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These are recipes that I've gotten from various sites like: www.weightwatchers.com, aimeesadventures.com, copykat, etc.... All have been T&T. Good luck!!
Chocolate Bran Muffins 1 WW Point Each
1 box Kruzsted Fat Free Brownie Mix
3 cups Kellogs All Bran Cereal
2-1/2 cups water
½ tsp. baking powder
In a large bowl, pour water over bran and let stand for 5 minutes. Combine cake mix and bran together and add baking powder. Put cupcake paper liners in 24 & fill. Bake for 15 minutes.
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Blueberry Bran Muffins 1 WW Point Each
1 box Kruzsted Blueberry Muffin Mix
3 cups Kellogs All Bran Cereal
2-1/2 cups water
½ tsp. baking powder
In a large bowl, pour water over bran and let stand for 5 minutes. Combine muffin mix and bran together and add baking powder. Put cupcake paper liners in 24 & fill. Bake for 15 minutes.
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Weight-Watcher Pineapple Cake 2 points per serving
1 can crushed pineapple in its own juice
1 angel food cake mix
Mix the two together and bake according to cake directions.
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Weight-Watcher CHOCOLATE Cake 2 points per serving
1 (12 oz) can of diet coke 1 chocolate cake mix
Mix the two together and bake according to cake directions.
Variation: Try diet vanilla coke with the chocolate cake mix.
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Weight-Watcher Ice Cream Sandwich 1 points per serving
1 graham cracker 1 tbsp. FF cool whip
Break in half long graham cracker and put cool whip in the middle and then wrap in plastic wrap and freeze. I make a big batch and wrap them individually and put in a large ziplock bag. Pull one out when you feel like having a treat. You can use regular or chocolate graham crackers. These frozen treats taste just like an ice cream sandwich!!!!
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Double Layer Chocolate Pie (3-4 points per slice)
4-8 oz FF cream cheese, softened (I used 8 oz)
1 Tbsp skim milk
2 Tbsp Sugar (I used Splenda)
1 8 oz tub FF Cool Whip
1 graham cracker crust
2 cups cold skim milk
2 pkg. SF FF chocolate pudding (4 oz boxes)
Mix cream cheese, 1 Tbsp milk, sugar and beat until smooth. Gently stir in 1-1/2 cups Cool Whip. Spread on bottom of crust. In another bowl, pour 2 cups cold skim milk. Add pudding mix and stir until mixed. Immediately stir in remaining cool whip. Spread over cream cheese layer. Refrigerate 4 hours or until set.
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I thought of this other one by using part of the above-mentioned recipe.
Lemon Supreme Pie (3-4 points per slice – my guess)
4-8 oz FF cream cheese, softened (I used 8 oz)
1 Tbsp skim milk
2 Tbsp Sugar (I used Splenda)
1 8 oz tub FF Cool Whip
1 graham cracker crust
1 can Lemon Pie Filling
Mix cream cheese, 1 Tbsp milk, sugar and beat until smooth. Gently stir in 1-1/2 cups Cool Whip. Spread on bottom of crust. Put can of lemon pie filling on top and refrigerate for about 4 hours or until set.
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You can use any flavored Jello you choose, but LEMON is the BEST. We add a little fresh lemon juice as well for extra flavor. Don't be concerned when you pour the mixture into the pie plate and it's very liquidy. It does set up! Enjoy!
Low fat Lemon Dream cheesecake
Ingredients
3 tablespoons graham cracker crumbs
2/3 cup boiling water
1 small pkg. Jello sugar free LEMON jello
Juice from ½ of a lemon
1 cup low fat cottage cheese
1-8oz pkg. fat free cream cheese
2 cups thawed Cool Whip Free topping
Instructions
Sprinkle crumbs onto bottom of an 8 or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray. Stir boiling water into gelatin in a large bowl at least 2 min or until gelatin is completely dissolved. Cool 5 min. Pour into blender or food processor. Add cheeses; cover and blend on medium speed until well blended, occasionally scraping down sides of blender or food processor. Pour into large bowl. Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
NOTE: Doesn't work so hot with a hand mixer - I use my food processor or a blender would work also. The lemon is the BEST and I add the juice of half a lemon as well which gives it an extra fresh lemon flavor. YUM YUM!
Instead of making a graham pie crust, I use the already made graham cracker pie crust. This cheesecake doesn't have the texture of real cheesecake - it has a light, creamy texture. BUT, with the hint of graham cracker crust and the flavor of cheesecake, it's satisfies our cravings just fine! It’s really good!!!! (If you use the graham pie crust it’s about 4 points per serving).
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Lemon Squares
12 servings 3 pts each
1 Box Angel Food Mix
1 (16 oz.) Can Lemon Pie Filling (I used Comstock Brand)
1/8 Cup Powdered Sugar
Preheat oven to 350 degrees.
Using a hand mixer, mix the angel food cake mix with pie filling until combined well. Pour into a 9X13 pan (jelly pan lined with parchment paper). Bake for 20-25 minutes. Let cook completely, and then sprinkle powdered sugar on top.
Cut into 12 bars.
NOTE: Also really good using Blueberry Pie Filling in place of the Lemon Pie Filling. You can use Apple Filling or whatever pie filling your heart desires too!!!! (someone on copykat told me this and I tried the blueberry and LOVED IT!!!!)
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Krusteaz Bran Muffins
servings | 18
estimated POINTS per serving | 1 WW Point
Ingredients
3 cups all bran cereal
2 1/2 cups water
1 1/2 tsp. baking powder
1 box Krusteaz fat free muffin mix, any flavor
Instructions
Soak all bran in water for 5 min. Add baking powder and muffin mix to cereal. Mixture will be very thick. Drop into muffin tins sprayed with pam. Bake according to muffin mix directions. Makes 18 muffins at 1 point each.
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Angel Food Cake Endless Possibilities
Serves: 12 / Points: 3 WW Points, unless otherwise noted
1 box Betty Crocker (1-Step) angel food cake mix
*see variations below*
Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into UN-GREASED 9x13 pan (or muffin tin) and bake at 350F for 35-40 minutes (muffins bake 15-18 minutes). COOL UPSIDE DOWN FOR BEST RESULTS.
Lemon -- 1 cup + 3 Tbsp water, 2 Tbsp lemon juice and 2 tsp grated lemon peel
Orange Citrus -- 1-1/4 cup water and 2 tsp grated orange peel
Cherry -- 1 can (20 oz) light cherry pie filling
Black Forest -- add 1/2 cup cocoa to Cherry version
Cotton Candy -- 1-1/4 cup water and 1 small pkg. (3.4 oz) sugar free flavored gelatin, any flavor.
Pineapple -- 1 can (20 oz) crushed pineapple, in juice
Pina Colada -- add 1 Tbsp coconut extract (and optional 1 Tbsp rum extract) to pineapple directions
Pumpkin -- 1 can (15 oz) pumpkin, 3/4c water, 1Tbsp vanilla & 1/2 Tbsp pumpkin pie spice (2 pts/slice)
Spiced -- 1-1/4 cup water, 1-1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg and 1/4 tsp ground cloves
Chocolate Sauce -- Mix 1/2 cup water & 1/2 cup sugar together in a small saucepan and bring to a boil. Add 1/2 cup unsweetened cocoa and whisk until completely blended. Strain into a jar w/ tight fitting lid. Allow to cool. Cover and store refrigerated. Reheat or serve cold. (Yields: about 10 servings of 1Tbsp--40 Calories 0g Fat 1g Fiber--add 1 point to cake). This is equally good poured over frozen yogurt.
Chocolate Whipped Cream Frosting -- Mix together 2-3 Tbsp cocoa powder and 1 container (8 oz) Cool Whip Light (same points per slice/muffin).
Citrus Glaze ? -- Stir together 1/2 cup sifted powdered sugar and 1-2 Tbsp orange, 1 Tbsp at a time until smooth & drizzling consistency. Drizzle glaze over completely cooled cake. (21 Calories 0g Fat 0g Fiber--same points per slice) (Lemon juice can be used for Lemon Glaze.)
Pineapple Frosting -- Mix together 1 container (8oz) Cool Whip Light, 1 small package sugar-free, fat-free instant vanilla pudding mix and 1 can (15 oz) crushed pineapple, mostly drained. Points per frosted piece of cake = 4.5
Chocolate Bran Muffins 1 WW Point Each
1 box Kruzsted Fat Free Brownie Mix
3 cups Kellogs All Bran Cereal
2-1/2 cups water
½ tsp. baking powder
In a large bowl, pour water over bran and let stand for 5 minutes. Combine cake mix and bran together and add baking powder. Put cupcake paper liners in 24 & fill. Bake for 15 minutes.
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Blueberry Bran Muffins 1 WW Point Each
1 box Kruzsted Blueberry Muffin Mix
3 cups Kellogs All Bran Cereal
2-1/2 cups water
½ tsp. baking powder
In a large bowl, pour water over bran and let stand for 5 minutes. Combine muffin mix and bran together and add baking powder. Put cupcake paper liners in 24 & fill. Bake for 15 minutes.
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Weight-Watcher Pineapple Cake 2 points per serving
1 can crushed pineapple in its own juice
1 angel food cake mix
Mix the two together and bake according to cake directions.
--------------------------------------
Weight-Watcher CHOCOLATE Cake 2 points per serving
1 (12 oz) can of diet coke 1 chocolate cake mix
Mix the two together and bake according to cake directions.
Variation: Try diet vanilla coke with the chocolate cake mix.
-------------------------------------
Weight-Watcher Ice Cream Sandwich 1 points per serving
1 graham cracker 1 tbsp. FF cool whip
Break in half long graham cracker and put cool whip in the middle and then wrap in plastic wrap and freeze. I make a big batch and wrap them individually and put in a large ziplock bag. Pull one out when you feel like having a treat. You can use regular or chocolate graham crackers. These frozen treats taste just like an ice cream sandwich!!!!
-------------------------------
Double Layer Chocolate Pie (3-4 points per slice)
4-8 oz FF cream cheese, softened (I used 8 oz)
1 Tbsp skim milk
2 Tbsp Sugar (I used Splenda)
1 8 oz tub FF Cool Whip
1 graham cracker crust
2 cups cold skim milk
2 pkg. SF FF chocolate pudding (4 oz boxes)
Mix cream cheese, 1 Tbsp milk, sugar and beat until smooth. Gently stir in 1-1/2 cups Cool Whip. Spread on bottom of crust. In another bowl, pour 2 cups cold skim milk. Add pudding mix and stir until mixed. Immediately stir in remaining cool whip. Spread over cream cheese layer. Refrigerate 4 hours or until set.
----------------------------------
I thought of this other one by using part of the above-mentioned recipe.
Lemon Supreme Pie (3-4 points per slice – my guess)
4-8 oz FF cream cheese, softened (I used 8 oz)
1 Tbsp skim milk
2 Tbsp Sugar (I used Splenda)
1 8 oz tub FF Cool Whip
1 graham cracker crust
1 can Lemon Pie Filling
Mix cream cheese, 1 Tbsp milk, sugar and beat until smooth. Gently stir in 1-1/2 cups Cool Whip. Spread on bottom of crust. Put can of lemon pie filling on top and refrigerate for about 4 hours or until set.
---------------------------------------
You can use any flavored Jello you choose, but LEMON is the BEST. We add a little fresh lemon juice as well for extra flavor. Don't be concerned when you pour the mixture into the pie plate and it's very liquidy. It does set up! Enjoy!
Low fat Lemon Dream cheesecake
Ingredients
3 tablespoons graham cracker crumbs
2/3 cup boiling water
1 small pkg. Jello sugar free LEMON jello
Juice from ½ of a lemon
1 cup low fat cottage cheese
1-8oz pkg. fat free cream cheese
2 cups thawed Cool Whip Free topping
Instructions
Sprinkle crumbs onto bottom of an 8 or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray. Stir boiling water into gelatin in a large bowl at least 2 min or until gelatin is completely dissolved. Cool 5 min. Pour into blender or food processor. Add cheeses; cover and blend on medium speed until well blended, occasionally scraping down sides of blender or food processor. Pour into large bowl. Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
NOTE: Doesn't work so hot with a hand mixer - I use my food processor or a blender would work also. The lemon is the BEST and I add the juice of half a lemon as well which gives it an extra fresh lemon flavor. YUM YUM!
Instead of making a graham pie crust, I use the already made graham cracker pie crust. This cheesecake doesn't have the texture of real cheesecake - it has a light, creamy texture. BUT, with the hint of graham cracker crust and the flavor of cheesecake, it's satisfies our cravings just fine! It’s really good!!!! (If you use the graham pie crust it’s about 4 points per serving).
----------------------------------------
Lemon Squares
12 servings 3 pts each
1 Box Angel Food Mix
1 (16 oz.) Can Lemon Pie Filling (I used Comstock Brand)
1/8 Cup Powdered Sugar
Preheat oven to 350 degrees.
Using a hand mixer, mix the angel food cake mix with pie filling until combined well. Pour into a 9X13 pan (jelly pan lined with parchment paper). Bake for 20-25 minutes. Let cook completely, and then sprinkle powdered sugar on top.
Cut into 12 bars.
NOTE: Also really good using Blueberry Pie Filling in place of the Lemon Pie Filling. You can use Apple Filling or whatever pie filling your heart desires too!!!! (someone on copykat told me this and I tried the blueberry and LOVED IT!!!!)
-------------------------------
Krusteaz Bran Muffins
servings | 18
estimated POINTS per serving | 1 WW Point
Ingredients
3 cups all bran cereal
2 1/2 cups water
1 1/2 tsp. baking powder
1 box Krusteaz fat free muffin mix, any flavor
Instructions
Soak all bran in water for 5 min. Add baking powder and muffin mix to cereal. Mixture will be very thick. Drop into muffin tins sprayed with pam. Bake according to muffin mix directions. Makes 18 muffins at 1 point each.
-------------------------------
Angel Food Cake Endless Possibilities
Serves: 12 / Points: 3 WW Points, unless otherwise noted
1 box Betty Crocker (1-Step) angel food cake mix
*see variations below*
Mix the angel food cake mix and desired flavor ingredients together and beat by hand until blended. Pour into UN-GREASED 9x13 pan (or muffin tin) and bake at 350F for 35-40 minutes (muffins bake 15-18 minutes). COOL UPSIDE DOWN FOR BEST RESULTS.
Lemon -- 1 cup + 3 Tbsp water, 2 Tbsp lemon juice and 2 tsp grated lemon peel
Orange Citrus -- 1-1/4 cup water and 2 tsp grated orange peel
Cherry -- 1 can (20 oz) light cherry pie filling
Black Forest -- add 1/2 cup cocoa to Cherry version
Cotton Candy -- 1-1/4 cup water and 1 small pkg. (3.4 oz) sugar free flavored gelatin, any flavor.
Pineapple -- 1 can (20 oz) crushed pineapple, in juice
Pina Colada -- add 1 Tbsp coconut extract (and optional 1 Tbsp rum extract) to pineapple directions
Pumpkin -- 1 can (15 oz) pumpkin, 3/4c water, 1Tbsp vanilla & 1/2 Tbsp pumpkin pie spice (2 pts/slice)
Spiced -- 1-1/4 cup water, 1-1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg and 1/4 tsp ground cloves
Chocolate Sauce -- Mix 1/2 cup water & 1/2 cup sugar together in a small saucepan and bring to a boil. Add 1/2 cup unsweetened cocoa and whisk until completely blended. Strain into a jar w/ tight fitting lid. Allow to cool. Cover and store refrigerated. Reheat or serve cold. (Yields: about 10 servings of 1Tbsp--40 Calories 0g Fat 1g Fiber--add 1 point to cake). This is equally good poured over frozen yogurt.
Chocolate Whipped Cream Frosting -- Mix together 2-3 Tbsp cocoa powder and 1 container (8 oz) Cool Whip Light (same points per slice/muffin).
Citrus Glaze ? -- Stir together 1/2 cup sifted powdered sugar and 1-2 Tbsp orange, 1 Tbsp at a time until smooth & drizzling consistency. Drizzle glaze over completely cooled cake. (21 Calories 0g Fat 0g Fiber--same points per slice) (Lemon juice can be used for Lemon Glaze.)
Pineapple Frosting -- Mix together 1 container (8oz) Cool Whip Light, 1 small package sugar-free, fat-free instant vanilla pudding mix and 1 can (15 oz) crushed pineapple, mostly drained. Points per frosted piece of cake = 4.5