Mexican "Fried" Ice Cream

Makes 6 servings
One Serving: 4 Points!:)

Ingredients

Three (6 inch) Fat Free or Low Fat Flour Tortillas
Pam cooking spray
Cinnamon (mixed with splenda or equal)
Low fat vanilla ice cream
six cherries (optional)

Heat oven to 325 degrees.
Coat both sides of the three flour tortillas with cooking spray. Sprinkle both sides with a total of 2 tbsp cinnamon -sugar.
Cut each tortilla into 4 wedges. Line baking sheet with aluminum foil. Place tortilla wedges on to foil.
Bake in 325 oven about 20 minutes or until crisp, turning wedges over half way through baking.
To serve: spoon 1/2 cup low fat vanilla ice cream in to each of 6 serving dishes.
Finely crush half of tortilla crisps; sprinkle over ice cream.
Serve each with 2 additional crisp wedges and cherry on top.

Calories Per Serving: 178
Fat Per Serving: 4 grams
Dietary Fiber Per Serving: 1 gram

(Thanks Cathy for this recipe!!)

Servings: 36
Points per Serving: Should be 1 or 2 depending on your mix.
Make sure you check it. Mine were 1. Yummy!!

Ingredients:

One Box of Duncan Hines Pineapple Cake Mix
8 oz of Diet 7-up or Diet Sprite
One Can of Pineapple Tidbits, in its own juice
36 Muffin Tins

Directions: Mix Cake Mix and 8 oz of diet soda in a bowl and stir until moist. Open can of pineapple and drain juice.
Discard juice or save and use for other purpose. Rinse pineapple with water and drain well. Add pineapple to cake batter. Spoon batter into 36 muffin tins.
You may want to be very careful with evenly distributing the batter, so points value wil be roughly the same.

Notes on points caluculation:
There were originally 12 servings of cake in the box. I multiplied the calories and fat per serving to come up with a
total per box and then divided by 36, then added for pineapple. One muffin is 1 pt, but 2 muffins is 2.5 points.

1 box orange sugar free jello
water
1 box sugar free instant vanilla pudding
1 can mandarin oranges
1 (8 oz) container fat free cool whip

Dissolve jello in 1 cup boiling water, stir to dissolve, add 3 ice cubes and cold water to equal 1 cup,
add to jello, stir, set aside for 5 minutes. Meanwhile, drain oranges slices and set aside.
Stir instant pudding into the jello and beat well. Fold in thawed cool whip and oranges. Chill and serve.

Makes 4 servings, 1 cup each = 2.5 points per serving.

First blend:
2 c. skim milk
2 pkgs. sugar free vanilla pudding mix
Blend till stiff

Then blend in:
1 cup canned pumpkin
1 cup fat free cool whip
cinnamon and nutmeg or pumpkin pie spices to taste

Serves 8, Serving Size: 1 cup, Points per serving 2

1 Sm. box Pistachio SF Instant Pudding
1 Lg. can crushed pineapple with juice
1 container FF Cool Whip

Mix first two together, fold in cool whip.
I don't use the whole can of pineapple, just depends on you!
1 cup = 2 points

4 reg size Hershey’s candy bars
2 cups Fiber One Cereal
1/4 cup raisins

Melt candy in microwave
Add the Fiber One and raisins and toss to coat
Drop onto cookie sheet lined with waxed paper
Freeze for 30 minutes, then put in ziploc and refrigerate
Makes 16 cookies at 1 point each

1 cup Fiber One (or any other high fiber cereal)
1 bar Hershey's Milk Chocolate Bar (1.5 oz)
1/4 cup peanut butter (i used smooth)

Melt candy and peanut butter in microwave till smooth at 30 second intervals
Be careful not to burn, stir to mix chocolate and peanut butter
Add cereal and gently toss till coated
Drop onto cookie sheet lined with waxed paper
Freeze for 30 minutes then put in ziplok and refrigerate
Makes 9 cookies at 1 point each

IMPORTANT: Melt chocolate slowly and stir often. It will burn!

(Thanks LINDARVS1!)

1 box cake mix,
10--12 oz. diet cola

Bake according to pkg directions omitting any ingredients it calls for.
Use diet cola for dark mixes, diet 7-UP for light colored mixes.
You will have to figure your points according to the cake mix you get.
You may also add food colors and flavorings to alter taste for 0 points.