WEIGHT WATCHERS RASPBERRY ZINGER CAKE
Make and share this Weight Watchers Raspberry Zinger Cake recipe from Food.com.
Provided by Crystal B.
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Take dry cake mix and add the 2 egg whites and soda. Mix well with electric mixer. Pour into ungreased 9x13 dish and bake as directed on the box. Let cool for 15 minutes.
- Then take the boiling water and add the jello. Stir till jello is disolved.
- Poke holes into your cake with end of wooden spoon. Then pour jello mixture over the cake. Cover and referigerate 2 hrs or overnight. Then spread on the cool whip and top with coconut.
WEIGHT WATCHERS LEMON-RASPBERRY POUND CAKE
Make and share this Weight Watchers Lemon-Raspberry Pound Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spray 4 1/2 x 8 1/2 inch loaf pan with nonstick spray.
- Whisk 2 cups flour, grated zest of lemons, baking powder, baking soda and salt and ground allspice in bowl.
- With electric mixer on medium speed, beat softened butter and vanilla 1 minute.
- Gradually add sugar and beat until light and fluffy, 4 minutes.
- At low speed, gradually beat in 2/3 cup egg substitute.
- Alternately add flour mixture and 1/2 cup light sour cream, beginning and ending with flour mixture, and beating just until blended.
- Gently fold in fresh raspberries.
- Scrape batter into pan; spread evenly.
- Bake until toothpick inserted into center comes out clean, 1 hour, 10 minutes.
- Cool in pan on rack 10 minutes.
- Remove cake from pan and cool completely on rack.
Nutrition Facts : Calories 233.6, Fat 7, SaturatedFat 4.3, Cholesterol 18.6, Sodium 214.5, Carbohydrate 39.1, Fiber 1.2, Sugar 21.6, Protein 4
WEIGHT WATCHERS CHOCOLATE-RASPBERRY HEART CAKE
If you're looking for a decadent chocolate dessert to serve this Valentine's Day, but don't want all the fat and calories, try this one. It has 5 points values per serving.
Provided by CookingONTheSide
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with flour. Bend sides of pan to form a heart shape.
- Mix together cake mix, water, egg substitute and 1/3 cup of jam with an electric mixer on low speed for 30 seconds; change speed to high and mix for 2 minutes more.
- Pour into prepared pan and bake until toothpick inserted in center comes out clean, about 30 minutes.
- Cool on a wire rack for 10 minutes.
- Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely.
- Meanwhile, melt chocolate in a double boiler over simmering water; allow to cool, then stir in remaining jam and half-and-half. Frost cake with chocolate mixture and outline perimeter of cake with raspberries.
- (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.).
Nutrition Facts : Calories 134, Fat 6.1, SaturatedFat 3.8, Cholesterol 0.5, Sodium 35.5, Carbohydrate 21.2, Fiber 2.5, Sugar 11.9, Protein 2.5
FAT FREE RASPBERRY CHEESECAKE FLUFF ( WW )
After reading all the variations of the infamous _fluff_ that WW folks love, I was puzzled by the *1* point count that seems to be a popular idea. All the recipes I found call for fat-free Cool Whip but that it is *not* sugar-free as well. By my calculations, the standard _fluff_ is actually 3-4 points per serving. My math - FF Cool whip = 375/cals per 8 ounce tub, SF pudding = 100/cals per small box and SF Jello = 40/cals per box. With 515/cals per recipe and most stating 4 servings, that's 128 cals/serving and using my handy-dandy WW calculator, I compute 3 points, not 1. So how to make it truly 1 point or close enough? Add something with fiber. Enter raspberries. Although it doesn't jive with Zaar data, if http://www.nutritiondata.com and http://www.calorieking.com are reliable, one cup raspberries = a mere 64/cals but packs a whopping 8g fiber. Again using my official calculator, the following recipe is exactly 1.25 points/serving. And it tastes wonderful!
Provided by SusieQusie
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat 1 cup of water to boiling.
- Place Jello in a deep mixing bowl and pour in the boiling water. Stir until the gelatin dissolves.
- Then stir in a cup cold water and the raspberries.
- Let it sit 5 minutes or so to cool off some.
- Sprinkle the pudding into the Jello/raspberry mixture.
- Beat with your electric mixer, on high, for 2 minutes or until all lumps dissolve.
- Fold in the Cool Whip.
- Divide into (8) individual serving dishes. (the recipe makes about 44 ounces so each dish needs to hold ~ 3/4 cup).
- Garnish with another raspberry or 2 if you're feeling frisky. After all, they're "free". ;-).
- Chill until set.
- Enjoy for 8 times then make another batch. Maybe use SF, FF white chocolate pudding this time!
Nutrition Facts : Calories 32.2, Fat 0.1, Sodium 2.1, Carbohydrate 8.2, Fiber 1.4, Sugar 6.8, Protein 0.2
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