Desserts
If you follow my Facebook page, you know all about my sweet tooth. I think I’ve created quite a collection of healthier desserts to curb those cravings while staying on track.
Keep scrolling for more delicious desserts
Small Batch Chocolate Chunk Oat Blondies
3 WW Points per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-imagemonfeb052024114550gmt-0800pacificstandardtime.png)
Serves 6
One will do the trick, thick, rich & chocolatey!!!
Wet: 1/4 cup fat free plain Greek yogurt, I use Fage
1 large egg
¼ cup unsweetened applesauce
1 tsp of vanilla extract
¼ cup sugar free maple syrup, I use Maple Grove
Dry: ¾ cup of old-fashioned oats
1/3 cup coconut flour
1 tsp baking powder
¼ tsp salt
50 grams of sugar free baking chocolate, chopped into chunks I used Lily’s Semi Chocolate Bar, 55%
Preheat oven 350°, grease 6”x2" round cake pan or comparable. Blend dry (except chocolate) ingredients in blender until flour consistency.
Whisk all wet ingredients, stir dry into wet ½ at a time. Fold in all but 2 tbsp of chocolate. Spread evenly into prepared pan. Sprinkle with remaining chocolate pieces.
Bake 18-23 minutes, don’t over bake, toothpick check at 18 minutes, a few crumbs are ok. Let cool 10 minutes in pan. Carefully remove.
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Apple Pie Baked Oats
2 WW Points per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-imagemonfeb052024164421gmt-0800pacificstandardtime.png)
Serves 9
2 ½ cups of whole oats, like Quaker
2 tsp of baking powder
3 tsp cinnamon
2 large eggs
255 grams of no sugar added apple pie filling, diced small. Usually found at Walmart
2 tbsp of brown sugar replacement like Swerve
¼ cup of sugar free maple syrup, I use Maple Grove Farms
¾ cup of unsweetened almond milk, I use Kirkland Almond Beverage
Preheat oven 350 degrees, grease 8x8 baking dish
In a medium bowl; whisk eggs, add oats, powder, milk, 2 tsps of cinnamon & maple syrup, mix, stir in apples, spread evenly into baking dish, sprinkle with remaining cinnamon and brown sweetener.
Bake 35 minutes.
Do not let cool too long to enjoy a warm piece!!!
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Pumpkin Yogurt Bread
3 WW Points per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-imagemonfeb052024165518gmt-0800pacificstandardtime.png)
Serves 9
½ cup of nonfat, plain Greek yogurt, like Fage
3/8 cup of white granulated sweetener I use Truvia
2 tbsp of brown sugar substitute, I use Lakanto Monkfruit
1 tsp vanilla extract
1 1/2 cups of all-purpose flour (180 grams)
1 1/2 tsp baking powder
1/2 tsp salt
2 tsps of pumpkin pie spice
1 cup of pumpkin puree
1.5 oz. of sugar free dark mini chocolate chips, I used Lily’s
Preheat oven to 350° grease a 9 x 5 loaf pan
Whisk pumpkin and sweeteners, add in yogurt and vanilla extract, whisk until smooth. Sprinkle flour over top then spice, salt & baking powder. Mix with large spoon until smooth, mix in 1 oz. of chips.
The batter will be thick.
Transfer to prepared loaf pan, sprinkle with remaining chips press them down so they stay on when you flip it out of the pan 🙂 and bake 35 to 40 minutes. I did 37 minutes. Let cool in pan 5-10 minutes transfer to serving plate.
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Double Chocolate Chip Cookie Dough Pie
2 WW Points per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-imagemonfeb052024165931gmt-0800pacificstandardtime.png)
Serves 8
½ cup of flour
1 ½ tbsp of unsweetened cocoa powder
¼ tsp of baking powder
¼ tsp of salt
1 large egg
2 tbsp of sweetener, I use Monkfruit 2 tbsp of brown sugar replacement
1 tbsp of unsweetened almond milk
1 ½ oz. of Sugar Free semi sweet chocolate chips, I love Lily’s
1 ½ tbsp of light butter spread, I use Imperial 50%
Preheat oven 325 , grease 6" round cake https://amzn.to/3Axuph8
or comparable pan, maybe a small loaf pan.
In a smallish bowl add flour, cocoa, powder and salt, whisk set aside. In a medium bowl whisk egg and sweeteners, melt 1oz of chips with butter in microwave, 10 seconds, stir, 7 seconds stir until smooth add to egg/sweetener, whisk, add vanilla and milk, whisk until combined. Stir in flour mixture, until just combined, don’t whisk or beat.
Spread into prepared dish, sprinkle with remaining chips. Bake 15-20 minutes, I did 18. Tooth pick check center at 15 minutes. Don’t overbake, better to take out earlier than later. Let cool 5 minutes, remove from pan. Slice and serve.
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Doubled Chocolate Pumpkin Brownies
2 WW Points per serving
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No flour needed. Rich, decadent chocolate
Serves 8
1 cup of unsweetened cocoa powder
1 cup of pumpkin puree’
3 tbsp of sugar replacement, like Truvia
¼ cup of sugar free maple syrup
2 eggs
2 tbsp unsweetened almond milk
1 tsp of baking soda
30 grams of sugar free dark chocolate chips, I use Lily’s
Preheat oven 350 degrees, grease 8” round cake pan
Beat eggs and pumpkin, add milk, sweetener, syrup, beat in cocoa powder. You want it the consistency of pudding. Fold in chips. Transfer to baking dish.
Bake 18-20 minutes, toothpick check, a few crumbs are what you want.
Let cool in pan completely.
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Caramel Drizzled Date & Rum Sweet Bread
3 WW Points per serving
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Serves 9
1 cup Self Rising Flour
1 egg
1 tsp Vanilla extract
¼ tsp Rum extract
¼ cup unsweetened applesauce
¼ cup unsweetened almond milk
¼ cup white sugar replacement, I use Lakanto Monkfruit
4 whole pitted dates (65 grams)
1/8 cup water
1 Tbsp Sugar Free Caramel Syrup, I love Smucker’s
Preheat oven 350 degrees, grease 8x4 loaf pan, I used a tin
Chop 3 dates (about the size of a chocolate chip) add to a microwave safe bowl with the water. Microwave for 1 minute, set aside
Whisk in a medium bowl: egg, sugar, applesauce, extracts, milk, stir in dates, mix in flour and stir until well combined, pour into prepared pan, chop remaining date and sprinkle over top. Bake 30-35 minutes, I did 35 minutes. Remove from oven when inserted toothpick comes out clean. Let cool 10 minutes, remove from pan and drizzle with caramel syrup
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Cinnamon Swirl Bread
3 WW Points per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-imagemonfeb052024175045gmt-0800pacificstandardtime.png)
Serves 8
Mix 2 tbsp of brown sugar with 2 tsp of cinnamon set aside.
In a small bowl bowl mix:
1 cup of flour
1 tsp of baking soda
½ tsp of salt.
In a medium bowl whisk:
1 egg
¼ cup of almond milk unsweetened
¼ cup of white sugar
¼ cup of unsweetened applesauce
1 tsp of vanilla extract
Add flour mixture to egg mixture and stir. Pour about ½ the batter into a greased 8x4 loaf pan, sprinkle most of the cinnamon mixture over top, drag a butter knife through, create swirls etc..
Add remaining batter and top with remaining cinnamon mixture.
Bake 350 for 35 minutes, toothpick check at 30 minutes. Let cool 10 minutes, remove to finish cooling.
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Toasted Oat Marshmallow Treat
4 WW Points per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/zsc316/pasted-imagemonfeb052024175429gmt-0800pacificstandardtime.png?enable-io=true&enable=upscale&crop=1536%2C2047%2Cx0%2Cy1%2Csafe&width=554&height=738)
Yields 3
1.5 oz. of mini marshmallow (3/4 cup)
1 tsp of ground cinnamon
1 cup of whole grain cereal, Cheerios work best, they stay crunchy over a corn flake cereal which gets soggy.
1 tbsp. of a lite butter spread, I use I Can’t Believe It’s Not Butter, 30%
In a medium microwave safe bowl, add mallows and butter. Microwave 30 seconds, then 20 seconds. Add cinnamon, stir to combine, add cereal. Keep mixing until the all the cereal is coated.
Grease 3 wells of either a muffin or brownie tin. Divide mixture equally between the 3. Coat your fingertips with cooking spray and gently press to compact.
Refrigerate until set, about an hour.
Keep refrigerated
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Mini Snickers Fix
1 WW Point per serving
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Yields 1
21 Sugar Free Semi-Sweet Chocolate Chips, I use Lily's
1/2 tsp of Sugar Free Caramel Sauce, Smucker’s is my favorite
1 crushed peanut
Add chocolate chips to a mini paper cupcake liner, place on a microwave safe plate, microwave for 10 seconds then 20 seconds. Add crushed peanut, drizzle with sauce and place in fridge until set. About 20 minutes.
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Peanut Butter Brownies
4 WW Points per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-imagemonfeb052024193521gmt-0800pacificstandardtime.png)
Serves 9
2/3 cup of flour whisked w/1 tsp of baking powder,1/4 tsp of salt
¾ cup of cocoa powder
2 eggs
3/8 cup of Peanut Butter, I used Skippy 1/3 less sodium
4½ tbsp of 30% Vegetable Oil Butter Spread
½ cup of white granulated sweetener, like Lakanto Monkfruit
½ tsp of vanilla extract
1 tbsp of unsweetened almond milk
3/8 cup of water (1/4+ 2 tbsp)
Preheat oven 350, grease 8x8 baking pan.
Melt 4 tbsp of butter spread with sweetener in small sauce pan, set aside. In a medium bowl add cocoa powder, water, 1 egg, vanilla then add cooled butter/sugar. Whisk until smooth, add flour and mix. Spread into prepared dish.
In a small bowl whisk together peanut butter, 1 egg, ½ tbsp of butter, almond milk until creamy. Drop by spoonful onto brownie batter and using a butter knife swirl.
Bake 25-30 minutes, until center is no longer jiggly. Let cool and slice into desired number of servings.
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Small Batch Pumpkin Crisp
1 WW Point per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-imagetuefeb062024062617gmt-0800pacificstandardtime.png)
Serves 4
Whisk together in a medium bowl:
2 cups of pumpkin puree’, not pie filling
2 large eggs
1/3 cup of sugar replacement, I use Truvia
¼ cup of unsweetened almond milk
1 tsp of pumpkin pie spice
Bake 30 minutes in a greased 6”x2” round pan or comparable at 350 degrees.
While that’s baking, make your crisp:
1 packet of lower sugar cinnamon and spice instant oatmeal, I use
Quaker
1 tsp of flour
1 tsp of lite margarine spread, like Imperial 27%
1 tsp sugar free maple syrup
Combine flour and instant oats, mash in butter, add syrup, mix until all dry are moist. Set aside.
After 30 minutes, remove from oven, sprinkle with topping and bake 20 more minutes.
Let cool completely, place in fridge until cold.
Serve with cool whip topping.
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/czdmc8/387167316_758840079588869_9181771436338607935_njpg_nc_cat105ccb1-7_nc_sid3635dc_nc_ohcpvazkkzinvcax8eidqw_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=273&height=364)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/prctcb/387158163_758840122922198_6549421745040845832_njpg_nc_cat102ccb1-7_nc_sid3635dc_nc_ohcmiezedqanwsax8q19l0_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=273&height=364)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/29uwep/387177283_758840132922197_4074663574951751556_njpg_nc_cat103ccb1-7_nc_sid3635dc_nc_ohccptv0l7zc08ax8su_9m_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=273&height=364)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/7yqkk9/387035456_758840069588870_5652395947814936434_njpg_nc_cat107ccb1-7_nc_sid3635dc_nc_ohcqbtz3qavht4ax_k8ysr_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=273&height=364)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/mdnpxk/387176762_758839902922220_6173985633207931772_njpg_nc_cat105ccb1-7_nc_sid3635dc_nc_ohc76hbvgwfczyax9ng-cy_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=273&height=364)
No Bake Small Batch Cheesecake Pudding Pie w/Graham Cracker Crust
3 WW Points per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-imagetuefeb062024063318gmt-0800pacificstandardtime.png)
Serves 4 – 13 grams of protein per serving
I used a 6” springform, you can use any non-stick 6” x 2” round baking dish.
4 Sheets of Graham Crackers, I used Honey Maid
2 cups Plain Fat Free Greek Yogurt, the thicker the better, I used Fage
¾ package of the 1 oz. box of Reduced Calorie Fat Free Cheesecake pudding mix
2-4 tbsp (sweeten to taste) of Powdered Sugar substitute, like Lakanto Monkfruit
1 Tbsp of I Can’t Believe It’s Not Butter 30% spread
22 sprays of I Can’t Believe It’s Not Butter Original Spray
1 tsp of Vanilla Extract.
Grind graham crackers to fine crumbs (food processor) combine with melted tbsp of butter, press into the bottom of baking dish, then spray 22 times with ICBINB. Bake 400 degrees 6-8 minutes, set aside to cool.
Combine the remaining ingredients, hand mix until smooth, taste it, if you need more sweet add more powdered sugar, spoon over top of crust, refrigerate until set.
Top with a tablespoon of your favorite low point whipped topping!
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/edqbjt/327809321_1218604168756028_6406353230908106913_njpg_nc_cat101ccb1-7_nc_sid3635dc_nc_ohc6hcyti5kblyax-xk1si_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=232&height=309)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/aaunsz/327983601_1356984835055307_504668911458679656_njpg_nc_cat109ccb1-7_nc_sid3635dc_nc_ohci1w4dhh9rayax_8ck1m_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=232&height=309)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/ewafj4/327711455_504475685161075_6274858988358209779_njpg_nc_cat102ccb1-7_nc_sid3635dc_nc_ohcs1pmayfakviax_cmgsy_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=232&height=309)
Pumpkin Pie Loaf
2 WW Points per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-imagetuefeb062024064025gmt-0800pacificstandardtime.png)
Serves 6 – over 8 grams of protein ea.
Preheat oven 350 degrees, grease a 9x5 loaf pan
2 Medium Mashed bananas
1 cup of Pumpkin Puree
¼ cup of white sweetener
¼ tsp of nutmeg
2 tsp of cinnamon
1 ½ cups of a high protein pancake mix, I use Kodiak Buttermilk
½ tsp of baking powder.
In a medium bowl add the first 5 ingredients, whisk, whisk in flour & powder. Transfer to a baking dish.
Bake 40 minutes.
Let cool 5 minutes, then transfer to a serving plate and refrigerate until cold.
Slice into desired number of pieces add a dollop or 2 of cool whip and enjoy!
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/ua5x1y/310631963_490206766454867_4950922868415051756_njpg_nc_cat103ccb1-7_nc_sid3635dc_nc_ohc6orx3wzjfqeax_jqiei_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=250&height=333)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/1z4p76/310456206_490206756454868_1504565897629191730_njpg_nc_cat104ccb1-7_nc_sid3635dc_nc_ohchfxpear7z_qax9nq3dc_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=250&height=333)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/jzblr1/310344489_490206736454870_4381265767083347809_njpg_nc_cat109ccb1-7_nc_sid3635dc_nc_ohcatwlece6mc4ax-dwiu__nc_ocaqmwtmtgtahfzxjgrddchz8tndvxyv5_lmhrzjnzip93wfyzytr74iu8-1eeyl4gptm1bbxobemd91sy1mb73fnz_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=250&height=333)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/cp77f2/310606781_490206576454886_5348328543114510124_njpg_nc_cat105ccb1-7_nc_sid3635dc_nc_ohcntpjardk75aax-8lg-e_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=250&height=333)
Samoa Squares
2 WW Points per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-imagetuefeb062024070316gmt-0800pacificstandardtime.png)
Samoa Squares
Here's a twist on one of my favorite Girl Scout Cookies
Serves 9
1/2 cup of SF Yellow Cake Mix
1/2 cup of All Purpose Flour
2 Tbsp of Fat Free Plain Greek Yogurt
1 large egg, whisked.
2 Tbsp of SF Caramel Sundae Syrup, I use Smucker's, love it!
15 grams of Unsweetened Shredded Coconut
3 Tbsp of my Homemade SF Chocolate Syrup, you can use store bought if you choose to, just check the points. - Mix 2 tbsp of Hershey Dark Cocoa Powder with 1 tbsp of water, 1 tbsp of sweetener like Monkfruit, 1 tbsp of unsweetened almond milk in a small bowl set aside.
Preheat oven 350 degrees, spread coconut on a cookie and toast for 1 minute 45 seconds. Remove from oven set aside leave oven on.
In a large bowl, add your cake mix and flour, add yogurt and whisked egg, mix until dough ball forms, may not look like enough moisture but keep mixing, it will come together.
Press your dough into an 8" square pan generously greased, you want to grease your hands as well or used greased parchment paper. Spread the dough evenly across the bottom of pan reaching all corners.
Bake 10 minutes. Remove from oven and let cool for 10 minutes. Spread chocolate syrup, use the back of a spoon, sprinkle with toasted coconut. Refrigerate for 20 minutes. Remove from pan.
Microwave the caramel sauce, 5 seconds stir, 4 seconds. Don't burn it. Drizzle over top any pattern you want. Slice into 9 equal pieces.
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/db7qli/279074661_371579558317589_6695895057317121097_n.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=234&height=312)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/nesy2v/279073615_371579721650906_4285427086550271154_njpg_nc_cat102ccb1-7_nc_sid3635dc_nc_ohcib1qxusw-viax-w_weo_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=234&height=312)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/id2fqn/279085104_371579701650908_7402671833244966726_njpg_nc_cat110ccb1-7_nc_sid3635dc_nc_ohcpf7rzcf6wbuax_fmhnz_nc_htscontent-sjc3-1-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=234&height=312)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/4y4gau/279058768_371579711650907_8113285899093034672_njpg_nc_cat104ccb1-7_nc_sid3635dc_nc_ohctxavrqnabqcax-4w_ef_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=234&height=312)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/j1nr1l/279120197_371579854984226_3805710186299591345_njpg_nc_cat101ccb1-7_nc_sid3635dc_nc_ohcjfxut44uk0aax_zjwt8_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=234&height=312)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/0jsi28/279030674_371579891650889_450659711904793904_n-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=234&height=312)
Dark Chocolate Brownies with Walnuts
3 WW Points per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-imagetuefeb062024093658gmt-0800pacificstandardtime.png)
9 Brownies
Preheat oven 325 degrees, grease 8x8 pan
½ cup White Granulated Sweetener, I use Monkfruit
4 Tbsp of Lite Butter Spread, Like Smart Balance Light
2/3 Cups of Self-Rising Flour
1 Cup of Dark Chocolate Cocoa Powder, I used Hershey’s
1/2 tsp of Vanilla extract
2 Eggs
12 Grams of Chopped Walnuts
3 Tbsp of brewed coffee
3 Tbsp of water
Small saucepan high heat, melt sugar and butter.
In medium mixing bowl, add your cocoa powder, then pour in your melted butter/sugar, add your coffee & water, then whisk in your eggs. Add your flour. Mix until well combined. Pour into your greased pan, smooth top, sprinkle with walnuts, bake 15 minutes. Let cool in pan for 15 minutes. Remove cut into 9 equal pieces.
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/2bt0fe/215045703_184123670396513_4459237407949956340_njpg_nc_cat108ccb1-7_nc_sidc42490_nc_ohcg87mo5ovqcaax-ux60h_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=230&height=307)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/n0tn4h/215055810_184123760396504_8689849164738279866_njpg_nc_cat110ccb1-7_nc_sidc42490_nc_ohckak5iagkevoax_0apza_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=230&height=307)
Cherry & Blueberry Galette
6 WW Points per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-imagetuefeb062024094006gmt-0800pacificstandardtime.png)
(Just a fancy word for a rustic pie)
8 slices
This takes 5 minutes to prep and 30 minutes to cook.
1 1/2 cups of No Sugar Added Cherry Pie Filling, used Comstock
1 cup of fresh blueberries, tossed with sweetener and lemon juice
1 tsp of lemon juice
1 tsp of White Sweetener, I used Monkfruit
1 9" Room temperature Pie Dough, I used Great Value
2 tsp of Milk, I used Almond milk
1/2 tsp of Powdered sugar
Preheat oven 400 degrees
Line a cookie sheet with parchment paper.
Unroll pie dough on parchment paper, add the cherry pie filling in the middle, top with blueberries, fold up sides, pleating when needed. Brush with milk, sprinkle with sweetener.
Bake 30 minutes.
Remove from oven, let rest for 10 minutes and transfer to serving plate. Let cool for about 30 more minutes before dusting with powdered sugar. Slice and serve!!!
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/9kj0al/196724521_165285392280341_231031381000822844_n.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=186&height=248)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/4erw73/196853306_165285238947023_5694564805634026603_njpg_nc_cat107ccb1-7_nc_sid0f5592_nc_ohcszzhfcwn0qqax_zzpop_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=186&height=248)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/3h8pbw/196839235_165285305613683_1610650121541560190_njpg_nc_cat100ccb1-7_nc_sid0f5592_nc_ohcjnr2rt2glrsax8yacwe_nc_htscontent-sjc3-1-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=186&height=248)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/6mnei3/196397415_165285332280347_6389484934268275610_njpg_nc_cat110ccb1-7_nc_sid0f5592_nc_ohcsfr0zzm0tlkax_qh_mt_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=186&height=248)
Cake Mix Cherry Cobbler
2 WW Points per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/g98f84/pasted-imagetuefeb062024094623gmt-0800pacificstandardtime.png?enable-io=true&enable=upscale&crop=1536%2C2048%2Cx1%2Cy0%2Csafe&width=561&height=748)
3 Tbsp of Yellow Sugar Free Cake Mix, I use Pillsbury
2 Tbsp of Plain Unsweetened Almond Milk
2 Cups of Frozen Cherries
a few sprays of I Can't Believe It's Not Butte
Preheat oven 350 degrees
I used my 6" round cake pan for this so anything comparable will work.
Combine cake mix with milk, whisk until smooth Add 2 cups of cherries to chosen baking dish, drizzle cake mixture over top and spray a few times with ICBINB.
Bake 40-43 minutes, let cool.
Eat warm or cold.
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/p0uu5f/273987994_328074509334761_8881960655433158117_njpg_nc_cat111ccb1-7_nc_sid3635dc_nc_ohcqsqgmazggemax-k6mdf_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=1536%2C2048%2Cx1%2Cy0%2Csafe&width=255&height=340)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/p406yk/274008972_328074472668098_2436443868907540490_njpg_nc_cat106ccb1-7_nc_sid3635dc_nc_ohc_odcdqzpjgoax9-xonc_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=1536%2C2048%2Cx1%2Cy0%2Csafe&width=255&height=340)
The Real Deal Banana Bread
3 WW Points per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-imagetuefeb062024100103gmt-0800pacificstandardtime.png)
No artificial sweeteners used
Serves 9
1 cup of All Purpose Flour
1 tsp of baking soda
1/4 tsp of salt
1 cup of mashed banana, 2 medium-large (8.9 oz.)
1 large egg (beaten)
1/3 cup unpacked brown sugar
1 tsp of vanilla extract
2 Tbsp. Lite Margarine Spread, I used Imperial 28%
Preheat oven 350 degrees, grease 8.5.x4.5 tin loaf pan
In a smallish bowl, mash banana, set aside.
In a separate bowl combine flour, soda, salt.
Cream together butter and sugar, I just used a spoon (this butter is already soft even when it's cold) whisk in beaten egg & extract. Add in mashed banana, mix until combined, add wet to dry, just using a large spoon stir and fold until all dry ingredients are incorporated, don't over mix.
Bake 38-42 minutes, I did 42, tooth picked checked at 35 minutes.
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/u4x6gg/321858452_840412720523247_5651991776187732749_njpg_nc_cat103ccb1-7_nc_sid3635dc_nc_ohcwlq2ndxl62sax9hvd1w_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=226&height=301)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/972oa8/321448182_3238067353125166_2310786006986413607_njpg_nc_cat106ccb1-7_nc_sid3635dc_nc_ohcj_kswufqgnkax-em5nr_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=226&height=301)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/ce4hq5/318812658_3446347952268643_4246921149461923525_njpg_nc_cat103ccb1-7_nc_sid3635dc_nc_ohcalmuurjcsewax_jzvgj_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=226&height=301)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/66sloo/322074649_1692904294457582_8949326732729957143_njpg_nc_cat102ccb1-7_nc_sid3635dc_nc_ohcp_7dxfxd6mqax8kf8bl_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=226&height=301)
Lemon Poppyseed Yogurt Bread
2 WW Points per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-imagetuefeb062024103832gmt-0800pacificstandardtime.png)
Serves 8
180 grams of AP flour (1 ½ cups)
1 tsp baking powder
¼ tsp salt
3 eggs
½ cup of FF Plain Greek yogurt, I use Fage 0%
½ cup of zero calorie sweetener, I used Lakanto Monkfruit
1 tbsp lemon zest
1 tbsp lemon juice
2 tsp of poppyseeds
Preheat oven 350 degrees, grease 8x4 loaf pan.
Mix flour, powder, salt in large bowl set aside. Add to a medium bowl; sweetener and zest, mix, whisk in yogurt then eggs. Add wet to dry and mix until smooth, it is a thicker batter, transfer to prepared pan.
Bake 25-30 minutes, when a inserted toothpick comes out clean. Let cool 5 minutes in pan before removing to cool on a wire rack.
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/7aprf9/424974848_832770492195827_8478190569647112007_njpg_nc_cat108ccb1-7_nc_sid3635dc_nc_ohcbskflv8qtzyax_aq9zg_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=268&height=357)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/xy31ws/424976872_832770598862483_3650725523546558385_njpg_nc_cat105ccb1-7_nc_sid3635dc_nc_ohc6aqscldk4l8ax-a1q66_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=268&height=357)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/mplnx8/424993104_832770612195815_4739386066003653600_njpg_nc_cat111ccb1-7_nc_sid3635dc_nc_ohcega-eb4jvyeax977n2p_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=268&height=357)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/3o9u2o/424975070_832770588862484_6610825226359726854_njpg_nc_cat105ccb1-7_nc_sid3635dc_nc_ohcrgfqge8jcmsax9vt1gm_nc_htscontent-sjc3-1.jpg?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=268&height=357)
Chocolate Raspberry Cobbler
3 WW Points per serving
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-imagetuefeb062024105228gmt-0800pacificstandardtime.png)
Serves 6
Preheat oven 350 degrees, grease an 8x8 square pan or 1.5 qrt. casserole dish
Batter:
1 Cup of Self-Rising Flour, Gold Medal
1 ½ Tbsp of Cocoa Powder, I use Hershey Special Dark
½ Cup of White Granulated Sweetener, I use Monkfruit
2 Tbsp of melted Lite Butter Spread
1 tsp of Vanilla Extract
½ Cup of Almond Milk
Topping: Combine in small bowl set aside
¼ cup of Brown Sugar Replacement, I use Monkfruit
¼ cup of White Granulated Sweetener
¼ tsp of salt
1 Tbsp of Cocoa Powder
1 Cup of Boiling Water
Add- ins: 1 Cup of Raspberries
Mix dry ingredients for batter, add in wet, stir until combined, spread into prepared dish. Add 1 cup of fresh raspberries right on top. Sprinkle topping evenly, pour in boiling water, DO NOT STIR.
Bake 25-30 minutes or until you see cake form on top
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Fanciful Fruit Pie – Serves 8
4 WW Points per serving
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So easy to make but looks like you spent all day on it.
Preheat oven 350 degrees
For crust:
½ cup of Sugar Free Yellow Cake Mix
½ cup of Self-Rising Flour
2 Tbsp of Fat Free Plain Greek Yogurt
1 large Egg (whisked)
Add everything to a mixing bowl and mix with large spoon until dough ball forms.
Press dough into a 9” greased glass pie dish with greased parchment paper, doesn’t have to be perfect or reach the top of the sides. Bake 8-10 minutes. let cool then place in fridge while you slice the fruit you choose to top it with.
For the yogurt filling. I used a 5-day strained (1 cup of Fage) yogurt then mixed it with 2 tbsp of powdered sweetener. That’s it.
I also chose to drizzle my homemade chocolate sauce over the fruit, this is optional.
Recipe: 2 tbsp of Dark Cocoa Powder, Special Dark Hershey's is what I use
1 Tbsp of Granulated Sweetener, I like Monkfruit
1 Tbsp of Plain Unsweetened Almond milk
1 Tbsp of Water.
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Raspberry Cream Buttercrusts
3 WW Points per serving
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Serves 6
1 cup (120g) All Purpose Flour
1 ½ tsp of baking powder
¼ tsp salt
3 tbsp 27% vegetable oil spread, I use Imperial
¼ cup Non-fat Plain Greek Yogurt, I use Fage
1 tbsp of sweetener, I use Monkfruit by Lakanto
10 raspberries
2 Tbsp 1/3 less fat cream cheese, room temp
¼ cup + 1 tbsp of Zero calorie Powdered Sweetener, I use Monkfruit by Lakanto
3-3 ½ tsp of water
Preheat oven 375 degrees, line large baking sheet w/parchment paper
Mix flour, powder, salt, add yogurt and soft butter, mix until combined. Knead 8-10 times or until you have soft pliable dough. This dough will not stick to your rolling pin, if it does, knead more.
Roll to 6”x15” rectangle, cut in half short side, you’ll have two 3”x15” then cut the 15” side in thirds, ending up with 6pcs at 3”x5” each. Place on baking sheet. Mix room temp cream cheese with 1 tbsp of powdered sugar, add 10 raspberries and mash them into the cream cheese. Spread about 2 tsps. on each of the 6.
Bake 12 minutes, let cool. Mix powdered sugar with water and drizzle over each.
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