Hgs Upside Down Pineapple Crush Ww Points 3 Food

WEIGHT WATCHER 3 PT PINEAPPLE UPSIDE DOWN CUPCAKE

Steps:

• Preheat oven to the temperature for muffin pans as directed in the cake mix package.
• Prepare cake mix by mixing it with applesauce and the amount of water directed in the package.
• Grease two 12-muffin pans with cooking spray.
• Drain pineapple slices and cut into chunks that will fit into the muffin pans. Mix the chunks with the syrup. Divide to 24 portions and add to each muffin slot.
• Divide prepared cake mix into 24 portions and spoon over the pineapple mixture in each muffin slot.
• Bake according to cake mix direction.
• Serve by flipping each cupcake upside down on a plate.

PINEAPPLE CRUSH

Steps:

• Put all the ingredients, EXCEPT the ginger ale and sliced fruit into the blender and mix on maximum seed until ice is crushed.
• Fill tall glasses to jut over half full and top up with ginger ale.
• Decorate the rim of the glass with slices of orange and lemon. Serve immediately.

FIVE-INGREDIENT PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 190°C (375˚F).
• Melt 30ml (2 Tbsp) butter in a 22.5-cm (9-in) round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. Carefully place pineapple rings in a single layer in bottom of pan. Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.
• Melt remaining 30ml (2 Tbsp) butter on stove top or in microwave. In a medium-size mixing bowl, beat egg with remaining melted butter. Add cake mix and reserved pineapple juice; combine well.
• Pour batter over pineapple; bake until a toothpick inserted in centre of cake comes out clean, about 30 to 35 minutes. Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate. Slice into 10 pieces and serve. Yields 1 slice per serving.

HG'S UPSIDE-DOWN PINEAPPLE CRUSH - WW POINTS = 3

Steps:

• In a medium mixing bowl, combine un-drained pineapple, pudding mix, yogurt and Cool Whip. Mix well. Pour into a medium serving dish (a large pie pan works well). Refrigerate for at least 1 hour, or until ready to serve.
• Top dish evenly with crushed Nilla Wafers just before serving. If you like, finish off each serving with a dollop of Reddi-wip. Enjoy!

HG'S SOUTHWESTERN SURPRISE - WW POINTS = 3

Steps:

• Pour the tomatoes and corn into a large pot. Add remaining ingredients and stir thoroughly. Bring to a boil.
• Reduce heat to low and let simmer for 15 minutes.
• Remove from heat and allow soup to sit for at least 5 minutes. Add salt and pepper to taste.

CRUSHED PINEAPPLE UPSIDE DOWN CAKE

Steps:

• 1. Heat oven to 325. 9x13" baking dish, melt butter in oven; add 1 cup brown sugar and stir.
• 2. Drain pineapple in a sieve over a 4-cup measuring cup, reserving; add pineapple to brown sugar; mix and spread evenly; sprinkle walnuts liberally over pineapple.
• 3. Add water to pineapple juice to make 1 cup; add oil and eggs; wisk and pour into cake mix, mixing well. Pour slowly over pineapple and bake until cake is done, about 40-45 minutes.
• 4. Cool slightly and turn out onto platter (scooping up any topping left in dish and spread back on cake).