Sunday, July 25, 2010

WW Chocolate Eclair

Chocolate Eclair (WW Style)

36 graham cracker squares
2 tsp. vanilla
2 (4 serving size) pkg. sugar free instant vanilla pudding mix
1 (4 serving size) pkg. sugar free instant chocolate pudding mix
5 1/4 cups skim or 1% milk
1 Tbsp. chocolate syrup (I never use this when I make it)
1 1/2 cup fat free cool whip


1. Evenly arrange 12 graham crackers in bottom of 9x13-inch baking pan.

2. In a large bowl, combine the 2 pkgs. of vanilla pudding mix with 3 1/2 cups milk; mix well using a wire whisk.
3. Blend in 1/2 cup cool whip and 1 tsp. vanilla; mix gently to combine.

4. Spread half of pudding mixture over graham crackers.

5. Top with remaining 12 graham crackers. Carefully spread remaining mixture over graham crackers.

6. In medium bowl, combine chocolate pudding mix with remaining 1 3/4 cup milk and 1 tsp. vanilla; mix well with whisk. (Will be almost the consistency of icing.)

7. Spread chocolate mixture carefully and evenly over vanilla mixture. Cover and refrigerate at least 1 hour.

8. Just before serving, spread remaining cup of cool whip evenly over top. Drizzle chocolate syrup evenly over cool whip.

Makes 12 servings at 3WW points each! ENJOY!
**Not sure on WWPP**

Monday, July 5, 2010

Hungry Girl Red Velvet Insanity Cupcakes

This is an AWESOME recipe! I made these for a fourth of July party and they were a hit! The recipe comes from Hungry Girl's book, 200 Under 200: 200 Recipes Under 200 Calories.

Each cupcake has 4 WWPP points, and it is worth every point!!

(When I took the pics to go with this I doubled the recipe, the actual recipe only yields 12-14 cupcakes)

For cupcakes:
*1 cup moist-style devil's food cake mix
*1 cup moist-style yellow cake mix
*Two 25-calorie packets diet hot cocoa mix
*1/2 cup fat-free liquid egg substitute
*1/4 cup mini semi-sweet chocolate chips, divided
*1 tbsp. red food coloring (I actually didn't have enough, so that is why the cake isn't quite as red as it should be)
*1 tsp. Splenda No Cal granulated sweetener
*1/8 tsp. salt
For Frosting:
*6 tbsp. marshmallow creme
*6 tbsp. fat free cool whip, thawed
*1/4 cup fat-free cream, room temperature
*1 tbsp. Spenda No Cal granulated sweetener


1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, combine all frosting ingredients except for the Cool Whip. Fold in Cool Whip and refrigerate until cupcakes are ready to be frosted.

3. In a tall glass, place half of the mini chocolate chips and the contents of both cocoa packets.

4. Add 1/2 cup boiling water.

5. Mix until cocoa mix dissolves.

6. Add 1 cup cold water and mix well. Pour mixture into a bowl. Add cake mixes.

7. Add egg substitutes, remaining chocolate chips, food coloring, Splenda and salt. Whisk about 2 minutes until smooth and blended. **note: batter will be very thin, but that is ok!

8. Line 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the cups.

9. Bake in the oven for 15-20 minutes. Cupcakes will look shiny when done.

10. Allow cupcakes to cool completely, then evenly distribute frosting over tops. (In this case I added 4th of July sprinkles for the party!)