low fat dessert – Candy Stilettos

Memorial day is the perfect start to summer. Long weekend, beautiful weather (hopefully), and tons of barbeques. This recipe is the perfect party pleaser and is healthy & easy.

Ingredients:

1 1/2 cups skim milk (cold fat free)

1 vanilla pudding (JELLO flavor fat free sugar free, instant reduced calorie pudding pie filling)

8 ozs cool whip

13 ozs angel food cake (cut into 12-inch cubes)

1 pt strawberries (sliced)

1 cup blueberries

1	Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in 1-1/2 cups of the whipped topping.
2	Place 1/2 of the cake cubes in large serving bowl; top with 1 cup of the strawberries and 1/2 cup of the blueberries. Spread pudding mixture over fruit; cover with remaining cake cubes and fruit. Top with remaining 1-1/2 cups of the whipped topping.
3	Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

Yesterday was just one of those days where I was feeling completely blah. In a woman’s world, those days feel like hell. I had no energy, bad stomach cramps, and had a major craving for chocolate. Since I wanted something light, I indulged in a few York peppermint patties, but sometimes store-bought candy just does not do the trick! I then came across a delicious recipe that is easy and light. The best part is, this dessert is only 180 calories and 6 grams of fat!

Ingredients

3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners’ sugar
3 cups semisweet chocolate chips
2 teaspoons shortening

Directions

In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners’ sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.