JIM'S BLUEBERRY CHEESECAKE BARS - 3 POINTS FOR WEIGHT WATCHERS
Make and share this Jim's Blueberry Cheesecake Bars - 3 Points for Weight Watchers recipe from Food.com.
Provided by senseicheryl
Categories Bar Cookie
Time 45m
Yield 1 8 x 8 inch pan, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray an 8 x 8 inch baking pan with non-stick cooking spray and set aside.
- Combine the crumbs, 1/4 cup of the Splenda and the melted butter and mix well.
- Firmly press this mixture into the bottom of the prepared pan.
- Bake for 5 minutes and remove from oven and set aside.
- Beat the cream cheese at medium speed until smooth.
- Gradually add the remaining Splenda beating until blended.
- Add the egg whites and beat well.
- Add the sour cream and the vanilla beating just until blended.
- Gently stir in the blueberries.
- Pour this mixture onto the crust.
- Bake for 30-35 minutes or until firm and remove from oven to cool on a wire rack for 30 minutes.
- Cover and chill for 2 hours.
- To make the topping: combine the apricot preserves and the water in a small saucepan.
- Cook over medium heat stirring constantly untilthe jam melts.
- Spread over filling.
- Cut into 20 bars.
Nutrition Facts : Calories 120.5, Fat 9.2, SaturatedFat 5.5, Cholesterol 25.1, Sodium 159.4, Carbohydrate 6, Fiber 0.4, Sugar 2.4, Protein 3.6
WEIGHT WATCHERS COLESLAW
Another fantastic recipe from my Weight Watcher leader. Don't you just love you can loose weight without giving up everything you like? o points per serving
Provided by Budgiegirl
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and serve.
Nutrition Facts : Calories 47.9, Fat 1.4, SaturatedFat 0.3, Cholesterol 4.8, Sodium 370.2, Carbohydrate 9.3, Fiber 2.4, Sugar 5.1, Protein 0.8
BLUEBERRY STREUSEL MUFFINS-WEIGHT WATCHER'S 3 POINTS
Yummy! You don't need all the fat and sugar to enjoy this comfort food! Might want to double the receipe as they tend to disappear!
Provided by Chef Joyous
Categories Breads
Time 40m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Place muffin liners in muffin tins. (15)
- Combine 2 c flour, baking soda, baking powder and salt; set aside.
- Mix sugar and Splenda; set aside.
- Using an electric mixer, beat egg with 3/4 c sugar/Splenda mix until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla.
- Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth, do not over-beat.
- Fold in blueberries and fill each muffin liner; set asided.
- To make streusel topping, combine remaining sugar/Splenda mix and 1/4 C flour. Melt Smart Balance and add. Mix with a fork. Divide crumb mixture over muffins and press into top of muffin batter if necessary.
- Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 25-30 minutes. Cool in pans for about 10-15 minutes and then transfer muffins onto racks to cool completely .
- You can use any combination of berries in this recipe. Frozen berries are fine to use as long as you make sure they are thawed before baking.
Nutrition Facts : Calories 135, Fat 2.6, SaturatedFat 1, Cholesterol 18.2, Sodium 168.4, Carbohydrate 25, Fiber 1, Sugar 8.7, Protein 3.1
LEMON-BLUEBERRY CRUMB BARS
From Food and Family magazine. These were an absolute hit with the family, they were so light and buttery. I substitued blackberries, but I think any fresh fruit would be great. NOTE: I add a little extra lemon zest and lemon juice to crust and cream cheese filling. Also added a little extra sugar to the cream cheese filling.
Provided by Chef clb83
Categories Dessert
Time 1h5m
Yield 1 bar, 24 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350/.
- Line 13 x 9 pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on High 1 to 1.5 minute or until melted. Add cake mix, 1 egg and 1 T lemon juice; beat with mixer until well blended. Press 2/3 mixture onto bottom of prepared pan.
- Beat cream cheese and sugar with mixer until well blended. Add remaining egg, lemon juice, and zest; mix well. Pour over crust, top with berries. Pinch small pieces of remaining cake mix between with your fingers; press lightly into cream cheese layer.
- Bake 45-50 minutes or until center is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.
Nutrition Facts : Calories 222, Fat 13.2, SaturatedFat 6.6, Cholesterol 46.9, Sodium 240.6, Carbohydrate 24, Fiber 0.6, Sugar 15.6, Protein 2.8
BLUEBERRY CRUMB BARS
From Bon Appetit. You can substitute a 12 ounce package of frozen blueberries for the fresh--don't thaw.
Provided by Little Suzy Homemak
Categories Bar Cookie
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- To make the crust: Preheat the oven to 375 degrees. Butter bottom of a 13x9x2 inch metal baking pan. Whisk 2 cups flour, oats, sugar, salt and cinnamon in a large bowl. Add 1 cup butter, rub with fingertips until mixture sticks together in small clumps. Transfer 2 cups to a medium bowl; mix in almonds and reserve for topping.
- Press remaining crumb mixture evenly onto bottom of prepared pan. Bake crust until golden and just firm to touch, about 22 minutes. Cool 10 minutes.
- To make the filling: Mix blueberries, preserves, 1 tablespoon flour and lemon peel in a medium bowl. Spread evenly over crust in pan, then sprinkle reserved topping over.
- Bake bars until filling bubbles thickly at edges and topping is golden brown, about 40 minutes; cool in pan on rack. Cut lengthwise into 4 strips, then cut each strip into 6 pieces, forming 24 bars.
Nutrition Facts : Calories 213, Fat 9, SaturatedFat 5, Cholesterol 20.3, Sodium 57.9, Carbohydrate 31.6, Fiber 1.4, Sugar 17.3, Protein 2.3
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