Ingredients 10/12 biscuits: 150g butter at room temperature, 150g of sugar, an egg beaten, the rind finely chopped half a lemon and half orange, 150g of mixed candied fruit, 250g of flour, a pinch of nutmeg, a pinch of cinnamon powder.

Preparation: reduce to a cream butter with sugar, add the egg and incorporate fruit and candied peel of citrus fruit, add the sifted flour, nutmeg and cinnamon; keep the dough in the refrigerator for about half an hour ; Spread the dough between two sheets of paper from the oven, then once removed the paper, produced forms of biscuits with molds and place on a baking tray imburrata; bucherellate with a fork each biscuit, then Bake for about 10 minutes at 180 degrees.

Foto | Flickr

Weight Watchers Blueberry Pancakes recipe
Makes 8 servings

Ingredients
1 1/4 cups flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 1/4 cups milk
3 tablespoons oil
1 egg
1/2 cup blueberries

Preparation
1. Mix together flour,sugar,baking powder and salt.
2. Beat egg well.
3. Add milk, oil and blend together.
4. Add wet ingredients to dry.
5. Mix together until all dry ingredients, wet do not over mix.
6. Add blueberries and fold into batter.
7. Use lightly oiled frying pan and heat.
8. Fry each pancake until cooked.

WW POINTS per serving: 4
Nutritional information per serving: 167 calories, 7.3g fat, 0.8g fiber

Source

I served this at my family barbecue. I wanted the kids to be able to decorate their cupcakes themselves and add whatever toppings they liked.

Unfortunately, they could not wait so they ate them plain. I made some pretty ones for the grownups!

1 1/2 sticks unsalted butter at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well.

In a separate bowl, whisk together the buttermilk, sour cream, and coffee.

In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean.

Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

The Wasabi/lime combination gives an unusual, gentle flavor boost to the traditional recipe. Comfort food with a kick!

Weight Watchers Weight Watchers Wasabi Deviled Eggs recipe - 2 points recipe
Makes 1 serving

Ingredients
1 medium hard boiled egg
1/8 teaspoon Wasabi powder
1 dash Worcestershire sauce
1/8 teaspoon lime juice
a little lite mayonnaise
salt and pepper, to taste
finely chopped chives, to garnish
1 pinch of sweet curry powder, to garnish

Preparation
1. Bring the eggs to a boil, simmer for about 10 minutes, then cool under cold water.
2. Peel the eggs and cut them in half, scooping out the yolks.
3. Mix the Wasabi powder with the lime juice.
4. Add the egg yolks and Worcestershire sauce, mixing well.
5. Add salt and pepper to taste.
6. Stuff the eggs with the mixture.
7. Garnish with a pinch of curry powder and finely chopped chives.
8. Refrigerate until ready to serve.

WW POINTS per serving: 2
Nutritional information per serving: 68 calories, 4.7g fat, 0g fiber

Source

Pumpkin pie just goes naturally with the holidays… It is as important at a Holiday feast as the turkey, dressing, mashed potatoes and gravy! This is an adaptation of my mother’s fool-proof recipe. Delicious after a Holiday feast, and especially delicious when you sneak a piece for breakfast the next morning.Makes 8 servings

 Zucchini Pie recipe Ingredients
2 cups pureed cooked zucchini
1 (9 inch) pie crust
1/4 cup honey
2 eggs
1/3 cup sugar
1 cup evaporated milk, warmed
2 teaspoons cinnamon
1 teaspoon salt
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice

 Zucchini Pie recipe Preparation
1. Preheat the oven to 425 degrees F.
2. Skin the zucchini and cut it up into 1-inch chunks.
3. Microwave on high for about 9 minutes (until easily pierced with a fork), stirring once.
4. Pour off any water.
5. Puree the zucchini in the blender.
6. Mix the zucchini puree, with the honey and dry ingredients.
7. Warm the milk; add the milk and eggs to the zucchini mixture.
8. Use a hand mixer to blend well.
9. Pour the mixture into the unbaked pie crust.
10. Bake in the 425° F oven for about 10 minutes, then reduce the heat to 350° F and bake for about 40-45 more minutes longer (or until a knife inserted slightly off center comes out clean).
11. Let cool for about 2 hours and then chill in the refrigerator for several more hours, if desired.
12. Serve with whipped cream.

source ww-recipes.net