SERVINGS | 6
SOURCE: Recipe from here
Ingredients
1 (small) box fat free, sugar free instant pudding mix
20 oz frozen fruit
1/2 cup powdered sugar
2 cups soy milk
Instructions
Mix all ingredients together in a blender until smooth. Pour into container and freeze until desired consistancy (20 minutes will produce consistancy of soft serve ice cream).
Comments
We've made this with vanilla pudding and peaches, and with chocolate pudding and cherries (I could not even taste the cherries). This is so easy, and delicious, and tastes far richer than the ingredients would make you think.
SERVINGS | Depends on how squeamish people are
SOURCE: Unknown
Ingredients
1 spice cake mix, made according to box directions
1 white cake mix, made according to box directions
1 (small) package vanilla pudding, made according to box directions
1 package vanilla (white) sandwich cookies)
Tootsie rolls
Green food coloring
Small litterbox (or appropriately sized pan)
New litter scoop (or flat metal spatula - the kind with holes)
Instructions
Make the spice cake, white cake, and pudding all according to box directions.
Crush entire package of vanilla sandwich cookies into small pieces.
Crumble cooled cakes and mix them with the pudding and 3/4 of the crushed cookies.
To the reserved 1/4 crushed cookies, stir in a few drops of green food coloring. It doesn't take very much. The green is supposed to resemble the chlorophyl bits they used to put in non-scoopable litters, for odor control.
Place cake/cookie/pudding mix in clean litterbox. The lumpier it looks, the better.
Unwrap a few tootsie rolls and put on a plate; microwave for about 5 seconds - just until warm and pliable. Shape appropriately and then have fun. I recommend burying a few in the cake/pudding mix, or artfully gathering a few together in a little clump in one corner. If you are feeling particularly artistic, you could nuke a few for a few more seconds, and then drape them over one side of the box.
Sprinkle the green cookie crumbs over the top of the cake/pudding/tootsie roll concoction. Serve with litter scoop.
Alternate ingredients (depends how 'realistic' you want this to be):
SERVINGS | Makes eighteen 3-inch cookies
SOURCE: From Celebrate with Chocolate (submitted by Amy)
Ingredients
1 pound semisweet baking chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
¼ pound unsalted butter, cut into ½-ounce pieces
½ cup flour
¼ cup unsweetened cocoa powder
¼ tsp. baking powder
¼ tsp. salt
4 eggs
1 cup sugar
2 Tbl. instant espresso powder
½ cup semisweet chocolate chips
¼ cup pecans, toasted and coarsely chopped
¼ cup walnuts, toasted and coarsely chopped
1 Tbl pure vanilla extract
Instructions
Preheat the oven to 325.
Melt the chopped semisweet chocolate, unsweetened chocolate, and butter in the top half of a double boiler and stir until smooth. Set aside.
In a sifter combine the flour, cocoa powder, baking powder and salt. Sift onto a large piece of wax paper. Set aside
Place the eggs, sugar, and espresso powder in the bowl of an electric mixer fitted with a paddle. Beat on medium speed for 4 minutes until the mixture is thickened and slightly frothy. Add the chocolate and butter mixture and mix on medium to combine, about one minute. Use a rubber spatula to scrape down the sides of the bowl. Operate the mixer on low while gradually adding the dry ingredients; mix until incorporated, about 45 seconds. Scrape down the inside of the bowl. Add the chocolate chips, pecans, walnuts, and vanilla extract and mix on low to combine, about 10 seconds. Remove the bowl form the mixer and use a rubber spatula to finish mixing the ingredients until thoroughly combined.
Using 3 heaping tablespoons of batter for each cookie; portion 6 cookies, evenly spaced, on each of 3 nonstick baking sheets. Place 1 baking sheet on the top rack and 1 baking sheet on the center rack of the oven and bake for 18 minutes, rotating the sheets form top to center halfway through the baking time ( also turn tray 180 degrees).
POINTS values per serving | 1
SERVINGS | 16 - 18 muffins (1 muffin per serving)
SOURCE: Kristin Andrews
Ingredients
3 cups All Bran cereal
2 1/4 cups water
1 package Betty Crocker low-fat Brownie mix
1 1/2 teaspoons baking powder
Directions
Pour cereal into large bowl and add water, let soak 5 - 7 minutes. Gradually mix in brownie mix. Add baking powder and blend until well combined.
Fill muffin cups 2/3 full. If not using non-stick pan use muffin papers or non-stick spray. Bake in 350 degree oven 15 - 20 minutes.
Makes 16-18 muffins.
varies by cake mix type
Source: Here
Ingredients
1 box chocolate cake mix
1 can diet cola
Instructions
Mix cake mix and soda and bake according to mix package directions.
(Contributed by Caity Andrews)
POINTS values per serving | 3
SERVINGS | 8
SOURCE: Weight Watchers meeting leader
Ingredients
1 box spice cake mix
1 15 oz can pumpkin
1/2 cup water
Instructions
Mix all ingredients together and pour into greased 9x12 pan (or two round pans). Bake at 350 degrees for about 35 minutes.
To Make Muffins
Do not add water. Mix pumpkin and cake mix thoroughly and spoon into lightly greased muffin pan. Bake at 350 degrees for about 18 minutes.
Comments
Delicious served with fatfree whipped topping!