Weight Watchers Chocolate Chip Cheesecake

10 average Nabisco reduced-fat Oreo(s), or other similar
reduced-fat, cream-filled chocolate sandwich cookies
8 ounces fat-free cream cheese
8 ounces light cream cheese, tub-style
1 cup granulated sugar
2 tablespoons all-purpose flour
1 cup fat-free cottage cheese
2 teaspoons almond extract
6 large egg whites
3/4 cup mini chocolate chips

Preheat oven to 325 degrees F.

Lightly coat a 9-inch springform pan with cooking spray. Crush cookies and sprinkle cookie crumbs evenly over bottom of pan.

Using an electric mixer, beat together cream cheeses on lowest speed until well blended.

In a small bowl, combine sugar and flour. Add to cream cheese mixture and beat until smooth.

In a food processor or blender, purée cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese mixture; beat until smooth. Add egg whites and beat until well blended. Stir in 1/2 cup of chocolate chips.

Pour into springform pan; top with remaining chocolate chips and bake until cheesecake puffs and center is almost set, about 60 minutes.

Transfer to a wire rack and cool completely. Run a knife around sides to loosen and release pan sides. Cover and chill overnight. Cut into 12 slices and serve.

Serves 12- Points per serving 5

Mini Chocolate Cheesecakes
POINTS® Value |  1
Servings | 12  

10 pieces chocolate wafers, crumbled
1-1/2 cups fat free cottage cheese
1/4 cup unsweetened cocoa
1/4 cup sugar
1 tsp. vanilla extract
3 medium egg whites
3 TB cornstarch
1/2 cup whipped topping, light or fat-free

Preheat oven to 350º F. Coat 12 muffin cups with cooking spray; divide wafer
crumbs
among cups.

Cream cottage cheese in a food processor until fluffy, about 1 minute. Add
remaining
ingredients, except whipped topping, and process until smooth, about 30
seconds more.
If you do not have a food processor, this can be done with an electric mixer
although the
final product will not be as smooth and creamy.

Divide batter among muffin cups. Bake until firm, about 20 minutes; cool
completely.

Trace each muffin cup with a knife to loosen cheesecakes, remove from muffin
cups and
garnish each with 2 teaspoons of whipped topping.

Yields one 3" cheesecake per serving.

Cherry Cheesecake
POINTS® Value |  4
Servings | 12  

1 TB butter, softened
4 oz. zwieback(s), crushed into crumbs (about 4 pieces)
1-1/2 lb. fat free ricotta cheese
2 large egg yolks
1/4 cup fresh lemon juice
2 tsp. lemon zest
1 cup powdered sugar
1/4 cup all purpose flour
1/8 tsp. table salt
8 oz. Stonyfield Farm Organic Whole Milk Yogurt French Vanilla Yogurt, or
other brand
8 large egg whites
1 cup pitted cherries, frozen, unsweetened
1/3 cup preserves, either sour or tart cherry varieties

Place a large, deep rimmed pan (big enough to create a water bath) in oven
and preheat to 325° F.

Coat bottom and sides of a 9" spring form pan with softened butter; dust
bottom and sides of pan with
zwieback crumbs (make sure butter and crumbs are applied all the way up the
sides of pan). Tear off
a single large, long piece of aluminum foil and wrap around bottom and just
past top of sides of pan so
that no water - from the water bath - can penetrate when cake bakes (you're
making a watertight skin
so you only want to use 1 piece of wide, long foil); set spring form pan
aside.

Place ricotta in a fine sieve over a medium bowl. Allow cheese to drain
thoroughly to rid of excess moisture;
discard liquid. Whip ricotta in a food processor until smooth and creamy,
about 1 minute; do not over beat.

Add egg yolks, lemon juice, lemon zest, powdered sugar, flour and salt to
ricotta. Pulse mixture just a few
times until ingredients are incorporated; blend in yogurt.

Whip all egg whites in a large bowl until soft peaks form; fold egg whites
into cheese cake batter.

Boil a pot of water.

Pour cheese cake batter into prepared spring form pan, filling pan almost to
the top; place spring form pan into
larger pan (heating in oven). Then pour enough boiling water into larger pan
to come halfway up spring form pan, careful not to get any water into cake.
Bake cake in water bath for 1 hour. After baking for 1 hour, turn off heat
but leave cheesecake in oven, in water bath, with oven door closed, for
another hour.

Remove entire water bath from oven, careful not to spill water, and grip
sides of spring form pan with oven mitts
to remove it from water bath to a wire rack (leave foil on) and cool
completely; refrigerate cake in spring form pan
for 12 to 24 hours before serving.

Remove cake from refrigerator. Run a sharp knife around inside of spring form
pan to loosen cake from sides.

To make topping, cut cherries into quarters while still frozen; set aside.

Place preserves in a small saucepan and cook over low heat until liquefied;
remove from heat and add frozen cherries. When cherry topping cools, pour over
top of cheesecake. Slice into 12 pieces and serve.

(Note: Topping should be made soon before serving cake. Do not make it too
long ahead of serving time.)

Banana Pudding Pops

 

1 envelope (four 1/2-cup serving size) reduced-cal instant vanilla pudding mix

Weight Watcher S'mores

 

1 Chocolate Graham Cracker

Honey Almond Oat Pudding

 

1 cup fat-free milk
 
1 cup quick-cooking oats

2 tablespoons ground blanched almonds

1/4 cup honey

2 tablespoons dried currants or raisins

1 large egg, lightly beaten

1 teaspoon grated orange rind

1/2 teaspoon salt

1/4 teaspoon cinnamon

3 egg whites

Preheat oven to 350° degrees. Lightly spray a one-quart baking dish or six 4-ounce custard or souffle cups with nonstick spray.

Chocolate Amaretto Cheesecake

 

6 squares (2 1/2 inches each) chocolate graham crackers made into crumbs

2 1/3 cups part-skim ricotta cheese

4 oz. nonfat cream cheese

1/2 cup sugar

1/4 cup unsweetened cocoa powder

1 egg

3 tbsp. all-purpose flour

2 tbsp. Amaretto liqueur

1 tsp. vanilla extract

2 tbsp. semisweet chocolate chips

Preheat oven to 300° F. Spray an 8-inch springform pan with nonstick cooking spray. Sprinkle the cracker crumbs evenly over the bottom of the pan.

(If you don't have an 8-inch springform pan, make cheesecake in an 8-inch aluminum foil baking pan. Using a scissors, cut sides away before serving.)

In a blender or food processor, puree the ricotta and cream cheeses, sugar, cocoa, egg, flour, liqueur and vanilla; stir in the chocolate chips.

Pour the mixture over the crumbs. Bake until a knife inserted in the center comes out clean, about 1d hours. Cool completely on a rack. Refrigerate, covered, until chilled, at least 3 hours.

Serves 12, with each serving having 99 calories, 2 g fat, and 17 g carbohydrates. Weight Watchers count is 2 points per serving.

Source: Simply the Best, 250 Prizewinning Family Recipes by Weight Watchers

 

Raspberry and Cream Squares

2 pkg. sugar-free raspberry Jello

2 cups boiling water

1 (12 oz) pkg. frozen red raspberries

3/4 cup Splenda

1 (13 oz) can crushed pineapple

1 cup fat free sour cream

2 large bananas, sliced or diced

Dissolve gelatin in boiling water, add frozen berries with Splenda. Stir until well mixed.

Fold in pineapple and bananas, pour 1/2 of mixture in a 9 x 13 pan.

Let set in refrigerator for 1 1/2 hours.

Remove and cover with sour cream and rest of Jello mixture.

Chill and serve.

 

Baked Coffee Custards

"Silky custard with a mild coffee flavor offers just the right finish to a special meal."

4 whole eggs -- beaten
1 1/2 cups skim milk
1/4 cup Splenda
1 teaspoon vanilla extract
2 teaspoons instant coffee granules
1 tablespoon hot water

In a medium bowl combine eggs, milk, sugar, and vanilla. Dissolve coffee crystals in hot water. Add coffee mixture to egg mixture. Beat until combined but not foamy.

Place four 6-ounce custard cups in a 2-quart square baking dish on an oven rack. Pour egg mixture into custard cups. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake in a 325 degree oven for 25-35 min or till a knife inserted near the centers comes out clean.

Remove custard cups from water. To serve warm, cool slightly on a wire rack. To serve chilled, cool completely in custard cups; cover and refrigerate until ready to serve.

To unmold custards, loosen edges with a knife, slipping its point in between the custard and cup to let in air. Invert a dessert plate over each custard; turn custard cup and plate over together.

Serving Size : 4

NOTES: You can cover and chill the custards up to 4 hours before serving.

I do not have the nutritional information on this one, I would also think you could use an egg substitute to further reduce calories.

 

Boysenberry Texas Cobbler

Preheat oven to 350F Use a Pam sprayed 9x9" baking pan

Mix all dry ingredients together:
1.c. flour
3/4 c. sugar
1/4 c. Splenda
1/2 tsp. salt
2 tsp. baking powder

Mix wet ingredients together:
3/4 c. milk 
2 tsp. vanilla

Mix dry and wet together and pour into prepared 9x9" baking pan.

In bowl place:
* 3 c. boysenberries
1-2 c. Splenda to sweeten berries, (Set aside)

Melt 1/4 c. (1/2 stick of butter) and pour over dough

Spoon blackberries over the top, place pan on baking sheet and bake 350 for about 45 minutes. Dough rises to the top and berries to bottom. Dough will be a nice brown color.

You can double the cake recipe and use 3-4 c. berries & bake in a 9x13 pan. Place pan on cookie sheet!

*When using peaches and berries, use 2 c. peaches and 2 c. berries.

The points go to 4.5 per serving.

Makes 9 servings @ 4 points each.

 

Baked Alaska

2 eggs or equivalent in egg substitute
2 teaspoons vanilla extract
1/2 cup skim milk
1 tablespoon + 1 teaspoon reduced-calorie margarine
1 cup all purpose flour
1 cup + 2 tablespoons pourable Sugar Twin or Sprinkle Sweet
1 teaspoon baking powder
6 egg whites
1/4 teaspoon cream of tartar
4 cups Wells' Blue Bunny sugar-free and fat-free strawberry ice cream or any sugar- and fat-free ice cream

Preheat oven to 350 degrees. Spray a 9x9 inch cake pan with butter-flavored cooking spray. In a large bowl, combine eggs and 1 teaspoon vanilla extract. Stir in skim milk and margarine. Add flour, 3/4 cup Sugar Twin, and baking powder. Mix just to combine. Pour batter into prepared cake pan. (Batter will be thin.) Bake for 22 to 26 minutes or until a toothpick inserted in center comes out clean. Remove cake from pan and allow to cool on a wire rack. Increase oven temperature to 500 degrees. Meanwhile, in a large bowl, beat eggs whites with an electric mixer until soft peaks form. Add remaining 6 tablespoons Sugar Twin, remaining 1 teaspoon vanilla extract, and cream of tartar. Continue beating until stiff peaks form. To assemble, place a piece of brown paper on a baking sheet, arrange partially cooled cake on paper, place ice cream in a mound on cake, and cover cake and ice cream evenly with meringue mixture. Bake for 3 to 5 minutes or just until meringue browns. Remove from oven, cut into 8 servings and serve immediately.

HINT: Egg whites beat best at room temperature. Meringue cuts easily if you dip a sharp knife in warm water before cutting.

Serves 8 - Each serving equals:
HE: 2/3 Br, 1/2 Pr (1/4 limited), 1/4 Fa, 1 Sl, 10 OC
178 Calories, 2 gm Fa, 10 gm Pr, 30 gm Ca, 213 mg So, 168 mg Cl, 1 gm Fi
DIABETIC: 2St/Ca, 1/2 Mt

 

Rhubarb Rumble

3 cups rhubarb -- chopped
3 ounces sugar free jell-o
1 1/2 cups skim milk
1 package sugar free instant pudding

3 ounce package of sugar free strawberry jello
1 ounce box of sugar free instant vanilla pudding

Cover rhubarb and microwave on high 6-8 minutes, or until softened, stirring every 2 minutes.

Stir in gelatin until dissolved. Cool completely.

In another mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes. Fold in rhubarb.

Spoon into reduced fat graham cracker crust if desired but the points will increase.

Or pour into 8 bowls and serve that way for a lower calorie dessert. Cover and refrigerate until firm.

51.4 calories
.2 fat
1.6 fiber

Points per serving: 1

Serving Size: 8