Strawberry Cheesecake Stuffed French Toast


  • 2 slices 1 point bread ( I use 647 bread)
  • 1 large egg
  • Dash of lemon or vanilla extract
  • 2 Tbsp skim milk or unsweetened almond milk

Filling Ingredients:

  • 1/4 serving of (1oz) small box sugar free instant cheesecake pudding mix (not prepared)
  • 3 Tbsp fat free cool whip
  • 1/2 cup non fat plain or Greek yogurt
  • Dash of lemon or vanilla extract


  1. In a shallow bowl combine egg, milk, extract and whisk together until all ingredients are incorporated.
  2. Dip slices of bread in egg mixture. Be sure to coat both sides.
  3. Spray a skillet with non stick cooking spray. Place soaked bread slices in skillet and cook on medium heat for 3-4 minutes. And the flip the slices of bread over and cook for additional 3-4 minutes or until bread slices are nicely toasted.
  4. To make filling: In small mixing bowl, combine pudding, extract and yogurt. Whisk together until nice and smooth and then fold in cool whip.
  5. Remove from bread slices from heat. Place once slice of bread on a plate. Add filling, and sliced strawberries on top, place the other slice on top of filling and strawberries and cut in half.
  6. Top with sugar free syrup, fat free Reddi Whip and any additional toppings of your choice. Sprinkle with swerve confectioners sugar.

Servings: Makes 1 serving / 4 Freestyle smart points.


The points can vary depending on the point value of the bread used.


Asian-Style Lettuce Wraps


  • 20 oz- 99% fat free ground turkey (or you can also use diced skinless, boneless chicken tenders)
  • 1/2 cup shredded carrots
  • 1/4 cup cilantro, chopped
  • 1/8 cup cashews, roasted, chopped
  • 1 head of iceberg or butter lettuce
  • 6 green onion (diced)
  • 1 tsp salt free Daks Asian Zing seasoning (optional)
  • 1 1/2 Tbsp minced garlic
  • 1 Tbsp minced fresh ginger


  • 4 Tbsp fresh lime juice (2 limes)
  • 3 Tbsp soy sauce
  • 1/4 tsp sesame oil
  • 2 Tbsp hoisin sauce
  • 1/2 tsp sriracha sauce (optional)


  1. In a large skillet pan, sprayed pan with non stick cooking spray, combine ground turkey, onion, Asian Zing seasoning, garlic, and ginger. Mix well and cook on medium-high heat until ground turkey is brown. Remove from heat and set aside.
  2. In a small mixing bowl combine lime juice, soy sauce, hoisin sauce, sesame oil and sriracha sauce.
  3. Place carrots, cilantro and cashews in a large bowl. Add turkey mixture and drizzle sauce over the top. Toss until all ingredients are incorporated.
  4. Serve inside leaves of iceberg or butter lettuce.

Servings: Makes 8 lettuce wraps (1/3 cup mixture) per wrap / 3 lettuce wraps for 3 Freestyle smart points


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3 Ingredient Fruit Dip


  • 2 cups non fat plain or Greek yogurt ( I use plain)
  • 1 (1oz) sugar free instant pudding ( any flavor) I like cheesecake, lemon, white chocolate or vanilla
  • 3 oz fat free cool whip

Optional: add a dash of vanilla or lemon extract


  1. In a mixing bowl combine yogurt and dry pudding mix. Whisk together until pudding and yogurt are completely incorporated.
  2. Fold in cool whip. Refrigerate for at least 20 minutes before serving.

Servings: Makes 4 (1/2 cup) servings/ 2 Freestyle smart points per serving


This dip can be served with all sorts of fruit: bananas slices, sliced mangos, apple slices, strawberries, raspberries ect.

Nutella Toffee Cheesecake Bites

Looking for a great dessert for Mother’s Day or a family gathering?

These mini cheesecakes bites have a graham cracker crust and a smooth creamy texture, which makes them irresistible! A definite crowd pleaser!

Crust Ingredients:

  • 6 sheets graham crackers
  • 1/2 tsp cinnamon
  • 1 1/2 Tbsp Land O’ Lakes light butter or any light butter
  • 1/2 tsp Splenda Brown Sugar Blend or any brown sugar substitute

Cheesecake Ingredients:

  • 8oz 1/3 less fat cream cheese (softened)
  • 2 Tbsp Stevia or any sugar substitute
  • 1 1/2 Tbsp all purpose flour
  • 1 egg
  • 1 large egg white
  • 1 cup non fat plain or Greek yogurt
  • 1 1/2 tsp vanilla extract

Topping Ingredients:


  1. Preheat oven to 350 degrees.
  2. Line a 24 mini muffin tin with foil liners ( mini foil liners are recommended)
  3. In a food processor, break graham crackers, Splenda brown sugar blend & cinnamon. Drizzle butter during the blending.
  4. Divide the crust into 24 mini muffin liners and press down using your fingers so the crumbs are nice and firm.
  5. Bake for 5 minutes and then remove from oven.
  6. In a food processor or using a hand mixer, beat cream cheese, and Stevia until smooth. Add egg and egg white and then blend again until smooth. Then add plain yogurt, vanilla and flour and blend until combined, scraping down sides as you go.
  7. Divide and scoop the cheesecake mixture into 24 mini muffin cups using a spoon.
  8. Bake for 15-18 minute. The centers will rise.
  9. Remove from oven and let them cool for 20 minutes on the counter. The center will flatten once cooled.
  10. Refrigerate in muffin tin, covered for at least 8 hours or best overnight.
  11. When you are ready to serve, add 1 Tbsp Nutella into a microwaveable bowl and Place in microwave for 45 seconds or until melted. Drizzle melted Nutella evenly over 24 cheesecake bites. Then sprinkle 2 Tbsp toffee bits evenly on top of all 24 cheesecake bites )

Servings: Makes 24 cheesecake bites / 2 Freestyle smart point per cheesecake bite

Or it makes 12 regular size cheesecakes ( in a regular size muffin tin) for 4 Freestyle smart points per cheesecake.

Note: Feel free to add any toppings of your choice.

One Point Chicken Fajitas


  • 12 skinless boneless chicken tenders
  • 1 tsp Daks spices (salt free, all natural) Taco Knight seasoning or any low sodium taco seasoning
  • 1/2 yellow pepper (diced)
  • 1/2 orange pepper (diced)
  • 1/2 yellow sweet onion (diced)
  • 1/2 red pepper (diced)
  • 6 extreme olé wellness tortillas (or any 1 point)
  • Garnish with fresh limes and cilantro


  1. Using a cast iron grill pan or an outdoor grill, grill chicken tenders until they are no longer pink.
  2. Add veggies and sprinkle taco seasoning on top.
  3. Grill veggies and chicken until they are both throughly cooked.

Servings: Makes 6 Fajitas / 1 Freestyle smart point per Fajita.

( includes tortilla, chicken and veggies) toppings are additional points depending on what you add.


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Beef Stir-Fry


  • 1 lb beef skirt steak or flank steak
  • 2 Tbsp cornstarch (divided)
  • 2 Tbsp hot water
  • 1 Tbsp peanut oil
  • 1/2 red pepper (thinly sliced, deseeded)
  • 1/2 orange pepper (thinly sliced and deseeded)
  • 1/2 yellow pepper (thinly sliced and deseeded)
  • 1/2 cup mushrooms (diced)
  • 5 green onions (diced, reserve the green parts for garnish)
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, minced



  • 5 green ends of the green onions


  1. In a mixing bowl, combine all sauce ingredients and whisk together.
  2. Slice steak into 1/4 inch slices.
  3. In a large zip lock bag sprinkle put 1 Tbsp cornstarch and steak slices into zip lock bag and close shut, and toss to coat all pieces with cornstarch.
  4. In a large skillet, heat peanut oil over medium heat. Add steak. Cook until steak is slightly pink. Transfer to plate and set aside.
  5. Using the same skillet, combine peppers, mushrooms and onions. Cook for 1-2 minutes and then add garlic and ginger. Add then put steak back into pan.
  6. Turn heat to high and add sauce.
  7. Whisk 1 Tbsp of cornstarch with 2 Tbsp hot water. Once combined add to skillet. Cook until sauce comes to a boil to help thicken the sauce.
  8. Serve over rice or cauliflower rice.

Servings: Makes 8 (1 1/4 cup) servings / 4 Freestyle smart points per serving