Moist and flavorful ! This is like eating a super moist cupcake with a piece of cheesecake thrown in for good measure.
190 calories per serving
1 spice cake mix
3.4 oz. instant vanilla pudding
1 c canned pumpkin (not pumpkin pie mix – just regular pumpkin)
8 oz. cream cheese at room temperature
1/4 c sugar
Preheat oven to 350 degrees. Mix cake batter as directed then add in pudding mix and pumpkin. Spoon into 24 paper lined cups. Beat cream cheese with sugar and egg and spoon over the batter. Bake 20 minutes or until a toothpick comes out clean. Cool on wire racks. Refrigerate any uneaten portions.
Orangey, creamy, tons of pudding flavor – all for so few calories ! If you want them to come in with even less calories and still have a nice portion, just cut out a few of the orange segments and some of the granola.
170 calories per serving
1 box (4 servings) sugar free low fat vanilla instant pudding
1 c orange juice
1 c fat free Cool Whip, thawed
2 granola bars, crushed
15 oz. can mandarin oranges
Beat pudding mix and juice with wire whisk 2 minutes. Refrigerate 5 minutes and then fold in Cool Whip. Divide into 4 parfait glasses. This step can be done up to a day ahead of serving. Just before serving top with granola and orange segments.
This makes a really different dessert – instead of just pudding or just fruit – you have a creamy pudding-ish base with tons of yummy fruit thrown in. Very refreshing and very different !
96 calories per serving
20 oz. can pineapple chunks in juice (not syrup), drained
15.25 oz. can sliced peaches in juice, drained
11 oz. can mandarin oranges, drained
4 apples, peeled and diced
1 ½ c skim milk
1/3 c orange juice concentrate
1 oz. package sugar free vanilla instant pudding mix
¾ c fat free sour cream
Mix fruit in a bowl. Whisk milk with pudding and orange juice for 2 minutes them mix in sour cream. Fold into fruit then cover and refrigerate.
This is like a pudding pop with strawberries – very rich, very creamy and very delicious !
254 calories per serving
8 oz. cream cheese, softened
1 c skim milk
1.5 oz. package sugar free vanilla instant pudding
1-1/2 c thawed cool whip
20 Nilla Wafers, coarsely broken
1 c sliced fresh strawberries (save some for tops of desserts)
1/2 c strawberry ice cream topping (or strawberry jam)
Beat cream cheese until creamy and gradually beat in milk. Add pudding and beat 2 minutes (it will be quite thick) then stir in cool whip and berries. Swirl in topping. Divide cookies among 18 cupcake liners (I use silicone ones) then spoon in the strawberry mix, garnish the tops with extra berries and freeze 4 hours. Let sit out 10 minutes before eating.
Light and refreshing is the best way to describe this elegant and tempting cake. This is an easy to make dessert that tastes like you spent hours preparing, but it only take a bit of time to put it together 🙂
212 calories per serving
1 box yellow cake mix
¼ c applesauce
1 11 oz. can mandarin oranges (including the juice)
8 oz. cool whip lite
1 3.4 oz. package instant vanilla pudding
1 15.5 oz. can crushed pineapple in juice (not syrup), mostly drained
Preheat oven to 350 degrees and mix all the cake ingredients until moist then beat by hand 2 minutes. The oranges will all break up – that is fine. Spray a 13×9 pan with Pam and pour in the batter and cook 30-40 minutes or until a toothpick comes out clean. Cool completely before frosting. Mix together all frosting ingredients and spread on the cake. Store cake in the frig.