Cinnamon Apple Crisp

Cinnamon Apple Crisp

Cinnamon Apple Crisp

Servings: 8 • Serving Size: 1/8th • Points +: 7 pts • Smart Points: 9

Original pictures take c4.staticflickr.com site

Calories: 242.0 • Fat: 6.8 g • Protein: 2.3 g • Carb: 49.5 g • Fiber: 4.5 g • Sugar: 32.3 g

Sodium: 10.1

For the Filling:

5 medium apples, peeled and diced

1.5 oz raisins (small box)

1/2 tsp cinnamon

1/2 lemon, juiced

3 tsp cornstarch

1/4 cup agave nectar

For the Topping:

1 cup Quaker quick rolled oats

1/3 cup whole wheat flour

1/2 cup light brown sugar (not packed)

1 tsp cinnamon

1/4 cup (half stick) butter, melted

Directions:

Heat oven to 375 degrees. Combine apples, raisins, cinnamon, agave nectar and lemon juice in large bowl. Sprinkle with cornstarch. Toss until fruit is coated. Place fruit in an ungreased baking dish.

Mix remaining ingredients. Sprinkle over fruit. Bake about 40 minutes or until topping is golden

brown and fruit is tender.

Serve with a scoop of low fat ice cream or fat free frozen yogurt. Enjoy!!

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Servings: 16 slices • Serving Size: 1 slice • Old Points: 4 pts • Points+: 4 pts

Calories: 190.4 • Fat: 8.1 g • Protein: 4.1 g • Carb: 27.8 g • Fiber: 2.4 g • Sugar: 14.4 g

Sodium: 147 mg

1 cup all-purpose flour

1 cup whole-wheat flour

1/4 cup unsweetened cocoa, preferably Dutch-process

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 large eggs, lightly beaten

1 cup sugar

3/4 cup unsweetened applesauce

1/4 cup canola oil

1 tsp vanilla extract

1 oz unsweetened chocolate, melted

1/2 cup chopped walnuts (1 3/4 ounces)

2 cups grated zucchini (1 medium)

Baking spray

Directions:

Preheat oven to 325°F. Spray two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.

Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.

Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and walnuts. Pour the batter into the prepared pans.

Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes. Invert onto rack and cool completely.

Chocolate Stout Cupcakes with Bailey’s Irish Cream Cheese Frosting

Chocolate Stout Cupcakes with Bailey’s Irish Cream Cheese Frosting

Yes, you read that right, there is ale in the cupcakes and Bailey’s in the frosting! I guess it’s safe to call these grown-up cupcakes, and boy are they good!!

As for the frosting, I knew I wanted to use Bailey’s, but I couldn’t imagine just how good they would be when combined.

Folks, this was a big success, so if you have a St Patrick’s Day party to go to I highly recommend bringing these. You can double the recipe for more.

Chocolate Stout Cupcakes with Baileys Cream Cheese Frosting

Servings: 12 • Serving Size: 1 cupcake w frosting • Points +: 5 pts • Smart Points: 8

Calories: 188.9 • Fat: 6.3 g • Protein: 3.3 g • Carb: 31.1 g • Fiber: 1.5 g • Sugar: 19.4 g

Sodium: 214.3 mg (without salt)

For the Bailey’s frosting:

5.5 oz 1/3 less fat Philly Cream Cheese, softened

1/2 cup powdered sugar

4 tsp Bailey’s Irish Cream

For the cupcakes:

3/4 cup + 1 tbsp sugar

1 cup flour

7 tbsp unsweetened cocoa powder

1/2 tsp salt

1 tsp baking soda

1 egg

1/2 cup stout

4 oz unsweetened apple sauce

1/4 cup unsweetened vanilla almond milk

1/4 cup reduced fat sour cream

1 tsp vanilla

1 1/2 tbsp canola oil

cooking spray

Directions:

Combine all the frosting ingredients in a medium bowl and mix until smooth with an electric mixer. Refrigerate until ready to use.

Preheat oven to 350°. Line a cupcake tin with 12 liners and lightly spray liners with oil (to prevent sticking).

In a large bowl sift together all the dry ingredients; sugar, flour, cocoa powder, salt and baking soda.

In a medium bowl combine the wet ingredients (egg through canola oil) and beat until smooth.

With a mixer, slowly add the sifted flour mixture to the wet ingredients and mix until just combined. Pour into cupcake liners and bake 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Chocolate Sorbet

Chocolate Sorbet

A rich tasting low-fat chocolate sorbet made with a good quality cocoa powder and fresh brewed espresso.

My freezer is starting to look like a colorful sorbet shop, which is not necessarily a bad thing! I mean, what can be more impressive than whipping out containers of homemade sorbet when you have your friends over for dinner? Something you just whipped up?? And it really couldn’t be easier to make!

Chocolate Sorbet

Gina’s Weight Watcher Recipes

Servings: 5 • Size: 1/2 cup • Points +: 3 pts • Smart Points: 5

Calories: 97.7 • Fat: 1.2 g • Protein: 1.7 g • Carb: 24.7 g • Fiber: 2.9 g • Sugar: 20.2 g

Original pictures take c3.staticflickr.com site

Sodium: 1.7 mg

2 1/4 cups water

1/2 cup sugar

pinch of salt

1/2 cup unsweetened cocoa powder

1/4 tsp pure vanilla extract

1/4 cup freshly brewed espresso

Directions:

In a saucepan, combine half the water, sugar, salt, and cocoa powder, and warm over medium heat. Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.

Remove from the heat, and add the vanilla and espresso, and stir.  Stir in the remaining water.

Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour.  When chilled, freeze in your ice cream maker according to the manufacturer’s instructions.

Makes 2 1/2 cups.

Chocolate Ricotta Mousse

Chocolate Ricotta Mousse

Rich, creamy, chocolaty, delicious.

Be sure to make this ahead of time, as it requires some time to chill in the refrigerator before you can eat it. Delicious Martha!

Chocolate Ricotta Mousse

Gina’s Weight Watcher Recipes

Servings: 6 • Serving Size: 1/6th • Points +: 5 pts • Smart Points: 8

Calories: 166 • Fat: 7 g • Protein: 11 g • Carb: 18 g • Fiber: 1 g

2 cups part-skim ricotta

3 tbsp unsweetened cocoa powder

2 large egg whites, room temperature

1/2 cup sugar

pinch of salt

In a food processor (or blender should work) blend ricotta and cocoa powder until completely smooth. Transfer to a large bowl.

Original pictures take c2.staticflickr.com site

Place egg whites, sugar, salt in a medium heatproof mixing bowl (metal) and place bowl on top of a pot of simmering water.

Cook and whisk constantly until the sugar dissolves and the mixture is warm, about 3 minutes.

Remove bowl from heat and beat with an electric mixer on high, until stiff peaks form (about 5 minutes).

Using a rubber spatula, gently fold egg white mixture into the bowl with ricotta until well combined.

Divide into 6 6 oz ramekins or small bowls and refrigerate at least 3 hours.

Chocolate Pistachio Biscotti

Chocolate Pistachio Biscotti

Warning: Make at your own risk… Highly addictive, hard to eat just one!!

Chocolate Pistachio Biscotti

Gina’s Weight Watcher Recipes

Servings: 24 • Size: 1 biscotti • Points +: 3 pts • Smart Points: 4

Calories: 103.6 • Fat: 4.3 g • Carb: 14.8 g • Fiber: 1.0 g  • Protein: 2.5 g

1-2/3 cup all purpose flour

1/2 cup unsweetened good quality cocoa powder

1-1/2 tsp baking powder

pinch of salt

3/4 cup whole pistachios

2 oz butter (1/4 cup), softened

3/4 cup superfine sugar (you can put sugar in food processor)

2 large eggs

Preheat oven to 375°. Line baking sheet with parchment paper.

In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Add pistachios, and mix.

In a mixer, mix butter and sugar on medium speed for 1-1/2 minutes. Add eggs, one at a time.

Add the dry ingredients and mix on low speed until just combined to make a dough.

Remove the dough and using your hands, divide the dough into two or three pieces and form into long flat shapes about 8 long x 1-1/2 inches wide. Place on the lined baking sheets and bake 20 minutes.

When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best). Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches. Bake the biscotti for another 3-4 minutes on each side, less if you like it softer. Makes about 24.

Chocolate Drizzled Coconut Macaroons

Chocolate Drizzled Coconut Macaroons

I’m a firm believer in everything in moderation. If I’m craving something sweet, I’ll eat a cookie or a dessert because life is short. Of course, you shouldn’t eat the whole batch, because too much sugar is not a good thing.

I’ve been using only raw sugar these days, so the color may not be as white, but they worked out just fine. These are gluten-free and Passover-friendly, hope you enjoy!

Servings: 19 • Serving Size: 2 macaroons • Points +: 3 pts • Smart Points: 6

Calories: 105 • Fat: 5.5 g • Protein: 2 g • Carb: 13 g • Fiber: 1 g • Sugar: 12 g

Sodium: 15 mg (without salt)  

3/4 cup (5 large) egg whites

1/2 cup + 2 tbsp raw sugar

pinch of salt

10 oz sweetened coconut flakes (Baker’s)

1/2 tsp almond extract

Original pictures take c2.staticflickr.com site

1/4 tsp vanilla extract

1 oz melted semi-sweet chocolate for drizzling (I melted 2 oz, but only used 1 oz)

Directions:

In a heavy saucepan combine egg whites, sugar, salt and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes.

The mixture should be sticky and moist, not dry. Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.

Preheat the oven to 300°. Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.

Bake 27-30 minutes or until golden.

Let them cool then melt the chocolate in the microwave and drizzle on top of the cookies using a spatula or a spoon.

Makes 38 cookies.