* 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>

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

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"

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

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!

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NOTES : 2 pts per square


Hélène

[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"

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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