Busy People's Low-Fat Cookbook
Breakfast | Appetizers & Breads | Soups & Salads | Side Dishes | Entrées | Desserts | Drinks
Butterfinger Trifle
This is rich.
2 plus 2 cups skim milk 1 (12-ounce) fat-free pound cake
2 (4-serving-size) boxes sugar-free vanilla instant pudding 1 (4-serving-size) box sugar-free chocolate instant pudding mix

16

ounces fat-free whipped topping

1

(4-serving-size) box sugar-free butterscotch instant pudding mix
1-1/2 plus 1/2 (2.1-ounce) Butterfinger candy bars    

With a whisk beat 2 cups of the milk and the vanilla pudding mixes together for 1 minute.
Stir in 8 ounces whipped topping and 1 1/2 of the candy bars, crushed. Save the remaining half candy bar for later. Gently stir in the cake pieces.
With a whisk beat the remaining 2 cups milk and chocolate- and butterscotch-flavored puddings together for 1 minute. Stir in the remaining 8 ounces whipped topping.
In the bottom of a large glass bowl spread half of the chocolate-butterscotch pudding mixture.
Top with half of the cake mixture.
Smooth on the remaining chocolate-butterscotch mixture.
Spread the remaining cake mixture on top.
Sprinkle with the remaining crushed candy bar.
Keep chilled until ready to serve.
Yield: 16 servings
Calories: 187; Fat: 2g (9% fat); Cholesterol: 1mg; Carbohydrate: 36g; Dietary Fiber: 0g; Protein: 4g; Sodium: 427mg
Preparation time: 10 minutes or less
Cooking time: 45 minutes or less
Total time: 55 minutes or less
Perfect Pineapple Cookies
It's hard to eat just one. If you like pineapple upside-down cake, you'll love these cookies.

1/4

cup dark brown sugar

1

(18.25-ounce) box yellow cake mix (I use Betty Crocker Super Moist.) Do not make as directed on box.
1 (20-ounce) can crushed pineapple in natural juices, drained, 1 cup juice discarded 1/2 cup graham cracker crumbs
3 egg whites    

Preheat the oven to 350 degrees.
Line 4 cookie sheets with foil and spray with nonfat cooking spray.
With a spatula or spoon, mix together the brown sugar, pineapple, and egg whites until well mixed and the sugar is dissolved.
Add the cake mix and graham cracker crumbs. Continue stirring until well mixed.
Drop by teaspoonfuls onto prepared cookie sheets. Dip your fingers in water and press the tops of the cookies down to 1 1/2-inch circles.
Bake at 350 degrees for 11 to 12 minutes or until the bottoms are golden brown.
Yield: 7 dozen cookies
(Nutritional information per cookie)
Calories: ; Fat: g (% fat); Cholesterol: mg; Carbohydrate: g; Dietary Fiber: g; Protein: g; Sodium: mg
Preparation time: 5 minutes or less
Baking time: 12 minutes or less per dozen
Total time: 51 minutes or less for 7 dozen