July 13, 2011
PER SERVING (1 cup): 131 calories, 3g fat, 67mg sodium, 26g carbs, 3g fiber, 18.5g sugars, 1.5g protein —PointsPlus® value 3*
Is it a dessert? A snack? A side dish? YEP, it’s all of the above. And it’s gooooooooood! Chocolate chips and slivered almonds invade this sweet ‘n creamy fruit salad…
1 cup Cool Whip Free, thawed
1 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
2 Granny Smith apples, cored and chopped
3 cups seedless red grapes, halved
2 cups chopped strawberries
1/4 cup thinly sliced dry-roasted almonds (like Almond Accents)
2 tbsp. mini semi-sweet chocolate chips
Place Cool Whip in a large bowl, sprinkle with pudding mix, and stir until smooth and slightly thickened. Add fruit and toss to coat. Add almonds and chocolate chips, and gently stir. That’s it. (It’s really easy.) Eat up!
MAKES 8 SERVINGS
February 19, 2010
- 2 pkg of Crescent Rolls dough (I use the one sheet version)
- 2 pkg of Cream Cheese
- 1 tsp of Vanilla Extract
- 1 Cup of Sugar
- 0.5 Cup of Sugar
- 1 stick of butter
- 1 Tsp of Cinnamon
Heat oven to 350. Spray a 9×13 pan/pyrex with Pam then lay one pkg (sheet) of dough across the bottom. Combine #2-4 in a large mixing bowl and beat with an electric mixer until smooth. Spread mixture across the dough. Place 2nd pkg/sheet of dough on top of mixture. Be sure to cover entirely and pinch the edges against dish. Melt butter and combine #5-7 in a small bowl. Pour this mixture over the entire top of the combined dish.
Bake for 30 minutes, until the crust is golden brown and bubbling. Allow it to cool to room temperature at the very least. Cuts best if chilled.
January 14, 2010
Ba Na Na Crazy Caramel Shortcakes
PER SERVING (1 shortcake): 150 calories, 4.25g fat, 250mg sodium, 26.5g carbs, <0.5g fiber, 9g sugars, 1.5g protein — POINTS® value 3*
We call these shortcakes "Ba Na Na" because it sounds cuter than "banana." And because sheep LOVE them. (OK, just kidding about the sheep.)
2 cups Cool Whip Free, thawed
1 Jell-O Sugar Free Creamy Caramel or Dulce de Leche Pudding Snack
1 large banana, sliced
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
1/4 cup light or fat-free caramel dip (like the kinds by Marzetti)
Preheat oven to 350 degrees.
In a large bowl, combine Cool Whip and pudding and stir until blended. Mix in banana slices. Refrigerate until ready to assemble your shortcakes.
Prepare two large baking sheets by spraying them with nonstick spray. Set aside.
On a dry surface, roll dough out into a large rectangle — about 12 inches by 9 inches — of even thickness. Using a pizza cutter or a knife, cut dough into 18 evenly sized pieces (each about 3 inches by 2 inches).
Place the pieces of dough, evenly spaced, on the baking sheets. Bake in the oven for about 10 minutes, until light golden brown. Allow to cool.
Once you're ready to serve, lay out 9 pieces of baked dough, and evenly distribute Cool Whip/pudding/banana mixture among them, about 1/4 cup per piece. Gently top each with another piece of baked dough. Set aside.
In a microwave-safe dish, heat caramel dip until softened and warm, about 20 seconds. Stir and then drizzle evenly over the shortcakes, about 1/2 tbsp. each.
December 15, 2009
HG’s Gimme S’mores Hot Cocoa
I Should Cocoa…
We discovered the secret ingredient to the world’s best hot cocoa: fire. Don’t
fear the flame, people! Kitchen torches can be relatively cheap, easy to find
(at places like Bed Bath & Beyond or online), and pretty simple to use. Get
ready to burn some marshmallows!
One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestle Fat Free)
2 tsp. fat-free non-dairy powdered creamer (like the kind by Coffee-mate)
2 tsp. unsweetened cocoa powder
2 tsp. mini semi-sweet chocolate chips
20 mini marshmallows (about 1/4 cup)
2 low-fat honey graham crackers (half a sheet), crushed
Place cocoa mix, powdered creamer, cocoa powder, and chocolate chips in a
large mug. Add 1 cup very hot water, and stir until ingredients are fully
dissolved, melted, and combined. Top with marshmallows.
Using a kitchen torch, toast the marshmallow layer for 5 – 10 seconds, until
slightly melted and cooked to your liking. (Some like their ‘mallows golden,
some like ’em blackened!) Allow to cool slightly, and then top with crushed
MAKES 1 SERVING
Serving Size: 1 mug (entire recipe)
POINTS® value 3*
November 17, 2009
1 (18 1/4 ounce) package devil’s food cake mix
* 1 (4 ounce) package instant chocolate pudding mix
* 2 cups semi-sweet chocolate chips
* 1 3/4 cups water
* 2 eggs, beaten
* 1 teaspoon vanilla extract
* 3 tablespoons cocoa
* 2 tablespoons butter, melted
* 1 cup powdered sugar (10X)
* 2-3 tablespoons hot water
1. Cake: Preheat oven to 350°.
2. Grease and flour bundt pan, set aside.
3. In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
4. In another bowl, combine water, eggs, and vanilla mixing well.
5.Add egg mixture to dry mixture and mix with spoon until just blended.
6. Pour into prepared pan.
7. Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
8. Cool 15 to 20 minutes before removing cake from pan.
9. When completely cool, drizzle cake with Chocolate Glaze.
10. Chocolate Glaze: Combine all ingredients in bowl.
11. Mix with spoon until smooth.
September 28, 2009
* 42 Oreos, 30 left whole and 12 coarsely chopped
* 2 pounds cream cheese, softened
* 1 cup granulated sugar
* 1 teaspoon vanilla extract
* 4 large eggs, lightly beaten
* 1 cup sour cream
* pinch of salt
Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.
Divide batter among pans. Bake for about 22 minutes or until filling is set.
Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.
August 5, 2009
4 hr 20 min
What You Need!
9 HONEY MAID Low Fat Honey Grahams, finely crushed (about 1-1/4 cups)
1/3 cup margarine or butter, melted
1 qt. (4 cups) frozen vanilla yogurt, softened
6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
1/2 cup thawed COOL WHIP LITE Whipped Topping
MIX graham crumbs and margarine; press onto bottom of 9-inch square pan.
BEAT yogurt and concentrate with mixer until well blended; spread over crust.
FREEZE 4 hours or until firm. Serve topped with COOL WHIP.
Kraft Kitchens Tips
Looking for a special treat? Try a serving of this frosty lemon dessert.
Serve this refreshing dessert topped with fresh raspberries.
Empty the remaining lemonade concentrate into small pitcher. Stir in 1-1/2 cans water. Refrigerate until ready to serve ove ice in tall glasses.