Directions: Combine Splenda, cornstarch, cinnamon, vanilla extract and salt with 1/2 cup of cold water. Stir until all ingredients are completely dissolved. Set aside.
Place fruit in a nonstick pot over medium-low heat. Once fruit begins to thaw, add liquid mixture. Stir.
As fruit defrosts and heats, use a spatula to break fruit apart into smaller pieces. Continuously stir until mixture becomes uniform, thick and syrupy.
Can be eaten hot, warm or chilled in the fridge until cold (but it's best eaten the day it's prepared). Enjoy!
MAKES 4 SERVINGS
Gooey Crunch Fruit Tartlets
PER SERVING (1 tartlet): 43 calories, 0.5g fat, 60mg sodium, 9g carbs, 1g fiber, 3g sugars, 1g protein = PointsPlus® value 1*
These crispy tartlets will look super-impressive when served to pals, and they're SOOOO easy to make!
Ingredients: 1 batch (entire recipe) Chunky Peach Strawberry Sauce (see above); chilled 12 small square wonton wrappers like the ones by Dynasty or Nasoya (found with the other refrigerated Asian items in the supermarket) 48 sprays 0-calories-per-serving butter spray (like I Can't Believe It's Not Butter! Spray) Optional topping: Splenda No Calorie Sweetener, granulated OR Fat Free Reddi-wip
Directions: Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray, and set aside.
On a clean dry surface, set out 4 wonton wrappers. Spray each one with 2 sprays of butter, and use your fingers to spread butter evenly over each wonton; gently flip wontons and repeat. Carefully transfer wontons to muffin tin, placing each wonton in a muffin cup and pressing it in to form the cup shape. Repeat entire process 2 more times, and place tray in the oven.
Bake wonton cups in the oven for 10 minutes, or until they are firm and brown. Once cups are cool enough to handle, transfer them to a plate. Allow cups to cool completely.
Evenly spoon chilled sauce into the wonton cups (for best results, fill the wonton cups close to the time you'll be serving or enjoying your tartlets). Place in the fridge until ready to serve.
If desired, before serving, top each tartlet with a squirt of Reddi-wip or a sprinkling of Splenda.
MAKES 12 SERVINGS
Choco-Berry Frozen Nuggets!
PER SERVING (2 nuggets): 38 calories, 0.75g fat, 5mg sodium, 7g carbs, 0.5g fiber, 4g sugars, 0g protein = PointsPlus® value 1*
Can berries, chocolate and creamy cool goodness live together peacefully in one froze-tastic nugget? YES!!!!
Ingredients: 2/3 cup frozen mixed berries 2/3 cup Cool Whip Free; frozen 1 1/2 tbsp. Splenda No Calorie Sweetener, granulated 1 tbsp. semi-sweet chocolate chips; crushed 1 1/2 tsp. Coffee-mate powdered creamer, The Original
Directions: Run berries under water for a few seconds to slightly thaw. Place them in a blender with the Cool Whip and crushed chips.
Stir Splenda and creamer into 1/3 cup of warm water until completely dissolved. Add this mixture to blender, and puree ingredients until thoroughly mixed.
Prepare an ice cube tray by first making sure it is dry, and then spraying the sections lightly with nonstick spray. Evenly distribute mixture among 12 ice cube compartments.
Place tray in the freezer until nuggets are frozen (several hours). Once nuggets are ready, run a little water along the bottom of the tray, and they'll pop out easily. Enjoy!
MAKES 6 SERVINGS
HG Alternative! Slide toothpicks, Popsicle sticks or carefully cut-up wooden skewers (minus the pointy part) into each nugget partway through freezing 'em (once they are firm enough to hold the sticks up straight). Instead of nuggets, you'll have Choco-Berry Frozen Lollipops!
CHEW ON THIS: Tomorrow, August 24th, is National Peach Pie Day. Instead of swallowing a peach pie, whip up a batch of our Gooey Crunch Fruit Tartlets. Yay!
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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.