Notes:
Oh my goodness…that’s all I can say!  Feels like you’re eating something WAY off your diet!!

 The way I fixed it, I had 158 calories and 2 grams of fat per serving. 

 Makes 12 servings.

Servings: 12

Ingredients:
2 TBS. melted "diet" butter
8 crushed graham crackers
1 small box fat-free, sugar-free vanilla (or banana or cheescake) pudding
2 c. skim milk
2 medium sliced bananas
small can of crushed pineapple, drained (no sugar added)
2 c. fat-free Cool Whip

Directions:
Mix the melted butter and graham crackers in a 9X13 pan until well moistened. Press into pan.
—
Layer banana slices over crust
—
Mix pudding mix and milk in small bowl. Pour over banana slices.
—
Spread crushed pineapple over pudding layer.
—
Spread Cool Whip over pudding layer.
—
Let chill in fridge an hour or two (if you can wait that long!)….if not…just long enough for the pudding to set well. :o) I served mine with one marachino cherry on top of each serving. ENJOY!!

modified from one I found at www.cooks.com

Submitted by:
Amy

Notes:
This is as close to cobbler as I can get when I’m counting points! I made it up based on English bread and butter pudding (creamy) which I love too…but the amount of bread makes that too many points for WW.

My husband likes it with ice-cream, but I find it’s sweet and tasty enough to enjoy on it’s own compared to most ‘diet’ puddings.

Servings: 2-4

Ingredients:
1 tin/can (normal size) of peaches in juice
2 slices of white bread
Cinnamon
1/4 cup of sweetner
1 egg
2 tbsp low fat margerine
2 tbsp SR flour (or regular flour with 1 tbsp of baking powder added)
Vanilla
5 tbsp skimmed milk

Directions:
Drain the peaches well and lay them over the bottom of a non-stick oven pan (I use a 9 x 11 inch shallow pan and this recipe covers the bottom - thinly)
Remove the crusts from the bread and tear it into small pieces and sprinkle it and some cinnamon over the top of the fruit.
In a separate bowl whisk the egg and add the melted margerine, milk and vanilla.
Add the sweetner and flour to the wet ingredients and mix well.
Pour over the peaches and bread and 'stodge' with a fork or toss gently to make sure all the mixture is soaked up and all the bread has got 'wet'.
Bake at 175/350 degrees for 20-30 mins (the crust will be golden but still visibly soft underneath)
This is 9 points and serves 2 with BIG portions or 4 with smaller ones :0)
(Just so you know this is based on UK WW points…I know it is a tiny bit different in the US)

Submitted by:
Amanda

Notes:
This is a great dessert to eat when restricting calorie’s and/or carb’s. You will need 3 bowls to get prepared… Label them A, B and C.

It also helps to devide the portion into 8-10 baking cups(usually used for cupcakes), this will help when serving to make sure each is below 150 calories…

Servings: 8-10

Ingredients:
1 packette splenda
1 1/2 c Milk
8oz low fat cream cheese(preferably philadelphia)
2 c Cool whip free
1/2 c Sour cream
1 box instant jello chocolate pudding
1 tsp Vanilla
1/2 c sour cream

Directions:
In bowl A, combine 2/3c cream cheese,1/4c sour cream, 1/2 pack splenda, 1/2c coolwhip and vanilla stir until softened(when there are no more lumps).
In bowl B, make pudding, use only 1 1/2 cups milk to ensure mixture will be thick.
In bowl C, combine 2c Pudding, remaining cream cheese,1/4 Sour cream, 1/2 cup cool whip and 1/2 packette of splenda, stir until mixture looks smooth.

In each cup, place 2 tbsp of bowl A, topped with 2 Tbsp bowl C…
Refigerate 4-5 hours before serving. For an extra Delight, Freeze…

Before serving, Top with cool whip…
You may also top with fruit…
Happy eatting!!!

Submitted by:
Mel

Notes:
Stop the chocolate crave! This recipe is great for the chocolate lovers who sometime need a quick fix, lol! You can fix these up ahead of time and refrigerate so you have some to munch on anytime, anywhere. Taste like chocolate truffles, ummm yummy!

Servings: 1

Ingredients:
1 tsp. of vanilla
1 T. instant sugar free chocolate pudding
1 T. cocoa
1/4 c. heavy whipping cream
2 pkts. of splenda

Directions:
Whip cream until stiff. Mix in other ingredients. Refrigerate until firm.

Per Serving: Calories:235; Carbs 5 grams

Submitted by:
Mecka

Notes:
These cookies are peanut buttery and good.

Servings: 5 Dozen

Ingredients:
3/4 cup peanut butter
3/4 cup honey
3/4 cup granulated sugar
2 egg whites or 1 egg
1/4 cup fat-free milk
3 tbls. canola oil
2 tsp. vanilla extract
3 cups quick oats, uncooked
1 3/4 cups whole wheat flour
1 tsp baking soda
1 cup raisins
1/2 cup coarsely chopped dry roasted peanuts

Directions:
In a large bowl, beat peanut butter, honey and sugar with an electric mixer until creamy. Add egg whites, milk, oil and vanilla, mix well. Combine oats, flour and baking soda and add to the peanut butter mixture. Mix well. Stir in raisins and peanuts. Cover and chill at least 30 minutes. Heat oven to 375 F. Drop dough by rounded tabls. onto ungreased cookie sheets. Bake 7 to 9 mins. Makes about 5 dozen.
Nutritional information per cookie:
80 calories (25 from fat), 2.5 g fat(0 sat fat) 0 chol, 35 mg sodium, 14 g carbo, 1g dietary fiber, 2 g protein.

Submitted by:
Amanda

Notes:
You will not believe these brownies you have to try them!

Servings: app. 12 ser

Ingredients:
1 bag mix of Dark Chocolate Brownie Mix
1 cup chocolate chips
1 can black beans

Directions:
Mix bag mix and chocolate chips. Puree whole can of black beans and add to dry mix and chocolate chips. Beans replace oil, egg and water. Bake according to directions!

Submitted by:
Kelly

Notes:
An amazing amazing delicious cake recipe. Only 2 points per muffin on Weight Watchers! My best friend Ally made them for us Saturday night and I am oh so in love!

Servings: 12

Ingredients:
1 cake mix, any kind you want (we chose CHOCOLATE)
1 can of pumpkin puree

Directions:
Mix together, don't add water or oil or eggs. Cook as directed on box.

Submitted by:
Courtney

Notes:
I adapted this from my hubby’s fatty version, and it was just as good, but better for you!

I will add the nutritional value when I get a chance to do it. I had buddies asking for the recipe so I thought I would at least get it on here.

This is so Yummy, and EASY, my hubby can do it!

Servings: 8

Ingredients:
2 boxes fat free/ sugar free banana pudding
2 tubs fat free Cool Whip
4 bananas
60 Reduced fat Nilla Wafers

Directions:
layer 30 Nilla Wafers in the bottom of a large bowl, top with half of prepared pudding, top with 2 of the bananas sliced,
spread the layers with 1 tub of coolwhip, layer the other 30 cookies, top with remaining pudding and bananas, spread with other tub of Cool Whip. Refrigerate for at least 1 hr.

Submitted by:
Bette Jo

Notes:
This is very yummy and only 3 ingredients…

Servings: 6-10

Ingredients:
large tub of cool whip (you can use lite) Make sure it's thawed…
large bag of frozen fruit: strawberry and blueberry
an angel food cake, tear into bite size pieces

Directions:
Use a torte dish or large glass dish. Layer the ingredients, starting with angel food cake, then fruit and cool whip. If you use an 9×13 only use one layer. If you use a larger bowl, like a torte dish, repeat the layers. Top with a single strawberry Enjoy!!!

Submitted by:
Melissa

Notes:
Moist, low calorie spice cake.

Servings: 20

Ingredients:
1 box Spice Cake Mix
15 oz. can of pumpkin
½ cup water

Directions:
Combine ingredients and mix well with mixer. Pour into lightly sprayed 9×13 baking pan. Bake at 350 degrees for 32-35 minutes. Cool. Cut into 20 pieces. Serve with fat-free Cool Whip. 1 point per serving.
For bundt pan, spray lightly and bake 38-40 minutes or until done. Can heat 2 Tbsp. of canned cream cheese frosting in microwave and drizzle over cake. Serves 20. I point per serving.
I like to divide batter into lightly sprayed muffin tins and bake about 20-23 minutes. This way it’s already portion ready and easy to grab for breakfast.

Submitted by:
Debbi