Cherry Pie Recipe For Weight Watchers Food

CHERRY PIE RECIPE FOR WEIGHT WATCHERS

Steps:

• First we need to combine the cherries and sugar with the cornstarch in a medium bowl. Make sure it is microwave safe.
• Microwave the mixture for 4 minutes until it is bubbling. It should become pretty thick!
• Put the bowl into the freezer for 10 minutes to cool.
• Lay out an egg roll wrapped on a flat surface arrange it so it's a diamond shape. Wet all the edges of the wrapper with water.
• Put 1/4 cup of filling in a line across the middle of the wrapper. Start by folding the bottom corner up over the middle. Then roll the wrapper up to fully cover the filling. Fold in the sides as you go and moisten the edges to seal any loose spots. Finish rolling until the top edge.
• Repeat the same process with the other three egg roll wrappers. Recipe makes four cherry pies.
• Turn on the air fryer and heat to 400°F. Put a piece of foil or parchment paper into the bottom of the fryer basket.
• Add the egg roll in, lay them so the seam is on the bottom. Spray with cooking spray and cook for about 5-6 minutes or until golden brown. Flip the egg rolls and repeat the process.
• Place them on a plate and sprinkle the teaspoon of powdered sugar on top.

CHERRY PIE FLUFF {DIET FRIENDLY}

Steps:

• 1. Combine cherry pie filling with pudding mix. Fold in cool whip.Chill and enjoy.
• 2. Weight Watchers Points (Prior to Points Plus): heaping 3/4 c. = 3 points 2/3 c. = 2 points

WEIGHT WATCHERS WARM CHERRY CRUMB PIE

Steps:

• Preheat ovet to 350.
• Pour pie filling into 1 pie crust.
• Take 1/2 of 2nd crust & crumble it into pie filling.
• Bake at 350 for 7 minute.
• Remove and top with marshmallows.
• Bake at 350 for 5 min or until mm brown on top.
• Enjoy.

CHERRY CLAFOUTI

Steps:

• Preheat oven to 375ºF. Coat a 10-inch pie plate with cooking spray.
• Arrange cherries on bottom of prepared pie plate; set side.
• In a large bowl, whisk eggs until frothy; whisk in extract, salt, cognac and milk. Add flour and 1/3 cup of sugar, a little at a time, whisking with each addition; mix until just combined. Pour mixture over cherries and bake for 10 minutes.
• Reduce oven temperature to 300ºF and bake until centre of clafouti puffs up and a toothpick inserted in centre comes out clean, about 35 minutes. Allow clafouti to cool before sprinkling with 1/4 teaspoon of powdered sugar. Cut into 6 pieces and serve.

WEIGHT WATCHERS KEY LIME PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water.
• Stir in yogurt with wire whisk.
• Fold in whipped topping with wooden spoon.
• Spread in crust.
• Refrigerate for at least 2 hours.

WEIGHT WATCHERS STRAWBERRY PIE

Steps:

• In a medium saucepan, stir together water and pudding to a boil.
• Remove from heat and immediately add the jello until dissolved.
• Set the pan aside and let the mixture come to room temperature. Place strawberries in the bottom of a deep dish pie plate.
• Add cooled pudding mixture over the strawberries. Refrigerate until chilled. Let it set in well before slicing.

CHERRY PIE

Steps:

• Mix ingredients for filling.
• Place in pastry-lined pie pan.
• Put top crust on. Cut vent slits in top crust, and flute edges.
• Brush with milk and sprinkle with sugar.
• Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
• TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.

WEIGHT WATCHERS BLUEBERRY OR CHERRY CHEESE PIE - 5 PTS

Steps:

• Prepare crust and bake for several minutes according to package (or recipe of your own) directions (Usually about 10 minutes) Chill thoroughly.
• Sprinkle the bottom of the crust with nuts if you are using them.
• Mix cream cheese, sugar, milk and vanilla with electric mixer at low speed until fluffy.
• Fold whipped cream into cream cheese mixture.
• Spread over nuts.
• Our cherry pie filling carefully over top.
• Optional - put the cherry pie filling in a bowl with 1/4 tsp almond extract. Cover, and refrigerate for several hours or overnight before using.

WEIGHT WATCHERS "PINK FLUFF"

Steps:

• Mix the pudding directly from the envelope with.
• the cool whip.
• Empty pineapple w/juice into the cherry pie filling.
• Combine the cool whip with the pie filing and chill.
• Note: servings are a guess.

CHERRY ANGEL FOOD (LOW FAT )

Steps:

• Mix the dry cake mix (do not follow box directions) and undrained can of pie filling by hand.
• Pour into ungreased pan or cupcake tins.
• Follow baking directions on the box.

THE BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.