Caramel Apple Salad
Ingredients
- 8 oz. tub of Cool Whip FREE
1 box sugar free instant Butter Scotch Pudding mix
14 oz. can pineapple tidbits in juice
4 large Red Delicious or Fuji Apples (or more)
4 large Granny Smith Apples (or more)
Directions
Combine pudding mix and pineapple (with juice) in large bowl. Mix well and set aside. Dice apples into small pieces and combine with pudding mixture. Fold in Cool Whip FREE till well mixed. Chill and serve.
** I like to make this with as many apples as I can put into the pudding mixture and still have the apples pieces fairly well coated ... lots more apple than creamy mixture ... almost like a dressing.
** This is also delicious made with Sugar Free Vanilla pudding. It doesn't have the same 'caramel apple' flavor, but it is incredibly yummy!
Number of Servings: 16
** I like to make this with as many apples as I can put into the pudding mixture and still have the apples pieces fairly well coated ... lots more apple than creamy mixture ... almost like a dressing.
** This is also delicious made with Sugar Free Vanilla pudding. It doesn't have the same 'caramel apple' flavor, but it is incredibly yummy!
Number of Servings: 16
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 90.7
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 27.8 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 3.1 g
- Protein: 0.2 g
Ingredients
Directions
Mix the Cool Whip and peanut butter together. Spoon into 12 lined cupcake tins. Drizzle with chocolate syrup and freeze. Each cup in Weight Watchers was worth 1 point. Sweet treat that satisfies that craving. I like it without the syrup and that saves a couple calories.
- 1 small tub Cool Whip Free, thawed
3 Tlbs Peanut Butter (creamy or chunky)
Hershey's Chocolate Syrup, Sugar Free
Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 44.4
Total Fat: 2.0 g
Cholesterol: 0.0 mg
Sodium: 32.4 mg
Total Carbs: 5.5 g
Dietary Fiber: 0.3 g
Protein: 1.0 g
Berry Cobbler
Introduction
This is a cake-type cobbler. You can use any fruit, fresh or frozen. My favorites are peaches, berries, and-- on the rare occasions when I can find them-- sour cherries. This is adapted from a Martha Stewart recipe, but I've made so many changes, about all that's left is part of the technique.
Minutes to Prepare: 5
Minutes to Cook: 35
Number of Servings: 1
Ingredients
- 1/2 cup fresh or frozen blackberries (or other fruit)
1 to 1 1/2 tsp sugar
Butter-flavored cooking spray
1/2 T light butter, such as Land-o-Lakes butter w/Canola oil
2 T whole grain flour (I use white whole wheat)
1 1/2 T Splenda (granulated, not from packets)
1/4 tsp baking powder
2 T lowfat milk
Dash of nutmeg, cinnamon, or ginger
Directions
Makes one serving
Mix fruit and sugar in a small bowl and set aside to let the sugar draw out the juices. (If you don't see juice in the bottom after a few minutes, mash a little bit of the fruit and mix again.)
Preheat oven or toaster oven to 350 degrees. Coat an 8-oz oven-proof baking cup with cooking spray and place the butter in the dish. Heat the dish in the oven until the butter is bubbly.
Mix flour, Splenda, baking powder, milk, and spice together in a small bowl just until blended. Spread the mixture into the HOT baking dish. Place the fruit in the center of the batter, leaving a rim of batter all around the edges.
Bake 20-40 minutes until batter is golden brown around the edges and center looks set. (Baking time will vary a LOT depending on the shape of the dish and the type of fruit you use.) Serve warm, with a drizzle of cream or a little vanilla yogurt.
Notes:
--Heating the dish with the butter is what "makes" this recipe. It creates a crispy-chewy crust that tastes much richer than it is.
--I usually make this with buttermilk because I have it on hand. When made with buttermilk, use baking soda instead of baking powder.
-- I use white whole wheat flour, made by King Arthur or Red Mill.
-- Some good combinations of fruit and spices are:
peaches with fresh nutmeg and/or a drop of almond extract; blueberries with ginger and/or lime or lemon zest; cherries with ginger and/or almond extract; rhubarb with brown sugar instead of granulated
Number of Servings: 1
Mix fruit and sugar in a small bowl and set aside to let the sugar draw out the juices. (If you don't see juice in the bottom after a few minutes, mash a little bit of the fruit and mix again.)
Preheat oven or toaster oven to 350 degrees. Coat an 8-oz oven-proof baking cup with cooking spray and place the butter in the dish. Heat the dish in the oven until the butter is bubbly.
Mix flour, Splenda, baking powder, milk, and spice together in a small bowl just until blended. Spread the mixture into the HOT baking dish. Place the fruit in the center of the batter, leaving a rim of batter all around the edges.
Bake 20-40 minutes until batter is golden brown around the edges and center looks set. (Baking time will vary a LOT depending on the shape of the dish and the type of fruit you use.) Serve warm, with a drizzle of cream or a little vanilla yogurt.
Notes:
--Heating the dish with the butter is what "makes" this recipe. It creates a crispy-chewy crust that tastes much richer than it is.
--I usually make this with buttermilk because I have it on hand. When made with buttermilk, use baking soda instead of baking powder.
-- I use white whole wheat flour, made by King Arthur or Red Mill.
-- Some good combinations of fruit and spices are:
peaches with fresh nutmeg and/or a drop of almond extract; blueberries with ginger and/or lime or lemon zest; cherries with ginger and/or almond extract; rhubarb with brown sugar instead of granulated
Number of Servings: 1
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 163.1
- Total Fat: 4.7 g
- Cholesterol: 8.6 mg
- Sodium: 157.3 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 5.7 g
- Protein: 3.9 g
