Chocolate Filled Mini Vanilla Cupcakes

18 1/4 ounce unprepared white cake mix
1 cup water
1/3 cup unsweetened applesauce
3 large eggs
1 cup pudding, chocolate, prepared with skim milk
1/2 cup semisweet chocolate chips
1/2 cup fat free cream cheese

Preheat oven to 350F. Line 48 mini muffin cups with paper liners. To make cupcakes, beat together cake mix, water, applesauce and eggs at low speed for 30 seconds; beat on medium speed for 2 minutes more. Spoon batter into lined cupcake cups. Bake cupcakes for 5 minutes. Drop a teaspoon of pudding into the center of each cupcake. Bake for 13 minutes more and cool for at least 30 minutes. To make icing, create a double boiler: Boil water in a small saucepan and then reduce heat to simmer. Put chocolate chips in a small metal bowl and set bowl over simmering water; stir until chocolate melts. Remove from heat and stir in cream cheese; blend until smooth. Top each cooled cupcake with 1 teaspoon of icing. 1 cupcake per serving.

Makes 48.

1 point per serving.

Lemon Raspberry Pound Cake

2 servings cooking spray or enough to coat pan
2 1/4 cups cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
5 tablespoons unsalted butter, softened
1 cup sugar
1 large egg
2 large egg whites
1 teaspoon vanilla extract
1 teaspoon lemon zest, finely grated
1 cup fat free vanilla yogurt
1 cups raspberries, frozen; keep frozen until ready to use

Preheat oven to 350F. Coat a 6 cup tube pan or Bundt pan with cooking spray. Sift together flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat butter until creamy; gradually beat in sugar, about 2 to 3 minutes, until mixture is light in color. Gradually beat in egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in raspberries. Pour batter into prepared pan and bake until a wooden toothpick inserted near the center comes out clean, about 30 to 40 minutes. Cool in pan, on a rack, for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto rack and cool completely; slice into 10 pieces and serve.

Serves 10.

6 points per serving.

Cream Cheese Frosting

2/3 cup tub-style light cream cheese -- chilled

1 1/4 teaspoons vanilla extract

3 1/2 cups powdered sugar

 

Beat cream cheese and vanilla in a large bowl at medium speed of a mixer until smooth. Gradually add sugar; beat at low speed until smooth (do not over-beat). Cover and chill.

Yield: 1 2/3 cups.

Per serving: Calories: 329(21% from fat); Fat 7.8g(sat 2g, mono 2.2g, poly 3.1g); Pro 4.5g; Carb 61.1g; Fiber 1.2g; Chol 19mg; Iron 1.4mg; Sod 169mg; Calc 74mg.

7 Points

Buche de Noel
  
POINTS® Value |  5
Servings | 16
Preparation Time | 30 min
Cooking Time | 22 min
Level of Difficulty | Difficult

This renovation of the traditional Buche de Noel uses a sweetened raspberry
cream filling and meringue topping instead of buttercream.

Ingredients

6 large egg(s), separated
1/2 cup cake flour
1 tsp vanilla extract
1 Tbsp orange zest
2 Tbsp orange juice
2 Tbsp powdered sugar
8 oz neufchatel cheese
1/2 cup jam, seedless raspberry
3/4 cup heavy whipping cream
4 medium egg white(s)
1/2 cup sugar
1/3 cup sugar
1 Tbsp cornstarch

Instructions

1. Heat oven to 375°F (190°C). Line jelly-roll pan with parchment paper; coat
paper with cooking spray.

2. In bowl with mixer on medium-high speed, beat 6 yolks until thick, 3 minutes.
Combine with flour on low speed.

3. In another bowl with mixer on medium speed, beat whites until frothy. Beat in
1/3 cup white sugar, a tablespoon at a time, until stiff and glossy. Stir in
extract, zest and juice.

4. Fold egg white mixture into yolks, one third at a time. Spread in prepared
pan. Bake until golden brown, 12 minutes, or until cake springs back in middle
when lightly touched. Dust with powdered sugar; invert cake on towel; peel off
paper. Roll from long side in tea towel.

5. For filling, in bowl with mixer on medium speed, cream Neufchãtel until
smooth. Add jam, beating until combined. In another bowl with mixer on
medium-high, whip cream until soft peaks form.

6. Fold cream into raspberry mixture, one third at a time. Unroll cake, spread
with raspberry mixture and re-roll. Place parchment on baking sheet and move
filled cake to sheet, seam-side down. Cut triangular piece off one end of roll.
Position piece against cake to form tree branch.

7. For topping, heat oven to 425°F (TKC). In small bowl whisk 1/2 cup white
sugar and cornstarch. In bowl with mixer on medium beat whites until frothy. Add
sugar mixture 1 tablespoon at a time. Beat until stiff and glossy. Cover cake
with meringue, dust with powdered sugar. Bake until edges of meringue begin to
lightly brown, 10 minutes. Serve at room temperature.

Gingerbread Cupcakes
  

POINTS® Value |  3
Servings | 24
Preparation Time | 20 min
Cooking Time | 40 min
Level of Difficulty | Easy

These festive cupcakes are the perfect change of pace from regular gingerbread
or gingerbread men cookies.

Ingredients

1 serving cooking spray
1 1/2 cup all-purpose flour
1 cup whole-grain wheat flour
2/3 cup sugar
2 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground allspice
1 1/2 cup unsweetened applesauce
3 cup lite whipped topping
1 cup molasses
3 large egg white(s)

Instructions

1. Preheat oven to 325°F. Coat two 12-cup muffin tins with cooking spray.

2. Combine flours, sugar, baking soda, ginger, cinnamon and allspice in a large
bowl; mix well. Add applesauce, molasses and egg whites; stir until mixture is
moist and well combined. Fill each muffin tin 3/4 full with batter.

3. Bake until a toothpick inserted in centre comes out clean, about 40 minutes.
Cool cupcakes to room temperature and serve each topped with 2 tablespoons of whipped topping.

Chocolate Chip Bundt Cake
POINTS® Value |  5
Servings | 16  

2 tsp. all purpose flour
1 pkg. (18-1/2 oz.) unprepared yellow cake mix
1 pkg. (3.4 oz.) instant vanilla pudding dry mix
8 oz. fat free egg substitute
8 oz. fat free sour cream
3/4 cup water
2 TB vegetable oil
1-1/2 tsp. vanilla extract
1/2 cup mini chocolate chips
1 TB powdered sugar

Preheat oven to 350º F. Coat a 12 cup Bundt pan with cooking spray, dust the
inside of the pan
with flour and set aside.

Combine cake mix, pudding mix, egg substitute, sour cream, water, oil and
vanilla in a large mixing
bowl. Using an electric mixer, mix on low speed for 30 seconds until dry
ingredients are moist, about
30 seconds. Then mix on medium speed until batter is almost smooth, about 2
minutes; fold in
chocolate chips.

Pour batter into prepared pan and level the surface. Bake until a wooden pick
inserted near the center
comes out clean, about 1 hour.

Allow to cool in pan on a wire rack for 20 minutes; invert cake onto rack and
cool completely. Sift powdered
sugar over cake just before serving; slice into 16 pieces.

Upside Down German Chocolate Cake
POINTS® Value |  5
Servings | 16
   
1/4 cup water
2/3 cup unpacked brown sugar
3/4 cup packaged shredded coconut
5 large egg whites
1 cup buttermilk
1/2 cup fat free sour cream
1/3 cup unsweetened applesauce
2 TB light butter
1/2 cup chopped pecans
1 pkg. (18-1/2 oz.) German chocolate cake mix

Preheat oven to 350º F. Coat a 9" x 13" baking pan with cooking spray.

In a small saucepan over low heat, melt butter with water. Stir in brown
sugar until smooth.
Pour evenly into baking pan. Sprinkle coconut and pecans evenly over melted
sugar mixture.

In a large bowl, using an electric mixer set on high, beat egg whites for 30
seconds. Beat in
buttermilk, sour cream and applesauce. Add cake mix and beat on low speed
until moistened,
about 30 seconds. Beat for an additional 2 minutes; pour into pan.

Bake for 40 minutes. Cool in pan on a rack.

Cut into 16 pieces and serve.

 

Honey Spice Cake

POINTS® Value: 3

Servings:  12



1 sprays cooking spray

1-1/2 cups all purpose flour

3/4 tsp. baking powder

1/2 tsp. baking soda

1/8 tsp. table salt

1 tsp. ground cinnamon

3/4 tsp. ground allspice

2 large eggs

1/4 cup sugar

2 TB canola oil

1/2 cup honey, dark-variety preferred

1/4 cup unsweetened applesauce

1 tsp. lemon zest

1/4 cup sliced almonds



Preheat oven to 350º F. Coat a metal or glass loaf pan with cooking spray.



In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon

and allspice; set aside.



In another large bowl, beat eggs with an electric mixer; add sugar, oil and

honey.

Beat until combined and mixture is pale yellow; stir in applesauce and lemon

zest.



Slowly incorporate flour mixture into egg mixture using electric mixer; mix

thoroughly

but do not over beat.



Spoon batter into prepared pan; sprinkle with almonds. Bake in middle of oven

until a

toothpick inserted in center of cake comes out clean, about 40 to 45 minutes.

Cool

cake in pan for about 15 to 20 minutes and then cool cake completely on a

wire rack.



Slice into 12 pieces and serve.



Yields 1 slice per serving.

Rosy Pear Upside Down Cake

 

Topping:

1 tbsp. unsalted butter

1/4 cup seedless raspberry or strawberry jam

2 drops red food coloring (optional)

2 ripe, firm pears, peeled, halved and cored


Cake:

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground cardamom (see note)

1/2 tsp. ground ginger

1/4 tsp. salt

2/3 cup sugar

3 tbsp. unsalted butter, melted and cooled

1 large egg

2 tsp. vanilla extract

2/3 cup plain nonfat yogurt

Place the oven rack in the lower third of the oven; preheat to 375 degrees. Spray a 9-inch round cake pan with nonstick spray.

Place the butter in a microwavable cup; cover with plastic wrap and microwave on high power until melted, 20 to 30 seconds. Stir in the jam and food coloring (if using) until blended. Spoon mixture in the center of the prepared pan, spreading evenly. (It's not necessary to spread all the way to the edge of the pan.)

Place a pear half, cut-side down, onto a work surface and cut lengthwise into a -inch slices. Invert, cut-side up, onto your palm or a spatula. Press down lightly to fan out the slices and place in prepared pan with the stem end toward the center. Repeat with remaining pear halves, arranging the slices to overlap slightly. Arrange any smaller pieces in the center. Bake until the pears are almost tender, 15 to 20 minutes.

Meanwhile, whisk the flour, baking powder, baking soda, cardamom, ginger and salt in a medium bowl and set aside. Whisk together the sugar, butter, egg and vanilla in a medium bowl until smooth; whisk in the yogurt. Add the flour mixture and stir just until combined; do not overmix.

Drop the batter by spoonfuls over the hot topping. (Don't worry about covering the topping; the batter will spread as it bakes.) Bake 25 to 30 minutes or until the top of the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.

Let stand 3 minutes; run a knife around the edge. Invert onto a serving platter, using potholder and gently shake the pan to loosen. Remove the pan; let cool 15 minutes and serve warm.

Cake can be made two days in advance; refrigerate and wrap well in plastic. Before serving, cover with foil and reheat at 325 degrees for 15 to 20 minutes or until warmed through.

Note: Cardamom is an expensive spice. You can buy just what you need by purchasing a small amount in the bulk food areas of stores. Or you can substitute cinnamon for cardamom.

Serves 8 with each serving contributing 278 calories, 4 g fat and 49 g carbohydrates. Weight Watchers count is 6 points per serving.

Source: Weight Watchers

 

Cocoa roll:

3/4 C. flour
3/4 C. sugar
1 t. vanilla extract
1/4 t. each, baking soda and salt
4 eggs, separated and at room temperature
1/4 C. plus 2 t. unsweetened cocoa powder

Mint filling:

1/2 package, whipped topping mix
1/2 C. low fat milk
3/4 C. marshmallow cream
1/4 t. peppermint extract
4 drops green food coloring
Mint sprigs, for garnish

To prepare the cocoa roll, preheat the oven to 375°F. Line the bottom of a jelly-roll pan with wax paper and spray with nonstick spray. Sift the flour, cup of the cocoa, the baking soda and salt over another sheet of wax paper to combine.

With an electric mixer on high speed, beat the egg yolks and vanilla in a medium bowl until lemon colored and thickened, about 5 minutes. Add cup sugar and beat until pale and thickened, 2 minutes more. Set aside.

With clean beaters, in another medium bowl, beat the egg whites at medium speed until very soft peaks form, 1 to 2 minutes. Gradually beat in the remaining cup sugar until stiff peaks form. Fold the yolk mixture and about of the cocoa mixture into the egg whites, just until combined. Fold in the remaining cocoa mixture in 2 additions, just until combined. Do not overmix. Evenly spread the batter into the prepared pan. Bake in the preheated oven until the top springs back when lightly touched, 12 to 14 minutes. Do not overbake or the cake will crack when rolled.

Carefully invert the hot cake on a tea towel and remove the wax paper. Sift the remaining 2 teaspoons of cocoa powder on top. Starting with the short side, roll up the cake and set seam-side down on a rack to cool completely.

To prepare the filling, beat together the topping mix and milk in a medium bowl with an electric mixer, according to package directions. Add the marshmallow creme, peppermint extract and food coloring and beat until combined. To assemble the cake, spread the filling over the unrolled cake to within 1 inch of the edges. Roll up the cake and place it seam-side down on a serving plate and chill 1 hour. Using a serrated knife, slice into 12 pieces and garnish with the mint sprigs.

Carrot Cake with Cream Cheese Frosting

 

3 large eggs

1 cup plain nonfat yogurt

1 cup unsweetened applesauce

1 cup packed light brown sugar

½ cup canola oil

2 tbsp. grated orange zest

1 tbsp. vanilla extract

3 ½ cups all-purpose flour

1 tbsp. pumpkin pie spice

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

3 medium carrots, shredded, about 2 cups

1 cup golden raisins

8 ounces nonfat cream cheese

3 ounces Neufchatel cheese

1 ½ cups confectioners' sugar

---

Preheat the oven to 375 degrees. Coat two 9-inch cake pans with nonstick spray and lightly dust with flour.

With an electric mixer at high speed, beat the eggs, yogurt, applesauce, brown sugar, oil, 1 tablespoon of the orange zest and the vanilla until blended.

In a medium bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Add to the egg mixture and mix on low speed just until blended, 2 to 3 minutes. Stir in the carrots and raisins. Scrape the batter into the pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in the pans on a rack 10 minutes; remove from the pans and cool completely on the rack.

To prepare the frosting: Beat the nonfat cream cheese, Neufchatel cheese, confectioner's sugar and the remaining 1 tablespoon orange zest with an electric mixer at high speed until blended.

To assemble: Place one cake layer on a plate. Spread with about ½ cup of frosting and place the second layer on top. Frost the top and sides with the remaining frosting.

Makes 24 servings.

 

"Powdered Sugar Glaze"

Preparation Time 10 min.
Makes 1/3 cup glaze

1 1/2 cups SPLENDA® Granular
1/4 cup Cornstarch
5-6 tsp. Water
1/3 cup skim milk powder optional

Place SPLENDA® and cornstarch in blender jar. Cover and blend until SPLENDA® is a very fine powder. Pour into a small bowl. Add water and stir well. This recipe makes a thick glaze. Add more water for a thinner glaze.

To flavor the glaze add any of the following; 1/2 tsp. vanilla extract, 1 drop maple flavor, 1 tsp. lemon zest, 1 tsp. orange zest, or 1/2 tsp. rum flavor.