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.