LEMON BAR/SQUARE RENOVATION - WW 2-3 PTS EACH
When I saw this recipe in WW Magazine, I HAD to try it. I LOVE lemon squares and have been looking for a lighter version. At first bite, I thought these were okay....but now I've had 3 and really have to put them away or I'll eat the whole pan. They do have that gooey consistency of a lemon bar! I guess I'd like them to be thicker and in that case would make them in a smaller pan...but then the portions would be smaller - it's all a trade. As written, the recipe is 3 pts per square. However, I used Land O Lakes light butter (oxymoron!) which brought it down to 2 pts per square.
Provided by Amy020
Categories Bar Cookie
Time 1h
Yield 24 bars, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*.
- Make crust: mix flour and brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine until butter is cut into tiny pea-sized pieces and dough appears lumpy. Pack gently into ungreased 13 x 9 x 2" pan (I lined mine w/foil to simplify cutting). Bake 20 minutes until golden.
- Meanwhile: Make lemon topping. Beat eggs in medium bowl w/electric mixer (I just did everything in the food processor for easy cleanup). Add vanilla extract and 3/4 c powdered sugar. Mix well. Add lemon juice and remaining powdered sugar until sugar is completely dissolved.
- As soon as crust is finished, remove from oven and reduce temperature to 300*. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes Cool and cut into 24 bars.
- NOTE: Instructions emphasize that the crust MUST be hot when you pour the lemon mixture over. Not sure why, but they made a special note, so I'm passing that along.
Nutrition Facts : Calories 113.2, Fat 4.7, SaturatedFat 2.7, Cholesterol 41.2, Sodium 13.5, Carbohydrate 16.2, Fiber 0.2, Sugar 10.4, Protein 1.8
WW BRUSSELS SPROUTS WITH DRIED CANBERRIES AND LEMON - 3 PTS +
This is out of and old Weight Watchers cookbook...under the new program there's 3 pts...this makes a great sweet-and-sour side dish...pairs well with roasted meat or poultry...try it at Thanksgiving.
Provided by teresas
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim the tough outer leaves from the Brussels sprouts; slice off the stem end and cut a small x in the bottom of each sprout.
- Put the sprouts in a steamer basket; set it in a sauce pan over 2 inches of boiling water.
- Cover tightly and steam until the sprouts are tender but still bright yellow-green, 10-15 minutes.
- Combine the cranberries, lemon juice, oil, salt and pepper in a medium bowl.
- Add the Brussels sprouts and toss to coat.
- Serve hot or at room temperature.
Nutrition Facts : Calories 73, Fat 4.9, SaturatedFat 0.7, Sodium 160.7, Carbohydrate 7.2, Fiber 2.5, Sugar 1.9, Protein 1.9
LUSCIOUS SUGAR-FREE LEMON BARS
Make and share this Luscious Sugar-Free Lemon Bars recipe from Food.com.
Provided by CookbookCarrie
Categories Bar Cookie
Time 40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spray 11 x 7 biscuit pan with cooking spray.
- In medium bowl combine 1 cup crumbs, 1/4 cup Splenda and margarine.
- Mix until mixture is crumbly.
- Carefully pat into bottom of buttered pan.
- Bake for 5 minutes and remove.
- In the meantime, beat the eggs until they are foamy (this is important when using Splenda).
- Stir in sour cream and lemon juice.
- Add remaining 1 cup of Splenda, flour and baking powder.
- Mix well to combine and pour over baked crust.
- Bake another 10 minutes.
- Evenly sprinkle remaining 2 tablespoons graham cracker crumbs over top.
- Lightly spray crumbs with butter flavor cooking spray. Continue baking for 8 minutes more.
- Cool on wire rack for at least 10 minutes.
ZUCCHINI FRIES - 2 PTS. WW
If you like crispy, battered zucchini, this is the lowfat alternative for you!! I could not believe it, but they came out crispy!! The egg whites are the secret. The recipe below is straight off the WW website. The flour definitely needs MORE seasoning though - garlic? Cayenne? Salt after they're out of the oven? I will be perfecting this for our family's tastes, but these zukes are going into our regular rotation!! Like I said, if you are looking for a lowfat batter alternative that's is NOT like the "corn flake baked" variety....this is for you!
Provided by Lyssie71
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl.
- Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.
- Roast, turning once, until desired crispness, about 10 minutes.
- Serving size: about 8 fries.
- Variations.
- Use this technique with any summer squash or even eggplant. Works great with thick-cut onion rings or even green tomatoes.
Nutrition Facts : Calories 115.5, Fat 1.4, SaturatedFat 0.3, Sodium 619.5, Carbohydrate 19.9, Fiber 2, Sugar 3.8, Protein 6
LEMON CURD MARBLED CHEESECAKE
Make and share this Lemon Curd Marbled Cheesecake recipe from Food.com.
Provided by Charmie777
Categories Cheesecake
Time 8h30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.
- Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.
- Put oven rack in middle position and preheat oven to 350°F
- Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. Stir together crumbs, 1/3 cup sugar, 3/4 teaspoon salt and 5 Tablespoons butter in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.
- Reduce oven temperature to 300°F.
- Beat together cream cheese and 1 cup sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.
- Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.
- Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.
- Notes:.
- • Lemon curd can be made 1 week ahead and chilled, covered.
- • Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature.
- • Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.
Nutrition Facts : Calories 603.7, Fat 41.8, SaturatedFat 24.9, Cholesterol 236.8, Sodium 496.3, Carbohydrate 49.2, Fiber 0.4, Sugar 40.9, Protein 10.4
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