Not sure what prompted me to want a frozen treat during winter, but these looked good. Saw this one on the Nilla Wafer box. Since it was shopping day I decided to get what I needed to make these frozen treats.
Here’s what you need:
2 Reduced Fat Nilla Wafers (or use the regular)
2tbs thawed Cool Whip Lite Whipped Topping
2tbs low fat or fat free yogurt – I used Raspberry Lemonade – my new favorite yogurt
How to make it:
Place 1 of the wafters on the bottom of one paper-lined medium muffin cup;
top with combined whipped topping and yogurt. Cover with remaining wafer.
Freeze 1 hour or until firm.
How quick and easy is this snack for the kids (or for the big kid in you!).
Just another simple snack for the weekend.
Patricia – Two Girls Cooking
I’ve always said that I’m not a huge “dessert” person. Which would be why I don’t make them often. But there are some things that happen to catch my eye.
I get emails from Kraft about once a week. I clicked on the healthy living site under desserts and this happened to pop out at me. Healthy..this? And since it was under the “healthy” tab, it must be eaten by me! There’s no oven required so I knew that I couldn’t mess this one up. The only hard part about this recipe was putting it in the fridge and letting it sit for 3 hours. That was hard. This tastes like a boston cream pie; which just so happens to be a favorite of mine if I must choose!
Why waste time. Here’s what you need:
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
2 cups cold fat-free milk
1 pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1/2 tsp. rum extract (I did not use this or vanilla)
2-1/2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
78 Reduced Fat NILLA Wafers
1 square BAKER’S Semi-Sweet Chocolate
Here’s what you do:
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix, extract and nutmeg; beat 2 min. Gently stir in 1-1/2 cups COOL WHIP.
LINE 9×5-inch loaf pan with plastic wrap. Arrange 15 wafers, top-sides down, on bottom of pan; cover with 1/4 of the pudding mixture. Repeat layers 3 times. Top with 15 of the remaining wafers. Refrigerate 3 hours.
INVERT dessert onto plate; remove plastic wrap. Microwave chocolate and 1 cup of the remaining COOL WHIP in microwaveable bowl on HIGH 25 sec.; stir until chocolate is completely melted and mixture is well blended. Cool 1 min. Pour over dessert. Garnish with remaining COOL WHIP and wafers.
Substitute vanilla extract for the rum extract.
Be sure to have a full 11-oz. box of Reduced Fat NILLA Wafers on hand since you will need to use most of the wafers from the box to prepare this recipe. (Each box contains about 88 wafers.) Reserve the remaining wafers for snacking or another use.
Healthy Living Information
Since this is only 180 calories, I’m going to have another piece of this.
What a way to end my weekend.
Patricia – Two Girls Cooking