Well school is officially out, my girl scout troop has bridged up the brownies, the garden is growing and the weather here in the Pacific North West is much hotter than normal…yup summer has arrived like a relative kicking in the front door. BAM!
Along with all that summer brings are also the day dreams…
For some these day dreams include the beach, the smell of coconut oil and the sounds of waves and seagulls. Others may think of breathing mountain air, the sounds of woodpeckers and walking through a forest. But my family’s day dreams mostly consist of eating a Dole Whip from Disneyland while washing our hands at the kitchen sink for the 6th time that day with that island pineapple scented foaming soap from Bath & Body works.
So, I was digging around in my pile of recipes to see if I could make a low fat (weight watcher friendly version) of something that had that pineapple flare to it. Something to make that was different, refreshing, healthy and satisfying.
I finally came across a recipe that is an oldie but goodie. My mom used to make it years ago and after talking to a few fellow weight watcher meeting pals they have heard of it too but never tried it.
It’s such an easy recipe, and the little cakes are so good they feel like a little treat but are not overly sweet that they taste great for a snack.
A great thing about this recipe…it’s only 2 ingredients and thats it!
But the best thing ever about this recipe is that each “cake” or”muffin” (whatever you call it) is only 1 ww pts+!!!
**6/29/16 UPDATE- 4 Smart Points per cake**
1 Box Angel Food Cake
1 20 oz Can Crushed Pineapple
Mix both ingredients together well in large bowl.
Scoop mix into 24 cupcake lined muffin or brownie pans.
Bake at 350 for about 15 minutes
Makes: 24 regular sized muffins
(I apologize my pictures did not come out too well, so I will have some update ones on here in about a week or so)
Lately I have been in such a cooking rut…
I look at the upcoming week on the calendar and stare blankly, always thinking “I need to try to make some new stuff”.
April was, and still is, such a busy month for my family and I haven’t been the greatest, so motivation has been semi-low. I have been looking everywhere for some inspiration for great new low calorie and weight watcher friendly ideas, I don’t mind tweaking a recipe to make it fit better for me and my family.
After looking at Pinterest (for way too long), old magazines and cookbooks I decided to just do it and dedicate about 20 minutes a day to find something new to try for the next coming week….we will see how long I can stick with this👍
I’ve seen so many recipes for cakes that use the cake mix, some cool whip and another wet ingredient such as pineapple, soda etc. I think I have finally found a great cookie recipe! It’s only 1 wwpts+ and about 50 calories each!😉
**6/29/16 UPDATE-4 Smart Points per cookie or 3 Smart Point per cookie if made with no powdered sugar**
So here is all you need and what to do:
1 Box Chocolate Cake Mix
16oz Fat Free Cool Whip
1/2 Cup Powdered Sugar
Preheat oven to 350.
Combine cake mix, Cool Whip and eggs in bowl and mix until well combined.
Place in refrigerator and chill for at least one hour.
Drop by using small cookie scoop into powdered sugar and roll to coat.
Place on greased cookie sheet. Bake for about 12-14 minutes.
Most people who have a summer garden is usually over run with zucchini.
Besides grilling it on the BBQ, and using it in baking, this recipe for zucchini is one of my family’s personal favorite.
It’s easy to make and we love the flavors of Parmesan cheese, zucchini and lemon!
(also a great weight watcher recipe)
3 tbsp Margarine (or butter if you like)
3 cloves Garlic, chopped
4 Zucchinis, thinly sliced to about 1/2” thick rounds
Zest of 1 Lemon
Ground Black pepper and Kosher salt, to taste
¼ cup Grated Parmesan
2 tbsp Fresh squeezed lemon juice, or more if you like
Melt margarine in a large skillet over medium-high heat. Add garlic and cook, stirring frequently, for about 1 minute.
Working in batches, add zucchini and lemon zest. Cook, flipping once, until golden/brown. About 1-2 minutes on each side. Season with salt and pepper to your liking.
Sprinkle with Parmesan and lemon juice, then serve immediately.
This recipe is one that I’ve known for years and I haven’t come across one person who doesn’t like it yet. I don’t know what the official name is for this but we just call it “Sprite Cake”.
My favorite things about this cake recipe are:
- weight watcher friendly (approx 2 points)
- very inexpensive
- kids love it
- 2 ingredients to make the cake
- my husband loves it
- so easy to make!
All it takes is one can of diet 7UP or diet Sprite, one box of French Vanilla or Yellow cake mix* and one tub of fat free cool whip.
Mix the can of soda with the pack of dry cake mix. Pour into a greased 9 x 13 pan. Bake at 350 for about 28 to 30 minutes. When the cake has cooled completely spread the cool whip over the top like frosting and that’s it!
*Tip: I have found that the Betty Crocker Super Moist cake mix works the best.