These desserts can be eaten anytime. During the holidays a lot of us dread the rich food that we indulge in and gain weight from. In moderation, eating these desserts can help you relax and enjoy your holiday.
WWP - weight watchers points
Cherry Cheesecake (no bake) WWP: 3
INGREDIENTS
Low-Fat Graham Crackers
8 oz. fat free cream cheese (softened)
1 cup cold skim milk
2 Tblsp. lemon juice
1 small box instant vanilla pudding (sugar free)
8 oz. fat free Cool Whip
1 can lite cherry pie filling (or any flavor)
HOW TO MAKE:
Line the bottom of a 9 x 13 pan with whole graham crackers. Beat the cream cheese until smooth. Add milk and lemon juice to the cream cheese and beat until smooth. Stir in pudding mix, then fold in Cool Whip.
Spread 1/2 of cream cheese mixture over graham crackers. Repeat with another layer of graham crackers and cream cheese mixture. Spread pie filling over top.
Refrigerate overnight for graham crackers to soften.
Desserts with pudding usually taste better the next day.
Berry delicious bruschetta WWP: 3
INGREDIENTS
4 Belvita golden oat breakfast biscuits
2 tablespoons tub-style light cream cheese
1-1/2 teaspoons lemon curd*
1/4 cup chopped strawberries
Fresh mint sprigs, roughly chopped (optional)
HOW TO MAKE:
In a small bowl, combine the cream cheese and lemon curd until creamy and well blended.
Spread about 3/4 tablespoon of the cream cheese mixture on one side of each of the cookies.
Top evenly with the strawberries.
* LEMON CURD RECIPE
Put the lemon zest and sugar mixture, lemon juice, egg yolks, and butter in a medium heavy-bottomed saucepan and stir until combined. Cook over medium-low heat, stirring constantly, until the butter melts and the mixture thickens, about 12-15 minutes. The lemon curd will continue to thicken as it cools.
AMBROSIA SALAD WWP: 3
INGREDIENTS:
1 can (20 oz) Lite Pineapple Tidbits ~ drained
1 can Lite Fruit Cocktail ~ drained
1 handful of unsweetened shredded coconut
1/2 cup mini marshmallows
1/2 container Fat Free Cool Whip
HOW TO MAKE:
Mix all the ingredients in a bowl and refrigerate for 1 hour.
ENJOY!!
Raggedy Robins WWP: 1 per cookie
INGREDIENTS:
1/2 cup unsweetened cocoa powder
1 1/2 cups sugar
1/2 cup butter
1/2 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 cups rolled oats, quick cooking or old-fashioned (not instant)
HOW TO MAKE:
In a medium heavy bottomed saucepan over medium heat, combine cocoa, sugar, butter and milk. Bring to a rolling boil (surface covered with bubbles) and continue to cook for 3 to 4 minutes while stirring constantly.
Remove from the heat and stir in peanut butter and vanilla until creamy and well blended. Then stir in the and oats until well combined.
Drop by spoonfuls onto a cookie sheet lined with waxed paper or a silicone mat, making about 36 cookies and then flatten them slightly with your damp fingers or the back of a wet spoon. Let cool until set.
Makes About 36 Cookies (1 Cookie Per Serving)
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