Butterfinger Dessert Weight Watchers 4 Ww Pts Recipes
4 PT. WEIGHT WATCHER QUICHE
Make and share this 4 Pt. Weight Watcher Quiche recipe from Food.com.
Provided by Newly Mrs. Johnson
Categories Breakfast
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350*.
- Toss cheese, bacon, and flour to coat.
- Mix beaten eggs and milk and add to dry mixture, mix well.
- Pour ingredients into pie shell.
- Bake for 50 to 60 minute or until set.
Nutrition Facts : Calories 196.9, Fat 10.8, SaturatedFat 3.4, Cholesterol 74.8, Sodium 291.4, Carbohydrate 14, Fiber 0.9, Sugar 0.2, Protein 10.3
BUTTERFINGER DESSERT WEIGHT WATCHERS 4 WW PTS
An easy to make lightened up dessert using Butterfingers. Yum! 4 WW points per serving. Received at a WW meeting. A recent reviewer recently made the comment that this was 7 WW points not 4. Please remember that Recipe Zaar's calculations and WW's do not always agree. This recipe came straight from WW--it is on their website. They do have it listed as 4 points, despite the difference if you try to calculate using Recipe Zaar's calculator. Please use your own judgment, but note this is a real WW recipe and it is listed by them as 4 pts. Thanks!
Provided by AndreaVT96
Categories Dessert
Time 10m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Spray a 9 x 13" pan with cooking spray.
- Tear angel food cake into bite size pieces.
- Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.
- Crush candy bars.
- Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer.
WEIGHT WATCHER'S BUTTERFINGER DESSERT
Steps:
- Spray a 9 x 13″ pan with cooking spray.
- Tear angel food cake into bite size pieces.
- Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.
- Crush candy bars.
- Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer.
- Serving size: 3/4 cup.
Nutrition Facts : ServingSize 3/4 cup, Calories 266, Sugar 30g, Sodium 408mg, Fat 3g, SaturatedFat 2g, Carbohydrate 49g, Fiber 0g, Protein 4g
WEIGHT WATCHERS BUTTERFINGER DESSERT
Provided by Carrie Hill
Number Of Ingredients 5
Steps:
- Lightly spray a 9 x 13 cake pan.
- In a large bowl prepare the Vanilla Pudding mixing with a wire whip, add in the whipped topping and continue stirring until it is smooth.
- Put half of the torn cake in the bottom of the pan and pour half of the vanilla mixture over the top off the cake and smooth it out evenly.
- Top with 2 of the crushed Butterfinger Bars.
- Now place the rest of the cake on the Butterfinger layer and pour the rest of the Vanilla Pudding mix over the top of the cake smooth it out evenly then sprinkle over the last 2 crushed up candy bars.
- Refrigerate for at least 3 hours so it can set up.
WEIGHT WATCHERS BUTTERFINGER DESSERT
Weight Watchers Butterfinger Dessert consists of angel food cake, butterscotch pudding, Cool Whip, and crushed Butterfinger candies to make this light and refreshing dessert with only 4 smart points.
Provided by beckysbakingdelights
Categories Dessert
Time 10m
Yield 15
Number Of Ingredients 5
Steps:
- Spray a 13 x 9 inch pan with cooking spray.2. In medium or large sized bowl, tear angel food cake into bite-sized pieces. Set aside.3. In medium sized bowl, whisk 1 1/2 cups skim milk and pudding together until creamy and thick.4. Add 16 oz of refrigerated (not frozen) Cool Whip to large bowl along with pudding and fold ingredients together.5. In food processor, add in candy bars and crush into small pieces. Set aside.6. Spread half of angel food cake pieces along pan. Add in half of the pudding/Cool Whip mixture. Sprinkle half of the crushed candies on top of pudding mixture.7. Repeat layers and cover with saran wrap. Refrigerate for at least an hour before serving.Recipe adapted from Weight Watchers
Nutrition Facts : Calories 175 calories
WEIGHT WATCHERS BUTTERFINGER DESSERT RECIPE - (4.1/5)
Provided by cecelia26_
Number Of Ingredients 5
Steps:
- 1.Spray a 9 x 13 pan with cooking spray. 2.Tear angel food cake into bite size pieces. 3.Prepare pudding with 1-1/2 cups of skim milk, whisk until it starts to become creamy. 4.Fold in 2 containers of Cool Whip Free with pudding mixture. 5.Crush candy bars. 6.Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. 7.Repeat layer. 8.Refrigerate for at least an hour before serving. 9.Enjoy!
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