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Peaches and Cream Waffle Cone Crust Ingredients
Ingredients:
- 5 oz Benton’s Waffle cones.
- 5 Tbsp Brummel & Brown Spread Made with Yogurt, melted.
- 10 Tbsp Monk fruit sweetener with erythritol, 1/2 cup and 2 Tbsp divided.
- 8 oz Philadelphia Cream Cheese, 1/3 Less Fat.
- 8 oz Kroger Fat-free whipped topping.
- 16 oz (1 pound) Peaches, peeled and sliced (I used 1 1/2 pounds but I would recommend just 1 lb).
- 2 cups Water, heated to near boiling.
- 1 (0.3 oz) package Great Value Sugar-free low-calorie peach gelatin dessert.
Instructions:
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- Heat water until almost boiling and stir in a jello packet.
- Set aside and let reach room temperature.
- Roughly break up your waffle cones, I did this by putting them in a ziplock bag and hitting them with a rolling pin but you could use a food processor also. Add waffle cone pieces to the melted butter spread and the 2 Tbsp of sweetener and mix well.
- Press mixture in a 13X9 inch pan.
- Bake at 350 for 10 minutes.
- Let cool for 1-2 hours.
- For the filling, mix together cream cheese and remaining sweetener until well combined.
- Fold in whipped topping.
- Spread mixture evenly over cooled crust, making sure to get it all the way to the edges so jello won’t seep down to the crust.
- Refrigerate for about an hour.
- Top with sliced peaches and pour room-temperature jello on top.
- Cover with plastic wrap and refrigerate until jello is set up, or overnight.
Notes
Servings: Makes 12 servings
Points per serving – 6 PTs.
Yield: 12
Weight Watchers Peaches and Cream Waffle Cone Salad
I had some waffle cones that I wanted to use up so I decided to use them instead of pretzels in this fresh peach salad!
Prep Time
10 minutes
Cook Time
10 minutes
Additional Time
2 hours
Total Time
2 hours 20 minutes
Ingredients
- 5 oz Benton's Waffle cones.
- 5 Tbsp Brummel & Brown Spread Made with Yogurt, melted.
- 10 Tbsp Monk fruit sweetener with erythritol, 1/2 cup and 2 Tbsp divided.
- 8 oz Philadelphia Cream Cheese, 1/3 Less Fat.
- 8 oz Kroger Fat-free whipped topping.
- 16 oz (1 pound) Peaches, peeled and sliced (I used 1 1/2 pounds but I would recommend just 1 lb).
- 2 cups Water, heated to near boiling.
- 1 (0.3 oz) package Great Value Sugar-free low-calorie peach gelatin dessert.
Instructions
- Heat water until almost boiling and stir in a jello packet.
- Set aside and let reach room temperature.
- Roughly break up your waffle cones, I did this by putting them in a ziplock bag and hitting them with a rolling pin but you could use a food processor also. Add waffle cone pieces to the melted butter spread and the 2 Tbsp of sweetener and mix well.
- Press mixture in a 13X9 inch pan.
- Bake at 350 for 10 minutes.
- Let cool for 1-2 hours.
- For the filling, mix together cream cheese and remaining sweetener until well combined.
- Fold in whipped topping.
- Spread mixture evenly over cooled crust, making sure to get it all the way to the edges so jello won't seep down to the crust.
- Refrigerate for about an hour.
- Top with sliced peaches and pour room-temperature jello on top.
- Cover with plastic wrap and refrigerate until jello is set up, or overnight.
Notes
Servings: Makes 12 servings
Points per serving - 6 PTs.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 151Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 148mgCarbohydrates: 14gFiber: 0gSugar: 6gProtein: 4g
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