I've never had them, although I had the sugar free hersheys chocolate minitures and I didn't care much for it.



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This is super good! It gets me through the hard times.

Tracie, Have you ever used lower-fat P.B. for the cookies? If so, how did it effect the outcome (consistency, flavor, etc), as compared to regular P.B.?

Thanks-
Sarah

Actually, that's what I use when I make it is the reduced fat pb. It comes out the same whether you use regular or reduced fat. Same consistancy.




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I'm making them for DBF this weekend...;) not for me, at all!
Can't WAIT

Thanks again for the recipe!
you're a DOLL...

I'm sure you'll love them. They are wonderful. I need to get going and make some more. My stash is dwindling. My kids and everyone eats the, they are so good! But at least they are eating a little heathier than eating a candy bar!


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Well, I told you I'd report once I tried them with the sugar-free chocolate chips, so:It's GREAT. I ordered some SF chips from CarbSmart, and made them with chunky (bought by mistake) RF peanut butter... uGGGHh THe chocolate would never give it's self away. I can't stop thinking about them. I think I might have a serious addiction here.

Wow, that's great to know.

Cheesecake
 

Here is the cheesecake I made. It came out very good -- after putting in the fridge, it did set up to a great consistency. Pretty close to the real thing. WARNING -- does not work in a blender! I tried that first and it was close to a disaster, use your food processor. The recipe doesn't say so, but I did spray the round cake pan wit Pam first. Enjoy!

Cheesecake CORE

24 oz fat free cottage cheese
1 package sugar free lemon jello
1 package sugar free lemon pudding
2 large eggs
1/4 cup Splenda
1 can (8 oz) drained crushed pineapple
Dash vanilla

Blend all in food processor.
Bake in round cake pan for 45 or so minutes at 350 until it cracks.
Take out and put in refrigerator to set.

Warning.....this Is Not A Core Recipe But It Is A Healthy One! I was wrong. I thought my 20 year old recipe was called Texas Sheet Cake. It's not. It's called Texas Crazy Cake. I'm posting it because you all asked for it, but it's not as healthy as I remember it to be. Of course, it's still healthier than what you'd eat from the bakery. We started making it for my Mom in 1985 after she had quadruple bypass. The nutritionist at the time thought it was pretty healthy. If I were making it today, I'd use Splenda instead of the sugar. It made a really moist cake that we'd frost with icing we'd make from the recipe on the Hershey's cocoa can. Maybe one of you can improve it and make it even more healthy.

Texas Crazy Cake

2 Cups Sugar (I'd use Splenda)
1/2 cup cocoa
3 cups flour
2 teaspoons baking soda
1 teaspoons salt
2 Tablespoons white vinegar (I know it's weird but the cake is awesome!)
2 teaspoons vanilla
2/3 cup canola oil (If you cut the cake into 12 servings each piece would have less than 1 teaspoon of oil.
2 cups water

Preheat oven to 350 degrees. Sift flour into 9 x 13 pan (it's better when you really sift it). Add other dry ingredients and stir in pan with a fork. Make 3 indentations. Into one pout 2 tablespoons white vinegar, in the 2nd put 2 teaspoons vanilla, and put 2/3 cup oil the the 3rd. Pour 2 cups water on top. Stir with fork until lumps are gone. Bake 35 minutes and cut into 12 pieces.

Double Dutch Icing

6 tablespoons light butter or stick margarine
3/4 cup cocoa
2 2/3 cups powedred sugar
1/3 cups skim milk
1 teaspoon vanilla

Cream margarine. Add cocoa and powdered sugar alternately with milk. Beat to spreading consistency. Blend in vanilla. Put on warm cake.

Vickie, I think this is either close or is the Texas Sheet Cake. I'm going to make it. Thanks for the recipe.

Cold Strawberry Soup Shooters
 

I found this recipe in Woman's Day as a cold soup, however this can easily be a morning smoothie or a dessert.

I just had to change two things to make it core - as the original recipe calls for regular sour cream, and regular sugar or honey.

Mix 1 lb of hulled strawberries
3 tablespoons of splenda (or to taste)
2 tablespoons of ff sour cream or ff yogurt (I used the ff sour cream)
2 tablespoons of lime juice
1 tablespoon of fresh tarragon (I used dried)
puree until smooth.

Makes about 2 cups. Chill and serve. I put it in little bowls and served it as a soup the other day and everyone couldn't get enough and didn't know it was WW friendly.

I made another batch and drank it as a smoothie.





Enjoy!!

Just got this off ***. Looks simple and is almost Core.

Apple Crisp CORE
1 Serving


1 apple
2 TBSP quick oats
butter spray
2 tsp. cinnamon
1 tsp. nutmeg
2 TBSP sugar free maple syrup

Peel and core apple. Slice thinly (if using corer-slicer, slice each slice into thirds) and place in shallow bowl or dish. Sprinkle oats over apple and spray with butter spray. Sprinkle with cinnamon and nutmeg and then drizzle with sugar free maple syrup.

Microwave on high for 4 minutes. If desired, broil for 1 minute under conventional broiler.

Top with FF Cool Whip.

Hey everyone-

So with Thanksgiving right around the corner I thought this would be a good alternative to pumpkin pie... it's called pumpkin fluff. Here is the recipe

1 (16 ounce) can of pumpkin
1 (1 1/2 ounce) box of sugar free instant vanilla pudding mix
8 oz of fat free cool whip
pumpkin spice (to taste)

Combine all ingredients in order
Chill for 2 hours

It's 1 point for 1 cup.

I haven't tried it yet but it sounds yummy.


Here's another one for a pumpkin cake

1 box angel food cake
1 can of pumpkin
1 T. pumpkin spice
2 egg whites

Heat the oven to 350
9x13 pan
25 minutes
It's 2 pts. for 1/15.

Happy Holidays!!


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This is NOT Core but it is a great WW recipe.

Blueberry Crumble Pie - 6 Points

Recipe By : Make It Fresh
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups fresh or frozen blueberries
1 9 inch reduced-fat graham cracker crust
3/4 cup firmly packed brown sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon grated lemon rind (I don't use this)
1 8 ounce cart low-fat sour cream
1/4 cup dry bread crumbs
1 tablespoon granulated sugar
1 tablespoon margarine -- melted

1. Preheat oven to 375 degrees F. 2. Place blueberries in crust.
Combine brown sugar and next 4 ingredients in a bowl; stir well. Stir in blueberries and put mixture in pie crust. 3. Combine Breadcrumbs, granulated sugar, and margarine in a small bowl; stir well. Sprinkle over blueberry and sour cream mixture.

Bake at 375 degrees for 40 minutes or until set and crumbs are lightly
browned. Let cool 1 hour on a wire rack. Yield: 8 servings (serving
size: 1 slice).

POINTS: 6; Exchanges: 1 Fruit, 2 1/2 Starch, 1 Fat. Per serving: Cal
312(24% from fat); Pro 3.2g; Fat 8.4g(sat 2.5g); Carb 56.5g; Fib 4.3g;
Chol 11mg; Iron 1.3mg; Sod 166mg; Calc 61mg.