mixed in a small glass dish with ...
2 TBSP Torani Almond Roca Sugar Free Syrup, and
2 TBSP Water...but you could use all water or chocolate syrup, or any flavor syrup you like...
microwaved for ONLY 30-40 SECONDS....
so that the very middle is still gooey...
then i took 1 packet of Weight Loss Systems Pudding - Chocolate Chip with Marshmallows and separated the dry pudding mix from the marshmallows and chocolate chips....
then i mashed my cake mixture together with 1 tsp DRY chocolate pudding mix!! (save the other pudding mix for a later use)
it was thick and chocolaty!!!
then i rolled out 6 little truffle balls...
in another small bowl i added the mini chocolate chips and marshmallows that i crushed
then i rolled the little fudge balls in the crushed mini chocolate chips and marshmallows!!!!!
O.M.G. SO...SOOOOOO...OOOEY GOOEY RICH DECADENT
CAKE LIKE MOIST DELICIOUSNESS!!!!!!!!!!!!!!!!!!!!!!
WANNABITE????????????
Last edited by rainbowsmiles; 11-17-2012 at 06:14 PM.
Made the Cheesecake Nibbles tonight, but with a couple of alterations.
I didn't have any Choc covered soy nuts, so froze a Choc Covered Peanut Bar from HealthSmart, then chopped it up to small pieces. Also added a small amount of PB2 to the cheesecake mixture - maybe 3/4 tsp??? Since I don't have a mini pan, I used a regular size cupcake pan, and made 6 'Nibbles'. Still baked at 325 for 12 minutes...AWESOME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
this is what i used:
WLS Dry Strawberry Pudding Mix
4 TBSP EAS Strawberry Shake (optional) you can use all water
4 TBSP Water
1 TBSP Torani Sugar Free Peppermint Syrup
mix all of the above in a small dish...and stir until creamy and no lumps!
i opened a small sandwich baggie and put it inside
a cup to hold it up...
then filled it with my mixture
press your mixture down into the corner
and snip a VERY SMALL TIP OF THE CORNER OFF!
pipe out your peppermint drops to the size you'd like
i had 44 drops!! from one packet of pudding!! place in the freezer to freeze....mine were frozen in less than 30 mins!!
then place them into an airtight container to keep and
STORE IN THE FREEZER!!!
they stay in the freezer so easy to grab one
when you want a little nibble...or two!!
WANNABITE?????????
Last edited by rainbowsmiles; 11-27-2012 at 09:50 AM.
Location: Pine Mountain, Georgia & on a little lake in NE Michigan
Posts: 1,179
S/C/G: 291/171.4/175
Height: 5'6"
Hmmm.
See what happens when I have to work away from home now and when I get home my computer crashes and I end up 24+ hours behind on 3FC, Rainbow comes up with two new creations.
1 packet IP or ProtiThin Fusilli Noodles
1-2 tsp olive oil
3 tbsps onions, finely chopped
3 chopped Brussels sprouts
1 cup chopped cabbage
salt & freshly ground black pepper, to taste
1/4 teaspoon paprika, plus extra paprika, for sprinkling on top
Dash red pepper flakes
1 large egg, beaten well
Directions:
Preheat oven to 350 degrees.
this is what i used: ProtiThin Fusilli
Cook noodles uncovered in a large pot of boiling salted water over high heat about 5 minutes
Chopped Cabbage
3 little Brussels sprouts...optional
chopped
chopped onions
Heat 1-2 tsps. Oil in large skillet over medium heat.
Add onions, cabbage, and brussels sprouts and sauté until tender
Add salt, pepper. Red pepper flakes, and paprika,
this is what i used:
[B][SIZE="5"][COLOR="Sienna"]and Stir in drained noodles.
In a small bowl, whisk the egg
then add it into the noodle mixture and mix well
Spray a small baking dish with non stick cooking spray and add noodle mixture.
Give a light MISTO spray of olive oil on top, then dust with paprika.
Bake uncovered 1/2 hour or until set.
makes 1 large serving or you can share!!
WANNABITE????????
Last edited by rainbowsmiles; 12-04-2012 at 10:53 PM.
Rocky Road Fudge Truffles
