This is one of my Mother’s Weight Watcher Recipes that she used to make when she was following the diet with exchanges. This version doesn’t use cool whip, marshmallows or nuts. If you would rather use those ingredients, just substitute the yogurt for the cool whip, add 1/2 cup small marshmallows and 1/2 cup chopped walnuts to the recipe.
1-3 ounce package of sugar free pistachio pudding mix
2 cups crushed pineapple no sugar added drained of juice
1 cup fat free plain yogurt
Pour all of the ingredients into a bowl and use a spoon to toss and mix until incorporated. Cover with wrap and chill. 8 Servings.
Diabetic Exchanges: 1 fruit, 1/4 milk, optional calories 10.
1/2 cup Milk
2 tablespoons All-Purpose Flour
2 tablespoons Sugar
1/2 teaspoon Vanilla
1/4 teaspoon Salt, to taste
1/2 teaspoon Cinnamon
4 – 6 slices of thick Bread (Texas Toast or other thick bread)
Real Maple Syrup
Beat the eggs until they are frothy.
In a large bowl, mix together the eggs, milk, flour, sugar, vanilla, salt and cinnamon.
Place about a tablespoon of butter on a large skillet or griddle and heat to medium high on your stovetop.
When the butter has melted (do not let it burn) start dipping your bread.
Place a slice of bread into the batter and let soak for about 30 seconds, Turn it over and do the same for the other side.
Carefully pick up the bread and let the excess batter drip off into the bowl.
Place the battered bread onto the hot skillet or griddle.
Cook toast for about 1 1/2-2 minutes or until the side is golden brown. Flip the bread and do the same for the other side. Remove from the pan to a plate.
Dust with powdered sugar. Serve with more butter, whipped cream and real maple syrup.
Slow Cooker Oats
1 Cup Steel Cut Oats (no substitutes)
3 ½ Cups Water
1 Cup peeled and chopped Apple
½ Cup Raisins
2 tbsp Butter
1 tbsp Ground Cinnamon
2 tbsp Brown Sugar
1 tsp Vanilla Extract
Place the Steel Cut Oats, water, apple, raisins, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker with a liner. Stir to combine and dissolve the brown sugar. Cover the slow cooker, set to low, and allow the oats to cook 7 hours (for firm oats) or 8 hours (for softer texture).
CARAMEL PECAN KRINGLE
1 cup Marzetti Caramel Apple Dip
1 cup chopped Pecans, divided
1 sheet Puff Pastry
½ cup Confectioners Sugar
1 tbsp Milk
¼ tsp Vanilla Extract
For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.
Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.
Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
Bake 15 to 20 minutes or until pastry is golden brown.
For icing, whisk together all ingredients, adding additional milk if necessary.
Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve
Chocolate Cake “The Best Ever”
2 cups Sugar 1 ½ tsp Baking Soda 1/2 cup Vegetable Oil
1 ¾ cups All Purpose Flour 1 tsp Salt 2 tsp Vanilla Extract
¾ cup Hershey Cocoa 3 Eggs 1 cup Boiling Water
1 ½ tsp Baking Powder 1 cup Milk
Heat oven to 350 degrees F. Grease and flour two 9 inch round baking pans. Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
Pour into pans and bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes and remove cakes from pans to wire racks.
Cool completely. Frost with Chocolate Frosting .
½ cup (1 stick butter) 3 cups Powdered Sugar 1 tsp. Vanilla Extract
2/3 cup Hershey Cocoa 1/3 cup Milk
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk. Beat on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. Makes about 2 cups of frosting. Top with chopped walnuts, pecans or shaved semi sweet Bakers Chocolate or candy bar.
Combine 1 ¾ cups graham cracker crumbs, ¼ cup of finely chopped walnuts, ½ tsp ground cinnamon, 1 tbsp sugar and ½ cup butter, melted. Press on the bottom and up 2/3 of sides of a spring form pan.
Beat smooth 3 well beaten eggs, two 8-ounce packages of cream cheese softened, 1 cup sugar, ¼ tsp salt, 2 tsp vanilla, ¼ tsp almond extract.
Blend in 3 cups of dairy sour cream. Pour into crust. Bake at 375 degrees about 35 minutes or just till set; cool. Chill 4 to 5 hours.
2 cups fresh or frozen blueberries
1/2 cup water
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch, mixed with 2 tablespoons cold water
1/2 teaspoon vanilla extract
Zest of 1 lemon (about 1 tablespoon), optional
In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
Remove from heat and gently stir in vanilla and lemon zest.
3/4 cup sugar
1/3 cup butter
1/2 teaspoon lemon zest
1 cup heavy cream
2 level cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 scoops Isopure Protein Powder (0 carbohydrates)
1 cup blueberries
Preheat oven to 375 degrees F.
Cream together the butter and sugar. Add eggs, cream, protein powder, flour, baking powder, lemon zest, and salt. Mix well. Stir in the blueberries.
Use a muffin tin lined with 18 cupcake papers. Fill the cupcake papers with the batter and bake in preheated oven for 20 minutes.
|Amount Per Serving
|% Daily Value *
|Total Fat 6 g
|Saturated Fat 3 g
|Monounsaturated Fat 2 g
|Polyunsaturated Fat 0 g
|Trans Fat 0 g
|Cholesterol 40 mg
|Sodium 118 mg
|Potassium 84 mg
|Total Carbohydrate 6 g
|Dietary Fiber 0 g
|Sugars 5 g
|Protein 4 g
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
4 tbsp Unsalted Butter
2 tbsp Heavy Cream
½ tsp Vanilla Extract
4 tbsp Coconut Oil
1 ½ tbsp Cocoa Powder
½ tsp Coffee Extract
¾ tsp liquid Splenda
Make the vanilla layer with soft butter in the microwave until liquid. Add 2 tbsp Heavy Cream. Once cool, add the Vanilla and blend well.
Make the mocha layer by mixing together the Coconut Oil, Cocoa Powder, Coffee Extract and sweetener of choice.
Pour the vanilla mixture into a muffin liner creating the bottom white layer. Place into the refrigerator until firm, about 15 minutes.
Remove from refrigerator and pour in the mocha mixture, filling cups to the top. Optional: top with a very thin layer of melted dark chocolate. Add popsicle sticks and freeze 20 to 30 minutes. Tip: Cover the muffin tin with plastic wrap and push the popsicle sticks through. The plastic layer will help support the sticks if your bombs aren’t firm enough. Calories: 1004, Total Fat: 113g, Cholesterol 165mg, Sodium 19mg, Total Carbs: 5g, Protein 3g.