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Desserts

Quick Tip:

Use a can of diet soda pop and any boxed cake mix for a moist, delicious cake. Simply mix 1 can pop with 1 box cake mix and bake according to package directions. The POINTS value will be taken from the nutrition label on the cake mix, under the “mix only” information.

Some variations include; diet cola with devils food cake mix, diet lemon lime with white cake mix, diet cherry cola with chocolate cake mix, etc. Remember other variations with fruit! Line 13×9 inch pan with frozen peaches, top with mixture of diet lemon lime and yellow cake mix, bake according to package and voila! Peach Cobbler – fantastic with fat free whipped topping! Be sure to adjust the POINTS accordingly.

Pineapple Angel Food Cake – Take one box of fat-free, one step angel food cake and mix with a 15 oz can of crushed pineapple. Pour in baking dish of your choice (9×13, bundt, etc) and bake according to package directions. This is phenomenal with just fat free cool whip on top, or you can even mix the cool whip with drained crushed pineapple for an even sweeter treat. This is always a hit, and a great spring dessert!!

Microwave Apple-Pear Crisp
Makes 6 servings (1/6th crisp each)
POINTS® value: 4

2 Golden Delicious apples, peeled, cored, and thinly sliced
2 Bartlett pears, peeled, cored, and thinly sliced
1/4 cup dried cherries or cranberries
4 Tbsp packed light brown sugar
3/4 tsp cinnamon
1 cup low-fat granola
2 Tbsp butter, melted

1. Spray a microwavable 8-inch square dish with nonstick spray.
2. Gently stir together the apples, pears, dried cherries, 3 Tbsp of the brown sugar, and 1/2 tsp of the cinnamon in a large bowl. Spread evenly in the baking dish.
3. Toss together the granola, butter, and the remaining 1 tablespoon brown sugar and 1/4 teaspoon cinnamon in a small bowl. Sprinkle the granola mixture evenly over the fruit mixture. Microwave on High until the apples and pears are tender, about 8 minutes. Serve warm or at room temperature.

Strawberry-Meringue Sundaes
Makes 6 servings
POINTS value per serving: 5

1 (1-lb) container fresh strawberries, hulled and thinly sliced
2 Tbsp sugar
36 mini-vanilla meringue cookies, coarsely crushed
3 cups mango or lime sorbet
3 Tbsp finely grated semisweet or bittersweet chocolate

1. Mix the strawberries and sugar in a large bowl and let stand 10 minutes.
2. Divide half the strawberries (generous 1 cup) among 6 dessert glasses. Add half the cookies (about 1 ½ cups); divide among the glasses, and then the sorbet. Layer with the remaining cookies and strawberries. Top with the chocolate.

© Recipe adapted from Weight Watchers Magazine March/April 2009 edition

Apricot Upside-Down Cakes
Makes 6 servings
POINTS value per serving: 4

6 Tbsp sugar
1 1/2 Tbsp lemon juice
1/2 tsp apple pie spice
1 (16-ounce) can apricot halves in juice, drained
6 refrigerated buttermilk biscuits (from a 7 1/2-ounce can)

1. Preheat the oven to 425°F. Spray a 6-cup muffin pan with nonstick spray.
2. Combine 5 tablespoons of the sugar, the lemon juice, and pie spice and in a small bowl. Spoon the sugar mixture evenly into the cups. Place 3 overlapping apricot halves, cut side up, in each cup. Then add 1 biscuit to each cup, gently pressing it along the side of the cup to adhere. Sprinkle each biscuit with 1/2 teaspoon of the remaining sugar.
3. Bake until the apricot mixture is bubbly and the biscuits are golden brown, about 12 minutes. Let the cakes stand in the pan 5 minutes. Invert the cakes on a large plate and serve warm.

Angel Food Cake with Cherry-Berry Sauce
Makes 4 servings
POINTS value per serving: 5

1 cup frozen dry-packed pitted sweet cherries, halved
1/4 cup seedless raspberry jam
2 teaspoons balsamic vinegar
2 pinches ground allspice
1/2 teaspoon lemon juice
4 (2-ounce) slices store-bought angel food cake

1. To make the sauce, combine the cherries, jam, vinegar, and allspice in a small saucepan. Bring to a simmer over medium heat. Reduce the heat and cook until the cherries are heated through and the mixture thickens slightly, about 3 minutes.
2. Transfer the cherry mixture to a small bowl and let stand until slightly cooled, about 10 minutes. Stir in the lemon juice. Serve the warm sauce with the cake.

Instant Chocolate-Hazelnut Mousse
Makes 4 servings
POINTS value per serving: 3

1 1/2 tablespoons chocolate-hazelnut spread
4 tablespoons chocolate syrup
2 1/4 cups fat-free whipped topping

1. Combine the chocolate-hazelnut spread and 3 tablespoons of the chocolate syrup in a medium bowl. Add 2 cups of the whipped topping, gently folding it in with a rubber spatula just until blended.
2. Spoon 1/2 cup of the mousse into each of 4 dessert goblets. Top each one with 1 tablespoon whipped topping and 3/4 teaspoon chocolate syrup. Serve at once or cover and refrigerate up to 2 days.

Cheesecake
Makes 16 servings (2 pies!)
POINTS® value per serving: 3

1 small pkg sugar free lemon gelatin
2/3 C boiling water
1 cup 1% low-fat cottage cheese
8 oz Kraft Philadelphia Free Plain Cream Cheese, softened
8 oz Cool Whip Free Whipped Topping
2 Ready Crust 25% Less-Fat Graham Cracker Ready pie crusts

1. Completely dissolve gelatin in boiling water, pour into blender and add cottage cheese and cream cheese. Cover and blend until smooth, about 2 minutes and pour into large bowl.
2. Gently fold in cool whip
3. Pour into pie crusts, chill about 3-4 hours.

*Can add toppings such as fat free cherry pie filling or fresh strawberries. Adjust POINTS® as necessary!

“Homegrown” Recipe POINTS values verified via eTools Recipe Builder.

Brownie Crunch
Makes 12 servings
POINTS® value per serving: 3

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
5 tablespoons unsweetened cocoa
1 cup granulated sugar
1/2 cup light cream cheese, softened
2 large eggs, divided into yolks and whites
1 teaspoon vanilla extract
1/2 cup crispy rice cereal
2 tablespoons powdered sugar
1 tablespoon butter, melted

1. Preheat oven to 350°F. Place 2 sheets of nonstick aluminum foil in bottom and up sides of a 9 X 9-inch baking pan (or place regular foil in pan and coat it with cooking spray).
2. Sift flour, baking powder, salt and cocoa together in a medium bowl.
3. Cream granulated sugar and cream cheese together in a large bowl until light and fluffy. Add egg yolks, one at a time, beating until fully combined; mix in vanilla. Slowly blend flour mixture with cream cheese mixture.
4. Whisk egg whites until soft peaks begin to form; fold egg whites into brownie mix and then spread brownie batter evenly in prepared pan.
5. Combine cereal, powdered sugar and melted butter in a small bowl; sprinkle on top of brownies. Place pan on middle rack in oven and bake just until center sets, about 25 to 30 minutes. Cool completely and cut into 12 pieces.

Berry Cobbler
Makes 4 servings
POINTS® value per serving: 4

2 cups blackberries
2 cups strawberries, hulled and halved
1/4 teaspoon table salt
2 tablespoons cornstarch
1/4 cup sugar
2/3 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1/8 teaspoon ground cardamom
1/2 cup buttermilk

1. Preheat oven to 400ºF. In a shallow, 2-quart ovenproof dish, stir together berries, 1/4 teaspoon of salt, cornstarch and 1/4 cup of sugar. Bake until hot, about 5 minutes.
2. Meanwhile, prepare topping: In a bowl, stir together flour, 1 teaspoon of sugar, baking powder, baking soda, 1/4 teaspoon of salt and cardamom. Stir in buttermilk to form a sticky dough.
3. Remove fruit from oven. Drop dough by heaping tablespoons onto fruit to form 4 biscuits. Bake until biscuits are golden and fruit is bubbling, about 25 minutes. Allow cobbler to sit for 5 minutes for fruit to firm up before serving. Yields about 1 cup fruit and 1 biscuit per serving.

Cheesecake
Makes 16 servings (2 Pies)
POINTS® value: 3

1 serving(s) 1 Pkg SF Lemon Gelatin
1 serving(s) 2/3 C Boiling Water
1 cup(s) 1% low-fat cottage cheese
8 oz Kraft Philadelphia Free Plain Cream Cheese
8 oz Cool Whip Free Whipped Topping
2 item(s) Ready Crust 25% Less-Fat Graham Cracker Ready pie crust

1. Completely dissolve gelatin in boiling water and pour into blender
2. Add cottage cheese & cream cheese, cover and blend until smooth, about 2 minutes.
3. Pour into large bowl, gently fold in cool whip.
4. Pour into pie crusts, chill about 3-4 hours.

*Top with any fresh fruit or pie fillings – adjust POINTS as necessary

Homegrown recipe, POINTS value verified with eTools Recipe Builder

Apple-Streusel Cupcakes
Makes 18 servings
POINTS® value: 4

1 (18.25-ounce) box spice cake mix
1 cup water
1/4 cup unsweetened applesauce
3 egg whites
2 tablespoons canola oil
1 Granny Smith apple, peeled, cored, and chopped
6 tablespoons packed light brown sugar

1. Preheat the oven to 350°F. Spray 18 muffin pan cups with nonstick spray.
2. With an electric mixer on medium speed, beat the cake mix, water, applesauce, egg whites, and oil in a large bowl just until blended. Stir in the apple.
3. Fill the muffin cups evenly with the batter and sprinkle each one with 1 teaspoon of the brown sugar. Bake until a toothpick inserted into the center comes out clean, 18–20 minutes. Let cool in the pans on a rack for 5 minutes. Remove the cupcakes from the pans and let cool completely on a rack.

Strawberry-Kiwifruit Banana Cream Pie
Makes 6 servings
POINTS value per serving: 2

1 oz fat-free sugar-free instant banana pudding and pie filling mix
2 cups fat-free evaporated milk
1 cup strawberries, thinly sliced, divided
2 medium kiwifruit, peeled and sliced

1. Prepare pudding according to package directions but use fat-free evaporated milk instead of regular skim milk.
2. Cover bottom of a 9-inch glass pie plate with a layer of sliced strawberries.
3. Pour pudding on top of strawberries. Smooth pudding surface with a wooden spoon and garnish with remaining strawberries and with kiwi slices. Refrigerate pie for at least 2 hours. Slice into 6 pieces and serve immediately.

Recipe from WeightWatchers.com

Grilled Apricot Melba
Makes 4 servings
POINTS value per serving: 4

1/4 cup water
4 tablespoons sugar
1 1/2 cups fresh sweet cherries, pitted
1 teaspoon lemon juice
Pinch cinnamon
4 apricots, halved and pitted
1 1/3 cups vanilla low-fat frozen yogurt

1. Spray the grill rack with nonstick spray. Preheat the grill to medium or prepare a medium fire.
2. Meanwhile, combine the water and 2 tablespoons of the sugar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer 2 minutes. Add the cherries and simmer until softened, 5–6 minutes. With a slotted spoon, transfer the cherries to a small bowl; set aside. Continue to cook the juices until syrupy, about 2 minutes longer. Remove the saucepan from the heat and stir in the cherries and lemon juice; set aside.
3. Combine the remaining 2 tablespoons sugar and the cinnamon on a plate. Dip the cut sides of the apricots in the cinnamon sugar. Place the apricots on the grill rack and grill until softened, 2–3 minutes on each side.
4. Place 2 apricot halves in each of 4 dessert dishes and sprinkle with any remaining cinnamon sugar. Add a 1/3-cup scoop of frozen yogurt to each dish and evenly spoon the cherry sauce on top.

Chilled French Apple Dessert
Makes 8 servings
POINTS value per serving: 4

27 graham cracker squares, cinnamon-flavored
2 1/2 cups canned sweetened applesauce, chunky
6 oz light artificially sweetened vanilla yogurt
1 cup lite whipped topping
1 tsp ground cinnamon

Line bottom of an 8-inch square pan with nine graham crackers.
1. In a small bowl, combine applesauce and yogurt.
2. Pour half of mixture onto graham crackers, layer with nine more crackers and repeat. Top with remaining nine squares.
3. Spread whipped topping over top and sprinkle with cinnamon, if desired. Chill 2 hours. Cut into 8 squares and serve.

Recipe from WeightWatchers.com