Have you gone to the forums at WW? You do not have to be a paying member to join/post on the forums and they have tons of recipes in the threads. Word of caution though - always double check the numbers yourself because many times they are not quite right.
This one is a family favorite and you can switch it up by changing the flavor of the Crystal Light. You can also buy a lowfat graham cracker ready made crust, but double check the points
Lemonade Pie
8 oz. Fat Free Cool Whip
1 (1 oz.) Package Sugar Free Instant Vanilla Pudding Mix
2 Cups Skim Milk
1 Tub Crystal Light Sugar Free Lemonade Soft Drink Mix
1/3 Cup Graham Cracker Crumbs
3 Packets Splenda
Spray sides and bottom of a 9 pie pan with butter flavored non-stick spray. Sprinkle graham crackers in bottom and up sides evenly. Set aside. In a medium bowl, combine pudding, milk, Splenda, and lemonade mix with a wire whisk until blended well. Place in refrigerator until set (about 20 minutes). Fold in cool whip. Spread mixture evenly over graham cracker crust. Place in refrigerator for at least 2 hours or overnight.
Serves: 6
Per Serving: 128 Calories; 1g Fat (4.9% calories from fat); 3g Protein; 24g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 327mg Sodium. Exchanges: 0 Grain (Starch); ½ Non-Fat Milk; 0 Fat.
Yet another..
Key Lime Pie
1/4 cup water
1 package (4 serving size) sugar-free lime jello
2 containers (6oz) fat-free key lime pie yogurt
1 tub FF whipped topping
1 Keebler Reduced Fat graham cracker pie crust
In microwave-safe measuring cup heat water on high for approx 1 minute until boiling. Whisk in gelatin until dissolved.
In large bowl whish together gelatin mixture and yogurt. Fold in whipped topping. Carefully spread into crust. Refrigerate at least 4 hours or until set.
Garnish as desired and store in fridge.
CHIP AHOY DESSERT
½ cup FF milk
18 reduced fat Chip Ahoy cookies
2 cups FF milk
1 8oz. Cool Whip free
1 small box SF/FF instant chocolate pudding
Pour ½ cup of milk into a shallow bowl. Dip a cookie in the milk very briefly and line an 8 x 8 dish with 9 of them. Take ½ the Cool Whip & spread over cookies. Mix the pudding mix with the 2 cups of milk. Spread on top of Cool Whip. Dip next 9 cookies in milk & lay on top of pudding. Top with remaining Cool Whip. Refrigerate at least 2 hours.
9 servings
Variations: Pecan Sandies and butterscotch pudding
Nilla wafers and cheesecake, lemon or banana pudding
I have not listed the points as nutritional info varies by manufacturer.