Anyone who knows me knows that I am "the" dessert queen! I figured that I would share a few of my favorite WW sweet recipes...they are ones that I've seen around for years, so anyone who has done WW before will probably have them. Others may not, and it is for them that I am posting them!
Soo...without further ado, here are a few of my favorite re-vamped sweet recipes that help me through the times when I absolutely *have* to have something sweet!
Diet Coke Cake
points depend on your cake mix...most are 4pts for 1/12 of recipe.
1 cake mix
1 can diet drink
1 egg white or 1/4c egg substitute
Mix the cake mix, diet drink and egg together with electric mixer. Pour into Pam-sprayed cake pan (9x13, cupcakes, bundt). Cook at 325 until done. My 9x13 took only 20 minutes. You will have to watch it closely the first time you make it...it cookes much quicker than a regular cake. Allow to cool completely before cutting. You can frost with ff cool whip if you like, or a light glaze of powdered sugar and water.
Possible combinations:
chocolate cake and Diet Coke or Diet Dr. Pepper
yellow cake and Diet Sierra Mist or Diet Peach Diet Rite
orange cake and Diet Sierra Mist
strawberry cake and Diet Strawberry Diet Rite
The possibilities are endless!
Ice Cream Sandwiches
1 point each
1 whole reduced fat graham cracker, broken into 2 pieces
2 tbsp fat free cool whip
Sandwich the cool whip between the graham crackers. Wrap in saran wrap and place in the freezer.
Crustless Strawberry Pie
6 servings, 1 point each
4 cups sliced strawberries
2 cups water
1 small box (4 servings) Jell-O sugar free cook and serve pudding
1 small box (4 servings) sugar-free strawberry Jell-O
Mix water and pudding in large bowl.
Place in microwave for about 6 minutes until mixture comes to a bowl, stirring with wire whisk after 3 minutes.
Remove and add jello, set aside to cool. Place sliced strawberries in a 9" pie dish. Pour cooled pudding mixture over top of strawberries. Refrigerate until firm - about two hours. Cut into 6 slices. Top each slice with 2 Tbsp. fat free cool whip.
Chocolate Hazelnut Biscotti
1 point each, makes 4 1/2 dozen
2 cups all purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup mini semisweet chocolate chips
2 large eggs
2 large egg whites
2 teaspoons grated orange peel
1 teaspoon vanilla or chocolate extract
1 teaspoon instant coffee powder
1/2 cup toasted and skinned hazelnuts
Glaze:
1 large egg white beaten with 1 teaspoon water
Preheat oven to 350º.
Lightly coat large baking sheet with cooking spray.
In large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt, until blended. Stir in chocolate chips.
In a medium bowl, whisk together whole eggs, egg whites, zest, extract, and coffee powder, until powder dissolves. Add to flour mixture along with nuts. With wooden spoon, work wet ingredients into dry ingredients until combined (dough will be sticky).
Divide dough in half.
With lightly floured hands and on lightly floured surface, roll one half of dough into 14 inch long rope, then transfer to prepared baking sheet.
Flatten rope to 1 3/4 inch width.
Roll remaining dough into another 14 inch rope, place 3 to 4 inches away from first rope, and then flatten.
Brush ropes with glaze.
Bake in 350º oven until firm to the touch, 24 to 26 minutes.
Remove from oven and let cool 2 minutes on baking sheet. Leave oven on. Slide loaves onto cutting board.
With serrated knife, cut loaves diagonally into 1/2 inch thick slices.
Discard ends.
Place slices, cut sides down, back on baking sheet (they can touch).
Bake until dry, another 15 minutes, turning biscotti over after 7 minutes.
Let cool completely on wire rack.
Store in airtight container at room temperature for up to several days.
Awesome! Thank you for these!
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