Pineapple Pudding Cake

Here’s another scrumptious dessert fit for all this hot weather.

PINEAPPLE PUDDING CAKE

1 pkg (9 oz) yellow cake mix
1-1/2 c. cold fat-free milk
1 pkg (1 oz) sugar-free instant vanilla pudding mix
1 pkg (8 oz) fat-free cream cheese
1 can (20 oz) unsweetened crushed pineapple, drained
1 carton (8 oz) frozen fat-free whipped topping, thawed
1/4 c. chopped walnuts, toasted
20 maraschino cherries, well drained

1. Prepare cake mix according to package direction; pour into a 13 X 9-in baking pan coated with cooking spray.  Bake at 350 F for 15 to 20 minutes or until a toothpick comes out clean.  Cool completely on a wire rack.

2. In a bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft set.  In a small mixing bowl, beat cream cheese until smooth.  Beat in pudding mixture until blended. Spread evenly over cake.  Sprinkle with pineapple; spread with whipped topping.  Sprinkle with walnuts and garnish with cherries.  Refrigerate until serving.

Here’s the dirt on this recipe:
20 servings

131 calories
2 g. fat (1 g. saturated fat)
1 mg. cholesterol
217 mg. sodium
24 g. carbs
1 g. fiber
3 g. protein

-Erica

Cheesecake…really

As you can probably tell already I love sweets.  I really do.  There is nothing better than cuddling up on the couch with my hubby and sharing something sweet…or is there?  Yes, yes there is – losing weight and being healthy!  But, I have already declared that I will not be giving up all sweets.  I know I cannot do that, and I know if I try I will fail.

Thankfully, there are options available to enjoy without sabotaging your entire day (or week…or plan in its entirety).  This happens to be one of them:

CHEESECAKE

12 graham crackers (2.5″ squares), crushed finely
2 c. light cream cheese (Neufchatel)
1 c. fat-free sour cream
1/2 c. sugar
2 tsp. vanilla extract
2 large eggs
2 tsp. grated lemon zest

1. Preheat the oven to 325 F; wrap the outside of a 10-inch springform pan with heavy-duty foil; then spray the inside entirely with nonstick spray (again I use Cake Release by Wilton).  Press the graham cracker crumbs over the bottom and partially up the sides of the pan.

2. In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar, and vanilla until smooth.  Add the eggs, 1 at a time, beating on low speed until blended; stir in the lemon zest.  Pour the batter into the springform pan and set into a large roasting pan.  Pour boiling water into the roasting pan to come halfway up the sides of the springform pan.  Bake until almost completely set (about 30 to 35 minutes).

3. Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven another 30 minutes.  Transfer to a rack and run a knife around the edge of the pan to release the cake.  Cool completely, then refrigerate, covered, until ready to serve.

Here’s the dirt on this recipe:
16 servings

128 calories
6 g fat (3 g saturated, 0 g Trans fat)
42 mg cholesterol
210 mg sodium
14 g carbs
0 g fiber
5 g protein
64 mg calcium

-Erica