OT: Desert

Our family makes "Heavenly Dump" sounds silly but so good and easy to make!

Container of Cool whip
Can of crushed Pineapple (drain it)
Container of Cottage Cheese
Package of Jello your choice, Strawberry and Orange taste great with it

Mix all together and place in fridge till serving...So good and has protein too! lol

~Flora

What about a fruit pizza?  It's a sugar cookie topped with fruits of you're choice?

http://allrecipes.com/Recipe/Fruit-Pizza/Detail.aspx

I made a different version of this all the time when I used to sell Pampered Chef. 

You could go with a trusty Banana Pudding!

Ash :)

Desserts, now you're talking my language.  Here's a few recipe ideas:


Angel Peach Melba SERVINGS: 10   1 package (12 ounces) frozen unsweetened raspberries, thawed 2 tablespoons Splenda 1 loaf (8 ounces) sugar free angel food cake, cut into 10 slices 1 can (15-1/4 ounces) peach halves, drained 2-1/2 cups vanilla frozen yogurt   In a small bowl, combine raspberries and sugar; set aside. Place cake slices on an ungreased baking sheet. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly toasted. Using a 2-1/2-in. biscuit cutter, cut a hole in the center of each slice. Remove cutouts and set aside. Place cake slices in individual bowls; place a peach half, cut side up, in each hole. Top with a scoop of frozen yogurt and reserved cake cutouts. Drizzle with raspberry mixture. Serve immediately. Yield: 10 servings. One serving: (1 each) Calories: 177 Fat: 2 g Saturated Fat: 1 g Cholesterol: 5 mg Sodium: 193 mg Carbohydrate: 39 g Fiber: 2 g Protein: 3 g


Luscious Lime Squares SERVINGS: 15   1 package (.3 ounces) sugar-free lime gelatin 1 cup boiling water 1 prepared sugar free angel food cake (8 inches), cut into 1-inch cubes 1 package (8 ounces) reduced-fat cream cheese, cubed 1/2 cup Splenda 2 teaspoons lemon juice 1-1/2 teaspoons grated lemon peel 1 carton (8 ounces) reduced-fat whipped topping, thawed, divided   In a bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13-in. x 9-in. x 2-in. dish coated with cooking spray; set aside. In a small mixing bowl, beat cream cheese until smooth. Beat in sugar, lemon juice and peel. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. Spread over cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping. Yield: 15 servings. One serving: One piece Calories: 139 Fat: 4 g Saturated Fat: 3 g Cholesterol: 8 mg Sodium: 145 mg Carbohydrate: 21 g Fiber: 0 g Protein: 3 g Diabetic Exchange: 1-1/2 starch, 1 fat.   BANANA SPLIT PIE  (2) Reduced Fat Pie Crust (ready-made)              1 Lg box SF Chocolate Instant pudding 1 Lg box SF Vanilla Instant pudding                        5 to 6 Bananas 1 Light Whip Cream                                                  Coconut and Almond Slivers   Make chocolate pudding with FF/LF Milk using pie directions on box. Put half the pudding in each pie crust. Add bananas to completely cover the pudding. Make the vanilla pudding and add to top of bananas. Put half the container of whip cream over the vanilla pudding, top with coconut and almonds, refrigerate to set.   CHOCOLATE ECLAIR PUDDING DESSERT! Graham crackers 2 LG BOXES S/F VANILLA INSTANT PUDDING 1 LG BOX DOUBLE CHOCOLATE INSTANT PUDDING 1S/F OR LITE COOLWHIP(THAWED)   Line 13x9 baking dish with graham crackers, mix vanilla pudding as directed,after pudding is mixed add cool whip and mix this together, pour over crackers- mix chocolate pudding mix using ONLY 1/2 of the milk stated on box, pour/spred this on top of the vaniila mixture- enjoy! I only make 1 layer, but have seen it with 2 layers! Enjoy it the day after so thatthe crackers are soft!


Frozen Yogurt Pie 2 containers yogurt, flavor of your choice 1 container SF cool whip 1 reduced fat graham cracker pie crust diced fruit in flavors to match the yogurt   Mix together and pur into pie crust, freeze. Take out to sofeten just a bit about 10 minutes before serving. If I use strawberry banana yogurt I dice up fresh strawberries and a banana to mix in. You can do any flavor combo you like.     Sugar Free Lemonade Pie 2 fat free graham cracker crusts 16 oz fat free cool whip 1 sugar free vanilla pudding 1 1/2 cup skim milk 2 tubs sugar free crystal light lemonade mix (use 1 if you don't want it real sour)   Mix all ingredients and pour evenly into pie shells. Refrigerate until set.   Cracker Surprise 2 large boxes sf chocolate pudding 1 tub sf cool whip saltine crackers   Take a 9x13 dish and line the bottom with crackers. Mix the pudding according to directions. Put half the pudding on the layer of crackers. Top that layer of pudding with another layer of crackers and top with the rest of the pudding. Layer that with the cool whip. Cover with saran wrap and refridgerate for at least 24 hours. The crackers break down and become almost like pie crust.   Banana Pudding 2 large boxes sf banan pudding sf vanilla wafer cookies bananas sf cool whip   Make the pudding according to directions. Layer half of it in the bottom of a 9x13 dish. Put sliced bananas and cookies on the the top of this layer. Put the rest of the pudding on top of the bananas and cookies. Layer the cool whip on top and then sprinkle crushed cookies on the top. Wrap with saran wrap and refridgerate until serving.   Cheesecake Fluff 2 boxes sf cheesecake pudding 2 packaes cream cheese, softened 1 can sf pie filling (I use the Comstock brand from Wal Mart)   Put the cream cheese in a bowl and beat with mixer. Mix the prepared pudding in the cream cheese and mix well. I pour these in a bowl but you can put them in individual dessert cups or in a graham cracker crust. When serving put the pie fill on the top. I like the cheesecake pudding made this way but to just eat it I don't think it tastes like cheesecake. My own personal opinion.


Warm Spiced Peaches with Sweet Sour Cream 3 ripe peaches, peeled and sliced 2 teaspoons splenda 1/2 teaspoon ground cinnamon 1/2 teaspoon orange zest 1/2 teaspoon vanilla 1/4 teaspoon ground nutmeg 1/2 cup low-fat sour cream 2 teaspoons Splenda 1/2 teaspoon vanilla   In a medium bowl combine peaches, Splenda, cinnamon, orange zest, vanilla and ground nutmeg. Toss gently. Place in an oven-safe dish and bake at 350 degrees for 10 minutes. Alternatively, place in a grill-safe dish, cover tightly with foil and set on grill set to low. Cover grill and allow sliced peaches to warm. While the peaches are warming mix sour cream, Splenda and vanilla in a small bowl. Serve 2/3 cup of warm peaches topped with 1 tablespoon sweet sour cream.   Per serving: 46 calories; 1 gram protein, trace of fat and 9 grams carbohydrate (2 grams fiber).


Blueberry Crisp 10 oz fresh or frozen blueberries 1 lb of fresh or frozen peach slices 1/4 cup apple juice   Topping 1/2 cup almonds 1/2 cup oats 1 cup pitted dates 2 TBS apple juice 1/2 tsp cinnamon   Preheat over to 350. Place blueberries in the bottom of a square 8 inch baking pan. If you are using frozen, make sure they are completely thawed and drained of excess water. Place peach slices on top of blueberries. If they are frozen make sure they are also thawed and drained of excess water. Drizzle ¼ cup apple juice over fruit. Remove pits from dates and place in the bowl of a food processor along with oats, almonds and cinnamon. After running for a minute and dates are blended with the oats and cinnamon add apple juice, and mix well. Place mixture evenly over peaches and blueberries, and bake uncovered for about 45 minutes. Serve warm or cool.


Sugar Free Cheesecake Squares 1 pkg. sugar-free Jello 1 cup boiling water 2 pkg. cream cheese, softened (8-oz. packages) Directions:   Combine Jello granules and boiling water in a bowl. Stir until dissolved. Add cream cheese and mix until of an even consistency. Pour into a baking pan and refrigerate until firm. Serve chilled topped with fresh fruit and fat free, sugar free topping. Serves 16   Frozen Raspberry Desserts 2 (3.5-ounce) cartons vanilla fat-free pudding                      1 cup whipped topping 1/2 cup raspberries                                                                 8 paper muffin liners   Line 8 muffin cups with paper muffin liners. Fold together the fat-free pudding and whipped topping. Stir in raspberries. Divide mixture evenly among muffin cups; cover and freeze at least 2 hours. Serve chilled.   Per serving: 39 calories, 8g carbohyrate, 0g protein, 0g fat.     Raspberry-Lemon Parfaits 2 (8-ounce) cartons lemon low-fat yogurt 2 cups raspberries   Layer the raspberries and yogurt evenly into 4 (6-ounce) parfait glasses, beginning and ending with raspberries.   Serves 4. Per serving: 183 calories, 5g protein, 1g fat and 40g carbohydrate.

Those recipes look so yummy.  I'm going to have to find time to try them all!  Can't wait. Tjanks for sharing.
Chavon

right click: save as.

:DrooooooooooL:

Jenn

better late then never? Thanks for the plug Jo! lol

1 box jello (flavor of your choice)
mix with 1/4 cup boiling water

Stir in
1 container yogurt (fruit flavor to match jello flavor)
1 container greek yogurt (or another one of the fuit flavor - this just adds a bunch of protein)
1 12oz container cool whip free

Pour into a store bought graham cracker crust

chill about 2 hours and enjoy!

IT comes out like a mouse - so good and even the non-WLS people love it. Lime and Orange are my favorites so far, although black cherry isn't far behind!

i know this is late,  but for future reference:

http://plusizedbarbie.blogspot.com/2009/06/red-white-and-blu e-angel-food-cake.html


http://plusizedbarbie.blogspot.com/2009/06/chocolate-silk-pi e.html