1/4 Cup "I Can't Believe It's Not Butter" Spray
1 tsp. vanilla
1/2 Cup Unsweetened Hershey's Cocoa
3 Tbls. Skim Milk
4 Cups Powdered Sugar
Instructions
Put all ingredients into a pan on the stove. Stir on medium heat until all ingredients are melted together (it's a very odd consistency but begins to look like fudge as it gets heated throughout.) Press into an 8x8 inch glass pan that has been sprayed with Pam. I spray the top of the hot fudge with Pam also so it's easier to press. I put into the refrigerator and you can use the FF French Vanilla Coffee Mate to add versatility. It tastes sinful!
Sugar Free Instant Pudding
1% milk
1/2 chocolate graham cracker crushed
Lite Cool Whip
Instructions
Make pudding per instructions on the box. Layer pudding, cool whip and top with crushed chocolate graham cracker. I use the plastic clear punch cups they help with portion control. Use banana pudding and plain graham cracker for banana cream pie.
10 3/4 oz Sara Lee Pound Cake
1 1/3 cup(s) unsweetened frozen blueberries
2 cup(s) sliced fresh strawberries
12 oz Cool Whip Free Whipped Topping
Instructions
slice cake and layer on bottom of 9 x 13 pan. Layer blueberries and strawberries on top of cake saving some for top. Top with cool whip. Layer slices of strawberries in about 5 or 6 rows and leaving upper left corner for blueberries making a flag.
Apple Raspberry Crisp
servings | 4
estimated POINTS per serving | 4
Ingredients
1/2 cup quick-cooking rolled oats
4 Tbsp packed brown sugar
1 Tbsp all-purpose flour
4 tsp cold reduced-calorie tub margarine
6 Empire or other firm cooking apples, peeled, cored and thinly sliced
1 1/2 cups fresh or frozen raspberries
1 Tbsp fresh lemon juice
1/4 tsp cinnamon
1/8 tsp ground nutmet
Instructions
1. Preheat oven to 375, spray an 8" square baking dish with nonstick cooking spray.
2. In a small bowl, combine the oats, 2 Tbsp of the brown sugar and the flour; with two knives or your fingers; work in the margarine until crumbly.
3. In a large bowl, combine the apples, raspberries, the remaining 2 Tbsp brown sugar, the lemon juice, cinnamon and nutmeg; toss to combine. Spoon into the pan; sprinkle with the oats mixture. Bake until the filling is bubbling and the topping is golden brown, 35-40 minutes.
Special Notes
Per Serving: 190 cal, 3g total fat, 1g saturated fat, 0mg cholesterol, 44mg sodium, 41g total carbs, 3g dietary fiber, 2g protein, 26mg calcium.
__________________ Tracy
Mike
Zachary born Aug 28, 2003
sf/ff jello instant banana cream pudding
keebler reduced fat graham cracker crust
ff cool whip
1 3/4 cup skim milk
one small banana
Instructions
Mix pudding with milk - - pour half into reduced fat graham cracker crust. Slice small banana and place on top of pudding. Add the remainder of pudding. Place in the refrigerator for about 15 minutes. Add ff cool whip to top. Chill - enjoy!!! YUM - YUM
Cake "Fries" with Raspberry "Ketchup"
servings | 8
estimated POINTS per serving | 4
Ingredients
Raspberry "Ketchup"
1 pint raspberries
6 Tbsp sugar
1 cup water
Cake "Fries"
1 (103/4 oz) loaf frozen poundcake (do not thaw)
Instructions
1. "Ketchup": In saucepan, mix ingredients; bring to a boil. Reduce heat; boil gently, 20-25 minutes, until thick and glossy. Scrape through fine sieve into bowl; discard seeds; let cool.
2. "Fries" Preheat oven to 450 degrees. Quarter poundcake lengthwise into 4 slabs; halve each slab lengthwise (8 strips total)Trim ends of strips on the diagonal, then halve crosswise diagonally. Quarter each strip lengthwise into "fries" (64 strips total) Spread fries in single layer on baking sheet; bake 6 minutes, until edges of fries are golden; let cool slightly. Serve in paper cones, with Raspberry "Ketchup"
Special Notes
Per serving with 1 Tbsp "Ketchup"
200 calories, 7 g fat, 3 g fiber.
Could use low fat or fat free poundcake for less points
__________________ Tracy
Mike
Zachary born Aug 28, 2003
WW recipes June 14-21 DESSERTS 
