I made this for Hubby’s birthday. It was really good! But I’m wondering about using fat free, sugar free instant pudding in place of the cocoa in the cheesecake…
No Bake Hazelnut Cookie Dough Cheesecake
Edible Cookie Dough
1 c. flour
¾ c. packed brown sugar
½ c. butter, softened
1 tsp vanilla
½ tsp salt
2 TB milk, if needed
1/3 c. mini chocolate chips
1 c. heavy cream
1 T B plus ½ c. powdered sugar
16 oz light cream cheese
3 TB cocoa powder (instant pudding?)
13 oz Nutella
In a medium skillet, cook the flour, stirring constantly. This may change the color a little.
In medium bowl, add the brown sugar, butter, vanilla, salt and flour. If the mixture is dry add the milk. If too moist add a little more flour. Fold in the chocolate chips and set aside. In a large bowl, beat the heavy cream and tablespoon of powdered sugar, until stiff peaks form. In a medium bowl, combine the remaining cream cheese, powdered sugar, cocoa powder (wondering if pudding mix would work) and Nutella. When well combined, fold in whipped cream.
Lightly spray pie pan with cooking spray or rub with butter. Press a thin layer of the cookie dough in the bottom and up the sides, leaving a cup or more to roll into small balls for the top. Top the crust with the Nutella mixture and spread evenly over the cake. Top with additional whipped topping (I used the canned kind) and the cookie dough balls.
PB Chocolate Mallow Bars
18.25 oz devils food cake mix
½ c. unsweetened applesauce
1 TB extra virgin olive oil
2/3 c. skim milk, divided
½ c. peanut butter
1/3 c. roasted peanuts
7 oz marshmallow cream
3 TB mini chocolate chips
Preheat oven to 350*. Combine cake mix, applesauce, olive oil and 1/3 cup milk. Press cake mixture into 13×9 pan sprayed with cooking spray. Bake 12 to 14 minutes or until center is almost set; cool 3 minutes. Mix peanut butter and remaining milk; spread onto crust. Top with small spoonfuls of marshmallow cream, then sprinkle with nuts and chocolate chips.
Yield: 18 servings. Per serving= 224 Calories; 8g Fat (30.7% calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 265mg Sodium.
Tasty, but I’d still like to add peas. They just belong in tuna casserole.
Creamy Tuna Casserole
4 oz rotini pasta, Smart Taste
2 TB diced onion
1 c. sliced celery
1/2 tsp dried tarragon — or thyme
1/2 tsp cracked black pepper
1 can reduced fat condensed cream of celery soup
2 Tbsp Weight Watcher whipped cream cheese
2 cans white tuna in water — drained and flaked
Cook pasta until tender to the bite, about 8 minutes. Meanwhile, in a large skillet, heat oil over medium heat for 30 seconds. Add onion, celery and mushrooms and cook, stirring, until celery is softened, about 6 minutes. Add tarragon and pepper and stir well. Gradually add soup, stirring to dissolve any lumps. Add cream cheese and cook, stirring, until melted and incorporated into sauce. Stir in tuna. Fold in cooked pasta.
Yield: 3 servings. Per serving= 315 Calories; 6g Fat (16.7% calories from fat); 27g Protein; 40g Carbohydrate; 6g Dietary Fiber; 41mg Cholesterol; 909mg Sodium.
3 c. reduced fat Bisquick
1 tsp vanilla
2/3 c. coconut milk
1 TB extra virgin olive oil
15 oz can pumpkin
2 tsp cinnamon
1 tsp nutmeg
1/3 c. packed brown sugar
2/3 c. Splenda w/ fiber
Preheat oven to 350*. Combine all ingredients. Pour into loaf pan sprayed with cooking spray. Bake 1 hour or until toothpick inserted in the center comes out clean.
Yield: 10 servings. Per serving= 204 Calories; 5g Fat (19.0% calories from fat); 4g Protein; 40g Carbohydrate; 6g Dietary Fiber; 19mg Cholesterol; 466mg Sodium
5 cups chopped yellow squash
1 cup onions
1 TB butter flavor extra virgin olive oil
¼ c. water
1 can cream of chicken soup
1 pkg of seasoned stuffing mix
Cut up squash into bite size pieces and boil until tender. In a separate bowl mix 1/2 melted butter or broth with stuffing. Place remainder of butter in a pan and saute onions until transparent. Mix drained squash, onions, soup & sour cream together in a bowl. Place 1/2 of stuffing mixture in the bottom of a baking dish. Pour squash mixture on top.
Sprinkle remainder of stuffing on top. Bake for 30 minutes at 350.
You could add cooked chicken to this to make it a full meal.
Yield: 6 servings. Per serving= 183 Calories; 4g Fat (21.7% calories from fat); 5g Protein; 30g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 875mg Sodium.
Cake Batter Truffles
1 c. reduced fat Bisquick
1 ½ c. yellow cake mix
2 TB butter flavor extra virgin olive oil
1 tsp vanilla
1/3 c. Splenda w/Fiber
2-3 TB multi colored sprinkles
5-6 TB water
4 squares almond bark
4 TB yellow cake mix
Beat together Bisquick, cake mix, olive oil and vanilla; add Splenda and sprinkles. Add enough water until mixture forms dough balls. Melt almond bark and add cake mix; mix well. Dip dough balls into almond bark mixture and place on cookie sheet covered with parchment paper. Add sprinkles to truffles.
Yield: 18 truffles. Per truffle= 119 Calories; 4g Fat (30.1% calories from fat); 1g Protein; 20g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 205mg Sodium
This was my first time to use sundried tomatoes. ever. I did not like them. I think a little fresh tomato would have been much better in here. But, other than that, I really liked this dish.
Couscous w/ Feta & Tomatoes
1 c. boiling water
1/2 c. sun-dried tomatoes (not packed in oil)
14.5 oz vegetable broth
1 c. whole wheat couscous
1/3 c. crumbled feta cheese
1/2 tsp dried oregano
1 tsp butter flavored olive oil
In a small bowl, pour boiling water over tomatoes; let stand 5 minutes. In small saucepan, bring broth to a boil. Add couscous and remove from heat; cover and let stand 5 minutes. Drain and chop tomatoes; add to couscous. Gently stir in remaining ingredients. Serve warm or chilled.
Yield: 5 servings. Per serving=220 Calories; 5g Fat (20.0% calories from fat); 9g Protein; 37g Carbohydrate; 7g Dietary Fiber; 10mg Cholesterol; 1152mg Sodium.
Crock Pot King Ranch Casserole
3 corn tortillas
2 c. cooked, diced chicken
1 TB diced onion
10 ¾ oz reduced fat cream of chicken soup
11 oz can tomatoes & green chilies
1 c. shredded reduced fat Cheddar cheese
Spray a 2 quart slow cooker with cooking spray. Place a corn tortilla in bottom. Combine chicken, onion, soup, tomatoes and cheese in a medium bowl. Place a third of the mixture on top of corn tortilla, top with another tortilla, add more soup mixture, top with another tortilla and end with remaining soup mixture. Cover; cook on high four to five hours, or until bubbly.
Yield: 4 servings. Per serving= 300 Calories; 11g Fat (32.5% calories from fat); 32g Protein; 19g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 1162mg Sodium.