Another favorite of ours!

Strawberry Cheesecake Smoothie
Nutrition Information
  • Serves: 2
  • Serving size: 16 oz
  • Calories: 234
  • Fat: 4g
  • Saturated fat: 4g
  • Carbohydrates: 31.2g
  • Sugar: 19g
  • Sodium: 526mg
  • Fiber: 3g
  • Protein: 14.3g
  • Cholesterol: 1.2mg
Recipe type: Smoothie
Points 4.4 Points+ 5.4 Smart Points 9 I adapted this recipe from one I found on the internet. Al and I both loved it. It was well worth the Points/Calories. This recipe made two 16 oz glasses of yummy!
  • 2 cups frozen strawberries
  • ¾ cup FF plain Greek yogurt
  • ½ cup Skim milk
  • 2 oz Light Cream Cheese
  • 16 grams (0.5 oz) of Sugar-Free Cheesecake pudding mix (1/2 mix)
  • 1 tbsp vanilla extract
  • 1 tsp Agave Nectar
  1. Mix in blender and enjoy!
  2. If you find it too thick just add a smidgeon of water.
EDIT: I have revised this recipe just a bit. Instead of 1 tbsp of Agave Nectar, I used 1 tsp. I have found that the SF Cheesecake Pudding Mix also adds a bit of sweetness to the smoothie. I also used light cream cheese instead of regular cream cheese.

I don't think using regular Instant Cheesecake pudding mix will make that much of a difference in the nutritionals if you don't care for artificial sweeteners.


This is the cake I made for dessert the other day and it was a huge hit with my brother Bob, his wife, Cathi, and their  daughter, Samantha.  Al and I loved it too!

Pineapple Angel Food Cake
Nutrition Information
  • Serves: 12
  • Serving size: 1/12 cake
  • Calories: 169
  • Fat: 0g
  • Saturated fat: 0g
  • Carbohydrates: 39.5g
  • Sugar: 29.7g
  • Sodium: 320mg
  • Fiber: 0.4g
  • Protein: 3.4g
  • Cholesterol: 0mg
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Points 3.3 Points+ 4.5 Smart Points 8
  • 1 box (1-step) angel food cake mix [Betty Crocker]
  • 1 large can crushed pineapple, 20 oz [Dole]
  • Cool Whip, light (optional)
  1. Put dry cake mix in bowl (do not add the water as directed on the box). Add entire can of pineapple with juice. Mix carefully until all dry mix in incorporated. Pour into either a tube pan, 9x13 pan, or cupcake pan with liners (I used the 9x13" pan). Bake at 350 degrees for time on box for size pan (around 35-40 minutes. When sides pull away from pan and toothpick, cake is done.
This is a huge hit with myself and my fellow Weight Watchers.