I just found a recipe for oreo dirt cake and I thought about redoing the recipe to make it lower in fat. Has anyone tried it before with this recipe and had it turn out good?

Here is the original recipe:
1 32 oz pckg Oreo cookies (maybe use the lite version)
1 8 oz pckg cream cheese (maybe use the lite version, not ff)
1 c powdered sugar
1 stick butter (maybe use the lite version or ff since its not being baked with)
2 sm pckg vanilla pudding (maybe use the sf/ff version)
3 1/2 cups milk
1 12 oz container cool whip (maybe use either the lite or ff)

In blender grind oreo cookies and set aside.

In a bowl, cream the cream cheese, powdered sugar and butter. Set aside.

In a large mixing bowl, mix vanilla pudding, milk, and fold in cool whip. Fold in the cream cheese mixture.

In a container, such as flower pot, place the cool whip mixture on the bottom, add the cookies, then cool whip mixture, then cookies, and keep alternating the layers. Refrigerate 24 hours before serving. Makes 8 servings. Garnish with gummy worms.

I don't know the points yet for this.

Thanks!

* Exported from MasterCook *

Chocolate Muffins - 2 points

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Muffins Weight Watchers


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can pumpkin -- canned
1/2 cup water
1 box chocolate cake mix

Mix pumpkin and water in medium bowl. Add cake mix and mix well. Divide among 24 oil sprayed muffin cups. Bake at 350F for 20 min.


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Per Serving (excluding unknown items): 65 Calories; 2g Fat (30.2% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 123mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 2 points each
Nutr. Assoc. : 0 0 0

yes, they freeze well. I want to make this recipe this weekend. Has anyone tried it? I'm on a chocolate-kick right now! I'll have to figure out the points after I buy the ingredients.


* Exported from MasterCook *

Chocolate-Cherry Cake

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box chocolate cake mix
1 can lite cherry pie filling
1/2 cup water.

Spray muffin liners with Pam or they'll stick. Fill liners with batter and bake according to box directions. Sometimes it takes a little longer to bake, just keep checking (I've burnt them before...yuck). The points depend on how many you make. Take the total calories, fat, fiber for the box of cake and the cherries and divide by how many muffins you made to get the points. They should be 2-3, depending on how big. You'll love them, they're yummy

Source:
"WW boards"

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Per Serving (excluding unknown items): 1532 Calories; 56g Fat (30.8% calories from fat); 21g Protein; 261g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 2954mg Sodium. Exchanges: 10 1/2 Fat; 17 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0

I made this for a graduation party and 4 people asked for the recipe...they didn't realize it was low-fat!

1 chocolate cake mix
1 can diet pepsi

Mix these together and pour into a 9x13 pan. Bake at 350 for 25 min. Cool. Poke holes in the cake with the handle of a wooden spoon.

2 cartons (individual pre-packaged cups) of Fat-free chocolate pudding

Spread this over the cake and top with fat-free cool-whip. Then crush a Slim-fast Peanut Butter Crunch bar over the top. Cut cake into 18 pieces, 3 points ea.

Chocolate cupcakes:

1 - can pumpkin
1/2 - cup water
1 - box chocolate cake mix
Mix pumpkin & water in bowl, add cake mix and mix well.
Divide into 24 muffin cups. (I made 12 large ones instead)
Bake according to cake mix.

After these were baked & cooled, I wrapped them individually in saran wrap & they kept for a long time in fridge. Also they freeze well.

Nice chocolately treat. 2 points for the small ones.

1 Box of Low Fat Honey Maid Honey Graham Crackers
1 Tub of Fat Free Cool Whip

1 sheet of graham crackers, (4 squares), but only break in half.
Put a dab of the fat free cool whip on one side & put the other half on top to make a sandwich. Freeze & Serve.

1 Graham Cracker Treat is 1 point

I usually make 1 package of the graham crackers at a time & keep them in the freezer in a ziploc. Excellent 1 point snack!!

This is simple, sweet, fast, filling and low points...

1 low fat graham cracker .5pt
Fat-free cream cheese .5 pt
Lite Cherry Pie filling .5 pt

Spread the cream cheese on the cracker and top with the pie filing. I sometimes top it off with cool whip free. It's kinda like cheese cake for only 1.5 points!

Swiss Chocolate Roll (this shows how long I have dealt with weight issues!)

Cake:
1 pkt. Alba choc. milkshake mix
3 pkts. sweetner
1/2 tsp. baking soda
1/2 banana, mashed
1 egg or 1/4 cup egg sub
1 tsp. vanilla
1 bread, crumbed or 3 Tbsp. flour

Blend dry ingredients; stir in banana, egg, vanilla. Spread on nonstick spray treated pan (square shape works best). Bake at 325 degrees for 10 minutes. While hot turn onto foil or wax paper, spread with filling, roll into roll and cool.

Filling:
1/3 cup ricotta cheese
sweetner to taste (I would use nutrasweet or splenda)
1/2 tsp vanilla

Mix and set aside.

If you use reduced calorie bread (2 slices crumbed)
and fat-free ricotta cheese count as follows:

1 serving (whole recipe) = 6 points
1/2 recipe = 3 points
1/3 recipe = 2 points

Or you can mix 2 Tbls of raspberry preserves, (I've also used blackberry) and 1 tsp of almond extract in 8 oz of cool whip. Using a package of chocolate grahams, frost between each one and then lay in a dish and frost like a cake (hope this makes sense)...refirgerate at least 24 hours...makes 12, 1-point servings...of course we cut into into 4, 3-point servings!
Enjoy!

~Gail

Slowcooker Hot Fudge Cake


1 c unbleached all purpose flour
1/2 c sugar
2 Tbs baking cocoa
2 tsp baking powder
1/2 c skim milk
1 tbs canola oil
1 tsp vanilla extract
1/4 c chopped nuts
1/2 cup brown sugar,packed
1/4 c baking cocoa
1-1/2 c hot water

Prepare the inside of a 2 to 3-1/2 qt slow cooker with nonstick spray. In a medium bowl, combine the flour, sugar, 2 Tbs cocoa and baking powder. Stir in milk, oil and vanilla until smooth. Stir in nuts and spread the batter evenly in slow cooker. Mix brown sugar and 1/4 c cocoa in a small bowl. Stir in the hot water until smooth. Pour evenly over the batter in slow cooker.
Cover and cook on high setting 2 to 2-1/2 hours or until a toothpick inserted in the center comes out clean. Turn off slow cooker and let cake cool, uncovered for 30-40 minutes before serving. Place warm cake in dessert dishes and spoon sauce over top.

8 servings @ 5 points with nuts, 4 points without nuts.
241 calories, 6 grams fat, 182 mg sodium 44 gm carbs, 5 gm protein, 3 gm fiber

heres a recipe I found

Oreo Fluff

6 servings
3 points each

1 small package sugar free instant pudding (chocolate or white chocolate)
1 12 oz fat free Cool Whip
4 reduced fat Oreo's (crushed) reserve some crumbs for top

Mix all, top with reserved crumbs, freeze, You mix the dry pudding powder with the other ingredients, reserving a few Oreo crumbs for garnish

2T Nonfat cream cheese
1T unsweetened cocoa
2 packets sweetner

Blend together. I eat mine on chocolate peanutbutter rice cakes. Would also be good on graham crackers.

Chocolate Oreo Cake

Servings - 16
Points - 4

Ingredients:
1 pkg. Devil's Food flavor cake mix
12 oz. diet soda
2 egg whites

Filling:
4 oz. fat free cream cheese
1/4 cup sugar
1 cup Cool Whip Free
6 reduced fat Oreo cookies, coarsely crushed

Glaze:
2 squares semi-sweet baking chocolate (or 6 T semi-sweet chips)
2 Tbsp. light margarine


Directions:
Preheat oven to 350 degrees. Spray two 9 inch round cake pans with non-stick cooking spray.

In a large mixing bowl, combine cake mix, diet soda and egg whites. With an electric mixer, beat on low speed for 1 minute. Beat on medium speed for 2 minutes. Divide mixture evenly between the two cake pans. Bake for about 26 minutes or until a toothpick inserted in the center of cake comes out clean. Remove from oven and allow to cool in pan for 10 minutes. Turn out of pans and cool completely on wire rack.

To make filling, combine cream cheese and sugar. Beat on medium speed with an electric mixture until well blended. Fold in Cool Whip and cookies.

Place cake layer on serving plate top-side down. Spread evenly with cream cheese mixture. Place second cake layer on top.

To make glaze, place baking chocolate in a microwave safe bowl and microwave on high for 1 to 2 minutes, stirring every 30 seconds. Blend in margarine. Allow to sit for about 5 minutes for mixture to thicken slightly.

Spoon glaze over top of cake and serve. Refrigerate any remaining cake.

Nutrition Information:
198 Cal., 4.6 g. fat, 0.4 g. fiber

This is absolutely wonderful! I made this for Valentine's day! The only problem I see is that I WANT MORE! I'll be budgeting my points for the next week until this is gone!

Great Recipes thanks

agreed great recipes.