I Got This (23 page)

10 tsp fat-free fudge topping

Instructions

Spread 2 tablespoons of frozen yogurt on top of each of 10 wafers.

Drizzle 1 teaspoon of fudge topping over each yogurt-covered wafer. Cover with remaining wafers and gently press together to make sandwiches. Wrap each mud pie in plastic wrap and freeze for 1 hour. Yields 1 per serving.

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Course: Cakes

PointsPlus
^®
Value: 5

Servings: 12

Preparation Time: 12 min

Cooking Time: 0 min

Level of Difficulty: Easy

Our lightened-up version of icebox cake is a summer crowd-pleaser. It’ll hit the spot on hot, humid days.

Ingredients

3½ oz ready-to-eat vanilla pudding, about 1 cup

3 cups Cool Whip Whipped Topping Lite, aerosol, or similar product

9 oz Nabisco Famous Chocolate Wafers, or similar product (should be about 3 inches in diameter each)

1 oz bittersweet chocolate, shavings

Instructions

Line bottom and sides of a 13- to 14-inch-long pan with plastic wrap, making sure you use a big enough piece so that you have enough extra wrap to cover prepared cake.

In a medium bowl, gently fold pudding into whipped topping.

Take a wafer and spread about 1½ tablespoons of cream mixture over cookie surface. Top with another wafer and spread about 1½ tablespoons of cream mixture over second cookie; repeat to form a stack of about 6 cookies and cream. Carefully turn stack on its side and place in pan so cookies are standing on their sides. Repeat with remaining cookies until you create 1 long row of cookies and cream in pan. (Reserve any broken cookies to crumble over top as a garnish.)

When cake assembly is complete, use a spatula to scoop up any cream that has oozed out of sides of cookies and place back on top of cake.

Wrap plastic tightly around cake in pan and freeze immediately for a minimum of 2 hours.

Slice cake on a diagonal into 12 pieces and sprinkle each piece with shaved chocolate. Yields 1 slice per serving.

Notes

Feel free to swap chocolate pudding for the vanilla, if desired.

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Course: Desserts

PointsPlus
^®
Value: 1

Servings: 48

Preparation Time: 10 min

Cooking Time: 6 min

Level of Difficulty: Easy

Go ahead and grab a few of these bite-size cookies. They might be little, but they pack a big chocolate punch.

Ingredients

2 Tbsp butter, softened

2 tsp canola oil

½ cup packed brown sugar, dark variety

1 tsp vanilla extract

tsp table salt

1 large egg white

¾ cup all-purpose flour

¼ tsp baking soda

3 oz semisweet chocolate chips, about ½ cup

Instructions

Preheat oven to 375ºF.

In a medium bowl, cream together butter, oil, and sugar. Add vanilla, salt, and egg white; mix thoroughly to combine.

In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.

Drop 48 half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Yields 1 cookie per serving.

Notes

Indulge your craving for an intense chocolate experience. Buy a 3-ounce bar of fine chocolate with a percentage of 75 or higher on the
label. The percentage indicates the combined amount of cocoa bean and added cocoa butter in the chocolate. The higher the percentage, the greater the chocolate taste and the less sweet the product. Chop up the bar and use it instead of the chocolate chips (could affect
PointsPlus
^®
values).

Me at age seven—I was always tall for my age.

The picture says it all!

Walter and me at prom.

Prom night with Walter. Big brother was definitely watching.

$25 a song … now that was a bargain!

My dramatic velvet and silver gown from my talent show days.

Walter Williams III

On the football field in Atlanta waiting for my first
American Idol
audition.