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.

Chocolate Crepes with Strawberries

Chocolate Crepes with Strawberries

Satisfy your chocolate craving with these delicious crepes filled with strawberries and cream. So easy to make and they make a gorgeous breakfast or dessert for Valentine’s Day! You can make the batter ahead of time and refrigerate what you don’t use.

Chocolate Crepes with Strawberries

Gina’s Weight Watcher Recipes

Servings: 12 • Serving Size: 1 crepe • Points +: 3 pts • Smart Points: 6

Calories: 139.3 • Fat: 1.5 g • Carbs: 24 g • Fiber: 0.9 g • Sugars: 13.5 g • Protein: 3.7 g

1 cup all purpose flour

2 tbsp unsweetened dutch cocoa powder

1 tbsp powdered sugar

1 1/2 cups 1% milk

2 large egg whites

1 whole egg

1 tsp oil

butter flavored spray

24 medium strawberries, sliced (2 in each crepe)

1 1/2 cups fat free cool whip

3/4 cup chocolate syrup to serve

Blend flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth in the blender. Heat a large nonstick pan on medium-low flame. When hot, spray with buttered flavored spray to coat bottom of pan. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture.

To serve, spoon 2 tbsp whipped cream into center of each crepe. Top with strawberries and fold each edge of crepe over filling. Sprinkle lightly with powdered sugar and top with 1 tbsp chocolate syrup on each. Serve warm.

Batter can be refrigerated for up to 2 days.

Chocolate Covered Strawberries

Chocolate Covered Strawberries

This Valentine’s Day make your sweetie these elegantly rich chocolate covered strawberries. They are easier to make than you think!!

Chocolate stimulates your endorphins and gives you a similar pleasure sensation as you would get when being hugged. No wonder everyone loves chocolate!!

Chocolate Covered Strawberries

Gina’s Weight Watcher Recipes

Original pictures take c4.staticflickr.com site

Servings: 12 • Size: 1 strawberry • Calories: 49 • Points +: 2 pt • Smart Points: 2

4 oz dark semi-sweet chocolate

12 strawberries

Directions:

Rinse and completely dry the strawberries.

In a medium microwave safe bowl, microwave chocolate on HIGH for 30 seconds. Stir and repeat until all the chocolate is melted. (Do not overheat or the chocolate will become chunky and separated)

Dip strawberries and place on waxed paper to cool. You can eat right away refrigerate to give it a hard chocolate coating.

Chocolate Chocolate Chip Biscotti

Chocolate Chocolate Chip Biscotti

Original pictures take c4.staticflickr.com site

Biscotti is the perfect grown up cookie. Easy to recognize by their long crescent shape. When hard and crispy, it’s perfect for dipping into your coffee. A moister biscotti, which is how I like my biscotti, is perfect to eat by itself or with a glass of (fat free) milk.

Biscotti is baked twice, first it’s shaped into a log and baked, then it’s sliced on an angle and and baked a second time. Traditional biscotti contains no butter or oil and has a crispy, crunchy texture. This is the cookie you want to dip into your java. Adding just a little butter transforms this into the most addictive cookie you’ll probably ever make.

This is the butter free version. This was more of an experiment I wasn’t planning on posting. I cut them too soon, so the chocolate chips smeared a bit but I didn’t care because these weren’t going to make it to the blog. I had them on my counter and my daughter, the chocoholic in the house, came home from school and must have tasted one and raved about them. Asked me to pack them in her lunch for snack. My non-dieting skinny teen liked these!

A lot!!

Ate them all!! So they made the cut.

Chocolate Chocolate Chip Biscotti

Gina’s Weight Watcher Recipes

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

Calories: 100.9 • Fat: 2.9 g • Carb: 18.2 g • Fiber: 1.1 g  • Protein: 1.9 g

1-2/3 cup all purpose flour

1/2 cup good quality unsweetened cocoa powder (got mine at Trader Joe’s)

1-1/2 tsp baking powder

pinch of salt

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

3/4 cup dark chocolate chips

2 large eggs

1 large egg white

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

Combine flour, cocoa powder, baking powder, salt and sugar in a large bowl. Add chocolate chips and mix. Gradually add eggs and egg whites to the mixture and combine to make a dough. (If dough is too dry add one more egg white)

Divide the dough into two or three loafs. Place on the lined baking sheets and bake 20 minutes. (If the dough is too sticky to form with your hands, you can use a wooden spatula to transfer it onto the baking sheets)

When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works good for this).

Return to the baking sheets fitting as many as you can. You may need to do this in batches. Bake the biscotti for another 3-4 minutes on each side. (less time for if you like it softer)

Makes around 24

Look out for tomorrow’s Chocolate Pistachio Biscotti Recipe (with butter)!

Chocolate Chip Clouds

Chocolate Chip Clouds

Light, airy and chewy with chocolate chips in every bite. These cookies are a must for Santa, we’ve been making them for years and everyone loves them. Made with egg whites, sugar and chocolate, they are very light, gluten free and just melt in your mouth.

The perfect chocolate treat, and when you make them the night before, they are chewier the next day, which is just how I like them. Hope you enjoy and wishing everyone a Merry Christmas!

Chocolate Chip Clouds

Servings: 30 • Serving Size: 1 cookie • Points +: 1 pt • Smart Points: 2

Original pictures take c1.staticflickr.com site

Calories: 53.7 • Fat: 2.2 g • Carb: 8.4 g • Fiber: 1.7 g • Protein: 1.1 g  

 

1/2 cup egg whites (room temperature)

1/8 tsp cream of tartar

1/2 cup sugar

1 tsp vanilla extract

2 tbsp unsweetened cocoa powder

1 cup chocolate chips

Directions:

Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.

Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Sift cocoa onto egg white mixture; gently fold until combined.

Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.

Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.

Chocolate Banana Soufflés

Chocolate Banana Soufflés

Soufflés are light and fluffy and made using mostly egg whites and no flour, which is great if you are on a low carb, or gluten free diet. My daughter makes soufflés all the time, and actually made the ones pictured here. They are not hard to make, so don’t be intimidated. They should be eaten right away or they typically fall after 5-10 minutes so if you are serving these to guests, plan to eat them right out of the oven. I love topping mine with a heaping spoon of cool whip.

Chocolate Banana Soufflés

Gina’s Weight Watcher Recipes

Servings: 4 • Serving Size: 6 oz • Points +: 4 pts • Smart Points: 3

Calories: 131.2 • Fat: 3.6 g • Carb: 23.5 g • Fiber: 3.2 g • Protein: 4.8 g

2 ripe medium bananas, mashed

2 tsp cornstarch

1/4 cup unsweetened cocoa powder

1 tsp vanilla extract

2 large egg whites

3 tbsp sugar

cooking spray

Directions:

Preheat over to 400F. Coat 4, 6 oz ramekins with butter flavored cooking spray. Place on a baking sheet.

In a medium bowl, mash bananas and vanilla together. Sift cornstarch and cocoa powder over bananas and stir well.

In another medium bowl, beat egg whites with sugar until they form soft peaks. Fold 1/3 of egg whites into banana mixture. When incorporated, fold in the rest of the egg whites. Spoon mixture into ramekins.

Wipe the top 1/4 inch “collar” of the ramekin to remove any excess batter so that the souffle will rise straight and place ramekins on a baking sheet. Bake at 400°F for 15 minutes. Serve immediately.

Chewy Low Fat Banana Nut Oatmeal Cookies

Chewy Low Fat Banana Nut Oatmeal Cookies

Move over chocolate chip cookies, I just found my favorite new cookie! The flavors of banana nut bread in a scrumptious oatmeal cookie. Experience a wonderful array of textures and flavors in every bite; nutty, chewy, salty, sweet.

As noted on my Low Fat Chewy Chocolate Chip Oatmeal Cookies recipe, it’s crucial not to over-bake these if you want them chewy. The banana puree makes them moist and if overcooked they will become dry so if you’re not sure if your oven runs hot it’s probably best to take them out a minute earlier. Ripe bananas are a must!

A Warning To All: Only make these if you have people to help you eat them, they are highly addictive! Once again, serving size is two cookies, you’ll thank me for that. Have a great weekend everyone!

Chewy Low Fat Banana Nut Oatmeal Cookies

Gina’s Weight Watcher Recipes

Servings: 15 • Serving Size: 2 cookies • Points +: 5 pts • Smart Points: 7

Calories: 176 • Fat: 7 g • Protein: 3.5 g • Carb: 28 g • Fiber: 1.6 g • Sugar: 14 g

1 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

2 tbsp unsalted butter, room temperature

1/2 cup sugar

1/2 cup unpacked brown sugar

1 large egg

1/4 cup mashed ripe banana

1/2 tsp vanilla extract

2 cups quick oats

3/4 cup chopped walnuts

Directions:

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.

In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.  

Add the egg, followed by the mashed banana and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chopped walnuts.

Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container so you don’t eat them all in one sitting!

Makes about 30 cookies.

Cherry Sorbet

Cherry Sorbet

A cherry-licious ice cold treat on a hot summer day.

First on my list was sorbet. Cherry ice is my favorite summer flavor but I was really amazed at how much better cherry ice tastes when using real cherries and not the artificial cherry flavor we are all used to. The deep red color is all natural, no color added. Although pitting the cherries is a bit time consuming, it’s well worth the end results.

These would make great tasting ice pops too if you don’t have an ice cream maker. Use your sweetener of choice, Stevia of course could be used in place of the sugar or agave if that is what you prefer, without the sugar a serving is 2 points+.

Cherry Sorbet

Gina’s Weight Watcher Recipes

Servings: 8 • Serving Size: 1/2 cup • Points +: 4 pts • Smart Points: 4

Calories: 136 • Fat: 0.2 g • Protein: 1.2 g • Carb: 36.9 g • Fiber: 2.4 g • Sugar: 31.2 g

Sodium: 0.7 mg

2 lbs cherries

1 cup water

Original pictures take c7.staticflickr.com site

2/3 cup sugar

1 tsp fresh lemon juice

Directions:

Stem the cherries and remove the pits.  In a medium saucepan over medium heat, combine the cherries with the water, sugar, and lemon juice, and cook until the cherries are very soft and cooked through, about 10-15 minutes.  Remove from heat and let it cool to room temperature, then refrigerate to chill thoroughly.

Puree the cherries and their liquid and put the mixture through a fine sieve.

Once the cherry mixture is chilled, freeze according to your ice cream maker’s instructions.

Makes 1 pint.

Cherry Custard

Cherry Custard

This simple dessert is similar to a French Clafoutis, only made lighter and served in individual ramekins for better portion control.

Happy Friday everyone!! Before the summer comes to an end, I am trying to enjoy all my favorite summer fruits, especially cherries, watermelon and peaches. This cherry custard is a must, I just love the flavor and you’ll be surprised how easy it is to make.

Cherry Custard

Servings: 4 • Size: 1 custard • Points +: 4 pts • Smart Points: 5

Calories: 156 • Fat: 2.6 g • Protein: 5.5 g • Carb: 27.8 g • Fiber: 1.3 g • Sugar: 8.8 g

Sodium: 204 mg 

1 1/3 cups of pitted cherries, sliced in half

2 large eggs

1/4 cup raw sugar

1/4 cup unbleached all-purpose flour, sifted

pinch of salt

1/2 cup fat free milk

1 tsp vanilla extract

powdered sugar for dusting

baking spray

Directions:

Preheat the oven to 350°. Lightly spray 4 5-oz ramekins with baking spray and dust with a little flour. Toss in the cherries.

Whisk the eggs, sugar, salt, and flour together until smooth.

Add the milk and vanilla extract. Whisk until smooth. Pour into the baking dish.

Bake for 25-28 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle and puffed up and will deflate while cooling. Cool on a wire rack.

Original pictures take c6.staticflickr.com site

When cool, dust with powdered sugar and serve.

Candy Corn Fruit Parfaits

Candy Corn Fruit Parfaits

A delicious Halloween treat that’s light and easy to make. If you need an idea for a healthier Halloween dessert at your next party – look no further!

Confession: I strongly dislike candy corns. As a kid I was always disappointed to find them in my trick or treat bag. But candy corns are such great inspiration for Halloween treats and decorations, I just had to share this.

You basically layer orange and yellow fruit in clear cups and top with whipped cream. I used mandarin oranges and pineapple because I love the combination, but you can also use mangos, melon, oranges – whatever. These cute little jars I found in Homegoods are perfect to use as cups, but you can use clear disposable plastic cups if you are having a party.

For a whipped topping that is lighter than the average whipped cream yet not full of “fake” ingredients I’ve been making this light whipped topping by whipping my cream and folding in Greek yogurt. Cuts the fat down and tastes delicious!

If you prefer to use whipped topping, go for it or if you want to have this for breakfast I say just top it with vanilla yogurt. But for dessert – I wouldn’t change a thing! Hope you try this, you will LOVE it!!

Candy Corn Fruit Parfaits

Servings: 8 • Size: 1 parfait • Points +: 4 pts • Smart Points: 3

Calories: 151 • Fat: 6 g • Carb: 23 g • Fiber: 1 g • Protein: 3 g • Sugar: 21 g

Sodium: 20 g  (without salt) • Cholesterol: 20 mg

For the Lighter Whipped Topping: (makes 1 1/2 cups)

Original pictures take c3.staticflickr.com site

2 tablespoons sugar

1/2 cup heavy whipping cream

1/2 teaspoon vanilla

1/2 cup fat free plain Greek yogurt (I used Chobani)

For parfaits:

2 2/3 cups diced pineapple (fresh or canned)

2 2/3 cups jarred mandarin oranges, drained

Directions:

To make the lighter whipped cream, place a metal mixing bowl and metal beaters of a hand mixer into the freezer for 10 to 15 minutes.

Place the sugar into the mixing bowl and add the whipping cream. Using a hand mixer, beat just until the cream and vanilla reaches stiff peaks, about 2 – 3 minutes. Fold in the Greek yogurt.

In 8 oz jars or clear plastic cups place 1/3 cup mandarin oranges in each, then 1/3 cup pineapple. Top each with 3 tablespoons of whipped cream.

Brownie Batter Pancakes

Brownie Batter Pancakes

Hi chocolate chips!

One exception: my blog is only desserts.

Just like Gina, I believe you shouldn’t have to sacrifice good taste in order to be healthy. And today, Gina asked me to share one of my “does not taste healthy” recipes that can be a breakfast or dessert: brownie batter pancakes. This recipe is also vegan AND can easily be made gluten free with Bob’s Red Mill Gluten Free flour mix!

Hope you enjoy!!

Brownie Batter Pancakes

Servings: 1 • Size: 6-8 silver-dollar pancakes • Old Points: 3 pts • Points+: 4 pts

Calories: 172 • Fat: 2.4 g • Carb: 32 g • Fiber: 6.7 g • Protein: 5.3 g • Sugar: 4.7

Sodium: 241.7 (without salt)

1/4 cup Bob’s spelt flour (or all-purpose or for gluten free use Bob’s gluten-free ap flour)

1/4 tsp baking powder

1 tbsp Hershey’s Special Dark unsweetened cocoa powder (or dutch cocoa)

1 1/2 packets nunaturals stevia or 1 tbsp + 1 tsp sugar (you can use less if you’re planning to top with syrup and don’t want the actual pancakes to taste sweet)

pinch of salt (optional)

1 1/2 tbsp unsweetened applesauce

1 tsp pure vanilla extract

5 1/2 tbsp nondairy milk of your choice

Directions:

Mix dry ingredients very well, then add wet. Make pancakes! There are only 130 calories in this entire recipe. If you want a more substantial breakfast, feel free to make a bigger serving and/or go crazy with the toppings!! And if you’re feeling really crazy:

Cookie dough brownie batter pancakes… who knew such decadence could be healthy?!

Life is better with chocolate.

Breakfast Creme Brulee

Breakfast Creme Brulee

Creme Brulee for breakfast? No, I haven’t lost my mind!

The custard in this low fat creme brulee is actually Greek yogurt sweetened with fruit preserves on the bottom, and topped with fresh fruit. What a fancy way to serve breakfast or even dessert with very little effort while making you look like a rock star in the kitchen!

This would be perfect for a Mother’s day brunch or dessert if you’re having a dinner party. Be sure you have enough fuel in your torch and you may want to experiment with one before you making this for a large crowd.

This can be made for one or more than a dozen; assemble the preserves and yogurt ahead of time then add the sugar right when you are about to torch the sugar. If you add the sugar sooner, the sugar will be absorbed by the yogurt and it won’t work. I recommend serving immediately. Enjoy!!

Breakfast Creme Brulee

Gina’s Weight Watcher Recipes

Servings: 1 • Serving Size: 1 ramekin • Points +: 5 pts • Smart Points: 8

Calories: 195.4 • Fat: 0.1 g • Protein: 16.1 g • Carb: 32.3 g • Fiber: 0.4 g • Sugar: 30.9

1 tbsp low sugar strawberry preserves

6 oz fat free vanilla Greek yogurt (I used Chobani)

1 tbsp turbinado sugar (sugar in the raw)

1 sliced strawberry to top

Place fruit preserves at the bottom of a 6 or 7 oz ramekin.

Top with yogurt. When ready to serve top with sugar.

Blueberry Compote

Blueberry Compote

A fruit topping made with fresh blueberries, perfect over ice cream, rice pudding, or mousse, just use your imagination.

Blueberry Compote

Gina’s Weight Watcher Recipes

Servings: 4 • Size: 2 Tbsp • Points +: 2 pts • Smart Points: 3

Calories: 89 • Fat: 0.0 g • Protein: 0.5 g • Carb: 22.7 g • Fiber: 2.0 g  

2 cups fresh blueberries

1/4 cup sugar

3 tbsp water

Directions:

In a blender, pulse the blueberries, water and sugar. Add to a small sauce pan and heat on medium-low for about 10-12 minutes until it becomes thick and sticks to the spoon. Serve warm. Makes about 1/2 cup.

Black Bean Brownies

Black Bean Brownies

This might sound strange, but these brownies actually come out rich and fudgy. They are low fat, high in fiber and protein and no one would know there are beans in them.

I calculated these with a box of Pillsbury Chocolate Fudge Brownies, but I plan on buying reduced sugar to see if it lowers the points and still taste as good. Points may vary depending on which brand you use.

Original pictures take c2.staticflickr.com site

Black Bean Brownies

Gina’s Weight Watcher Recipes

Servings: 20 servings • Serving Size: 1 brownie • Points +: 4 pts • Smart Points: 5

Calories: 138.1 • Fat: 2.6 g • Protein: 2.9 g • Carb: 28 g • Fiber: 1.8 g 

15 oz can black beans

19.5 oz box chocolate brownie mix

Open can of beans, drain and rinse well. Put beans back in the can and fill can with water. Put beans and water in blender until smooth. Mix pureed beans with brownie package mix. DO NOT add eggs or oil. Spray baking dish with Pam. Cook brownies according to package directions. Cool and serve.

Black and White Chocolate Chip Clouds and Sweet News

Black and White Chocolate Chip Clouds and Sweet News

Sweet treats and some sweet news!
Life is pretty hectic these days in my home, but I’m not complaining, I love every minute of it. Here’s a little peek into a typical day in my world.
My sweet little one year old is at the stage where she wants wants “mama” all day long, especially whenever I’m in the kitchen about to cook, this is usually what I see when I look down…

“Up!”

My sweet little pup is usually hanging around waiting for some food to fall on the floor which seems to happen a lot lately…

When my teen isn’t busy with homework and college hunting, you can usually find her baking something sweet in my kitchen for her friends or for Skinnytaste (but never without her iPod and cell phone!)

Karina whipping up a batch of Black and White Chocolate Chip Clouds

Lately finding time to cook, photograph and post recipes has been my biggest challenge. I have so many ideas and recipes in my head, just not enough hours in the day to make them. You are all such wonderful followers, you’ve been spreading the word about my site on Facebook, Twitter, meetings, community boards, voting for me in blog contests, and I really can’t thank you enough so I’m sure you will like what I’m about to tell you…
Sweet News and a Sweet Recipe!
I’ve decided to leave my day job to spend more time with my family, children and yes, Skinnytaste. It’s a sweet new chapter in my book of life and I’m very excited about what’s to come. I’ve always loved my career in photo retouching, I’ve had the pleasure to work with some fierce talent and it’s sad to see that behind me, but I feel good things ahead and hopefully I’ll have more time to cook.


And now for these sweet treats…

Black and white chocolate chip meringue cookies are the perfect fix to cure your sweet tooth. They are light and airy and melt in your mouth and somehow get better with time. I like to make them the night before and store them in an air tight container, the next day they are nice and chewy and even chewier the day after. Low fat, gluten-free and delicious! Make sure your bowls and spatulas are squeaky clean, your egg whites are room temperature and you use a metal bowl to guarantee success.


Black and White Chocolate Chip Clouds
Gina’s Weight Watcher Recipes
Servings: 30 • Serving Size: 1 cookie • Points +: 1 pt • Smart Points: 2
Calories: 55.6 • Fat: 2.1 g • Carb: 8.2 g • Fiber: 0.8 g • Sugar: 7.9 g • Protein: 1.0 g 
 

3 large egg whites (room temperature)
1/8 tsp cream of tartar
1/2 cup sugar
1 tsp vanilla extract
1/2 cup white chocolate chips
1/2 cup dark chocolate chips


Heat oven to 300°F. Cover cookie sheet with nonstick silicone pad or parchment paper.
Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.


Fold in chocolate chips. Drop mixture by tablespoons onto cookie sheet.

Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature. Makes about 30 cookies.

Best Low-fat Chocolate Chip Cookies Ever

Best Low-fat Chocolate Chip Cookies Ever

I am SO excited to share this Skinny Chocolate Chip Cookie recipe with all of you!! I didn’t think it possible to make a low-fat chocolate chip cookie that was soft and chewy in the center with just the right amount of crunch on the edges, and made with half whole wheat flour and only two tablespoons of butter in the entire batch!

Trust me, I’ve tried many recipes and the results were just ok, some were cake-y which I don’t particularly care for in a cookie, and sometimes too crispy. These cookies are chewy, soft, sweet perfection! I even gave them to a group of unsuspecting teenagers who had no idea they were skinny and they LOVED them. But I must warn you, it’s hard to stop at just one, so make sure you have the will power to stop at two cookies, or friends to share these with.

Skinny Low-fat Chocolate Chip Cookies 

Gina’s Weight Watcher Recipes

Servings: 12 • Size: 2 cookies • Points +: 5 pts • Smart Points: 7

Calories: 170.7 • Fat: 5.0 g • Protein: 1.4 g • Carb: 34.5 g • Fiber: 1.4 g • Sugar: 25.4 g

Sodium: 113.1 mg

Original pictures take c4.staticflickr.com site

1/2 cup granulated sugar

1/2 cup brown sugar

2 tbsp butter, melted

1 egg white

2 tbsp apple sauce

1 tsp vanilla extract

1/2 cup whole wheat pastry flour

1/2 cup all purpose flour

1/4 tsp baking soda

1/8 tsp salt

1/2 cup mini chocolate chips

Directions:

In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Fold in chocolate chips.

 

Drop by level spoonfuls about 1 inch apart onto baking sheets.  

Bake 8 – 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.

Makes 2 dozen cookies.

Banana Cream Pie

Banana Cream Pie

Pie is the new cupcake this year!!

Pie is one of my favorite desserts and this lightened Banana Cream Pie recipe is creamy and delicious and super easy to make. I brought this to my Mother’s house for dessert and the entire pie disappeared in minutes.

Banana Cream Pie

8 servings

9 inch reduced fat Graham Cracker Crust (or homemade)

4 oz 1/3 less fat Philadelphia Cream Cheese

1/4 cup reduced fat sour cream

1/4 cup sugar

1 tsp vanilla extract

6 oz Tru Whip

Original pictures take c2.staticflickr.com site

2 medium bananas, sliced

chocolate shavings, optional

Directions:

In a large bowl, whip cream cheese, sour cream, vanilla and sugar for a few minutes until mixed well. Add Tru Whip and whip until smooth. Put banana slices on the crust,t op with filling and chill for a few hours, until firm. Top with shaved chocolate if desired before serving.

Banana Apricot Turnovers

Banana Apricot Turnovers

Original pictures take c3.staticflickr.com site

Here’s an easy dessert recipe that is simple to make. This recipe will kill your sweet tooth. Even makes a yummy breakfast.

Banana Apricot Turnovers

Gina’s Weight Watcher Recipes

Servings: 9 servings • Total Time: 40 minutes • Points +: 7 pts • Smart Points: 11

1 pkg. Pepperidge Farm Puff Pastry Sheets (2 sheets)

1 large banana cut into 9 pieces

9 tbsp apricot preserves

Pam buttered flavor cooking spray

Preheat oven to 350°.

Cut each pastry sheet into 9 equal squares. (18 total)

Place 1 tablespoon of apricot preserves in the center each of the 9 squares. Place one slice of banana on top of the preserves. Place another pastry square on top and seal edges with a fork.

Spray cookie sheet with baking spray. Transfer the pastries onto the cookie sheet with a spatula.

Bake at 350° until golden brown, approximately 35 minutes.

Baked Pears with Walnuts and Honey

Baked Pears with Walnuts and Honey

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Summary:

Baked pears with cinnamon, honey and walnuts – it doesn't get simpler that this!

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Instructions:

Preheat the oven to 350°F.

Cut the pears in half and place on a baking sheet (I cut a sliver off the other end so they sat upright).

Using a measuring spoon or melon baller, scoop out the seeds.

Sprinkle with cinnamon, top with walnuts and drizzle 1/2 teaspoon honey over each one.

Bake in the oven 30 minutes. Remove, let cool and enjoy!

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Ingrediants:

2 large ripe pears

1/4 tsp ground cinnamon

2 tsp honey

1/4 cup crushed walnuts

(optional) yogurt or frozen yogurt

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Nutrition:

Amount Per Serving

Smart Points:2

Points +:3

Calories:110.5

Total Fat:5g

Saturated Fat:g

Cholesterol:0mg

Sodium:0mg

Carbohydrates:17g

Fiber:3g

Sugar:12g

Protein:1.5g

Baked Bananas

Baked Bananas

I seem to be on a banana kick lately. These simple, guiltless baked bananas taste similar to Bananas Foster and you’ll swear there’s butter in there! Great served with whipped cream, fro-yo, chopped nuts, raisins or even served with oatmeal. Bananas are so good for you, they are naturally sweet and rich in potassium, which plays an important role decreasing the risk of high blood pressure and stroke. Enjoy this for dessert or breakfast!

Baked Bananas

Servings: 1 • Size: 1 baked banana • Points + : 4  • Smart Points: 3

Calories: 151 • Fat: 0.6 g • Protein: 1.2 g • Carb: 39 g • Fiber: 3 g • Sugar: 26 g

Sodium: 1.7 mg • Cholesterol: 0.0 mg

1 medium ripe banana, cut in half lengthwise

2 tsp honey

cinnamon

Directions:

Preheat oven to 400 degrees. Peel and cut bananas in half. Arrange banana in an oven safe dish or on tinfoil. Sprinkle with cinnamon and honey. Cover and bake for 10 to 15 minutes, depending on how soft you like them.

Autumn Apple and Grape Medley

Autumn Apple and Grape Medley

Sweet, crunchy apples and grapes in a sweet creamy sauce topped with crushed walnuts and brown sugar for a spectacular light fall dessert.

I’m usually pretty sad when summer comes to an end, but for some reason this year I feel different. I can’t wait to go apple picking, pumpkin picking and all those wonderful things you can do in the fall! This dessert is the perfect end of summer treat; it’s light and crisp, requires no cooking and is absolutely addicting!

You can easily double this recipe for a large party or halve it for less servings.

Autumn Apple and Grape Medley

Gina’s Weight Watcher Recipes 

Servings: 8 • Size: just under 1 cup • Points +: 6 pts • Smart Points: 5

Calories: 209.2 • Fat: 8.6 g • Protein: 5.7 g • Carb: 36.2 g • Fiber: 3.0 g • Sugar: 19.3 g

Sodium: 16.0 mg

3 cups (16 oz) green seedless grapes, washed and dried well

4 cups (24 oz) gala apples, diced

1/2 tsp lemon juice

8 oz fat free Chobani Greek yogurt

4 oz light cream cheese, softened

1/4 cup light agave (or brown sugar)

1 tsp vanilla extract

For the Topping:

Original pictures take c1.staticflickr.com site

2 tbsp brown sugar, packed

1/2 cup chopped walnuts (or pecans)

Directions:

Cut grapes in half and set aside. Dice apples into small pieces about the same size as the cut grapes. Toss with lemon juice to prevent the apples from browning.

Mix yogurt, cream cheese, agave and vanilla until blended well. Stir in grapes and apples and pour into 8 small bowls or ramekins or one large serving di

Combine brown sugar and crushed walnuts. Sprinkle over top of each ramekin. Chill until ready to serve.

Apple Cranberry Crumble

Apple Cranberry Crumble

Delicious, comforting and perfect for your Holiday table! Apples and cranberries topped with oats, nuts and a little brown sugar are baked in the oven and served warm. Now this is my kind of comfort food!

This was a makeover request I was HAPPY to tackle. I was asked to lighten up a Christmas must-have for her table, perfect for dessert, but she also serves this for breakfast table.

We taste tested both her original recipe and this lightened up version and we know she will be pleased with the new results!

To serve a large crowd, simply double the recipe and use a larger baking dish. You can easily make this ahead, then reheat when you are ready to serve.

Original pictures take c8.staticflickr.com site

Apple Cranberry Crumble

Servings: 8 • Size: just under 3/4 cup • Points +: 6 pts • Smart Points: 4

Calories: 211.5 • Fat: 5.4 g • Carb: 44.7 g • Fiber: 2.9 g • Protein: 1.8 g • Sugar: 35.5 g

Sodium: 186.6 mg

 

For the filling:

3 cups (about 4) peeled gala apples, sliced

1 cup fresh cranberries

1 tbsp flour or cornstarch

1/2 tsp cinnamon

2/3 cup honey or pure maple syrup

cooking spray 

For the topping:

3/4 cup dry quick-cooking oats

1/4 cup packed light brown sugar

1 tbsp all-purpose flour

3 tbsp melted whipped butter

1/4 cup chopped walnuts or pecans

1/2 tsp salt

Directions:

Preheat oven to 325°F.

Lightly spray a 9-inch square baking dish with cooking spray. Combine apples, cranberries along with the rest of the filling ingredients in a bowl. Pour into baking dish and even out with a spoon.

In another bowl, combine the topping ingredients; sprinkle over apple/cranberry mixture.

Bake uncovered, for 55-60 minutes or until browned and bubbly. Serve warm.

*It’s hard to keep up with science, one day something is good for you, the next day it’s not. When I first wrote this recipe agave was a healthy alternative to sugar, but now scientists are claiming it’s actually not because it’s processed so I’m sticking with honey, raw sugar or or real maple syrup in my recipes and will be updating them as time permits.

Ambrosia

Original pictures take c8.staticflickr.com site

Amazing Flour-less Brownies

Amazing Flour-less Brownies

Moist, chocolatey and delicious – finally a low-fat, gluten-free brownie that’s pretty darn good!

The secret ingredient is black beans, and I’m sure you’re thinking… what? But trust me, you don’t taste it! My husband even loves them, and can’t get over how good they are (and trust me if he didn’t like it he would tell me). They really feel like you’re eating something loaded with butter, yet it only uses 1/2 teaspoon of oil.  The last version I added some walnuts which increased the points to 5 each, but I gave you the basic recipe without.

Amazing Flour-less Brownies

Servings: 16 • Size: 1 brownie • Points +: 4 pts • Smart Points: 6

Calories: 144 • Fat: 5 g • Carb: 26 g • Fiber: 3 g • Protein: 4 g • Sugar: 17.5 g

Sodium: 150 mg • Cholesterol: 23 g

1 (14 oz) canned low-sodium black beans, rinsed and drained

2 large eggs

Original pictures take c7.staticflickr.com site

1/2 cup cocoa powder

3/4 cup sugar

1/2 teaspoon oil

1 tablespoon unsweetened almond milk (or dairy, skim)

1 teaspoon balsamic vinegar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon of freshly ground coffee or instant coffee

1 cup semisweet chocolate chips, divided (Hershey’s)

Directions:

Preheat the oven to 350° F.  Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.

Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined.  Pour the brownie batter into the prepared pan.  Sprinkle the remaining chocolate chips evenly over the top of the brownies.

Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.  Allow the brownies to cool completely before slicing them into squares.

5-Ingredient Almond Cake with Fresh Berries

5-Ingredient Almond Cake with Fresh Berries

This simple almond cake is made with just five ingredients (not counting the berries), but don’t let it’s simplicity fool you – it’s delicious (and it also happens to be gluten-free)!

 

 

3 large eggs, separated, at room temperature

3 large egg whites, at room temperature

2/3 cup sugar

1 tsp pure vanilla extract

pinch fine sea salt

2 cups (200 grams) almond flour or almond meal

1 cup mixed berries

powdered sugar, for dusting (optional)

 

Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely.   Dust with powdered sugar, cut into 12 slices and serve with fresh berries.

 

Whole Wheat Pumpkin Pecan Pancakes

Whole Wheat Pumpkin Pecan Pancakes

Whole wheat buttermilk pancakes made with white whole wheat flour, pumpkin puree, pure maple syrup,  pumpkin spice and pecans – a perfect lazy Sunday morning breakfast.

Whole Wheat Pumpkin Pecan Pancakes

Servings: 4 • Size: 2 pancakes • Points +: 6 pts • Smart Points: 8

Calories: 234 • Fat: 8 g • Carb: 31 g • Fiber: 4 g • Protein: 10 g • Sugar: 11 g

Original pictures take c4.staticflickr.com site

Sodium: 497 mg • Cholesterol: 3 g

1 cup white whole wheat flour

2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1 tsp pumpkin pie spice

1 cup buttermilk

3 large egg whites

1/4 cup canned pumpkin

2 tbsp pure maple syrup

1 tsp vanilla

2 tsp oil

3 tbsp chopped pecans

cooking spray

warmed maple syrup, for topping (extra)

Directions:

Mix all dry ingredients (first 5 ingredients) in a bowl.

Combine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don’t over-mix.

Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1/2 to 2 minutes. Repeat with the remainder of the batter. To serve, top with warmed maple syrup.

Whole Wheat Pancakes

Whole Wheat Pancakes

Healthy, low-fat, whole wheat pancakes that are light and fluffy!
Well this is a first, I completely re-wrote my original recipe. I hope this doesn’t create any confusion but after getting a few comments that my original recipe was a little thin, I re-made them and had the same results. I want every recipe on Skinnytaste to be GREAT so I went back to the drawing board, and made batches and batches of whole wheat pancakes until I felt it was everything a whole wheat pancake should be; fluffy, low-fat, and tasty! This meant completely re-writing my older recipe so if you have print-outs, I suggest you re-print this.
My original recipe called for oil and egg whites, I found using the whole eggs and eliminating the oil worked out much better, and reduced the points as well. I also slightly increased the baking powder, make sure it’s not expired or the pancakes will be flat. Any slight changes you make to this recipe can yield a different result, so I suggest making them exactly as written.
Because these pancakes are high in fiber, they leave you feeling full and satisfied throughout the day. I used 100% white whole wheat flour which I prefer because my kids don’t realize it’s whole wheat. You can find this by King Arthur, Bob’s Red Mill or Trader Joe’s, but regular whole wheat works fine too, just don’t use pastry flour.

Whole Wheat Pancakes 
Gina’s Weight Watcher Recipes
Servings: 7 • Size: 2 pancakes  • Points +: 4 pts • Smart Points: 5
Calories: 172 • Fat: 2 g • Carbs: 31.5 g • Fiber: 5 g • Protein: 9 g • Sugar: 2.5 g
Sodium: 561.4 g


4 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 tsp sugar
2 large eggs
2 cups + 2 tbsp fat free milk
2 tsp vanilla

Original pictures take c4.staticflickr.com sitecooking spray


Directions:
Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don’t over-mix.

I had my assistant help me mix the batter.

Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.
Makes 14 pancakes.

Whole Wheat Irish Soda Bread Muffins

Whole Wheat Irish Soda Bread Muffins

These whole wheat Irish soda bread muffins are delicious, the perfect start a lazy cold March Sunday morning. Speckled with raisins, they are sweet and perfect enjoyed with a hot cup of tea.

Plus, making them in muffin tins is perfect for better portion control. I first posted these back in 2010, and almost forgot just how good these were! I used a combination of King Arthur unbleached white whole wheat flour with unbleached all purpose flour, and the flavor and texture was perfect – they don’t taste whole wheat at all. If you like caraway seeds in your bread, you can add about an eighth of a teaspoon.

Whole Wheat Irish Soda Bread Muffins

Servings: 12 • Serving Size: 1 muffin • Points +: 4 pts • Smart Points: 6

Calories: 147.8 • Fat: 3.7 g • Protein: 3.8 g • Carb: 26.0 g • Fiber: 1.5 g    

baking spray 

1 cup white whole wheat flour

1 cup unbleached all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

3 tbsp chilled butter

1 cup 1% buttermilk 

3 tbsp honey or agave

1 large egg, beaten

3 oz raisins (about 2/3 cup)

Directions:

Preheat oven to 375°F. Spray muffin tin with baking spray.

In a large bowl combine all dry ingredients (flour, baking powder, baking soda, and salt). Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.

In a small bowl, stir together buttermilk, honey (or agave) and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine. Stir in raisins.

Spoon batter into prepared pan. Bake 20 to 25 minutes, or until toothpick inserted in center of one muffin comes out clean.

Remove tin and cool on a wire rack for about 5 minutes before removing muffins from tin; finish cooling on rack. Serve warm or cool completely and store muffins in an airtight container or ziplock bags at room temperature. 

Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins

Moist and delicious low fat whole wheat muffins loaded with blueberries in every bite.

Isn’t it dissatisfying when you buy a blueberry muffin thinking it’s a healthy breakfast option and it’s basically a sweet piece of cake with blueberries and lots of fat disguised as a muffin?

These muffins are low in calories and fat, high in fiber and good for you! Most of the fat has been replaced by applesauce which gives you a very moist muffin without all the added fat. You can make a half batch just as easily as making a whole batch if 12 muffins are too much for your household. I love them best fresh out of the oven, but I usually reheat them a few seconds in the micro the next day and tightly wrap any remaining with plastic wrap.

 

I highly recommend buying Bob’s Red Mill stone ground whole wheat pastry flour if you like to bake. It’s superb for baking muffins, cakes or cookies. If you only have regular whole wheat flour, you can do a blend of half white, half whole wheat and sift before using.

Low Fat Whole Wheat Blueberry Muffins

Gina’s Weight Watcher Recipes

Servings: 12 • Serving Size: 1 muffin • Points +: 4 pts • Smart Points: 5

Calories: 147.3 • Fat: 2.7 g • Protein: 2.7 g • Carb: 28.5 g • Fiber: 3.4 g • Sugar: 12.3 g

1 cup unsweetened applesauce

2 cups 100% whole wheat pastry flour (Bob’s Red Mill)

1/2 cup raw sugar

1 tsp baking soda

1/2 tsp salt

Original pictures take c5.staticflickr.com site

1 1/2 cups blueberries (about 6.5 oz)

1 large egg, beaten

1 tsp vanilla

2 tbsp butter

Directions:

Preheat oven to 325°.

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

In a medium bowl, mix eggs, melted butter, vanilla and applesauce. Add to the flour mixture and stir until just blended.  Gently fold in blueberries.

Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.

Whole Grain Apple Nut Muffins

Whole Grain Apple Nut Muffins

Whole grain apple muffins made with fresh apple, applesauce, walnuts plus a combination of bran flour, white whole wheat and almond meal with a granola topping.

Whole Grain Apple Nut Muffins

Servings: 12 • Size: 1 muffin • Points +: 4 pts • Smart Points: 4

Calories: 149 • Fat: 5 g • Carb: 30 g • Fiber: 4 g • Protein: 4 g • Sugar: 19 g

Sodium: 172 mg • Cholesterol: 0 g

1 cup (from 1 large) apple,  peeled cored and grated

1/4 tsp + 1/2 tsp cinnamon

1 tbsp honey

1/2 tsp lemon juice

cooking spray

3/4 cups King Arthur white whole wheat flour

3/4 cup coarse wheat bran flour

1/4 cup almond meal

1 tsp baking soda

1/8 tsp ground nutmeg

1/4 tsp salt

Original pictures take c4.staticflickr.com site

1 1/2 tbsp ground flaxseeds

3/4 cup brown sugar, not packed

1 tbsp coconut oil (or canola)

2 large egg whites

2 tsp vanilla extract

1 oz walnuts, chopped

1 oz granola (I used Cascadian Farms)

Directions:

In a medium bowl combine grated apple, 1/4 tsp cinnamon, honey, and lemon juice. Set aside.

Preheat oven to 350°F. Line a muffin tin with liners and lightly spray them with cooking spray.

In a medium bowl, combine flour, bran, almond meal, flax, baking soda, nutmeg, cinnamon, and salt with a wire whisk; set aside.

In a large bowl mix applesauce, coconut oil, egg whites, sugar, and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add the flour mixture, then blend at low speed until combined. Do not over mix. Fold in apples and walnuts.

Pour batter into muffin tins and top each muffin with 1/2 teaspoon of granola, then bake in the center rack about 35 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool and serve room temperature.

Western Omelet Breakfast Potato Skins

Western Omelet Breakfast Potato Skins

Potato skins for breakfast? Why not! Potato skins stuffed with scrambled eggs, ham, pepper, onion and topped with reduced fat cheddar cheese, it’s a perfect breakfast combination.

Western Omelet Breakfast Potato Skins

Gina’s Weight Watcher Recipes 

Servings: 2 • Serving Size: 2 skins • Points +: 8 pts • Smart Points: 9

Calories: 305.1 • Fat: 7.6 g • Protein: 23.8 g • Carb: 35.1 g • Fiber: 2.7 g 

2 medium russet potatoes

olive oil spray

2 large eggs

3 egg whites

2 tbsp fat free milk

2 thin slices lean ham, chopped

2 tbsp chopped onion

1/2 cup bell pepper, chopped

salt and fresh pepper

4 tbsp reduced fat cheddar cheese

Directions:

Pierce potato with a fork a few times all around. Place in microwave and cook about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes leaving about 1/4 inch thick wall. (Skins weigh 2.5 oz after scooped)

In a large bowl, whisk eggs, milk, salt and pepper. Add onion, pepper and ham and mix well. Spray a medium nonstick skillet with olive oil spray and cook the eggs, mixing often.

Heat oven to 450°. Lightly spray potato skins on both sides with oil. Season both sides with salt and pepper. Fill with eggs and top each one with 1 tbsp cheese. Place on a baking sheet and bake 5-10 minutes or until cheese is melted.

Very Blueberry Smoothie

Very Blueberry Smoothie

As the summer gets closer I had a request to make some low point fruit smoothies. This will be smoothie week!! A great way to get your recommended daily fruit intake. Blueberries are rich in antioxidants, fiber and high in vitamin C. Enjoy!

Very Blueberry Smoothie

Gina’s Weight Watcher Recipes

Servings: 2 • Serving Size: 1 cup • Old Points: 1 pt • Points+: 2 pt

Calories: 80.5 • Fat: 0.0 g • Protein: 3.4 g • Carb: 16.2 g • Fiber: 3.0 g   

3/4 cup blueberries

1 cup crushed ice

6 oz WW blueberry nonfat yogurt

Original pictures take c1.staticflickr.com site

Directions:

 

Put all ingredients in a blender and blend until smooth. Serve with a straw.

Veggie Ham Egg and Cheese Bake

Veggie Ham Egg and Cheese Bake

Make this easy breakfast bake for a large gathering or make it ahead so you have breakfast for the week. You can swap the ham for sausage or whatever you prefer, and use your favorite vegetables. This freezes well and can also be baked in muffin tins.

To freeze, cut in portions and place in freezer safe containers or wrap ziplock bags, the thaw place one in the refrigerator the night before.

My sister in law Denise recently made something very similar to this at a brunch she hosted and I knew I wanted to remake it (just a bit lighter). Her recipe called for flour but I tested it without and it worked fine, plus I swapped some of the eggs for egg whites, added a lot more veggies and use reduced fat cheese. This turned out wonderful, and you can prep it ahead and bake when your guests arrive. Enjoy!

Veggie Ham Egg and Cheese Bake

Servings: 12 • Size: 1 square  • Points +: 4 pts • Smart Points: 3

Calories: 152 • Fat: 8 g • Carb: 5 g • Fiber:1 g • Protein: 14 g • Sugar: 1 g

Sodium:  385 mg • Cholesterol: 102 mg

olive oil spray

2 cups shredded reduced fat sharp cheddar (for gf, check labels)

1 tbsp olive oil

1/3 cup sliced scallions

5 oz sliced shiitake mushrooms

1/2 cup chopped red bell pepper

7 oz finely diced lean ham steak

3/4 cup diced tomatoes, seeded

1 cup finely chopped broccoli florets

7 large whole eggs

5 large egg whites

1/4 cup fat free milk

1/2 tsp kosher salt

Original pictures take c1.staticflickr.com site

1/4 tsp ground black pepper

Directions:

Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.

Place 1 cup of cheese into the baking dish.

Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and saute until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 – 3 minutes. Add the ham and broccoli and remove from heat. Spread evenly over the cheese mixture.

In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.

Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 12 pieces.

Turkey Sausage Patties From Scratc

Turkey Sausage Patties From Scratc

I am excited to be here on Skinnytaste again. A lot has happened since my last guest post. This past summer I was offered the opportunity of a lifetime (or at least my lifetime) to work as a test kitchen contributor at Bon Appétit Magazine. I interned there after completing culinary school last year but it was quite a different and incredible experience to actually contribute to the magazine and website.

After working at Bon Appétit for 8 months I am happy to be back home with the kids and focus on developing recipes on a freelance professional basis as well as for my website. In addition to gaining a ton of experience while working in the test kitchen, I gained a few pounds. Occupational hazard, I suppose. I decided to re-join weight watchers and work on creating and maintaining healthy eating habits once again.

I used weight watchers after the last 2 of my 3 sons were born and it is my favorite weight loss program. The balanced approach is not only physically healthy but I’ve found it to be the best for my long-term success. Once I started calculating points for all of my recipes, I immediately thought of Gina and of course all of you here at Skinnytaste. I am looking forward to visiting here from time to time and sharing my healthy recipes with you. I hope you will stop by my page to say hi to me there as well.

Today’s recipe is for Turkey Sausage Patties. They are extremely flavorful and savory. You could serve them for breakfast with eggs or even for lunch and dinner. I soften the onion and garlic and then toast some fennel with the mix to add a depth of flavor you wouldn’t get by just adding everything raw It’s a short extra step that is definitely worth taking.

Turkey Sausage Patties

Servings: 6 • Size: 1 patty • Points +: 3 pts • Smart Points: 3

Calories: 134 • Fat: 6 g • Carb: 3 g • Fiber: 1 g • Protein: 15 g • Sugar: 0 g

Sodium: 55 mg (without salt) • Cholesterol: 54 mg

cooking spray

1 tsp olive oil

1 small onion, diced small

1 large garlic clove, chopped

kosher salt and black pepper to taste

1 tsp fennel seed

1 lb 93% lean ground turkey

1 tbsp red wine vinegar

1 tbsp chopped chives

3/4 tsp paprika

pinch raw sugar

pinch nutmeg

Directions:

Heat a medium nonstick skillet over medium low heat and add the oil, onions and garlic and stir frequently, about 4-5 minutes, until onion is translucent. Lower heat, if needed, to avoid browning too quickly. Once onion is softened, add fennel and toss quickly until fragrant and toasted, about 1 minute. Remove mixture to a medium bowl to cool slightly.

Add ground turkey, red wine vinegar, chives, paprika, sugar and nutmeg to bowl with onions, garlic and fennel and mix together with a fork until all ingredients are well-distributed. Form mixture into 6 even patties and lay on parchment or wax paper while working. If you want to make these for another day, they can be refrigerated or frozen.

Spray a non-stick skillet and set over medium-low heat. Once hot, brown turkey patties, in two batches, 3 minutes on each side. Once you have achieved a nice browned crust on each side, reduce heat to low and cover. Continue cooking until internal temperature reaches 165. Remove from heat and repeat with second batch.

Tropical Papaya Batido (fruit shake)

Tropical Papaya Batido (fruit shake)

A sunlit, vitamin-packed tropical fruit shake made with pink-hued papayas, fresh squeezed oranges and bananas.

Happy Monday! Monday morning are especially difficult the day after daylight savings, don’t you think? This pick-me-up fruit drink is the perfect fix! Vitamin packed, dairy-free, and loaded with vitamins and fiber.

My aunt brought over this beautiful papaya, excited to make this fruit drink for me. If you’ve never tried papaya, it has a soft, buttery, pinkish-orange flesh with a taste similar to cantaloupe, with black seeds in the center which you discard; it’s known for it’s antioxidants and anti-inflammatory effects.

Any restaurant or home you visit in Colombia, where my Mom is from, fresh fruit shakes made with exotic fruits are always on the menu for breakfast or lunch.

Papaya is an excellent fruit because it’s high in Vitamins A and C, folate and potassium. In addition, it is a good source of dietary fiber, vitamin E, and vitamin K.  It reminds me of a cantaloupe, only sweeter and softer. Fresh squeezed oranges were added for added vitamins and sweetness along with bananas to make this the perfect start to any morning.

Since this is made with nothing but just fresh fruit, I’m assuming the Weight Watcher Points are 0, correct me if I’m wrong. Enjoy your day!

Tropical Papaya Batido (fruit shake)www.skinnytaste.comServings: 2 • Size: a little over 1 cup • Old Points: 3 • Weight Watchers Points+: 0

Calories: 205 • Fat: 1 g • Protein: 3 g • Carb: 49 g • Fiber: 4 g • Sugar: 35.5 gSodium: 6 mg

1 1/2 cups fresh papaya, chilled

1 medium banana

2 cups fresh squeezed orange juice (from 1 1/2 navel oranges)

squirt of lime (optional)

crushed ice (optional)

Directions:

Squeeze the orange juice and set aside. 

Place the cut up papaya, banana and fresh orange juice into the blender and blend until smooth. If you wish you can squeeze some fresh lime juice. Serve over ice or keep chilled in the refrigerator.

Original pictures take c3.staticflickr.com site

Makes about 2 1/4 cups.

Tropical Fruit Salad Recipe

Tropical Fruit Salad Recipe

This tropical fruit salad, made with fresh papaya, mango, pineapple, bananas and grated coconut is the best tasting fruit salad… EVER!!

It makes a great big bowl, big enough to feed a crowd so it’s perfect to bring to a picnic, potluck or to serve at a backyard BBQ. This is easy enough for anyone to make – if you can use a knife, you can make this salad. The bananas are added just before serving so they don’t turn brown.

Fruit salad always makes me think of my Dad, when I was younger he made a great big bowl of fresh fruit salad just about every night. It’s the perfect dessert because it’s all natural, made with nothing but fruit – it doesn’t get cleaner than that!

In my past life I must have lived on a tropical island somewhere; the climate, blue oceans, palm trees, and sweet tropical fruit are my idea of a perfect world. Thank goodness we can get papayas, mangoes, coconut and pineapples here in the states, but there are still so many tropical fruits I’d love to see a lot more tropical fruit imported here one day such as fresh guanabana (sour sop) guava or passion fruit (maybe I need to get on a plane to somewhere tropical really soon).

Tropical Fruit Salad Recipe

Servings: 10 • Size: 1 1/3 cups • Points +: 0 pts • Smart Points: 0

Calories: 116 • Fat: 1 g • Carb: 28 g • Fiber: 3.5 g • Protein: 1 g • Sugar: 20 g

Sodium: 4 mg • Cholest: 0

1 papaya, peeled and diced 3/4-inch cubes (5 cups)

2 mangoes, peeled and diced 3/4-inch cubes (2 1/2 cups)

1 fresh pineapple, peeled and diced reserving the juice 3/4-inch cubes (4 cups)

2 large bananas, peeled and diced 3/4-inch cubes (2 cups)

Original pictures take c7.staticflickr.com site

1/4 cup fresh grated coconut, for garnish

Directions:

Combine the papaya, mangoes, and pineapple in a large bowl and add the juice from the pineapple. Cover and refrigerate until chilled.

Just before serving, add the bananas and garnish with fresh coconut.

Makes 13 1/2 cups.

Triple Berry Smoothie

Triple Berry Smoothie

For a healthy breakfast to go, made with clean, wholesome ingredients, try this berry smoothie made with strawberries, raspberries AND blackberries blended with yogurt and ice. I’m a berry lover, so the fact that they are good for you is an added bonus.

Freeze it in the summer for an awesome frozen berry pop your kids will love!

Original pictures take c5.staticflickr.com site

Low in calories, rich in vitamin C and loaded with cancer preventing flavonoids and phytochemicals. Drink up!!

Triple Berry Smoothiewww.skinnytaste.comServings: 2 • Size: 1 cup • Old Points: 1 • Weight Watchers Points+: 2Calories: 75.9 • Fat: 0.3 g • Protein: 9.4 g • Carb: 9.7 g • Fiber: 2.7 g • Sugar: 6 gSodium: 40.3 mg

1/2 cup blackberries and raspberries

5 medium strawberries

1 cup crushed ice

6 oz nonfat Greek yogurt

few drops of liquid stevia for sweetness (Recommend: NuNaturals)

Directions:

Put all ingredients in a blender and blend until smooth. Serve with a straw.

Top 10 Lightened Up New Year’s Day Brunch Recipes

Top 10 Lightened Up New Year’s Day Brunch Recipes

1. Mimosas

Nothing makes a brunch fancier than a glass of mimosa. It’s the perfect brunch cocktail. Also a great way to use up any extra bottles of champagne from New Years Eve. I prefer freshly squeezed orange juice but if you’re pressed for time, store bought will do. Cheers!

Mimosa Recipe

Servings: 1 • Serving Size: 1 flute • Old Points: 2 pts • Points+: 3 pts

Calories: 95.1 • Fat: 0.2 g • Carb: 11.0 g • Fiber: 0.2 g • Protein: 0.7 g 

 

1/3 cup freshly squeezed orange juice (from concentrate would work)

1/3 cup chilled champagne of your choice

Fill half a champagne flute with chilled champagne, then top off with orange juice.

The flavor of banana nut bread in a pancake, banana lovers will love these pancakes.

I love making these skinny crepes when I have guests over for breakfast. I leave out bowls of fruit, jams, cool whip, powdered sugar and chocolate syrup for the chocolate lovers. You can fill them with anything you like.

There’s nothing like fresh baked bread for breakfast, and this fabulous low fat bread recipe is as easy as they come.

I was recently at my sister-in-laws for the holidays and she had us over for brunch. She set up a healthy yogurt station along with the other goodies and had bowls of fresh fruit and granola. It was a perfect healthy option and easy to set up! You could even serve them in clear tall glass flutes to make yogurt parfaits.

This delicious frittata uses reduced fat Swiss cheese and egg whites to keep this low fat.

A make-ahead baked French toast casserole with a sweet sugar-coated bottom, perfect for a house full of guests.

A quick and easy Brazilian cornmeal cake recipe and one of my favorites for breakfast or dessert.

A fun way to make eggs.

I love fresh baked scones, if you can’t find pomegranates, use dried cranberries or cherries instead. Serve them with honey and light butter.

Tomato Mozzarella Egg White Omelet

Tomato Mozzarella Egg White Omelet

A quick and easy breakfast made with tomatoes, egg whites, mozzarella, and parmesan cheese. Lots of flavor, low in carbs and takes just minutes to make. A perfect breakfast for Meatless Mondays!

Hope you all had a great weekend. Mine involved lots of family fun, Scooby Doo live in Manhattan, a shopping spree at the mall with my teen, a play date at Bounce-U and celebrating my brother’s birthday. Oh yeah, and a trip to Target!

Back to my breakfast, this is an excellent low carb breakfast idea, my husband said it reminded him of a breakfast pizza. Next time I make this, I’ll top it with fresh basil and call it a margarita omelet. Enjoy!

Tomato Mozzarella Egg White Omelet

Servings: 1 • Serving Size: 1 omelet • Points +: 4 pts • Smart Points: 3

Calories: 157 • Fat: 8 g • Protein: 16 g • Carbs: 3.5 g • Fiber: 0.5 g • Sugar: 0 g

Sodium: 359 mg (without salt)

1/2 tsp olive oil

1/4 cup sliced grape tomatoes

salt and pepper, to taste

1/3 cup egg whites

1/4 cup shredded part skim mozzarella

1 tsp grated Parmesan cheese

fresh chopped herbs for garnish (basil, chives or parsley)

Original pictures take c1.staticflickr.com site

Directions:

Heat a small non-stick skillet over medium heat. When hot, add the oil and tomatoes, season with salt and pepper.  

Cook about 1 minute, then add egg whites. Top with shredded mozzarella and parmesan.  

Cover and reduce heat to low. Cook until the eggs are completely set. Top with fresh herbs if desired.

Tomato and Zucchini Frittata

Tomato and Zucchini Frittata

==============

Summary:

Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.

==============

Instructions:

Preheat oven to 400°F.

Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.

In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper.

Pour the eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.

==============

Ingrediants:

2 tsp olive oil

1 medium onion, diced

1-1/2 cups (7 oz) zucchini, diced into matchsticks

4 large eggs

4 large egg whites

1/4 cup Asiago cheese, grated

salt and fresh pepper

2 medium (about 8 oz) vine ripe tomatoes, cored and thinly sliced crosswise

==============

Nutrition:

Amount Per Serving

Smart Points:4

Points +:4

Calories:172

Total Fat:10g

Saturated Fat:g

Cholesterol:186mg

Sodium:204mg

Carbohydrates:8g

Fiber:2g

Sugar:3g

Original pictures take c5.staticflickr.com site

Protein:13g

Superfood Triple Berry Chia Pudding

Superfood Triple Berry Chia Pudding

I LOVE chia pudding! And what can be easier than throwing a few chia seeds into a mason jar with some fresh fruit and almond milk and giving it a good shake! Side note: please excuse the manicure.

If you’ve never tried chia pudding, I highly recommend picking up some chia seeds and Blue Diamond Almond Breeze almond milk and give it a try. Chia is a super food; an excellent

source of omega fatty acids, has more antioxidants than blueberries and it’s full of minerals, calcium, protein, vitamins and fiber. Plus it is low in calories and is incredibly satiating.

Isn’t she such a ham : )

Superfood Triple Berry Chia Pudding

Servings: 2 • Size: about 1 cup • Points +: 2 pts • Smart Points: 2

Calories: 110 • Fat: 5 g • Carb: 12 g • Fiber: 7.5 g • Protein: 4 g • Sugar: 3 g

Sodium: 64 mg • Cholest: 0 mg

1 cup unsweetened almond/coconut milk beverage (used Almond Breeze)

3/4 cup fresh blueberries, blackberries and raspberries

Original pictures take c5.staticflickr.com site

2 tbsp chia seeds

5-6 drops Nu-Naturals liquid stevia (or sugar/honey to taste)

Directions:

Combine the Almond Breeze almond-coconut milk together with the chia seeds and fruit in a glass jar with a lid. Cover and shake well, set aside for 15 minutes. Give it another good shake then refrigerate overnight or at least 5-6 hours.

Divide into 2 bowls or glass serving dishes and serve. Enjoy!

Superfood PB Banana and Cacao Green Smoothie

Superfood PB Banana and Cacao Green Smoothie

Superfood PB Banana and Cacao Green Smoothie

Servings: 1 • Size: 1 smoothie • Points +: 5 pts • Smart Points: 5

Calories: 188 • Fat: 11.5 g • Carb: 21 g • Fiber: 6.5 g • Protein: 6 g • Sugar: 8.5 g

Sodium: 210 mg  • Cholesterol: 0 g

1 loose cup baby spinach

2 teaspoons peanut butter

1/2 frozen ripe banana

1 cup ice

(optional) a few drops liquid stevia

Directions:

Combine all the ingredients in a blender and blend until smooth.

I only share products I am passionate about and use in my own kitchen

on a daily basis. I created this recipe and received compensation to do

so.

Summer Mango Stone Fruit Smoothie

Summer Mango Stone Fruit Smoothie

If a smoothie could taste like summer, this would be it! This dairy-free, gluten-free, vegan smoothie is simply delicious, made with ripe mango, plums, apricots and peaches or nectarines.

Summer (and late Spring) is my favorite time of year when it comes to eating seasonal fruits and vegetables. I mean, what can be better than biting into a juicy nectarine or plum?

This recipe makes two great big smoothies, if you want to add a protein boost you could throw in some hemp seeds or chia as well. 

Summer Mango Stone Fruit Smoothie

Servings: 2 • Serving Size: 1 1/2 cups • Old Points: 1 pt • Points+: 3 pts

Calories: 122 • Fat: 0 g • Protein: 1 g • Carb: 28 g • Fiber: 3 g • Sugar: 21 g

Sodium: 20 mg • Cholesterol:  0 mg

1 ripe mango, peeled and diced

1 ripe plum, pitted and chopped 1 ripe nectarine, pitted and chopped 

1 ripe peach or nectarine, pitted and chopped

1 ripe apricot, pitted and chopped

a little fresh grated lime zest

1/2 cup ice cubes 

mint leaves for garnish (optional)

Directions:

Combine all of the ingredients into the blender except for the ice and blend on high for 30 seconds until well combined. Add the ice cubes and blend on high for 10 to 20 seconds more, until chilled and crushed. Divide between two glasses and garnish with mint.

Summer Breakfast Quinoa Bowls

Summer Breakfast Quinoa Bowls

Of all the ways to eat quinoa, this is my favorite! Served as a warm cereal topped with fresh fruit and a drizzle of honey – it reminds me of eating a bowl of farina as a kid, memories I hold dear and near.

I cook the quinoa in almond milk sweetened with just a touch of brown sugar (you can use any sweetener or omit if you wish) and serve it with extra warmed milk on the side. That’s just my preference, if you prefer your cereal thicker you can add less milk. Using almond milk makes this a great dairy-free, gluten-free breakfast option for people with allergies. 

Summer Breakfast Quinoa Bowls

Servings: 2 • Size: 1 bowl • Points+: 5 pts • Smart Points: 6

Calories: 180 • Fat: 4 g • Carb: 36 g • Fiber: 4 g • Protein: 4.5 g • Sugar: 17 g

Sodium: 136 mg • Cholesterol: 0 mg

1 small peach, sliced

1/3 cup uncooked quinoa, rinsed well

1/2 tsp vanilla extract

2 tsp brown sugar (or sweetener of your choice)

Original pictures take c7.staticflickr.com site

12 raspberries

14 blueberries

2 teaspoons local honey

Directions:

In sauce pan cook combine quinoa and 2/3 cup almond milk, vanilla and brown sugar. Cook on medium heat and bring to boil for five minutes. Lower the heat to low and cover. Cook for 15 to 20 minutes, or until easily fluffs with a fork.

Meanwhile, heat a grill pan and spray with oil. Grill the peaches to bring out their sweetness 2 to 3 minutes; set aside. Warm the remaining almond milk.

Divide the cooked quinoa between 2 bowls then pour in warmed almond milk. Top with peaches, raspberries and blueberries and drizzle each with 1 teaspoon of honey.

I only share products I use in my own kitchen. I created this recipe and received compensation to do

so.

Strawberry Rhubarb Compote

Strawberry Rhubarb Compote

Strawberries, rhubarb and honey are simmered over gentle heat to create this simple compote.

I love the combination of strawberry and rhubarb, it’s one of my favorite pie fillings but it’s also wonderful as a compote to eat for breakfast over Greek yogurt or crepes, or for dessert I love it warm with a little frozen yogurt. What do you like to do with fruit compote?

I had the hardest time finding rhubarb, if you can’t find any in your area you can use just the strawberries instead. You can use agave, sugar, stevia or Splenda in place of honey, this would be 0 points plus with stevia or Splenda.

Strawberry Rhubarb Compote

Gina’s Weight Watcher Recipes

Servings: 11 • Serving Size: 1/4 cup • Points +: 1 pt • Smart Points: 1

Calories: 33 • Fat: 0 g • Protein: 0.6 g • Carb: 8 g • Fiber: 1.7 g • Sugar: 5

1 lb strawberries, washed and dried

1 lb rhubarb, leaves removed and stalks washed

2 tbsp honey

1 tbsp water

Directions:

Hull strawberries and cut into quarters. Cut rhubarb in 2 inch slices.

Combine compote ingredients in a saucepan, bring to a boil and gently simmer over medium-low heat until reduced and thickened and the fruit has softened, about 15 minutes. Remove from heat.

Original pictures take c2.staticflickr.com site

Makes about 2 3/4 cups.

Strawberry Rhubarb Baked Oatmeal

Strawberry Rhubarb Baked Oatmeal

Strawberries and rhubarb baked with bananas, oatmeal and slivered almonds – this is so good you’ll almost think you are having dessert for breakfast!

I loved the combination, especially when I added the ripe bananas, I felt they added an extra sweetness to the tart rhubarb without having to add more honey.

I think this would be wonderful for a Mother’s Day brunch; six servings is very generous, especially if you have other options on the table. 

Strawberry Rhubarb Baked Oatmeal

Servings: 6 • Size: 1/6 • Points +: 6 pts • Smart Points: 7

Calories: 221.5 • Fat: 5 g • Carb: 41  g • Fiber: 4.4 g • Protein: 6 g • Sugar: 26 g

Sodium: 330 mg  • Cholest: 30 mg 

For the fruit filling:

2 1/2 cups strawberries, hulled and quartered

3/4 cup rhubarb, cut into 1/2-inch pieces

1 medium ripe banana, sliced thin

1 tbsp cornstarch

1/3 cup honey

For the Oats:

1 cup uncooked quick oats (use GF oats if Gluten Free)

1/3 cup slivered almonds

1/2 tsp baking powder

1/2 tsp cinnamon

pinch of salt

1 tbsp honey

3/4 cup fat free milk (or any milk you desire)

1 large egg

Original pictures take c8.staticflickr.com site

1 tsp vanilla extract

Directions:

Preheat the oven to 375° F.  Lightly spray a 9 x 9″ ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.

Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared baking dish over the bananas.

In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.

Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly.  Sprinkle the remaining almonds over the the top.

Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.