Banana Bread

 Ingredients:

• cooking spray
• 5 ripe bananas
• 2 cups whole wheat flour
• 2 tsp.baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground cloves
• 1/2 tsp. sea salt (optional)
• 5 tsp. unsalted butter
• 1/4 cup dark brown granular sugar
• 1 large egg, at room temperature
• 1/4 cup milk
• 1/4 cup walnuts (optional)
• 1/2 cup dark chocolate chips (optional)

Makes 18 Servings (1 slice per serving)

1. Preheat oven to 350°F. Coat a large loaf pan with cooking spray.
2. Peel and mash 3 bananas. Peel and cut 2 bananas into small chunks. Set both aside.
3. In a large bowl, sift together both types of flour, baking powder, baking soda and salt; set aside.
4. In another large bowl, using an electric mixer, combine butter and sugar until light and fluffy. Add egg; beat to incorporate.
5. Alternating in batches, add mashed bananas, flour mixture and milk to bowl with butter mixture. Combine well but do not over beat; fold in walnuts and banana chunks.
6. Turn batter into prepared pan; bake until a tester inserted in center of bread comes out clean, about 1 hour. Cool in pan for 15 minutes and then turn out onto a wire rack to cool more. Cut into 18 slices. 

WW POINTS VALUE: 4-5 pts. per serving

Note: This recipe appears on www.weightwatchers.com. Moist and rich, this banana bread makes a great breakfast or snack that you and your loved ones won't be able to get enough of. It's the best way to use up bananas that you think are about to go bad; there's definitely no need to waste them. I used two cups of whole wheat flour, cut the brown sugar in half and added ground spices to make this banana bread healthier. The chopped walnuts are a crunchy treat as well, but feel free to omit them if you don't particularly want them in your bread. I added dark chocolate chips to add more flavor to the bread and made it more mosit too. You can enjoy it plain or toasted with some reduced-fat cream cheese smeared on each slice.

Chocolate Chip Cookies

 Ingredients:

• cooking spray
• 2/3 cup low-fat cream cheese, at room temperature
• 2 tbsp. brown sugar
• 2 tbsp. granular sugar
• 1 large egg white
• 1 tsp. vanilla extract
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 tsp. baking soda
• 2 tbsp. milk
• 6 oz. mini chocolate chips

Makes 24 Servings (1 cookie per serving)

1. Preheat oven to 375°F. Coat 2 cookie sheets with cooking spray or cover with parchment paper.
2. Beat cream cheese and both sugars in a large bowl with an electric mixer until sugar is fully incorporated (should not have granules); add egg and vanilla and blend again.
3. Combine both flours, salt and baking soda in a medium bowl.
4. Add half the flour mixture to the cream cheese mixture; beat until well incorporated. Add milk and remaining flour mixture; beat until fully blended and then fold in chips.
5. Drop heaping teaspoons of dough onto prepared cookie sheet and press dough down with dampened fingers to form 1-inch cookies. Make sure to leave at least an inch between each cookie. Bake cookies until slightly golden on top, about 10 to 12 minutes. Remove from oven and allow cookies to cool on cookie sheet for 1 to 2 minutes; remove to a wire rack and cool completely. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears on www.weightwatchers.com. Here’s your new go-to chocolate chip cookie recipe. In this version of a classic American dessert, cream cheese is used to give the cookies a soft, chewy texture and whole-grain flour and brown sugar to add a flavor-boost. Store the baked treats at room temperature in an air-tight container for up to a week.

Peanut Butter, Banana, and Chocolate Chip Breakfast Cookies

 Ingredients:

• 3 small ripe bananas
• 1 1/2 cups uncooked old-fashioned oats
• 1/3 cup powdered peanut butter
• 1/4 tsp. salt
• 1/3 cup mini chocolate chip cookies

Makes 16 Servings (1 cookie per serving)

1. Preheat oven to 350°F. Line a sheet pan with parchment paper.
2. In a medium bowl, mash bananas with a fork. Stir in oats, peanut butter powder, and salt, if desired. Fold in chocolate chips. Scoop dough by rounded tablespoonfuls onto prepared pan to form 16 cookies; flatten cookies slightly. Bake at 350°F for 20 minutes. Serve warm.

WW POINTS VALUE: 2 pts. 

Note: This recipe appears on www.weightwatchers.com. With just a handful of ingredients and a half-hour of time, you can make these hearty, whole-grain cookies that feature the irresistible trio of peanut butter, banana, and chocolate. Mashed bananas are the base of the dough, providing richness and sweetness without any added sugar (except for that in the chocolate chips) and no need for eggs. And if you make sure your chocolate chips are dairy-free, these cookies are vegan, too. Store in an airtight container at room temperature for two to three days. The cookies are best when warm, so reheat for a few seconds in a microwave. I also highly recommend adding a touch of ground cinnamon or nutmeg to make these cookies more flavorful. 

Chocolate Peanut Butter Mug Muffins

Ingredients:

• 2 Tbsp. creamy natural peanut butter, unsalted and unsweetened
• 1 ½ Tbsp. unsalted butter or ghee
• 1 Tbsp. ground flaxseeds
• 1 scoop (about 2 Tbsp.) keto friendly vanilla protein powder
• ¼ tsp. baking powder
• 2 ½ Tbsp. full-fat sour cream or plain whole-milk Greek yogurt
• 1 large egg
• 2 tsp. powdered erythritol sweetener
• 2 Tbsp. sugar-free chocolate chips

Makes 2 Servings (1 muffin per serving)

1. Split all ingredients except for the chocolate chips between two large mugs. Whisk with a fork until well combined.
2. Stir in the chocolate chips.
3. Cook in the microwave for about 1 to 1 ½ minutes, until the mixture is set in the center.

WW POINTS VALUE: 12 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Peanut butter and chocolate is a delicious and decadent combination. You can enjoy this muffin in minutes and it is melt-in-your-mouth delicious. if you want to give these muffins a more chocolatey flavor and creamier texture, add 1/2 a tablespoon  of unsweetened cocoa powder  and increase the sour cream or yogurt to 3 tablespoons and you will be satisfied. You can enjoy these muffins anytime of day. 

Chocolate Chip Cookie Dough Bites

Ingredients:

• 1/2 cup cashew butter 
• 2 tbsp. coconut oil, melted
• 2 tbsp. granular sugar substitute
• 1/2 tsp. vanilla extract
• 1/4 cup coconut flour
• 1/4 tsp. salt
• 2 tbsp. sugar-free chocolate chips

Makes 12 Balls (1 ball bite per serving)

1.  Stir together the cashew butter, coconut oil, granular sugar, and vanilla extract in a small bowl. Add all the remaining ingredients and stir well to combine. 
2. Transfer the bowl to the refrigerator to chill for 15-20 minutes, or until firm. 
3. Using a heaping tablespoon, portion the cookie dough into 12 balls.
4. Place the balls in a container with a lid and store them in the refrigerator for up to a week. 

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Chocolate chip cookie dough is a guilty pleasure for a lot of people but this keto-friendly version is good for you and it tastes just as delicious as regular cookie dough. These cookie dough bites are packed with flavor and they are delicious when they are eaten cold. This recipe calls for cashew butter but you can use almond or peanut butter and the cookie dough bites will be just as delectable. You can also use almond extract in this recipe in place of the vanilla extract. 

Chocolate Chip Cookies

Ingredients:

• 1/3 cup coconut oil, melted
• 2 large eggs
• 1/2 cup erythritol-based sweetener (granulated)
• 2 tsp. vanilla extract
• 1 1/2 cups almond flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup erythritol-sweetened chocolate chips

Makes 16 Cookies (1 cookie per serving)

1. Preheat oven to 350°F. Line a sheet pan with parchment paper. Set aside.
2. Whisk together coconut oil, eggs, erythritol and vanilla extract in a mixing bowl. Add the almond flour, baking soda, baking powder, salt and chocolate chips. Stir well to fully combine.
3. Scoop the cookies by the heaping tablespoon onto the prepared pan, leaving at least 1-inch of space between each cookie. 
4. Bake for 8 to 10 minutes, or until cookies are just barely cooked through. Allow to cool for up to 20 minutes on the pan before serving. 

WW POINTS VALUE: ?

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. The people behind South Beach Diet have done it again this time with Keto and with a classic comfort food dessert. You can have your cookie(s) and eat it (them) too. The coconut oil works just as well as butter. These cookies are made with almond flour and they are just as chewy and flavorful as regular chocolate chip cookies. If you can't find sugar-free chocolate chips, bittersweet or dark chocolate chips will work just as well. Don't forget to have a glass of milk on hand. 

Chocolate Chip-Peanut Butter Pie

Ingredients:

• 1/2 cup reduced-fat creamy peanut butter
• 1/2 (8 oz.) package light cream cheese, softened
• 1/4 cup tax-free cream cheese, softened
• 1 (12 oz.) can fat-free sweetened condensed milk
• 2 tbsp. lemon juice
• 1 cup thawed frozen light whipped topping
• 5 tbsp. mini semisweet chocolate chips 
• 1 (6 oz.) prepared Graham Cramer crust

Makes 16 Servings (1/16 of our pet serving)

1.  With an electric mixer on medium speed, beat peanut butter, light cream cheese, and fat-free cream cheese in a large bowl until smooth. Gradually beat in condensed milk and lemon juice until blended well. 
2.  With a rubber spatula, fold in whipped topping and with 4 tablespoons of chocolate chips just until whipped topping is no longer visible. 
3. Spoon peanut butter-mixture into prepared piecrust and smooth top. Chop remaining 1 tablespoon chocolate chips and sprinkle over top. Cover pie loosely with plastic wrap and freeze until firm, at least 4 hours or up to overnight. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. The combination of peanut butter and chocolate is delightfully delicious If you make this pie into mini pies, they will be just as delicious and satisfying. 

Fresh Mint-Chocolate Chip Ice Cream

Ingredients:

• 4 cups fat-free half-and-half
• 2 cups fresh mint leaves
• 1/2 cup granulated sugar
• 1 cup fat-free egg substitute
• pinch salt
• 1 cup mini chocolate chips

Makes 10 Servings (1/2 cup per serving)

1. Combine the half-and-half, mint, and sugar in a large saucepan and set over medium-high heat. Bring just to a boil, stirring until the sugar is dissolved. Remove the saucepan from the heat; cover and let stand about 10 minutes. Pour the mint mixture through a sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids.
2. Whisk together the egg substitute and salt in a medium bowl. Slowly add 1/2 cup of the hot half-and-half mixture, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cooking whisking slowly and constantly, until the custard thickens and coats the back of a spoon, about 5 minutes ( do not let boil).
3. Immediately pour the custard through a fine-mesh sieve set over a large bowl. Let cool to room temperature, whisking occasionally. Cover and refrigerate until thoroughly chilled, about 3 hours.
4. Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions, adding the chocolate chips about 10 minutes before the ice cream is done. Transfer the ice cream to a freezer container and freeze until firm, at least 2 hours or up to 6 hours. This ice cream is best served the day it's made.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook.  This is what I call ice cream. If you love mint chocolate chip at your local ice cream parlor, you will love this homemade classic. It's taste better than what you would buy at the parlor or at the grocery store. I highly recommend adding a touch of vanilla for a sweet flavor and I highly recommend using dark chocolate chips because dark chocolate is more seductive in taste.

Double Chocolate-Hazelnut Biscotti

Ingredients:

• 3/4 cup hazelnuts, chopped
• 1 3/4 cups all-purpose flour
• 3/4 mini chocolate chips
• 1/2 cup unsweetened Dutch-process cocoa
• 1 tbsp. espresso or coffee powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup granulated sugar
• 2 large eggs
• 2 large egg whites
• 1 tbsp. vanilla extract

Makes 80 Servings (1 biscotti per serving)

1. Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Line 2 large baking sheets with foil; spray with nonstick spray.
2. Spread hazelnuts in jelly-roll pan; bake, shaking pan once or twice, until lightly browned, about 8 minutes. Wrap hot nuts in a clean kitchen towel and rub nuts together to remove as much of the skins as possible. Let cool.
3. Combine 2 tablespoons of hazelnuts, the flour, 2 tablespoons of chocolate chips, the cocoa, espresso powder, baking soda and salt in food processor. Pulse until nuts are finely ground; transfer to large bowl.
4. Combine sugar, eggs, egg whites, and vanilla in food processor (no need to clean bowl); process until lightly thickened, about 2 minutes. Add flour to mixture, stirring until blended well. Stir in remaining hazelnuts and chocolate chips. Spoon one-fourth of batter (about 3/4 cup) along one side of prepared baking sheet to form a log about 14 inches long and 1 1/2 inches wide; repeat with remaining batter, forming 2 logs on each baking sheet.
5. Bake until toothpick inserted into center of log comes out clean, about 15 minutes, rotating baking sheets after 8 minutes. Let cool on baking sheets on wire racks 10 minutes.
6. Reduce oven temperature to 300 F. With two spatulas, transfer 1 log to cutting board. With long serrated knife, cut log on diagonal into 1/2-inch slices. Repeat with remaining logs, making total of 80 biscotti. Stand slices, about 1 inch apart, on prepared baking sheets. Bake until dry to touch, 20-25 minutes. Let cool completely on wire racks. (Biscotti will continue to crisp as they cool.)

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Biscotti are twice-baked cookies that hail from Italy. The combination of hazelnut and chocolate is so heavenly delicious. These biscotti are delicious and they taste better than what you would buy at the store. If you don't have hazelnuts on hand, use almonds, walnuts or even macadamia nuts and the biscotti will taste just as good. These biscotti are best enjoyed with a cup of tea.

Gooey Rocky Road Bars

Ingredients:

• 4 oz. chocolate wafer cookies
• 3 tbsp. unsalted butter, melted
• 3/4 tsp. salt
• 1/2 cup dark chocolate chips
• 1/2 cup walnuts
• 1/2 cup fat-free sweetened condensed milk
• 1/2 cup mini marshmallows

Makes 16 Bars (1 bar per serving)

1. Preheat oven to 350 F. Line 8-inch square baking pan with parchment paper or nonstick spray.
2. Put wafer cookies in a food processor and pulse until fine crumbs form. (Or place cookies in large zip-close plastic bag and crush with rolling pin.) Transfer to a small bowl; stir in butter and salt until crumbs are evenly moistened. Transfer to prepared pan, pressing to form even layer.
3. Sprinkle chocolate chips and walnuts over crust. Pour condensed milk over and sprinkle with marshmallows. Bake until chocolate is melted and marshmallows begin to brown, about 15 minutes.
4. Let cool in pan on a wire rack. Refrigerate until firm. Cut bars into 4 strips, then cut each strip crosswise into 4 pieces, making a total of 16 bars.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These treats are flavorful and delicious. If you love rocky road or smores, these sweet treats are for you. You can use crushed graham crackers in place of the chocolate wafers, almonds in place of the walnuts, and or dark or bittersweet chocolate chips in place of semi-sweet chocolate chips, these treats will still be delicious. These treats are perfect for a picnic, tailgate or even a birthday party and people will go nut for them.

Brown Rice Crispy Bars

Ingredients:until

• 2 tbsp. almond or peanut butter
• 3 cups mini marshmallows (about half of 10 oz. bag)
• 2 cups puffed brown rice cereal
• 1 cup whole-grain cereal flakes
• 2 tbsp. mini semisweet or dark chocolate chips

Makes 16 bars (1 square per serving)

1. Spray an 8-inch square baking pan with nonstick spray.
2. Put almond butter in a large saucepan and cook, stirring, over medium-low heat until softened, about 30 seconds. Add marshmallows and cook, stirring, until somewhat melted but still lumpy, about 2 minutes.
3. Spray rubber spatula with nonstick spray. Remove saucepan from heat and immediately use rubber spatula to stir in rice cereal, whole grain cereal, and chocolate chips until combined well.
4. Scrape marshmallow mixture into prepared baking pan, pressing down with rubber spatula to form even layer. Refrigerate until bars are firm, about 30 minutes. With sharp knife with nonstick spray, cut into 16 squares.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you love peanut butter, chocolate, marshmallows, this sweet treat is for you. These sweet treats are a sophisticated version of Rice Krispie Treats. The peanut or almond butter give a nice touch to these treats and make them rich and creamy. I highly recommend using dark chocolate chips in this recipe because dark chocolate has a richer taste to it. One bite of this treat and you'll be hooked.



Chocolate Chip Biscotti

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3 tbsp. mini chocolate chips
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp. canola oil
• 1 tsp. vanilla extract

Makes 20 Biscotti (1 biscotti per serving)

1. Preheat oven to 325 F. Lightly spray a large baking sheet with nonstick spray.
2. Whisk together flour, baking powder, and salt in a medium bowl; stir in chocolate chips.
3. With electric mixer on medium-high speed, beat sugar, eggs, oil, and vanilla until frothy, about 2 minutes. Make well in center of flour mixture and pour in egg mixture; stir just until  it comes together and forms dough.
4. Shape dough into 3 X 13-inch log on prepared baking sheet. Bake 30 minutes. With 2 spatulas, transfer log to wire rack and let cool for 10 minutes.
5. Meanwhile, reduce oven temperature to 300 F.
6. With serrated bread knife, cut long on slight diagonal into 1/2-inch slices, making total of 20 biscotti. Stand slices, about 1 inch apart, on baking sheet; bake 12 minutes. Transfer to rack and let cool completely.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. A biscotti is a twice-baked Italian cookie and it is delicious. These cookies are a delicious treat to enjoy after dinner and any time of day. The original recipe called for 1 cup of granulated sugar but I cut the sugar in half and the cookies still tasted delicious. I also recommend using dark chocolate chips, coconut oil, ground cinnamon and nutmeg for more rich and flavorful cookies.

Chocolate-Buttermilk Bundt Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup unsweetened cocoa
• 1 oz. bittersweet chocolate, finely chopped
• 1/2 cup boiling water
• 1 cup low-fat buttermilk
• 1/3 cup canola oil
• 1 large egg
• 1 large egg white
• 1 tbsp. vanilla extract
• 3/4 cup mini chocolate chips.

Makes 24 Servings (1/24 cake per serving)

1. Preheat oven to 325 F. Spray 10-inch Bundt pan with nonstick spray.
2. Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl. Combine cocoa and chopped chocolate in small bowl. Pour boiling water over cocoa mixture, stirring until chocolate is melted.
3. Whisk together buttermilk, oil, egg, egg white, and vanilla in large bowl; stir in cocoa mixture. Add flour mixture, stirring just until no longer visible. Stir in chocolate chips. Pour batter into prepared pan.
4. Bake until toothpick inserted into center of cake comes out clean, 45-50 minutes. Let cool in pan on wire rack 10 minutes. Invert and remove pan. Let cool completely.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is a really nice dessert to serve family and friends. This bundt cake is moist, flavorful and delicious. You can even make these into individual bundt cakes and serve with a side of ice cream or fresh berries.

Cannoli Pudding

Ingredients:

• 1 container (15 oz.) part-skim ricotta cheese
• 3 tbsp. granular sugar substitute
• 2 tsp. grated orange zest
• 1 tsp. vanilla extract
• 1/4 cup mini semisweet chocolate chips
• 1/4 cup coarsely chopped pistachios (1 oz.)

Makes 4 Servings

1. With an electric mixer, beat the ricotta, sugar substitute, orange zest, and vanilla until light and smooth. Fold in the chocolate chips and pistachios.
2. Spoon the pudding evenly into 4 dessert bowls and serve, or cover and chill to serve later.

WW POINTS VALUE: 5 pts on Phase 1 & 7 pts on Phase 2

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. You can have your cannoli and eat it too in a different way. This is a different kind of dessert in texture and in flavor. Normally, you eat a cannoli with the filling in the shell. You eat this cannoli in a dish and it has a nice flavor and aftertaste to it. This recipe is to be enjoyed on Phase 2. If you're on Phase 1, omit the chocolate chips and add 2 tablespoons of unsweetened cocoa powder and 1 additional tablespoon of sugar substitute to the ricotta mixture. You will enjoy the combination of vanilla, orange and chocolate in this dessert.

Mini Chocolate-Banana Cupcakes with Peanut Butter Frosting

Ingredients:

• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp table salt
• 3 small bananas, ripe, mashed (about 1 1/2 cups)
• 1/4 cup plain low fat Greek yogurt
• 1/3 cup sugar, granulated
• 1 large egg
• 1 tsp vanilla extract
• 10 Tbsp. mini chocolate chips
• 4 spray cooking spray
• 1 cup lite whipped topping
• 3 Tbsp. creamy peanut butter

Makes 24 Servings (1 cupcake per serving)

1. Preheat oven to 350ºF.
2. In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a large bowl, combine mashed bananas, yogurt, sugar, egg and vanilla extract. Fold dry ingredients into wet ingredient until just combined; gently stir in chocolate chips.
3. Coat a 24 hole mini-muffin pan with cooking spray (or line with cupcake liners) and fill each with a heaping tablespoon batter. Bake until a toothpick inserted in center of a muffin comes out clean, about 13 minutes. Cool to room temperature in pan, about 45 minutes.
4. Meanwhile, to make frosting, beat together whipped topping and peanut butter by hand until light and fluffy. Frost each cupcake with a rounded teaspoon frosting and chill until ready to serve.

WW POINTS VALUE: 2 pts.



Note: This recipe appears on www.weightwatchers.com. You can have your cupcake and eat it too. These delicious treats are packed with flavor and are great for any occasion. These cupcakes are very cake-like in texture but you can really taste the cocoa, bananas and the chocolate chips in this sweet treat. I highly recommend adding a touch of cinnamon and nutmeg into this cupcake for a more Mexican chocolate taste. The peanut butter frosting adds a touch of protein and a nice touch to the cupcake.

Raspberry-Chocolate Shortbread Bars

Ingredients:

• 2 cups reduce-fat buttermilk baking mix
• 1/3 cup packed granular brown sugar
• 2 tbsp. unsalted butter, melted and cooled
• 2 tbsp. fat-free milk
• 1 (14 oz.) can fat-free sweetened condensed milk
• 1 1/4 cups semisweet chocolate chips
• 3 tbsp. chopped pecans
• 1/3 cup seedless raspberry preserves

Makes 30 Servings (1 bar per serving)

1. Preheat oven to 350 F. Line 9 x 13-inch baking pan with foil, extending foil over rim of pan by 2 inches. Spray foil with nonstick spray.
2. Whisk together baking mix, brown sugar, and butter in a large bowl. Transfer 1/4 cup mixture to small bowl; set aside. Drizzle milk over mixture in large bowl and stir until evenly moistened. Turn into prepared pan and press to evenly cover bottom. Bake until edges brown, about 15 minutes.
3. Put condensed milk and 1 cup chocolate chips in large microwavable bowl. Microwave on High 1 minute. Stir until chips are melted; microwave 10-15 seconds longer if necessary. Spread filling evenly over hot crust. Mix pecans into reserved crumb mixture. Sprinkle over filling. Spoon jam by 1/2 teaspoonfuls over filling, spacing about 2 inches apart. Sprinkle with remaining 1/4 cup chocolate chips.
4. Bake until filling is set and jam is bubbly, about 25 minutes. Cool completely in pan on rack. Lift from pan using foil. Cut into 30 bars.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This sweet treat may take some tome and effort but it's worth it. If you love the combination of fruit and chocolate, this treat is for you. If you don't have buttermilk baking mix, substitute 2 cups flour with 1/4 cup powdered buttermilk and your treats will taste just as good. These treats are great to make on the weekend and you will be able to enjoy them throughout the week. You can use any kind of berry preserves in this recipe and your shortbread bars will be just as delicious.

Chocolate-Cranberry Scones

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/4 cups whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1 tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tbsp. cold unsalted butter, cut into pieces
• 1/3 cup mini chocolate chips
• 1/4 cup finely chopped cranberries
• 1 cup low-fat buttermilk

Makes 12 Scones (1 scone per serving)

1. Preheat oven to 400 F.
2. Whisk together whole wheat flour, all-purpose flour, unsweetened cocoa, sugar, baking powder, baking soda, and salt in a small bowl. With pastry blender or two knives used sciccors-style, cut butter into flour mixture until mixture resembles coarse crumbs. Add chips, cranberries, and buttermilk to flour mixture, stirring just until moist dough forms.
3. With floured hands, knead dough, 6-8 times in bowl to bring dough together (dough will be shaggy).
4. Turn dough out onto lightly floured work surface and pat to 1/2-inch thickness. With floured 2 1/2-inch round cutter, cut into 10 rounds without twisting cutter. Gather scraps and reroll, making total of 12 scones. Place scones 1 inch apart on ungreased baking sheet.
5. Bake until golden brown, about 12 minutes. Transfer to wire rack; serve warm.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. The original recipe was called whole wheat-buttermilk scones with  a variation of chocolate-cherry scones. I decided to make chocolate-cranberry scones to get into the holiday spirit. These scones are so delicious! They are full of chocolately flavor and soft. The cranberries give the scones a nice tart and a little succulent taste. Leave these for Santa and I promise he'll leave you an extra present.

Chocolate Chip Cookies

Ingredients:

• 1/2 cup quick-cooking oats
• 1 cup whole wheat flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 4 tbsp. unsalted butter, melted & cooled
• 3/4 cup packed granulated brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 cup chocolate chips (6 oz.)

Makes 24 Cookies (1 cookie per serving)

1. Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Spray2 baking sheets with nonstick spray.
2. Put oats in blender or food processor and process until finely ground. Whisk together oats, flour, baking soda, and salt in a small bowl. With electric mixer on medium speed, beat butter, brown sugar, egg, and vanilla in a large bowl until well blended. Reduce mixer speed to low. Gradually add flour mixture, beating until just blended. Stir in chocolate chips. Drop dough by level tablespoons, 2 inches apart, on prepared baking sheets, making a total of 24 cookies. With bottom of glass dipped into flour, press each mound to form 2-inch cookies.
3. Bake until cookies are browned along edges, 9-11 minutes, rotating baking sheets after 5 minutes Let cool on baking sheets on wire racks about 1 minute. With spatula, transfer cookies to racks and let cool completely.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have your cookies and eat them too ( in moderation, of course!). These are different take on the old-fashioned chocolate chip cookie with the addition of the oats. It's kind of like an oatmeal cookie meets the chocolate chip cookie. You can even replace the chocolate chips with 1 cup of chocolate covered raisins and it would be like an oatmeal chocolate raisin chip cookie but the point value might be affected. Don't forget to wash these cookies down with a glass of cold milk.



Chocolate-Walnut Biscotti

Ingredients:

• 1 3/4 cups whole wheat pastry flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/3 cup packed brown sugar
• 1/3 cup granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3/4 semisweet chocolate chips
• 3/4 cup chopped walnuts

Makes 32 Cookies (2 biscotti per serving)

1. Preheat the oven to 325 F. Line large baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a small bowl. With electric mixer on medium speed, beat brown sugar, granulated sugar, eggs, and vanilla in a large bowl until blended. Beat in flour mixture until combined. Stir in chocolate chips and walnuts.
3. Divide dough into 3 pieces. On floured surface, roll each piece in flour to coat, then shape each into 12-inch log. Transfer logs to prepared baking sheet, placing 3 inches apart. Bake until firm when pressed, about 30 minutes. Cool on baking sheet on rack for 15 minutes.
4. Meanwhile, reduce oven temperature to 300 F. Transfer one log at a time to cutting board. With serrated knife, cut into 1/2-inch-thick diagonal slices, making total of about 64 slices. Stand slices on baking sheet. Bake until dried and crisp, 15-20 minutes. Transfer biscotti to racks to cool completely.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These treats are best made for the weekend because they take time and effort. These classic Italian cookies are worth the time and effort. They have a nice after taste to them and you forget they're good for you. 

Almond Chocolate Biscotti

Ingredients:

• 1 1/4 cups unbleached all-purpose flour
• 3/4 cups whole wheat pastry flour
• 1 1/2 tsp. baking powder
• 1 pinch salt
• 1/4 cup almonds, slivered & toasted
• 1/4 cup mini-dark chocolate chips
• 2 tbsp. unsalted butter
• 1/2 cup granulated sugar
• 1/2 tsp. lemon zest
• 1 egg
• 1 egg white
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 4 tbsp. plain non-fat yogurt
• parchment paper

Makes 3 dozen cookies (2 cookies per serving)

1. Preheat the oven to 325 F. Line a sheet pan with parchment paper.
2. Combine flours, baking powder, and salt in a bowl. Add almonds and chocolate chips.
3. In a mixer using a paddle or with a hand mixer, beat the butter, sugar, and lemon zest on medium-high until fluffy, about 2-3 minutes. Add the egg, egg white, vanilla and almond extract, beating well after each addition. Pour half of the flour mixture into the butter mixture, mixing well. Add yogurt and stir; then add remaining flour mixture and mix until just incorporated.
4. Divide dough into 3 logs, each 6 1/2 inches long by 2 inches wide. Place on the parchment-lined sheet pan and bake for 25 minutes, or until golden brown on top. Let cool for a few minutes.
5. Transfer to a cutting board, removing them from the parchment with a large metal spatula if necessary. Using a serrated knife, trim 1/4-inch of end; then cut the logs crosswise into 1/2-inch slices. Return the slices to the baking sheet, arranging them cut side down.
6. Bake until the biscotti are golden brown and dry, about 20 minutes. Transfer to a rack to cool. They will crisp up as they dry. Store in an airtight container.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Biscotti is a twice baked cookie that hails from Italy. Baking cookies twice gives them a nice, crunchy texture. The combination of almonds and chocolate is a heavenly guilty pleasure that can be good for you when it's done right. This was my first time making biscotti and the end result was a success. They were crunchy yet chewy due to the yogurt, egg, egg white and chocolate chips. You can use regular chocolate chips if you don't have mini chocolate chips; just chop them up with a knife or in a food processor. You'll have more chocolate flavor in your biscotti if you chop up the chips. You can also use pecans, walnuts, hazelnuts or cashews in this recipe as well as dried fruits in this recipe for your taste buds to try out. Biscotti goes great with tea, coffee or a glass of port for dessert and are perfect for any holiday celebration.