Cheesecake in a Mug /Cheesecake for One

 1 tbsp of cream cheese ( I used the one in the tub ... it was 2 sp

1 egg

1 tsp of sugar free instant jello pudding  cheesecake flavor

1 tbsp or 4 tsp  of Lakanto monk fruit sugar substitute

1 tsp baking powder

dash of salt

1 tsp vanilla extract 

1 tbsp of flour 

2 tbsp of non fat Greek Yogurt 

Mix everything in a bowl and spry an mug or ramiken with spray and microwave for 2 mins and check for doneness as every microwave is different , Cool completely  and enjoy with your favorite sauce or fruit or whipped topping 

3 smart points on blue and purple and Green @ 5 

Pizza Chicken

1 skinless Boneless chicken Breast sliced think

2 tbsp of pizza sauce

spices

1 tbsp park skim mozzarella  cheese

3 slices turkey pepperoni diced 

You can make as many or as little as you. like

Place chicken on foil lined tray  sprinkle with spices of your choice and bake @ 350 degrees for 10 minutes and turn and season other side and bake for 5 mins more. Top with sauce pepperoni and cheese and place in oven til cheese melts 

zero points on blue and purple and count your chicken on green 

Pound Dropper's Lemon Funfetti Cheesecake

3 cups of non fat greek yogurt drained

1 package of SF instant sugar free cheesecake pudding mix

1 tbsp of Crystal light lemon aide powder( if you use the SF lemon pudding mix skip this step)

3 eggs

1 tsp of cake batter extract

3 tbsp of Funfetti cake mix

1 tbsp of rainbow sprinkles

dash of salt

Mix eggs until fluffy and them combine the rest of the ingredients. I find an electric hand mixer works best but a  spatula will work. Pre heat your oven to 350 degrees. Spoon cheesecake mixture into pie pan or spring form pan sprayed with pam well. Then I sprinkle a few more rainbow sprinkles on top for beauty and bake for 1/2 hour. Cool Completely then refridge for at least 4 hours . 

Enjoy!

Slice into 8 slices at 1 sp per slice on Blue and Purple and 2 sp on green 

I did not have the lemon sf pudding mix so I got creative but if you have it then do not use the lemon aide powder mix

Zero Point Marinara Sauce

1 tsp olive oil

1/2 cup diced onion

1/2 cup diced carrots

1/4 cup diced bell peppers

1/4 cup of diced celery

place everything in a large pan and sauce for approx 15 minus until tender.Then add

1 tsp of crushed red pepper flakes 

1  28 ounce can of crushed tomatoes

1  14 1/ 2 once can of diced tomatoes

1 cup of water

2 tbsp of tomato paste 

1 1/2 tbsp of diced garlic

1 chicken or Beef  bullion 

1 tsp of dried basil

1 tbsp dried parsley

salt and pepper to taste 

cover and simmer on very low for approx 45 mins to 1 hour

server over your favorite pasta

Zero points on all plans

Pineapple and Cabbage Slaw

This is how the recipe was written  ( in my video I used what I had on hand)

veggies

12oz of broccoli  slaw

12 oz shredded nappa cabbage

20 oz can of unsweetened pineapple tidbits in pineapple juice  drained and save the juice

1/2 cup sliced green onions

Dressing 

1/2  cup of nf greek yogurt

1 tbsp of brown sugar substitute 

1 tbsp seasoned rice vinegar

salt and pepper to taste

juice of 1/2 line and zest

2 tbsp of reserved juice

1 tbsp of chopped cilantro

Combine dressing well and toss over veggies and fruit  . Refrigerate  for 4 hours. 

Would be amazing with pork and chicken 

Pound Dropper's Chocolate Mocha Funfetti Cheesecake

Ingredients

• 3 eggs
• 3 cups nonfat plain Greek yogurt or nonfat plain yogurt ( I recommend Fage or Chobani)
• 1  (1 oz.) small box instant sugar free/fat free chocolate fudge pudding mix
• 1/2 Tbsp. vanilla extract
• 1 tbsp special dark unsweetened coco powder
• 3 Tbsp. zero point white granulated sugar substitute
• 1 tsp of instant espresso coffee
• 3 tbsp of Funfetti cake 
• 1/2 tbsp sprinkles and 1/2 tbsp of sprinkles for topping 
  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk.
  3. Then add yogurt, & dry pudding mix. coffee and cake mix  Whisk well.
  4. Pour into a lightly greased with non stick cooking spray pie dish or SPRINGFORM PAN. I used a 9 inch springform pan.
  5. Bake for 30 minutes. ( It may look jiggly but once it’s chilled, it will set.)
  6. Let it cool for about 15-20 min before covering it with plastic wrap
  7. Let it chill overnight in the refrigerator.

  Servings: Makes 8 servings 
  
  GREEN: 2 SmartPoints per serving or 2 servings for 5 SmartPoints
  
  BLUE: 1 SmartPoint per serving or 2 servings for 1 SmartPoint 
  
  PURPLE: 1 SmartPoint per serving or 2 servings for 1 SmartPoint 

  * this is pound droppers recipe *
  https://thepounddropper.com/chocolate-fudge-cheesecake/
  
  
  

Chocolate Donut Ice Cream Sandwich

First make your chocolate Donuts1/2 kodiak power cakes min in dark chocolate
1/2 cup unsweetened almond mink or cashew milk
1 egg
1 tsp baking powder
1 tsp unsweetened coco powder  I used the special dark
1 tsp of instant coffee I used instant espresso powder
3 tbsp monk fruit sugar substitute
1 tsp vanilla extract
1/4 tsp cinnamon

Pre heat oven to 350.
Combine all ingredients well and let sit for 5 mins. Get your pan sprayed with non stick spray . Distribute the batter between all 6 donuts cavities.
I did top mine with a few lily dark chocolate chips.
Bake for 11 mins
Let cool in pan for 4 mins and then carefully remove to cool completely.

Place 2 donuts on your oven or toaster oven or air fryer to toast a bit

lay down first donut place 1/2 tbsp of sugar free Carmel syrup on top and 1/3 of ice cream of choice ( the one I used was 2 sp) I out a squat of FF redi whip and the other half tbsp of SF Carmel syrup and topped with other donut !

5 sp on Blue and Purple for the  sandwich made this way.