Strawberry/champagne sorbet
1/2c sugar
1/2c water
10-oz pkg frozen strawberries in syrup, thawed and undrained
1-1/2c dry champagne
2 tb lemon juice
1/2c sliced fresh strawberries

1) COmbine sugar and water in heavy saucepan; cook over med heat until sugar dissolved, stirring constantly. Remove sugar syrup from heat, let cool.
2) Place thawed strawberries in a blender or food processor; process until smooth. Pour pureed strawberries thru a sieve intoabd 8" square baking pan, pressing strawberries with the back of a spoon to extract the juice. Discard pulp and seeds. Stir sugar syrup, champagne, and lemon juice into strawberry puree. Cover and freeze at least 4 hrs.
3) Break frozen mixture into chunks. Place half of the frozen chunks into a food processor, and process until smooth. Return to pan; place pan in freezer. Repeat procedure with remaining frozen chunks. Cover and freeze until firm.
4) Spoon sorbet into 6 individual stemmed glasses, and top evenly with sliced fresh strawberries.
Yield: 6 servings.
2 pts. 129 calories. 0.2g fat.

* Exported from MasterCook *
Amaretto Ice Cream Sandwich Dessert

Serving Size : 12
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 each ice cream sandwiches
1/2 cup amaretto -- Divided
1/2 cup english toffee bits
1 12 oz Cool Whip LiteŽ
1/2 cup sliced almonds

Line 9x13 pan with ice cream sandwiches. Sprinkle with 1/4 cup Amaretto
Sprinkle english toffee bits on top.
Mix remaining 1/4 cup amaretto with Cool Whip Lite & spread on top.
Sprinkle with toasted almonds
Keep desset frozen until serving time.
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Per serving: 344 Calories (kcal); 14g Total Fat; (40% calories from fat); 4g Protein; 44g Carbohydrate; 17mg Cholesterol; 212mg Sodium
NOTES :
W W points = 8.5 per serving


This is a favorite recipe. I've modified it to be lighter.
I used Kroger (store brand) ice cream sandwiches - regular - there was not but .5 or 1 point different than reduced fat type, although you may be able to find Fat Free ones, thus reducing the point count. Well worth using some banked points for!

Little Debbie

* Exported from MasterCook *

Baked Alaska - 4 Points

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs or equivalent in egg substitute
2 teaspoons vanilla extract
1/2 cup skim milk
1 tablespoon reduced-calorie margarine -- plus
1 teaspoon reduced-calorie margarine
1 cup all purpose flour
1 cup pourable Sugar Twin or Sprinkle Sweet -- plus
2 tablespoons pourable Sugar Twin or Sprinkle Sweet
1 teaspoon baking powder
6 egg whites
1/4 teaspoon cream of tartar
4 cups sugar free and fat free strawberry ice
cream -- Wells' Blue Bunny
or any sugar-and fat-free ice cream

1. Preheat oven to 350 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a large bowl, combine eggs and 1 teaspoon vanilla extract. Stir in skim milk and margarine. Add flour, 3/4 cup Sugar Twin, and baking powder. Mix just to combine. Pour batter into prepared cake pan. (Batter will be thin.) Bake for 22 to 26 minutes or until a toothpick inserted in center comes out clean. Remove cake from pan and allow to cool on a wire rack. Increase oven temperature to 500 degrees. Meanwhile, in a large bowl, beat eggs whites with an electric mixer until soft peaks form. Add remaining 6 tablespoons Sugar Twin, remaining 1 teaspoon vanilla extract, and cream of tartar. Continue beating until stiff peaks form. To assemble, place a piece of brown paper on a baking sheet, arrange partially cooled cake on paper, place ice cream in a mound on cake, and cover cake and ice cream evenly with meringue mixture. Bake for 3 to 5 minutes or just until meringue browns. Remove from oven, cut into 8 servings and serve immediately.

HINT: 1. Egg whites beat best at room temperature.
2. Meringue cuts easily if you dip a sharp knife in warm water before cutting.

Serving size (1 square)
According to the cookbook:
Healthy Exchanges: 2/3 Bread, 1/2 Protein (1/4 limited), 1/4 Fat, 1 Slider, 10 Opt. Cal.
Per serving: 178 Cal, 2g Fat, 10g Pro, 30g Carb, 213mg Sod, 168mg Calc, 1g Fib
Diabetic Exchanges: 2 Starch/Carbohydrate, 1/2 Meat
Weight Watcher Points: 4

Source:
"Cooking Healthy Across America Cookbook"
Yield:
"8 squares"

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NOTES : Downloaded from the Healthy Exchanges web site under Free Recipes. MC formatted by Pamela S. on 1/4/2000. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.

I tried these last night and they were oh so good.....

1 sheet of chocolate graham crackers (1pt)
1Tbsp FF cool whip

Break the graham cracker in two and put the whip cream in between the crackers to form a sandwich. Place in the freezer for at least 10 minutes or longer. These are only 1 pt each. Enjoy!!

* Exported from MasterCook *

Chocolate Gelato 4 or 5 Points

Recipe By :Jacki Passmore
Serving Size : 8 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups skim milk
1 cup sugar
4 ounces semisweet chocolate

In a medium saucepan, cook milk and sugar over low heat 10 minutes. Stir occasionally to dissolve sugar.
Mix chocolate with hot milk. Cook until chocolate completely dissolves.
Pour into ice cream canister. cool. Freeze in ice cream maker according to manufacturer's directions. Cover.
Freezer method: Pour prepared mixture into several ice trays; cool; cover. Place in freezer; freeze until firm. using a fork, beat every 30 minutes 3 to 4 times while freezing.
NI: (according to MasterCook - skim milk) Calories 196; Fat 4; Fiber 0
NI: (according to MasterCook - whole milk as called for in original recipe) Calories 221; Fat 7; Fiber 0
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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* Exported from MasterCook *

Cucumber and Mint Sorbet - 0? Points

Recipe By :Jacki Passmore
Serving Size : 8 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon chicken bouillon granules
1/2 cup hot water
1/2 cup plain yogurt
1 tablespoon fresh mint -- chopped
1 pinch ground black pepper
2 large cucumber -- peeled, cored and gr

In a small bowl dissolve chicken bouillon granules in hot water. in a small bowl beat yogurt. Add mint and pepper.
Mix yogurt and cucumber with chicken bouillon. Pour into an ice cream canister. Freeze in ice cream maker according to manufacturer's directions until almost firm. Transfer to a freezer container; cover. Place in freezer; freeze until firm.
NI: (according to MasterCook) Calories 20; Fat 1; Fiber 1
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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Per serving: 20 Calories (kcal); 1g Total Fat; (26% calories from fat); 1g Protein; 3g Carbohydrate; 2mg Cholesterol; 56mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Lemon Granita - 2 Points

Recipe By :Jacki Passmore
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Lemon juice
2 cups water
1/2 cup sugar

In a medium bowl, mix juice, water and sugar. Stir until sugar completely dissolves. Pour into several undivided ice trays. Cover with foil. Place in freezer; freeze until firm.
Before serving, refrigerate to soften enough to scrape into dishes.
NI: (according to MasterCook) Calories 75; Fat 0; Fiber trace
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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Per serving: 75 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 20g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Lemon Sorbet - 2 Points

Recipe By :Jacki Passmore
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons lemon peel -- finely grated
1 cup water
3/4 cup sugar
1 cup lemon juice
1 1/4 cups mineral water
1 large egg white -- whipped

In a saucepan, simmer peel, water and sugar 10 minutes; cool.
In a medium bowl, mix sugar syrup, lemon juice and mineral water. Egg white can be added before sorbet freezers or omitted, if desired. Cover and freeze. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.
Freezer method: Pour prepared mixture into several undivided ice trays or a cake pan; cover; place in freezer; freeze to a slush. In a food processor/blender, process semi-frozen sorbet and egg white 1 minute until smooth and light. return to tray. Recover; freeze until firm.
NI: (according to MasterCook) Calories 111; Fat trace; Fiber trace
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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Per serving: 111 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 29g Carbohydrate; 0mg Cholesterol; 12mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Lime Sorbet - 2 Points

Recipe By :Jacki Passmore
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Lime juice
1/4 cup lemon juice
2 cups Sugar syrup
1 1/4 cups water
1 large egg white

In a medium mixing bowl, mix lime and lemon juice, sugar syrup and mineral water. Omit egg white. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Transfer to a freezer container; cover. Freeze until firm.
Freezer method: Pour prepared mixture into several undivided ice trays; cover with foil; place in freezer; freeze to a slush. In a medium bowl, beat semi-frozen sorbet and egg white until light and smooth. Return to trays; recover; freeze until firm.
NI: (according to MasterCook) Calories 95; Fat trace; Fiber trace
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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Per serving: 95 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 24g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Melon Sorbet - 1 Point

Recipe By :Jacki Passmore
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium cantaloupe
1/2 cup sugar syrup

Using a melon baller or spoon, remove melon flesh. In a food processor/blender, process melon and sugar syrup to a smooth puree. Do not over process.
Pour into ice cream canister. Freeze in ice cream maker according to manufacturers directions until sorbet holds shape. Transfer sorbet to a freezer container. Place in freezer; freeze until firm.
Freezer method; Pour prepared mixture into several undivided ice trays; place in freezer; freeze to a slush. Return to food processor/ blender. Process briefly until smooth and fluffy. Return to trays, cover; freeze until firm.
NI: (according to MasterCook) Calories 54; Fat trace; Fiber 1
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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Per serving: 54 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0

* Exported from MasterCook *

Orange Sorbet - 3 Points

Recipe By :Jacki Passmore
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons orange zest
1 1/2 cups water
1 cup sugar
2 cups orange juice
1 cup mineral water

In a medium saucepan, simmer peel with water and sugar 20 minutes; cool. Strain sugar syrup. Set candied peel aside.
In a medium bowl, combine sugar syrup, orange juice and mineral water. pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Fold in candied peel just before sorbet firmly freezes.
Freezer method: Pour prepared mixture into several undivided ice trays or a cake pan; cover; place in freezer; freeze to a slush. In a food processor/blender, process semi-frozen sorbet and egg white 1 minute until smooth and light. return to tray. Recover; freeze until firm.
NI: (according to MasterCook) Calories 168; Fat trace; Fiber trace
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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Per serving: 168 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 42g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Raspberry Sorbet - 1 Point

Recipe By :Jacki Passmore
Serving Size : 4 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh raspberries
1 cup sugar syrup
1 large egg white -- whipped

In a food processor/blender, process berries and 1/2 cup sugar syrup to a smooth puree. if desired, strain through a nylon strainer. Omit egg white.
Pour raspberry puree and remaining sugar syrup into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Transfer to a freezer tray; cover. freeze until firm.
Freezer method: Pour prepared mixture into several undivided ice trays or a cake pan; cover; place in freezer; freeze to a slush. In a food processor/blender, process semi-frozen sorbet and egg white 1 minute until smooth and light. return to tray. Recover; freeze until firm.
NI: (according to MasterCook) Calories 100; Fat trace; Fiber 4
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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Per serving: 100 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 24g Carbohydrate; 0mg Cholesterol; 15mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Vanilla Gelato 3 or 4 Points

Recipe By :Jacki Passmore
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups whole milk
1 vanilla bean
3/4 cup sugar

In a saucepan, bring milk and vanilla bean to boiling point. Remove from heat; cool. When bean is soft, insert point of a small, sharp knife near top. cut in 1/2. Scrape small seeds into milk. Stir in sugar until dissolved; cool.
Strain milk through a fine nylon strainer into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.
Freezer method: Strain milk into several undivided ice trays; cover; place in freezer; freeze until firm. using a fork, beat every 30 minutes, during freezing
NI: (according to MasterCook - using skim milk) Calories 140; Fat 0; Fiber 0
NI: (according to MasterCook - using the whole milk called for in original recipe) Calories 172; Fat 4; Fiber 0
Submitted to REG 6 by Suzanne C.

Source:
"The Book of Ice Creams and Sorbets"


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Per serving: 172 Calories (kcal); 4g Total Fat; (20% calories from fat); 4g Protein; 31g Carbohydrate; 17mg Cholesterol; 60mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0

Citrus sorbet

3 cups skim milk
3 cups evaporated skim milk
3 cups sugar
3 bananas, mashed
Juice of three oranges
Juice of three lemons

Combine milk and sugar. Pour into a gallon freezer container and freeze until slushy. Open up and add the bananas and juices which have been mixed together. Continue to freeze until firm. Makes 1 gallon.
70 points total 4.5 points per 1 cup

* Exported from MasterCook *

Plum-Buttermilk Ice Cream - 3 Points

Recipe By : Cooking Light Magazine, June 1999
Serving Size : 10 Preparation Time :0:00
Categories : Jane Success
July 99 Reg 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups plums -- purple, chopped
1/4 cup sugar
1/4 cup honey
1 tablespoon water
1/2 teaspoon cinnamon
1 3/4 cups Creme Anglaise -- chilled
1 cup buttermilk -- low fat

1. Combine the first 5 ingredients in a medium saucepan. Bring to a
boil, partially cover, and cook 8 minutes or until tender. Mash plums.
Bring to a boil; cook 2 minutes. Remove from heat; chill.
2. Combine chilled plum mixture, Creme Anglaise, and buttermilk. Pour
mixture into the freezer can of an ice-cream freezer, and freeze
according to the manufaturere's instructions. Spoon ice cream into a
freezer-safe contaner; cover and freeze 1 hour or until firm.
Yield: 10 servings (serving size 1/2 cup).

Calories 154 (19% from fat); FAT 3.3g (sat 1.2g, mono1.3g, poly 0.4g);
PRO 3.9g; CARB 28.7g; FIBER 1.1g; CHOL 89mg; IRON 0.4mg; SOD37mg; CALC
96mg.

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* Exported from MasterCook *

Creme Anglaise - 2 Points

Recipe By : Cooking Light Magazine, June 1999
Serving Size : 10 Preparation Time :0:00
Categories : Jane Success
July 99 Reg 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups milk, 1% lowfat
1/3 cup sugar
4 large egg yolks
2 teaspoons vanilla -- sub for van. bean

1. Pour milk into a medium saucepan. Scald milk. Do not boil.
2. Combine sugar and yolks in a bowl, stirring with a whisk until
blended. Gradually add milk to bowl, stirring constantly with a whisk,
Return mixture to pan. Cook over medium heat 6 minutes or until mixture
thinly coats the back of a spoon, stirring constantly with a whisk.
Quickly stir in vanilla.
Immediately pour mixture into a bowl. Cover and chill (mixture will
thicken as it cools.)
Yield 1 3/4 cups.
Can be stored in refrigerator for up to 3 days.
Per 1/4 cup: CAL 97; FAT 3.6g; PRO 3.6g; CARB 12.6g; FIBER 0; CHOL
127mg; CALC 88mg.

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NOTES :
REG 6 shared by Jane