DIET DESSERTS FOR WEIGHT WATCHERS
DIET COOKIES
70 grams all purpose flour
a pinch of salt
1/4 tsp baking soda (
1/3 cup semi sweet chocolate chips
20 grams brown sugar
1 Tablespoon plus 2 teaspoon white sugar
1/2 tsp vanilla extract
12 grams vegetable oil melted butter
3 Tablespoons of milk
COOKING METHOD
Preheat the oven to 375 degrees. Mix all the dry ingredients together, and then add in all the wet ingredients together. Form cookies and bake for about 6-8 minutes. Take out when still underdone–they’ll continue to cook while cooling, and so you don’t want them to get hard.
a pinch of salt
1/4 tsp baking soda (
1/3 cup semi sweet chocolate chips
20 grams brown sugar
1 Tablespoon plus 2 teaspoon white sugar
1/2 tsp vanilla extract
12 grams vegetable oil melted butter
3 Tablespoons of milk
COOKING METHOD
Preheat the oven to 375 degrees. Mix all the dry ingredients together, and then add in all the wet ingredients together. Form cookies and bake for about 6-8 minutes. Take out when still underdone–they’ll continue to cook while cooling, and so you don’t want them to get hard.
Fresh pineapple-Mousse Almond Crumb Cake
Ingredients
1 cup unbleached all-purpose flour
1/3 cup sugar
a pinch of salt
5 tablespoons unsalted butter, chilled, cut into small pieces
1/2 cup low-fat vanilla yogurt
1 1/4 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 large egg room temperature
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces light cream cheese, softened room temperature
1/3 cup pineapple jam
3 tablespoons sliced almonds
Directions
Preheat the oven to 350 degrees F. Combine the flour, sugar, and salt in a large bowl chop the butter with a blender until crumbly. Reserve 1/2 cup.
Add the yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to the mixture. Beat all these dry ingredients with an electric beater at medium speed until well blended. Pour into 8-inch-round baking pan.
In a small bowl, combine cream cheese and jam together and beat at low speed with a beater until blended. Spread evenly over the batter. Top with reserved flour mixture, and sprinkle sliced almonds. Bake for 45 minutes, or until edges are browned and centre is nearly set. Cool on a rack. Refrigerate for 4 hours, or until well chilled. Cut into 8 slices
Ingredients
1 cup unbleached all-purpose flour
1/3 cup sugar
a pinch of salt
5 tablespoons unsalted butter, chilled, cut into small pieces
1/2 cup low-fat vanilla yogurt
1 1/4 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 large egg room temperature
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces light cream cheese, softened room temperature
1/3 cup pineapple jam
3 tablespoons sliced almonds
Directions
Preheat the oven to 350 degrees F. Combine the flour, sugar, and salt in a large bowl chop the butter with a blender until crumbly. Reserve 1/2 cup.
Add the yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to the mixture. Beat all these dry ingredients with an electric beater at medium speed until well blended. Pour into 8-inch-round baking pan.
In a small bowl, combine cream cheese and jam together and beat at low speed with a beater until blended. Spread evenly over the batter. Top with reserved flour mixture, and sprinkle sliced almonds. Bake for 45 minutes, or until edges are browned and centre is nearly set. Cool on a rack. Refrigerate for 4 hours, or until well chilled. Cut into 8 slices
Peanut Butter Chocolate Bars
Ingredients:
- 1 cup EQUAL sweetener
- 1 cup EQUAL sweetener
- (1 stick) butter softened
- 1/3 cup firmly packed brown sugar
- 1/2 cup toned milk
- 1/2 cup creamy peanut butter
- 1 egg large
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup quick oats, uncooked
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup mini semi-sweet chocolate chips
COOKING METHOD
In a bowl with a beater Beat Equal, butter and brown sugar until well combined. Stir in the milk, peanut butter, egg and vanilla extract until blended. Gradually mix in the combined flour, oats, baking soda and salt until all ingredients blended. Stir in chocolate chips into this mixture.
Spread the prepared mixture evenly in 13 by 9- inch baking pan generously coated with non-stick cooking spray. Bake in preheated 350 degrees F oven for about 20 to 22 minutes. Cool completely in pan on wire rack. Cut into squares; store in airtight container at room temperature.
- 1/3 cup firmly packed brown sugar
- 1/2 cup toned milk
- 1/2 cup creamy peanut butter
- 1 egg large
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup quick oats, uncooked
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup mini semi-sweet chocolate chips
COOKING METHOD
In a bowl with a beater Beat Equal, butter and brown sugar until well combined. Stir in the milk, peanut butter, egg and vanilla extract until blended. Gradually mix in the combined flour, oats, baking soda and salt until all ingredients blended. Stir in chocolate chips into this mixture.
Spread the prepared mixture evenly in 13 by 9- inch baking pan generously coated with non-stick cooking spray. Bake in preheated 350 degrees F oven for about 20 to 22 minutes. Cool completely in pan on wire rack. Cut into squares; store in airtight container at room temperature.
Oatmeal raisin cookies
1cup raisins
1cup brown sugar
1 tsp grounded cinnamon
1 tsp baking soda
11/2 cup flour
1 egg large
11/2 tsp vanilla extract
2 cups rolled oats
Method
- In a
bowl Mix all the dry ingredients
together(raisins,cinnamon,flour,oats,sugar,baking soda).Now add the
vanilla extract and eggs to it and beat well with a beater till a smooth
thick mixture is formed. Shape the thick mixture into small balls. Place
these balls 3” apart in the cookies baking tray. Bake at 75 Degrees C For
about 15 minutes or until the edges of the cookies are golden brown. Cool
the cookies for 5 minutes in a baking tray and remove them and serve.
