Peachy-Keen Shortbread

I went up the mountain yesterday to get some apples.....and peaches! I love a nice, sweet, juicy peach! That's the problem with this recipe.....as I'm slicing the peaches for it, I'm eating them! That's ok....peaches are good for you!  This is a great little dessert. The P+ is a tad high, but so worth it.

PEACHY-KEEN SHORTBREAD

Makes 12 Servings

1 Serving = 5 PointsPlus®

1 cup Splenda granulated

2 cups all-purpose flour
1 tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 cup light butter, slightly softened
¼ cup fat-free egg substitute
2 peaches, peeled and thinly sliced

Preheat oven to 350°. Lightly spray an 11 x 8” baking dish.

In a large bowl, whisk together the Splenda, flour,baking powder, cinnamon, nutmeg and salt.

Cut the butter into little chunks and combine it with the flour until the mixture looks close to little peas.

Add the egg substitute using a spatula to combine it with the flour mixture.

Press ¾ of this mixture into the bottom of the baking dish and put it in the refrigerator while you peel and slice the peaches.

Layer the peach slices on top of the crust and sprinkle the remaining flour mixture on top of the peaches.

Bake for 30 – 35 minutes.

Let cool on a wire rack completely before cutting; store in the refrigerator.

MY SPIN: I would definitely do a double layer of peaches the next time I make this. It has a nice peach flavor, but I'm all about FLAVOR!!! Also, I used a teaspoon of cinnamon and then also sprinkled some cinnamon on top of the peaches. This can be served 'as is' or with a dollop of fat-free whipped topping or a good vanilla ice cream.....but if you use ice cream, you'll have to figure up the P+ for it.

I ate mine 'as is'.....but the next piece will be with some fat-free whipped topping!

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

 

Later!

Loving life!

Jan

Chocolate Overload Cheesecake Pie

OMChocolate Goodness!!! If you love chocolate, you are going to LOVE this.....and probably hate me! This is so NOT WW friendly. But sometimes you just need to throw caution to the wind or chocolate in your mouth!! I chose to do both with this recipe! I truly hate to think what the P+ would be if I didn't tweak this!  Make this! I'm serious! If you love chocolate and aren't a 'baker'.....this is for you.

CHOCOLATE OVERLOAD CHEESECAKE PIE

Makes 8 Servings = 12 PointsPlus®

OR

Makes 10 Servings = 10 PointsPlus®

1 Pkg (8 oz.) Neufchatel cream cheese, softened
¼ cup light butter, softened
1/3 cup Splenda granulated
1 ½ tsp vanilla
1 ½ cup Special Dark chocolate chips, melted and cooled
1 container (8 oz.) fat-free whipped topping
1 reduced fat graham cracker crust

In a large bowl, beat the cream cheese, light butter, Splenda granulated and vanilla until smooth.

Beat in the cooled chocolate.

Fold in the whipped topping.

Spoon into crust and refrigerate until you're ready to serve.

Kind of looks like it's floating!

MY SPIN: The original recipe called for milk chocolate chips, but if you're going to have chocolate, go for the 'good stuff'! This can be served 'as is' or with a dollop of fat-free whipped topping or, if you feel like being fancy and adding more P+, some chocolate curls. Personally, I loved it 'as is'!!!

Enjoy!!!

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving life!
Jan

Blueberry PB Muffins

What's more American than blueberries and peanut butter, aside from Mom's Apple Pie? A very dear friend gave me some lovely little berries and I REALLY needed some Kitchen Therapy yesterday. These are so good! If you use a different brand of PB, you'll have to figure up the P+ value for your muffins.

BLUEBERRY PB MUFFINS

Makes 12 Muffins

1 Muffin = 2 PointsPlus®

1 ¾ cups all-purpose flour

1/3 cup Splenda granulated
2 ½ tsp baking powder
½ tsp salt
½ cup creamy peanut butter (I used low sodium BetterN Peanut Butter – see pic)
¼ cup fat-free egg substitute
¾ cup fat-free milk
1/3 cup light butter, melted
1 cup blueberries

Preheat oven to 375º. Lightly spray muffin tin.

In a large bowl, add melted butter, Splenda, egg substitute, milk and peanut butter. Mix well.

 

To this mixture, add the flour, baking powder and salt. Mix well.

Add the blueberries and mix carefully.

 

Fill each muffin cup @2/3 full and bake for 20 minutes. Remove from oven and turn onto a wire rack to cool completely.

MY SPIN: Let these cool completely before you try them otherwise the PB flavor overpowers the blueberry flavor. Also, I would put probably ¼ cup more blueberries in the batter.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving life!
Jan