Sunday, August 24, 2008

Sweet Treats

A major obstacle for me will be my sweet tooth. If i try to ignore sweets completly, i'll likely fall off the wagon. So, instead I have found point-friendly sweet treats.

Blueberry Banana Muffins
Serving Size: 12 Muffins
POINTS Value: 1

3/4 cup mashed ripe bananas (about 1 1/2 medium bananas)
1/2 cup SPLENDA* Granular
1/4 cup vegetable oil
1 egg
1 tsp vanilla
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 cup low-fat plain yogurt
1/2 cup fresh or frozen blueberries

Preheat oven to 375F. Spray a 12-cup muffin pan with cooking spray.
In a large bowl mix bananas, SPLENDA*, oil, egg, and vanilla until well mixed.
In another bowl, stir together flours, baking powder, and baking soda; stir flour mixture into banana mixture.
Stir in yogurt & fold in blueberries.
Divide among prepared muffin pan.
Bake for approximately 15 minutes.

Lime and Blueberry Cheesecakes
Serves 6
POINTS Value: 3
Cooking Time: 35-40 minutes

2 x 200g (7oz) tubs low-fat soft cheese
Finely grated rind and juice of 1 lime
6 tbsp SPLENDA® Granulated
300g (10 ½ fl oz) 0% fat plain Greek yogurt
1 tsp vanilla extract
2 medium eggs, beaten
200g (7oz) blueberries
Fine strips of lime rind, to decorate

Preheat oven to Gas Mark 4 / 180°C / 350°F.
Beat the low-fat soft cheese with the lime rind and juice, then beat in 4 tablespoons of SPLENDA® Granulated with the yogurt and vanilla extract.
Add the beaten eggs and mix well.
Pour into six individual flan dishes or ramekin dishes. Stand the dishes in a large roasting pan and pour in enough warm water to come halfway up their sides.
Bake for 35 - 40 minutes until set. Allow to cool.

Put the blueberries into a saucepan with 1 tablespoon of water and the remaining SPLENDA® Granulated. Heat gently for 1 - 2 minutes.
Cool slightly, then use to top the baked cheesecakes. Decorate with fine strips of lime rind.

Berry Tiramisu Trifles
POINTS value: 2
Serves: 6

150ml (¼ pint) strong coffee, cooled
1 x 200g (7oz) tub low-fat soft cheese
200g (7oz) very low-fat fromage frais
1 tsp vanilla extract
2 tbsps SPLENDA® Granulated, to taste
12 sponge fingers
200g (7oz) frozen raspberries, thawed
2 tsps cocoa powder
mint leaves, to decorate

Put the cooled coffee into a shallow bowl. In another bowl, beat together the soft cheese, fromage frais and vanilla extract. Add the SPLENDA® Granulated and stir well to mix.
Dip the sponge fingers briefly into the coffee, layering half of them in six glasses as you go. Top with half the cheese mixture, then a layer of raspberries. Add another layer of sponge fingers and top with the remaining cheese mixture.
Cover and chill the trifles until ready to serve, sprinkled with cocoa powder and decorated with mint leaves.

Blueberry-Bran Pancakes
POINTS Value: 4
Servings: 4 (3 pancakes per serving)

1 cup ready-to-eat bran flakes
2 large egg white(s)
1 1/4 cup buttermilk
2 tsp canola oil
1 cup all-purpose flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 cup blueberries
2 tsp powdered sugar

Coat a nonstick skillet with cooking spray; heat over medium-high heat.
Crush cereal in a food processor or blender, or place in a zip-close plastic bag and crush with a rolling pin; set aside.
Stir egg whites, buttermilk, oil and cereal together in a medium bowl; allow to stand 5 minutes. Beat in flour, sugar, baking powder and baking soda with a wire whisk until well blended.
To make pancakes, place 3 tablespoons of batter onto skillet, repeat to make 4 pancakes at a time. Gently press 5 to 6 blueberries into each pancake. Cook until puffed, about 2 minutes; flip and cook until golden brown, about 2 minutes more. Repeat to make 12 pancakes. Serve pancakes in a short stack dusted with powdered sugar.
Yields 3 pancakes per serving.

Peanut Butter Cookies
POINTS Value: 1

1 cup plain flour
1/4 teaspoon baking soda
1/8 teaspoon salt
3 Tablespoons low-fat margarine
2 Tablespoons reduced-fat peanut butter
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg white
1 teaspoon vanilla
cooking spray (2 sprays)

Combine flour, baking soda and salt in a small bowl; mix well and set aside.
Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.)
Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.
**Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.

Chocolate-Marbled Coffee Cake
POINTS value: 1/16th of cake = 2 points

1/4 cup margarine
3/4 cup granulated sugar
1 1/4 cups flour
1 whole egg
1 egg white
1 1/2 tsp vanilla extract
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup nonfat plain yogurt

Chocolate Marble:
1/4 cup sugar
3 Tbsp cocoa powder
3 Tbsp skim milk

Preheat oven to 350 F. Cream together margarine and sugar, add egg, egg white, and vanilla, beat well. In separate bowl, combine dry ingredients, then stir into sugar mixture, alternating portions with yogurt until well blended. Pour all but 1 cup of batter into sprayed and floured bundt pan. Mix together sugar, cocoa powder, and milk, stir in reserve batter. Pour over existing batter in pan, use knife to draw the chocolate mixture through in a marbled pattern. Bake 50-60 minutes.

Peanut Butter Fudge
POINTS value: One one-inch cube = 1 point

1 cup granulated sugar
1/2 cup smooth peanut butter
1/3 cup skim milk
1 Tbsp light corn syrup
1/3 cup peanuts, chopped
1 tsp vanilla
2 1/4 cups powdered sugar

Stir together granulated sugar, peanut butter, milk, and corn syrup in saucepan, place over medium heat, stirring, until mixture boils. Stir additional one minute, remove from heat, let stand without stirring until cool (approximately 45 minutes). Add peanuts and vanilla, stir in powdered sugar until stiff. Press into greased 9 x 5 loaf pan, refrigerate at least 30 minutes or until firm. Cut into one-inch squares.

Apple Turnovers
POINTS value: 1 turnover = 1.5 points

3/4 lbs cooking apples
1 1/2 tsp lemon juice
1/4 cup granulated sugar
1 Tbsp flour
1/2 tsp cinnamon
1/8 tsp salt
1/8 tsp nutmeg
10 sheets frozen phyllo pastry

Preheat oven to 400 F. Peel and chop apples to make 2 1/4 cups, thaw phyllo sheets. Toss apples gently in lemon juice, add sugar, flour, and cinnamon. Stir and set aside. Spray 1 phyllo sheet with cooking spray, and cut lengthwise into 4 strips. Place one strip on top of another to make 2-ply. Spoon 1 heaping tablespoon apple mixture onto one end of strip, fold the left bottom corner over mixture, forming a triangle. Continue folding over until you reach the end of the strip. Repeat to make 20 turnovers. Place triangles, seam-side down, on sprayed baking sheet. Lightly spray tops with cooking spray. Bake at 7 minutes or until golden. Dust tops with sugar or drizzle with icing while warm.

Cranberry-Lemon Bars
POINTS value: 1/16th recipe = 2 points

1/2 cup frozen lemonade concentrate, thawed
1/2 cup splenda
1/4 cup margarine
1 egg
1 1/2 cup flour
2 tsp lemon zest
1/2 tsp baking soda
1/8 tsp salt
1/2 cup dried cranberries

Preheat oven to 375 F. Combine concentrate, splenda, margarine and egg until well blended. Mix flour with lemon zest, baking soda, and salt, add gradually to lemonade mixture, stirring well. Fold in dried cranberries, pour into greased 8 x 8 baking pan. Bake 20 minutes, and cool completely before serving.

Snicker Snacker Bar
POINTS value: 1/2 recipe = 2 points

1 single-serve package fat-free instant cocoa
1 Tbsp peanut butter
1 banana, mashed
1/4 cup Grape Nuts cereal

Combine all ingredients well, by hand or in electric mixer. Shape into 2 bars, wrap each individually in foil. Freeze at least 1 hour before eating.

Sugar-Free Chewy Chocolate Brownies
POINTS value: Makes 16 brownies, 2" x 2" each. 1 Point each.

3/4 cup all-purpose flour
1/4 cup + 2 Tbs cocoa powder
3/4 cup splenda
1/4 tsp salt
1/3 cup unsweetened applesauce
3 egg whites
1 tsp vanilla

Preheat oven to 350 F. Combine dry ingredients, stir in wet ingredients. Coat an 8x8 baking pan with non-stick spray, spoon batter into pan and spread evenly. Bake 20-25 minutes until edges are firm and center has just set.

Creamsicle Cup
POINTS value: 1 point each

1 box sugar free fruit-flavored gelatin mix
1 box fat-free sugar free instant pudding mix
1 tub (8 oz) fat free cool whip

Dissolve fruit gelatin in 1 cup boiling water and add 1 cup cold water. Let stand 5 minutes. Add pudding to gelatin and blend, then fold in cool whip. Refrigerate.

Recommended Combinations
Raspberry-White Chocolate

Banana Date-Nut Cookies
POINTS value: 1 Point each

2 mashed bananas
1 cup chopped dates
1/3 cup oil
2 cups quick cooking oats
1/2 cup chopped nuts
1/2 teaspoon salt
1 teaspoon vanilla

Preheat oven to 350 F. Mix bananas, dates, and oil. Add oats, nuts, salt, and vanilla. Stir until blended, let stand 5 minutes. Drop with a teaspoon onto greased cookie sheet. Bake 25 minutes.

POINTS value: 1 point each

6 Tbsp margarine -- softened
2/3 cup + 3 Tbsp sugar
1/4 cup molasses
1 egg
2 cup all-purpose flour
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground mace

Preheat oven to 350 F. Cream margarine and add 2/3 cup sugar, beat until fluffy. Add molasses and egg, continue beating. Combine dry ingredients in separate bowl, gradually add to margarine mixture, stirring regularly. Divide dough in half, wrap in plastic wrap and freeze 30 minutes. Take each portion out and divide into 26 1-inch balls and roll in remaining 3 Tbsp of sugar. Bake 2 inches apart on greased cookie sheet for 12 minutes or until brown.

Sugar Cookies
POINTS value: 1 point each

3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup plus 2 Tbsp sugar
2 1/2 Tbsp butter
2 Tbsp fat-free egg substitute
1/2 tsp vanilla extract
1/4 cup low fat vanilla frosting

Preheat oven to 375 F. Beat sugar and butter together until fluffy. Combine flour, baking powder, and salt in a separate bowl. Beat egg substitute and vanilla into butter, stir into flour mixture. Turn out the dough on a lightly floured surface, roll out to 1/8 inch thick. Dip 2-inch cookie cutters in flour, cut cookies, transfer to greased baking sheets. Bake 8-10 minutes or until cookies turn golden on the bottom. Brush with frosting. Sprinkle with powdered or colored sugar.

Chocolate-Fudge Cookie Bites
POINTS Value: 1
Servings: 48
These delightful chocolate morsels start out crisp and soften upon standing.

1 sprays cooking spray, or more if needed
1/3 cup unsweetened cocoa
1/4 cup margarine, softened
3/4 cup sugar
4 oz unsweetened applesauce
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp table salt
2 Tbsp powdered sugar

Preheat oven to 375ºF. Coat two nonstick cookie sheets with cooking spray.
Place cocoa, margarine and sugar in a medium bowl; beat with an electric mixer. Add applesauce and vanilla; beat to blend. In another small bowl, stir together flour, baking powder and salt. Stir flour mixture into cocoa batter with a wooden spoon.
Shape batter into 48 marble-sized balls. Arrange balls 1 inch apart on cookie sheets. Bake until set, about 8 minutes. Remove from oven and allow cookies to stand for 1 minute. Remove to wire rack and cool; sprinkle with powdered sugar. (Note: Store extra cookies in freezer-safe containers or plastic bags to maintain their freshness.) Yields 1 cookie per serving.

Soft Chocolaty Cookies
POINTS Value: 1
Servings: 42

1 1/3 cup sugar
1/2 cup apple butter
1/2 cup fat-free sour cream
1/4 cup vegetable oil
1 1/2 cup cake flour, sifted
1 cup unsweetened cocoa
1/4 tsp table salt
1/4 cup regular egg substitute
1/4 tsp baking soda

Preheat oven to 350ºF. Spray 3 large cookie sheets with cooking spray.
Whisk together sugar, apple butter, sour cream, oil and egg substitute. In another bowl, whisk together flour, cocoa, salt and baking soda.
Stir flour mixture into sugar mixture; mix just until blended.
Drop 42 tablespoonfuls of cookie dough onto cookie sheets, about 1 1/2 inches apart. Bake until firm, about 10 to 12 minutes. Transfer cookies to a flat surface and cool completely. Yields one cookie per serving.

Almond Cloud Cookies
POINTS Value: 1
Servings: 30
If you are comfortable using a pastry bag and tip, it will work like a charm for these cookies. Use a large star tip and pipe out 1 1/2-inch rosettes.

2 medium egg white(s)
1/4 tsp table salt
1/4 tsp ground cinnamon
1 cup sugar
1/2 cup almonds, blanched, finely ground
1 Tbsp apple jelly

Preheat oven to 250°F. Coat baking sheets with cooking spray; flour them lightly and shake off excess.
Beat egg whites, salt and cinnamon until soft peaks form. Continue to beat while gradually adding the sugar. Beat until stiff peaks form. Fold in almonds.
Drop batter by tablespoonfuls onto baking sheets. Bake about 1 1/2 hours until firm and dry.
Store in airtight containers. Yields about 60 cookies; 2 cookies per serving.

Lace Cookies
POINTS Value: 1
Servings: 36

4 Tbsp light butter, melted
1/2 cup packed light brown sugar
1/2 cup uncooked quick oats
1/4 cup almonds, toasted and chopped
1 Tbsp orange zest

Heat oven to 350°F. Cover three baking sheets with parchment paper and coat with cooking spray.
Combine all ingredients in a bowl. Drop 1/2 teaspoons of dough 2 inches apart on prepared sheets. Bake until flattened and golden brown, about 10 minutes.
Cool completely on wire racks; carefully remove cookies from paper. Yields 1 cookie per serving.

Crackle Spice Drops
POINTS Value: 1
Servings: 36

1/2 cup reduced-calorie margarine, soft
1/2 cup unpacked brown sugar
1 large egg(s)
1 Tbsp vanilla extract
2 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp table salt
1 Tbsp pumpkin pie spice
1/4 cup powdered sugar

Preheat oven to 375°F.
In a mixing bowl, on medium speed, beat margarine with brown sugar until creamy. Add egg and vanilla extract; beat until light and fluffy. Stir in flour, baking soda, salt and spice.
Roll rounded teaspoonfuls of dough into powdered sugar to coat. Place onto baking sheet. Bake until golden, about 7 to 8 minutes. Yields 1 cookie per serving.

Frosted Mini Cookies
POINTS Value: 1
Servings: 42

4 Tbsp butter
1/4 cup part-skim ricotta cheese
1/2 cup sugar
1 tsp vanilla extract
1 large egg(s)
1 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp table salt
2 Tbsp butter
2 tsp canola oil
3 Tbsp fat-free skim milk
1 1/2 cup powdered sugar
1 Tbsp unsweetened cocoa

Cream together 4 tablespoons butter, ricotta and 1/2 cup sugar. Add vanilla and egg; mix thoroughly.
Sift together flour, baking powder and salt, and blend into rest of mixture. Refrigerate for 15 minutes.
Place chilled dough on a strip of wax paper and roll into a 14-inch cylinder. Put in freezer for 2 to 3 hours.
Preheat oven to 375ºF. Slice off 1/3-inch-thick rounds and place on a non-stick baking sheet sprayed with cooking spray. Bake for 8 to 10 minutes (cookies should stay pale in color). Cool on baking rack.

For icing: Melt 2 tablespoons butter in microwave or over a very low flame. Mix with canola oil and milk. Sift powdered sugar, and blend into liquids. Divide icing into two bowls. To one bowl add cocoa and mix to blend.
When cookies are cool, spread white icing on half of each cookie and chocolate icing other half of cookie, or cover each cookie completely with one type of icing. Yields 1 cookie per serving.

Coconut Macaroons
POINTS value: 1
Serves: 48 cookies
(If you have parchment paper, it makes cleanup a breeze)

1 package one step angel food cake mix
1 10-12 oz package coconut
½ cup water

Mix and drop by ½ teaspoonfuls onto cookie sheet.Bake at 350 for 12-15 minutes until golden brown. (watch cooking time as depending on your oven, the cooking time could be shorter)

Cappuccino Angel Cake
POINTS value: 1/12th = 3 points

1 angel food cake mix
1 1/4 c. cold water
1/4 c. semisweet chocolate minichips
3 T instant coffee granules

Preheat oven to 350F.Beat cake mix and water in a large bowl with mixer at low speed for 30 seconds. Beat at medium speed for 1 minute. Gently fold in chocolate chips and coffee granules. (Coffee will not dissolve.) Spoon batter into an ungreased 10" tube pan, spreading evenly.Bake at 350 for 37 minutes or until cake springs back when lightly touched. Invert pan on a heatproof glass bottle (wine bottles are good!) and cool upside down in pan. Loosen cake from sides of pan using a narrow metal spatula or knife. Invert cake onto plate.

POINTS value: 3

4 cups chopped apples
1 tablespoon all purpose flour
1/3 cup splenda
1/2 cup caramel Ice cream topping(fat free)
1/2 teaspoon cinamon
1/3 cup all purpose flour
1/2 cup quick oats
2 tbs light margerine

Instructions:Spray crockpot with cooking spray.Combine apples with 1 tbsflour, splenda,cinamon in crockpot.Drizzle caramel.combine remaining ingredients in a small bowl,sprinkle over mixture, cover and cook on high for 2 to 3 hours.


I have very recently started using the Weight Watchers points system and have spent much time researching the web for recipes.
I decided to share my finds with other WW Friendly people because who doesn't want more great recipes??
Please enjoy the point-friendly cooking and good luck on your weight loss!!