[CHANGES] Easy Summer Desserts

Tue Jun 10 14:07:28 CDT 2003

How to satisfy that sweet tooth this summer? I've put together some of my 
favorites recipes and hints, with additional suggestions from WW members.

They follow, after my current schedule of WW meetings and art classes.

WW meetings: Wed 9:30 am, noon, 5:15 pm; Fri 7:30 am, 10 am, noon
At Shoppes of Knollwood on South Neil in Champaign, behind Biaggi's.

Art classes:

"Collage for the Soul" - Explore your creative self; no drawing skills 
required. Limit 10 participants. Tuesdays, July 1-29; 7-9 pm. $95 plus 
materials.

"Art with Intention" - For those with some art-making skills who want to 
learn a new medium (oil, watercolor, pastels, etc), explore a project, 
jump-start their creative engine. 2-hour sessions offered during the 
following times: Thursdays 5-9 pm or Fridays 3-5 pm. Beginning July 3rd. 
Cost $95 for 5 sessions in 6 weeks.

"Drawing with the Whole Brain" - For those who have always wanted to learn 
to draw but felt they lacked talent or confidence. Mondays or Thursdays 7-9 
pm beginning July 3. Cost $95 for 5 weeks.  Also available for private 
consultation and lessons.
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WEIGHT WATCHERS POINTS FOR JARLING'S CUSTARD CUP (per their nutrition
information)
1 dip in a dish = 4 (chocolate = 5)
1 dip in a cone = 4 (chocolate = 5)
1 dip in a waffle cone = 5 (chocolate = 6)

2 dips in a dish = 7 (chocolate = 9)
2 dips in a cone = 7 (chocolate = 9)
2 dips in a waffle cone = 8 (chocolate = 10)

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**SNICKERS PIE
8 servings, 3 points each

1 pt fat-free vanilla frozen yogurt
1 small box chocolate pudding
2 Tbsp. peanut butter
1/2 C. lite whipped topping
chocolate syrup

Microwave yogurt for one minute to soften. Mix in pudding, peanut butter, 
and Cool Whip. Pour into a pie dish and freeze. Drizzle with chocolate 
syrup.

**FANCY JELLO
Katie shares her very easy favorite and says, "Much of the pleasure, of 
course, comes from the presentation, and that I'm doing something 'special' 
for myself!"

4 servings, one half point for one cup with topping

Prepare 2 boxes sugar-free gelatin in a bowl. When firm, layer into a 
beautiful glass dessert cup with 2 tablespoons fat-free whipped topping. Top 
with a maraschino cherry.

**DREAMSICLE CAKE
This comes from member Amy,  who got it from the WW website. She says it 
reminds her of a favorite of her mother's and is a hit at parties.

3 points per cup

1 angel food cake (prepared)
1 pkg. sugar-free orange gelatin
1 C. hot water
2 C. orange sherbet
12 oz. light whipped topping
small can mandarin orange sections

Break cake into pieces and place in bowl. In separate bowl combine gelatin 
with hot water. Stir until dissolved; add the orange sherbet. Stir until 
melted. Refrigerate until thickened. Fold in whipped topping until well 
blended. Fold together with cake pieces and add orange sections on top.

**DREAM CREAMSICLE
2 servings, 1-and one half points each

1 4-serving pkg sugar-free gelatin (orange suggested)
8 oz vanilla nonfat yogurt (or any flavor you like)
8 oz boiling water

Mix boiling water with the gelatin. Stir until it is dissolved. DO NOT ADD 
ANY MORE WATER; mix in the yogurt instead. Divide between two serving 
dishes.

** A BROWNIE JUST FOR YOU
2 points

1 Tbsp. fat-free brownie mix (dry)
1 Tbsp. plain yogurt (or 1 Tbsp. water)

Mix ingredients and place in a small glass container. Cook on high in
microwave for one minute. Making this great individual-size treat is a real
help with portion control.

(Note from Sandra regarding fat-free brownie mixes: No Pudge Fudge brand can 
be found in the C-U area at Natural Gourmet in Shoppes of Knollwood, 
Strawberry Fields, and Jerry's IGA on Philo. You might also find Krusteaz 
fat-free brownie mix).

**FRUIT COBBLER
8 servings; 4 points each

9-oz box Jiffy cake mix
1 bag frozen blackberries (or any type of berries or peaches with no added 
sugar)
12 fluid oz Diet Sprite

Preheat oven to 350 degrees. Spread the frozen blackberries in a 9x13-inch 
baking dish.  Break up any clumps in the cake mix, then distribute over the 
blackberries.  Pour the Diet Sprite over the cake mix. Sprinkle with Splenda 
for a slightly sweet topping.   Bake for 35-40 minutes.

**CARROT CAKE
12 servings; 4 points
1 box one-step angel food cake mix
2 tsp. cinnamon
1 box sugar-free instant butterscotch pudding
1 cup shredded carrots
1 15-oz can crushed pineapple, undrained 1 15-oz can pure pumpkin
1/2 cup raisins
1/4 cup walnuts (optional) [5 additional points]

Preheat oven to 350 degrees. Mix the dry cake mix, cinnamon, pudding mix, 
carrots, pineapple, and pumpkin. Fold in the raisins, and walnuts if you are 
using them. Pour into a sprayed 10" fluted or 12-cup Bundt cake pan. Bake 
for 50-60 minutes or until toothpick comes out clean.

Topping: Blend a 50/50 mixture of lite whipped topping and softened fat-free 
cream cheese. 1/2 cup of topping is 1 point.

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The next two recipes require a half-gallon ice-cream maker.

**STRAWBERRY ICE CREAM
10-11 cups; 3 points per 1/2 cup

1 qt fat-free half and half
1 jar (12.75 oz.) (Smuckers brand) Light Sugar-Free Strawberry Preserves
1 C. egg substitute
1 can fat-free sweetened condensed milk
1-1/2 C. powdered sugar
1-1/2 C. chopped strawberries (fresh or frozen)

Place all ingredients in a large bowl and whisk together. Pour into a
half-gallon ice cream maker. Freeze according to manufacturer's
instructions.

You may substitute preserves with raspberry or peach flavor and
coordinate with chopped raspberries or peaches!.

**STRAWBERRY-BANANA ICE
10 points for entire recipe

2 C. fresh strawberries
1 banana
1 Tbsp. lemon juice
1 C. fat-free milk
1/3 C. sugar

Blend the strawberries, banana, and lemon juice in a blender or food
processor. Pour into a half-gallon ice cream maker. Add milk and
sugar. Run ice cream maker for about 30 minutes.
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© 2002 by Sandra Ahten
Although I am an employee of Weight Watchers, this message has no
affiliation with Weight Watchers International. I am solely
responsible for the content.

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