Jell-o Fluff

2 packages sf orange jello, or any other flavor

2 cups diet cream soda

1.5 cups cool whip free

Prepare the jello with 2 cups boiling water. When dissolved, add the 2 cups diet soda, Then, mix in the cool whip and refrigerate until set. 4 huge portions, about 1 point per. Can also be made with other flavors jello and soda.

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Orange Dreamsicle Dessert

One cup = 50 Calories

1 3-oz pkg sugar-free orange jello

1 small pkg fat free, sugar free vanilla pudding (instant)

1 8-oz tub of fat free Cool Whip

1 11-oz can mandarin oranges (drained)

Dissolve Jello in 1 cup of boiling water. Add 1 cup crushed ice and water and stir until ice melts. Set aside for 5 minutes. Remove any remaining ice pieces. With electric mixer, blend in dry pudding mix until smooth, then the cool whip. Stir in drained oranges. (Could cut the oranges into smaller pieces first)

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Strawberry Pretzel Salad

Yield: 9 servings; 3 points per serving

56 gm Pretzel Sticks

2 tbsp Blue Bonnet light stick margarine

1/8 cup sugar

8 oz Lite Whipped Topping

4 oz Light Cream Cheese

17 gm Sugar-Free Strawberry jell-o (large box)

1 cup sliced strawberries

1/4 cup sugar

Crush pretzel sticks and mix with melted light margarine and 1/8 cup sugar. Spread into a 9x9 pan and bake at 350 for 5 minutes. Let cool.

Prepare jell-o according to package directions and refrigerate until starting to set.

Mix 1/4 cup sugar with cream cheese and then fold in cool whip. Spread over cooled crust. Top with sliced strawberries and then spread on semi-set jell-o. Cover and chill until ready to serve.

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Strawberry Pretzel Salad 2

Yield: 8 servings; 3 points per serving

96 stick pretzels

1/2C. brown splenda

2Tbsp. light margarine

8oz. ff cream cheese

1C. splenda

8oz. ff cool whip

1 large pkg. sf strawberry jello

Crumble pretzel sticks. Put in casserole dish. Melt butter. Mix butter and brown splenda w/ pretzels. Bake at 350 for about 10 minutes. Let cool completey.

Meanwhile, mix soft cream cheese & splenda. Cream in soft cool whip. Mix well. Set aside.

Make jello as directed on package. Let jello start to set (you can also add some fresh or frozen strawberries to jello, too.)

Layer cream cheese blend on top of pretzels, then pour jello on top. Let chill in fridge over night.

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Fluffy Cherry Pineapple Rice Dessert

Yield: 10 servings; 1 point per serving

1 package sugar-free cherry gelatin -- 3 oz.

1 cup boiling water

1 can pineapple chunks in light syrup -- unsweetened, 16 oz.

1 1/2 cups rice, cooked -- hot

1 cup fat free whipped topping

In bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice; set pineapple aside. Add juice to gelatin; stir in rice. Chill until mixture begins to thicken. Fold in whipped topping & pineapple. Chill for 1 hour. Serving size: 1/2 cup

Note: Any flavor sugar-free gelatin may be used in this recipe.

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Lemon Fluff Dessert

Yield: 12 servings; 2 points per serving

1 box Sugar Free Lemon Jello

1/2 c boiling water

1/3 c Lemonade concentrate (thawed)

1 12oz can FF evaporated milk

1/2 Angel Food Cake

sliced strawberries or whatevers in season

Mix jello and water until jello is dissolved, mix in lemonade and milk. Refrigerate 1-1 1/2 hours stirring occasionally until it mounds. Then mix with hand mixer on high speed 5-6 minutes until smooth and "fluffy".

In a springform or baking dish break spray with non stick cooking spray and break cake into chunks and layer on bottom of pan, spread jello mixture over top, cover and refrigerate about 4 hours or until firm. Top with strawberries.

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Jell-O Ribbon Salad

2 sm. SF green Jello

2 sm. SF red Jello

2 sm. SF yellow Jello

2 cans FF evaporated milk

1 (9 oz.) Cool Whip

Mix 3/4 cup hot water with 1 package green Jello. Add 3/4 cup cold water. Pour into a 9 x 13 inch pan. Chill until firm. Mix 3/4 cup hot water with 1 package green Jello. Add 3/4 cup evaporated milk. Pour over chilled Jello. Repeat the above steps using the red and then the yellow Jello. Top with Cool Whip before serving.

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