Desserts

Bite into a slim wedge of this brownie and enjoy deep chocolate flavor three ways: from the unsweetened chocolate, the semisweet chocolate chips, and the cocoa.

This thin brownie gets its flavor from cocoa, unsweetened chocolate and chocolate chips. It satisfies the strongest chocolate craving without being high in points.

Triple Chocolate Brownie Thins

1 oz grated unsweetened chocolate, or chopped

2 Tbsp regular butter

3 Tbsp unsweetened cocoa powder, Dutch-process

1⁄2 cup sugar

1 large egg

1⁄2 tsp vanilla extract

1⁄3 cup all-purpose flour

1⁄8 tsp baking powder

1⁄8 tsp table salt

1⁄4 cup semisweet chocolate chips

2 Tbsp semisweet chocolate chips

Preheat the oven to 350°F. Line a 9-inch round baking pan with foil allowing the excess foil to extend over the rim of the pan by 2 inches. Lightly spray with nonstick spray.

Combine the unsweetened chocolate and butter in a medium microwavable bowl. Microwave on High 1 minute, then whisk until smooth. Whisk in the cocoa until blended. Whisk in the sugar, egg, and vanilla. Add the flour, baking powder, and salt; stir just until blended. Stir in 1/4 cup of the chocolate chips.

Scrape the batter into the prepared pan, spreading it to cover the bottom of the pan. Sprinkle evenly with the remaining 2 tablespoons chocolate chips. Bake until the brownies are firm along the edges and a toothpick inserted into the center comes out with moist crumbs clinging, 12 – 14 minutes. Let cool completely in the pan on a wire rack. Remove the brownies from the baking pan using the foil as handles. Cut into 12 wedges. Yields 1 wedge per serving.

SmartPoints:  5

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

I thought you might like something bright and fresh. These tart, yet sweet, bars scream Spring!  These bars will certainly make your mouth pucker! They’re tart yet sweet – perfect for your next casual gathering.

Lemon Bars

1 1⁄3 cup all-purpose flour

5 Tbsp packed light brown sugar

8 Tbsp regular butter, cold, cut into 1/2-inch pieces

4 large egg(s)

1⁄2 tsp vanilla extract

1 1⁄2 cup powdered sugar, divided

3⁄4 cup fresh lemon juice

2 tsp lemon zest

Preheat oven to 350°F.To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes. Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest. As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.

Notes:

The crust must be HOT when you pour on the lemon mixture.  You’ll need approximately three lemons to yield the amount of juice and zest in this recipe.  You can increase the lemon flavor of these bars by adding more zest or eliminate the zest altogether for a less tart taste. You can also change the flavor completely by subbing fresh lime juice and zest for the lemon.

SmartPoints:  5

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

 

You don’t need to go out for a special Valentine’s Day dinner. Stay in and enjoy this easy, but elegant meal for two! Check out the full menu here from the website.  Click here.

One of the recipes from the article above is for Chocolate Raspberry Icebox Cake Towers. These decadent desserts come together quickly, but do need to chill for at least an hour before serving.

Chocolate-Raspberry Icebox Cake Towers

2 Tbsp fat-free plain Greek yogurt

1⁄2 cup raspberries, divided (12 raspberries)

1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)

5 Tbsp aerosol whipped cream, divided

8 chocolate wafers

2 1⁄2 tsp bittersweet chocolate shavings, divided

In a small metal mixing bowl, combine yogurt, 4 raspberries and fresh vanilla seeds (or extract). Using a fork, mash raspberries against side of bowl; stir until mixture is combined. Gently fold in 1/4 c whipped topping; refrigerate 5 minutes to set.  Line a small rimmed baking sheet (like a toaster oven baking pan) with parchment paper. Arrange 2 wafers on top, at least 1 inch apart. Spoon 1 level Tbsp yogurt mixture in center of each wafer, leaving about 1/4-inch border; sprinkle with a pinch shaved chocolate (you’ll use 1 tsp chocolate per stack). Working gently but quickly, place a second wafer on top of each yogurt layer; very lightly press down to level top wafer and press filling slightly towards edges. Repeat process with remaining yogurt, chocolate shavings and wafers. Chill stacks in refrigerator, uncovered, for at least 1 hour or up to 4 hours. Keep chilled until ready to serve.  Just before serving, use a metal spatula to transfer stacks to serving plates. Top each with 1/2 Tbsp squirt whipped topping, 1/4 tsp chocolate shavings and 4 raspberries.

Serving size: 1 stack

SmartPoints:  6

Notes

Use chocolate whipped topping for a triple dose of chocolate flavor.

For an exotic twist, add a pinch of ground cardamom to the yogurt mixture.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

A few modifications to a boxed brownie mix leads to a dessert with just the right amount of chocolate and the right amount of points.

Mini Brownie Cupcakes

21 oz regular brownie dry mix

1⁄2 cup water

1⁄2 cup unsweetened applesauce

2 large egg whites, lightly beaten

1 Tbsp powdered sugar

Preheat oven to 350ºF. Line 36 mini muffin tin holes with mini cupcake wrappers.

In a large mixing bowl, combine brownie mix, water, applesauce and egg whites. Mix 50 times with a wooden spoon (use 50 strokes); do not under or over mix. Pour brownie mixture into prepared muffin tins, about 1 tablespoon per hole.

Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 to 15 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, dust with powdered sugar.

Yields 1 cupcake per serving.

SmartPoints:  3

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

Of course, we have a recipe for you this week. We’re just going a little further in helping you manage your holiday stress!

Pumpkin Pie

4 spray(s) cooking spray 0 SmartPoints™

4 sheet(s) phyllo dough 7 SmartPoints™

1⁄2 cup(s) dark brown sugar 25 SmartPoints™

1⁄4 tsp ground cloves 0 SmartPoints™

1 tsp ground cinnamon 0 SmartPoints™

1 tsp ground ginger 0 SmartPoints™

1 tsp cornstarch 0 SmartPoints™

1⁄8 tsp table salt 0 SmartPoints™

1 1⁄2 cup(s) canned pumpkin, puree 0 SmartPoints™

1 1⁄2 cup(s) fat free evaporated milk 12 SmartPoints™

1⁄2 cup(s)regular liquid egg substitute 1 SmartPoints™

1 tsp vanilla extract 0 SmartPoints™

Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with cooking spray.

Cut phyllo sheets in half. Place 1 sheet in prepared pan and lightly coat with cooking spray. Top with another sheet of phyllo, placing corners just to the right of the previous sheet’s corners. Repeat with remaining sheets to form a circle. Press layered phyllo into pan and roll in edges. Bake until lightly browned, about 10 minutes. W hisk together brown sugar, spices, cornstarch and salt in a large bowl. Whisk together pumpkin, evaporated milk, egg substitute and vanilla in a medium bowl. Gradually whisk wet ingredients into dry ingredients.  Pour filling into crust. Bake until set, about 50 minutes. (Cover crust edges with foil during baking if they are becoming too brown.) Cool completely before cutting into 8 pieces.

SmartPoints:  6

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

This rustic tart makes for a dramatic presentation at the table. The phyllo gets nice and crisp and is quite easy to work with.

Spiced Apple-Cherry Phyllo Tart

1⁄3 cup(s) dried cherries, chopped

1⁄4 cup(s) orange juice

3 small Granny Smith apple, peeled, thinly sliced

3 Tbsp dark brown sugar

1⁄4 tsp ground cinnamon

1⁄8 tsp ground cardamon

1⁄8 tsp ground ginger

8 sheet(s) phyllo dough, 3.2 oz, defrosted

4 tsp sugar

8 spray(s)cooking spray

Preheat oven to 400°F. Line a standard baking sheet with parchment paper.  In a small bowl, combine cherries and orange juice; microwave until heated through and cherries soften, 2 minutes. Pour cherry mixture into a medium bowl; stir in apples, brown sugar, cinnamon, cardamom and ginger.  Place a sheet of phyllo on prepared pan, coat with cooking spray and sprinkle with 1/2 tsp sugar; repeat with remaining crust ingredients to form 8 layers.  Spread apple filling in center of crust; roll phyllo edges up so they form a 1-inch border (use damp fingers to seal pyhllo corners so they stay in place). Bake until apples are soft and phyllo is crispy and brown, 25 to 30 minutes. Slice into 8 pieces and serve. Serving size:  1 piece

SmartPoints:5

Notes:

Use cooking shears or a pizza cutter to slice the tart cleanly. Sprinkle tart with a pinch of cinnamon before serving, if desired.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

 

Just a touch of sea salt seems to bring out the best in dark chocolate desserts. These mini tarts won’t disappoint – perfect for chocoholics!  I also made these for Fox 4 last year and they were a hit!

Dark Chocolate and Sea Salt Tartlets

15 item(s)mini phyllo shell(s), thawed if frozen

1⁄4cup(s)low-fat milk

1tsp salted butter

15 item(s)mini phyllo shell(s), thawed if frozen

3 1⁄2oz 60-69% dark chocolate, chopped (about 3/4 cup)

1⁄2 tsp vanilla extract

1⁄8 tsp sea salt, coarse variety (or to taste)

5 Tbsp fat free whipped topping, or aerosol whipped cream

Preheat oven to 350ºF.  Place phyllo shells on a sheet pan and bake until lightly crisp, about 5 minutes.  Meanwhile, in a small saucepan over high heat, heat milk and butter, stirring occasionally, until milk boils and butter melts. Reduce heat to low; stir in chocolate and vanilla extract until combined.  Let chocolate mixture cool slightly, about 2 to 3 minutes; evenly divide among cooked phyllo shells. Sprinkle tarts with sea salt; chill until filling sets, about 10 minutes. Top each tart with 1 teaspoon whipped cream before serving. Serves 15.  Yields 1 tartlet per serving.

SmartPoints:  2

Notes:

This recipe is easily doubled to feed a crowd. If you’re not a sweet and salty fan, you can just omit the sea salt from the recipe.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

 

Mini Pumpkin-Pecan Tartlets

Cooler weather is just around the corner. Take time for one of these delicious treats to start enjoying Fall.

8 spray(s) cooking spray, divided 1 SmartPoints™

15 oz pumpkin puree, canned0SmartPoints™

½ cup(s) packed light brown sugar 25 SmartPoints™

¼  cup(s) low-fat milk 1 SmartPoints™

1 large egg(s) 2 SmartPoints™

1 12 tsp pumpkin pie spice 0 SmartPoints™

1 tsp minced ginger 0 SmartPoints™

12  tsp table salt 0 SmartPoints™

2 Tbsp chopped pecans 3 SmartPoints™

24 item(s) wonton wrapper(s)

Preheat oven to 375 F. Coat a 12-cup muffin tin with cooking spray.  In a large bowl, using an electric mixer, beat together pumpkin, sugar, milk, egg, pumpkin pie spice, ginger and salt. Place a wonton wrapper in bottom of each prepared muffin cup (corners will be sticking up); lightly coat wontons with cooking spray. Place a second wonton in each muffin cup on an angle, so each muffin cup has 8 wonton wrapper corners sticking up. Evenly divide filling among muffin cups; smooth filling with back of a spoon and sprinkle with pecans. Bake until wontons are crispy and browned, 13-17 minutes. (Make sure to check after 3-4 minutes to see if edges of tartlets start to burn. If they do, cover pan loosely with foil and continue baking until filling is set.)  Serves 12.  Serving size: 1 tartlet

SmartPoints:  4

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

Bananas grill right in their skins and become deliciously caramelized with a coating of maple syrup. A sprinkle of toasted pecans makes them even more special.

Maple­Pecan Grilled Bananas

2 large banana(s), ripe but firm 0 SmartPointsTM

2 Tbsp chopped pecans 3 SmartPointsTM

4 spray(s) cooking spray 0 SmartPointsTM

1∕4 tsp ground cinnamon 0 SmartPointsTM

2 tsp maple syrup, divided 2 SmartPointsTM

Trim stem ends of bananas; halve lengthwise through peels (leave peels on) and set aside. Put pecans in a small nonstick skillet; cook over medium heat, stirring frequently, until pecans smell toasted, 4 minutes. Remove from heat; set aside. Off heat, coat an outdoor grill or stove­top grill pan with cooking spray; heat to medium. Sprinkle cut sides of bananas with cinnamon; lightly brush with 1 teaspoon maple syrup. Cook, cut sides­down, until grill marks appear, 2­3 minutes. Flip and cook until bananas start to pull away from peel and soften, 3­5 minutes. Remove bananas from grill; place on a serving platter. Brush cut sides of bananas with remaining 1 teaspoon maple syrup; sprinkle with pecans (dust with additional cinnamon, if desired).  Serves 4.

SmartPoints:  1 (1 banana half with 1/2 tablespoon pecans.

Notes:

Chop the bananas and serve over Greek yogurt, low­fat ice cream or whole grain waffles.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

Sweet and tangy key lime pie filling tops a graham cracker crust in these perfectly-portioned dessert shots.

Lime Pie Dessert Shots

1⁄2 cup(s) fat free sweetened condensed milk 24 SmartPoints™

2 large uncooked egg yolk(s) 4 SmartPoints™

2 tsp salted butter, divided 3 SmartPoints™

1⁄3 cup(s) fresh lime juice, from key limes 1 SmartPoints™

1⁄2 cup(s) plain low fat Greek yogurt 2 SmartPoints™

1⁄2 cup(s) graham cracker crumbs 9 SmartPoints™ 1 pinch table salt 0 SmartPoints™ 1⁄2 cup(s) aerosol whipped cream 3 SmartPoints™

1 Tbsp lime zest, finely grated (for garnish) 0SmartPoints™

In a small, heavy bottomed sauce pan, combine milk and egg yolks; heat over medium-low heat, whisking continuously, until mixture begins to boil, about 5 minutes. Stir in 1 teaspoon butter and lime juice; pour into a shallow bowl and chill in refrigerator until cool, about 30 minutes.  Fold yogurt into cooled lime mixture until just combined; set aside.  Melt remaining teaspoon butter in microwave in a cup or small bowl. Add graham cracker crumbs and salt to butter; gently mix.  Line up eight 2-oz shot glasses. In each shot glass, layer 1 tablespoon crumb mixture (pressing down to form a “crust” with the handle of a spatula or other utensil) and 2 heaping tablespoons key lime pie filling; top with 1 tablespoon whipped topping and garnish with lime zest. Yields 1 shot per serving.  Serves 8.

SmartPoints:  6 (1 shot)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

Berry-Lemon Tartlets

Almost too cute to eat, these mini tarts are a wonderful balance of tangy and sweet. Top them with raspberries or baby strawberries if you prefer.

2⁄3 cup(s) sugar

1 Tbsp lemon zest

2 large egg(s), whisked

1⁄2 cup(s) fresh lemon juice

2 Tbsp salted butter

1 cup(s) fat free whipped topping

30 item(s) mini phyllo shell(s)

3⁄4 cup(s)fresh blueberries

Place sugar, lemon zest and eggs in a heavy-bottomed sauce pan; set over medium heat. Whisk constantly until mixture is combined and warmed through, about 3 to 4 minutes. Add lemon juice and butter; cook, whisking constantly, until slightly thickened and bubbly, about 4 to 5 minutes. Cool to room temperature and then refrigerate until thoroughly chilled and thickened; once chilled, fold in whipped topping until just combined. Preheat oven to 350°F.  Place prebaked phyllo shells on a cookie sheet; bake until crispy, about 5 minutes. Let cool and then spoon about 2 teaspoons lemon mixture into each shell. When ready to serve, garnish each with a berry.  Yields 1 tartlet per serving.

SmartPoints: 2

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

Dark Chocolate and Walnut Cigars

3 1⁄2 oz 70-85% dark chocolate, high quality, cut into chunks

4 dates, pitted

1⁄3 cup walnuts, toasted

1 pinch ground allspice

1 pinch table salt

24 wonton wrappers

4 spray cooking spray

1 Tbsp powdered sugar

Preheat oven to 400. Line two baking sheets with parchment paper. Place chocolate, dates, walnuts, allspice and salt in a mini chopper or food processor; pulse until finely minced. Place 2 tsp filling diagonally across center of each wonton wrapper; roll two opposite corners in towards center, overlapping slightly to cover most of filling, but leaving a bit of filling showing.  Place on prepared baking sheets; lightly coat with cooking spray. Bake until lightly browned, 8-10 minutes; dust with powdered sugar and serve warm or at room temperature.  Serving size: 1 cigar

SmartPoints: 2

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

Gooey Rocky Road Bars

These bars are gooey and delicious. They bake up quickly with very little fuss. Feel free to swap in almonds or pecans for the walnuts to suit your taste.

2 spray(s)cooking spray

4 oz chocolate wafer(s)

3 Tbsp unsalted butter, melted

3⁄4 tsp table salt, (or less to taste)

1⁄2 cup(s) mini chocolate chips

1⁄4 cup(s) walnut(s), coarsely chopped

1⁄2 cup(s) fat free sweetened condensed milk

1⁄2 cup(s) mini marshmallows, coarsely chopped

1-Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper (or coat with cooking spray – though the bars will be a little trickier to remove from the pan).

2-Using a food processor, process wafers into fine crumbs (or place wafers in a large, sealed zip-close bag and crush with a rolling pin). Add butter and salt to crumbs and pour into prepared pan; press down to form an even layer of crust.

3-In a small bowl, combine chocolate chips and walnuts; sprinkle evenly over crust. Drizzle milk over top; sprinkle with marshmallow pieces. Bake until chocolate melts and marshmallows begin to brown, about 15 minutes. Cool completely in refrigerator before slicing into 16 pieces. Yields 1 piece per serving.

Notes

Spray your knife with cooking spray before chopping the marshmallows to help keep them from sticking to the blade.

SmartPoints: 6

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

Chocolate Peanut Butter Shake

I like drinking smoothies and shakes not only from the protein perspective, versatility, but they are so filling. You can make this shake the using on of our smoothie mixes too. The smoothie mix is 2 SP and even when made with water, it counts as a milk serving. I use a Magic Bullet to make all my smoothies and shakes. When mixing our smoothies, I use milk with some water and add frozen fruit or ice cubes. If you are wanting to make a chocolate peanut butter smoothie, use our mix (2 SP), 1 c. milk (2 SP), some water and some ice and blend. You can add peanut butter powder which is 2 T. for the powder and has 5 grams of protein in that serving. Enjoy!

1 3/4 cup(s) fat-free chocolate milk

1 Tbsp unsweetened cocoa powder

1 1/2 Tbsp sugar

1 1/2 Tbsp smooth reduced fat peanut butter

1 1/4 cup(s) ice cube(s)

Place all ingredients in a blender; cover and blend until smooth. Serves 2.  Yields about 1 cup per serving

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

Yesterday, I was at my other job and someone baked a Pineapple Upside Down Cake. Since then, I was on a mission to make this cake. But, of course, WW style.

Five Ingredient Pineapple Upside Down Cake

1/4 cup(s) unsalted butter, divided

1/4 cup(s) packed light brown sugar

7 slice(s) canned pineapple rings in juice, reserve 1/4 cup juice*

1/4 pound(s) unprepared vanilla cake mix, about 1 scant cup

1 large egg(s)

Preheat oven to 375˚F.  Melt 2 tablespoons butter in a 9-inch round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan. Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat. Melt remaining 2 tablespoons butter on stove top or in microwave. In a medium-size mixing bowl, beat egg with melted butter. Add cake mix and reserved pineapple juice; combine well. Pour batter over pineapple; bake until a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 10 pieces and serve. Serves 10. Yields 1 slice per serving.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

If you are like me, I love strawberries. During the summer, I eat them each day and then, frozen during the winter. This is a great summer dessert and light too! Strawberries are a great source of vitamin C and manganese. Limited research has shown that strawberries have been associated with a decrease in cardiovascular disease and the phytochemicals are linked with anti-inflammatory and anticancer properties. The strawberry as we know it was grown in Brittany, France during the late 18th century; however, strawberries have been mentioned during ancient Roman times. They were used for medicine purposes the. Give this dessert a try, especially before the fresh strawberry season is over.

Frozen Strawberry Layer Cake

1 1/2 pound(s) strawberries, hulled and sliced (about 6 cups)

1/2 cup(s) sugar

2 Tbsp fresh lemon juice

1/2 tsp table salt

12 oz prepared angel food cake, cut into 1/4-inch slices

4 cup(s) fat free vanilla frozen yogurt

To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days. Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable. Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread half (about 2/3 cup) strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with remaining strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve. Serves 12. Yields 1 piece per serving.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

With the weather the way that it is right now, anything cold sounds good. This is a favorite of mine. But, you can also use one of our smoothies (which are on sale this week and when you buy two, you get a free Smoothie Shaker). I like using the French Vanilla smoothie, adding the mint, if you would like, and then pulse in the cookies or use one of our mini bars. This way if you use the smoothie mix and milk, you are getting two milk servings.

Cookies and Cream Shake

2 cup(s) fat free vanilla frozen yogurt

1/2 cup(s) fat free skim milk

1/8 tsp mint extract, optional

4 item(s) cream filled chocolate sandwich cookie(s)

Place yogurt, milk and mint extract in a blender; blend until smooth and creamy. Add cookies; blend for a few seconds until combined.  Serves 4. Yields about 2/3 cup per serving.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

I have made a similar recipe but used other flavors, such as lemon, orange, etc.   These are fun during the summer and help with portion sizes. Get creative!

Key Lime Pie Dessert Shots

1/2 cup(s) fat free sweetened condensed milk

2 large uncooked egg yolk(s)

2 tsp salted butter, divided

1/3 cup(s) fresh lime juice, from key limes

1/2 cup(s) plain low fat Greek yogurt

1/2 cup(s) graham cracker crumbs

1 pinch table salt

1/2 cup(s) aerosol whipped cream

1 Tbsp lime zest, finely grated (for garnish)

In a small, heavy bottomed sauce pan, combine milk and egg yolks; heat over medium-low heat, whisking continuously, until mixture begins to boil, about 5 minutes. Stir in 1 teaspoon butter and lime juice; pour into a shallow bowl and chill in refrigerator until cool, about 30 minutes.  Fold yogurt into cooled lime mixture until just combined; set aside.  Melt remaining teaspoon butter in microwave in a cup or small bowl. Add graham cracker crumbs and salt to butter; gently mix.  Line up eight 2-oz shot glasses. In each shot glass, layer 1 tablespoon crumb mixture (pressing down to form a “crust” with the handle of a spatula or other utensil) and 2 heaping tablespoons key lime pie filling; top with 1 tablespoon whipped topping and garnish with lime zest.  Serves 8.  Yields 1 shot per serving.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

 

This is a perfect pie to make for this time of year since strawberries are in season!  I always delete the reduced fat graham cracker crust.  I also like to add whipped cream.

Fresh Strawberry Pie

2 pound(s) strawberries, hulled, sliced (save 3 small berries for garnish)

3/4 cup(s) sugar, granulated

1/2 cup(s) cranberry juice cocktail, or cranberry-strawberry juice

1/4 cup(s) cornstarch

6 oz reduced-fat graham cracker pie crust

1 cup(s) fat-free vanilla yogurt, Greek-style

1 tsp lemon zest, finely grated

Combine 3 cups sliced strawberries, sugar and juice in a medium saucepan.  Mash berries in pan with a potato masher; stir in cornstarch and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, until very thick, about 1 minute.  Remove from heat; let cool slightly and then stir in remaining sliced strawberries. Scrape into pie crust.  Let cool slightly; cover loosely with plastic lid from pie crust. Refrigerate until set, at least 4 hours (you can then freeze the pie for a little while if desired, to make it easier to slice).  To serve, in a medium bowl, stir together vanilla yogurt and lemon zest until blended. Spread on top of pie, leaving a border around edges so strawberry filling shows. Slice reserved strawberries and use them to garnish pie. Slice pie into 8 or 10 pieces and serve. Yields 1 piece per serving.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

One of my favorite combinations is lemon and blueberries. I just love the color contrast but the taste. Plus, I love phyllo. It is a very thin unleavened dough used for making pastries or even some savory type dishes. Very versatile. The pastries are made by layering many sheets of filo brushed with melted butter and then baked. It goes back all the way to the 13th century during the Ottoman Empire in Central Asia. It was used to make Baklava. Filo dough differs from croissant dough in that croissant dough is using thicker layers of dough and folded and rolled out multiple times to produce a laminated dough containing layers of dough and fat. It can be worked up to as much as 80 layers. But get the same result using a much thinner dough cutting down on the fat, of course. Perfect for the springtime!

Berry-Lemon Tartlets

2/3 cup(s) sugar

1 Tbsp lemon zest

2 large egg(s), whisked

1/2 cup(s) fresh lemon juice

2 Tbsp salted butter

1 cup(s) fat free whipped topping

30 item(s) mini phyllo shell(s)

3/4 cup(s) fresh blueberries

Place sugar, lemon zest and eggs in a heavy-bottomed sauce pan; set over medium heat. Whisk constantly until mixture is combined and warmed through, about 3 to 4 minutes. Add lemon juice and butter; cook, whisking constantly, until slightly thickened and bubbly, about 4 to 5 minutes. Cool to room temperature and then refrigerate until thoroughly chilled and thickened; once chilled, fold in whipped topping until just combined. Preheat oven to 350°F.

Place prebaked phyllo shells on a cookie sheet; bake until crispy, about 5 minutes. Let cool and then spoon about 2 teaspoons lemon mixture into each shell. When ready to serve, garnish each with a berry. You can use any fresh berries for the topping. Serves 30. Yields 1 tartlet per serving.

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I love Pineapple Upside Down cake.  This is one of the easiest recipes and serve with a dollop of whipped cream!  (I have also used a yellow cake mix also)

Five-Ingredient Pineapple Upside-Down Cake

1/4 cup(s) unsalted butter, divided

1/4 cup(s) packed light brown sugar

7 slice(s) canned pineapple rings in juice, reserve 1/4 cup juice*

1/4 pound(s) unprepared vanilla cake mix, about 1 scant cup

1 large egg(s)

Preheat oven to 375.  Melt 2 tablespoons butter in a 9-inch round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top.  Carefully place pineapple rings in a single layer in bottom of pan.  Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.  Melt remaining 2 tablespoons butter on stove top or in microwave. In a medium-size mixing bowl, beat egg with melted butter.  Add cake mix and reserved pineapple juice; combine well.  Pour batter over pineapple; bake until a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 10 pieces and serve.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

 

 

 

I made these cookie dough bites on Fox 4 several weeks ago.  I had kept them frozen in the freezer and they are just a great bite with flavor!  The creamy and rich meet light and airy. The marvelous mouth feel of these no-bake cookies is from pureed chickpeas.

No-Cook Peanut Buttery Cookie Dough Bites

3/4 cup(s) canned chickpeas, rinsed and drained

3 Tbsp creamy peanut butter

1/3 cup(s) dark brown sugar

1 tsp low fat cream cheese

1/2 tsp vanilla extract

1/4 tsp table salt

1/8 tsp baking soda

2 Tbsp all-purpose flour

2 Tbsp peanut butter chips

2 Tbsp powdered sugar

2 Tbsp unsweetened cocoa powder

Combine chickpeas, peanut butter, brown sugar, cream cheese, vanilla extract, salt and baking soda in a food processor; process until completely smooth. Add flour and peanut butter chips; pulse until just combined. Refrigerate until mixture is chilled, at least 1 hour.

Using a melon baller, scoop cookie dough mixture into 36 small balls; gently place in a mixing bowl.  In a small bowl, sift together powdered sugar and cocoa powder; remove 2 tablespoons of sugar mixture and gently toss with chilled cookie dough bites (reserve remaining sugar mixture). Arrange coated bites on a serving platter and keep chilled until ready to serve; dust with remaining sugar mixture just before serving. Yields 1 cookie per serving.

Pureed chickpeas add protein/fiber to these cookies. Try them in blondies, date-nut bread or chocolate chip cookies.  Serves 36.

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I make these each holiday season. I have always enjoyed these and they were actually a featured recipe on Fox 4 when I did one of the shows several years ago.

Chocolate Marshmallow Fudge

1 spray cooking spray

1 2/3 c. sugar

2/3 c. fat free evaporated milk

2 T. reduced-calorie margarine

12 oz. semisweet chocolate, chopped (about 1 ½ c.)

14 lg. marshmallows

Coat an 8 x 8 inch pan with cooking spray.  In a medium saucepan, stir together sugar, evaporated milk and margarine; bring to a boil over high heat.  Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.  Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.  Pour mixture into prepared pan and refrigerate until firm, about 2 hours.  Cut into 36 1 1/3 inch squares and serve.  Yields:  1 piece per serving.  (Makes 24 pieces)  Note:  Store fudge in refrigerator or freeze for a firmer consistency.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

Chocolate Turtle Cookies

1 c. all-purpose flour

1/3 c, unsweetened cocoa

2/3 c. sugar

¼ c. reduced-calorie margarine

¼ c. fat-free cream cheese

1 lg. egg white

2 T. fat-free milk

1 tsp. vanilla extract

24 pieces caramel candies

24 pieces pecan halves

Combine flour and cocoa in a small bowl; set aside.  Beat together, sugar, margarine, cream cheese, egg white, milk, and vanilla extract in a large bowl; add flour mixture and blend well.  Chill dough at least 30 minutes, or until firm.  Preheat oven to 350.  Lightly coat 2 baking sheets with cooking spray.  Shape dough into 1-inch balls; place on baking sheets, about 1 to 2 inches apart.  Press a caramel into each cookie and flatten; top each caramel with a pecan half.  Bake for 10 minutes.  Allow cookies to cool on baking sheets and ten remove to a wire rack to cool completely.  Yields 1 cookie per serving.  (Makes 24)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Both of these recipes are from www.weightwatchers.com

 

 

 

 

 

If you are like me, you love pecan pie!  This is a renovation for a quick and easy individual pecan pies using phyllo dough.  If you haven’t worked with phyllo dough, the trick is not to let it get dried.  This is why you are using the cooking spray.  Phyllo dough is a laminated dough of paper thin sheets.  They are made from unleavened flour and the sheets are separated by a thin film of butter.  They are used in the Middle East and the Balkan area for pastries.

Recipe Renovation: Pecan Pie

8 sheet(s) phyllo dough

4 spray(s) cooking spray, or enough to coat dough

3/4 c. halves unsalted pecan halves, chopped lengthwise into 3 pieces each

4 large egg white(s), lightly beaten

1/3 cup(s) light corn syrup

2/3 cup(s) unpacked brown sugar, firmly packed

6 Tbsp reduced-calorie margarine, melted

Preheat oven to 350°F. Lightly coat a 9-inch round baking pan with cooking spray.

Cut phyllo sheets in half diagonally to form 2 equal-size triangles. Place 1 sheet in prepared pan, lightly coat with cooking spray, and top with another sheet of phyllo, placing corners just to the right of previous corners. Repeat with remaining sheets, so you’re covering the pan with a fan of phyllo. Bake until lightly browned, about 10 minutes.

Reduce oven temperature to 325°F. Combine remaining ingredients in a medium bowl; pour into crust. Bake, uncovered, about 35 minutes or until firm. Cover halfway through baking process if crust becomes too brown. Cool in pan. Serve 8.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

 

What says summer more than Peach Cobbler.  This recipe is from an old Weight Watchers cookbook, “Entertains.”  It has recipes for every season and holiday throughout the year.  I looked up summer and July 4th, and I found Peach Cobbler.  What is cobbler?  It is a number of dishes from the US and UK consisting of fruit or savory filling poured into a large baking dish and covered with either:  batter, biscuit, or pie crust prior to baking.  It actually was developed in the early British American colonies.  The English settlers weren’t able to make traditional suet pudding (a dish made with a variety of meats, vegetables, dried fruits, sugar, and spices).  But, because of the lack of cooking equipment, they put everything together in one pot with biscuits or dumplings.  All I know, it is very good and our favorite in our family is Blackberry Cobbler.  By the way the word cobbler is believed to have come from the Archaic word cobeler.  This mean “wooden bowl.”

Peach Cobbler

1 ½ c. all-purpose flour

¾ c. sugar

1 tsp. baking powder

1/8 tsp cinnamon

Pinch ground nutmeg

1C. fat-free milk

1 lg. egg

1 egg white

½ tsp. vanilla extract

½ tsp. grated lemon rind

3 c. sliced fresh or thawed frozen peaches

Preheat the oven to 375.  Spray an 8-inch square baking dish with nonstick spray.  Combine the flour, ½ c. of the sugar, the baking powder, cinnamon, and nutmeg in one bowl.  Combine the milk, egg, egg white, vanilla, and lemon rind in another bowl.  Add the egg mixture to the flour mixture; stir until just blended.  Layer the peaches in the baking dish.  Sprinkle with the remaining sugar.  Spoon the flour mixture over the peaches.  Bake until the topping is brown and springs back when touched, 45-60 minutes.  Serve hot.  (Serve 6)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Entertains Cookbook © 2002 Weight Watchers.com. All rights reserved 

 

 

 

 

Since I have been café director, I have learned a tremendous amount about coffee and espresso.  It is unbelieveable!!!!  We just took a tour of The Roasterie.  If you haven’t done so, this would be a fun and free excursion for your staycation or a Saturday morning.  This pie is not only frozen (great for the summer) but it contains espresso powder and strawberries.  Can’t get much better with that unless you top with whipped cream, which this pie does!  It comes from the Weight Watchers Good Deal cookbook.  Enjoy!

Frozen Strawberry-Mochaccino Pie

8 oz. light cream cheese (Neufchatel), softened

3 T. light brown sugar

2 T. instant espresso powder

2 T. fat-free milk

1 (8 oz.) container frozen fat-free nondairy whipped topping, thawed

1 purchased 9-inch chocolate pie crust

1 c. sliced strawberries

Quartered strawberries for garnish (optional)

With electric mixer on medium speed, beat cream cheese and brown sugar in large bowl until smooth.  Stir together espresso powder and milk in small bowl until espresso powder dissolves.  Add to cream cheese mixture and beat just until combined.  With rubber spatula, stir about ½ c. whipped topping into cream cheese mixture to lighten it.  Gently fold remaining whipped topping into cream cheese mixture just until blended.  Spoon half of cream cheese mixture into crust.  Arrange strawberries evenly over cheese mixture, then top with remaining cheese mixture.  Cover with plastic wrap and freeze until completely frozen, at least 45 hours or up to 1 week.  Let pie stand at room temperature 10 minutes.  Top with quartered strawberries, if using.  With serrated knife, cut into 10 slices.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Good Deal Cookbook © 2014 Weight Watchers.com. All rights reserved 

 

 

 

 

I made this last weekend using lemon Jello and lemon yogurt.  If you want the easiest dessert recipe in the whole world and everyone will love, TRY THIS recipe.  I made on Fox 4 years ago and has been very popular since then.  You can use any flavor Jello and nonfat yogurt.  Great for the summer months!  ENJOY!

Key Lime Pie

1 reduced fat graham cracker pie crust (6 oz), 1 pkg. (4 serving size) sugar-free lime flavor gelatin, ¼ c. boiling water 2 containers (6 oz) key lime pie flavor light yogurt, 1 container (8 oz) fat-free whipped topping, thawed

In large heat resistant bowl, dissolve gelatin in boiling water.  Stir in yogurt with wire whisk.  Fold in whipped topping with wooden spoon.  Spread in crust.  Refrigerate overnight or at least 2 hours.  Garnish as desired.  Refrigerate leftovers. (Serves 8)

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Once again, another great recipe from the Weight Watchers Make & Take cookbook.  I used walnuts instead of pecans since I didn’t have any in the cupboard and the brownies were great!  Just food for thought:  brownies originated in the United States at the end of the 19th century.  A chef at the Chicago’s Palmer House Hotel created the brownie after Bertha Palmer (American businesswoman, socialite, and philanthropist.  requested a dessert for the ladies at the World Fair in 1893 in Chicago.  The brownie is a cross between a cake and a cookie.  There are many variations of the brownie such as fudgy or cakey, may have nuts, frosting, chocolate chips or other ingredients.

Butterscotch-Pecan Brownies

1 c. all-purpose flour

½ c. unsweetened cocoa powder

1 tsp. baking powder

¼ tsp. salt

¾ c. sugar

½ c. apple butter

¼ c. canola oil

2 large eggs

2 tsp. Vanilla extract

1/3 c. butterscotch chips

¼ c. chopped pecans

Preheat oven to 350.  Line 8-inch square baking pan with foil, allowing foil to extend over rim of pan by 2 inches.  Spray with nonstick spray.  Whisk flour, cocoa, baking powder, and salt together in large bowl.  Whisk sugar, apple butter, oil, eggs, and vanilla together in medium bowl.  Add sugar mixture to flour mixture; stir just until blended.  Scrape batter into baking pan and spread evenly.  Sprinkle with butterscotch chips and pecans.  Bake until toothpick inserted into center comes out with just moist crumbs clinging to it, 20-25 minutes.  Let cool completely in pan on rack.  Lift from pan using foil as handles; cut into 16 squares.  Store in airtight container at room temperature up to 3 days.  Serves 16

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Make and Take Cookbook © 2014 Weight Watchers.com. All rights reserved

 

 

 

I wanted to make something different for dessert this week, so I decided upon Pineapple Upside Down Cupcakes.  What a treat!  So easy to make!  Serve warm and with a dollop of whipped cream!!!  Of course, this recipe comes from the new Make & Take Meals cookbook.

Pineapple Upside-Down Cupcakes

½. packed light brown sugar

2 tsp. unsalted butter

1 (20 oz can) pineapple, chunks in water, drained

1 ¼ c. all-purpose flour

1 ¼ tsp. baking powder

¼ tsp. salt

½ c. granulated sugar

3 T. canola oil

1 lg. egg

1 tsp. vanilla extract

Preheat oven to 350.  Spray 12-cup muffin pan with nonstick spray.  Combine brown sugar and butter in small saucepan and set over medium heat.  Cook, stirring constantly, u until butter meals and sugar is dissolved, about 3 minutes.  Remove from heat and stir in pineapple.  Spoon pineapple mixture evenly into muffin cups.  Whisk flour, baking powder, and salt together in small bowl.  Whisk granulated sugar, oil, egg, and vanilla together in large bowl.  Add sugar mixture to flour mixture and stir just until blended.  Fill muffin cups evenly with batter.  Bake until toothpick inserted into center (not into pineapple mixture) comes out clean, about 20 minutes.  Let cupcakes cool in pan on rack 10 minutes.  Run thin knife around side of muffin cup to loosen. Remove cupcakes from pan and cool upside down on rack.  Serve, or store cupcakes in an airtight container at room temperature up to 3 days.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Make and Take Cookbook © 2014 Weight Watchers.com. All rights reserved

 

 

 

 

 

I always wanted to know where cheesecake came from.  I did some research and found out the first “cheese cake” was created on the Greek island of Samos approximately 4000 years ago.  In Greece, cheesecake was considered a good source of energy and it was served to athletes during the first Olympic Games in 776 B.C.  The first cheesecake recipe was written by Athenaeus in 230 A.D.  The Romans then conquered Greece and as the Roman Empire grew, the various cheesecake recipes began to take shape.  It was in the 18th century when cheesecake would start to resemble the cake we have today in the United States.  New Yorkers are famous for their New York style cheesecake which is cake, no fruit, chocolate, caramel and the recipe calls for extra egg yolks.  Each region of the world has their own variation.  Italians use ricotta cheese, Greeks use feta, Germans prefer cottage cheese, and Japanese use cornstarch and egg whites. If Strawberries aren’t available (although right now they are awesome!), use other fruit, such as blueberries or peaches, etc.

Strawberry Cheesecake Shots

8 oz low fat cream cheese, softened

1/3 cup(s) fat-free vanilla yogurt

1/4 cup(s) powdered sugar

1/4 cup(s) fat free skim milk

2 tsp fresh lemon juice, or to taste

2 tsp lemon zest, or to taste (plus extra for garnish)

1 cup(s) fat free whipped topping

1 Tbsp salted butter

1 cup(s) graham cracker crumbs

1 pinch table salt

16 medium strawberries, quartered

In a large bowl, beat together cream cheese, yogurt, powdered sugar, milk, lemon juice and lemon zest; fold in whipped topping until just combined.  Place butter in a small microwave-safe bowl; microwave until melted.  Add graham cracker crumbs and salt; gently mix to combine.  Line up sixteen 2-oz shot glasses on a work surface; layer each one with 1 tablespoon crumb mixture, a heaping 3 tablespoons cheese mixture and 1 quartered strawberry. Serve or refrigerate until ready to use.  Serves 16.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

 

Weight Watchers Good Deal-More Satisfying Meals for Less Money Cookbook.   It is making delicious meals but on a frugal budget.  To keep the costs low, WW used cuts of meat that were estimated costing less than $4.00 per pound.  Also, used more of the less expensive fish and using one costly ingredient such as a fresh herb or goat cheese, but that you would only need to use a small amount.

Last week when we were snowed in, I was able to do some baking and cooking that I don’t normally get to do.  I was able to make the most awesome butternut squash soup with apples and white beans, pumpkin pancakes (made about 5 dozen and able to freeze), chili, oven fried chicken, and these cookies.  Rick’s favorite cookies are oatmeal cookies.  These were awesome tasting cookies and would probably be good with some added chocolate chips!  But, made double and was able to freeze.  Very healthy cookies!

Cinnamon-Raisin Oatmeal Cookies

1 ½ c. quick-cooking (not instant) oats

¾ c. whole wheat flour

1 tsp. cinnamon

½ tsp. baking soda

½ tsp. salt

½ c. granulated sugar

¼ c. packed light brown sugar

4 T. unsalted butter, softened

1 T. canola oil

1 lg. egg

1 tsp. vanilla extract

½ c. raisins

Preheat oven to 350.  Spray 2 large baking sheets with nonstick spray.  Combine oats, flour, cinnamon, baking soda, and salt in medium bowl.  With electric mixer on medium speed, beat sugars, butter, and oil in large bowl until creamy.  Beat in egg and vanilla just until blended.  Add flour mixture and beat just until blended.  Stir in raisins.  Drop dough by level measuring tablespoons, about 1 inch apart, onto baking sheets, making total of 32 cookies.  With your fingers, lightly press each mound to make 2-inch rounds.  Bake until cookies are lightly browned, 12-15 minutes, rotating baking sheets halfway through baking.  Let cool on baking sheets on racks 1 minute. With spatula, transfer cookies to racks and let cool completely.  Makes 32 cookies.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Good Deal-More Satisfying Meals for Less Money © 2014 Weight Watchers.com. All rights reserved

 

 

 

 

 

This recipe intrigued me so much with one of the ingredients being sauerkraut.  It was originally from www.weightwatchers.com.  It is the truly one of the best chocolate cakes I have ever made.  It is so moist and my family ate the cake including the kids and had no idea there was sauerkraut.  Enjoy!

Dark Chocolate Cake

1 spray cooking spray

2 c. all-purpose flour

1 1/3 c. sugar

1 ½ tsp. baking soda

2/3 c. unsweetened cocoa

½ c. butter, melted

1 ½ c. hot water

1 tsp. vanilla extract

1 c. sauerkraut, pureed until smooth

1 tsp. unsweetened cocoa

Preheat oven to 350.  Coat a Bundt pan with cooking spray.  In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 c. cocoa.  Add melted butter, hot water and vanilla extract; mix well.  Add sauerkraut and blend thoroughly.  Pour batter into prepared pan bake in center of oven until a tester inserted in center of cake comes out clean, about 55 – 60 minutes.  Cook cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely.  Sprinkle with 1 tsp. of cocoa powder before slicing into 14 pieces.  (Yields:  1 slice per serving)

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

www.weightwatchers.com

 

 

 

This time of year – love anything with pumpkin!  “How about Cheesecake.”  Give this a try for a wonderful holiday dessert recipe.

Pumpkin Cheesecake

1 ¾ c. low-fat honey graham cracker crumbs (about 15 whole crackers)

2 T. sugar

2 T. light stick butter, melted

1 T. water

2 (8 oz.) packages fat-free cream cheese, softened

1 (8 oz.) package light cream cheese (Neufchatel), softened

1 c. vanilla fat-free yogurt

1 (15 oz.) can pumpkin puree

1 c. packed light brown sugar

1/3 c. all-purpose flour

2 lg. eggs

2 lg. egg whites

1 tsp. pumpkin pie spice

Preheat oven to 350.  Spray 9-inch springform pan with nonstick spray.  For crust, combine 1 ½ c, of cracker crumbs, sugar, melted butter, and water in small bowl; stir until crumbs are evenly moistened.  Firmly press mixture onto bottom and 2 inches up side of prepared pan.  Bake until golden, about 10 minutes.  Let cool on rack.  Reduce oven temperature to 325.  Combine far-free cream cheese, light cream cheese, and yogurt in food processor process until smooth.  Add remaining ingredients and pulse just until blended.  Pour filling over crust.  Bake until edge of cake is set and center is jiggly, 55-60 minutes.  Turn oven off and leave cake in oven 1 hour (do not open door).  Transfer cake to rack and let cool completely.  Refrigerate at least 3 hours or up to overnight.  For graham cracker topping, spray small nonstick skillet with nonstick spray and set over medium heat.  Add remaining ¼ c. crumbs and cook, stirring, until toasted and fragrant, about 5 minutes; let cool.  Just before serving, sprinkle on top of cheesecake.  Serves 16

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Magazine November/December 2013

 

 

 

 

 

 

I made these last weekend from the Family Style cookbook found in your meeting room.  Again, this cookbook keeps me going to so many good solid recipes.  They are easy and down-to-earth ingredients.  They were awesome!  Just like the peanut butter cookies I used to eat when I was younger!  I also used half chocolate chips and half butterscotch chips.  I also chopped up the butterscotch chips to make them similar in size to the chocolate chips.  Give them a try.  I doubled the recipe and froze half.  You can’t eat more than 2 at a time, they are very filling.

Peanut Butter-Oatmeal Chocolate Chip Cookies

1 c. old-fashioned oats

1 c. packed light brown sugar

1 c. well-stirred reduced-fat natural peanut butter, at room temperature

3 T. unsalted butter, at room temperature

½ c. fat-free egg substitute

1 tsp. vanilla extract

¼ tsp. salt

1 c. all-purpose flour

½ c. miniature semisweet chocolate chips

Preheat oven to 375.  Pulse oats in food processor until finely ground.  Add brown sugar and pulse until combined.  With electric mixer on low speed, beat peanut butter and butter in large bowl until light and fluffy, about 2 minutes.  Add egg substitute, vanilla, and salt, and beat until combined.  Add oat mixture and beat until combined.  With rubber spatula, stir in flour and chocolate chips.  Drop dough by rounded tablespoons, about 2 inches apart, onto ungreased baking sheet.  Using a fork, flatten to about 3/8-inch thick, leaving imprint on tops.  Bake cookies until golden brown, about 16 minutes.  Let cool on baking sheet on wire rack 1 minute.  Transfer cookies to racks and let cool complete.  Repeat with remaining cookie dough.  Makes 30 cookies.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Family Style © 2013 Weight Watchers.com. All rights reserved

 

 

 

 

 

I found this recipe on www.weightwatchers.com. They have a great boost of fiber and protein.  We loved them along with Alex thought they were great!  He has no idea about the special ingredient!!!  Although, I didn’t add the red pepper flakes.  Use your own taste!

Spiced Peanut Butter Cookie

½ c. canned chickpeas, not drained

1 c. peanut butter, creamy or chunky

¼ c, unsalted butter, softened

¾ c. packed light brown sugar

1 tsp. vanilla extract

1 lg. egg

1 c. whole wheat flour

½ tsp. salt

½ tsp. baking soda

¼ tsp. red pepper flakes, or more to taste

Preheat oven to 350.  Line two lg. cookie sheets w/parchment paper (or coat w/cooking spray); set aside.  Pour chickpeas into a 1 c. measuring cup and pour in enough chickpea liquid just to cover the beans; puree chickpeas and their liquid in a blender or mini food processor.  In a lg. bowl with an electric mixer, cream peanut butter, butter, and sugar until light and fluffy.  Add vanilla and egg, mix well again.  Add pureed chickpeas; blend thoroughly with mixer.  Add flour, salt, baking soda, and red pepper flakes; mix again.  Shape rounded tablespoonful of cookie dough into small balls.  Place dough on prepared cookie sheets, leaving at least 2 inches between cookies.  When a cookie sheet is filled, press each ball down with palm of your hand to flatten.  Then flatten cookies even more by making cross-hatch marks with back of a fork.  Bake until cookies turn slightly golden, about 12 to 15 minutes depending on desired crispness.  Let cool on cookie sheet for 1 to 2 minutes and then remove to a wire rack to cool completely.  Makes 30 cookies.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

 

 

A yummy dessert made with caramel and ice cream.  You can’t get much better than that!!  Keep cool!

Caramel Ice Cream Dessert

1 c. all-purpose flour

½ c. quick-cooking oats

1/3 c. firmly packed brown sugar

¼ c. finely chopped pecans

¼ c. reduced-calorie stick margarine, melted

Cooking spray

1 (12.25 oz.) jar fat-free caramel ice cream topping

4 c. vanilla fat-free ice cream, softened

Preheat oven to 350.  Combine flour, quick-cooking oats, brown sugar, and pecans in a medium bowl; stir well.  Add margarine; stir until blended.  Press mixture firmly into a 15 x 10-inch jelly-roll pan coated with cooking spray.  Bake at 350 for 12 minutes or until lightly browned.  Let cool, and crumble.  Sprinkle two-thirds of crumbled oat mixture in bottom of a 9-inch springform pan coated with cooking spray.  Drizzle with half of caramel topping.  Spread ice cream over topping.  Drizzle with remaining caramel topping; sprinkle with remaining crumbled oat mixture.  Cover and freeze until firm.  Yields:  12 servings (serving size:  1 slice)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers All Things Sweet © 1998 Weight Watchers.com. All rights reserved

 

 

 

 

 

Probably our favorite Weight Watchers cookie of all times.  It is an oldie but a goodie!  I have even substituted different flavors of chocolate chips in the recipe.

Double-Chocolate Chews

1 ¾ c. all-purpose flour

2/3 c. sifted powdered sugar

1/3 c. unsweetened cocoa

2 ¼ tsp. baking powder

1/8 tsp salt

1 c. semisweet chocolate mini chips, divided

3 T. vegetable oil

1 C. firmly packed brown sugar

2 ½ T. light-colored corn syrup

1 T. water

2 ½ tsp. vanilla extract

3 lg. egg whites

Cooking spray

Preheat oven to 350.  Combine first 5 ingredients in a bowl; stir well, and set aside.  Combine ¾ c. chocolate chips and vegetable oil in a small saucepan, and cook over low heat until chocolate melts, stirring constantly.  Pour melted chocolate mixture into a large bowl, and let cool 5 minutes.  Add brown sugar, and next 4 ingredients to chocolate mixture, and stir well.  Stir in flour mixture and remaining ¼ c. chocolate chips.  Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.  Bake at 350 for 8 minutes.  Let cool on pans 2 minutes or until firm.  Remove cookies from pans; let cool on wire racks.  Yields:  4 dozen (serving size:  1 cookie)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers All Things Sweet © 1998 Weight Watchers.com. All rights reserved

Be careful with these brownies, they are so goooood!  You can get carried away.  I put them in the freezer.  The recipe came from the Weight Watchers Community Swap.

 

 

 

 

 

Black Bean Brownies

1 can black bean, 1 ¾ c.

1 low fat fudge brownie mix

1 c. water

Preheat oven to 350.  Puree beans and water together until smooth.  Stir into brownie mix until combined.  Spray a 9 X 13 pan with nonstick cooking spray.  Pour mixture into pan and bake for 25-27 minutes or until a toothpick inserted 2 inches from the side of the pan comes out almost clean.  Cool completely and cut into 24 pieces.  Makes 24 brownies.

 

 

 

How many of you love cheesecake?  I think this is one of the most beloved desserts.  There is even a restaurant dedicated to “Cheesecake.”  The first cheesecakes were made in ancient Greece.  The modern style American cheesecake was developed in 1872 by accident.  William Lawrence wanted to recreate the soft, French cheese Neufchatel.   By accident, he created an unripened cheese that was heavier and creamier.  Kraft then acquired this recipe and marketed and pasteurized the cream cheese to become what we know now as Philadelphia Cream Cheese.  I believe you could use with any kind of fruit thought, especially strawberries or raspberries.

So Light Lemon Cheesecake with Blueberry Sauce

Cheesecake:

12 low-fat graham crackers, broken up

1 c. + 2 T. sugar

2 T. unsalted butter, melted

1 (16 oz) container fat-free sour cream

1 (8 oz) package light cream cheese (Neufchatel)

1 (8 oz) package fat-free cream cheese

2 large eggs

2 large egg whites

Finely grated zest of 1 lemon

1 ½ tsp. vanilla extract

Blueberry Sauce:

¼ c. sugar

1 T. cornstarch

1 T. water

1 pint fresh blueberries

1 T. lemon juice

Preheat oven to 350.  Spray 9-inch springform pan with nonstick spray.  To make cheesecake, combine graham crackers and 2 T. sugar in food processor; pulse to make fine crumbs.  Transfer to small bowl and stir in melted butter.  Press crumb mixture onto bottom and halfway up side of pan.  Bake until golden, 8-10 minutes; let cool on wire rack.  With electric mixer on medium speed, beat sour cream, light cream cheese, and fat-free cream cheese in large bowl until smooth.  Add remaining 1 c. sugar, the eggs, egg whites, lemon zest, and vanilla; beat just until combined.  Pour over crust.  Reduce oven temperature to 325.  Bake until cheesecake is set along edge but still jiggles slightly in center, about 1 hour.  Turn off oven and let cake sit in oven 1 hour longer.  Refrigerate, uncovered, until chilled, at least 3 hours or up to overnight.  To make blueberry sauce, stir together sugar and cornstarch in medium saucepan.  Stir in water.  Add blueberries and bring to simmer over medium heat.  Cook, stirring, until blueberries release their juice and sauce bubbles and thickens, about 5 minutes.  Remove saucepan from heat and stir in lemon juice. Transfer sauce to medium bowl and refrigerate until cool.  Serves 16

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Turn Up the Flavor Cookbook © 2012 Weight Watchers.com. All rights reserved

 

 

 

 

I love to take traditional type dishes and make them healthier!!!  I have made this recipe in years past.  I use some kind of holiday sprinkle topping.  Everyone loves Rice Krispie Treats!

Weight Watchers Rice Krispie Treats

4 c. mini marshmallows

1/4 c. low-fat buttermilk

5 c. Rice Krispies cereal

In a large saucepan, over low heat, combine marshmallows and buttermilk.  Melt marshmallows, stirring occasionally.  When marshmallows have melted, turn up heat to medium and boil mixture for 3 minutes, stirring occasionally.  Remove from heat.  Stir in cereal.  Spray a 9 x 13 baking dish w/non-stick spray.  Turn cereal into dish.  Lightly spray a spoon and use it to press cereal down. Allow to cool.  Cut into 2 ” squares.  Makes 20 (2″ squares)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

Streusel-Topped Chocolate Chip Coffee Cake

Streusel
½ c. packed brown sugar
2 T. unsweetened cocoa
2 tsp. canola oil
1/3 c. walnuts, finely chopped

Cake
2 ½ c. whole wheat pastry flour
¾ c. granulated sugar
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 c. plain low-fat yogurt
2 lg. eggs
¼ c. canola oil
2 tsp. vanilla extract
½ c. mini semisweet chocolate chips

Preheat oven to 350.  Spray 9 x 13-inch baking pan with nonstick spray.  To make streusel, with your fingers, rub together brown sugar, cocoa, and oil in small bowl until blended well.  Stir in walnuts.  To make cake, whisk together pastry flour, granulated sugar, baking powder, baking soda, and salt in large bowl.  Whisk together yogurt, eggs, oil, and vanilla in medium bowl.  Add yogurt mixture to flour mixture, stirring just until flour mixture is moistened.  Stir in chocolate chips.  Scrape batter into prepared pan and spread evenly; sprinkle with streusel.  Bake until toothpick inserted into center of cake comes out clean, about 25 minutes.  Let cool in pan on wire rack at least 30 minutes.  Serves 24

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Best Darn Food Ever Cookbook © 2012 Weight Watchers.com. All rights reserved

 

Bonus Recipe

I found this recipe and thought I would share.  This could be a nice drink to sit with on your deck this summer.  The Ocean Spray Cran Raspberry comes in Light.  There are two different kinds of cranberry juices – Light (50 calories per 8 oz. serving) and Diet (5 calories per 8 oz. serving).   So, be careful when you reach for the bottle on the shelf.  I didn’t know the difference and came home with the wrong product.

Punch

1 2-liter diet 7-Up
1 package Crystal Light (lemonade)
1 Diet Ocean Spray Cranberry juice drink (any flavor)

Mix Crystal Light and 7-Up together and then add Diet Ocean Spray Cranberry juice drink.  Serving Size:  1 12 oz glass

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

Since Tiramisu is my ultimate number one dessert, I am always on the lookout for a good Weight Watchers’ friendly tiramisu recipe.  Tiramisu is is an Italian cake made with espresso.  The word Tiramisu means “pick-me-up” or “make me happy.”  This is probably referring to the caffeine, espresso, and chocolate used in this dessert.  The origin of this dessert stems back to December 24, 1969 and was created by Via Sottotreviso who was the head chef of the Venice restaurant:  Treviso.

I found this one in the cookbook, Weight Watchers Four Ingredient 10 minute Recipes cookbook.  I found this cookbook in the book/magazine aisle of the grocery store sometime last year.  Love it!!  But, I stumbled upon this very quick and easy Tiramisu recipe.  It is very tasty and is almost decadent and hard to believe, it has 5 ingredients.  Enjoy!

Be sure to check out the Food Find and Tips tab on the home page of this website to find a link to my most favorite food right now.  It combines chocolate, coffee beans, and sugar in one and it is “zero” PPV for a serving. 

Quick Tiramisu

1 c. ready-to-eat classic cheesecake filling (such as Philadelphia)
¾ c. Kahlua (coffee-flavored liqueur), divided
1 ½ c. frozen fat-free whipped topping, thawed
2 (3-ounce) packages cakelike ladyfingers
¼ tsp. unsweetened cocoa (optional)

Combine cheesecake filling and 1 T. Kahlua in a bowl; stirring until blended.  Fold in whipped topping.  Split ladyfingers in half lengthwise.  Arrange 24 ladyfingers halves in a single layer in an 11 x 7-inch baking dish.  Drizzle half of remaining Kahlua over ladyfingers.  Spread half of cheesecake mixture over ladyfingers.  Repeat procedure with remaining ladyfingers, Kahlua, and cheesecake mixture.  Sprinkle with cocoa, if desired.  Serve immediately, or cover and chill.  Serves 10 (serving size:  1/10th of tiramisu)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Four Ingredient 10 Minute Recipes Cookbook © 2011 Weight Watchers.com. All rights reserved

 

 

I have always been interested in scones.  They are a small British quick bread.  However, their name is derived from the Dutch words schoon (pure, clean, nice) and brood (bread).  I knew these words from growing up with my parents who often spoke German with me.  Depending on what country you are referring to, scones are baked various different ways from round and flat the size of a medium plate to individual triangles, rounds, and squares.  They can be lightly sweetened or also savoury.  The scones below are a great ad quick breakfast idea.  I would assume you could also substitute other fruits in the recipe.

Cherry-Orange Breakfast Scones

¾ c. whole wheat pastry flour
¼ c. quick-cooking oats
3 T. packed brown sugar
¾ tsp baking powder
¼ tsp. baking soda
¼ tsp. salt
2 T. cold unsalted butter, cut into pieces
½ c. dried cherries
1/3 c. fat-free buttermilk
1 lg. egg white
1 tsp. grated orange zest
6 T. confectioners’ sugar
2 tsp. orange juice

Preheat oven to 375.  Spray baking sheet with nonstick spray.  Whisk together flour, oats, brown sugar, baking powder, baking soda, and salt in large bowl.  With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles fine crumbs.  Stir in cherries.  Whisk together buttermilk, egg white, and orange zest in small bowl.  Add to flour mixture and stir just until soft dough forms.  Gather dough into ball and place on lightly floured surface.  Lightly knead two or three times.  Press dough into 8-inch circle and cut into 8 wedges.  Place wedges on prepared baking sheet, about 2 inches apart.  Bake until toothpick inserted in centers comes out clean, about 15 minutes.  Transfer scone to rack; cool 10 minutes.  Stir together confectioners’ sugar and orange juice in small bowl until smooth.  Place sheet of wax paper under rack to catch drips.  Drizzle glaze over scones and let stand until glaze sets, about 30 minutes.  (Serves eight)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Tastier Than Takeout Cookbook, © 2012  All rights reserved.

 

 

One of my favorite cakes when I was growing up was called “plum kuchen.”  This means plum cake in German.  My mom used to make the crust and roll out to fit in a sheet cake.  She then would take plums and cut a certain way to they would spread apart.  Then, she topped off with homemade streusel.  This was made out of flour, cinnamon and of course, butter.  I used to pick off the streusel when no one was looking .  This recipe is very similar to except a lot less butter and there weren’t any apricots in the recipe.  But, the plums are fantastic when they are baked.

Plum-Apricot Buckle

Filling:

1 cup cake flour (not self-rising)
1 tsp. baking powder
½ tsp. salt
1/3 c. low-fat buttermilk (I always use skim and put a tablespoon of lemon juice in it and let sit for 5 minutes instead of buying a container and wasting it because I don’t use buttermilk.)
½ c. sugar
1 large egg
¼ c. canola oil
1 tsp. vanilla extract
6 Italian plums, halved, pitted and cut into 1/2 –inch wedges
6 small apricots, halved and pitted

Topping:
1 T. sugar
½ tsp. ground cinnamon

Preheat oven to 375.  Spray 9-inch springform pan with nonstick spray.  To make filling, combine flour, baking powder, and salt in zip-close plastic bag.  Seal bag and shake until mixed well.  Whisk together buttermilk, sugar, egg, oil, and vanilla in large bowl.  Add flour mixture, stirring just until combined.  Pour batter into prepared pan. Scatter plums and apricots over batter.  To make topping, mix together sugar and cinnamon in cup, sprinkle evenly over fruit.  Bake until buckle is browned and bubbly, about 35 minutes.  Let cool on wire rack about 20 minutes.  Serve warm or at room temperature.  Serves 10

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers One Pot Cookbook , © 2012  All rights reserved.

 

 

This is another one of my all-time favorite desserts.  This cake bakes in a very peculiar fashion, it bakes from the outside in.  You will love it and be sure to serve warm!  Although I have been known to eat cold too, it tastes good too!  In New England, chocolate pudding cake is called chocolate sponge,  In Maryland, it is known as chocolate cake-top pudding.

Warm Chocolate Pudding Cake with Frozen Yogurt

¾ c. all-purpose flour
¾ c. granulated sugar
1/3 + ¼ c. unsweetened cocoa
2 tsp. baking powder
¼ tsp baking soda
¼ tsp. salt
½ c. low-fat (1%) milk
1 T. unsalted butter, melted
2 tsp. vanilla extract
1/3 c. packed brown sugar
1 2/3 c. boiling water
1 ½ pints vanilla fat-free frozen yogurt

Preheat oven to 350.  spray 9-inch square baking pan or baking dish with nonstick spray.  Whisk together flour, granulated sugar, 1/3 c. of coca, the baking powder, baking soda, and salt in large bowl. Make a well in center of flour mixture; combine milk, butter, and vanilla in well; stir just until it forms smooth batter batter; pour into prepared pan. Stir together brown sugar and remaining ¼ c. cocoa in small bowl.  Sprinkle evenly over batter.  Slowly pour boiling water over batter in zigzag fashion (don not stir).  Bake until top of pudding is set, about 35 minutes.  Let cool in pan on wire rack at least 30 minutes.  Cut into 9 squares and divide among 9 dessert dishes.  Place 1/3 c. scoop of frozen yogurt alongside each serving.  Serves 9.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Best Darn Ever Cookbook © 2012  All rights reserved.

 

 

I have been making this recipe for over 20 years.  It is a favorite (so easy) and it looks so pretty in the trifle bowl.  It will wow your guests!  Warning:  You will need to have guests around for this dessert.  It is hard to resist!

Mocha-Chocolate Trifle

1 (18.25 oz.) package light devil’s food cake mix
1 1/3 c. water
2 T. vegetable oil
2 lg. egg whites
1 lg. egg
Cooking spray
3 c. cold skim milk
1 (3.9 oz.) pkg. chocolate instant pudding mix (do not substitute sugar-free or fat-free)
½ c. Kahlua (coffee-flavored liqueur) or ½ c. strong brewed coffee
1 (8 oz.) carton frozen fat-free whipped topping, thawed
½ c. chopped reduced-fat chocolate toffee crisp bars (about 4 bars) such as Hershey’s Sweet Escapes) or I use a regular Heath bar but use only 1/3 of the bar.

Preheat oven to 350.  Combine 1st 5 ingredients in lg. bowl; beat at medium speed of a mixer until well blended.  Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.  Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean.  Let cool in pan 10 minutes on a wire rack remove from pan.  Let cool completely on a wire rack.  Combine milk and pudding mix in a medium bowl; prepare according to pkg. directions.  Tear cake into bite-size pieces.  Place half of cake pieces in a 3-quart clear, glass bowl or trifle dish.  Pour half of Kahlua over cake pieces, and top with half of pudding, half of whipped topping, and half of chocolate bars.  Repeat procedure with remaining cake, Kahlua, pudding, whipped topping, and chocolate bars.  Cover and chill at least 4 hours.  Yields:  16 servings (serving size about 1 cup)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Magazine Cookbook Cream of the Crop © 1999  All rights reserved.

 

 

 

This month, I am featuring sweets since we are in the holiday season.  And, these can be eaten instead of a lot of the traditional sweets we get during the holiday season. This is an interesting recipe from the Weight Watchers magazine December 2011.  This recipe is Rocky Road Brownies but the article was about gift giving and how you can take the dry ingredients of this recipe and put into a jar and can give as a gift.  The recipient then adds the moist ingredients like eggs, milk, etc.  Thought I would try, WOW!!!  This is now one of my top 10 recipes ever.  These are wonderful.  Give them a try for the holidays.

Rocky Road Brownies

1 c. white whole wheat flour
1 tsp baking powder
½ tsp. baking soda
¼ tsp. salt
½ c. granulated sugar
½ c. packed brown sugar
½ c. unsweetened cocoa
½ c. unsweetened applesauce
¼ c. egg substitute
¼ c. light stick butter, melted
2 tsp. vanilla
3 T. slivered almonds
2 oz. diced bittersweet chocolate
1 c. mini-marshmallows

Preheat oven to 350.  Line 8-inch square baking pan with nonstick foil.  Depending if you are doing the layered jar, follow the directions in the magazine.  If you are just wanting to bake the brownies, like I did, mix the first 11 ingredients.  Stir to blend well.  Spread batter in baking pan and bake 17 minutes.  Remove pan from oven; sprinkle with almond mixture, then marshmallows.  Bake until toothpick inserted into center comes out with moist crumbs clinging 5-6 minutes.  Cook on rack.  Lift brownie from pan with foil; remove foil.  Sprinkle top with unsweetened cocoa (optional).  Cut into 12 bars.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers November/December 2011 edition

 

 

This is a great recipe to make for the holidays.  I usually will put crushed peppermint candy on top of each piece of fudge.

Chocolate Marshmallow Fudge

1 spray cooking spray
1 2/3 c. sugar
2/3 c. fat free evaporated milk
2 T. reduced-calorie margarine
12 oz. semisweet chocolate, chopped (about 1 ½ c.)
14 lg. marshmallows

Coat an 8 x 8 inch pan with cooking spray.  In a medium saucepan, stir together sugar, evaporated milk and margarine; bring to a boil over high heat.  Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.  Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.  Pour mixture into prepared pan and refrigerate until firm, about 2 hours.  Cut into 36 1 1/3 inch squares and serve.  Yields:  1 piece per serving.  (Makes 24 pieces)  Note:  Store fudge in refrigerator or freeze for a firmer consistency.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

I make these each holiday season.  I have always enjoyed these and they were actually a featured recipe on Fox 4 when I did one of the shows several years ago.

Chocolate Turtle Cookies

1 c. all-purpose flour
1/3 c, unsweetened cocoa
2/3 c. sugar
¼ c. reduced-calorie margarine
¼ c. fat-free cream cheese
1 lg. egg white
2 T. fat-free milk
1 tsp. vanilla extract
24 pieces caramel candies
24 pieces pecan halves

Combine flour and cocoa in a small bowl; set aside.  Beat together, sugar, margarine, cream cheese, egg white, milk, and vanilla extract in a large bowl; add flour mixture and blend well.  Chill dough at least 30 minutes, or until firm.  Preheat oven to 350.  Lightly coat 2 baking sheets with cooking spray.  Shape dough into 1-inch balls; place on baking sheets, about 1 to 2 inches apart.  Press a caramel into each cookie and flatten; top each caramel with a pecan half.  Bake for 10 minutes.  Allow cookies to cool on baking sheets and ten remove to a wire rack to cool completely.  Yields 1 cookie per serving.  (Makes 24)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Both of these recipes are from www.weightwatchers.com

 

A fun and yummy cake to make for Halloween!  The kids will love it!

Brownie Snack Cake

¾ c. sugar
¼. c. vegetable oil
¼ c. plain fat-free yogurt
1 tsp. vanilla extract
3 lg. egg whites
½ c. all-purpose flour
1/3 c. unsweetened cocoa
¼ tsp. salt
¼ tsp. baking powder
Cooking Spray
1 ½ c. powdered sugar
2 ½ T. skim milk
1 tsp. unsweetened cocoa

Preheat oven to 375.  Combine first 5 ingredients in a medium bowl; beat at medium speed of a mixer until well blended.  Combine flour, 1/3 c. cocoa, salt, and baking powder; stir well.  Add flour mixture to sugar mixture, beating just until blended.  Pour batter into a 9-inch round cake pan coated with cooking spray.  Bake at 375 for 25 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes remove from pan, and let cool completely on a wire rack.  Combine powdered sugar and milk; beat at low sped of a mixer until smooth.  Spread ½ c. powdered sugar glaze over top of cake.  Add 1 tsp. cocoa to remaining powdered sugar glaze, stirring with a whisk until blended.  Spoon into a small zip-top plastic bag.  Snip off 1 corner of bag, making a small hole.  Starting in center of cake, pipe chocolate glaze in 4 concentric circles.  Starting at center circle, pull a wooden pick or tip of a n=knife through circles at regular intervals to edge of cake to form a “web design.”  Yields:  12 servings

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers All Things Sweet Cookbook © 1998.   All rights reserved 

 

 

This is a yummy recipe from Weight Watchers magazine that I found online also.  It is a great dessert recipe to be made with the fall days coming up.  Plus, it is too easy, in the crock pot!  Bread pudding is a bread-based dessert and popular in many countries including England, France, Belgium, Puerto Rico, Mexico, and Argentina.  The stale bread is usually soaked overnight and then mixed with other ingredients such as eggs, sugar, and dried fruit.  It is usually served with different sauces, and eaten cold.

Pear-Cherry Bread Pudding

½ lb. day-old crusty bread, cubes (5 oz.)
2 lg. pears, peeled and coarsely chopped (about 3 c.)
½ c. dried cherries
2 c. low fat milk
1 c. fat free half and half
½ c. packed brown sugar
2 lg. eggs
1 lg. egg white
1 T. brandy
2 tsp. vanilla extract
1 tsp. pumpkin pie spice
1 T. confectioners’ sugar

Spray 5 – 6 quart slow-cooker stoneware with nonstick spray.  Add bread, pears, and cherries; toss.  Whisk next 8 ingredients in bowl; pour into stoneware.  Cover tightly with foil, then place lid on top.  Cook until toothpick inserted into center comes out clean, 3 hours on high or 5 hours on low.  Transfer stoneware to rack; cool 15 minutes.  Run knife around pudding to loosen.  Invert onto large plate invert again right side-up onto serving plate. Serve dusted with confectioners’ sugar.  Serves 10.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Magazine

 

 

One of my favorite desserts, Banana Foster made light!  This is from the Weight Watchers Shortcuts Cookbook.  If you are lucky to find this cookbook, it is a “keeper.”  the history of bananas foster started in 1951 in New Orleans.  It was created by Paul Blange who worked at Brennan’s restaurant.  He named the dessert after his friend, Richard Foster.  He was a friend of Owen Brennan, the restaurant owner.  I had my best Banana Foster at two different restaurants:  the first one being at Commander’s Palace in New Orleans and then at the Machus Red Fox in Bloomfield Hills, Michigan on Telegraph Road.  If you follow history, this parking lot was the last anyone had seen Jimmy Hoffa.  It became quite the attraction.  But, It was definitely known for its fine cuisine.

Lite Bananas Foster

4 medium-ripe bananas, crosswise in half, then cut each piece lengthwise in half
3 tsp. unsalted butter
3 T. dark rum
¼ c. packed brown sugar
1 1/3 c. vanilla fat-free frozen yogurt

To make topping, melt 1 ½ tsp. of butter in lg. nonstick skillet over medium heat.  Add half of bananas, cut-side down, and cook until golden brown, about 1 ½ minutes on each side.  Transfer to a place and set aside.  Repeat with remaining 1 ½ tsp. butter and bananas, but leave banana mixture in skillet.

Return reserved bananas to skillet.  Add rum and brown sugar; cook until sugar dissolves and mixture is syrupy, about 2 minutes.

Divide yogurt into 4 dishes and spoon topping evenly over each serving.  Serve at once.  Serves:  4

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Shortcut © 2008 Weight Watchers.com. All rights reserved

 

 

A nice dessert to have during the warmer months coming ahead this summer.  Very light!

Coffee-Toffee Dessert

1 (10 3/4 oz) loaf angel food cake
1 T. instant coffee granules
1 T. hot water
1 Tsp. vanilla extract
4 C. vanilla fat-free frozen yogurt, softened
4 (1.4 oz) chocolate-covered toffee candy bars, crushed
2 T. Kahlua
1 (8 oz) tub frozen red-cal whipped topping, thawed

Cut cake into 1/2 inch thick slices.  Arrange cake slices, overlapping, in bottom of a 9-inch springform pan; set aside.
Combine instant coffee granules, hot water, and vanilla in a medium bowl; stir well.  Add frozen yogurt and crushed candy bars, and stir well.  Spread yogurt mixture over cake slices.  Gently stir in Kahlua into whipped topping, and spread over yogurt mixture.  Cover and freeze 8 hours or until firm.  Yields: 14 servings

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers All Things Sweet © 1998.   All rights reserved 

 

Blueberry Squares (pg. 9 of Ultimate 3 Month Tracker 2010)

1 package angel food cake mix, about 14 ½ oz.
22 oz. light blueberry pie filling

Preheat oven to 350.  Combine cake mix with blueberry filling (do not add any other ingredients).  Pour batter into a ungreased 9 x 13-inch baking dish; bake for 30 minutes.  Cool and cut into 24 pieces.  Makes 24 servings.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Ultimate 3 Month Tracker 2010

 

 

I have never met a chocolate brownie I don’t like.  And, this one is no exception! This one is so easy along with totally yummy!

Chocolate-Walnut Brownies

¾ c. all-purpose flour
½ c. unsweetened cocoa
1 tsp baking powder
¼ tsp baking soda
1/8 tsp salt
2 lg. eggs, lightly beaten
1 c. sugar
2 tsp. vanilla extract
5 T. unsalted butter
1 oz. bittersweet chocolate, chopped
½ c. chopped walnuts, toasted

Preheat oven to 350.  Spray 8-inch square baking pan with nonstick spray.  Whisk together, flour, cocoa, baking powder, baking soda, and salt in large bowl.  Whisk together eggs, sugar, and vanilla in medium bowl.  Combine butter and chocolate in top of double-boiler set over simmering water and stir until melted, about 3 minutes.  Let cool about 1 minute; stir into egg mixture.  Stir chocolate mixture into flour mixture until just combined.  Pour batter into prepared baking pan and level top.  Sprinkle with walnuts.  Bake brownies, until toothpick inserted into center comes out with few moist crumbs, clinging to it, about 20 minutes.  Cool in pan on wire rack about 15 minutes. Remove brownies from pan and cut into 20 squares.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers PointsPlus Cookbook © 2010 Weight Watchers.com.  All rights reserved

 

 

Orange-Glazed Cranberry Cake

3 c. all purpose flour
1 ¾ c. granulated sugar
4 tsp baking powder
½ tsp ground nutmeg
½ tsp. salt
¼ tsp ground cinnamon
1 c. fat-free milk
1/3 c. canola oil
4 lg. egg whites, lightly beaten
1 T. grated orange zest
1 tsp. vanilla extract
1 c. dried cranberries
1 c. confectioners’ sugar
4 ½ tsp. orange juice
Orange zest strips

Preheat oven to 350.  Spray 10-inch Bundt pan with nonstick spray.  Whisk together flour, granulated sugar, baking powder, nutmeg, salt, and cinnamon in large bowl.  Whisk together milk, oil, egg white, orange zest, and vanilla in medium bowl.  Add milk mixture to flour mixture and stir until well combined.  Stir in cranberries.  Pour batter into prepared pan.  Bake until toothpick inserted into center of cake comes out clean 40-45 minutes.  Cool in pan on wire rack 15 minutes.  Remove cake from pan and let cool completely on rack.  To make glaze, put confectioners’ sugar in medium bowl.  Slowly stir in orange juice until thick glaze forms.  Drizzle glaze over top of cooled cake; sprinkle with orange zest strips.  Let cake stand until glaze sets, about 0 minutes; cut into 20 slices.  (Serves 20)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers PointsPlus Cookbook © 2010 Weight Watchers.com.  All rights reserved

 

 

Many people have been asking me for a good cheesecake recipe.  This is a favorite and only need a small piece, very decadent!  Well, here it is:

Chocolate Silk Cheesecake

2/3 c. red-fat chocolate wafer crumbs
2 T. sugar
1 T. butter or stick margarine, melted
1 T. water
Cooking spray
1/2 c. semisweet chocolate chips
2 T. fat-free milk
1 1/2 c. sugar
3 (8 oz) blocks fat-free cream cheese
1 (8 oz) block 1/3 -less fat cream cheese (Neufchatel)
1 T. vanilla extract
1/2 tsp. salt
4 large egg whites
1 c. 30% less-fat sour cream
1/2 c. Dutch process or unsweetened cocoa
1/2 c. hot fudge topping (reduced fat)
2 c. frozen reduced-calorie whipped topping, thawed
Preheat oven to 400. Combine first 4 ingredients in a bowl; toss with a fork until blended.  Press crumb mixture into bottom of a 9-inch spring form pan coated with cooking spray.  Bake at 400 for 8 minutes.  Let cool on a wire rack.  Increase oven temperature to 525.
Combine chocolate chips and milk in a bowl; microwave at HIGH 45 seconds or until chocolate melts, stirring after 30 seconds.  Let cool.
Combine 1 1/4 c. sugar, cheeses, vanilla, and salt in a food processor, and process just until smooth.  Add egg whites; process just until blended.  Add chocolate mixture, sour cream, cocoa, and fudge topping;  Process just until blended.  Spoon batter into prepared pan.  Bake at 525 for 7 minutes.  Reduce oven temperature to 250 and bake 25 minutes or until almost set (cheesecake is done when the center barely moves when the pan is touched.)  Remove cheesecake from oven; run a knife around outside edge, and let cool to room temperature.  Cover and chill at least 8 hours.  Serve with whipped topping.  Yields:  16 servings  (serving size:  1 slice cheesecake and 2 T. whipped topping)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Day By Day  Cookbook© 2000 Weight Watchers.com.  All rights reserved

 

 

This recipe intrigued me so much with one of the ingredients being sauerkraut.  It was originally from www.weightwatchers.com.  It is the truly one of the best chocolate cakes I have ever made.  It is so moist and my family ate the cake including the kids and had no idea there was sauerkraut.  Enjoy!

Dark Chocolate Cake

1 spray cooking spray

2 c. all-purpose flour

1 1/3 c. sugar

1 ½ tsp. baking soda

2/3 c. unsweetened cocoa

½ c. butter, melted

1 ½ c. hot water

1 tsp. vanilla extract

1 c. sauerkraut, pureed until smooth

1 tsp. unsweetened cocoa

Preheat oven to 350.  Coat a Bundt pan with cooking spray.  In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 c. cocoa.  Add melted butter, hot water and vanilla extract; mix well.  Add sauerkraut and blend thoroughly.  Pour batter into prepared pan bake in center of oven until a tester inserted in center of cake comes out clean, about 55 – 60 minutes.  Cook cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely.  Sprinkle with 1 tsp. of cocoa powder before slicing into 14 pieces.  (Yields:  1 slice per serving)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

www.weightwatchers.com

 

This is a yummy recipe for a great new cookie. Give them a try, they are a treat!

Peanut Butter-Oatmeal Softies

¾ c. all-purpose flour
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
½ c. creamy natural peanut butter
4 T. unsalted butter, softened
1/3 c. packed brown sugar
1 lg. egg
½ tsp. vanilla extract
1 ½ c. old-fashioned oats
½. raisins
1 medium apple, peeled, cored, and chopped

Preheat oven to 325.  Whisk together flour, baking soda, cinnamon, and salt in medium bowl.  With electric mixer on medium speed, beat peanut butter, butter, and sugars in large bowl until light and fluffy, about 2 minutes.  Beat in egg and vanilla.  Add flour mixture and beat just until blended.  Stir in oats, raisins, and apple.  Drop dough by rounded tablespoons 1 ½ inches apart onto ungreased baking sheets.  Bake until light golden brown 12-15 minutes.  Transfer to wire rack to cool.  Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.  (Makes 35 cookies)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers PointsPlus Cookbook © 2010  All rights reserved

 

Pecan Tartlets

2 spray(s) cooking spray
3 large egg(s)
1/8 tsp table salt
1 Tbsp butter, melted
1/3 cup(s) dark corn syrup
2/3 cup(s) dark brown sugar
1 tsp vanilla extract
1/3 cup(s) chopped pecans
24 half pecan halves
Preheat oven to 450ºF. Place twelve 3-ounce ramekins in a shallow baking pan or on a rimmed cookie sheet for easy handling; coat ramekins with cooking spray.  In a medium bowl, beat eggs with salt. Add melted butter, corn syrup, sugar and vanilla; beat well. Blend in chopped pecans and then spoon batter half way up ramekins; gently place 2 pecan halves on top of each ramekin.  Bake for about 17 minutes. Reduce oven temperature to 350ºF and bake until a knife or toothpick inserted in center of a ramekin comes out clean, about 15 to 20 minutes more. Remove from oven and allow to cool; serve in ramekins with a spoon, either warm or cold. Yields 1 per serving.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

www.weightwatchers.com

 

 

Cinnamon makes me think Fall!  Did you know that Cinnamon is a spice made from the inner bark of several trees known as cinnamon trees or from the genus Cinnamomum.  It’s origin stems back to as early as 2000 BC.  It is harvested by growing the cinnamon tree for two years and then coppicing it (which means to cut trees down and reshoot trees from the stumps.  The next year, about a dozen shoots will form from the roots.  Then, the branches are harvested by scraping off the outer bark and beating the branch with a hammer to loosen the inner bark.  This inner bark is then prised out in long rolls and processed while wet.  Cinnamon has its origin in Sri Lanka and in 2006, Sri Lanka produced 90% of the world’s cinnamon, followed by China, India, and Vietnam.
Health benefits include anti-clotting, anti-microbial (stop growth of bacteria), blood sugar control, cinnamon scent boosts brain function, and improves colon health and protects against heart disease.

Apple-Oatmeal Cookies

1 ½ c. quick-cooking rolled oats, toasted until lightly browned
½ c. all-purpose flour
½ tsp. cinnamon
¼ tsp. baking soda
¼ tsp. salt
¼ c. packed light brown sugar
2 ½ T. unsalted butter, softened
1 apple, peeled, cored, and coarsely grated
1 lg. egg
½ tsp. vanilla extract
¼ c. + 2 T. dark raisins

Preheat oven to 350; spray 2 baking sheets with nonstick spray (don’t’ spray if sheets are nonstick).  In a large bowl, combing the oats, flour, cinnamon, baking soda, and salt.  In a medium bowl, with an electric mixer on high speed, cream the brown sugar and butter until pale and fluffy.  Add the apple, egg, and vanilla; beat until combined.  Add the oats mixture stir to blend, then stir in the raisins.  Drop the dough by tablespoons onto the baking sheets, forming 12 cookies on each sheet flatten with the back of a spoon.  Bake until lightly browned, 12-15 minutes.  Cool completely on a rack.  Store in an airtight container.  (Serves 12)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers New Complete Cookbook © 2006 Weight Watchers.com.  All rights reserved

This is a bonus recipe and very yummy.  Once again, going with the theme for cinnamon!

Cinnamon Rolls

1 (16 oz) box hot roll mix
1 c. very warm water (120 – 130)
¼ c. sugar
3 T. reduced-calorie stick margarine, softened and divided
1 lg. egg, lightly beaten
2 T. all-purpose flour, divided
1/3 sugar
2 tsp. ground cinnamon
¼ c. raisins
Cooking spray
¾ c. sifted powdered sugar
1 T. fat-free milk

Place contents of roll mix box (flour mixture and yeast packet) in lg. bowl.  Add very warm water, ¼ c. sugar, 1 T. margarine, and egg, stirring until moist.  Shape dough into a ball.
Sprinkle 1 ½ T. flour evenly over work surface.  Turn dough out onto floured surface; knead until smooth and elastic (about 5 minutes).  Cover and let rest 5 minutes.  Sprinkle remaining 1 ½ tsp. flour evenly over work surface.  Roll dough into a 16 oz. 10 inch rectangle on floured surface; spread remaining 2 T. margarine over dough to within ½ inch edge.  Combine 1/3 c. sugar and cinnamon; sprinkle over dough.  Sprinkle with raisins.  Roll up dough, jelly-roll fashion, beginning at 1 long edge; pinch seam to seal.  Cut roll into 16 (1-inch) slices; place 8 slices, cut sides down, into each of 2 (8 inch) round cake pans coated with cooking spray.  Cover and let rise in a warm place (85), free from drafts, 30 minutes or until doubled in bulk.
Preheat oven to 375.  Bake at 375 for 20 minutes or until rolls are golden.  Combine powdered sugar and milk, and stir well.  Spread glaze over warm rolls.  Yield: 16 servings

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Day by Day © 2000 Weight Watchers.com.  All rights reserved

 

 

This is a great recipe anytime!!  The dessert will separate into two layers – one, a warm, fudgy pudding on the bottom the other, a rich, moist cake on the top.  Whenever you add coffee/espresso powder to chocolate, it will intensify the flavor of the chocolate!  Enjoy!

Chocolate-Espresso Pudding Cake

Batter:
1 c. cake flour or all-purpose flout
½ c. packed light brown sugar
¼ c. unsweetened cocoa powder
¼ tsp. baking soda
¼ tsp. salt
½ c. low-fat (1%) milk
1 T. unsalted butter, melted
1 tsp. vanilla extract

Topping:
¾ c. granulated sugar
¼ c. unsweetened cocoa powder
2 ¾ c. hot water
½ tsp. instant espresso powder

To prepare batter, combine flour, brown sugar, cocoa, baking soda, and salt in a medium bowl.  Stir in milk, melted butter, and vanilla until blended.  Spoon batter into a 4-quart slow cooker.  to prepare the topping, combine granulated sugar and cocoa in a small bowl.  Sprinkle evenly over batter.  Combine hot water and espresso powder in a liquid measure.  Carefully pour over cocoa-sugar mixture do not stir.  Cover and cook until a toothpick inserted in center of pudding comes out clean, 1 ¾ hours-2 hours on high.  Serve warm.  (Serves eight)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Slow Good Cookbook © 2008  All rights reserved.

I made this recipe last week for some friends for an easy and cool treat for after dinner.  It is from the Weight Watchers website. You will enjoy this!!!

 

Frozen Cappuccino Pie

8 oz. light cream cheese, softened (I used Weight Watchers cream cheese)
21 T. fat-free sweetened condensed milk, equal to 14 oz. can
6 T. light chocolate syrup
1T. decaf. instant coffee, powder
1 T. hot water
1 ½ c. light whipped topping
6 oz. ready crust chocolate pie crust or similar product

Beat cream cheese in a medium bowl with an electric mixer on medium speed until fluffy, about 3 minutes.  Add condensed milk and 4 T. of chocolate syrup; beat on low speed until well blended.  In a separate bowl, dissolve coffee powder in hot water; stir into cream cheese mixture.  Fold in whipped topping, pour mixture into crust, cover and freeze overnight.  For best results, let pie stand in refrigerator for about 15 minutes before serving.  Drizzle with remaining 2 T. of chocolate syrup before slicing into 10 pieces.  (Serves 10)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

www.weightwatchers.com

Fresh Grilled Pineapple – the best and don’t forgot to use the fabulous pineapple corer, slicer, and peeler you can purchase that we showed in the meeting room a couple of weeks ago.  It can be found at HyVee!

Tropical Pineapple

2 T. dark rum
¼ tsp. cinnamon
4 slices peeled and cored fresh pineapple
2 T. Sugar
2 T. lime juice
2 tsp, chopped fresh cilantro
1 pint mango or passion fruit sorbet
2 T. flaked sweetened coconut, toasted

Combine run and cinnamon in a zip-close plastic bag and add pineapple.  Squeeze out the air and seal the bag turn to coat the pineapple.  Let stand at room temperature 1 hours, turning bag occasionally.  Meanwhile, spray the grill rack with nonstick spray.  Preheat the grill to medium-high or prepare a medium-high fire using the direct method.  Combine the sugar, lime juice, and cilantro in a small bowl, stirring until sugar is dissolved set aside.  Remove pineapple from rum mixture.  Place the pineapple slices on the grill rack and grill until the pineapple is nicely marked, 2-3 minutes on each side.  Place a pineapple slice in each of 4 dessert dishes and drizzle with the lime-cilantro syrup.  Top each serving with a ½ c. scoop of the sorbet and sprinkle with the coconut.  Serve at once.  (Serve 4)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Sizzle It! © 2008 Weight Watchers.com. All rights reserved

I have featured these two recipes years ago; however, they are one of our favorites.  Matter of fact, I made the Fruit Whip Pie two weekends ago to take to a barbecue.  This time made with strawberries.  Lemon is very good along with Key Lime.  Experiment with the different yogurts and jellos.  The Margarita Pie is fantastic and very refreshing!

Fruit Whip Pie

1 tub (8 oz) Cool Whip
2 cartons any flavored fat-free yogurt
1 fat free graham cracker crust
Fold Cool Whip and yogurt together and place in pie shell.  Place in freezer for 1 hour.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers-In The Groove Booklet 2001

 

 

 

Margarita Pie
2 1/3 oz. pretzels, miniature twists (about 2 cups)
1 T. sugar
2 T. light butter, at room temperature
6 oz. frozen concentrate limeade, slightly thawed
4 c. light vanilla ice cream
1 ½ oz. tequila, about 3 T.
½ oz. orange flavored liqueur
1 tsp. lime zest

Preheat oven to 375.  In a food processor or blender, process pretzels into crumbs; add sugar and pulse until combined.  Add butter and mix well.  With machine running, add 2 T. of limeade concentrate; process until well mixed.  Spoon mixture into an ungreased 9-inch pie plate  With back of spoon, press mixture firmly into bottom and up sides of pan to form a pie shell.  Bake until set, about 5 minutes; place in freezer for 10 minutes to cool.  Meanwhile, in a clean food processor or electric mixer, combine ice cream, remaining limeade concentrate, tequila, and liqueur; process or mix until just blended.  Spoon ice cream mixture into cooled pie shell and sprinkle with lime zest.  Freeze for 2 hours before cutting into 8 pieces.  Serves 8.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

www.weightwatchers.com

You can’t get any better than this:  Chocolate and Peanut Butter together!  This is a recipe for cupcakes out of the Weight Watchers Healthy Cooking Basics cookbook.  As I have said in the past, this is a great starter cookbook for anyone looking for some more basic recipes.

 

Peanut Butter and Chocolate Cupcakes

Frosting:

½ c. light cream cheese (Neufchatel), softened
¼ c. reduced-fat creamy peanut butter
¼ c. confectioners’ sugar

Cupcakes:
1 c. cake flour
1 c. granulated sugar
½ c. unsweetened cocoa powder
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ c. low-fat buttermilk
1/3 c. canola oil
1 lg. egg
1 lg. egg white
1 tsp. vanilla extract
1 oz. semisweet chocolate, melted and cooked
¼ c. unsalted roasted peanuts, chopped

Preheat oven to 350.  Spray 24-cup mini-muffin pan with nonstick spray.  To make frosting, with an electric mixer on low speed, beat frosting ingredients in small bowl until smooth, about 2 minutes.  Cover with plastic wrap.  To make cupcakes, whisk tougher cake flour, granulated sugar, cocoa, baking powder, baking soda, and salt in medium bowl.  Whisk together buttermilk, oil, egg, egg white, and vanilla in large bowl.  Whisk in melted chocolate.  Add flour mixture, stirring just until blended.  Fill each muffin cup two thirds full with batter.  Bake until toothpick inserted into center comes out clean, about 25 minutes.  Let cool in pan on wire rack 10 minutes.  Remove cupcakes from pan and let cool completely on rack.  With small metal spatula, spread frosting over tops of cupcakes; sprinkle with peanuts.  (Makes 24)

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Healthy Cooking Basics Cookbook© 2010 Weight Watchers.com. All rights reserved

 

I have to admit I was intrigued by this recipe from the slow cooker cookbook:  Slow Cook It!  It is Carrot Cake made in the crockpot.  The technique used in this recipe is taking paper towels between the slow cooker and the lid to absorb excess steam while the cake cools.

Carrot Cake

1 c. all-purpose flour
½ c. whole wheat flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
½ tsp. ground nutmeg
¾ c. granulated sugar
1/3 c. canola oil
¼ c. water
¾ c. fat-free egg substitute
2 tsp. vanilla extract
3 c. coarsely shredded carrots
1 c. raisins
1 T. confectioners’ sugar

Preheat heating base of 3 ½ or 4 qt. slow cooker to high.  Spray stoneware with nonstick spray.  Line bottom with wax paper and lightly spray paper with nonstick spray.  Whisk all purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and nutmeg in medium bowl.  With electric mixer on medium-high speed, beat granulated sugar, oil, water, egg substitute, and 1 tsp. vanilla about 2 minutes.  Reduce speed to low add flour mixture, and beat just until blended.  Stir in carrots and raisins.  Pour batter in stoneware and place it in heating base.  Cover slow cooker with 2 double layers paper towels; then place lid on top.  Cook until toothpick inserted into center of cake comes out clean, 1 ½ – 2 hours.  Transfer stoneware to rack and let cool 15 minutes.  Run think knife around cake to loosen it from stoneware.  Invert onto rack; remove wax paper.  Let cool completely.  Serve dusted with confectioners’ sugar.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Slow Cook It! Cookbook  © 2010 Weight Watchers.com. All rights reserved

 

 

Okay, so I made this recipe last week, as a response to Rick raving about Oatmeal cookies.  We were at a local restaurant and he had one of their homemade Oatmeal cookies prior to salad and dinner!  (of course, I had a small bite!)  So, I went home and starting digging for an oatmeal cookie recipe.  I found this one in the cookbook, Healthy Cooking Basics.  They are awesome!!!

White Chocolate Chunk Oatmeal Cookies

½ c. quick-cooking (not instant) oats
1 c. all-purpose flour
½ tsp. baking soda
¼ tsp. salt
4 T. unsalted butter, melted and cooled
¾ c. packed light brown sugar
1 lg. egg
1 tsp. vanilla extract
4 oz. white chocolate, cut into ¼-inch pieces

Place oven racks in upper and lower thirds of oven and preheat oven to 350.  Spray 2 lg. baking sheets with nonstick spray.  Put oats in blender and process until finely ground.  Combine oats, flour, baking soda, and salt in small bowl.  With an electric mixer on low speed, beat butter, brown sugar, egg, and vanilla in lg. bowl until well blended.  Add flour mixture and beat until blended. Stir in chocolate into dough.  Drop dough by level tablespoonfuls onto baking sheets 2 inches apart.  With glass dipped in flour or with your fingers, press each mound to make 2-inch rounds.  Bake until lightly browned along edges, 9-11 minutes, rotating baking sheets halfway through baking.  Let cool on baking sheets on wire racks about 1 minute.  With spatula, transfer cookies to racks and let cool completely.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Healthy Cooking Basics Cookbook  © 2009 Weight Watchers.com. All rights reserved

 

 

This could be a great crowd pleaser for the holidays, maybe a gift, or used for your annual cookie exchange.  These are the best brownies.

Ultimate Fudgy Brownies

½ c. + 1 T. all-purpose flour
1 c. sugar
¼ c. cocoa powder, sifted
¼ c. packed dark brown sugar
½ tsp. baking soda
½ tsp salt
3 oz. unsweetened chocolate, melted and cooled
2 T. canola oil
¾ c. plain fat-free yogurt
1 lg. egg
2 tsp. vanilla extract
Confectioners’ sugar (optional)

Preheat oven to 350.  Spray an 8-inch square baking pan with nonstick spray, add 1 T. flour, and turn to coat bottom and sides.  Shake out excess flour
Whisk ½ c. flour, sugar, cocoa powder, brown sugar, baking soda, and salt in a medium bowl.  Whisk chocolate and oil in a lg. bowl.  Add yogurt, egg and vanilla; whisk well.  Add flour mixture and stir with a wooden spoon until just moistened, with no white grains visible; pour into pan. Bake until a toothpick inserted comes out with moist crumbs attached, about 30 minutes.  Cool in pan before turning out and cutting.  Dust with confectioners’ sugar before serving, if desired.  Cut into 16 servings

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Magazine June 2005

 

 

One more great recipe to give as a Christmas gift from the Weight Watchers website.  I made it again over the weekend for the holidays!

Chocolate Marshmallow Fudge

1 2/3 c. sugar
2/3 c. fat-free evaporated milk
2 T. reduced-calorie margarine
12 oz. semisweet chocolate, chopped (about 1 ½ c.)
14 lg. marshmallows

Coat an 8 x 8-inch pan with cooking spray.  Stir together sugar evaporated milk and margarine.  Bring to a boil in a saucepan, reduce heat to medium-low and cook 3 minutes, stirring constantly.  Stir in chocolate and marshmallows.  Remove from heat and stir until smooth.  Pour into pan and refrigerate until firm, about 2 hours.  Cut into 36 squares and serve.  (Leave fudge in refrigerator or freezer for a firmer consistency).

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

Crustless Pumpkin Pie

½ c. sugar
¼ c. packed brown sugar
¼ tsp. salt
1 tsp. cinnamon
½ tsp ground ginger
¼ tsp. ground allspice
½ c. fat-free egg substitute
1 (15 oz) can pumpkin
1 (12 oz) can evaporated fat-free milk

Preheat oven to 425.  Spray a 9-inch pie plate or 6 ramekins with nonstick spray.  Combine sugar, brown sugar, salt, cinnamon, ginger, and allspice in small bowl.  Beat egg substitute lightly in a lg. bowl; stir in pumpkin and sugar mixture.  Gradually stir in milk; pour into pie dish or divide evenly among ramekins.  Bake 15 minutes; reduce heat to 350.  Bake 40-50 minutes in pie dish or 20-25 minutes for ramekins, until knife inserted in center comes out clean.  Cool to room temperature on a rack. Cover and refrigerate until ready to serve.  (Serves 6)

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers website

 

 

Pumpkin Fluff

1 can pumpkin, not pie filling
1 pkg. pudding mix, SF FF instant, butterscotch
1 pkg. pudding mix, SF FF instant, vanilla
2 c. skim milk
Pumpkin pie spice to taste

Mix milk and pudding with hand mixer.  Add pumpkin and spice.  Chill.  Makes approximately 5 1 cup servings.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

In honor of National Cookie Month, I am sharing our favorite cookie recipes!  Enjoy!

These are our favorite chocolate chip cookies of all times!!!  They come from one of my favorite Weight Watchers cookbooks:  Cream of the Crop.

Chewy Chocolate Chip Cookies

2 ¼ c. all-purpose flour
1 tsp. baking soda
¼ tsp. salt
4 lg. egg whites (at room temperature)
½ c. granulated sugar
1/3 c. light-colored corn syrup
¾ c. firmly packed brown sugar
2 T. light butter, softened
1 tsp. vanilla extract
1 ¼ c. semisweet chocolate chips

Preheat oven to 375.  Combine 1st 3 ingredients in a small bowl; stir well, and set aside.  Beat egg whites using clean, dry beaters at high speed of a mixer until foamy.  Gradually add granulated sugar, 1 T. at a time, beating until soft peaks form.  Add corn syrup; beat until stiff peaks form.  Set aside.  Combine brown sugar, butter, and vanilla extract in a medium bowl; beat at medium speed of a mixer 5 minutes or until well blended.  Fold flour mixture into egg white mixture.  Gently stir in chocolate chips.  Drop by level tablespoon 1 inch apart onto baking sheets coated with cooking spray.  Bake at 375 for 10 minutes or until golden.  Remove from oven, and let stand 5 minutes.  Remove cookies from pans, and let cool on wire racks.  Store loosely covered.  Yield:  4 dozen.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Cream of the Crop Cookbook  © 1999 Weight Watchers.com. All rights reserved

This is our favorite oatmeal cookies of all times – you wouldn’t know they are Weight Watchers and so healthy!  Enjoy!

Oatmeal Raisin Cookies

¾ c. firmly packed brown sugar
1/3 c. stick margarine, softened
¼ c. granulated sugar
1 lg. egg
1/3 c, milk
1 tsp. vanilla extract
1 ½ c. all-purpose flour
¾ tsp baking soda
½ tsp. ground cinnamon
¼ tsp. salt
¼ tsp. ground nutmeg
1 ½ c. quick-cooking oats
¾ c. raisins
Cooking spray

Preheat oven to 375.  Beat 1st 3 ingredients in lg. bowl at med. Speed of a mixer until blended.  Add egg, and beat well.  Add milk and vanilla; beat well.
Combine flour and next 4 ingredients; gradually add to sugar mixture, beating well.  Stir in oats and raisins. Drop dough by level tablespoons onto baking sheets coated with cooking spray.  Bake a 375 for 9 minutes or until lightly browned.  Remove cookies from pans; let cool on wire racks.  Makes 3 ½ dozen cookies

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers All Thngs Sweet Cookbook  © 1998 Weight Watchers.com. All rights reserved

Crunchy Fruit-and Chocolate Drops

6 oz. milk chocolate, chopped, or ¾ c. milk chocolate chips
1 c. oven-toasted rice cereal
½ c. nutlike cereal nuggets
1/3 c. golden raisins
1/3 c. finely chopped pitted prunes

Place chocolate in a medium microwave-safe bowl.  Microwave at medium (50% power) 4 minutes or until softened, stirring after 2 minutes.  Add cereals, raisins, and prunes, stirring until well blended.  Drop by heaping teaspoonful onto a wax paper-lined sheet; chill 1 hour or until firm.  Store in an airtight container in refrigerator up to 2 days.  Yields:  40 drops (serving size:  1 drop)

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Six O’Clock Solutions Cookbook  © 1998 1999 Weight Watchers.com. All rights reserved

This is a great snack cake to have for the family!  Again, from one of my favorite cookbooks ever from Weight Watchers, Simply the Best!

Fat Free Chocolate Cake

 

3 1/3 cups all-purpose flour
½ cup unsweetened cocoa powder, sifted
1 ½ tsp. baking soda
½ tsp. salt
½ cups granulated sugar
½ cup plain nonfat yogurt
2 egg whites
1 T. vanilla extract
1 T. white vinegar
2 T. confectioners’ sugar

Preheat oven to 350.  Spray 13 x 9-inch baking pan with nonstick cooking spray.
In medium bowl, combine flour, cocoa, baking soda and salt.
In large bowl, with an electric mixer at medium speed, beat granulated sugar, yogurt, egg whites, vanilla and vinegar until fluffy, about 2 minutes.  With mixer at low speed, gradually add flour mixture; stir until just combined  (do not overmix).  Add 2 cups water and stir until just smooth.  Pour batter into pan.  Bake until toothpick inserted in center comes out clean, about 40 minutes.  Cook completely in pan on a rack.  Dust w/ confectioners’ sugar. Serves 24

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Simply the Best © 1997 Weight Watchers.com. All rights reserved

 

This recipe comes from the cookbook, Weight Watchers All Things Sweet, one of my all-time favorite for desserts.  I made several years ago, and it is a keeper!

Caramel Ice Cream Dessert

1 c. all-purpose flour
½ c. quick-cooking oats
1/3 c. firmly packed brown sugar
¼ c. finely chopped pecans
¼ c. reduced-calorie stick, margarine, melted
Cooking spray
1 (12.25 oz.) jar fat-free caramel ice cream topping
4 c. vanilla fat-free ice cream, softened

Preheat oven to 350.  Combine flour, quick-cooking oats, brown sugar, and pecans in a medium bowl; stir well.  Add margarine; stir until blended.  Press mixture firmly into a 15 x 10-inch jelly-roll pan coated with cooking spray.  Bake at 350 for 12 minutes or until lightly browned.  Let cool, and crumble.  Sprinkle two-thirds of crumbled oat mixture in bottom of a 9-inch spring form pan coated with cooking spray.  Drizzle with half of caramel topping.  Spread ice cream over topping.  Drizzle with remaining caramel topping; sprinkle with remaining crumbled oat mixture.  Cover and freeze until firm.  Yield:  12 servings (serving size:  1 slice)

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers All Things Sweet © 1998 Weight Watchers.com. All rights reserved

 

This is an awesome recipe from the cookbook, Weight Watchers Hit the Spot.  I made these bars with the intent of having a snack bar.  They are so nutritious; I used them for a quick snack with a slab of almond butter!  Very satisfying.

Chock-Full-of-Goodness Bar Cookies

1 c. quick-cooking oats
½ c. toasted wheat germ
¼ c. white whole-wheat flour
½ c. dried apricots
½ c. dried figs, stems removed
½ c. raisins
½ c. whole unblanched almonds
¼ dry-roasted sunflower seeds
¼ c. dried cranberries
¾ tsp. cinnamon
Pinch salt
½ c. fat-free egg substitute
1/3 c. pure maple syrup

Preheat oven to 350.  Line a 9×13 inch baking pan with foil, allowing excess foil to extend over rim of pan by 2 inches.  Lightly spray foil with nonstick spray.  Combine first 11 ingredients in a food processor, in batches if necessary, and process until finely chopped.  Add egg substitute and maple syrup; pulse until mixture is well blended.  Spoon fruit mixture into prepared pan and press to form an even layer.  Bake until firm and browned along edges, about 20 minutes.  Let cool completely in pan on a wire rack.  Life bars from pan using foil as handles.  Cut into 24 bars.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Hit the Spot © 2009 Weight Watchers.com. All rights reserved

 

 

Great snack item from the cookbook, Weight Watchers Hit the Spot.  I have made several items from this cookbook and love them.  I would highly recommend, especially the all chocolate chapter!

Black and White Muffin Bites

1 c. all-purpose flour
½ c. sugar
1/3 c. unsweetened cocoa
1 tsp. baking soda
¼ tsp. salt
½ c. fat-free milk
3 T. canola oil
1 lg. egg
1 lg. egg white
1 tsp. vanilla extract
¾ c. white chocolate chips

Preheat oven to 350.  Line 36 mini-muffin cups with paper liners.

Whisk flour, sugar, cocoa, baking soda, and salt in lg. bowl.  Whisk together milk, oil, egg, egg white, and vanilla in a small bowl.  Add milk mixture and ½ c. of chocolate chips to flour mixture, stirring just until moistened.  Spoon batter evenly into prepared muffin cups, filling each about half way.  Sprinkle remaining ¼ c. chocolate chips evenly over tops of muffins.  Bake until muffins spring back when lightly pressed, about 10 minutes.  Let muffins cool in pans on wire racks 10 minutes.  Remove muffins from pans and let cool completely on racks.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Hit The Spot © 2009 Weight Watchers.com. All rights reserved

 

 

This is a recipe from Etools on www.weightwatchers.com.  It is a great recipe, very moist, and the kids will love, and only 1 point!

Chocolate Cherry Cupcake Bites

1 pkg. devil’s food cake mix, unprepared or similar chocolate cake mix (1 lb, 2.25 oz)
2 T. apple butter
2 T. water
1 tsp. almond extract
16 oz. canned sweet cherries, packed in light syrup, drained (dark, pitted cherries)
1/3 c. apple butter
1 tsp. almond extract
½ c. fat-free egg substitute

Preheat oven to 350.  Coat two 24 hole mini muffin pans with cooking spray.  In a medium bowl, make the frosting:  Mix together 1 c. cake mix, 2 T. of apple butter, water and 1 tsp. of almond extract until smooth; set aside.

Place drained cherries on a paper towel.  Pat cherries dry, place on cutting board and coarsely chop; set aside.  In a mixer on slow speed, combine remaining cake mix, remaining apple butter, and remaining almond extract and egg substitute for 30 seconds.  Increase speed to medium and mix until smooth, about 2 minutes more; stir in cherries.  Fill muffin pans ¾ full with cherry mixture.  Bake until toothpick inserted in middle comes out clean, about 15 – 17 minutes.  Allow to cool in pans for 5 minutes remove to wire rack to cool completely.  Frost each cupcake with 1 tsp. reserved frosting.  (Makes 48 cupcakes)

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

© 2008 Weight Watchers.com. All rights reserved

 

This is a bonus recipe for you to use this spring.  I made this on Fox 4 years ago, and it is an extremely popular pie.   You can use any flavor gelatin and yogurt.  I like the strawberry and blueberry and you can use lemon, really any flavor you want.

Key Lime Pie
1 reduced fat graham cracker pie crust (6 oz)
1 pkg. (4 serving size) sugar-free lime flavor gelatin
¼ c. boiling water
2 containers (6 oz) key lime pie flavor light yogurt
1 container (8 oz) fat-free whipped topping, thawed
In lg., heat resistant bowl, dissolve gelatin in boiling water.  Stir in yogurt with wire whisk.  Fold in whipped topping with wooden spoon.  Spread in crust.  Refrigerate overnight or at least 2 hours.  Garnish as desired.  Refrigerate leftovers. (Serves 8)

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

© 2008 Weight Watchers.com. All rights reserved

 

I have had a special request from 2 members for carrot cake.  So, I thought I would share this carrot cake which is absolutely, “YUMMO” (as Rachel Ray would put it).  This recipe comes from the Weight Watchers Mix and Match It Cookbook.  They are down-to-earth recipes.  It is keeper.

Maple-Frosted Carrot Cake

1 ½ c. cake flour
1 ½ tsp. baking powder
1 tsp. cinnamon
½ tsp. baking soda
½ tsp. salt
¾ c. granulated sugar
1 lg. egg
1 egg white
2 T. canola oil
1 (8 oz.) can crushed pineapple, drained, ¼ c. of the liquid reserved
2 carrots, shredded
¼ c. raisins
4 oz. light cream cheese
¼ c. confectioners’ sugar
1 T. maple syrup

Preheat oven to 350.  Spray an 8-inch baking pan with nonstick spray.  Sift flour, baking powder, cinnamon, baking soda, and salt into a medium bowl.  Combine granulated sugar, egg, egg white, and oil in lg. bowl and stir until blended.  Add flour mixture and stir just until combined.  Stir in pineapple and reserved liquid, carrots, and raisins.  Scrap batter into pan.  Bake until toothpick inserted into center comes out clean, 25-30 minutes.  Cool cake in pan on a rack for 10 minutes.  Remove cake from pan and cool completely on rack.  Beat cream cheese, confectioners’ sugar, and maple syrup in a medium bowl just until blended and smooth.  Spread on top of cooled cake.  Cut into 12 squares.  (Serves 12)

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Mix It Match It Cookbook  © 2008 Weight Watchers.com. All rights reserved

 

This is my favorite Weight Watchers brownie recipe and comes from Weight Watchers Magazine, June 2005.  Enjoy!

Ultimate Fudgy Brownies
½ c. + 1 T. all-purpose flour
1 c. sugar
¼ c. cocoa powder, sifted
¼ c. packed dark brown sugar
½ tsp. baking soda
½ tsp salt
3 oz. unsweetened chocolate, melted and cooled
2 T. canola oil
¾ c. plain fat-free yogurt
1 lg. egg
2 tsp. vanilla extract
Confectioners’ sugar (optional)

Preheat oven to 350.  Spray an 8-inch square baking pan with nonstick spray, add 1 T. flour, and turn to coat bottom and sides.  Shake out excess flour.  Whisk ½ c. flour, sugar, cocoa powder, brown sugar, baking soda, and salt in a medium bowl.  Whisk chocolate and oil in a lg. bowl.  Add yogurt, egg and vanilla; whisk well.  Add flour mixture and stir with a wooden spoon until just moistened, with no white grains visible; pour into pan. Bake until a toothpick inserted comes out with moist crumbs attached, about 30 minutes.  Cool in pan before turning out and cutting.  Dust with confectioners’ sugar before serving, if desired.  Cut into 16 servings

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

If you want another brownie recipe but be a little adventurous, try these.  The surprise ingredient is black beans.  They are high in fiber and protein.  Plus, they are a good source of cholesterol lowering fiber.  This recipe came from the Weight Watchers website:  www.weightwatchers.com.

Black Beans Brownies

1 box low-fat brownie mix (48.5 points)
1 (15 oz.) can black beans, rinsed and drained (7.5 points)
1 c. water

Preheat oven to 350.  Puree beans and water together until smooth.  Stir into brownie mix until combined.  Spray 9 x 13 pan with nonstick cooking spray.  pour mixture into pan and bake 25-27 minutes or until toothpick inserted 2 inches from side comes out almost clean.  Cook completely.  Serves 24

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Another bonus recipe:  one of the most popular WW recipes of all times.  Also, found under the Community Recipe Swap tab.

Pumpkin and Cake Mix

1 pkg. pudding-type yellow cake dry mix
3 egg whites
1 ¾ c. canned pumpkin (1 can)

Mix and bake according to the package directions.  Makes 24 servings

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

Strawberry Pie (submitted by Sandy on Tuesdays in Lenexa)

3 c. sliced strawberries
1 pkg. sugar free strawberry jello
1 pkg. sugar free vanilla pudding (not instant, cooked kind)

Dissolve jello in 1 3/4 c. boiling water.  Dissolve pudding in 1/4 c. cold water.
Put both in saucepan and heat until boils around edges.  Let cool.
Place strawberries in pie plate (no crust).  Pour mixture over strawberries
and put in refrigerator.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

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