WW dessert recipes?

Caramel Apple Crisp (photo on website)

From: www.halfmysize.com
Servings - 8
Points - 4

Ingredients:
1/3 cup Splenda
1 teaspoon cinnamon
1/8 teaspoon salt
6 cups diced apples, peeled
1/2 cup brown sugar
1/2 cup flour
1/2 cup quick cooking oats
1/2 cup diet margarine
1/4 cup caramel topping


Directions:
Mix together first 3 ingredients in a lare bowl. Add apples and toss.
Put in 9 x 13 greased pan. Combine next 4 ingredients until crumbly and sprinkle over top. Bake at 375º for 45 to 55 minutes, or until apples are done. Remove from oven and immediately drizzle with caramel topping. Serve warm.

Oreo Balls

(Makes approx. 52 balls at 2 points a piece)

Ingredients:

1 pkg. cream cheese -- (8 oz.) softened
4 cups crushed Oreo cookies (1lb 2 oz. pkg)
2 cups chocolate baking chips (Toll house)
1 T. shortening (Optional)

Directions:

On high speed of an electric mixer, beat cream cheese until light and fluffy. Add cookies and beat until well combined. Refrigerate 2 hours until chilled enough to roll.

Roll dough into 1' balls. Over a double boiler, melt chips and shortening until smooth. Dip balls into mixture and thoroughly coat. Place on wax paper to harden. Store in refrigerator.

Vanilla Caramel Cheesecake
Points- 4
Servings- 16

*Omit the caramel topping and Point value is reduced to 3 per slice!

15 Nabisco Nilla Reduced fat wafers-crushed
16 oz Neufchatel cheese (or ff cream chz)
2/3 cup sugar
3 egg whites (or 1/2c egg sub)
2 tsp vanilla extract
2 Tbsp low-fat vanilla yogurt
2 Tbsp all-purpose flour
1/3 cup fat-free caramel topping

Heat oven to 300, spray 9x3 inch Springform pan with cooking spray.
Sprinkle cookie crumbs over bottom of pan.
Beat cream cheese with electric mixer until smooth. Add sugar, egg whites and vanilla. Beat about 2 minutes or until smooth. Add yogurt and flour then beat on low speed until smooth.
Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven and cool inside for 30 minutes with door closed. Remove from oven; cool for 15 minutes. Cover and refrigerate for at least 3 hours.
*Drizzle caramel topping over cheesecake.
Store covered in fridge.

Chocolate Oreo Cake
from www.halfmysize.com

Servings - 16
Points - 4

Ingredients:
1 pkg. Devil's Food flavor cake mix
12 oz. diet soda
2 egg whites

Filling:
4 oz. fat free cream cheese
1/4 cup sugar
1 cup Cool Whip Free
6 reduced fat Oreo cookies, coarsely crushed

Glaze:
2 squares semi-sweet baking chocolate
2 Tbsp. light margarine


Directions:
Preheat oven to 350 degrees. Spray two 9 inch round cake pans with non-stick cooking spray.

In a large mixing bowl, combine cake mix, diet soda and egg whites. With an electric mixer, beat on low speed for 1 minute. Beat on medium speed for 2 minutes. Divide mixture evenly between the two cake pans. Bake for about 26 minutes or until a toothpick inserted in the center of cake comes out clean. Remove from oven and allow to cool in pan for 10 minutes. Turn out of pans and cool completely on wire rack.

To make filling, combine cream cheese and sugar. Beat on medium speed with an electric mixture until well blended. Fold in Cool Whip and cookies.

Place cake layer on serving plate top-side down. Spread evenly with cream cheese mixture. Place second cake layer on top.

To make glaze, place baking chocolate in a microwave safe bowl and microwave on high for 1 to 2 minutes, stirring every 30 seconds. Blend in margarine. Allow to sit for about 5 minutes for mixture to thicken slightly.

Spoon glaze over top of cake and serve. Refrigerate any remaining cake.

Nutrition Information:
198 Cal., 4.6 g. fat, 0.4 g. fiber

Oven fried Fruit Pies
10 Servings @ 2 pts

1 Cup Canned Peaches, packed in extra-light syrup (or any pie filling you like)
2 Tablespoons Sugar, divided
3/4 teaspoon Ground Cinnamon, divided
1 (7.5 ounce) Can Pillsbury Buttermilk Biscuits (1 point each)
Butter Flavored Cooking Spray

Drain peaches completely and dice. Mix with 1 tablespoon sugar and 1/2 tsp cinnamon. Separate the biscuits. On a lightly floured surface, roll out each biscuit into a 4 inch circle. Spoon one rounded tablespoon of peach mixture into the center of each biscuit. Lightly brush edges of each biscuit with water, fold over and seal edges with a fork. Place pies on an ungreased cookie sheet and spray with butter flavored cooking spray. Take remaining Tablespoon of sugar and 1/4 teaspoon of cinnamon and mix. Sprinkle on tops of pies. Bake at 375 degrees for 10 minutes or until browned.

NOTE: What I did is make a total of 5 individual pies by flattening out the biscuits and then on one of the biscuits I put my pie filling and then put the other flattened biscuit on top and sealed the edges with a fork. I counted one pie as 3 pts that way. You can switch it and use whatever type of fruit/pie filling you have, such as lemon, blueberry, cherry, pumpkin, apple, etc..

CARAMEL APPLE SALAD
Courtesy of RhondaL1108

4 medium Granny Smith apples
1 can (14.5 oz.) pineapple tidbits
1 small box FF sugar-free butterscotch pudding
8 oz. FF Cool Whip


Combine juice from pineapple with pudding; set aside

Peel and chop apples into “tidbit” sized pieces.

Add pineapple and mix well; set aside.

Add Cool Whip to the pudding mixture; mix well.

Combine all ingredients; mix well. Chill.


***Keeps well in refrigerator up to 3 days.

Cake Balls
Posted by: CRITDOG
Cook Time: 30 Minutes Ready In: 1 Hour 10 Minutes
Yields: 36 servings

'This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles, coconut, etc. or double dipped in white and dark chocolates. Chocolate confectioners' coating is also called Almond Bark in some stores.'

INGREDIENTS:
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

DIRECTIONS:

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.

2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.

3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

These are great, thank you so much!

im obsessed with this thread!!!

i made lemon cupcakes yesterday
black cherry chocolate cupcakes today
andddd the caramel apple cups!

trying to decide what to make tomorrow for superbowl!

thanks girls!