Rich Peach Ice Cream

Rich Peach Ice Cream

2 cups cold fat free milk
1 package (3.4 oz) instant vanilla pudding mix
4 medium peaches, peeled and chopped
2 cans (12 oz each) fat free evaporated milk
1 can (14 oz) sweetened condensed milk
1/2 cup sugar
1/4 cup lemon juice
1 tsp vanilla extract
1/2 tsp almond extract
1/8 tsp salt
1 carton (8 oz) fat free frozen whipped topping, thawed

1.  In a large bowl, beat milk and pudding mix on low speed for 2 minutes.  Beat in the peaches, evaporated milk, condensed milk, sugar, lemon juice, extracts and salt.  beat in whipped toppng just until combined.

2.  Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.  Refrigerate remaining mixture until ready to freeze.  Transfer to freezer containers; freeze for 2-4 hours before serving.

Makes 4 quarts; 2/3 cup
Cal 140; fat 2; fiber trace

This stuff rocks!!  It does make a ton though, so make sure you are either feeding a crowd, or that you really like peach ice cream.  I usually use the sugar free, fat free versions of everything in this, and it comes out just fine.  I have used canned and frozen peaches as well, and they both work great, just make sure that they are fairly dry, otherwise the ice cream doesn't set up as well.

Cookies and Creme Pudding Pops

Cookies and Crème Pudding Pops


1 pkg (3.9 oz) Jell-O Chocolate instant pudding
2 cups cold milk
6 Oreo cookies
1/2 cup whipped cream

1. Beat pudding mix and milk in a large bowl with whisk 2 minutes.

2. Place cookies in resealable plastic bag, seal bag. Using a rolling pan, crush cookies;

3. Add cookies and whipped topping to pudding; stir just until blended.
4. Spoon into 9 small paper or plastic cups.

5. Insert pop stick or plastic spoon into each for a handle. Freeze 5 hours or until firm.

These were disappointing. They freeze so hard that even after letting it sit about 10-15 minutes, it was still so hard that it was hard to eat. On a plus note, when you finally do get around to eating them, they taste great. I did make some substitutions.

I used a package of Sugar free fat free white chocolate pudding. I'm not much of a chocolate person. I used the reduced fat oreos, 1% milk and fat free whipped cream. We licked the spoon before we froze and it makes great pudding. So that's how we will keep it, no more freezing.

Snicker Pie

Snicker Pie


2 cups fat free vanilla ice cream
1 package fat free sugar free instant chocolate pudding
1 cup fat free whipped topping
1/4 cup reduced fat chunky peanut butter

1. Keep pudding mix dry - do not prepare. Mix all ingredients together.

2. Spray an 8 inch pie pan with nonstick cooking spray. Pour mixture in. Freeze until hard.

Makes 8 servings each
Weight Watchers Recipe - 3 punks each


This stuff is awesome. It tastes a lot like a frozen snickers bar with ice cream, or the ice cream snicker's bars. It is delicious.

Spray your measuring cup for easy removal of peanut butter

Frosty Peanut Butter Cups

Frosty Peanut Butter Cups


9 reduced fat graham crackers - crushed
2 tbsp reduced fat butter
1 cup cold 1% milk
1/2 cup reduced fat creamy peanut butter
1 (3.4 oz) package instant vanilla pudding mix
2 cups fat free whipped topping

1. In a small bowl, combine cracker crumbs and margarine. Press about 1 tbsp each into 12 paper lined muffin cups. In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Fold in whipped topping. Spoon into cups. Freeze until firm. Remove liners and let stand at room temperature for 5 minutes before serving.

makes 12 servings
Cal 154; fat 6; fiber 1; cholesterol 1; sodium 277; carb 23

These are really good. Very peanut buttery. I think that next time I make them I'm going to use chocolate pudding instead of vanilla, just to see if they have a more peanut butter cup taste.

When measuring the peanut butter, spray the inside of your measuring cup with cooking spray, and your peanut butter will just slip out.

My only complaint is that they are awfully peanut buttery. You kind of miss out on anything else.