The Ultimate! desert thread.

[Lewism1987]

Here is a list of some of the recipies ive tried over the years, Some are very very simple (see banana peunut butter crunch) and some are great for dieting (apple crunch) Feel free to add your own and enjoy!

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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
Per Serving: 51 Calories; 1g Fat (21.3% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 41mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Fat. WWP: 1

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Mini Oreo Cheesecakes

14 Reduced Fat Oreo Cookies
2 (8 oz.) Packages Fat Free Cream Cheese
1 Cup Splenda Granular


1/2 Cup Egg Substitute
1 teaspoon Vanilla Extract
Fat Free Cool Whip (optional)
12 Foil Cupcake Liners

Preheat oven to 350 degrees. Place 12 foil cupcake liners into a regular size muffin tin. Place one Oreo into the bottom of each liner and set the remaining 2 Oreos aside. In a medium bowl, beat together the cream cheese, Splenda, egg substitute and vanilla until smooth. Divide the cheese mixture evenly on top of each Oreo. The mixture will be thick, so use your spoon and press down on the batter a little bit once it's on top of the Oreos so that some of the batter goes down around the cookies. Crush the remaining 2 cookies into fine crumbs and sprinkle evenly on top of each cheesecake. Bake for 15-20 minutes or until the center is almost set. Cool completely, and then refrigerate for 2-3 hours or overnight. Top each with 1-2 tablespoons of fat free Cool Whip (optional).

Serves: 12
Per Serving: 106 Calories; 2g Fat (15.5% calories from fat); 7g Protein; 15g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 301mg Sodium. Exchanges: 1/2 Lean Meat. WWP: 2

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Chocolate Peanut Butter Krispy Treats

1 1/4 Cups Crispy Rice Cereal
2 Tablespoons Reduced Fat Peanut Butter
1 (1.55 oz.) Hershey's Cookies 'N Cream Candy Bar

In a microwave safe dish, melt the candy bar and peanut butter together for about 1 minute, and stir to combine. Add cereal until completely coated. Drop mounds onto waxed paper (approx. 1/4 cup) and refrigerate until firm.

Note: You can use a regular Hershey's Milk Chocolate bar (same size) in place of the cookies 'N Cream bar if you like. The points will be the same.

Serves: 4
Per Serving: 131 Calories; 6g Fat (39.6% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 114mg Sodium. Exchanges: 1/2 Grain (Starch). WWP: 3

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Brownie Pudding

3/4 Cup Flour
1 Cup Splenda Granular
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/3 Cup plus 1/4 Cup Hershey's Cocoa Powder
1/2 Cup Skim Milk
1 Tablespoon Fat Free Margarine
1 teaspoon Vanilla Extract
1/3 Cup Brown Sugar
1 3/4 Cups Boiling Water

Preheat oven to 350 degrees. Spray an 8X8 inch baking dish with butter flavored cooking spray. Combine flour, Splenda, baking powder, baking soda, salt and 1/3 cup of the cocoa in a medium bowl. Combine milk, margarine and vanilla in a small bowl; then stir into the dry ingredients just until blended. Spoon batter evenly into the prepared baking dish. Combine the brown sugar and remaining 1/4 cup of cocoa powder in a small bowl. Sprinkle evenly over the batter. Pour the boiling water gently over the top; do not stir. Bake for 20-25 minutes or until a toothpick inserted into the center of the brownie layer comes out clean. Cool 10 minutes. Cut into 6 pieces and serve warm. When you serve this, you want to flip the cake (if you can) so that the pudding is on top and the brownie is on the bottom. Serve with a couple of tablespoons of fat free cool whip on top (optional).

Serves: 6
Per Serving: 133 Calories; 1g Fat (8.1% calories from fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 493mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. WWP: 2

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1 Quaker Caramel Chocolate Chip Corn Cake
1/2 Tablespoon Reduced Fat Peanut Butter
1/2 teaspoon Hershey's Light Chocolate Syrup

Spread the Peanut Butter on top of the corn cake, then spread the chocolate syrup on top of that. You could use any flavor of corn cake, I just used the caramel chocolate chip because that's what I had on hand and I think they're sweeter.

Serves: 1
Per Serving: 111 Calories; 3g Fat (20.9% calories from fat); 3g Protein; 18g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 214mg Sodium. WWP: 2

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Hot Fudge Cake

Cake Ingredients:

1 1/2 Cups Splenda Granular
1 Cup Flour
1/2 Cup Cocoa Powder
1 teaspoon Baking Soda
1 1/3 Cups Unsweetened Applesauce
4 Egg Whites
2 teaspoons Vanilla Extract

Cake Directions:

Preheat Oven to 350 degrees. Spray an 8X8 inch-baking dish with nonstick cooking spray. Sift the Splenda, flour, cocoa, and baking soda together in a bowl. Use a whisk to beat the applesauce, egg whites and vanilla together. Combine the egg white mixture into the flour mixture; do not over mix. Pour into baking dish. Place in oven and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Let cake cool completely before cutting.

Hot Fudge Sauce Ingredients:

1 (1.3 oz.) Box of Jell-O Chocolate Cook and Serve Pudding
2/3 Cups Nonfat Dry Milk Powder
1 1/4 Cups Water
1 teaspoon Vanilla Extract
2 teaspoons Fat Free Margarine Spread
1/2 Cup Miniature Marshmallows

Hot Fudge Sauce Directions:

Combine pudding mix, dry milk powder, add water and cook over medium heat stirring constantly with a wire whisk until mixture thickens and starts to boil. Remove from heat and stir in vanilla, margarine, and marshmallows stirring until marshmallows are melted.

Cake Assembly:

In addition to the cake and hot fudge sauce you will need:
2 1/4 Cups Edy’s Fat Free No Sugar Added Vanilla Ice Cream
1 1/8 Cups Fat Free Cool Whip

Cut the cake into 9 squares, and then cut each square in half to make a top and a bottom piece. Place 1/4 cup of Ice Cream on the lower half of each piece and place the top piece on top of the ice cream. Place 2 1/2 Tablespoons of hot fudge sauce on top of each cake and serve with 2 Tablespoons of fat free Cool Whip. The directions look a little long, but it's all really easy to prepare. Make the cake and while the cake is baking, make the hot fudge sauce. Once the cake is cool, heat the sauce in the microwave while cutting the cake, and then assemble it all together.

Serves: 9
Per Serving: 230 Calories; 1g Fat (3.2% calories from fat); 9g Protein; 48g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 293mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. WWP: 4

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Apple Crisp

1 (20 oz.) Can No Sugar Added Apple Pie Filling
1/2 Cup Splenda Granular
1/4 teaspoon Cinnamon
2/3 Cup Low Fat Granola without Raisins

Preheat oven to 400 degrees. Spray 4 custard cups with butter flavored nonstick spray. Place apple pie filling in a microwave safe dish. Cut apples in half using kitchen scissors, or a knife and microwave for 2-3 minutes to soften a little. Mix in Splenda and cinnamon, then spoon into custard cups. Top with granola (approx. 3 Tablespoons each). Bake for 25 minutes or until top is crisp and apple pie mix is bubbly.

Serves: 4
Per Serving: 109 Calories; 1g Fat (5.3% calories from fat); 1g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 58mg Sodium. Exchanges: 0 Grain (Starch); 0 Fat. WWP: 2

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Banana Peanutter Crunch Bar

1 Packet Swiss Miss Fat Free Diet Hot Cocoa Mix
1 Tablespoon Reduced Fat Peanut Butter
1 Medium Banana
1/4 Cup Post Grape Nuts Cereal

Blend banana, peanut butter and cocoa mix until combined. Stir in cereal. Pour into an 8X8 dish lined with plastic wrap and freeze. Remove plastic wrap from dish and cut into bars.

Serves: 6
Per Serving: 69 Calories; 1g Fat (13.0% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 91mg Sodium. Exchanges: 1/2 Fruit. WWP: 1

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Hot Fudge Sauce

1 (1.3 oz.) Package Jell-O Chocolate Sugar Free Cook and Serve Pudding
2/3 Cup Nonfat Dry Milk Powder
1 1/4 Cup Water
1 teaspoon Vanilla
2 teaspoons Fat Free Margarine Spread
1/2 Cup Miniature Marshmallows

Combine pudding mix, dry milk powder, add water and cook over medium heat stirring constantly with a wire whisk until mixture thickens and starts to boil. Remove from heat and stir in vanilla, margarine and marshmallows and stir till margarine and marshmallows are melted.

Serves: 6 (1/4 Cup Each)
Per Serving: 57 Calories; trace Fat (0.8% calories from fat); 3g Protein; 11g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 121mg Sodium. Exchanges: 1/2 Non-Fat Milk; 0 Other Carbohydrates. WWP: 1

[macky]

I thought this thread was going to be about dry, arid regions. I was sorely dissapointed

[synaesthesia]

[ilikeguys]

Damn that looks tasty