Who says you have to feel guilty for indulging? Back by popular demand: Skinny Tropical Pudding Cups!

Back by popular demand, just in time for the holiday season and all those holiday parties,Skinny Tropical Pudding Cups: the most amazingly delicious dessert that won't leave you feeling guilty. :) They taste like creamy cheesecake infused with rum and coconut, are topped with decadent crushed cookie...and only have 75 calories per serving?

Ummm...yeah. They're practically the perfect food. They're sweet, crunchy, tart and tropical, take like 5 minutes to whip up and have only 75 freakin' calories per serving!!! So yeah, I said practically perfect!!! Honestly, the only thing that could make them more perfect is if they made themselves! With today's snowy, grey, stay-bundled-up-inside kinda weather, I thought it would be the perfect day to unleash this decadent, tropical dessert recipe into your little brains.

I first found the recipe on the Eat Yourself Skinny blog when researching low fat and low calorie desserts for Thanksgiving and thought, "God, that looks and sounds amazing!", then filed the recipe away and promptly forgot about it. When I came across it this morning, I figured it was a sign.

It was so easy to throw together I almost forgot I was cooking. Seriously. This is the kind of dessert you make that convinces people that you spent the entire day preparing it (and that they just blew their entire day's worth of calories and fat eating it) but it takes less than 10 minutes to prepare and is fat free and low calorie!

Ok...okaaaaay...get to the part where I tell you how to make it already, right?

Skinny Tropical Pudding Cups

Ingredients:

1/2 cup Fat-Free Milk (or whatever kind is your fave)
1 small packet of Sugar-Free, Fat-Free Cheesecake* instant pudding mix
1 tsp Coconut extract
1/2 tsp Rum extract
2 tbsp Lime juice
1/2 cup crushed pineapple, not drained
1 cup Fat-Free Whipped Topping
2 White Chocolate Macadamia Nut cookies, crushed

Make It Up:

Whisk milk and pudding mix together in a large bowl until smooth. Add the Coconut and Rum extracts, lime juice and crushed pineapple (not drained) and stir well. Carefully fold in the whipped topping and mix until smooth and a uniform color.

Divide the mixture into 8 small cups, cover and refridgerate for at least 30 minutes. (If your cups do not have individual containers, try placing the cups on a cookie sheet and using one large sheet of Press N" Seal to cover them quickly and easily!)

Serve well-chilled with a sprinkle of crushed cookie to top each cup. Kick back, relax and enjoy your mini tropical vacation!!

*The original recipe called for Sugar-Free, Fat-Free Vanilla pudding, but I got the itch to tweak the recipe (as I always do!!!) and decided to sub in Sugar-Free, Fat-Free Cheesecake pudding instead. I looooved the results. I thought it gave it a slightly creamier taste and texture, not to mention my love for cheesecake. Feel free to sub in whatever pudding flavors you think might enhance the tropical goodness of this decadent dessert. White Chocolate, Vanilla, Butterscotch, Cheesecake...the sky's the limit, just make sure it's instant! The more you try out...the more you get to sample! ;)

The Stats:

Servings:            8
Serving Size:     1/2 cup
Calories:            75
Fat:                    1.5 g
Carbs:                14.5 g
Fiber:                  0.1 g
Protein:              .9 g
WW Points:        2 pts

Peace & love (and delicious desserts!)