Raspberry Yogurt Fluff w/ PHOTO. Only 2 WW Points!

Is it hot where you are today? It is here in Toronto an almost record breaking 117 degrees so I thought a cool low-fat treat post was in order.

As a few of you may recall, my office was planning a bake sale for the Sick Kids Heat Wave Volleyball tournament I am participating in on Saturday. I asked for popular bake-sale recipes from you guys that were full-fat & flavourful so that they would sell well (I was cautioned against my low-fat creations, they are fun to test at pot lucks apparently but not for $).

In the end I caved and stuck to my bubbly-nutrition-recipe calculating-girl reputation that well, is me I chose to make my Yogurt Fluff recipe I had first tried a few months ago but doubled the recipe, put it into 16 clear plastic champagne cups topped with whipped cream and a raspberry and you know what? THEY SOLD OUT!! The only item to sell out actually! The heat probably helped me a bit plus I like to think aesthetic value helped. I’m a fan of signs too with the food I make at work (yea, big nerd over here, ha ha!) so maybe just my effort got people to try it (the 2nd photo is the sign I made) Hey, it supports a charity after all right? They loved it so much I’ve had to e-mail a few people the recipe. I should have charged for that too for Sick Kids, oh well!

Anyway, the one I made in the photo is Cherry but you can use any flavour of Jello you’d like and even yogurt. I’ve done this with plain and now vanilla yogurt.

¾ cup boiling water
1 pkg Raspberry Jello (sugar-free)
Ice cubes (about ½ cup)
½ cup cold water
1 cup non-fat vanilla yogurt
½ tsp vanilla extract

Directions: In a medium bowl, stir boiling water into gelatin powder for at least 2 minutes until completely dissolved. In a separate large measuring cup, add enough ice cubes to cold water to measure 1 cup. Add to Jello; stir until slightly thickened. Remove any unmelted ice. Add yogurt and vanilla, stir with wire whist until well blended. Pour evenly into 4 dessert dishes. Refrigerate 30 minutes or until firm. Add dollop of whipped cream before serving. Makes 2 big servings, can be divided into 4 if desired (only 1 WW point then).

WW Points: 2 (110 calories, 2.9g fat, 9.8 sugars)