Irving's Place
IF NOTHING CHANGES, NOTHING CHANGES
DIET COKE CAKE
1 box chocolate cake mix
12 oz. Diet Coke (or any flavor or diet soda)
Mix cake mix with soda. Bake according to package directions.
Makes 12 servings @ whatever Points the cake mix dry calculates to.
Such a moist and delicious cake! You’ll be amazed!!!
RICE PIE
(probably one of WW’s oldest recipes)
1/2 cup part skim ricotta
1 cup cooked rice
1/2 cup egg substitute
1 cup drained canned crushed pineapple
1 cup skim milk 4-6 pkgs.
sweet and low
1 tsp. vanilla
2 Tbs. pineapple juice
Combine all ingredients. Spray 9” pie plate with nonstick cooking spray. Pour in batter and sprinkle with cinnamon. Bake at 400 degrees for 25 minutes.
Serves 8. Each serving = 1 1/2 POINTS
AWESOME APPLE
1 medium sized apple
1 mini chocolate caramel bar
Clean and core your apple and stick the mini-bar inside the apple (uou may have to break it up a little). Place prepared apple on dish in microwave for three minutes. Now you have a chocolate-caramel-apple. for two Points.
Easy Lemon Dream
Servings | 8
1 package Jell-O Fat Free Sugar Free Instant Lemon pudding mix
1 1/2 cup fat-free skim milk
8 oz fat-free whipped topping
Provides 1/4 cup of milk
Dreamsicle Pudding.
1 cup = 1 point
1 pkg sugar free Orange Jell-o
1 pkg sugar free instant vanilla pudding
1 can mandarin oranges, drained
8 oz fat free Cool Whip
Dissolve Jell-o in 1 cup of very hot water.
Add 1 cup cold water.
Let sit for 5 minutes. Add the pudding mix and beat with mixer. Stir in oranges and fold in Cool Whip. Refrigerate for 2 hours.
| ZUCCHINI COOKIES (Thanks Jessica!) | |
| Makes about 3 dozen cookies (36), 2 Points per cookie 1/2 cup shortening 1 egg 1/2 cup sugar 1/2 cup brown sugar 1 cup shredded zucchini 2 cups flour 1 tsp soda 1/4 tsp cloves 1/4 tsp salt 1/2 tsp nutmeg 1 cup choc. chips 1 cup raisins Cream shortening & sugar, then add egg and mix together. Add flour, spices, etc & mix. Add zucchini, chocolate chips & raisins. Drop by spoonful on a greased cookie sheet & bake at 325 for 15 minutes. |
Apple Crisp
Core Recipe
4-5 medium apples (peeled, cored and sliced)
1 Weight Watchers Maple Brown Sugar Oatmeal
Cinnamon to taste
ICBINT Butter spray
Peel, core and slice the apples. Cook apples in saucepan until about halfway done. Spray an 8 x 8 baking dish with butter spray. Add apples along with about ? cup of the juice and sprinkle with cinnamon. Cook oatmeal with 2/3rds cup water for 1 minute on high in microwave. Evenly spread oatmeal over apples and spray with a little I Can't Believe It's Not Butter spray. Bake at 350 degrees until apples are tender, approx. 20-30 minutes.
Serves 4
2 Points Per Serving & Core Friendly
MAKES 8 SERVINGS
12 oz frozen fat-free vanilla yogurt
1 small box sugar-free instant chocolate pudding
1/4 cup chunky peanut butter
1 cup lite cool whip
3 ozs grape nuts cereal
Mix all ingriedients together and pour into 8" dish and freeze.
POINTS: 3
ONE POINT CRUSTLESS PUMPKIN PIE
Each of eight servings = 1 POINT or CORE
1 can pure pumpkin - 15 ounces (not pie filling)
1 can evaporated skim milk - 12 ounces
¾ cup Eggbeaters
½ teaspoon salt
3 teaspoons pumpkin pie spice
1 teaspoon vanilla
2/3 cup Splenda
Preheat oven to 400 degrees. Combine all ingredients and beat until smooth. Pour into a 9 inch pie pan sprayed with Pam. Mix a little cinnamon and Splenda together and sprinkle the top of the pie. Bake at 400 degrees for 15 minutes then reduce temperature to 325 degrees and bake for 45 more minutes. Pie is done when knife inserted in center comes out clean. Top with a little FF Cool Whip if desired.
Strawberry Pie
4 cups sliced strawberries
1 package vanilla sugar free cook and serve pudding
1 package sugar free strawberry jello
2 cups water
Place the sliced strawberries in sprayed pie dish. Mix the water and pudding mix together and heat until just boiling (stir constantly). Remove from heat and add package of jello and stir to dissolve. Cool slightly and pour over strawberries. Chill at least two hours. Perhaps top with some fat free cool whip.
Makes FOUR servings @ 1 point each
Summer Fresh Fruit Pie
1 large package of sugar free strawberry jello
2 cups boiling water
1 large package instant vanilla pudding
1 cup skim milk
2 graham cracker pie crusts
1 qt fresh strawberries, cleaned & left whole
2 bananas, peeled & sliced
4 fresh peaches or nectarines, sliced into wedges
1 pint fresh blueberries, washed & drained
Place jello in a medium bowl and add boiling water. Stir until dissolved. Warning - do not make the jello according to package directions. You will not add cold water to this mixture!
In a large bowl, mix together vanilla pudding and milk with an electric mixer. (It will be thicker than usual.)
Add the dissolved jello mixture in with the pudding & mix until smooth.
Place the fresh fruit into the crust - arrange attractively - in the order listed on the ingredient list.
Pour ½ of the filling mix over each fruit filled pie crust. Refrigerate until firm, about 2 hours.
Tips & Notes: Sue D. passed this recipe along to me, and MAN am I ever so thankful. It's delicious! Anyway, Sue shared with me a little tip that I think most of you will find useful. She often uses jarred peaches (found in the produce section of your local grocery store) for this recipe. This is an especially handy tip for those of you living in cooler climates! Peaches aren't very tasty in the off season. I've found that thawed frozen peaches work just as well. Thanks for the recipe & tip, Sue!
Makes 2 (8 serving each) Pies
3 Points Per Slice
| Topless Cherry Pie (1 slice; 1/8th of pie: 90 calories, 2.5g fat, 105mg sodium, 21.5g carbs, 7g fiber, 4g sugars, 1.5g protein = 1 Point) This is a must-bake for cherry pie lovers EVERYWHERE! Ingredients: 2 cups Fiber One bran cereal 3 tbsp. light whipped butter 2 tbsp. Egg Beaters, Original 1 tbsp. cornstarch 1 20-oz. can no-sugar-added cherry pie filling (like the ones by Comstock and Lucky Leaf)** 8 servings (16 tbsp.) Fat Free Reddi-wip Directions: Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Melt butter in the microwave for 20 seconds. Combine crumbs with melted butter and Egg Beaters and s tir until well mixed. In an oven-safe pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press & form the crust. Press it into the edges and up along the sides of the dish. Bake crust in oven for 10 minutes, then remove and allow to cool. In a medium-sized nonstick pot, combine cornstarch with cherry filling. Heat stovetop at medium heat, stirring often. Once cherry mixture begins to bubble, lower heat and continue to stir for 3 minutes. Remove from heat and allow to cool for several minutes. Evenly spoon cherry mixture into piecrust and allow pie to cool and set in the fridge for several hours before cutting and serving. Before serving, top each slice with a dollop of fat-free whipped topping. Serves 8! **Most no-sugar-added pie fillings are sweetened with Splenda. If the one you purchase is not sweetened at all, feel free to add some Splenda to the filling for sweetness. |
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Butterscotch Bars
1/ cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
2 large egg whites
1 tsp vanilla extract
1 1/4 cups flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butterscotch morsels
Preheat oven to 350. Beat sugars and butter with a mixer at medium
speed until well blended about 4 minutes. Add egg whites and vanilla;
beat well. Lightly spoon flour into dry measuring cups and level with
a knife. Combine flour, baking powder and salt. Stir well with a
whisk. Add flour mixture to sugar mixture and beat at low speed just
until blended. Stir in morsels. Spread batter evenly into an 8"
square baking pan coated with cooking spray. Bake at 350 for 25
minutes or until a wooden pick inserted in center comes out clean.
Cool bars in pan on a wire rack.
Makes 16 servings @ 3 Points each
COCONUT CHEESECAKE
9 whole graham crackers, crumbed
3 TBS coconut flakes
2 packes ff/sf instant vanilla pudding
3 cups skim milk
2 teaspoons coconut extract
1 cup fat free whipped topping
Mix graham cracker crumbs and coconut; pour 3/4 of mixture into 9X13 sprayed pan. In a bowl, mix puding mix, milk and coconut extract; whip to thicken. Fold in cool whip. Spoon over crumb crust; sprinkle with remaining crumbs. Cover and refrigerate.
Serves 12
2 POINTS per serving
Makes 1 serving
1 apple, peeled and thinly sliced
1/4 tsp cinnamon
1 or 2 pkts Sweet 'n Low
1 (1 oz) pita
1 tsp reduced-calorie margarine
Mix apple, cinnamon and sweet 'n low. Slice open one side of the pita bread.
Stuff with apple mixture. Dot with margarine. Wrap in foil and bake in 350 degree
oven for 20 minutes. May be served with Fat-Free Cool Whip. ENJOY!
POINTS: 2.5
Chocolate Peanut Butter Pie
4 Tbsp peanut butter
1 Tbsp honey
1 1/2 cups Kellogg's Rice Krispies
4 serving fat-free sugar-free instant chocolate pudding mix
2 cup 1% low-fat milk
Instructions
Heat peanut butter and honey together in microwave just til they combine easily. Stir in Rice Krispies and press into pie pan that you have sprayed with non stick spray. Make pudding, let sit until it starts to thicken and then put in the pie shell. Chill for at least 3-4 hrs. I add a dollop of whipped topping when I serve it. Sometimes it does not cut real neatly but everyone says that doesn't affect the taste!!
Makes 6 servings 3 pts. each.
1 point Brownies
1 envelope Nestle Carb Select ff hot cocoa mix (25 calorie)
2 Tbsp flour
1 tsp unsweetened cocoa
1/2 tsp baking powder
2 tsp natural applesauce (non sweetened)
3 tsp water, more if needed.
Instructions
Mix all these in a small dish. Transfer to a lightly sprayed custard cup. Bake at 350 degrees for about 15 minutes, or microwave for 3 minutes.
“BESTEST” BAKED APPLES
Serves 4 - 1 Point each
4 Rome Beauty Apples
1 can diet black cherry Soda
Cinnamon and Splenda
Core apples. Place in casserole dish. Pour entire can of soda over apples. Sprinkle apples with cinnamon and splenda. Bake in pre-heated 375 degree oven for 40 - 45 minutes (or until apples are tender) Serve warm or cold.
Pumpkin Custard
Makes 2 2/2 cup servings; 2 Points each
¾ teaspoon unflavored gelatin
2 tablespoons boiling water
¾ cup FF milk
½ cip pumpkin (not pie filling)
1 packet WW Vanilla smoothie
2 teaspoons honey
1 teaspoon imitation butter flavoring
1/8 teaspoon ground cinnamon
In small bowl or cup, sprinkle gelatin over boiling water; stir until completely dissolved. In blender, combine remaining ingredients - cover and process for 1 minute longer. Divide mixture into 2 individual dessert dishes; chill until set.
Baked Pumpkin Custard
Makes 8 Servings
1 1/2 cups canned or mashed cooked pumpkin
1 can (12 ounces) evaporated skim milk
1 3/4 cups fat-free egg substitute
1/3 cup orange juice
1 1/2 tsp vanilla extract
1/2 cup light brown sugar
1 1/2 tsp pumpkin pie spice
Place all of the ingredients in a blender or food processor, and process until smooth. Coat a 2 quart souffle dish with nonstick cooking spray. Pour the mixture into the dish, and place the dish in a pan filled with 1 inch of hot water. Bake at 350 degrees for about 1 hour and 15 minutes, or until a sharp knife inserted in the center of the custard comes out clean. Chill for at least 8 hours or overnight and serve.
POINTS: 2.5
SERVING SIZE: 2/3 cup
PUMPKIN FLUFF
1 box sugar free instant vanilla pudding
1 small can of pumpkin (plain, not pie filling)
pumpkin pie spice (as if you were making a pie)
2 cups fat free cool whip
Mix the sugar free pudding as directed on the box. Mix in the can of pumpkin and spice. Add cool whip and mix. Refrigerate.
This makes 6 servings at 1 POINT per serving!
Pumpkin Custard
Makes 2 2/3 cup servings
¾ teaspoon unflavored gelatin
2 tablespoons boiling water
¾ cup FF milk
½ cup canned pumpkin (not pie filling)
1 packet WW Vanilla smoothie
2 teaspoons honey
1 teaspoon imitation butter flavoring
1/8 teaspoon ground cinnamon
In small bowl or cup, sprinkle gelatin over boiling water; stir until completely dissolved. In blender, combine remaining ingredients- cover and process for 1 minute. Add dissolved gelatin – cover and process 1 minute longer. Divide mixture into 2 individual dessert dishes, chill until set.
CORE CHEESECAKE
1 cup fat free ricotta cheese
1 cup fat free sour cream
1 small box sf/ff cheesecake flavor pudding
1 pack of Splenda
Mix dry pudding into the ricotta cheese and the sour cream. That's it. If it's a little too thick add a little skim milk.
Four servings = 2 POINTS each or CORE
COCONUT CHEESECAKE
9 whole graham crackers, crumbed
3 TBS coconut flakes
2 packes ff/sf instant vanilla pudding
3 cups skim milk
2 teaspoons coconut extract
1 cup fat free whipped topping
Mix graham cracker crumbs and coconut; pour 3/4 of mixture into 9X13 sprayed pan. In a bowl, mix puding mix, milk and coconut extract; whip to thicken. Fold in cool whip. Spoon iver crumb crust; sprinkle with remaining crumbs. Cover and refrigerate.
Serves 12
2 POINTS per serving
OREO HEAVEN
20 reduced fat Oreo cookies, crushed
8 ounces fat free cream cheese, room temp.
12 ounce container fat free cool whip (or light)
2 small packages fat free, sugar free choc. pudding prepared with skim milk
3 teaspoons Splenda
Spray a 9 X 13 dish with non stick spray. Put crushed Oreos on bottom of dish (save some for topping). Mix cream cheese with ½ container of cool whip and Splenda. Spread on top of cookies. Prepare pudding and spread on top of cream cheese layer. Spread the rest of the cool whip on top and sprinkle with Oreo crumbs. Refrigerate.
Makes 24 servings - 2 points each
l cup nonfat dry milk
2/3 cup sugar
l tsp. cinnamon
l/2 tsp ginger
l/4 tsp nutmeg
l/4 cup flour
1 pkg. cranberries
2 small sugar-free strawberry gelatin
1 large can crushed pineapple
2 mashed bananas
2 apple -- finely chopped
sweetner to equal 1 cup sugar
1 dash salt
1 can diet strawberry soda -- (I use diet cherry 7-up)
Cook cranberries in 1 cup water and juice from pineapple until they pop. Dissolve 2 sm pkgs sugar-free strawberry jello into cranberries. Add the rest of the ingredients and Pour into 9 x 13 dish. Chill until ready to eat.
12 servings @ 1 pt each.
Sweet & Sour Chicken
1, 8oz can tomato sauce
1/4 cup brown sugar substitute
1/2 cup white vinegar
1/4 cup chopped onion
1 cup chopped green pepper
1 cup sliced carrots
2 Tbsp cornstarch
2 Tbsp cold water
16 oz can pineapple chunks, undrained (in water)
4 cups cooked, cubed chicken breast
Microwave carrots for 3-4 minutes until tender crisp. In a pan, heat tomato sauce, brown sugar, vinegar, onion, green pepper and carrots. Stir together cornstarch and cold water and add to sauce. Heat until thickened. Add pineapple with juice and chicken. Serve over rice if desired.
Makes 6 servings @ 4 POINTS or all CORE
*rice extra points
Apple Pie Pockets
One half tsp. vanilla extract
1 tbsp. brown sugar substitute (or any calorie-free sweetener)
One half tsp. cinnamon
2 tsp. cornstarch
4 whole-wheat pita halves
In a small covered saucepan, cook sliced and peeled apples in 1/4 cup of water until tender (2-3 minutes). Remove from heat and drain water. Into 1/4 cup of COLD water, mix vanilla, no-cal sweetener, cinnamon and cornstarch. Cook and stir until thickened to a caramel-sauce-like consistency (adding a few drops more water if it gets too thick). Remove from heat and stir apples into mixture. Stuff 4 warm pita halves (30 seconds in the microwave should do it) with mixture. Ooey-good apple madness!
Serves 4 @ 2-Points per pie.
Pumpkin Ricotta Cheesecake
12 (2 1/2" square) honey graham crackers, made into crumbs
1 1/3 cups instant nonfat dry milk powder
3/4 cup part skim ricotta cheese
3/4 cup egg substitute
2/3 cup lowfat cottage cheese
1/2 cup canned pumpkin
1/4 cup firmly packed light brown sugar
1 Tbsp lemon juice
1/2 tsp cinnamon
1/2 tsp vanilla extract
Preheat oven to 350. Spray an 8" spring form pan with nonstick cooking spray. Sprinkle bottom of pan evenly with graham cracker crumbs. In a blender or food processor, puree remaining ingredients until smooth; pour mixture into prepared pan, reserving 1/4 cup batter. Drizzle the reserved batter in 3 concentric circles over the batter. With a knife, lightly draw a line through the batter from the outer edge toward the center. Repeat around the pie, alternating directions to make a design. Bake 50-60 minutes or until knife inserted in center comes out clean. Cool completely on rack. Cover and refrigerate until ready to serve.
Makes 8 servings@ 3 Points each
Festive Holiday Spread
2 (8oz) pkgs. of fat free cream cheese, at room temperature
1 cup of shredded low-fat Monterey Jack cheese
1 cup of shredded nonfat cheddar cheese
1 can (4.5 oz) chopped green chiles, drained
1/2 cup sliced green onions
2/3 cup fat free sour cream
1 medium red pepper
chopped fresh parsley
In large bowl combine cream cheese and shredded cheeses. Blend well. Stir in chiles, onions. Place mixture on sheet of plastic wrap. Shape into 12" log and bend upper 1/3 to form a candy cane shape. With plastic wrap, transfer to serving plate and reshape if necessary. Cover; refrigerate at least 1 hour before serving. Just before serving, spread "candy cane" with sour cream. Decorate with red pepper strips to make the stripes. Use parsley to accent stripes. Serve with assorted low point crackers. Store in the refrigerator.
Makes 10 servings at 2 points each or Core + 1-Point per serving
Individual Cherry Cobbler
1, 6 oz package Reduced fat buttermilk biscuits (in the can)
1, 21 oz can light cherry pie filling
butter spray
2 tsp Splenda
2 tsp brown sugar Splenda
1/4 tsp cinnamon
5, 6oz ramekins or custard cups.
Divide the pie filling into the 5 ungreased containers retaining 5 cherries for topping after cooking. Place 1 biscuit on top of each. Spray biscuit with butter spray. Mix sugars and cinnamon and divide on top of each. Bake at 375 14-18 minutes or until biscuits are browned. Top with 1 cherry each.
Makes 5 servings @ 3 points each
Apple Crisp Core Recipe
4-5 medium apples (peeled, cored and sliced)
1 Weight Watchers Maple Brown Sugar Oatmeal
Cinnamon to taste
ICBINT Butter spray
Peel, core and slice the apples. Cook apples in saucepan until about halfway done. Spray an 8 x 8 baking dish with butter spray. Add apples along with about ½ cup of the juice and sprinkle with cinnamon. Cook oatmeal with 2/3rds cup water for 1 minute on high in microwave. Evenly spread oatmeal over apples and spray with a little I Can't Believe It's Not Butter spray. Bake at 350 degrees until apples are tender, approx. 20-30 minutes.
Serves 4
2 Points Per Serving & Core Friendly
Cheese Cake that's Core
1 cup fat free ricotta cheese
1 cup fat free sour cream
1 small box ff/sf cheese cake flavor pudding
1 pack of splenda
Mix dry pudding into the ricotta cheese and the sour cream. That's it. If it's a little to thick just ad a little fat free milk. This recipe is great. Just chill.
I put it into 1/2 cup servings. You will feel like your having the real thing. Enjoy!
You could top with a little ff cool whip.
CHOCOLATE CARAMEL APPLE
1 medium size apple
1 Mini Chocolate Caramel 1 Point Bar
Clean & core your apple. Stick the Mini Chocolate Caramel 1 Point Bar inside (you might need to chop up the bar in order to make it fit inside the cored hole). Place the filled apple on a dish and microwave it for 3 minutes. You now have a 2 Point caramel apple treat!
Snickers Pie
MAKES 8 SERVINGS
12 oz frozen fat-free vanilla yogurt
1 small box sugar-free instant chocolate pudding
1/4 cup chunky peanut butter
1 cup lite cool whip
3 ozs grape nuts cereal
Mix all ingriedients together and pour into 8" dish and freeze.
POINTS: 3