 Alba Chocolate BrownieApple-Cranberry CrispApple Crunch Apple Oat CrispBanana Bread Crumb Crust Banana Split Pie Basic Muffins Hot Blueberry MuffinsBlueberry-Orange Muffins Chocolate Brownie Coffee Meringues Crustless Pumpkin Pie Dessert PizzaEasy Pumpkin MuffinsInstant Pumkin PieKey Lime Pie Lemon Pie Low Fat Cheesecake Maple Pumkin Pie Mexican Cornbread Oatmeal Fruit PizzaOreo CheescakePeanut Butter Cookies Peanut Butter Cookies2 Peanut Butter Pie Pumpkin Apple BreadPumpkin Bread Pumpkin MuffinsPumpkin muffins, originalPumpkin PieStrawberry FillingUpside-Down Apple Crunch CakeWeight Watchers Pumpkin Ricotta CheescakeYummy Sticky BunsBanana Bread in the week one WW bookBanana Chocolate Chip MuffinsChocolate Lover's Cheesecake Chocolate Peanut-Butter Pie Graham Cracker CrustImmortal Pumpkin MuffinsPumpkin Pie (WW, traditional)Quick & Easy Cornbread Muffin. 
Alba Chocolate Brownie
1 packet of chocolate-flavored Alba 3 Tbs flour 3 Tbs water 1 tsp vanilla 1 Tbs sugar substitute (the recipe calls for 1 Tbs. of margine, but I omited it and added the extra water. It turned out fine) Cook at 350 degrees for 10 minutes in a sprayed pan. Recipe is 1 milk and 1 bread Instead of making it in a small pan, I made it into 4 small muffins. For breakfast this morning, I made a vanilla brownie and subsituted almond flavoring for the vanilla. Be daring! Back to Menu
Apple-Cranberry Crisp
1.5 ounces rolled oats 1/4 cup light brown sugar 1 T + 1 t flour 1 T + 1 t reduced calorie margarine 4 small cooking apples, pared, cored, thinly sliced 1 cup fresh or frozen cranberries, (or raspberries) 1 T orange juice 1/4 t cinnamon 1/8 t nutmeg Preheat oven to 375. Spray a square baking pan with non-stick cooking spray. In a small bowl, combine oats, 2 T of sugar and the flour; work in margarine until crumbly. In large bowl, combine aples, cranberries, the remaining sugar, the orange juice, cinnamon, and nutmeg. Spoon into pan; top with oat mixture. Bake 35-40 minutes until filling is bubbling and the top is golden brown. Makes 4 servings Each Serving equals: 1/2 Fat, 1 1/4 Fruit, 1/2 bread, 55 optional calories Back to Menu
Apple Crunch
1 medium apple 2 1/2 T nonfat dry milk powder 3/4 oz nugget like cereal 1 pkg sweetner 2 t diet margarine Dice & cook one apple 2 minutes in the microwave. Combine remaining ingredients & sprinkle over cooked apple. Sprinkle with cinnamon or nutmeg, if desired & bake at 350° for 15 - 20 minutes until crunchy. If desired just microwave 3 more minutes instead of baking. Serves 1: 1 FR/V 1/2 P/M 1 B 1 FA Back to Menu
Apple Oat Crisp
3 small apples, cored and sliced 1/2 cup unsweetened applesauce 1 1/2 teaspoon lemon juice 1 teaspoon sugar 1/4 teaspoon cinnamon 1 ounce oatmeal 2 tablespoons flour 2 tablespoons brown sugar 1/4 teaspoon cinnamon, another one 4 teaspoons imitation margarine Preheat oven to 350 degrees. Combine first 6 ingredients and put in a 8" square baking dish. Combine next 4 ingredients and cut margarine in until crumbly. Sprinkle over fruit mixture. Bake 35-40 minutes. Serves 4 Each serving = 1/2 B, 1/2 FA, 1 FR 35 opt calores - or - 2.8 g fat, 4.1 g fiber Back to Menu
Banana Bread
Makes 2 Loaves, 8 Servings Each 1 cup egg substitute 1/2 cup granulated sugar 1/4 cup canola oil 1/4 cup unsweetened applesauce 3 cups all-purpose flour 1 tablespoon grated orange zest 1 tablespoon double-acting baking powder 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 4 medium bananas, peeled, mashed Preheat oven to 325°F. Spray two 9 x 5" loaf pans with nonstick cooking spray. In food processor, combine egg substitute, sugar, oil and applesauce; puree until smooth. Add flour, orange peel, baking powder, cinnamon, baking soda and salt; using pulsing motion, process until just blended. Add bananas; process until just combined. Divide batter evenly into prepared pans; bake 50 - 60 minutes, until toothpick inserted into center comes out clean. Set pans on cooling rack. Let loaves cool 10 minutes; remove from pan. Set loaves on rack; let cool completely before cutting. Each serving (about a 1" slice) provides: 3/4 Fat; 1/2 Fruit; 1/4 Protein; 1 Bread; 25 Optional Calories. Per serving: 175 Calories; 4 g Protein; 32 g Carbohydrate; 4 g Fat; 220 mg Sodium; 0 mg Cholesterol; 1 g Dietary Fiber. Back to Menu
Banana Bread in the Week one ww book
The Banana Bread in the week one book counts as 3/4 B 1/2 Fr/V 20 opt cal for 1/12th. 1 3/4 c flour 2 T & 2 t light brown sugar 2 1/4 t baking powder 1/2 t salt 1/2 t cinnamon 8 dried dates, chopped 6 dried apricot halves, chopped 1 egg 1 very ripe banana, mashed 1/4 c skim milk Combine flour, sugar, baking powder, salt & cinnamon. Add dates & apricots. Beat egg, add banana & milk. Combine mixtures. Do not overblend. Pour into a sprayed non stick loaf pan & bake at 350°F for 1 hour or until a toothpick comes out clean. Cool on a rack. Serves 12 Back to Menu
Banana Chocolate Chip Muffins
2 1/4 c all-purpose flour 3 T granulated sugar 1 T baking powder 3 med bananas, mashed 1/2 c skim milk 1/2 c water 1/4 c WW margarine, melted & cooled 1 lg egg, at room temperature 1 oz miniature chocolate chips Mix flour, sugar, and baking powder in a medium bowl. Beat bananas, skim milk, water, margarine, and egg in a large bowl. Mix well and then stir in chips. Pour dry ingredients into wet mixture all at once. Blend but do not over stir. Mixture will be lumpy. Divide evenly into 12 muffin cups sprayed with Pam. Bake in oven preheated to 400 degrees for 20-25 mins. Muffins should spring back when touched and look golden. Cool on rack. Yields 12 servings: 1 B, 1/2 FA, 1/2 FR, 35C Back to Menu
Banana Split Pie
I have served this to EVERYONE and no one has a clue it is WW. People ask me to bring it to different events. 12 graham crackers, (2 1/2") 1 med banana 1/2 C crushed pineapple, no added sugar 1 C sliced strawberries, no sugar 1 small pkg red. cal instant vanilla pudding, prepared 1 C whipped topping Layer in order given & chill. Serves 4: 1 B 1 Fr 1 M 50 opt cal If I'm having a meeting at my house I fix this in stem glasses & it looks great. If I make this for just me & my husband I leave the graham crackers out so they don't get too soggy... but they are good soggy too! I've never thrown any out! Back to Menu
Basic Muffins
2 cups self raising flour or plain with baking soda added 1/2 tablespoon spice (allspice-banana, cinnamon-apple...) 1/4 cup sugar or substitute, or sweet fruit 1 cup mashed fruit or carrot 2 eggs beaten or 4 egg whites 1 cup skim milk. Mix together and bake 20 mins at 200deg cel. Makes 1 dozen. Back to Menu
Hot Bluberry Muffins
From "Homestyle Cookery" 2 cups plain flour 3 tsp baking powder 1/2 tsp each salt, cinnamon 2 tbsp brown sugar 1 cup blueberries, fresh or frozen 1 egg beaten 3 tbsp fat reduced margarine, melted 1 cup skim milk 1. Sift all dry ingredients together. Stir in fruit. 2. Combine milk, margarine and egg. 3. Add to dry ingredients and only stir 25 times...should still be lumpy. 4. Spray non stick muffin pan with cooking spray. 2/3 fill each cup. 5. Bake at 210 C for 15 - 20 mins. Serves 12 Each muffin: 1/2 fat, 1 bread and 155 opt kj ( 40 cal ) - Fat: 3 g Back to Menu
Blueberry-Orange Muffins
From WW Favorite Homestyle Recipes 2 1/4 Cups flour 2/3 Cup sugar 2 tsp double-acting baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup reduced cal. tub margarine 3/4 cup plain nonfat yogurt 1 small orange:peeled:seeded:finely chopped, with juice 2 tsp grated orange peel 2 large eggs, beaten 1 1/2 cups fresh or frozen blueberries Preheat oven to 400. Spray 12 muffin cups with cooking spray. In large bowl, mix first 5 ingredients; cut in margarine until mixture resembles fine crumbs. In small bowl, combine yogurt, orange, and orange peel until thoroughly blended. Stir in eggs. Combine egg and flour mixture just until combined; gently fold in blueberries. Spoon batter evenly into muffin cups. Bake 20-25 minutes until lightly browned and a toothpick inserted in center comes out clean. Cool on rack. 12 servings, each = 1 Fa, 1 B, 1/4 FR, 75 optional cal. I make these, then freeze them to take to work for breakfast at my desk with a carton of yogurt. Back to Menu
Chocolate Brownie
Here is the best recipe I have come across for a chocolate brownie... they call it a pie but it's a chewy brownie to me! 2/3 C sugar art sweetner equal to 2/3 c sugar 1/2 c reduced fat bisquit mix 3 T cocoa 2 T margarine 1 egg 3 egg whites 1 1/2 t vanilla Combine all ingredients. Pour into a sprayed 9" pie pan. Bake at 350° for 40 minutes, until a knife inserted in center comes out clean. Serves 8: 1/3 B 3/4 FA 1/4 P 60 opt cal 4 grams fat 0 g fiber This could probably be reduced even more by replacing the 2 T margarine with 2 T pureed prunes. I haven't tried that yet. Back to Menu
Chocolate Lover's Cheesecake
Here is a wonderful recipe for all you chocolate lovers. This is easy to make and it takes care of that chocolate craving. 16 oz Nonfat cream cheese, Philadelphia Free 1 package Pudding Mix/dry, SugarFree, FatFree 2/3 sup nonfat dry milk powder 1 cup water 1/4 cup Cool Whip Lite 1 teaspoon vanilla 12 chocolate graham crackers 2 1/2", reserve 2 crackers 2 tablespoons Weight Watchers tub margarine 1/2 oz miniature chocolate chips Stir cream cheese until soft. Add dry pudding mix, dry milk & water. Mix well using a whisk. Blend in cool whip & vanilla. Crumble graham crackers (reserve crumbs from two crackers) . Combine crumbs with margarine & press into a 9" pie pan. Spread pudding mixture on crust. Evenly sprinkle reserved crumbs & chocolate chips over top. Refrigerate at least 1 hour. Serves 8: 1p 1/2 B 1/4 M 28 Opt Cal 143 Calories 2.6 G Fat .4 G Fiber Back to Menu
Chocolate Peanut-Butter Pie
Our leader made this pie for us at our last meeting. It is so good that my husband made me make two!! 4 tbsp peanut butter 1 tbsp honey 1 1/2 cups rice crispies cereal 1 package of chocolate reduced-calorie pudding 2 cups skim milk In a small bowl, mix peanut-butter and honey. Microwave mixture on high for 20 seconds. Stir cereal into mixture, and press into a 9" pie pan. Chill "crust" until pudding mixture is complete. Prepare pudding with milk and spread over crust. Serving Size: 1/4 pie WW Count: 1 1/2 protein/meat, 1 fat, 1/2 bread, and 50 opt. calories Back to Menu
Coffee Meringues
Try these...they are really, really good, and they don't have any fat or flour. And for the holidays you can even use a pastry bag with a star tip to pipe them into little Christmas trees. 2 lg egg whites dash cream of tartar 7 T sugar 3 T dark brown sugar, (packed) 1 t instant espresso powder or instant coffee powder 1. Preheat oven to 250 degrees. Line one or two cookie sheets with parchment paper or lightly spray with cooking spray (wipe off excess with a paper towel). 2. Beat egg whites and cream of tartar until frothy. With mixer running, alternately add 1 T. at a time of the sugar and brown sugar. Sprinkle in a little coffee at a time between the additions of sugar. 3. Continue beating until stiff peaks form. 4. Using a pastry bag fitted with a large star tip, pipe into small (1"-2") mounds on the cookie sheets. Or, if you don't have a pastry bag, use a spoon to drop small dollops onto the cookie sheet. 5. Bake about 45 minutes until meringues are dry and can be easily lifted from the sheet. To aid in the drying process, do not open oven door until near the end of the baking time. The best part--only 480 calories in the ENTIRE recipe! I think these generally come out to 15-30 calories apiece. For an accurate calorie count, divide 480 (total calories in the recipe) by the number of meringues you get out of it. Back to Menu
Crumb Crust
8 servings 3/4 cup honey graham cracker, crumbs 3/4 cup fine plain dried bread, crumbs 1 1/2 teaspoons granulated sugar 1/4 teaspoon cinnamon 1/8 teaspoon ground cloves 1 tablespoon + 1 teaspoon unsalted stick margarine, frozen 2 tablespoons apple juice 1. Preheat oven to 375 F. Spray 9 inch springform pan with nonstick cooking spray. 2. In medium bowl, mix first five ingredients; with two forks, cut in margarine until mixture resembles cornmeal. 3. Add apple juice; stir until mixture is thoroughly moistened, Press mixture onto bottom and up sides of pan. Bake for 15 minutes or until golden. Each serving - 1/2 fat, 1 bread, 5 optional calories - 96 calories, 1g fiber Back to Menu
Crustless Pumpkin Pie
16 ounces pumpkin, canned 12 ounces evaporated skim milk 1/2 cup Egg Beaters 99% egg substitute 2 egg whites 3/4 cup sugar 1 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon ginger 1/8 teaspoon salt 1/2 cup graham cracker crumbs 1 cup Cool Whip Lite Combine pumkin, milk, eggs, and egg whites;beat until well blended. Mix in sugar, and spices, blending well. Stir in crumbs. Spray high sided 9" pie pan. Pour filling into piepan. Bake at 325 for 40-55 minutes until a knife inserted in center comes out clean. Cool. Refrigerate overnight. Cut into 8 pieces and top each with 2 tablespoons of lite cool whip. serves 8: 1/2V, 1/4P, 1/3M, 119 opt cal Back to Menu
Dessert Pizza
Pillsbury French Bread Nonfat or Lite Cream Cheese (8 oz), I prefer Lite 2 tsp Equal, or 1/4 cup sugar 1 1/2 cups of lite cool whip, optional Fruits: strawberries/blueberries/raspberries/kiwi/banana/seedless grapes/mandarin oranges etc. Spread French Bread on 15" baking stone. Bake at 350 degrees for 20 minutes or until golden brown. Let cool completely. Mix softened cream cheese, Equal/sugar and cool whip. Spread cream cheese mixture over bread. Slice strawberries, banana, kiwi, etc. and place fruit in rows in a circle (starting in middle of pizza and working to outside edges. For example, a row of strawberries, then kiwi, then banana, then repeat with strawberries, kiwi, etc. Accent with blueberries, raspberries, grapes. I also added a fanned strawberry in the center of the pizza. Hint: To keep bananas and apples from turning brown, dip slices into lemon juice. Slice with pizza cutter and enjoy!! The only thing that isn't low/non fat in these two pizzas is the bread. I count one slice as 1 bread. Back to Menu
Easy Pumpkin Muffins
I have taken these for a brunch. They were a big hit. 1/2 cup all purpose flour 1/2 cup whole wheat flour 1/4 cup raisins, or diced apples 1/3 cup sugar 3 TBS crushed Bran 1 1/2 tsps baking powder 1/2 tsp baking soda 1 cup canned pumpkin 1/4 cup egg substitute, or 1 egg 1/4 cup Orange Juice 1 tsp pumpkin pie spice 1/2 tsp vanilla Preheat oven to 350. Spray large muffin cups with nonstick cooking spray. Sprinkle cups evenly with 11/2 tsps of the white flour. In a large bowl,combine all of the dry ingredients. In a medium bowl,combine the pumpkin, egg, juice, and vanilla. Add to the flour mixture. Spoon the batter into the cups. Bake 25-30 minutes-until a toothpick comes out clean. DO NOT OVERBAKE. Makes 6 Large Servings. 1 F/V 1/4 P/M 1 B 25 Optional Calories - 0g Fat (Unless you add real egg) 3g Fiber Back to Menu
Graham Cracker Crust
1 1/4 cup of Graham crumb, 18 cookies 4 - 6 envelopes sweetner 1/3 cup of low cal margarine Combine all ingredients, put in a 9 inches pie tin and bake at 375 for 8 minutes. 1/6 of this crust is worth: 1B, 1F and 1 optional calorie or 6 Fat and 1 Fiber. The Fat part will differ according to the margarine you use. Mine is 1/3 less calories then the regular one. If you use one that is only 1/2 the calories of the regular, the fat equivalent goes up to 1 1/2F and the Fat & Fiber part becomes 8,67 fat. Back to Menu
Immortal Pumpkin Muffins
1 cup pumpkin, canned/fresh cooked 2 eggs or 1/3 egg substitute 1 tsp vanilla 2 tsp pumpkin pie spice 8 pkgs sweetner (or 1 tsp loose sweetner), do not use equal 1 - 2 cup grated carrots depending on how moist batter is 2/3 cup dry nonfat milk 1 tsp baking soda 6 Tbsp flour, or oatbran 4 Tbsp raisins Preheat oven at 350 degrees. Combine all dry ingredients. In a separate bowl, beat eggs and vanilla. Add pumpkin to egg mixture; then add dry ingredients and beat with a mixer. Using a large spoon, stir in grated carrots and raisins. Spoon into a 12 muffin tin. Use nonstick spray; do not use paper cups or your muffins will be permanently adhered to them. Bake for 20 to 40 minutes, or until a toothpick comes out clean. Muffins can be baked and then frozen, or keep batter in fridge and bake a few, as wanted. Recipe makes 12 muffins. One serving = six muffins. (serving counts as 1 Pr, 1M, 1Br, 1Fr, and 2V) Back to Menu
Instant Pumpkin Pie
3 graham crackers crumbled, 2 1/2" 1 pkg sweet and low sweetner 2 teaspoons margarine, imitation 1 tablespoon fat free sugar free vanilla pudding mix 3 teaspoons pumkin, canned 1/3 cup skim milk Mix graham crackers, sweetner, and 1 t water and margarine together. Press into a butter tub or other dish that size. Microwave 1 1/2 minutes. Cool. Combine remaining ingredients, mix well. Pour on top of crust. Chill. May be topped with cool whip if desired. serves 1: 1B, 1Fa, 3/4M 6.1 G fat, 1 G Fiber Back to Menu
Key Lime Pie
1 cup graham cracker crumbs 3 Tbls melted margarine 2 Tbls NutraSweet 1 envelope unflavored gelatin 1 3/4 cups skim milk 1 package (8 oz) reduced fat cream cheese, softened 1/3 - 1/2 cup lime juice 1/2 cup NutraSweet @ Spoonful Lime slices Mint sprigs Combine Graham Crackers Crumbs, margarine and 2 tablespoons NutraSweet@Spoonful in bottom of 7-inch springfrom pan; pat evenly on sides and 1/2-inch up th sides of th pan. Sprinkle Gelatin over 1/2 cup of the milk in small saucepan; let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved. Beat cream cheese until fluffy in small bowl; beat in remaining 1 1/4 cups skim milk and the gelatin mixture. Mix in lime juice and 1/2 cup NutraSweet @Spoonful. Refrigerate pie until set, about 2 hours. To serve, loosen side of pie from pan with small spatula and remove side of pan. Place pie on serving plate; garnish with lime slices and mint. Makes 8 servings. Diabetic food exchange is 1 starch, 2 fats. Not sure how we should count it. Back to Menu
Lemon Pie
It is very simple and so good!!! You can substitute Kool-Aid or store brand lemonade as long as it has Nutrasweet. 4 cups skim milk 2 small packages sugar free/fat free vanilla pudding mix 1 tub crystal light lemonade mix 8 ounces cool whip lite, thawed 24 graham crackers (2.5" x 2.5" size), crushed 16 teaspoons reduced calorie margarine Combine graham crackers and margarine. Press into 2 9" pie pans. Prepare pudding with milk. Stir in crystal light. Fold in cool whip. Pour into the 2 crusts and chill until set. Serves 8 (1/4 pie each): 1/2 P/M, 1 B, 1 F, 62 opt. calories I have made the following lemon pie so many times I have lost count. Everytime I serve it, I get asked for the recipe. - - - - - - - - This is also one of my favorite recipes & you get such a big serving! Try substituting orange pineapple drink for the lemonade & addinf 1 cup crushed pineapple (no sugar added). You"ll have to add 1/4 FR/V for the pineapple. Haven't tried it yet but also was told using strawberry drink mix and fresh strawberrie was real good! - - - - - - - - Your Lemon Pie sounded so good I decided to make it this past weekend. I let it chill overnight. Everyone said it was good, although I had to scoop it out of the pie pan! (Both pies were eaten!) I used 4 cups of skim milk & 2 small pkg of the sugar-free/fat-free instant pudding with the cool whip & crystal light. I started to cut the milk to only 3 cups, but decided to follow your recipe exactly. With 4 cups, it did not firm up. I make a similar recipe that I add no-fat cool whip to and I always reduce the milk by 1/4, so will use only 3 cups in this next time. This pie is so good....thanks bunches for the recipe! Back to Menu
Low Fat Cheesecake
You are not going to believe this when you taste it. THIS IS ABSOLUTELY GOOD ENOUGH FOR COMPANY. --Graham Cracker Crust-- 2 egg whites 2 1/4 c cinnamon graham crackers 1/4 c sugar Place egg whites in food processor. Whirl to blend. Add Graham Cracker crumbs and sugar. Whirl until evenly moistened. Press over bottom and sides of 9 inch spring form pan. Bake 325 for 10 minutes. --CHEESECAKE MIXTURE-- *1 recipe Yogurt Cheese (See below) Must make night before. 1 lb non-fat cottage cheese 2 eggs 4 egg whites 8 oz fat free cream cheese 2/3 cup sugar 1/4 cup flour 1 tsp vanilla Combine cot. cheese, eggs and whites in food processor. Whirl til very smooth. Add cream cheese, yogurt cheese, sugar, flour and vanilla. Pulse until blended and smooth. Pour into baked graham cracker crust. Bake 325 for 1 hour and 15 minutes. --*YOGURT CHEESE-- (MAKE NIGHT BEFORE YOU MAKE THE CHEESECAKE) Line medium size sieve with three coffee filters. Place this over high bowl to drain without touching the liquid that will drain off. Pour 16 oz. non-fat plain or vanilla yogurt into lined sieve. Cover with plastic wrap. Refrigerate overnight. Throw out liquid. Now you have Yogurt Cheese. Exchanges: 1/16 of cheesecake: 1 bread 1 milk 1/2 protein If you are counting calories instead of weight watchers exchanges, there are 188 calories in it with crust, 110 cal. if you don't make the crust. 1/16 cheesecake has 2 grams of fat and 1 gram of fiber. - - - - - - - - - - - - I posted a recipe for LOW FAT CHEESECAKE. You won't believe it when you taste it. Just like you get in the restaurants. I posted it under the section asking for Christmas Cookies/ Cakes... I eat it for breakfast. It takes the place in my mind of a cheese danish!!! Be sure you make the "Yogurt Cheese" called for in the recipe the night before...or it won't come out. Back to Menu
Maple Pumpkin Pie
1 pie crust, (9 inch) 2 cups pumkin, canned 1 cup plain lowfat yogurt 1/2 cup Egg Beaters 99% egg substitute 1/4 cup pancake syrup, low calorie maple 2 tablespoons sugar 1 teaspoon pumpkin pie spice 1/2 cup Cool Whip Lite Preheat oven to 400. Fit pie crust dough into a 9" pan. Form excess dough into a ball and roll between 2 sheets of wax paper to form a 10" circle, 1/4" thick. Cut into 8 cookies. Bake on a non stick cookie sheet 4-5 minutes. Cool on a wire rack. Combine all other ingredients except whipped topping. Pour into pie crust and bake 35-40 minutes or until a knife inserted in center comes out clean Serve topped with cookie and 1 T Whipped topping. Serves 8= 1/4P, 1/2B, 1/2V, 1/4M , 95 opt calories 7.2 G fat, 1.8 g Fiber Back to Menu
Mexican Cornbread
1/2 c whole kernel corn, drained 1 T flour 3 T cornmeal 2 pkgs sweetner 1/4 t salt 1/4 t baking powder 1 egg or 1/4 c egg substitute 2 t skim buttermilk 2 t chopped onion 2 t chopped green pepper Mix all ingredients and pour in 4 sprayed muffin tins. Bake at 350° for 20 - 25 minutes. Batter is very thick...thin with water if desired. Serves 2: 2 muffins each: 1/2 P/M 1 1/2 B 1 V 4 Opt Cal I add green chilies to this recipe. Back to Menu
Oatmeal Fruit Pizza
1 1/4 cups oats 1/3 cup firmly packed brown sugar 1/4 cup all-purpose flour 2 T liquid margarine (or regular margarine, melted) 2 egg whites 1/2 cup fat-free cream cheese, softened 1/4 cup powdered sugar 1/2 t vanilla extract sliced fresh or frozen fruit, well drained Heat oven to 350 degrees F. Lightly spray 9-inch pie plate with nonstick cooking spray. Combine oats, brown sugar, flour, margarine, and egg whites, mixing until moistened. Press mixture onto bottom and up side of prepared plate. Bake 15 to 18 minutes or until light golden brown. Remove to wire rack; cool completely. Combine cheese, powdered sugar, and extract. Spread onto oat crust; top with fruit. Refrigerate 2 hours. This recipe can be doubled for a pizza pan. Yield: 1 9-inch pizza, 8 slices Nutrution Information Per Serving: (I got this recipe from a mailing list. I'm not sure if this information includes the fruit or not. I thought if it did, I might count it 1 B, 1/2 P/M, 1/2 FR) Calories, 140; fat, 2 grams; saturated fat, trace; cholesterol, 2 milligrams; sodium, 110 milligrams; fiber, 3 grams; water soluable fiber, 1.5 grams. Back to Menu
Oreo Cheesecake
42 Reduced fat OREO Chocolate Sandwich Cookies nonstick cooking spray 1 pound nanfat Cottage Cheese 1 1/2 cups EGG BEATERS Healthy Real Egg Product 1 package nonfat Cream Cheese, (8 ounce) 1 cup Sugar 1/2 teaspoon Almond Extract Nonfat Whipped Topping for garnish Finely crush 10 cookies; coarsely chop 16 cookies. Set aside. Lightly spray a 9" springform pan with nonstick cooking spray. Press ground cookies on bottom of pan. In electric blender or food processor, blend cottage cheese and egg product until smooth, scraping down side of container as necessary; set aside. In large bowl, with electric mixer at medium speed, beat cream cheese and sugar until smooth. Blend in cottage cheese mixture and almond extract; beat at low speed for 3 minutes. Stir in coarsely chopped cookies. Pour into prepared pan. Bake at 325F for 30 minutes; cover pan with foil. Bake for 35 minutes more or until center is set. Cool in pan on wire rack. Chill at least 3 hours. To serve, cut cheesecake into 16 wedges. Garnish with whipped topping and cookies. Makes 16 servings. Nutrition Info: (without whipped topping) 212 calories, 4 g total fat, 1 g saturated fat, 4 mg cholesterol, 412 mg sodium, 1 g dietary fiber Back to Menu
Peanut Butter Cookies
Serves 6 9 Tablespoons reduced fat peanut butter 1 1/2 teaspoons sugar 1 1/2 teaspoons brown sugar 1 Tablespoon vegetable oil 6 Tablespons skim milk 15 Tablespoons flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder artifical sweetner, equal 2 T sugar 1 teaspoon vanilla Combine first 5 ingredients, mixing thoroughly. Add flour, baking soda, baking powder & sweetner. Stir in vanilla. Divide into 6 equal portions. Roll each portion into 4 small balls about 1/2" to 1". Place on an ungreased cookie sheet. Use fork dipped in water to flatten & make design. Bake ar 375 for 10 minutes until brown and crisp. Watch Carefully. Serves 6 (4 cookies each): 2 FA, 1 1/2 P, 1B 13 opt cal. Back to Menu
Peanut Butter Cookies 2
Serves 6 9 Tablespoons reduced fat peanut butter 1 1/2 teaspoons sugar 1 1/2 teaspoons brown sugar 1 Tablespoon vegetable oil 6 Tablespons skim milk 15 Tablespoons flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder artifical sweetner, equal 2 T sugar 1 teaspoon vanilla Combine first 5 ingredients, mixing thoroughly. Add flour, baking soda, baking powder & sweetner. Stir in vanilla. Divide into 6 equal portions. Roll each portion into 4 small balls about 1/2" to 1". Place on an ungreased cookie sheet. Use fork dipped in water to flatten & make design. Bake ar 375 for 10 minutes until brown and crisp. Watch Carefully. Serves 6 (4 cookies each): 2 FA, 1 1/2 P, 1B 13 opt cal. - - - - - - - - - - - - - - I've already written about how I *LOVED* these cookies, but it was sure a pain making them. I ran across a conversion list to help. Instead of 9 tablespoons of PB -- measure 1/2 cup plus 1 Tbs. Instead of 6 tablespoons of milk -- 1/4 cup plus 2 Tbs. Instead of 15 tablespoons of flour -- 7/8 cup plus 1 Tbs. For your convenience: 4 tablespoons equals 1/4 cup 5 1/3 Tbs equals 1/3 cup 8 tbs equals 1/2 cu 12 Tbs equals 3/4 cup 14 tbs equals 7/8 cup Back to Menu
Peanut Butter Pie
1 QT Lowfat Frozen Yogurt, I prefer Bryer's 1 container lite cool whip 1/2 c crunchy pnut butter 1 low fat graham cracker crust Soften yogurt. Blend with pnut butter & cool whip. Pour into crust and freeze. Serves 8 1 serving = 1 Milk, 1 Protein, 1 Fat, 1 Bread, 4 Opt. Cal. It's also excellent with a little chocolate syrup drizzled on top. Count as additional optional calories. Everyone in at my meeting is raving about this one. - - - - - - - - The count on this pie isn't correct. Here is a break down of it. 1 quart low fat yogurt = 1040 opt caloroes 1 container (8 ozs) = 560 opt calories 1/2 c peanut butter = 8 FA 8 P/M crust = 8 B 8 FA Total for entire pie: 1600 opt cal, 16 Fa, 8 B, 8 P/M Serves 8: 200 opt cal 2 Fa 1 B 1 P/M Back to Menu
Pumpkin Apple Bread
2 cups all-purpose flour 1/4 cup + 1 t granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 large egg 1 cup low-fat (1.5%) buttermilk 1 medium apple :peeled:cored:grated, (6 oz) 1/2 cup cooked pureed pumpkin or canned pumpkin puree 1 teaspoon confectioners sugar 1. Preheat oven to 350. Spray a 9X5" loaf pan with nonstick cooking spray. 2. In large bowl, combine flour, granulated sugar, baking powder, baking soda, salt and cinnamon. 3. In small bowl, beat egg; add buttermilk, apple and pumpkin. 4. Add egg mixture to flour mixture, and mix just until blended. Do not overblend. 5. Spoon into prepared pan and bake about 1 - 1 1/4 hours, or until a toothpick inserted near center comes out clean. Cool for 10 minutes; turn out onto a rack and cool thoroughly. Dust with confectioners sugar and serve. Makes 10 servings Equals: 1 Bread, 50 optional calories Back to Menu
Pumpkin Bread
1/2 c self rising flour 2/3 c dry milk 1 t pumpkin pie spice 1 t cinnamon 1 t baking soda 4 pkg sweetner 4 t diet margarine 4 T raisins 1 c pumpkin 1 c grated carrots 1 t vanilla 1 t butternut flavoring Mix dry ingredients. Cut margarine into dry ingredients. Mix remaining ingredients. Pour into a sprayed loaf pan & bake at 350° for 25 - 30 minutes. Serves 2: 1 1/2 B 1 P/M 1 Fa 2 Fr/V Back to Menu
Pumpkin Muffins
My leader gave us this recipe when I first started Weight Watchers. I love carrying these muffins to work. They taste best if refrigerated after they're cooked. Chilled, they have a better texture. 6 T flour 2/3 c dry milk powder 1 t cinnamon 1 t pumpkin pie spice 1 t vanilla 1/3 c brown sugar 1 t baking soda 2 eggs 4 T raisins 1/2 c grated carrots 1 c canned pumpkin Mix wet ingredients. Mix dry ingredients. Fold together. Bake at 350 degrees for 30 minutes or until lightly brown and firm. Makes 12 muffins. (Spray muffin pans with nonstick spray. This will not work as well with baking papers.) 6 muffins= 1 B, 1 P, 1 M, 1 FR, 30 Opt. Cals. - - - - - - - - - - - - - - - - - 1 F/V 1/4 P/M 1 B 25 Optional Calories Based on an average (1 F/V=60, 1/4 P/M=20, 1 B=80 calories), I'd say the six muffins would add up to 185 calories, or about 30 calories each. Does that sound right to everyone else? - - - - - - - - - - - - - The optional calories on the recipe should be 120 per serving. The original recipe calls for brown sugar substitute not real sugar. Back to Menu
Pumpkin Muffins Original
The original recipe calls for 8 packages of Sweet n' Low (NOT Equal) instead of brown sugar. 1 cup pumpkin 2 t pumpkin pie spice 1 t cinnamon 1 t baking soda 8 pkg Sweet n' Low, not Equal 2 eggs 1 t vanilla 2/3 cup dry milk 6 T flour 1/2 cup grated carrots 4 T raisins Mix dry ingredients together. Combine eggs and vanilla, add pumpkin. Combine with dry ingredients and mix well with mixer. Stir in carrots and raisins. Pour in muffin pan sprayed with pam. Bake @ 350°F. for 15 min. Makes 12 muffins. 6 muffins = 1 serving Each serving = 1 M, 1 P, 1 B, 1 V, 1 FR Back to Menu
Pumpkin Pie
Here's a recipe on one of the fat free recipe sites. It sounds pretty traditional except maybe for the maple syrup. 1 1/2 cups fat-free cookies, fine crumbs 3 egg whites, lightly beaten 1 (16-oz) can solid pack pumpkin 1/2 cup maple syrup 1 1/4 t cinnamon 1/4 t ginger 1/4 t cloves dash nutmeg 1 T arrowroot 1 1/2 cups (12-fl oz can) evaporated skim milk Preheat oven to 425 degrees F. Moisten fingers with water and press cookie crumbs over bottom and sides of a 10-in class pie pan. Chill while preparing remaining ingredients. Combine egg whites, pumpkin, maple syrup, spices, arrowroot and evaporated milk in a large bowl, and mix until well blended. Pour mixture into prepared pie pan and smooth top with spatula. Bake for 15 minutes, reduce temperature to 325 degrees F and bak an additional 40-50 minutes or until knife inserted near center comes out clean. Serve warm or at room temperature. Yields 8 servings. Calories: 216, Fat: 0.4 gr, %CFF: 2%, Chol: 1.6 mg, Sod: 107 mg, Dietary Fiber: 2 gr. Source: Cooking Without Fat by George Mateljan. Back to Menu
Pumpkin Pie (WW, Traditional Recipe)
I found a recipe for pumpkin pie in "Weightwatchers Favorite Recipes" book. 4 ready-to-bake brown-and-serve rolls, 1 ounce each 1/4 cup reduced-calorie margarine (tub), divided 2 tablespoons each all-purpose flour: divided, skim milk granulated sugar substitute to equal 7 tsp sugar, divided 4 eggs 2 cups canned or cooked and pureed fresh pumpkin 1/2 cup evaporated skimmed milk 1 teaspoon each pumpkin pie spice and vanilla extract (do not use low-calorie sweetener with aspartame in this recipe: it may lose sweetness during baking). In work bowl of food processor, using shredding attachment, shred dough; change to steel chopping blade. Cut 2 tablespoons margarine into pieces and add to work bowl along with 1 tablespoon plus 1 teaspoon flour, skim milk, and sweetener to equal 1 teaspoon sugar and process just until well blended. Shape dough into ball, wrap in plastic wrap, and refrigerate until dough is chilled, about 30 mins. Preheat oven to 450 degrees. Onto sheet of wax paper sprinkle remaining 2 teaspoons flour; set dough onto floured surface, top with second sheet of wax paper, and roll to form a 10-inch circle. about 1/8" thick. Carefully remove paper and fit dough into 9" pie plate; fold under any dough that extends beyond edge of plate andflute or crimp edges. Using a fork, prick bottom and sides of dough; bake for 8 mins. remove pie plate to wire rack and let cool. While pie shell is cooling, prepare filling. In mixing bowl combine eggs, remaining 2 tablespoons margarine, and sweetener to equal 6 teaspoons sugar and, using electric mixer, beat until well combined; add remaining ingredients and beat until combined. Pour filling into colled crust and bake at 450 degrees for 8 minutes. Reduced oven temperature to 325 degrees and continue baking for 35 to 40 mins longer (until a knife, inserted in center, comes out clean). Remvoe pie plate to wire rack and let pie cool. Makes 8 servings Each serving provides: 1/2 P, 1/2 B, 1/2 V, 1/2 FA, 30 opt. calories Back to Menu
Quick & Easy Cornbread Muffins
3 oz cornmeal 1 T flour 3/8 t baking soda 3/8 t salt 3/4 c skim buttermilk Mix dry ingredients, Stir in buttermilk quickly. Divide into 6 sprayed muffin tins. Bake at 525° for 15 - 20 minutes. Serves 3 (2 muffins each): 1 B, 1/3 M I add a can of green chillies to this recipe! Back to Menu
Strawberry Filling
Here is a great strawberry filling to go with the crust (Graham craker crust) 1 strawberry "Jello" light 1 1/4 cup boilling water 3/4 cup plain non fat yogourt 2 tsp sweetner 1 cup strawberries Dissolve Jello in boilling water. Add yogourt and sweetner, mix well. Refrigirate for 1 1/2 hour. Put 1/2 of the strawberries in the pie crust. Mix the Jello-yogourt mixture in a mixter, at high intensity, to make it froth. Put it in the crust, and garnish with the rest of the strawberries. Any WW pudding can also be use as filling. My favorite is chocolate, but a friend tried lemon pudding with chocolate pudding as a second layer and loved it. When I distributed this in my class a few weeks ago, everybody had a different idea for it (peaches, blueberries, rapsberries...) Hope you like it as much as I do. 1/6 of this recipe is: 31 optional calories of 0.2 Fat and 0.5 Fiber. Back to Menu
Upside-Down Apple Crunch Cake
--CAKE-- 4 small granny smith apples (pared & cored), cut into eighths 12 medium pitted prunes (3 ounces), halved 2 T firmly packed dark brown sugar 1 T fresh lemon juice 2 T finely chopped crystallized ginger --TOPPING-- 3 3/4 ounces old-fashioned rolled oats 3 T all-purpose flour 2 T firmly packed dark brown sugar 2 T apple or prune butter 1/2 t almond extract Preheat oven to 375. Spray 9" round baking pan with nonstick cooking spray. To prepare cake, arrange apples and prunes in a pleasing pattern on bottom of prepared baking pan. Sprinkle evenly with sugar, juice and ginger. To prepare topping, in small bowl, combine oats, flour, sugar, apple butter and almond extract; blend thoroughly. Sprinkle evenly over aples. Bake 45-55 minutes, until apples are tender. Cover pan loosely with foil if topping browns too quickly. Run knife along the inside of pan, cover with serving plate and quickly turn upside down. Let stand 20 minutes; carefully remove cake pan and serve. Makes 6 servings Each equals: 1 1/2 Fruits; 1 bread; 40 optional, 2g Fat, 4g Fiber Back to Menu
Weight Watchers Pumpkin Ricotta Cheesecake
12 honey graham crackers (2 1/2" squares), crumbs 1 1/3 cups instant nonfat dry milk powder 3/4 cup part skim ricotta cheese 3/4 cup egg substitute 2/3 cup low fat (1%) cottage cheese 1/2 cup canned pumpkin 1/4 cup firmly packed light brown sugar 1 tablespoon lemon juice 1/2 teaspoon cinnamon 1/2 teaspoon vanilla extract Preheat oven to 300 degrees. Spray a 8" springform pan with nonstick cooking spray. Sprinkle bottom of pan evenly with graham cracker crumbs. In a blender or food processor, puree remaining ingredients until smooth; pour mixture into prepared pan. Bake 50-60 minutes or until knife inserted in center comes out clean. Cool completely on rack. Cover and refrigerate until ready to serve. Optional garnish: Light non dairy whipped topping and fruit serves 8: 1/8V, 1/2M, 1P, 1/2B, 25 optional calories -- 1 G fat, 1 G Fiber Back to Menu
Yummy Sticky Buns
The original recipe calls for brown sugar replacement but I'm going to use regular brown sugar and count is as optional calories. 2 T + 1 t raisins, chopped 3 T + 1 t diet margarine, melted, divided 2 T + 1 1/2 t liquid brown sugar 1 t ground cinnamon 1 T + 1 1/2 t brown sugar 5 uncooked refrigerated biscuits Preheat oven to 350. In a 7" pie plate or a small shallow baking pan, combine raisins, 1 T + 2 t margarine and the liquid brown sugar; spread to cover bottom in an even layer. In a small bowl, stir together brown sugar and cinnamon; roll each biscuit in mixture to coat. Arrange coated biscuits in pie plate over raisin mixture. Brush tops with remaining 1 T + 2 t margarine. Bake 25 minutes or until puffed and golden; let stand 5 minutes. Invert onto a serving plate. Makes 5 servings Equals: 1/4 Fruit + 10 optional (plus brown sugar calories) + 1 fat + 1 bread Back to Menu
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