Weight Watchers Ice Box Pie



Author/Submitted by: Weight Watchers Magazine,

August 1996

Servings: 16



1/4 cup granulated sugar

2 tablespoons margarine

1 1/4 cups chocolate graham cracker crumbs (20)

4 cups nonfat frozen yogurt, softened

1 ounce chopped walnuts

2 tablespoons light chocolate syrup



Preheat oven to 350 F. Spray a 9" pie plate with

nonstick cooking spray. To make crust: In food

processor, combine sugar and margarine.

Add crumbs and pulse until well mixed. Remove crumb

mixture and place in pie plate, pressing firmly onto

bottom and up sides of plate. Bake for 10 minutes.

Cool completely. Spoon yogurt into crust and sprinkle

with walnuts. Drizzle with chocolate syrup. Place in

freezer for 2 hours before serving.



Serving provides: 1/4 milk, 1 fat, 1 bread, 90 cal.

Cookies 'n Cream Dream Pie



Ingredients:

4 packs 100 Calorie Packs Oreo Thin Crisps

3 cups light vanilla soymilk

1/2 a small (4-serving) pkg. JELL-O Sugar Free Fat Free Cook & Serve pudding

mix; Vanilla

1 envelope unflavored Knox Gelatin

2 cups thawed Cool Whip Free

2 tbsp. sugar-free chocolate syrup





Directions:

Stir pudding mix into soymilk in a medium-large saucepan. Stirring

constantly, bring to a full boil. In a large mixing bowl, combine soymilk mixture with

gelatin and whisk continuously for at least 5 minutes (until gelatin is

completely dissolved). Place dish in the fridge for about 45 - 60 minutes, until

chilled and partially set. Meanwhile, take 1 and 1/2 packs of the cookies and

process in a blender or food processor until reduced to fine crumbs (or

place them in a sealable plastic bag and crush through the bag with a rolling

pin; less clean up!). Place crumbs in a 9" pie dish, and use your hands to

spread crumbs along the bottom to cover. Take remaining 1/2 pack of cookies along

with 3rd pack and break into pieces; set aside. Once mixture in fridge is

ready, stir in 1 and 1/2 cups of the Cool Whip (a wire whisk works wonders)

until thoroughly mixed. Next gently stir cookie pieces into the mix. Carefully

pour mixture into pie dish and spread evenly on top of crumbs. Return to fridge

until set (3 hours or overnight). Once ready to serve, break 4th pack of

cookies into small pieces. Sp read 1/2 cup Cool Whip over pie and sprinkle

cookie pieces on top. Drizzle with chocolate syrup and prepare to get cookies 'n

cream crazy! Serves 8!



Serving Size: 1 slice

Calories: 115

Fat: 1.75g

Sodium: 175mg

Carbs: 20.5g

Fiber: 0.5g

Sugars: 8.5g

Protein: 3.75g



* 2 Points

Light Pie Crust
Was POINTS® value of | 5
Now POINTS® value of |  2
Servings | 8   

1 cup all purpose flour, plus extra for rolling out dough
1 TB sugar
3 TB reduced calorie margarine, chilled and cut up
2 TB water, or 3 TB (depending on dough)

Preheat oven to 400º F.

Combine flour and sugar in a large bowl or food processor. Add margarine and
process, or mix
together with your fingers, until mixture resembles coarse meal. Add cold
water, one tablespoon
at a time, and process, or mix, until a manageable dough forms; turn dough
out onto a lightly
floured surface and roll into a 12-inch circle.

Press dough into the bottom and up the sides of a 9-inch pie pan or
removable-bottom tart pan;
prick the bottom all over with a fork, cover dough with foil and fill with
dried beans or rice.

Bake 10 minutes. Remove beans and foil and bake until crust is golden brown,
about 20 minutes
more. Remove from oven and cool completely on a wire rack.

Yields 8 slices per crust.

Luscious Lemon Pie

 

12 (2 1/2-inch) graham cracker squares

4 teaspoons cold reduced-calorie margarine

1 envelope (four 1/2-cup servings) sugar-free lemon-flavored gelatin mix

1/2 cup boiling water

1 envelope (four 1/2-cup servings) reduced-calorie instant vanilla pudding mix, divided

2 cups aspartame-sweetened lemon nonfat yogurt, divided 1 cup skim milk

1 cup plain nonfat yogurt

Preheat oven to 350 degrees. Spray 9-inch pie plate with nonstick cooking spray. In food processor or blender, process crackers until finely crumbled. Add margarine; process until evenly moistened. Press crumb mixture evenly onto bottom and part way up sides of pie plate. Bake until browned, 6-8 minutes. Cool completely on rack.

In small, bowl, combine gelatin mix and water; stir until gelatin is completely dissolved, about 2 minutes. Set aside to cool slightly.

In large bowl, with electric mixture set at medium speed, beat together pudding mix, 1 cup lemon yogurt, milk and plain yogurt. Add gelatin mixture and stir until thoroughly combined. Pour into cooled pie crust; cover and refrigerate until firm, at least 8 hours. Cut into 8 wedges; top each wedge with 2 tablespoons of remaining lemon yogurt.

 

Apple Berry Mock-Cobbler

2 apples, cored and diced (leave skin on)
1 or 1 1/2 c. frozen blackberries or berry melange (no sugar added)
3/4 c. steel cut oats
1/2 c. water
2 tsp. sunflower oil (or other Core healthy oil)
cooking spray

Spray a 9x9 or 9x11 baking dish.

Place apples in dish. Add frozen berries.

Sprinkle oats evenly over fruit. Drizzle with oil. Add water.

Cover and bake at 400 for 20 min.

Uncover and stir well to moisten the oats and blend all juices.

Re-cover and continue baking until desired texture. The oats will form a yummy thick mixture with the juices from the fruit.

Serve with FF Cool Whip or use that frother!

BLUEBERRY COBLER or APPLE CRISP WW
Bleuberry Cobbler
2 cups of blueberries
1 WW cinnamon swirl oatmeal
lemon
butter spray

Put the blueberries in a small baking dish. Add a few squirts of lemon juice. Evenly spread the oatmeal over the blueberries. Spray butter spray on the top.
Bake at 350 degrees for 20 to 30 mins.

Apple Crisp

4 servings for 2 points per serving.

6 medium apples peeled, cored and sliced Maple brown sugar Oatmeal
Cinnamon
Butter Spray



Procedure

Use a 8 x 8 baking dish and spray with the butter spray. Add the apples and sprinkle with cinnamon. Spread the oatmeal over the apples and spray with butter spray.

Bake at 325 degrees until apples are tender, which is about 40 to 60 mins

WW PEACH COBBLER

PEACH COBBLER

1 cup self rising flour
1 cup skim milk
1 cup Splenda
1 can peaches in own juice
Butter flavored Pam

Mix first 3, fold in peaches, pour into greased (Pam) dish and then give a
light spray of Pam on top. Bake in 375 degree oven for 30-35 minutes or until
golden brown.

6 servings, 2 POINTS each

Banana Caramel Pecan Cream Pie



5 Points per serving



2 cups (2 medium) sliced bananas

1 (6 oz) Keebler graham cracker crust

2 tablespoons (1/2 ounce) chopped pecans

2 tablespoons fat-free caramel sauce

1 package Jell-O sugar-free instant banana cream pudding mix -- (4

serving size)

2/3 cup Carnation Nonfat Dry Milk Powder

1 1/4 cups water

1 cup Cool Whip Free

1/2 teaspoon vanilla extract

2 tablespoons purchased graham cracker crumbs -- or 2 (2 1/2-inch)

graham crackers made into fine crumbs



Layer bananas in piecrust. Sprinkle 1 tablespoon pecans over bananas.

Drizzle caramel sauce over top.

In a large bowl, combine dry pudding mix, dry milk powder, and water.

Mix well using a wire whisk.

Blend in 1/4 cup Cool Whip Free. Spread filling evenly over bananas.

Refrigerate while preparing topping. In a small bowl, combine remaining

3/4 cup Cool Whip Free and vanilla extract.

Spread topping mixture evenly over set filling. Evenly sprinkle graham

cracker crumbs and remaining 1 tablespoon pecans over top.

Refrigerate for at least 1 hour.



Cut into 8 servings.



HINT: To prevent bananas from turning brown, mix with 1 teaspoon lemon

juice or sprinkle with Fruit Fresh.



Per serving:



218 Calories, 6 g Fat, 3 g Protein, 38 g Carbs, 330 mg Sodium, 75 mg

Cholesterol, 1 g Fiber



Healthy Exchanges: 1/2 Bread, 1/2 Fruit, 1/4 Skim Milk, 1/4 Fat, 1

Slider, 8 Opt. Cal.

Diabetic Exchanges: 1 1/2 Starch/Carb, 1 Fat, 1 Fruit



Source: "Healthy Exchanges Food Newsletter, April 1999"