Weight Watchers Cranberry Fluff Recipes
CRANBERRY FLUFF SALAD
Provided by Jenna
Number Of Ingredients 5
Steps:
- Combine chopped cranberries and pineapple and let stand 1/2 hour. Add remaining ingredients and mix well.
- Refrigerate and allow to stand overnight for flavors to develop.
- Makes about 10-12 servings, serving size: 1/2 cup.
Nutrition Facts : ServingSize 1/2 cup, Calories 67, Sugar 7g, Sodium 111mg, Fat 1g, SaturatedFat 1g, Carbohydrate 15g, Fiber 1g, Protein 0g
WEIGHT WATCHER PUDDING JELLO FRUIT FLUFF (WW)
I got this at my WW meeting. The nice thing about this is that you can use any combination of pudding and jello and (most) fruits that you want. I've also used frozen no sugar added raspberries, and strawberries and left out the fruit cocktail - this recipe is only limited by your imagination!! Oh - and the best part is it's only 1 point for a whole cup!!
Provided by r_mess
Categories Dessert
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- drain all fruit.
- mix jello and pudding into thawed cool whip.
- gently fold drained fruit into cool whip mixture.
- chill.
Nutrition Facts : Calories 101.8, Fat 0.3, Sodium 5.3, Carbohydrate 26.4, Fiber 2.7, Sugar 21.7, Protein 1.1
CRANBERRY MARSHMALLOW FLUFF
This delicious low point WW dessert is perfect for the holidays... or any time of year!
Provided by Smiley
Number Of Ingredients 8
Steps:
- Cook cranberries in water until they pop (about 10 minutes)
- Strain the cranberries
- Mix all ingredients together Add more pineapple if desired.
- Stir until well combined Enjoy
WEIGHT WATCHERS "CRANBERRY FLUFF"
Another one of my weight watcher fluff finds. All of the fluff recipes I am posting can be put into a graham cracker pie crust but you will need to adjust the points.
Provided by chris_tam
Categories Dessert
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 3
Steps:
- mix coll whip with the dry pudding mix.
- Fold in the cranberry sauce and chill.
- note servings are a guess.
Nutrition Facts : Calories 67.6, Fat 5.4, SaturatedFat 4.6, Sodium 5.3, Carbohydrate 4.9, Sugar 4.9, Protein 0.3
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- Add strawberries and water to a blender and mix until smooth. Pour into a large bowl and mix in whipped topping until mixture is smooth.
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- Pour the jelly/jello crystals or powder into a jug and add the boiling water. Stir to dissolve. Once dissolved add the cold water and set aside to cool for 5 minutes.
- Pour the yogurt into the bowl of your stand mixer (or if you are using a handheld mixer, into a large bowl). Whisk for 2 - 3 minutes until lots of bubbles are starting to form on the top. Slowly pour the jelly/jello mixture in a steady stream into the yogurt whilst continuing to whisk. Whisk for a further 5 - 10 minutes until the mixture has increased in volume and is light and bubbly.
- Spoon the mixture into individual ramekins. If you are wanting to turn out the fluff (as in the photograph) coat the inside of individual pudding bowls with a very thin layer of spray oil before spooning the mixture in.
- Place in the fridge to chill for at least 2 hours until the fluff has set. If you are turning out the fluff, run the tip of a knife around the edge of the pudding bowls before turning out on to a plate. Serve with sliced strawberries.
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