Green Stuff

Well I forgot to make this for St. Patty's Day. But I'll eat pistachio any time of the year so who cares!

Servings: 4
Points: 2

INGREDIENTS
1 package ff pistachio pudding mix
2 cups ff vanilla yogurt
1-20 oz can crushed pineapple (in its own juice)
1 c. ff cool whip

DIRECTIONS
Mix all ingredients. Chill and serve.

Pumpkin Mousse

Servings:4
Points: 2

INGREDIENTS
2 packages SF vanilla pudding
1 c. skim milk
1 c. ff cool whip
1 can pumpkin
1 tsp. pumpkin pie spice

DIRECTIONS
Combine all ingredients. Chill and serve.

Strawberry Pie

Its not quite warm enough outside for this yet, but it will be great this summer!

Points: 6 for the entire pie!

INGREDIENTS
1 package SF vanilla pudding
2 cups water
1 package SF strawberry jello
4 cups sliced strawberries

DIRECTIONS
In medium saucepan, stir together water and pudding mix. Heat to a boil. Remove from heat and immediately add the jello. Stir until dissolved. set the pan aside and let the mixture cool to room temperature. Place strawberries in bottom of a deep dish pie plate. Pour cooled pudding mixture over the strawberries. Refrigerate until chilled. Let it set well before slicing.

Mandarin Orange Mousse

I'm in charge of this for our Chinese Easter this year. Seems easy enough. And its a good excuse to buy a new electric mixer since mine went kaput on me last week. Hope it's good!

Servings : 4, 1 C. Each
Points: 2.5

INGREDIENTS
1 box SF orange jello
1 box SF white chocolate pudding
1 can mandarin oranges
1 8 oz tub fat free cool whip

DIRECTIONS
Mix jello with 1 c. boiling water. Dissolve jello completely.
Add 1 c. cold water and let it sit for 5 min.
Using electric beater, beat in pudding mix until well combined.
Fold in drained fruit and cool whip.
Chill and serve.

White Cake with Pistachio Frosting

I think this is the birthday cake my mom made me this year. It was really good but kind of messy. I think I may make a version of this with the bog cake recipe using white cake mix, applesauce, and mandarin oranges. Then I'll frost it with this pistachio frosting. Yum Yum!


INGREDIENTS
CAKE

18 1/4 ounces white cake mix
3 egg whites
2 1/2 cups diet 7-Up

FROSTING
1(1ounce)package sugar-free pistachio instant pudding
8 ounces fat-free cool whip(small)
1 cup diet 7-Up

DIRECTIONS
Mix all ingredients together. Spray 13 x 9 pan. Bake at 350 degrees for 30 - 35 minutes. Test cake top by lightly touching the center which should feel slightly firm and will slightly spring back to the touch. (Cool cake completely before frosting.). Mix together frosting ingredients and spread over cake. Refrigerate until ready to eat and hold in the fridge for up to two weeks.

Light Lemon Cake

20 servings @ 3 points each

INGREDIENTS
1 pkg. yellow cake mix
1 pkg (3/4 oz) instant lemon pudding mix
1 3/4 cups water
3 egg whites
1/2 tsp. lemon extract optional
3/4 skim milk
1 pkg. (1 oz) sugar free vanilla pudding mix
1 carton 8 oz. Fat Free whipped topping

DIRECTIONS
In mixing bowl, combine dry cake mix, lemon pudding mix, water and egg whites. Beat at low speed for 1 min. Pour into a 9x13 baking pan coated with non stick cooking spray. Bake at 350 degrees for 23-28 min or until toothpick comes out clean. Cool Cake.
In a mixing bowl, combine milk, extract, and vanilla pudding mix. Beat on low for 2 min. Fold in Cool Whip. Spread over cake. Store Cake in refrigerator.

Chocolate Gob Cake

15 servings @ 1 point each

INGREDIENTS
1 pkg. Devil's Food Cake Mix
2 egg whites
1 whole egg
4 oz apple sauce
1 small can mandarin oranges
Use juice and water to =1 1/4 cup liquid
8 oz container of FF Cool Whip for frosting

DIRECTIONS
Smash up oranges. Mix in rest of wet ingredients. Add cake mix and beat on low speed 1 to 2 minutes. Pour into 13x9 pan sprayed with FF Pam. Bake at 350 degrees for 35-40 minutes. Cool and frost with FF cool whip.

Baked Banana Splits

This is so good!!!



POINTS® Value: 4
Servings: 4

INGREDIENTS
1 sprays cooking spray
4 large banana(s), ripe, peeled
8 oz canned crushed pineapple in juice, drained
2 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided
1/2 tsp ground cinnamon
1 cup fat-free ricotta cheese
1 tsp vanilla extract
1 cup raspberries

INSTRUCTIONS
Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
In a small bowl, combine pineapple, 1 tablespoon of Splenda and cinnamon; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)
Meanwhile, in another small bowl, combine ricotta, remaining tablespoon of Splenda and vanilla; set aside.
Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately. Yields 1 banana split per serving.