One of the gifts that we got for our wedding was a Bundt pan, along with a recipe book with Bundt pan recipes. Several years later, I’ve used it for the first time and this recipe is a keeper. Ginger is a delicious spice – that sweet and spicy flavor is just fabulous. Combined with the rich brewed coffee and crunchy walnuts, it’s a delicious combination. I tweaked the recipe a bit, since the original called for a cup of canola oil – which I thought was overkill. I substituted applesauce for it, and it worked perfectly. It was moist and delicious. Top it with a dollop of whip cream or a little frozen yogurt or ice cream and it’s a perfect dessert. If you don’t have cake flour, you can use all purpose flour. I used cake flour because its lighter and more finely ground that all purpose flour, but either one will work. This cake is a delicious fall dessert that is a perfect end to a meal with grilled chicken breast, salad and baked potatoes. In fact, it’s so delicious, it’s the perfect end to any meal.
Bittersweet chocolate is perfect for this raspberry torte. Since it’s not overly sweet, it’s not too rich or overpowering. It’s also a mild chocolate, so it’s not too much for those who aren’t big chocolate fans. The cake is light and delicious and is paired with sweet and succulent fresh raspberries with raspberry jam. Even though there is a little all purpose flour, it’s easy to make this gluten free by just substituting the all purpose flour for an all purpose gluten free flour. There isn’t a lot of flour in this cake, and there isn’t any baking powder, but the beaten eggs work as a perfect leavening agent. The resulting cake is light and tender. You can also make this cake in one cake pan, if you don’t have two (or if you don’t want to wash two pans). Just slice the finished cake in half and then add the raspberry jam for filing. While you can make this without the butter in the cake, adding butter (or lard or shortening) to the chocolate when it melts helps it to melt more evenly. Melt the chocolate in a double boiler if you’re not pressed for time and have patience. Otherwise, just use a glass bowl or measuring cup in the microwave, making sure to stir frequently. This delicious cake will definitely become a household favorite with the delicious chocolate and sweet, fresh raspberries on top.
Cheesecake is a classic in our house. It’s one of my husband’s favorite desserts. In fact, we had cheesecake at our wedding. It’s not something that I make all that often, however, because the two of us have to eat the whole thing. While I don’t mind eating the whole thing, it’s not good for either of us. The answer is these delicious mini cheesecakes. I use foil muffin cups and don’t even bother with a muffin pan. Then, we keep a couple out for dessert and freeze the rest. Simple defrost them in the fridge (or pop them in the microwave for a few seconds) and add your favorite topping. While these ones have blueberry topping, you can have plain cheesecake, blueberry, strawberry, raspberry, caramel apple…the list is endless. If you don’t want to make all of that topping, just make the cheesecakes and then top with a dollop of your favorite jam before you eat it. These are really easy to make and really delicious. The individual portion sizes makes it easy to get enough to satisfy without going overboard.
Back in May, I put together an awesome Weight Watches Dessert Recipe for a super fabulous blog, It Sux to Be Fat. If you haven’t ever had a chance to read her blog, Jennifer Swafford provides an open and honest dialogue there that covers Weight Loss, Exercise, Recipes and Nutrition. And she does it in a away that makes you feel like you are talking to your best friend, rather than some super skinny weight loss authority. Jennifer has lost 100 lbs with Weight Watchers and her story, advice and support are a great asset to anyone trying to lose weight, so I highly suggest checking out her blog!
Now, about those cupcakes…that’s right – they are just 3 Points + each! Made with a standard cake box mix, and a few healthier substitutions, these cupcakes will rock your world! They make a fantastic summer dessert recipe to bring to a potluck or BBQ, so if you need an idea for a Weight Watchers 4th of July Recipe, this would make an awesome one. Enjoy!
These decadent Mini Cheesecakes are the perfect sweet treat when you need to satisfy that dessert craving. And at just 2 Points + and less than 100 calories each, they will make any Weight Watchers dessert recipe lover a happy camper. I found a traditional mini cheesecakes recipe online, similar to what my mom used to use, and then just subbed out half of the cream cheese for fat free Greek yogurt (seriously, is there any place I can’t use this stuff?!?!?), and used a light cream cheese for the rest. I also used less sugar and added in some vanilla to help keep it sweet. Also, by using Reduced Fat Vanilla Wafers instead of the regular ones, you get a fantastic mini cheesecake for a LOT less fat calories and Weight Watchers Points. I topped mine with fresh blueberries and strawberries since I was making them for a Fourth of July party and I wanted a Red, White and Blue Dessert, but you can really use any fresh fruit you’d like. I’ve made them with cherries, with mangoes and papaya, and with kiwi. They are divine!! Enjoy.
Doughnuts people!! GLAZED DOUGHNUTS!!! Yes, you can eat yummy doughnuts and still lose weight…with this incredible Mini Baked Glazed Doughnuts Recipe, that is. I found the original version of these lighter doughnuts on Oh She Glows. They were boasted as a 100 calorie vegan doughnut recipe. Well, I’m not vegan, but I SURE do love doughnuts, and for 100 calories, I had to check out this recipe. I altered her version a bit and ended up with a fabulous 70 calorie mini baked doughnut that really hits the spot when my sweet tooth hits. Though these doughnuts are baked, and not fried like traditional doughnuts, they are still sweet and moist, and have more of a cupcake like texture. When I baked mine, I used my Mini Donut Maker, which made it super easy. But the original recipe calls for doughnut pans. And if you don’t have doughnut pans, then I suggest making them into little balls with your hands and make baked doughnut holes. Regardless of their shape, these mini baked glazed doughnuts are a real treat at just 2 Points + each, and make an awesome Weight Watchers dessert or sweet snack idea.
A delicious light and moist Lemon Yogurt Cake is the perfect after dinner treat or as a sweet with your morning coffee. This low fat cake recipe not only tastes fantastic, but each serving is just 6 Points +, which isn’t bad for a moist and dense cake that is certain to satisfy your sweet tooth. It has the perfect combination of sweet and sour, and the lemon sugar glaze is oh so yummy. And with the weather starting to to warm up, I’ve been craving something fresh and bright. So I did a makeover on Ina Garten’s Lemon Yogurt Cake, and was thrilled at how amazing the cake tasted after the alterations I did to make it more Weight Watchers friendly. Enjoy!
photo credit: indulging in guilty pleasures
Though I can’t give a new Mini Doughnut Maker to all of you, I can share this delicious recipe for Baked Apple Cider Doughnuts with Maple Glaze that I found. Bake your own low fat doughnuts and indulge in a decadent treat for less Points Plus than most doughnut recipes. Made with delicious apple cider and pure maple syrup, these tasty doughnuts are made by using a mini Bundt pan, and taste so good, it’s hard to believe they are just 6 Points + each. I wish I could get the Points even lower, but these are doughnuts after all, and I didn’t want to sacrifice too much of what we all LOVE when eating doughnuts!
Nothing says Fall like a fresh, crisp apple! Well, today I’ve got an even yummier way to enjoy those fall apples. These delicious Apple Cupcakes with Cinnamon Vanilla Frosting are moist, sweet, fluffy, and everything you could hope for in a cupcake. The creamy vanilla frosting has a hint of cinnamon that really completes the flavor palate. And the best part is that these low calorie cupcakes are just 5 Points + each! They make the perfect dessert or snack and are a great way to satisfy your sweet tooth without using up a lot of Weight Watchers Points. Enjoy!
OK people, I know it’s hot outside, but these Carrot Cake Cupcakes with Cream Cheese Frosting are so worth turning on your oven for. Moist and fluffy, it’s hard to believe that each cupcake is just 4 Points +. Made with a lot of fresh ingredients and no artificial sweeteners, the end result is a sweet and tasty cupcake that is so soft and delicious. My two year old will even eat these without the frosting! Just by making a few healthier changes to a traditional carrot cake recipe, I was able to shave off a lot of extra fat and calories with very little compromise in taste. They make a great low fat dessert recipe to serve anytime. Enjoy!