Fat Free Raspberry Cheesecake Fluff ( Ww )

Total Time
10mins
Prep
10 mins
Cook
0 mins

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!

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Ingredients

Nutrition

Directions

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