Treats Play Tricks


What scares me most at Halloween
Are my trick-or-treat supplies
These sweet treats can play tricks
Changing truth to tempting lies......

CORN candy is a veggie
Nestles CRUNCH an exercise
Almond JOY a blissful blessing
Three MUSKETEERS my kind’a guys!

Eat a Tootsie ROLL for breakfast
Pick Jujy FRUITS right off the tree
Hershey KISSES give lots of lovin’
LIFE SAVERS will rescue me

The truth is treats are triggers
They fail to satisfy
Nutritious snacks don’t play tricks
A better choice, no lie!

Halloween Candy PointsPlus List!


Almond Joy, Snack Size, 2 PointsPlus value
Baby Ruth, Fun Size, 2 PointsPlus value
Bit-O-Honey, 1 piece, 1 PointsPlus value
Bit-O-Honey, 6 pieces, 4 PointsPlus value
Butterfinger, Fun Size, 3 PointsPlus value
Candy Apple, 5 ounce, 5 PointsPlus value
Candy Corn, 20 pieces (41 grams), 4 PointsPlus value
Caramel Apple, 10 PointsPlus value
Charms Blow Pop, 1 pop, 2 PointsPlus value
Crunch, Fun Size, 2 PointsPlus value
Dots, Fun Size, 2 Points Plus value
Gummi Bears, 14 pieces (38 grams), 3 PointsPlus value
Heath Bar, Snack Size, 7 PointsPlus value
Hershey’s Milk Chocolate Bar, Snack Size, 6 PointsPlus value
Hershey’s Miniatures, (any flavor) 5 pieces, 6 PointsPlus value
Kit-Kat, Snack Size Bar, (three 2-piece bars) 6 PointsPlus value
Lemonhead, Fun Size, 1 pouch (11 grams) 1 PointsPlus value
M&M’s Milk Chocolate, Fun Size, (1 package) 2 PointsPlus value
M&M’s peanut, Fun Size, (1 package) 3 PointsPlus value
Mounds, Fun Size, 3 PointsPlus value
Nerds, 1 box (12.6 grams), 1 PointsPlus value
Oh Henry!, Mini, 2 PointsPlus value
PayDay, Fun Size, 3 PointsPlus value
Reese’s Peanut Butter Cup (2 cups) 6 PointsPlus value
Reese’s Peanut Butter Cup, Fun Size, 3 PointsPlus value
Reese’s Pieces (51 piece/40 gram bag) 5 PointsPlus value
Skittles, Original Fruit, Fun Size, 2 PointsPlus value
Snickers, Fun Size, 2 PointsPlus value
Take 5, Fun Size, 6 PointsPlus value
Tootsie Roll Midgets, 6 pieces (40 grams), 4 PointsPlus value
Twix, Fun Size, 2 PointsPlus value
Twizzler Twists, Fun Size, 4 PointsPlus value
Whoppers, Fun Size, 2 PointsPlus value
York Peppermint Patty, Fun Size, 1 PointsPlus value

This is the recipe that I featured in the meeting this week 11/8/10-11/13/10

It's fantastic! Will be the hit of your Thanksgiving dinner!

Streuseled Sweet Potato Casserole

POINTSPlus Value: 5

14 cup(s) sweet potato(es)

1/2 cup(s) fat-free half-and-half

4 oz Sugar-Free Maple Syrup

1 tsp vanilla extract

1/4 cup(s) Egg Beaters Egg Beaters

1/2 cup(s) all-purpose flour

1/2 cup(s) packed brown sugar

1/4 cup(s) reduced-calorie margarine

1/2 cup(s) chopped pecans



Place peeled, cubed sweet potatoes (about 5 lbs.) in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain. Combine the half and half and next 4 ingredients (through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium spped until smooth. Spoon potato mixture into a 13x9 inch baking dish coated with cooking spray. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture. This can be frozen at this point up to 2 weeks. Thaw in the refrigerator and bake as directed. Cover and bake at 375 for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated. Note: The maple syrup could be any sugar free syrup. A serving is about 1/2 cup.

Cranberry-Orange Relish


Cranberry-Orange Relish
Cranberry-Orange Relish


POINTSPlus Value: 2

Servings: 8
Preparation Time: 7 min
Cooking Time: 0 min
Level of Difficulty: Easy
Forget the canned stuff. This fresh cranberry sauce is spiked with orange and requires absolutely no cooking.

Ingredients

  • 12 oz cranberries, fresh
  • 1 medium orange(s), navel, washed, unpeeled and cut into chunks*
  • 1 cup(s) sugar
  • 1 piece(s) ginger root, fresh, peeled, about 1-inch, chopped
  • 1/4 tsp ground cinnamon

Instructions

  • Put cranberries, orange, sugar, ginger and cinnamon in a food processor; pulse until finely chopped. Scrape into a serving bowl (or a plastic container if making ahead). Cover and refrigerate until serving. Yields about 1/3 cup per serving.

Notes

*If the flavor from using the entire orange peel is too strong for you, add some fresh orange zest instead, and then remove the white pith before cutting the orange into chunks.

This is really good. I've made it for Thanksgiving before.



Thanksgiving Gobble, Gobble Stuffing

- November 3, 2000

1 1/2 cups of nonfat reduced sodium chicken or vegetable broth
1 1/2 tsp. of poultry seasoning
2 egg whites
1 cup chopped celery
1 cup chopped onion
1/4 cup dried apricots
1/4 cup chopped fresh parsley or 2 tsp. dried
8 slices of whole-wheat bread, dried and cubed

In small pot, bring to a boil nonfat reduced sodium chicken or vegetable broth with celery and onion. Lower heat and simmer for 4-6 minutes and cool slightly. In large bowl combine vegetables with chopped parsley, bread cubes, poultry seasoning, egg whites and the dried apricots. Coat an ovenproof casserole dish with cooking spray, spoon in the stuffing and bake, covered, for 30 minutes in a 350-degree oven.

This incredible Thanksgiving recipe makes six servings with 202 calories, 6 grams of fat and 428 milligrams of sodium




Stuffing with Sage and Chives


Stuffing with Sage and Chives
Stuffing with Sage and Chives

side dishes


POINTS® Plus Value: 3
Servings: 8
Preparation Time: 15 min
Cooking Time: 45 min
Level of Difficulty: Easy
This stuffing gets a nutrient boost from whole-wheat bread and is infused with the distinct flavors of sage and chive.

Ingredients

  • 1 spray(s) cooking spray
  • 12 slice(s) whole-wheat bread, or white bread, preferably day-old, cubed*
  • 2 tsp olive oil
  • 2 tsp light butter
  • 1 cup(s) onion(s), diced
  • 3 medium stalk(s) celery, diced
  • 2 tsp dried thyme
  • 2 tsp dried sage
  • 1/2 tsp table salt
  • 1/4 tsp black pepper, freshly ground
  • 2 cup(s) canned chicken broth
  • 2 tbsp chives, fresh, chopped

Instructions

  • Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.
  • Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if there’s not enough room). Bake until lightly toasted, about 8 to 10 minutes. Remove bread from oven and set aside; leave oven set to 350ºF.
  • Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; sauté until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute.
  • Transfer onion mixture to a large mixing bowl. Add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes. Uncover and bake until top is golden brown, about 15 minutes more. Divide into 8 servings.

Notes

*Leave the bread bag open and somewhat uncovered for 1 to 2 days (at room temperature) before making the recipe.
Feel free to substitute your favorite bread, such as whole grain, sourdough or a light variety (could affect POINTS values).



Weight Watchers Garlic Mashed Potatoes

4 Servings

POINTS® Plus Value: 6



2 lbs. baking potatoes, peeled and cubed
4 large garlic cloves, peeled and halved
1/4 cup fat-free sour cream
2 Tbsp. Skim milk
1 Tbsp. Reduced-calorie stick margarine
1/2 tsp. Salt
dash of ground pepper


Put potatoes and garlic in a large saucepan. Add water to cover. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan. Using a mixer, beat at medium speed for 1 minute or until smooth. Add source cream and remaining ingredients. Beat until well blended.


Sweet Potato Casserole with Praline Topping

POINTS® Plus
Value:6
Servings: 12

Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup packed light brown sugar
  • 1/4 cup margarine
  • 1/2 tsp ground cinnamon
  • 2 1/2 pound sweet potato(es)
  • 1/2 cup sugar
  • 1 1/2 tsp vanilla extract
  • 1 large egg white(s)
  • 5 oz fat-free evaporated milk
  • 1 oz Fisher Chopped Pecans

Instructions


Preheat oven to 350. Toast pecans and melt margarine. Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set Aside. Place potatoes in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender. Drain well; mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2 quart casserole coated with cooking spray; top with remaining streusel. Bake at 350 for 45 minutes.
Serving size: 3/4 cup

Apple-Topped Mashed Sweet Potatoes

external image appletoppedswtpotatoes_lg.jpg

side dishes


POINTS® Plus Value: 6
Servings: 10
Preparation Time: 20 min
Cooking Time: 90 min
Level of Difficulty: Moderate
This delicious combination is certain to impress your holiday guests. Be sure to use Golden Delicious apples because they hold their shape well while sautéing.

Ingredients

  • 5 pound(s) sweet potato(es), medium-size, scrubbed, pierced with a fork
  • 1 tbsp butter
  • 2 medium apple(s), Golden Delicious, peeled, cored and sliced 1/4-inch thick
  • 1/2 cup(s) orange juice
  • 1/2 tsp table salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon, plus extra for sprinkling on final product
  • 1/4 tsp black pepper, freshly ground
  • 1 spray(s) cooking spray

Instructions

  • Preheat oven to 400ºF. Place potatoes on a rimmed baking sheet and bake until very soft, about 1 hour. Remove potatoes from oven and reduce oven temperature to 350ºF. Let potatoes stand until cool enough to handle.
  • Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Add apples and cook, gently turning occasionally, until golden and tender, about 7 minutes; remove from heat and set aside.
  • Cut cooled potatoes in half and scrape out pulp into a large bowl; discard skins. Add juice, salt, nutmeg, cinnamon and pepper; mash with a potato masher. Or for a smoother texture, process in a food processor until smooth.
  • Lightly coat a 1 1/2- to 2-quart rectangular or round baking dish with cooking spray. Scrape potato mixture into baking dish; arrange sautéed apples over top in pretty pattern such as concentric circles. Bake until bubbly around edges, about 30 minutes. Sprinkle with ground cinnamon and cut into 10 pieces.

Notes

  • You can assemble this dish up to 4 hours in advance (up to the point of baking it). Keep it refrigerated but let it come to room temperature before cooking it.

Cranberry-Sage Couscous Stuffing

external image cransagecouscous_lg.jpg

side dishes


POINTS® Plus Value: 4
Servings: 8
Preparation Time: 15 min
Cooking Time: 40 min
Level of Difficulty: Easy
Your guests will appreciate this spin on traditional stuffing. It's a tart, colorful side dish that will complement the rest of the flavors in your Thanksgiving meal.

Ingredients

  • 4 cup(s) cranberries, fresh
  • 10 oz uncooked whole wheat couscous
  • 2 cup(s) fat-free chicken broth, or vegetable broth
  • 2 tsp olive oil
  • 1 medium onion(s), sweet, chopped
  • 3 medium stalk(s) celery, diced
  • 1/8 oz fresh sage, minced (use 6 whole leaves)
  • 1 spray(s) cooking spray
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste

Instructions

  • Place cranberries in a large pot of water; boil until most have popped, about 5 minutes. Drain and set aside.
  • Meanwhile, prepare couscous according to package directions using broth instead of water.
  • In a large skillet, heat oil over high heat. Add onion, celery and sage and stir-fry until onion is tender but not brown, about 5 minutes. Remove skillet from heat; add couscous and cranberries to skillet and stir until well mixed. Season to taste with salt and pepper if desired.
  • Preheat oven to 350ºF. Coat a 1-quart casserole dish with cooking spray. Spoon couscous mixture into dish and bake for 30 minutes. Yields about 1 heaping cup per serving.

Notes

  • You can prepare the stuffing the day before Thanksgiving until the point of baking it and simply finish cooking it while the turkey’s roasting.


    This is meant to be a tart-tasting dish. If you like sweeter foods, try tossing the cooked cranberries with Splenda.



Basic Cornbread Dressing


POINTS® Plus Value: 4
Serving Size: 3x4 square

Recipe By : Keri Cathey / Mickie Newman (Keri's grandmother)
Serving Size : 12 Preparation Time :0:00
Categories : Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups Cornbread stuffing mix, Pepperidge Farm
10 slices bread, Sara Lee 45 cal -- toasted, cubed, and dried, abt 3 cups (or other low-cal high fiber bread)
10 saltine crackers -- crumbled
3 cups fat-free chicken broth -- or turkey stock (or more, as needed)
3 celery stalks -- diced, about 1 1/2 cups
1 medium onion -- diced, about 1 cup
2/3 cup egg beaters® 99% egg substitute -- (originally 2 large eggs)
1 Tablespoon butter
2 teaspoons dried sage (or more to taste)
Salt and ground black pepper
Preheat oven to 350 degrees F and lightly grease a 9x13 inch baking dish. Combine the crumbled corn bread, toasted bread, and crumbled crackers in a large mixing bowl. Saute onion and celery in butter till tender, then pour about 2 cups of the stock into the same pan with the vegetables. Bring to a simmer, remove the stock mixture from the heat and allow it to cool to just warm. When it has cooled, beat the eggs, sage, a little salt, and a little pepper into the cooled stock and add to the bread crumb mixture. Add enough remaining stock as needed to make good and moist but NOT real soupy - it may take all of it, or it may not, depending on how dry your breads are. Mix VERY GENTLY and pour into greased 13x9 baking dish. Bake until golden brown, about 45 minutes. Cut into 12 squares. Each square = 3 points.

Note - a 13x9 pan hold 14 cups. Also note that the nutrtiion was calculated based on using the Pepperidge Farm brand stuffing mix nutrition data. Points will vary if you use your own cornbread recipe or other cubed bread.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 178 Calories; 2g Fat (12.8% calories from fat); 7g Protein; 31g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 195mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.




Here's one from Hungry Girl:

In honor of Thanksgiving (it's the day after tomorrow!), we decided to serve up a second helping of one of our most popular recipes EVER -- our Too-Good-To-Deny Pumpkin Pie! This pie will fool EVERYONE into thinking that they're eating a fat-filled, high-calorie dessert. Make it and see...

Ingredients:

For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon

For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling!)
One 12-oz. can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute (like Egg Bea ters Original)
3/4 cup Splenda No Calorie Sweetener (granulated)
1/4 cup sugar-free pancake syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip or Cool Whip Free

Directions:
Preheat oven to 350 degrees.

In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted, and set aside. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.

In a medium mixing bowl, combine butter mixture and crumbs with remaining ingredients for crust. Stir until mixed well.

Spray an oven-safe 9-inch pie dish lightly with nonstick spray. Evenly distribute crust mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside.

In a large mixing bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. The filling may be taller than the crust -- trust us, this is okay!

Bake pie in the oven for 45 minutes. Allow pie to cool slightly. Refrigerate for several hours (overnight is best). Keep refrigerated until ready to serve.

Cut into 8 slices and, if you like, top with Reddi-wip or Cool Whip before serving!

MAKES 8 SERVINGS


Serving Size: 1 slice
Calories: 133
Fat: 3g
Sodium: 236mg
Carbs: 28g
Fiber: 9g
Sugars: 8g
Protein: 6g

POINTS® value 2*

Chocolate Cheesecake
POINTS® Plus Value: 4


22 small reduced-fat cinnamon honey graham crackers, squares, 11 full-size crackers
2 Tbsp reduced-calorie margarine
2 cup(s) fat-free cottage cheese
8 oz fat-free cream cheese
1 cup(s) sugar
1/4 cup(s) all-purpose flour
2 Tbsp unsweetened cocoa, dissolved in 1/4 cup boiling water
4 large egg white(s)
1 tsp vanilla extract
1 tsp powdered sugar

Preheat oven to 325°F. Spray an 8 inch springform pan with nonstick cooking spray. In a food processor, crush graham crackers; pulse in margarine. Transfer to the pan, pressing firmly over bottom and half way up the sides. Refrigerate until chilled, about 15 minutes.


To prepare filling, in the food processor, puree cottage cheese and cream cheese; blend in granulated sugar, flour, dissolved cocoa, egg whites and vanilla. Pour into crust; set pan on baking sheet. Bake until set, about 1 hour. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in oven for 1 hour; cool completely on a rack.


Refrigerate in pan; just before serving, unmold from pan and sprinkle with confectioner's sugar.


Chocolate Chip Cheesecake
POINTS® Plus Value: 6


10 item(s) cream-filled chocolate sandwich cookie(s)
8 oz fat-free cream cheese
8 oz light cream cheese, tub-style
1 cup(s) sugar
2 Tbsp all-purpose flour
1 cup(s) fat-free cottage cheese
2 tsp almond extract
6 large egg white(s)
3/4 cup(s) mini chocolate chips






Pumpkin Fluff
POINTS® Plus Value: 4
INSTRUCTIONS

1 cup(s) canned pumpkin
4 serving(s) fat-free sugar free instant butterscotch pudding and pie filling mix
8 oz Cool Whip Free Whipped Topping
1 Tbsp ground cinnamon
Mix all ingredients together and divide evenly into 4 dessert dishes.

Pecan Pie Bars

1 pkg. Reduced fat crescent rolls
½ c. chopped pecans
½ c. corn syrup
1 egg
1/8 c. sugar
½ c. Splenda
1 TB light margarine
½ tsp. Vanilla
Spread crescent rolls in rectangles in 13x9 pan.
Seal perforations.
Bake at 375* for 5 minutes.
Combine all other ingredients and pour on top.
Bake 18-20 minutes

Yield: 15 servings= 129cals, 6g fat, 0 fiber, 17g carb, 1g protein, 147mg sodium
POINTS® Plus Value: 3

Key Lime Pie

Serves 8

POINTS® Plus Value: 4

Ingredients

Directions

  1. In large heat-resistant bowl, dissolve gelatin in boiling water.
  2. With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping.
  3. Transfer mixture to prepared crust; refrigerate overnight, or at least 2 hours.


Cherry Surprise Cake

20 servings

POINTS® Plus Value: 4
4 cups miniature marshmallows
1 package yellow cake mix -- (18 1/4-oz)
1 can light cherry pie filling -- (21 oz)
10 ounces diet sprite
2 egg whites
Heat oven to 350. Coat a 9x13" baking pan with cooking spray. Spread marshmallows evenly over bottom. Prepare cake using diet sprite and the egg whites . Pour batter over marshmallows. Spoon cherries evenly over batter. Bake 45 to 50 minutes. Here's what happens as it bakes: The cherries sink to the bottom and the marshmallows rise to the top and form a thin topping that will brown and be bubbly. To check for doneness: Insert toothpick in center of cake; when toothpick comes out clean, the cake's done

Per Serving (excluding unknown items): 138 Calories; 3g Fat (19.5% calories from fat); 2g Protein; 26g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 179mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.

Dark Chocolate Cake


external image DarkChocCake_066_JH_n_lg.jpg


19 people rated this recipe
19 people rated this recipe

Course: cakes
POINTS® Plus Value: 6
Servings: 14
Preparation Time: 10 min
Cooking Time: 60 min
Level of Difficulty: Easy
This cake’s a winner. It’s like a rich devil’s food cake but it's slimmed down by adding a secret ingredient: canned sauerkraut. (Yes, you read that right.)

Ingredients



1 spray(s) cooking spray

2 cup(s) all-purpose flour

1 1/3 cup(s) sugar

1 1/2 tsp baking soda

2/3 cup(s) unsweetened cocoa

1/2 cup(s) butter, melted

1 1/2 cup(s) hot water

1 tsp vanilla extract
external image icon_filling_food.gif
1 cup(s) sauerkraut, pureed until smooth

1 tsp unsweetened cocoa

Instructions

  • Preheat oven to 350°F. Coat a Bundt pan with cooking spray.

  • In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 cup of cocoa. Add melted butter, hot water and vanilla extract; mix well. Add sauerkraut and blend thoroughly.

  • Pour batter into prepared pan; bake in center of oven until a tester inserted in center of cake comes out clean, about 55 to 60 minutes. Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely. Sprinkle with 1 teaspoon of cocoa powder before slicing into 14 pieces. Yields 1 slice per serving.

Notes

  • You can easily change the flavor of this cake by adding strong coffee instead of the hot water or adding cayenne pepper and cinnamon with the vanilla.


Heavenly Heath Bar Cake

Servings: 24
POINTS: 3

1 box Devil's Food Cake Mix
10 oz. Diet Cola
1 egg white
6 oz Fat-Free Caramel ice cream topping
7 oz Reduced-Fat or Fat-Free condensed milk
1 cup Heath Bar bits (found by the chocolate chips)
1 container Fat-Free Cool Whip

Mix cake mix, egg white and diet soda. Bake as directed in a 9 x 13 pan sprayed with nonstick cooking spray. During the last few minutes of baking, put caramel and condensed milk in a sauce pan and stir on medium-low heat until smooth. Take cake out of oven, and using a wooden spoon, poke holes all over the top. Pour caramel mixture over warm cake, filling in the holes. Sprinkle Heath bits over the top, reserving some for the top. Cool completely. Cover with container of Fat-Free Cool Whip and sprinkle with remaining Heath bits. Put in fridge until ready to serve.

This is a wonderful cheesecake! I've made it several times and was loved by all!

Chocolate Amaretto Cheesecake


6 squares (2 1/2 inches each) chocolate graham crackers made into crumbs
2 1/3 cups part-skim ricotta cheese
4 oz. nonfat cream cheese
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 egg
3 tbsp. all-purpose flour
2 tbsp. Amaretto liqueur
1 tsp. vanilla extract
2 tbsp. semisweet chocolate chips

Preheat oven to 300° F. Spray an 8-inch springform pan with nonstick cooking spray. Sprinkle the cracker crumbs evenly over the bottom of the pan.
(If you don't have an 8-inch springform pan, make cheesecake in an 8-inch aluminum foil baking pan. Using a scissors, cut sides away before serving.)
In a blender or food processor, puree the ricotta and cream cheeses, sugar, cocoa, egg, flour, liqueur and vanilla; stir in the chocolate chips.
Pour the mixture over the crumbs. Bake until a knife inserted in the center comes out clean, about 1d hours. Cool completely on a rack. Refrigerate, covered, until chilled, at least 3 hours.
Serves 12

POINTS® Plus Value: 4


Source: Simply the Best, 250 Prizewinning Family Recipes by Weight Watchers

This next one is from Lisa! Thank you Lisa!

Angel Food Cake - Variations


I received a list of these variations some time back off of the WW forums. These are really GREAT and can be low in points, depending on how big you cut the pieces.

1 box Betty Crocker (1-Step) 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 ungreased 9x13 pan (or muffin tin) and bake at 350F for 35-40 minutes (muffins bake 15-18 minutes). Cool upside down for best results.

PINEAPPLE: 1 can (20 oz) crushed pineapple in juice
PINA COLADA (144/ 0/ 0) -- add 1 Tbsp coconut extract (and 1 Tbsp rum extract, optional) to pineapple directions

CARROT: add 1/2cup finely shredded carrot, 1/2 tsp each of cinnamon, ginger and nutmeg to pineapple directions

LEMON: 1 cup + 3 Tbsp water, 2 Tbsp lemon juice and 2 tsp grated lemon peel (Note: with 1 can lemon pie filling, it's 6 points)

LIME: 1 cup + 2 Tbsp water, 2 Tbsp fresh lime juice and 1-1/2 tsp grated lime rind
MARGARITA: top the Lime cake w/ Margarita Glaze (see below)

ORANGE: 1cup water, 1/4 cup orange juice and 2 tsp grated orange peel

CHERRY: 1 can (20 oz) Comstock light cherry pie filling. Note: with regular cherry pie filling, it's 4 pts.
BLACK FOREST-- add 1/2 cup cocoa to Cherry version

BLUEBERRY or RASPBERRY: 1 can blueberry (or raspberry) pie filling

PUMPKIN: 1 can (15 oz) pumpkin, 3/4c water, 1T vanilla & 1T pumpkin pie spice or SPICED: 1-1/4 cup water, 1-1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg and 1/4 tsp ground cloves

COTTON CANDY: 1 pkg (3.4 oz), any flavor, sugar free flavored gelatin and 1-1/4 cup water

CAFE CAPPUCCINO: 3 Tbsp Maxwell House sugar-free coffee powder and 1-1/4 cup water.

Creamy Pumpkin Pie


POINTS® Plus Value:5
Servings: 8



Ingredients

  • 1/2 cup(s) fat-free skim milk
  • 1 serving(s) fat-free sugar-free instant vanilla pudding & pie filling mix
  • 1 tsp pumpkin pie spice
  • 1 cup(s) Libby's Solid Pack Pumpkin
  • 2 1/2 cup(s) Cool Whip Lite Whipped Topping
  • 1 item(s) Ready Crust 25% Less-Fat Graham Cracker Ready pie crust

Instructions


1. In a large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in the pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
2. Garnish as desired. Store in refrigerator.
Note: You may substitute 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger and 1/8 tsp. ground cloves in place of the pumpkin pie spice.

Weight Watchers Impossible Pumpkin-Pecan Pie

Serves 8 With 3 Weight Watchers Points


1/2 cup Bisquick Reduced Fat Baking Mix
3/4 cup pourable Splenda
2 teaspoons Pumpkin Pie Spice
1 1/3 cups Carnation Nonfat Dry Milk Powder
1 cup water
1 Tablespoon vanilla extract
2 Tablespoons Land O Lakes no-fat sour cream
2 eggs or equivalent in egg substitute
2 cups ( one 15-ounce can) pumpkin
1/4 cup (1 ounce) chopped pecans

Preheat oven to 350 degrees. Spray a 9-inch deep dish pie plate with butter-flavored cooking spray.

In a small bowl, combine baking mix, Splenda, and Pumpkin Pie Spice. In a large bowl, combine dry milk powder and water. Stir in vanilla extract, sour cream, eggs and pumpkin. Add baking mix mixture,. Mix well to combine. Fold in pecans. Spread batter into prepared pie plate.

Bake for 50 to 55 minutes or until a knife inserted near center comes out clean. Place pie plate on a wire rack and let set for 30 minutes. Refrigerate for 2 hours. Cut into 8 servings. Can be frozen after baked.

Here's one from Hungry Girl:

Upside Down Pumpkin Pie
(1 serving: 103 calories, 1g fat, 278mg sodium, 20g carbs, 3g fiber, 8g sugar, 3.5g protein)
external image hungrygirl-101773164-1155755164_thumb.jpg?ymdCQG8CyTR.Z4MH
Our take on pumpkin pie will save you over 100 calories and 9 grams of fat per serving! Now that's something to be thankful for.

Ingredients:
1 15-oz. can of pumpkin (just pumpkin, not pumpkin pie filling)
1 package Jell-O Fat Free Sugar Free Instant Pudding Mix, Vanilla or White Chocolate
2 cups light vanilla soy milk
1 cup Cool Whip Free
8 crackers (2 sheets) Honey Maid Low Fat Cinnamon Graham Crackers; crushed

Directions:
Combine pumpkin, pudding mix, and soy milk in a bowl. Next, fold in Cool Whip. Spoon into 6 individual dessert dishes. Chill in refrigerator for a few hours. Finish by topping with crushed graham crackers. Serves 6.

Awesome Easy Pumpkin Cake


1 Box White or Yellow Cake Mix
1 15 ounce can pumpkin puree
1/2 cup water
2 egg whites slightly beaten
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves

Mix all ingredients and put in sprayed 9X13 pan.
Bake in 350 oven for 30-40 minutes or until center springs back when touched.

12 slices is 3 points each slice

I haven't tried it with cool whip, because it's soooo moist, but with fat free cool whip on top, I take it up one point per slice. I add the egg whites, because that helps keep it from crumbling. This gets nice and high like a regular cake, so it's definitely a keeper!

Pumpkin Cheesecake


Servings | 8
Estimated //**POINTS**//® value per serving | 5
Course | Desserts


Ingredients
12 oz FF cream cheese
12 oz LF cream cheese
1/2 cup egg substitute
1/2 cup pumpkin
1/4 cup splenda
1/4 cup sugar
1 tsp pumpkin pie spice
1 tsp vanilla
4 gingersnaps


Instructions
Cream the fat free and low fat cream cheese. Mix in egg subs, pumpkin, vanilla, splenda and sugar. Blend until smooth. Mix in the spice. Crush the gingersnaps. Spray a 9 inch pie pan w/Pam spray. Add crushed gingersnaps, tilting the pan to cover the bottom and sides. Pour the cheesecake batter into the prepared pan. Bake at 325 for 45 minutes.





Pumpkin Spice Cheesecake Bars

external image pumpkincheesecakebar_lg.jpg

desserts


POINTS® Value: 3
Servings: 18
Preparation Time: 18 min
Cooking Time: 30 min
Level of Difficulty: Moderate
Serve these rich, creamy bars with a hot cup of mulled cider for a perfect holiday treat. Bake and refrigerate for up to three days before serving.

Ingredients

  • 1 spray(s) cooking spray
  • 9 whole reduced-fat cinnamon graham crackers
  • 3 tbsp butter
  • 16 oz fat-free cream cheese
  • 1 cup(s) sugar
  • 2 cup(s) fat-free sour cream
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 3 large egg(s)
  • 1 cup(s) canned pumpkin

Instructions

  • Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray or line bottom of pan with parchment paper. Alternatively, you can use a 9 X 13-inch nonstick pan.
  • Grind graham crackers until fine in a food processor or place crackers in a resealable plastic bag and crush with rolling pin. Place crumbs in a small bowl.
  • Melt butter on stove top or in microwave and pour over graham cracker crumbs. Mix with a fork until completely moistened.
  • Press crumbs evenly into bottom of prepared pan and place in refrigerator while preparing pumpkin filling.
  • Place cream cheese in bowl of a mixer fitted with a paddle attachment or beat with an electric mixer until smooth. Add sugar and mix until incorporated.
  • Mix in 1 cup of sour cream until just combined and then add cinnamon, nutmeg, ginger and cloves. Add remaining sour cream and mix until just combined.
  • Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin. (Note: For best results, all ingredients should be at room temperature and mixed as little as possible, until each ingredient is just combined.)
  • Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top.
  • Bake until set at edges, about 30 minutes. (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting into 18 pieces and serving.


Awesome Easy Pumpkin Cake

*
  • 1 Box White or Yellow Cake Mix
  • 1 15 ounce can pumpkin puree
  • 1/2 cup water
  • 2 egg whites slightly beaten
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves

  • Mix all ingredients and put in sprayed 9X13 pan.
  • Bake in 350 oven for 30-40 minutes or until center springs back when touched.

  • 12 slices is 3 points each slice

  • I haven't tried it with cool whip, because it's soooo moist, but with fat free cool whip on top, I take it up one point per slice. I add the egg whites, because that helps keep it from crumbling. This gets nice and high like a regular cake, so it's definitely a keeper!


Passover Recipes


Vegetable kugel

3 large zuchinni
3 large carrots
2 baking potatoes
1 large onion
4 eggs, whisked together
1-1/2 teaspoons salt
20 grinds black pepper
1/2 c. oil (use one that is kosher for Passover)
3/4 c. matzoh meal
Select an oven-to-table dish measuring approximately 10×8 x 2 inches deep
or use an oval gratin dish about 11-12 inches long. I have used a 9×13 pan, but I don’t think it’s the best option.
Preheat the oven to 350 F.
Cut the ends of the zuchinni and carrots, peel all the vegetables (except
the zuchinni), then grate on the finest disc of the food processor (or
grate by hand) and mix together in a bowl. (You don’t have to use the finest disc on the food processor. If you use the regular grating disc, it will be slightly more rustic. I kind of like it better that way, but the finer grating will be more traditional.)
In a very large bowl, whisk the eggs and seasonings until fluffy, then stir
in the oil and meal, followed by the vegetables. Mix very
thoroughly, then pour into the dish and smooth level. Bake for 1 to 1-1/4
hours or until a rich golden brown.

Matzo Apple Kugel (Passover) Recipe #362198

This is a moist, sweet, and easy to prepare Passover recipe from Cindy Faigin. I found it on another recipe website (allrecipes.com). You can make this dish ahead of time and then bake it when needed. Recipe can be doubled. by blucoat
1¼ hours | 20 min prep
SERVES 8@ 3 pts. each
  1. Preheat the oven to 350°F (175°C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Don't squeeze.
  2. To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a 2 quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
  3. Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.

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Matzo Ball Soup


soups


POINTS® Value: 3
Servings: 8
Preparation Time: 5 min
Cooking Time: 45 min
Level of Difficulty: Easy
Adding seltzer to the matzo ball mixture is the secret to keeping them light and fluffy.

Ingredients

  • 2 large egg(s)
  • 2 Tbsp canola oil
  • 1/4 tsp table salt
  • 3/4 cup matzo meal
  • 1/8 cup seltzer, or less to taste (about 3 Tbsp)
  • 60 oz vegetable broth, reduced-sodium (four 15 oz cans)
  • 1/2 cup parsley, fresh, flat-leaf
  • 2 Tbsp fresh dill, chopped

Instructions

  • Whisk the eggs, oil, and salt together in a medium bowl. Stir in the matzo meal and seltzer just until smooth. Cover and refrigerate 30 minutes. With wet hands, shape the mixture into sixteen 1-inch balls.
  • Bring 8 cups of water to a rolling boil in a soup pot, then carefully drop in the balls one at a time. Return to a boil, then reduce the heat and simmer, covered, until the matzo balls are soft throughout, 35–40 minutes. Drain matzo balls and set aside.
    Add the broth to the soup pot and bring to a simmer. Drop in the cooked matzo balls and simmer until heated through, 5 minutes; stir in the parsley and dill just before serving.

Notes

  • You can prepare matzo balls one day ahead. Refrigerate them together in a covered container large enough to hold them in a single layer. Once you drop the matzo balls into the simmering broth, simmer gently to warm through, 8–10 minutes.

Passover Mixed Fruit Cobbler PointsPlusTM Value: 6 Servings: 9 Ingredients 3 item(s) egg 3/4 cup(s) sugar 3 Tbsp sugar 3/4 cup(s) matzo meal 1/4 cup(s) canola oil 2 Tbsp potato starch 2 cup(s) strawberries, chopped 2 cup(s) fresh blueberries 2 cup(s) apple(s), chopped 3 medium pear(s) 1/8 tsp ground cinnamon Instructions Heat oven to 350. Stir together eggs and 3/4 cup sugar in a medium bowl until well blended. Add matzo meal, oil, & potato starch. Mix well. Put fruit in lightly oiled 9” square pan. Combine remaining 3 Tbs. sugar and cinnamon in small bowl; sprinkle over fruit, covering as thouroughly as possible. Bake until topping is set and just turning tan, about 45 minutes. Serve hot, warm or at room temperature.


Orange Passover Sponge Cake with Raspberry Sauce


external image orangepassoverspongeraspberry_262_n_lg.jpg

cakes


POINTS® Value: 4
Servings: 16
Preparation Time: 15 min
Cooking Time: 60 min
Level of Difficulty: Difficult
If you're used to dry, dull Passover cake then you'll be thrilled with this moist, flavorful recipe. We love it — especially the two ingredient sauce.

Ingredients

  • 3/4 cup matzo cake meal
  • 1/4 cup Manischewitz Potato Starch, or other brand
  • 12 large egg(s), separated
  • 1 1/2 cup sugar
  • 1/4 cup fresh orange juice
  • 2 tsp orange zest, finely chopped
  • 1/3 cup preserves, raspberry
  • 1 cup unsweetened frozen raspberries, flash frozen, or fresh raspberries

Instructions

  • Preheat oven to 350°F.
  • Sift matzo cake meal with potato starch over a large bowl; sift again and set aside.
  • In a large bowl with a whisk or an electric mixer on high power, whip egg whites until stiff and glossy; set aside.
  • In a large bowl with a whisk or an electric mixer on high power, whip egg yolks with sugar until light and satiny; add orange juice and zest and blend well.
  • Fold egg whites into yolk mixture until just blended. Sift in matzo cake meal mixture; fold delicately to combine. Carefully pour batter into a 10-inch, 2 piece ungreased angel food cake pan or sponge cake pan.
  • Bake until center of cake springs back to the touch, about 1 hour. Remove from oven and immediately invert sponge cake pan onto a wire rack; cool cake completely in pan, in inverted position.
  • Meanwhile, to make topping, heat raspberry preserves in a small saucepan over low heat and toss in raspberries; mix well.
  • When cake is completely cool, run a sharp knife around the outside and inside rings of the tube pan to loosen cake; transfer to a serving plate. Slice into 16 pieces and drizzle each slice with sauce just before serving. Yields 1 slice of cake per serving.

Notes

  • You’ll need 1 large orange to yield the zest and juice for this cake.


    Cooking Tip: Cooling the cake upside down is one of the tricks of making a sponge cake light and tall. Invert the cake immediately upon removing it from the oven. Cool completely in the inverted position.


    This light-as-a-feather Passover cake can be made in a variety of flavors. You can substitute lemon or lime zest and juice for the orange zest and juice. Or forget the citrus juice and zest altogether and use two teaspoons of vanilla extract or 1 teaspoon of almond extract instead.


    Not Passover? You can use 1 cup of flour instead of the matzo cake meal and potato starch, if desired.

Matzo Brei

external image matzobrei_n_lg.jpg

breakfast


POINTS® Value: 5
Servings: 4
Preparation Time: 5 min
Cooking Time: 7 min
Level of Difficulty: Easy
This traditional Passover dish can be enjoyed plain or sprinkled with salt. Or try it with cinnamon sugar and reduced-calorie syrup.*

Ingredients

  • 6 board matzo(s)
  • 3/4 cup fat-free egg substitute
  • 2 Tbsp light butter

Instructions

  • Run warm water over a piece of matzo until it begins to bend; break into 2-inch pieces and place in a large bowl. Repeat with remaining matzo. Pour egg substitute over matzo pieces and mix until well-coated.
  • Melt butter in a large nonstick pan over medium heat. Add matzo mixture, cook, turning occasionally, until matzo just begins to brown and is warmed through, about 5 minutes. Serve immediately. Yields about 1 cup per serving.

Notes

*Could affect POINTS