If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#1
|
|||
|
|||
Here are some WW's Dessert Recipes
Here are some WW's Dessert Recipes Take care, SPOONS My photo food log http://www.fotolog.net/giggles :::::::::::::::::::::::::::::::::::::: DESSERTS CAKES -- ENDLESS POSSIBILITIES ANGEL FOOD CAKE --Points: 3, unless otherwise noted From: WW Boards Serves: 12 1 angel food cake mix *see variations below* Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into 13x9 ungreased pan and bake at 350 for 35-40 minutes. Cool upside down. (Muffins: bake 10-12 minute.) Pineapple -- 1 can (20 oz) crushed pineapple in juice Pina Colada -add 1T coconut extract (and 1T rum extract) to pineapple directions Lemon -- substitute 1 cup + 3T water, 2T lemon juice and 2 tsp lemon zest (2 pts/slice) Cherry -- substitute Comstock light cherry pie filling Black Forest -- add 1/2 cup cocoa to Cherry version Pumpkin -- substitute 1 can (15 oz) pumpkin, 3/4c water, 1T vanilla & 1T cinnamon (2 pts/slice) Pineapple Frosting: Mix together 1 container cool whip light, 1 small package sugar-free, fat-free instant vanilla pudding mix and 1 can (15 oz) crushed pineapple, mostly drained. Points per frosted piece of cake = 4.5 LEMON CURD (for Angel Food Cake) --Points: 1 From: WW Dining with the Duchess Cookbook Serves: 12 (75 Calories 2g Fat 0g Fiber) 3/4 cup granulated sugar 2 Tbsp cornstarch 1 Tbsp grated lemon zest 1/2 cup lemon juice 2 Tbsp reduced-calorie margarine 2 egg yolks In a medium nonstick saucepan, mix the sugar, cornstarch and lemon zest; whisk in the lemon juice, margarine and 1/2 cup water, stirring until the sugar dissolves. Bring to a boil; cook, stirring constantly, until the mixture thickens slightly, about 1 minute. In a small bowl, lightly beat the egg yolks. Slowly whisk 1/4 cup of the lemon mixture into the egg yolks, then slowly pour the egg-yolk mixture into the lemon mixture, whisking quickly and constantly. Reduce the heat to low and cook 1 minute longer; do not let the mixture boil. Transfer the lemon curd to a bowl; refrigerate, covered, until chilled, at least 3 hours. To serve: Cut the angel food cake crosswise in half. Spread the cake with the lemon curd, letting some flow down the sides of the cake. Replace the top of the cake. Sprinkle with a dusting of confectioner's sugar. Serve at once. (Points are for curd only--don't forget to add angel cake pts!) CAPPUCCINO ANGEL FOOD CAKE --Points: 2 From: http://www.weigh****chers.com Serves: 16 2 tsp unsweetened cocoa 1 tsp ground cinnamon 1-1/4 cup sugar 3 Tbsp sugar 1 cup cake flour 12 medium egg whites, about 1-1/2 cups 1/4 tsp table salt 1 tsp vanilla extract 2 Tbsp instant espresso Heat oven to 350F. In small bowl whisk cocoa, cinnamon and 3 tbsp. sugar until blended. In small bowl combine flour, 1/4 cup sugar and espresso. Coat bottom of angel food pan with cooking spray and sprinkle enough cocoa mixture on bottom to cover, about 1 tablespoon. With mixer on medium, beat whites until very frothy, turning white and greatly increased in volume. Slowly add salt and remaining 1 cup sugar, 1 tablespoon at a time, until incorporated and eggs are stiff and glossy. Stir in vanilla. Sprinkle flour mixture through sieve and fold into whites, one third at a time, until just incorporated. Spoon half egg-white mixture into pan, sprinkle with cocoa mixture. Repeat with remaining whites and cocoa. Bake until toothpick in center comes out clean, 50 minutes. Cool completely upside-down on rack. UPSIDE-DOWN GERMAN CHOCOLATE CAKE ( --Points: 4 From: WW Boards--JJSHOME Serves: 16 (182 Calories 7g Fat 1g Fiber) 2 Tbsp butter 3/4 cup water 2/3 cup brown sugar 3/4 cup coconut flakes 1/2 cup chopped pecans 5 large egg whites 1 cup buttermilk 1/2 cup light sour cream 1/3 cup unsweetened applesauce 1 box German Chocolate cake mix Preheat oven to 350F. Coat a 13x9 baking pan with cooking spray. In a small saucepan over low heat, melt the butter with the water. Stir in the brown sugar until smooth. Pour evenly into the baking pan. Sprinkle the coconut and pecan evenly over the melted sugar mixture. In a large bowl use and electric mixer set on high to beat the egg whites for 30 seconds. Beat in the buttermilk, sour cream and applesauce. Add the cake mix and beat on low speed until moistened (about 30 seconds). Beat for an additional 2 minutes. Pour into the prepared pan. Bake for 40 minutes. Cool pan on a rack. WHITE CHOCOLATE CHEESECAKE --Points: 3 From: WW Boards Serves: 8 8 ounces fat-free cream cheese 2 cups skim milk, divided 2 small pkg sugar-free, fat-free white chocolate instant pudding mix 8 ounces fat-free whipped topping reduced-fat graham cracker pie crust Beat cream cheese and 1/2 cup milk until smooth. Add remaining 1-1/2 cups milk and pudding mix. Beat for 1 minute. Fold in whipped topping until smooth. Spoon into pie crust. Chill 4 hours or until set. CINNAMON HONEY CHEESECAKE ( --Points: 5 From: http://www.weigh****chers.com Serves: 12 1 pound fat-free cream cheese, softened 1 pound light cream cheese, softened 1/2 cup honey 1/2 cup sugar 1 tsp vanilla extract 2 large eggs 2 medium egg whites 1 Tbl orange zest 8 (2-1/2" sq) low-fat cinnamon graham crackers, crushed Preheat oven to 350F. In large mixing bowl, beat cream cheeses until smooth. Add honey, sugar and vanilla and beat well. Add eggs and whites and mix until blended. Add orange zest. Sprinkle graham cracker crumbs evenly over bottom of 9" springform pan. Pour filling over crust. Bake until center is almost set, about 50 minutes. Cool on wire rack and remove from pan. Chill 3 hours or overnight. LEMON-RASPBERRY POUND CAKE --Points: 6 From: http://www.weigh****chers.com Serves: 10 2-1/4 cup(s) cake flour, sifted 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp table salt 5 Tbsp unsalted butter, softened 1 cup sugar 1 large egg 2 large egg whites 1 tsp vanilla extract 1 tsp lemon peel, finely grated (zested) 1 cup fat-free vanilla yogurt 1 cup raspberries, frozen (keep frozen until ready to use) Preheat oven to 350F. Coat a 6-cup loaf pan or Bundt pan with cooking spray. Sift together flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat butter until creamy; gradually beat in sugar, about 2-3 minutes, until mixture is light in color. Gradually beat in egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in raspberries. Pour batter into prepared pan and bake until a wooden toothpick inserted near the center comes out clean, about 30-40 minutes. Cool in pan, on a rack, for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto rack and cool completely; slice into 10 pieces and serve. LEMON POPPY SEED CAKE --Points: 4 From: http://diabeticgourmet.com Serves: 9 (183 Calories 7g Fat 2g Fiber) 1 cup all-purpose flour 1/2 cup sugar 1/3 cup poppy seeds 1-1/2 tsp baking powder 1/2 tsp baking soda 1/8 tsp salt 1/4 cup margarine, melted 2 large egg whites 1/2 cup fat-free milk 3 Tbsp fresh lemon juice 1 tsp finely grated lemon zest 1 tsp pure vanilla extract 2 Tbsp powdered sugar Preheat the oven to 350F. Prepare a 9-inch-square baking pan with nonstick pan spray. Combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Add the margarine, egg whites, milk, lemon juice, zest, and vanilla. Mix just until the dry ingredients are moistened. Pour into the prepared pan. Bake 30 minutes, or until the cake springs back when the center is lightly pressed. Cool on a wire rack. Sift powdered sugar over the cake. Cut into 3-inch squares to serve. ORANGE POUND CAKE --Points: 3 From: WW Simple Goodness Cookbook Serves: 16 1-3/4 cups all-purpose flour 3/4 cup sugar 2 tsp baking powder 1/4 tsp salt 1 Tbsp grated orange peel 2/3 cup fresh orange juice 1/4 cup vegetable oil 4 large egg whites Preheat oven to 350F. Coat bottom of an 8 1/2-x4 1/2-inch loaf pan with cooking spray; dust with 1 teaspoon flour, and set aside. Combine flour, sugar, baking powder, and salt. Combine orange rind, juice, and oil; add to flour mixture. Beat at medium speed of a mixer until smooth (batter will be thick). Beat egg whites at high speed of a mixer until stiff peaks form. Fold one third of egg whites into batter; gently fold in remaining egg whites. Pour batter into prepared pan. Bake for 55 minutes or until a wooden pick inserted in center comes out clean. Let cake cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack. PIES, TARTS & COBBLERS -- PINEAPPLE CREAM CHEESE PIE With BERRIES --Points: 3 From: http://www.mayoclinic.com Serves: 8 (170 Calories 5g Fat 2g Fiber) 2 Tbsp sugar 8 ounces fat-free cream cheese, softened 1 graham cracker pie crust 16 ounces unsweetened, crushed pineapple, drained 1 pint berries (raspberries or blueberries) In a small bowl, mix the softened cream cheese with the sugar. Gently spread over the graham cracker crust. Place into the refrigerator and chill for about 2 hours before serving. Just before serving, drain the pineapple well and spread over the cream cheese. Rinse and drain the berries. Sprinkle over the pineapple and serve. Note: Instead of a whipped-creamy pie, this dessert has more healthy fruit and is similar to a tart. Any kind of fresh, unsweetened berries may be used. CHOCOLATE-PEANUT BUTTER PIE ( --Points: 4 From: WW Mailer Serves: 8 (177 Calories 5g Fat 2g Fiber) 3/4 cup grape nuts cereal, divided 2 cups chocolate low-fat ice cream, slightly softened 1 small pkg sugar-free chocolate instant pudding mix 1/4 cup creamy peanut butter 1 cup frozen fat-free whipped topping, thawed Sprinkle 1/2 cup cereal nuggets evenly in bottom of an 8 inch round cake pan. Combine remaining 1/4 cup cereal nuggets, ice cream, pudding mix, and peanut butter in a large bowl; stir until mixture is well blended. Fold in whipped topping. Spoon ice cream mixture in prepared pan, spreading gently with a spatula. Cover and freeze 2 hours until firm. Let stand at room temperature 15 minutes before serving. CHUNKY CHOCOLATE CREAM PIE --Points: 5 From: http://www.healthyexchanges.com Serves: 8 (244 Calories 8g Fat 1g Fiber) 1 small pkg sugar-free instant chocolate fudge pudding mix 2/3 cup nonfat dry milk powder 1-1/4 cups water 1 tsp vanilla extract 1 cup Cool Whip lite, divided 1 cup raisins 1 Tbl mini chocolate chips 2 Tbl chopped pecans 1 (6oz) Keebler chocolate flavored pie crust 1 tsp coconut extract 2 Tbl flaked coconut In a large bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite, vanilla extract. Gently fold in raisins, chcocolate chips and pecans. Spread mixture evenly into piecrust. Refrigerate 30 minutes. In a small bowl, combine remaining 3/4 cup Cool Whip Lite and coconut extract. Spread mixture evenly over top of set pudding. Sprinkle coconut over top. Refrigerate at least 2 hours. Cut into 8 servings. LEMON-CHOCOLATE CHIP PIE --Points: 3 From: WW Boards Serves: 8 1 small package sugar-free lemon jell-O 1 cup boiling water 4 ice cubes 8oz package sugar-free, fat-free lemon yogurt 1 reduced-fat graham cracker pie crust 1 cup Cool Whip Lite® 1 Tbl mini chocolate chips Mix jell-o with water. Add ice cubes and stir until dissolved. Whisk in yogurt. Pour into pie shell. Refrigerate until set, about 2 hours. Thaw Cool Whip; spread over top. Sprinkle chips over all. SWEET POTATO PIE --Points: 5 From: http://www.24hourfitness.com Serves: 8 (225 Calories 7g Fat 2g Fiber) 1 egg white 2 eggs 3 medium sweet potatoes, cooked and peeled 1/4 cup brown sugar 1 (8 ounce) can crushed pineapple, undrained 3/4 cup evaporated skim milk 1 teaspoon vanilla 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1 uncooked pie crust (9 inch) Preheat oven to 425 degrees. Beat egg whites and eggs with wire whisk. Mash sweet potatoes with a potato masher and combine with the egg mixture. Add remaining ingredients and mix well to combine. Pour mixture into pie shell and bake for 10 minutes. Reduce heat to 325 degrees and bake another 45 minutes. A knife inserted in the center of the pie should come out clean when pie is done. LOWER-FAT FRUIT CRISP --Points: 3 From: http://www.quakeroatmeal.com Serves: 8 (170 Calories 4g Fat 3g Fiber) Filling: 6 cups peeled, thinly sliced apples, peaches or pears (6 to 8 medium) 1/4 cup water 1/4 cup firmly packed brown sugar 2 Tbsp all-purpose flour 1/2 tsp ground cinnamon Topping: 3/4 cup Quaker® Oats (quick or old fashioned, uncooked) 3 Tbsp firmly packed brown sugar 2 Tbsp margarine, melted 1/4 tsp ground cinnamon nonfat frozen yogurt (optional) Heat oven to 350?F. Spray 8-inch square glass baking dish with cooking spray. For filling, combine fruit and water in large bowl. Add sugar, flour and cinnamon; stir until fruit is evenly coated. Spoon into baking dish. For topping, combine all ingredients in medium bowl; mix well. Sprinkle evenly over fruit. Bake 30- 35 minutes or until fruit is tender. Serve warm with nonfat frozen yogurt, if desired. CARAMEL-APPLE COBBLER CAKE --Points: 4 From: WW Boards Serves: 9 1-1/2 cup lite Bisquick® 1/3 cup sugar 1/2 cup skim milk 2 golden delicious apples, peeled and cubed 1 Tbsp lemon Juice 1/2 cup brown sugar 1/2 tsp cinnamon 1 cup boiling water Heat oven to 350F. Coat a 9x9x2 pan with nonstick cooking spray. Mix Bisquick, sugar and milk together. Spread into prepared pan. Top with apples; pour lemon juice over apples. Mix brown sugar, cinnamon together and sprinkle over apple mixture. Pour boiling water over apple mixture. Bake for 45 minutes or until knife comes out clean. Top with fat free cool whip while cake is still hot. PUDDINGS, MOUSSES & CUSTARDS -- CHUNKY CHOCOLATE PUDDING ( --Points: 4 From: Cooking Healthy with a Man in Mind Cookbook Serves: 6 (176 Calories 4g Fat 1g Fiber) 1 small pkg sugar-free instant chocolate fudge pudding mix 2/3 cup nonfat dry milk powder 1-1/2 cups water 3/4 cup plain fat-free yogurt 3/4 cup Cool Whip Lite®, divided 1 tsp vanilla extract 1/4 cup raisins 1/4 cup (1 oz) chopped pecans In a large bowl, combine dry pudding mix and dry milk powder. Add water and yogurt. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite, vanilla extract, pecans and raisins. Mix gently to combine. Evenly spoon into 6 dessert dishes. Top each with 1 Tbl Cool Whip Lite. Refrigerate at least 15 minutes. Tip: To plump raisins without 'cooking", place in a glass measuring cup and microwave on High for 20 seconds. PEANUT BUTTER DREAM PUDDING --Points: 4 From: Cooking Healthy with a Man in Mind Cookbook Serves: 4 (208 Calories 4g Fat 1g Fiber) 1 pk (4 oz) JELL-O® sugar-free Instant chocolate pudding 2/3 c nonfat dry milk 1-1/2 cup water 2 Tbsp reduced-fat peanut butter 1/4 cup Cool Whip Lite® cup (1 medium) diced bananas 6 (2 1/2") peanut butter graham crackers, made into large crumbs In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in peanut butter and cool whip. Stir in bananas and cracker crumbs. Evenly spoon mixture into 4 dessert dishes. Refrigerate at least 10 minutes. RUM-RAISIN BREAD PUDDING --Points: 4 From: Secrets of Fat-Free Cooking Cookbook Serves: 6 (184 Calories 0.4g Fat 1.1g Fiber) 1/4 cup dark raisins 2 Tbsp light rum 4 cups 1/2-inch cubes firm oatmeal bread (about 5 ounces) 1 can (12 ounces) evaporated skimmed milk 1/2 cup 1% milk 1/4 cup + 2Tbsp fat-free egg substitute 1/4 cup + 2 Tbsp light brown sugar 1 tsp vanilla 1 Tbsp sugar Place the raisins and rum in a small bowl and mix well. Set aside for 15 minutes. Place the bread crumbs in a large bowl and set aside. Combine the evaporated milk, milk, egg substitute, brown sugar and vanilla in a large bowl and whisk until smooth. Pour the milk mixture over the bread cubes and set aside for 10 minutes. Stir the raisin mixture into the bread mixture. Coat a 1-1/2 quart casserole dish with nonstick cooking spray, and pour the mixture into the dish. Sprinkle the sugar over the pudding. Bake at 350F for about 1 hour, or until a sharp knife inserted in the center comes out clean. Allow to cool at room temperature for 45 minutes before serving. Refrigerate any leftovers. ORANGE CREAMSICLE MOUSSE ( --Points: 2.5 From: Invenanet's 100 Favorites Serves: 4 (Serving size: 1 cup) 1 box sugar-free orange Jell-O® 1 box sugar-free white chocolate pudding 1 can mandarin orange, drained 1 8-oz tub Cool Whip Lite® Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely. add 1 cup cold water and let it sit for 5 minutes. Using electric beater, beat in pudding mix until well combined. Fold in drained fruit and Cool Whip. Chill for about 1 hour before serving. BLACK FOREST MOUSSE ( --Points: 3 From: http://www.cherrymkt.org Serves: 4 (Serving size: 3/4 cup) 1 package sugar-free instant chocolate pudding mix 2 cups skim milk 21 ounces canned cherry pie filling, No Sugar Added 2 cups Cool Whip Free®, thawed In a small bowl with an electric mixer, combine pudding mix and milk. Beat on low speed 1-2 minutes, or until well blended. Allow pudding to thicken slightly, then stir in cherry filling. Gently fold in whipped topping. Spoon into parfait glasses or other dessert dishes; let chill until serving time. LEMON MOUSSE With FRESH BERRIES --Points: 5 From: http://www.weigh****chers.com Serves: 4 (Serving size: 2/3 cup mousse & 1/4 cup berries) 1/4 oz unsweetened gelatin 1/2 cup fresh lemon juice 1 tsp lemon peel, zested 2/3 cup sugar 2 Tbsp reduced-calorie margarine 2 cups light, artificially sweetened vanilla yogurt 1 cup raspberries, or sliced strawberries In a small saucepan, sprinkle gelatin over lemon juice. Allow to stand 1 minute. Add zest, sugar and margarine; set pan over medium heat. Simmer until gelatin and margarine dissolve, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and whisk in yogurt. Spoon mousse into 4 individual dessert glasses or ramekins; refrigerate until firm, about 30 minutes. Top with berries just before serving. CHOCOLATE-ORANGE FLAN --Points: 4 From: Cooking Light Magazine -- 7/1/98 Serves: 8 (184 Calories 2g Fat 0g Fiber) 1/2 cup sugar 1-1/4 cups 1% milk 2 Tbsp Dutch process cocoa 2 Tbsp dark rum 1 tsp grated orange rind 2 large egg yolks 1 large egg white 14 ounces fat-free sweetened condensed milk Preheat oven to 300F. Place sugar in a medium, heavy skillet over medium heat; cook until sugar dissolves. Continue cooking an additional 1-1/2 minutes or until golden. Immediately pour into a 9-inch quiche dish coated with cooking spray, tipping quickly until caramelized sugar coats bottom of dish. Combine milk and remaining ingredients in a food processor, and process mixture until smooth. Pour milk mixture over caramelized syrup in dish. Place dish in a shallow roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 300F for 1 hour or until a knife inserted in center of flan comes out clean. Remove dish from roasting pan, and cool 30 minutes on a wire rack. Cover flan, and chill at least 3 hours. Place a plate upside down on top of dish, and invert flan onto plate. Drizzle any remaining caramelized syrup over the flan. RASPBERRY BRULEE RECIPE --Points: 3 From: http://www.24hourfitness.com Serves: 6 (152 Calories 4g Fat 1g Fiber) 1 cup raspberries 2 cups nonfat milk 2 Tbsp nonfat powdered milk 3/4 cup egg substitute 1/3 cup sugar 1 tsp vanilla 4 tsp packed brown sugar Preheat oven to 325F. Gradually add powdered milk to liquid milk and mix until dissolved. Add egg substitute, sugar, and vanilla and mix well. Place raspberries evenly in the bottom of six, 6-8 ounce custard cups or desert bowls. Pour mixture over raspberries. Place custard cups in a baking dish filled with 1 inch of water for 30-40 minutes or until custard is set. Sprinkle 1-tsp brown sugar over each cup. Broil with tops 4-6 inches from heat for 2-3 minutes or until brown sugar is melted. Serve immediately. STRAWBERRIES With ORANGE-AMARETTO YOGURT CREAM --Points: 2 From: Entertaining Light & Easy Cookbook Serves: 6 3 pints strawberries, preferably with stems 1cup plain nonfat yogurt 2 Tbsp sugar 1 Tbsp grated orange rind 1Tbsp fresh orange juice 1 tsp Amaretto di Saronno liqueur 1/2 tsp almond extract Wash and drain the strawberries but do not remove caps or stems. Arrange on a large platter, leaving room for the sauce and chill until ready to use. Combine the remaining ingredients in a small bowl, stir well and allow to chill until ready to use. Serve the sauce surrounded by the berries. BANANA RICOTTA CREAM With FRESH FRUITS --Points: 3 From: Simple & Healthy Cooking Cookbook Serves: 6 (152 Calories 3g Fat 3g Fiber) 3 very ripe bananas (about 1 lb) 15 ounces part-skim ricotta cheese 1 Tbsp honey 1 Tbsp lemon juice 1 pint (about 12) ripe strawberries, washed, hulled and quartered lengthwise 1 pound honeydew melon, halved, seeded and cut into 12 thin wedges Cut the bananas into chunks and place them in the bowl of a food processor with the ricotta cheese. Process about 10 seconds. Add the honey and lemon juice; process again, just until blended. Transfer mixture to a bowl. At serving time, spoon 1/2 cup of the ricotta mixture onto each plate and top each serving with the equivalent of 2 strawberries. Surround each dessert with 2 wedges of the melon. BROWNIES, BARS & COOKIES -- HARDLY ANY FAT FUDGE BROWNIES ( --Points: 2 From: Chocolate Cookbook Serves: 16 (102 Calories 2g Fat 1g Fiber) 1/2 cup Dutch process cocoa powder 1 cup all-purpose flour 1 tsp baking powder 1/2 tsp salt 2 Tbsp unsalted butter, softened 1 cup sugar 2 large egg whites 1/2 cup unsweetened applesauce 1 tsp vanilla extract Set a rack at the middle level of the oven and preheat to 350F. Coat an 8-inch square pan with nonstick cooking spray. In a medium bowl, sift together cocoa, flour, baking powder and salt. In a separate bowl, beat together butter and sugar. Whisk in egg whites, applesauce and vanilla. Stir flour mixture into applesauce mixture until combined. Pour batter into prepared pan and bake for 35-40 minutes or until firm. Cool in pan before cutting into squares. KASHI® FUDGE BROWNIES With HEART ( --Points: 2 From: http://www.kashi.com Serves: 12 (120 Calories 3.5g Fat 2g Fiber) 1-1/2 cups Kashi Heart to Heart® cereal, crushed 1/3 cups unsweetened cocoa powder 1/3 cup whole wheat flour 1/2 cups walnuts or pecans, chopped 1 tsp baking powder 1/4 tsp salt 6 oz non-fat yogurt 1/2 cup pure honey 1/2 cup unsweetened applesauce 1 tsp pure vanilla extract In a medium bowl, combine Kashi cereal, cocoa powder, flour, walnuts, baking powder and salt. Set aside. In a large bowl, combine yogurt, honey applesauce and vanilla. Mix until smooth. Using a spatula, add dry ingredients to wet ingredients, mix until well blended. Bake at 350F for 30-40 minutes or until knife comes out clean. Let cool and serve. JUNIOR MINT BROWNIES --Points: 3 From: WW Boards --Wholam's Cookie Thread Serves: 16 (121 Calories 4g Fat 0g Fiber) 1/4 cup butter or stick margarine 3 ounces (about 32) small-size mints in pure chocolate (ie., Junior Mints) 1 cup all purpose flour 1/4 tsp baking soda 1/8 tsp salt 2/3 cup sugar 1/3 cup unsweetened cocoa 1 large egg 1 large egg white Preheat oven to 350F. Coat bottom of an 8-inch square baking pan with cooking spray. Combine butter and mints in a 2 cup glass measure; microwave at HIGH 30 seconds or until soft. Stir until smooth, and set aside. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack. Note: Two large (1.5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints. CHOCOLATE APPLE BARS --Points: 4 From: http://bellaonline.com Serves: 12 (187 Calories 5g Fat 3g Fiber) 1cup minus 1Tbsp whole wheat flour 1/2 cup + 1Tbsp all purpose flour 1 Tbsp baking soda 3/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 1/3 cup firmly packed brown sugar 1/4 cup butter or margarine 1 cup unsweetened applesauce 1 small apple, peeled, cored & finely chopped 1/2 cup + 2 Tbsp raisins 3 ounces quick cooking oats 1 ounce semi-sweet chocolate chips Preheat oven to 350F. Coat an 11" x 7" pan with nonstick cooking spray. Combine both flours, baking soda, cinnamon, nutmeg and salt. Set aside. Beat sugar & margarine till fluffy. Gradually add flour, alternating with applesauce till blended. Stir in rest of ingredients. Bake for 30-40 minutes. Cut into 12 bars. CHOCOLATE CHIP BLONDIES --Points: 2 From: WW Boards --Wholam's Cookie Thread Serves: 24 These chewy, moist blondies are so rich in flavor, you'd never know they're low in fat. 2 cups all-purpose flour 2 tsp baking powder 1/2 tsp table salt 1-1/2 cups brown sugar 6 Tbsp light butter, softened 2 large egg white(s) 1 tsp vanilla extract 1/3 cup water 6 oz mini chocolate chips, about 3/4 cup Preheat oven to 350F. In a small bowl, combine flour, baking powder and salt. In a large bowl, beat brown sugar and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating with water. Stir in chips. Spread into a foil-lined 9x13-inch baking pan. Bake until golden, about 20 to 25 minutes. Cool on wire rack. Remove foil and cut into 24 two-inch squares. GINGERBREAD BARS --Points: 4 From: WW Boards --Wholam's Cookie Thread Serves: 9 (191 Calories 6g Fat 3g Fiber) These luscious bar cookies smell heavenly as they bake--and taste even better. 1 cup + 2 Tbsp whole wheat flour 1 cup + 2 Tbsp all-purpose flour 1 Tbsp orange zest, finely minced 2-1/4 tsp ground ginger 1 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/8 tsp ground white pepper 1/4 cup firmly packed light or dark brown sugar 1/4 cup margarine 1/4 cup unsweetened applesauce (cinnamon-flavored, optional) 1 cup buttermilk 3 egg whites Preheat oven to 350F. Spray an 8" square baking pan with nonstick cooking spray. In medium bowl, combine whole-wheat and all-purpose flours, zest, ginger, cinnamon, baking powder, baking soda, salt and pepper. In large bowl, with electric mixer on high speed, beat sugar, margarine and applesauce until smooth. Add buttermilk and egg whites; beat until combined. Reduce speed to low; gradually add flour mixture until blended. Spread batter evenly into prepared baking pan. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Cool completely on wire rack before cutting into 9 equal bars. LUSCIOUS LEMON SQUARES --Points: 2 From: WW Boards --Wholam's Cookie Thread Serves: 36 (77 Calories 3g Fat 0g Fiber) 2-1/4 cups flour, divided 1/2 cup powdered sugar, divided 1 cup reduced-calorie margarine 4 whole eggs 1/2 tsp baking powder 1/2 cup sugar 1/2 cup orange juice, frozen concentrate 1/4 cup lemon juice 1 Tbsp lemon zest 1/2 tsp vanilla Stir together 2 cups flour and 1/4 cup + 2 Tbsp powdered sugar. Cut margarine into mixture until crumbly. Pat the dough into a 15x10 inch pan. Bake until set at 350 for 10-15 minutes. In bowl beat eggs with remaining flour, baking powder, sugar, orange juice concentrate, lemon juice, lemon zest and vanilla. Pour over hot crust and bake until the top is set 12 to 15 minutes. Cool, then sprinkle with remaining 2 Tbsp powdered sugar and cut into 36 squares. LEMON SQUARE BITES --Points: 1 From: WW Boards --Wholam's Cookie Thread Serves: 36 1/2 cup all purpose flour 3 Tbsp brown sugar 3 Tbsp butter, melted 1 cup sugar 2 tsp lemon zest and 3 Tbsp lemon juice (2 medium lemons) 1/2 tsp baking powder 2 large eggs, lightly beaten 1/4 tsp salt 2 Tbsp all purpose flour Preheat the oven to 350F. Line an 8" pan with aluminum foil and coat with cooking spray. To make crust: combine flour, brown sugar and butter; press into pan. Bake until golden, about 18 minutes. Meanwhile, whisk together remaining ingredients until smooth. Pour on top of baked crust. Bake until center is golden and begins to come away from the side of the pan, about 25 minutes. Cut into 36 bite sized pieces. CHOCOLATE CHIP COOKIES --Points: 1 From: WW Boards --Wholam's Cookie Thread Yield: (Serving Size: 1 cookie) 1/2 cups sugar 1/4 cup brown sugar 1/4 light margarine 1 egg white 1/2 cup white flour 1/2 cup wheat flour 1/2 cup chocolate chips 1/2 tsp. baking soda Preheat oven to 350F. Prepare cookie sheet with nonstick cooking spray. Mix ingredients until well combined and drop by teaspoons full on cookie sheet. Bake for about 8 minutes. (Note: they are best if you don't let them get to brown.) CHEWY CHOCOLATE COOKIES --Points: 1 From: WW Boards --Wholam's Cookie Thread Yield: 5 dozen (Serving size: 1 cookie -- 50 Calories 1g Fat 0g Fiber) 1 (18.25-ounce) devil's food cake mix 2 Tbsp stick margarine or butter, softened 2 Tbsp water 1 large egg 2 large egg whites 3/4 cup semisweet chocolate chips Preheat oven to 350F. Coat cookie sheets with cooking spray. Combine first 4 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes. Stir in chocolate chips. Drop by rounded tablespoons, 2 inches apart, onto cookie sheets. Bake for 10 minutes. Remove from pans; cool on wire racks. Store in an airtight container. EASY PEANUT BUTTER COOKIES --Points: 1 From: WW Boards --Wholam's Cookie Thread Serves: 18 (59 Calories 2g Fat 0g Fiber) 1-2/3 cups all-purpose flour 1-1/2 Tbsp cornstarch 1-3/4 tsp baking powder 1/2 tsp baking soda 3/4 cup firmly packed brown sugar 1/4 cup granulated sugar 1/4 cup vegetable oil 1/4 cup creamy peanut butter 1-1/2 Tbsp light-colored corn syrup 2-1/2 tsp vanilla extract 1 large egg 3 Tbsp granulated sugar Preheat oven to 375F. Combine all-purpose flour, cornstarch, baking powder, and baking soda in a medium bowl; stir well, and set mixture aside. Combine brown sugar, 1/4 cup granulated sugar, vegetable oil, and peanut butter in a large bowl; beat at medium speed of a mixer until mixture is well blended. Add corn syrup, vanilla, and egg; beat well. Stir in flour mixture. Coat hands lightly with cooking spray, and shape dough into 48 (1-inch) balls. Roll balls in 3 Tbsp granulated sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten balls with the bottom of glass. Bake for 7 minutes or until cookies are lightly browned. Remove from pans, and let cookies cool on wire racks. PEANUT BUTTER BALLS --Points: 1 From: WW Boards --Wholam's Cookie Thread Yield: 44 candies (Serving size: 1 candy -- 53 Calories 2g Fat 0g Fiber) 1-1/2 cups vanilla wafer crumbs 1 cup sifted powdered sugar 2 Tbsp unsweetened cocoa 1/2 cup + 1 Tbsp light-colored corn syrup 6 Tbsp creamy peanut butter 2 Tbsp sifted powdered sugar Combine first 3 ingredients; stir well. Combine corn syrup and peanut butter; stir well. Add peanut butter mixture to crumb mixture; stir well. Shape into 1-inch balls. Sprinkle 2 Tbsps powdered sugar evenly over balls. Store in an airtight container. CHOCOLATE FUDGE-PEANUT BUTTER BALLS --Points: 2 From: Favorite Brand Name Country Christmas Cookbook Serves: 32 (86 Calories 6g Fat 1g Fiber) 11-1/2 oz milk chocolate chips 1/4 cup half-and-half cream 1/3 cup creamy peanut butter 3 oz dry roasted unsalted peanuts, finely chopped Melt chips with half-and-half in heavy saucepan over low heat, stirring occasionally. Whisk in peanut butter until blended. Refrigerate until mixture is firm enough to shape into balls, but still soft, about 30 minutes, stirring occasionally. Spread peanuts on waxed paper. Shape scant 1 Tbsp of the mixture into 1-inch balls; roll in chopped peanuts. Store in refrigerator. HOLIDAYS PUMPKIN DAYS -- PUMPKIN AND CHEESE STUFFED SHELLS --Points: 4 From: Eating Well via WW Boards Serves: 6 (Serving size: 4 shells -- 200 Calories 6g Fat 2g Fiber) 24 shell pasta for stuffing 2 tsp vegetable oil 3/4 cup finely chopped onion 8 oz. canned pumpkin 1/2 cup part-skim ricotta 3 Tbsp grated Parmesan cheese 2 Tbsp seasoned bread crumbs 2 Tbsp brown sugar 1/2 tsp cinnamon Sauce: 1 Tbsp margarine 1 Tbsp flour 1-1/4 cups 1% milk 1/8 tsp nutmeg Preheat oven to 350F. Cook pasta until firm to the bite, then drain, cover and set aside. In a medium nonstick skillet, heat the oil and saute the onions until tender, approx. 5 minutes. Remove from the heat. Add the pumpkin, both cheese, bread crumbs, sugar and cinnamon to the onions, mixing until well blended. Place 1 Tbsp mixture into each shell; place in a 9 x 13 baking dish. Make the sauce: In a nonstick skillet, melt the margarine; add the flour and cook for 1 minute. Add the milk and nutmeg; simmer just until slightly thickened, stirring constantly, approx. 5 minutes. Pour over the pasta. Bake for 20 minutes, or until hot. PUMPKIN PIE WONTONS --Points: 1 From: Invenanet's 100 Favorites Serves: 16 1 cup canned pumpkin 2 Tbsp maple syrup 3 Tbsp brown sugar 1 Tbsp pumpkin pie spice 16 packaged wonton wrappers cinnamon & sugar for dusting Preheat oven to 400F. Mix pumpkin, maple syrup, brown sugar and pumpkin pie space in medium bowl. Place a wonton wrapper on flat surface. Spoon 1 teaspoon of filling into center. Moisten edges of wonton with water & fold in half to form a triangle. Press edges to seal. Repeat with remaining wontons. Arrange prepared wontons on an ungreased baking sheet. Lightly coat wontons w/ non stick cooking spray & sprinkle them with sugar & cinnamon. Bake for 15 minutes or until golden. Turn over and bake another 2 minutes. PUMPKIN DIP --Points: 1 From: WW Boards Serves: 40 (Serving Size: 1 Tbsp -- 59 Calories 0g Fat 0g Fiber) 16 ounces fat-free cream cheese 16 ounces powdered sugar 15 ounces canned pumpkin 2 tsp cinnamon 1 tsp nutmeg 1/2 tsp ground cloves 1/2 tsp ground ginger Mix all ingredients together and chill for at least 30 minutes. Great with ginger snaps and graham crackers. SPICY PUMPKIN BUTTER From: WW Boards Yield: 2 cups (Serving size: 1 Tbsp -- 11 Calories 0g Fat 0g Fiber) 1/4 cup dark brown sugar, packed 2 Tbsp sugar 1/4 cup water 1/2 tsp allspice 1/4 tsp ginger 1/4 tsp cloves 1/4 tsp nutmeg 1/2 tsp cinnamon 1-1/2 cup pumpkin Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. microwave on High 3 minutes; stir. Add pumpkin and microwave on High for 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. Use this as you would apple butter. PUMPKIN WAFFLES ( --Points: 2.5 From: Entertaining Light & Easy Cookbook Serves: 4 (127 Calories 4g Fat 2g Fiber) 3/4 cup canned pumpkin 2 tsp unsalted butter, melted 1 whole egg, 1 egg white 3/4 cup 1% milk 1/2 cup all-purpose flour 1 tsp baking powder 1 tsp pumpkin pie spice pinch of salt Preheat a nonstick waffle iron. Lightly coat with nonstick cooking spray. In a large bowl, whisk the pumpkin with the butter, egg and milk. Beat the mixture until just combined. In a small bowl, combine the flour with the remaining ingredients and stir until smooth. Add the dry ingredients to the pumpkin mixture and stir until just smooth. Pour the batter into the center of each of the waffle iron squares and bake according to manufacturer's instructions, until golden and crisp. Remove and serve immediately. (Accompaniments: pure maple syrup, or unsweetened applesauce or apple butter but adjust points accordingly.) PUMPKIN HARVEST BARS ( --Points: 2 From: http://www.3fatchicks.com Serves: 16 (130 Calories 2g Fat 0g Fiber) 1-3/4 cup all-purpose flour 2 tsp baking powder 1 tsp grated orange peel 1 tsp ground cinnamon 1/2 tsp salt 1/2 tsp nutmeg 1/4 tsp ground ginger 1/4 tsp ground cloves 3/4 cup sugar 1/2 cup applesauce 1/2 cup solid pack pumpkin 1 egg, 1 egg white 2 Tbsp vegetable oil 1/2 cup raisins Preheat oven to 350F. Spray 9x13 baking pan with nonstick spray. In small bowl, combine flour, baking powder, orange peel, cinnamon, salt, nutmeg, ginger and cloves. In large bowl, combine sugar, applesauce, pumpkin, egg and egg white, and oil. Add flour mixture to applesauce mixture; stir until well blended. Stir in raisins. Spread in prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes. CRANBERRY PUMPKIN BARS --Points: 2 From: WW Boards --Wholam's Cookie Thread Serves: 18 1 cup packed light brown sugar 4 Tbsp reduced-calorie soft margarine, at room temperature 1 cup canned pumpkin purée 1 large egg, 1 large egg white 1/3 cup buttermilk 1-1/4 cups all-purpose flour 1/2 cup old-fashioned oats 1 Tbsp pumpkin pie spice 1/2 tsp baking soda 1/2 tsp salt 2/3 cup dried cranberries Heat oven to 350F. Lightly coat a 9x13-inch baking pan with cooking spray, then dust lightly with flour. In a large bowl, cream sugar and butter and with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk. In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently. Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars. CRANBERRY PUMPKIN BREAD --Points: 4 From: Healthy Kids via WW Boards Serves: 12 (192 Calories 5g Fat 1g Fiber) 1-3/4 cups flour 1 cup sugar 2 tsp baking powder 2 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp allspice 1 cup pumpkin, canned 1/4 cup margarine, melted 1/3 cup applesauce, unsweetened 1/2 cup egg substitute 6 ounces dried cranberries Preheat oven to 350F. Lightly coat a bread pan with the nonstick spray. In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and allspice. Using a separate mixing bowl, combine the pumpkin, margarine, applesauce and egg substitute. Add the pumpkin mixture to the flour mixture, and stir until the batter becomes moist. Gently fold in the dried cranberries. Pour the batter into the prepared bread pan. Bake for 60 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove the bread from the pan, and let it cool on a wire rack before serving. PUMPKIN BREAD --Points: 3 From: WW's In Season Cookbook Serves: 24, 2 loaves (Serving size: 1 slice -- 149 Calories 5g Fat 1g Fiber) 3-1/4 cups all-purpose flour 2 tsp ground cinnamon 2 tsp ground nutmeg 1 tsp ground cloves 1 3/4 tsp baking powder 1 tsp salt 1/2 tsp baking soda 1 can (15-oz) pumpkin 1-1/3 cups firmly packed brown sugar 2/3 cup skim milk 1/2 cup vegetable oil 2 tsp vanilla extract 2 large eggs, lightly beaten Cooking spray Preheat oven to 350F. Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin and next 5 ingredients; stir with a whisk until well blended. Add to flour mixture, stirring just until moist. Spoon batter into 2 (8-1/2 x 4-inch) loaf pans coated with cooking spray. Bake for 1 hour or until a wooden pick inserted near center comes out clean. Let cool in pan on a wire rack 10 minutes; remove from pan. Let cool completely. PUMPKIN CREAM MOUSSE ( --Points: 2 From: WW Boards Serves: 4 1 package sugar-free vanilla pudding 2 cups skim milk 1 small can pumpkin 1 tsp pumpkin pie spice 1 cup fat-free Cool Whip Mix pudding and milk together. Add pumpkin and pumpkin pie spice and mix well. Fold in fat-free Cool Whip. Refrigerate for about 1 hour. Spoon into 4 dishes; serve with a dollop of cool whip. PUMPKIN CUSTARD --Points: 3 From: http://www.24hourfitness.com Serves: 8-10 (Serving size: 1 cup -- 178 Calories 3g Fat 2g Fiber) 4-1/2 cups nonfat milk 2-1/4 cups egg substitute 2 cups pumpkin puree 1/2 cup white or light brown sugar 1 teaspoon pumpkin pie spice Preheat oven to 325F. Whisk all ingredients together making sure that sugar is dissolved before you begin baking. Spray inside of individual ramekins or custard cups with nonstick spray and fill each 3/4 full with custard mixture. Place ramekins in a larger baking dish that will allow for water to come at least halfway up the side of the ramekins. Fill large baking dish with boiling water. Bake for 25-30 minutes before checking with a skewer or fork tines to see if custard is cooked. The custard will continue to cook some as it cools so don't over cook. Serve with fresh berries, papaya or other fresh fruit. (If use 2 qt souffle dish, bake for 1 hour and 15 minutes. Chill for at least 8 hours or overnight. ) LITE PUMPKIN PIE (CRUSTLESS) --Points: 2 From: http://diabeticgourmet.com Serves: 8 (114 Calories 3g Fat 2g Fiber) 2 cups canned pumpkin 2 cups water 1 cup low-fat milk powder 2 eggs 3/4 cup brown sugar Twin® 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg 1/2 tsp allspice 1/4 tsp ground cloves Preheat over to 350F. Mix all ingredients. Pour into a 9-inch glass pie pan sprayed with non-stick spray. Bake for 1 hour, or until knife inserted in center of pie comes out clean. Serve warm or let sit and serve. STREUSEL PUMPKIN PIE --Points: 4 From: http://www.24hourfitness.com Serves: 8 (181 Calories 2g Fat 1g Fiber) 1 (12 ounce) can evaporated skim milk 3 egg whites 1 (16 ounce) can pumpkin 1/2 cup sugar 1/2 cup all purpose flour 1-1/2 tsp pumpkin pie spice 3/4 tsp baking powder 1/8 tsp salt 2 tsp grated orange peel Topping: 1/4 cup packed brown sugar 1/4 cup quick-cooking oats 1 Tbsp margarine or butter, softened Heat oven to 350F. Spray (10x 1 1/2 inch) pie plate with nonstick cooking spray. Mix all topping ingredients together and set aside. Place remaining ingredients in blender or food processor, cover and blend until smooth. Pour into pie plate and sprinkle with topping. Bake 50-55 minutes or until an inserted knife comes out clean. Cool 15 minutes and refrigerate at least 4 hours. DOUBLE LAYER PUMPKIN PIE --Points: 4 From: WW Community Swap--CAROLPHE Serves: 8 3 ounces fat free cream cheese 1cup + 1Tbsp skim milk, divided 1Tbsp Splenda 1-1/2 cups Cool Whip Free, thawed 1 reduced fat graham cracker crust 2 pkgs (4 serving size) sugar free instant vanilla pudding 15 ounces canned pumpkin 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves Mix cream cheese, 1Tbsp milk and splenda with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Set aside. Pour 1 cup milk into mixing bowl; add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with remaining whipped topping. PUMPKIN CHEESECAKE ( --Points: 4 From: WW New Complete Cookbook Serves: 6 (218 Calories 4g Fat 1g Fiber) 9 graham crackers (2 1/2" squares), made into crumbs 1 cup low-fat (1%) cottage cheese 3/4 cup part-skim ricotta cheese 3/4 cup egg substitute 1/2 cup sugar 1 tsp ground ginger 1 tsp vanilla extract 1/2 tsp ground nutmeg 1/2 tsp cinnamon 1/8 tsp salt One can (15-ounce) pumpkin puree Preheat the over to 350F. Spray a 9" glass pie plate with nonstick cooking spray. Sprinkle the graham cracker crumbs over the bottom of the pie plate. In a food processor or blender, combine the cottage cheese and ricotta; process until smooth, about 1 minute. Transfer to a large bowl; stir in the egg substitute, sugar, ginger, vanilla, nutmeg, cinnamon and salt. Reserve 1/4 cup of the batter. Add the pumpkin to the batter; stir until blended. Scrape the batter into the pie plate, then drizzle the reserved batter in 3 concentric circles over the pumpkin batter. With a knife, lightly draw a line through the batter from the center toward the outer edge; about 2" from that line, lightly draw the knife through the batter from the outer edge toward the center. Repeat around the pie, alternating directions, to make a spider web. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on rack. Refrigerate, covered, until ready to serve. PUMPKIN-SPICE BUNDT CAKE --Points: 5 From: Cooking Light Magazine - Oct'97 Serves: 16 (248 Calories 6g Fat 1g Fiber) 3-1/4 cups all-purpose flour 1 Tbsp baking powder 2 1/2 tsp ground cinnamon 1 tsp baking soda 1 tsp ground nutmeg 1/4 tsp salt 1-1/2 cups pumpkin puree, fresh or canned 1/2 cup applesauce 1-1/2 cups granulated sugar 1/2 cup stick margarine, softened 3 large egg whites 2 tsp vanilla extract 3 Tbsp brown sugar (dark or light) 1 Tbsp dark rum 1 tsp skim milk 3 Tbsp powdered sugar Preheat oven to 350F. Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside. Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and vanilla, beating well. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake. Note: Cooking Light Oct. '97 The rum glaze will seep into the cake if it's spooned over it while the cake is still warm. SPICED ANGEL CAKE With PUMPKIN SAUCE --Points: 4 From: WW Boards Serves: 12 (193 Calories 1g Fat 0g Fiber) 1-1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1 pkg angel food cake mix 1 cup skim milk 1 Tbsp flour 1 cup canned pumpkin 3 Tbl packed light brown sugar 1 cup Cool Whip Lite, thawed 1 tsp vanilla Dried cranberries (garnish) Powdered sugar Whisk cinnamon, ginger, nutmeg and cloves with cake mix. Follow package directions to prepare, bake and cool cake. Meanwhile, combine milk and flour in a saucepan. Stir in pumpkin and brown sugar. Cook, stirring constantly, over medium heat until mixture boils and thickens. Pour into bowl. Place plastic wrap directly on pumpkin sauce. Refrigerate until well chilled, about 3 hours. Fold in whipped topping and vanilla. Garnish cake with cranberries and powdered sugar. Cut it into 12 slices and serve each with 1/4 cup of pumpkin sauce. PUMPKIN CHOCOLATE CHIP COOKIES --Points: 1 From: WW Boards --Wholam's Cookie Thread Yield: 50 cookies (Per cookie: 65 Calories 2g Fat 0g Fiber) 1 box carrot (or spice) cake mix 1 can pumpkin 1 cup mini chocolate chips (optional--eliminate for spicy pumpkin cookies--same pts) Preheat oven to 350F. Spray cookie sheets with nonstick cooking spray. Combine cake mix and pumpkin and beat with mixer until blended. Put by spoonfuls (1-1/2" to 2" diameter) on cookie sheet and bake for 18-25 minutes. PUMPKIN ICE CREAM PIE --Points: 2 From: WW Boards Serves: 8 (90 Calories 3g Fat 1g Fiber) 1 pint low-fat chocolate (or vanilla) ice cream, slightly softened 1 cup canned pumpkin 1 tsp pumpkin pie spice 1 cup Cool Whip Lite® Smooth ice cream into the bottom of a 9-inch pie plate; freeze until firm. Meanwhile, mix together the pumpkin and spice; fold in cool whip. Pour the pumpkin mixture over the ice cream & smooth. Place back in freezer until firm. Let stand at room temperature 15 minutes before serving. |
#2
|
|||
|
|||
thanks, Lee
SPOONS wrote in message le.rogers.com... Here are some WW's Dessert Recipes Take care, SPOONS My photo food log http://www.fotolog.net/giggles :::::::::::::::::::::::::::::::::::::: DESSERTS CAKES -- ENDLESS POSSIBILITIES ANGEL FOOD CAKE --Points: 3, unless otherwise noted From: WW Boards Serves: 12 1 angel food cake mix *see variations below* Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into 13x9 ungreased pan and bake at 350 for 35-40 minutes. Cool upside down. (Muffins: bake 10-12 minute.) Pineapple -- 1 can (20 oz) crushed pineapple in juice Pina Colada -add 1T coconut extract (and 1T rum extract) to pineapple directions Lemon -- substitute 1 cup + 3T water, 2T lemon juice and 2 tsp lemon zest (2 pts/slice) Cherry -- substitute Comstock light cherry pie filling Black Forest -- add 1/2 cup cocoa to Cherry version Pumpkin -- substitute 1 can (15 oz) pumpkin, 3/4c water, 1T vanilla & 1T cinnamon (2 pts/slice) Pineapple Frosting: Mix together 1 container cool whip light, 1 small package sugar-free, fat-free instant vanilla pudding mix and 1 can (15 oz) crushed pineapple, mostly drained. Points per frosted piece of cake = 4.5 LEMON CURD (for Angel Food Cake) --Points: 1 From: WW Dining with the Duchess Cookbook Serves: 12 (75 Calories 2g Fat 0g Fiber) 3/4 cup granulated sugar 2 Tbsp cornstarch 1 Tbsp grated lemon zest 1/2 cup lemon juice 2 Tbsp reduced-calorie margarine 2 egg yolks In a medium nonstick saucepan, mix the sugar, cornstarch and lemon zest; whisk in the lemon juice, margarine and 1/2 cup water, stirring until the sugar dissolves. Bring to a boil; cook, stirring constantly, until the mixture thickens slightly, about 1 minute. In a small bowl, lightly beat the egg yolks. Slowly whisk 1/4 cup of the lemon mixture into the egg yolks, then slowly pour the egg-yolk mixture into the lemon mixture, whisking quickly and constantly. Reduce the heat to low and cook 1 minute longer; do not let the mixture boil. Transfer the lemon curd to a bowl; refrigerate, covered, until chilled, at least 3 hours. To serve: Cut the angel food cake crosswise in half. Spread the cake with the lemon curd, letting some flow down the sides of the cake. Replace the top of the cake. Sprinkle with a dusting of confectioner's sugar. Serve at once. (Points are for curd only--don't forget to add angel cake pts!) CAPPUCCINO ANGEL FOOD CAKE --Points: 2 From: http://www.weigh****chers.com Serves: 16 2 tsp unsweetened cocoa 1 tsp ground cinnamon 1-1/4 cup sugar 3 Tbsp sugar 1 cup cake flour 12 medium egg whites, about 1-1/2 cups 1/4 tsp table salt 1 tsp vanilla extract 2 Tbsp instant espresso Heat oven to 350F. In small bowl whisk cocoa, cinnamon and 3 tbsp. sugar until blended. In small bowl combine flour, 1/4 cup sugar and espresso. Coat bottom of angel food pan with cooking spray and sprinkle enough cocoa mixture on bottom to cover, about 1 tablespoon. With mixer on medium, beat whites until very frothy, turning white and greatly increased in volume. Slowly add salt and remaining 1 cup sugar, 1 tablespoon at a time, until incorporated and eggs are stiff and glossy. Stir in vanilla. Sprinkle flour mixture through sieve and fold into whites, one third at a time, until just incorporated. Spoon half egg-white mixture into pan, sprinkle with cocoa mixture. Repeat with remaining whites and cocoa. Bake until toothpick in center comes out clean, 50 minutes. Cool completely upside-down on rack. UPSIDE-DOWN GERMAN CHOCOLATE CAKE ( --Points: 4 From: WW Boards--JJSHOME Serves: 16 (182 Calories 7g Fat 1g Fiber) 2 Tbsp butter 3/4 cup water 2/3 cup brown sugar 3/4 cup coconut flakes 1/2 cup chopped pecans 5 large egg whites 1 cup buttermilk 1/2 cup light sour cream 1/3 cup unsweetened applesauce 1 box German Chocolate cake mix Preheat oven to 350F. Coat a 13x9 baking pan with cooking spray. In a small saucepan over low heat, melt the butter with the water. Stir in the brown sugar until smooth. Pour evenly into the baking pan. Sprinkle the coconut and pecan evenly over the melted sugar mixture. In a large bowl use and electric mixer set on high to beat the egg whites for 30 seconds. Beat in the buttermilk, sour cream and applesauce. Add the cake mix and beat on low speed until moistened (about 30 seconds). Beat for an additional 2 minutes. Pour into the prepared pan. Bake for 40 minutes. Cool pan on a rack. WHITE CHOCOLATE CHEESECAKE --Points: 3 From: WW Boards Serves: 8 8 ounces fat-free cream cheese 2 cups skim milk, divided 2 small pkg sugar-free, fat-free white chocolate instant pudding mix 8 ounces fat-free whipped topping reduced-fat graham cracker pie crust Beat cream cheese and 1/2 cup milk until smooth. Add remaining 1-1/2 cups milk and pudding mix. Beat for 1 minute. Fold in whipped topping until smooth. Spoon into pie crust. Chill 4 hours or until set. CINNAMON HONEY CHEESECAKE ( --Points: 5 From: http://www.weigh****chers.com Serves: 12 1 pound fat-free cream cheese, softened 1 pound light cream cheese, softened 1/2 cup honey 1/2 cup sugar 1 tsp vanilla extract 2 large eggs 2 medium egg whites 1 Tbl orange zest 8 (2-1/2" sq) low-fat cinnamon graham crackers, crushed Preheat oven to 350F. In large mixing bowl, beat cream cheeses until smooth. Add honey, sugar and vanilla and beat well. Add eggs and whites and mix until blended. Add orange zest. Sprinkle graham cracker crumbs evenly over bottom of 9" springform pan. Pour filling over crust. Bake until center is almost set, about 50 minutes. Cool on wire rack and remove from pan. Chill 3 hours or overnight. LEMON-RASPBERRY POUND CAKE --Points: 6 From: http://www.weigh****chers.com Serves: 10 2-1/4 cup(s) cake flour, sifted 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp table salt 5 Tbsp unsalted butter, softened 1 cup sugar 1 large egg 2 large egg whites 1 tsp vanilla extract 1 tsp lemon peel, finely grated (zested) 1 cup fat-free vanilla yogurt 1 cup raspberries, frozen (keep frozen until ready to use) Preheat oven to 350F. Coat a 6-cup loaf pan or Bundt pan with cooking spray. Sift together flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat butter until creamy; gradually beat in sugar, about 2-3 minutes, until mixture is light in color. Gradually beat in egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in raspberries. Pour batter into prepared pan and bake until a wooden toothpick inserted near the center comes out clean, about 30-40 minutes. Cool in pan, on a rack, for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto rack and cool completely; slice into 10 pieces and serve. LEMON POPPY SEED CAKE --Points: 4 From: http://diabeticgourmet.com Serves: 9 (183 Calories 7g Fat 2g Fiber) 1 cup all-purpose flour 1/2 cup sugar 1/3 cup poppy seeds 1-1/2 tsp baking powder 1/2 tsp baking soda 1/8 tsp salt 1/4 cup margarine, melted 2 large egg whites 1/2 cup fat-free milk 3 Tbsp fresh lemon juice 1 tsp finely grated lemon zest 1 tsp pure vanilla extract 2 Tbsp powdered sugar Preheat the oven to 350F. Prepare a 9-inch-square baking pan with nonstick pan spray. Combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Add the margarine, egg whites, milk, lemon juice, zest, and vanilla. Mix just until the dry ingredients are moistened. Pour into the prepared pan. Bake 30 minutes, or until the cake springs back when the center is lightly pressed. Cool on a wire rack. Sift powdered sugar over the cake. Cut into 3-inch squares to serve. ORANGE POUND CAKE --Points: 3 From: WW Simple Goodness Cookbook Serves: 16 1-3/4 cups all-purpose flour 3/4 cup sugar 2 tsp baking powder 1/4 tsp salt 1 Tbsp grated orange peel 2/3 cup fresh orange juice 1/4 cup vegetable oil 4 large egg whites Preheat oven to 350F. Coat bottom of an 8 1/2-x4 1/2-inch loaf pan with cooking spray; dust with 1 teaspoon flour, and set aside. Combine flour, sugar, baking powder, and salt. Combine orange rind, juice, and oil; add to flour mixture. Beat at medium speed of a mixer until smooth (batter will be thick). Beat egg whites at high speed of a mixer until stiff peaks form. Fold one third of egg whites into batter; gently fold in remaining egg whites. Pour batter into prepared pan. Bake for 55 minutes or until a wooden pick inserted in center comes out clean. Let cake cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack. PIES, TARTS & COBBLERS -- PINEAPPLE CREAM CHEESE PIE With BERRIES --Points: 3 From: http://www.mayoclinic.com Serves: 8 (170 Calories 5g Fat 2g Fiber) 2 Tbsp sugar 8 ounces fat-free cream cheese, softened 1 graham cracker pie crust 16 ounces unsweetened, crushed pineapple, drained 1 pint berries (raspberries or blueberries) In a small bowl, mix the softened cream cheese with the sugar. Gently spread over the graham cracker crust. Place into the refrigerator and chill for about 2 hours before serving. Just before serving, drain the pineapple well and spread over the cream cheese. Rinse and drain the berries. Sprinkle over the pineapple and serve. Note: Instead of a whipped-creamy pie, this dessert has more healthy fruit and is similar to a tart. Any kind of fresh, unsweetened berries may be used. CHOCOLATE-PEANUT BUTTER PIE ( --Points: 4 From: WW Mailer Serves: 8 (177 Calories 5g Fat 2g Fiber) 3/4 cup grape nuts cereal, divided 2 cups chocolate low-fat ice cream, slightly softened 1 small pkg sugar-free chocolate instant pudding mix 1/4 cup creamy peanut butter 1 cup frozen fat-free whipped topping, thawed Sprinkle 1/2 cup cereal nuggets evenly in bottom of an 8 inch round cake pan. Combine remaining 1/4 cup cereal nuggets, ice cream, pudding mix, and peanut butter in a large bowl; stir until mixture is well blended. Fold in whipped topping. Spoon ice cream mixture in prepared pan, spreading gently with a spatula. Cover and freeze 2 hours until firm. Let stand at room temperature 15 minutes before serving. CHUNKY CHOCOLATE CREAM PIE --Points: 5 From: http://www.healthyexchanges.com Serves: 8 (244 Calories 8g Fat 1g Fiber) 1 small pkg sugar-free instant chocolate fudge pudding mix 2/3 cup nonfat dry milk powder 1-1/4 cups water 1 tsp vanilla extract 1 cup Cool Whip lite, divided 1 cup raisins 1 Tbl mini chocolate chips 2 Tbl chopped pecans 1 (6oz) Keebler chocolate flavored pie crust 1 tsp coconut extract 2 Tbl flaked coconut In a large bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite, vanilla extract. Gently fold in raisins, chcocolate chips and pecans. Spread mixture evenly into piecrust. Refrigerate 30 minutes. In a small bowl, combine remaining 3/4 cup Cool Whip Lite and coconut extract. Spread mixture evenly over top of set pudding. Sprinkle coconut over top. Refrigerate at least 2 hours. Cut into 8 servings. LEMON-CHOCOLATE CHIP PIE --Points: 3 From: WW Boards Serves: 8 1 small package sugar-free lemon jell-O 1 cup boiling water 4 ice cubes 8oz package sugar-free, fat-free lemon yogurt 1 reduced-fat graham cracker pie crust 1 cup Cool Whip Lite® 1 Tbl mini chocolate chips Mix jell-o with water. Add ice cubes and stir until dissolved. Whisk in yogurt. Pour into pie shell. Refrigerate until set, about 2 hours. Thaw Cool Whip; spread over top. Sprinkle chips over all. SWEET POTATO PIE --Points: 5 From: http://www.24hourfitness.com Serves: 8 (225 Calories 7g Fat 2g Fiber) 1 egg white 2 eggs 3 medium sweet potatoes, cooked and peeled 1/4 cup brown sugar 1 (8 ounce) can crushed pineapple, undrained 3/4 cup evaporated skim milk 1 teaspoon vanilla 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1 uncooked pie crust (9 inch) Preheat oven to 425 degrees. Beat egg whites and eggs with wire whisk. Mash sweet potatoes with a potato masher and combine with the egg mixture. Add remaining ingredients and mix well to combine. Pour mixture into pie shell and bake for 10 minutes. Reduce heat to 325 degrees and bake another 45 minutes. A knife inserted in the center of the pie should come out clean when pie is done. LOWER-FAT FRUIT CRISP --Points: 3 From: http://www.quakeroatmeal.com Serves: 8 (170 Calories 4g Fat 3g Fiber) Filling: 6 cups peeled, thinly sliced apples, peaches or pears (6 to 8 medium) 1/4 cup water 1/4 cup firmly packed brown sugar 2 Tbsp all-purpose flour 1/2 tsp ground cinnamon Topping: 3/4 cup Quaker® Oats (quick or old fashioned, uncooked) 3 Tbsp firmly packed brown sugar 2 Tbsp margarine, melted 1/4 tsp ground cinnamon nonfat frozen yogurt (optional) Heat oven to 350?F. Spray 8-inch square glass baking dish with cooking spray. For filling, combine fruit and water in large bowl. Add sugar, flour and cinnamon; stir until fruit is evenly coated. Spoon into baking dish. For topping, combine all ingredients in medium bowl; mix well. Sprinkle evenly over fruit. Bake 30- 35 minutes or until fruit is tender. Serve warm with nonfat frozen yogurt, if desired. CARAMEL-APPLE COBBLER CAKE --Points: 4 From: WW Boards Serves: 9 1-1/2 cup lite Bisquick® 1/3 cup sugar 1/2 cup skim milk 2 golden delicious apples, peeled and cubed 1 Tbsp lemon Juice 1/2 cup brown sugar 1/2 tsp cinnamon 1 cup boiling water Heat oven to 350F. Coat a 9x9x2 pan with nonstick cooking spray. Mix Bisquick, sugar and milk together. Spread into prepared pan. Top with apples; pour lemon juice over apples. Mix brown sugar, cinnamon together and sprinkle over apple mixture. Pour boiling water over apple mixture. Bake for 45 minutes or until knife comes out clean. Top with fat free cool whip while cake is still hot. PUDDINGS, MOUSSES & CUSTARDS -- CHUNKY CHOCOLATE PUDDING ( --Points: 4 From: Cooking Healthy with a Man in Mind Cookbook Serves: 6 (176 Calories 4g Fat 1g Fiber) 1 small pkg sugar-free instant chocolate fudge pudding mix 2/3 cup nonfat dry milk powder 1-1/2 cups water 3/4 cup plain fat-free yogurt 3/4 cup Cool Whip Lite®, divided 1 tsp vanilla extract 1/4 cup raisins 1/4 cup (1 oz) chopped pecans In a large bowl, combine dry pudding mix and dry milk powder. Add water and yogurt. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite, vanilla extract, pecans and raisins. Mix gently to combine. Evenly spoon into 6 dessert dishes. Top each with 1 Tbl Cool Whip Lite. Refrigerate at least 15 minutes. Tip: To plump raisins without 'cooking", place in a glass measuring cup and microwave on High for 20 seconds. PEANUT BUTTER DREAM PUDDING --Points: 4 From: Cooking Healthy with a Man in Mind Cookbook Serves: 4 (208 Calories 4g Fat 1g Fiber) 1 pk (4 oz) JELL-O® sugar-free Instant chocolate pudding 2/3 c nonfat dry milk 1-1/2 cup water 2 Tbsp reduced-fat peanut butter 1/4 cup Cool Whip Lite® cup (1 medium) diced bananas 6 (2 1/2") peanut butter graham crackers, made into large crumbs In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in peanut butter and cool whip. Stir in bananas and cracker crumbs. Evenly spoon mixture into 4 dessert dishes. Refrigerate at least 10 minutes. RUM-RAISIN BREAD PUDDING --Points: 4 From: Secrets of Fat-Free Cooking Cookbook Serves: 6 (184 Calories 0.4g Fat 1.1g Fiber) 1/4 cup dark raisins 2 Tbsp light rum 4 cups 1/2-inch cubes firm oatmeal bread (about 5 ounces) 1 can (12 ounces) evaporated skimmed milk 1/2 cup 1% milk 1/4 cup + 2Tbsp fat-free egg substitute 1/4 cup + 2 Tbsp light brown sugar 1 tsp vanilla 1 Tbsp sugar Place the raisins and rum in a small bowl and mix well. Set aside for 15 minutes. Place the bread crumbs in a large bowl and set aside. Combine the evaporated milk, milk, egg substitute, brown sugar and vanilla in a large bowl and whisk until smooth. Pour the milk mixture over the bread cubes and set aside for 10 minutes. Stir the raisin mixture into the bread mixture. Coat a 1-1/2 quart casserole dish with nonstick cooking spray, and pour the mixture into the dish. Sprinkle the sugar over the pudding. Bake at 350F for about 1 hour, or until a sharp knife inserted in the center comes out clean. Allow to cool at room temperature for 45 minutes before serving. Refrigerate any leftovers. ORANGE CREAMSICLE MOUSSE ( --Points: 2.5 From: Invenanet's 100 Favorites Serves: 4 (Serving size: 1 cup) 1 box sugar-free orange Jell-O® 1 box sugar-free white chocolate pudding 1 can mandarin orange, drained 1 8-oz tub Cool Whip Lite® Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely. add 1 cup cold water and let it sit for 5 minutes. Using electric beater, beat in pudding mix until well combined. Fold in drained fruit and Cool Whip. Chill for about 1 hour before serving. BLACK FOREST MOUSSE ( --Points: 3 From: http://www.cherrymkt.org Serves: 4 (Serving size: 3/4 cup) 1 package sugar-free instant chocolate pudding mix 2 cups skim milk 21 ounces canned cherry pie filling, No Sugar Added 2 cups Cool Whip Free®, thawed In a small bowl with an electric mixer, combine pudding mix and milk. Beat on low speed 1-2 minutes, or until well blended. Allow pudding to thicken slightly, then stir in cherry filling. Gently fold in whipped topping. Spoon into parfait glasses or other dessert dishes; let chill until serving time. LEMON MOUSSE With FRESH BERRIES --Points: 5 From: http://www.weigh****chers.com Serves: 4 (Serving size: 2/3 cup mousse & 1/4 cup berries) 1/4 oz unsweetened gelatin 1/2 cup fresh lemon juice 1 tsp lemon peel, zested 2/3 cup sugar 2 Tbsp reduced-calorie margarine 2 cups light, artificially sweetened vanilla yogurt 1 cup raspberries, or sliced strawberries In a small saucepan, sprinkle gelatin over lemon juice. Allow to stand 1 minute. Add zest, sugar and margarine; set pan over medium heat. Simmer until gelatin and margarine dissolve, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and whisk in yogurt. Spoon mousse into 4 individual dessert glasses or ramekins; refrigerate until firm, about 30 minutes. Top with berries just before serving. CHOCOLATE-ORANGE FLAN --Points: 4 From: Cooking Light Magazine -- 7/1/98 Serves: 8 (184 Calories 2g Fat 0g Fiber) 1/2 cup sugar 1-1/4 cups 1% milk 2 Tbsp Dutch process cocoa 2 Tbsp dark rum 1 tsp grated orange rind 2 large egg yolks 1 large egg white 14 ounces fat-free sweetened condensed milk Preheat oven to 300F. Place sugar in a medium, heavy skillet over medium heat; cook until sugar dissolves. Continue cooking an additional 1-1/2 minutes or until golden. Immediately pour into a 9-inch quiche dish coated with cooking spray, tipping quickly until caramelized sugar coats bottom of dish. Combine milk and remaining ingredients in a food processor, and process mixture until smooth. Pour milk mixture over caramelized syrup in dish. Place dish in a shallow roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 300F for 1 hour or until a knife inserted in center of flan comes out clean. Remove dish from roasting pan, and cool 30 minutes on a wire rack. Cover flan, and chill at least 3 hours. Place a plate upside down on top of dish, and invert flan onto plate. Drizzle any remaining caramelized syrup over the flan. RASPBERRY BRULEE RECIPE --Points: 3 From: http://www.24hourfitness.com Serves: 6 (152 Calories 4g Fat 1g Fiber) 1 cup raspberries 2 cups nonfat milk 2 Tbsp nonfat powdered milk 3/4 cup egg substitute 1/3 cup sugar 1 tsp vanilla 4 tsp packed brown sugar Preheat oven to 325F. Gradually add powdered milk to liquid milk and mix until dissolved. Add egg substitute, sugar, and vanilla and mix well. Place raspberries evenly in the bottom of six, 6-8 ounce custard cups or desert bowls. Pour mixture over raspberries. Place custard cups in a baking dish filled with 1 inch of water for 30-40 minutes or until custard is set. Sprinkle 1-tsp brown sugar over each cup. Broil with tops 4-6 inches from heat for 2-3 minutes or until brown sugar is melted. Serve immediately. STRAWBERRIES With ORANGE-AMARETTO YOGURT CREAM --Points: 2 From: Entertaining Light & Easy Cookbook Serves: 6 3 pints strawberries, preferably with stems 1cup plain nonfat yogurt 2 Tbsp sugar 1 Tbsp grated orange rind 1Tbsp fresh orange juice 1 tsp Amaretto di Saronno liqueur 1/2 tsp almond extract Wash and drain the strawberries but do not remove caps or stems. Arrange on a large platter, leaving room for the sauce and chill until ready to use. Combine the remaining ingredients in a small bowl, stir well and allow to chill until ready to use. Serve the sauce surrounded by the berries. BANANA RICOTTA CREAM With FRESH FRUITS --Points: 3 From: Simple & Healthy Cooking Cookbook Serves: 6 (152 Calories 3g Fat 3g Fiber) 3 very ripe bananas (about 1 lb) 15 ounces part-skim ricotta cheese 1 Tbsp honey 1 Tbsp lemon juice 1 pint (about 12) ripe strawberries, washed, hulled and quartered lengthwise 1 pound honeydew melon, halved, seeded and cut into 12 thin wedges Cut the bananas into chunks and place them in the bowl of a food processor with the ricotta cheese. Process about 10 seconds. Add the honey and lemon juice; process again, just until blended. Transfer mixture to a bowl. At serving time, spoon 1/2 cup of the ricotta mixture onto each plate and top each serving with the equivalent of 2 strawberries. Surround each dessert with 2 wedges of the melon. BROWNIES, BARS & COOKIES -- HARDLY ANY FAT FUDGE BROWNIES ( --Points: 2 From: Chocolate Cookbook Serves: 16 (102 Calories 2g Fat 1g Fiber) 1/2 cup Dutch process cocoa powder 1 cup all-purpose flour 1 tsp baking powder 1/2 tsp salt 2 Tbsp unsalted butter, softened 1 cup sugar 2 large egg whites 1/2 cup unsweetened applesauce 1 tsp vanilla extract Set a rack at the middle level of the oven and preheat to 350F. Coat an 8-inch square pan with nonstick cooking spray. In a medium bowl, sift together cocoa, flour, baking powder and salt. In a separate bowl, beat together butter and sugar. Whisk in egg whites, applesauce and vanilla. Stir flour mixture into applesauce mixture until combined. Pour batter into prepared pan and bake for 35-40 minutes or until firm. Cool in pan before cutting into squares. KASHI® FUDGE BROWNIES With HEART ( --Points: 2 From: http://www.kashi.com Serves: 12 (120 Calories 3.5g Fat 2g Fiber) 1-1/2 cups Kashi Heart to Heart® cereal, crushed 1/3 cups unsweetened cocoa powder 1/3 cup whole wheat flour 1/2 cups walnuts or pecans, chopped 1 tsp baking powder 1/4 tsp salt 6 oz non-fat yogurt 1/2 cup pure honey 1/2 cup unsweetened applesauce 1 tsp pure vanilla extract In a medium bowl, combine Kashi cereal, cocoa powder, flour, walnuts, baking powder and salt. Set aside. In a large bowl, combine yogurt, honey applesauce and vanilla. Mix until smooth. Using a spatula, add dry ingredients to wet ingredients, mix until well blended. Bake at 350F for 30-40 minutes or until knife comes out clean. Let cool and serve. JUNIOR MINT BROWNIES --Points: 3 From: WW Boards --Wholam's Cookie Thread Serves: 16 (121 Calories 4g Fat 0g Fiber) 1/4 cup butter or stick margarine 3 ounces (about 32) small-size mints in pure chocolate (ie., Junior Mints) 1 cup all purpose flour 1/4 tsp baking soda 1/8 tsp salt 2/3 cup sugar 1/3 cup unsweetened cocoa 1 large egg 1 large egg white Preheat oven to 350F. Coat bottom of an 8-inch square baking pan with cooking spray. Combine butter and mints in a 2 cup glass measure; microwave at HIGH 30 seconds or until soft. Stir until smooth, and set aside. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack. Note: Two large (1.5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints. CHOCOLATE APPLE BARS --Points: 4 From: http://bellaonline.com Serves: 12 (187 Calories 5g Fat 3g Fiber) 1cup minus 1Tbsp whole wheat flour 1/2 cup + 1Tbsp all purpose flour 1 Tbsp baking soda 3/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 1/3 cup firmly packed brown sugar 1/4 cup butter or margarine 1 cup unsweetened applesauce 1 small apple, peeled, cored & finely chopped 1/2 cup + 2 Tbsp raisins 3 ounces quick cooking oats 1 ounce semi-sweet chocolate chips Preheat oven to 350F. Coat an 11" x 7" pan with nonstick cooking spray. Combine both flours, baking soda, cinnamon, nutmeg and salt. Set aside. Beat sugar & margarine till fluffy. Gradually add flour, alternating with applesauce till blended. Stir in rest of ingredients. Bake for 30-40 minutes. Cut into 12 bars. CHOCOLATE CHIP BLONDIES --Points: 2 From: WW Boards --Wholam's Cookie Thread Serves: 24 These chewy, moist blondies are so rich in flavor, you'd never know they're low in fat. 2 cups all-purpose flour 2 tsp baking powder 1/2 tsp table salt 1-1/2 cups brown sugar 6 Tbsp light butter, softened 2 large egg white(s) 1 tsp vanilla extract 1/3 cup water 6 oz mini chocolate chips, about 3/4 cup Preheat oven to 350F. In a small bowl, combine flour, baking powder and salt. In a large bowl, beat brown sugar and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating with water. Stir in chips. Spread into a foil-lined 9x13-inch baking pan. Bake until golden, about 20 to 25 minutes. Cool on wire rack. Remove foil and cut into 24 two-inch squares. GINGERBREAD BARS --Points: 4 From: WW Boards --Wholam's Cookie Thread Serves: 9 (191 Calories 6g Fat 3g Fiber) These luscious bar cookies smell heavenly as they bake--and taste even better. 1 cup + 2 Tbsp whole wheat flour 1 cup + 2 Tbsp all-purpose flour 1 Tbsp orange zest, finely minced 2-1/4 tsp ground ginger 1 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/8 tsp ground white pepper 1/4 cup firmly packed light or dark brown sugar 1/4 cup margarine 1/4 cup unsweetened applesauce (cinnamon-flavored, optional) 1 cup buttermilk 3 egg whites Preheat oven to 350F. Spray an 8" square baking pan with nonstick cooking spray. In medium bowl, combine whole-wheat and all-purpose flours, zest, ginger, cinnamon, baking powder, baking soda, salt and pepper. In large bowl, with electric mixer on high speed, beat sugar, margarine and applesauce until smooth. Add buttermilk and egg whites; beat until combined. Reduce speed to low; gradually add flour mixture until blended. Spread batter evenly into prepared baking pan. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Cool completely on wire rack before cutting into 9 equal bars. LUSCIOUS LEMON SQUARES --Points: 2 From: WW Boards --Wholam's Cookie Thread Serves: 36 (77 Calories 3g Fat 0g Fiber) 2-1/4 cups flour, divided 1/2 cup powdered sugar, divided 1 cup reduced-calorie margarine 4 whole eggs 1/2 tsp baking powder 1/2 cup sugar 1/2 cup orange juice, frozen concentrate 1/4 cup lemon juice 1 Tbsp lemon zest 1/2 tsp vanilla Stir together 2 cups flour and 1/4 cup + 2 Tbsp powdered sugar. Cut margarine into mixture until crumbly. Pat the dough into a 15x10 inch pan. Bake until set at 350 for 10-15 minutes. In bowl beat eggs with remaining flour, baking powder, sugar, orange juice concentrate, lemon juice, lemon zest and vanilla. Pour over hot crust and bake until the top is set 12 to 15 minutes. Cool, then sprinkle with remaining 2 Tbsp powdered sugar and cut into 36 squares. LEMON SQUARE BITES --Points: 1 From: WW Boards --Wholam's Cookie Thread Serves: 36 1/2 cup all purpose flour 3 Tbsp brown sugar 3 Tbsp butter, melted 1 cup sugar 2 tsp lemon zest and 3 Tbsp lemon juice (2 medium lemons) 1/2 tsp baking powder 2 large eggs, lightly beaten 1/4 tsp salt 2 Tbsp all purpose flour Preheat the oven to 350F. Line an 8" pan with aluminum foil and coat with cooking spray. To make crust: combine flour, brown sugar and butter; press into pan. Bake until golden, about 18 minutes. Meanwhile, whisk together remaining ingredients until smooth. Pour on top of baked crust. Bake until center is golden and begins to come away from the side of the pan, about 25 minutes. Cut into 36 bite sized pieces. CHOCOLATE CHIP COOKIES --Points: 1 From: WW Boards --Wholam's Cookie Thread Yield: (Serving Size: 1 cookie) 1/2 cups sugar 1/4 cup brown sugar 1/4 light margarine 1 egg white 1/2 cup white flour 1/2 cup wheat flour 1/2 cup chocolate chips 1/2 tsp. baking soda Preheat oven to 350F. Prepare cookie sheet with nonstick cooking spray. Mix ingredients until well combined and drop by teaspoons full on cookie sheet. Bake for about 8 minutes. (Note: they are best if you don't let them get to brown.) CHEWY CHOCOLATE COOKIES --Points: 1 From: WW Boards --Wholam's Cookie Thread Yield: 5 dozen (Serving size: 1 cookie -- 50 Calories 1g Fat 0g Fiber) 1 (18.25-ounce) devil's food cake mix 2 Tbsp stick margarine or butter, softened 2 Tbsp water 1 large egg 2 large egg whites 3/4 cup semisweet chocolate chips Preheat oven to 350F. Coat cookie sheets with cooking spray. Combine first 4 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes. Stir in chocolate chips. Drop by rounded tablespoons, 2 inches apart, onto cookie sheets. Bake for 10 minutes. Remove from pans; cool on wire racks. Store in an airtight container. EASY PEANUT BUTTER COOKIES --Points: 1 From: WW Boards --Wholam's Cookie Thread Serves: 18 (59 Calories 2g Fat 0g Fiber) 1-2/3 cups all-purpose flour 1-1/2 Tbsp cornstarch 1-3/4 tsp baking powder 1/2 tsp baking soda 3/4 cup firmly packed brown sugar 1/4 cup granulated sugar 1/4 cup vegetable oil 1/4 cup creamy peanut butter 1-1/2 Tbsp light-colored corn syrup 2-1/2 tsp vanilla extract 1 large egg 3 Tbsp granulated sugar Preheat oven to 375F. Combine all-purpose flour, cornstarch, baking powder, and baking soda in a medium bowl; stir well, and set mixture aside. Combine brown sugar, 1/4 cup granulated sugar, vegetable oil, and peanut butter in a large bowl; beat at medium speed of a mixer until mixture is well blended. Add corn syrup, vanilla, and egg; beat well. Stir in flour mixture. Coat hands lightly with cooking spray, and shape dough into 48 (1-inch) balls. Roll balls in 3 Tbsp granulated sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten balls with the bottom of glass. Bake for 7 minutes or until cookies are lightly browned. Remove from pans, and let cookies cool on wire racks. PEANUT BUTTER BALLS --Points: 1 From: WW Boards --Wholam's Cookie Thread Yield: 44 candies (Serving size: 1 candy -- 53 Calories 2g Fat 0g Fiber) 1-1/2 cups vanilla wafer crumbs 1 cup sifted powdered sugar 2 Tbsp unsweetened cocoa 1/2 cup + 1 Tbsp light-colored corn syrup 6 Tbsp creamy peanut butter 2 Tbsp sifted powdered sugar Combine first 3 ingredients; stir well. Combine corn syrup and peanut butter; stir well. Add peanut butter mixture to crumb mixture; stir well. Shape into 1-inch balls. Sprinkle 2 Tbsps powdered sugar evenly over balls. Store in an airtight container. CHOCOLATE FUDGE-PEANUT BUTTER BALLS --Points: 2 From: Favorite Brand Name Country Christmas Cookbook Serves: 32 (86 Calories 6g Fat 1g Fiber) 11-1/2 oz milk chocolate chips 1/4 cup half-and-half cream 1/3 cup creamy peanut butter 3 oz dry roasted unsalted peanuts, finely chopped Melt chips with half-and-half in heavy saucepan over low heat, stirring occasionally. Whisk in peanut butter until blended. Refrigerate until mixture is firm enough to shape into balls, but still soft, about 30 minutes, stirring occasionally. Spread peanuts on waxed paper. Shape scant 1 Tbsp of the mixture into 1-inch balls; roll in chopped peanuts. Store in refrigerator. HOLIDAYS PUMPKIN DAYS -- PUMPKIN AND CHEESE STUFFED SHELLS --Points: 4 From: Eating Well via WW Boards Serves: 6 (Serving size: 4 shells -- 200 Calories 6g Fat 2g Fiber) 24 shell pasta for stuffing 2 tsp vegetable oil 3/4 cup finely chopped onion 8 oz. canned pumpkin 1/2 cup part-skim ricotta 3 Tbsp grated Parmesan cheese 2 Tbsp seasoned bread crumbs 2 Tbsp brown sugar 1/2 tsp cinnamon Sauce: 1 Tbsp margarine 1 Tbsp flour 1-1/4 cups 1% milk 1/8 tsp nutmeg Preheat oven to 350F. Cook pasta until firm to the bite, then drain, cover and set aside. In a medium nonstick skillet, heat the oil and saute the onions until tender, approx. 5 minutes. Remove from the heat. Add the pumpkin, both cheese, bread crumbs, sugar and cinnamon to the onions, mixing until well blended. Place 1 Tbsp mixture into each shell; place in a 9 x 13 baking dish. Make the sauce: In a nonstick skillet, melt the margarine; add the flour and cook for 1 minute. Add the milk and nutmeg; simmer just until slightly thickened, stirring constantly, approx. 5 minutes. Pour over the pasta. Bake for 20 minutes, or until hot. PUMPKIN PIE WONTONS --Points: 1 From: Invenanet's 100 Favorites Serves: 16 1 cup canned pumpkin 2 Tbsp maple syrup 3 Tbsp brown sugar 1 Tbsp pumpkin pie spice 16 packaged wonton wrappers cinnamon & sugar for dusting Preheat oven to 400F. Mix pumpkin, maple syrup, brown sugar and pumpkin pie space in medium bowl. Place a wonton wrapper on flat surface. Spoon 1 teaspoon of filling into center. Moisten edges of wonton with water & fold in half to form a triangle. Press edges to seal. Repeat with remaining wontons. Arrange prepared wontons on an ungreased baking sheet. Lightly coat wontons w/ non stick cooking spray & sprinkle them with sugar & cinnamon. Bake for 15 minutes or until golden. Turn over and bake another 2 minutes. PUMPKIN DIP --Points: 1 From: WW Boards Serves: 40 (Serving Size: 1 Tbsp -- 59 Calories 0g Fat 0g Fiber) 16 ounces fat-free cream cheese 16 ounces powdered sugar 15 ounces canned pumpkin 2 tsp cinnamon 1 tsp nutmeg 1/2 tsp ground cloves 1/2 tsp ground ginger Mix all ingredients together and chill for at least 30 minutes. Great with ginger snaps and graham crackers. SPICY PUMPKIN BUTTER From: WW Boards Yield: 2 cups (Serving size: 1 Tbsp -- 11 Calories 0g Fat 0g Fiber) 1/4 cup dark brown sugar, packed 2 Tbsp sugar 1/4 cup water 1/2 tsp allspice 1/4 tsp ginger 1/4 tsp cloves 1/4 tsp nutmeg 1/2 tsp cinnamon 1-1/2 cup pumpkin Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. microwave on High 3 minutes; stir. Add pumpkin and microwave on High for 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. Use this as you would apple butter. PUMPKIN WAFFLES ( --Points: 2.5 From: Entertaining Light & Easy Cookbook Serves: 4 (127 Calories 4g Fat 2g Fiber) 3/4 cup canned pumpkin 2 tsp unsalted butter, melted 1 whole egg, 1 egg white 3/4 cup 1% milk 1/2 cup all-purpose flour 1 tsp baking powder 1 tsp pumpkin pie spice pinch of salt Preheat a nonstick waffle iron. Lightly coat with nonstick cooking spray. In a large bowl, whisk the pumpkin with the butter, egg and milk. Beat the mixture until just combined. In a small bowl, combine the flour with the remaining ingredients and stir until smooth. Add the dry ingredients to the pumpkin mixture and stir until just smooth. Pour the batter into the center of each of the waffle iron squares and bake according to manufacturer's instructions, until golden and crisp. Remove and serve immediately. (Accompaniments: pure maple syrup, or unsweetened applesauce or apple butter but adjust points accordingly.) PUMPKIN HARVEST BARS ( --Points: 2 From: http://www.3fatchicks.com Serves: 16 (130 Calories 2g Fat 0g Fiber) 1-3/4 cup all-purpose flour 2 tsp baking powder 1 tsp grated orange peel 1 tsp ground cinnamon 1/2 tsp salt 1/2 tsp nutmeg 1/4 tsp ground ginger 1/4 tsp ground cloves 3/4 cup sugar 1/2 cup applesauce 1/2 cup solid pack pumpkin 1 egg, 1 egg white 2 Tbsp vegetable oil 1/2 cup raisins Preheat oven to 350F. Spray 9x13 baking pan with nonstick spray. In small bowl, combine flour, baking powder, orange peel, cinnamon, salt, nutmeg, ginger and cloves. In large bowl, combine sugar, applesauce, pumpkin, egg and egg white, and oil. Add flour mixture to applesauce mixture; stir until well blended. Stir in raisins. Spread in prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes. CRANBERRY PUMPKIN BARS --Points: 2 From: WW Boards --Wholam's Cookie Thread Serves: 18 1 cup packed light brown sugar 4 Tbsp reduced-calorie soft margarine, at room temperature 1 cup canned pumpkin purée 1 large egg, 1 large egg white 1/3 cup buttermilk 1-1/4 cups all-purpose flour 1/2 cup old-fashioned oats 1 Tbsp pumpkin pie spice 1/2 tsp baking soda 1/2 tsp salt 2/3 cup dried cranberries Heat oven to 350F. Lightly coat a 9x13-inch baking pan with cooking spray, then dust lightly with flour. In a large bowl, cream sugar and butter and with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk. In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently. Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars. CRANBERRY PUMPKIN BREAD --Points: 4 From: Healthy Kids via WW Boards Serves: 12 (192 Calories 5g Fat 1g Fiber) 1-3/4 cups flour 1 cup sugar 2 tsp baking powder 2 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp allspice 1 cup pumpkin, canned 1/4 cup margarine, melted 1/3 cup applesauce, unsweetened 1/2 cup egg substitute 6 ounces dried cranberries Preheat oven to 350F. Lightly coat a bread pan with the nonstick spray. In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and allspice. Using a separate mixing bowl, combine the pumpkin, margarine, applesauce and egg substitute. Add the pumpkin mixture to the flour mixture, and stir until the batter becomes moist. Gently fold in the dried cranberries. Pour the batter into the prepared bread pan. Bake for 60 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove the bread from the pan, and let it cool on a wire rack before serving. PUMPKIN BREAD --Points: 3 From: WW's In Season Cookbook Serves: 24, 2 loaves (Serving size: 1 slice -- 149 Calories 5g Fat 1g Fiber) 3-1/4 cups all-purpose flour 2 tsp ground cinnamon 2 tsp ground nutmeg 1 tsp ground cloves 1 3/4 tsp baking powder 1 tsp salt 1/2 tsp baking soda 1 can (15-oz) pumpkin 1-1/3 cups firmly packed brown sugar 2/3 cup skim milk 1/2 cup vegetable oil 2 tsp vanilla extract 2 large eggs, lightly beaten Cooking spray Preheat oven to 350F. Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin and next 5 ingredients; stir with a whisk until well blended. Add to flour mixture, stirring just until moist. Spoon batter into 2 (8-1/2 x 4-inch) loaf pans coated with cooking spray. Bake for 1 hour or until a wooden pick inserted near center comes out clean. Let cool in pan on a wire rack 10 minutes; remove from pan. Let cool completely. PUMPKIN CREAM MOUSSE ( --Points: 2 From: WW Boards Serves: 4 1 package sugar-free vanilla pudding 2 cups skim milk 1 small can pumpkin 1 tsp pumpkin pie spice 1 cup fat-free Cool Whip Mix pudding and milk together. Add pumpkin and pumpkin pie spice and mix well. Fold in fat-free Cool Whip. Refrigerate for about 1 hour. Spoon into 4 dishes; serve with a dollop of cool whip. PUMPKIN CUSTARD --Points: 3 From: http://www.24hourfitness.com Serves: 8-10 (Serving size: 1 cup -- 178 Calories 3g Fat 2g Fiber) 4-1/2 cups nonfat milk 2-1/4 cups egg substitute 2 cups pumpkin puree 1/2 cup white or light brown sugar 1 teaspoon pumpkin pie spice Preheat oven to 325F. Whisk all ingredients together making sure that sugar is dissolved before you begin baking. Spray inside of individual ramekins or custard cups with nonstick spray and fill each 3/4 full with custard mixture. Place ramekins in a larger baking dish that will allow for water to come at least halfway up the side of the ramekins. Fill large baking dish with boiling water. Bake for 25-30 minutes before checking with a skewer or fork tines to see if custard is cooked. The custard will continue to cook some as it cools so don't over cook. Serve with fresh berries, papaya or other fresh fruit. (If use 2 qt souffle dish, bake for 1 hour and 15 minutes. Chill for at least 8 hours or overnight. ) LITE PUMPKIN PIE (CRUSTLESS) --Points: 2 From: http://diabeticgourmet.com Serves: 8 (114 Calories 3g Fat 2g Fiber) 2 cups canned pumpkin 2 cups water 1 cup low-fat milk powder 2 eggs 3/4 cup brown sugar Twin® 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg 1/2 tsp allspice 1/4 tsp ground cloves Preheat over to 350F. Mix all ingredients. Pour into a 9-inch glass pie pan sprayed with non-stick spray. Bake for 1 hour, or until knife inserted in center of pie comes out clean. Serve warm or let sit and serve. STREUSEL PUMPKIN PIE --Points: 4 From: http://www.24hourfitness.com Serves: 8 (181 Calories 2g Fat 1g Fiber) 1 (12 ounce) can evaporated skim milk 3 egg whites 1 (16 ounce) can pumpkin 1/2 cup sugar 1/2 cup all purpose flour 1-1/2 tsp pumpkin pie spice 3/4 tsp baking powder 1/8 tsp salt 2 tsp grated orange peel Topping: 1/4 cup packed brown sugar 1/4 cup quick-cooking oats 1 Tbsp margarine or butter, softened Heat oven to 350F. Spray (10x 1 1/2 inch) pie plate with nonstick cooking spray. Mix all topping ingredients together and set aside. Place remaining ingredients in blender or food processor, cover and blend until smooth. Pour into pie plate and sprinkle with topping. Bake 50-55 minutes or until an inserted knife comes out clean. Cool 15 minutes and refrigerate at least 4 hours. DOUBLE LAYER PUMPKIN PIE --Points: 4 From: WW Community Swap--CAROLPHE Serves: 8 3 ounces fat free cream cheese 1cup + 1Tbsp skim milk, divided 1Tbsp Splenda 1-1/2 cups Cool Whip Free, thawed 1 reduced fat graham cracker crust 2 pkgs (4 serving size) sugar free instant vanilla pudding 15 ounces canned pumpkin 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves Mix cream cheese, 1Tbsp milk and splenda with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Set aside. Pour 1 cup milk into mixing bowl; add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with remaining whipped topping. PUMPKIN CHEESECAKE ( --Points: 4 From: WW New Complete Cookbook Serves: 6 (218 Calories 4g Fat 1g Fiber) 9 graham crackers (2 1/2" squares), made into crumbs 1 cup low-fat (1%) cottage cheese 3/4 cup part-skim ricotta cheese 3/4 cup egg substitute 1/2 cup sugar 1 tsp ground ginger 1 tsp vanilla extract 1/2 tsp ground nutmeg 1/2 tsp cinnamon 1/8 tsp salt One can (15-ounce) pumpkin puree Preheat the over to 350F. Spray a 9" glass pie plate with nonstick cooking spray. Sprinkle the graham cracker crumbs over the bottom of the pie plate. In a food processor or blender, combine the cottage cheese and ricotta; process until smooth, about 1 minute. Transfer to a large bowl; stir in the egg substitute, sugar, ginger, vanilla, nutmeg, cinnamon and salt. Reserve 1/4 cup of the batter. Add the pumpkin to the batter; stir until blended. Scrape the batter into the pie plate, then drizzle the reserved batter in 3 concentric circles over the pumpkin batter. With a knife, lightly draw a line through the batter from the center toward the outer edge; about 2" from that line, lightly draw the knife through the batter from the outer edge toward the center. Repeat around the pie, alternating directions, to make a spider web. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on rack. Refrigerate, covered, until ready to serve. PUMPKIN-SPICE BUNDT CAKE --Points: 5 From: Cooking Light Magazine - Oct'97 Serves: 16 (248 Calories 6g Fat 1g Fiber) 3-1/4 cups all-purpose flour 1 Tbsp baking powder 2 1/2 tsp ground cinnamon 1 tsp baking soda 1 tsp ground nutmeg 1/4 tsp salt 1-1/2 cups pumpkin puree, fresh or canned 1/2 cup applesauce 1-1/2 cups granulated sugar 1/2 cup stick margarine, softened 3 large egg whites 2 tsp vanilla extract 3 Tbsp brown sugar (dark or light) 1 Tbsp dark rum 1 tsp skim milk 3 Tbsp powdered sugar Preheat oven to 350F. Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside. Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and vanilla, beating well. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and end ingwithflourmixture. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake. Note: Cooking Light Oct. '97 The rum glaze will seep into the cake if it's spooned over it while the cake is still warm. SPICED ANGEL CAKE With PUMPKIN SAUCE --Points: 4 From: WW Boards Serves: 12 (193 Calories 1g Fat 0g Fiber) 1-1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1 pkg angel food cake mix 1 cup skim milk 1 Tbsp flour 1 cup canned pumpkin 3 Tbl packed light brown sugar 1 cup Cool Whip Lite, thawed 1 tsp vanilla Dried cranberries (garnish) Powdered sugar Whisk cinnamon, ginger, nutmeg and cloves with cake mix. Follow package directions to prepare, bake and cool cake. Meanwhile, combine milk and flour in a saucepan. Stir in pumpkin and brown sugar. Cook, stirring constantly, over medium heat until mixture boils and thickens. Pour into bowl. Place plastic wrap directly on pumpkin sauce. Refrigerate until well chilled, about 3 hours. Fold in whipped topping and vanilla. Garnish cake with cranberries and powdered sugar. Cut it into 12 slices and serve each with 1/4 cup of pumpkin sauce. PUMPKIN CHOCOLATE CHIP COOKIES --Points: 1 From: WW Boards --Wholam's Cookie Thread Yield: 50 cookies (Per cookie: 65 Calories 2g Fat 0g Fiber) 1 box carrot (or spice) cake mix 1 can pumpkin 1 cup mini chocolate chips (optional--eliminate for spicy pumpkin cookies--same pts) Preheat oven to 350F. Spray cookie sheets with nonstick cooking spray. Combine cake mix and pumpkin and beat with mixer until blended. Put by spoonfuls (1-1/2" to 2" diameter) on cookie sheet and bake for 18-25 minutes. PUMPKIN ICE CREAM PIE --Points: 2 From: WW Boards Serves: 8 (90 Calories 3g Fat 1g Fiber) 1 pint low-fat chocolate (or vanilla) ice cream, slightly softened 1 cup canned pumpkin 1 tsp pumpkin pie spice 1 cup Cool Whip Lite® Smooth ice cream into the bottom of a 9-inch pie plate; freeze until firm. Meanwhile, mix together the pumpkin and spice; fold in cool whip. Pour the pumpkin mixture over the ice cream & smooth. Place back in freezer until firm. Let stand at room temperature 15 minutes before serving. |
#3
|
|||
|
|||
Thanks for sharing--some of these look really good!!!
-- Janice 263/247.5/150 (maybe 130) "SPOONS" wrote in message le.rogers.com... Here are some WW's Dessert Recipes Take care, SPOONS My photo food log http://www.fotolog.net/giggles :::::::::::::::::::::::::::::::::::::: DESSERTS CAKES -- ENDLESS POSSIBILITIES ANGEL FOOD CAKE --Points: 3, unless otherwise noted From: WW Boards Serves: 12 1 angel food cake mix *see variations below* Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into 13x9 ungreased pan and bake at 350 for 35-40 minutes. Cool upside down. (Muffins: bake 10-12 minute.) Pineapple -- 1 can (20 oz) crushed pineapple in juice Pina Colada -add 1T coconut extract (and 1T rum extract) to pineapple directions Lemon -- substitute 1 cup + 3T water, 2T lemon juice and 2 tsp lemon zest (2 pts/slice) Cherry -- substitute Comstock light cherry pie filling Black Forest -- add 1/2 cup cocoa to Cherry version Pumpkin -- substitute 1 can (15 oz) pumpkin, 3/4c water, 1T vanilla & 1T cinnamon (2 pts/slice) Pineapple Frosting: Mix together 1 container cool whip light, 1 small package sugar-free, fat-free instant vanilla pudding mix and 1 can (15 oz) crushed pineapple, mostly drained. Points per frosted piece of cake = 4.5 LEMON CURD (for Angel Food Cake) --Points: 1 From: WW Dining with the Duchess Cookbook Serves: 12 (75 Calories 2g Fat 0g Fiber) 3/4 cup granulated sugar 2 Tbsp cornstarch 1 Tbsp grated lemon zest 1/2 cup lemon juice 2 Tbsp reduced-calorie margarine 2 egg yolks In a medium nonstick saucepan, mix the sugar, cornstarch and lemon zest; whisk in the lemon juice, margarine and 1/2 cup water, stirring until the sugar dissolves. Bring to a boil; cook, stirring constantly, until the mixture thickens slightly, about 1 minute. In a small bowl, lightly beat the egg yolks. Slowly whisk 1/4 cup of the lemon mixture into the egg yolks, then slowly pour the egg-yolk mixture into the lemon mixture, whisking quickly and constantly. Reduce the heat to low and cook 1 minute longer; do not let the mixture boil. Transfer the lemon curd to a bowl; refrigerate, covered, until chilled, at least 3 hours. To serve: Cut the angel food cake crosswise in half. Spread the cake with the lemon curd, letting some flow down the sides of the cake. Replace the top of the cake. Sprinkle with a dusting of confectioner's sugar. Serve at once. (Points are for curd only--don't forget to add angel cake pts!) CAPPUCCINO ANGEL FOOD CAKE --Points: 2 From: http://www.weigh****chers.com Serves: 16 2 tsp unsweetened cocoa 1 tsp ground cinnamon 1-1/4 cup sugar 3 Tbsp sugar 1 cup cake flour 12 medium egg whites, about 1-1/2 cups 1/4 tsp table salt 1 tsp vanilla extract 2 Tbsp instant espresso Heat oven to 350F. In small bowl whisk cocoa, cinnamon and 3 tbsp. sugar until blended. In small bowl combine flour, 1/4 cup sugar and espresso. Coat bottom of angel food pan with cooking spray and sprinkle enough cocoa mixture on bottom to cover, about 1 tablespoon. With mixer on medium, beat whites until very frothy, turning white and greatly increased in volume. Slowly add salt and remaining 1 cup sugar, 1 tablespoon at a time, until incorporated and eggs are stiff and glossy. Stir in vanilla. Sprinkle flour mixture through sieve and fold into whites, one third at a time, until just incorporated. Spoon half egg-white mixture into pan, sprinkle with cocoa mixture. Repeat with remaining whites and cocoa. Bake until toothpick in center comes out clean, 50 minutes. Cool completely upside-down on rack. UPSIDE-DOWN GERMAN CHOCOLATE CAKE ( --Points: 4 From: WW Boards--JJSHOME Serves: 16 (182 Calories 7g Fat 1g Fiber) 2 Tbsp butter 3/4 cup water 2/3 cup brown sugar 3/4 cup coconut flakes 1/2 cup chopped pecans 5 large egg whites 1 cup buttermilk 1/2 cup light sour cream 1/3 cup unsweetened applesauce 1 box German Chocolate cake mix Preheat oven to 350F. Coat a 13x9 baking pan with cooking spray. In a small saucepan over low heat, melt the butter with the water. Stir in the brown sugar until smooth. Pour evenly into the baking pan. Sprinkle the coconut and pecan evenly over the melted sugar mixture. In a large bowl use and electric mixer set on high to beat the egg whites for 30 seconds. Beat in the buttermilk, sour cream and applesauce. Add the cake mix and beat on low speed until moistened (about 30 seconds). Beat for an additional 2 minutes. Pour into the prepared pan. Bake for 40 minutes. Cool pan on a rack. WHITE CHOCOLATE CHEESECAKE --Points: 3 From: WW Boards Serves: 8 8 ounces fat-free cream cheese 2 cups skim milk, divided 2 small pkg sugar-free, fat-free white chocolate instant pudding mix 8 ounces fat-free whipped topping reduced-fat graham cracker pie crust Beat cream cheese and 1/2 cup milk until smooth. Add remaining 1-1/2 cups milk and pudding mix. Beat for 1 minute. Fold in whipped topping until smooth. Spoon into pie crust. Chill 4 hours or until set. CINNAMON HONEY CHEESECAKE ( --Points: 5 From: http://www.weigh****chers.com Serves: 12 1 pound fat-free cream cheese, softened 1 pound light cream cheese, softened 1/2 cup honey 1/2 cup sugar 1 tsp vanilla extract 2 large eggs 2 medium egg whites 1 Tbl orange zest 8 (2-1/2" sq) low-fat cinnamon graham crackers, crushed Preheat oven to 350F. In large mixing bowl, beat cream cheeses until smooth. Add honey, sugar and vanilla and beat well. Add eggs and whites and mix until blended. Add orange zest. Sprinkle graham cracker crumbs evenly over bottom of 9" springform pan. Pour filling over crust. Bake until center is almost set, about 50 minutes. Cool on wire rack and remove from pan. Chill 3 hours or overnight. LEMON-RASPBERRY POUND CAKE --Points: 6 From: http://www.weigh****chers.com Serves: 10 2-1/4 cup(s) cake flour, sifted 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp table salt 5 Tbsp unsalted butter, softened 1 cup sugar 1 large egg 2 large egg whites 1 tsp vanilla extract 1 tsp lemon peel, finely grated (zested) 1 cup fat-free vanilla yogurt 1 cup raspberries, frozen (keep frozen until ready to use) Preheat oven to 350F. Coat a 6-cup loaf pan or Bundt pan with cooking spray. Sift together flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat butter until creamy; gradually beat in sugar, about 2-3 minutes, until mixture is light in color. Gradually beat in egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in raspberries. Pour batter into prepared pan and bake until a wooden toothpick inserted near the center comes out clean, about 30-40 minutes. Cool in pan, on a rack, for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto rack and cool completely; slice into 10 pieces and serve. LEMON POPPY SEED CAKE --Points: 4 From: http://diabeticgourmet.com Serves: 9 (183 Calories 7g Fat 2g Fiber) 1 cup all-purpose flour 1/2 cup sugar 1/3 cup poppy seeds 1-1/2 tsp baking powder 1/2 tsp baking soda 1/8 tsp salt 1/4 cup margarine, melted 2 large egg whites 1/2 cup fat-free milk 3 Tbsp fresh lemon juice 1 tsp finely grated lemon zest 1 tsp pure vanilla extract 2 Tbsp powdered sugar Preheat the oven to 350F. Prepare a 9-inch-square baking pan with nonstick pan spray. Combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Add the margarine, egg whites, milk, lemon juice, zest, and vanilla. Mix just until the dry ingredients are moistened. Pour into the prepared pan. Bake 30 minutes, or until the cake springs back when the center is lightly pressed. Cool on a wire rack. Sift powdered sugar over the cake. Cut into 3-inch squares to serve. ORANGE POUND CAKE --Points: 3 From: WW Simple Goodness Cookbook Serves: 16 1-3/4 cups all-purpose flour 3/4 cup sugar 2 tsp baking powder 1/4 tsp salt 1 Tbsp grated orange peel 2/3 cup fresh orange juice 1/4 cup vegetable oil 4 large egg whites Preheat oven to 350F. Coat bottom of an 8 1/2-x4 1/2-inch loaf pan with cooking spray; dust with 1 teaspoon flour, and set aside. Combine flour, sugar, baking powder, and salt. Combine orange rind, juice, and oil; add to flour mixture. Beat at medium speed of a mixer until smooth (batter will be thick). Beat egg whites at high speed of a mixer until stiff peaks form. Fold one third of egg whites into batter; gently fold in remaining egg whites. Pour batter into prepared pan. Bake for 55 minutes or until a wooden pick inserted in center comes out clean. Let cake cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack. PIES, TARTS & COBBLERS -- PINEAPPLE CREAM CHEESE PIE With BERRIES --Points: 3 From: http://www.mayoclinic.com Serves: 8 (170 Calories 5g Fat 2g Fiber) 2 Tbsp sugar 8 ounces fat-free cream cheese, softened 1 graham cracker pie crust 16 ounces unsweetened, crushed pineapple, drained 1 pint berries (raspberries or blueberries) In a small bowl, mix the softened cream cheese with the sugar. Gently spread over the graham cracker crust. Place into the refrigerator and chill for about 2 hours before serving. Just before serving, drain the pineapple well and spread over the cream cheese. Rinse and drain the berries. Sprinkle over the pineapple and serve. Note: Instead of a whipped-creamy pie, this dessert has more healthy fruit and is similar to a tart. Any kind of fresh, unsweetened berries may be used. CHOCOLATE-PEANUT BUTTER PIE ( --Points: 4 From: WW Mailer Serves: 8 (177 Calories 5g Fat 2g Fiber) 3/4 cup grape nuts cereal, divided 2 cups chocolate low-fat ice cream, slightly softened 1 small pkg sugar-free chocolate instant pudding mix 1/4 cup creamy peanut butter 1 cup frozen fat-free whipped topping, thawed Sprinkle 1/2 cup cereal nuggets evenly in bottom of an 8 inch round cake pan. Combine remaining 1/4 cup cereal nuggets, ice cream, pudding mix, and peanut butter in a large bowl; stir until mixture is well blended. Fold in whipped topping. Spoon ice cream mixture in prepared pan, spreading gently with a spatula. Cover and freeze 2 hours until firm. Let stand at room temperature 15 minutes before serving. CHUNKY CHOCOLATE CREAM PIE --Points: 5 From: http://www.healthyexchanges.com Serves: 8 (244 Calories 8g Fat 1g Fiber) 1 small pkg sugar-free instant chocolate fudge pudding mix 2/3 cup nonfat dry milk powder 1-1/4 cups water 1 tsp vanilla extract 1 cup Cool Whip lite, divided 1 cup raisins 1 Tbl mini chocolate chips 2 Tbl chopped pecans 1 (6oz) Keebler chocolate flavored pie crust 1 tsp coconut extract 2 Tbl flaked coconut In a large bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite, vanilla extract. Gently fold in raisins, chcocolate chips and pecans. Spread mixture evenly into piecrust. Refrigerate 30 minutes. In a small bowl, combine remaining 3/4 cup Cool Whip Lite and coconut extract. Spread mixture evenly over top of set pudding. Sprinkle coconut over top. Refrigerate at least 2 hours. Cut into 8 servings. LEMON-CHOCOLATE CHIP PIE --Points: 3 From: WW Boards Serves: 8 1 small package sugar-free lemon jell-O 1 cup boiling water 4 ice cubes 8oz package sugar-free, fat-free lemon yogurt 1 reduced-fat graham cracker pie crust 1 cup Cool Whip Lite® 1 Tbl mini chocolate chips Mix jell-o with water. Add ice cubes and stir until dissolved. Whisk in yogurt. Pour into pie shell. Refrigerate until set, about 2 hours. Thaw Cool Whip; spread over top. Sprinkle chips over all. SWEET POTATO PIE --Points: 5 From: http://www.24hourfitness.com Serves: 8 (225 Calories 7g Fat 2g Fiber) 1 egg white 2 eggs 3 medium sweet potatoes, cooked and peeled 1/4 cup brown sugar 1 (8 ounce) can crushed pineapple, undrained 3/4 cup evaporated skim milk 1 teaspoon vanilla 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1 uncooked pie crust (9 inch) Preheat oven to 425 degrees. Beat egg whites and eggs with wire whisk. Mash sweet potatoes with a potato masher and combine with the egg mixture. Add remaining ingredients and mix well to combine. Pour mixture into pie shell and bake for 10 minutes. Reduce heat to 325 degrees and bake another 45 minutes. A knife inserted in the center of the pie should come out clean when pie is done. LOWER-FAT FRUIT CRISP --Points: 3 From: http://www.quakeroatmeal.com Serves: 8 (170 Calories 4g Fat 3g Fiber) Filling: 6 cups peeled, thinly sliced apples, peaches or pears (6 to 8 medium) 1/4 cup water 1/4 cup firmly packed brown sugar 2 Tbsp all-purpose flour 1/2 tsp ground cinnamon Topping: 3/4 cup Quaker® Oats (quick or old fashioned, uncooked) 3 Tbsp firmly packed brown sugar 2 Tbsp margarine, melted 1/4 tsp ground cinnamon nonfat frozen yogurt (optional) Heat oven to 350?F. Spray 8-inch square glass baking dish with cooking spray. For filling, combine fruit and water in large bowl. Add sugar, flour and cinnamon; stir until fruit is evenly coated. Spoon into baking dish. For topping, combine all ingredients in medium bowl; mix well. Sprinkle evenly over fruit. Bake 30- 35 minutes or until fruit is tender. Serve warm with nonfat frozen yogurt, if desired. CARAMEL-APPLE COBBLER CAKE --Points: 4 From: WW Boards Serves: 9 1-1/2 cup lite Bisquick® 1/3 cup sugar 1/2 cup skim milk 2 golden delicious apples, peeled and cubed 1 Tbsp lemon Juice 1/2 cup brown sugar 1/2 tsp cinnamon 1 cup boiling water Heat oven to 350F. Coat a 9x9x2 pan with nonstick cooking spray. Mix Bisquick, sugar and milk together. Spread into prepared pan. Top with apples; pour lemon juice over apples. Mix brown sugar, cinnamon together and sprinkle over apple mixture. Pour boiling water over apple mixture. Bake for 45 minutes or until knife comes out clean. Top with fat free cool whip while cake is still hot. PUDDINGS, MOUSSES & CUSTARDS -- CHUNKY CHOCOLATE PUDDING ( --Points: 4 From: Cooking Healthy with a Man in Mind Cookbook Serves: 6 (176 Calories 4g Fat 1g Fiber) 1 small pkg sugar-free instant chocolate fudge pudding mix 2/3 cup nonfat dry milk powder 1-1/2 cups water 3/4 cup plain fat-free yogurt 3/4 cup Cool Whip Lite®, divided 1 tsp vanilla extract 1/4 cup raisins 1/4 cup (1 oz) chopped pecans In a large bowl, combine dry pudding mix and dry milk powder. Add water and yogurt. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite, vanilla extract, pecans and raisins. Mix gently to combine. Evenly spoon into 6 dessert dishes. Top each with 1 Tbl Cool Whip Lite. Refrigerate at least 15 minutes. Tip: To plump raisins without 'cooking", place in a glass measuring cup and microwave on High for 20 seconds. PEANUT BUTTER DREAM PUDDING --Points: 4 From: Cooking Healthy with a Man in Mind Cookbook Serves: 4 (208 Calories 4g Fat 1g Fiber) 1 pk (4 oz) JELL-O® sugar-free Instant chocolate pudding 2/3 c nonfat dry milk 1-1/2 cup water 2 Tbsp reduced-fat peanut butter 1/4 cup Cool Whip Lite® cup (1 medium) diced bananas 6 (2 1/2") peanut butter graham crackers, made into large crumbs In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in peanut butter and cool whip. Stir in bananas and cracker crumbs. Evenly spoon mixture into 4 dessert dishes. Refrigerate at least 10 minutes. RUM-RAISIN BREAD PUDDING --Points: 4 From: Secrets of Fat-Free Cooking Cookbook Serves: 6 (184 Calories 0.4g Fat 1.1g Fiber) 1/4 cup dark raisins 2 Tbsp light rum 4 cups 1/2-inch cubes firm oatmeal bread (about 5 ounces) 1 can (12 ounces) evaporated skimmed milk 1/2 cup 1% milk 1/4 cup + 2Tbsp fat-free egg substitute 1/4 cup + 2 Tbsp light brown sugar 1 tsp vanilla 1 Tbsp sugar Place the raisins and rum in a small bowl and mix well. Set aside for 15 minutes. Place the bread crumbs in a large bowl and set aside. Combine the evaporated milk, milk, egg substitute, brown sugar and vanilla in a large bowl and whisk until smooth. Pour the milk mixture over the bread cubes and set aside for 10 minutes. Stir the raisin mixture into the bread mixture. Coat a 1-1/2 quart casserole dish with nonstick cooking spray, and pour the mixture into the dish. Sprinkle the sugar over the pudding. Bake at 350F for about 1 hour, or until a sharp knife inserted in the center comes out clean. Allow to cool at room temperature for 45 minutes before serving. Refrigerate any leftovers. ORANGE CREAMSICLE MOUSSE ( --Points: 2.5 From: Invenanet's 100 Favorites Serves: 4 (Serving size: 1 cup) 1 box sugar-free orange Jell-O® 1 box sugar-free white chocolate pudding 1 can mandarin orange, drained 1 8-oz tub Cool Whip Lite® Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely. add 1 cup cold water and let it sit for 5 minutes. Using electric beater, beat in pudding mix until well combined. Fold in drained fruit and Cool Whip. Chill for about 1 hour before serving. BLACK FOREST MOUSSE ( --Points: 3 From: http://www.cherrymkt.org Serves: 4 (Serving size: 3/4 cup) 1 package sugar-free instant chocolate pudding mix 2 cups skim milk 21 ounces canned cherry pie filling, No Sugar Added 2 cups Cool Whip Free®, thawed In a small bowl with an electric mixer, combine pudding mix and milk. Beat on low speed 1-2 minutes, or until well blended. Allow pudding to thicken slightly, then stir in cherry filling. Gently fold in whipped topping. Spoon into parfait glasses or other dessert dishes; let chill until serving time. LEMON MOUSSE With FRESH BERRIES --Points: 5 From: http://www.weigh****chers.com Serves: 4 (Serving size: 2/3 cup mousse & 1/4 cup berries) 1/4 oz unsweetened gelatin 1/2 cup fresh lemon juice 1 tsp lemon peel, zested 2/3 cup sugar 2 Tbsp reduced-calorie margarine 2 cups light, artificially sweetened vanilla yogurt 1 cup raspberries, or sliced strawberries In a small saucepan, sprinkle gelatin over lemon juice. Allow to stand 1 minute. Add zest, sugar and margarine; set pan over medium heat. Simmer until gelatin and margarine dissolve, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and whisk in yogurt. Spoon mousse into 4 individual dessert glasses or ramekins; refrigerate until firm, about 30 minutes. Top with berries just before serving. CHOCOLATE-ORANGE FLAN --Points: 4 From: Cooking Light Magazine -- 7/1/98 Serves: 8 (184 Calories 2g Fat 0g Fiber) 1/2 cup sugar 1-1/4 cups 1% milk 2 Tbsp Dutch process cocoa 2 Tbsp dark rum 1 tsp grated orange rind 2 large egg yolks 1 large egg white 14 ounces fat-free sweetened condensed milk Preheat oven to 300F. Place sugar in a medium, heavy skillet over medium heat; cook until sugar dissolves. Continue cooking an additional 1-1/2 minutes or until golden. Immediately pour into a 9-inch quiche dish coated with cooking spray, tipping quickly until caramelized sugar coats bottom of dish. Combine milk and remaining ingredients in a food processor, and process mixture until smooth. Pour milk mixture over caramelized syrup in dish. Place dish in a shallow roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 300F for 1 hour or until a knife inserted in center of flan comes out clean. Remove dish from roasting pan, and cool 30 minutes on a wire rack. Cover flan, and chill at least 3 hours. Place a plate upside down on top of dish, and invert flan onto plate. Drizzle any remaining caramelized syrup over the flan. RASPBERRY BRULEE RECIPE --Points: 3 From: http://www.24hourfitness.com Serves: 6 (152 Calories 4g Fat 1g Fiber) 1 cup raspberries 2 cups nonfat milk 2 Tbsp nonfat powdered milk 3/4 cup egg substitute 1/3 cup sugar 1 tsp vanilla 4 tsp packed brown sugar Preheat oven to 325F. Gradually add powdered milk to liquid milk and mix until dissolved. Add egg substitute, sugar, and vanilla and mix well. Place raspberries evenly in the bottom of six, 6-8 ounce custard cups or desert bowls. Pour mixture over raspberries. Place custard cups in a baking dish filled with 1 inch of water for 30-40 minutes or until custard is set. Sprinkle 1-tsp brown sugar over each cup. Broil with tops 4-6 inches from heat for 2-3 minutes or until brown sugar is melted. Serve immediately. STRAWBERRIES With ORANGE-AMARETTO YOGURT CREAM --Points: 2 From: Entertaining Light & Easy Cookbook Serves: 6 3 pints strawberries, preferably with stems 1cup plain nonfat yogurt 2 Tbsp sugar 1 Tbsp grated orange rind 1Tbsp fresh orange juice 1 tsp Amaretto di Saronno liqueur 1/2 tsp almond extract Wash and drain the strawberries but do not remove caps or stems. Arrange on a large platter, leaving room for the sauce and chill until ready to use. Combine the remaining ingredients in a small bowl, stir well and allow to chill until ready to use. Serve the sauce surrounded by the berries. BANANA RICOTTA CREAM With FRESH FRUITS --Points: 3 From: Simple & Healthy Cooking Cookbook Serves: 6 (152 Calories 3g Fat 3g Fiber) 3 very ripe bananas (about 1 lb) 15 ounces part-skim ricotta cheese 1 Tbsp honey 1 Tbsp lemon juice 1 pint (about 12) ripe strawberries, washed, hulled and quartered lengthwise 1 pound honeydew melon, halved, seeded and cut into 12 thin wedges Cut the bananas into chunks and place them in the bowl of a food processor with the ricotta cheese. Process about 10 seconds. Add the honey and lemon juice; process again, just until blended. Transfer mixture to a bowl. At serving time, spoon 1/2 cup of the ricotta mixture onto each plate and top each serving with the equivalent of 2 strawberries. Surround each dessert with 2 wedges of the melon. BROWNIES, BARS & COOKIES -- HARDLY ANY FAT FUDGE BROWNIES ( --Points: 2 From: Chocolate Cookbook Serves: 16 (102 Calories 2g Fat 1g Fiber) 1/2 cup Dutch process cocoa powder 1 cup all-purpose flour 1 tsp baking powder 1/2 tsp salt 2 Tbsp unsalted butter, softened 1 cup sugar 2 large egg whites 1/2 cup unsweetened applesauce 1 tsp vanilla extract Set a rack at the middle level of the oven and preheat to 350F. Coat an 8-inch square pan with nonstick cooking spray. In a medium bowl, sift together cocoa, flour, baking powder and salt. In a separate bowl, beat together butter and sugar. Whisk in egg whites, applesauce and vanilla. Stir flour mixture into applesauce mixture until combined. Pour batter into prepared pan and bake for 35-40 minutes or until firm. Cool in pan before cutting into squares. KASHI® FUDGE BROWNIES With HEART ( --Points: 2 From: http://www.kashi.com Serves: 12 (120 Calories 3.5g Fat 2g Fiber) 1-1/2 cups Kashi Heart to Heart® cereal, crushed 1/3 cups unsweetened cocoa powder 1/3 cup whole wheat flour 1/2 cups walnuts or pecans, chopped 1 tsp baking powder 1/4 tsp salt 6 oz non-fat yogurt 1/2 cup pure honey 1/2 cup unsweetened applesauce 1 tsp pure vanilla extract In a medium bowl, combine Kashi cereal, cocoa powder, flour, walnuts, baking powder and salt. Set aside. In a large bowl, combine yogurt, honey applesauce and vanilla. Mix until smooth. Using a spatula, add dry ingredients to wet ingredients, mix until well blended. Bake at 350F for 30-40 minutes or until knife comes out clean. Let cool and serve. JUNIOR MINT BROWNIES --Points: 3 From: WW Boards --Wholam's Cookie Thread Serves: 16 (121 Calories 4g Fat 0g Fiber) 1/4 cup butter or stick margarine 3 ounces (about 32) small-size mints in pure chocolate (ie., Junior Mints) 1 cup all purpose flour 1/4 tsp baking soda 1/8 tsp salt 2/3 cup sugar 1/3 cup unsweetened cocoa 1 large egg 1 large egg white Preheat oven to 350F. Coat bottom of an 8-inch square baking pan with cooking spray. Combine butter and mints in a 2 cup glass measure; microwave at HIGH 30 seconds or until soft. Stir until smooth, and set aside. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack. Note: Two large (1.5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints. CHOCOLATE APPLE BARS --Points: 4 From: http://bellaonline.com Serves: 12 (187 Calories 5g Fat 3g Fiber) 1cup minus 1Tbsp whole wheat flour 1/2 cup + 1Tbsp all purpose flour 1 Tbsp baking soda 3/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 1/3 cup firmly packed brown sugar 1/4 cup butter or margarine 1 cup unsweetened applesauce 1 small apple, peeled, cored & finely chopped 1/2 cup + 2 Tbsp raisins 3 ounces quick cooking oats 1 ounce semi-sweet chocolate chips Preheat oven to 350F. Coat an 11" x 7" pan with nonstick cooking spray. Combine both flours, baking soda, cinnamon, nutmeg and salt. Set aside. Beat sugar & margarine till fluffy. Gradually add flour, alternating with applesauce till blended. Stir in rest of ingredients. Bake for 30-40 minutes. Cut into 12 bars. CHOCOLATE CHIP BLONDIES --Points: 2 From: WW Boards --Wholam's Cookie Thread Serves: 24 These chewy, moist blondies are so rich in flavor, you'd never know they're low in fat. 2 cups all-purpose flour 2 tsp baking powder 1/2 tsp table salt 1-1/2 cups brown sugar 6 Tbsp light butter, softened 2 large egg white(s) 1 tsp vanilla extract 1/3 cup water 6 oz mini chocolate chips, about 3/4 cup Preheat oven to 350F. In a small bowl, combine flour, baking powder and salt. In a large bowl, beat brown sugar and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating with water. Stir in chips. Spread into a foil-lined 9x13-inch baking pan. Bake until golden, about 20 to 25 minutes. Cool on wire rack. Remove foil and cut into 24 two-inch squares. GINGERBREAD BARS --Points: 4 From: WW Boards --Wholam's Cookie Thread Serves: 9 (191 Calories 6g Fat 3g Fiber) These luscious bar cookies smell heavenly as they bake--and taste even better. 1 cup + 2 Tbsp whole wheat flour 1 cup + 2 Tbsp all-purpose flour 1 Tbsp orange zest, finely minced 2-1/4 tsp ground ginger 1 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/8 tsp ground white pepper 1/4 cup firmly packed light or dark brown sugar 1/4 cup margarine 1/4 cup unsweetened applesauce (cinnamon-flavored, optional) 1 cup buttermilk 3 egg whites Preheat oven to 350F. Spray an 8" square baking pan with nonstick cooking spray. In medium bowl, combine whole-wheat and all-purpose flours, zest, ginger, cinnamon, baking powder, baking soda, salt and pepper. In large bowl, with electric mixer on high speed, beat sugar, margarine and applesauce until smooth. Add buttermilk and egg whites; beat until combined. Reduce speed to low; gradually add flour mixture until blended. Spread batter evenly into prepared baking pan. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Cool completely on wire rack before cutting into 9 equal bars. LUSCIOUS LEMON SQUARES --Points: 2 From: WW Boards --Wholam's Cookie Thread Serves: 36 (77 Calories 3g Fat 0g Fiber) 2-1/4 cups flour, divided 1/2 cup powdered sugar, divided 1 cup reduced-calorie margarine 4 whole eggs 1/2 tsp baking powder 1/2 cup sugar 1/2 cup orange juice, frozen concentrate 1/4 cup lemon juice 1 Tbsp lemon zest 1/2 tsp vanilla Stir together 2 cups flour and 1/4 cup + 2 Tbsp powdered sugar. Cut margarine into mixture until crumbly. Pat the dough into a 15x10 inch pan. Bake until set at 350 for 10-15 minutes. In bowl beat eggs with remaining flour, baking powder, sugar, orange juice concentrate, lemon juice, lemon zest and vanilla. Pour over hot crust and bake until the top is set 12 to 15 minutes. Cool, then sprinkle with remaining 2 Tbsp powdered sugar and cut into 36 squares. LEMON SQUARE BITES --Points: 1 From: WW Boards --Wholam's Cookie Thread Serves: 36 1/2 cup all purpose flour 3 Tbsp brown sugar 3 Tbsp butter, melted 1 cup sugar 2 tsp lemon zest and 3 Tbsp lemon juice (2 medium lemons) 1/2 tsp baking powder 2 large eggs, lightly beaten 1/4 tsp salt 2 Tbsp all purpose flour Preheat the oven to 350F. Line an 8" pan with aluminum foil and coat with cooking spray. To make crust: combine flour, brown sugar and butter; press into pan. Bake until golden, about 18 minutes. Meanwhile, whisk together remaining ingredients until smooth. Pour on top of baked crust. Bake until center is golden and begins to come away from the side of the pan, about 25 minutes. Cut into 36 bite sized pieces. CHOCOLATE CHIP COOKIES --Points: 1 From: WW Boards --Wholam's Cookie Thread Yield: (Serving Size: 1 cookie) 1/2 cups sugar 1/4 cup brown sugar 1/4 light margarine 1 egg white 1/2 cup white flour 1/2 cup wheat flour 1/2 cup chocolate chips 1/2 tsp. baking soda Preheat oven to 350F. Prepare cookie sheet with nonstick cooking spray. Mix ingredients until well combined and drop by teaspoons full on cookie sheet. Bake for about 8 minutes. (Note: they are best if you don't let them get to brown.) CHEWY CHOCOLATE COOKIES --Points: 1 From: WW Boards --Wholam's Cookie Thread Yield: 5 dozen (Serving size: 1 cookie -- 50 Calories 1g Fat 0g Fiber) 1 (18.25-ounce) devil's food cake mix 2 Tbsp stick margarine or butter, softened 2 Tbsp water 1 large egg 2 large egg whites 3/4 cup semisweet chocolate chips Preheat oven to 350F. Coat cookie sheets with cooking spray. Combine first 4 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes. Stir in chocolate chips. Drop by rounded tablespoons, 2 inches apart, onto cookie sheets. Bake for 10 minutes. Remove from pans; cool on wire racks. Store in an airtight container. EASY PEANUT BUTTER COOKIES --Points: 1 From: WW Boards --Wholam's Cookie Thread Serves: 18 (59 Calories 2g Fat 0g Fiber) 1-2/3 cups all-purpose flour 1-1/2 Tbsp cornstarch 1-3/4 tsp baking powder 1/2 tsp baking soda 3/4 cup firmly packed brown sugar 1/4 cup granulated sugar 1/4 cup vegetable oil 1/4 cup creamy peanut butter 1-1/2 Tbsp light-colored corn syrup 2-1/2 tsp vanilla extract 1 large egg 3 Tbsp granulated sugar Preheat oven to 375F. Combine all-purpose flour, cornstarch, baking powder, and baking soda in a medium bowl; stir well, and set mixture aside. Combine brown sugar, 1/4 cup granulated sugar, vegetable oil, and peanut butter in a large bowl; beat at medium speed of a mixer until mixture is well blended. Add corn syrup, vanilla, and egg; beat well. Stir in flour mixture. Coat hands lightly with cooking spray, and shape dough into 48 (1-inch) balls. Roll balls in 3 Tbsp granulated sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten balls with the bottom of glass. Bake for 7 minutes or until cookies are lightly browned. Remove from pans, and let cookies cool on wire racks. PEANUT BUTTER BALLS --Points: 1 From: WW Boards --Wholam's Cookie Thread Yield: 44 candies (Serving size: 1 candy -- 53 Calories 2g Fat 0g Fiber) 1-1/2 cups vanilla wafer crumbs 1 cup sifted powdered sugar 2 Tbsp unsweetened cocoa 1/2 cup + 1 Tbsp light-colored corn syrup 6 Tbsp creamy peanut butter 2 Tbsp sifted powdered sugar Combine first 3 ingredients; stir well. Combine corn syrup and peanut butter; stir well. Add peanut butter mixture to crumb mixture; stir well. Shape into 1-inch balls. Sprinkle 2 Tbsps powdered sugar evenly over balls. Store in an airtight container. CHOCOLATE FUDGE-PEANUT BUTTER BALLS --Points: 2 From: Favorite Brand Name Country Christmas Cookbook Serves: 32 (86 Calories 6g Fat 1g Fiber) 11-1/2 oz milk chocolate chips 1/4 cup half-and-half cream 1/3 cup creamy peanut butter 3 oz dry roasted unsalted peanuts, finely chopped Melt chips with half-and-half in heavy saucepan over low heat, stirring occasionally. Whisk in peanut butter until blended. Refrigerate until mixture is firm enough to shape into balls, but still soft, about 30 minutes, stirring occasionally. Spread peanuts on waxed paper. Shape scant 1 Tbsp of the mixture into 1-inch balls; roll in chopped peanuts. Store in refrigerator. HOLIDAYS PUMPKIN DAYS -- PUMPKIN AND CHEESE STUFFED SHELLS --Points: 4 From: Eating Well via WW Boards Serves: 6 (Serving size: 4 shells -- 200 Calories 6g Fat 2g Fiber) 24 shell pasta for stuffing 2 tsp vegetable oil 3/4 cup finely chopped onion 8 oz. canned pumpkin 1/2 cup part-skim ricotta 3 Tbsp grated Parmesan cheese 2 Tbsp seasoned bread crumbs 2 Tbsp brown sugar 1/2 tsp cinnamon Sauce: 1 Tbsp margarine 1 Tbsp flour 1-1/4 cups 1% milk 1/8 tsp nutmeg Preheat oven to 350F. Cook pasta until firm to the bite, then drain, cover and set aside. In a medium nonstick skillet, heat the oil and saute the onions until tender, approx. 5 minutes. Remove from the heat. Add the pumpkin, both cheese, bread crumbs, sugar and cinnamon to the onions, mixing until well blended. Place 1 Tbsp mixture into each shell; place in a 9 x 13 baking dish. Make the sauce: In a nonstick skillet, melt the margarine; add the flour and cook for 1 minute. Add the milk and nutmeg; simmer just until slightly thickened, stirring constantly, approx. 5 minutes. Pour over the pasta. Bake for 20 minutes, or until hot. PUMPKIN PIE WONTONS --Points: 1 From: Invenanet's 100 Favorites Serves: 16 1 cup canned pumpkin 2 Tbsp maple syrup 3 Tbsp brown sugar 1 Tbsp pumpkin pie spice 16 packaged wonton wrappers cinnamon & sugar for dusting Preheat oven to 400F. Mix pumpkin, maple syrup, brown sugar and pumpkin pie space in medium bowl. Place a wonton wrapper on flat surface. Spoon 1 teaspoon of filling into center. Moisten edges of wonton with water & fold in half to form a triangle. Press edges to seal. Repeat with remaining wontons. Arrange prepared wontons on an ungreased baking sheet. Lightly coat wontons w/ non stick cooking spray & sprinkle them with sugar & cinnamon. Bake for 15 minutes or until golden. Turn over and bake another 2 minutes. PUMPKIN DIP --Points: 1 From: WW Boards Serves: 40 (Serving Size: 1 Tbsp -- 59 Calories 0g Fat 0g Fiber) 16 ounces fat-free cream cheese 16 ounces powdered sugar 15 ounces canned pumpkin 2 tsp cinnamon 1 tsp nutmeg 1/2 tsp ground cloves 1/2 tsp ground ginger Mix all ingredients together and chill for at least 30 minutes. Great with ginger snaps and graham crackers. SPICY PUMPKIN BUTTER From: WW Boards Yield: 2 cups (Serving size: 1 Tbsp -- 11 Calories 0g Fat 0g Fiber) 1/4 cup dark brown sugar, packed 2 Tbsp sugar 1/4 cup water 1/2 tsp allspice 1/4 tsp ginger 1/4 tsp cloves 1/4 tsp nutmeg 1/2 tsp cinnamon 1-1/2 cup pumpkin Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. microwave on High 3 minutes; stir. Add pumpkin and microwave on High for 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. Use this as you would apple butter. PUMPKIN WAFFLES ( --Points: 2.5 From: Entertaining Light & Easy Cookbook Serves: 4 (127 Calories 4g Fat 2g Fiber) 3/4 cup canned pumpkin 2 tsp unsalted butter, melted 1 whole egg, 1 egg white 3/4 cup 1% milk 1/2 cup all-purpose flour 1 tsp baking powder 1 tsp pumpkin pie spice pinch of salt Preheat a nonstick waffle iron. Lightly coat with nonstick cooking spray. In a large bowl, whisk the pumpkin with the butter, egg and milk. Beat the mixture until just combined. In a small bowl, combine the flour with the remaining ingredients and stir until smooth. Add the dry ingredients to the pumpkin mixture and stir until just smooth. Pour the batter into the center of each of the waffle iron squares and bake according to manufacturer's instructions, until golden and crisp. Remove and serve immediately. (Accompaniments: pure maple syrup, or unsweetened applesauce or apple butter but adjust points accordingly.) PUMPKIN HARVEST BARS ( --Points: 2 From: http://www.3fatchicks.com Serves: 16 (130 Calories 2g Fat 0g Fiber) 1-3/4 cup all-purpose flour 2 tsp baking powder 1 tsp grated orange peel 1 tsp ground cinnamon 1/2 tsp salt 1/2 tsp nutmeg 1/4 tsp ground ginger 1/4 tsp ground cloves 3/4 cup sugar 1/2 cup applesauce 1/2 cup solid pack pumpkin 1 egg, 1 egg white 2 Tbsp vegetable oil 1/2 cup raisins Preheat oven to 350F. Spray 9x13 baking pan with nonstick spray. In small bowl, combine flour, baking powder, orange peel, cinnamon, salt, nutmeg, ginger and cloves. In large bowl, combine sugar, applesauce, pumpkin, egg and egg white, and oil. Add flour mixture to applesauce mixture; stir until well blended. Stir in raisins. Spread in prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes. CRANBERRY PUMPKIN BARS --Points: 2 From: WW Boards --Wholam's Cookie Thread Serves: 18 1 cup packed light brown sugar 4 Tbsp reduced-calorie soft margarine, at room temperature 1 cup canned pumpkin purée 1 large egg, 1 large egg white 1/3 cup buttermilk 1-1/4 cups all-purpose flour 1/2 cup old-fashioned oats 1 Tbsp pumpkin pie spice 1/2 tsp baking soda 1/2 tsp salt 2/3 cup dried cranberries Heat oven to 350F. Lightly coat a 9x13-inch baking pan with cooking spray, then dust lightly with flour. In a large bowl, cream sugar and butter and with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk. In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently. Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars. CRANBERRY PUMPKIN BREAD --Points: 4 From: Healthy Kids via WW Boards Serves: 12 (192 Calories 5g Fat 1g Fiber) 1-3/4 cups flour 1 cup sugar 2 tsp baking powder 2 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp allspice 1 cup pumpkin, canned 1/4 cup margarine, melted 1/3 cup applesauce, unsweetened 1/2 cup egg substitute 6 ounces dried cranberries Preheat oven to 350F. Lightly coat a bread pan with the nonstick spray. In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and allspice. Using a separate mixing bowl, combine the pumpkin, margarine, applesauce and egg substitute. Add the pumpkin mixture to the flour mixture, and stir until the batter becomes moist. Gently fold in the dried cranberries. Pour the batter into the prepared bread pan. Bake for 60 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove the bread from the pan, and let it cool on a wire rack before serving. PUMPKIN BREAD --Points: 3 From: WW's In Season Cookbook Serves: 24, 2 loaves (Serving size: 1 slice -- 149 Calories 5g Fat 1g Fiber) 3-1/4 cups all-purpose flour 2 tsp ground cinnamon 2 tsp ground nutmeg 1 tsp ground cloves 1 3/4 tsp baking powder 1 tsp salt 1/2 tsp baking soda 1 can (15-oz) pumpkin 1-1/3 cups firmly packed brown sugar 2/3 cup skim milk 1/2 cup vegetable oil 2 tsp vanilla extract 2 large eggs, lightly beaten Cooking spray Preheat oven to 350F. Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin and next 5 ingredients; stir with a whisk until well blended. Add to flour mixture, stirring just until moist. Spoon batter into 2 (8-1/2 x 4-inch) loaf pans coated with cooking spray. Bake for 1 hour or until a wooden pick inserted near center comes out clean. Let cool in pan on a wire rack 10 minutes; remove from pan. Let cool completely. PUMPKIN CREAM MOUSSE ( --Points: 2 From: WW Boards Serves: 4 1 package sugar-free vanilla pudding 2 cups skim milk 1 small can pumpkin 1 tsp pumpkin pie spice 1 cup fat-free Cool Whip Mix pudding and milk together. Add pumpkin and pumpkin pie spice and mix well. Fold in fat-free Cool Whip. Refrigerate for about 1 hour. Spoon into 4 dishes; serve with a dollop of cool whip. PUMPKIN CUSTARD --Points: 3 From: http://www.24hourfitness.com Serves: 8-10 (Serving size: 1 cup -- 178 Calories 3g Fat 2g Fiber) 4-1/2 cups nonfat milk 2-1/4 cups egg substitute 2 cups pumpkin puree 1/2 cup white or light brown sugar 1 teaspoon pumpkin pie spice Preheat oven to 325F. Whisk all ingredients together making sure that sugar is dissolved before you begin baking. Spray inside of individual ramekins or custard cups with nonstick spray and fill each 3/4 full with custard mixture. Place ramekins in a larger baking dish that will allow for water to come at least halfway up the side of the ramekins. Fill large baking dish with boiling water. Bake for 25-30 minutes before checking with a skewer or fork tines to see if custard is cooked. The custard will continue to cook some as it cools so don't over cook. Serve with fresh berries, papaya or other fresh fruit. (If use 2 qt souffle dish, bake for 1 hour and 15 minutes. Chill for at least 8 hours or overnight. ) LITE PUMPKIN PIE (CRUSTLESS) --Points: 2 From: http://diabeticgourmet.com Serves: 8 (114 Calories 3g Fat 2g Fiber) 2 cups canned pumpkin 2 cups water 1 cup low-fat milk powder 2 eggs 3/4 cup brown sugar Twin® 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg 1/2 tsp allspice 1/4 tsp ground cloves Preheat over to 350F. Mix all ingredients. Pour into a 9-inch glass pie pan sprayed with non-stick spray. Bake for 1 hour, or until knife inserted in center of pie comes out clean. Serve warm or let sit and serve. STREUSEL PUMPKIN PIE --Points: 4 From: http://www.24hourfitness.com Serves: 8 (181 Calories 2g Fat 1g Fiber) 1 (12 ounce) can evaporated skim milk 3 egg whites 1 (16 ounce) can pumpkin 1/2 cup sugar 1/2 cup all purpose flour 1-1/2 tsp pumpkin pie spice 3/4 tsp baking powder 1/8 tsp salt 2 tsp grated orange peel Topping: 1/4 cup packed brown sugar 1/4 cup quick-cooking oats 1 Tbsp margarine or butter, softened Heat oven to 350F. Spray (10x 1 1/2 inch) pie plate with nonstick cooking spray. Mix all topping ingredients together and set aside. Place remaining ingredients in blender or food processor, cover and blend until smooth. Pour into pie plate and sprinkle with topping. Bake 50-55 minutes or until an inserted knife comes out clean. Cool 15 minutes and refrigerate at least 4 hours. DOUBLE LAYER PUMPKIN PIE --Points: 4 From: WW Community Swap--CAROLPHE Serves: 8 3 ounces fat free cream cheese 1cup + 1Tbsp skim milk, divided 1Tbsp Splenda 1-1/2 cups Cool Whip Free, thawed 1 reduced fat graham cracker crust 2 pkgs (4 serving size) sugar free instant vanilla pudding 15 ounces canned pumpkin 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves Mix cream cheese, 1Tbsp milk and splenda with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Set aside. Pour 1 cup milk into mixing bowl; add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with remaining whipped topping. PUMPKIN CHEESECAKE ( --Points: 4 From: WW New Complete Cookbook Serves: 6 (218 Calories 4g Fat 1g Fiber) 9 graham crackers (2 1/2" squares), made into crumbs 1 cup low-fat (1%) cottage cheese 3/4 cup part-skim ricotta cheese 3/4 cup egg substitute 1/2 cup sugar 1 tsp ground ginger 1 tsp vanilla extract 1/2 tsp ground nutmeg 1/2 tsp cinnamon 1/8 tsp salt One can (15-ounce) pumpkin puree Preheat the over to 350F. Spray a 9" glass pie plate with nonstick cooking spray. Sprinkle the graham cracker crumbs over the bottom of the pie plate. In a food processor or blender, combine the cottage cheese and ricotta; process until smooth, about 1 minute. Transfer to a large bowl; stir in the egg substitute, sugar, ginger, vanilla, nutmeg, cinnamon and salt. Reserve 1/4 cup of the batter. Add the pumpkin to the batter; stir until blended. Scrape the batter into the pie plate, then drizzle the reserved batter in 3 concentric circles over the pumpkin batter. With a knife, lightly draw a line through the batter from the center toward the outer edge; about 2" from that line, lightly draw the knife through the batter from the outer edge toward the center. Repeat around the pie, alternating directions, to make a spider web. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on rack. Refrigerate, covered, until ready to serve. PUMPKIN-SPICE BUNDT CAKE --Points: 5 From: Cooking Light Magazine - Oct'97 Serves: 16 (248 Calories 6g Fat 1g Fiber) 3-1/4 cups all-purpose flour 1 Tbsp baking powder 2 1/2 tsp ground cinnamon 1 tsp baking soda 1 tsp ground nutmeg 1/4 tsp salt 1-1/2 cups pumpkin puree, fresh or canned 1/2 cup applesauce 1-1/2 cups granulated sugar 1/2 cup stick margarine, softened 3 large egg whites 2 tsp vanilla extract 3 Tbsp brown sugar (dark or light) 1 Tbsp dark rum 1 tsp skim milk 3 Tbsp powdered sugar Preheat oven to 350F. Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside. Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and vanilla, beating well. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and end ingwithflourmixture. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake. Note: Cooking Light Oct. '97 The rum glaze will seep into the cake if it's spooned over it while the cake is still warm. SPICED ANGEL CAKE With PUMPKIN SAUCE --Points: 4 From: WW Boards Serves: 12 (193 Calories 1g Fat 0g Fiber) 1-1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1 pkg angel food cake mix 1 cup skim milk 1 Tbsp flour 1 cup canned pumpkin 3 Tbl packed light brown sugar 1 cup Cool Whip Lite, thawed 1 tsp vanilla Dried cranberries (garnish) Powdered sugar Whisk cinnamon, ginger, nutmeg and cloves with cake mix. Follow package directions to prepare, bake and cool cake. Meanwhile, combine milk and flour in a saucepan. Stir in pumpkin and brown sugar. Cook, stirring constantly, over medium heat until mixture boils and thickens. Pour into bowl. Place plastic wrap directly on pumpkin sauce. Refrigerate until well chilled, about 3 hours. Fold in whipped topping and vanilla. Garnish cake with cranberries and powdered sugar. Cut it into 12 slices and serve each with 1/4 cup of pumpkin sauce. PUMPKIN CHOCOLATE CHIP COOKIES --Points: 1 From: WW Boards --Wholam's Cookie Thread Yield: 50 cookies (Per cookie: 65 Calories 2g Fat 0g Fiber) 1 box carrot (or spice) cake mix 1 can pumpkin 1 cup mini chocolate chips (optional--eliminate for spicy pumpkin cookies--same pts) Preheat oven to 350F. Spray cookie sheets with nonstick cooking spray. Combine cake mix and pumpkin and beat with mixer until blended. Put by spoonfuls (1-1/2" to 2" diameter) on cookie sheet and bake for 18-25 minutes. PUMPKIN ICE CREAM PIE --Points: 2 From: WW Boards Serves: 8 (90 Calories 3g Fat 1g Fiber) 1 pint low-fat chocolate (or vanilla) ice cream, slightly softened 1 cup canned pumpkin 1 tsp pumpkin pie spice 1 cup Cool Whip Lite® Smooth ice cream into the bottom of a 9-inch pie plate; freeze until firm. Meanwhile, mix together the pumpkin and spice; fold in cool whip. Pour the pumpkin mixture over the ice cream & smooth. Place back in freezer until firm. Let stand at room temperature 15 minutes before serving. --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.740 / Virus Database: 494 - Release Date: 8/16/04 |
#4
|
|||
|
|||
"Miss Violette" wrote in message ...
thanks, Lee SPOONS wrote in message le.rogers.com... Here are some WW's Dessert Recipes Take care, SPOONS My photo food log http://www.fotolog.net/giggles thanks for posting these....with the holidays coming up....i'm excited about trying some of the pumpkin recipes. isabel :::::::::::::::::::::::::::::::::::::: DESSERTS CAKES -- ENDLESS POSSIBILITIES ANGEL FOOD CAKE --Points: 3, unless otherwise noted From: WW Boards Serves: 12 1 angel food cake mix *see variations below* Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into 13x9 ungreased pan and bake at 350 for 35-40 minutes. Cool upside down. (Muffins: bake 10-12 minute.) Pineapple -- 1 can (20 oz) crushed pineapple in juice Pina Colada -add 1T coconut extract (and 1T rum extract) to pineapple directions Lemon -- substitute 1 cup + 3T water, 2T lemon juice and 2 tsp lemon zest (2 pts/slice) Cherry -- substitute Comstock light cherry pie filling Black Forest -- add 1/2 cup cocoa to Cherry version Pumpkin -- substitute 1 can (15 oz) pumpkin, 3/4c water, 1T vanilla & 1T cinnamon (2 pts/slice) Pineapple Frosting: Mix together 1 container cool whip light, 1 small package sugar-free, fat-free instant vanilla pudding mix and 1 can (15 oz) crushed pineapple, mostly drained. Points per frosted piece of cake = 4.5 LEMON CURD (for Angel Food Cake) --Points: 1 From: WW Dining with the Duchess Cookbook Serves: 12 (75 Calories 2g Fat 0g Fiber) 3/4 cup granulated sugar 2 Tbsp cornstarch 1 Tbsp grated lemon zest 1/2 cup lemon juice 2 Tbsp reduced-calorie margarine 2 egg yolks In a medium nonstick saucepan, mix the sugar, cornstarch and lemon zest; whisk in the lemon juice, margarine and 1/2 cup water, stirring until the sugar dissolves. Bring to a boil; cook, stirring constantly, until the mixture thickens slightly, about 1 minute. In a small bowl, lightly beat the egg yolks. Slowly whisk 1/4 cup of the lemon mixture into the egg yolks, then slowly pour the egg-yolk mixture into the lemon mixture, whisking quickly and constantly. Reduce the heat to low and cook 1 minute longer; do not let the mixture boil. Transfer the lemon curd to a bowl; refrigerate, covered, until chilled, at least 3 hours. To serve: Cut the angel food cake crosswise in half. Spread the cake with the lemon curd, letting some flow down the sides of the cake. Replace the top of the cake. Sprinkle with a dusting of confectioner's sugar. Serve at once. (Points are for curd only--don't forget to add angel cake pts!) CAPPUCCINO ANGEL FOOD CAKE --Points: 2 From: http://www.weigh****chers.com Serves: 16 2 tsp unsweetened cocoa 1 tsp ground cinnamon 1-1/4 cup sugar 3 Tbsp sugar 1 cup cake flour 12 medium egg whites, about 1-1/2 cups 1/4 tsp table salt 1 tsp vanilla extract 2 Tbsp instant espresso Heat oven to 350F. In small bowl whisk cocoa, cinnamon and 3 tbsp. sugar until blended. In small bowl combine flour, 1/4 cup sugar and espresso. Coat bottom of angel food pan with cooking spray and sprinkle enough cocoa mixture on bottom to cover, about 1 tablespoon. With mixer on medium, beat whites until very frothy, turning white and greatly increased in volume. Slowly add salt and remaining 1 cup sugar, 1 tablespoon at a time, until incorporated and eggs are stiff and glossy. Stir in vanilla. Sprinkle flour mixture through sieve and fold into whites, one third at a time, until just incorporated. Spoon half egg-white mixture into pan, sprinkle with cocoa mixture. Repeat with remaining whites and cocoa. Bake until toothpick in center comes out clean, 50 minutes. Cool completely upside-down on rack. UPSIDE-DOWN GERMAN CHOCOLATE CAKE ( --Points: 4 From: WW Boards--JJSHOME Serves: 16 (182 Calories 7g Fat 1g Fiber) 2 Tbsp butter 3/4 cup water 2/3 cup brown sugar 3/4 cup coconut flakes 1/2 cup chopped pecans 5 large egg whites 1 cup buttermilk 1/2 cup light sour cream 1/3 cup unsweetened applesauce 1 box German Chocolate cake mix Preheat oven to 350F. Coat a 13x9 baking pan with cooking spray. In a small saucepan over low heat, melt the butter with the water. Stir in the brown sugar until smooth. Pour evenly into the baking pan. Sprinkle the coconut and pecan evenly over the melted sugar mixture. In a large bowl use and electric mixer set on high to beat the egg whites for 30 seconds. Beat in the buttermilk, sour cream and applesauce. Add the cake mix and beat on low speed until moistened (about 30 seconds). Beat for an additional 2 minutes. Pour into the prepared pan. Bake for 40 minutes. Cool pan on a rack. WHITE CHOCOLATE CHEESECAKE --Points: 3 From: WW Boards Serves: 8 8 ounces fat-free cream cheese 2 cups skim milk, divided 2 small pkg sugar-free, fat-free white chocolate instant pudding mix 8 ounces fat-free whipped topping reduced-fat graham cracker pie crust Beat cream cheese and 1/2 cup milk until smooth. Add remaining 1-1/2 cups milk and pudding mix. Beat for 1 minute. Fold in whipped topping until smooth. Spoon into pie crust. Chill 4 hours or until set. CINNAMON HONEY CHEESECAKE ( --Points: 5 From: http://www.weigh****chers.com Serves: 12 1 pound fat-free cream cheese, softened 1 pound light cream cheese, softened 1/2 cup honey 1/2 cup sugar 1 tsp vanilla extract 2 large eggs 2 medium egg whites 1 Tbl orange zest 8 (2-1/2" sq) low-fat cinnamon graham crackers, crushed Preheat oven to 350F. In large mixing bowl, beat cream cheeses until smooth. Add honey, sugar and vanilla and beat well. Add eggs and whites and mix until blended. Add orange zest. Sprinkle graham cracker crumbs evenly over bottom of 9" springform pan. Pour filling over crust. Bake until center is almost set, about 50 minutes. Cool on wire rack and remove from pan. Chill 3 hours or overnight. LEMON-RASPBERRY POUND CAKE --Points: 6 From: http://www.weigh****chers.com Serves: 10 2-1/4 cup(s) cake flour, sifted 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp table salt 5 Tbsp unsalted butter, softened 1 cup sugar 1 large egg 2 large egg whites 1 tsp vanilla extract 1 tsp lemon peel, finely grated (zested) 1 cup fat-free vanilla yogurt 1 cup raspberries, frozen (keep frozen until ready to use) Preheat oven to 350F. Coat a 6-cup loaf pan or Bundt pan with cooking spray. Sift together flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat butter until creamy; gradually beat in sugar, about 2-3 minutes, until mixture is light in color. Gradually beat in egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in raspberries. Pour batter into prepared pan and bake until a wooden toothpick inserted near the center comes out clean, about 30-40 minutes. Cool in pan, on a rack, for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto rack and cool completely; slice into 10 pieces and serve. LEMON POPPY SEED CAKE --Points: 4 From: http://diabeticgourmet.com Serves: 9 (183 Calories 7g Fat 2g Fiber) 1 cup all-purpose flour 1/2 cup sugar 1/3 cup poppy seeds 1-1/2 tsp baking powder 1/2 tsp baking soda 1/8 tsp salt 1/4 cup margarine, melted 2 large egg whites 1/2 cup fat-free milk 3 Tbsp fresh lemon juice 1 tsp finely grated lemon zest 1 tsp pure vanilla extract 2 Tbsp powdered sugar Preheat the oven to 350F. Prepare a 9-inch-square baking pan with nonstick pan spray. Combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Add the margarine, egg whites, milk, lemon juice, zest, and vanilla. Mix just until the dry ingredients are moistened. Pour into the prepared pan. Bake 30 minutes, or until the cake springs back when the center is lightly pressed. Cool on a wire rack. Sift powdered sugar over the cake. Cut into 3-inch squares to serve. ORANGE POUND CAKE --Points: 3 From: WW Simple Goodness Cookbook Serves: 16 1-3/4 cups all-purpose flour 3/4 cup sugar 2 tsp baking powder 1/4 tsp salt 1 Tbsp grated orange peel 2/3 cup fresh orange juice 1/4 cup vegetable oil 4 large egg whites Preheat oven to 350F. Coat bottom of an 8 1/2-x4 1/2-inch loaf pan with cooking spray; dust with 1 teaspoon flour, and set aside. Combine flour, sugar, baking powder, and salt. Combine orange rind, juice, and oil; add to flour mixture. Beat at medium speed of a mixer until smooth (batter will be thick). Beat egg whites at high speed of a mixer until stiff peaks form. Fold one third of egg whites into batter; gently fold in remaining egg whites. Pour batter into prepared pan. Bake for 55 minutes or until a wooden pick inserted in center comes out clean. Let cake cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack. PIES, TARTS & COBBLERS -- PINEAPPLE CREAM CHEESE PIE With BERRIES --Points: 3 From: http://www.mayoclinic.com Serves: 8 (170 Calories 5g Fat 2g Fiber) 2 Tbsp sugar 8 ounces fat-free cream cheese, softened 1 graham cracker pie crust 16 ounces unsweetened, crushed pineapple, drained 1 pint berries (raspberries or blueberries) In a small bowl, mix the softened cream cheese with the sugar. Gently spread over the graham cracker crust. Place into the refrigerator and chill for about 2 hours before serving. Just before serving, drain the pineapple well and spread over the cream cheese. Rinse and drain the berries. Sprinkle over the pineapple and serve. Note: Instead of a whipped-creamy pie, this dessert has more healthy fruit and is similar to a tart. Any kind of fresh, unsweetened berries may be used. CHOCOLATE-PEANUT BUTTER PIE ( --Points: 4 From: WW Mailer Serves: 8 (177 Calories 5g Fat 2g Fiber) 3/4 cup grape nuts cereal, divided 2 cups chocolate low-fat ice cream, slightly softened 1 small pkg sugar-free chocolate instant pudding mix 1/4 cup creamy peanut butter 1 cup frozen fat-free whipped topping, thawed Sprinkle 1/2 cup cereal nuggets evenly in bottom of an 8 inch round cake pan. Combine remaining 1/4 cup cereal nuggets, ice cream, pudding mix, and peanut butter in a large bowl; stir until mixture is well blended. Fold in whipped topping. Spoon ice cream mixture in prepared pan, spreading gently with a spatula. Cover and freeze 2 hours until firm. Let stand at room temperature 15 minutes before serving. CHUNKY CHOCOLATE CREAM PIE --Points: 5 From: http://www.healthyexchanges.com Serves: 8 (244 Calories 8g Fat 1g Fiber) 1 small pkg sugar-free instant chocolate fudge pudding mix 2/3 cup nonfat dry milk powder 1-1/4 cups water 1 tsp vanilla extract 1 cup Cool Whip lite, divided 1 cup raisins 1 Tbl mini chocolate chips 2 Tbl chopped pecans 1 (6oz) Keebler chocolate flavored pie crust 1 tsp coconut extract 2 Tbl flaked coconut In a large bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite, vanilla extract. Gently fold in raisins, chcocolate chips and pecans. Spread mixture evenly into piecrust. Refrigerate 30 minutes. In a small bowl, combine remaining 3/4 cup Cool Whip Lite and coconut extract. Spread mixture evenly over top of set pudding. Sprinkle coconut over top. Refrigerate at least 2 hours. Cut into 8 servings. LEMON-CHOCOLATE CHIP PIE --Points: 3 From: WW Boards Serves: 8 1 small package sugar-free lemon jell-O 1 cup boiling water 4 ice cubes 8oz package sugar-free, fat-free lemon yogurt 1 reduced-fat graham cracker pie crust 1 cup Cool Whip Lite® 1 Tbl mini chocolate chips Mix jell-o with water. Add ice cubes and stir until dissolved. Whisk in yogurt. Pour into pie shell. Refrigerate until set, about 2 hours. Thaw Cool Whip; spread over top. Sprinkle chips over all. SWEET POTATO PIE --Points: 5 From: http://www.24hourfitness.com Serves: 8 (225 Calories 7g Fat 2g Fiber) 1 egg white 2 eggs 3 medium sweet potatoes, cooked and peeled 1/4 cup brown sugar 1 (8 ounce) can crushed pineapple, undrained 3/4 cup evaporated skim milk 1 teaspoon vanilla 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1 uncooked pie crust (9 inch) Preheat oven to 425 degrees. Beat egg whites and eggs with wire whisk. Mash sweet potatoes with a potato masher and combine with the egg mixture. Add remaining ingredients and mix well to combine. Pour mixture into pie shell and bake for 10 minutes. Reduce heat to 325 degrees and bake another 45 minutes. A knife inserted in the center of the pie should come out clean when pie is done. LOWER-FAT FRUIT CRISP --Points: 3 From: http://www.quakeroatmeal.com Serves: 8 (170 Calories 4g Fat 3g Fiber) Filling: 6 cups peeled, thinly sliced apples, peaches or pears (6 to 8 medium) 1/4 cup water 1/4 cup firmly packed brown sugar 2 Tbsp all-purpose flour 1/2 tsp ground cinnamon Topping: 3/4 cup Quaker® Oats (quick or old fashioned, uncooked) 3 Tbsp firmly packed brown sugar 2 Tbsp margarine, melted 1/4 tsp ground cinnamon nonfat frozen yogurt (optional) Heat oven to 350?F. Spray 8-inch square glass baking dish with cooking spray. For filling, combine fruit and water in large bowl. Add sugar, flour and cinnamon; stir until fruit is evenly coated. Spoon into baking dish. For topping, combine all ingredients in medium bowl; mix well. Sprinkle evenly over fruit. Bake 30- 35 minutes or until fruit is tender. Serve warm with nonfat frozen yogurt, if desired. CARAMEL-APPLE COBBLER CAKE --Points: 4 From: WW Boards Serves: 9 1-1/2 cup lite Bisquick® 1/3 cup sugar 1/2 cup skim milk 2 golden delicious apples, peeled and cubed 1 Tbsp lemon Juice 1/2 cup brown sugar 1/2 tsp cinnamon 1 cup boiling water Heat oven to 350F. Coat a 9x9x2 pan with nonstick cooking spray. Mix Bisquick, sugar and milk together. Spread into prepared pan. Top with apples; pour lemon juice over apples. Mix brown sugar, cinnamon together and sprinkle over apple mixture. Pour boiling water over apple mixture. Bake for 45 minutes or until knife comes out clean. Top with fat free cool whip while cake is still hot. PUDDINGS, MOUSSES & CUSTARDS -- CHUNKY CHOCOLATE PUDDING ( --Points: 4 From: Cooking Healthy with a Man in Mind Cookbook Serves: 6 (176 Calories 4g Fat 1g Fiber) 1 small pkg sugar-free instant chocolate fudge pudding mix 2/3 cup nonfat dry milk powder 1-1/2 cups water 3/4 cup plain fat-free yogurt 3/4 cup Cool Whip Lite®, divided 1 tsp vanilla extract 1/4 cup raisins 1/4 cup (1 oz) chopped pecans In a large bowl, combine dry pudding mix and dry milk powder. Add water and yogurt. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite, vanilla extract, pecans and raisins. Mix gently to combine. Evenly spoon into 6 dessert dishes. Top each with 1 Tbl Cool Whip Lite. Refrigerate at least 15 minutes. Tip: To plump raisins without 'cooking", place in a glass measuring cup and microwave on High for 20 seconds. PEANUT BUTTER DREAM PUDDING --Points: 4 From: Cooking Healthy with a Man in Mind Cookbook Serves: 4 (208 Calories 4g Fat 1g Fiber) 1 pk (4 oz) JELL-O® sugar-free Instant chocolate pudding 2/3 c nonfat dry milk 1-1/2 cup water 2 Tbsp reduced-fat peanut butter 1/4 cup Cool Whip Lite® cup (1 medium) diced bananas 6 (2 1/2") peanut butter graham crackers, made into large crumbs In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in peanut butter and cool whip. Stir in bananas and cracker crumbs. Evenly spoon mixture into 4 dessert dishes. Refrigerate at least 10 minutes. RUM-RAISIN BREAD PUDDING --Points: 4 From: Secrets of Fat-Free Cooking Cookbook Serves: 6 (184 Calories 0.4g Fat 1.1g Fiber) 1/4 cup dark raisins 2 Tbsp light rum 4 cups 1/2-inch cubes firm oatmeal bread (about 5 ounces) 1 can (12 ounces) evaporated skimmed milk 1/2 cup 1% milk 1/4 cup + 2Tbsp fat-free egg substitute 1/4 cup + 2 Tbsp light brown sugar 1 tsp vanilla 1 Tbsp sugar Place the raisins and rum in a small bowl and mix well. Set aside for 15 minutes. Place the bread crumbs in a large bowl and set aside. Combine the evaporated milk, milk, egg substitute, brown sugar and vanilla in a large bowl and whisk until smooth. Pour the milk mixture over the bread cubes and set aside for 10 minutes. Stir the raisin mixture into the bread mixture. Coat a 1-1/2 quart casserole dish with nonstick cooking spray, and pour the mixture into the dish. Sprinkle the sugar over the pudding. Bake at 350F for about 1 hour, or until a sharp knife inserted in the center comes out clean. Allow to cool at room temperature for 45 minutes before serving. Refrigerate any leftovers. ORANGE CREAMSICLE MOUSSE ( --Points: 2.5 From: Invenanet's 100 Favorites Serves: 4 (Serving size: 1 cup) 1 box sugar-free orange Jell-O® 1 box sugar-free white chocolate pudding 1 can mandarin orange, drained 1 8-oz tub Cool Whip Lite® Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely. add 1 cup cold water and let it sit for 5 minutes. Using electric beater, beat in pudding mix until well combined. Fold in drained fruit and Cool Whip. Chill for about 1 hour before serving. BLACK FOREST MOUSSE ( --Points: 3 From: http://www.cherrymkt.org Serves: 4 (Serving size: 3/4 cup) 1 package sugar-free instant chocolate pudding mix 2 cups skim milk 21 ounces canned cherry pie filling, No Sugar Added 2 cups Cool Whip Free®, thawed In a small bowl with an electric mixer, combine pudding mix and milk. Beat on low speed 1-2 minutes, or until well blended. Allow pudding to thicken slightly, then stir in cherry filling. Gently fold in whipped topping. Spoon into parfait glasses or other dessert dishes; let chill until serving time. LEMON MOUSSE With FRESH BERRIES --Points: 5 From: http://www.weigh****chers.com Serves: 4 (Serving size: 2/3 cup mousse & 1/4 cup berries) 1/4 oz unsweetened gelatin 1/2 cup fresh lemon juice 1 tsp lemon peel, zested 2/3 cup sugar 2 Tbsp reduced-calorie margarine 2 cups light, artificially sweetened vanilla yogurt 1 cup raspberries, or sliced strawberries In a small saucepan, sprinkle gelatin over lemon juice. Allow to stand 1 minute. Add zest, sugar and margarine; set pan over medium heat. Simmer until gelatin and margarine dissolve, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and whisk in yogurt. Spoon mousse into 4 individual dessert glasses or ramekins; refrigerate until firm, about 30 minutes. Top with berries just before serving. CHOCOLATE-ORANGE FLAN --Points: 4 From: Cooking Light Magazine -- 7/1/98 Serves: 8 (184 Calories 2g Fat 0g Fiber) 1/2 cup sugar 1-1/4 cups 1% milk 2 Tbsp Dutch process cocoa 2 Tbsp dark rum 1 tsp grated orange rind 2 large egg yolks 1 large egg white 14 ounces fat-free sweetened condensed milk Preheat oven to 300F. Place sugar in a medium, heavy skillet over medium heat; cook until sugar dissolves. Continue cooking an additional 1-1/2 minutes or until golden. Immediately pour into a 9-inch quiche dish coated with cooking spray, tipping quickly until caramelized sugar coats bottom of dish. Combine milk and remaining ingredients in a food processor, and process mixture until smooth. Pour milk mixture over caramelized syrup in dish. Place dish in a shallow roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 300F for 1 hour or until a knife inserted in center of flan comes out clean. Remove dish from roasting pan, and cool 30 minutes on a wire rack. Cover flan, and chill at least 3 hours. Place a plate upside down on top of dish, and invert flan onto plate. Drizzle any remaining caramelized syrup over the flan. RASPBERRY BRULEE RECIPE --Points: 3 From: http://www.24hourfitness.com Serves: 6 (152 Calories 4g Fat 1g Fiber) 1 cup raspberries 2 cups nonfat milk 2 Tbsp nonfat powdered milk 3/4 cup egg substitute 1/3 cup sugar 1 tsp vanilla 4 tsp packed brown sugar Preheat oven to 325F. Gradually add powdered milk to liquid milk and mix until dissolved. Add egg substitute, sugar, and vanilla and mix well. Place raspberries evenly in the bottom of six, 6-8 ounce custard cups or desert bowls. Pour mixture over raspberries. Place custard cups in a baking dish filled with 1 inch of water for 30-40 minutes or until custard is set. Sprinkle 1-tsp brown sugar over each cup. Broil with tops 4-6 inches from heat for 2-3 minutes or until brown sugar is melted. Serve immediately. STRAWBERRIES With ORANGE-AMARETTO YOGURT CREAM --Points: 2 From: Entertaining Light & Easy Cookbook Serves: 6 3 pints strawberries, preferably with stems 1cup plain nonfat yogurt 2 Tbsp sugar 1 Tbsp grated orange rind 1Tbsp fresh orange juice 1 tsp Amaretto di Saronno liqueur 1/2 tsp almond extract Wash and drain the strawberries but do not remove caps or stems. Arrange on a large platter, leaving room for the sauce and chill until ready to use. Combine the remaining ingredients in a small bowl, stir well and allow to chill until ready to use. Serve the sauce surrounded by the berries. BANANA RICOTTA CREAM With FRESH FRUITS --Points: 3 From: Simple & Healthy Cooking Cookbook Serves: 6 (152 Calories 3g Fat 3g Fiber) 3 very ripe bananas (about 1 lb) 15 ounces part-skim ricotta cheese 1 Tbsp honey 1 Tbsp lemon juice 1 pint (about 12) ripe strawberries, washed, hulled and quartered lengthwise 1 pound honeydew melon, halved, seeded and cut into 12 thin wedges Cut the bananas into chunks and place them in the bowl of a food processor with the ricotta cheese. Process about 10 seconds. Add the honey and lemon juice; process again, just until blended. Transfer mixture to a bowl. At serving time, spoon 1/2 cup of the ricotta mixture onto each plate and top each serving with the equivalent of 2 strawberries. Surround each dessert with 2 wedges of the melon. BROWNIES, BARS & COOKIES -- HARDLY ANY FAT FUDGE BROWNIES ( --Points: 2 From: Chocolate Cookbook Serves: 16 (102 Calories 2g Fat 1g Fiber) 1/2 cup Dutch process cocoa powder 1 cup all-purpose flour 1 tsp baking powder 1/2 tsp salt 2 Tbsp unsalted butter, softened 1 cup sugar 2 large egg whites 1/2 cup unsweetened applesauce 1 tsp vanilla extract Set a rack at the middle level of the oven and preheat to 350F. Coat an 8-inch square pan with nonstick cooking spray. In a medium bowl, sift together cocoa, flour, baking powder and salt. In a separate bowl, beat together butter and sugar. Whisk in egg whites, applesauce and vanilla. Stir flour mixture into applesauce mixture until combined. Pour batter into prepared pan and bake for 35-40 minutes or until firm. Cool in pan before cutting into squares. KASHI® FUDGE BROWNIES With HEART ( --Points: 2 From: http://www.kashi.com Serves: 12 (120 Calories 3.5g Fat 2g Fiber) 1-1/2 cups Kashi Heart to Heart® cereal, crushed 1/3 cups unsweetened cocoa powder 1/3 cup whole wheat flour 1/2 cups walnuts or pecans, chopped 1 tsp baking powder 1/4 tsp salt 6 oz non-fat yogurt 1/2 cup pure honey 1/2 cup unsweetened applesauce 1 tsp pure vanilla extract In a medium bowl, combine Kashi cereal, cocoa powder, flour, walnuts, baking powder and salt. Set aside. In a large bowl, combine yogurt, honey applesauce and vanilla. Mix until smooth. Using a spatula, add dry ingredients to wet ingredients, mix until well blended. Bake at 350F for 30-40 minutes or until knife comes out clean. Let cool and serve. JUNIOR MINT BROWNIES --Points: 3 From: WW Boards --Wholam's Cookie Thread Serves: 16 (121 Calories 4g Fat 0g Fiber) 1/4 cup butter or stick margarine 3 ounces (about 32) small-size mints in pure chocolate (ie., Junior Mints) 1 cup all purpose flour 1/4 tsp baking soda 1/8 tsp salt 2/3 cup sugar 1/3 cup unsweetened cocoa 1 large egg 1 large egg white Preheat oven to 350F. Coat bottom of an 8-inch square baking pan with cooking spray. Combine butter and mints in a 2 cup glass measure; microwave at HIGH 30 seconds or until soft. Stir until smooth, and set aside. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack. Note: Two large (1.5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints. CHOCOLATE APPLE BARS --Points: 4 From: http://bellaonline.com Serves: 12 (187 Calories 5g Fat 3g Fiber) 1cup minus 1Tbsp whole wheat flour 1/2 cup + 1Tbsp all purpose flour 1 Tbsp baking soda 3/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 1/3 cup firmly packed brown sugar 1/4 cup butter or margarine 1 cup unsweetened applesauce 1 small apple, peeled, cored & finely chopped 1/2 cup + 2 Tbsp raisins 3 ounces quick cooking oats 1 ounce semi-sweet chocolate chips Preheat oven to 350F. Coat an 11" x 7" pan with nonstick cooking spray. Combine both flours, baking soda, cinnamon, nutmeg and salt. Set aside. Beat sugar & margarine till fluffy. Gradually add flour, alternating with applesauce till blended. Stir in rest of ingredients. Bake for 30-40 minutes. Cut into 12 bars. CHOCOLATE CHIP BLONDIES --Points: 2 From: WW Boards --Wholam's Cookie Thread Serves: 24 These chewy, moist blondies are so rich in flavor, you'd never know they're low in fat. 2 cups all-purpose flour 2 tsp baking powder 1/2 tsp table salt 1-1/2 cups brown sugar 6 Tbsp light butter, softened 2 large egg white(s) 1 tsp vanilla extract 1/3 cup water 6 oz mini chocolate chips, about 3/4 cup Preheat oven to 350F. In a small bowl, combine flour, baking powder and salt. In a large bowl, beat brown sugar and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating with water. Stir in chips. Spread into a foil-lined 9x13-inch baking pan. Bake until golden, about 20 to 25 minutes. Cool on wire rack. Remove foil and cut into 24 two-inch squares. GINGERBREAD BARS --Points: 4 From: WW Boards --Wholam's Cookie Thread Serves: 9 (191 Calories 6g Fat 3g Fiber) These luscious bar cookies smell heavenly as they bake--and taste even better. 1 cup + 2 Tbsp whole wheat flour 1 cup + 2 Tbsp all-purpose flour 1 Tbsp orange zest, finely minced 2-1/4 tsp ground ginger 1 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/8 tsp ground white pepper 1/4 cup firmly packed light or dark brown sugar 1/4 cup margarine 1/4 cup unsweetened applesauce (cinnamon-flavored, optional) 1 cup buttermilk 3 egg whites Preheat oven to 350F. Spray an 8" square baking pan with nonstick cooking spray. In medium bowl, combine whole-wheat and all-purpose flours, zest, ginger, cinnamon, baking powder, baking soda, salt and pepper. In large bowl, with electric mixer on high speed, beat sugar, margarine and applesauce until smooth. Add buttermilk and egg whites; beat until combined. Reduce speed to low; gradually add flour mixture until blended. Spread batter evenly into prepared baking pan. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Cool completely on wire rack before cutting into 9 equal bars. LUSCIOUS LEMON SQUARES --Points: 2 From: WW Boards --Wholam's Cookie Thread Serves: 36 (77 Calories 3g Fat 0g Fiber) 2-1/4 cups flour, divided 1/2 cup powdered sugar, divided 1 cup reduced-calorie margarine 4 whole eggs 1/2 tsp baking powder 1/2 cup sugar 1/2 cup orange juice, frozen concentrate 1/4 cup lemon juice 1 Tbsp lemon zest 1/2 tsp vanilla Stir together 2 cups flour and 1/4 cup + 2 Tbsp powdered sugar. Cut margarine into mixture until crumbly. Pat the dough into a 15x10 inch pan. Bake until set at 350 for 10-15 minutes. In bowl beat eggs with remaining flour, baking powder, sugar, orange juice concentrate, lemon juice, lemon zest and vanilla. Pour over hot crust and bake until the top is set 12 to 15 minutes. Cool, then sprinkle with remaining 2 Tbsp powdered sugar and cut into 36 squares. LEMON SQUARE BITES --Points: 1 From: WW Boards --Wholam's Cookie Thread Serves: 36 1/2 cup all purpose flour 3 Tbsp brown sugar 3 Tbsp butter, melted 1 cup sugar 2 tsp lemon zest and 3 Tbsp lemon juice (2 medium lemons) 1/2 tsp baking powder 2 large eggs, lightly beaten 1/4 tsp salt 2 Tbsp all purpose flour Preheat the oven to 350F. Line an 8" pan with aluminum foil and coat with cooking spray. To make crust: combine flour, brown sugar and butter; press into pan. Bake until golden, about 18 minutes. Meanwhile, whisk together remaining ingredients until smooth. Pour on top of baked crust. Bake until center is golden and begins to come away from the side of the pan, about 25 minutes. Cut into 36 bite sized pieces. CHOCOLATE CHIP COOKIES --Points: 1 From: WW Boards --Wholam's Cookie Thread Yield: (Serving Size: 1 cookie) 1/2 cups sugar 1/4 cup brown sugar 1/4 light margarine 1 egg white 1/2 cup white flour 1/2 cup wheat flour 1/2 cup chocolate chips 1/2 tsp. baking soda Preheat oven to 350F. Prepare cookie sheet with nonstick cooking spray. Mix ingredients until well combined and drop by teaspoons full on cookie sheet. Bake for about 8 minutes. (Note: they are best if you don't let them get to brown.) CHEWY CHOCOLATE COOKIES --Points: 1 From: WW Boards --Wholam's Cookie Thread Yield: 5 dozen (Serving size: 1 cookie -- 50 Calories 1g Fat 0g Fiber) 1 (18.25-ounce) devil's food cake mix 2 Tbsp stick margarine or butter, softened 2 Tbsp water 1 large egg 2 large egg whites 3/4 cup semisweet chocolate chips Preheat oven to 350F. Coat cookie sheets with cooking spray. Combine first 4 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes. Stir in chocolate chips. Drop by rounded tablespoons, 2 inches apart, onto cookie sheets. Bake for 10 minutes. Remove from pans; cool on wire racks. Store in an airtight container. EASY PEANUT BUTTER COOKIES --Points: 1 From: WW Boards --Wholam's Cookie Thread Serves: 18 (59 Calories 2g Fat 0g Fiber) 1-2/3 cups all-purpose flour 1-1/2 Tbsp cornstarch 1-3/4 tsp baking powder 1/2 tsp baking soda 3/4 cup firmly packed brown sugar 1/4 cup granulated sugar 1/4 cup vegetable oil 1/4 cup creamy peanut butter 1-1/2 Tbsp light-colored corn syrup 2-1/2 tsp vanilla extract 1 large egg 3 Tbsp granulated sugar Preheat oven to 375F. Combine all-purpose flour, cornstarch, baking powder, and baking soda in a medium bowl; stir well, and set mixture aside. Combine brown sugar, 1/4 cup granulated sugar, vegetable oil, and peanut butter in a large bowl; beat at medium speed of a mixer until mixture is well blended. Add corn syrup, vanilla, and egg; beat well. Stir in flour mixture. Coat hands lightly with cooking spray, and shape dough into 48 (1-inch) balls. Roll balls in 3 Tbsp granulated sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten balls with the bottom of glass. Bake for 7 minutes or until cookies are lightly browned. Remove from pans, and let cookies cool on wire racks. PEANUT BUTTER BALLS --Points: 1 From: WW Boards --Wholam's Cookie Thread Yield: 44 candies (Serving size: 1 candy -- 53 Calories 2g Fat 0g Fiber) 1-1/2 cups vanilla wafer crumbs 1 cup sifted powdered sugar 2 Tbsp unsweetened cocoa 1/2 cup + 1 Tbsp light-colored corn syrup 6 Tbsp creamy peanut butter 2 Tbsp sifted powdered sugar Combine first 3 ingredients; stir well. Combine corn syrup and peanut butter; stir well. Add peanut butter mixture to crumb mixture; stir well. Shape into 1-inch balls. Sprinkle 2 Tbsps powdered sugar evenly over balls. Store in an airtight container. CHOCOLATE FUDGE-PEANUT BUTTER BALLS --Points: 2 From: Favorite Brand Name Country Christmas Cookbook Serves: 32 (86 Calories 6g Fat 1g Fiber) 11-1/2 oz milk chocolate chips 1/4 cup half-and-half cream 1/3 cup creamy peanut butter 3 oz dry roasted unsalted peanuts, finely chopped Melt chips with half-and-half in heavy saucepan over low heat, stirring occasionally. Whisk in peanut butter until blended. Refrigerate until mixture is firm enough to shape into balls, but still soft, about 30 minutes, stirring occasionally. Spread peanuts on waxed paper. Shape scant 1 Tbsp of the mixture into 1-inch balls; roll in chopped peanuts. Store in refrigerator. HOLIDAYS PUMPKIN DAYS -- PUMPKIN AND CHEESE STUFFED SHELLS --Points: 4 From: Eating Well via WW Boards Serves: 6 (Serving size: 4 shells -- 200 Calories 6g Fat 2g Fiber) 24 shell pasta for stuffing 2 tsp vegetable oil 3/4 cup finely chopped onion 8 oz. canned pumpkin 1/2 cup part-skim ricotta 3 Tbsp grated Parmesan cheese 2 Tbsp seasoned bread crumbs 2 Tbsp brown sugar 1/2 tsp cinnamon Sauce: 1 Tbsp margarine 1 Tbsp flour 1-1/4 cups 1% milk 1/8 tsp nutmeg Preheat oven to 350F. Cook pasta until firm to the bite, then drain, cover and set aside. In a medium nonstick skillet, heat the oil and saute the onions until tender, approx. 5 minutes. Remove from the heat. Add the pumpkin, both cheese, bread crumbs, sugar and cinnamon to the onions, mixing until well blended. Place 1 Tbsp mixture into each shell; place in a 9 x 13 baking dish. Make the sauce: In a nonstick skillet, melt the margarine; add the flour and cook for 1 minute. Add the milk and nutmeg; simmer just until slightly thickened, stirring constantly, approx. 5 minutes. Pour over the pasta. Bake for 20 minutes, or until hot. PUMPKIN PIE WONTONS --Points: 1 From: Invenanet's 100 Favorites Serves: 16 1 cup canned pumpkin 2 Tbsp maple syrup 3 Tbsp brown sugar 1 Tbsp pumpkin pie spice 16 packaged wonton wrappers cinnamon & sugar for dusting Preheat oven to 400F. Mix pumpkin, maple syrup, brown sugar and pumpkin pie space in medium bowl. Place a wonton wrapper on flat surface. Spoon 1 teaspoon of filling into center. Moisten edges of wonton with water & fold in half to form a triangle. Press edges to seal. Repeat with remaining wontons. Arrange prepared wontons on an ungreased baking sheet. Lightly coat wontons w/ non stick cooking spray & sprinkle them with sugar & cinnamon. Bake for 15 minutes or until golden. Turn over and bake another 2 minutes. PUMPKIN DIP --Points: 1 From: WW Boards Serves: 40 (Serving Size: 1 Tbsp -- 59 Calories 0g Fat 0g Fiber) 16 ounces fat-free cream cheese 16 ounces powdered sugar 15 ounces canned pumpkin 2 tsp cinnamon 1 tsp nutmeg 1/2 tsp ground cloves 1/2 tsp ground ginger Mix all ingredients together and chill for at least 30 minutes. Great with ginger snaps and graham crackers. SPICY PUMPKIN BUTTER From: WW Boards Yield: 2 cups (Serving size: 1 Tbsp -- 11 Calories 0g Fat 0g Fiber) 1/4 cup dark brown sugar, packed 2 Tbsp sugar 1/4 cup water 1/2 tsp allspice 1/4 tsp ginger 1/4 tsp cloves 1/4 tsp nutmeg 1/2 tsp cinnamon 1-1/2 cup pumpkin Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. microwave on High 3 minutes; stir. Add pumpkin and microwave on High for 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. Use this as you would apple butter. PUMPKIN WAFFLES ( --Points: 2.5 From: Entertaining Light & Easy Cookbook Serves: 4 (127 Calories 4g Fat 2g Fiber) 3/4 cup canned pumpkin 2 tsp unsalted butter, melted 1 whole egg, 1 egg white 3/4 cup 1% milk 1/2 cup all-purpose flour 1 tsp baking powder 1 tsp pumpkin pie spice pinch of salt Preheat a nonstick waffle iron. Lightly coat with nonstick cooking spray. In a large bowl, whisk the pumpkin with the butter, egg and milk. Beat the mixture until just combined. In a small bowl, combine the flour with the remaining ingredients and stir until smooth. Add the dry ingredients to the pumpkin mixture and stir until just smooth. Pour the batter into the center of each of the waffle iron squares and bake according to manufacturer's instructions, until golden and crisp. Remove and serve immediately. (Accompaniments: pure maple syrup, or unsweetened applesauce or apple butter but adjust points accordingly.) PUMPKIN HARVEST BARS ( --Points: 2 From: http://www.3fatchicks.com Serves: 16 (130 Calories 2g Fat 0g Fiber) 1-3/4 cup all-purpose flour 2 tsp baking powder 1 tsp grated orange peel 1 tsp ground cinnamon 1/2 tsp salt 1/2 tsp nutmeg 1/4 tsp ground ginger 1/4 tsp ground cloves 3/4 cup sugar 1/2 cup applesauce 1/2 cup solid pack pumpkin 1 egg, 1 egg white 2 Tbsp vegetable oil 1/2 cup raisins Preheat oven to 350F. Spray 9x13 baking pan with nonstick spray. In small bowl, combine flour, baking powder, orange peel, cinnamon, salt, nutmeg, ginger and cloves. In large bowl, combine sugar, applesauce, pumpkin, egg and egg white, and oil. Add flour mixture to applesauce mixture; stir until well blended. Stir in raisins. Spread in prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes. CRANBERRY PUMPKIN BARS --Points: 2 From: WW Boards --Wholam's Cookie Thread Serves: 18 1 cup packed light brown sugar 4 Tbsp reduced-calorie soft margarine, at room temperature 1 cup canned pumpkin purée 1 large egg, 1 large egg white 1/3 cup buttermilk 1-1/4 cups all-purpose flour 1/2 cup old-fashioned oats 1 Tbsp pumpkin pie spice 1/2 tsp baking soda 1/2 tsp salt 2/3 cup dried cranberries Heat oven to 350F. Lightly coat a 9x13-inch baking pan with cooking spray, then dust lightly with flour. In a large bowl, cream sugar and butter and with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk. In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently. Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars. CRANBERRY PUMPKIN BREAD --Points: 4 From: Healthy Kids via WW Boards Serves: 12 (192 Calories 5g Fat 1g Fiber) 1-3/4 cups flour 1 cup sugar 2 tsp baking powder 2 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp allspice 1 cup pumpkin, canned 1/4 cup margarine, melted 1/3 cup applesauce, unsweetened 1/2 cup egg substitute 6 ounces dried cranberries Preheat oven to 350F. Lightly coat a bread pan with the nonstick spray. In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and allspice. Using a separate mixing bowl, combine the pumpkin, margarine, applesauce and egg substitute. Add the pumpkin mixture to the flour mixture, and stir until the batter becomes moist. Gently fold in the dried cranberries. Pour the batter into the prepared bread pan. Bake for 60 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove the bread from the pan, and let it cool on a wire rack before serving. PUMPKIN BREAD --Points: 3 From: WW's In Season Cookbook Serves: 24, 2 loaves (Serving size: 1 slice -- 149 Calories 5g Fat 1g Fiber) 3-1/4 cups all-purpose flour 2 tsp ground cinnamon 2 tsp ground nutmeg 1 tsp ground cloves 1 3/4 tsp baking powder 1 tsp salt 1/2 tsp baking soda 1 can (15-oz) pumpkin 1-1/3 cups firmly packed brown sugar 2/3 cup skim milk 1/2 cup vegetable oil 2 tsp vanilla extract 2 large eggs, lightly beaten Cooking spray Preheat oven to 350F. Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin and next 5 ingredients; stir with a whisk until well blended. Add to flour mixture, stirring just until moist. Spoon batter into 2 (8-1/2 x 4-inch) loaf pans coated with cooking spray. Bake for 1 hour or until a wooden pick inserted near center comes out clean. Let cool in pan on a wire rack 10 minutes; remove from pan. Let cool completely. PUMPKIN CREAM MOUSSE ( --Points: 2 From: WW Boards Serves: 4 1 package sugar-free vanilla pudding 2 cups skim milk 1 small can pumpkin 1 tsp pumpkin pie spice 1 cup fat-free Cool Whip Mix pudding and milk together. Add pumpkin and pumpkin pie spice and mix well. Fold in fat-free Cool Whip. Refrigerate for about 1 hour. Spoon into 4 dishes; serve with a dollop of cool whip. PUMPKIN CUSTARD --Points: 3 From: http://www.24hourfitness.com Serves: 8-10 (Serving size: 1 cup -- 178 Calories 3g Fat 2g Fiber) 4-1/2 cups nonfat milk 2-1/4 cups egg substitute 2 cups pumpkin puree 1/2 cup white or light brown sugar 1 teaspoon pumpkin pie spice Preheat oven to 325F. Whisk all ingredients together making sure that sugar is dissolved before you begin baking. Spray inside of individual ramekins or custard cups with nonstick spray and fill each 3/4 full with custard mixture. Place ramekins in a larger baking dish that will allow for water to come at least halfway up the side of the ramekins. Fill large baking dish with boiling water. Bake for 25-30 minutes before checking with a skewer or fork tines to see if custard is cooked. The custard will continue to cook some as it cools so don't over cook. Serve with fresh berries, papaya or other fresh fruit. (If use 2 qt souffle dish, bake for 1 hour and 15 minutes. Chill for at least 8 hours or overnight. ) LITE PUMPKIN PIE (CRUSTLESS) --Points: 2 From: http://diabeticgourmet.com Serves: 8 (114 Calories 3g Fat 2g Fiber) 2 cups canned pumpkin 2 cups water 1 cup low-fat milk powder 2 eggs 3/4 cup brown sugar Twin® 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg 1/2 tsp allspice 1/4 tsp ground cloves Preheat over to 350F. Mix all ingredients. Pour into a 9-inch glass pie pan sprayed with non-stick spray. Bake for 1 hour, or until knife inserted in center of pie comes out clean. Serve warm or let sit and serve. STREUSEL PUMPKIN PIE --Points: 4 From: http://www.24hourfitness.com Serves: 8 (181 Calories 2g Fat 1g Fiber) 1 (12 ounce) can evaporated skim milk 3 egg whites 1 (16 ounce) can pumpkin 1/2 cup sugar 1/2 cup all purpose flour 1-1/2 tsp pumpkin pie spice 3/4 tsp baking powder 1/8 tsp salt 2 tsp grated orange peel Topping: 1/4 cup packed brown sugar 1/4 cup quick-cooking oats 1 Tbsp margarine or butter, softened Heat oven to 350F. Spray (10x 1 1/2 inch) pie plate with nonstick cooking spray. Mix all topping ingredients together and set aside. Place remaining ingredients in blender or food processor, cover and blend until smooth. Pour into pie plate and sprinkle with topping. Bake 50-55 minutes or until an inserted knife comes out clean. Cool 15 minutes and refrigerate at least 4 hours. DOUBLE LAYER PUMPKIN PIE --Points: 4 From: WW Community Swap--CAROLPHE Serves: 8 3 ounces fat free cream cheese 1cup + 1Tbsp skim milk, divided 1Tbsp Splenda 1-1/2 cups Cool Whip Free, thawed 1 reduced fat graham cracker crust 2 pkgs (4 serving size) sugar free instant vanilla pudding 15 ounces canned pumpkin 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves Mix cream cheese, 1Tbsp milk and splenda with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Set aside. Pour 1 cup milk into mixing bowl; add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with remaining whipped topping. PUMPKIN CHEESECAKE ( --Points: 4 From: WW New Complete Cookbook Serves: 6 (218 Calories 4g Fat 1g Fiber) 9 graham crackers (2 1/2" squares), made into crumbs 1 cup low-fat (1%) cottage cheese 3/4 cup part-skim ricotta cheese 3/4 cup egg substitute 1/2 cup sugar 1 tsp ground ginger 1 tsp vanilla extract 1/2 tsp ground nutmeg 1/2 tsp cinnamon 1/8 tsp salt One can (15-ounce) pumpkin puree Preheat the over to 350F. Spray a 9" glass pie plate with nonstick cooking spray. Sprinkle the graham cracker crumbs over the bottom of the pie plate. In a food processor or blender, combine the cottage cheese and ricotta; process until smooth, about 1 minute. Transfer to a large bowl; stir in the egg substitute, sugar, ginger, vanilla, nutmeg, cinnamon and salt. Reserve 1/4 cup of the batter. Add the pumpkin to the batter; stir until blended. Scrape the batter into the pie plate, then drizzle the reserved batter in 3 concentric circles over the pumpkin batter. With a knife, lightly draw a line through the batter from the center toward the outer edge; about 2" from that line, lightly draw the knife through the batter from the outer edge toward the center. Repeat around the pie, alternating directions, to make a spider web. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on rack. Refrigerate, covered, until ready to serve. PUMPKIN-SPICE BUNDT CAKE --Points: 5 From: Cooking Light Magazine - Oct'97 Serves: 16 (248 Calories 6g Fat 1g Fiber) 3-1/4 cups all-purpose flour 1 Tbsp baking powder 2 1/2 tsp ground cinnamon 1 tsp baking soda 1 tsp ground nutmeg 1/4 tsp salt 1-1/2 cups pumpkin puree, fresh or canned 1/2 cup applesauce 1-1/2 cups granulated sugar 1/2 cup stick margarine, softened 3 large egg whites 2 tsp vanilla extract 3 Tbsp brown sugar (dark or light) 1 Tbsp dark rum 1 tsp skim milk 3 Tbsp powdered sugar Preheat oven to 350F. Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside. Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and vanilla, beating well. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and end ingwithflourmixture. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake. Note: Cooking Light Oct. '97 The rum glaze will seep into the cake if it's spooned over it while the cake is still warm. SPICED ANGEL CAKE With PUMPKIN SAUCE --Points: 4 From: WW Boards Serves: 12 (193 Calories 1g Fat 0g Fiber) 1-1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1 pkg angel food cake mix 1 cup skim milk 1 Tbsp flour 1 cup canned pumpkin 3 Tbl packed light brown sugar 1 cup Cool Whip Lite, thawed 1 tsp vanilla Dried cranberries (garnish) Powdered sugar Whisk cinnamon, ginger, nutmeg and cloves with cake mix. Follow package directions to prepare, bake and cool cake. Meanwhile, combine milk and flour in a saucepan. Stir in pumpkin and brown sugar. Cook, stirring constantly, over medium heat until mixture boils and thickens. Pour into bowl. Place plastic wrap directly on pumpkin sauce. Refrigerate until well chilled, about 3 hours. Fold in whipped topping and vanilla. Garnish cake with cranberries and powdered sugar. Cut it into 12 slices and serve each with 1/4 cup of pumpkin sauce. PUMPKIN CHOCOLATE CHIP COOKIES --Points: 1 From: WW Boards --Wholam's Cookie Thread Yield: 50 cookies (Per cookie: 65 Calories 2g Fat 0g Fiber) 1 box carrot (or spice) cake mix 1 can pumpkin 1 cup mini chocolate chips (optional--eliminate for spicy pumpkin cookies--same pts) Preheat oven to 350F. Spray cookie sheets with nonstick cooking spray. Combine cake mix and pumpkin and beat with mixer until blended. Put by spoonfuls (1-1/2" to 2" diameter) on cookie sheet and bake for 18-25 minutes. PUMPKIN ICE CREAM PIE --Points: 2 From: WW Boards Serves: 8 (90 Calories 3g Fat 1g Fiber) 1 pint low-fat chocolate (or vanilla) ice cream, slightly softened 1 cup canned pumpkin 1 tsp pumpkin pie spice 1 cup Cool Whip Lite® Smooth ice cream into the bottom of a 9-inch pie plate; freeze until firm. Meanwhile, mix together the pumpkin and spice; fold in cool whip. Pour the pumpkin mixture over the ice cream & smooth. Place back in freezer until firm. Let stand at room temperature 15 minutes before serving. |
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
non-dairy low-carb recipes and non-meat low-carb recipes | Ben | Low Carbohydrate Diets | 8 | July 8th, 2004 07:38 PM |
Franks Recipes! Site Update | Chefry | Weightwatchers | 0 | May 24th, 2004 05:43 PM |
Franks Recipes! Site Update | Chefry | Low Calorie | 0 | May 24th, 2004 05:42 PM |
Some WW recipe sites | LIMEYNO1 | Weightwatchers | 1 | January 17th, 2004 04:03 AM |
Prevention Guide Low-Carb Recipes magazine Oct 03 | April Goodwin-Smith | Low Carbohydrate Diets | 10 | November 11th, 2003 12:28 AM |