White Fluff
1 small fat free cool whip
1 small can pineapple tidbits drained
1 c plain fat free yogurt
1 small box white chocolate fat free/sugar free pudding
1 small can mandrin oranges drained
Mix all together and chill.
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Blueberry Fluff
2 containers Light and Fit Blueberry yogurt
1 box FF/SF instant pudding mix (choc, white choc, vanilla, whatever you like)
1 container of FF Cool-Whip
2 cups of blueberries
Use a mixer, or else you will have lumps. Next, fold in Cool-Whip then blueberries. Chill and enjoy!
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Butterfinger Fluff
8 oz FF cool whip
1 pkg sf ff butterscotch pudding
2 small apples (peeled, cored, cut)
8 oz crushed pineapple
1/4 cup ground honey roasted peanuts
Blend pudding mix and cool whip. Mix in apples, pineapple and ground peanuts.
2 points per 1 cup serving.
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Cherry Fluff
Yield: 10 servings; 2 points per serving
20 oz of Cherry Pie Filling (no sugar added)
8 oz can of crushed pineapple(in its own juice)drained
1/2 of 14 oz can of fat free sweetened condensed milk
8 oz of fat free cool whip
Mix first three ingredients. Fold in cool whip. Refrigerate. 1 serving is very full half cup.
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Chocolate Fluff
Yield: 4 servings; 1 point per serving
1 cup FF Cool Whip
1 cup 1% Milk
1 box chocolate instant FF SF pudding mix (4 serving size, or any flavor)
Blend cool whip & milk with a whisk till blended. Mix in pudding mix quickly. Refrigerate before serving.
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Choco-Cream Cheese Fluff
Yield: 8 servings; 2 points per serving
8 oz. ff cool whip
4 oz. ff sour cream
blend together
1 package chocolate pudding ff/sf
Blend together then add 1 more 8 oz. ff cool whip. Fold in gently.
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Cranberry Fluff
1/2 tub FF Cool Whip
1 packet SF FF vanilla pudding
1 can lite cranberry "sauce"
Mix Cool Whip with the dry pudding mix. Fold in the cranberry sauce. Chill.
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Green Fluff
Points per 1 cup serving: 2
1 package sugar free instant pistachio pudding mix
1 large can crushed pineapple, WITH juice
1 8-oz. tub cool-whip lite
Beat together with a mixer the dry pudding mixes and the can of crushed pineapple INCLUDING the juice. With a rubber spatula, fold in the tub of cool whip. Refrigerate and serve.
Variation: Dish into a graham cracker crust and freeze. Thaw about 20 minutes and serve.
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Orange Fluff
Yield: 10 (1 cup) servings; 2 points per serving
1 cup fat-free cottage cheese
8 oz. fat-free cool whip
1 box sugar-free pistachio pudding
1 small can mandarin oranges (drained)
1 20 oz. can crushed pineapple (DO NOT DRAIN)
Mix all ingredients together with your mixer, as this will break up your oranges.. put into containers and chill.
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Orange Dreamsicle Dessert
Points per 1 cup serving: 1
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. Refrigerate before serving.
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Oreo Fluff
Yield: 6 servings; 3 points per serving
1 small package sugar free instant pudding (chocolate or white chocolate)
1 12 oz fat free Cool Whip
4 reduced fat Oreo's (crushed) reserve some crumbs for top
Mix all, top with reserved crumbs, freeze, You mix the dry pudding powder with the other ingredients, reserving a few Oreo crumbs for garnish.
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Pineapple Whip
Yield: 8 servings; 1 point per serving
1 pk FF SF vanilla intant pudding mix
1 can 20 oz. crushed pineapple in own juice ( drain a little)
1 16 oz container FF sour cream
1 8 oz container FF Cool whip
Mix first two ingredients then add and mix sour cream then add and mix cool whip.
Chill before serving.
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Pink Fluff
Points per serving: 4
20 Fl Oz Light Cherry Pie Filling
6 Oz Del Monte Crushed Pineapple in Its Own Juice
8 Oz Cool Whip Free Whipped Topping
1 Envelope White-chocolate Fat/sugar Free Pudding
Mix the pudding directly from the envelope with the Cool whip. Empty pineapple w/juice into the cherry pie filling. Combine the cool whip with the pie filling and chill.
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Pistachio Fluff
Yield: 6 servings; 4 points per serving
20 oz. can crushed pineapple, in own juice
4 servings pkg. sugar-free pistachio instant pudding
1 cup mini marshmallows
2 tbsp. chopped pecan pieces
8-oz container lite cool whip
In large bowl, combine pineapple and juice with dry pistachio pudding mix. Stir well to combine. Let sit 5 minutes to thicken slightly. Add marshmallows and pecans. Stir to distribute. Fold in cool whip and place in a pretty dish. Refrigerate for at least 4 hours.
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Pistachio Pineapple Dessert
Yield: 5 servings; 3 points per serving
1 15 oz. can crushed pineapple
1 pkg. pistachio instant pudding
1 8 oz. fat-free cool whip
Mix can of undrained crushed pineapple with pudding mix and then whisk in the coolwhip. Divide into 5 dessert cups. If you use sugar-free pudding, it's even less points.
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Pumpkin Fluff
Yield: 4 servings; 2 points per serving
1 cup canned pumpkin
1 tsp pumpkin pie spice
1 cup skim milk
1 cup FF cool whip
1 package SF FF instant vanilla pudding mix
Mix together pumpkin, spice and milk until well blended. Add pudding mix and beat by hand 2 minutes. Fold in cool whip. Refrigerate.
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Raspberry Fluff
Yield: 10 servings; 1 point per serving
1 12 oz. container Cool Whip Free
1 20 oz. can crushed pineapple, drained
1 21 oz. can raspberry pie filling
Mix all ingredients together. Chill.
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Red Hot Candy Fluff Salad
Yield: 8 servings; 3 points per serving
20 ounces crushed pineapple, drained
ΒΌ cup red hot candies
2 cups mini marshmallows
8 ounces FF Cool Whip
Combine pineapple and candy. Cover and refrigerate for 8 hours. Stir in marshmallows and whipped topping. Cover and refrigerate until serving.
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Caramel Apple Fluff
Yield: 8 servings; 2 points per serving
20 oz canned crushed pineapple in juice
1 pound apple(s)
4 serving fat-free sugar free instant butterscotch pudding and pie filling mix
8 oz fat-free whipped topping
Mix pineapple and its juice and 1 small box dry pudding mix together. Fold in container of FF whipped topping. Wash, core and weigh 2-4 small-med. (1 pound) Red Delicious or Fugi apples into bite sized pieces; fold into mixture. Place in refrigerator for 8 hours or overnight.
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