2 PointsPlus Brownie Cups

WW Brownie upAnother WeightWatchers dessert success!!  This 2 point brownie cup is a rich, magical, 3 2.5 bite wonder.  I’m always curious if the WeightWatchers servings sizes are filling enough and I must stay, the richness of the cups satisfy that little (or big) hankering that lurks in all of this.

In my search to find healthy, delicious desserts, I came across a recipe for Chocolate Walnut Brownies. To stick with the point value of WeightWatchers, the only thing I substituted was chopped pecans for walnuts.

2 Point Brownie Cup Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 2 large eggs lightly beaten
  • 1 cup sugar
  • 2 tsp vanilla
  • 5 tbsp unsalted butter
  • 1 oz bittersweet chocolate
  • 1/2 cup chopped walnuts (I used pecans)

WW  Brownie mix   

Directions: Whisk together flour, cocoa, baking powder, baking soda and salt in a large bowl.   In a small bowl, whisk together eggs, sugar and vanilla.  Melt butter and chocolate in the microwave for about 1 minute.  Don’t overcook.

WW Brownie mix2

Pour Chocolate mixture in sugar mixture and combine.  Add this to the flour mixture and combine until just moist.  At this point the chocolate smelled SO good!  I had a little taste of the batter and it is approved for pre-cook eating!!

WW Brownie and cassie

Preheat oven to 350 degrees.  Spoon brownie mixture in 30 mini cupcake tins. (this is important to keep the point value at 2 points per cup!) Sprinkle with chopped walnuts.   Bake for 15 minutes.  Eat with a big glass of milk! (optional, but highly recommended)

Per serving (1.5 cups) – 106 calories, 6 g total fat, 2 g sat. fat, 0 g trans fat, 29 mg chol., 66 mg sod., 14 g total carb, 8 g total sugar, 1 g fiber, 2 g protein, 14 mg calcium

WW Brownie cups

Bon Appetite!

Carrot Spice Cake: Weight Watchers Approved

carrot cake

4 wordsHealthy desserts are yummy!! I’m making a conscious effort to really kick up healthy eating by going to the source of the problem… desserts

I was flipping through some weight watchers recipe books and came across a recipe for carrot cake.  Carrot cake is one of my favorite types of cakes… other favs are red velvet with cream cheese frosting, german chocolate, chocolate with peanut butter frosting, vanilla with buttercream… ok I have A LOT of favs!

This recipe comes from the Weight Watchers “What to Eat Now” book.  I always deviate from recipes to make my own twist to them but this one I stuck with the ingredients to make sure I stay with the 5 point value.  Click here for the book on ebay

1 serving is 5 points; 171 calories, 3 g total fat, 33 g carbs, 18 g sugar, 1 g fiber, 4 g protein,  62 mg calcium. Recipe makes 12 servings.

Ingredients

  • 1 1/2 cup cake flour
  • 1 1/2 tsp baking powder
  • 1 tsp five spice powder  (I used pumpkin spice instead)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1 large egg
  • 1 large egg white
  • 2 tbsp canola oil
  • 2 tsp ginger
  • 1 – 8oz can crushed pineapple, drained, 1/4 cup juice reserved
  • 2 carrots shredded
  • 1/4 cup raisins

Frosting

  • 4 oz fat free cream cheese
  • 1/4 cup confectioners’ sugar
  • 1 tbsp milk

carrot spice cake ingredients

Directions: Sift flour, baking powder, five-spice powder/pumpkin spice, baking soda and salt in a medium bowl.  In a large bowl, mix sugar, egg, egg white, oil and ginger.  Combine four mixture with sugar mixture.

 Mix in crushed pineapple, pineapple juice, raisins and carrots.

carrot spice cake ingred2 

Pour mixture into an 8 in X 8 in square greased pan.  Preheat oven to 350 degrees.  Bake for 25-30 minutes.  Remove from oven and put directly in freezer.  This locks in the moisture!

carrot spice cake2

To make frosting: Beat cream cheese until fluffy.  Add confectioners’ sugar and milk. 

carrot spice cake frosting

Frost and enjoy!!  Cut cake into 12 squares.  Each square is 5 points plus. I must say, this recipe is very tasty.  I didn’t have huge expectations for this and Weight Watchers proved me very wrong.  I was skeptical about the 8×8 pan size, thinking it would be small portions but it’s actually a perfect portion of thick and rich cake! 

frosting

Do you have any yummy weight watchers recipes to share?