Delicious Low-Fat No-Bake Dessert Recipes

Ingredients

• 1 sm. box (4 serve) fat-free sugar-free instant chocolate pudding mix
• 2 cups skim milk
• 1 tub (8 oz) fat free cool whip, thawed
• 1 prepared pie crust

Directions

Prepare pie crust as directed. Whisk together pudding mix and milk, fold in whipped topping to give swirled appearance, pour into pie crust, chill for 30-60 minutes or until set.

Sugar-Free Version

Substitute sugar-free cool whip for fat-free.

Ingredients

• 1 prepared graham cracker crust
• 2 pkg (16 oz total) fat free cream cheese
• 1 tub (8z) fat free cool whip, thawed
• 1 cup white chocolate chips

Instructions

Melt chocolate chips in microwave one minute, stir. Repeat in 30-second intervals until completely melted. Cube cream cheese and add to chocolate, mix until smooth. Fold in cool whip until well blended, pour into crust, refrigerate 4 hours or until firm.

Variations

Try milk chocolate or dark chocolate chips. If the fat-free cream cheese flavor is unappealing to you, use low-fat, or subsitute Philadelphia Neufchatel cheese instead.

Sugar-Free Version

If available, find sugar-free graham crust. Substitute sugar-free cool whip for fat-free, and sugar-free chocolate morsels for white chocolate chips.

Ingredients

• 1 prepared angel food cake
• 1/4 cup no-sugar-added strawberry fruit spread or jam
• 2 cups fat-free cool whip
• 1 1/2 cup chopped strawberries
• 1 tsp vanilla

Instructions

Slice 1-inch-thick layer off top of cake, set aside. Hollow out cake leaving 3/4 inch border on sides and 1-inch border on bottom. Beat together jam and 1 cup cool whip until fluffy, fold in chopped strawberries. Spoon strawberry mixture into hollowed cake, replace top. Beat together cool whip and vanilla, frost cake. Chill. Garnish with fresh strawberry halves immediately before serving.

Low Sugar Version

Substitute sugar-free cool whip for fat-free, and sugar-free jam for no-added-sugar.

Tip

Cake pieces from hollowed out shell can be used in Mmm-Mmm-Mocha Trifle, recipe below.

Ingredients

• 1 prepared angel food cake
• 1 lg. box (6 serve) fat-free sugar-free chocolate instant pudding mix
• 3 cup skim milk
• 1 tub (8 oz) fat-free cool whip
• 2 tsp instant coffee

Instructions

Cut angel food cake into 1-inch cubes and place in bottom of large trifle bowl. Mix instant coffee into milk until dissolved. Whisk together milk mixture and pudding according to directions, 1-2 mintues until well blended. Pour over cake pieces, making sure all are covered. Do not wait to set, but top with cool whip immediately, chill one hour or until ready to serve.

Low Sugar Version

Substitute sugar-free cool whip for fat-free.