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1 tbsp soy milk
1 oz white chocolate from a
(6 oz) baking bar

3/4 cup soy milk
1 (4 serving size) box white chocolate
instant pudding mix

2 cups frozen fat free whipped
topping, thawed

Fresh raspberries or strawberries
Grated white baking bar


1. In 1 quart sauce pan, place the 1 tbsp soy milk and 1 oz of the baking bar. Heat over low heat, stirring constantly until baking bar is melted and mixture is smooth. Cool slightly.

2. Meanwhile, in medium bowl, beat 3/4 cup soy milk and the pudding mix with wire whisk until mixture is blended and thickened. Stir in melted white baking bar mixture until well blended. Fold in whipped topping.

3. To serve, spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Just before serving, top with berries and sprinkle with grated white
baking bar.

Yield: 6 Servings Serving Size: (1/2 cup)

High Altitude (3500 to 6500 Feet)

Weight Watchers Points Plus+ =4 Per Serving

Nutrition Information

Calories 140
Fat 2.5g
Cholesterol 0mg
Sodium 270mg
Carbohydrate 26g
Fiber 0g
Sugars 19g
Protein 1g




1 tbsp soy milk
1 oz white chocolate from a (6 oz) baking bar
3/4 cup soy milk 
2 cups sugar free frozen whipped topping, thawed

2 cups skim milk
1 box (4 serving) Sugar Free Chocolate instant pudding mix

Fresh raspberries or strawberries
Grated white baking bar


1. Spoon 1/3 cup of whipped topping into each of six dessert
dishes. Use back of spoon to spread whipped topping onto bottom and up sides of each dish.

2. Pour milk into a medium size bowl. Add dry pudding mix.
Beat with wire whisk 2 minutes or until well blended. Spoon evenly into center of whipped topping in each dish.

3. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

Yield: 6 Servings Serving size: 2/3 cup

Weight Watchers Points Plus+ = 3 Per Serving

Nutrition Information
Fat----------------------------3.5 g
Protein-------------------------3 g
Carbs--------------------------17 g
Cholesterol------------------0 mg
Fiber---------------------------1 g
Sugar---------------------------5 g




1 1/2 cups flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
2 eggs, slightly beaten
1 cup shredded zucchini
3/4 cup brown sugar, packed
1/2 cup raisins
1/2 cup chopped walnuts
1-1/2 cups shredded carrots
1/2 cup cooking oil
1/4 cup honey
1 tsp vanilla
1 recipe (Citrus Cream Cheese Frosting)*


1. Preheat oven to 350 F. In a large bowl combine flour, baking powder, ginger and baking soda. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil, honey and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13 by 9 by 2 inch
baking pan.

2. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost with Citrus Cream Cheese Frosting.
Cut into bars.

In a medium mixing bowl beat one 8 oz bar cream cheese, softened and 1 cup powdered sugar with an electric mixer on medium speed until fluffy.
If desired, stir in 1 tsp finely shredded lemon peel or orange peel.

Yield: 36 bars Serving size = 1 bar

WEIGHT WATCHERS Points Plus+ = 3 Per Serving

Nutrition Information
Fat (g)7
Cholesterol (mg)19
Sodium (mg)44
Carbohydrate (g)16
Sugar (g)11
Fiber (g)1
Protein (g)2
Percent Daily Values are based on a 2,000 calorie diet.



1 1/2 cups cold skim milk
1 tbsp instant coffee
1 (4-serving size) instant chocolate pudding
1/4 tsp ground cinnamon
2 cups frozen fat free whipped topping,
thawed and divided


1. Pour milk into a medium size bowl. Add coffee granules. Beat with wire whisk 2 minutes. Add dry pudding mix and cinnamon; beat an additional 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping.

2. Pour into serving bowl or six individual dessert dishes.

3. Refrigerate at least 1 hour. Top evenly with remaining
1/2 cup whipped topping just before serving.
Store leftovers in refrigerator.

Yield: 6 (2/3 cup) servings

Weight Watchers 4 PointsPlus+ per serving

Nutritional Information

Calories 130
Cholesterol 0 mg
Fiber 1 g
Fat 1.5 g
Carbs 29 g
Protein 3 g




3/4 cup unbleached flour
1/4 tsp salt
5 tbsp cold unsalted butter
1 1/2 to 2 tbsp cold water
6 oz bittersweet or semi sweet chocolate,
coarsely chopped

2 egg whites, room temperature
1/8 tsp cream of tartar
1/2 tsp vanilla extract
1/4 cup sugar
1/8 tsp salt
3/4 cup chopped pecans
3 tbsp pine nuts, toasted
Chocolate shavings, optional


1. To make crust:
In a bowl, thoroughly mix flour and 1/4 tsp salt. Cut butter in chunks and add to bowl. With two knives or pastry blender cut butter into flour, tossing to coat with flour until largest pieces are size of pine nuts and remaining resemble coarse bread crumbs. As you work, scrape flour up from bottom of bowl and scrape butter from knives or pastry blender. Do not let butter melt or blend completely into flour. Drizzle 1 1/2 tbsp cold water over flour mixture while tossing and mixing, until just moist enough to hold together when pressed. Add remaining water if needed. Turn out on plastic wrap. Gather into flank disk, pressing in any loose pieces. Wrap in plastic; refrigerate 30 minutes or up to 3 days.

2. Position rack in lower third of oven. Preheat oven to 400 F.
Let dough stand 30 minutes at room temperature or until pliable enough to roll without cracking. On lightly floured surface roll dough to a 14 by 9 inch oval, about 1/8 inch thick, rotating and dusting with flour to prevent sticking. Brush excess flour from dough; fold in half to transfer to a piece of parchment slightly larger than dough. Unfold dough. Loosely fold and roll edge without pressing to form rimmed crust. Place parchment with pastry on baking sheet. Bake 10 to 12 minutes or until light golden brown (crust edge will be a little raw inside).

3. Meanwhile for filling; melt chocolate in microwave on 50% power, (medium), about 2 minutes. Stir frequently until chocolate is almost completely melted. Remove from microwave. Stir until melted; set aside.

4. In a bowl beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar and 1/8 tsp salt. Beat until whites are stiff but not dry. Pour pecans and melted chocolate over whites; fold with spatula until batter is uniform color.

5. Remove crust from oven. Reduce oven to 350 F.
Dollop filling on crust. Spread to 1/2 inch thickness.
Bake 10 minutes or until surface looks dry and slightly cracked (fudgy inside). Cool on baking sheet on rack. Serve warm or cool. Cover and refrigerate after 2 hours or up to 24 hours. To serve sprinkle with pine nuts and chocolate shavings.

Yield: 10 servings (Weight Watchers Points Plus+ =6 per serving)

Nutritional Information
Total Fat (g)20
Saturated Fat (g)8
Monounsaturated Fat (g)7
Polyunsaturated Fat (g)3
Cholesterol (mg)16
Sodium (mg)100
Carbohydrate (g)23
Total Sugar (g)12
Fiber (g)3
Protein (g)4
Calcium (DV%)2
Iron (DV%)11
Percent Daily Values are based on a 2,000 calorie diet.




1 (9 inch) frozen deep dish pie shell, thawed
1 (4 serving size) strawberry gelatin mix
1/2 cup sugar
3 tbsp cornstarch
3/4 cup ginger ale
1 quart fresh strawberries, hulled and cut in half
Whipped cream, optional


1. Bake pie shell according to package directions; set aside to cool.

2. In a medium saucepan, combine all ingredients, except strawberries over medium heat. Cook 5 to 7 minutes or until gelatin has dissolved and mixture
is clear; stirring occasionally.




3/4 cup plus 1 tsp sugar, divided
3 tsp ground cinnamon, divided
8 medium-sized baking apples, peeled,
cored and thinly sliced
2 tbsp flour
1 tbsp plus 2 tsp butter, softened
1 tsp lemon juice
1 (15 oz) box refrigerated pie crusts,
(found in biscuit section)


1. Preheat oven to 425 F.

2. In a small bowl, combine 1 tsp sugar and 1 tsp cinnamon;
mix well and set aside.

3. In a large bowl combine apples, flour, 1 tbsp butter, lemon juice, remaining 3/4 cup sugar, and 2 tsp cinnamon; toss to coat apples well.

4. Melt remaining 2 tsp butter and brush over top of crust,
then sprinkle with sugar mixture.

5. Bake on a baking sheet for 45 to 50 minutes,
or until crust is golden.




Cooking spray
1 stick unsalted butter
1/2 cup Splenda® Brown Sugar Blend
2 large eggs, lightly beaten
1 cup applesauce
1/2 tsp orange extract
1/2 tsp vanilla extract
2 cups flour, sifted
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp allspice
1 cup raisins
1/2 cup walnuts or pecans
1 (8 oz) bar cream cheese, room temperature
1 tsp Splenda® Brown Sugar Blend
1 tsp flour
1 tsp orange extract


1. Preheat oven to 350 degrees F. Spray a loaf pan with nonstick
cooking spray. Set aside.

2. Blend butter and Splenda® Brown Sugar Blend until smooth then stir in eggs, applesauce, orange and vanilla extracts. Set aside.

3. Combine flour, baking powder, baking soda, salt, cinnamon and allspice.

4. Add in the flour mixture to the butter mixture and blend until smooth.
Stir in raisins and nuts. Set aside.

5. Blend together cream cheese, Splenda® Brown Sugar Blend,
flour and orange extract.

6. Add half the bread batter into prepared pan and spoon cream cheese
mixture on top. Cover with remaining bread batter.

7. Bake 1 hour or until toothpick inserted in center comes out clean.

Yield: 8 Servings Serving size=1 slice

Nutrition Information Per Serving

Calories 520
Fat 28g
Cholesterol 115mg
Sodium 470mg
Carbohydrates 57g
Dietary Fiber 3g
Sugars 29g
Protein 9g




1 (4 serving size) box sugar free
cook and serve vanilla pudding mix

1 cup skim milk
1 large ripe banana, peeled and sliced
1 (9 inch) reduced fat graham cracker pie crust
1 (8 oz) container frozen fat free whipped topping,
thawed and divided


1. In a medium saucepan, combine pudding mix and milk.
Cook over medium heat until thickened, stirring constantly.
Remove from heat and cover surface of pudding with wax paper.
Let cool.

2. Place banana slices in bottom of pie crust.
Fold half the whipped topping into the cooked pudding.

3. Spoon pudding mixture evenly over bananas then spoon remaining whipped topping over pudding mixture.
Cover and chill at least 4 hours or until ready to serve.
Serve as is or garnish as desired.

Yield: 8 servings

NUTRITION INFORMATION (Weight Watchers PointsPlus+ =5)

Calories 173
Calories from Fat 33
Total Fat 4g
Saturated Fat 0.6g
Cholesterol 1mg
Sodium 183mg
Carbohydrate 32g
Dietary Fiber 0g
Sugars 13g
Protein 2g




1 (18.25 oz) package lemon cake mix
1 1/3 cups vegetable oil
4 eggs
1 (3 oz) package lime flavored gelatin
3/4 cup orange juice
1/2 cup butter
1 (8 oz) bar cream cheese
3 tbsp fresh lime juice
4 cups powdered sugar


1. Combine cake mix, gelatin mix, oil, eggs and orange juice.
Pour into three 8 inch cake pans. Bake according to instructions on box.
Allow to cool then frost.

2. Frosting Directions:
In a large bowl beat the butter and cream cheese until light and fluffy.
Add lime juice and powdered sugar. Mix well.

Yield: 1 (3 layer cake)