large pkg of FFSF Chocolate Pudding
1 large container of nonfat Cool Whip, well chilled
1 cup ice cold NF milk
1/4 c. crushed chocolate cookies (I have used crushed cocoa Krispies for this in a pinch)
4 Wine Goblets

Prepare the pudding with an electric mixer using the one cup of milk to mix it. Beat at highest speed until well blended and starting to set up. It will be thick, like browny mix. Add 1/2 of the Cool Whip and fold in slowly, then increase mixer speed to highest speed and whip for about 2 minutes. Using remaining Cool Whip, make alternating layers of chocolate mix and Cool Whip, making sure there is a small Cool Whip dollop on the top. Chill for at least one hour. Just before serving, sprinkle a bit of the crushed cookie crumbs on top.

According to my calculations, this is a 4 point dessert.
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