CORE Desserts

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  • I haven't tried this one yet but I will be. It was sent to me by my Niece. I wonder if fresh strawberries could be used?

    Creamy Strawberry Dessert

    One 3 oz. pkg. sugar-free strawberry jello
    One cup boiling water
    One 10 oz. pkg. frozen unsweetened strawberries
    Eight oz. unsweetened fat-free yogurt (I'd be tempted to use strawberry)
    2-3 tbs. Splenda (depending on how sweet you want it)

    Spray a 4 cup mold with non-stick cooking spray.

    In a small bowl, dissolve gelatin in boiling water. Add the strawberries and stir until the strawberries thaw. Chill for 30 minutes or until thickened. Beat with an electric mixer on medium speed until frothy. Mix Splenda into yogurt and then fold yogurt into frothy mixture. Pour the mixture into the prepared mold and chill for 1 1/2 hrs. or until firm.
  • Watergate Salad ( Core Recipe)

    1 package sf ff pistachio pudding
    1 can drained crushed pineapples
    1 32 oz container Plain Nonfat yogurt

    Mix well...............beautiful green dessert/salad.............welcomed by all!

    Even counts toward a milk & a fruit!
  • Ok...this is NOT a Core dessert but I'm sharing it because I made it for my birthday this year instead of a regular birthday cake. While not Core, it was a huge improvement over the points that I would have expended on cake (multiple pieces of cake!). This recipe is fabulous and even non-Weight Watchers love it. It stays in the refrigerator for up to a week. I make mine in a pyrex glass dish that has a snap on plastic cover.

    Chocolate Eclair Icebox Dessert

    22 1/2 sheets low-fat honey graham crackers (about 1 [14-ounce] box), divided
    3 cups skim milk
    2 (3.4-ounce) packages nonfat vanilla instant pudding mix
    1 (8-ounce) block fat-free cream cheese
    1 (8-ounce) tub frozen reduced-calorie whipped topping -- thawed
    1/4 cup skim milk
    2 Tbsp. stick margarine, softened
    2 Tbsp. honey
    2 oz. unsweetened chocolate, melted
    1 1/2 cups sifted powdered sugar

    Arrange 7 1/2 graham cracker sheets in the bottom of a 13 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets. I press the top layer of crackers down into the pudding a little bit. Later when you are frosting the top, it will help the crackers not come up with the frosting. Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours. Serves 18
  • Sno Cones!
    I bought an electric shaved ice machine a couple years ago, and I loved making sno cones, but making sugar free syrup took a bit of fiddling. (One tub of crystal light or other drink mix and 2 cups of water works well).
    Tonight I tried Rival sugar free sno cone syrup that I got at Walmart (still not as cheap as making your own, but really good, and now I can reuse the
    bottle for my own mixes).
  • Apple Almond Souffle

    3 medium baking apples, peeled, cored, and cut into bite size pieces
    1/4 cup water
    3 Tablespoons Splenda
    1/2 teaspoon almond extract
    5 egg whites
    1/4 cup sliced almonds, toasted (optional and need to count points for Core)

    In a 2 quart saucepan, combine the apples and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 10 minutes, or until the apples are tender. Stir in the Splenda and almond extract. Remove from the heat and place in the refrigerator for 10 minutes. Please a hot pad under the pot in the refrigerator.

    Preheat the oven to 425 degrees F.

    In a large bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. With a rubber spatula, gently fold into the cooled apple mixture. Spoon the mixture into a 1 1/2 quart souffle dish. Bake for 15 minutes, or until the soufffle is puffed and browned. Sprinkle with the almonds before serving, if using. Serve warm. Makes 4 servings.
  • i found this today on another website. it looks yummy!!

    * Exported from MasterCook *

    Cinnamon Peaches

    Recipe By :
    Serving Size : 10 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    5 pounds peaches -- pitted and peeled, sliced
    1/4 teaspoon nutmeg -- ground
    1/2 teaspoon cinnamon -- ground
    1/8 teaspoon allspice -- ground
    3 tablespoons DaVinci syrup of your choice (optional)
    1/2 cup splenda

    Place all ingredients into crockpot and cook on low 4-6 hours. Yummy warm
    or cold. The peaches will hold their shape a bit so you get large pieces.

    The syrups are not necessary, you can use vanilla or almond extract, about
    a teaspoon or nothing at all. I like raspberry syrup with it.

    You may need to increase or decrease the Splenda according to how sweet
    the peaches already are.

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

    Per Serving (excluding unknown items): 75 Calories; trace Fat (1.8%
    calories from fat); 1g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg
    Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 0 Fat.

    Serving Ideas : I love to serve this warm with Cool Whip Free over it.

    NOTES : This makes 10 servings that are at least 1/2 cup each (depending again on the size of the peaches and how much waste you have) and
    if you are counting points, it is one point per serving.
  • WARNING!!!!!! THIS IS NOT CORE BUT IS ONLY 2 PTS PER SERVING.

    frozen peanut butter cups

    8 oz. ff cool whip
    1/2 cup peanut butter (i used extra crunchy)
    2 tablespoons chocolate syrup

    line muffin pans with liners. with spoon, mix cool whip and pb untill well combined. spoon even portions into muffin liners. top each with a swirl of chocolate syrup. freeze 6-8 hours until frozen. once solid, remove the pan and place into freezer bag or container.

    servings--12
    points per serving--2 pts

    you can also use mini size foil cups and make 24 at 1 pt each. they don't re-freeze real hard and the chocolate never freezes. these kind of melt in your mouth.

    when i eat these, i'd wag my tail if i were a puppy.
  • This is from Barbos Diet Kitchen. I haven't tried it yet but it sounds like it will help with a sweet tooth!

    Pistachio Pineapple Lush

    Core Version (artificially sweetened)
    Yields 4 servings, 2 points

    1 cup plain fat-free yogurt
    1/4 cup cold fat-free milk
    1 box 4-serving (1 oz) Sugar Free & Fat Free Jell-O Instant Pistachio Pudding & Pie Filling
    1 can (8-oz) crushed pineapple in juice

    In medium bowl, mix milk and yogurt. Add pudding mix and pineapple and stir briskly for 2 minutes. Chill for at least 15 minutes.

    Per serving, 105 calories, 0g fat, .5g fiber
  • here's another of cybergranny's recipes:

    WENDY'S FROSTY

    1 cup skim milk
    2 Tbsp ff cool whip
    2 Tbsp sf/ff chocolate pudding mix
    1/2 tsp vanilla
    7-8 ice cubes
    mix all together in blender

    2 points

    If you like strawberry shakes, try substituting the chocolate mix with cheesecake and use frozen unsweetened strawberries in the place of the ice.

    Or pistachio pudding mix, with frozen unsweetened pineapple and 1 tsp of coconut extract (sort of like a pina colada)
  • * Exported from MasterCook *

    Core Fat Free Shake

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups fat free milk
    2 teaspoons sugar free fat free instant chocolate
    pudding mix

    Pour milk into a blender, or a deep measuring cup. Add the pudding mix and
    blend. I use my Braun stick hand mixer.

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

    Per Serving (excluding unknown items): 184 Calories; 1g Fat (5.1% calories
    from fat); 17g Protein; 24g Carbohydrate; 0g Dietary Fiber; 9mg
    Cholesterol; 252mg Sodium. Exchanges: 2 Non-Fat Milk.

    NOTES : 3.7 points
  • Exported from MasterCook *

    Core Chocolate Ice Cream

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 4 oz package sugar free fat free instant chocolate
    pudding mix
    1/4 cup splenda
    1 12 oz can fat free evaporated skim milk
    1 cup fat free milk

    In a medium bowl, stir together the instant pudding and splenda.
    Add the evaporated milk and fat free milk and stir until blended. Pour
    into an ice cream maker and freeze according to the manf. directions.

    Source:
    "The Everything Low-fat High flavor cookbook"
    - - - - - - - - - - - - - - - - - - -
    Per Serving (excluding unknown items): 193 Calories; 1g Fat (18.9%
    calories from fat); 2g Protein; 4g Carbohydrate; 0g Dietary Fiber; 1mg
    Cholesterol; 32mg Sodium. Exchanges: 1/2 Non-Fat Milk.

    Nutr. Assoc. : 0 0 0 0 0
  • * Exported from MasterCook *
    Core Carrot Cake Oat Bread
    Recipe By : ottermum
    Serving Size : 8 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    PHASE 1: MIX TOGETHER:
    1 1/2 cups old fashioned rolled oats
    1/2 cup nonfat plain yogurt -- PLUS
    1 cup nonfat milk
    1 teaspoon vanilla extract
    1/2 cup grated carrot
    LET STAND WHILE YOU ARE MIXING:
    PHASE 2:
    PREHEAT OVEN TO 350 DEGREES.
    SPRAY COOKIE SHEET OR PIE PLATE WITH
    COOKING SPRAY.
    To bowl of rehydrated oatmeal -- add:
    2 teaspoons baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/2 cup Splenda
    1 cup oat bran
    1 1/2 teaspoons cinnamon
    1/2 teaspoon nutmeg
    Mix to form a dough, then turn out onto baking sheet or pie plate (if
    making scones, you should cut the dough into 8ths.) Bake for approx. 40
    minutes, or until browned.

    Ratings : 1.5- 2 0 - - - - - - - - - - - - - - - - - - -
    Per Serving (excluding unknown items): 119 Calories; 2g Fat (12.7%
    calories from fat); 6g Protein; 23g Carbohydrate; 4g Dietary Fiber; 1mg
    Cholesterol; 539mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0
    Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
    NOTES : 1.7 points
  • a tweaking of the pb pie to make it more core-able.
    1.5 cups homemade granola
    1/4 cup pb (i used crunchy)
    1 tablespoon sf maple syrup

    nuke pb and syrup in microwave 30 seconds. stir in granola. place mixture in bottom of 9" pie pan. set aside to cool (or refrigerate to cool.)

    1 cup ff sour cream
    1/2 cup ff milk
    1/2 cup granular splenda
    1 small pkg (1 oz) sf/ff chocolate pudding mix
    12 oz ff cool whip

    mix sour cream and milk together till blended smooth. add dry pudding mix, splenda and continue mixing. fold in cool whip.

    pour into pie shell and refrigerate at least 1 hour.

    i'm figuring 10 pts for the pb and 10 pts for the cool whip. this is a huge pie.

    variation:

    vanilla or banana cream sf/ff pudding mix and a sliced banana.

    other ideas?
  • vickie, here's that banana pudding recipe. i'll go post it in desserts, too.
    i'm editing this 6/24/06 so it reflects what i made today for a bbq gathering. it's a large dish.

    3 sm pkg sf/ff vanilla pudding mix
    2.5 cup ff milk
    1 cup granular splenda
    16 oz carton ff sour cream
    3 (10 oz) tubs of ff cool whip
    4 ripe bananas sliced

    whisk milk and ff sc together. add pudding mix and stir continue whisking till smooth. i also mixed for 2 minutes. fold in ff cool whip. add banana slices and refrigerate till served.

    when i made this for non-core folks, i added quite a few nilla waters. refrigerate several hours before serving.
  • berry crisp

    2 pkg frozen blackberries (other frozen fruit would work, too.)
    1 container ff sour cream
    1.5 cups splenda
    1 pkg butter buds
    low fat (or homemade) granola (if you use homemade granola, this is a core recipe.)

    stir all but granola together and put in 9x13 pan that's been sprayed with butter flavored pam. bake 30 minutes at 350*.

    sprinkle granola on top when serving. (the recipe called for cooking the granola on top of the berries but mine got soggy. i'm going to just sprinkle on individual servings next time.)