Cranberry Pumpkin Bars
Yield: 18 servings; 2 points per serving
1 cup packed light brown sugar
4 Tbsp reduced-calorie soft margarine, at room temperature
1 cup canned pumpkin purée
1 large egg, 1 large egg white
1/3 cup buttermilk
1-1/4 cups all-purpose flour
1/2 cup old-fashioned oats
1 Tbsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
2/3 cup dried cranberries
Heat oven to 350F. Lightly coat a 9x13-inch baking pan with cooking spray, then dust lightly with flour.
In a large bowl, cream sugar and butter and with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk.
In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently.
Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.
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Apple Pie Pizzas
Yield: 4 servings; 3 points per serving
1 1/2 teaspoons Minute Tapioca
1 (20 oz.) Can No Sugar Added Apple Pie Filling
6 Packets Splenda
1/8 teaspoon Cinnamon
4 (4 inch) Whole Wheat Pitas (1 point each)
2 Tablespoons Powdered Sugar
Preheat oven to 350 degrees. Place pitas on a cookie sheet and bake for 8-10 minutes or until crispy. In a medium microwave safe bowl, cut the apples in the apple pie filling into smaller pieces (about 4 pieces each). Add Splenda, tapioca and cinnamon. Mix well. Heat the apple mixture in the microwave for 10 minutes, or until the apples are soft. Place 1/2 cup apple pie filling on top of each pita. Place the pitas back into the oven for an additional 5 minutes. Remove from oven and let cool for 1 minute. Sprinkle each with 1/2 tablespoon of powdered sugar.
Per Serving: 143 Calories; 1g Fat 3g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; WWP: 3
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Kahlua White Russian Souffles
Unsalted butter, room temperature
Sugar
1/3 cup Kahlúa
6 ounces white chocolate, chopped
5 eggs
1/2 cup whipping cream
8 ounces cream cheese, cubed
Unsweetened cocoa powder
Butter six (6 ounce) individual soufflé cups. Sprinkle with sugar, shake out excess. Set aside. In small saucepan, combine Kahlúa and white chocolate. Melt over low heat, stirring to blend. Remove from heat and cool slightly.
Place eggs in bowl of food processor or blender. Add cream and process to mix. With machine running, slowly pour cooled chocolate mixture through top. Add cream cheese, a few cubes at a time and process until smooth. Pour into prepared dishes and bake in center of oven at 350 degrees F about 20 minutes or until edges are set but centers jiggle slightly when oven rack is shaken gently. Remove from oven and sift cocoa powder lightly over tops. Serve immediately.
NOTE: Because soufflés do not contain stiffly beaten egg whites, they can be prepared ahead of time and refrigerated until ready to bake. If chilled, add 5 minutes baking time. However, for lighter soufflés, fold in 2 stiffly beaten egg whites just before pouring into dishes and bake immediately.
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Frozen Peanut Butter Cups
Yield: 12 servings; 2 points per serving
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.
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Simple Apple Crisp
Yield: 12 servings; 3 points per serving
3 pounds apples, cored, peeled and sliced
1 cup fresh cranberries, optional
3/4 cup packed brown sugar
1 teaspoon cinnamon
2 cups quick cooking oats
2 Tablespoons butter
2 Tabelspoons light butter
Preheat oven to 400. Spray a 9 x 13 baking pan with non stick cooking spray.
Fill baking dish with your sliced apples. Sprinkle apples with some additional cinnamon.
Combine remaining ingredients until crumbly using a pastry knife. Top apples with crumb mixture.
Bake in preheated 400 oven for 30 minutes. Cover pan loosely with foil and return to the oven for an additional 15 minutes.
Serve warm or at room temperature.
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Cherry Squares
Yield: 24 servings; 4 points per serving
1 1/2 cup sugar
1/2 cup butter
1/2 cup Land O Lakes Stick Light Butter
4 large egg(s)
2 cup all-purpose flour
2 tsp vanilla extract
14 oz Lucky Leaf Cherry Pie Filling
2 Tbsp powdered sugar
Preheat oven to 350°F.
Cream sugar and butters. Beat eggs lightly and add to creamed mix. Mix well. Add flour, 1/2 cup at a time. Add vanilla extract.
Spread into 9x13-inch baking pan sprayed with nontick cooking spray. Use a table knife to lightly mark a grid of squares.
Put 1 spoonful of pie filling on top of each square. I usually get 3 cherries and some sauce in each square and use approximately 2/3 of the can of pie filling.
Bake at 350 for 45 minutes. Do not let them get too brown - these are better slightly underdone than overdone.
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Cherry Cream Cheese Danish
Yield: 9 servings; 4 points per serving
1 can RF Pillsbury Crescent Rolls
1 8 oz package FF cream cheese, softened
1/2 can cherry pie filling
3/8 cup (6 TB) powdered sugar
1/2 tsp vanilla
1 egg white
Unroll crescent dough and press half of the dough into a Pam-sprayed 8x8 pan, pressing seems together and pushing dough 1/4 inch up the sides.
Beat cream cheese, sugar, egg white, and vanilla with electric mixer on medium speed until well blended. Pour on the crescents in pan, but not to the edge. Spread pie filling over the cream cheese mixture, again, not to the edge.
Take the other half of the crescent rolls and on wax paper, press it out to 8x8 pressing seams together and then invert on top of cherries and press edges of two crescent layers together. Bake at 350 for 30-35 minutes or until golden brown. Cool at least 20 minutes.
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Cherry Oatmeal Bars
Yield: 16 servings; 1 point per serving
2½ cups uncooked oatmeal
2 tsp baking powder
1 cup fat free milk
1/2 cup egg beaters
1/2 cup unsweetened applesauce
2/3 cup splenda
2 tsp SF Black cherry jello
1 tsp vanilla
1 cup lite cherry pie filling, no sugar added, this is about 1/2 can
Spray 11 x 17 pan with Pam. Combine all the wet ingredients. Combine dry ingredients. Combine all ingredients and pour in dish.
Bake at 350 for 40-45 minutes until toothpick inserted comes out clean. Cool and cut into 8 and then halve those.
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Cherry Pineapple Cobbler
Yield: 12 servings; 4 points per serving
20 oz Cherry Pie Filling, No Sugar Added
2 cup canned crushed pineapple in juice
15 oz unprepared white cake mix
12 fl oz Diet Sprite
1 large egg
Mix the cherry pie filling & pineapple together. Pour into a 9X13 Baking Dish (spray with PAM first). Mix the cake mix, diet sprite, & egg together pour on top of the cherry pineapple mixture.
Bake at 350* for 30-35 min until a toothpick inserted in center comes out clean.
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Low-Fat Cherry-Berry Cobbler
Yield: 12 servings
1 package Betty Crocker® Sweet Rewards® low-fat blueberry muffin mix
1 can (20 ounces) light cherry pie filling
1 can (16 ounces) pitted dark sweet cherries in heavy syrup, drained
3/4 cup fat-free (skim) milk
1 tablespoon vegetable oil
2 eggs
1 teaspoon grated lemon peel
2 tablespoons sugar
Fat-free half-and-half, if desired
Heat oven to 375ºF. Mix undrained Blueberries, pie filling and sweet cherries in ungreased glass pan, 13x9x2 inches.
Stir muffin mix, milk, oil, eggs and lemon peel in medium bowl until moistened. Drop batter by 12 large spoonfuls onto fruit; sprinkle with sugar.
Bake about 30 minutes or until top is golden brown and toothpick inserted in center of crust comes out clean. Serve warm with half-and-half.
1 Serving: Calories 210; Total Fat 2 g; Cholesterol 35 mg; Sodium 230 mg; Total Carbohydrate 46 g (Dietary Fiber 2 g); Protein 4 g
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Quick Fruit Cobbler
Yield: 6 servings
1 can (21 ounces) cherry, peach, blueberry or other fruit pie filling
1 cup Original Bisquick® mix
1/4 cup milk
1 tablespoon sugar
1 tablespoon butter or margarine, softened
Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400ºF; let heat 10 minutes. Remove pan from oven.
While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired.
Bake 18 to 20 minutes or until topping is light brown.
1 Serving: Calories 235; Total Fat 7 g; Cholesterol 5 mg; Sodium 330 mg; Total Carbohydrate 43 g (Dietary Fiber 2 g); Protein 2 g
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Baked Strawberries with Sweet Ricotta Cream
2 cups strawberries, very sweet, sliced
1/4 cup sugar substitute, divided
2 sprays cooking spray
4 large egg white(s)
1 tsp fresh lemon juice
1/2 cup fat-free ricotta cheese
1/4 cup blueberries
Preheat oven to 375°F.
Combine strawberries and 3 tablespoons of sugar substitute in a blender container; puree and set aside.
Lightly coat six 8-oz soufflé dishes with cooking spray. Dust sides of soufflé dishes with 2 teaspoons of sugar substitute; set aside.
Combine egg whites and lemon juice in bowl of an electric mixer. Beat egg whites until stiff peaks form; do not beat until dry. Gently spoon strawberry puree into egg whites and fold in. Spoon strawberry mixture into prepared soufflé dishes. Place soufflé dishes on a baking sheet and bake until puffed and firm, about 10 minutes; remove from oven.
Stir remaining teaspoon of sugar substitute into ricotta cheese. Top each soufflé dish with about 1 1/2 tablespoons of sweetened ricotta cheese; sprinkle with blueberries and serve immediately.
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Chocolate Banana Strawberry Torte
Yield: 8 servings; 4 points per serving
3 eggs -- separated
1 cup granulated sugar
1 medium banana -- mashed, about 1/3 cup
1/2 cup all-purpose flour
4 teaspoons cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
2 medium bananas -- sliced
1 cup strawberries, sliced
powdered sugar -- optional
Beat egg yolks and granulated sugar until pale and thick in large bowl. Stir in mashed banana, flour, cocoa and baking powder until blended; set aside.
Beat egg whites in medium bowl until foamy. Add salt; beat until stiff peaks form (do not overbeat). Gently stir in 1/2 of egg whites, at a time, into banana mixture until blended.
Pour batter evenly into 10-inch springform pan sprayed with vegetable cooking spray.
Bake at 325°F., 35 to 40 minutes or until toothpick inserted in center comes out clean. Run knife around edge of pan; remove rim. Cool completely on wire rack.
Arrange sliced bananas and strawberries on top of torte just before serving. Dust with powdered sugar, if desired.
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Easy Strawberry Mousse
Yield: 6 servings; 4 points per serving
4 oz Cool Whip Free Whipped Topping
8 oz light cream cheese
1 1/2 cups strawberries
1/4 cup powdered sugar
1/4 cup SPLENDA No Calorie Sweetener
1/4 cup sliced almonds
In a blender container or food processor with chopping blade, combine strawberries, cream cheese, splenda and powdered sugar. Cover and blend or process until mixture is smooth, stopping and scraping sides as necessary.
Pour mixture into a mixing bowl. Fold in cool whip. Spoon mousse mixture into 6 dessert dishes. Chill for at least 3 hours or overnight.
Serve sprinkled with the sliced almonds.
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Cannoli Fruit Crisp
Yield: 8 servings
8 oz ff ricotta cheese
3 Tbsp sugar subsitute
1 can (21 oz) cherry or peaches , no sugar, drained
3/4 cup quick-cooking rolled oats
1/2 cup packed brown sugar subsitute
3/4 tsp ground cinnamon
1/2 cup ff margarine
Beat ricotta cheese and sugar subsitute fluffy. In large bowl, combine brown sugar sub, oats and cinnamon. Mix in margarine until mixture is coarse and crumbly.
Assemble the Cannoli Fruit Crisp in a 13x9x2-inch baking dish as follows: Layer canned fruit into baking dish. Then drop ricotta cheese mixture by teaspoon on top of fruit filling. Finally, sprinkle top of filling with crumb mixture.
Bake in preheated 350 degree oven for 35 minutes or until lightly browned on top. Serve warm.
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Chef Paul's Chocolate Banana Quesadilla
2 six-inch flour tortillas
1/2 banana sliced
1-tablespoon semi sweet chocolate chips or 1/2 chocolate bar
cooking spray
1 teaspoon sugar and cinnamon
Pre-heat a saute pan to medium high. Spray one side of each of the tortillas with cooking spray and sprinkle with sugar and cinnamon. On the non-sprayed side of a tortilla, layer the banana and chocolate chips evenly.
Top with the other tortilla so that the sugar and cinnamon coated sides are on the outside. Place Quesadilla in the saute pan and cook about two minutes per side. Cook it just like you would a grilled cheese sandwich.
Top with pureed strawberries (fresh strawberries pureed in a food processor. If you want the strawberries sweeter, add a little sugar or sugar substitute).
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Chocolate-Cinnamon Quesadillas
Yield: 2 servings; 4 points per serving
2 Tbsp semisweet chocolate, grated or chopped (about 3/4 oz)
1 Tbsp sugar
1/2 tsp ground cinnamon
2 medium flour tortilla(s), plain or whole wheat
1 tsp powdered sugar
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.
Reviews for Chocolate-Cinnamon Quesadillas
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Chocolate Eclair Dessert
Yield: 18 servings; 3 points per serving
24 Lowfat graham crackers (about 1 box)
2 boxes (small) sugar-free instant vanilla pudding
4 1/2 cups skim milk (divided)
12-ounce Lite Cool Whip (thawed)
1 box (small) sugar-free instant chocolate pudding
Place 8 crackers in bottom of 13x9 pan. Mix vanilla puddings and 3 cups of milk well; let sit 2 minutes. Gently fold in Cool Whip Lite. Pour half on graham crackers.
Top with another 8 crackers. Pour remaining pudding mixture over crackers.
Top with last 8 crackers. Mix the small instant chocolate pudding with 1 1/2 cups skim milk. Let sit 2 minutes. Spread over graham crackers. Let six 6 hours or overnight in refrigerator to soften crackers. Strawberries may be served on top for garnish.
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Chocolate and Peanut Butter Ice Box Dessert
Yield: 8 servings; 4 points per serving
8 graham cracker sheets - low fat
1 package pudding mix s.free chocolate
8 ounces container ff cool whip
2 tablespoons low fat peanut butter
1 3/4 cup skim milk
Mix the milk and pudding mix and place in the fridge until just set.
Meanwhile place 3 1/2 of the graham cracker sheets in an even layer on bottom of an 8x8 square pan.
Mix the peanut butter with the cool whip and spread it over the graham crackers in the pan. Place another layer with 3 1/2 of the graham cracker sheets over top and then layer on the chocolate pudding mixture. Crumble the remaining sheet of grahams and sprinkle on top. Place in the frige overnight.
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Chocolate-Splattered Pretzels
Yield: 4 servings (7 pretzels each); 2 points per serving
28 Harry's Pretzel Nuggets, or other brand
2 Tbsp semi-sweet chocolate chips
Cover a cookie sheet with wax paper. Place the pretzels on the wax paper close together but not quite touching.
Place the chocolate chips in a small microwavable bowl and microwave on High, stirring every 15 seconds, until the chocolate is melted and smooth, about 1 minute.
Fill a small, resealable plastic bag with melted chocolate and carefully snip off a small corner of the bag with scissors. Squeeze bag to drizzle chocolate over the pretzels using a back and forth motion.
Refrigerate 3 minutes or until the chocolate is firm, or allow the chocolate to firm up at room temperature, about 3 hours.
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WW Whipped Topping
Yield: 4 servings; 1 point per serving
1/4 cup water
1-1/2 teaspoons unflavored gelatin
artificial sweetener equal to 2 tablespoons sugar
1/4 teaspoon vanilla extract
1/4 cup chilled fat-free evaporated milk
In small pan, sprinkle gelatin over water; heat slowly, stirring until gelatin dissolves. Pour into small mixing bowl; add artificial sweetener and vanilla; cool. Add chilled milk; beat at high speed until very thick. Cover and refrigerate. Makes 4 servings.
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French Vanilla Ice Cream
Yield: 8 servings; 2 points per serving
2.5 cups FF evaporated milk
.5 cup FF milk
1 vanilla bean, halved and scraped
2 whole eggs
2 egg yolks
3/4 cup Splenda or sweetener
Combine milks and vanilla bean in a saucepan, bring to a slow boil over medium-low heat, then turn to low and simmer for 30 minutes, stirring occasionally.
Meanwhile, combine eggs, yolks, and Splenda in a mixer and beat at med speed until light yellow and smooth.
Strain the hot milk to remove the bean and any cooked milk that accumulates, then pour back into pot, reserving 1 cup hot milk. With the mixer running, SLOWLY pour the one cup hot milk in a steady stream into the egg mixture. Transfer this mixture to the pot with the rest of the milk and cook on med-low, stirring constantly, until mixture coats the back of a wooden spoon. Put custard in a bowl, cover with plastic wrap set right on the surface of the custard, and chill completely.
Put through an ice cream maker for about 20-25 minutes.
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Orange Sherbert
Yield: 10 servings; 2 points per serving
1 2-liter bottle OR 6 cans of diet orange soda
1 can Fat Free Eagle Brand milk
Pour both ingredients into a large bowl and stir until well mixed. Pour this mixture into the tub of a 5-quart ice cream freezer. Freeze according to machine directions.
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Caramel Apple Cups
Yield: 10 servings
10 Pillsbury buttermilk biscuits
10 ounces Comstock "More Fruit" apple pie filling (or lite pie filling)
10 pieces of Kraft caramel squares
3 tablespoons unpacked brown sugar
1/8 teaspoon cinnamon
Preheat oven to 400 degrees.
Place the apple pie filling into a microwave safe container and slice the apple pieces into smaller pieces. Microwave on high for 2-3 minutes, or until the apples are tender. Stir in brown sugar and cinnamon. Set aside.
Spray a muffin pan with butter flavored non-stick cooking spray. Separate the biscuits and flatten each one with the palm of your hand until they're big enough to come half way up the well of the muffin tin.
Divide the apple pie filling between each biscuit (approx. 1 tablespoon each). Cut each caramel into 4 pieces and place on top of the pie filling. Bake for 10 minutes or until the biscuits are done. Be careful not to over bake. Allow to cool slightly. Caramel will be very hot on top!
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Oven Fried Fruit Pies
Yield: 10 servings; 2 points per serving
1 Cup Canned Peaches, packed in extra-light syrup (or any pie filling you like)
2 Tablespoons Sugar, divided
3/4 teaspoon Ground Cinnamon, divided
1 (7.5 ounce) Can Pillsbury Buttermilk Biscuits (1 point each)
Butter Flavored Cooking Spray
Drain peaches completely and dice. Mix with 1 tablespoon sugar and 1/2 tsp cinnamon.
Separate the biscuits. On a lightly floured surface, roll out each biscuit into a 4 inch circle. Spoon one rounded tablespoon of peach mixture into the center of each biscuit. Lightly brush edges of each biscuit with water, fold over and seal edges with a fork.
Place pies on an ungreased cookie sheet and spray with butter flavored cooking spray. Take remaining Tablespoon of sugar and 1/4 teaspoon of cinnamon and mix. Sprinkle on tops of pies. Bake at 375 degrees for 10 minutes or until browned.
NOTE: What I did is make a total of 5 individual pies by flattening out the biscuits and then on one of the biscuits I put my pie filling and then put the other flattened biscuit on top and sealed the edges with a fork. I counted one pie as 3 pts that way. You can switch it and use whatever type of fruit/pie filling you have, such as lemon, blueberry, cherry, pumpkin, apple, etc..
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Chocolate Malted Ricotta
Yield: 1 serving
1/4 cup part-skim ricotta
1 tablespoon hot cocoa mix
1 teaspoon malted-milk powder
Combine ricotta with hot cocoa mix and malted-milk powder.
Per serving: 128 calories; 6 g fat (4 g sat, 2 g mono); 21 mg cholesterol; 11 g carbohydrate; 9 g protein; 2 g fiber; 107 mg sodium; 212 mg potassium.
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