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| Linda S., Lab |
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1 chocolate cake mix with pudding ½ c. pecans, chopped
24 large marshmallows 1½ c. Milnot milk, divided
1 c. sugar 2½ c. sugar, divided
1 (14 oz.) pkg. coconut 1 pkg. milk chocolate chips
Mix cake mix as directed; pour into a greased and floured 13x9” pan and bake according to package directions. Boil 1 cup Milnot and 1 cup sugar; add marshmallows and melt. Add coconut, then spread on cake. Sprinkle with pecans. Boil ½ cup Milnot and 1½ cups sugar; add chocolate chips and stir until melted. Spread quickly over cake. May use extra milk to thin chocolate to help it spread easier. |
Casaba Melon with Mint Syrup
Makes 4-6 Servings
½ cup water
½ cup white wine
½ cup sugar
½ cup mint
1 Tablespoon whole black peppercorns
¼ cup orange juice
Orange zest
4 cups Casaba Melon (either balls or sliced) chilled
In a small sauce pan stir together the water, wine, sugar, orange zest, peppercorns and mint. Boil the mixture, stirring until the sugar is dissolved and simmer about 4-5 minutes. Strain the syrup through a fine sieve set over a bowl, pressing hard on the solids to extract all the flavors out, and chill until cold. Stir the orange juice into the syrup. In a serving bowl toss the melon balls with the syrup and garnish with fresh mint sprigs.
Note:
You can serve this nice light dessert to refresh you on a hot summer day.
As for the syrup you can use anything that you can come up with, example you can try a Balsamic Vinegar Syrup and Confectionary Sugar.
For the Balsamic Syrup
½ cup Balsamic Vinegar
In a saucepan reduce the vinegar until about half and thick in constency cool until ready to serve. Slice the melon and drizzle the syrup on top. Sprinkle with confectionary sugar, garnish with a sliced strawberry and enjoy.
Nutritional:
Saturated Fat Free
Cholesterol Free
High in the antioxidant Vitamin C
Fat Fee
Very Low Sodium
Chocolate Tofu Pie
Makes 8 Servings
2 packages of tofu (10.5 ounces each)
12 ounce package of chocolate chips
1 pie crust - regular or graham cracker
1 tub Cool Whip or sugar free topping
½ to 1 cup heavy cream
2 Tablespoons water
1 teaspoon vanilla
Melt chocolate with 2 Tablespoons water and keep warm. Place tofu and a little heavy cream into a blender and blend until smooth (add additional heavy cream as necessary). Add melted chocolate and 1 teaspoon of vanilla. Pour into pie crust and chill for 1½ hours or until set. Top with Cool Whip or sugar free topping.
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1 can fat free sweetened condensed milk
2 liter bottle of diet orange pop
12 ounces fat free Cool Whip®
Mix the pop and condensed milk together then fold in the Cool Whip®. Put in an ice cream freezer and freeze according to manufacturer’s directions.
Substitute ½ gallon of chocolate milk for the 2 liter bottle of diet pop for ice cream that tastes like a Wendy’s® Frosty.
Dreamsicle - 1 cup = 1 point on the Weight Watchers® program
Wendy’s® Frosty - ½ cup = 1 point on the Weight Watchers® program |
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8 Large Servings
1 sugar free Angel Food Cake (Wal-Mart bakery...pre-made)
1 can Lucky Leaf sugar free cherry pie filling
1 small box sugar free instant pudding (flavor of your choice)
2 cups fat free milk
1 (8 oz.) tub of fat free Cool Whip
Prepare pudding mix with milk according to package directions. Tear cake into ½ to ¾ inch pieces. In large bowl, layer ½ of cake pieces, ½ pudding, ½ pie filling and ½ of Cool Whip, repeat layers. Refrigerate several hours before serving.
1 large serving = 3 points on Weight Watchers® program |
Glazed Red Bananas (Bananas Foster)
Makes 4 Servings
4 bananas
½ cup butter
¼ cup lemon juice or orange juice
¾ cup sugar or ¼ cup honey
1/3 cup balsamic vinegar
4½ cups of vanilla ice cream
Remove skin from the bananas and cut length-wise or into round coins. Melt butter in a sauté pan and arrange bananas in it. Sprinkle with lemon juice or orange juice, add sugar or honey and balsamic vinegar. Let reduce for about 1-3 minutes, occasionally turning bananas until lightly browned and tender when pricked with a fork. Arrange banana slices over ice cream and top with remaining pan sauce.
Homemade Sherbet and Mock Margaritas | |
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One 2-liter bottle diet orange soda
1 can fat-free Eagle Brand Sweetened Condensed Milk
1 20 ounce can crushed pineapple in juice
Combine pineapple, condensed milk and 1 liter of soda in homemade ice cream freezer. Then, add remaining soda to “FILL” line of freezer. Churn and enjoy!
1 serving = 2 points on the Weight Watchers® program |
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2 Tablespoons fat free, sugar free, instant chocolate pudding mix
2 Tablespoons fat free Cool Whip
1 teaspoon vanilla
1 cup skim milk
About 8 ice cubes
Blend in blender, pour into a glass and enjoy!
1 serving = 3 points on the Weight Watchers® program |
Strawberry Cheesecake Bars | |
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1 (8 oz.) package fat free cream cheese, softened
1/3 cup powdered sugar
2 teaspoons lemon juice
44 medium strawberries, whole
½ cup graham cracker crumbs
In a small mixing bowl, beat together the cream cheese, sugar and lemon juice until smooth and creamy, set aside. Using a paring knife, hollow out the top of each strawberry to a depth of approximately ¾”. Gently fill each with cream cheese mixture using a pastry bag just slightly above the tops. Place them on a cookie sheet(s) as you do this. Once all of the strawberries are filled, dip each top into the graham cracker crumbs and place back onto the cookie sheet(s). Place the cookie sheet(s) into the refrigerator and leave them for a few hours or over night to completely chill.
4 strawberries = 1 point on Weight Watchers® program
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