Ingredients
• 1 ¼ Cups Sifted powdered sugar
• 1/3 Cup Unsweetened Cocoa
• ½ Tsp Espresso powder (or any coffee powder)
• 1/8 Tsp. Salt
• 2 Large Egg whites
• 1 ½ Tsp. Vanilla extract
• ½ Cup Dried cherries, coarsely chopped
• ½ Cup Pecans or walnuts, coarsely chopped. Cooking spray
Procedure Steps:
1. Pre-heat oven to 300° F.
2. Combine the sifted powdered sugar, cocoa, coffee powder, salt, egg whites and the vanilla extract in a large bowl. Beat with a mixer at low speed until combined. Then beat at medium speed for 2 minutes. Then stir in the cherries and nuts.
3. Spoon 1 level tablespoon of the batter into miniature muffin tins that have been coated with cooking spray. Bake at 300° F. for 16 minutes, or until puffed and crisp on the top. Let stand on a wire rack for 5 minutes before removing from pan. Then cool on a wire rack.
Notes: Store in an airtight container up to 2 days.
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II. Weight Watchers Chocolate Chili Cookies
Ingredients
• 2 ounces of unsweetened chocolate baking squares, chopped
• 1 cup of all purpose flour
• 1 teaspoon of baking soda
• ½ teaspoon of salt
• ¼ teaspoon of cayenne pepper (or more if you like it spicy)
• ½ cup of sliced almonds (optional, cookies are good with and without them)
• 1 cup of packed dark brown sugar
• ⅓ cup of granulated sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• cooking spray
• 1 cup of all purpose flour
• 1 teaspoon of baking soda
• ½ teaspoon of salt
• ¼ teaspoon of cayenne pepper (or more if you like it spicy)
• ½ cup of sliced almonds (optional, cookies are good with and without them)
• 1 cup of packed dark brown sugar
• ⅓ cup of granulated sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• cooking spray
Instructions
1. Preheat oven to 350 and spray two large cookie sheets with cooking spray.
2. Put the chocolate in a microwave safe bowl and microwave for 15 seconds. Stir and then repeat until chocolate is half melted. Be sure to stir chocolate in-between cooking time.
3. Remove the bowl from the microwave and continue stirring until chocolate is completely melted. Set aside to cool for 5 minutes.
4. In a medium bowl, whisk together the flour, baking soda, salt and cayenne pepper and then set to the side.
5. If you are using almonds, put them in a small skillet and lightly brown over medium-low heat (about 4 minutes). Then set aside.
6. In a large bowl, use an electric mixer to combine both sugars and the eggs. Mixture will be thick.
7. Then mix in melted chocolate and vanilla until smooth.
8. Using a spoon, stir in the flour mixture until the flour is moistened. Then stir in the almonds.
9. Drop dough (about a teaspoon full) onto the cookie sheets, spacing them about 2 inches apart.
10. Bake for about 15 minutes until cookies are firm and slightly puffed.
11. Cool before serving.
Notes
1 cookie = 2 points. You can also use a cookie press (like we did) to make the cookies a little more decorative. I was out of almonds this time, so I did not put them in. They are optional.
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Weight Watchers Caramel Cookies
Ingredients
• ½ cups of unsalted butter, softened
• 1 cup of dark brown sugar, packed
• 1 large egg
• 1 teaspoon of vanilla extract
• 1 cup of all purpose flour
• ¾ cup of whole wheat flour
• ¼ teaspoon of salt
• ½ teaspoon of baking soda
Instructions
1. Preheat the oven to 400.
2. Use an electric mixer to cream the butter, sugar, egg and vanilla extract in a large bowl.
3. Add in the rest of the ingredients and beat until completely mixed.
4. Lay out a large piece of plastic wrap. Scrape all of the dough out of the bowl onto the plastic wrap and then roll it into a log. Make it about 2½ inches wide.
5. Wrap the dough completely with the plastic wrap and place in the refrigerator until it is firm. At least 20 minutes or you can leave it in there overnight.
6. Once the dough is firm, slice it into cookies (about ⅛ of an inch thick) and place them on ungreased cookie sheets about 1 inch apart.
7. Bake for 8 to 10 minutes or until they are lightly browned around the edges.
8. Allow cookies to cool completely.
Notes
1 cookie = 1 point. You can also add a pinch of cinnamon and nutmeg to the batter to give them a little extra spice (optional).
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Weight Watchers Banana Bread Recipe
Ingredients
• 5 large, very ripe bananas
• 1 cup of whole whole wheat flour
• 1 cup of all purpose flour
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• ½ teaspoon of sea salt
• 5 teaspoons of unsalted butter, at room temperature
• ½ cup of light brown sugar, packed
• 1 large egg
• ¼ cup of fat free, skim milk
• ½ cup of chopped walnuts (optional)
• cooking spray
Instructions
1. Preheat the oven to 350 and coat a large loaf pan with the cooking spray.
2. Take 2 of the bananas, peel and cut them into small chunks and set it to the side.
3. Peel and mash the other 3 bananas, and set those to the side.
4. In a large mixing bowl, sift together both of the flours, baking soda, salt and baking powder and set to the side.
5. In another large bowl, with an electric mixer, combine the sugar and butter until it is light and fluffy. Then add the egg and mix well.
6. Alternating ingredients, add the flour mixture, mashed bananas and milk to the butter mixture and mix well. Do not over beat.
7. Fold in walnuts and banana chunks.
8. Pour batter into loaf pan and bake for one hour, or until a tester inserted in the middle comes out clean.
9. Cool for 15 minutes and then transfer to a wire rack to cool completely.
10. Cut into 18 slices. 1 slice = 1 serving
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• 5 large, very ripe bananas
• 1 cup of whole whole wheat flour
• 1 cup of all purpose flour
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• ½ teaspoon of sea salt
• 5 teaspoons of unsalted butter, at room temperature
• ½ cup of light brown sugar, packed
• 1 large egg
• ¼ cup of fat free, skim milk
• ½ cup of chopped walnuts (optional)
• cooking spray
Instructions
1. Preheat the oven to 350 and coat a large loaf pan with the cooking spray.
2. Take 2 of the bananas, peel and cut them into small chunks and set it to the side.
3. Peel and mash the other 3 bananas, and set those to the side.
4. In a large mixing bowl, sift together both of the flours, baking soda, salt and baking powder and set to the side.
5. In another large bowl, with an electric mixer, combine the sugar and butter until it is light and fluffy. Then add the egg and mix well.
6. Alternating ingredients, add the flour mixture, mashed bananas and milk to the butter mixture and mix well. Do not over beat.
7. Fold in walnuts and banana chunks.
8. Pour batter into loaf pan and bake for one hour, or until a tester inserted in the middle comes out clean.
9. Cool for 15 minutes and then transfer to a wire rack to cool completely.
10. Cut into 18 slices. 1 slice = 1 serving
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