Fat Free Butterscotch Whip Dip Recipes

FAT FREE BUTTERSCOTCH WHIP DIP

Steps:

• Make pudding according to box directions omitting 1/2 cup of milk. Use electric beater for fast results.Make sure to get all lumps out.
• Mix vanilla cinnamon and cool whip to pudding. I found folding in a little at a time works best.Fluff up with beater.
• Set in fridge for 2 hours or overnight(If left overnight flavors blend well.
• Serve with sliced apples,salted pretzel sticks,cubed pound cake or angel food cake,snackwell shortbread cookies. Makes a wonderful display for showers and holiday buffets.
• If you want to be extra naughty you can drizzle low fat carmel sauce for decoration.Or add a shot of butterscotch shnappes if you want to be really evil !
• Enjoy.

FAT FREE VEGETABLE DIP

Steps:

• Mix sour cream and ranch dressing and chill!
• Serve with any vegetables.

BUTTERSCOTCH DIP

Steps:

• In a heavy saucepan over low heat, combine milk, chips, vinegar and cinnamon. Cook and stir until smooth. Serve warm with apples. Leftover sauce may be reheated in a heavy saucepan over low heat.

FAT FREE WHIPPED CREAM!

Steps:

• Soften the gelatin in the cold water in a small heatproof measuring cup.
• Set the cup in a pan of simmering water and heat about 4 minutes until the gelatin dissolves; remove from heat. (or microwave for about 10 seconds).
• Combine the dry milk, ice water, and confectioner's sugar in the chilled small bowl of an electric mixer, then beat with chilled beaters at medium speed until foamy.
• With the motor running, carefully pour the gelatin down the side of the bowl so that it doesn't hit the beaters and spatter all over.
• Continue beating at medium speed for 7 to 10 minutes until it is the texture of whipped cream, then beat in the vanilla.
• If not used immediately, store in the refrigerator or freeze in desired shapes.
• The mixture deflates on standing and may be re-whipped. Allow 1/2 cup frozen topping to thaw about 15 minutes before serving.

BUTTERSCOTCH FRUIT DIP

Steps:

• In a 1-1/2-qt. slow cooker, combine butterscotch chips and milk. Cover and cook on low for 45-50 minutes or until chips are softened; stir until smooth. Stir in pecans and extract. Serve warm with fruit.

BUTTERSCOTCH PUMPKIN MOUSSE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. , Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.

THE EASIEST BUTTERSCOTCH PIE

Steps:

• In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for at least two hours before serving.
• Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.

WEIGHT WATCHERS "CARAMEL APPLE FLUFF"

Steps:

• Mix dry pudding and pineapple.
• Add apples and cool whip.
• Refrigerate for about 2 hours before serving.