INGREDIENTS 2/3 cup butter, softened 2 cups brown sugar, packed 1 tbsp cherry brandy or cherry juice 1 1/2 tsp baking powder 2 tsp vanilla extract 1/4 tsp salt 2 1/4 cups flour 1 cup chopped walnuts, toasted 3/4 cup white sweet chocolate, chopped 1/2 cup chopped candied cherries
DIRECTIONS
1. Preheat oven to 350 F.
2. Lightly grease a 13 x 9 inch baking pan. In a large mixing bowl beat butter on medium speed 30 seconds. Add brown sugar; beat until well combined. Beat in eggs, brandy, baking powder, vanilla and salt. Add flour; beat until just blended. Stir in nuts, chocolate and cherries. Spread in prepared pan.
3. Bake 30 minutes or until golden. Cool completely in pan on wire rack, then cut. Yield: 24 Blondies
NOTE: To Toast Nuts: Spread nuts in shallow baking pan. Cook in 350 F. oven for 5 minutes.
NUTRITION INFORMATION
Calories240 Total Fat (g)10 Saturated Fat (g)5 Monounsaturated Fat (g)2 Polyunsaturated Fat (g)3 Cholesterol (mg)32 Sodium (mg)125 Carbohydrate (g)34 Total Sugar (g)24 Fiber (g)1 Protein (g)3 Calcium (DV%)5 Iron (DV%)5 Percent Daily Values are based on a 2,000 calorie diet
1. Pour milk into a large bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes or until well blended. Let stand 5 minutes.
2. Arrange half of the wafers on bottom and up the side of bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with whipped topping,(optional)
3. Refrigerate at least 3 hours. Store leftover dessert in refrigerator
INGREDIENTS 1 (15 oz) can pumpkin 2 cups canned skim milk 1/4 cup sugar 1/4 cup+1 tbsp granulated Splenda or Equal 3/4 teaspoon salt egg substitute equivalent to 7 or 8 eggs 1/4 cup flour 2 tbsp pumpkin pie spice
DIRECTIONS
Preheat oven to 375 F.
1. Mix all ingredients together in a large bowl.
2. Pour into 10 inch deep dish pie plate, (it will come right to the top).
3. Sprinkle top with nutmeg.
4. Place in oven and bake 50 to 65 minutes or until a knife inserted near center comes out clean.
YIELD: 8 servings
Weight Watchers PointsPlus=3 per serving
Nutritional Information
* Calories: 148 * Calories from Fat: 5 * Total Fat: 0.5 g * Saturated Fat: 0 g * Cholesterol: 0 mg * Sodium: 248 mg * Potassium: 335 mg * Total Carbohydrate: 25 g * Dietary Fiber: 0.5 g * Sugars: 20 g * Protein: 7
INGREDIENTS 12 plums, pitted and halved 1 cup sugar 1/2 cup water 2 tbsp tapioca 1/2 tsp ground cinnamon 2 1/4 cups all-purpose baking mix 3 tablespoons sugar 2/3 cup milk 3 tablespoons margarine, melted
DIRECTIONS
1. Preheat oven to 350 F. (175 degrees C.). In a 2 quart baking dish stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake for 25 minutes. (Or 15 minutes in microwave.)
2. Raise oven temperature and preheat to 450 F. (230 C.).
3. In a medium bowl stir together baking mix, 3 tbsp sugar, milk and melted margarine to form a shortcake dough. Drop dough by spoonfuls onto baked plum mixture. Bake in oven 10 minutes until golden brown. Let cool slightly before serving.
YIELD: 6 Servings Serving Size = 1/6 of recipe
Weight Watchers PointsPlus+ =13 Nutrition Information Per Serving Calories: 468 Total Fat: 13g Cholesterol: 2mg Sodium: 641mg Total Carbs: 86.1g Dietary Fiber: 2.8g Protein: 5.1g
Nonstick cooking spray 1 2/3 cups biscuit mix (Bisquick or similar) 1/4 tsp ground cardamom 1/2 cup chopped dates 1/2 cup dried cranberries 1/2 cup chopped pecans 1/2 cup butter, softened 3/4 cup sugar 1 egg, large 1 tsp vanilla extract Powdered sugar
DIRECTIONS
1. Preheat oven to 350 F.
2. Line an 8 inch square baking pan with foil, extending the foil up and over the edges of the pan. Lightly coat foil with cooking spray and set aside.
3. In a medium bowl combine biscuit mix and cardamom; stir in dates, cranberries and pecans. Set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until combined. Beat in egg and vanilla. Beat in dry mixture just until combined.
4. Spread dough evenly in prepared pan. Bake for 25 to 30 minutes or until top is light brown and a toothpick inserted in center comes out clean. Place on wire rack to cool.
5. Remove mixture from pan by lifting foil. Place on a cutting board and cut into bars. Dust with powdered sugar.
Yield: 20 bars
To Store: Place bars in single layer in airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months. Weight Watcher Points=3 (old point method) Weight Watchers PointsPlus=4
NUTRITION INFORMATION Serving size= 1 bar
Calories160 Total Fat (g)8 Saturated Fat (g)4 Cholesterol (mg)23 Sodium (mg)165 Carbohydrate (g)21 Fiber (g)1 Protein (g)2 Percent Daily Values are based on a 2,000 calorie diet
1 cup walnuts, divided 1 1/4 cups flour 1/2 cup brown sugar, packed 1/2 cup butter flavor shortening 1/2 cup coconut 2 (8 oz) bars cream cheese, softened 2/3 cup sugar 2 eggs 2 tsp vanilla extract 1 (21 oz) can cherry pie filling
DIRECTIONS
1. Heat oven to 350°F.
2. Grease a 13x9x2 inch pan.
3. Coarsely chop 1/2 cup nuts for the topping. Set aside.
4. Finely chop remaining 1/2 cup nuts.
5. Combine flour and brown sugar. Cut in shortening until fine crumbs form. Add finely chopped nuts and coconut.
6. Remove 1/2 cup of this mixture and set aside.
7. Press remaining crumbs in bottom of pan. Bake at 350°F for 12 to 15 minutes until edges are lightly browned.
8. Beat cream cheese, sugar, eggs and vanilla at medium speed until smooth. Spread over hot baked crust. Return to oven and bake 15 minutes longer.
9. Spread cherry pie filling over cheese layer.
10. Combine reserved nuts and reserved crumbs. Sprinkle over cherries. Return to oven and bake 15 minutes more. Cool. Refrigerate several hours before cutting and serving.
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INGREDIENTS
