INGREDIENTS
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
DIRECTIONS
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)
(NO CHANGES)
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
INGREDIENTS
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
DIRECTIONS
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
Calories------------------------110
Fat----------------------------3.5 g
Protein-------------------------3 g
Carbs--------------------------17 g
Cholesterol------------------0 mg
Fiber---------------------------1 g
Sugar---------------------------5 g
INGREDIENTS
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)*
DIRECTIONS
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.
CITRUS CREAM CHEESE FROSTING*
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
Calories125
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.
Ingredients
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
Directions
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
Ingredients
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
Directions
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
Calories268
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.
Ingredients
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
Directions
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.
Ingredients
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)
Directions
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.
INGREDIENTS
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
DIRECTIONS
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
INGREDIENTS
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
DIRECTIONS
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
INGREDIENTS
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
DIRECTIONS
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)
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
INGREDIENTS
1 (8 0Z ) tub frozen whipped topping,
thawed
1 (8 oz) bar cream cheese
1/4 cup sugar
1 tsp vanilla extract
1 graham cracker pie crust
DIRECTIONS
1. Whip Cool Whip, cream cheese, sugar and vanilla
together until very creamy. Pour into crust.
2. Place in refrigerator for about 4 hours, then top it with whatever
you like; ie: canned cherries or other fruit or chocolate sauce.
INGREDIENTS
3 cups cold milk
2 boxes(4 serving size) instant vanilla pudding mix
30 vanilla wafers
3 medium size bananas, sliced
1 (8 oz) tub frozen whipped topping, thawed(optional)
DIRECTIONS
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
INGREDIENTS
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
INGREDIENTS
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.
YIELD: 36 Bars
Ingredients:
1/3 cup strawberry preserves
1/8 tsp ground cinnamon or nutmeg
2 cups sliced, fresh strawberries
2 cups sliced fresh rhubarb
3 tbsp flour
1/2 cup quick cooking oats
2 tbsp cornmeal
2 tbsp honey
1 tsp vanilla extract
Directions:
1. Preheat oven to 375°F.
2. In a large bowl, stir together preserves and cinnamon.
Add strawberries and rhubarb; stir gently to coat.
Add flour; stir gently until combined.
3. Spoon into a 9 inch pie plate. Bake uncovered for 20 minutes.
4. Meanwhile in a small bowl stir together rolled oats and cornmeal.
Stir in honey and vanilla until combined. Sprinkle over strawberry mixture.
Bake, uncovered about 20 minutes or until topping is golden brown
and fruit is tender and bubbly. Cool about 20 minutes before serving. Serve warm.
Nutrition facts per serving:
Weight Watcher Points 2 per Serving(old system) WEIGHT WATCHERS PointsPlus+ =4
* Servings Per Recipe 6 to 8 servings
* Calories 145
* Total Fat (g) 1
* Sodium (mg) 9
* Carbohydrate (g) 33
* Fiber (g) 3
* Protein (g) 2
*Percent Daily Values are base on a 2,000 calorie diet
INGREDIENTS
2 (8 oz) bars cream cheese, softened
1 (16 oz) tub frozen whipped topping, thawed
1 (1 lb) box powdered sugar
1 tsp vanilla extract
2 prepared graham cracker crusts
1 (21 oz) can cherry pie filling
DIRECTIONS
1. Mix cream cheese, whipped topping, powdered sugar and vanilla in bowl.
Blend until smooth.
Pour into two graham cracker crust pie shells.
2. Divide cherry pie filling. between the two pies, spreading on top.
Chill for 2 hours or more and serve.
Yield: 2 pies.
Ingredients
1 (9 inch) unbaked pie crust
1 (14 oz) can sweetened condensed milk
1/2 cup frozen pineapple juice concentrate, thawed
3 large egg yolks
1 (20 oz) can juice pack crushed pineapple, well drained,
divided, (1/2 cup juice reserved)
1 (8 oz) container sour cream, at room temperature
2 tablespoons sugar
1 1/2 teaspoons cornstarch
Frozen whipped topping, thawed (optional)
Directions
1. Heat oven to 375º F. Prick pie crust with fork.
Bake 15 minutes. Remove from oven. Reduce temperature to 325º F.
2. Beat sweetened condensed milk, pineapple juice concentrate and
egg yolks in a large bowl until well blended. Stir in crushed pineapple.
Pour into prepared pie crust.
3. Bake 25 minutes or until center is set.
Top with sour cream. Bake an additional 5 minutes. Cool.
4. Combine sugar and cornstarch in a small saucepan. Gradually add
reserved 1/2 cup pineapple juice; add remaining pineapple. Cook and
stir over low heat until thickened. Cool. Spread over pie.
Chill thoroughly. Serve with whipped topping (optional).
Yield: 8 servings
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