Sweets+for+the+Sweet

=// __ Now tell me this doesn't look decadent! And, only 4 pts. __ //=

//Skinnytaste.com// **Servings:** 1 • **Size:** 6-8 silver-dollar pancakes ** • Old Points:** 3 pts • **Points+:** 4 pts **Calories:** 172 **• Fat:** 2.4 g ** • Carb:** 32 g ** • Fiber:** 6.7 g ** • Protein:** 5.3 g **• Sugar:** 4.7
 * Brownie Batter Pancakes **
 * Sodium:** 241.7 (without salt)

Ingredients:
 * 1/4 cup Bob's spelt flour (or all-purpose or for gluten free use Bob’s gluten-free ap flour)
 * 1/4 tsp baking powder
 * 1 tbsp Hershey’s Special Dark unsweetened cocoa powder (or dutch cocoa)
 * 1 1/2 packets nunaturals stevia or 1 tbsp + 1 tsp sugar (you can use less if you’re planning to top with syrup and don’t want the actual pancakes to taste sweet)
 * pinch of salt (optional)
 * 1 1/2 tbsp unsweetened applesauce
 * 1 tsp pure vanilla extract
 * 5 1/2 tbsp nondairy milk of your choice

Directions:

Mix dry ingredients very well, then add wet. Make pancakes! There are only 130 calories in this entire recipe. If you want a more substantial breakfast, feel free to make a bigger serving and/or go crazy with the toppings!! And if you’re feeling really crazy:

Cookie dough brownie batter pancakes… who knew such decadence could be healthy?!
 * Try topping these with:** Chocolate-Chip Cookie Dough Dip.



Please do stop by sometime, at [|Chocolate-Covered Katie], and say hi. I love meeting new blogger and reader friends!
 * Life is better with chocolate.**

Died and Went to Heaven Chocolate Cake
= = Serves 12 PPV per serving: 4 This recipe was in the Pilot on 12/7/12

3/4 cup, plus 2 TBS whole wheat pastry flour 1/2 cup granulated sugar 1/3 cup unsweetened cocoa powder 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/2 cup nonfat buttermilk (you can use the powdered kind) 1/2 cup packed light brown sugar 1 large egg, lightly beaten 2 TBS canola oil 1 tsp vanilla extract 1/2 cup hot strong black coffee Confectioners' sugar for dusting

Heat oven to 350. Coat a 9" round cake pan with cooking spray. Line the pan with a circle of wax paper. Whisk flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. The batter will be quite thin. Pour the batter into the prepared pan. Bake the cake until a skewer inserted in the center comes out clean, 30-35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan and let cool completely. Dust the top with confectioners' sugar before slicing. = = = = = = = Fruit Crisp =

PointsPlus® Value: 6 Servings: 12 Level of Difficulty: Easy

Ingredients 32 oz frozen sliced peaches or mixed berries 1 package(s) regular white cake dry mix 1 1/2 cup(s) diet Sprite

Instructions

Spray 9x13 pan with Pam. Spread fruit (you can use any type of sugar free frozen fruit) in pan. Sprinkle cake mix evenly over fruit. Pour diet sprite evenly over the top. Bake at 350 till cake begins to brown. If you get 16 servings it’s only 4 PPV per serving.

Here's a great recipe to take care of that sweet tooth!
=**Baked Candy Apples**= Course: desserts PointsPlus® Value: 5 Servings: 4 Preparation Time: 5 min Cooking Time: 40 min Level of Difficulty: Easy

Like the classic but with a delicious caramel-candy twist.

Ingredients

4 medium apple(s), unpeeled, Granny Smith recommended 1/2 cup(s) water 1 Tbsp fresh lemon juice 2 average cinnamon stick(s) 7 piece(s) Weight Watchers by Whitman's Pecan crowns, or caramel medallions Instructions • Preheat oven to 350°F. Using a melon baller or paring knife, de-stem and core each apple, leaving the bottoms intact. • Place cored apples in an 8-inch glass baking dish. Pour water around apples in baking dish. Add lemon juice and cinnamon sticks. • Cut candy into 1/4-inch pieces. Set aside 8 teaspoons of candy pieces. Place remaining candy pieces into each apple. • Place apples in oven and bake until apples are thoroughly cooked and fork-tender, about 30 to 35 minutes. Remove from oven briefly and top each apple with 2 teaspoons candy. Return to oven and bake until candy is just melted, about 3 to 5 minutes. Remove promptly and serve warm. Yields 1 baked apple per serving.

Fruit Pizza
serves 16 //**PointsPlus™ Values: 5**//

1 roll Pillsbury sugar cookie dough fruit of your choice 3 oz. reduced-fat cream cheese 2 T. light stick butter 1-½ c. powdered sugar dash of salt 1 tsp. vanilla 1 T. skim milk
 * Ingredients:**
 * Icing:**

Roll sugar cookie dough onto a large pizza pan coated with cooking spray. Do not roll completely to the edge or it may overflow. Bake at 350 until golden. Do not over-bake. Cool completely. For icing, beat cream cheese and butter until smooth. Add powdered sugar, salt, vanilla and milk. Beat until smooth. Spread over cooled cookie and top with fruit. Serve immediately.
 * Directions:**

Blueberry Cream Cheese Pound Cake
1 (8 oz ) Fat Free Cream Cheese 1/2 c. Vegetable oil 1 Pkg Pillsbury Yellow Butter Cake Mix 1 Pkg Jello Fat Free Sugar Free Vanilla Instant Pudding 4 Whole eggs 2 tsp Vanilla 2 c. fresh blueberries

Directions:

1. Preheat oven to 325F. Lightly spray 9 in tube or bundt pan with nonstick spray and lightly coat with flour.

2. Combine cream cheese and oil in medium bowl, beat with a mixer at medium speed until smooth and creamy. Add cake mix, pudding mix, eggs, and vanilla. Beat at medium speed until blended. Fold in berries. Spoon into prepared pan. (Batter will be thick.)

3. Bake 60 minutes, or until wooden toothpick inserted in center comes out clean. Cool cake on rack for 30 min. Remove from pan and cool completely.

Makes 16 Servings


 * PPV is 7. You could pare it down to 5 by using eggbeaters instead of the eggs and fat free yogurt instead of the oil. If you use a Sugar Free Cake mix it would bring it down to 4 PPV.**

This just in from Hungry Girl! They look scrumptious!
HG's Nutty-Good PB Brownies Pretty Brilliant! Serving Size: 1 brownie (1/16th of recipe) Calories: 160 Fat: 4g Sodium: 293mg Carbs: 30g Fiber: 2g Sugars: 15.5g Protein: 2.5g

Since peanut butter plus chocolate is one of the best combinations of all time, it only made sense to add peanut butter to our awesome, cake-like brownies... Tada!
 * //PointsPlus//**® value 4*

//**Ingredients:**// One 18.25-oz. box moist-style devil's food cake mix One 15-oz. can pure pumpkin (Libby's is best!) 1/4 cup creamy reduced-fat peanut butter, room temperature 1 tbsp. light soymilk (plain or vanilla) or fat-free milk (whatever you have on hand)

//**Directions:**// Preheat oven to 400 degrees. Spray a large baking pan (about 9" X 13") with nonstick spray and set aside.

In a large mixing bowl, combine cake mix with pumpkin. Stir until completely blended. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top.

In a small bowl, combine peanut butter with milk. Using a butter knife or a narrow spoon handle, stir until thoroughly mixed. Swirl the peanut butter mixture over the top of the batter with the knife or spoon handle.

Bake in the oven until a toothpick inserted into the center comes out clean, 20 - 25 minutes.

Allow to cool, and then cut into 16 pieces. Enjoy!

MAKES 16 SERVINGS *The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2011 Hungry Girl. All Rights Reserved.

This one is from EatbetterAmerica! Looks yummy!
=Healthified Monkey Bread=

**57% less fat • 61% less sat fat • 32% fewer calories** than the original recipe—[|**see the comparison.**] Show your love of baking and health with a breakfast favorite that's meant to be pulled apart. From //eat**better**america//.
 * Prep Time:15 min ||
 * Start to Finish:1 hr 10 min ||
 * makes: 16 servings @ 6 PPV each ||

1/4 cup sugar


 * 2 || teaspoons ground cinnamon ||
 * 2 || cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits ||
 * 1/2 || cup chopped pecans or walnuts ||
 * 3/4 || cup fat-free caramel topping ||
 * 2 || teaspoons vanilla ||

|| 1. || Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. ||


 * 2. || In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan. ||
 * 3. || In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces. ||
 * 4. || Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm. ||

Nutritional Information **1 Serving:** Calories 250 ( Calories from Fat 80 ); Total Fat 8 g ( Saturated Fat 3 1/2 g, Trans Fat 0 g); Cholesterol 0 mg; Sodium 640 mg; Total Carbohydrate 39 g ( Dietary Fiber 1 g, Sugars 15 g); Protein 3 g **Percent Daily Value*:** Vitamin A 0 %; Vitamin C 0 %; Calcium 0 %; Iron 8 % **Exchanges:** 1 Starch ; 1 1/2 Other Carbohydrate ; 0 Vegetable ; 1 1/2 Fat **Carbohydrate Choices:** 2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

Reviews

Thanks to Linda Flores for this one!

// **Just ran this through recipe builder using Cool Whip Free and a sugar-free Angel Food Cake and it came up as 6 servings for 4 PPV or 8-10 servings for 3 PPV.** //
=Boston Cream Pie Made Over= avg rating 10 servings @ 4 PPV each
 * [|nutrition]

What You Need
1 pkg. (1.0 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding 1-1/2 cups cold fat-free milk 1 cup thawed COOL WHIP LITE Whipped Topping, divided 1 prepared round angel food cake (10 oz.), cut horizontally into 3 layers 1 square BAKER'S Semi-Sweet Chocolate, chopped

Make It

 * BEAT** pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.
 * STACK** cake layers on serving plate, spreading pudding mixture between layers.
 * MICROWAVE** chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 min. before serving.

Here's the Pumpkin Fluff recipe I talked about in the meetings this week! Very YUMMMMMMY and filling!
==  Pumpkin Fluff == == **//PointsPlus™//** Value: 3 Servings: 4 Ingredients ==

15 oz canned pumpkin 8 oz Cool Whip Whipped Topping Free Whipped Topping 39 gm fat-free sugar-free instant vanilla pudding mix

Instructions
Mix all ingredients together and divide into 4 dessert dishes.

Instructions
===Preheat oven to 375°F. In a food processor or blender, process pretzels into crumbs; add sugar and pulse until combined. Add butter and mix well. With machine running, add 2 tablespoons of limeade concentrate; process until well-mixed. Spoon mixture into an ungreased 9-inch pie plate. With back of a spoon, press mixture firmly into bottom and up sides of pan to form a pie shell. Bake until set, about 5 minutes; place in freezer for 10 minutes to cool. Meanwhile, in a clean food processor or electric mixer, combine ice cream, remaining limeade concentrate, tequila and liqueur; process or mix until just blended. Spoon ice cream mixture into cooled pie shell and sprinkle with lime zest. Freeze for 2 hours before cutting into 8 pieces. Yields 1 slice per serving.===

New York Cheesecake
Serves: 16

Directions
====1. Mix vanilla wafer crumbs, margarine and 2 TBS. Splenda in bottom of 9" springform pan that's been sprayed with Pam. Reserve 1 TBS of crumb mixture. Pat remaining mixture evenly on bottom and 1/2" up side of pan. Bake in preheated 350 oven until crust is lightly browned, about 8 minutes. Cool on wire rack.====

2. Beat cream cheese and 3/4 C. Splenda in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan.
====3. Place cheesecake in roasting pan on oven rack; add 1" of hot water to roasting pan. Bake in oven at 200 just until set in the center, 45 - 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.====

Chocolate Amaretto Cheesecake
Serves 12

//Points Plus Values: 3//
Ingredients 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

Instructions

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, with each serving having 99 calories, 2 g fat, and 17 g carbohydrates. Source: Simply the Best, 250 Prizewinning Family Recipes by Weight Watchers

= Two-in-One Holiday Bars = Bake one pan of bars to enjoy two varieties—one with candied fruit, the other topped with chocolate chips and pecans. From //eat**better**america//.
 * Nuts About Nuts ||
 * Replacing saturated fats with unsaturated fats from nuts may help lower blood cholesterol. But fats are high in calories so keep portions small. ||
 * Storage ||
 * To avoid a mingling of flavors, store each of the two types of bars in a separate, airtight container. Before storing, allow the glaze to set then stack bars in an airtight container separating the layers with waxed paper ||
 * Prep Time:20 min ||
 * Start to Finish:1 hr 50 min ||
 * makes:48 bars

//PointsPlus Value: 3 each//
||


 * Base ||
 * 1 || cup sugar ||
 * 3/4 || cup margarine or butter, softened ||
 * 1 || teaspoon vanilla ||
 * 1 || egg ||
 * 2 || cups Gold Medal® all-purpose flour ||
 * 1 || cup diced mixed candied fruit ||
 * 1/2 || cup semisweet chocolate chips ||
 * 1/2 || cup chopped pecans ||
 * Glaze ||
 * 1 || cup powdered sugar ||
 * 1 || to 2 tablespoons ||
 * 1. || Heat oven to 350°F. In large bowl, mix sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Add flour; mix well. Spread dough in ungreased 15x10x1-inch pan. ||
 * 2. || Sprinkle half of dough with candied fruit; sprinkle other half with chocolate chips and pecans. Press lightly into dough. ||
 * 3. || Bake 25 to 30 minutes or until edges are light golden brown. Cool 1 hour or until completely cooled. ||
 * 4. || In small bowl, mix powdered sugar and enough milk for desired drizzling consistency; blend until smooth. Drizzle over cooled bars. Let stand until set. Cut into 8 rows by 6 rows. ||
 * High Altitude (3500-6500 ft): Increase flour to 2 1/4 cups. Bake as directed above. ||

 Nutritional Information **1 Bar with Fruit:** Calories 110 ( Calories from Fat 40 ); Total Fat 4 1/2 g ( Saturated Fat 1 g, Trans Fat 1 g); Cholesterol 0 mg; Sodium 35 mg; Total Carbohydrate 16 g ( Dietary Fiber 0 g, Sugars 8 g); Protein 1 g **Percent Daily Value*:** Vitamin A 2 %; Vitamin C 0 %; Calcium 0 %; Iron 0 %

** Caramel Apple Cheesecake **
Course: desserts Servings: 8

// PointsPlus Value: 6 //
Preparation Time: 0 min Cooking Time: 0 min Level of Difficulty: Easy

Ingredients 21 oz Lucky Leaf Apple Pie Filling, No Sugar Added 1 serving(s) graham cracker pie crust 16 oz light cream cheese 1/2 cup(s) SPLENDA® SPLENDA No Calorie Sweetener 1/4 tsp vanilla extract 1/2 cup(s) Egg Beaters Egg Beaters 1/4 cup(s) fat-free caramel topping 12 halves pecan halves 2 Tbsp chopped pecans Instructions

Preheat oven to 350 degrees. Reserve 3/4 cup of the apple filling; set aside. Place the remaining filling into the crust. Beat together the cream cheese, Splenda and vanilla until smoothe. Add the egg beaters and mix well. Pour this over the pie filling. Bake for 30 minutes or until the center of the cake is set. Cool to room temperature. Mix the remaining pie filling and the caramel topping in a small saucepan and heat for about 1 minute until spreadable. Spoon the apple-caramel mixture over the top of the cheese cake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

Course: Desserts Servings: 24
 * Cheerio Krispies**

//PointsPlus Value: 2//
Level of Difficulty: Easy

Ingredients 6 cup(s) General Mills Yogurt burst cheerios, vanilla or any flavor Cheerios 4 cup(s) Kraft Jet-Puffed Mini Marshmallows 3 Tbsp reduced-calorie margarine Instructions

Melt margarine and marshmallows. Add Cheerios and mix well. Put in a 9x13 pan. chill

** Creamy Pumpkin Pie **
Course: desserts Servings: 8

//PointsPlus Value: 5//
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) canned pumpkin 2 1/2 cup(s) Cool Whip Whipped Topping 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.

= Cranberry Orange Tea Cakes =

Tea cakes make the list for favorite holiday cookie. This melt-in-your mouth version is flavor-packed with orange and cranberries too. From //eat**better**america//.
 * Prep Time:25 min ||
 * Start to Finish:50 min ||
 * makes:About 3 dozen cookies

//PointsPlus Values: 2 each//
||


 * 1/2 || cup sweetened dried cranberries ||
 * 1 || teaspoon Gold Medal® all-purpose flour ||
 * 3/4 || cup margarine or butter, softened ||
 * 1/2 || cup granulated sugar ||
 * 1 || egg ||
 * 2 || tablespoons sour cream ||
 * 1 || tablespoon grated orange peel ||
 * 1/2 || teaspoon orange extract ||
 * 2 || cups Gold Medal® all-purpose flour ||
 * 1 || teaspoon baking soda ||
 * 1/4 || teaspoon salt ||
 * 1/2 || cup powdered sugar ||
 * 1. || Heat oven to 325°F. In small bowl, toss cranberries and 1 teaspoon flour; set aside. ||
 * 2. || In large bowl, beat margarine and granulated sugar with electric mixer on medium speed, or mix with spoon, until well blended. Beat in egg, sour cream, orange peel and orange extract until smooth. ||
 * 3. || Beat in 2 cups flour, the baking soda and salt on low speed until well blended. Stir in cranberry mixture. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet. ||
 * 4. || Bake 12 to 15 minutes or until bottoms are light golden. Immediately remove from cookie sheet to cooling rack. Sprinkle tops with powdered sugar. Cool completely, about 15 minutes. ||

 Nutritional Information **1 Cookie:** Calories 90 ( Calories from Fat 40 ); Total Fat 4 g ( Saturated Fat 1 g, Trans Fat 1 g); Cholesterol 5 mg; Sodium 100 mg; Total Carbohydrate 11 g ( Dietary Fiber 0 g, Sugars 6 g); Protein 1 g **Percent Daily Value*:** Vitamin A 4 %; Vitamin C 0 %; Calcium 0 %; Iron 0 %

= Braided Pumpkin Wreaths =

Give a seasonal favorite, pumpkin bread, a pretty holiday look with one simple twist. From //eat**better**america//.
 * Prep Time:50 min ||
 * Start to Finish:3 hr 45 min ||
 * makes:2 wreaths; 24 slices each

//PointsPlus Values: 2 each//
||


 * Bread ||
 * 5 3/4 || to 6 1/2 cups all-purpose flour ||
 * 1/3 || cup sugar ||
 * 1 1/2 || teaspoons salt ||
 * 2 || packages regular active dry yeast ||
 * 1 || cup canned pumpkin (not pie filling mix) ||
 * 1/4 || cup butter or margarine ||
 * 1 1/2 || cups apple cider or apple ||
 * Topping ||
 * 1 || egg ||
 * 1 || tablespoon water ||
 * 2 || teaspoons sesame seed, if desired ||
 * 2 || teaspoons poppy seed, if desired ||
 * 1. || In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. In 2-quart saucepan, heat pumpkin, butter and cider over medium heat until 120°F to 130°F. Add to flour mixture; beat with electric mixer on medium speed 3 minutes, scraping bowl occasionally. With spoon, stir in enough of the remaining 3 3/4 to 4 1/2 cups flour to make a soft dough. ||
 * 2. || On floured work surface, knead dough until smooth and elastic, 3 to 5 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning to grease top; cover with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) about 1 hour or until doubled in size. ||
 * 3. || Grease large cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate; divide in half, then divide each half into 3 pieces. On lightly floured work surface, with hands, roll each piece into 24-inch-long rope. On cookie sheet, place 3 ropes close together; braid loosely and shape into ring, pinching ends together to seal. Repeat with remaining dough. Cover; let rise in warm place 20 to 30 minutes or until almost doubled in size. ||
 * 4. || Heat oven to 375°F. In small bowl, beat egg and water with fork until well blended. Uncover dough; brush egg mixture over braids. Sprinkle with sesame and poppy seed. Bake 18 to 24 minutes or until golden brown. Remove from cookie sheet; place on wire racks. Cool completely, about 1 hour. ||
 * High Altitude (3500-6500 ft): Use 1 package regular active dry yeast. Bake 22 to 26 minutes. ||

 Nutritional Information **1 Slice:** Calories 80 ( Calories from Fat 10 ); Total Fat 1 1/2 g ( Saturated Fat 1/2 g, Trans Fat 0 g); Cholesterol 5 mg; Sodium 80 mg; Total Carbohydrate 14 g ( Dietary Fiber 0 g, Sugars 2 g); Protein 2 g **Percent Daily Value*:** Vitamin A 15 %; Vitamin C 0 %; Calcium 0 %; Iron 4 %

//From Hungry Girl. These look yummy!//

 * < **"Happy Holidays" Hot Fruit Crumble**

**PER SERVING (1/9th of recipe, about 3/4 cup): 123 calories, 1.5g fat, 81mg sodium, 30g carbs, 4.5g fiber, 19.5g sugars, 1g protein --**

**//PointsPlus™// value 3***
 //Saucy seasonal fruit + spiced crumbly topping = CELEBRATORY DELICIOUSNESS. Grab a spoon!//

 **//Ingredients://**  __Fruit Mixture__  3 apples, peeled, cored, and thinly sliced  3 pears, peeled, cored, and thinly sliced  1 tbsp. lemon juice  1 cup cranberries  1/3 cup granulated white sugar  1 tbsp. cornstarch  1/2 tsp. cinnamon  Dash salt

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> __Topping__ <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 1/2 cup Fiber One Original bran cereal, lightly crushed <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 1/4 cup old-fashioned oats <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 2 tbsp. brown sugar (not packed) <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 1/2 tsp. cinnamon <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 1/8 tsp. salt

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> **//Directions://** <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray and set aside.

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> Put apple and pear slices in a large bowl and toss to coat with lemon juice. Add all remaining ingredients for the fruit mixture. Toss until thoroughly mixed. Transfer to the baking pan, and cover pan with aluminum foil.

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> Bake in the oven for 30 minutes, or until fruit mixture has softened. (Leave oven on after removing the pan.)

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> Meanwhile, in another bowl, combine all ingredients for topping. Stir until well mixed and crumbly. Set aside.

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> Once fruit mixture has softened, carefully remove foil from the pan and mix well. Smooth surface with the back of a spoon or spatula. Sprinkle topping over the fruit mixture.

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> Return pan to the oven and bake, uncovered, until top is slightly crisp, about 15 minutes.

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> Allow to cool slightly. Then dig in!

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> MAKES 9 SERVINGS ||

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 14px; line-height: 18px;">**Eggnog Puddin' Pie**

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;">**PER SERVING (1 slice, 1/8th of pie): 125 calories, 3.5g fat, 286mg sodium, 22g carbs, 3.75g fiber, 6.5g sugars, 3g protein --**

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;">**//PointsPlus™// value 3***
<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> //"Oh, the weather outside is frightful, but this pie is SOOO delightful..."//

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> //**Ingredients:**// <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> __Crust__ <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 1 cup Fiber One Original bran cereal <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 3 tbsp. Splenda No Calorie Sweetener (granulated) <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 1/2 tsp. cinnamon <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> __Filling__ <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 2 cups fat-free milk <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 1 small (4-serving) box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 1 tsp. rum extract <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 1/2 tsp. vanilla extract <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 1/4 tsp. ground nutmeg <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 2 dashes cinnamon <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> 2 cups Cool Whip Free, thawed and divided <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> Optional: additional cinnamon, for topping

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> **//Directions://** <span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> Preheat oven to 350 degrees. Spray a large pie pan lightly with nonstick spray and set aside.

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> To make the crust, place cereal and graham cracker pieces in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer to a medium bowl. Add Splenda and cinnamon, and set aside.

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted. Add to the medium bowl and stir contents until thoroughly mixed.

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> Evenly distribute crust mixture along the bottom of the pie pan, 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 pan.

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> Bake crust in the oven until firm, about 10 minutes. Set aside to cool.

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> To make the filling, pour milk into a large bowl. Add pudding mix, rum extract, vanilla extract, nutmeg, and cinnamon. Whisk until smooth, about 2 minutes. Gently but thoroughly fold 1 cup Cool Whip into pudding mixture. Allow to thicken in the fridge for at least 5 minutes.

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> Once crust has cooled and filling has thickened, evenly spread filling into the crust. Spread remaining 1 cup Cool Whip over the filling. Refrigerate until completely chilled and set, at least 1 hour.

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> If you like, just before serving, sprinkle the top of the pie with a few dashes of cinnamon. Cut into 8 slices and enjoy!

<span style="color: #000000; font-family: Palatino Linotype,Georgia,Times New Roman; font-size: 13px; line-height: 16px;"> MAKES 8 SERVINGS

=Brown Rice-Banana Pudding= Makes 2 servings

//**POINTSPlus value: 6**//
◊1 cup cooked brown rice ◊1 cup fat-free milk Pinch salt ◊1 ripe banana, mashed 1 tsp vanilla extract ½ tsp cinnamon ¼ cup thawed frozen fat-free whipped topping 1. Combine the rice, milk, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Transfer the rice mixture to a medium bowl and let cook. 2. Stir in the banana, vanilla, and cinnamon. Spoon the pudding evenly into 2 dessert dishes. Top evenly with the whipped topping, if using.

Recipe adapted from Weight Watchers Momentum Cookbook©2008 Weight Watchers International, Inc. All rights reserved.

=Haystacks= Serves 26

2 PointPlus Values each.
12 oz. chocolate chips (or any combination of different flavors) 1 Sleeve of the original Fiber One

Melt chips and mix in Fiber One. Mix until all of the Fiber One is coated. Make 26 dollops and chill or freeze. It doesn't get much easier than this, does it?

<span class="recipe_title">Mock Coconut Cream Pie
Ingredients
 * ===//POINTSPlus//**® Value: 2**===
 * Servings: 6** ||  ||
 * 2 cup cooked spaghetti squash
 * 1 cup fat-free skim milk
 * 1 cup Egg Beaters Frozen Egg Substitute
 * 1/4 cup fat-free evaporated milk
 * 1/4 cup all-purpose flour
 * 1/4 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
 * 2 Tbsp reduced-calorie margarine
 * 2 tsp reduced-calorie margarine
 * 1/2 tsp vanilla extract
 * 1 tsp. coconut extract
 * 1/4 tsp baking powder

Instructions
Preheat oven to 350. Spray 9" pie plate with Pam; using the back of a spoon, spread squash over bottom and up sides of plate. Set aside. In blender container combine remaining ingredients and process until smooth; pour over squash and bake for 50 minutes to 1 hour (until a knife, inserted in center, comes out clean). Transfer pie plate to wire rack and let stand for 1 hour. Cover with plastic wrap and refrigerate overnight.

= =

**Apple-Cinnamon Wontons a la Mode**


Servings: 6 Preparation Time: 15 min Cooking Time: 15 min Level of Difficulty: Moderate ||
 * ===**//POINTSPlus//® Value: 6**===
 * These wontons are an unusual way to highlight fresh picked apples. Head to the orchard and get ready for a great fall dessert. ||

Ingredients

 * 2 serving butter-flavor cooking spray, divided
 * 2 medium apple(s), McIntosh, peeled, cored and minced
 * 1 Tbsp packed light brown sugar
 * 1 tsp fresh lemon juice
 * 1/2 tsp ground cinnamon
 * 24 items wonton wrapper(s), half of a 12 oz package
 * 1 1/2 Tbsp powdered sugar
 * 3 cup light vanilla ice cream

Instructions

 * Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
 * In a medium bowl, combine apples, brown sugar, lemon juice and cinnamon; toss to coat apples.
 * Place wonton wrappers on a flat surface. Drop apple mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surfaces with cooking spray.
 * Bake until wontons are golden brown, about 15 minutes. Place wontons on individual plates and sift powdered sugar on top. Serve with ice cream on the side. Yields 4 wontons, 1 teaspoon of powdered sugar and 1/2 cup of ice cream per serving.

Frozen Peanut Butter Cups
Serves: 12

//**PointsPlus Value: 2**//
1 (8 oz.) Container Fat Free Cool Whip 1/3 Cup Reduced Fat Creamy Peanut Butter 1/4 Cup Hershey's Light Chocolate Syrup

Line a 12 cupcake pan with foil liners. Combine 1 Cup of cool whip with the peanut butter with a whisk. Fold in remaining cool whip. Divide the mixture into the liners evenly (approx. 2 1/2 tablespoons each). Top each cup with 1 teaspoon of chocolate syrup. Freeze. After frozen, remove from pan and place in a freezer bag or container. These are best eaten with a spoon.

Per Serving: 73 Calories; 2g Fat (29.4% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 51mg Sodium.

**Heavenly Heath Bar Cake**
Servings: 24

//**POINTSPlus Value: 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 one came from Hungry Girl. Great way to satisfy that sweet craving without having to deal with 11 more cupcakes. Enjoy!!!=

**Peaches 'n Cream Microwave Cupcake**



 * PER SERVING (entire recipe): 120 calories, 2g fat, 190mg sodium, 25g carbs, 1g fiber, 10g sugars, 1g protein --**
 * //POINTSPlus®// value 3***

//Yup... we found yet another brilliant use for baby food!//

2 1/2 tbsp. [|Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow] 4 tsp. Gerber Peaches (or another brand of pureed peaches, found in the baby food aisle) 2 tbsp. Fat Free Reddi-wip
 * //Ingredients://**

In a small microwave-safe dish (like a ramekin or custard dish), combine cake mix and peaches. Gently stir un til completely blended. (Don't worry if it seems like a small amount. Your cake will puff up -- we promise!) Microwave for 1 minute, and then let sit in the microwave to set for a full 5 minutes. Once cool enough to handle, run a knife along the sides of the dish to release the cake and pop it onto a plate (or you could just leave it in the dish to be consumed!). Then top your cupcake off with the Reddi-wip, and enjoy!
 * //Directions://**

MAKES 1 SERVING

**//__ This one sounds fabulous for 2 PointsPlus Values each cookie! __//**
= Fiber One® Crunchy Fudge Cookies =
 * //Best Life Diet approved recipe!//** Eat a great-tasting fudgy cookie made with brownie mix and high-fiber cereal. From //eat**better**america//.


 * Prep Time:15 min ||
 * Start to Finish:50 min ||
 * makes:About 3 1/2 dozen cookies

//2 PointsPlus Values each//
||


 * 1 || box (1 lb 2.3 oz) fudge brownie mix ||
 * 2 || cups Fiber One® original bran cereal ||
 * 2 || tablespoons miniature semisweet chocolate chips ||
 * 1/8 || teaspoon ground cinnamon ||
 * 1/3 || cup water ||
 * 1 || tablespoon vegetable oil ||
 * 2 || teaspoons vanilla ||
 * 1 || egg ||
 * 1. || Heat oven to 350°F. Spray cookie sheets with cooking spray. ||
 * 2. || In large bowl, mix all ingredients with spoon. Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. ||
 * 3. || Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely. Store in tightly covered container. Freeze up to 2 months if desired. ||
 * High Altitude (3500-6500 ft): No change. ||

Nutritional Information **1 Serving:** Calories 70 ( Calories from Fat 10 ); Total Fat 1 g ( Saturated Fat 0 g, Trans Fat 0 g); Cholesterol 5 mg; Sodium 55 mg; Total Carbohydrate 13 g ( Dietary Fiber 2 g, Sugars 7 g); Protein 0 g **Percent Daily Value*:** Vitamin A 0 %; Vitamin C 0 %; Calcium 0 %; Iron 4 % **Exchanges:** 1 Other Carbohydrate ; 0 Vegetable **Carbohydrate Choices:** 1 *Percent Daily Values are based on a 2,000 calorie diet.

= Pina Colada Cake = Only four ingredients are needed to make a fabulous tropical dessert. From //Prevention Healthy Cooking//.
 * Prep Time:10 min ||
 * Start to Finish:30 min ||
 * makes:16 servings-

//PointsPlus Values: 3 each//
||


 * 1 || package (14 1/2 oz) angel food cake mix ||
 * 1 || can (8 oz) unsweetened crushed pineapple ||
 * 8 || oz fat-free frozen whipped topping, thawed ||
 * 1/2 || cup (2 oz) toasted coconut ||
 * 1. || Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray. ||
 * 2. || In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish. ||
 * 3. || Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack. ||
 * 4. || Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve. ||

Nutritional Information **1 Serving:** Calories 140 ( Calories from Fat 10 ); Total Fat 1 g ( Saturated Fat 1 g, Trans Fat 0 g); Cholesterol 0 mg; Sodium 230 mg; Total Carbohydrate 30 g ( Dietary Fiber 0 g, Sugars 21 g); Protein 2 g **Percent Daily Value*:** Vitamin A 0 %; Vitamin C 0 %; Calcium 4 %; Iron 0 % **Exchanges:** 1 Starch ; 1 Other Carbohydrate ; 0 Vegetable **Carbohydrate Choices:** 2

= = = = = Raspberry-Almond Tart = This delicious fruit dessert is pretty enough for company. From //Prevention Healthy Cooking//.


 * Prep Time:25 min ||
 * Start to Finish:1 hr 5 min ||
 * makes:8 servings-

//PointsPlus Values: 4 each//
|| //**Wouldn't this be a great dessert for Memorial Day?**//
 * CRUST ||
 * 2/3 || cup old-fashioned or quick-cooking rolled oats ||
 * 1/2 || cup whole grain pastry flour ||
 * 1 || tablespoon sugar ||
 * 1 || teaspoon ground cinnamon ||
 * 1/4 || teaspoon baking soda ||
 * 2 || tablespoons canola or soybean oil ||
 * 2 || to 3 tablespoons Yoplait® Original plain fat-free yogurt ||
 * 1/3 || cup mini semisweet chocolate chips, if desired ||
 * FILLING ||
 * 1/4 || cup Cascadian Farm® organic raspberry fruit spread ||
 * 3/4 || teaspoon almond extract ||
 * 2 1/2 || cups raspberries ||
 * 2 || tablespoons sliced almonds ||
 * 1. || Heat oven to 375°F. Coat baking sheet with cooking spray. ||
 * 2. || In medium bowl, combine oats, flour, sugar, cinnamon, and baking soda. Stir in oil and 2 tablespoons yogurt to make a soft, slightly sticky dough. If dough is too stiff, add remaining 1 tablespoon yogurt. ||
 * 3. || Place dough on prepared baking sheet and, using lightly oiled hands, pat evenly into a 10-inch circle. Place a 9-inch cake pan right side up on dough and trace around bottom of pan with sharp knife, being careful only to score surface of dough. With fingers, push up and pinch dough around outside of pan to make a 9-inch crust with a 1/4-inch rim. Remove cake pan. Bake 12 minutes on baking sheet. Scatter chocolate chips evenly over surface of crust and bake until chocolate melts and crust is firm and golden, 3 to 4 minutes more. Remove from oven and spread chocolate over crust to make an even layer. Set aside to cool. ||
 * 4. || In small, microwaveable bowl, combine fruit spread and almond extract. Microwave on High for 10 to 15 seconds, or until melted. Brush a generous tablespoon evenly over crust. Arrange raspberries evenly over crust. Brush remaining spread evenly over berries, making sure to get some of the spread between berries to secure them. Sprinkle with almonds. ||
 * 5. || Refrigerate at least 30 minutes, or until spread has jelled. ||

Nutritional Information **1 Serving:** Calories 150 ( Calories from Fat 45 ); Total Fat 5 g ( Saturated Fat 0 g, Trans Fat 0 g); Cholesterol 0 mg; Sodium 45 mg; Total Carbohydrate 23 g ( Dietary Fiber 5 g, Sugars 9 g); Protein 3 g **Percent Daily Value*:** Vitamin A 0 %; Vitamin C 10 %; Calcium 4 %; Iron 6 % **Exchanges:** 1 Starch ; 1/2 Other Carbohydrate ; 0 Vegetable ; 1 Fat **Carbohydrate Choices:** 1 1/2

= Roasted Fruit Wraps with Dipping Sauce = Like a warm fruit turnover without all the fuss. From //Prevention Healthy Cooking.//


 * Prep Time:20 min ||
 * Start to Finish:40 min ||
 * makes:4 servings-

//PointsPlus Values: 6 each//
||


 * Dipping Sauce ||
 * 1 || cup low-fat vanilla yogurt ||
 * 2 || teaspoons finely chopped crystallized ginger ||
 * 2 || tablespoons orange juice ||
 * Fruit Wraps ||
 * 2 || Golden Delicious apples, peeled and sliced ||
 * 2 || peaches or 1 mango, peeled and sliced ||
 * 4 || slices canned pineapple, halved ||
 * 2 || tablespoons orange juice ||
 * 4 || teaspoons sugar ||
 * 1/2 || teaspoon pumpkin pie spice ||
 * 4 || whole wheat tortillas (8” diameter) ||
 * 1. || To make the dipping sauce: In a small bowl, mix yogurt, ginger, and orange juice. Cover and refrigerate. ||
 * 2. || To make the fruit wraps: Preheat the oven to 425°F. Coat a large nonstick baking sheet with cooking spray. Add apples, peaches or mango, pineapple, orange juice, sugar, and pumpkin pie spice. Toss to coat and spread in a single layer. Bake 10 to 15 minutes, or until fruit is tender. ||
 * 3. || Place one-fourth of warm fruit down the center of each tortilla. Roll up like an envelope and place, seam side down, on a nonstick baking sheet. Bake 8 to 10 minutes, or until crisp and golden. Cut each wrap in half diagonally. Serve with sauce. ||

Nutritional Information **1 Serving:** Calories 240 ( Calories from Fat 20 ); Total Fat 2 g ( Saturated Fat 1 g, Trans Fat 0 g); Cholesterol 0 mg; Sodium 220 mg; Total Carbohydrate 49 g ( Dietary Fiber 5 g, Sugars 29 g); Protein 7 g **Percent Daily Value*:** Vitamin A 4 %; Vitamin C 15 %; Calcium 15 %; Iron 8 % **Exchanges:** 2 Starch ; 1 1/2 Fruit ; 0 Other Carbohydrate ; 0 Vegetable **Carbohydrate Choices:** 3

Black Bean Brownies
Servings: 24

//PointsPlus Values: 3//
1 pkg. low fat Brownie Mix 1 15 oz. can Black Beans

Pour off about 1/2 of the liquid from the beans. Puree. Combine with the brownie mix. Put batter in a 9x13 pan sprayed with Pam. Bake at 350 for about 30 minutes. These are wonderful. No one would ever guess that they have black beans in them. Try them you'll love them. = =


 * ==//POINTSPlus//**® Value: 4**
 * Servings: 12**
 * Preparation Time: 18 min**
 * Cooking Time: 70 min**
 * Level of Difficulty: Moderate** ||

<span class="recipe_title">Chocolate Cheesecake
After you've baked and cooled this cheesecake, it can be refrigerated in an airtight container for up to 1 week. Serves:12

Ingredients

 * 22 small reduced-fat cinnamon honey graham crackers, squares, 11 full-size crackers
 * 2 Tbsp reduced-calorie margarine
 * 2 cup fat-free cottage cheese
 * 8 oz fat-free cream cheese
 * 1 cup sugar
 * 1/4 cup 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

Instructions

 * 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.

= =

=

 * 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.**=====

=**Turtles**=


 * These are fun to make with the kids or grandkids -**

**Each candy is 2 PointsPlus Values.**

 * These are really good!!!**


 * 30 tiny twist pretzels**
 * 30 Rolo candies**
 * 30 pecan halves**


 * Preheat oven to 325 degrees. Cover a cookie sheet with foil. Place 30 pretzels on cookie sheet and place a Rolo on top of each pretzel. Bake for 5 minutes. Remove from oven and press a pecan piece into the soft Rolo. Let set until the chocolate has hardened. You can refrigerate these but bring them to room temperature before eating. Enjoy!**

<span class="recipe_title">**Caramel Dip with Fruit**

 * ==**//POINTS//Plus® Value: 4**==
 * Servings: 8**
 * Preparation Time: 5 min**
 * Cooking Time: 0 min**
 * Level of Difficulty: Easy** ||
 * This creamy dip is also wonderful served over your favorite plain cake. Try adding a small amount of toasted walnuts for a creamy crunchy texture ||
 * This creamy dip is also wonderful served over your favorite plain cake. Try adding a small amount of toasted walnuts for a creamy crunchy texture ||

Ingredients

 * 8 oz light cream cheese, softened
 * 4 medium apple(s), sliced
 * 1/2 cup caramel topping

Instructions

 * Beat cream cheese until smooth. Add caramel topping until well-blended.
 * Divide apple slices among 8 plates. Serve each with about 3 tablespoons caramel dip.

//Hopefully, I could redeem myself for the blunder of the Brownie in a mug. Of course, this one is not as easy, but it's only 1 pt.//

<span class="recipe_title">**Chewy Cupcake Brownies**

 * ==//POINTS//**Plus® Value: 2**==
 * Servings: 12**
 * Preparation Time: 15 min**
 * Cooking Time: 20 min**
 * Level of Difficulty: Easy** ||
 * Remember how delicious Mom's brownies were? You can duplicate the taste for a fraction of the fat if you substitute cocoa for bittersweet chocolate and use applesauce in place of some of the butter or oil. ||

Ingredients

 * 3/4 cup all-purpose flour
 * 1/2 cup unpacked brown sugar, firmly packed
 * 1 Tbsp unpacked brown sugar, firmly packed
 * 3 Tbsp unsweetened cocoa
 * 1/2 tsp baking soda
 * 1/4 tsp table salt
 * 1/2 cup water
 * 1/4 cup unsweetened applesauce
 * 1/2 tsp vinegar, cider
 * 1 1/2 tsp margarine, melted
 * 1/2 tsp vanilla extract

Instructions

 * Preheat oven to 350°F.
 * In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt. In a second bowl stir together remaining ingredients. Pour water mixture over flour mixture and stir until batter is smooth.
 * Pour into a nonstick 12-hole muffin tin coated with cooking spray, filling until half full. Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes.
 * Remove from oven. Let sit 5 minutes, then turn out onto rack to completely cool.

Double Chocolate Souffles
Prep 20 min Cook 21 min Serves 4

PointsPlus Value: 4
//This one's for Rita! Taken from the Weight Watchers Magazine/Jan-Feb. 2008 issue.//


 * 6 Tbs. sugar**
 * 2 large eggs, separated**
 * 1 Tbs. cornstarch**
 * 3 Tbs. unsweetened cocoa powder**
 * 3/4 cup water**
 * 2 egg whites**
 * 3 Tbs. chocolate liqueur**
 * 1) Prehear the oven to 375. Spray 4(6 oz.) souffle molds or custard cups with nonstick spray. Dust the bottoms and sides with 1 Tbs. of the sugar. Cut 4(8x3-inch) strips of foil. Tape 1 strip of foil to create a collar around each mold that extends 2 inches above the rim. Spray the inside of each collar with nonstick spray.
 * 2) With a fork, beat the 2 egg yolks in a small bowl, set aside. Combine 4 Tbs. of the sugar, the cornstarch, and cocoa in a medium saucepan. Add the water and beat with a whisk until smooth. cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens, about 2 minutes.
 * 3) Remove the saucepan from the heat; gradually stir about 1/4 c. of the chocolate mixture into the beaten egg yolks. Add the chocolate-egg yolk mixture to the remaining chocolate mixture, beating with a whisk until blended. Reduce the heat to medium-low; cook just until the mixture is thickened and begins to boil, about 1 minute. Remove the saucepan from the heat; let cool slightly, about 10 min.
 * 4) With an electric mixer on high speed, beat the 4 egg whites in a large bowl until foamy. Sprinkle in the remaining 1 Tbs. of sugar and beat until stiff peaks form, about 2 min. Gently stir about 1/4 of the beaten whites into the chocolate mixture to lighten. Add the remaining whites, folding gently with a rubber spatula, just until combined.
 * 5) Place the souffle molds on a rimmed baking sheet. Spoon the batter evenly into the molds. Bake until puffed and firm to the touch, about 18 min. With oven mitts, carefully transfer the souffles to serving plates. Immediately remove the collar from each mold, make a small opening in the center of each with a spoon and add 2 tsp. of the liqueur. Serve at once.

<span class="recipe_title">Chocolate Souffle [[image:http://aka.weightwatchers.com/images/1033/dynamic/foodandrecipes/2004/12/chocsouffle_lg.jpg width="158" height="192"]]
=**desserts**=

Servings: 8 Preparation Time: 15 min Cooking Time: 30 min Level of Difficulty: Difficult ||
 * ==//POINTSPlus//® Value: 3==
 * ==//POINTSPlus//® Value: 3==
 * This quintessential favorite is easily lightened up by relying on lower-fat ingredients like fat-free half-and-half and fewer egg yolks. ||

Ingredients

 * 4 Tbsp all-purpose flour, divided
 * 6 large egg white(s)
 * 1/3 cup sugar
 * 2 Tbsp light butter
 * 4 fl oz fat-free creamer
 * 1/3 cup unsweetened cocoa
 * 2 large egg yolk(s)

**Instructions**
Heat oven to 375°F. Coat a 2-quart soufflé pan with cooking spray; coat with 2 tablespoons flour.

With mixer on medium, beat whites until very soft peaks form; slowly add sugar, 1 tablespoon at a time, until incorporated and eggs are stiff and glossy.

In a small pot over medium heat melt butter; whisk in remaining flour to combine. Slowly whisk in half-and-half until smooth. Remove from heat; slowly whisk in cocoa and yolks. Spoon into large bowl.

In three additions fold whites into chocolate mixture. Pour into soufflé pan. Bake until evenly risen and toothpick inserted into center comes out clean, 30 minutes. Yields 1 cup per serving.

<span class="recipe_title">Chocolate Mousse Phyllo Cups [[image:http://aka.weightwatchers.com/images/1033/dynamic/foodandrecipes/2001/03/06/06_moussephylloberry_lg.jpg width="158" height="192"]]
=**desserts**=

Servings: 12 Preparation Time: 20 min Cooking Time: 10 min Level of Difficulty: Moderate || Ingredients
 * //POINTS//Plus® Value: 3
 * //POINTS//Plus® Value: 3
 * Although phyllo dough can be demanding to work with — you need to keep it moist with lots of cooking spray — the flaky pastry that results is well-worth the effort. ||
 * 6 sheet phyllo dough, thawed if frozen
 * 4 sprays cooking spray
 * 1/2 cup unsweetened cocoa
 * 1 tsp vanilla extract
 * 1/2 cup chocolate syrup
 * 1 cup blackberries
 * 1 cup blueberries
 * 1 cups strawberries, chopped
 * 2 cup lite whipped topping

**Instructions**

 * Heat oven to 350ºF.
 * Lightly coat one sheet of phyllo dough with cooking spray. Lay second sheet of phyllo dough on first; coat with cooking spray. Lay third sheet of phyllo dough on second; coat with cooking spray. Cut into 12 squares.
 * Fit squares into each of 12 muffin tins. Repeat with 3 more sheets of phyllo dough, fitting squares over existing squares in muffin tin so cups are formed.
 * Bake until golden, about 5 to 10 minutes. Cool on rack.
 * While cups are baking, combine cocoa, extract and syrup until smooth; fold in whipped topping. Divide among phyllo cups. Combine berries and top each cup with 1/4 cup of berries.


 * Weight Watchers Impossible Pumpkin-Pecan Pie**
 * Serves 8**

//**PointsPlus Value: 3**//

 * 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.**

Chocolate Peanut Butter Pie

 * ===//POINTSPLUS**® Value: 4**//===
 * Servings: 8** ||  ||

• 4 Tbsp reduced-fat peanut butter

 * 1 Tbsp honey
 * 1 1/2 cups Kellogg's Rice Krispies
 * 2 cup fat-free skim milk
 * 4 Tbsp Cool Whip Lite Whipped Topping
 * 1 serving fat-free sugar-free instant chocolate pudding mix

Instructions
In small bowl combine peanut butter with honey; microwave on high 20 seconds. Stir in cereal. Press in a 9" pie pan. Chill. Prepare chocolate pudding (use the small cook & serve not instant) with skim milk as directed. Spread in pie shell and chill. Add dollops of Cool Whip when serving.

<span class="recipe_title">Layer After Layer Lemon Pie
<span class="recipe_title">Serves 8

**Ingredients**

 * **1/3 cup Polaner All Fruit Strawberry Spread**
 * **4 oz fat-free cream cheese**
 * **3 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener**
 * **8 oz Cool Whip Free Whipped Topping**
 * **1 1/2 cup fat-free skim milk**
 * **22 gm Jell-O Fat Free Sugar Free Instant Lemon pudding mix**

**Instructions**

 * Spread jam onto bottom of crust. Mix cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1/2 tub whipped topping. Spread over jam. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until blended. Gently stir in remaining 1/2 tub whipped topping. Spread over cream cheese layer.**
 * Refrigerate 4 hours or until set. Garnish with additional whipped topping if desired.**

<span class="recipe_title">**Strawberry Tiramisu**
= =


 * ===//POINTSPLUS//**® Value: 5**===
 * Servings: 6**
 * Preparation Time: 0 min**
 * Cooking Time: 23 min**
 * Level of Difficulty: Moderate** ||
 * Make this easy, no-bake dessert in advance and keep it in the freezer. Consider it for holiday dinners when you're strapped for time. ||

Ingredients

 * 1/2 cup part-skim ricotta cheese
 * 3 Tbsp fat-free cream cheese
 * 2 Tbsp powdered sugar
 * 1/2 tsp orange zest
 * 3/4 cup lite whipped topping
 * 2 cups strawberries, hulled and sliced (reserve 6 whole berries for garnish)
 * 3 Tbsp sugar
 * 1 fl oz orange-flavored liqueur
 * 2 Tbsp orange juice
 * 3 oz ladyfinger(s), separated

Instructions

 * In a food processor, purée ricotta, cream cheese, confectioners sugar and orange zest. Transfer to a medium bowl and fold in whipped topping.
 * In same food processor (no need to clean), purée 1 cup of sliced strawberries, the granulated sugar, liqueur and orange juice.
 * Spoon 1 tablespoon of the strawberry purée into each of six wine glasses. Top each with two ladyfinger halves. Spoon another tablespoon of purée over ladyfingers. Top with half the sliced strawberries then half the cheese mixture. Top with remaining ladyfingers. Spoon on remaining purée, berries and cheese mixture.
 * Cover each glass with plastic wrap and refrigerate overnight. Garnish each with a whole strawberry.

<span class="recipe_title">Key Lime Bars
= = Ingredients
 * ===//POINTSPLUS//**® Value: 4**===
 * Servings: 16**
 * Preparation Time: 25 min**
 * Cooking Time: 30 min**
 * Level of Difficulty: Easy** ||
 * Cut these tangy Key lime bars into small pieces — the flavor is so rich that a little goes a long way! ||
 * 3 Tbsp margarine, softened
 * 3 Tbsp fat-free cream cheese
 * 1 1/2 cup sugar
 * 1 large egg yolk(s)
 * 3/4 cup all-purpose flour
 * 2 Tbsp all-purpose flour
 * 3 Tbsp powdered sugar
 * 1 large egg(s)
 * 1/4 cup fat-free egg substitute
 * 1/3 cup fresh lime juice, or to taste, from Key limes

Instructions

 * Preheat oven to 350ºF. Coat an 8-inch square baking dish with cooking spray.
 * To make the crust, beat margarine, cream cheese and 1/2 cup of sugar with an electric mixer until light and fluffy. Beat in egg yolk and gradually add 3/4 cup of flour. Spread into baking dish using your hands (coat hands with 1 tablespoon of powdered sugar to prevent batter from sticking). Bake until crust is lightly browned, about 15 minutes.
 * To make the filling, beat egg and egg substitute in the same bowl used to make crust. Add remaining 1 cup of sugar and 2 tablespoons of flour; beat on low speed until blended. Add lime juice; beat on low speed until blended. Pour onto warm crust and bake 15 minutes more.
 * Cool on a rack. Sprinkle with 2 tablespoons powdered sugar and cut into 16 pieces.

<span class="recipe_title">Chocolate Chip Bundt Cake
= = Ingredients
 * ===//POINTSPLUS//**® Value: 6**===
 * Servings: 16**
 * Preparation Time: 15 min**
 * Cooking Time: 60 min**
 * Level of Difficulty: Easy** ||
 * Wow your guests with this incredibly tasty and low calorie dessert. You can put it together in just minutes! ||
 * 1 sprays cooking spray
 * 2 tsp all-purpose flour
 * 18 1/2 oz unprepared yellow cake mix
 * 1 package instant vanilla pudding dry mix, 3.4 oz
 * 8 oz fat-free egg substitute
 * 8 oz fat-free sour cream
 * 3/4 cup water
 * 2 Tbsp vegetable oil
 * 1 1/2 tsp vanilla extract
 * 1/2 cup mini chocolate chips
 * 1 Tbsp powdered sugar

Instructions

 * Preheat oven to 350ºF. Coat a 12-cup Bundt pan with cooking spray, dust the inside of the pan with flour and set aside.
 * Combine cake mix, pudding mix, egg substitute, sour cream, water, oil and vanilla in a large mixing bowl. Using an electric mixer, mix on low speed for 30 seconds until dry ingredients are moist, about 30 seconds. Then mix on medium speed until batter is almost smooth, about 2 minutes; fold in chocolate chips.
 * Pour batter into prepared pan and level the surface. Bake until a wooden pick inserted near the center comes out clean, about 1 hour. Allow to cool in pan on a wire rack for 20 minutes; invert cake onto rack and cool completely. Sift powdered sugar over cake just before serving; slice into 16 pieces.

<span class="recipe_title">Peach Cobbler
= =
 * Was //POINTS//**PLUS® Value: 7**

**Now** //POINTSPLUS//**® Value: 4**
Ingredients
 * Servings: 8**
 * Preparation Time: 18 min**
 * Cooking Time: 26 min**
 * Level of Difficulty: Easy** ||
 * Take advantage of sweet summer peaches with our delicious cobbler. It's even more flavorful when made with white-variety peaches. ||
 * 6 medium peach(es), peeled, pitted and sliced
 * 6 1/3 Tbsp sugar, divided
 * 1 Tbsp cornstarch
 * 1 tsp fresh lemon juice
 * 1/2 tsp ground cinnamon
 * 1 cup all-purpose flour
 * 1 1/2 tsp baking powder
 * 1/2 tsp table salt
 * 3 Tbsp reduced-calorie margarine
 * 1/2 cup fat-free skim milk

Instructions

 * Preheat oven to 375ºF.
 * In a large saucepan, combine peaches, 1/3 cup of sugar (5 1/3 tablespoons), cornstarch, lemon juice and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil; cook until mixture thickens, about 1 minute. Remove pan from heat; transfer mixture to an 8-inch square baking pan.
 * To make topping, combine flour, remaining tablespoon of sugar, baking powder and salt in a large bowl. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk; stir until flour mixture is evenly moistened.
 * Drop 8 tablespoons of topping mixture over peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.

<span class="recipe_title">Creamy Lemon Pie
= = Ingredients
 * ===//POINTSPLUS//**® Value: 4**===
 * Servings: 10**
 * Preparation Time: 15 min**
 * Cooking Time: 15 min**
 * Level of Difficulty: Moderate** ||
 * This pie was a huge hit with our picky staff! Rich and creamy, your guests will never guess that this pie is light. The best part is, it can be baked and frozen for two weeks before serving. ||
 * 6 whole reduced-fat cinnamon graham crackers
 * 2 Tbsp butter
 * 11 oz fat-free sweetened condensed milk
 * 2 large egg(s)
 * 1/2 cup fresh lemon juice
 * 1 Tbsp lemon zest

Instructions

 * Preheat oven to 350ºF.
 * Grind graham crackers in a food processor until fine, or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.
 * Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.
 * Place condensed milk and eggs into a bowl and mix until smooth. Add lemon juice and zest and stir until incorporated. Pour milk mixture into prepared crust.
 * Bake pie for 15 minutes. Cool completely, and freeze for up to two weeks before serving. For best flavor, serve chilled.

<span class="recipe_title">Baked Banana Splits
= = Servings: 4 Preparation Time: 15 min Cooking Time: 30 min Level of Difficulty: Easy || Ingredients
 * ===//POINTSPLUS VALUE: 6//===
 * This Core Plan® version of a banana split is makes a special Valentine's Day dessert. Change the flavor by substituting other extracts—such as almond, maple, rum or orange—for the vanilla. ||
 * 1 sprays cooking spray
 * 4 large banana(s), ripe, peeled
 * 8 oz canned crushed pineapple in juice, drained
 * 2 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided
 * 1/2 tsp ground cinnamon
 * 1 cup fat-free ricotta cheese
 * 1 tsp vanilla extract
 * 1 cups raspberries

Instructions

 * Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
 * In a small bowl, combine pineapple, 1 tablespoon of Splenda and cinnamon; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)
 * Meanwhile, in another small bowl, combine ricotta, remaining tablespoon of Splenda and vanilla; set aside.
 * Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately. Yields 1 banana split per serving.

= = =**Key Lime Pie**=


 * 8 SERVINGS/3 POINTS EACH**


 * 1 BOX SUGAR-FREE LIME JELLO**
 * 1/4 CUP BOILING WATER**
 * 2 CONTAINERS (8 OZ) KEY LIME FLAVORED YOGURT**
 * 1 8Z FF COOL WHIP (THAWED)**
 * 1 REDUCED FAT GRAHAM CRACKER CRUST**


 * Dissolve jello in boiling water. With wire whisk, stir in yogurt, with wooden spoon, fold in cool whip.**


 * Transfer to crust and refrigerate at least 2 hours (preferrably overnight).**

= = =Celebration Cake=


 * From the kitchen of WJLAVENDER**


 * Servings | 12**
 * Estimated //**POINTS**//® value per serving | 2**
 * Course | Desserts**

1 box Betty Crocker Supermoist Yellow (or any flavor) cake mix 3 egg whites 1/3 Cup unsweetened applesauce 1 small can of Mandarin Oranges (in their own juice)
 * Ingredients ||

Topping: 1- 8 oz container of Cool Whip lite; 1 pkg of vanilla sugar free fat free instant pudding mix; 1 small can of crushed pineapple (in their own juice)

Mix dry cake mix, egg whites, applesauce and oranges (juice and all) with a mixer. Spray 9 X 13 inch pan with PAM cooking spray. Bake at 350 degrees for 25-35 mins. Let cool completely
 * Instructions ||

Topping: Mix Cool whip and pineapple (juice and all). Sprinkle with dry pudding mix and stir. Spread on cooled cake. Keep refrigerated. Makes 12 servings at 2 points a serving

Chocolate-Cinnamon Quesadillas
= =

Servings: 2 Preparation Time: 5 min Cooking Time: 4 min Level of Difficulty: Easy ||
 * //POINTS//® Value: 4
 * //POINTS//® Value: 4
 * Tame that roaring sweet tooth in under 10 minutes with our chocolatey quesadillas. ||

Ingredients

 * 2 Tbsp semisweet chocolate, grated or chopped
 * 1 Tbsp sugar
 * 2 large burrito-size wheat flour tortilla(s), (6 inch) or plain
 * 1/2 tsp ground cinnamon
 * 1 tsp powdered sugar

**Instructions**

 * Sprinkle 1 tablespoon of chocolate, 1/2 tablespoon of sugar and 1/4 teaspoon of cinnamon over half of each tortilla. Fold tortillas in half to cover ingredients.
 * Set quesadillas in a dry skillet and cook over medium heat until speckled with brown spots on both sides, about 2 minutes per side. Sprinkle each with 1/2 teaspoon of powdered sugar; serve. Yields 1 quesadilla per serving.


 * <span class="recipe_title">Chocolate Creme Brulee **

=**desserts**=


 * //POINTS//**® Value: 5**
 * Servings: 8**
 * Preparation Time: 15 min**
 * Cooking Time: 90 min**
 * Level of Difficulty: Difficult** ||
 * This showy, French-inspired dessert will wow dinner guests. The best part is that it doesn't require any special equipment: The sugary glaze cooks on your stovetop. ||

Ingredients

 * 3 large egg(s)
 * 1 large egg yolk(s)
 * 1 1/2 cup sugar
 * 3 Tbsp unsweetened cocoa
 * 1 oz unsweetened baking chocolate square(s)
 * 2 cup fat-free creamer, such as fat-free 1/2 and 1/2
 * 1 tsp vanilla extract
 * 1/4 cup water

Instructions
> Whisk together eggs, yolk and 1/2 cup of sugar in a medium bowl. Combine cocoa, chocolate and half & half cream in a small pot. > Heat chocolate mixture over medium heat, stirring occasionally, until chocolate is melted and steam rises from surface, about 4 to 5 minutes; pour into egg mixture, whisking constantly, then mix in vanilla. Divide among 8 small custard cups; place cups in roasting pan and bake until almost set in the middle, about 1 hour and 15 minutes. Remove from oven and chill for at least 3 hours.
 * Preheat oven to 300°F. Fill the bottom of a roasting pan with 1 inch of water and place in oven.
 * When cups are thoroughly cooled, mix remaining 1 cup of sugar with 1/4 cup of water in a saucepan over medium heat; heat, gently swirling pan occasionally off heat, until sugar dissolves, about 4 minutes. Increase heat to high and cook until mixture is an amber color, stirring occasionally, about 10 minutes. Remove pan from stovetop and place bottom of pan in cold water to stop the cooking process.
 * Coat a tablespoon with cooking spray. Drizzle 3/4 tablespoon of sugar mixture over each custard cup, tilting cup to spread glaze evenly. Serve immediately.

<span class="recipe_title">Raspberry-Chocolate Cups

= = Ingredients
 * //POINTS//**® Value: 1**
 * Servings: 12**
 * Preparation Time: 35 min**
 * Cooking Time: 2 min**
 * Level of Difficulty: Moderate** ||
 * A two ingredient treat for your Valentine? Absolutely! These homemade candies will hit the spot. ||
 * **6 Tbsp semi-sweet chocolate chips**
 * **3 Tbsp Smucker's Seedless Red Raspberry Jam, or similar product**

**Instructions**
> **Spoon 3/4 teaspoon of melted chocolate into a small foil candy cup (1-inch wide by 3/4-inch high). Use a small flat paint brush to spread chocolate evenly over bottom and up sides. Repeat with remaining cups, place them on a plate and refrigerate for 3 minutes or until chocolate is firm.**
 * **Place chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until chocolate is melted and smooth, about 1 minute.**
 * **Spoon 3/4 teaspoon of jam into each chocolate-lined cup. Tap bottom of each cup on counter to settle jam.**
 * **Reheat remaining melted chocolate in microwave, stirring every 10 seconds, until chocolate is completely smooth. Spoon 1/2 teaspoon of melted chocolate over top of jam in a foil cup. Use brush to spread chocolate to sides so that it seals in jam. Repeat with remaining 11 foil cups.**
 * **Refrigerate 3 minutes or until chocolate is firm, or allow chocolate to firm up at room temperature, about 3 hours. Yields 1 candy per serving.**

Peach Cobbler

 * posted by: LJDiToro**
 * //makes 12 servings//**


 * 20 ounces peaches, diced in water no sugar added**
 * 1 box yellow cake mix**
 * 12 ounces ginger ale, sugar-free (can also use other flavors of diet soda)**
 * 1 teaspoon ground cinnamon**


 * Spray a pan with butter PAM and spread the peaches down. Spray a little more PAM on top of the peaches. Sprinkle cake mix over the peaches - cinnamon over the cake mix. Pour in soda. Bake covered at 350 for 20 minutes - uncover and bake for 40 minutes.**

//NI: **Per Serving (excluding unknown items): 298 Calories; 8g Fat (22.5% calories from fat); 3g Protein; 55g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 442mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fat; 3 1/2 Other Carbohydrates**//**.**

Diet Coke Cake (How could I forget this one?) 1 Chocolate Cake Mix (no pudding in the mix) 1 can Diet Coke

Mix as it says on the box without the extra ingredients. Bake at 350 a little longer than the directions say. It's a very moist cake. You could make this one for Valentines Day in a heart shaped pan (it will probably make 2). Cover it with light cool whip and add some sugar free cherry pie filling to the top. Mmmmmmmmmmmmmm! That should impress anyone's Valentine. Enjoy! Makes 12 servings @ 3 pts. each.

PUMPKIN CHEESECAKE

Makes 6 servings, 3 points each

9 graham crackers n(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 teaspoon ground ginger 1 teaspoon vanilla extract 1/2 teaspoon ground nutmeg 1/2 teaspoon cinnamon 1/8 teaspoon salt One 15 ounce canned pumpkin puree


 * 1) Preheat oven to 350 F; spray a 9" glass pie plate with nonstick cooking spray. Sprinkle the graham cracker crumbs over the bottom of the pie plate.
 * 2) 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. Add the pumpkin to the batter; stir until blended. Scrape the batter into the pie plate.
 * 3) Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on rack. Refrigerate, covered, until ready to serve.

APPLE SPICE CAKE
SERVES 18 2 WW POINTS PER SERVING

1 SPICE CAKE MIX 1 CAN OF LITE APPLE PIE FILLING SUGAR FREE 1 WHOLE EGG 2 EGG WHITES 1 t VANILLA 2 t POWDERED SUGAR

PUT ALL INGREDIENTS IN THE MIXER AND MIX ON MEDIUM SPEED FOR 2 MINUTES. BAKE IN BUNDT PAN FOR 50-55 MIN 350 DEGREES SPRINKLE WITH POWDERED SUGAR*

=** 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.



**Pumpkin Angel Food Cake**

 * 1 cup canned pumpkin**
 * 1 tsp vanilla**
 * 1/2 tsp cinnamon**
 * 1/2 tsp nutmeg**
 * 1/4 tsp cloves**
 * 1/8 tsp ground ginger**
 * 1 pkg (16 oz) angel food cake mix**
 * 14 tbs fat free or light whipped topping**
 * additional ground cinnamon, optional**


 * In a large bowl, combine the pumpkin, vanilla, nutmeg, cinnamon, cloves and ginger. Prepare cake mix according to package directions. Fold one fourth of the batter into the pumpkin mixture. Gently fold in the remaining batter. Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets.**


 * Bake at 350 on the lowest rack for 38-44 minutes or until top is golden brown and cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely about 1 hour. Run a knife around sides of cake and remove to a serving plate. Garnish each slice with whipped topping; sprinkle with cinnamon if desired.**


 * Serves 14**
 * Pts = 2 (including 1 Tbs whipped topping**