1 can of fat free whipped dessert topping
2 packs of sugar-free, fat free cheesecake pudding mix
2 cups non-fat skimmed milk
2 cups blueberries (or any other fruit of your choice)
Mix both packs of pudding with milk. You will get a thick consistency.
Pour half of the pudding mix into the graham cracker shell. Spread out evenly.
Put 1 cup blueberries on top of pudding. Press into pudding.
Now mix half of the whipped dessert topping into remaining pudding mixture. Pour it on top of the blueberries. Spread again and smoothen.
Take the remaining whipped topping and spread it on top of the pie.
Sprinkle the remaining blueberries on top.
Refrigerate it for 2-3 hours or till they are set.
NOTE: This dish serves 8 people.
Dessert Option 2: Tofu Chocolate Cake
You will need:
1 box of super moist chocolate cake mix
1-300 gram block of soft/dessert tofu
1/4 cup water
Take a food processor or a blender and mix the cake mix & tofu.
Once done, add 1/4 cup water and blend it again until smooth.
Pour it into the baking dish.
Now cook them as per the directions on the cake mix box, depending on what dish you are preparing – cupcakes or just a whole cake (and then cut them into pieces).
NOTE: DO NOT add oil/egg/or anything the cake mix box says you need (since this is a low cal diet). Also, the tofu can take care of rest of the ingredients.