Cheese Grits

POINTS® Value: 3
Servings: 4
Preparation Time: 5 min
Cooking Time: 15 min
Level of Difficulty: Easy

Grits can't be hurried. Start with stone-ground grits, not instant, and cook slowly, stirring, adding the cheese just before serving. Delicious with scrambled eggs.

Ingredients

	1/2 cup(s) uncooked corn grits, stone-ground
	1/2 cup(s) fat-free evaporated milk, divided
	1/2 tsp table salt, or to taste
	1/8 tsp black pepper, or to taste
	1/2 cup(s) low-fat shredded cheddar cheese, sharp-variety

Instructions

• Bring 2 cups of water to a boil in a small pot and slowly stir in grits; reduce heat to medium-low and cook, stirring frequently, for 10 minutes.
  
  
• Stir in 1/4 cup milk, salt and pepper; reduce heat to low and cook until milk is absorbed and grits thicken slightly, stirring frequently, about 2 minutes.
  
  
• Stir in remaining 1/4 cup milk; cook, stirring occasionally, until milk is absorbed, about 2 minutes. Remove pot from heat and gradually stir in cheese; serve immediately. Yields about 1/2 cup per serving.

Notes

• Sprinkle with salt before serving, if desired.

Brownie Cupcake Bites

POINTS® Value: 3
Servings: 24
Preparation Time: 12 min
Cooking Time: 14 min
Level of Difficulty: Easy

Halloween treats don't get any cuter. We made these mini so you can pop one in your mouth and still have a little candy.

Ingredients

	21 oz regular brownies, dry mix
	1/2 cup(s) water
	1/2 cup(s) unsweetened applesauce
	2 large egg white(s), lightly beaten
	1 1/2 cup(s) lite whipped topping
	1 1/4 oz candy corn, about 24 pieces

Instructions

• Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake wrappers.
  
  
• In a large mixing bowl, combine brownie mix, water, applesauce and egg whites. Mix 50 times with a wooden spoon (use 50 strokes); do not under mix. Pour brownie mixture into prepared muffin tins.
  
  
• Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.

Notes

• If you're not a fan of candy corn, get festive with orange and black sprinkles (could affect POINTS values).

Blueberry Breakfast Crisp

POINTS® Value: 4 Servings: 2 Preparation Time: 2 min Cooking Time: 15 min Level of Difficulty: Moderate

Omit the granola in this no-bake crisp and the fruit mixture can be used as a delicious, fresh-tasting topping for waffles.

Ingredients

	10 oz unsweetened frozen blueberries
	3 Tbsp sugar
	2 1/2 tsp cornstarch
	1/2 cup(s) blueberries
	1/2 tsp orange zest
	1/8 tsp table salt
	1/4 cup(s) low-fat ready-to-eat granola cereal

Instructions

• Combine frozen berries, sugar and cornstarch in a saucepan; bring to a boil, stirring frequently. Reduce to a simmer and cook until thickened, 2 to 3 minutes. Remove from heat, stir in fresh blueberries, orange rind and salt; set aside to cool for 10 minutes.
  
  
• Meanwhile, in toaster oven or dry skillet, toast granola until lightly browned, about 3 to 4 minutes.
  
  
• To serve, divide blueberry mixture among serving bowls and top with granola.

Apple-Cranberry Crisp

POINTS® Value: 4 Servings: 6 Preparation Time: 15 min Cooking Time: 55 min Level of Difficulty: Easy

Tart Granny Smith apples and dried cranberries are baked under a crisp coating of oats, cinnamon and brown sugar. The result is not overly sweet so it's perfectly suited for breakfast or a light dessert.

Ingredients

	4 medium apple(s), Granny Smith, peeled, cored and thinly sliced
	1 Tbsp fresh lemon juice
	3 Tbsp sugar, granulated
	1/2 cup(s) dried cranberries
	1 cup(s) uncooked old fashioned oats
	2 Tbsp unpacked brown sugar
	2 Tbsp reduced-calorie margarine
	1 tsp ground cinnamon

Instructions

• Preheat oven to 350ºF.
  
  
• In a large bowl, combine apples, lemon juice and granulated sugar; toss to combine. Place apple mixture in bottom of a 9-inch pie plate; sprinkle cranberries over top and set aside.
  
  
• In a medium bowl, combine oats, brown sugar, margarine and cinnamon; mix with a fork or your fingers until mixture is combined and crumbly. Sprinkle crumb mixture over apple mixture.
  
  
• Bake until filling is bubbly and top is golden brown, about 50 to 55 minutes. Yields about 3/4 cup per serving.

Apple-Pear Crisp

POINTS® Value: 4 Servings: 9 Preparation Time: 20 min Cooking Time: 50 min Level of Difficulty: Easy

Our two-fruit crisp is the ultimate cool weather-treat. Leave the fruit peels on or off, it's up to you.

Ingredients

	1 spray(s) cooking spray
	1 pound(s) apple(s), Granny Smith, cored, cut into 1-inch-thick slices
	1 pound(s) pear(s), Bosc and/or Bartlett, cored, cut into 1-inch-thick slices
	2 tsp fresh lemon juice
	4 Tbsp dark brown sugar, unpacked Topping
	1 large egg(s)
	6 Tbsp dark brown sugar, unpacked
	1/4 tsp table salt
	1 tsp ground cinnamon
	1 cup(s) rolled oats
	6 Tbsp light butter, melted

Instructions

• Preheat oven to 375ºF. Coat a 9- X 9-inch glass baking dish with cooking spray.
  
  
• Place apple and pear slices in a medium bowl. Toss with lemon juice and sugar; set aside.
  
  
• To make topping, in another medium bowl, beat egg. Add sugar, salt and cinnamon; mix to combine. Add oats; mix well.
  
  
• Spoon fruit into prepared baking dish and evenly sprinkle oat mixture on top; drizzle with melted butter. Bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool for a minimum of 2 hours.* Cut into 9 pieces and serve. Yields 1 piece per serving.

Notes

• *The longer the crisp is cooled, the more the fruit juices will be absorbed. If the crisp is cut after two hours, the fruit will be a compote-consistency. Let it sit longer and it will become quite firm.
  
  Peeling the fruit is optional.
  
  Add 1/2 teaspoon of ground nutmeg and 1/4 teaspoon of ground ginger for a more robust spice flavor.
  
  Try this recipe with other types of fruit: three pounds of pitted, quartered Italian plums also make a lovely crisp.

Red, White and Blueberry Crisp

POINTS® Value: 2 Servings: 8 Preparation Time: 15 min Cooking Time: 15 min Level of Difficulty: Easy

Layers of sweet berries and home-made brown-sugar oats makes a wonderful dessert. Enjoy on Independence Day or at any other festive summer gathering.

Ingredients

	2 cup(s) blueberries
	2 Tbsp sugar, divided
	2 cup(s) strawberries, hulled and quartered
	1/2 cup(s) uncooked old fashioned oats
	2 Tbsp unpacked brown sugar
	2 Tbsp light butter, melted
	1/2 cup(s) lite whipped topping

Instructions

• Preheat oven to 375°F.
  
  
• In a small bowl, toss blueberries with 1 tablespoon of granulated sugar; set aside. In another small bowl, toss strawberries with remaining tablespoon of granulated sugar; set aside.
  
  
• In a third small bowl, stir together oats, brown sugar and butter. Spread mixture in a single layer on a sheet pan; bake, stirring occasionally, until lightly browned, about 15 minutes.
  
  
• Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. (Or prepare in individual serving bowls like we did here.) Sprinkle with oat topping, decorate with whipped topping and serve. Yields 8 servings.

Notes

• Retain the crispness of the oat topping by sprinkling it on the fruit just before serving.

Oat-Topped Peach Crisp

POINTS® Value: 3 Servings: 6 Preparation Time: 15 min Cooking Time: 40 min Level of Difficulty: Easy

Nutty-tasting oats and cinnamon-sugar-coated bread crumbs top sweet peaches in this baked dessert. If you can't find whole-wheat bread crumbs, make your own: Toast two slices of whole-wheat bread and then mince them in a food processor.

Ingredients

	4 item(s) peach(es), sliced
	2 1/2 Tbsp sugar
	1 Tbsp all-purpose flour
	1/2 cup(s) dried bread crumbs, whole-wheat
	3 Tbsp unpacked brown sugar
	1/2 cup(s) uncooked quick oats
	1/4 tsp ground cinnamon
	1 Tbsp margarine, soft

Instructions

• Preheat oven to 350°F. In a large bowl, toss together peaches, white granulated sugar and flour; spoon into a 9-inch glass pie dish.
  
  
• In a small bowl, toss together bread crumbs, brown sugar, oats and cinnamon.
  
  
• Spread oat mixture over peaches. Cut margarine into slivers and sprinkle over bread crumb mixture. Bake until peaches are bubbling and the topping is browned, about 40 minutes. Yields about 1 1/4 cups per serving.

Crumble-Topped Peaches

POINTS® Value: 4 Servings: 4 Preparation Time: 15 min Cooking Time: 30 min Level of Difficulty: Moderate

Juicy peaches make a wonderful baked treat with a crunchy, sweet topping. Just make sure to check for doneness after 25 minutes and every 5 minutes thereafter, because the baking time varies depending on the ripeness of the fruit.

Ingredients

	9 average reduced-fat vanilla wafer(s)
	1/4 cup(s) blanched almonds, skinless
	2 Tbsp butter
	1 Tbsp sugar
	1 large egg white(s)
	2 item(s) peach(es), halved and pitted

Instructions

• Preheat oven to 400ºF. Coat a baking dish with cooking spray.
  
  
• Place wafers and almonds in a zip-close plastic bag. Crush into small chunks (not powder) using a rolling pin.
  
  
• Beat butter and sugar with an electric mixer until light and fluffy, about 2 to 4 minutes. Add egg white and beat 1 minute more. Stir in wafer mixture.
  
  
• Place each peach half in baking dish, cut-side facing up (slice a bit off the bottom, if necessary, so they lie flat). Fill each with 1/4 of wafer mixture. Bake until peaches are soft and give no resistance when pierced with the tip of a paring knife, about 30 minutes. Yields 1/2 peach per serving.

Pear and Berry Crumble

POINTS® Value: 3 Servings: 4 Preparation Time: 15 min Cooking Time: 30 min Level of Difficulty: Easy

This low-in-added-sugar, high-in-fiber crumble is perfect for diabetics craving dessert. Try it in honor of American Diabetes Alert Day, sponsored by the American Diabetes Association each March.

Ingredients

	1/4 cup(s) uncooked old fashioned oats
	10 oz frozen unsweetened mixed berries
	2 medium pear(s), unpeeled, cored and cut into 1/2-inch cubes
	3 Tbsp all-purpose flour, divided
	1 Tbsp sugar, or apple juice concentrate
	1/4 cup(s) Kellogg's Original All-Bran, or other crunchy bran cereal
	2 Tbsp unpacked brown sugar
	1/4 tsp ground cardamom
	1 Tbsp reduced-calorie margarine, added in small pieces

Instructions

• Preheat oven to 375°F.
  
  
• Sprinkle oats onto a nonstick skillet. Cook over medium heat, shaking skillet frequently until oats turn golden, 1 minute; set aside.
  
  
• In a bowl, toss together berries, pears, 1 tablespoon flour and granulated sugar. Spoon into shallow 1 1/2-quart glass casserole dish.
  
  
• In a bowl, combine oats, bran cereal, remaining flour, brown sugar and cardamom. Cut in margarine to make crumb topping. Sprinkle over fruit.
  
  
• Bake until fruit is bubbling and topping is browned, about 30 minutes. Yields about 1 cup per serving.

Apple and Pear Crumble

POINTS® Value: 5 Servings: 6 Preparation Time: 25 min Cooking Time: 30 min Level of Difficulty: Easy

This dessert (from the Weight Watchers Australia Web site) is best served slightly warmed and with a hot beverage.

Ingredients

	3 small apple(s), Granny Smiths, cored, chopped
	2 medium pear(s), cored, chopped
	1/4 cup(s) raisins
	3 Tbsp fresh lemon juice
	2 1/2 tsp lemon zest
	1/2 cup(s) unpacked brown sugar
	1/2 tsp ground allspice
	1/2 cup(s) Quaker Oats Old-Fashioned Oats, or other brand
	1/4 cup(s) almonds, ground
	1/3 cup(s) all-purpose flour, sifted
	2 Tbsp reduced-calorie margarine, spread

Instructions

• Preheat oven to 350°F. Coat a 6-cup casserole dish with cooking spray.
  
  
• Arrange apples, pears, raisins, lemon juice and zest in bottom of prepared casserole dish.
  
  
• Combine sugar and allspice in a small bowl; sprinkle over fruit. Combine oats, almonds and flour in same small bowl; rub in margarine using fingertips and then sprinkle the topping over the fruit mixture. Bake until the fruit is tender, about 25 to 30 minutes. Cut into 6 pieces and serve warm.

Strawberry-Rhubarb Cobbler

POINTS® Value: 4 Servings: 8 Preparation Time: 20 min Cooking Time: 45 min Level of Difficulty: Moderate

What could be better than sweet, bubbling fruit nestled under tender, flaky sour cream biscuits? Our version of this traditional comfort food is a delicious and low-fat alternative!

Ingredients

	16 oz unsweetened frozen strawberries, thawed for 15 minutes
	14 oz frozen rhubarb, or fresh, cut into 1-inch pieces, thawed for 15 minutes if frozen
	1/3 cup(s) sugar
	1 Tbsp cornstarch
	1 1/3 cup(s) all-purpose flour
	3 Tbsp sugar, divided
	3/4 tsp baking powder
	1/4 tsp baking soda
	4 Tbsp reduced-calorie margarine, cut into small pieces
	1/2 cup(s) fat-free sour cream
	1/4 cup(s) fat-free skim milk
	1 large egg(s), lightly beaten

Instructions

• Preheat oven to 375º F. Coat an 8-inch square baking pan with cooking spray.
  
  
• In a large bowl, combine strawberries, rhubarb, sugar and cornstarch. Mix well and spoon mixture into bottom of prepared pan.
  
  
• To prepare dough, in a large bowl or food processor, combine flour, 2 tablespoons sugar, baking powder and baking soda. Add margarine and mix with your fingers or process in the food processor until mixture resembles coarse bread crumbs.
  
  
• Add sour cream and milk and mix until dough comes together.
  
  
• Transfer dough to a lightly floured surface and knead 5 times, until blended.
  
  
• Divide dough into 16 equal pieces and roll each piece into a small ball. Place balls on top of strawberry-rhubarb mixture and gently press down to flatten. Brush the surface of dough with egg and sprinkle remaining sugar over top.
  
  
• Bake until filling is bubbly and top is golden brown, 45 minutes. Cool 15 minutes before serving. Yields about 1/2 cup fruit mixture and 2 biscuits per serving.

Raspberry-Peach Cobbler

POINTS® Value: 3 Servings: 8 Preparation Time: 15 min Cooking Time: 45 min Level of Difficulty: Easy

We lightened up this cobbler by using reduced-fat sour cream and less butter. It's moist and delicious, bursting with warm fresh raspberries and juicy peaches.

Ingredients

	6 medium peach(es), halved, pitted and thinly sliced (about 1 3/4 lbs)
	3 Tbsp powdered sugar
	1 cup(s) raspberries
	3/4 cup(s) all-purpose flour
	3 1/2 Tbsp sugar, granulated, divided
	1/2 tsp baking powder
	1/4 tsp baking soda
	1/4 tsp table salt
	3 Tbsp butter, cold
	1/3 cup(s) reduced-fat sour cream
	1 tsp vanilla extract

Instructions

• Preheat oven to 350ºF.
  
  
• Place peaches in a medium bowl; toss with powdered sugar until sugar dissolves. In an 8-inch square baking pan, arrange peach slices in several layers; sprinkle raspberries over top.
  
  
• In a large bowl, combine flour, 3 tablespoons of granulated sugar, baking powder, baking soda and salt. Cut butter into flour mixture and work in with a fork or pastry cutter until flour resembles course crumbs. Add sour cream and vanilla; mix with a fork until dough comes together.
  
  
• Place clumps of crumb mixture over fruit; sprinkle with remaining 1/2 tablespoon of sugar.
  
  
• Bake until top is golden brown and fruit begins to bubble, about 40 to 45 minutes. Cool 10 minutes before serving. Yields about 1/2 cup per serving.

Notes

• Feel free to substitute thawed, frozen fruit for the fresh fruit, if desired.

Peach Cobbler

Was POINTS® Value: 7 Now POINTS® Value: 3 Servings: 8 Preparation Time: 18 min Cooking Time: 26 min Level of Difficulty: Easy

Take advantage of sweet summer peaches with our delicious cobbler. It's even more flavorful when made with white-variety peaches.

Ingredients

	6 medium peach(es), peeled, pitted and sliced
	6 1/3 Tbsp sugar, divided
	1 Tbsp cornstarch
	1 tsp fresh lemon juice
	1/2 tsp ground cinnamon
	1 cup(s) all-purpose flour
	1 1/2 tsp baking powder
	1/2 tsp table salt
	3 Tbsp reduced-calorie margarine
	1/2 cup(s) fat-free skim milk

Instructions

• Preheat oven to 375ºF.
  
  
• In a large saucepan, combine peaches, 1/3 cup of sugar (5 1/3 tablespoons), cornstarch, lemon juice and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil; cook until mixture thickens, about 1 minute. Remove pan from heat; transfer mixture to an 8-inch square baking pan.
  
  
• To make topping, combine flour, remaining tablespoon of sugar, baking powder and salt in a large bowl. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk; stir until flour mixture is evenly moistened.
  
  
• Drop 8 tablespoons of topping mixture over peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.

Notes

• You can enhance the peach flavor of this recipe by swapping 1 teaspoon of almond extract for the lemon juice. And stir 2 tablespoons of sliced almonds into the topping, if desired (does not affect POINTS value).

Chef Tips

• We renovated Peach Cobbler by:
  • Reducing the amount of sugar in the filling.
    
    
  • Using reduced-calorie margarine in the topping instead of butter and cutting back on the total amount.
    
    
  • Using fat-free milk in the topping instead of whole milk.

Berry Cobbler

POINTS® Value: 4
Servings: 4
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Easy

We used a baker's secret to make this delicious cobbler perfect: Heat the filling before topping it off with the dough.

Ingredients

	2 cup(s) blackberries
	2 cup(s) strawberries, hulled and halved
	1/4 tsp table salt
	2 Tbsp cornstarch
	1/4 cup(s) sugar
	2/3 cup(s) all-purpose flour
	1 tsp sugar
	1/2 tsp baking powder
	1/4 tsp baking soda
	1/4 tsp table salt
	1/8 tsp ground cardamom
	1/2 cup(s) buttermilk

Instructions

• Preheat oven to 400ºF. In a shallow, 2-quart ovenproof dish, stir together berries, 1/4 teaspoon of salt, cornstarch and 1/4 cup of sugar. Bake until hot, about 5 minutes.
  
  
• Meanwhile, prepare topping: In a bowl, stir together flour, 1 teaspoon of sugar, baking powder, baking soda, 1/4 teaspoon of salt and cardamom. Stir in buttermilk to form a sticky dough.
  
  
• Remove fruit from oven. Drop dough by heaping tablespoons onto fruit to form 4 biscuits. Bake until biscuits are golden and fruit is bubbling, about 25 minutes. Allow cobbler to sit for 5 minutes for fruit to firm up before serving. Yields about 1 cup fruit and 1 biscuit per serving.

Cheddar, Apple and Walnut Salad

POINTS® Value: 6 Servings: 4 Preparation Time: 15 min Cooking Time: 9 min Level of Difficulty: Easy

Cheese, fruit and nuts are a classic trio. Here they team up — along with bacon — for a superb main course salad.

Ingredients

	1 spray(s) olive oil cooking spray
	4 slice(s) uncooked turkey bacon
	2 slice(s) mixed-grain bread, cut into 1/2-inch cubes
	1/3 cup(s) chopped walnuts, coarsely chopped
	9 oz spinach, baby leaves
	2 large head(s) endive, Belgian, sliced crosswise 1/2-inch thick (about 3 cups)
	4 oz low-fat cheddar or colby cheese, cut into thin wedges
	1 large apple(s), McIntosh, cut into thin wedges
	6 Tbsp low-fat vinaigrette, balsamic-variety

Instructions

• Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add bacon and cook as package directs until crisp, about 4 minutes; remove bacon to a paper towel. Let bacon drain briefly then crumble into bite-size pieces; transfer to a large bowl.
  
  
• Add bread cubes to same skillet. Cook over medium heat, tossing often, until slightly golden and crisp, about 3 minutes; remove to a plate and set aside. Add walnuts to skillet; cook, tossing often until lightly toasted, about 2 minutes. Transfer walnuts to bowl with bacon.
  
  
• Add spinach, endive, cheese, apple and dressing to bowl; toss to mix and coat.
  
  
• Put about 4 cups of salad mixture on each of 4 plates. Sprinkle each serving with about 3 tablespoons of homemade croutons.

Notes

• We opted for walnuts and McIntosh apples but feel free to use almonds and any type of apple you prefer. The turkey bacon lends a delicious smoky flavor to this meal but if you want to make this salad vegetarian, use meatless bacon instead (could affect POINTS values).

Poached Pears in Red Wine

POINTS® Value: 3 Servings: 6 Preparation Time: 10 min Cooking Time: 18 min Level of Difficulty: Easy

Fresh pears are nice but sometimes, pears poached in a citrus and vanilla-spiked wine sauce are even nicer.

Ingredients

	1 3/4 cup(s) red wine, fruity-variety
	1/2 cup(s) water
	1/3 cup(s) honey, preferably mild
	1 tsp vanilla extract
	1/4 tsp peppercorn, use 6 whole peppercorns
	4 tsp orange zest, divided, or to taste
	6 medium pear(s), peeled, cored and halved*

Instructions

• In a large heavy pot, combine wine, water, honey, vanilla, peppercorns and 2 teaspoons zest; bring to a boil. Reduce heat and simmer, covered, until honey is dissolved, about 5 minutes.
  
  
• Place pear halves in syrup; cover pot and poach over a low heat, turning pear halves occasionally. After about 10 minutes, test for doneness with a fork: pears should be just tender. Poach longer, if needed. The timing will vary depending on variety and ripeness of pears.
  
  
• Let pears cool in wine sauce; turn them once or twice while cooling to give them a nice even color. Sprinkle with remaining 2 teaspoons zest before serving. Yields 2 pear halves per serving.

Notes

• *You can use any kind of pears (or even apples) in this recipe.
  
  For a nice touch, reduce the poaching liquid by half to form a thicker syrup that you can spoon over the pears before serving.
  
  It’s easy to change the flavor, too, by adding a cinnamon stick and two whole cloves instead of the vanilla and peppercorns.
  
  The poached pears can be refrigerated, in a covered glass dish, for several days. Sprinkle with the zest just before serving.