Very Berry Cheesecake

This was another Jello/Cool Whip recipe

1 (8 oz pkg) fat free cream cheese
1/3 C sugar
2 C fat free cool whip – strawberry
1 reduced fat graham cracker crust
1 C sliced strawberries.

*Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended.
*Gently stir in whipped topping.
*Spoon into crust.
*Refrigerate 3 hours or until set. Top with strawberries before serving.

Serves 8

Strawberry Mousse Cups

This was in a Jello/Cool Whip magazine

¾ C boiling water
1 pkg (serves 4) sugar free strawberry jello
1 C ice cubes
2 C thawed fat free cool whip
1 pt strawberries – sliced – divided

*Stir boiling water into dry jello mix in large bowl at least 2 minutes.
*Add ice cubes, stir until melted.
*Genlty stir in 1 ½ C each – whipped topping and strawberries until blended.
*Spoon evenly into 6 small dessert dishes.
*Refrigerate 2 hours until firm.
*Top with remaining ½ cup whipped topping and strawberries just before serving

Serves 6

Cool and Easy Pie

2/3 C boiling water
1 pkg. (4 servings) sugar free strawberry jello
Ice cubes
½ C cold water
1 tub fat free cool whip
1 reduced fat graham cracker pie crust

*Stir boiling water into dry gelatin mix in a large bowl at least 2 minutes until completely dissolved.
*Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
*Add whipped topping; stir with a wire whisk until well blended.
*Refrigerate 15-20 minutes or until mixture is thick enough to mound.
*Spoon mixture into crust.
*Refrigerate 4 hours or overnight.

Serves 8

Blushing Apples

This lovely dish came from a Kraft Foods magazine.

2 pkg (serves 4 each) sugar free strawberry Jell-O (or any flavor)
¼ tsp ground cinnamon
4 C cold water
4 medium apples (Granny Smith, Golden Delicious or McIntosh)
½ C thawed fat free Cool Whip

*Combine gelatin and cinnamon in a 3-4 QT pan. Add water, bring to a boil stirring frequently until gelatin is dissolved.
*Meanwhile, core and peel all 4 apples.
*Add apples to gelatin mixture in pan and partially cover with lid.
*Return to a boil, then reduce heat to Med-Low and simmer 10-15 minutes or just until apples are fork tender. Turn apples over every 5 minutes.
*Remove apples from liquid and serve warm with cool whip. (To serve cold, chill apples in refrigerator at least 1 hour, or overnight.)

(You can chill the remaining liquid for a thick Jell-O for another night’s dessert.)

Triple Layer Lemon Pie

This was in a Jello/Cool Whip magazine

2 C cold milk
2 pkg (4 serving size each) sugar free lemon pudding
1 Tbsp Lemon juice
1 reduced fat graham cracker pie crust
1 tub fat free cool whip

*Pour milk into large bowl. Add pudding mixes and juice. Beat until well blended. (Mixture will be thick.)
*Spread 1 ½ C of the pudding onto crust and set aside.
*Add half of the whipped topping to the remaining pudding, stirring until well blended. Spread over the pudding already in the crust.
*Top with remaining cool whip.
*Chill 3 hours or until set.

Serves 8

Mexican Sloppy Joes

Another one of my favorite WW recipes.

Cooking spray
1 lb 93% lean ground turkey breast
One 14.5 oz can stewed tomatoes with jalepenos
One 8 oz jar black bean and corn salsa
Bag of baked tortilla chips
Fat free sour cream

*In a large skillet coated with cooking spray, brown the turkey breast over medium heat.
*Add the stewed tomatoes with jalepenos and the jar of black bean and corn salsa. Cook for about 10 minutes, stirring often.
*On each of 4 plates, place 1 ounce (about 12) baked tortilla chips, then top with ¼ of the meat mixture.
*Top each serving with 1 Tbsp sour cream.

Serves 4
5 points per serving