Rolo Pretzel Turtles Recipe

(recipe from the archives)

I’m giving you a recipe that would be fabulous for a party, something simple that even Gabby could manage in her heels! My girlfriend, Kelly, taught me how to make Rolo Pretzel Turtles, and I swear it’s the best seven-minute candy fix. The chocolate and caramel in Rolo candies softens and oozes all around the salty, crunchy pretzel. Top it off with a pecan half, and it’s a homemade treat that won’t last long in a candy dish. Well, truthfully, they probably won’t make it to the candy dish; Rolo Turtle Pretzels are addictive when they’re warm off the baking sheet. Prepare to make a double batch! I usually buy four rolls of Rolos, a bag of mini pretzels and a bag of nuts.

Rolo Pretzel Turtle Recipe

Rolo chocolate candies

Mini pretzels

Nuts – pecan halves (if you don’t like pecans, you can use almonds, hazelnuts or walnuts)

Preheat your oven to 350 degrees

Unwrap your Rolos. Place pretzels on the baking sheet in one layer. Top each pretzel with a Rolo. Bake in the oven for 3 to 5 minutes, until the chocolate just begins to melt. The Rolo candy should be soft but not completely melted. Remove from oven, use a spatula to lift the pretzels on cooling rack and immediately squish the Rolo candy with a nut. Watch the caramel ooze out!

IMPORTANT: Eat as many as you can while they are still warm!

If you’re more of a chocolate fan, then make a S’Mores sandwich. You don’t need a campfire — just microwave a marshmallow for 5 seconds. Since one graham cracker contains 59 calories, one marshmallow contains 23 calories, and three squares of Hershey’s chocolate contains 57 calories, one S’Mores sandwich contains only 139 calories.

These Peanut Butter Cups are made with dark chocolate and natural peanut butter. You can eat all three yummy cups for only 180 calories. If you’re more of a mint lover, the Newman’s Own Dark Chocolate Peppermint Cups contain 170 calories
http://www.fitsugar.com/836300

and last but not least…

I’m in love with peanut butter so I’m a big fan of these homemade frozen Smudgies made with bananas, crunchy peanut butter, and graham crackers. Since this recipe makes eight sandwiches, I figured out that one Smudgie sandwich contains only 109 calories.

http://www.fitsugar.com/1731994

1 package yellow or white cake mix
4 egg whites
1 cup (8 oz) reduced-fat sour cream
2/3 cup unsweetened applesauce
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 1/2 cups confectioners’ sugar
2 tablespoons fat-free milk
1 teaspoon vanilla extract

In a mixing bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes. Pour half (about 2 1/4 cups) into a 13×9x2 baking pan coated with non-stick cooking spray. Combine brown sugar and cinnamon; sprinkle
over batter. Cover with remaining batter; cut through with a knife to swirl. Bake at 325 degrees for 35-40 minutes or until a toothpick comes out clean.

For glaze, combine confectioners’ sugar, milk and vanilla. Drizzle over warm cake. Cool on a wire rack.
From Master Cook:
Per Serving (excluding unknown items):
180 Calories;
3g Fat (16.0% calories from fat);
2g Protein;
36g Carbohydrate;
1g Dietary Fiber;
1mg Cholesterol;
187mg Sodium.

• 1 sprays cooking spray
• 4 large banana(s), ripe, peeled
• 8 oz canned crushed pineapple in juice, drained
• 2 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided
• 1/2 tsp ground cinnamon
• 1 cup fat-free ricotta cheese
• 1 tsp vanilla extract
• 1 cups raspberries

• Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
• Combine pineapple, 1 tablespoon of Splenda and cinnamon in a small bowl; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)
• Meanwhile, combine ricotta, remaining tablespoon of Splenda and vanilla in another small bowl; set aside.
• Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately.

(1 Stack = 71 calories, 4g fat, 5g fiber)

1 Cup Fiber One Cereal
1 (1.5 oz.) Hershey’s Milk Chocolate Bar
1 Tbsp. reduced fat peanut butter, smooth or chunky

Directions:
Melt bar and peanut butter in microwave until smooth, at 30-second intervals. Be careful not to burn or overcook. Stir chocolate and peanut butter mixture. Add cereal and gently toss till coated. Drop onto wax paper, making 6 stacks. Refrigerate until chocolate hardens (about 30 minutes). Serves 6.

Ingredients

* 1 1/2 cup Cool Whip Free Whipped Topping
* 24 items wonton wrapper(s)
* 1/2 tsp ground cinnamon
* 2 medium apple(s), cored and minced
* 1 tsp fresh lemon juice
* 1 Tbsp packed light brown sugar
* 5 serving butter-flavor cooking spray

Instructions

Preheat oven to 350. In bowl, combine apples, cinnamon, lemon juice and sugar. Drop apple mixture onto center of wonton wrapper. Moisten edges of wrapper with wet fingers (or use remainder of lemon juice – that’s what I did). Fold and press closed to seal. Transfer to baking sheet with a silpat. Bake until golden brown (about 15 minutes). Serve with cool whip free (1/4 c. per serving).

Makes 6 servings. One serving = 4 wontons and 1/4 c. of cool whip free.

PUMPKIN FLUFF

1/2 cup fat-free skim milk
1 cup Cool Whip Free Whipped Topping
15 oz canned pumpkin
1 1/2 tsp pumpkin pie spice
1 serving fat-free sugar-free instant vanilla pudding & pie filling mix

Refrigerate and serve!

Serves 4, 1 “unit”/serving

Layered Pumpkin Loaf
snacks
POINTS® Value: 2 (based on my calculations, recheck for accuracy)
Servings: 12

Ingredients
8 oz Kraft Philadelphia Free Fat-Free Cream Cheese
4 items egg white(s)
1/2 cup fat-free skim milk
2 tsp pumpkin pie spice
1/4 tsp table salt
1 cup canned pumpkin
2 1/2 tsp baking powder
1 cup +2 tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener
1/3 cup Manischewitz Unsweetened Apple Sauce
1/4 cup McNeil Nutritionals Splenda brown sugar blend
2 cup whole wheat flour

Instructions

preheat oven 350. Grease 9×5 loaf pan

Mix pumpkin, 1 cup splenda, brown sugar, 3 egg whites, milk and applesauce in a large bowl. Add flour, baking powder, pie spice and salt. Stir unil just moistened. Beat cream cheese, 2 TBSP splenda and egg white with wisk until well blended.

Spoon half of pumpkin batter into pan. spoon cream cheese over batter, spreading to about 1/2 in from border. Cover with remaining pumpkin.

Bake 1 hour to 1 hour 5 mins or until toothpick comes out clean. run knife or thin spatula around edges of pan to loosen bread. Cool in pan on wire rack 10 mins. remove bread from pan to wire rack; cool completely.

Mini Oreo Cheesecakes

14 Reduced Fat Oreo Cookies
2 (8 oz.) Packages Fat Free Cream Cheese
1 Cup Splenda Granular
1/2 Cup Egg Substitute
1 teaspoon Vanilla Extract
Fat Free Cool Whip (optional)
12 Foil Cupcake Liners

Preheat oven to 350 degrees. Place 12 foil cupcake liners into a regular size muffin tin. Place one Oreo into the bottom of each liner and set the remaining 2 Oreos aside. In a medium bowl, beat together the cream cheese, Splenda, egg substitute and vanilla until smooth. Divide the cheese mixture evenly on top of each Oreo. The mixture will be thick, so use your spoon and press down on the batter a little bit once it’s on top of the Oreos so that some of the batter goes down around the cookies. Crush the remaining 2 cookies into fine crumbs and sprinkle evenly on top of each cheesecake. Bake for 15-20 minutes or until the center is almost set. Cool completely, and then refrigerate for 2-3 hours or overnight. Top each with 1-2 tablespoons of fat free Cool Whip (optional).

Serves: 12
Per Serving: 106 Calories; 2g Fat (15.5% calories from fat); 7g Protein; 15g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 301mg Sodium. Exchanges: 1/2 Lean Meat.
WWP: 2 (www.AimeesAdventures.com)

Watergate Salad

1 (20 oz.) Can Crushed Pineapple, in juice1 (1 oz.) Package Sugar Free Pistachio Instant Pudding Mix8 ounces Nonfat Vanilla Yogurt1/2 Cup Miniature Marshmallows1/4 Cup Chopped Pecans, divided2 Cups Fat Free Whipped Topping4 Packages Splenda Packets, optionalStir together crushed pineapple and dry pistachio pudding mix. Stir in nonfat vanilla yogurt, then add mini marshmallows. Add optional Splenda packets if you desire. Fold in whipped topping and and add 1/8 cup chopped pecans, reserving the other half for the top. Pour into bowl and sprinkle remaining pecans on top. Refrigerate 4-6 hours or overnight before serving. Serves: 10 (1/2 Cup Each)Per Serving: 116 Calories; 2g Fat (16.6% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 135mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. WWP: 2 (www.AimeesAdventures.com)

2 non-fat yogurts, 80 cal.

1 pkg. of FF, SF Vanilla pudding (instant)

1 small can of Mandarin oranges, drained

1 small can of pineapple tidbits or crushed, not drained

12 oz. Cool Whip light or FF

Mix yogurts and pudding.

Add Oranges and pineapple.

Fold in Cool Whip.

1 point for 1 1/2 cups.

Use this fruity light sauce on desserts such as fruit salad or sponge cake. When mangoes are unavailable, make the sauce with ripe peaches, plums, apricots, and/or fresh raspberries or blackberries.

- 1 medium mango, ripe
- 1 cup nonfat yogurt
- 1 tablespoon honey
- 1 medium lime, zest and juice

Peel the mango and cut the flesh off the pit. Squeeze the pit to release the juice. Place all the ingredients in a food processor or blender, and blend until smooth. Refrigerate until serving time.

1 POINT per serving

Serves: 4
Per Serving: 62 Calories; trace Fat (5.6% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 168mg Sodium. Exchanges: 1/2 Fruit.
(www.AimeesAdventures.com)

1 c. skim milk
2 T. FF SF Instant Chocolate Pudding Mix
1 T. Vanilla
2 T. FF Cool Whip
8 Ice Cubes

Put all ingredients in blender. Blend until ice chunks are all broken up.

For a thicker shake, place in freezer 5-10 minutes

8 Servings

10 oz. angel food cake, about 10” round
8 oz. FF cream cheese
4 oz. RF cream cheese
½ c. sugar
1 t. vanilla extract
2 T. unsweetened cocoa
1 oz. semi-sweet chocolate, finely grated
4 fl. oz. (1/2 c.) brewed espresso or strong coffee

Using a serrated knife, cut angel food cake into 12 equal slices. Set aside.

In a mixing bowl or food processor, combine cream cheeses, sugar and vanilla. Mix until blended and smooth.

Combine cocoa and grated chocolate in a separate bowl; set aside.

Pour espresso into shallow dish.

Dip 4 cake slices into espresso; turn to coat. Place slices crosswise in bottom on an 8” loaf pan and press cake down to coat bottom. Break up cake, if necessary, to coat surface.

Gently spread 1/3 cream cheese mixture over cake layer. Sprinkle with 1/3 cocoa mixture. Repeat procedure with remaining cake slices, cream cheese mixture and cocoa mixture to make 3 layers.

Refrigerate 2 hours. Cut into 8 pieces and serve.

16 1/2 average graham crackers (8 full graham crackers and 1/2 of another)
2 Tbsp and 2 tsp Shedds County Crock light margarine
1 small package Jell-O fat free sugar free instant vanilla pudding with 2 cups of skim milk
2 cups Del Monte crushed pineapple in its own juice (drained)
2 average bananas
2 cups Cool Whip Free

Crush 16 1/2 squares of graham crackers. Set aside 1/4 cup for later use. Mix crumbs with 2 Tbsp and 2 tsp of light margarine (melted). Press this mixture into an 11 X 7 pan. Mix sugar free pudding with the 2 cups of skim milk according to the package directions. Spread pudding layer over the crumb mixture layer. Spread 2 cups of drained crushed pineapple over the pudding layer. Slice 2 bananas and layer them over the pineapple. Cover with 2 cups Cool Whip. Sprinkle top with remaining graham cracker crumbs (1/4 cup) and chill in the refrigerator.

8 servings, 4 POINTS each

12 servings @ 3 points each

1 box Betty Crocker (1-Step) angel food cake mix
*see variations below directions*

Directions:
Preheat oven 350 Mix the angel food cake mix and desired flavor ingredients
together and beat by hand until blended. Pour into ungreased 9×13 pan (or muffin tin) and bake for 35-40 minutes (muffins bake 15-18 minutes). Cool upside down for best results.

VARIATIONS:

Lemon — 1 C + 3 T water, 2 T lemon juice and 2 t grated lemon peel

Orange Citrus — 1-1/4 C water and 2 t grated orange peel

Cherry — 1 can (20 oz) light cherry pie filling

Black Forest — add 1/2 C cocoa to Cherry version

Cotton Candy — 1 small (3.4 oz) sugar/free Jello, any flavor, 1-1/4 C water.

Margarita — 1 C+ 2 T water, 2 T fresh lime juice and 1-1/2 t grated lime rind

Pineapple — 1 (20 oz) crushed pineapple in juice

Pina Colada — add 1 T each coconut & rum extracts to pineapple directions
OR
Pina Colada Cake
3 pt. per slice/8 slices

1 angel food cake mix
1 can of crushed pineapple
1 cup of shredded coconut

Do not drain pineapple. Mix with coconut into cake mix. Do not add any water, oil, etc. The juice from the pineapple moistens the cake. Bake according to the box.

Pumpkin — 1 (15 oz) pumpkin, 3/4 C water, 1T vanilla & 1T pumpkin pie spice (or spices below)

Spiced — 1-1/4 C water, 1-1/2 t cinnamon, 1/2 t ginger, 1/2 t nutmeg and 1/4 t ground cloves

Part II, the toppings!
Endless Possibilities — Sauces, Glazes & Frostings

Fresh Blackberry Coulis — Place 4 cups of fresh blackberries (or black raspberries) and 1/4 cup sugar in a blender or food processor and blend until smooth. Stir in juice of 1/2 lemon. Strain through a fine-meshed sieve. (37 Calories 0g Fat 3g Fiber–same
points per slice)

Chocolate Sauce — Mix 1/2 cup water & 1/2 cup sugar together in a small saucepan and bring to a boil. Add 1/2 cup unsweetened cocoa and whisk until completely blended. Strain into a jar w/ tight fitting lid. Allow to cool. Cover and store refrigerated. Serve warm or cold with angel food cake or over frozen yogurt. (40 Calories 0g Fat 1g Fiber–add 1 point to cake)

Chocolate Whipped Cream Frosting — Mix together 2-3 Tbsp cocoa powder and 1 container (8 oz) Cool Whip Light (same points per slice/muffin).

Orange Citrus Glaze — Stir together 1/2 cup sifted powdered sugar and 1-2 Tbsp orange juice, 1 Tbsp at a time until smooth & drizzling consistency. Drizzle glaze over completely cooled cake. (21 Calories 0g Fat 0g Fiber–same points per slice) (Lemon juice can be used for Lemon Glaze.)

Margarita Glaze — 3 Tbsp sugar, 3 Tbsp fresh lime juice, 3 Tbsp tequila, 3 Tbsp triple sec, 3 Tbsp water. Combine ingredients in small saucepan; bring to boil. Reduce heat; simmer 3 minutes or until sugar dissolves, stirring occasionally. Liberally pierce entire surface of cake with skewer; drizzle glaze over cake. Let stand 10 minutes

Pineapple Frosting — Mix together 1 container (8oz) Cool Whip Light, 1 small package sugar-free, fat-free instant vanilla pudding mix and 1 can (15 oz) crushed pineapple, mostly drained. Points per frosted piece of cake = 4.5

POINTS® Value: 2
Servings: 10
Preparation Time: 15 min
Cooking Time: 11 min
Level of Difficulty: Easy These ultra-thin cookies are super crunchy and flavorful. Swap orange zest for the lemon or lime if you prefer.

Ingredients

• 3 1/3 Tbsp unsalted butter, softened
• 1/2 cup sugar
• 2 large egg white(s)
• 1/3 cup cake flour
• 1/2 tsp vanilla extract
• 2 tsp lemon zest, finely chopped
• 2 tsp lime zest, finely chopped

Instructions

• Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets.
• Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg white and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla.
• Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl.
• Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. (You may have to do this in batches depending on the size of your cookie sheets.)
• Bake until edges start to brown, about 4 to 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields 4 cookies per serving.

Notes

• Store cookies in an airtight container to retain crispness.For a nutty flavored-cookie, skip the zest and add 1 teaspoon of almond extract instead.These cookies can be curled for a special-occasion look. Just remove the cookies from the cookie sheet straight from the oven and drape them over a rounded surface like a small bottle or rolling pin. The cookies will wrap around the rounded surface and cool in a curl.

Points – 3

5 eggs
2 (12 fl oz) cans Fat Free Evaporated Milk
1/2 pint Lite or Heavy whipping cream (same pts)
1 (14oz) can sweetened Fat Free Condensed milk
1 1/2 cups Splenda
1 tsp vanilla extract
1 (1 oz) pkg Fat Free instant vanilla pudding
4 cups of 2% Lactose Free Milk (this has more fiber & protein than other 2 %milk)

In large bowl, beat eggs together; add in evaporated milk, cream, condensed milk, sugar and vanilla with an electric mixer. Beat in pudding mix until smooth. Pour into freezer canister of ice cream maker and add enough milk (approx. 4 cups) to bring mixture to fill line. Freeze according to manufacturers directions.

1/2 cup = 2.5 points

serves 9
Points 3

Ingredients

3/4 cup all-purpose flour
3/4 cup sugar
2/3 cup unsweetened cocoa
2 tsp baking powder
1 tsp coffee, instant or regular, powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup 1% low-fat milk
1 Tbsp Stick Light Butter
1 1/2 tsp vanilla extract
1/3 cup Splenda brown sugar blend
1 2/3 cup water

Instructions

Heat oven to 350, prepare square tray with non stick spray.

Combine flour, granulated sugar, and 1/3 cup cocoa powder, coffee powder, baking powder, baking soda, and salt into large bowl. Make well in center, pour in milk, melted butter and vanilla, stir until just blended, spoon batter evenly into pan.

Combine brown sugar, and remaining cocoa powder in small bowl, sprinkle evenly over batter. Pour BOILING water in zigzag fashion over the top, DO NOT STIR. Bake until top off pudding is set ~35 minutes. Cut into 9 squares. Serve warm or at room temp.

Cakes | If you do not have a Bundt pan, use a 9″x11″ non stick pan. Bake at 350 for 30 to 35 minutes until it tests done with a tooth pick.

Ingredients

2/3 cup No Sugar Added Applesauce
1 1/2 cup unpacked brown sugar
4 items egg white(s)
1 tsp vanilla extract
2 cup all-purpose flour
2 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp table salt
2 medium apple(s), cored, peeled & sliced
1/2 tsp ground cinnamon
1/4 cup unpacked brown sugar
2 Tbsp Sprinkles Butter Substitute

Instructions

*Last three ingredients are for the topping.

Mix together the sugar and the applesauce. Add the eggs and vanilla and mix well. Add the flour, baking powder, cinnamon and salt. Stir until well blended. Fold in the apples.

Pour into a Bundt pan (yeah you remember those things?). Combine the topping ingredients and sprinkle on top.

Bake at 350 for about 40 minutes. Turn the cake out immediately; do not let it cool in the pan.

This recipe is for 24 servings which is 1 of the small sections of a Bundt pan or 1/2 of the larger section.

**You can possibly save points using Brown Sugar Splenda… I just didn’t have any when I put this into the Recipe Builder.

Pineapple Angelfood Cupcakes
W/W Points: 1 /cupcake

1 package angel food cake mix
1 can crushed pineapple in water — 20 Ounce Can
1. Combine both ingredients in large bowl.
2. Mix on medium speed with electric mixer.
3. Bake in accordance with cake mix box.
makes 24 cupcakes
Calories: 68.2 Fat grams: 0.1 Fiber grams: 0.1 W/W Points: 1