Weight Watchers Low Fat Stuffed Strawberries 0 points

1 lb fresh strawberries
2 1/2 teaspoons Splenda sugar substitute
4 ounces fat free cream cheese
1/2 teaspoon vanilla

Clean the strawberries and cut off the tops so that they are flat. Place them on a plate. Make a hole at the bottom of the strawberries with a small knife. Using a mixer, blend the cream cheese with the vanilla and Splenda. Using a small spoon, put little dollops of the cream cheese in the holes in the strawberries. Chill until ready to serve.

WW POINTS per serving: 0
Nutritional information per serving: 21 calories, 0.2g fat, 0.8g fiber

Weight Watchers General Tso's Chicken 6 points

1 lb boneless skinless chicken breasts
3/4 cup chicken broth
2 medium scallions, chopped
1/2 teaspoon red pepper flakes
2 teaspoons garlic, minced
2 tablespoons cornstarch
1/2 teaspoon ground ginger
2 tablespoons Splenda granular, artificial sweetener
2 teaspoons olive oil
1 tablespoon white wine vinegar
2 tablespoons soy sauce
2 cups cooked brown rice

Cut the chicken into 2 inch pieces. In a small bowl, mix together the chicken broth, ginger, cornstarch, soy sauce, vinegar and Splenda. Set aside. Heat the olive oil in a skillet or wok over medium-high heat. Add the scallions, pepper flakes and garlic. Cook for 2 minutes, then add the chicken and cook for about 5 more minutes (until browned). Add the sauce and simmer for about 3 more minutes (until the sauce thickens and the chicken is cooked through). Serve the chicken and sauce over hot brown rice.

One serving is approximately 280 grams.
WW POINTS per serving: 6
Nutritional information per serving: 287 calories, 4.8g fat, 2.2g fiber

Pumpkin Chocolate Chip Cookies

1/2 cup shortening
1 1/2 cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
1 cup semisweet chocolate chips

Heat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

Ginger and Cream Cake

1 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 dash ground nutmeg
1 teaspoon ground allspice
1 egg
1/2 cup warm water
1/3 cup white sugar
1/3 cup molasses
1/3 cup melted butter
1/4 cup confectioners' sugar
1 cup sweetened whipped cream

Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper and lightly grease. Sift together flour, baking soda, ginger, cinnamon, nutmeg, and allspice.
Beat together egg and water in a large bowl, then whisk in white sugar, and molasses. Fold in the sifted dry ingredients until smooth, then pour batter into prepared pan.
Bake in preheated oven until the cake springs back to the touch, about 15 minutes. When done, remove from oven, and allow to cool for 15 minutes. Then cover pan with a moistened towel, and refrigerate until cold, about 2 hours.
To assemble, remove cake from the jelly roll pan, and invert onto a fresh sheet of parchment paper; remove and discard the old parchment paper. Sprinkle evenly with confectioners' sugar, then spread evenly with whipped cream. Roll up from narrow end to narrow end, forming a firm spiral log. Wrap in the parchment paper and chill until ready to serve.

Cherry Chocolate Cobbler

1 1/2 cups all-purpose flour
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1 cup chocolate chips
1 egg
1/4 cup milk
1 (21 ounce) can cherry pie filling

Heat the oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with vegetable cooking spray. Melt chocolate chips in a measuring cup in the microwave, stirring every 20 seconds until smooth. Let stand for 5 minutes to cool slightly.
In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter until the dough is a uniform crumbly texture. Beat the egg into the melted chocolate chips, then stir the milk in. Pour the chocolate mixture into the dry ingredients, and stir until well blended.
Pour the cherry pie filling in an even layer in the bottom of the greased casserole dish. Drop spoonfuls of the chocolate batter over the cherries in a random pattern.
Bake for 40 to 45 minutes in the preheated oven, until top crust is not doughy when lifted. Serve warm.

Almond Bars

12 graham crackers
1 cup sliced almonds
3/4 cup butter
1 cup brown sugar
1 teaspoon vanilla extract

Heat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly roll pan.
Break graham crackers into 4 pieces and arrange them touching on the prepared jelly roll pan. Sprinkle the sliced almonds over the crackers. In a small saucepan, melt butter. When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat. Pour the butter mixture evenly over the graham crackers in the pan.
Bake for 8 to 10 minutes in the preheated oven. Watch carefully so that the edges do not burn. Cut bars while still warm and remove from pan. If the bars are stuck, put the pan into the warm oven for a minute to loosen.