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Here are some WW's Dessert Recipes



 
 
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Old August 22nd, 2004, 02:26 PM
SPOONS
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Default 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

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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  
Old August 22nd, 2004, 06:04 PM
Miss Violette
external usenet poster
 
Posts: n/a
Default

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  
Old August 23rd, 2004, 07:53 AM
Janice Kennish
external usenet poster
 
Posts: n/a
Default

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.




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  #4  
Old August 24th, 2004, 01:06 AM
isabela
external usenet poster
 
Posts: n/a
Default

"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.


 




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