Instead of using the can of crushed pinepple to the one-step angel food cake mix, try a can of Lucky Leaf sugar-free cherry pie filling (it is made with Splenda).
Just mix the dry cake mix and the pie filling (Don't add any water, etc.). I baked mine in a 9x13 glass pan for about 40-45 minutes at 350. I cut it into 15 servings at 2.5 points each.
Yummy!
(Oh yes, and my cake did "fall" at little as it cooled, so I'll have to try the trick of leaving it in the oven.)
I remember years back there was a recipe that circulated through the WW meetings that was a dessert made from pineapple, I think it had only 2 ingredients and it came out like a pineapple fluff and it was extremely low in points, of course this was before the point system started. Any help would be appreciated. Linda
Hi SweetQ. I have made a pineapple angel food cake which is quite yummy. You use a box of angel food cake mix and add a can of pineapple in its own juice (15 oz) and then bake. No other ingrediants are needed. Some have tried it and have poor results, I use a 8 x 11 pan. This is 2 pts per large....LARGE piece.
I made squares where you line a 9x13 pan with graham crackers, then mix 1 box light vanilla pudding mix, 1 container fat free (I only use low fat. . . we don't have the fat free) Cool Whip, and a can of crushed pineapple. Pour that on top of the crackers, then let sit overnight in the fridge. The crackers soften up, and I think the points were, like 2 for a 3x3inch piece, or something. It is a DELICIOUS recipe. . very summer and decadent tasting.
1 pound cottage cheese
large can crushed pineapple
1 1/2 pkg gelatin
1 egg
5 packets sugar substitute
1 tsp. vanilla
1 tsp. lemon juice
Place gelatin in blender. Drain pineapple juice into blender to soften gelatin. Add pineapple plus all other ingredients and blend. Spray a 9" pie pan and pour in. Sprinkle generously with cinnamon. Bake at 350 degrees, 1/2 hour.
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I also remember we use to put buttermilk and cottage cheese and crushed pineapple in the blender and mix and then freeze in single serving containers.
I figured the points using 2% Knutsen Cottage Cheese (the pink container) and 20 oz of pineapple. I used 2 egg whites and Splenda
4 servings = 3 1/2 pts
6 servings = 2 pts
5 servings = 3 pts
The second time I made this I cooked it longer than the recipe stated as the center was real jiggly. It will set up after over night in the refrigerator.
My suggestion would be to disolve the gelatin and the pineapple juice in a small dish before putting it in the blender. Last time I don't think the gelatin fully disolved and I could see little jello pieces. The first time that didn't happen. Others have said they disolve the gelatin before putting it in the blender.
Could it just be the dessert that is:
1 can of crushed pineapple in it's own juice, mixed with 2 small (or one large) boxes of sugar free, fat free instant pudding....Vanilla or bananna are my favorites......then fold in 1 tub of fat free cool whip.
hI
I just made this pudding tonight and it was so goooooood!! I did not have the pineapple so I use light fruit coctail and was great.
SERVES 6
CALORIES 156.5
FAT 1/2
FIBER 1/2
POINTS 3
1-15oz can Crushed Pineapple with the juice
1- 4oz pkg Jell-o sugar free Vanilla Instant pudding
1/4 cup sugar substitute (splenda)
12oz Fat Free Sour Cream
2/3 cup Fat Free Cool Whip
1/3 cup graham cracker crumbs
PUREE PINEAPPLE AND JUICE IN A BLENDER UNTIL SMOOTH ADD REST OF INGRED. EXCEPT CRACKER CRUMBS. BLEND UNTIL WELL MIXED.
SPRINKLE HALF OF CRACKER CRUMBS IN THE BOTTOM OF 6 SMALL DISHES
DIVIDE THE PUDDING EVENLY AMONG DISHES
SPRINKLE REMAINING CRACKER CRUMBS ON TOP OF EACH DISH.
COVER AND REFRIGERATE EACH DISH IS A 3 POINT DESSERT
I've made this into squares where you line a 9x13 pan with graham crackers, then mix 1 box light vanilla pudding mix, 1 container fat free Cool Whip, and a can of crushed pineapple. Pour that on top of the crackers.Let sit overnight in the fridge. The crackers soften up, and I think the points were, like 2 for a 3x3inch piece, or something. It is a DELICIOUS light tasting recipe. Love this one!!!.....its a keeper!!
I was a WW a few years ago and found this recipe up on the board to copy. I made it often because it was so delicious, but lost the original recipe. I put this together from memory and its pretty close to the real one. We didn't have points back then but it's 1-milk 1-Fruit 1 Extra per 1/4 recipe.
Makes 4 servings
Drain juice from 20 oz. can of crushed pineapple into a measuring cup and add water to make one cup of juice. Set the pineapple aside (The pineapple is folded in AFTER the mixture has been whipped)
Mix juice, 1 1/3 cup dry milk, 8-10 splenda packets, 1 teaspoon coconut extract and mix with electric beaters (use whisk beaters if you have them) in LARGE bowl for 1 minute.
In another bowl soften 2 packages unflavored gelatin (Knox) in 1/2 cup cold water. Add 1/2 cup hot water and mix together until gelatin is dissolved.
Pour into the milk mixture and beat until peaks form 5-7 minutes on high speed. It can take twice that long for peaks to form if the bowl and ingredients are too warm. I refrigerate the bowl, beaters and dry milk the day before. This triples in volume, carefully fold in pineapple and put in a 9 x 13" rectangular cake pan.
Keep a cover over this so it doesn't dry out, you can eat a huge piece of this, 1/4 of entire cake pan. I make a large wax paper tent over my mixer so it doesn't splatter in the first stages of beating.
Enjoy............ Bobbi
hmmm.....could this be it?
I am looking for a pineapple with graham cracker bottom
Pineapple Pudding
hI
Bobbi
