1 C. Splenda
3 C. skim milk
1 box sugar free cook and serve chocolate pudding
1 box Super Moist fudge cake mix or devil's food cake
1 1/3 C. water
1/2 C. applesauce
6 egg whites

Spray crockpot with nonfat cooking spray. Whisk dry pudding mix with Splenda. Whisk in the skim milk untill fully dissolved. In a medium bowl, mix dry cake mix, water, applesauce and egg whites with whisk for 2 min. until blended. Very gently pour cake mixture over pudding mixture in crockpot. Do not mix!!! Cover and cook on HIGH for 2 1/2 hours. Serve hot.

This is yummy with a scoop of FF, SF vanilla ice cream on top! Let it melt a little and what a treat!

[ only 7 ingredients & can be a salad or fruit desert]
2 to 3 #'s green grapes
2 to 3 #'s red grapes
8 oz. cream cheese [ I use reduced fat], brought to room temperature
1/2 cup sour cream [ could use vanilla yogurt]
1/2 cup sugar [ I use 1/4 cup]
1 teaspoon vanilla [ I just splash to taste]
Topping
1 cup brown sugar [ this is way to much sugar for me..... I use about 1/4 to 1/2 cup]
1 cup favorite nuts, toasted & chopped, Pecans are what is called for, but almonds & walnuts are also good
serves 15
Wash & stem grapes & set aside [ Amy often uses just red grapes as they tend to be sweeter]
In a large bowl cream the cream cheese, sour cream, sugar & vanilla together. Add the grapes & stir to coat all the grapes. Pour into serving dish of choice. top with brown sugar, sprinkled evenly over the top; add the toasted nuts.
Refrigerate over night. [ I have made it & served it almost immediately....recipe calls for chilling for over night.]
*Alternate way to do the topping is to chop the nuts & sugar together in the food processor to coat the nuts with sugar.
**Second alternate way to do the topping is to place the nuts & brown sugar in a hot oven on a jelly roll pan or quick release aluminum foil for about 7 or 8 minutes; this caramelizes the sugar to the nuts & toasts the nuts at the same time, stir a couple times, cool, break apart over the salad.

PENNE PASTA WITI-I TOMATO SAUCE - Debbie wilson

For a light supper with a Mediterranean flair, serve this pasta side dish with grilled chicken and tossed salad.
5 ripe plum tomatoes, seeded and cut into 1/4-inch pieces
1 tablespoon balsamic vinegar
1/8 teaspoon salt
1/4 cup chopped fresh basil
1/8 teaspoon coarsely ground pepper
1/2 cup halved ripe olives
1 clove garlic, minced
6 ounces penne pasta, uncooked
1 tablespoons olive oil
1/2 cup crumbled feta cheese
Combine first 8 ingredients in a medium bowl; toss well. Cover and let• stand 15 minutes.
Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to tomato mixture; toss gently. Transfer to a serving dish, and sprinkle with feta cheese.
Yield: 10 servings (about ) 02 calories per liz-cup serving). PROTEIN 3.1/ FAT 3.4/ CARBOHYDRATE 15.4/ CHOLESTEROL 3 / IRON 1.5 / SODIUM 89/ CALCIUM 52
Plum tomatoes are flavorful, oblong-shaped tomatoes. They have more pulp (less juice and seeds) and usually are sweeter than round red tomatoes. Plum tomatoes are often used in sauces and in salads.

Snicker Pie - Debbie Wilson
Hope you enjoy this pie...it's a weight watchers recipe.

1/2 gallon of frozen low fat ice cream or yogurt(Vanilla)
2 small packs of lowfat nutra sweet chocolate pudding mix
1 8 oz. tub of low fat cool whip
1/2 cup of peanut butter( I like the crunchy)

Soften ice cream or frozen yogurt, mix all the stuff together and put into a pie shell, and refreeze covered.Serve and enjoy. For a few extra calories you could put it in a graham cracker or chocolate crust.
1/2 protein,1/2 fruit, 1/2 fat, 1/2 milk, 30 optional calories