15 No Bake Easy Summer Desserts for a Crowd

• Prepare the Base:

  In a medium bowl, mix together the natural peanut butter and honey until well combined. Add the coconut flour and stir until the mixture forms a dough-like consistency. If the mixture is too sticky, add a bit more coconut flour until it firms up. Press the mixture evenly into an 8x8-inch baking dish lined with parchment paper.
• Prepare the Chocolate Topping:

  In a microwave-safe bowl, combine the sugar-free dark chocolate squares and coconut oil. Microwave in 20-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
• Assemble the Bars:

  Pour the melted chocolate over the peanut butter base, spreading it evenly with a spatula. Refrigerate for at least 2 hours or until the chocolate is set.
• This makes 8 bars. On WW, each bar is 14 WW Points. Enjoy!

• Prepare the Lemon Yogurt:

  In a medium bowl, combine the non-fat Greek yogurt, lemon zest, fresh lemon juice, and maple syrup). Mix well until smooth and creamy.
• Layer the Parfaits:

  In 4 glasses or jars, spoon a layer of the lemon yogurt mixture into the bottom .Add a layer of fresh blueberries on top of the yogurt. Sprinkle a layer of granola over the blueberries. Repeat the layers until the glasses are filled, ending with a layer of lemon yogurt on top.
• Garnish:

  Top each parfait with a few additional blueberries, a sprinkle of granola, and sliced almonds if using. Garnish with fresh mint leaves if desired.
• Serve:

  Serve immediately, or refrigerate for up to a few hours before serving to allow the flavors to meld.
• This makes 4 parfaits. On WW, each parfait is 7 WW Points. Enjoy!

• In a large bowl, combine the sliced strawberries, honey and lemon juice. Toss gently to coat and let sit for 10 minutes to macerate.
• In another bowl, mix together the fat-free vanilla yogurt and 1 cup of light Cool Whip until well combined.
• In a large trifle dish or individual tall glasses, start with a layer of angel food cake cubes. Add a layer of the macerated strawberries, followed by a layer of the yogurt and Cool Whip mixture. Repeat the layers until the dish or glasses are filled, ending with a layer of the yogurt mixture.
• Finish with a generous dollop of light Cool Whip on top. Garnish with a few whole strawberries or a sprig of mint if desired.
• Serve immediately or refrigerate for up to 4 hours before serving to allow the flavors to meld.
• This makes 6 good sized servings. Each serving on WW is 8 WW Points. Enjoy!

• Prepare the Dough:

  In a large bowl, combine the oat flour, almond flour, coconut flour, and ground cinnamon. Mix well. Add the maple syrup, unsweetened applesauce, vanilla extract, and milk. Stir until a dough forms. If the dough is too dry, add a bit more milk until it reaches a pliable consistency.
• Prepare the Filling: In a small bowl, mix together the almond butter, maple syrup, and ground cinnamon until well combined.
• Assemble the Cinnamon Roll Bites: Roll out the dough between two sheets of parchment paper to about 1/4-inch thickness. Spread the filling mixture evenly over the dough. Carefully roll up the dough into a log shape, using the parchment paper to help guide it. Chill the log in the refrigerator for 30 minutes to firm up.
• Cut and Glaze the Bites: After chilling, slice the log into 1-inch thick bites. In a small bowl, mix together the powdered sugar substitute, milk, and vanilla extract to make the glaze. Drizzle the glaze over each cinnamon roll bite.
• Serve: Serve immediately or store in an airtight container in the refrigerator for up to a week.
• This makes 15 bites. Each bite on WW is 2 WW Points. Enjoy!

• Prepare the Dough: In a large bowl, combine the mashed bananas, rolled oats, protein powder, almond butter, honey, vanilla extract, ground cinnamon, and sea salt. Mix until well combined and a dough forms.
• Form the Bars: Press the mixture evenly into an 8x8-inch baking dish lined with parchment paper. Ensure the dough is packed tightly and evenly distributed.Place the dish in the refrigerator and chill for at least 2 hours to firm up.
• Once set, remove from the refrigerator and let sit at room temperature for a few minutes before cutting into bars.
• This makes 8 large bars. Each Bar on WW is 4 WW Points. Enjoy!

• Crust: Mix graham cracker crumbs, sugar substitute, and melted butter. Press into an 8x8-inch pan. Chill.
• Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in light whipped topping.
• Topping: Cook strawberries, sugar substitute, lemon juice, cornstarch, and water until thickened. Cool slightly. Spread filling over crust, top with strawberry mixture. Refrigerate for 4 hours until set. Cut into bars and serve.
• This makes 12 thick bars. On WW, each bar is 7 WW Points. Enjoy!

• In a large mixing bowl, combine the fat-free sweetened condensed milk, fresh lemon juice, and lemon zest. Gently fold in the light whipped topping until smooth and well combined. Pour the filling into the prepared crust and spread evenly.
• Refrigerate the pie for at least 4 hours or until fully set.
• Before serving, garnish with additional light whipped topping, lemon slices, and zest if desired.
• This makes 8 fluffy servings. Each slice is 14 WW Points. Enjoy!

• Crust: Mix graham cracker crumbs, sugar substitute, and melted butter. Press into an 8x8-inch pan. Chill.
• Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in light whipped topping.
• Topping: Cook blueberries, sugar, lemon juice, cornstarch, and water until thickened. Cool slightly .Spread filling over crust, top with blueberry mixture. Refrigerate for 4 hours until set. Cut into bars and serve.
• This makes 12 thick bars. Each bar on WW is 7 WW Points.

• Crust Layer:

  Mix the graham cracker crumbs, sugar substitute, and melted butter until well combined. Press the mixture into the bottom of a trifle dish or individual serving glasses. Freeze for 30 minutes.

Cream Cheese Layer: Beat the softened reduced-fat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in half of the light whipped topping. Spread 1/4 of this mixture over the crust layer. Chill while preparing the next layer.

Butterscotch Layer: Mix the remaining cream cheese mixture with the instant butterscotch pudding mix and half of the butterscotch chips. Spread this mixture over the first cream cheese layer.

• Top with light whipped topping. Garnish with the remaining chopped butterscotch chips and butterscotch sauce if desired. Chill for at least 1 hour before serving.
• This makes about 8 servings. On WW, each serving is 13 WW Points. Enjoy!

Crust

• In a medium bowl, mix the crust ingredients together. Press the mixture firmly into the bottom of a 9-inch springform pan. Freeze the crust while you prepare the filling.

Cheesecake Layer

• In a large mixing bowl, whip 1 cup of the light whipped topping with the powdered sugar and vanilla until well combined.

Orange Layer

• In another bowl, mix the boiling water, sugar-free orange-flavored jello, and orange zest until the jello is fully dissolved. Allow the jello mixture to cool to room temperature. Gently fold in the remaining ½ cup of light whipped topping.

Filling

• In a large mixing bowl, beat the softened cream cheese with the ½ cup sugar substitute until smooth. Gently fold in the whipped topping mixture from step 2.

Assembling

• Spread the cream cheese mixture evenly over the chilled crust. Pour the cooled jello mixture over the cream cheese layer. Use a knife to gently swirl the jello mixture into the cream cheese layer to create a marbled effect. Refrigerate the cheesecake for at least 6 hours or until fully set. Sprinkle some extra orange zest over the top is optional but pretty.
• This makes 8 Large Servings. On WW, each serving is 12 WW Points. Enjoy!

Prepare Crust

• Crush the reduced-fat Oreos into fine crumbs. Mix the crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9x13 inch or slightly smaller deep clear baking dish. Refrigerate the crust while preparing the other layers.

Cheesecake & Chocolate Layer

• In a large mixing bowl, beat the light cream cheese, vanilla extract, and powdered sugar substitute until smooth. In another bowl, whisk together the instant sugar-free chocolate pudding mix and cold skim milk until thickened. Gently fold the chocolate pudding mixture into the cream cheese mixture until well combined. Gently fold in 8 oz of the light whipped topping.

Assembling the Layers

• First Layer: Spread half of the combined cheesecake and chocolate pudding mixture evenly over the chilled crust. Second Layer: Spread the remaining chocolate pudding mixture evenly over the first layer. Third Layer: Spread the remaining half of the combined cheesecake and chocolate pudding mixture over the chocolate pudding layer.

Top Layer

• Spread the remaining 8 oz of light whipped topping over the final cheesecake and chocolate pudding layer. Crush the 6 reserved Oreos and sprinkle over the top. You can add more Oreos and more Oreo crumbs as well, though this is optional. Chill the entire dessert for at least 2 hours before serving to allow all layers to set.
• This makes 10 servings at about 3/4 cup per serving. On WW, each serving is 17 WW Points. Enjoy!

• First Layer: Put 4 Graham Crackers down into a 9x13 glass baking dish. Two side by side.
• Second Layer: Add a thin layer Cool Whip covering the graham crackers and add some of the sliced strawberries. Top this with 4 more Graham Crackers.
• Third Layer: Spread a generous layer of whipped topping, using about half of the remaining whipped topping, to create a thick middle layer over the 4 Graham Crackers. Add a layer of sliced strawberries over the whipped topping. Add the final layer of graham crackers.
• Final Layer: Spread the remaining whipped topping over the graham crackers. Garnish with halved strawberries on top.
• This makes 8 servings. On WW, each serving is 7 WW Points. Enjoy!

• For the Crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar substitute, and melted butter until well combined. Press the mixture firmly into the bottom of a 9x9-inch baking dish lined with parchment paper. Chill the crust in the freezer while preparing the filling.
• Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and continue to mix until well combined. Add the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and kosher salt. Mix until the filling is evenly distributed and smooth. Gently fold in the whipped topping to maintain a light texture.
• Assemble the Bars: Pour the pumpkin cheesecake filling onto the chilled graham cracker crust and spread it into an even layer. Refrigerate for at least 4 hours, preferably overnight, to set.
• Serve: Lift the cheesecake out of the pan using the parchment paper overhang. Cut into 6 squares. Top with a dollop of whipped topping and a sprinkle of cinnamon if desired.
• This makes 6 servings. Each thick serving is 17 WW Points. Enjoy!

• In a large mixing bowl, beat the reduced-fat cream cheese until smooth. Gradually add the fat-free sweetened condensed milk, beating until well combined.
• Add the fresh lime juice, lime zest, tequila, and Cointreau, and mix until fully incorporated. Gently fold in the light whipped topping until the mixture is smooth and fluffy.
• Pour the mixture into the reduced-fat Keebler Graham Cracker Pie Crust and spread evenly. Refrigerate for at least 2 hours or until set. Garnish with additional whipped topping and lime slices if desired.
• This makes 6 BIG pieces of cheesecake. On WW, each slice is 18 WW Points. Enjoy!

• Put the egg yolks, marsala, and sugar into a large stainless-steel bowl. Set the bowl over a large saucepan filled with 1 inch of barely simmering water.
• Using a hand-held electric mixer on low speed or a whisk, beat the mixture until it is hot and forms a ribbon when the beaters are lifted, 5 to 8 minutes. Be careful not to cook too long to avoid curdling.
• Put the strawberries in stemmed glasses or bowls. Top with the hot zabaglione and serve immediately, or refrigerate for up to an hour.
• This makes 6 servings. Each serving is 1 Point on Weight Watchers. Enjoy!