1 pkg. white angel food cake mix, prepared.

2 c. boiling water

1 pkg. sugar free raspberry flavored gelatin

Two 10 oz. pkgs. frozen raspberries, thawed

Two 6 oz. containers fat-free, light raspberry yogurt

Fat Free Cool Whip

Tear cake into 3/4 in. pieces. I only used 1/2 of the cake. Pour boiling water on gelatin in large bowl/ stir until gelatin is dissolved. Add raspberries. Refrigerate gelatin mixture about 15 min. or until thickened, but not set. Layer half each of the cake pieces, gelatin mixture and yogurt in a 3 qt. glass bowl (can be smaller if you use only half of the cake); repeat, finishing with the yogurt as the top layer. Spread cool whip over the top and refrigerate at least 2 hours, until firm. 16 servings.

I’m not even sure where I got this recipe. But, I put it into the Weight Watchers recipe builder on e-tools to be sure the points were correct, and they were.

Ingredients:

1/4 c. of skim milk

2 T. cocoa

2 T. sugar

1/4 c. crunchy peanut butter

1 c. rolled oats

Place all ingredients except the oats into a saucepan and stir on low heat until smooth. Remove from heat and add the oats. Cool for a few minutes. Then, roll into teaspoon size balls and place on wax paper covered cookie sheet. Place in freezer to flash freeze and then store in a bag in the freezer.

Makes approx. 25. 1 point each.

I’ve been eating this for dessert after lunch and I sprinkle a little bit of homemade granola on top. What I love about this yogurt is that it is not sugar free and it’s really creamy.