Noodle Pudding

3 cups uncooked noodles

2 eggs, well beaten

1/4 cup brown sugar

1/4 cup melted butter

1 1/2 cups milk

1 tablespoon lemon juice

2 tablespoons almond extract

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/2 cup raisins

Cook noodles and drain well. Combine with remaining ingredients and put into a well-buttered casserole. Bake at 350 degrees F for about 45 minutes.

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Caramel Apple Pudding

This is delicious served warm and topped with a scoop of vanilla ice cream.

3/4 cup all-purpose flour

1/2 cup granulated sugar

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup milk

1 1/2 cups coarsely chopped peeled apples

Caramel Sauce

3/4 cup packed brown sugar

1/4 cup butter or margarine

3/4 cup boiling water

In a mixing bowl combine all ingredients, excluding the sauce ingredients. Pour into a 1 1/2-quart casserole.

Mix sauce ingredients together until sugar and butter are melted. Pour the sauce over the pudding mixture.

Bake for 40-50 minutes at 375 degrees F.

Serves 4.

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Almond Joy Pudding

2 cups fat free milk

1 box Jell-o sugar free/fat free Chocolate Fudge Pudding mix

1-1/2 teaspoon coconut extract

1 cup raw oatmeal

1/2 tsp almond extract

Mix milk & jello together 2 minutes until thick . Add coconut extract and oatmeal. Mix well. Refrigerate 1 hour before serving.

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Creamy Fruit Salad

Yield: 12 servings; 2 points per serving

8 oz Dole Canned Pineapple Tidbits in Juice

22 oz canned mandarin oranges juice pack

20 oz Del Monte Pineapple, crushed, artificially sweetened

1 can cherry pie filling

8 oz fat-free whipped topping

1 cup fat-free sour cream

8 serving Jell-O Instant Sugar Free-Fat Free White Chocolate Pudding Mix, dry

Drain ALL fruit, reserving juice from crushed pineapple and oranges. Pour juice into a large bowl. Add 2 small boxes of dry pudding mix to the juice and blend with a hand mixer until smooth.

Stir in the sour cream; then the drained fruit. Fold in the whipped topping. Store refrigerated.

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Just Peachy Salad

Yield: 6 servings; 2 points per serving

45 oz unsweetened canned peach(es)

1 cup fat-free cottage cheese

1 cup Cool Whip Free Whipped Topping

4 serving Peach sugar-free gelatin

Mix 3 cans peaches, completely drained and 1 small box peach Jell-O (powder only). Fold in cottage cheese and whip topping. Chill.

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Banana Pudding

Yield: 8 servings; 3 points per serving

1 pkg of instant fat free jello banana pudding, prepared with skim milk

8 oz Cool Whip Free

2 medium bananas, sliced

32 Reduced fat vanilla wafers

Fold cool whip into the banana pudding and chill. Layer wafers,bananas and pudding mixture into individual dessert dishes.

This tastes as good as the pudding my mom makes. You can also make banana cream pie using reduced fat graham crackers.

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Banana Pudding Squares

Yield: 24 servings; 2 points per serving

35 reduced fat nilla wavers, finally crushed

1/4 cup margarine, melted

1 pgk. ( 8 oz.) Neufchatel cheese, 1/3 less fat cream cheese, softened

1/2 cup powdered sugar

1 tub ff cool whip thawed, divided

3 cups ff milk

2 pkg. 4oz. sf instant pudding

3 medium ripe bananas

1/2 square semi-sweet baking chocolate, grated

COMBINE wafers and margarine, press firmly onto bottom of 13x9-in.dish

MIX Neufchatel cheese and powdered sugar until well blended. Stir in 1-1/2 cups of the whipped topping Spread evenly over crust; set aside. Cut bananas in half crosswise; cut each piece lengthwise in half; arrange each one over Neufchatel cheese mixture.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. spoon over bananas spread with remaining whipped topping. Sprinkle evenly with chocolate. Refrigerate at least 3 hours before serving.

120 calories fat 5 fiber 3

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Not Yo Mama’s Banana Pudding

Yield: 15 servings; 4 points per serving

30 reduced-fat vanilla wafers

3 bananas, sliced thin

2 c. skim milk

1 pkg vanilla s/f instant pudding

8 oz ff cream cheese

1 can ff sweetened condensed milk

12 oz ff cool whip

Line the bottom of a 9x13 pan with the wafers, and layer bananas on top of the cookies.

In a bowl combine the milk and pudding according to directions. In another bowl combine the cream cheese and condensed milk and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding and stir until well blended. Pour over the cookies and bananas. Refrigerate until ready to serve.

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Sorbet Pudding Loaf

Yield: 6 servings; 2 points per serving

1 vanilla pudding mix -- small package

1 cup skim milk

4 ounces Cool Whip Free -- 1/2 package

2 cups sorbet -- any flavor

Line loaf pan with foil. Spread sorbet in bottom of loaf pan and place in freezer about 15 minuts.

Mix pudding mix with milk until soft set. Fold in Cool Whip.

Spread pudding on top of sorbet. Freeze at least 4 hours or overnight.

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Cream of Wheat Pudding

1 cup skim milk

3 tbsp cream of wheat (quick cooking 3 minute)

1 egg

splash of Vanilla

1tbps Splenda (from the box)

Spray small saucepan with cooking spray, add milk and heat until just about boiling. Becareful as it will burn and stick to the bottom of the pan.

Add cream of wheat and stir with a whisk for about 2 minutes.

In a small separate bowl combine egg, vanilla, and splenda. Add egg mixture to the cream of wheat and cook for 1 minute longer or until thickend to your liking, and long enough for the egg to cook.

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Cream of Wheat Pudding II

1 cup ff milk or ff evaporated milk

3 tbl. cream of wheat

1 egg beaten

splenda to taste

splash of vanilla

1/2 package sf/ff dry pudding and pie filling (favorite flavor)

3/4 cup ff milk

Prepare pudding as directed on package and set aside

Whisk egg, splenda, and vanilla together in small bowl and set aside.

Mix ff milk and cream of wheat in microwave safe bowl. Microwave on high for 1 minute. Whisk, and microwave for 1 more minute whisking after each 30 seconds.

Remove from microwave and whisk egg mixture into cream of wheat and microwave for 1 additional minute, whisking after each 30 seconds. Now, whisk the prepared pudding into the cream of wheat mixture. You can use different flavors and get a little different flair to this yummy pudding.

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Brownie Pudding

Yield: 6 servings; 2 points per serving

3/4 Cup Flour

1 Cup Splenda Granular

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1/4 teaspoon Salt

1/3 Cup plus 1/4 Cup Hershey's Cocoa Powder

1/2 Cup Skim Milk

1 Tablespoon Fat Free Margarine

1 teaspoon Vanilla Extract

1/3 Cup Brown Sugar

1 3/4 Cups Boiling Water

Preheat oven to 350 degrees. Spray an 8X8 inch baking dish with butter flavored cooking spray. Combine flour, Splenda, baking powder, baking soda, salt and 1/3 cup of the cocoa in a medium bowl.

Combine milk, margarine and vanilla in a small bowl; then stir into the dry ingredients just until blended. Spoon batter evenly into the prepared baking dish.

Combine the brown sugar and remaining 1/4 cup of cocoa powder in a small bowl. Sprinkle evenly over the batter. Pour the boiling water gently over the top; do not stir. Bake for 20-25 minutes or until a toothpick inserted into the center of the brownie layer comes out clean. Cool 10 minutes.

Cut into 6 pieces and serve warm. When you serve this, you want to flip the cake (if you can) so that the pudding is on top and the brownie is on the bottom. Serve with a couple of tablespoons of fat free cool whip on top (optional).

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White Chocolate Mousse

Yield: 5 servings; 3 points per serving

4 ounces light cream cheese, softened

1 1/2 cups skim milk

1 package (1 ounce) sugar-free instant white chocolate pudding mix

3/4 cup reduced-fat whipped topping (I used Cool Whip Free)

1/2 cup fresh raspberries

In a small mixing bowl, beat cream cheese and milk until smooth. Gradually beat in pudding mix; fold in the whipped topping. Spoon into 5 dessert dishes.

Refrigerate for 1 hour or until set. Garnish with raspberries just before serving.

Alternate garnish idea - sprinkle with some chocolate chips

We use strawberries in place of the raspberries. I’ve also used blueberries .

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