Though this is not one of Weight Watchers Thanksgiving Recipes, it’s a FABULOUS stuffing recipe for anyone who needs a delicious low calorie stuffing to put on their table this year! Plus, it’s my absolute favorite Thanksgiving recipe because I LOOOOOVE stuffing and I go crazy eating this stuff every year. So I had to find a way of making a lower calorie version of my favorite Thanksgiving food. Using the basic, traditional ingredients, this Thanksgiving stuffing is really too good to be true. To create this dish, I just took my mom’s traditional stuffing recipe, and altered it with lower calorie ingredients. Using the light bread and less butter really makes a huge difference without compromising taste. It has just a 2 point value for a 1/1/2 cup serving! Not bad!! so you can still enjoy all the fabulous flavors of Thanksgiving without sacrificing that diet plan you’ve been working so hard on all year. And it’s so yummy, you may just find yourself making this dish for non Thanksgiving Dinners too! Enjoy.

Low Calorie Thanksgiving Stuffing Recipe

Ingredients:
- 8 slices light bread (I used Weight Watchers bread)
- 1 1/2 cups fat-free chicken or vegetable broth
- 1 1/2 cup chopped onion
- 1 1/2 cup chopped celery
- ¼ cup granny smith apples (finely chopped with skin on)
- 1/3 cup fat-free liquid egg substitute
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 1 tbsp fresh sage
- 2 tbsp. light butter (I used Brummel & Brown)
- Kosher salt and pepper to taste

Directions:
Start by drying out your bread. You can either do this by toasting in the oven, or by leaving the bread sit out at room temperature overnight.

Preheat oven to 325 degrees.

In a medium pot, combine chicken broth, onions, celery, apples, butter, salt, pepper, rosemary, thyme and sage. Cook for about 15 minutes over medium heat. Mean while, break up your bread into small ½” pieces by chopping or just breaking apart with your hands. Put bread into a large oven safe dish.

When broth mixture is ready, slowly pour onto bread, making sure to cover all the pieces. Next, mix in the egg substitute and make sure to cover all pieces. If bread cubes do not seem wet enough (they should be moist, but not saturated), add a tbsp or two of warm water until appropriate texture is reached. Season with more salt and pepper if desired.

Cover dish with foil and transfer to over. Cook for about 25 minutes. Then, take out stuffing, mix it around and fluff it a bit and put back in the oven, uncovered for about another 15 minutes. Enjoy!

Entire Recipe is 4 servings
Serving size is 1 1/2 cup
Each serving = 2 Point Value

With all the food filled holidays just around the corner, it’s time to start stocking up your arsenal of delicious, yet low calorie Weight Watchers Thanksgiving Recipes and Weight Watchers Christmas Recipes. And with Thanksgiving being the first in the lineup, we’ve got one tough holiday feast to conquer! And this delicious Thanksgiving Pumpkin Pie Recipe is a great dish to add to your lineup of low calorie Thanksgiving recipes! Creamy and delicious, this dessert recipe uses a light graham cracker crust instead of the traditional pie crust recipe. In my opinion, I think it actually tastes better and it helps us cut a lot of calories and Weight Watchers Points from this dish.

Low Calorie Pumpkin Pie Recipe

Ingredients:
For the crust:
- 4 oz reduced-fat cinnamon graham crackers
- 2 Tbsp light butter, melted (I suggest Brummel and Brown)
- 2 large egg white
- 1 Tbsp packed light brown sugar
- 1 tsp light Pancake Syrup (I used Aunt Jemima Butter Light Syrup)

For the pie filling:
- 1 1/4 cup canned pumpkin
- 1 large egg
- 2 tbsp light Pancake Syrup (I used Aunt Jemima Butter Light Syrup)
- 2 tsp pumpkin pie spice
- 1/2 cup dark brown sugar
- 1/4 tsp table salt
- 1/2 cup fat-free evaporated milk
- Top with a dollop of Fat-Free Reddi-Whip whipped cream

Directions:
Preheat oven to 350 degrees.

In a food processor, combine graham crackers and light brown sugar, and process into fine crumbs. In a small bowl, combine the crumbs and the melted butter, and pancake syrup, and mix with hands. Then transfer to an ungreased 9” pie pan, and distribute crust mixture evenly, pressing it against the pan with your hands. Put in the fridge and chill for 40 minutes. Then, bake about 8-10 minutes, or until the pie crust starts to turn that yummy golden brown.

In a large bowl, whip egg whites into a soft peak, using an electric mixer. Fold in remaining ingredients (except the whipped cream). Beat the mixture until smooth, creamy and lump free, and pour into your pie shell. Bake for about 45-50 minutes, or until a knife inserted in the center comes out clean. Let cool for 5-10 minutes. Cut into 8 even slices and top with a nice dollop of the Fat Free Whipped Cream. Enjoy!

Total servings per recipe: 8
Serving size = 1 slice
Each serving = 3 Point Value

This hot summer has got me craving the lighter fare of fresh summer veggies. This is course is wonderful for my Weight Watchers plan! But, having veggies all the time can get pretty boring, so I’m always on the lookout for healthy vegetable recipes with flair. When I came across this light Ratatouille recipe, I was really eager to give it a try. It sounded SO delish and with just 1 Point Total per serving, this recipe was on it’s way to be a staple in my collection of Weight Watchers Recipes! It certainly turned out just as tasty as I had anticipated. So if you are a Weight Watcher looking for some low Points recipes, this Ratatouille recipe will definitely fit the bill.

Ratatouille Recipe

Ingredients:
- 1 medium eggplant, cut in 1” cubes
- 1 medium onion, chopped
- 1 large tomato, cut in 1/2-inch pieces (or 14 oz canned diced tomatoes)
- 1 small zucchini, chopped in 1/2-inch pieces
- 5 garlic cloves, sliced thinly
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1 tsp paprika
- 1/2 cup black olives (Kalamata if available), pits removed and halved
- 8 ounces fresh mushrooms, quartered
- 1/2 red or green pepper, chopped
- Parmesan cheese (fresh if available)

NOTE: For more flavor, I actually roasted my eggplant and red pepper before adding into the recipe

Directions:
Preheat oven to 400F. Place 1 tablespoon water in a large skillet and bring to boil over medium heat. Add the eggplant and onion and sauté, stirring occasionally, for 4 minutes or until beginning to soften. Meanwhile, clean and cut the remaining (including optional if using) vegetables. Add as ready, stirring occasionally. Simmer for 10 – 15 minutes, stirring occasionally. Remove from heat and season with paprika, and salt & pepper to taste. Add balsamic vinegar, stirring to distribute. Transfer to a baking dish lightly sprayed with cooking spray. Bake 25 minutes. If desired, after baking 20 minutes, remove dish from oven and top with Parmesan. Return to oven for final 5 minutes. Serve immediately.

Entire Recipe makes 8 servings
Serving size = 3/4 cup
Each serving = 1 Point Total

One of my readers recently wrote in asking if I had a good Weight Watchers Recipe for Coconut cake. So this weekend I did some research and found one and baked it immediately!! It was fantastic! This Weight Watchers Coconut Cake Recipe is still a rich and decadent dessert, but it has half the calories of a traditional coconut cake recipe. With just a few changes and substitutions, this fabulously delicious cake clocks in at just 4 Weight Watcher Points per slice, and is a very filling and satisfying dessert. It turned out so moist and creamy, and I absolutely fell in LOVE with this cake. If you want a good low calorie coconut cake recipe that will satisfy your sweet tooth but won’t use up all your Weight Watcher Points, give this one a try!

Weight Watchers Coconut Cake Recipe

Ingredients:
- 1 box cake mix – white preferably, but yellow is okay
- 1 can (12 oz.) Diet Sprite or Sprite Zero
- 1 cup fat free sour cream
- 1 cup shredded coconut
- 1 cup Splenda (granular)
- 1 1/2 cups Cool Whip Free

Directions:
It is best to begin to prepare this cake a few days before it is needed in order to allow time to refrigerate it between steps and before serving. Preheat oven to temperature specified on cake mix (350° or 375° depending no brand.) Grease & flour two round cake pans, or spray with Baker’s Secret or Pam for Baking. Mix cake mix and Sprite. (Do not add the other ingredients called for on the cake mix box.) You can add a teaspoon of coconut extract/flavoring if you have it on hand, but it is not necessary.
Pour into 2 prepared cake pans. Bake according to time on box (approx. 30 minutes) until lightly golden brown. While the cake bakes, prepare the filling. Mix 1 cup fat free sour cream and 1 cup Splenda with 1 cup coconut. Reserve a couple of tablespoons of coconut for garnish if you wish. Refrigerate the filling mixture. Cool the cake layers to room temperature and then refrigerate overnight if possible.
To construct the cake: Slice each layer in half horizontally to make 4 thin layers. Beat the filling mixture by hand to fluff a little and make less stiff. Place first layer on cake plate and top with approx. 1/4th of the filling mixture. Repeat this with each layer, so that you have 4 layers of cake with 3 layers of filling in between. Add the Cool Whip Free to the remaining 1/4th of the filling mixture. Mix by hand to make a fluffy frosting for the cake. Frost the top and sides of the cake with the mixture. Sprinkle the reserved coconut decoratively on the top of the cake. Refrigerate several hours or overnight if possible. Cut into 16 slices … this is a very rich dessert and a small piece is very satisfying. Store any left over cake in the refrigerator.

Entire Recipe makes 16 servings
Serving size is one slice (1/16th of cake)
Each serving = 4 Weight Watchers Points

Moist and delicious, this fabulous Weight Watchers Chocolate Cake is a real winner. It is similar to a rich, decadent devil’s food cake, but this version is slimmed down by adding a shocking secret ingredient: canned sauerkraut. (Yes, you read that right.) But before you judge, you must give this Weight Watchers dessert recipe a try! This dark chocolate cake is perfect to serve after any holiday dinner or after any meal, for that matter. And it’s an easy cake recipe that just about any amateur baker could pull off. With just 4 Weight Watcher Points per slice, this decadent dessert is sure to be a hit — and no one will know that the beautiful chocolate cake they are indulging in is low fat, low calories and low in Points!

Weight Watchers Dark Chocolate Cake Recipe

Ingredients:
- 1 spray non fat cooking spray, flour (baking) variety suggested
- 2 cups all-purpose flour
- 1 1/3 cups sugar
- 1 1/2 tsp baking soda
- 2/3 cup unsweetened cocoa
- 1/2 cup unsalted butter, melted
- 1 1/2 cups hot water
- 1 tsp vanilla extract
- 1 cup(s) sauerkraut, pureed until smooth
- 1 tsp unsweetened cocoa

*Lightly drizzle cake with Hershey’s chocolate syrup and dust cake with a bit of powdered sugar for no additional Points!

TIP: You can easily change the flavor of this cake by adding strong coffee instead of the hot water or adding cayenne pepper and cinnamon with the vanilla.

Directions:
Preheat oven to 350°F. Coat a Bundt pan with cooking spray.
In a large mixing bowl or in the bowl of an electric mixer, combine flour, sugar, baking soda and 2/3 cup of cocoa. Add melted butter, hot water and vanilla extract; mix well. Add sauerkraut and blend thoroughly.
Pour batter into prepared pan; bake in center of oven until a tester inserted in center of cake comes out clean, about 55 to 60 minutes. Cool cake in pan for about 20 minutes and then turn out onto a baking rack to cool completely. Sprinkle with 1 teaspoon of cocoa powder before slicing into 14 pieces.

Entire recipe makes 14 servings
Serving size is 1 slice (1/14th of cake)
Each serving = 4 Weight Watchers Points

One of my readers recently emailed me to see if I could find this popular Weight Watchers dessert recipe, so I searched high and low until I did, and boy am I glad I did! If you love the Chocolate Raspberry Layer Cake on the Weight Watchers Applebee’s Menu, you will LOOOOOVE this copycat recipe! It’s so moist and delicious and so full of flavor you will never believe that it’s low in calories and Weight Watcher Points! And clocking in at only 4 Weight Watchers Points per serving, this low calorie cake recipe is a must have dessert recipe for any Weight Watcher. And I love that it’s so incredibly easy to make. Not only does it taste good, but it looks fantastic too, so this dessert recipe will definitely trick anyone into thinking it’s not a low calorie treat. So if you are craving a big tasty slice of chocolate cake and can’t make it to an Applebee’s, give this Weight Watchers Chocolate Raspberry Cake Recipe a try! Whether you are dieting or not, this Weight Watchers dessert is a great treat for the whole family.

Weight Watchers Chocolate Raspberry Layer Cake Recipe

Ingredients:
- 1 Pillsbury Reduced Sugar Devil’s Food Cake Mix
- 1 can of diet Pepsi
- 1 1/3 cups Water
- 8 oz. reduced fat cream cheese
- 3 tsp baking Splenda
- 4 tbsp Fat Free Cool Whip
- 1/2 cup raspberry jam

Directions:
Mix cake mix, water and can soda. Beat with mixer for two minutes. Pour into 2 round cake pans that have been sprayed with non-stick spray on bottom only. Bake as directed on box. Turn out onto cooling rack and let cool completely. For frosting mix cream cheese, cool whip and Splenda. Mix until smooth. When cake is cooled spread a thin layer of cream cheese on bottom layer and place other layer on top, then spread remaining frosting on top. Heat raspberry jam and drizzle over the top of cake. Cut into 12 inch servings and enjoy. Makes 12 servings.

Serving size is 1 slice (1/12 of total cake)
Each serving = 4

Red Velvet Cake and Red Velvet Cupcakes are my, hands down, absolute favorite desserts. I ADORE them. But the typical Red Velvet Cake Recipes are full of fat, calories and of course, extra Points. So when I came across this Weight Watchers Recipe for it, I was beyond excited and couldn’t wait to try it! When I read through the recipe, I was concerned about the icing because I REALLY like a thick buttercream, cream cheesy icing on my red velvet, but it turned out to taste pretty darn good! The icing is definitely lighter and fluffier than I’m used to, but it still tastes fantastic, and it’s a fair compromise for just 4 Weight Watchers Points per serving. This is the perfect low calorie dessert recipe to to take to any party or dinner and of course, it’s a great treat to make at home as well! When I made this recipe, I made 15 Red Velvet Cupcakes from the mix, so that I had my portions already divided out. If you love Red Velvet Cake, you’ve gotta give this Weight Watchers Red Velvet Cake Recipe a try and satisfy your sweet tooth without the guilt!

Weight Watchers Red Velvet Cake Recipe

Ingredients:
- 1 (18 ounce) box Duncan Heinz Red Velvet Cake Mix
- 8 ounces diet Dr. Pepper soda
- 1 (8 serving sized) package jell-o fat free sugar-free instant cheesecake pudding mix
- 1 (8 ounce) container fat-free cool whip (thawed)
- 2 cups skim milk

Directions:
Mix cake mix and diet soda. Pour in 13″x9″ pan sprayed with Pam.
Bake at 350 for 30 minutes or until done. Cool completely. Mix pudding and milk.
When thickened, spread on cake. Spread Cool Whip over all and cut into 15 equal sized portions. Cover and refrigerate leftovers. Makes 15 servings.

Each serving = 4 Weight Watchers Points

This super easy Baked Spaghetti Squash Recipe is a perfect 0 Points side dish to have with just about any meal. I typically use it as a Thanksgiving Side Dish Recipe, but it’s so versatile, you can really do a lot with it. Loaded with fiber, antioxidants and tons of vitamins, this naturally fat free spaghetti squash has 0 Weight Watchers Points. It’s a large, intimidating looking, watermelon shaped squash that often goes overlooked at the grocery store, but don’t pass it by next time! Instead, pick one up and try it grilled or baked and prepared like this recipe, eaten alone, or try substituting it for spaghetti or pasta noodles and top with a low Point marinara or Alfredo sauce! You can also drizzle it with some low calorie butter or reduced fat cheese as well! It’s really such a fabulous vegetable to incorporate into any healthy diet plan and a huge asset to Weight Watchers who want to get a lot of quantity in their meals, but not a lot of excess Points and calories.

Weight Watchers Baked Spaghetti Squash Recipe

Ingredients:
- 1 ripe spaghetti squash
- Non-fat cooking spray
- Kosher or salt and fresh pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder

Directions:
Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up, spray lightly with the non-fat cooking spray, and sprinkle with salt, pepper, paprika, onion powder, and garlic powder. Bake at 350° about an hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Place in a serving dish and serve hot. Total servings per recipe will vary depending on squash size.

Serving size is 1 cup
Each serving = 0 Weight Watchers Points

When following ANY diet plan, it’s important to be able to have a good, reliable Chocolate Chip Cookie Recipe on hand. Let’s face it, there are times when you absolutely must have some cookies, so why not have a good selection of Weight Watchers Chocolate Chip Cookies Recipes to choose from? Well, this low calorie cookie recipe is one of my old standbys. These fabulous little chocolate chip cookies are so divinely decadent, you’ll feel like you are being really bad (which feels really good)! The cookies are small, but they pack quite a chocolate punch. And with just 1 Weight Watchers Point per 2 cookies, you can go ahead and grab a handful of these mini chocolate chip cookies without an ounce of guilt. Just because you are dieting and eating healthy, doesn’t mean you can’t enjoy the treats you love, but having a healthier version of them sure helps keep you on track.

Weight Watchers Chocolate Chip Cookies Recipe

Ingredients:
– 2 tbsp light butter, softened (I like Brummel and Brown Spread)
- 2 tsp canola oil
- 1/2 cup packed brown sugar, dark-variety
- 1 tsp vanilla extract
- 1/8 tsp table salt
- 1 large egg white
- 3/4 cup all-purpose flour
- 1/4 tsp baking soda
- 3 oz semi-sweet chocolate chips, about 1/2 cup

Directions:
Preheat oven to 375ºF.
In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.
In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
Drop rounded half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Makes 24 servings.

Serving size is 2 cookies
Each serving = 1 Weight Watchers Point

This Weight Watchers Sweet Potato Chips Recipe is the perfect, low calorie snack for anyone following the Weight Watchers program, or anyone just trying to eat better. Sweet Potatoes are much higher in fiber, vitamins and antioxidants than regular potatoes, and lower in calories and carbohydrates. So by giving this fabulous Weight Watcher Recipe a try and baking these tasty Sweet Potato Chips yourself, you are still able to enjoy the feeling of chomping down on some tasty potato chips, but you are really having quite a healthy, low calorie snack! And this Baked Potato Chips Recipe is so easy to make, you’ll use it time and time again. It also makes a great healthy snack recipe to serve the kids, and is sure to liven up all of your parties and get-togethers. Truly one of the simplest and tastiest Weight Watchers Recipes that I’ve encountered during my years a s a member. Nothing beats a yummy (and healthy!) Homemade Potato Chips Recipe!

Weight Watchers Baked Sweet Potato Chips Recipe

Ingredients:
- 1 large sweet potatoes, peeled
- Non-fat Olive Oil Cooking Spray
- 1/8 tsp Kosher salt, or to taste

Directions:
Preheat oven to 400ºF. Spray 2 baking sheets with cooking spray.
Thinly slice potatoes in a food processor or by hand; they should be no more than 1/8-inch thick. The thinner the better (it gives you more chips for the same amount of Weight Watchers Points!!!)
Arrange slices on baking sheets so they don’t overlap. Spray with a bit more oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve. Recipe makes 4 servings.

*TIP: If leftover chips become soggy, put them back in a hot oven for a few minutes to crisp them up.

Serving size is 1/4th of recipe
Each serving = 1 Weight Watchers Point