 WW Recipes
Just wanted to share these!
Almond Joy Pudding
POINTS® values per serving | 2
Servings | 8
Desserts |
Ingredients
4 cups fat-free skim milk
4 serving fat-free sugar-free instant chocolate pudding and pie filling mix
4 serving fat-free sugar-free instant vanilla pudding & pie filling mix
1 1/2 tsps coconut extract
1 tsp almond extract
3/4 cup uncooked old fashioned oats
. . . . . . .
In small bowl, mix 2 c. milk & chocolate pudding together, 2 minutes. Add 1 tsp. almond extract. Refrigerate.
In a second small bowl, mix 2 c. milk & vanilla pudding together, 2 minutes. Add 1 1/2 tsps. coconut extract and oatmeal. Refrigerate for at least one hour to allow oatmeal to soften.
To serve, layer 1/4 cup of each pudding flavor into a dessert dish or parfait glass. Top with 2 Tbsp of fat free Cool Whip, if desired.
Hash Brown Pie
1-1/4 cups EggBeaters
1/2-cup skim milk
3-cups O'Brien potatoes (with peppers & onions) I used Simply Potatoes
1 cup fat-free shredded cheddar cheese
4-slices Hormel fully cooked bacon (cooked crisp & crumbled)
Beat eggbeaters and milk together in large bowl. Add potatoes. Add 3/4 cup of fat-free cheese to potato mixture, add 3 slices of the bacon. Spray a 9-inch pie plate with Pam and pour mixture into it. Bake 350 degrees for 30 minutes or until the center sets up. Sprinkle remaining 1/4 cup fat-free cheese on top. Crumble the last slice of bacon on top of cheese. Return to oven for 4 minutes until cheese melts.
Serves 6 at 2 points
Frozen Peanut Butter Bites
8 Ounces Fat Free Cool Whip
1/3 Cup Reduced Fat Peanut Butter
2 Tablespoons Hershey's Lite Chocolate Syrup
80 Reduced Fat Nilla Wafers
In a medium bowl, combine the peanut butter and chocolate syrup. Whisk in 1 cup of cool whip until combined well. Gently fold in the remaining cool whip. Place 40 Nilla wafers (flat side up) onto a cookie sheet and place 1 tablespoon of the cool whip mixture on top of each wafer. Place into the freezer for 10 minutes. Remove from the freezer and add the remaining 40 Nilla wafers on top (flat side down). Cover with plastic wrap and return to freezer for 2-3 hours. Once frozen, place in an airtight container and store in the freezer.
Serves: 40
WWP: 1
Honey Butter
1 (8 ounce) container fat-free margarine (I used Promise)
1/4 cup honey
1/4 cup confectioners' sugar
Beat together the margarine, honey, and confectioners' sugar in a mixing bowl until fluffy and well blended.
Yield: 21 (1 tablespoon) servings
1 tablespoon = 0 POINTS
2 tablespoons = 1 POINT
I have enjoyed this on toast, a glaze on peas and carrots.
Red Lobster Cheddar Biscuits
2 Cups reduced-fat Bisquick baking mix
3/4 Cup low-fat (1%) buttermilk
1 Cup Shredded Fat Free Cheddar Cheese
I Can't Believe It's Not Butter Spray
1/4 teaspoon Garlic Powder
1/4 teaspoon dried parsley flakes, crushed fine (crush them between your thumb and forefinger)
Preheat the oven to 400 degrees.
Combine the baking mix, buttermilk, and cheese in a medium bowl.
Mix by hand until well combined.
Divide the dough into 12 equal portions (about 3 Tbsp each), and spoon onto a lightly greased or nonstick cookie sheet.
Flatten each biscuit a bit with your fingers.
Bake for 18-20 minutes or until the tops of the biscuits begin to brown.
In a small bowl, combine the ICBINB spray with the garlic powder or spray onto top of biscuits and sprinkle parsley and garlic powder on top.
Heat this mixture for 30 seconds in the microwave, then brush a light coating over the top of each biscuit.
Sprinkle crushed parsley on top of each biscuit.
Serve Warm.
Serves: 12 @ 2 POINTS each biscuit
Calories: 90, Fat: 1.5, 2 points, Fiber: 0
__________________
Maggie J 24 and DH 33
Lillie 10/27/04 9lbs 13ozs
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Becca 11/27/07 7lbs 10ozs
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Surprise Baby #3
12/30/08 LMP
+ HPT 2/13/09
March 2, 2009 complete natural miscarriage
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