Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fat Free Raspberry Cheesecake Fluff ( Ww ) Recipe
    Lost? Site Map

    Fat Free Raspberry Cheesecake Fluff ( Ww )

    1/3 Photos of Fat Free Raspberry Cheesecake Fluff ( Ww )

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    SusieQusie's Note:

    After reading all the variations of the infamous _fluff_ that WW folks love, I was puzzled by the *1* point count that seems to be a popular idea. All the recipes I found call for fat-free Cool Whip but that it is *not* sugar-free as well. By my calculations, the standard _fluff_ is actually 3-4 points per serving. My math – FF Cool whip = 375/cals per 8 ounce tub, SF pudding = 100/cals per small box and SF Jello = 40/cals per box. With 515/cals per recipe and most stating 4 servings, that's 128 cals/serving and using my handy-dandy WW calculator, I compute 3 points, not 1. So how to make it truly 1 point or close enough? Add something with fiber. Enter raspberries. Although it doesn't jive with Zaar data, if http://www.nutritiondata.com and http://www.calorieking.com are reliable, one cup raspberries = a mere 64/cals but packs a whopping 8g fiber. Again using my official calculator, the following recipe is exactly 1.25 points/serving. And it tastes wonderful!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 1 cup of water to boiling.
    2. 2
      Place Jello in a deep mixing bowl and pour in the boiling water. Stir until the gelatin dissolves.
    3. 3
      Then stir in a cup cold water and the raspberries.
    4. 4
      Let it sit 5 minutes or so to cool off some.
    5. 5
      Sprinkle the pudding into the Jello/raspberry mixture.
    6. 6
      Beat with your electric mixer, on high, for 2 minutes or until all lumps dissolve.
    7. 7
      Fold in the Cool Whip.
    8. 8
      Divide into (8) individual serving dishes. (the recipe makes about 44 ounces so each dish needs to hold ~ 3/4 cup).
    9. 9
      Garnish with another raspberry or 2 if you're feeling frisky. After all, they're "free". ;-).
    10. 10
      Chill until set.
    11. 11
      Enjoy for 8 times then make another batch. Maybe use SF, FF white chocolate pudding this time!

    Ratings & Reviews:

    • on May 24, 2010

      55

      Oh My Goodness..!! This is to die for. I used sf strawberry jello, sf/ff white chocolate instant pudding and canned strawberries. I used the juice from the strawberries for part of the liquid in the jello and it turned out fantastic. I put some in a small bowl to see how it would taste frozen and it's as good as the free ice cream they sell for those of us watching our fat & sugar intake. I'm going to try it making ice cream sandwiches for my g-daughter and I'll bet they're good also. Geez, all the different flavor possibilities are endless...BTW, I get the canned strawberries from my local Dollar Tree and I love them. Thanks for a great and versatile recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2012

      55

      Love guilt free desserts and this was truly a guilt free dessert that is perfect for a hot summer evening. We really enjoyed the fresh raspberries and knowing that in off season frozen can be used. (note to self us mixing bowl on stand mix as none of the others are deep enough not to make a mess) Thanks for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 02, 2010

      55

      We loved this. I had just the right amount of frozen raspberries. It was a miracle. This is so fluffy. I guess that is where it got it's name. I have a recipe that is close to this but it's heavy. It must be the pudding that makes it light. This is perfect after a heavy meal. It's like eating a cloud but with flavor. Thanks for posting. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

    Advertisement

    Nutritional Facts for Fat Free Raspberry Cheesecake Fluff ( Ww )

    Serving Size: 1 (90 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 32.1
     
    Calories from Fat 0
    39%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 2.0 mg
    0%
    Total Carbohydrate 8.1 g
    2%
    Dietary Fiber 1.3 g
    5%
    Sugars 6.8 g
    27%
    Protein 0.2 g
    0%

    The following items or measurements are not included:

    sugar-free raspberry gelatin

    fat free sugar-free instant cheesecake pudding mix

    fat-free cool whip

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites