Recipes involving chocolate!
 

* Exported from MasterCook *

Bittersweet Chocolate Sauce - 3 Points

Recipe By : Weight Watchers Low-Calorie Desserts Magazine, page 95
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup unsweetened cocoa -- plus
2 tablespoons unsweetened cocoa
1/4 cup brewed extra-strength coffee -- mixed with
1 tablespoon instant espresso coffee powder
1 1/2 cups part-skim ricotta cheese
sugar substitute to equal 6 teaspoons
sugar
2 teaspoons vanilla extract
1/4 teaspoon brandy extract
1 pinch salt

This is a rich sauce with a consistency ideal for topping frozen desserts
or for dipping strawberries or cut fruits, or for topping frozen desserts.

1. In work bowl of food processor or blender container, combine all
ingredients and process until smooth. 2. Pour into serving bowl; cover
and chill until ready to serve. Makes 6 servings, about 1/3 cup each.

Serving Size (1/3 cup) According to the magazine: Per Serving: 109 Cal, 9g
Pro, 6g Fat, 6g Carb, 100mg Sod, ?g Fiber Serving Provides: 1 Pro, 15 Opt.
Cal. Weight Watcher Points: 3

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NOTES : Scanned & MC formatted using MC_Buster by Pamela S. on 12/1/98.

* Exported from MasterCook *

Black Chocolate Sauce - 2 Points

Recipe By : C'mon America Let's Eat! Cookbook by Susan Powter, pg 346-34
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1 1/2 cups sugar
1 cup unsweetened cocoa powder -- (dutch process
preferred)
1 tablespoon vanilla extract

Enough said. The name alone is enough to ignite even the most tame sweet
tooth. This sauce screams. Pour me over custard. Pour me over ice
cream, cake, bananas. Pour me over anything---just pour me.

1. Pour water and sugar into a saucepan and bring to a boil. Cook for 5
minutes. Remove from heat and add cocoa, stirring constantly. Return to
low heat and simmer for 5 minutes, until the cocoa is thoroughly
dissolved. Remove from heat, stir in vanilla, and serve hot or cold.
Makes 12 servings.

Serving size (1/4 cup) According to the cookbook: Per serving: 116
Calories, 0.94g Fat (0.56g Sat Fat) Weight Watcher Points: 2

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* Exported from MasterCook *

Black Forest Pie - 4 Points

Recipe By : Sue B's WW Meeting - 4 Points
Serving Size : 6 Preparation Time :3:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups plain low-fat yogurt
1 cup skim milk
2 packages instant pudding mix -- small chocolate,
-- reduced calorie
48 pitted cherries -- frozen(no sugar
-- added), thawed, or
-- fresh
1 graham cracker pie crust -- 9 inch
1/2 cup cool whip

In blender process yogurt and milk until smooth; add pudding mix and mix
until smooth. Transfer mixture to large mixing bowl; fold in cherries.
Spread mixture in pie crust. Cover and refrigerate until firm, at least 3
hours. Top with Cool Whip before serving.

MC Formatted by Sue B 10/97. Submitted to the WW forum 3/21/98.

Points: 4

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* Exported from MasterCook *

Chocolate Chip Cracker Kisses - 1 Point

Recipe By : Jane Paquet (handed down & modified)
Serving Size : 60 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 egg whites -- * see note
1/4 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
2/3 cup sugar -- extra-fine
-- preferred

6 fat-free saltine crackers -- **crushed,3T

2/3 cup semi-sweet chocolate chips -- mini chips

Pre-heat oven to 300* F. Prepare a cookie sheet by covering it with
baker's parchment. In a totally grease-free mixing bowl, beat egg whites
on high until frothy. Add vanilla and cream of tartar. Continue beating
while gradually adding sugar. Make sure that sugar dissolves completely
and that mixture is not grainy. (I find that Bartender's sugar dissolves
most easily.) When mixture is quite stiff (consistency of marshmallow
fluff-- after about 5-10 mins. of beating), gently fold in saltine crumbs
and chocolate chips. Drop the meringue-like dough, 1 teaspoon at a time,
onto prepared cookie sheet. I use a very small ice cream scoop for this
purpose. They can be put right next to each other, they rise very little.
Entire recipe fits on one cookie sheet. Bake for 20 minutes. On a humid
day, I usually turn the oven off 5 minutes early and leave the cookies in
the oven with the door closed until I'm ready to serve them. Yields about
60 1inch kisses.

NOTES :

Meringues can easy, if you know a few simple rules: 1) Everything that
touches the egg whites must be absolutely grease-free. Fat breaks down
the structure of beaten egg whites. Yolks contain fat, so it is important
not to get any yolk into the whites. I run everything through the
dishwasher before preparing meringues (mixing bowl, beaters, rubber
spatula, and teaspoon or ice-cream scoop)

2)* Eggs separate best when cold,but they beat up best at room
temperature. *An alternative to separating eggs is to use powdered egg
whites. They are available in the supermarket as "Just Whites". I really
like the fact that they are pasteurized (safe for taste-testing the
batter)

I don't recommend making this recipe on a very humid day unless you have
reliable air-conditioning; it can really flop!

**I use fat-free salted top saltines. Nutr. Assoc. : 0 0 0 0 0 0 0 4886

Per MasterCook analysis: Each kiss contains: 22 cals(28% CFF), 0.7g fat,
0.2g fiber 2 kisses= 1 point


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* Exported from MasterCook *

Banana-Chocolate Pudding Cake - 3 Points

Recipe By :Weight Watchers Quick Start Plus Program Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Cakes And Icing/Frosting

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup cake flour
1/3 cup skim dry milk
1 package Fat-Free Sugar-Free Chocolate Pudding
1 teaspoon baking powder
4 large eggs -- separated
2 tablespoons sugar
1/2 cup evaporated skim milk
1/2 teaspoon vanilla extract
1 dash salt
1/2 cup Cool Whip Free
2 medium bananas
1 tablespoon lemon juice

1. Preheat oven to 350 degrees F. Line bottom of 8 x 8 x 2-inch baking pan with wax paper; spray bottom and sides with nonstick cooking spray and set aside.

2. Onto shee of wax paper or paper plate sift together flour, dry milk, chocolate pudding and baking powder; set aside.

3. In large mixing bowl combine egg yolks and sugar; using electric mixer, beat for 2 minutes. Alternating ingredients, gradually beat in chocolate pudding mixture and milk; add vanilla extract. Beat at medium-high speed until mixture is thoroughly combined.

4. In separate bowl, using clean beaters, beat egg whites with salt until stiff peaks form. Gently stir 1/4 of beaten egg whites int obatter; carefully fold in remaining egg whites.

5. Pour batter into sprayed baking pan and set pan in middle of of oven; bake for 25-30 minutes or until cake tester comes out clean.

6. Let cake cook in pan for 5 minutes. Remove cake from pan and set on wire rack to cool.

7. Remove wax paper from cooled cake; transer cake to serving platter and spread top iwth whipped topping. Peel and slice bananas; transfer slices to small bowl, add lemon juice, and toss gently. Decoratevely arrang banana slices over whipped topping. To serve, cut cake into 8 equal pieces.

Calories: 169.6
Fat grams: 2.8
Fiber grams: 1.0

W/W Points: 3

Quick Start Plus Program: 1/2 protien; 1/2 bread; 1/2 fruit; 1/4 milk + 30 optional calories


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Per serving: 141 Calories (kcal); 2g Total Fat; (15% calories from fat); 7g Protein; 23g Carbohydrate; 95mg Cholesterol; 168mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chocolate Mousse - 4 Points

Recipe By :WW The Secrets of Success, Fall/Winter, 1997
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons unflavored gelatin
1 cup 1% low-fat milk
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 ounces semisweet chocolate -- coarsely chopped
3/4 teaspoon vanilla extract
1 1/2 cups frozen reduced-calorie whipped topping -- thawed

Sprinkle gelatin over 1/4 cup milk in a small bowl; set aside.
combine sugar and next 3 ingredients in a medium saucepan. Add remaining 3/4 cup milk, stirring with a whisk until smooth. cook over medium heat until mixture is thick, stirring constantly. Add gelatin mixture, and cook until gelatin dissolves, stirring constantly. Remove from heat. Add chocolate and vanilla, stirring until chocolate melts. Spoon mixture into a large bowl. cover surface of pudding with plastic wrap, and chill 1 1/2 hours, stirring frequently. Fold in whipped topping. Spoon mousse evenly into individual dessert dishes. Cover and chill until firm. Serving size - 1/2 cup
NI: Calories 184; Fat 5.8; Fiber 0.1 gm
Submitted to REG 6 by Suzanne C.


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Per serving: 183 Calories (kcal); 5g Total Fat; (25% calories from fat); 2g Protein; 32g Carbohydrate; 2mg Cholesterol; 82mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chocolate Souffle - 3 points

Recipe By :Eating Well, October, 1992
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup unsweetened cocoa
3/4 cup sugar
4 teaspoons cornstarch
1/8 teaspoon ground cinnamon
1 cup skim milk
2 teaspoons vanilla extract
7 large egg whites
1/4 teaspoon cream of tartar
1/2 ounce unsweetened chocolate -- grated
confectioner's sugar -- for dusting

In a small, heavy saucepan, blend cocoa, 1/4 cup sugar, cornstarch and cinnamon. Whisk in milk. Bring to a boil over medium heat, whisking constantly. continue stirring and cook for 1 minute, or until thickened. Remove from heat and stir in vanilla. let cool to room temperature. (the recipe can be prepared ahead to this point. Store, covered, in the refrigerator for up to 2 days. Bring to room temperature before proceeding.)
Position rack in the lower third of the oven and preheat oven to 350 degrees F. Lightly coat the inside of a 2 quart souffle dish or six 1 1/2 cup individual souffle dishes with vegetable oil or nonstick cooking spray. Sprinkle with sugar and tap out excess.
In a large, crease-free mixing bowl, beat egg whites with and electric mixer on medium speed until foamy and opaque. Add cream of tartar and salt; gradually increase speed to high and beat until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff (but not dry) peaks form.
Stir the cocoa mixture well. Whisk about one-quarter of the beaten eggwhites into the cocoa mixture to lighten it. Sprinkle in the grated chocolate and, using a rubber spatula, fold the cocoa mixture back into the remaining whites. Turn into the prepared dish(es) and smooth top(s) with the spatula.
Place the dish(es) in a roasting pan. Fill the pan with hot water to come one-third of the way up the side(s) of the dish(es). Bake until puffed and the top feels firm to the touch, about 25 minutes for individual souffles or about 40 minutes for a large souffle. Dust with confectioner's sugar and serve immediately.
NI: Calories 186; Fat 3; Fiber (according to MasterCook) 3
Submitted to REG 6 by Suzanne C.


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Per serving: 191 Calories (kcal); 2g Total Fat; (10% calories from fat); 8g Protein; 35g Carbohydrate; 1mg Cholesterol; 90mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chocolate Waffles - 4 Points

Recipe By :Eating Well, March, 1998
Serving Size : 8 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg yolk
2 cups buttermilk
1/2 cup packed light brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract
1 teaspoon instant coffee granules
2 large egg whites
1/4 cup granulated sugar
confectioner's sugar

Preheat waffle iron. Preheat oven to 200 degrees F
Sift flour, cocoa, baking powder, baking soda and salt into a mixing bowl.
In a medium bowl, whisk egg yolk, buttermilk, brown sugar, oil, vanilla and coffee granules. Whisk into dry ingredients until just moistened.
In a clean mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add granulated sugar, beating until glossy but not dry. Whisk one-quarter of the beaten whites into the batter, then fold in remaining whites.
Lightly coat waffle iron with nonstick spray. Spoon in batter and cook until waffle is crisp and golden. Transfer to oven to keep warm. repeat with remaining batter, lightly coating iron with nonstick spray each time, if necessary. Dust waffles with confectioners' sugar before serving, if desired.
NI: Calories 220; Fat 3; Fiber 1
Submitted to REG 6 by Suzanne C.


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Per serving: 244 Calories (kcal); 4g Total Fat; (13% calories from fat); 7g Protein; 45g Carbohydrate; 29mg Cholesterol; 392mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chocolate-Peppermint Angel Pie - 5 points

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Meringue Crust
3 large egg whites -- at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar -- preferably superfine
1/2 teaspoon vanilla extract
--Chocolate Mousse Filling
1 cup skim milk
1 large egg
1/3 cup light corn syrup
2 teaspoons light corn syrup -- combine two corn syrup amounts
1/2 cup unsweetened cocoa powder
2 ounces semisweet chocolate -- finely chopped
2 ounces Neufchatel cheese -- softened
2 teaspoons unflavored gelatin
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 cup sugar
2 large egg whites -- room temperature
--Garnish
1 ounce semisweet chocolate

TO MAKE CRUST: Preheat oven to 275 degrees F. Lightly oil a 9-inch pie plate and set aside.
In a large mixing bowl, combine egg whites, cream of tartar and salt. Beat with an electric mixer until soft peaks form. Add 1/4 cup sugar and beat for 30 seconds. Gradually beat in the remaining 1/2 cup sugar. Add vanilla and beat for 7 to 10 minutes longer, stopping occasionally to scrape down the sides of the bowl, until all the sugar is dissolved and the meringue is stiff and shiny.
Spread the meringue over the bottom and sides of the prepared pie plate. using the back of a spoon, spread some meringue up to the rim, forming a decorative edge. Alternatively, using a piping bag fitted with a start tip, pipe the meringue into the pie plate. Bake for about 1 hour and 15 minutes, or until firm and crisp. Cool on a wire rack. (The meringue crust can be prepared ahead and stored, covered, in an airtight container for up to 1 week.)
TO MAKE FILLING: In a medium-sized mixing bowl, whisk together 1/4 cup milk, 1 whole egg, 1/3 cup corn syrup and cocoa until smooth. In a heavy 2 quart saucepan, heat the remaining 3/4 cup milk until bubbles appear at the edge; remove from heat. Whisk a little hot milk into the cocoa mixture. Then whisk the cocoa mixture into the remaining milk in the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 3 to 5 minutes, or until slightly thickened. Remove from heat and whisk in chocolate and cream cheese until smooth. Set aside.
In a small saucepan, sprinkle gelatin over 1/4 cup water. let soften for about 3 minutes. heat over low heat for 1 to 3 minutes, or until the gelatin is dissolved. whisk into the chocolate mixture along with vanilla and peppermint. Set aside.
In a small saucepan, combine 1/4 cup water, 1/2 cup sugar and 2 tsp. corn syrup. Bring to a boil and cook, without stirring, over medium-high heat for about 5 minutes, or until the syrup registers 230 degrees F on a candy thermometer and is at thread stage (when a bit of syrup dipped in cold water forms a fine thread). At this point, in a medium-sized mixing bowl, begin beating egg whites with an electric mixer at medium low speed. Beat until soft peaks form. Add the remaining 1 tablespoon sugar and beat at medium high speed until egg whites are stiff but not dry.
When the sugar syrup registers 239 degrees F and is at soft-ball stage (when a bit of syrup dipped in cold water forms a soft, pliable ball), gradually pour it over the beaten egg whites, beating constantly at medium-high speed. Beat at medium speed for about 5 minutes longer, or until the egg whites are stiff, satiny and cool.
Whisk about 1 cup of this meringue into the chocolate mixture. fold in the remaining meringue. turn into the prepared meringue crust, spreading to the edges. Smooth top. Cover loosely with plastic and refrigerate until the filling is set, for at least 3 hours or for up to 8 hours.
TO GARNISH PIE: If desired, warm chocolate in a microwave oven at medium low (30 percent) power for 1 to 2 minutes, or just until slightly softened but not melted. Alternatively, warm it in a 250 degree F oven for 3 to 5 minutes using a vegetable peeler, shave off curls onto a sheet of wax paper. Arrange the curls decoratively over the top of the pie.

Description:
"The chocolate flavor of this Rich-tasting (but low-fat) pie is
brightened by the addition of peppermint"
Source:
"Eating Well, June, 1992"
Yield:
"1 pie"

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Per serving: 226 Calories (kcal); 5g Total Fat; (18% calories from fat); 5g Protein; 45g Carbohydrate; 23mg Cholesterol; 114mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

1 3/4 c. all purpose flour
1 1/2 c. sugar
3/4 c. unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 c. fat free milk
1 Tbsp. white vinegar
4 egg whites
1/4 c. vegetable oil
2 tsp. vanilla
1 c. boiling water
2 Tbsp. confectioners sugar
1 c. strawberries, halved

Preheat oven to 350F. Coat 9"x13" baking pan with cooking spray. In bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt. Combine milk and vinegar; let stand 5 minutes. In another bowl, mix egg whites, oil and vanilla; add milk mixture. Add liquid to dry ingredients. Whisk until well combined. Add boiling water; stir until combined (batter will be thin). Pour into prepared pan and bake until knife inserted in center comes out clean, about 30 minutes. Cool on wire rack. Cut into squares. Sprinkle with confectioners sugar and top with strawberries. 12 servings.

Nutrition Info./serving
178 calories, 4 g. protein, 0 mg. cholesterol, 33 g. carbohydrates, 269 mg. sodium, 2 g. fiber. WWPoints: 4

* Exported from MasterCook *

Guilt-Free Chocolate Cake--4 pts.

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 c. all purpose flour
1 1/2 c. sugar
3/4 c. unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 c. fat free milk
1 Tbsp. white vinegar
4 egg whites
1/4 c. vegetable oil
2 tsp. vanilla
1 c. boiling water
2 Tbsp. confectioners sugar
1 c. strawberries -- halved

Preheat oven to 350F. Coat 9"x13" baking pan with cooking spray. In bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt. Combine milk and vinegar; let stand 5 minutes. In another bowl, mix egg whites, oil and vanilla; add milk mixture. Add liquid to dry ingredients. Whisk until well combined. Add boiling water; stir until combined (batter will be thin). Pour into prepared pan and bake until knife inserted in center comes out clean, about 30 minutes. Cool on wire rack. Cut into squares. Sprinkle with confectioners sugar and top with strawberries. 12 servings.

Nutrition Info./serving
178 calories, 4 g. protein, 0 mg. cholesterol, 33 g. carbohydrates, 269 mg. sodium, 2 g. fiber. WWPoints: 4

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Per serving: 1923 Calories (kcal); 63g Total Fat; (27% calories from fat); 27g Protein; 355g Carbohydrate; 0mg Cholesterol; 4996mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat; 21 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chocolate Apricot Tart - 5 Points

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups juice packed apricots -- (one 16-oz. can) drain, reserve 1/2 cup of
the juice
1/4 cup apricot spreadable fruit
1 Keebler chocolate pie shell -- (6 oz.)
1 package instant sugar-free chocolate fudge pudding
mix -- (4 serving size)
pudding
2/3 cup nonfat dry milk powder -- Carnation
1/2 cup water
3/4 cup Cool Whip Free
1 teaspoon vanilla extract
2 tablespoons chopped pecans

1. In a medium bowl, mash apricots with a potato masher or fork. Blend
in spreadable fruit. Spread into pie shell. In large bowl, combine dry
pudding mix, milk powder, reserved apricot liquid, and water. Whisk
togther well. Blend in Cool Whip Free and vanilla gently. Spread over
apricot mixture. Evenly sprinkle pecans on top. Chill at least 1 hour before
serving.

Serving size (1 slice)
According to the newsletter:
Per serving: 218 Cal, 6g Fat, 4g Pro, 37g Carb, 302mg Sod, 77mg Calc,
1g Fib
Healthy Exchanges: 1 Fruit, 1/2 Bread, 1/4 Skim Milk, 1/4 Fat, 3/4 Slider,
19 Opt. Cal.
Diabetic: 1 1/2 Starch/Carbohydrate, 1 Fruit, 1 Fat
Weight Watcher Points: 5

Source:
"Healthy Exchanges Newsletter, April 1999"
Yield:
"8 slices"

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NOTES : Submitted by Heather on 6/25/99 to the Healthy Exchanges
Website. MC formatted by Pamela S. on 6/25/99. Shared by Pamela S.
on 8/31/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Chocolate Eclair Dessert - 4 Points

Recipe By :JoAnna M. Lund
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 (2 1/5-inch) graham cracker squares
2 packages JELL-O sugar-free instant vanilla pudding
mix -- (4 serving size)
2 cups nonfat dry milk powder -- Carnation divided (see recipe)
4 1/4 cups water -- divided (see recipe)
1 1/2 cups Cool Whip Lite -- divided (see recipe)
2 teaspoons vanilla extract -- divided (see recipe)
1 package JELL-O sugar-free instant chocolate
pudding mix -- (4 serving size)
1 tablespoon chocolate syrup

You'll find this dessert quickly becomes a family favorite. It just tastes so
good, they'll think it's got to be bad, but guess what... it's good for you,
too!

1. Evenly arrange 12 graham crackers in a 9-by-13-inch cake pan. In a
large bowl, combine dry vanilla pudding mixes, 1 1/3 cups dry milk
powder, and 3 cups water. Mix well using a wire whisk. Blend in 1/2 cup
Cool Whip Lite and 1 teaspoon vanilla extract. Mix gently to combine.
Spread half of pudding mixture evenly over graham crackers. Layer
another 12 graham crackers over top. Evenly spread remaining pudding
mixture over graham crackers. Top with remaining 12 graham crackers. In
a medium bowl, combine dry chocolate pudding mix, remaining 2/3 cup
dry milk powder, remaining 1 teaspoon vanilla extract and remaining 1 1/4
cups water. Mix well using a wire whisk. Spread chocolate mixture evenly
over top of graham crackers. Cover and refrigerate at least 1 hour. Just
before serving, spread remaining 1 cup Cool Whip Lite evenly over top.
Drizzle chocolate syrup evenly over Cool Whip Lite. Refrigerate at least 1
hour. Cut into 12 servings. Freezes well.

HINT: Best if made the night before.

Serving size (1 square)
According to the cookbook:
179 Cal, 3g Fat, 6g Pro, 32g Carb, 519mg Sod, 1g Fib
Healthy Exchanges: 1 Bread, 1/2 Skim Milk, 1/2 Slider, 8 Opt. Cal.
Diabetic Exchanges: 1 1/2 Starch, 1/2 Skim Milk, 1/2 Fat
Weight Watcher Points: 4

Source:
"The Diabetic's Healthy Exchanges Cookbook, page 243"
Copyright:
"Healthy Exchanges Inc., 1996 ISBN 0-399-52235-2"
Yield:
"12 slices"

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NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on
3/31/99. REG 6 shared by Pamela S. from WI. USA on 4/16/99. Shared
by Pamela S. on 8/31/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Fat-Free Choclate Cake

Recipe By : Jodi in 3FC Forum
Serving Size : 24 Preparation Time :0:00
Categories : Cakes And Icing/Frosting

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup plain nonfat yogurt
2 egg whites
1 tablespoon vanilla
1 tablespoon white vinegar
2 tablespoons confectioner's sugar
2 cups water

1. Preheat oven to 350 degrees F.

2. Spray a 13x9 inch baking pan with nonstick spray.

3. In a medium bowl, combine flour, cocoa, baking soda, and salt.

4. In a large bowl, with electric mixer at medium speed, beat the granulated sugar, yogurt, egg whites, vanilla, and vinegar until fluffy about 2 min. With the mixer at low speed, gradually add flour mixture, stir until just combined (do not over mix).

5. Add 2 cups water and stir until just smooth.

6. Pour the batter into the pan

7. Bake until a knife comes out clean about 40 min.

8. Cool completely in the pan on a rack.

9. Dust with the confectioners sugar.

Calories: 124.0
Fat grams: 0.4
Fiber grams: 1.1

W/W Points: 2


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NOTES : Original recipe provided the following nutritional information: 124 Calories/0 Fat Grams/1 Fiber Grams.

*********************************************

* Exported from MasterCook *

Rich Chocolate Fudge Frosting

Recipe By : Jodi in 3FC Forum
Serving Size : 25 Preparation Time :0:00
Categories : Cakes And Icing/Frosting

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fat-free margarine -- * see note
3/4 cup unsweetened cocoa -- * see note
2 tablespoons skim milk
1 1/2 teaspoons vanilla
3 1/2 cups powdered sugar

1. In a small bowl, with an electric mixer, beat the margarine and cocoa on medium speed until the mixture is well combined ( it will appear dry and crumbly).

2. Turn off mixer. Add the milk, and vanilla to the bowl.

3. Set the mixer on medium low and mix until combined (the mixture will appear thick like clay).

4. dd the sugar in 3 parts (the first cup of sugar will make the mixture thinner and appear runny. Don't worry, the frosting will thickenand become spreadable as you continue adding the sugar).

5. Mix until smooth and creamy and spread on cooled cake.

Calories: 73.3
Fat grams: 0.3
Fiber grams: 0.0

W/W Points: 1

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NOTES : Original recipe called for Promise Ultra Fat Free Margarine and Dutch Process Unsweetened Cocoa and provided the following nutritional information for 1 tablespoon: 62 Calories/0.4 Fat Grams/No Fiber Grams. It also indicated there is in enough frosting to frost a 13" x 9" cake.

I figure it makes close to 25 tablespoons.

* Exported from MasterCook *

German-Chocolate Cake - 7 Points

Recipe By :Cooking Light, March, 1998
Serving Size : 18 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Cake
1 tablespoon cake flour
1/2 cup unsweetened cocoa
1 ounce baking chocolate -- sweetened
1/2 cup boiling water
1 cup sugar
3/4 cup packed brown sugar
3 tablespoons butter
2 tablespoons vegetable oil
1/4 cup plain nonfat yogurt
2 1/2 teaspoons vanilla extract
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
--Coconut-Pecan Frosting
2 tablespoons butter
1/3 cup pecan -- finely chopped
2/3 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup fat-free sweetened condensed milk
1 tablespoon light corn syrup
2 large egg yolk
1/2 cup sweetened coconut flakes -- toasted
2 1/2 teaspoons vanilla extract

CAKE: Preheat oven to 350 degrees.
Coat 3 (8 inch) round cake pans with cooking spray, and dust with 1 tablespoon flour.
Combine cocoa and chocolat in small bowl; add boiling water, stirring until chocolate melts. Set aside.
Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add yogurt, extract and egg whites; beat well.
Lightly spoon sifted flour into dry measuring cups, and level with a knife. combine sifted flour, baking powder, baking soda, and slat. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat in cocoa mixture.
Pour cake batter into prepared pans. sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, and remove from pans. Cool completely on wire racks.
Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, top with another cake layer. Spread with 1/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.
COCONUT-PECAN FROSTING: Melt butter in a medium saucepan over medium-high heat. Add chopped pecans, and sate until the pecans are browned (about 2 1/2 minutes). Remove mixture from heat, and stir in sugar, cornstarch, and salt. Add milk, syrup and egg yolks, and stir well. cook 2 minutes over medium-high heat or until thick, stirring constantly. Remove from heat, and stir in flaked coconut and extract. Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes). Yield : 2 cups.
NI: Calories 311; Fat 9.2; Fiber 0.3
Submitted to REG 6 by Suzanne C.

* Exported from MasterCook *

Choco-Mint Pie^ -- 4 points

Recipe By :JoAnna Lund -- Healthy Exchanges p. 211
Serving Size : 8 Preparation Time :0:05
Categories : Desserts pies
TNT

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Jello fat free sugar free instant vanilla
pudding -- 4 serving size
2/3 cup Carnation nonfat dry milk powder
1 1/4 cups water
1/2 teaspoon mint extract
2 drops green food coloring -- (2-3)
1 cup Cool Whip Free
2 Tablespoons mini chocolate chips
1 Oreo Pie Crust -- 6 oz or Keebler

In a medium bowl, combine dry pudding mix, dry milk powder, and water.
Mix well, using a wire whisk.
Fold in mint extract, green food coloring, and Cool Whip Lite.
Stir in chocolate chips. Pour mixture into piecrust.
Refrigerate until ready to serve.
HE using Keebler Choc. Pie Crust: 1/2 Br, 1/4 SM, 1 Sl, 7 OC 169 calories, 6 gm fat, 3 gm Pr, 25 gr Ca, 291 mg So, 1 Fi Diabetic: 1 1/2 St, 1 Fa
I tried freezing this and it came out incredible! You can use any kind of instant pudding mix in this recipe as well as Lite or regular Cool Whip.
--JaneStarr

Description:
"A Quick & Easy Mint Chocolate Chip Pie"
Source:
"Maggie at
<A HREF="http://www.healthyexchanges.com/messages/recipes/board.htm"" TARGET=_blank>http://www.healthyexchanges.com/messages/recipes/board.htm"</A>

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Per serving: 168 Calories (kcal); 6g Total Fat; (32% calories from fat); 4g Protein; 25g Carbohydrate; 1mg Cholesterol; 222mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Here is a wonderful pie - one of my all-time favorite recipes!! If its hot where you are - try it!! *Hint: I have trouble with clumping in my pies. I have solved that problem by using lukewarm water and dissolving the dry milk powder in the water. Then I let it sit a few minutes while I measure out other ingredients to get them ready to put in the recipe. Then I mix the wet mixture in with the pudding. A story (sorry this is such a long post): I saw JoAnna make this pie one Saturday on PBS. That night my husband and I were watching a movie on TV. During a commercial I surprised him with a piece of this pie. He tasted it and said, "Ummmm. This is good. Where did it come from?" I replied, "I made it during the last commercial!" I love JoAnna's philosophy - "If it takes longer to make it than to eat it, forget it!!" It is so cooling and refreshing and creamy and CHOCOLATEY..... mmmmmmmmmm
"I freeze this pie (individual slices). When I want it, I set it out about 15-30 minutes ahead of time. Let it thaw enough to eat it. WOWSERS!!! Is it good!!! I reminds me of mint chocolate-chip ice cream and York Peppermint Patties. (I didn't tell my daughter that this pie is "healthy" - I just told her that its a mint chocolate chip pie - she loves it). "
Maggie

From: MaryD
"I made this pie today minus the crust (no crust eliminates 110 calories and 5 grams of fat). I made it in the pie pan as it is so much easier to divide that way. Topped it with non-fat cool whip.

IT WAS WONDERFUL!!!! If you like the taste of Andre Mints, you will love this (even without a crust on it). Hal thought it was great too. Another keeper for my recipe file.

It looked so pretty with its light green color (used food coloring)and mini chocolate chips throughout. Isn't it amazing how far 2 tablespoon full of chips go.

Definitely would recommend this recipe. Be sure to try it."

Formatted by [email protected] using MC-Tagit
Nutr. Assoc. : 0 0 0 0 0 0 0 0

I had trouble posting this earlier. I hope it works this time. This is another way of keeping those chocolate cravings in control. I usually make this recipe into 3 larger (2 point) servings plus 2 smaller servings of 1 point each. I usually eat a serving with up to 2 T of FF Cool Whip or Redi-whip for the same point count.


* Exported from MasterCook *

Microwave Fluffy Chocolate Pudding -- 1 Point

Recipe By :Jello Pudding -- JaneStarr Adaptation
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box Jello sugar-free chocolate cook and serve
pudding mix -- 4 serving size
2 cups skim milk
1 cup Cool Whip Free -- thawed

Combine pudding mix and milk in a 1 1/2 quart microwave-safe bowl.

Mix well with a whisk.

Cook for 1 minute on high.

Stir well, and cook 2 minutes longer.

Stir again, and cook 1 minute.

Stir, and cook 2 more minutes or until mixture comes to a boil.

Stir,and place plastic wrap on the surface of the pudding.

Cool thoroughly.

Fold whipped topping into pudding.

Spoon into dessert dishes.

Per MC:
69 cals, 0g. fat(2%CFF), 0g. fiber = 1 WW point

Source:
"Old Jello Pudding Box"

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Per serving: 69 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 13g Carbohydrate; 1mg Cholesterol; 122mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Per MC:
69 cals, 0g. fat(2%CFF), 0g. fiber = 1 WW point

or divide into 4 larger servings for 2 WW points
Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Chocolate Chip Pie

Recipe By : Weight Watchers Magazine, Jul/Aug 1997, page 96
Serving Size : 8 Preparation Time :0:00
Categories : Chocolate Dairy
Desserts Frozen
Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
nonstick cooking spray
9 ounces chocolate chip cookie dough
--lowfat, refrigerated (1/2-18 oz pkg)
2 cups vanilla low-fat frozen yogurt -- softened
1/4 cup semisweet chocolate chips
1 teaspoon vanilla
8 ounces frozen fat-free whipped topping -- thawed

1. Preheat oven to 350 oF.

2. Coat a 9 inch pie plate with cooking spray; dust with 1 teaspoon flour. Press dough into bottom and 1 inch up sides of pie plate; bake at 350 oF for 15 minutes. Let cool completely.

3. Combine yogurt, chips, and vanilla in a bowl; stir well. Spoon mixture into prepared crust. Spread whipped topping over filling; cover. Freeze at least 4 hours.

Yield: 8 servings.

Selections: 240 C.

Per serving: Calories 239 (20 % from fat); Protein 2.9 g; fat 5.3 g (sat 2.7 g); Carbohydrates 42.9 g; Fiber 0.6 g; Cholesterol 4.5 mg; Iron 0.9 mg; Sodium 144 mg; Calcium 182 mg.

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* Exported from MasterCook *

Quick Chocolate Tiramisu

Recipe By : WW Magazine, Sept. 1998
Serving Size : 4 Preparation Time :0:00
Categories : Chocolate Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 containers fat-free cappuccino yogurt -- (8-ounce)
1/4 cup tub-style light cream cheese -- softened
1 ounce semisweet chocolate -- grated and divided
1/2 package fat-free -- (15-ounce)
chocolate loaf cake -- cut into 8 slices
3 tablespoons kahlula -- (coffee-
flavored liqueur)

1. Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape yogurt cheese into a medium bowl using a rubber spatula. Add cream cheese, 2 1/2 tablespoons grated chocolate.

2. Place 1 cake slice in the boffom of each of 4 (1 0-ounce) custard cups. Brush half of Kahlua evenly over cake slices, and top each with 1/4 cup yogurt mixture. Place remaining cake slices over yogurt mixture, and brush with remaining Kahlua. Top each cake slice with about 1 tablespoon yogurt mixture, and sprinkle evenly with remaining grated chocolate. Cover and chill. Yield: 4 servings.

POINTS: 6; Exchanges: 3 Starch 1/2 Fat

Per serving: CAL 270 (16% from fat); PRO 7.9g; FAT 4.7g (sat 2.8g); CARb 45.4g; FIB 1.1 CHOL 11 mg; IRON 1.2mg; SOD 437mg; CALC 197mg

Scanned by Karen Sonnessa. Formatted using MC Buster.


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

I found this recipe in the Sept. '99 issue of Cooking Light~~

CHOCOLATE-BANANA TRIFLE

WW POINTS~~ 6
2/3 cup sugar
2/3 cup evaporated fat-free milk
3 tablespoons unsweetened cocoa
1 tablespoon cornstarch
1/4 cup Kahlua (coffee-flavored liqueur)
1 (16-ounce) angel food cake, cut into 1 -inch cubes
2 (1.4-ounce) English toffee candy bars, chopped (such as Skor or Heath bars)
3 cups fat-free milk
3 (3.4-ounce) packages vanilla instant pudding mix (not sugar-free)
2 cups sliced banana, divided
1 (12-ounce) container frozen reduced- calorie whipped topping, thawed and divided

1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Cook until sugar is dissolved
and mixture is thick (about 3 minutes), stirring frequently. Remove from heat; stir in Kahlua. Cool.

2. Combine chocolate mixture and cake in a large bowl; stir in chopped candy bars, reserving 1
tablespoon for topping. Set aside.

3. Beat 3 cups milk and pudding mix at medium speed of a mixer until well-blended. Stir in cake
mixture. Cover; chill 15 minutes.

4. Spoon half of cake mixture into a trifle dish or bowl. Arrange 1 cup bananas evenly over cake
mixture; top with half of whipped topping. Repeat layers; end with whipped topping. Sprinkle with
reserved 1 tablespoon chopped candy bar. Chill 1 hour. Yield: 16 servings (serving size: I cup).
CALORIES 306; FAT 4.7g; FIBER 0.5g;

* Exported from MasterCook *

Chocolate Graham Treats - 2 Points

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package JELL-O S. F. chocolate cook-and-serve
pudding mix -- (4 serving size)
2/3 cup Carnation nonfat dry milk powder
1 cup water
1 teaspoon vanilla extract
1 tablespoon reduced-calorie margarine -- plus
1 teaspoon reduced-calorie margarine
1 cup purchased graham cracker crumbs -- or
16 2 1/2-inch graham crackers -- made into crumbs

"Something magical happens when you stir up a pot of chocolate pudding, and when it's combined with vanilla and graham cracker crumbs, you've got a winning combination that says "Welcome!"

1. In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Cook over medium heat, stirring constantly with a wire whisk, until mixture thickens and just starts to boil. Remove from heat. Stir in vanilla extract and margarine. Blend in graham cracker crumbs. Pat mixture into an 8-by-8-inch dish. Cover and refrigerate for at least 1 hour. Cut into 24 squares. Refrigerate any leftovers. Serves 8 (3 pieces). Freezes well.

Serving size (3 pieces)
According to the cookbook:
Per serving: 102 Cal, 2g Fat, 3g Pro, 18g Carb, 185mg Sod, 0g Fib
Healthy Exchanges: 2/3 Bread, 1/4 Fat, 1/4 Skim Milk, 12 Opt. Cal.
Diabetic Exchanges: 1 Starch
Weight Watcher Points: 2

Source:
"Party Fare Cookbook, page 151"
Copyright:
"Healthy Exchanges, Inc., 1997; ISBN 0-399-52325-1"
Yield:
"2 dozen"

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NOTES : Scanned & MC formatted (using MC-TagIt) by Pamela S. on 12/22/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.

* Exported from MasterCook *

Turtle Pie - 4 Points

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Jell-O sugar-free instant chocolate
pudding mix -- (4 serving size)
2/3 cup Carnation nonfat dry milk powder
1 1/4 cups water
3/4 cups Cool Whip Lite® -- divided, see directions
1/4 cup (1 ounce) chopped pecans -- divided, see directions
1 6 oz Keebler graham cracker crust
1 tablespoon (1/4 oz) mini chocolate chips
1 tablespoon caramel sauce

1. In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Stir in 2 T. pecans. Spread mixture evenly into piecrust. Evenly spread remaining 1/2 cup Cool Whip Lite over pudding mixture. Sprinkle chocolate chips and remaining 2 T. pecans over top. Refrigerate for at least 20 minutes. Just before serving, drizzle caramel sauce over top. Serves 8. Freezes well.

Flo's Notes: This is a very thick and rich pie. Great for all of you chocolate lovers out there.

Serving size (1 slice)
According to the cookbook:
Per serving: 188 Cal, 8g Fat, 4g Pro, 25g Carb, 340mg Sod, 1g Fib
Healthy Exchanges: 1/2 Bread, 1/2 Fat, 1/4 Skim Milk, 1 Slider, 8 mg Iron
Diabetic Exchanges: 1 1/2 Starch or Carbohydrate, 1 Fat
Weight Watcher Points: 4

Source:
"30 Meals/30 Minutes Cookbook, page 161"
Copyright:
"Healthy Exchanges, Inc. 1997; ISBN 0-399-52323-5"
Yield:
"8 slices"

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NOTES : Scanned & MC formatted (using MC-TagIt) by Pamela S. on 11/13/1999. Flo's note added on 12/12/1999 from the Healthy Exchange Reader Recipe Exchange message board. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

German Sweet Chocolate Pie - 5 Points

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Make-Ahead Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages Jell-o sugar-free chocolate cook-and-serve
pudding mix -- (4 serving size)
1 1/3 cups nonfat dry milk powder -- Carnation
3 cups water
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 (6-ounce) Keebler chocolate piecrust
6 tablespoons purchased graham cracker crumbs -- or
6 (2 1/2-inch) graham crackers, made into fine crumbs
2 tablespoons flaked coconut
2 tablespoons (1 1/2 ounce) chopped pecans

"Here's some good news-- you don't have to fly all the way to Germany to enjoy this rich chocolate, coconut, and pecan combo! The flavors are so rich, no one will believe they're enjoying a "healthy" pie."

1. Preheat oven to 350 degrees F. In a medium saucepan, combine dry pudding mixes, dry milk powder, and water. Mix well to combine. Cook over medium heat for 5 minutes or until mixture thickens and starts to boil, stirring constantly. Remove from heat. Stir in vanilla and coconut extracts. Pour 1/3 of the pudding mixture into piecrust. Evenly sprinkle 1/2 cracker crumbs, 1 teaspoon coconut, and 1 teaspoon pecans over top. Gently spoon remaining pudding over top of crumbs. Evenly sprinkle remaining cracker crumbs, remaining coconut, and pecans over the top. Bake for 30 minutes. Place pie plate on wire rack and allow to cool completely. Refrigerate for at least 2 hours. Cut into 8 servings. Freezes well.

Serving size (1 slice)
According to the cookbook:
Per serving: 215 Cal, 7g Fat, 6g Pro, 32g Carb, 309mg Sod, 141mg Calc, 1g Fib
Healthy Exchanges: 3/4 Bread, 1/2 Skim Milk, 1/4 Fat, 3/4 Slider, 19 Opt. Cal.
Diabetic Exchanges: 2 Starch/Carbohydrate, 1 Fat
Weight Watcher Points: 5

Source:
"The Strong Bones Healthy Exchanges® Cookbook, page 274"
Copyright:
"Healthy Exchanges, Inc., 1997 ISBN 0-399-52337-5"
Yield:
"8 slices"

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NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on 4/2/1999. 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

* Exported from MasterCook *

Chocolate Beyond Reason - 5 Points

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup unsweetened cocoa -- divided, see directions
3/4 cup Bisquick reduced fat baking mix
1/4 cup pourable Sugar-Twin or Sprinkle Sweet
2 tablespoons Land O Lakes no-fat sour cream
2 1/2 cups water -- divided, see directions
1 teaspoon vanilla extract
1 6 oz Keebler chocolate piecrust
1 package JELL-O sugar-free instant chocolate
pudding mix -- (4 serving size)
1 1/3 cups Carnation nonfat dry milk powder
1/2 Cool Whip Free®
1 package JELL-O sugar-free instant white chocolate
pudding mix -- (4 serving size)

1. Preheat oven to 375 degrees F. Reserve 1 teaspoon cocoa for garnish. In large bowl, combine baking mix, remaining cocoa, and Sugar Twin. Add sour cream, 1/2 cup water, and vanilla extract. Mix well to combine. Spread batter into piecrust. Bake for 20 to 25 minutes or until toothpick inserted near center comes out clean. Place pie plate on a wire rack and allow to cool completely. In medium bowl, combine dry chocolate pudding mix, 2/3 cup dry milk powder, and 1 cup water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free. Spread mixture evenly over "brownie" layer. Refrigerate while preparing next layer. In another medium bowl, combine dry white chocolate pudding mix,remaining 2/3 cup dry milk powder, and remaining 1 cup water. Mix well using a wire whisk Blend in remaining 1/4 cup Cool Whip Free. Spread mixture evenly over chocolate layer. Lightly sprinkle reserved 1 teaspoon cocoa over top. Refrigerate for at least 1 hour. Cut into 8 servings.

Serving size (1 slice)
According to the newsletter:
Per serving: 238 Cal, 6g Fat, 7g Pro, 39g Carb, 631mg Sod, 168mg Calc, 2g Fib
Healthy Exchanges: 1 Bread, 1/2 Skim Milk, 1 Slider, 19 Opt. Cal.
Diabetic Exchanges: 2 Starch/Carbohydrate, 1/2 Skim Milk, 1/2 Fat
Weight Watcher Points: 5

Source:
"Healthy Exchanges® Food Newsletter, Dec. 1999"
Yield:
"8 slices"

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NOTES : Submitted by Penny in Kansas on 12/4/1999 to the Healthy Exchanges Website. MC formatted by Pamela S. on 12/6/1999. 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 0

* Exported from MasterCook *

Chocolate Mint Truffles -- 1 Pt

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Desserts lowfat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup mint chocolate chips
1/2 cup lowfat cream cheese -- softened
16 ounces powdered sugar -- sifted, one package
1/4 cup unsweetened cocoa
1/4 cup powdered sugar -- sifted
2 tablespoons mint chocolate chip

1. Place 1/3 cup chips in a glass bowl. Microwave at high 1 minute or until almost melted; stir until smooth. Cool.

2. Add cheese to melted chips; beat at medium speed of a mixer until smooth. Add 1 (16-ounce) package powdered sugar to cheese mixture; beat until well-blended.

3. Press mixture into a 6-inch square on plastic wrap; cover with additional plastic wrap. Chill at least 1 hour.

4. Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball; place on wax paper. Roll half of balls in cocoa; roll remaining balls in 1/4 cup powdered sugar.

5. Place 2 tablespoons chips in a heavy-duty zip-top plastic bag; microwave at high 1 minute or until soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa. Serve at room temperature.

Yield: 4 dozen (serving size: 1 piece).

Per serving: 57 Calories (kcal); 1g Total Fat; (16% calories from fat); 1g Protein; 12g Carbohydrate; 1mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

Note: Store frozen in a single layer in an airtight container up to 1 month. Thaw at room temperature 1 hour before serving.

Description:
"HEAVENLY One Point Treats"
Source:
"Contributed by Crystal Lattimer <A HREF="http://www.wwcompanion.net/"" TARGET=_blank>http://www.wwcompanion.net/"</A>
Yield:
"4 dozen"

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Per serving: 57 Calories (kcal); 1g Total Fat; (16% calories from fat); 1g Protein; 12g Carbohydrate; 1mg Cholesterol; 17mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

NOTES : This is a really rich treat so thankfully you can't eat too many. AMAZING that they are only one point! Be careful when doubling the recipe...the mixture becomes harder to handle--would be easier to make two batches.
Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Triple-Chocolate Bundt Cake -- 5 Points

Recipe By :http://www.cookinglight.com/food/ask/3bundtcake.html
Serving Size : 18 Preparation Time :0:00
Categories : Cakes Using Box Mixes Desserts
Lowfat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 18.25-oz. package light devil's food cake mix
1 cup fat-free sour cream
1/3 cup fat-free milk
1/4 cup vegetable oil
1 teaspoon almond extract
3 large egg whites
1 large egg
1 3.9-oz. package chocolate pudding mix
Cooking spray
1 cup sifted powdered sugar
4 teaspoons fat-free milk
1/3 cup semisweet chocolate chips

1. Preheat oven to 350°F

2. Combine first 8 ingredients (Cake mix through puudding mix) in a large bowl; beat at low speed of a mixer 30 seconds. Beat at medium speed 2 minutes. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack.

3. Combine sugar and 4 teaspoons milk in a small bowl; drizzle over cake. Let stand 10 minutes. Place chips in a small heavy-duty zip-top plastic bag; seal. Submerge bag in very hot water until chips melt or microwave at MEDIUM-HIGH (70% power) 1 minute. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake. Yield: 18 servings.

Per Cooking Light:
CALORIES 223 (22% from fat); FAT 5.5g (sat 1.6g, mono 1.4g, poly 1.5g); PROTEIN 3.7g; CARB 39.3g; FIBER 0.9g; CHOL 12mg; IRON 1mg; SODIUM 349 mg; CALC 36mg
= 5 WW Points for a generous serving


Description:
"Corrected version of 4/98 Recipe"
Source:
"Cooking Light Web-site :6/98 Corrected Recipe"

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Per serving: 186 Calories (kcal); 7g Total Fat; (30% calories from fat); 3g Protein; 30g Carbohydrate; 12mg Cholesterol; 177mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates

NOTES : Posted to RecipeLu, elf and FF on 7/17/99
Nutr. Assoc. : 2422 0 0 0 0 0 0 0 0 0 0 0

I haven't tried this yet but plan to soon.
Jane

* Exported from MasterCook *

Copabanana Cake -- 4 pts

Recipe By :Crazy Plates by Janet & Greta Podleski
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Lowfat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup fat-free egg substitute -- or 2 whole eggs
1/4 cup butter or margarine -- softened
1 cup ripe banana -- mashed
1/2 cup low fat sour cream
1 teaspoon vanilla
1/2 cup mini chocolate chips

Preheat oven to 350 degrees F. Spray a 9 x 13 inch baking pan with non-stick spray and set aside.

In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat together sugar, egg substitute, and butter on medium speed of electric mixer. Add bananas, sour cream, and vanilla. Beat again until smooth.

Gradually add flour mixture to bananas mixture, beating after each addition. Batter will be thick. Fold in chocolate chips.

Spoon batter into prepared pan and spread evenly using a spatula. Bake for 25 to 28 minutes, or until a toothpick inserted in center of cake comes out clean. Cool completely on a wire rack. Cut in 16 pieces and store in an airtight container.

Per Serving From Source: Calories 185 Protein 3.2 g Carbohydrates 32.2 g Total Fat 5.1 g (2.1 g. sat.) Sodium 183 mg % calories from fat 25 Fiber 0.8g cholesterol 9 mg = 4 WW pts

Source:
"http://lowfatcooking.about.com"

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Per serving: 183 Calories (kcal); 5g Total Fat; (24% calories from fat); 3g Protein; 32g Carbohydrate; 9mg Cholesterol; 225mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *
Bailey's Chocolate Mousse Pie #2

Recipe By :
Serving Size : 4
Preparation Time :0:00
Categories : Irish Pies Desserts

Amount Measure Ingredient -- Preparation Method

6 ounces Ready Crust (graham/chocolate)
1 package Unflavored gelatin (env)
1 teaspoon Vanilla
3/4 cup Skim Milk
3/4 cup Bailey's Irish Cream
6 ounces Semisweet chocolate chips
2 cups Fat Free Frozen whipped topping
Choc-dipped strawberries* *As garnish, if desired.

In saucepan, sprinkle unflavored gelatin over milk. Let stand about 1 minute. Stir over low heat until gelatin is dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired). Chill at least 4 hours before serving.

Note: The points I calculated were w/o the Choc-dipped strawberries.

9 points w/ crust
6 points w/o eating crust

* Exported from MasterCook *

Rice Krispies Squares, Peanut butter


Serving Size : 24

1 tablespoon margarine
3 tablespoons peanut butter
5 cups miniature marshmallows
1 teaspoon vanilla extract
6 cups rice krispies®
1/2 cup chocolate chips

Melt margarine with peanut butter on high. Add marshmallows and melt. Turn off the heat. Add vanilla and 6 cups Rice Krispies. Mix well. Pour in a 9 x 13 pan. Cover with melted chocolate chips.

Yummy!

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

NOTES : 2 pts per square


Hélène http://www.3fatchicks.com/ubb/cool.gif

[This message has been edited by helene2 (edited 03-21-2000).]

These cookie bars got rave reviews! Cut into either 24 "regular-sized",3 pt. bars or 1 1/2 pt. mini-bars. Easy and yummy!

Jane
* Exported from MasterCook *

Chocolate Chip Bars -- 1 1/2 pts

Recipe By :Cooking Light, Jan/Feb 1994, page 62
Serving Size : 48 Preparation Time :0:20
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons margarine -- softened
1/3 cup sugar
3/4 cup firmly packed dark brown sugar
2 egg whites
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup semisweet chocolate mini-morsels
Vegetable cooking spray

Cream margarine and next 2 ingredients at medium speed of an electric mixer until light and fluffy. Add egg whites and vanilla; beat well.

Combine flour, baking soda, and salt; gradually add to creamed mixture, beating well. Stir in chocolate morsels.

Press cookie dough into the bottom of a 13- x 9- x 2-inch baking pan coated with cooking spray. Bake at 375 deg for 10 minutes. Cool in pan. Yield: 4 dozen (serving size: 1 bar).

Yield:
"4 dozen"

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

Per serving: 64 Calories (kcal); 2g Total Fat; (27% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 39mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Made for EWS Varsity Softball on 5/13/00. Baked it (in Pyrex pan) for an extra 2 minutes because it didn't appear done after 10. These were gone in a flash and requested again the following week!
Nutr. Assoc. : 0 0 4336 0 0 0 0 0 4886 0

* 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)



------------------
[email protected]

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...

Jane
* 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

Source:
"FBNR.com/Hershey's"
Copyright:
"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

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!

TRIPLE CHOCOLATE TORTE

Ingredients

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

Directions

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

LIGHT TIRAMISU CAKE

Ingredients:

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

Directions:

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

Unbelievable Chocolate Kahlua Cake
from Diabetic Gourmet Magazine

16 servings

Ingredients:
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
substitute
1/3 cup Kahlua liqueur
1/3 cup semisweet chocolate chips (I prefer
minis)
Cocoa powder

Directions:
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!!!

* 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
Success

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).]

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.

SERVINGS: 12
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.

Thanks~
Christine

* Exported from MasterCook *

Chocolate Cinnamon Flans

Recipe By :The 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

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.

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
Desserts

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
cake.

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
chocolate.

For variety, substitute blackberry extract for the vanilla.