WW Recipes - Raspberry Zinger Poke Cake Plus+ 6 Per Serving

Ingredients:

1 (18 ounce) box white cake mix
10 ounces diet Sprite
2 egg whites
1 (3 ounce) box raspberry Jell-O gelatin sugar free
1 1/2 cups boiling water
8 ounces Cool Whip
1/4 cup flaked coconut

Directions:

1. Take dry cake mix and add the 2 egg whites and soda. Mix well with electric mixer. Pour into ungreased 9x13 dish and bake as directed on the box. Let cool for 15 minutes.

2. Then take the boiling water and add the jello. Stir till jello is disolved.

3. Poke holes into your cake with end of wooden spoon. Then pour jello mixture over the cake. Cover and referigerate 2 hrs or overnight. Then spread on the cool whip and top with coconut.

Makes 16 Servings

Nutritional Info Per Serving: 210 calories; 7 g fat; 0.0 mg cholesterol; 34 g carbs;
2.5 g protein; 0.3 g fiber; 253 mg sodium.

Weight Watchers Recipes:

WW Recipes - Pesto Pizzettas

WW Recipes

Ingredients:

1 tube (24 ounces) precooked, ready-to-heat polenta,
cut into twelve 12 1/2" slices
1/4 cup low-fat marinara sauce
2 tablespoons basil pesto or bottled pesto
1/4 roasted red bell pepper, cut into thin strips
4 artichoke hearts, thinly sliced
3/4 cup shredded low or reduced-fat mozzarella
Fresh basil or thyme

Instructions

Preheat the oven to 400° F.

Spray the polenta slices lightly with olive oil cooking spray and place them on a baking sheet. Bake the polenta for 8 minutes. While it’s baking, place all the toppings in small bowls for quick and easy assembly. Turn the polenta slices over and bake for 8 minutes longer.

Remove the polenta from the oven and turn on the broiler. Top each baked polenta round with 1 teaspoon of marinara sauce. Add 1/2 teaspoon of pesto, a strip of roasted bell pepper, artichoke slices, and 1 tablespoon of cheese.

Broil the pizzettas for about 3 minutes, or just until the cheese is melted, bubbly, and light golden. Remove the pizzettas from the oven and top them with the fresh herbs. Serve immediately.

Makes 12 Servings (

80 Calories, 4g Protein, 10g Carbohydrates, 2g Fat , 1g Fiber, 69mg Sodium

WW Recipes - Strawberry Pretzel Salad Squares 2 Points+ Per Serving

Ingredients:

1-1/2 cups finely crushed pretzels
1/2 cup sugar, divided
1/2 cup (1 stick) margarine, melted
1-1/2 pkg. (8 oz. each) Neufchatel Cheese (12 oz.), softened
2 Tbsp. fat-free milk
1 cup thawed Cool Whip Free Whipped Topping
2 cups boiling water
1 pkg. (0.6 oz.) JELL-O Strawberry Flavor Sugar Free Gelatin
1-1/2 cups cold water
4 cups fresh strawberries, sliced

Directions:

Heat oven to 350°F.

Mix pretzel crumbs, 1/4 cup sugar and margarine; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.

Beat Neufchatel, remaining sugar and milk until blended. Stir in Cool Whip; spread onto crust. Refrigerate until ready to use.

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in berries; spoon over Neufchatel layer. Refrigerate 3 hours or until firm.

Makes 24 Squares (1 Square Per Serving)

Nutritional Info Per Serving: 110 calories; 7 g fat; 10 mg cholesterol; 10 g carbs;
2 g protein; 1 g fiber; 160 mg sodium

WW Recipes

WW Recipes - German Potato Salad PointsPlus+ = 3

Ingredients

1-1/2 lbs new red potatoes
8 slices turkey bacon
1 tbsp canola oil
1/2 cup diced yellow onions
3 tbsp Splenda® no calorie granulated sweetener
1/4 tsp salt
1 tsp flour
1/2 cup water
1/3 cup white vinegar
2 tbsp chopped parsley

Directions:

1. Wash and quarter potatoes. Place in a large pot filled with lightly salted water. Bring water
to a boil. Boil 15 to 20 minutes or until tender when pierced with a fork. Drain and set aside.

2. Chop bacon. Place oil in a large skillet. Heat over medium high heat. Add bacon and cook until lightly browned. Add onion. Cook approximately 5 more minutes or until onions are translucent.

3. Blend the Sweetener, flour and salt together in a small bowl. Stir into pan and cook briefly (approximately 1 minute). Add water and vinegar while stirring constantly. Add potatoes and
stir well.

4. Garnish with chopped parsley. Serve immediately.

Yield: 8 Servings
Serving Size: 1/2 cup per serving

Weight Watchers PointsPlus+ = 3

Nutritional Information:
Calories: 110, Fat 3.5g, Cholesterol 10mg, Carbohydrates 17g, Sodium 200mg, Sugars 1g,
Fiber 2g, Protein 3g.

WW Recipes