Weight Watcher's Sweet Treat Recipes
After eating mountains of chocolate and sweets over Christmas it can be hard to kick that sweet tooth. Weight Watchers have combated that by creating healthier alternatives!
Weight Watchers Apricot and Almond Muffins
6 ProPoints per serving
10 mins to prepare
15 mins to cook
Serves 4
Ingredients:
100g (3½oz) self-raising flour
1 tsp baking powder
2 eggs
10g (¼oz) artificial sweetener
1 tsp almond essence
20g (¾oz) low fat spread
20g (¾oz) ground almonds
10g (¼oz) Flaked Almonds
8 tsp Weight Watchers Reduced Sugar Apricot Jam
Method:
Preheat the oven to gas mark 7/220°C/fan oven 200°C.
Place 4 muffin cases in a deep, 6-hole muffin tin.
Set aside.
Sift 100g (3½oz) self-raising flour into a bowl with 1 tsp baking powder and set aside.
Beat 2 eggs with 10g (¼oz) artificial sweetener and 1 tsp almond essence together until combined.
Add 20g (¾oz) low fat spread, melted, and beat again.
Stir the sifted flour into the wet ingredients with 20g (¾oz) ground almonds.
Spoon 1 tbsp muffin mix into each muffin case.
Add 2 tsp Weight Watchers Reduced Sugar Apricot Jam to each cake case and then cover with the remaining muffin mix.
Sprinkle 10g (¼oz) flaked almonds over the top of the muffins and bake for 10-15 minutes until risen and golden.
Serve warm or cold.
These muffins are best eaten on the day they are made.
Weight Watchers Jam Roly Poly
5 ProPoints per serving
10 mins to prepare
35 mins to cook
Serves 6
Ingredients:
120g (4¼fl oz) Self raising flour
1 tsp Baking powder
40g (1½oz) Reduced fat shredded vegetable suet
5-6 tbsp Cold water
½ tbsp Plain flour
100g (3½oz) Weight Watchers Reduced Sugar Strawberry Jam
Calorie controlled cooking spray
1 tsp Skimmed milk
300g (7.5oz) Weight Watchers Low Fat Custard
Method:
Preheat the oven to gas mark 6/200°C/fan 180°C.
Sift 120g (4¼fl oz) self-raising flour into a bowl with 1 tsp baking powder.
Stir in 40g (1½oz) reduced fat shredded vegetable suet.
Stir 5-6 tbsp cold water to form a soft dough.
Dust your work surface with ½ tbsp plain flour and tip out the dough onto it.
Knead into a square then roll out to make a 25cm (10in) x 20cm (8in) rectangle.
Spread 100g (3½oz) Weight Watchers Reduced Sugar Strawberry Jam over the dough, leaving a 2½cm (1in) gap running down 1 long edge.
Brush the gap with water and then roll up the roly poly from the other end to make a log shape.
Coat a baking tray with calorie controlled cooking spray and place the roly poly on the tray.
Brush with 1 tsp skimmed milk.
Bake for 30-40 minutes until risen and golden.
Serve in slices with 50g (1¾oz) Weight Watchers Low Fat Custard each.
Weight Watchers Victoria Sponge Cupcakes
4 ProPoints per serving
10 mins to prepare
15 mins to cook
Serves 12
Ingredients:
100g (3½oz) low fat spread
100g (3½oz) caster sugar
2 eggs
1 tsp vanilla extract
100g (3½oz) self-raising flour
12 tsp Weight Watchers® Reduced Sugar Strawberry Jam
12 tsp Weight Watchers Reduced Fat Thick Cream
½ tsp icing sugar
Strawberries for decoration
Method:
Preheat the oven to gas mark 4/180°C/fan oven 160°C.
Line a 12-hole, non-stick muffin pan with paper cases.
In a large bowl, beat 100g (3½oz) low fat spread and 100g (3½oz) caster sugar together with electric beaters for 3 minutes,or until light and fluffy.
Beat in 2 eggs, lightly beaten, and 1 tsp vanilla extract.
Fold in 100g (3½oz) self-raising flour, sifted, then divide the mixture between the muffin cases.
Bake for 12-15 minutes until risen.
Cool for 5 minutes, then remove from the tin and cool completely on a rack.
To serve, cut off the tops, dot with 1 tsp Weight Watchers Reduced Sugar Strawberry Jam and 1 tsp Weight Watchers Reduced Fat Thick Cream each, then decorate with the strawberries (You can push the tops back on).
Dust the cakes with ½ tsp icing sugar and serve immediately.
Have you tried these recipes? Let us know your thoughts by commenting below or tweeting us @FemaleFirst_UK
Cara Mason @cara_mason
Tagged in Baking Sweets Dessert Weight Watchers