Here is a great website for recipes…
http://www.thatsmyhome.com/healthy/weight-watchers/
This one is an oldie, but a goody.
Key Lime Pie
(serves 8, 3 points a piece)
Ingredients
1 reduced fat graham cracker crust
1 (1/16 ounce) package sugar-free lime gelatin
1/4 cup boiling water
1 (8 ounce) container fat-free whipped topping
2 (6 ounce) key lime pie yogurt
Directions
In a large bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon. Spread in crust.
Refrigerate for at least 2 hours.
**I have made this several times with raspberry instead of lime and it works great. I’ve also left out the crust and just had a raspberry mousse for 2 points per serving!
**Note- you may want to calculate the points for your crust because you can’t always find the reduced fat ones and they will have more points.
Friday, June 19, 2009
Friday, June 5, 2009
Bean Tostadas w/ Corn Salsa and Avocado
Bean Tostadas with Corn Salsa and Avocado (5 points)
4 small (6 in) corn tortillas
1 (15-1/2 oz) can pinto or black beans, drained and rinsed
(I use chili beans)
1 cup fresh salsa, divided
1 (8 oz) can low-sodium corn kernels, drained well
¾ cup shredded reduced-fat sharp cheddar cheese
1 cup shredded lettuce, head or romaine
½ avocado, diced
½ cup fat-free sour cream
2-4 green onions, sliced
2 T chopped cilantro
1.Preheat oven to 450o. Arrange tortillas in single layer on a baking sheet and bake until crisp and light brown around the edges, 5-7 minutes.
2. Meanwhile, in a small saucepan, mix the beans and 1/2 cup of the salsa (I add chili powder). Heat through and mash the beans.
3. In a small bowl, mix the remaining salsa with the corn, green onions and cilantro.
4. Place tortillas on plates. Spread each with the bean mixture, then top with cheese, lettuce, corn mixture, avocado and sour cream
Per serving: 326 calories, 6 g Fat, 11 g Fiber
From Shannon
4 small (6 in) corn tortillas
1 (15-1/2 oz) can pinto or black beans, drained and rinsed
(I use chili beans)
1 cup fresh salsa, divided
1 (8 oz) can low-sodium corn kernels, drained well
¾ cup shredded reduced-fat sharp cheddar cheese
1 cup shredded lettuce, head or romaine
½ avocado, diced
½ cup fat-free sour cream
2-4 green onions, sliced
2 T chopped cilantro
1.Preheat oven to 450o. Arrange tortillas in single layer on a baking sheet and bake until crisp and light brown around the edges, 5-7 minutes.
2. Meanwhile, in a small saucepan, mix the beans and 1/2 cup of the salsa (I add chili powder). Heat through and mash the beans.
3. In a small bowl, mix the remaining salsa with the corn, green onions and cilantro.
4. Place tortillas on plates. Spread each with the bean mixture, then top with cheese, lettuce, corn mixture, avocado and sour cream
Per serving: 326 calories, 6 g Fat, 11 g Fiber
From Shannon
Thursday, June 4, 2009
Crustless Pumpkin Pie
If you love pumpkin pie, but not all the fat, this is the way to go. You can eat half the pie for the same amount of points as just one piece of the regular stuff!
Crustless Pumpkin Pie
1 POINT per serving
Ingredients:
1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste
Instructions: Combine all ingredients and beat until smooth. Pour into a 9" sprayed pie pan. Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.
Serves 8
Whole Pie: 12 points (or 1 pt. for 1/8 pie)
TIP!Top this pie with a little fat free Cool-Whip for even more of a treat! Counts as a vegetable serving and high in fiber!
NOTE: You can make this with sugar or do half and half sugar & splenda, whatever your tastes are, but I tend to use a little more splenda than this calls for, closer to 3/4 cup. I also don't care for pumpkin pie spice too much so I cut it down to 1-2tsp pumpkin pie spice and the rest straight cinnamon.
Desiree Baker
Crustless Pumpkin Pie
1 POINT per serving
Ingredients:
1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste
Instructions: Combine all ingredients and beat until smooth. Pour into a 9" sprayed pie pan. Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.
Serves 8
Whole Pie: 12 points (or 1 pt. for 1/8 pie)
TIP!Top this pie with a little fat free Cool-Whip for even more of a treat! Counts as a vegetable serving and high in fiber!
NOTE: You can make this with sugar or do half and half sugar & splenda, whatever your tastes are, but I tend to use a little more splenda than this calls for, closer to 3/4 cup. I also don't care for pumpkin pie spice too much so I cut it down to 1-2tsp pumpkin pie spice and the rest straight cinnamon.
Desiree Baker
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