No Bake Pumkin Pie

No Bake Pumpkin Pie

• 1 can of pumpkin (1 ib 13 oz) (use little more than half of the can)
• 1 container of Fat Free Cream Cheese (12 oz)
• 3/4 Cup of Sugar
• 1 TBSP Pumpkin Pie Spice
• Spices as Directed on Pumpkin can (or add a little more for taste)(2tsp ground cinnamon-1 tsp-ground ginger-1/2 tsp ground cloves)
• 1 tub of Free Cool Whip
• 1 can fat free ready whip

Directions

1. 
   In a large bowl, add Pumpkin and Cream Cheese, blend with electric mixer, until smooth and well blended.



2. add sugar and spices, blend altogether until blended



3. pour in 1 tub of free cool whip, blend together until smooth, it will thicken as it sets, add to refrigerator until completely set



4. Top with cool whip topping

Fat Free Chocolate/Vanilla Ice Cream Angel Food Cake

Fat Free Chocolate/Vanilla Ice Cream Angel Food Cake

• Store Bought angel food cake
• 1 quart Bryers Fat Free French Chocolate ice cream-softened
• 3 cups Bryers Fat Free vanilla ice cream-softened
• 4 cups Free cool whip
• 1/2 cup confectioner's sugar
• 1/2 tsp. Vanilla extract
• 2 Bananas-sliced
• 6 whole strawberries
  

Directions

1. Freeze store-wrapped Angel Food cake until firm for about 2 hours or longer
   remove from freezer and unwrap
2. Insert wooden Tooth picks into cakes side to make cut in half evenly.
   Using a large serrated knife, slice cake horizontally to make 3 layers
3. On a large wooden board, place the bottom layer of cake.
   Using a rubber spatula, spread with 3 cups Bryers French chocolate ice cream or until completely covered.
4. than spread Bryers Vanilla over the chocolate ice cream
5. Place last layer on top. with remaining Bryers French chocolate ice cream- Top with spreading the third cake
6. Wrap in plastic wrap or freezer wrap
   Freeze for several hours until cake is very firm
7. before serving put it aside for about 1 hour. while waiting, in a chilled bowl of an electric mixer, combine free cool whip cream, confectioner's sugar and vanilla extract until well blended together
8. Unwrap frozen cake and transfer to a serving plate
   Spread whipped topping as frosting
9. Garnish with fruit just before cutting into wedges to serve
   Makes about 12 servings
   

Fat Free Warm Chocolate Banana "crepes"

Fat Free Warm Chocolate Banana "crepes"


Recipe from Kraftsfoods, changed a little for fat free

• 1 pkg (4 serving size) jell-o fat free chocolate flavor instant pudding & pie filling
• 1 1/2 cups of fat free milk
• 6 tbsp of promise margin butter
• 6 tbsp brown sugar
• 3 medium bananas, sliced
• 3 large Fat Free soft taco tortillas (La Banderita band is good)
• 6 tbsp thawed free cool whip divided

1. Beat dry pudding mix into milk in bowl with wire whisk 2 min; set aside
2. Place butter and brown sugar in large skiller, cook on medium heat until butter is melted and mixture is well blended, stirring occasionally. add banana slices,cook and stir 2 min or until heated through. transfer banana mixture to bowl, cover to keep warm,
3. heat tortillas, one at a time in same in microwave, about 30 sec, spoon about 1/2 cup of the pudding mixture evenly down center of each tortilla, top evenly with banana mixture. fold in both ends of tortilla, than roll up. cut each tortilla crosswise in half
4. place each half seam side down, on serving plate, top each with 1 tbsp whipped topping
5. serve immediately (tip- do not heat fat free tortillas in pan even with promise margin, it well stick)

Fat Free Pie Crust

1. Use a large soft fat free tortilla shell for a pie crust.


2. press down in pan.


3. Sprinkle sugar and cinnamon. pour in your favorite pie filling.

Fat Free layer after layer lemon pie with strawberry jam

Recipe from Kraftsfoods.com but changed to make it fat free

• 1/3 cup strawberry jam


• 4 oz. (1/2 of 8-oz. pkg.) Fat Free Cream Cheese, softened


• 1 Tbsp. sugar


• 1 tub (8 oz.) free cool whip Whipped Topping, thawed, divided


• 1-1/2 cups fat free cold milk


• 2 pkg. (4-serving size each) fat free JELL-O Lemon Flavor Instant Pudding & Pie Filling

CRUST Low Fat
Keebler Graham Cracker Crumbs
1 tub of Promise Margin

Fat Free Crust -use a large fat free tortilla shell for a pie crust, press down in pan, sprinkle sugar and cinnamon)

1. SPREAD jam onto bottom of crust or pan greased with promise margin.


2. Mix cream cheese and sugar in medium bowl with wire whisk until well blended.


3. Gently stir in 1/2 of the whipped topping. Spread over jam.


4. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until blended.


5. Gently stir in remaining whipped topping. Spread over cream cheese layer.REFRIGERATE 4 hours or until set.

Fat Free Lemon Pie

• 4 oz-1/2 of 8 oz. pkg- fat free cream cheese, softened
• 1-1/2 cups cold fat free milk
• 2 pkg fat free lemon flavor instant pudding & pie filling
• 1 tub free whip topping, thawed

CRUST Low Fat

• Keebler Graham Cracker Crumbs
• 1 tub of Promise Margin

Fat Free crust-use use a large fat free tortilla shell for a pie crust, press down in pan, sprinkle sugar and cinnamon)

1. Beat fat free cream cheese in large bowl with wire whisk until smooth.
2. slowly beat in milk until well blended.
3. Add both pudding mixes. Beat until smooth.
4. Immediately stir in 1/2 free whip topping.
5. Spoon into crust.
6. Frost with remaining whipped topping.
7. Refrigerate for 2 1/2 hours or until set.

Fat Free Eggnog

• 
  
  Recipe From Ohio State University Medical Center
  
  
  
  
  
  
  4 cups skim milk
  1 (12 oz.) can evaporated skim milk
  1 (8 oz.) carton frozen egg product,(such as better than eggs) thawed
  ½ cup sugar
  1/3 cup light rum (optional)
  1 teaspoon vanilla
  1 can of Fat Free Ready Whip
  
  

1. Cook and stir skim milk, evaporated skim milk, egg product and sugar over medium heat for about 10 minutes or until slightly thickened. Do not boil. Stir over a bowl of ice water.
2. Cover and chill for 4 to 24 hours.
3. Stir in rum (if desired) and vanilla. Stir in additional skim milk until desired thickness is reached.
4. Spray on Ready whip. Sprinkle each serving with ground nutmeg. Serve with cinnamon stick stirrers.
   

Makes 12 cups.

Nutrition Information (serving size—1 cup):

Calories: 10

Protein: 1 gram

Carbohydrates: 1 gram

Fat: 0 grams

Cholesterol: 0.25 mg

Sodium: 9.5 mg

Percent of U.S. RDA:

Potassium: 14%

Vitamin A: 14%

Riboflavin: 23%

Calcium: 25%

Fat Free EggNog

• 1/2 gallon fat free milk
• 3 better than eggs, or egg beaters
• Sugar, 3/4 cup
• 1/3 cup of Instant Nonfat Dry Milk
• 1 packet of gelatin
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon rum flavoring or lite rum
• 1/2 teaspoon vanilla extract
  
  

Directions

1. mix Instant Nonfat Dry Milk, sugar, spices,
   and gelatin by stirring together in a bowl, until well blended
2. Beat eggs with 4 cups of milk in a medium size cooking pot
3. Mix the dry ingredients in with milk and eggs mixer
   with a wire whisk.
4. Add remaining milk.
5. Heat mixture on high for at least 30 seconds. keep Stirring with a
   wire whisk during heating.
6. immediately place in refrigerator.
7. Stir before serving.
   

Fat Free Double Layer Chocolate Pie (From:Krafts Foods)

I got this From KraftsFoods.com

• 2 Cups cold Fat Free Milk Divided


• 1 Box of Oregnal Chocolate Sugar Free Fat Free filling mix


• 1 Box of White Chocolate Sugar Free Fat Free filling mix


• 1 container of Fat Free Cool Whip-divided thawed

Crust Fat Free-To make it fat free crust use use a large fat free tortilla shell for a pie crust, press down in pan, sprinkle sugar and cinnamon) pour pie filling ontop

1. POUR 1 cup of the cold milk into medium bowl.
2. Add chocolate flavor pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.)
3. Gently stir in 1/2 of the whipped topping. Spoon evenly into crust.
4. Pour remaining 1 cup cold milk into another medium bowl. Add white chocolate flavor pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.)
5. Gently stir in remaining whipped topping. Spread over pudding layer in crust.
6. REFRIGERATE 4 hours or until set. Garnish with additional whipped topping. Store leftover pie in refrigerator.

Easy Strawberry Cakes

• 1 Box of Angel Food Cake Mix or you can buy already made
• 1 box of strawberrys
• 1 container of Fat Free Whip Cream

1. Make cake as directed, when Finshed let it cool down. you can cut into squares.
2. When ready add desired amount of strawberrys and whip cream

Fat Free Cream Cubes

• 100% Juice of your Choice of flavor
• Container of Fat Free Whip Cream
• Ice tray
• Popsticks or you can use tooth picks

1. Drop in a half spoon of cool whip
2. pour juice over the cool whip
3. place the popstick or tooth pick in the whip cream straight up
4. refrigerate until frozen

Easy Fat Free Fudge

1. 1 Box or Krustys Fat Free Brownie Mix
2. 1 Container of Fat Free Cool Whip
3. 1/3 Hot Water
4. 1 TBS of Promise Butter

Mix Brownie Mix, Hot Water and Margin until blended together, stir in the container of cool whip, blend in, refrigerate about a half hour

Low Fat Chocolate Chip Cookies

• 1/3 Cup of Promise Fat Free Margine
• 1/4 Egg Beaters
• 1 TSP Vanilla Extract
• 1/3 Cup Equal R Spoonful
• 1/3 Cup Firmily packed Brown Sugar
• 3/4 Cup all Purpose Flour
• 1/4 TSP Salt
• 1/2 TSP Baking Soda
• 1/2 Cup Semi Sweet Chocolate Chips

Note: if you want fat free cookies omit the chocolate chips, if you would like chocolate cookies add Dark Chocolate Cocoa Powder its also Fat Free

1. Pre heat oven to 350 F


2. Beat Butter until soft


3. mix egg and vanilla until blended


4. mix equal and brown sugar until combined.


5. Combined flour and baking soda and salt to the equal and brown sugar


6. mix margine until will blended.


7. stir in the chocolate chips or add the Dark chocolate cocoa powder for fat free cookies


8. Drop dough by rounded teaspoons onto ungreased backing sheet, pop into the heated oven for about 8 to 10 mins or until golden brown
9. 
   

Enjoy!!! Let me know what you think