We are invited to a friends for brunch today. I hate going to somebody’s house without taking something. Are you like that too?? I mean, I was told not to bring anything. I just can’t help myself. Both of them are trained chefs. One, a pastry chef and the other, an all round amazing cook. Crazy, right!!????

Anyway, I woke up this morning thinking to myself, “what can I bring”. As luck would have it I ran across this recipe on Pinterest. It’s been sitting in my kitchen all week staring at me. I had all of the ingredients so why not? By the way, this was 6 o’clock this morning. My sleeping habits are obnoxious.

Anyway, nonfat Greek yogurt, eggs, a box of sugar free, fat free, cheesecake pudding, some vanilla and sweetener of your choice, and your off. Seriously, you just throw everything into a bowl and whip it with a whisk. The batter tasted amazing. It is tangy from the yogurt but I thought it was great.  Bake it for 30 minutes, remove it from the oven and let it cool.


It is crustless! My favorite part of cheesecake is the sugary, buttery, crust; alas, too many points. I have, what I think, is a good solution. One square of graham cracker smashed into crumbs. I took the crumbs and sprinkled them over the fat free cool whip and strawberries. I’m so excited, I just want to eat dessert.

So here’s to a wonderful Sunday with family and friends. I hope you enjoy your day too! If you’re looking for a Sunday dessert, this whips up quick. I’ve shared the recipe below.

  • Servings: 6
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  • 3 C plain nonfat Greek yogurt
  • 3 eggs, slightly beaten
  • 1 small box of sugar free fat free pudding mix, cheesecake flavor (you could easily use other flavors to change the taste)
  • 2 Tbsp Splenda (or your favorite sweetener) taste the batter and adjust for more or less sweetening.
  • 1 Tbsp vanilla


  1. Pre-heat the oven to 350 degrees. Line the bottom of a 10 inch springform pan (or cake pan) with foil. Spray lightly with a nonstick cooking spray.
  2. Whisk all the ingredients together. (it is very thick)
  3. Pour the batter into a prepared pan. Bake for 30 minutes.
  4. Cool completely at rom temperature and then keep chilled.

Note: you can use any toppings you like. Just remember to calculate the points.

Til next time,

Ciao xoxo

Viki D


I haven’t written in a while. In fact, since our return from Aruba there hasn’t been much free time. In an attempt to reclaim myself and get back into a routine, I felt the need to blog.

I swore when I came home I was going back on Weight Watchers; so I did! Having to wear a bathing suit in Aruba really puts things in perspective. With summer just around the corner, I decided to take a stand. It’s amazing what you can do when you get your head into the game.

I can’t imagine anybody not knowing what Weight Watchers is. I mean, it’s been around since the early 60’s. It was founded by Jean Nidetch of Queens, NY. She began inviting her friends to her home to discuss how best to lose weight. Now millions of people follow this program all over the world. You can still attend meetings and also follow the plan on the web. The program has changed many times over the years. It still offers the same benefits of health and successful weight loss.

I truly hate the word “diet”. As soon as someone mentions the word take a look at the person or people you are talking to. There are the head shakers, the nose wrinklers, the whispers, the laugh under your breath, basically the “non-believers”. So here is something you need to understand. Weight Watchers is a lifestyle not a diet!!!!

At present I have two partners in crime, two of my best friends actually. We all decided to change our “lifestyle” together. One of my friends had lunch for the 3 of us this week which resulted in this salad. She made this and I couldn’t stop thinking about it and what I could put in it. I made it for my husband and myself last night. It was a huge hit with him too.

This salad can pretty much be whatever you want it to be. It’s a fantastic way to use leftover vegies. The addition of beans and the egg are good sources of protein. I added some fruit as well. I have a new-found love for Bolthouse Farms yogurt salad dressings. You can use a lot for few points. I was also recently told about a poppyseed salad dressing from Panera that is 1 point for 4 Tablespoons. I haven’t tried it yet but definitely will.


Here is a list of what I used. This can be changed up by season and what is fresh. Seriously, this has no limits. For those of you that are lucky enough not to have a weight problem, you can also enjoy this. Vegies are for everyone!!!!!

C's Salad

  • Difficulty: easy
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  • Spiralized beets, cut into 3 inches (I use scissors for this)
  • Spiralized butternut squash, cut into 3 inches
  • Spiralized zucchini, cut into 3 inches
  • Carrot match sticks
  • Corn kernels (I used frozen and let them thaw to room temp)
  • Chopped tomatoes
  • Chopped cucumber
  • Chopped fennel
  • Chopped red pepper
  • Blueberries
  • Chopped strawberries
  • Hard boiled egg
  • Chopped scallions
  • Chickpeas
  • All of the above are on the zero points food list, use whatever you like. All of my vegetables are raw.


  1. I arranged everything in the bowl to make it pretty and eye appealing. I also wanted you to see what was in there.
  2. Serve with your favorite salad dressing. I am into the Bolthouse Farms yogurt dressings. I used the cucumber ranch. Two tablespoons = 1 point. It is a good amount.
  3. Salt and pepper or whatever seasoning you want on your salad.

This would be great for any time. If your hungry it’s a filling meal for little to no points.

Til next time,

Ciao xoxo

Viki D