LaaLoosh » Cake

Baked Maple Glazed Apple Cider Doughnut Recipe – 6 Points +

LaaLoosh — Mon, 14 Nov 2011 13:15:58 +0000

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!

Baked Maple Glazed Apple Cider Doughnut Recipe

Indulge in a big, delicious, guilt-free Apple Cider Doughnut with Maple Glaze. For just 6 Points +, these baked doughnuts are made by using a mini Bundt pan, so they are just as pretty as they are tasty.

Ingredients

1 cups all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/4 cup liquid egg substitute
2/3 cup packed brown sugar
1/2 cup apple butter
1/4 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat vanilla yogurt
3 tbsp canola oil
2 tsp ground cinnamon
Maple Glaze
1 1/4 cups confectioners’ sugar, sifted
1 tsp vanilla extract
1/4 cup pure maple syrup

Instructions

To make doughnuts: Preheat oven to 400°F. Coat molds of a mini-Bundt pan with cooking spray. Sprinkle with granulated sugar, shaking out excess.
Whisk together flours, baking powder, baking soda, salt and cinnamon in a mixing bowl; set aside.
Whisk together egg, brown sugar, apple butter, 1/4 cup maple syrup, cider, yogurt and oil in another bowl.
Add dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about 2 tablespoons of batter into each mold.
Bake about 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the cakes out onto a rack to cool.
Clean the mini-Bundt pan, then re-coat it with cooking spray and sugar. Repeat with the remaining batter.
To make maple glaze: Combine confectioners’ sugar and vanilla in a bowl.
Gradually whisk in enough maple syrup to make a coating consistency.
Dip the shaped side (underside) of the “doughnuts” in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.

Preparation time: 15 minute(s)

Cooking time: 12 minute(s)

Diet type: Vegetarian

Diet tags: Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire recipe makes 12 servings
Serving size is 1 doughnut
Each serving = 6 Points +

PER SERVING: 234 calories; 3 g fat ; 49 g carbohydrates; 5 g protein; 2 g fiber

Apple Cupcakes with Cinnamon Vanilla Frosting Recipe – 5 Points +

LaaLoosh — Tue, 11 Oct 2011 12:12:12 +0000

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!

Apple Cupcakes with Vanilla Cinnamon Frosting Recipe

The perfect Fall dessert recipe, these low calorie Apple Cupcakes are to die for. Covered in a rich vanilla cinnamon frosting, it’s hard to believe each cupcake is a mere 5 Points +.

Ingredients

Cupcakes:
2 cups apples, peeled and shredded
3/4 cup and 2 tbsp whole-wheat pastry flour
3/4 cup cake flour
1 cup light brown sugar
1/2 cup nonfat buttermilk
1/3 cup applesauce
1/2 cup liquid egg substitute
2 tbsp light butter, melted
1 tsp vanilla extract
3/4 tsp baking soda
1/4 tsp salt
1 tsp allspice
Frosting:
1 cup light brown sugar
4 tsp dried egg whites
1/4 cup water
1/4 tsp cream of tartar
1 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of salt

Instructions

Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
Combine shredded apples in a bowl with 1/4 cup brown sugar and 1/4 tsp allspice. Set aside.
Mix applesauce, melted butter and the remaining 3/4 cup brown sugar in a large mixing bowl until well combined.
With an electric mixer, beat in egg substitute until combined.
Add vanilla, increase speed to high and beat for 1 minute.
Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon allspice in a medium bowl.
With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
Stir in the reserved apple mixture until just combined.
Divide the batter among the prepared muffin cups.
Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler.
Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes.
Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes.
Remove the top pan from the heat and continue beating for 1 minute more to cool.
Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine.
Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.

Preparation time: 20 minute(s)

Cooking time: 1.5 hour(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire recipe makes 12 servings
Serving size is 1 cupcake
Each serving = 5 Points +

PER SERVING: 197 calories; 3 g fat; 36 g carbohydrates; 5 g protein; 2 g fiber

Carrot Cake Cupcakes Recipe with Cream Cheese Frosting – 4 Points +

LaaLoosh — Mon, 25 Jul 2011 04:19:48 +0000

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!

Carrot Cake Cupcakes Recipe with Cream Cheese Frosting

Try this tasty low calorie dessert recipe to satisfy your sweet tooth. These Carrot Cake Cupcakes are just 4 Points + each, and that includes the homemade cream cheese frosting! Definitely a healthier version than traditional Carrot Cake Cupcake Recipes.

Ingredients

1 ¼ cups whole wheat all-purpose flour
2/3 cup light brown sugar
1/2 cup liquid egg substitute (I used Eggbeaters)
1/4 cup applesauce
1 apple, peeled, cored, grated
2 large carrots, grated
1/3 cup golden raisins
1 ½ tsp grated orange zest
1 tsp cinnamon
1 tsp baking soda
1 tsp nutmeg
1/2 tsp salt
4 oz fat free cream cheese, room temp
4 oz reduced fat cream cheese, room temp
1/4 cup confectioners’ sugar
1 tsp vanilla extract
1 tbsp fat free milk

Instructions

Preheat oven to 350 degrees. Line a 12 cup cupcake pan with cupcake liners.
In a large bowl, combine flour, light brown sugar, carrots, apple, raisins, cinnamon, nutmeg, salt, and baking soda.
In a small bowl, beat together the liquid egg substitute and applesauce. Stir this mixture into the flour mixture.
Evenly spoon the batter into the cupcake cups and bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
After letting the pan cool for about 5 minutes, remove the cupcakes from the pan and cool completely on a rack.
To make frosting, mix the cream cheese, confectioners’ sugar, vanilla extract and milk, using an electric mixer. Beat until smooth and creamy. Evenly spread frosting over cupcakes.

Preparation time: 25 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

Entire recipe makes 12 cupcakes
Serving size is 1 frosted cupcake
Each serving = 4 Points +

PER SERVING: 176 calories, 2 g fat; 26 g carbohydrates; 6 g protein; 2 g fiber

Chocolate Raspberry Cupcake Recipe – 5 Points +

LaaLoosh — Tue, 07 Jun 2011 05:12:27 +0000

photo credit: cupcakes take the cake

Looking for a rich and delicious dessert recipe that tastes like a million bucks but won’t use up all your PointsPlus? Try this healthy cupcake recipe for Chocolate Raspberry cupcakes, and you will seriously forget you are on a diet. Made with fresh fruit instead of artificially sweetened syrups and topped with a creamy and flavorful cream cheese frosting, this light cupcake is a real treat. The cake itself is moist and delicious, and the frosting is soooooo yummy, I was tempted to just eat the whole bowl of it with a spoon. Chocolate and raspberry have always been a favorite flavor combination of mine, and using the two of them in this low calorie cupcake recipe turned out oh so good. Though it’s not an official one of Weight Watchers Dessert Recipes, each of these little decadent cupcakes have just 5 Points +, and make the perfect end to any meal, or the perfect Weight Watchers friendly treat to reward yourself with. Enjoy!

Chocolate Raspberry Cupcake Recipe

Indulge in this guilt free Chocolate Raspberry Cupcake Recipe and forget that you are counting Points! Moist, rich, and flavorful, it’s hard to belive that these low calorie cupcakes have just 5 Points + each. Considering that that average store bought cupcake has around 10-12 Points +, this is a fabulous alternative.

Ingredients

3/4 cup whole-wheat pastry flour
3/4 cup cake flour
3/4 cup granulated sugar
1/4 cup plain applesauce
1/4 cup liquid egg substitute
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
1 tsp vanilla extract
1/2 cup nonfat buttermilk
1 1/2 cups chopped raspberries
12 fresh raspberries for garnish
6 oz reduced-fat cream cheese (room temperature)
1/2 cup fat free vanilla Greek yogurt
3/4 cup packed confectioners’ sugar

Instructions

To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl.
Beat granulated sugar and applesauce in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined.
With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
Fold in chopped raspberries until just combined. Divide the batter among the prepared cups (they will be full).
Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.
To prepare frosting: Meanwhile, beat cream cheese, yogurt and confectioners’ sugar with an electric mixer until smooth. Refrigerate the frosting until very cold, about 2 hours.
Spread the frosting on the cooled cupcakes and decorate with a fresh raspberry on top.

Preparation time: 30 minute(s)

Cooking time: 3 hour(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire recipe makes 12 cupcakes
Serving size is 1 cupcake
Each serving = 5 Points +

PER SERVING: 200 calories; 4g fat; 37 g carbohydrates; 6g protein; 2 g fiber

Orange Marmalade Cheesecake Recipe – 4 Points +

LaaLoosh — Wed, 20 Apr 2011 22:16:31 +0000

photo credit: delish.com

A slice of creamy cheesecake for just 4 Points + per slice!?? YES, please!! When I first came across this Orange Marmalade Cheesecake Recipe on Eating Well, I literally wanted to lick the screen. I love cheesecake, and anytime I can find a healthier, lower calorie version, you can bet your bottom dollar that I’m going to be giving it a try. I made some changes to their version to make it more WW friendly, and I was surprised at how well it turned out – though it does take a bit more effort to make than most Weight Watchers Cheesecake Recipes I’ve found. But the taste is SO worth it! A healthy treat for the family or a great, low calorie dessert recipe to take to a party or potluck, this delicious orange cheesecake will not disappoint!

Orange Marmalade Cheesecake Recipe

This low calorie cheesecake recipe lets you feel like you are indulging in a decadent dessert! Treat yourself to a slice of Marmalade Glazed Orange Cheesecake for just 4 Points + per slice.

Ingredients

10 reduced fat vanilla wafer cookies (Nilla Wafers, Reduced Fat)
1 cup original Fiber One cereal
1 ½ tbsp low calorie butter, melted (I used Brummel & Brown)
12 ounces reduced-fat cream cheese (room temp)
2 1/2 cups fat free cottage cheese
2/3 cup granulated sugar
1/4 cup liquid egg substitute
2 large egg whites
1/4 cup cornstarch
1 cup nonfat vanilla yogurt
4 tsp freshly grated orange zest
2 tbsp fresh squeezed orange juice
1 tsp vanilla extract
2 tbsp orange marmalade
For the glaze:
2 tbsp orange liqueur, or orange juice

Instructions

Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Put a kettle of water on to boil for the water bath. Wrap the outside of the pan with a double thickness of foil.
To prepare crust: Grind vanilla snaps and Fiber One cereal in a food processor. Add butter and process until the crumbs are moistened. Press crumbs evenly into the bottom of the prepared pan.
To prepare filling: Puree cottage cheese in a food processor until smooth, scraping down the sides once or twice. Add cream cheese, granulated sugar (or Splenda), and cornstarch. Process until very smooth. Add egg, egg whites, yogurt, orange zest, orange juice and vanilla; process until smooth. Pour over the crust.
Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch up the outside of the springform pan. Bake until the edges are set but the center still jiggles when the pan is tapped, 50 to 60 minutes.
Turn off the oven. Spray a knife with cooking spray and run it around the inside edge of the pan. Let the cheesecake stand in the oven, with the door ajar, for 1 hour. Remove the cheesecake from the water bath and remove the foil. Refrigerate, uncovered, until chilled, about 2 hours.
To glaze cheesecake: Shortly before serving, combine marmalade and orange liqueur (or juice) in a small saucepan. Heat over low heat, stirring, until melted and smooth. Place cheesecake on a serving platter and remove pan sides.
Brush glaze over the top of the cheesecake. Cut evenly into 16 slices.

Cooking time (duration): 2 hour(s), 0 minutes

Entire recipe makes 16 servings
Serving size is 1/16 of cake
Each serving = 4 Points +

PER SERVING: 174 calories; 3 g fat; 22g carbohydrates; 14 g protein; 3 g fiber

Banana Cream Cake Recipe – 6 Points +

LaaLoosh — Tue, 12 Apr 2011 23:30:25 +0000

photo credit: eating well

After indulging in this cake at a recent party at a friend of mine’s house, I asked for the original recipe, which was from Eating Well, and made a few alterations to make it a bit more Weight Watchers friendly. Plus, I wanted to make it easier….their original banana cream layer cake recipe calls for making your own bavarian cream filling, but I just wasn’t a fan of the flavor of the cream or the hassle of preparing it. But by using Nonfat Cool Whip mixed with fat free vanilla pudding instead, I got a better flavor, it was much easier, and it lowered the fat and calorie count – a LOT. If you aren’t a fan of Cool Whip, you can use Fat Free Reddi Whip too (which I LOVE), but it does get runny kind of fast, so prepare for that. Though it tastes fantastic. So if you want a great summer dessert recipe that will help you stay on track with your Weight Watchers goals, this Banana Cream Cake is a must try. With only 6 Points + per slice, you can have your cake and eat it too!

Banana Cream Cake Recipe

Indulge in this guilt free, low calorie Banana Cream Cake Recipe and stay on track with your Weight Watchers Daily Points Allowance. Each slice is creamy, moist, decadent and just as good as a homemade banana cream cake recipe, but without the excess fat and calories.

Ingredients

1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 cup sugar
1 1/2 cups mashed very ripe bananas, (about 3)
2 bananas, sliced
1/2 cup liquid egg substitute (like Egg Beaters)
1/3 cup canola oil
1/2 cup fat free buttermilk
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fat free vanilla pudding
½ cups fat free Cool Whip

Instructions

To prepare cake: Preheat oven to 375°F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with wax paper or parchment paper.
Whisk eggs, 1 cup sugar and oil in a large bowl. Stir in mashed bananas, buttermilk and 1 teaspoon vanilla. Stir whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
Add to the banana mixture and fold in just until blended. Divide the batter between the pans.
Bake the cake until the tops spring back when touched lightly, 20 to 25 minutes. Let cool for 5 minutes, then turn out onto a wire rack and let cool completely.
To make the cream, gently fold the Cool Whip into the vanilla pudding, in a medium sized bowl, using a rubber spatula.
To assemble cake: Shortly before serving, place 1 cake layer on a serving plate and spread half the cool whip cream over it. Peel and slice the remaining bananas; arrange half the slices evenly over the cream. Top with the second cake layer. Spread the remaining cream over the cake and arrange the remaining banana slices decoratively over the top.

TIP: If you don’t have buttermilk, or can’t find fat free buttermilk, you can make your own by mixing 1 tablespoon lemon juice or vinegar to 1 cup fat free milk.

Cooking time (duration): 120

Diet type: Vegetarian

Diet (other): Low calorie, Reduced fat

Number of servings (yield): 12

Meal type: dessert

Culinary tradition: USA (Southern)

Entire recipe makes 12 servings
Serving size is 1 slice of cake
Each serving = 6 Points +

PER SERVING: 190 calories; 4g fat; 44 g carbohydrates; 5 g protein; 3 g fiber

Carrot Cake Recipe – 4 Point Total

LaaLoosh — Tue, 15 Jun 2010 22:37:39 +0000

photo credit: the rock of gibralter

If you are looking for a super yummy, low calorie version of a homemade carrot cake recipe, then you came to the right place! Considering that traditional carrot cakes can average 12-15 weight watchers points per serving, this diet friendly carrot cake recipe is a fabulous bargain at just a 4 Point Total per serving. And then there’s the not so average, Cheesecake Factory’s Carrot Cake Recipe. It has approximately: 1,510 calories, 84g fat, 600mg sodium, 179g carbs, 6g fiber, 129g sugars, 18g protein = 36 Weight Watchers Points!!!! CRAZY. I have always been a fan of carrot cakes with that rich, gooey, cream cheese frosting, but being a Weight Watcher pretty much kept me away from all my favorite dessert recipes. But after some trial and error and alterations with traditional carrot cakes recipes, I was able to create a version that is much lower in points and yet still tastes AMAZING. And though this is not an official one of weight watchers dessert recipes, it’s a great, low calorie dessert that will satisfy the carrot cake lover in everyone.

Carrot Cake Recipe

Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tsp baking soda
- 1 tsp salt
- 1/2 cup raisins
- 1/2 cup egg substitute
- 2 egg whites
- 2 1/2 cups shredded carrots
- 1/2 cup applesauce
- 1/3 cup canola oil
- 12 oz fat free cream cheese
- 3 tbsp hot water
- 1 7 oz jar of marshmallow creme
- 1 tsp vanilla extract

Directions:
Preheat the oven to 350ºF. Spray 2 (9-inch) round cake pans with non-fat cooking spray (I used butter flavored Pam), line the bottoms with parchment or wax paper, and spray the paper with the nonstick spray.
Combine the flour, both kinds of sugar, cinnamon, nutmeg, baking soda, and salt in a medium bowl.
Whisk the egg substitute and egg whites in a large bowl. Add the carrots, applesauce, oil, and raisins, and hot water stirring until blended. With a rubber spatula, add the flour mixture to the carrot mixture, and stir until blended. Spread the batter evenly in the cake pans. Bake until the cakes are nicely browned and the center of each one bounces back when lightly pressed with a fingertip, approx 30-32 minutes. Let cool for 15 minutes. Remove the cakes from the pans, peel off the paper, and cool completely on racks.
To make the frosting, with an electric mixer on medium-high speed, beat the remaining ingredients until smooth.
Place on layer of cake on a cake plate, and using 1/2 cup of frosting, frost evenly out to edges. Place other layer of cake on top, and spread remaining frosting on top and on sides. Slice into 16 servings.

Entire recipe makes 16 servings
Serving size is one slice
Each serving = 4 Point Total

Low Fat Cheesecake Recipe, No-Bake – 6 Point Total

LaaLoosh — Tue, 28 Jul 2009 16:29:39 +0000

I LOOOOOOOVE cheesecake! But being a weight watcher, I pretty much ruled out this tasty dessert recipe. But then I stumbled upon this delicious, no-bake cheesecake recipe that has a Point Total of just 6! It’s light and fluffy, yet still creamy and delicious. The perfect treat for cheesecake lovers who are watching their waistline. Next time you are in need of a good low calorie dessert recipe, give this no-bake cheesecake a try!

No-Bake Cheesecake Recipe

Ingredients:
- 8 oz Cool Whip Free
- 8 oz 1/3 less fat Philadelphia Cream Cheese
- 9 inch reduced fat Graham Cracker Crust
- 1/4 cup sugar
- 1 tsp lemon juice

Directions:
In a large bowl, whip cream cheese, lemon and sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm. Cut into 8 equal slices. Or serve just the cheesecake as a mousse, without the pie crust, for only a 4 Point Total!

Entire Recipe makes 8 servings
Serving size = 1 slice
Each serving = 6 Point Total

*This is not an official Weight Watchers dessert recipe.

This recipe was created by Gina’s WW Recipes.

Coconut Cake Recipe – 5 Points +

LaaLoosh — Mon, 13 Apr 2009 17:54:24 +0000

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 5 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 = 5 Points +

PER SERVING: 170 calories; 3 g fat; 34 g carbohydrates; 3 g protein; 0 fiber

Dark Chocolate Cake Recipe – 4 Point Value

LaaLoosh — Sat, 04 Apr 2009 17:13:59 +0000

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