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1 small pkg. sugar free jello, any flavor 1 8-oz. container fat free yogurt, any flavor 3/4 cup boiling water 3/4 cup cold water Mix jello in boiling water, stirring until totally dissolved. Add cold water, chill until just cool, not set. Whisk in yogurt. Chill until firm, at least 4 hours. The whole bowl is 3 WW points! Note** This is especially good with a dollop of Cool-Whip Fat-free. Note**Experiment with different flavors of jello and yogurt. Vanilla yogurt with orange jello is a favorite of mine, as well as lime yogurt/lime jello. |
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1 15-oz can pure pumpkin 1 cup skim or 1% milk 1 egg plus 2 egg whites 3/4 cup Splenda 2 tsps. pumpkin pie spice (or more to taste) 1/2 tsp. salt 1 Tbsp. vanilla extract Preheat oven to 400* Mix all ingredients in a bowl. Pour into a pie plate or baking dish sprayed with Pam. Bake at 400* for 15 minutes. Lower heat to 325* and continue baking for 45-50 minutes longer. Let cool before refrigerating. Keep refrigerated. 6 WW points for the whole recipe! Note** This is similar to the WW No-crust Pumpkin Pie, except that I use skim milk instead of evaporated milk, I use real eggs and egg whites instead of egg replacement, I use less Splenda, and it's worth 6 points instead of 8. Note** This is great with Cool-Whip Fat-free! |
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WW points! Note** |
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WW points! Note** |
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WW points! Note** |
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WW points! Note** |
