Grilled Peaches with Almonds and Honey

What a beautiful, easy and healthy dessert that can be thrown together in no time.

Source: Weight Watchers weekly reader
Serves: 4- 2 points plus

Ingredients:
4 firm but ripe large peaches, cut in half, pits removed
2 Tbls sliced almonds, chopped
2 tsp honey

Coat a grill or a grill pan with cooking spray. Preheat to medium heat. Spray cut side of peaches with a little bit of cooking spray.

Place peach halves on grill, skin sides down, and cook until skin starts to split, about 2 minutes. Using tongs, carefully flip peaches and cook, until grill marks appear, about 2 minutes more.

Remove peaches from grill and place on a serving plate; top each peach with 3/4 tsp of almonds and drizzle each with 1/4 tsp of honey.

*I just sprinkled a palm full of almonds and drizzled honey over the peaches instead of trying to measure...just be careful and don't over compensate! Enjoy

SUNDAY SLOWCOOKER: Banana-Lemon Pudding Cake

It's always fun to find a quick and easy recipe to put together for dessert! I prepared this one while dinner was cooking and was able to enjoy it after dinner was gone and my stomach rested. Enjoy!

Ingredients: serves 6
3 eggs, separated
One 6 oz container plain fat-free yogurt
Grated peel and juice of 1 large lemon
3/4 cup sugar
1/4 cup flour
1/4 tsp salt
4 ripe bananas, sliced crosswise 1/2 inch thick
Whipped cream (optional)

1. Grease the inside of a 3-4 qt slower cooker (I used cooking spray). In a large bowl, beat the egg whites with a handheld mixer on high speed until soft peaks form. In another large bowl, beat together the egg yolks, yogurt, lemon peel and lemon juice on medium speed for 1 minute. Add the sugar, flour and salt and beat on med. speed until smooth, about 2 minutes. Working in 2-3 batches, gently fold in the beaten egg whites.

2. Scatter three-quarters of the banana slices on the bottom of the slow cooker, then pour in the batter. Cover and cook on high until the cake is puffed, the top is set and the edges are browned, about 1 hour and 20 minutes. Remove the slow cooker insert, still covered, and cool for about 20 minutes.

3. Spoon the pudding into bowls and top with the whipped cream, if using, and the remaining banana slices.

This was a really interesting dessert. The lemon added a nice bite of freshness! I didn't use the whipped cream...wanted to save on calories.

Peanut Butter Cookies

Source: Weight Watchers New Complete Cookbook

Ingredients: makes 24- 3 pts plus each

1/2 cup + 2 Tbl all-purpose flour

1/2 cup white whole wheat flour

1/2 tsp baking soda

1/2 tsp salt

4 Tbl butter, softened

1/4 cup natural chunky peanut butter

1/3 cup packed dark brown sugar

1 large egg

1 tsp vanilla extract

1/2 cup peanut butter chips

1. Preheat the oven to 350. Spray 2 baking sheets with nonstick spray.

2. Whisk together all-purpose flour, white whole wheat flour, baking soda, and salt in small bowl. With electric mixer on medium speed, beat butter and peanut butter in large bowl until creamy. Gradually beat in brown sugar, egg, and vanilla until light and fluffy. Reduce mixer speed to low. Gradually add flour mixture, beating just until blended. Stir in peanut butter chips. Drop dough by generous tablespoonfuls, about 1 inch apart, on prepared baking sheets, making total of 24 cookies. With back of fork, lightly press each cookie to form crisscross pattern.

3. Bake until cookies are browned on bottom, 12-15 minutes, rotating baking sheets after 6 minutes. Let cool on baking sheet on wire racks about 1 minute. With spatula, transfer cookies to racks and let cool completely.

Note- I didn't have any peanut butter chips so I just used chocolate chips and thought they turned out great. Enjoy!

Blueberries with Whipped Ricotta and Balsamic Syrup

Source: Weight Watchers Momentum Cookbook

Ingredients: serves 4

¼ cup balsamic vinegar

1 cup fat-free ricotta cheese

4 tsp sugar

2 tsp grated orange zest

2 pints blueberries

Orange zest stripes

1. Bring the vinegar to a boil in a medium saucepan over medium heat; boil until reduced by half, about 2 minutes. Remove the saucepan from the heat and let cool about five minutes.

2. Meanwhile, puree the ricotta in a mini or regular food processor. Scrape the cheese into a small bowl and stir in the sugar and orange zest.

3. Divide the blueberries evenly among 4 dessert dishes; top evenly with the ricotta mixture. Drizzle evenly with the vinegar and sprinkle with the zest strips.

Note- It is absolutely necessary to puree the ricotta cheese. If not….it’s a little grainy.

Roasted Pears with Balsamic Glaze

There is only one word to describe this dessert. WOW!! I mmm mmm’d out loud when I took my first bite! If you like pears, please wow your spouse, significant other, yourself, a dinner party or guests with this easy to do dessert. You won’t regret it and they will think you are absolutely amazing in the kitchen.

Source: Weight Watchers Momentum Cookbook
Ingredients: serves 4

2 tsp unsalted butter, melted
2 tsp lemon juice
4 ripe pears, halved and cored
¼ cup packed brown sugar
1 Tbl balsamic vinegar
4 (1/2 ounce slices soft goat cheese)

1. Preheat the oven to 425
2. Stir together the butter and lemon juice in a small bowl.
3. Place the pears, cut side up, on a large baking sheet. Brush the cut side of the pear halves with the butter mixture. Roast until softened when pierced with a fork, about 30 minutes.
4. Meanwhile, combine the brown sugar and vinegar in a small saucepan and cook over low heat, whisking until dissolved. Increase the heat to high and boil until thickened, about 30 seconds. Transfer to a cup.
5. Arrange 2 pear halves on each of 4 plates and place a slice of goat cheese next to each pear. With a teaspoon, drizzle the balsamic glaze over the pears. Serve warm.

Note: Because the pears are ripe, I didn’t think they needed 30 minutes to roast, I only roasted them for about 15-20 minutes. Serve with warm goat cheese. It melts in your mouth with the warm pear. If you’re only serving two, this is can be easily halved. Delicious!

Flour-less Peanut Butter Cookies

Peanut butter cookies aren't normally my favorite but I was very pleased with these guys! I wouldn't put them in my Weight Watchers friendly category (but I did make some adjustments to the original recipe to make them a little better)...every now and then we just need to indulge. Enjoy!

Ingredients:
1 cup reduced fat peanut butter

1/2 cup white sugar

1/4 cup brown sugar

1 tsp baking soda

1 egg

1 tsp vanilla

1. Preheat oven to 350 and grease cookie sheet with cooking spray.

2. Mix peanut butter and sugar until smooth. Add remaining ingredients.

3. Roll dough into 1 inch balls and place them on cookie sheet. They will spread out while cooking.

4. Press down with the back of the fork making a criss cross pattern.

5. Bake 8-10 minutes and then cool.

I also added some chocolate chips to some of the cookies and they were delicious.

Honey Bun Cake

Today I celebrate my birthday as well as being with Weight Watchers for six years!! No, it did not take me six years to lose my weight; but I still go to meetings on a regular basis, track what I eat and follow the Weight Watchers plan. Someone cannot be on a “diet” for six years….Weight Watchers is truly a way of life and I feel like I am living proof of that every day.

So…in celebration of two milestones in my life…I decided to make myself a cake! Of course I made alterations from the original recipe but I have been waiting for a special occasion to make this cake and it turned out GREAT!

Source: AllRecipes Cookbook
Ingredients:
1 package yellow cake mix
¾ cup vegetable oil
4 eggs
1 (8 oz) container sour cream
1 cup brown sugar
1 Tbl ground cinnamon
2 cups confectioners’ sugar
¼ cup milk
1 Tbl vanilla

1. Preheat oven to 325
2. In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Swirl the cake with a knife until it looks like a honey bun.
3. Bake in the preheated oven for 40 mins or until a toothpick inserted into the center of the cake comes out clean.
4. In a small bowl, whisk together the confectioners’ sugar, milk and vanilla until smooth. Spread frosting on cake while it’s still warm. Serve warm.

Substitutions:
Applesauce for oil
Fat free sour cream for regular
Egg beaters for eggs
I also found that 1 cup of confectioners’ sugar with 2 tsp vanilla and 1/8 cup milk was sufficient for the icing

Happy whatever you may be celebrating!

Caramel Corn

Nothing says holidays better than peanut brittle and caramel corn....so this year was my time to try my hand in it. I think both of them turned out pretty good!

Ingredients:

12 cups air popped popcorn

1 cup brown sugar

1/2 cup butter (1 stick)

1/2 cup light karo syrup

1/2 tsp salt

1/2 tsp vanilla

1/2 tsp baking soda

Put popcorn in a big roasting pan.

Mix the brown sugar, butter, syrup and salt in a sauce pan over med. heat until it's a foamy boil. Quickly stir in 1/2 tsp vanilla and then 1/2 tsp baking soda (in that order). Mixture will foam. Pour quickly over popcorn (stir well) and bake 1 hr at 250. Must stir every 15 minutes. Cool in pan and then break up.

Microwave Peanut Brittle

WOW!! I can't believe this was the first time I've ever made peanut brittle but it definitely won't be my last. Super easy, super fast and super yummy!! Try it with your family...they'll thank you.

Ingredients:

1 cup raw peanuts (found in the produce area)

1 cup sugar

1/2 cup light karo syrup

1 tsp baking soda

1/8 tsp salt

1 tsp butter

1 tsp vanilla

Place peanuts, sugar, syrup and salt in a microwave safe dish. Cook in microwave for 4 minutes. Remove and stir and then cook for 4 more minutes. Stir in butter and cook for 2 more min. Remove and stir in vanilla and baking soda. Pour on a cookie sheet that has been sprayed with cooking spray and let cool. Break in pieces.

Crustless Pumpkin Pie

Nothing says Happy Halloween and fall like the sweet smell of pumpkin pie spice cooking away on acrisp and cool Halloween afternoon. Give this re-vamped pumpkin pie recipe a try!

Ingredients: Serves 8, 1 pt each

1- 15oz can pumpkin
1 can evaporated skim milk (12 oz)
3/4 cup egg beaters
1/2 t salt
3 t pumpkin pie spice
1 t vanilla
2/3 cup sugar

Combine all and pour into a 9 inch pie plate, bake 15 min at 400, THEN at 325 for another 45 minutes or until done.

Enjoy!

Yum Yum Brownie Muffins

Source: Hungry Girl, serves 18

Mix one box devil's food cake mix with one
can of pumpkin.

This will be really thick and you'll want to
add water but DON'T, don't add anything
to it.

Put in sprayed or lined muffin tins and bake
at 400 for 20 minutes.

Enjoy!

Pumpkin Angel Food Cake

Mmmm mmmm mmmm...'nuff said

Ingredients:
1 box of Angel Food Cake mix- one step variety
1- 15oz can of pumpkin puree
2 t pumpkin pie spice
1 cup water

Mix the pumpkin, spice and water together. Then fold in the cake mix. Angel food is much like a sponge so you do not want to over mix the batter. Bake as directed on the box (no greasing required). I baked mine in a 9x13 for 30 minutes. Yummy!

Blueberry Cobblers

What a wonderful finish to a home cooked meal....

Source: Weight Watchers, serves 2- 4 pts each

Ingredients:
1 1/2 cups fresh or frozen blueberries (no need to thaw them if using frozen)
2 T + 1/2 t sugar
1 t minced peeled fresh ginger- I grated the ginger instead of mincing it
1 t grated fresh lemon zest
1 t fresh lemon juice
1/4 t cinnamon
1/2 cup reduced-fat baking mix such as Bisquick
3 T fat-free milk

1. Preheat the oven to 300 and spray 2 custard cups with nonstick spray.
2. Combine the blueberries, 2 T of the sugar, ginger, lemon zest and juice, and cinnamon in a med. bowl. Divide the blueberry mixture between the custard cups.
3. Combine the baking mix and milk in a small bowl. Spoon the batter over the blueberry mixture and sprinkle with the remaining 1/2 t sugar. Place the custard cups on a small baking sheet.
4. Bake the cobblers until the topping is golden and the filling is bubbling, about 20 min. Serve warm or at room temp.

Tip: You can make them earlier in the day to serve at room temp or reheat them in a 375 degree oven for 10-12 minutes. I always keep frozen blueberries on hand for occasions like this, Saturday morning pancakes or blueberry muffins. Enjoy!

Tailgaiting Cupcakes

We all know there is a ton of food at pre-game parties....if you're in charge of bringing a side, try to make some changes to the normal guilty pleasures we all fall victim to. Hopefully I can provide some tips all week long in an attempt to get ready for the college game day kickoff!!! Starting with dessert of course.Ingredients:
1 box devils food cake mix
1 can diet coke

Directions:
Preheat oven to 350. Mix cake mix and diet coke together. Pour into cupcake pan and cook for 15 minutes. Makes approx 18. 2 pts each

*Feel free to frost anyway you prefer or leave them plain! Good either way.

Fruit Cobbler

Ingredients:
1 bag of frozen fruit (whatever mixture you like. Above picture has berry mixture)
1 box yellow cake mix
12 oz of fresca or diet soda clear in color

Directions: heat oven to 350
1. Spray bottom of cake pan with cooking spray. Pour in frozen fruit. If you're using peaches or strawberries, I would suggest cutting them into smaller pieces.

2. Sprinkle cake mix on top of fruit and then pour soda over cake. Put in heated oven.

3. About 20 minutes through, run a fork through the cake batter to let the fruit make its way to the top.

Total cook time is around 55 minutes. Serve with ice cream, plain or a little whipped cream.
*Serves 12- 3 pts each