Holiday Ranch Potato Casserole Directions:
• Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking pan with oil spray.
• In a large mixing bowl, whisk together the sugar-free cake mix, sugar-free pudding mix, eggs, vegetable oil, and almond milk until smooth.
• Fold in the drained crushed pineapple, unsweetened shredded coconut, and nuts.
• Pour the batter into the prepared baking pan and spread evenly.
• Bake for 30 minutes until a toothpick inserted into the center comes out clean.
• While the cake is warm, poke holes across the surface using a fork.
• Pour the reserved pineapple juice evenly over the cake and allow it to soak in.
• Let the cake cool completely before cutting into squares.
WW Points Calculation
Sugar-free yellow cake mix (15.25 oz) – 24.00
Sugar-free vanilla pudding mix (1 oz) – 2.00
Eggs (4 large) – 0.00
Vegetable oil (1/4 cup) – 15.00
Unsweetened almond milk (1/2 cup) – 0.00
Crushed pineapple, drained (8 oz) – 0.00
Unsweetened shredded coconut (1 cup) – 13.00
Chopped nuts (1/2 cup) – 14.00
Points Information:
Total Points: 68.00
Servings: 16 squares
Points per serving: 4.25
Nutrition Information
Calories: 148
Fat: 8 g
Protein: 3 g
Carbohydrates: 16 g
Sugar: 5 g
Sodium: 156 mg
I'm waiting for your comments! Enjoy!
