Puddings

No Sugar Added Jello Milk Chocolate Refrigerated cups are tasty - they do the trick for me. I think they're about 65 calories. My biggest problem is NOT dunking cookies in it.

All or nothing leads to everything, in my case. Therefore, I allow myself the odd sweet. I sometimes have the 100 calorie Thinsations treats and I sometimes make my own, particularly around TOM. Usually, I try to avoid sugar and high fat, whether I'm indulging or not, because neither fully agrees with me, but sometimes, I just gotta have it, so I go for modified versions. Cheesecake can be made sugar-free and lower fat [not low fat, because cheese has fat, whether light or not]. Here's a recipe that's not so bad [221 calories per serving]:

3 packages (1 and 1/2 lbs) cream cheese (room temperature) [or use light cream cheese for even fewer calories and fat and slightly more carbs]
4 eggs (preferably room temperature)
1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice
1 and 1/3 cups sugar equivalent of artificial sweetener (I like zero-carb liquid sweeteners for this recipe such as a blend of Erithrytol and liquid Stevia. You can also use granular Splenda)
1/4 cup sour cream [I use fat free]
Crust:
1 cup almond meal [or graham cracker crumbs - check out the nutritional differences before you decide. Surprisingly, graham crumbs have significantly FEWER calories]
2 Tablespoon melted butter
2 Tablespoon sugar equivalent in artificial sweetener [like Splenda]
Preparation:
Heat oven to 375 F.

Tip: If you have bricks or a pizza stone or unglazed ceramic tile*, put them on the lower rack of the oven. This will hold the heat in the oven. This is good for cheesecakes not baked in a water bath. (Well, actually, it's helpful for any kind of baking, as it keeps the heat in the oven more constant. I keep a pizza stone in the oven most of the time.)

Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.

Raise oven heat to 400 F, or lower to 350 F if you're using a water bath (see below).

Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.

Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.

Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.

Chill completely. Top with fruit, if desired, such as Sugar-Free Strawberry Topping.

Makes 16 servings.
Nutritional Information [with full fat cream cheese and sour cream]: Each serving has 2 grams effective carbohydrate plus 1 gram fiber, 6 grams protein, and 221 calories.

Top with pureed strawberries or raspberries.

Honestly, this is as good or better than anything I've bought. And it freezes well.