Almond Chess Squares
Recipe By WEIGHT WATCHERS ALL THINGS SWEET

1 18.25-ounce package light yellow cake mix
1 8-ounce block fat-free cream cheese -- softened
1/2 cup reduced-caloric stick margarine -- melted
1 tablespoon water
1 1/2 teaspoons almond extract
1 teaspoon butter extract
3 large egg whites
2 1/2 cups sifted powdered sugar
1 large egg
cooking spray
2 teaspoons powdered sugar

Preheat oven to 350°.

Combine first 9 ingredients in a large bowl; beat at
medium speed of a mixer until smooth. Pour batter into
a 13- x 9-inch baking pan coated with cooking spray.
Bake at 3513° for 45 minutes or until golden. Let cool
completely in pan on a wire rack. Sift 2 teaspoons
powdered sugar over cookies. Cut into bars.

Yield: 3 dozen (serving size: 1 bar).

POINTS: 3; Exchanges: 1 1/2 Starch

Per serving: CAL 117 (19% from fat)

Per Serving: 1125 Calories; 5g Fat (4.2% calories from
fat); 17g Protein; 255g Carbohydrate; 0g Dietary
Fiber; 212mg Cholesterol; 237mg Sodium. Exchanges: 2
Lean Meat; 1/2 Fat; 17 Other Carbohydrates.

Peanut Butter Cookies

POINTS® Value: 2

Servings:  30

Who doesn't love the lip-smacking duo of peanut butter and chocolate? These

cookies will fly off the serving plate when you bring them out for a crowd.



2 sprays cooking spray

1 cup sugar, granulated

1/4 cup unsalted butter, at room temperature

1/2 cup chunky peanut butter

2 large eggs

1/2 tsp. vanilla extract

1/2 tsp. table salt

1/2 tsp. baking soda

1 cup whole grain wheat flour

1 oz. Nestle Semi Sweet Chocolate Chunks, or other brand (about 40 pieces)



Preheat oven to 375º F. Coat 2 cookie sheets with cooking spray or cover with

parchment paper.



Place sugar, butter and peanut butter in a large bowl; beat with an electric

mixer until light and fluffy.

Add eggs and vanilla; blend well with mixer.



Add salt, baking soda and flour to sugar mixture; beat until completely

incorporated.



Drop batter by heaping teaspoons onto prepared cookie sheets and flatten with

the back of a wooden

spoon. Make sure to leave about 2 inches between each cookie. (Bake in

several batches to prevent

overcrowding if necessary.) Place a chocolate chunk in center of each cookie.



Bake cookies until edges brown, about 10 to 11 minutes. Remove from oven and

let cool on cookie

sheet for 1 or 2 minutes; remove cookies to a wire rack and cool completely.



Yields 1 cookie per serving.

Cranberry Cookie Kisses

These bite-size sweet morsels are sure to please all of your guests.

Yield: 80 cookies, 20 servings.

3 large egg whites, at room temperature
1/4 tsp cream of tartar
3/4 cup sugar
1/4 cup canned cranberry sauce, whole berry
1/3 cup dried cranberries, about 80 cranberries

Preheat oven to 200 F. Coat 2 large sheet pans with cooking spray or cover with parchment paper.

Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form; gradually beat in sugar until mixture is very stiff and shiny. Stir in cranberry sauce (you can add a few drops of red food coloring at this point, if desired); beat for 1 minute.

Drop batter by teaspoonfuls onto prepared sheet pans; press 1 dried cranberry into the top of each cookie.

Bake for approximately 2 hours, turning off the oven after 15 minutes. Cool completely before removing from pans. Store in airtight containers.
Weight Watcher 1 POINT per serving

ROCKY ROAD BROWNIES
Serves 24 @ 3 points per serve

1 pkt regular brownie dry mix
¼ cup water
¼ cup unsweetened apple sauce
4 large egg whites
¼ cup walnut halves, coarsely chopped
¼ cup mini chocolate chips
8 medium marshmallows, chopped or 1 cup mini marshmallows

Coat a 9 x 13 inch pan with cooking spray; set aside. Prepare brownie mixt using ¼ cup water, apple sauce and egg whites. Pour into prepared pan. Sprinkle walnuts over top of brownies; bake according to packet directions. Remove from oven about 5 mins before the end of the baking time, and toss chocolate chips and marshmallows over top; cook 5 mins more. Remove from oven and cool brownies on a wire rack. Cut into 24 pieces; serve

LIGHT MARS BAR SLICE
Serves 15 @ 1.5 points per serve

BASE:
2 Light Mars Bars (regular size)
3 cups Rice Bubbles
2 tblspns golden syrup
1 tblspn reduced fat margarine
1 tblspn skim milk
cooking spray
ICING
¾ cup icing sugar
2 tblspns cocoa
1-2 tblspns skim milk

To make base: place Rice Bubbles in a large mixing bowl. In a microwave safe bowl place roughly chopped Mars Bars, margarine and golden syrup, melt on HIGH for 2 minutes. Stir well, return to microwave for a further 30 seconds. Add milk and stir mixture until smooth. Pour melted chocolate mixture into Rice Bubbles, stirring until covered with chocolate mixture. Coat a slab tin with cooking spray and press mixture evenly into tin. Refrigerate. To make icing: once slice is set place all icing ingredients together into a small mixing bowl and mix together well. Spread icing over base and refrigerate. Once set cut into 15 slices. This slice is best kept refrigerated.

Chocolate Chip Blondies

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
1 1/2 cups unpacked brown sugar
6 tablespoons light butter, softened
2 large egg whites
1 teaspoon vanilla extract
1/3 cup water
6 ounces mini chocolate chips, about 3/4 cup

Preheat oven to 350F. In a small bowl, combine flour, baking powder and salt. In a large bowl, beat brown sugar and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating with water. Stir in chips. Spread into a foil lined 9 x 13 inch baking pan. Bake until golden, about 20 to 25 minutes. Cool on wire rack. Remove foil and cut into 24 two inch squares.

Serves 24.

2 points per serving.

Chocolate Peanut Butter Bars

1 8 ounce carton of fat free Cool Whip
1/3 cup Grape Nuts Cereal
1/3 cup crunchy peanut butter
1 package of sugar free chocolate pudding
1 8 ounce carton of fat free chocolate or vanilla yogurt

Mix all together and put in an 8 inch square dish. Freeze overnight. Cut into 8 bars and wrap individually. Refreeze.

Serves 8.

2 points per serving.

Cranberry Cookie Kisses

POINTS® Value |  1
Servings | 20
Preparation Time | 10 min
Cooking Time | 120 min
Level of Difficulty | Easy

These bite-size sweet morsels are sure to please all of your guests.

Ingredients
3 large egg white(s), at room temperature
1/4 tsp cream of tartar
3/4 cup sugar
1/4 cup canned cranberry sauce, whole berry
1/3 cup dried cranberries, about 80 cranberries

Instructions

1. Preheat oven to 200°F. Coat 2 large sheet pans with cooking spray or cover
with parchment paper.

2. Using an electric mixer, beat egg whites and cream of tartar until stiff
peaks form; gradually beat in sugar until mixture is very stiff and shiny.
Gradually fold in cranberry sauce (you can add a few drops of red food colouring
at this point, if desired) while beating for 1 minute.

3. Drop batter by teaspoonfuls onto prepared sheet pans; press 1 dried cranberry
into the top of each cookie.

4. Bake for 2 hours. Cool completely before removing from pans. Store in
airtight containers. Yields about 4 cookies per serving.

Toffee Butterscotch Cookies
POINTS® Value |  2
Servings | 30  

1/2 cup reduced calorie margarine
3/4 cup unpacked brown sugar
1/4 cup regular egg substitute
2 tsp. vanilla extract
1-1/4 cups all purpose flour
1/2 tsp. table salt
1-1/3 oz. Hershey's Milk Chocolate English Toffee Bars, crushed

Preheat oven to 375° F. Cream margarine and sugar until soft. Add egg
substitute and vanilla to
sugar mixture.

Whisk flour and salt together; add to sugar mixture. Stir in candy and mix
well.

On parchment-lined baking sheets, place 1 tablespoon dough 1-1/2 inches apart
for each cookie.
Bake until golden, 8 to 10 minutes.

Cool on baking sheet 5 minutes. Place on rack; cool completely.

Yields 1 cookie per serving.

Chocolate Meringue Cookies

Weight watchers

5 large egg whites
¼ cup unsweetened cocoa 
2 tbsp sugar 
1½ tsp vanilla extract 
1/8 tsp table salt 
½ cup sugar 
1 tsp unsweetened cocoa 
1/8 tsp ground cinnamon 
 
Preheat oven to 225°F.
Cover 2 cookie sheets with parchment paper; set aside.
Combine 1 egg white, ¼ cup of cocoa, 2 tablespoons of sugar and extract in a large bowl.
Beat the remaining 4 egg whites and salt with an electric mixer just until soft peaks form.
Add the remaining ½ cup of sugar, 1 tablespoon at a time, while beating, until the egg whites are stiff and glossy.
Fold the egg whites into the chocolate mixture in three batches.
Fill a pastry bag with the mixture and pipe out the cookies onto the cookie sheets.
Each cookie should be about 1-inch wide.
(Note: To make your own pastry bag, use a gallon plastic bag and cut a hole in the corner.) Bake 1 hour and 15 minutes until a dried texture.
Mix the remaining 1 teaspoon of cocoa and cinnamon in a small bowl.
Sprinkle over the hot cookies with a sieve or sifter.
Let cool completely on wire racks before removing from parchment paper.

Yields about 12 cookies
1 point per cookie

Double Chocolate Brownies

 

2 eggs
1/4 cup sugar
2 tablespoons coffee liqueur
6 tablespoons cake flour
2 tablespoons sifted unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 ounce semisweet chocolate
1 ounce chopped walnuts

Preheat oven to 350ºF. Spray an 8 x 8 x 2 cake pan with nonstick spray and set aside. In a medium mixing bowl, using an electric mixer on high speed, beat eggs until custard-like consistency, about 4 minutes, until doubled in volume. Slowly add sugar, 1 tablespoon at a time, beating well after each addition. Stir in liqueur.

In a small bowl, combine remaining ingredients except chocolate chips. Add to egg mixture, stirring and folding just until combined. Pour into cake pan and bake for 20 minutes, or until a toothpick comes out clean from the center. Remove to wire rack and cool in the pan. In a small heat-proof measuring cup, combine the chocolate chips and 1 tablespoon of water and melt over low heat stirring constantly until smooth, about 30 seconds. Spread over cake with spatula. While chocolate is still warm, sprinkle cake with walnuts.

Soft Chocolaty Cookies

 

1 1/3 cups sugar

1/2 cup apple butter

1/2 cup fat-free sour cream

1/4 cup vegetable oil

1/4 cup regular egg substitute

1 1/2 cups cake flour, sifted

1 cup unsweetened cocoa

1/4 teaspoon salt

1/4 teaspoon baking soda

Preheat oven to 350 degrees. Spray three large cookie sheets with cooking spray.

Whisk together sugar, apple butter, sour cream, oil and egg substitute. In another bowl, whisk together flour, cocoa, salt and baking soda.

Stir flour mixture into sugar mixture; mix just until blended. Drop 42 tablespoonfuls of cookie dough onto cookie sheets, about 1 ½ inches apart. Bake until firm, about 10 to 12 minutes. Transfer cookies to a flat surface and cool completely.

Note: If you're following the Weight Watchers program, count one point for each cookie.

Makes 42 cookies

Fruit Spice Cookies

 

1/2 cup dark brown sugar

1/4 cup reduced-calorie margarine

2 tablespoons molasses

1/4 cup fat-free egg substitute

1 cup all-purpose flour

2 teaspoons pumpkin pie spice, divided

1 cup dried mixed fruit, chopped, or dried fruit bits

1 teaspoon powdered sugar

Preheat oven to 350 degrees. Coat two sheet pans with cooking spray or line them with parchment paper.

Using an electric mixer, cream together sugar, margarine and molasses; beat in egg substitute. Blend in flour, one teaspoon of the pumpkin pie spice and dried fruit.

Drop dough by teaspoonfuls onto sheet pans, spacing them two inches apart. Bake until they start to become firm, about eight minutes. Cool for one minute before removing from pans and then allow to cool completely.

Stir together remaining one teaspoon of pumpkin pie spice and powdered sugar; sprinkle over cookies.

Note: If you're following the Weight Watchers program, count one point for each cookie.

 

Easy Fruit Bars

3/4 C Quick Oats
1 C Bisquick reduced fat baking mix
1/2 C granular Splenda
1/4 C reduced calorie margarine
1/4 C fat free milk
1/4 C chopped walnuts
1/4 C mini chocolate chips
1/2 C spreadable fruit spread (any flavor)

Preheat oven to 350 degrees. Spray an 8X8 baking dish with butter flavored cooking spray.

In a lg. bowl combine oats, baking mix & Splenda. Add margarine.

Using a pastry blender or two forks, mix gently until mixture is crumbly. Reserve 1/2 C crumb mixture. Stir milk into remaining mixture.

Fold in Walnuts & Chocolate Chips. Using a plastic zip lock bag, pat mixture into prepared baking dish. Carefully spread fruit spread over crust.

Evenly sprinkle reserved crumb mixture over fruit spread. Lightly spray top with butter flavored cooking spray.

Bake for 25 to 30 minutes, or until golden brown. Place baking dish on a wire rack & let set for 10 minutes. Cut into bars.

Serves 8 (2 each) @ 2 pts. each serving.

178 cals: 6 g fat: 28 carbs: 1 g fiber.