4-5 cups of peaches, peeled and cut into chunks (0 Points)
2 tablespoons of Splenda (0 Points)
2 cups of fat free plain Greek Yogurt (I prefer Fage) (0 Points)
1 teaspoon of lemon juice
⅛ teaspoon of vanilla extract
⅛ teaspoon of almond extract
Mint, garnish (optional)
7 tablespoons of toasted almonds (1.5 tsp of almonds per cup) (0 Points)
Cinnamon Splenda Mixture - Combine ⅓ cup of granulated Splenda with 1 tablespoon of Cinnamon together. (0 Points)
Pepperidge Farms Cinnamon Baked Graham Goldfish - 3 per cup (0 Points)
Clear plastic tumblers
Instructions
Combine everything except the last four ingredients into a blender and blend thoroughly.
Refrigerate until chilled - at least 3 hours.
Pour into clear plastic cups.
Top with 1.5 tsp of toasted almonds per cup, 3 Cinnamon Baked Goldfish and mint if using it.
Serve cinnamon Splenda mixture on the side for extra sweetness.
This is a soup that children love and, of course, they can have lots of cinnamon or cupcake flavored goldfish to make it extra good! Also, this makes about 6 servings in the clear plastic tumblers.
Recipe by Dee Dee Does at https://deedeedoes.com/weight-watchers-freestyle-0-point-memorial-day-party-menu/