For the past few months, I CANNOT stop thinking about Lemon Meringue Pie. And it’s taken every ounce of discipline I have to keep myself from to the nearest Marie Callender’s and buying one. Even though lower in PointsPlus than most other pies, a slice of Lemon Meringue can still rack up the PointsPlus. The average slice has around 12-15 PointsPlus. Not exactly crazy, but definitely not a bargain. But by making a few small, healthier changes in a traditional lemon meringue pie recipe, I was able to trim off a few Points +, making each serving of 1 slice, just 8 Points +. Not bad for a dessert that truly tastes rich and decadent (this isn’t a pie made with Splenda and Fiber One, people!). Most of the other low calorie lemon meringue pie recipes I found online just sacrificed too much flavor, and/or used a lot of artificial sweetener, which I am not a fan of. When I want pie, I want PIE….not something that tastes like chemicals served on cardboard. When the taste is good, it makes me feel satisfied, and I’m less likely to go eating something else because my need for fabulous pie wasn’t met. So, if you are looking for a tasty, yet much more Weight Watchers friendly pie recipe for dessert this weekend, give this one a try, and enjoy the light & lemony flavors — they are HEAVENLY!

Lemon Meringue Pie Recipe

This delicious, low calorie pie recipe is much more Weight Watchers friendly than most other pies out there. It’s fresh, lemony, sweet, and full of all the deliciousness that you’d expect from a traditional Lemon Meringue Pie Recipe, but with just 8 Points + per slice. Not a bad bargain for such a decadent dessert.

Preparation time: 50 minute(s)

Cooking time: 55 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 8

Culinary tradition: USA (Southern)

Entire recipe makes 8 servings
Serving size is 1 slice of pie
Each serving = 8 Points +

PER SERVING: 236 calories; 4g fat; 58 g carbohydrates; 6g protein; 2 g fiber ]]> http://www.laaloosh.com/2011/06/03/lemon-meringue-pie-recipe/feed/ 3 http://www.laaloosh.com/2011/04/01/frozen-chocolate-raspberry-pie-recipe/ http://www.laaloosh.com/2011/04/01/frozen-chocolate-raspberry-pie-recipe/#comments Fri, 01 Apr 2011 21:53:46 +0000 LaaLoosh http://www.laaloosh.com/?p=4253

photo credit: food network

It’s in the high ’80′s here today in SoCal, and so for tonight’s dessert, I’m making one of my favorite low calorie ice cream pie recipes! I got this Frozen Chocolate Raspberry Pie Recipe from Eating Well, but made just a couple of changes to perfect it and make it more Weight Watchers friendly. The perfect combination of sweet and tart, this frozen dessert recipe will not disappoint…it tastes so decadent and it’s surprisingly pretty good for you! Each slice has just 4 Points + and is also deliciously enhanced by a dollop of fat free whipped cream, which will not affect the Points + value. If you are looking for a good summer dessert recipe that will make everyone happy but still keep you on track with your Daily Weight Watchers PointsPlus Allowance, give this super delicious pie a try — ASAP!

Frozen Chocolate Raspberry Pie

The perfect low calorie frozen dessert recipe, this Chocolate Raspberry Ice Cream Pie will not disappoint. The raspberries keep the fiber content high, and the use of a good low calorie butter helps keep the fat and calorie count low. Enjoy a decadent low calorie dessert recipe, while still staying on track to reach your Weight Watchers goals.

Cooking time (duration): 75 min

Diet type: Vegetarian

Diet (other): Low calorie, Reduced fat

Number of servings (yield): 8

Meal type: dessert

Culinary tradition: USA (Traditional)

Entire recipe makes 8 servings
Serving size is 1 slice
Each serving = 4 Points +

PER SERVING: 198 calories; 4 g fat; 36 g carbohydrates; 4 g protein; 4 g fiber ]]> http://www.laaloosh.com/2011/04/01/frozen-chocolate-raspberry-pie-recipe/feed/ 1 http://www.laaloosh.com/2011/01/27/blueberry-tart-recipe/ http://www.laaloosh.com/2011/01/27/blueberry-tart-recipe/#comments Thu, 27 Jan 2011 22:56:20 +0000 LaaLoosh http://www.laaloosh.com/?p=3936

Looking for a great, low Points Plus Dessert Recipe? Try this delicious Blueberry Tart, and you’ll swear you’re not dieting. Full of flavor and healthy fats, this dessert actually packs a pretty powerful punch when it comes to nutrients. If you’re going to eat dessert, why not eat one that’s actually pretty good for you and chock full of vitamins and antioxidants? With just 4 Points + per slice, you can enjoy a super yummy dessert that’s made with REAL ingredients…not artificial sweeteners. It’s creamy, sweet, tart and absolutely decadent. Serve it as a treat for the family after dinner, or take it to a potluck and impress all your friends and family with your incredibly delicious and HEALTHY dessert!!

Blueberry Tart Recipe

Ingredients:
- 1 cup whole wheat graham cracker crumbs
- 1/2 cup walnuts, lightly toasted
- 1 large egg white
- 1 tbsp light butter, melted
- 1/2 tbsp canola oil
- Pinch of salt
- 2 cups fresh blueberries
- 8 oz reduced-fat cream cheese, softened
- 1/4 cup fat free vanilla flavored Greek yogurt
- 1/4 cup pure maple syrup, Grade A

Directions:
Preheat oven to 325°F.
Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
To prepare filling: Beat cream cheese, yogurt and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Chill for at least 1 hour in the fridge.

Entire recipe makes 12 servings
Serving size is 1/12 of pie
Each serving = 4 Points +

PER SERVING: 153 calories; 10 g fat; 15 g carbohydrates; 5 g protein; 2 g fiber

photo credit: la city zine

Make ahead Casserole Recipes are a lifesaver for me during the hectic week. I prepare them over the weekend, pop them in the freezer, and then have a fast go-to meal on hectic days. One of my favorite Weight Watchers Casserole Recipes is for Turkey Shepherd’s Pie. By using lean turkey, and by making a few other simple substitutions, I was able to take a traditional Shepherd’s Pie recipe and turn it into a much healthier option. Still full of flavor and just as satisfying, but with only 8 Points + per serving. Try serving with this tasty 0 Points + Salad Recipe as a healthy side dish!

Turkey Shepherd’s Pie Recipe

Ingredients:
- 2 lbs potatoes, peeled and cut into chunks
- 2 cups ground turkey, lean
- 2 cups fat free chicken broth
- ½ cup nonfat buttermilk
- ¼ cup fat free sour cream
- 1/3 cup dry white wine
- 3 tbsp whole wheat, all-purpose flour
- ¼ cup egg substitute
- 2 tsp extra-virgin olive oil
- 2 large leeks, thinly sliced
- 1 1/2 cups carrots, thinly sliced
- 1 cup frozen peas
- 4 cloves garlic, minced
- 1 tsp fresh sage, chopped
- 1 tsp fresh thyme
- salt and pepper to taste

Directions:
Preheat oven to 425°F. Spray a non-stick skillet with no-fat cooking spray, and brown the ground turkey. Set aside. Heat 2 teaspoons oil in a large skillet or Dutch oven over medium heat. Add leeks and carrots and cook, stirring, until the leeks soften, about 5 minutes. Add garlic and cook, stirring, 1 minute more.
Pour in wine and stir until most of the liquid has evaporated. Add flour, thyme and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes.
Add turkey and peas and season with salt and pepper. Transfer the mixture to a deep 2-quart baking dish and set aside.
Place potatoes in a large saucepan and add cold salted water to cover. Bring to a boil over medium heat. Cook, partially covered, until the potatoes are tender, about 10 minutes. Drain and return the potatoes to the pan.
Mash the potatoes with a potato masher or whip with an electric mixer, add buttermilk to make it smooth and creamy, but not runny. Season with salt and pepper. Stir in egg substitute and sour cream.
Spread the potatoes on top of the turkey mixture. Set the dish on a baking sheet and bake until the potatoes and filling are heated through and the top is golden brown, about 25 to 30 minutes.

Entire recipes makes 6 servings
Serving size is 1/6th of casserole dish
Each serving = 8 Points +

PER SERVING: 300 calories; 8 g fat; 40 g carbohydrates; 22 g protein; 6 g fiber

photo credit: roadfood.com

Ok, I need to be honest about my occasional need for the desire to eat something that has absolutely no nutritional value, but tastes insanely good. And sugary, Frozen Butterfinger Pie falls into that category. I mean, really, who doesn’t love Butterfingers!?!?! And whoever decided to put it into a pie is a flippin’ genius. However, if I want to stay on track with my Weight Watchers Points Range, I needed to seek out a lower calorie version of this popular, yet simple dessert recipe. Thanks to Aimee’s Adventures, I found this delicious Butterfinger Pie Recipe! I altered her version a bit to make it a little bit more Weight Watchers friendly, but it still tastes fabulous. Though this isn’t an official one of Weight Watchers Dessert Recipes, I think it’s a great dessert idea for anyone who is watching their Points but has a SERIOUS sweet tooth (and Butterfinger craving)!

Butterfinger Pie Recipe

Ingredients:
- 4 low fat graham cracker sheets
- 1 tub Fat Free Cool Whip, 8 oz
- 1 Butterfinger Candy Bar (2 oz), crushed
- 1/4 cup Hershey’s Light Chocolate Syrup
- 1/4 cup Smucker’s Sugar Free Caramel Topping

Directions:
Very lightly spray an 8 x8” glass dish or pan with butter flavored non-fat cooking spray. Line the bottom with the graham cracker sheets into the bottom. Mix together the whipped topping with half of the crushed Butterfinger. Spread the cool whip mixture over the graham crackers. Drizzle both the chocolate syrup and caramel syrup on top of the whipped topping. Sprinkle the remaining half of the Butterfinger on top. Freeze for at least 4 hours. Cut into 8 equally sized pieces.

Entire recipe makes 8 servings
Serving size is 1 piece
Each serving = 3 Point Total

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)
- 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
- 2 large egg whites
- 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

Here’s another tasty holiday dessert recipe that is sure to go over very well with your dinner guests! It’s incredibly easy to make, tastes fabulous and is a great Weight Watchers Christmas Dessert to enjoy, if you are counting your Points. This apple cobbler recipe or apple streusel recipe, is great to make in lieu of an apple pie because it will save you a lot of Weight Watchers Points, but still have the same general taste as your traditional apple pie recipe. Another thing I liked about this dish was that it was SO easy to serve. Most apple cobblers, streusels or pies can get messy when served in the usual pie dish. When I made this for a dinner party, I prepared individual servings in little dessert bowls, and simply set them out for guests to grab as they mingled around. It looked so CUTE and was a unique, gourmet way of serving it. And of course, it tasted so good, no one knew that each serving of these cute little serving was so low in calories. If you are a Weight Watcher, the holidays can be tough — so give this low calorie apple streusel recipe a try this Christmas and enjoy a traditional holiday treat without all the extra fat and calories!

Weight Watchers Apple Streusel Recipe

Ingredients:
- 4 medium apples
- 1/2 cup unpacked brown sugar
- 1/2 tsp ground cinnamon
- 2 tbsp fresh lemon juice
- 1/4 cups all-purpose flour
- 1/4 cups uncooked old fashioned oats
- 3 tbsp reduced-calorie margarine

Directions:
Preheat oven to 350°F.
Stir together apples, 1/4 cup of brown sugar, cinnamon and lemon juice; pour into a 1 1/2 quart baking dish.
Cut flour, oatmeal, remaining brown sugar and margarine together with a pastry blender or fork in a medium bowl; sprinkle over apple mixture.
Bake until apples are tender and top is browned, about 45 minutes.

Serving size = 1/2 cup
Each serving = 3 Weight Watchers Points

A traditional holiday favorite, this pumpkin pie recipe won’t weigh you down! With just 3 Points per serving, it’s the perfect Weight Watchers dessert recipe to try out this Christmas or next Thanksgiving! It tastes amazing, and has all the creamy, pumpkin-y goodness of the traditional pumpkin pie, but with a lot less fat and calories. It’s also pretty easy to make and will make a fantastic ending to your holiday meals. Try topping it off with a bit of Fat Free Reddi-Whip for an added touch! Without a doubt, you’ll be gobbling down some pumpkin pie this Christmas, so why not make a much healthier version of it to share with friends and family. The key to this classic holiday recipe being so low in Weight Watchers Points, is replacing a butter-laden crust with layers of light, crispy phyllo dough; using fat-free egg substitute instead of whole eggs; and using vanilla extract for sweetness. Not only is this a great dessert to serve after Christmas dinner, but make sure to keep this Weight Watchers Pumpkin Pie dish on file for next Thanksgiving too, as it’s the best Weight Watchers Thanksgiving recipe for pumpkin pie that you’ll ever find!

Weight Watchers Pumpkin Pie Recipe

Ingredients:
- 4 sprays non-fat cooking spray
- 4 sheets phyllo dough
- 1/2 cups dark brown sugar
- 1/4 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp cornstarch
- 1/8 tsp table salt
- 1 1/2 cups canned pumpkin
- 1 1/2 cups fat-free evaporated milk
- 1/2 cups fat-free egg substitute
- 1 tsp vanilla extract

Directions:
Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with cooking spray.
Cut phyllo sheets in half. Place 1 sheet in prepared pan and lightly coat with cooking spray. Top with another sheet of phyllo, placing corners just to the right of the previous sheet’s corners. Repeat with remaining sheets to form a circle. Press layered phyllo into pan and roll in edges. Bake until lightly browned, about 10 minutes.
Whisk together brown sugar, spices, cornstarch and salt in a large bowl. Whisk together pumpkin, evaporated milk, egg substitute and vanilla in a medium bowl. Gradually whisk wet ingredients into dry ingredients.
Pour filling into crust. Bake until set, about 50 minutes. (Cover crust edges with foil during baking if they are becoming too brown.) Cool completely before cutting into 8 slices.

Makes 8 serving (slices)
Each serving = 3 Weight Watchers Points

The time to make that yummy Thanksgiving feast, and I’m SO excited!!! Sweet potatoes or candied yams are one of my absolute FAVORITE Thanksgiving recipes. But this dish is usually LOADED with fat and calories, so I try to avoid it at all costs. However, after denying myself this tasty dish for so long, I became determined to find a way to make a healthy, low calorie version of it. And after many, many attempts, I finally found a truly unique Weight Watchers Thanksgiving Recipe for sweet potato pie that will please your eager taste buds, and has just 4 Points per serving!! This sweet potato recipe is so amazingly delicious that you’ll be incredibly surprised that it’s not only super low calorie, but that it’s incredibly good for you too, and loaded with fiber, vitamins and antioxidants. Good Weight Watchers Thanksgiving recipes are hard to find, so don’t let this one go untasted!! Seriously — you MUST try it!

Sweet Potato Pie Recipe

Ingredients:
PIE:
- 4 cups of sweet potatoes, peeled and cut into roughly equal sized pieces
- 1 banana
- 2 tbsp of light butter (I like Balade Light Butter)
- 3 packets of Splenda No Calorie Sweetener
- 1 tsp salt
- 1 tsp nutmeg
- tsp fresh lemon juice
TOPPING:
- 1/2 cup Jet-Puffed Marshmallow Creme
- 1 cup liquid egg whites
- 1 tbsp sugar
- 1 tsp vanilla extract

Directions:
Prep the sweet potatoes and transfer to a large pot, add water to barely cover. Cover and bring to a boil, let cook until the potatoes are soft, about 20 minutes. Drain. When the potatoes are nearly cooked, puree the banana in a food processor. Add the hot sweet potatoes, butter, lemon juice, salt, nutmeg, and Splenda packets. Mash together until well blended. Transfer to a pie dish lightly sprayed with a non-fat cooking spray. Bake at 350F for about 15 – 20 minutes or until heated well through. Remove from oven and let cool about 15 min.

For the topping, start by beating liquid egg whites, vanilla extract and sugar to a soft peak. Then, in a separate bowl mix Jet-Puffed Marshmallow Creme with 1 part of the soft peaked egg white mixture with a wire whisk, until well blended and marshmallow creme has softened up. Then, beat remaining egg white mixture to a stiff peak and SLOWLY fold into marshmallow mixture in 2 parts. Once everything has been folded into one meringue looking batch, evenly spread onto top of pie, creating small peaks and mounds for an aesthetic look. Bake in oven on 350 degrees for about 15 min or until marshmallow/egg white layer turns a soft golden brown. Serve fresh from oven. Enjoy!

Makes 6 servings
Each serving = 4 Weight Watchers Points

Mmmm…..chocolate and peanut butter…I don’t know anyone who doesn’t love this decadent combination. But if you’re dieting, the only chocolate and peanut butter deserts you are having are in your dreams. Surely, there had to be a way to make this dream a reality without destroying my diet efforts. And where there’s a will, there’s a way! I found this amazing dessert recipe through Weight Watchers and I have to honestly say, this pie recipe is SO good that I CANNOT believe it’s Weight Watchers recipe!! It’s so rich and creamy, even just a few bites will satisfy you. This pie is a fabulous dessert to take to a potluck or dinner party, because it’s so delicious, that I guarantee you that no one will know it’s a low calorie recipe.

Weight Watchers Chocolate Chip Peanut Butter Pie Recipe

Ingredients:
1/2 cup(s) reduced-fat peanut butter*
4 oz light cream cheese
4 oz fat-free cream cheese
12 oz fat-free sweetened condensed milk
2 tbsp fresh lemon juice
1 cup(s) lite whipped topping, thawed if frozen
5 tbsp mini chocolate chips, divided
1 tbsp Hershey’s Chocolate Syrup
6 oz reduced fat pie crust

*You can save even more Points in this recipe by substituting the peanut butter with “Better’n Peanut Butter“, which you can find at Trader Joe’s or other health food stores. The taste is still very good, but it does a little different that the reduced fat peanut butter. Though, this substitution will save you 2 Weight Watchers Points per serving!

Directions:
In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips. Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over top. Drizzle with chocolate syrup. Cover with plastic wrap and freeze until firm, at least 4 hours. Slice into 10 pieces and serve. Now drift off into creamy, chocolatey, peanut buttery goodness!

Serving size = 1 slice (1/10 of pie)
One serving = 7 Weight Watchers Points (*5 Weight Watchers Points if using the peanut butter substitution mentioned above).