Weight Watchers Twinkies

For those of you who know the "points" system of Weight Watchers, these are two "twinkies" for 2 points! and NUMMY!!!
Twinkies:
1 Package moist deluxe butter flavor cake mix (one without pudding in the mix)
2 Egg whites
12oz. Diet Sprite
Mix well
bake as 24 cupcakes (350 degrees for 20 minutes)
Cool completely on a wire rack. When cooled remove cupcake liners and inject cool whip "free" into the bottom center of cupcake with a pastry bag or icing "kit" using a star tip.
**Note if Diabetic use "Sugar Free" cool whip in place of cool whip "Free"
For those of you not on Weight Watchers or not diabetic you can inject any "whipped" icing or any kind/flavor of cool whip.

Diana

Vegetables Primavera

Makes 5 servings
Ingredients:
4 cups vegetables: any combination of the following
chopped broccoli, cauliflower, celery, cabbage, eggplant, onions, mushrooms, green peppers, carrots, green beans, sliced zucchini or peas
1 jar (26 oz) spaghetti sauce (less than 4 g of fat per 4 oz)
2 1/2 cup cooked spaghetti noodles
Directions:
Microwave oven: Mix vegetables and spaghetti sauce in a microwave safe dish. Cover and cook on high for 15 minutes, stirring at 5 minute intervals. Cook longer if you prefer vegetables to be less crisp.
Stovetop: Mix vegetables and spaghetti sauce in a saucepan. Cover and simmer until vegetables are cooked to preferred tenderness. Serve cooked vegetables and sauce with noodles.

Chicken with Corn Salsa

Makes 8 servings
Ingredients:
CORN SALSA
1 can (14 oz) stewed tomatoes * or 1 1/2 cup chopped fresh tomatoes
1 can (8 oz) whole kernel corn, drained*
1 cup chopped cucumber, not peeled
1/2 cup chopped bell pepper, green or red
1/4 cup chopped fresh cilantro
2 Tbsp red wine vinegar
1/2 tsp each, garlic powder and ground cumin
1/4 tsp salt (optional)*
1/8 tsp ground balck pepper
1/8 tsp cayenne pepper
CHICKEN
2 lbs skinless, boneless chicken breasts cut into strips
1/4 tsp salt (optional)
1/8 tsp ground black pepper
cooking spray
Directions:
Preheat oven to 350 degrees. Combine salsa ingredients and set aside. Place chicken in a 9x13 inch baking pan that has been sprayed with nonstick cooking spray. Season with salt and pepper. Bake for 20-30 minutes or until chicken is no longer pink. Serve chicken topped with corn salsa.
Nutrition facts per serving:
Cal: 154
Fat: 2 g
Cholesterol: 65 mg
Sodium: 85 mg *figured for reduced salt
Carbs: 7 g
Sugars: 4 g
Fiber: 1 g
Protein: 27 g

Blueberry Cake Bars

Makes 24 servings
Ingredients:
CRUMB TOPPING:
1/3 cup all purpose flour
1/3 cup granulated sugar
1/2 tsp ground cinnamon
1/8 tsp ground cardamom, if desired
3 Tbsp, firm butter or margarine
BARS:
1 cup granulated sugar
1/3 cup butter or margarine, softened
1/4 cup fat free buttermilk
2 eggs or 1/2 cup fat free egg product
1 1/4 cup all purpose flour
1 tsp baking powder
1/8 tsp salt
1 cup frozen blueberries (from 16 oz bag), thawed, drained
Directions:
TOPPING:
In medium bowl, mix 1/3 cup flour, 1/3 cup of granulated sugar, the cinnamon and cardamom. Cut in 3 tbsp butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until mixture is crumbly; set aside.
BARS:
Heat oven to 350 degrees. Grease bottom only of 13x9 inch pan with shortening or cooking spray. In large bowl, beat one cup granulated sugar and 1/3 cup butter with electric mixer on medium speed until creamy. Beat in buttermilk and eggs on low speed until smooth. Beat in flour, baking powder and salt. Spread in pan. Sprinkle with blueberries and topping. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.
Nutrion facts per serving:
1 bar
Cal: 120
Fat: 4.5 g
Cholesterol: 30 mg
Sodium: 70 mg
Carbs: 19 g
Fiber: 0 g
Protein: 2 g

Mixed Berry Cream Tart

Makes 8 servings
Ingredients:
2 cups sliced fresh strawberries
1/2 cup boiling water
1 package (0.3 oz) strawberry flavored sugar free gelatin
3 pouches (1.5 oz each) roasted almond crunchy granola bars (from 8.9 oz box)
1 package (8 oz) fat free cream cheese
1/4 cup sugar
1/4 tsp almond extract
1 cup fresh blueberries
1 cup fresh raspberries
far free whipped topping, if desired
Directions:
In small bowl, crush 1 cup of strawberries with pastry blender or fork. Reserve remaining cup of strawberries. In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissovled. Stir crushed strawberries into gelatin. Refrigerate for 20 minutes.
Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. Srinkle crushed granola in bottom of 9 inch glass pie plate, pushing crumbs up side of plate to make crust. In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust.
Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate 3 hours or until firm. Serve topped with whipped topping, if desired.
Nutrition facts per serving:
1/8 of pie
Cal: 150
Fat: 3 g
Cholesterol: 0 mg
Sodium: 240 mg
Carbs: 27 g
Fiber: 3 g
Protein: 7 g

Cake

Applesauce Carrot Spice Cake

Serves 32
Ingredients:
CAKE
1 cup oats (old fashioned or quick cook)
1 1/4 unsweetened applesauce
1 cup packed brown sugar
2 cups shredded carrots (about 4 medium)
2 eggs or 1/2 cup fat free egg product
1/3 cup canola or soybean oil
1 1/2 cup whole wheat flour
2 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 Tbsp pumpkin pie spice
1/2 cup golden raisins
FROSTING
4 oz (from 8 oz pkg) reduced fat cream cheese (Neufchatel), softened
1/4 cup powdered sugar
3 Tbsp milk
1 tsp vanilla
Directions:
CAKE
Heat oven to 350 degrees. Spray 12 cup fluted tube cake pan with cooking spray. In large bowl, mix oats, applesauce, brown sugar, carrots, eggs and oil with a spoon until well mixed. Stir in remaining cake ingredients just until moistened. Pour into pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
FROSTING
In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in milk and vanilla until well mixed. Spoon over cake.
Nutrition facts per serving
1 slice
Cal: 110
Fat: 4 g
Chol: 15 mg
Sodium: 130 mg
Carbs: 17 g
Fiber: 1 g
Protein: 2 g

Muffins

Sunny Lemon Raspberry Muffins

Ingredients:
1 egg or 1/4 cup fat free egg product
1 1/2 cup all purpose flour
1 1/2 cup Whole grain total cereal, slightly crushed
1/3 cup sugar
1/4 cup fat free (skim) milk
1/4 cup canola or soybean oil
1 Tbsp grated lemon peel
2 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (6 oz) container lemon fat free yogurt (2/3 cup)
1/2 cup fresh or frozen (partially thawed) raspberries
10 paper baking cups
Directions:
Heat oven to 400 degrees. Line 10 regular size muffin cups with paper baking cups. In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries. Divided batter evenly among muffin cups. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.
Nutrition facts per serving:
1 muffin
Cal: 190
Fat: 6 g
Chol: 20 mg
Sodium: 340 mg
Carbs: 30 g
Fiber: 2 g.
Protein: 4 g