79195 cal fat squash filling pudding Recipes

plain fat-free yogurt, fat free cream cheese, sugar substitute (i use splenda ), sugar free fat free instant pudding mix (cheesecake flavor)

fat free sugar-free instant butterscotch pudding mix, cold nonfat milk, pumpkin puree, vanilla, cinnamon, ground ginger, nutmeg

fat-free sugar-free vanilla pudding mix (instant ), fat free eggnog, brandy or 1 tsp extract, nutmeg, freshly ground

pumpkin, sugar-free vanilla pudding mix, pumpkin pie spice, water

fat-free vanilla pudding, skim milk, scoops chocolate or 2 scoops vanilla whey protein

reduced-fat vanilla wafers (you can use regular or reduced fat , which is what i use), bananas, sliced (they should be black on the outside and very soft on the inside), fat free cream cheese (or 1/3 less fat , which is what i normally use), fat-free sweetened condensed milk (or regular or low fat , which is what i normally use), sugar free fat free french vanilla pudding and pie filling mix (instant. you may have to use 1 1/2 packages of 3.4 oz if they don tsp carry the 5oz packages), low-fat milk (i normally use the 1%) or 2 -3 cups skim milk (i normally use the 1%), fat-free whipped topping (i normally use the lite)

day-old bread (better if low in fat ), oil (can use butter or margarine), raisins (optional), egg whites, low-fat milk, white sugar (or sweetner), ground cinnamon, vanilla extract

day-old bread, cut in cubes, fat free egg substitute, sugar, low-fat milk, vanilla extract, pineapple tidbits in juice, butter, melted

reduced fat graham cracker crust, cherry pie filling, skim milk, cheesecake flavor instant pudding and pie filling, cool whip free, thawed

low-fat graham cracker crusts, fat free cream cheese, powdered sugar, low-fat peanut butter, nonfat milk, vanilla extract, fat-free whipped topping

splenda granular, sugar substitute, spaghetti squash, cooked, eggs, vanilla extract

fat-free mayonnaise (i use smart beat), rice vinegar, splenda sugar substitute, sesame oil, soy sauce (i used the light kind with less sodium), water, garlic powder

margarine, chocolate cookie crumbs , i use oreo baking crumbs, granulated sugar, evaporated milk , not sweetened condensed milk, low-fat milk, semi-sweet chocolate baking square, jell-o chocolate pudding and pie filling, not instant pudding, vanilla extract, whipping cream

cornmeal, crust, all-purpose flour, cornmeal, dried dill, salt, baking powder, butter, cut into small pieces, egg yolks, ice water, squash, filling (to follow), squash, filling, butter, sliced zucchini (about 3 medium), yellow onion, chopped, shredded swiss cheese, packaged shredded parmesan cheese, egg, lightly beaten, salt, dried dill, ground black pepper

low-calorie whole wheat bread (45 cal per slice), fat free cream cheese, sugar-free fruit spread (raspberry, blackberry or strawberry), egg, egg whites, nonfat milk, vanilla extract, sugar-free syrup (not included in point count)

cooked squash (i like to use a mix of zucchini and summer squash) sliced or diced, light stick margarine (or equivalent of butter buds for no fat, salt, black pepper, eggs (i use egg substitute for no cholesterol), fat-free milk (or smart balance lactose-free milk), cabot 75% reduced-fat sharp cheddar cheese (lactose-free) grated, buttery cracker crumbs (i use town house wheat), chopped onion