WW dessert recipes

[Sandy]

Low Fat dessert recipes that actually taste good:

Pumpkin Pie with Graham Cracker Crust
POINTS: 3
INSTRUCTIONS
3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 tbsp packed light brown sugar
2 tbsp unsalted butter, melted
(I used a pre-made low fat graham crust/ same points)

2 large egg white(s)
1 large egg(s)
1/2 cup(s) dark brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup(s) canned pumpkin
1/2 cup(s) fat-free evaporated milk
4 tbsp lite whipped topping

Position rack in middle of oven. Preheat oven to 350ºF.

Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Sthingy crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.

Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablesthingy of whipped topping and serve warm or at room temperature. Yields 1 slice per serving. Very Yummy

[Sandy]

Crispy Peanut Butter Squares
POINTS: 2
INSTRUCTIONS

3 tbsp light butter
1 spray(s) cooking spray
4 cup(s) Kraft Jet-Puffed Mini Marshmallows, or similar brand
1/3 cup(s) reduced-fat peanut butter
6 cup(s) crispy rice cereal, such as Rice Krispies

Melt butter in a large saucepan coated with cooking spray over medium-low heat. Add marshmallows, stirring until melted. Add peanut butter and cook until melted. Remove from heat.

Immediately add rice cereal; stir until cereal is coated. Press mixture into a 13 x 9-inch pan coated with cooking spray. Cool completely. Store in an airtight container.

Yield: 18 servings (serving size: 1 square).

[Sandy]

Chocolate-Peanut Butter Shake
POINTS: 3
INSTRUCTIONS

3/4 cup(s) Nesquik Fat-Free Chocolate Milk, or similar product, chilled
1 tbsp unsweetened cocoa, powder
1 1/2 tbsp sugar
1 1/2 tbsp reduced-fat peanut butter
1 1/4 cup(s) ice cube(s)

Place all ingredients in a blender; cover and blend until smooth. Yields about 1 cup per serving.

better than ice cream and you get more than 1/2 a cup