Desserts

Banana Foster
Makes 4 servings

1/3 cup pineapple juice
1 1/2 fluid ounces (3 tablespoons) dark rum
1 tablespoon + 1 teaspoon firmly packed dark brown sugar
2 medium bananas, peeled and halved lengthwise

In medium skillet, combine pineapple juice, rum, sugar and 2 tablespoons water; bring mixture to a boil over medium-high heat. Reduce heat to low; simmer 5 minutes, until slightly syrupy.
Add bananas to pineapple juice mixture; cook 1 minute, basting occasionally. Serve warm.

EACH SERVING (1/2 BANANA + 2 TABLESPOONS SYRUP) PROVIDES: 1 1/4 Fruits, 45 Optional Calories

PER SERVING: 103 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 3 mg Sodium, 20 g Total Carbohydrate, 1 g Dietary Fiber, 1 g Protein, 9 mg Calcium

Weight Watchers Points per serving = 2

Apple Cobbler
Makes 4 servings

1 cup low-fat (1.5%) buttermilk
3/4 cup buttermilk baking mix
2 tablespoons granulated sugar
1/2 teaspoon ground cardamom
4 small Granny Smith apples, cored, pared and thinly sliced
1 tablespoon fresh lemon juice

Preheat oven to 350oF. Spray a 1-quart baking dish with nonstick cooking spray.
In small bowl, combine buttermilk, baking mix, 1 tablespoon of the sugar and the cardamom; stir until smooth. Set aside.
In medium saucepan, combine apples, the remaining 1 tablespoon sugar and the lemon juice; bring to a boil. Reduce heat to low; cook, stirring constantly, 5 minutes, until fruit is soft. Pour into prepared baking dish.
With spoon evenly drop batter over fruit. Bake 20-25 minutes, until browned. Let cool.

EACH SERVING PROVIDES: 1/4 Milk, 1 Fruit, 1 Bread, 45 Optional Calories

PER SERVING: 200 Calories, 4 g Protein, 4 g Fat, 38 g Carbohydrate, 326 mg Sodium, 4 mg Cholesterol, 2 g Dietary Fiber

Weight Watchers Points per serving = 4

Apple-Oatmeal Cookies
Makes 12 servings

4 1/2 ounces uncooked quick oats, toasted until lightly browned
1/2 cup + 1 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup firmly packed light brown sugar
1/4 cup reduced-calorie tub margarine
1 medium Golden Delicious apple (6 ounces), pared and coarsely grated
1 large egg
1/2 teaspoon vanilla extract
1/3 cup + 2 teaspoons dark raisins

Preheat oven to 350oF. Spray 2 baking sheets with nonstick cooking spray.
In large bowl, combine oats, flour, cinnamon, baking soda and salt; set aside.
In medium bowl, with mixer on high speed, cream brown sugar and margarine until light and fluffy; add apple, egg and vanilla extract, and beat until well blended. Add oat mixture; stir to mix well. Add raisins; stir until combined.
Drop dough by tablespoonfuls onto prepared sheets forming 24 equal cookies and leaving 2 inches between each. Flatten each cookie with spatula.
Bake in center of middle oven rack 12-15 minutes, until lightly browned. Transfer to cooling rack; let cool completely. Store in air-tight container.

EACH SERVING (2 cookies) PROVIDES: 1/2 Fat, 1/4 Fruit, 3/4 Bread, 30 Optional Calories

PER SERVING: 125 Calories, 3 g Protein, 3 g Fat, 22 g Carbohydrate, 116 mg Sodium, 18 mg Cholesterol, 1 g Dietary Fiber

Weight Watchers Points per serving = 3

Banana "Cream" Pie
Makes 8 servings

12 graham crackers (2 1/2" squares), made into crumbs
1 tablespoon + 1 teaspoon margarine
4 medium bananas, cut into thin diagonal slices
2 tablespoons fresh lime juice
1 envelope unflavored gelatin
1/3 cup granulated sugar
1 1/2 cups plain nonfat yogurt
1 teaspoon vanilla extract
Grated lime zest

Preheat oven to 350oF. Spray a 9" pie plate with nonstick cooking spray.
In medium bowl, with fork, combine graham cracker crumbs and margarine. Press into bottom and up sides of pie plate. Bake 3-5 minutes, until firm; let cool.
In medium bowl, toss banana slices with juice; reserve 1 cup. Arrange remaining banana slices over graham cracker crust.
In small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand 2 minutes. Add sugar; cook over medium-high heat, stirring constantly, 2-3 minutes, until mixture boils and gelatin and sugar are dissolved. Remove from heat.
With whisk, add yogurt and vanilla extract to gelatin mixture; pour over bananas in pie plate. Decoratively arrange reserved banana slices on top of pie; evenly sprinkle with lime zest. Refrigerate, covered with plastic wrap, until well chilled.

EACH SERVING PROVIDES: 1/4 Milk, 1/2 Fat, 1 Fruit, 1/2 Bread, 30 Optional Calories

PER SERVING: 175 Calories, 4 g Protein, 3 g Fat, 33 g Carbohydrate, 120 mg Sodium, 1 mg Cholesterol, 1 g Dietary Fiber

Weight Watchers Points per serving = 4

Cheesecake
Makes 16 servings

12 graham crackers (2 1/2" squares) made into crumbs
2 cups light cream cheese
1 cup nonfat sour cream
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 teaspoons grated lemon zest

Preheat oven to 325oF. Wrap outside of a 10" springform pan with heavy-duty aluminum foil. Spray sides and bottom with nonstick cooking spray. Sprinkle graham cracker crumbs evenly over bottom and 3/4 of the way up sides.
In large bowl, with electric mixer, beat cream cheese, sour cream, sugar and vanilla extract until smooth. Add eggs, one at a time, beating at low speed until blended. Stir in lemon zest. Pour batter into prepared pan. Set springform pan into large roasting pan.
Pour boiling water into roasting pan to come halfway up sides of springform pan. Bake 30-35 minutes, or until almost completely set. Turn off oven, place a wooden spoon in door to keep open and leave cake in oven for 30 minutes. Remove to a cooling rack and run a thin knife around outer edge to release cake. Let cool completely and then refrigerate. With a thin sharp knife, cut into 16 even slices.

EACH SERVING PROVIDES: 1/4 Bread, 100 Optional Calories

PER SERVING: 128 Calories, 5 g Protein, 6 g Fat, 14 g Carbohydrate, 210 mg Sodium, 42 mg Cholesterol, 0 g Dietary Fiber

Weight Watchers Points per serving = 3

Chocolate Layer Cake
Makes 12 servings

1 cup + 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon espresso powder or instant coffee granules
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup + 2 teaspoons granulated sugar
2 tablespoons + 2 teaspoons reduced-calorie tub margarine
1 large egg
1 teaspoon vanilla extract
1 cup skim buttermilk
1/2 cup reduced-calorie apricot spread (16 calories per 2 teaspoons)
1 tablespoon confectioners' sugar

Preheat oven to 350oF. Spray two 8" square baking pans with nonstick cooking spray.
In small bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda and salt; set aside.
In medium bowl, with mixer on high speed, cream sugar and margarine; add egg and vanilla extract, beating until smooth. Gradually beat in flour mixture alternately with buttermilk, until batter is smooth.
Evenly divide batter between prepared pans; bake 10 minutes, until toothpick inserted in center comes out clean. Transfer pans to rack; let cool. Insert sharp knife around edges of each pan; remove cakes from pans. Transfer 1 cake to serving platter flat side up; set aside.
Meanwhile, in small saucepan, heat fruit spread over low heat about 2-3 minutes, until melted. Brush 1/4 cup of the melted spread on top of cake on serving platter. Brush the remaining fruit spread on flat underside of remaining cake; arrange on top of cake on serving platter, fruit- spread sides together.
Evenly sprinkle top of cake with confectioners sugar. Cut into 12 equal pieces.

EACH SERVING PROVIDES: 1/4 Fat, 1/2 Bread, 65 Optional Calories

PER SERVING: 119 Calories, 3 g Protein, 3 g Fat, 22 g Carbohydrate, 243 mg Sodium, 19 mg Cholesterol, 1 g Dietary Fiber

Weight Watchers Points per serving = 2

Double Apple Strudel
Makes 12 servings

3 small apples, pared, cored and diced
4 1/2 ounces dried apple slices, coarsely chopped
1/3 cup + 2 teaspoons dark raisins
1/3 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
3 ounces walnuts
1 ounce gingersnap cookies
1/4 cup reduced-calorie tub margarine, melted
12 sheets thawed frozen phyllo dough (12 x 17" each)*

To prepare filling, in large nonstick skillet, combine apples, dried apples, 1/2 cup water, the raisins, sugar, cornstarch and cinnamon. Cook, covered, over medium heat, stirring occasionally, 10 minutes, until apples are very tender and mixture has thickened. Stir in vanilla; let cool completely.
In food processor, combine walnuts and gingersnaps; process to form crumbs; set aside. Reserve 2 teaspoons of the margarine; set aside. Place dry towels on work surface.
To assemble strudel, place sheet of dough on dry towel, keeping remaining phyllo sheets covered with a damp towel; lightly brush with some of the margarine. Top with 1 sheet of dough; lightly brush with some more of the margarine and sprinkle with 1 tablespoon of the crumb mixture. Repeat procedure, using all of the dough, crumb mixture and margarine, ending with dough.
Preheat oven to 375oF. Spray jelly-roll pan with nonstick cooking spray.
Spoon apple filling over dough, leaving a 2" border. Using towel, starting at wide end, roll strudel, jelly-roll style, enclosing filling. Transfer, seam-side down, to prepared pan; brush top with reserved 2 teaspoons margarine. Make 12 shallow cuts through top layers of phyllo dough (do not cut into filling).
Bake 40-45 minutes, until golden. Let cool 10 minutes; cut at scored sections.

*Phyllo dough must be thawed in refrigerator at least 8 hours or overnight.

EACH SERVING PROVIDES: 1 Fat, 1 Fruit, 1/4 Protein, 1/2 Bread, 50 Optional Calories

PER SERVING: 210 Calories, 3 g Protein, 8 g Fat, 34 g Carbohydrate, 154 mg Sodium, 0 mg Cholesterol, 1 g Dietary Fiber

Weight Watchers Points per serving = 5

Frosted Carrot Cake
Makes 8 servings

3/4 cup all-purpose flour
1/2 cup uncooked yellow cornmeal
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup thawed frozen apple juice concentrate
1 large egg
1/4 cup skim milk
2 tablespoons + 2 teaspoons vegetable oil
2 tablespoons firmly packed dark brown sugar
1 cup shredded carrots
1/2 cup golden raisins
1/2 cup light cream cheese
1 tablespoon honey

Preheat oven to 375oF. Spray a 9" Bundt pan with nonstick cooking spray.
In medium bowl, combine flour, cornmeal, baking powder, cinnamon, salt and ginger; set aside.
In medium bowl, beat together apple juice concentrate, egg, milk, oil and brown sugar; stir in carrots and raisins. Gradually add flour mixture, stirring just until combined.
Scrape batter evenly into prepared pan. Bake 35-40 minutes, until toothpick inserted in center comes out clean. Transfer pan to rack; let cool completely.
Meanwhile, to prepare frosting, in food processor or blender, combine cream cheese and honey; process until smooth. Invert cake onto serving platter; spread cream cheese mixture evenly over top and sides. Cut cake into 8 equal pieces.

EACH SERVING PROVIDES: 1 Fat, 1 Fruit, 1/4 Vegetable, 1 Bread, 60 Optional Calories

PER SERVING: 243 Calories, 5 g Protein, 8 g Fat, 39 g Carbohydrate, 263 mg Sodium, 34 mg Cholesterol, 2 g Dietary Fiber

Weight Watchers Points per serving = 5

Mocha-Cinnamon Angel Food Cake
Makes 12 servings

1 1/2 cups granulated sugar
1/2 cup + 1 tablespoon sifted cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon cinnamon
1 teaspoon espresso powder or instant coffee granules
1/4 teaspoon salt
12 egg whites, at room temperature
1 1/4 teaspoons cream of tartar
2 teaspoons vanilla extract
1 tablespoon confectioners sugar

Preheat oven to 375oF. Onto sheet of wax paper, sift together 3/4 cup of the sugar, the cake flour, cocoa powder, cinnamon, espresso powder and salt; set aside.
In medium bowl, with mixer at low speed, beat egg whites 1-2 minutes, or until frothy and small bubbles appear; sprinkle cream of tartar over whites. With mixer at medium speed, add remaining 3/4 cup sugar in a slow, steady stream, beating until all of the sugar has been added. Stop beating; scrape around sides and bottom of bowl with spatula. Add vanilla extract; continue beating on medium speed until egg whites are stiff but not dry.
Sift one-third of the flour mixture over beaten egg whites; with rubber spatula, quickly fold into whites, scraping sides and bottom of bowl. Repeat procedure 2 more times using one-half of the remaining flour mixture each time, making sure all flour is blended into whites.
Scrape batter into an ungreased 9" or 10" tube pan; with a spatula, smooth surface. Bake on oven rack set in lower third of the oven 25-30 minutes, or until a cake tester inserted in the center comes out clean.
To remove cake from pan, insert a thin knife around edge of pan; invert cake onto serving platter. Let cool completely. Dust with confectioners sugar.

EACH SERVING PROVIDES: 1/4 Protein, 1/4 Bread, 110 Optional Calories

PER SERVING: 144 Calories, 5 g Protein, 1 g Fat, 32 g Carbohydrate, 101 mg Sodium, 0 mg Cholesterol, 1 g Dietary Fiber

Weight Watchers Points per serving = 3

VARIATION: Omit confectioners sugar from recipe; decrease Optional Calories to 105.

Peanut Butter Cookies
Makes 12 servings

1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup reduced-calorie tub margarine
1/4 cup natural chunky-style peanut butter (no sugar or salt added)
1/3 cup + 2 teaspoons firmly packed dark brown sugar
1 large egg
1/2 teaspoon vanilla extract
2 ounces peanut butter morsels

Preheat oven to 350oF. Spray 2 baking sheets with nonstick cooking spray.
In medium bowl, combine flour, baking soda and salt; set aside.
In separate medium bowl, with mixer on high speed, cream margarine and peanut butter. Gradually beat in brown sugar; add egg and vanilla extract, beating until light and fluffy. With mixer on low speed, gradually beat in flour mixture, beating until blended. Stir in peanut butter morsels.
Drop dough by generous tablespoonfuls onto prepared baking sheets, forming 12 cookies on each sheet and leaving about 2 inches between each cookie. With tines of fork, slightly press each cookie to flatten, then press down in opposite direction, creating a checkerboard pattern.
Bake on center oven rack 12-15 minutes, until browned on bottom. Transfer to cooling rack; let cool completely. Store in air-tight container.

EACH SERVING (2 COOKIES) PROVIDES: 1 Fat, 1/4 Protein, 1/2 Bread, 55 Optional Calories

PER SERVING: 152 Calories, 4 g Protein, 7 g Fat, 19 g Carbohydrate, 219 mg Sodium, 18 mg Cholesterol, 0 g Dietary Fiber

Weight Watchers Points per serving = 4

Strawberry Shortcake
Makes 12 servings

9 large egg whites
1 teaspoon cream of tartar
1 tablespoon vanilla extract
1/2 cup granulated sugar
1 cup + 2 tablespoons sifted cake flour*
1 teaspoon baking powder
4 1/2 cups sliced strawberries
3/4 cup reduced-calorie nondairy whipped topping (8 calories per tablespoon)

Preheat oven to 325oF.
In large bowl, with electric mixer on high speed, beat egg whites until foamy; add cream of tartar and vanilla. Gradually beat in 1/4 cup + 2 tablespoons sugar until stiff peaks form (about 10 minutes).
Gradually sift cake flour and baking powder over egg white mixture; carefully fold in until no white streaks remain.
Spoon evenly into a 9" tube pan. Bake 35-40 minutes, or until cake springs back when lightly touched with fingertip. Invert immediately and let cool completely.** When cake has cooled, carefully loosen edges and remove from pan.
Meanwhile, in medium bowl, combine strawberries with remaining 2 tablespoons sugar; set aside for 15 minutes.
To serve, cut cake into 12 pieces with serrated knife. Place on serving plates. Top each with equal amounts of strawberries with accumulated juice and 1 tablespoon whipped topping.

EACH SERVING PROVIDES: 1/2 Fruit, 1/4 Protein, 1/2 Bread, 40 Optional Calories

PER SERVING: 106 Calories, 4 g Protein, 1 g Fat, 21 g Carbohydrate, 42 mg Sodium, 0 mg Cholesterol

Weight Watchers Points per serving = 2

*If using self-rising cake flour, omit baking powder.

** If pan does not have "feet," invert over a sturdy bottle.

Pumpkin Cheesecake
Makes 6 servings
9 graham crackers (2 1/2" squares), made into crumbs
1 cup low-fat (1%) cottage cheese
3/4 cup part-skim ricotta cheese
3/4 cup egg substitute
1/2 cup granulated sugar
1 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 1/2 cups pumpkin puree

Preheat oven to 350oF. Spray a 9" glass pie plate with nonstick cooking spray. Sprinkle graham cracker crumbs over bottom of pie plate; set aside.
In food processor or blender, combine cottage cheese and ricotta cheese; process 1 minute, until smooth. Transfer cheese mixture to large bowl. Add egg substitute, sugar, ginger, vanilla extract, nutmeg, cinnamon and salt; stir to mix well. Reserve 1/4 cup of cheese mixture; set aside.
Add pumpkin to cheese mixture in large bowl; stir until blended. Scrape batter into prepared pie plate. Drizzle the reserved cheese mixture in 3 concentric circles over the pumpkin batter. With knife, lightly draw the batter from the center toward the outer edge; starting about 2 inches from line, lightly draw the knife from the outer edge toward to center. Repeat pattern around the pie, alternating directions, until a spiderweb pattern is formed.
Bake 45-50 minutes, until knife inserted in center comes out clean. Cool completely on rack. Cover and refrigerate until ready to serve.

EACH SERVING PROVIDES: 1/8 Vegetable, 1 1/2 Proteins, 1/2 Bread, 60 Optional Calories

PER SERVING: 218 Calories, 12 g Protein, 4 g Fat, 33 g Carbohydrate, 344 mg Sodium, 11 mg Cholesterol, 1 g Dietary Fiber

Weight Watchers Points per serving = 4

Vanilla Layer Cake with Chocolate-Ginger Frosting
Makes 12 servings
1 cup + 2 tablespoons cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup + 2 teaspoons granulated sugar
2 tablespoons + 2 teaspoons reduced-calorie tub margarine
1 large egg
2 1/2 teaspoons vanilla extract
1/2 cup skim milk
1 1/4 cups part-skim ricotta cheese
1/4 cup unsweetened cocoa powder
1/4 cup firmly packed dark brown sugar
2 teaspoons unsalted butter, softened
3/4 teaspoons ground ginger

Preheat oven to 350oF. Spray two 8" round cake pans with nonstick cooking spray.
To prepare cake, in small bowl, combine cake flour, baking soda and salt; set aside.
In medium bowl with mixer on high speed, cream sugar and margarine; add egg and 2 teaspoons of the vanilla extract, beating until smooth. Gradually beat in flour mixture, alternately with milk, until batter is smooth.
Evenly divide batter between prepared pans; bake 15-20 minutes, until toothpick inserted in center comes out clean. Let cakes cool in pans 5 minutes; remove cakes from pans and set on racks to cool. Transfer 1 cake to serving platter; set aside.
Meanwhile, to prepare frosting, in food processor or blender, combine ricotta cheese, cocoa powder, brown sugar, butter, ginger and remaining 1/2 teaspoon vanilla extract; process until smooth.
Spread thin layer of frosting over cake on serving platter; top with remaining cake. Spread remaining frosting over top and sides of entire cake. Cut into 12 equal pieces.

EACH SERVING PROVIDES: 1/4 Fat, 1/2 Protein, 1/2 Bread, 55 Optional Calories

PER SERVING: 149 Calories, 5 g Protein, 5 g Fat, 22 g Carbohydrate, 220 mg Sodium, 28 mg Cholesterol, 1 g Dietary Fiber

Weight Watchers Points per serving = 3

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