Oatmeal-Cranberry Classics

Ingredients:

• 1 cup whole-wheat pastry flour
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 tbsp. unsalted butter, softened
• 2 tbsp. canola oil
• 1 egg white
• 1 1/2 tsp. vanilla extract
• 1/4 cup unsweetened applesauce 
• 1 1/2 cups quick-cooking oats
• 1/2 cup dried cranberries

Makes 30 Cookies (1 cookie per serving)

1. Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350 F. Spray 2 large baking sheets with nonstick spray. 
2. Whisk together the pastry flour, baking soda, cinnamon and salt in a small bowl; set aside. With an electric mixer on low speed, beat the brown sugar, granulated sugar, butter oil, egg white, and vanilla in a large bowl until well blended, about 1 minute. Beat in the applesauce. Add the flour mixture and beat just until blended. Stir in the oats and cranberries. 
3. Drop the dough by level tablespoonfuls onto the baking sheets about 2 1/2 inches apart, making a total of 30 cookies. With the back of a spoon, spread the mounds to make 2-inch cookies. Bake until the edges are lightly browned, about 12 minutes. Let cool on the baking sheets on racks about 2 minutes. With a spatula, transfer the cookies to racks and set. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. If you are ever craving cookies, make these. These cookies are like having oatmeal for dessert. The original recipe calls for 1/2 cup of light brown sugar but I cut the brown sugar in half. The cookies taste just as delicious with the sugar cut in half. The applesauce give these cookies a good sweet bite to them and the dried cranberries give them a nice tart taste.  

Banana-Coconut Bread

Ingredients:

• 2 1/2 cups whole wheat flour 
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup granulated sugar
• 3 egg whites
• 1/2 cup unsweetened applesauce
• 2 tbsp. canola oil
• 4 very ripe bananas, mashed (2 cups)
• 1/2 cup diced mixed dried tropical fruit
• 1/3 cup + 2 tbsp. unsweetened flaked coconut

Makes 12 Servings (1/12 of loaf per serving)

1. Preheat oven to 375 F. Spray a 5 X 9-inch loaf pan with nonstick spray.
2. Whisk together flour, baking powder, baking soda, and salt in a large bowl. Whisk together the sugar, egg whites, applesauce, and oil in a medium bowl. Add the applesauce mixture, bananas, dried fruit, and 1/3 cup of the coconut to the flour mixture; stir just until moistened.
3. Scrape the batter into the pan; sprinkle with the remaining 2 tablespoons of coconut. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Let cool in the pan on a rack 10 minutes. Remove the bread from the pan and let cool completely on the rack. Wrap the cooled bread in plastic wrap; let stand overnight before slicing for the neatest slices. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. You can have your banana bread and eat it too. Banana bread is a nice comfort snack you can enjoy any time of day. This banana bread has a more fruity flavor to it and it's much more moist. The original recipe calls for 3/4 cup of granulated sugar but you can cut the sugar in half with all the natural sugars from the fruits and applesauce. I also highly recommend using whole wheat flour in place of all-purpose flour to make the banana bread more healthy. 

Streusel-Topped Apple-Spice Muffins

Ingredients:

Streusel Topping:

• 3 tbsp. whole wheat flour
• 3 tbsp. packed light brown sugar
• 1 tbsp. canola oil
• 1/2 tsp. ground cinnamon

 Muffins:

• 2 cups whole wheat flour
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 2 tbsp. packed light brown sugar
• 1/2 cup unsweetened applesauce
• 1/2 cup plain yogurt
• 2 tbsp. canola oil
• 2 tbsp. unsalted butter, melted
• 1 large egg
• 1 Granny Smith apple, peeled, cored & chopped

Makes 12 Servings (1 muffin per serving)

1. Preheat the oven to 400 F. Line a 12-cup muffin pan with paper liners.
2. To make the streusel, combine the streusel ingredients in a small bowl until moistened; set aside.
3. To make the muffins, whisk together the flour, baking powder, cinnamon, and baking soda in a large bowl. Whisk together the brown sugar, applesauce, yogurt, oil, melted butter, and egg in a medium bowl. Add the applesauce mixture and apple to the flour mixture; stir just until the flour mixture is moistened.
4. Fill the muffin cups evenly with the batter. Sprinkle evenly with the streusel, pressing lightly so it adheres. Bake until a toothpick inserted in the center of a muffin comes out clean, 15-20 minutes. Let cool in the pan on a rack 5 minutes. Remove the muffins from the pan and let cool on a rack about 15 minutes longer. Serve warm.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Homemade muffins are absolutely delicious. These muffins are so tasty because they have the combination of apples and cinnamon. You can also use a pinch of nutmeg to these muffins for a pinch more flavor. The original recipe calls for 1/2 cup of light brown sugar but I reduced the light brown sugar to 2 tablespoons and the muffins tasted just as good. I reduce the amount of sugar because there is already natural sugars in the unsweetened applesauce and apples. Make these on the weekend and you can enjoy them on the weekend and through the week.

 

Chocolate Gingerbread

Ingredients:

• 3/4 cup buckwheat flour
• 1/2 cup tapioca starch
• 1/4 cup unsweetened cocoa powder
• 2 tsp. ground ginger
• 1 1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. ground cloves
• 1/4 tsp. salt
• 1/2 cup unsweetened applesauce
• 1/4 cup canola oil
• 1 cup light molasses
• 1 large egg

Makes 12 (1 piece) Servings

1. Preheat oven to 375 F. Spray an 8-inch square baking pan with nonstick spray. Line pan with foil or parchment paper allowing foil to overhang rim by 2 inches on two opposite sides. Spray with nonstick spray.
2. Whisk together buckwheat flour, tapioca starch, cocoa, ginger, baking powder, cinnamon, baking soda, cloves, and salt in a medium bowl. Stir together brown sugar, buttermilk, applesauce, oil, molasses, and egg in a large bowl. Stir buckwheat-flour mixture into applesauce mixture until combined well.
3. Pour batter into prepared pan and smooth top. bake until toothpick inserted into center comes out with few moist crumbs clinging, about 30 minutes. Let cool completely in pan on wire rack. Use foil as handles, lift cake from pan. Cut gingerbread into 4  strips then cut each strip crosswise into thirds, making a total of 12 pieces.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. You can have your chocolate and gingerbread too at the holidays. This treat is the perfect combination and it's gluten free too. If you don't have applesauce on hand, use 1/2 cup shredded Granny Smith apple and it will taste just as good.

Gingerbread Muffins

Ingredients:

• 3/4 cup buckwheat flour
• 1/4 cup coconut flour
• 1/4 cup sorghum flour
• 1/4 cup flaxseed meal
• 2 tsp. gluten-free baking powder
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1/4 tsp. ground allspice
• 1/2 tsp. salt
• 1/3 cup 1 % milk
• 1/4 cup unsweetened applesauce
• 3 tbsp. extra-virgin olive oil
• 1 large egg
• 1/4 cup monk fruit no-calorie sweetener (baking formula)
• 2 tbsp. agave nectar
• 1/2 tsp. vanilla extract

Makes 12 Servings (1 muffin per serving)

1. Preheat the oven to 400 F. Lightly spray a standard 12-cup muffin tin with olive oil.
2. In a medium bowl, whisk together buckwheat flour, coconut flour, sorghum flour, flaxseed meal, baking powder, cinnamon, ginger, allspice, and salt.
3. In a large bowl, with an electric mixer at low speed, beat together the milk, applesauce, oil, egg, monk fruit sweetener, agave nectar, and vanilla. With the mixer running, gradually add the dry ingredients to the wet ingredients and beat until well combined.
4. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 19-22 minutes. Serve warm or at room  temperature.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. These treats make a nice holiday treat for breakfast, brunch or even on the go. They do taste like gingerbread and they aren't your typical muffins. The applesauce adds a nice sweetness to it and you won't miss the sugar. Leave these for Rudolph and the reindeer this Christmas. They'll need them for all the energy.



Baked Fruit-Cinnamon Oatmeal

Ingredients:

• 3 cups old-fashioned oats
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries & blueberries
• 1/3 cup dark brown granular sugar
• 2 tsp. baking powder
• 3/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/2 cup plain fat-free yogurt
• 1 cup 2 % milk
• 1/2 cup applesauce
• 1/2 cup fat-free egg substitute
• 2 tbsp. canola oil
• 1 1/2 tsp. vanilla extract

Makes 8 Servings (3/4 cup per serving)

1. Preheat oven to 350 F. Lightly spray 8-inch square baking dish with nonstick spray.
2. Mix together oats, apricots, cranberries, all but 2 tablespoons of brown sugar, the baking powder, cinnamon, and salt in a large bowl. Whisk together yogurt, 1/2 cup milk, applesauce, egg substitute, oil, and vanilla in medium bowl until smooth. Add yogurt mixture to oat mixture, stirring until combined well.
3. Spoon into prepared baking dish and spread evenly; sprinkle with remaining 2 tablespoons brown sugar. Make oatmeal until toothpick inserted into center comes out clean, about 35 minutes. Let cool 10 minutes in baking dish on wire rack. Cut oatmeal into 8 equal portions and serve with remaining 1/2 cup milk.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is a great filling meal to make and enjoy on the weekend and enjoy throughout the week. Baked oatmeal and fruit is so comforting and delicious it will become a staple in your house. You can cut the sugar intake in half and your oatmeal will still be delicious. You can also add nutmeg to this oatmeal to make it more flavorful.

Soy-ous Apricot Muffins

Ingredients:

• 2 cups whole wheat or whole grain pastry flour
• 1/4 cup granulated sugar
• 1/4 cup granulated sugar substitute
• 1/3 cup soy flour
• 1 tbsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• pinch of salt
• 1 egg, beaten
• 3/4 cup soy milk
• 3/4 cup unsweetened applesauce
• 3 tbsp. canola oil
• 1/3 cup dried apricots, chopped

Makes 12 muffins

1. Preheat the oven to 400 F. Coat a 12-cup nonstick muffin pan with cooking spray or line with paper baking cups.
2. In a large bowl, thoroughly combine the pastry flour, sugar, sugar substitute, soy flour, baking powder, cinnamon, nutmeg, and salt. Hollow out the center of the dry mixture, and add the egg, soy milk, applesauce, oil, and apricots, stirring until moistened. Pour the batter in the prepared muffin cups.
3. Bake for 14 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Allow to cool in the pan for about 10 minutes, then place on a rack to completely cool.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. The people at South Beach Diet have done it again, this time with muffins. These muffins are chewy, moist, flavorful and delicious. The original recipe calls for about 1/2 cup of granulated sugar but you can use 1/4 cup granular sugar substitute and your muffins will taste just as good due to the unsweetened applesauce. The apricots give these muffins a nice kick of flavor to them. If you don't have any soy flour on hand, substitute wheat bran and the muffins will taste just as good. Make these on the weekend and they can be enjoyed throughout the week when you have that sugar craving.

Buckwheat-Applesauce Griddle Cakes

Ingredients:

• 1 large egg
• 1 large egg white
• 1 cup plain low-fat yogurt
• 1/2 cup unsweetened applesauce
• 1 1 /2 tbsp. canola oil
• 1 tbsp. pure maple syrup
• 3/4 cup whole-wheat flour
• 1/2 cup buckwheat flour
• 2 tsp. baking powder
• 1/2 tsp. salt

Makes 6 Servings (3 griddle cakes per serving)

1. Beat the egg, egg white, yogurt, applesauce, oil and maple syrup in a small bowl. Whisk together the whole wheat flour, buckwheat flour, baking powder, and salt in a large bowl. Add the yogurt mixture to the flour mixture, stirring until just combined.
2. Spray a large griddle or skillet with nonstick spray and set over medium heat. Pour 1/4 cupfuls of the batter onto the griddle. Cook  until bubbles appear and the edges of the griddle cakes look dry, about 2 minutes. Turn and cook until browned, 2-3 minutes longer. Repeat with the remaining batter to make a total of 12 griddle cakes.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. You can enjoy these quick and easy treats for breakfast, lunch or dinner. The only sugar you'll find in these pancakes can be found in the unsweetened applesauce. If you don't have access to applesauce, a whole apple, cored, peeled and shredded mixed in with the wet ingredients will work just as well. You can even make these griddle cakes into waffles and they will be just as delicious. I highly recommend adding a teaspoon of ground cinnamon and a half a teaspoon of ground nutmeg for more flavorful griddle cakes/waffles.

 

Sweet Potato & Zucchini Latkes

Ingredients:

• 1 medium zucchini (1/2 lb.) ends trimmed
• 1 large sweet potato (3/4 lb.) peeled
• 1/4 cup minced onion
• 1 large egg, lightly beaten
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 3 tbsp. canola oil
• unsweetened applesauce (optional)

Makes 24 (2-inch) latkes

1.  Slice zucchini lengthwise and remove seeds. Coarsely grate zucchini and potato in a food processor or with a hand grater; transfer to a medium bowl. Add onion, egg, salt, and pepper; stir to combine.
2. Heat 1 1 /2 tablespoons of the oil in a large skillet over medium-high heat. Working in 2 batches, add zucchini mixture by heaping tablespoons to skillet, gently flattening with the back of a spoon as you go. Cook until edges are golden, 1-2 minutes, then flip and cook until bottom is golden, about 1 minute more (adjust heat if necessary to prevent burning). Drain on paper towels. Repeat with remaining 1 1/ 2 tablespoons oil and remaining zucchini mixture. Serve latkes hot with applesauce on the side, if desired.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Latkes are the official potato pancakes enjoyed during the Hanukkah season but you can enjoy these treats year round. These potato pancakes are colorful, flavorful and good for you. You won't even need the applesauce to go with these treats they're that nice. Prepare the potato batter before you cook these treats so they won't get soggy. Pour off any excess liquid while cooking so they are golden and crisp. Also, be very careful when you're pressing down on them because they are very delicate when cooking in the pan.

Molasses Spice & Raisin Cookies

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup packed dark brown sugar
• 1/4 cup light molasses
• 3 tbsp. canola oil
• 2 tbsp. unsweetened applesauce
• 1 large egg
• 3/4 cup raisins
• 1 cup confectioners' sugar
• 1 tbsp. low-fat milk

Makes 30 Servings ( 1 cookie per serving)

1. Preheat to the oven to 350 F. Line 2 baking sheets with parchment paper.
2. Whisk together all-purpose flour, pastry flour, cinnamon, ginger, baking powder & soda and salt in medium bowl. With electric mixer on low speed, beat brown sugar, molasses, oil, applesauce and egg in a large bowl until well blended. Add flour mixture and beat until combined. Stir in raisins. Let batter stand for 10 minutes.
3. Drop batter by heaping teaspoonfuls onto baking sheets, about 2 1/2 inches apart, making a total of 30 cookies. Bake one sheet at a time, until cookies spring back when pressed, about 10 minutes. Cool on baking sheet 1 minute before transferring with spatula to rack to cool completely.
4. Stir together confectioners' sugar and milk in a small bowl. Place sheet of wax paper under rack. Frost cookies with glaze. Let stand  until glaze sets, about 30 minutes.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These cookies are ridiculously good. I never thought I'd enjoy molasses cookies but I did. If you've ever heard of the term sugar and spice, that term certainly describes these cookies. I highly recommend adding a touch of ground nutmeg because the combination of cinnamon, nutmeg and ginger is a sweet and heavenly taste. The applesauce and the canola oil give the cookies the chewiness they so richly deserve. I highly recommend serving these cookies at any holiday or selling them at any bake sale because one bite of these and you'll be hooked.

 



Buckwheat Pancakes

Ingredients:

• 1 cup buttermilk
• 1 egg
• 1 egg white
• 4 tbsp. applesauce
• 1/2 tsp. vanilla extract
• 1/2 tsp. lemon juice
• 1/2 cup all-purpose flour
• 1/2 cup buckwheat flour
• 2 tsp. granulated sugar
• 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• nonstick cooking spray

Makes 6 Servings

1. Preheat griddle over medium heat.
2. Combine buttermilk, egg, egg white, applesauce, vanilla and zest in a bowl. Mix well.
3. In another bowl, combine flours, sugar, salt and baking soda. Mix well.
4. Gently incorporate the wet ingredients into the dry ingredients. Mix just enough to combine. Overmixing will make the pancakes tough.
5. Lightly spray the pancakes griddle. Pour 1/4 cupfuls of pancake batter on the griddle, 1/4 inch thick. Cook until golden brown and  the edges start to set.Flip and cook on the other side.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Diet Cookbook. Who does not love pancakes or waffles once in a while?  You can make these pancakes into waffles and they will taste just as delicious and waffles are a much easier cleanup than pancakes. These treats are light, fluffy and are easy to prepare. These treats are also gluten-free due to the buckwheat flour. I highly recommend adding a touch of ground cinnamon because cinnamon in pancakes or waffles adds a touch more flavor and tastes better. I also highly recommend adding a fruity flavor such as blueberries, raspberries, strawberries, blackberries, bananas, apples, peaches, etc. for a more fruity taste. Forget going to Waffle House, come to Katie's House for really good pancakes and waffles.

Peach, Raspberry & Almond Galette

Ingredients:

• 3 cups peaches, washed, seed removed, cut into 1/4-inch wedges
• 1 cup raspberries
• 2 oz. unsweetened applesauce
• 2 tbsp. light brown sugar
• 1 tsp. lemon zest
• 1/2 tsp. vanilla
• 1 tbsp. cornstarch
• 1 pinch of salt
• 1 tbsp. ground almonds
• 1 tbsp. sliced almonds, lightly toasted
• 1 (11-inch) Whole-Wheat Galette Crust (see recipe)
• 1 tbsp. agave nectar syrup
• nonstick cooking spray

Makes 12 Servings

1. Preheat oven to 425 F.
2. Combine peaches, raspberries, applesauce, sugar, lemon zest, vanilla, cornstarch and salt in a bowl.
3. Lightly spray 2 half sheets of parchment paper (12-inches by 14-inches) with nonstick cooking spray. place pie dough between the 2 sheets of parchment and roll 1/8-inch thick. To prevent sticking, periodically peel the parchment paper from the dough and then replace the dough between them. Once the dough is the desired thickness, remove top sheet, keeping the pie crust on the bottom sheet of parchment paper. Place on a sheet pan.
4. Sprinkle 1 tablespoon ground almonds in a 10-inch circle on the pie crust. Scoop the fruit mixture into the center of the pie crust, leaving a 1-inch rim around the outside. Be sure to capture all the juice. using the parchment paper, gently fold the 1-inch rim over the edge of the fruit all around the galette. Sprinkle the 1 tablespoon sliced almonds on top.
5. Bake galette on the bottom rack of an oven for 50 minutes, turning halfway through the cooking time. The fruit juices should bubble and thicken; the crust should start to lightly brown.
6. Remove from oven, brush edge of tart with 1 tablespoon agave syrup, and let cool for 20 minutes.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a comforting and colorful dessert. Heck, you can even enjoy this treat for breakfast! This dessert is also healthier than most desserts because there isn't as much sugar as most desserts. Most of the sugar in this dessert is the natural sugar from the fruit. The combination of lemon zest and almonds add a touch of both crunch and zing to the fruity flavors. You can use any kind of summer fruit in this galette dish such as strawberries, blueberries, blackberries, rhubarb, apricots, nectarines or plums. You can even use pears and apples for a fall dessert in the galette dish but they will have to be peeled and sliced. I highly recommend adding a touch of cinnamon, nutmeg and/or ginger to the fruit mixture because these spices always make your fruity desserts taste better. Serve this rustic dessert at your next dinner party and people will be happy, I guarantee.

Streussel-Topped Apple-Buttermilk Muffins

Ingredients:

• 2 cups whole wheat pastry flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 3/4 cup fat-free buttermilk
• 1/3 cup unsweetened applesauce
• 3 tbsp. pure maple syrup
• 2 egg whites
• 1/2 cup + 2 tbsp. packed brown sugar
• 3 tbsp. canola oil
• 1 large Granny Smith apple, peeled, cored and chopped
• 3 tbsp. old-fashioned oats
• 2 tbsp. chopped walnuts

Makes 12 Muffins

1. Preheat the oven to 400 F. Line 12-cup muffin pan with paper liners.
2. Whisk together flour, baking powder, baking soda, salt and  1 1/2 teaspoons of cinnamon in a large bowl. Whisk together buttermilk, applesauce, maple syrup, egg whites, 1/2 cup brown sugar, and 2 tablespoons oil in a medium bowl. Add to flour mixture and stir until just flour mixture is just moistened. Fold in apple. Spoon batter into prepared muffin cups.
3. Combine remaining 1/2 teaspoon cinnamon, 2 tablespoons brown sugar, and remaining 1 tablespoon oil in a small bowl. Add oats and walnuts; mix with fingers until evenly moistened. Sprinkle oat mixture over batter, pressing lightly to adhere. Bake until toothpick inserted in centers comes out clean, about 20 minutes. Cool in pan on rack 10 minutes. Remove muffins from pan and cool completely on rack.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These muffins are absolutely delicious and are full of flavor. They're chewy, moist and perfect for weekend baking and anytime you need a quick snack during the week. If you make these muffins on a Sunday and you have some leftover, freeze the rest of them and take one out during the week if you need a quick bite to eat. They will fill you up right away. Also, I highly recommend adding a 1/2 teaspoon of nutmeg and a teaspoon of almond extract because nutmeg goes very well with cinnamon and the almond extract will add a little more nutty flavor to the muffins.



Buckwheat Pancakes

Ingredients:

• 1 cup buckwheat flour
• 1 cup whole wheat flour
• 1 egg, beaten
• 1 tbsp baking powder
• 2 cup water
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract

Makes 12 pancakes

1. In a medium bowl, thoroughly combine the buckwheat flour, whole wheat flour, egg and baking powder, mixing until evenly blended. Add the water, applesauce and vanilla extract, and stir until only small lumps remain.
2. Heat a large skillet coated with cooking spray over medium heat. Working in batches, pour the batter into the pan and cook for 2-3 minutes, or until the bottom is browned. Turn and cook for 1-2 minutes, or until golden brown. Removed to a plate and keep warm. Repeatto make a total of 12 pancakes.

WW POINTS VALUE:  1 pt (per pancake)

 

Note: This recipe appears in the South Beach Diet Cookbook. Sometimes breakfast for dinner is what you need. I have cooked different variations of pancakes and these pancakes were delicious. The texture was perfect because of the 2 wheat flours and the applesauce. These pancakes are a blank canvass but you  can put any topping on these pancakes such as maple syrup, butter or even cooked fruit of your choice and they will be delicious but the toppings cut affect the point value. I highly recommend making these pancakes for a company brunch along with a buffet of fruit toppings because these pancakes are so chewy and moist people will be talking about them for days. Plus, they won't know those pancakes were healthy for them.



Sponge Cake with Chocolate Sour Cream Frosting

Ingredients:

Cake:

• 3/4 cup whole-grain pastry flour
• 1/4 cup white pastry flour or all-purpose flour
• 1/2 tsp baking powder
• 6 eggs, separated
• 3/4 tsp cream of tartar
• 3/4 cup granular sugar substitute
• 1/3 cup unsweetened applesauce
• 1/2 cup skim milk
• 1 tsp vanilla extract
• 1/4 tsp salt

Frosting

• 1 cup reduced-fat sour cream
• 1 cup bittersweet chocolate chips
• 2 tbsp granular sugar substitute
• 1 tsp vanilla extract

Makes 12 Servings

1. Heat the oven to 325 F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2. For the cake: Sift the whole-grain and white flours and baking powder into a medium bowl.
3. In a large bowl, with an elecric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue beating on high until  stiff peaks form, 2-3 minutes. Gradually add 1/2 cup of the sugar substitute and beat until you have a smooth glossy meringue. about 30 seconds more. Set aside.
4. In another large bowl, with the same beaters, beat the yolks on high speed for 2 minutes. Add remaining 1/4 cup sugar substitute, applesauce, milk, vanilla and salt; continue beating until mixture is very light, air and smooth, about 1 minutes more. Fold flour mixture into egg yolk mixture just until combined.
5. Add flour mixture to meringue and gently fold until whites are nearly incorporated. pour into prepared pan and bake until cake springs back when lightly touched and a tester inserted into the center comes out clean, 22-25 minutes. Cool in pan on a wire rack.
6. For the frosting: When cake is cool, combine sour cream chocolate chips in a small saucepan. Cook over low heat, stirring constantly, until chips are melted and frosting is smooth, about 3 minutes. Add sugar substitute and cook, stirring, until  dissolved, about 30 seconds more. Stir in vanilla.
7. Spread warm frosting over cake and let cool at room temperature until frosting sets, about 1 hour. Cake can remain at room temperature for up to 4 hours

WW POINTS VALUE: 4 pts.


Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. My sweet tooth was calling out for something yummy and this dessert looked to good to pass up. Homemade desserts are wonderfull treats and a nice alternative to packaged or procced foods because you know what's in your homemade dessert. This sponge cake is a delicious alternative to running out and getting a packaged dessert. Making a cake from scratch is not that scary and it's a lot of fun. This cake is lightly textured and becomes a nice indulgence when topping with the chocolate sour cream frosting. I do offer a little piece of advice when beating the egg whites: Eggs separate most easily when cold. However, when beating egg whites for a recipe, let them come ot room temperature first in order to get more volume. Adding a bit of cream of tartar to the egg whites helps them reach full volume. A pinch of lemon juice and vinegar achieves the same thing. Use the beaten egg whites immeadiately, they will lose their volume as they sit.

Chocolate-Fudge Cookie Bites

Ingredients:

• 1 spray(s) cooking spray, or more if needed
• 1/3 cup(s) unsweetened cocoa
• 1/4 cup(s) margarine, softened
• 3/4 cup(s) sugar
• 4 oz unsweetened applesauce
• 1 tsp vanilla extract
• 1 1/2 cup(s) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp table salt
• 2 Tbsp powdered sugar

48 Servings

1. Preheat oven to 375ºF. Coat two nonstick cookie sheets with cooking spray.
2. Place cocoa, margarine and sugar in a medium bowl; beat with an electric mixer. Add applesauce and vanilla; beat to blend. In another small bowl, stir together flour, baking powder and salt. Stir flour mixture into cocoa batter with a wooden spoon.
3. Shape batter into 48 marble-sized balls. Arrange balls 1 inch apart on cookie sheets. Bake until set, about 8 minutes. Remove from oven and allow cookies to stand for 1 minute. Remove to wire rack and cool; sprinkle with powdered sugar. (Note: Store extra cookies in freezer-safe containers or plastic bags to maintain their freshness.) Yields 1 cookie per serving.  

WW POINTS VALUE: 1 per cookie

Note This recipe appears on http://www.weightwatchers.com/. This recipe was too good to pass up plus I was on a roll with the baked eggs dish! These cookies are so deilicous after dinner with or without the powdered sugar. They are very chewy and addictive. I highly recommend baking these cookies for a bakesale and they will go fast.

Spice Cake

Ingredients:

• 1 1/2 cups whole wheat or whole grain pastry flour
• 1 tsp. baking powder
• 1 tsp baking soda
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• pinch of salt (optional)
• 1/4 cup sugar substitute
• 1/2 cup sugar
• 2 eggs, beaten
• 3/4 cup unsweetened applesauce
• 1/3 cup canola oil

Makes 8 Servings

1. Preheat the oven to 375 F. In a largebowl, combine the flour, baking powder, baking soda, nutmeg, cinnamon, allspice and salt.
2. In another large bowl, combine the sugar subsittute, sugar, eggs, applesauce and oil. Pour the egg mixture into the flour mixture and mix thoroughly. Pour into a 9" cake pan.
3. Bake for 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack.
   

WW Points Value: 5

Note: This recipe appears in the South Beach Diet Cookbook. It is supposed to be a healthy alternative to fruitcake or gingerbread around the holiday season. I placed the mix in cupcake pans thinking I would make spice cupcakes. I followed the directions according to the book and they turned out a WEEE bit crisp! They were delicious, however. They are a nice treat and i recommend using a cake pan.