Fat Free Raspberry Cheesecake Fluff ( Ww )

READY IN: 10mins
Recipe by SusieQusie

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!

Top Review by jtlucas

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.

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!

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