Creamy Mango Dessert Cups Recipe (6 PointsPlus)

There is a store where I grew up in Illinois called Valli Produce. I am envious of my mother who gets to shop there on a regular basis. This store has the most amazing selection of produce for outstanding prices. The bakery has all kinds of decadent desserts and the deli has a wide selection of unique foods. Not to mention, they also sell international foods and that makes shopping there a lot of fun. I love to try new things and especially enjoy the chocolate from Europe.

How did I get from produce to chocolate? Ha! Can’t say I’m surprised!

Anyways, my lovely mother almost always brings us fresh produce when she comes to visit—she asks me what I want but really, we will eat anything. Whatever is on sale! I love it when she arrives and my refrigerator becomes the home of a rainbow of produce.

When my parents visited for baby girl’s 1st birthday party, they brought along pineapple, papaya, a crate of mangos (only $4.99 for the whole thing), blueberries, raspberries, limes, pears, kiwi, strawberries, and sweet peppers. I am probably forgetting something here—but we used the deliciousness at baby girl’s party.

Tropical fruit is most definitely my favorite. It tasted like Mexico.

My dad cut up the mango & pineapple and I cut up the papaya (while hubby sucked the juicy fruit left on the skin). We had plenty for the fruit salad and also plenty left over! I froze some of the mango and papaya and we’re enjoying it this week. There is nothing better than juicy gold mango.

I had about six more mangos left that weren’t quite ripe yet. I let them ripen and then cut them up. We had a TON more mango—which made hubby and I pretty happy! I looked up recipes for mango and came upon this mango pie recipe and decided to tweak it and make it my own.

This is the perfect dessert for summer time. It’s light and refreshing. I served it for hubby’s parents and they had nothing but good things to say. Hubby’s only complaint was that there wasn’t more for seconds!

Creamy Mango Dessert Cups

Serves: 4

Serving Size: ~1/2 cup

PointsPlus Per Serving: 6

Ingredients:

• Two cups Mango puree (cut up mango and put it in the blender until smooth)
• 1/2 cup water
• One packet of Knox Gelatine (unflavored)
• 8 oz. package of Neufchatel at room temperature (1/3 less fat than regular cream cheese)
• 5 doonks of pure stevia extract or to taste (or sweetener of choice)

Directions:

1. Heat 1/2 cup of water on the stove. Once boiling, slowly pour the packet of Knox Gelatine into the water, stirring continuously until dissolved. Remove from heat and allow to cool to room temperature. It will become like jelly when it has cooled.
2. Pour the mango puree and Neufchatel into a mixing bowl. Mix well. Add the cooled gelatin and mix. If you have lumps of cream cheese/gelatin, pour the mixture into the blender until smooth. Add sweetener to taste. (if you have a good strong blender, you could bypass the mixing bowl step and use the blender instead).
3. Pour the mixture into four serving dishes. Place into the refrigerator to set. When serving, top with a little whipped cream.

 

I hope you enjoy this recipe as much as we did! Let me know what you think!

Torani Sugar Free Raspberry Cheesecake Dessert

Torani sent me a wonderful selection of their sugar free syrups to try out and create a recipe with. I received caramel, French vanilla, and raspberry syrups and I have used them in a variety of drinks.

 

I love to add the Torani sugar free syrups to my diet pop and of course to my coffee—whether iced or hot! I find that they’re easy to use on a daily basis and I love that the extra flavor doesn’t add any extra calories!

I created the most delicious recipe that’s perfect for spring & summer and I’m excited to share it with you!

Torani Sugar Free Raspberry Cheesecake Dessert

Serves: 5

Serving size: 1/2 cup

PointsPlus Per Serving: 5

Ingredients:

• 1- 8 oz. package Neufchatel cheese at room temperature (1/3 less fat than regular cream cheese)
• 1- 8 oz. container of lite whipped topping
• 1/3 cup Splenda
• 2 Tbs. Torani Sugar Free Raspberry Syrup
• 1 cup of fresh raspberries (optional)

Directions:

1. Using a mixer, blend together the Neufchatel cheese with the lite whipped topping until smooth
2. Add 1/3 cup of Splenda and mix well
3. Add 2 Tbs. of the Torani Sugar Free Raspberry syrup and mix until fully blended
4. Store in refrigerator until cooled and ready to serve
5. Serve topped with fresh raspberries

Pineapple Angel Food Cake Recipe- 2 Points Plus

Ingredients:

• 1 box Angel Food Cake mix
• 20 oz. can of crushed pineapple in own juice
• 1 tsp. vanilla

Directions:

1. Mix all of the ingredients together until well blended.
2. Bake at 350 degrees for 35 minutes.
3. Once cool, cut into 24 pieces.

I found out about this recipe at my WW meeting. I like to keep mine in the refrigerator and top it with a dollop of Cool Whip Free. It’s a cool and refreshing dessert—and only 2 points per serving!

Grape Dessert- Recipe Week 16- 1 Point Plus

This is a delicious snack or dessert and only 1 PointsPlus!


Ingredients:

• 1 cup of cleaned grapes
• 1/4 cup of Cool Whip Free

Directions:

1. Mix the grapes and Cool Whip and enjoy!

You can also add nuts or other toppings, but make sure to count the points!

Diet Soda Cake

I have been wanting to try this recipe forever and finally decided to give it a try. I was a little bit concerned about how it was going to taste but I was blown away! It’s a simple, easy to make recipe. All you need is:

A box of cake mix

A can of diet soda

Mix them together and bake according to the box directions.

I used a white confetti cake mix and diet mountain dew. I made 18 good sized cupcakes for 2 points each (on the old plan- new points would need to be calculated on the Points Plus sytem depending on what cake mix is used)!! I couldn’t believe it. I topped mine with a little bit of whipped cream and it was delicious and super moist. I’m interested in trying different flavors of cake and diet soda to see how they turn out!