Watkins makes the most fabulous dessert mixes in a variety of flavors! What’s so great about these mixes is that you use a small amount of the powder mix to create your own frostings, puddings, pie fillings and more. Watkins Dessert Mixes combine the goodness of homemade with the convenience of a mix. Not an instant mix, but a rich, creamy dessert mix with old-fashioned, homemade goodness and flavor that you add your own pure ingredients, so you can control exactly what goes into your dessert! Perfect for a “Less Is More” and Weight Watchers Points approach.
Recently, I hosted a Good Tastings event and made the tastiest, yet simplest dessert, Mini French Silk Pies! My oldest Pearl did most of the work, so another Kids in the Kitchen favorite for us. These mini, two-bite desserts are all the rage at some restaurants here and go a long way in helping us enjoy desserts in moderation. I don’t know about you, but I am all about the sweets!
Line muffin tins with muffin cups. Place one Nilla Wafer in bottom. Top with a spoonful of dessert mix prepared as pudding recipe of your choice – we used chocolate this time. Then, top with Lite Cool Whip Topping. Finally, garnish with whatever you’d like. We shaved some semi-sweet chocolate on top for a pretty garnish. Chill for awhile in the refrigerator to firm up the pies. Enjoy. I estimated these to be 2 WW Points per serving. You could further reduce the points by replacing the sugar with a sugar substitute or try cutting the sugar amount in half. They were plenty sweet.
Watkins Dessert Mixes come in the following flavors: Chocolate, Vanilla, Lemon, Butterscotch, Coconut, Banana, Tapioca and Rice Pudding. And if you’re still not convinced you need these, here are a few more recipes and ideas!
Watkins Pudding Pops
Any Watkins Dessert Mix
Any Watkins Extract as desired
Prepare pudding recipe as directed on label for Dessert Mix. Add Watkins Extracts if desired. Remove from heat, then pour into small metal molds or paper muffin liners (placed in a muffin pan). Place in freezer for 2 minutes. Insert flat wooden pop sticks. Freeze 2-3 hours. Unmold by dipping molds in a pan of hot water for 1-2 minutes or until it unmolds easily. Serve immediately. Makes 6 or 7 pudding pops, depending on molds used. Approx 4 WW Points if 6 servings
Watkins Lemon Meringue Pie
Baked 9-inch pastry pie shell
1/2 cup Lemon Dessert Mix
1/2 cup sugar
3 cups water, divided
2 slightly beaten egg yolks
Meringue (recipe below)
3 egg whites
1/2 tsp Original Double-Strength Vanilla
1/4 tsp Watkins Cream of Tartar (available seasonally)
6 tbsp sugar
Combine dessert mix, sugar, and 1/2 cup water in medium saucepan; mix well. Combine egg yolks with remaining water and add to saucepan; mix well. Cook over medium heat, stirring constantly, until mixture begins to boil and thicken. Cool slightly and pour into pie shell. Spread meringue over hot filling and bake at 350ºF for 12 to 15 minutes or until golden brown.
Beat egg whites with Vanilla and Cream of Tartar until soft peaks form. Gradually add sugar 1 tbsp/15 mL at a time, beating until stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling (or cold if called for in recipe), sealing to edges of pastry. Bake at 350ºF/180ºC for 12 to 15 minutes or until meringue is golden brown; cool.
Makes 10 servings. Approx 4 WW points per serving.