Pumpkin Mousse

Pumpkin Mousse

2 Small pkgs sugar free cheesecake pudding or butterscotch -- I used one of each
3 cups Skim Milk
1 can Pumpkin 14 ounce
1 teaspoon Pumpkin pie spice
1 cup Fat Free Cool Whip
Beat pudding, milk, pumpkin and spice with a whisk. Fold in Cool Whip. Refrigerate for an hour minimum. This is so good!!
(Keeps about 3-4 days in the fridge).
2.5 Points per serving (3/4 cup)

(Originally posted by Deirdre)

Caramel Apple Salad

Caramel Apple Salad ~ makes 7 cups 2pts per 1 cup serving

1 small box of sugar free/fat free butterscotch pudding
4-5 apples, chopped (I didn't peel mine, just chopped. And I used Braeburn apples)
1 20 oz can of crushed pineapple (drained, but reserve the juice)
1 8 oz container of fat free cool whip

Mix pudding with drained pineapple juice in a mixer. Combine apples, pineapple, pudding mixture, and then fold in cool whip. Chill after mixing

(Originally posted by Lynette)

Crockpot Chicken

Crockpot Chicken

4 chicken breasts
1 jar of your favorite barbeque sauce
non stick cooking spray

Spray crockpot with non stick spray
Set in chicken
Pour barbecue sauce over meat
Cook on low for 8 hours.

(Originally posted by Tammy)

Broccoli with Lemon

Broccoli with Lemon

Prep: 5 min, Cook: 10 min.

1-1/4 lbs. broccoli florets
2 Tbs. lemon juice
Place broccoli in a steamer basket over boiling water. Cover pan and steam 5-7 minutes or until tender. Toss with lemon juice before serving.

(originally posted by Tammy)

Peanut Butter Oatmeal Muffins

Peanut Butter Oatmeal Muffins

3/4 cup flour
1/4 cup quick-cooking rolled oats
2 tablespoons toasted wheat germ
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup brown sugar, packed
1/4 cup peanut butter
1 egg
1/2 cup milk
toasted wheat germ, for topping
butter or jelly or honey or peanut butter, for spreading.

1. Preheat oven to 400 degrees
2. In a mixing bowl, stir together first 6 ingredients, mixing well while making a well in the center of the mixture.
3. In another bowl, mix brown sugar and peanut butter with mixer on medium speed setting until fluffy.
4. Add egg and beat well.
5. Now add the flour mixture to the beaten mixture; at the same time slowly add the milk and beat until well blended.
6. Grease a muffin pan or line the pan cups with paper bakin cups; sprinkle some wheat germ to cat the cups.
7. Spoon batter into the cups, filling it about 3/4 of the way full.
8. Top with additional sprinkled wheat germ and bake for 15 to 20 minutes or until golden.
9. Remove from pan; serve warm immediately or cover with foil and/or store in air tight container until serving.
10. To reheat: place in microwave on high for 8 seconds.


(originally posted by Tammy)

Warm Banana Treat

Warm Banana Treat

Wrap a banana (peel on)in aluminum foil. Bake at 350 for 30 minutes. Remove banana from peel; sprinkle with cinnamon and cool whip.

(originally posted by Tammy)

Cucumber and Onion Salad

Cucumber and Onion Salad

2 1/2 cups thinly sliced, unpeeled cucumbers (lenghwise)
1/2 cup peeled and thinly sliced red onion
1/3 cup Splenda Granular

(originally posted by Tammy)