disneygirl

Strawberry Yogurt Cake
servings | 8
estimated POINTS per serving | 2

1 Box of White Cake Mix
1 1/3 cups water
1/3 cup unsweetened applesauce
3 egg whites
1 6oz. container of non fat strawberry yogurt
fresh strawberries
8oz. tub of light cool-whip
1 package of sugar free, fat free strawberry jello
Preheat oven to 350 degrees. Generously coat bottoms and sides of two 8- or 9-inch round pans with non stick cooking spray. Beat cake mix, water, applesauce, egg whites and yogurt in large bowl on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans. Bake 45 minutes. Cool 10 minutes; remove from pans, cool completely, about 1 hour. Mix jello and cool whip. Fill layers with cool whip mixture and sliced strawberries. Frost entire cake with cool whip. Garnish with strawberries. Cover and refrigerate.





Revised: Jo's oreo dirt cake
From the kitchen of GOZOJOJO

servings | 12
estimated POINTS per serving | 6

1 1/4 pound Nabisco Reduced-Fat Oreo(s)
8 oz fat-free cream cheese
8 oz Cool Whip Free Whipped Topping
8 tbsp fat-free margarine
3 tsp Butter Buds Sprinkles Butter Substitute
1 cup(s) powdered sugar
6 serving(s) fat-free sugar-free instant vanilla pudding mix
1 1/2 cup(s) fat-free milk

cream butter, cheese and sugar. Add pudding mix and milk. Fold in Cool whip. Chill in fridge for 1 hour. Crush Oreo cookies, layer cookies and filling. Add gummy worms and fake flowers if desired.
Points without any candy







(almost) no-fat chocolate cake
8 1/3 tbsp unsweetened cocoa
1 cup(s) all-purpose flour
1 tsp baking powder
1 tsp baking soda
6 large egg white(s)
1 1/3 cup(s) dark brown sugar
1 cup(s) plain fat-free yogurt
1 tsp vanilla extract
1 tbsp unsweetened cocoa
1 tbsp powdered sugar
1. Preheat oven to 350°F. Assemble a 10-inch spring-form pan. Spray the bottom and sides with nonstick cooking spray. Dust the pan with 1 tablespoon cocoa and tap out the excess.
2. To prepare batter: In a medium bowl, sift together 1/3 cup plus 1 tablespoon cocoa, flour, baking power and baking soda. Set aside.
3. In a large bowl, with an electric mixer, beat egg whites, brown sugar, yogurt and vanilla until blended, about 1 to 2 minutes on medium speed. Mix in dry ingredients by hand or on low mixer speed until just moistened. Do not over-mix. (This is not a smooth batter.)
4. Pour batter into prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. (If the pan is of a different size, the cooking time may vary.) Cool in the pan on a wire rack for 15 minutes. Then use a knife to loosen the sides of the cake from the pan. Remove the ring and cool completely on a rack. Serve the cake on the metal bottom of the pan.
5. To prepare the topping: in a small bowl, combine the remaining tablespoon of cocoa with the powdered sugar. Place the mixture in a small fine sieve and dust the top of cake before serving.
Serves | 10
POINTS per serving | 4





lemon-raspberry pound cake
2 serving(s) cooking spray, or enough to coat pan
2 1/4 cup(s) cake flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
5 tbsp unsalted butter, softened
1 cup(s) sugar
1 large egg(s)
2 large egg white(s)
1 tsp vanilla extract
1 tsp lemon peel, finely grated (zested)
1 cup(s) fat-free vanilla yogurt
1 cup(s) raspberries, frozen (keep frozen until ready to use)
1. Preheat oven to 350ºF. Coat a 6-cup tube pan or Bundt pan with cooking spray.
2. Sift together flour, baking powder, baking soda and salt; set aside.
3. In a large mixing bowl, beat butter until creamy; gradually beat in sugar, about 2 to 3 minutes, until mixture is light in color. Gradually beat in egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in raspberries.
4. Pour batter into prepared pan and bake until a wooden toothpick inserted near the center comes out clean, about 30 to 40 minutes. Cool in pan, on a rack, for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto rack and cool completely; slice into 10 pieces and serve.
Serves | 10
POINTS per serving | 6





swirled frozen yogurt pie

1 1/2 cup(s) fat-free chocolate frozen yogurt, partially thawed
1 1/2 cup(s) fat-free vanilla frozen yogurt, partially thawed
1/2 cup(s) mini chocolate chips
6 oz reduced-fat graham cracker piecrust
1 cup(s) fat-free whipped topping
1. In a large bowl, combine both yogurts and chocolate chips. Mix gently to swirl and partially combine. Spoon mixture into prepared crust; cover with plastic wrap and freeze until firm, about 2 hours.
2. Top with whipped topping before serving. Slice into 8 pieces.

Serves | 8
POINTS per serving | 5







strawberry napoleon

8 pieces phyllo dough, refrigerated preferred over frozen
1 serving cooking spray
6 Tbsp sugar
2 tsp sugar
3 oz neufchatel cheese, softened
1/2 cup light sour cream
2 1/2 tsp orange zest, freshly grated
3/4 cup lite whipped topping
4 cups strawberries, thinly sliced, about 1/4-inch thick


1. Preheat oven to 350°F. Place one sheet of phyllo dough on a cookie sheet, coat with cooking spray and sprinkle with 1 teaspoon of sugar; repeat with remaining layers of phyllo, cooking spray and sugar. Cut the stacked dough lengthwise into 3 strips and prick all over with a fork. Bake for 30 minutes, or until golden; remove to a wire rack to cool completely.

2. In a mixer, beat the cheese until fluffy. Add remaining 1/4 cup of sugar, sour cream and zest, and continue to beat until light and airy; fold in the whipped topping.

3. Carefully place one phyllo strip on a serving dish and spread with half the cheese mixture; top with half the strawberries. Repeat with the second phyllo strip and remaining cheese and berries. Top with the third phyllo strip, slice into 12 pieces and serve.
Serves | 12
Points | 2







apricot dessert quesadillas
Ingredients
1/2 cup(s) light cream cheese, whipped
1 tbsp sugar
1/2 tsp lemon peel, grated (zest)
1 tsp fresh lemon juice
4 medium fat-free flour tortilla(s), 6 inches in diameter
4 medium apricot(s), sliced into thin wedges
2 serving(s) cooking spray, butter-flavored
1 tbsp powdered sugar

Instructions

1. Stir cream cheese, granulated sugar, zest and juice together in a medium bowl. Spread mixture on one half of each tortilla, layer with apricot slices and fold in half.

2. Coat a 12-inch nonstick skillet with cooking spray. Arrange 2 folded tortillas in skillet; sauté over medium heat until golden, flipping once, about 4 to 5 minutes on the first side and 1 or 2 minutes on the other side. Remove from pan, cover to keep warm and brown remaining 2 tortillas.

3. Cut each tortilla in half to form quarter wedges, place on a serving platter, dust with powdered sugar (use a sieve) and serve. Yields 2 wedges per serving.


POINTS
Serves | 4
POINTS per serving | 3

__________________
Tracy
Mike
Zachary born Aug 28, 2003