The Skinny Skillet Review of Skinny Cows’ White Mint Truffle Ice Cream Bar

Skinny Cow White Mint Truffle

Skinny Cow White Mint Truffle

First of all, I didn’t make this, but I wish I knew how. It’s a Skinny Cow White Mint Truffle ice cream bar, and it was delicious! Yes, I ate it, and then I hid the rest of them from my kids. Here is a trick I learned from my sister….buy a box of frozen something or other that your kids won’t eat. After consumption, keep the empty box to store the frozen items you don’t want to share with anyone else. I know that’s not nice, but sometimes you just have to take care of yourself!

Well, back to the Skinny Cow White Mint Truffle. It is so far my favorite Skinny Cow dessert, not that I’ve had every kind they make since they’ve flooded my local market with a large variety of new, delicious treats. I love mint, especially after a meal. This was so smooth, cool and refreshing. And the tiny ribbons of chocolate on the outside added a nice little crunch and chocolate flavor. I would kill a skinny cow to get the recipe (just kidding, it is so much easier to get them from the local market)! And each bar is only 100 calories, with 3 grams of fiber and only 2.5 grams of fat. The best part: only 3 WW Points Plus value. The truth is, I probably could have eaten 3 of them….but that would have been 9 WW Points Plus. I will definitely be buying another box of these to have around for the holidays. It is easier to pass up the chocolate box and holiday desserts knowing I can have a White Mint Truffle!

Skinny Cow Box White Mint Truffle

Skinny Cow Box White Mint Truffle

Nutrition Info Skinny Cow White Mint Truffle

Nutrition Info Skinny Cow White Mint Truffle

Blueberry Crepes – Low Calorie Dessert

Blueberry Crepes

Comments: These crepes are a versatile, fairly low calorie dessert (but high in carbs) and are easy to make. You can fill them with fruit, low fat frozen yogurt, low calorie pudding or even savory foods.

Serves: 6
Prep Time: 5 minutes
Cooking Time: 20 minutes
Difficulty: Easy

Ingredients:

1 egg, large
3/4 cup milk, 2% fat
1 tablespoon butter, light, melted
1 tablespoon olive oil, or vegetable oil
1 tablespoon agave nectar
1/2 teaspoon vanilla extract
1 teaspoon orange zest
1/2 cup flour, all purpose
1 1/2 cups blueberries, fresh, or frozen
1 tablespoon agave nectar
2 tablespoons water
1 1/2 cups frozen yogurt, vanilla, nonfat, no sugar added

Preparation: For the crepes: Place first seven ingredients in a medium mixing bowl beat for 2 to 3 minutes on medium speed. Add flour and beat for 1 minute until incorporated and no lumps are present. Heat a small-medium size nonstick skillet over medium heat (Use a skillet that is approximately 6 inches in diameter across the bottom of the pan. Pour one quarter cup of the batter into the center of the pan, then lift the pan from the burner and swirl slowly to coat the bottom of the pan with the batter. Once the batter has set and no longer looks shiny, carefully loosen the crepe around the edges and turn over with a spatula. Cook for about 30 seconds until done and remove to a plate. Repeat until all crepes are cooked. (Note you can carefully stack them or over lap them on a plate to cool slightly.) For the sauce: place blueberries, agave nectar and about 2 tablespoons of water in a small saucepan. Cook over medium heat for about 5 minutes until berries are soft and syrup has slightly thickened. Allow to cool before serving (can be served warm or chilled.) To serve: Place each crepe on a serving plate. Arrange ice cream down the center of each crepe. Fold sides over the top. Spoon blueberry sauce on top and serve. (optional garnish with a dollop of whipped cream).

Nutrition: Per Serving About: 190 calories, 7 g fat, 3 g saturated fat, 0 g trans fat, 4 g protein, 29 g carbohydrates, 1 g dietary fiber, 65 mg sodium; WW Points plus value 5

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Strawberry Pretzel Squares

Strawberry Pretzel Bars

Strawberry Pretzel Bars


Serves: 20
Prep Time: 20 minutes
Cooking Time: 10 minutes plus 5 hours refrigeration
Difficulty: Easy
Comments: This is one of those potluck desserts that takes me back to my childhood days. My mom use to make desserts like these to take to block parties and potlucks. Original recipe is on www.Kraftrecipes.com.

Ingredients

2 cups pretzels, finely crushed
1/4 cup sugar, granulated
2/3 cup butter, light, slightly melted
12 ounces cream cheese, 1/3 less fat, softened
1 cup cool whip, whipped topping, fat free, thawed
1/4 cup sugar, granulated
1 package (6 ounce) jello, dry, strawberry flavored
2 cups water, boiling
1 1/2 cups water, cold
4 cups strawberries, fresh, sliced

Preparation:
Preheat oven to 350°F. Place pretzels in a large zip lock bag and crush thoroughly using a meat mallet or rolling pin. Place butter in a microwave safe mixing bowl and microwave for 20 seconds until slightly melted. Add pretzel crumbs and 1/4 cup of granulated sugar. Combine ingredients, then pour into a 13×9-inch baking dish. Press crumbs evenly over bottom and slightly up edges of dish. Bake for 10 min. Remove from oven and cool for 20 minutes. Meanwhile, beat together cream cheese and remaining 1/4 cup sugar until blended. Stir in cool whip. Spread mixture over crust. Refrigerate until ready to use. Combine boiling water and jello mix in large bowl;stir for 2 minutes until dissolved. Add cold water and stir. Refrigerate jello for 1-1/2 hours or until thickened but not fully set. Add Slice strawberries to gelatin and stir gently to combine. Carefully spoon mixture over cream cheese layer spreading berries out evenly. Refrigerate 3 to 4 hours or until firm. Slice and serve.

Nutrition: Per Serving About: 170 calories, 7 g fat, 4 g saturated fat, 0 g trans fat, 3 g protein, 25 g carbohydrates, 1 g dietary fiber, 290 mg sodium; WW Points Plus value 5

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Angel Food Cake with Lemon Cream Filling

Angel Food Cake with Lemon Filling

Angel Food Cake with Lemon Filling

Serves: 12
Prep Time: 15
Cooking Time: none
Difficulty: Easy
Comments:

It’s almost too good to be true! First it takes only 15 minutes to prepare and second it is only about 180 calories for a piece of this delicious treat. Oh and almost any frozen fruit works great. ENJOY! We use already baked angel food cake from the bakery section of the market.
Ingredients

3 cups raspberries, frozen
1 tablespoon agave nectar
1 cake, angel food, 9 inch diameter, about 9 inch diameter
1 cup lemon curd
1 1/2 cups whipped cream topping, pressurized can

Preparation:
In a medium bowl, mix together the raspberries and agave nectar and set aside to thaw. Cut the angel food cake into thirds horizontally and place the bottom layer on a serving plate. Spread with half the lemon curd and then the whipped cream. Spread the whipped cream evenly with a spatula. Top with the next layer of cake and repeat with a layer of lemon curd and a layer of whipped cream. Top with the top layer of cake. Stir the raspberries and add to individual slices when serving.

Nutrition: Per Serving About: 180 calories, 3 g fat, 1.5 g saturated fat, 0 g trans fat, 2 g protein, 35 g carbohydrates, 2 g dietary fiber, 220 mg sodium; WW points plus value 5

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