Recipe By : Pillsbury Fast & Healthy J/F'98
Serving Size : 9 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1 15.1 oz pkg snackwell's low-fat fudge
-- brownie mix
1/2 cup water
1/4 cup sugar
1/4 cup light cream cheese -- (from 8 oz tub)
1/4 teaspoon almond extract
1 egg white
2/3 cup strawberry ice cream topping
2 teaspoons water or amaretto
1. Heat oven to 350 degrees F. Line 13x9-inch pan with foil so foil
extends over edges of pan. Spray foil with nonstick cooking spray. 2.
In medium bowl, combine brownie mix and 1/2 cup water; stir just until dry
ingredients are moistened. Spread in sprayed foil-lined pan. 3. In
small bowl, combine sugar, cream cheese, almond extract and egg white; mix
well. Drizzle cream cheese mixture over batter in pan; run knife through
batter to marble. 4. Bake at 350 degrees F. for 20 to 25 minutes. Cool
10 minutes. Place in freezer for 30 to 45 minutes for easier cutting. 5.
Using edges of foil, lift brownies from pan. With 3-inch heart-shaped
cookie cutter, cut 9 hearts from brownies.* 6. In small bowl, combine
strawberry topping and 2 teaspoons water; mix well. Spoon topping mixture
evenly onto 9 individual dessert plates. Top each with brownie heart. 9
servings.
TIP: *Remaining brownie pieces can be cut into bite-sized treats, crumbled
for a pudding topping or stirred into ice cream for frozen yogurt.
Nutritional info per serving: 230 Cal, 3g Total Fat(1g Sat Fat), 3mg
Choles, 140mg Sod, 48g Total Carbs, 1g Fiber, 40g Sugar, 3g Pro. Dietary
exchange: 1 Starch, 2 Fruit, 1/2 Fat OR 3 Carbo, 1/2 Fat. POINTS: 5.
MC Formatted by Sue B 1-22-98 and submitted to the WW forum.
1. Preheat oven to 350 degrees F. Spray a 10-inch deep dish pie plate
with butter-flavored cooking spray. In a large bowl, combine flour,
cocoa, sugar twin, baking powder and baking soda. In a small bowl,
combine yogurt, mayonnaise, 1/2 cup water and vanilla extract. Add yogurt
mixture to flour mixture. Mix gently just to combine. Spread mixture
into bottom of prepared pie plate. Bake 8 to 10 minutes or until a
toothpick inserted in center comes out clean. (Surface will not be
smooth). Place pie plate on a wire rack and allow to cool for 15 minutes.
After crust has cooled, in a large bowl, stir cream cheese with a spoon
until soft. Add dry chocolate fudge pudding mix, 2/3 cup dry milk powder,
and 1 cup water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip
Free. Spread mixture evenly over cooled crust. Refrigerate while
preparing topping. In another large bowl, combine dry white chocolate
pudding mix, remaining 2/3 cup dry milk powder, and remaining 1c. water.
Mix well using a wire whisk. Blend in re
maining 1/2 cup Cool Whip Free. Spread topping mixture evenly over
chocolate layer. Evenly sprinkle chocolate chips over top. Refrigerate
for at least 1 hour. Cut into 8 servings.
1. In a large bowl, stir cream cheese with a spoon until soft. Add dry
pudding mix, dry milk powder, and diet mountain dew. Mix well, using a
wire whisk. Blend in 1/4 cup Cool Whip Lite and 1 teaspoon coconut
extract. Pour mixture into piecrust. Refrigerate for about 15 minutes.
In small bowl, combine blueberry spreadable fruit, remaining 1/2 teaspoon
coconut extract, and remaining 1/2 cup Cool Whip Lite. Spread blueberry
mixture evenly over cheesecake filling. Sprinkle coconut evenly over top.
Refrigerate until ready to serve. Serves 8.
* you might want to try the new sugarfree Jell-O cheesecake flavored
pudding mix in place of the vanilla. May also want to use Diet 7UP in
place of the Diet Mountain Dew. Serving size (1 slice) According to the
cookbook: Per serving: 251 Cal, 6g Fat, 11g Pro, 38g Carb, 682mg Sod, 1g
Fib Healthy Exchanges: 1 Fruit, 1 Protein 1/2 Bread, 1/4 Skim Milk, 3/4
Slider, 19 Opt. Cal. Diabetic Exchanges: 1 1/2 Starch, 1 Fruit, 1 Meat,
1/2 Fat Weight Watcher Points: 5
Recipe By : Weight Watchers (Unknown)
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups crushed pineapple in light syrup -- reserve juice
1/3 cup pineapple juice -- (reserved juice)
2/3 cup nonfat dry milk powder
3 packets sugar substitute -- sweet & low
1 tablespoon vanilla extract
2 packets unflavored gelatin -- (envelope)
2 tablespoons lemon juice
1/2 cup boiling water
1. In blender, blend pineapple, gelatin, water, and 1/3 cup reserved
pineapple juice for 2 minutes on high speed. 2. Add dry milk, vanilla,
and lemon juice. Blend for 2 more minutes on high. Pour into a 9 inch
pie plate. Refrigerate until set, 2 to 3 hours.
Serving Size (1 slice) Per MC Nutritional Analysis: Per Serving: 86.2
Calories, 0.1g Fat, 0.5g Fiber Weight Watcher Points: 2 This came with the
recipe: Selections: 1/2 FR, 1/3 M
Recipe By : Weight Watchers
Serving Size : 4 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup pineapple juice -- (reserved juice)
2 packets unflavored gelatin -- (envelope)
4 packages sugar substitute
3 teaspoons vanilla extract
3 teaspoons lemon juice
1 teaspoon butter extract
1/2 cup boiling water
1 2/3 cups crushed pineapple in juice -- reserve juice
1 1/3 cups nonfat dry milk powder
cinnamon -- to taste
1. Blend first 6 ingredients in blender. 2. Add 1/2 cup boiling water
and blend well. 3. Add 1 2/3 cup crushed pineapple and 1 1/3 cup instant
dry milk and blend until smooth. 4. Pour in dish (like a pie plate) -
sprinkle with cinnamon. Chill. Makes 4 servings.
Serving Size (1 slice) Per MC Nutritional Analysis: Per Serving: 184.1
Calories, 0.3g Fat, 0.9g FIber Weight Watcher Points: 4 This came with the
recipe: Weight Watcher Points: 3
Recipe By : Desserts Every Night Cookbook by JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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8 ounces fat-free cream cheese
6 tablespoons peanut butter -- chunky, reduced
-- fat, peterpan
1 teaspoon vanilla
1 package vanilla pudding mix -- inst., f & s free,
-- small box
1 1/3 cups nonfat dry milk powder -- divided
2 cups water
1/4 cup cool whip free
1 keebler chocolate pie crust
1 package chocolate pudding mix -- f & s free, small
-- box
1. In a large bowl, stir cream cheese with a spoon until soft; blend in
peanut butter and vanilla extract. Add dry vanilla pudding mix, 2/3 cup
dry milk power and one cup of water, Mix well using a whisk. Blend in
Cool Whip Free. Spread mixture in pie crust. 2. In a medium bowl
combine dry chocolate pudding mix remaining 2/3 cup dry milk power and one
cup water, Mix well using a wire whisk. Spread over peanut butter layer.
Refrigerate for at lease one hour. Cut into 8 servings.
1. Preheat the oven to 300 degrees F. Spray an 8" springform pan with
nonstick cooking spray. Sprinkle the cracker crumbs evenly over the
bottom of the pan. 2. In a blender or food processor, puree the ricotta
and cream cheeses, the sugar, cocoa, egg, flour, liqueur and vanilla; stir
in the chocolate chips. 3. Pour the cheese mixture over the crumbs.
Bake until a knife inserted in the center comes out clean, about 1&1/2
hours. Cool completely on a rack. Refrigerate, covered, until chilled,
at least 3 hours.
* I believe W. W.'s made an error in the nutritional analysis of this
recipe. MC is coming up with 158.9 calories, 5.7g fat and 0.9g fiber
which brings the points up to 3.
Serving size (1 slice) Per MC nutritional analysis: Per serving: 158.9
Calories, 5.7g Fat, 0.9g Fiber Weight Watcher Points: 3 According to the
cookbook: Per serving: 99 Cal, 2g Fat (1g Sat Fat), 21mg Chol, 82 mg Sod,
17g Carb, 1g Fiber, 3g Pro, 50mg Calc Selections: 1 P/M, 70 Bonus Cal
Weight Watcher Points: 2
9 (2 1/2" square) graham crackers, made into crumbs
1 cups 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
1 15-ounce canned pumpkin puree
----------------------------------------------------------
1. Preheat oven to 350 degrees F. Spray a 9" glass pie plate with nonstick cooking spray. Sprinkle the graham crackers over the bottom of the pie plate.
2. In a food processor, combine the cottage cheese and ricotta; process until smooth, about 1 minute. Transfer to a large bowl; stir in the egg substitute, sugar, vanilla, nutmeg, cinnamon and salt. Reserve 1/4 cup of the batter. Add the pumpkin to the batter; stir until blended. Scrape the batter into the pie plate, then drizzle the reserved batter in 3 concentric circles over the pumpkin batter. With a knife, lightly draw a line through the batter from the outer edge toward the center. Repeat around the pie, alternating directions to make a spider web.
3. Bake 50-60 minutes, or until knife inserted in center comes out clean. Cool completely on rack. Cover and refrigerate until ready to serve.
Per serving: 218 Calories, 4g Total Fat, 2g Saturated Fat, 11mg Cholesterol, 344mg Sodium, 33g Total Carbohydrate, 1g Dietary Fiber, 12g Protein, 138mg Calcium
Recipe By : Weight Watchers Magazine, Mar-Apr 1998
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Amount Measure Ingredient -- Preparation Method
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cooking spray
1/3 cup chocolate wafer crumbs
--about 6 cookies
1 cup 1% low-fat cottage cheese
1 cup sugar
1 1/2 cups light cream cheese
6 tablespoons unsweetened cocoa
1/3 cup amaretto
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 large egg
2 tablespoons semisweet chocolate minichips
chocolate curls -- optional
1. Preheat oven to 300°F.
2. Coat bottom of an 8-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.
3. Place cottage cheese in a food processor; process until smooth. Add sugar and next 5 ingredients; process until smooth. Add egg; process just until blended. Fold in minichips.
4. Pour cheese mixture over crumbs in pan. Bake at 300°F for 55 minutes or until almost set (center will be very soft but will firm up when chilled). Remove from oven; run a knife around edge of cheesecake. Let cool on rack. Cover and chill at least 8 hours. Remove sides from pan; garnish with chocolate curls, if desired.
Yield: 12 servings (serving size: 1 slice).
Points: 5: Exchanges: 2 Starch, 1 Fat
Per serving: CAL 199 (31% from fat); PRO 7g; FAT 6.8g (sat 3.8g); CARB 27.9g; FIB 0.1g; CHOL 36mg; IRON 0.8mg; SOD 249mg; CALC 59mg
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NOTES : Twelve slices may seem like a lot from an 8-inch cake, but this chocolaty dessert is so rich a small slice is more than enough to satisfy. -Donna Favazza, Gloucester. Massachusetts
1/4 c sugar
1 tb stick margarine
1 tb egg white
1 1/3 c chocolate graham crackers (about 16 crackers)
Cooking spray
3 tb dark rum
3 (1 oz) squares semisweet chocolate
1/4 c chocolate syrup
8 oz fat-free cream cheese, softened
8 oz Neufatchel or low-fat cream cheese, softened
1c sugar
2 tb unsweetened cocoa
1 tsp vanilla extract
1/4 tsp salt
2 lg eggs
1/2 c lowfat sour cream
1 tb sugar
2 tsp unsweetened cocoa
chocolate curls (optional)
1) Preheat oven to 350.
2) Place first 3 ingredients in a bowl; beat at medium until blended. Stir in crumbs. Press mixture into bottom and 1 inch up sides of an 8" springform pan coated w/cooking spray. Bake at 350 for 10 minutes; let cool on a wire rack. Reduce oven temperature to 300.
3) Combine rum and chocolate squares in the top of a double boiler. Cook over simmering water 2 min or until chocolate melt, stirring frequently. Remove from heat; add chocolate syrup, stirring until smooth.
4) Place cheeses in a large bowl; beat at medium until smooth. Add 1c sugar, 2tb cocoa, vanilla, + salt; beat until smooth. Add rum mixture; beat at low speed until well blended. Add eggs, 1 at a time, beating fast until blended after each addition (do not overmix or cake will crack).
5) Pour cheese mixture into prepared pan; bake at 300 for 40 min or until almost set (cake will jiggle in the middle but will firm up as it cools). Combine s. cream, 1 tb sugar, and 2 tsp cocoa; stir well. Turn oven off; remove cheesecake from the oven. Spread s. cream over cheesecake; return cheesecake to the oven. Let stand 45 min in oven with door closed.
6) Remove cheesecake from the oven; run a knife around edge of the cake to loosen cake from the pan. Let cool to room temp. Cover and chill at least 8hrs. Garnish with chocolate curls, if desired.
Yield: 12 servings.
6 pts, 245 Calories, 8.2g. Fat
[This message has been edited by rapunzels_glory (edited 12-21-1999).]
1-1/2c all-purpose flour
3/4c granulated sugar
1/3c unsweetened cocoa
1 tb instant coffee granules
1 tsp baking soda
1/3 c prune butter or 4oz prune baby food
1c water
1tb white vinegar
2 tsp vanilla
8 oz fat free cream cheese, softened
1/2 c sifted powdered sugar
1 egg
cooking spray
1/2 c semisweet choco chips
1/4 c chopped almonds, toasted
1) Preheat oven to 350.
2) Combine first 6 ingredients in a large bowl. Combine the next 4 ingredients separately, stir well. Add to flour mixture, stirring with a whisk until blended, set aside.
3) Beat cream cheese in a bowl at medium speed of a mixer until smooth. Add powdered sugar and egg, beating until well blended; set aside. Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Divide chocolate batter evenly among cups. Spoon cream cheese mixture on top. Sprinkle choc chips and almonds on top. Bake at 350 for 25 min or until a toothpick inserted in center comes out clean. Let cool in pans 5 min on a wire rack; remove from pans and let cool completely on wire rack.
Yield: 1-1/2 dozen (serving size 1 cup)
3 points, 151 calories, 3.5g fat
In a mixing bowl, beat cream cheese and sugar. Add eggs, yogurt, vanilla, lemon juice and bisquik mix; mix just until smooth. Pour into a greased 9-in square bakin gdish. Bake at 350 degrees for 25-30 minutes or until center is nearly set. Place on a wire rack while preparing topping. In a bowl, combine soure cream, sugar and vanilla until smooth. Carefully spread over cheesecake. Bake for 4 minutes (topping will not brown or set). Cool on a wire rack for 1 hour. Refrigerate until completely cooled. Garnish with fruit if desired.
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I calculate each serving to be 220.2 calories, 0 grams of fiber, .5 grams of fat. Equalling 4.5 points
Top with fresh fruit or pie filling, just remember to add points. I plan to use 1 tablespoon of Smuckers Simply 100% Fruit for 1 extra point.
Kelly, I realize that my ingredient values may differ from yours, but can you check my calculations. This is the first recipe that I've entered from scratch and tried to get a point value. THANKS!
[This message has been edited by MrsDomino (edited 01-02-2000).]
Recipe By :Weight Watchers
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers Cheesecakes
Amount Measure Ingredient -- Preparation Method
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3 ounces fat-free cream cheese -- about 1/3 cup
1 tablespoon Irish cream liqueur -- (such as Baileys')
1/2 cup frozen reduced-calorie whipped topping -- thawed
2 1/8 ounces frozen mini phyllo dough shells -- thawed
4 teaspoons small semisweet chocolate curls
1. Combine cream cheese and liqueur in a bowl; beat at medium speed of a mixer until smooth. Fold in whipped topping. Spoon mixture evenly into shells; top with chocolate curls. Cover loosely; chill at least 1 hour.
* If you can't find phyllo shells, call 1-800-OK-FILLO to order or find out where they're sold near you.
Serving size (1 cheesecake cup)
According to the magazine:
Per serving: CAL 37 (36 % from fat); PRO 1.4 g; FAT 1.5 g (SAT 0.1 g); CARB 3.6 g; FIB 0 g; CHOL 1 mg; IRON 0.2 mg; SOD 47 mg; CALC 18 mg.
Selections: 40 Opt. Cal.
Weight Watcher Points: 1
Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (8 oz) package fat-free cream cheese
1 package Jell-O sugar-free instant vanilla pudding
mix -- (4 serving size)
2/3 cup Carnation nonfat dry milk powder
1 cup water
1 cup Cool Whip Lite® -- divided, see directions
2 cups (one 16-ounce can) canned fruit cocktail -- packed in it's own
juice, drained
1 (6 ounce) graham-cracker crust
"Take this pie to the next family potluck and watch it disappear almost as fast as you can cut it. It's really a pie from the 50's updated deliciously for the families of today. If you haven't eaten fruit cocktail since your were a kid, it'll make you feel like one again."
1. In a large mixing bowl, stir cream cheese with spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Fold in 1/2 cup Cool Whip Lite. Add fruit cocktail. Mix gently to combine. Pour mixture into piecrust. Refrigerate until ready to serve. When serving, top each piece with 1 tablespoon. Cool Whip Lite. Serves 8. Freezes well.
Flo's Note: I used Lite Chunky Fruits in place of the cocktail. I would certainly make this a 'company' pie.
Source:
"Healthy Exchanges® Cookbook, page 199"
Copyright:
"JoAnna M. Lund 1995; Healthy Exchanges, Inc., 1995; ISBN
0-399-14065-4"
Yield:
"8 slices"
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NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on 9/17/1999. Flo's note added on 9/17/1999 to the Healthy Exchanges Website. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Cheesecake recipes
