low point dessert – GeekyPeach

This mug cake is super easy to make and is great for a quick fix when you want sweets but don’t want all of the calories or fat.

To make this base for this you take one box of Angel Food Cake Mix and one box of regular cake mix and mix them together thoroughly. Then you this dry mixture and put it in a canister and label it as 321 cake mix.

Spray a coffee mug with nonstick spray.
Add 3 TBSP of the dry mix and 2 TBSP of water to the mug and mix.
Bake in the microwave for about 1 minute.
Carefully remove from the microwave and let cool for a minute.

You can eat it from the mug or remove it to a bowl or plate and top it with whatever you’d like. I used a strawberry cake mix and topped it with fresh strawberries and some fat-free whipped topping.

I chose strawberry cake mix for mine because I love strawberry cake and fresh strawberries are so good right now. You could also use a yellow cake mix, chocolate mix, or whatever flavor cake mix you like. If you use a sugar-free cake mix, the points/calories would be even lower.

WW Points: 4 per serving

At a cookout we had at work a few weeks ago, someone brought this dessert and it was amazing. I decided that I wanted to make it for our Easter dinner tomorrow, but I want to lighten it up a bit since I’m doing WW. I swapped out the cream cheese for fat free cream cheese, used lite cool whip instead of regular, Truvia instead of sugar, and sugar free chocolate syrup. I’ll post a picture later, but wanted to go ahead and get the recipe posted to share with friends.

Here’s what I’ve put together:

No Bake Banana Split Dessert

Servings: 12 to 16 servings Prep: 30 minutes Chilling time: 4 hours

12 servings = 7 points each or 16 servings = 5 points each

For the Crust:

16 low fat graham cracker crumbled
½ cup margarine (melted)

For the Cream Cheese Layer:

12 ounces of fat free cream cheese (at room temperature)
¼ cup Truvia baking blend
8 ounces Cool Whip Lite

For the Fruit & Toppings:

4 bananas (sliced)
20 ounce canned crushed pineapple, drained well
16 ounces strawberries (sliced)
8 ounces Cool Whip Lite
½ cup walnuts, chopped
Sugar Free Chocolate syrup
Maraschino cherries

Directions:

Grease a 9×13-inch baking dish with butter or butter spray.
In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined.
Spread the cream cheese mixture on top of the graham cracker crust.
Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight. Leftovers can be stored, covered, in the refrigerator for up to 4 days.