Berry Pudding Mini Cakes

This is a quick, easy little dish that can be used as a dessert or snack.....or breakfast this morning!

BERRY PUDDING MINI CAKES

Makes 6 Servings

1 Serving = 2 PointsPlus™

1/2 cup fat-free egg substitute
1/4 cup Splenda granulated
1 tsp vanilla
dash of salt
1 cup fat-free milk
1/2 cup all-purpose flour
1/2 tsp baking powder
3 cups berries (I used 2 cups of blueberries and 1 cup of sliced strawberries)

Preheat oven to 400º. Spray 6 6-oz individual baking dishes with cooking spray. Place dishes on a 15x10x1-inch baking pan. Set aside.

In a medium bowl, whisk together the egg substitute, Splenda, vanilla & salt until light and frothy. Whisk in the milk until combined. Add the flour & baking powder; whisk until just smooth.

Divide the berries equally into the baking dishes. Pour batter equally over the berries. (The batter won't completely cover the berries.)

 

Bake @20 minutes or until the topping is golden. (Cakes will 'deflate' while cooling).

Yup.....it was THAT good!!!



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(time)!
Jan

Pumpkin Creme Brulee

I've been saving this recipe for a while.  I saw this little dessert plate and thought it would make a nice 'display' for something pumpkin......

PUMPKIN CREME BRULEE

Makes 6 Servings

1 Serving = 4 PointsPlus™

2 cups fat-free evaporated milk
1 cup fat-free egg substitute
1/3 cup pumpkin puree (NOT pumpkin pie filling)
1/4 cup brown sugar, packed
1/2 tsp ground cinnamon
pinch of ground ginger
pinch of ground allspice
1 tsp vanilla
6 tsp sugar

Preheat oven to 325º. Spray 6 6-oz ceramic ramekins; place in a 13x9-inch glass baking dish; set aside.

In a large bowl, beat all the ingredients EXCEPT the sugar with a whisk until well blended. Divide evenly among the ramekins.

Place baking dish on a rack in the center of the oven. Pour enough warm water into the baking dish to reach @1/2 way up the sides of the ramekins.....be VERY careful that you don't splash water into the ramekins.

Bake uncovered for @45 minutes or until the center is set but soft.

Carefully remove the baking dish from the oven and put on a cooling rack for 20 minutes. Remove the ramekins from the baking dish and refrigerate at least 2 hours.

 

Sprinkle 1 tsp of the sugar on each ramekin. Holding a kitchen torch @3” from the custard and caramelize the sugar by waving the flame back & forth over the sugar until it is melted and golden brown.

MY SPIN: If you don't have a kitchen torch, you could always serve these with a dollop of fat-free whipped topping.

Yes, I have a 'pinch' measuring spoon!!!
 

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(time)!
Jan

Crock Pot Rotisserie Chicken

This truly does taste like a rotisserie chicken!!!

CROCK POT ROTISSERIE CHICKEN

PointsPlus™ value would depend upon what part and how much as well as if you

eat the skin or not. Please refer to your Pocket Guide or any other

resource you use to figure out your PointsPlus™.

1 whole fresh chicken

1 TBSP garlic powder
1 tsp dried rosemary
1 lemon, sliced @1/4” thick

Remove gizzards and set aside for future use or discard.

Mix spices together; rub the spices on the outside of the chicken.

Slide your hand under the skin of the chicken, separating it from the 'meat' of the chicken. Put lemon slices there. Put any remaining lemon slices in the cavity of the chicken.

 

Place the chicken in the crock pot and cook on low for @6 – 7 hours. Do NOT put any water or oil in the crock pot.

NOTE: This is a recipe from The Gracious Pantry.

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(time)!
Jan

Mashed Cauliflower

I've been wanting to try this for a long time.  Today was the day.  This stuff is so good! My husband said he knew it tasted 'different', but thought I did something different to the mashed potatoes. Boy, did I ever!!!

MASHED CAULIFLOWER

The amount of servings would depend upon the size of the 'head' of cauliflower.

Mine made 6 1-cup servings @ 1 PointsPlus™ per serving.

1 head of cauliflower
1/4 cup fat-free milk
1 oz. (2 TBSP) fresh grated Parmesan Reggiano cheese
3 cloves minced garlic
2 TBSP Brummel & Brown
Salt & pepper to taste

Cut cauliflower into florets. Place in steamer and steam according to the directions for your steamer.

 

 

When done, drain and place in a large bowl. Add all the rest of the ingredients and mash.

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(time)!
Jan

Dark & Creamy Fudge

Thank you a bazillion times for making this scrumptious fudge and sending me......for the third time.....the recipe, Susan!!!  If you like love chocolate fudge, this is THE recipe for you! So incredibly chocolatey!!! And so easy to make! I can guarantee you that no one will know this is a Weight Watchers recipe.

DARK & CREAMY FUDGE

Makes 64 Pieces

1 Serving = 2 Pieces = 2 PointsPlus™

10 oz. bittersweet or semi-sweet chocolate, finely chopped
1 (14 oz.) can fat-free sweetened condensed milk
1/2 tsp vanilla
Pinch plus scant 1/2 tsp coarse sea salt

Line an 8 inch square baking pan with plastic wrap, leaving a 2 inch overhang. Smooth out any wrinkles.

Combine chocolate, condensed milk, vanilla and pinch salt in large heavy saucepan. Cook, stirring occasionally, over medium low heat, until chocolate melts and mixture is smooth, about 5 minutes.

Transfer fudge to prepared pan, spread evenly with a rubber spatula. Let cool. Cover with plastic wrap and refrigerate until firm, at least 2 hours.

Uncover fudge. Remove from pan by lifting edges of plastic wrap. Invert fudge onto cutting board, discard plastic wrap. Cut fudge into 8 strips, then cut each strip crosswise into 8 pieces.

To serve, bring the fudge to room temperature. Sprinkle evenly with remaining 1/2 tsp. salt.

NOTE: This is a Weight Watchers recipe.

Cherry Cheese Cupcakes

What a neat little treat to make for Valentine's Day....or any day for that matter! Not alot of ingredients and so easy to make.  Thinking you could use any kind of topping.....or no topping at all!

CHERRY CHEESE CUPCAKES

Makes 12 Cupcakes

1 Cupcake = 3 PointsPlus™

 

 

12 Reduced Fat Nilla Wafers

2 (8 oz each) packages Neufchatel cream cheese, softened
3/4 cup Splenda granulated
1/2 cup fat-free egg substitute
1 TBSP lemon juice
2 tsp vanilla
@3/4 cup sugar-free cherry pie filling

Preheat oven to 350º. Place 1 wafer in the bottom of a muffin pan with paper liners; set aisde.

Beat cream cheese and Splenda in a medium bowl with an electric mixer on medium speed until well combined.

 

 

Add egg substitute, lemon juice and vanilla until just blended.

Spoon evenly into muffin cups, @ 2/3 full.

Bake 30 minutes. Turn off the oven and open the oven door slightly. Let stand in the oven for an additional 30 minutes. These will 'collapse' as they sit in the oven. Remove from oven and cool completely.

 

 

Top with pie filling. Refrigerate at least 1 hour before serving.

Store in the refrigerator.

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(time)!
Jan

Pumpkin Blueberry Muffins

What better way to start a rainy day than with a steaming cup of coffee and a freshly baked muffin!  These are very easy to make, low in PointsPlus™ and delicious!

PUMPKIN BLUEBERRY MUFFINS

Makes 12 Muffins

1 Muffin = 2 PointsPlus™

3/4 cup all-purpose flour
3/4 cup quick cooking oats
2/3 cup Splenda granulated
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup pumpkin (NOT pumpkin pie filling)
1/2 cup fat-free milk
1/4 cup fat-free egg substitute
1/4 cup light butter, melted
1 cup blueberries

Preheat oven to 400º. Spray muffin pan; set aside.

In a medium bowl, mix flour, oats, Splenda, baking powder, salt, cinnamon and nutmeg together until evenly blended.

In a separate bowl, stir together the pumpkin, milk, egg substitute and melted butter. Gradually stir in the flour mixture until all ingredients are moistened.

Fold in blueberries.

Spoon into muffin pan. Bake @20 minutes or until tops spring back when lightly pressed.

MY SPIN: I love cinnamon, so my 1/2 tsp was rounded instead of level.

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(time)!
Jan