Weight Watchers Recipes: Coffee Cream Cake

Coffee Cream Cake

Serves: 10
Calories/serving: 313
WW points per serving: 6
Fibre: o.5g Fat: 30g Protein: 5.2g

• 5 egg whites, at room temperature
• 4 tablespoons granular sugar substitute
• 50oml/16floz double cream
• 1 1/2 teaspoons instant decaffeinated coffee granules
• 1 1/2 teaspoons gelatine
• 1 tablespoon cold water
• 4 egg yolks, at room temperature
• 50g/2oz butter, at room temperature
• 1 teaspoon coffee flavouring
• 1 teaspoon chocolate flavouring
• 8og/3oz chopped walnuts

1. Preheat the oven to 14o°C/275°F/gas 1.
2. Butter three 23-cm (g-inch) round cake tins.
3. Whisk the egg whites until they form soft peaks. Add 1 tablespoon of sugar substitute and beat until stiff. Divide the whites between the three tins. Bake for 45 minutes, then leave in the oven to cool.
4. Combine half the cream and the instant decaffeinated coffee granules in the top of a double boiler. Stir with a wire whisk until the granules dissolve.
5. Dissolve the gelatine in the cold water. Add the gelatine to the coffee mixture and heat just to boiling point, stirring constantly with a whisk. Remove from the heat and whisk in the egg yolks, 1 yolk at a time. Add the butter and beat well until melted. Add the flavourings and remaining sugar substitute, then put in a freezer to cool.
6. Whip the remaining cream until stiff.
7. When the coffee mixture is cool, fold it into the whipped cream and refrigerate until the meringue layers have cooked and cooled down.
8. Pile the cream between the layers of meringue as you would ice a layer cake. Top with the coffee cream, making sure you cover the sides. Sprinkle the nuts on the top and sides and refrigerate the cake until you are ready to serve.

Weight Watchers Recipe: Spice Cake

Spice Cake

Serves: 9
Calories/serving: 218
WW points per serving: 4
Fat 15.6g, protein 8g, fibre 1.9g

• 6 eggs
• 60g/5 1/2oz soy flour
• 110g/4oz granular sugar substitute
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoon ground cinnamon
• 1 1/4 teaspoon ground allspice
• 1 1/8 teaspoon ground cloves
• 12og/4 1/2oz butter, melted and cooled
• 6oml/2floz water

1. Preheat the oven to 18o°C/350°F/gas 4.
2. Grease a 23-cm/9-inch square baking tin.
3. In a large bowl, beat the eggs for 5 minutes, until they form a ribbon when the beater is lifted from the bowl.
4. Meanwhile, in another bowl whisk the soy flour, sugar substitute, ginger, cinnamon, allspice and cloves together. Stir in the butter and water and mix well.
5. Stir one-third of the eggs into the spice mixture to lighten and combine. In two additions, fold the remaining eggs into the spice mixture then pour the cake mix into the prepared tin. Bake for 20 minutes, until a metal skewer inserted into the centre comes out clean. Serve either warm or at room temperature, cut into squares.

Weight Watchers Recipe: Raspberry baked meringues

Raspberry baked meringues

SERVES: 8
CALORIES/ SERVING (1 MERINGUE): 116
WW POINTS PER SERVING: 2
PREPARATION TIME: 10 MINUTES
COOKING TIME: 3-4 HOURS
Baking meringues with fruit inside adds terrific flavour and texture. They will be crisp on the outside with a chewy concentrated raspberry centre.

• 4 egg whites
• 225g (8oz) caster sugar
• 1 vanilla pod
• 115g (4oz) fresh raspberries
• a little icing sugar to dust

1. Preheat the oven to 140C, 275F, Gas Mark 1.
2. In a very clean mixer bowl whisk the egg whites until stiff. Using a dessertspoon, add the caster sugar a spoonful at a time at 10-second intervals, keeping the mixer on high speed. Place the vanilla pod on a chopping board and splice in half lengthways, using a sharp knife. With the blade of the knife, scrape out the seeds from the vanilla pod and add them to the meringue mixture. Place the pod in a storage container filled with sugar (this will flavour the sugar for use in other meringues or desserts).
3. Lightly grease a baking sheet and cover with parchment paperUsing two large spoons, form the meringues into eight oval shapes by transferring the mixture between the spoons. Place directly on to the parchment paper.
4. Carefully press 4-5 raspberries into the centre of each meringue and smooth over with a knife. Bake in the oven for 3-4 hours until dry on the outside. Turn off the oven and leave the meringues in until cool.
5. Serve with a dusting of icing sugar.

Crepes with Strawberry Coulis Recipe - 5 points

Crepes with Strawberry Coulis

Serves 5
Fibre 1.6g, protein 46g, fat 24g
Calories/serving: 268
WW pointe per serving: 5

• 125ml/4floz double cream
• 3 tablespoons water
• 1 1/2 tablespoons granular sugar substitute
• 1 egg
• 1 egg white
• 2 tablespoons unsalted butter, melted
• 3 tablespoons soy flour
• 2 tablespoons wholewheat flour

Strawberry Coulis:

• 125g/4 1/2oz sliced strawberries
• 3 tablespoons water
• 1 tablespoon granular sugar substitute
• 125ml/4floz double cream, whipped to soft peaks

1. In a blender, mix the first six ingredients until smooth, then add the flours, blending until smooth. Transfer to a bowl and leave to stand for 10 minutes. To make the coulis, clean the blender and puree the strawberries, water and sugar substitute until smooth.
2. Spray a15-cm/6-inch non-stick frying pan with oil and heat over a medium-low heat. Spoon 2 tablespoons of batter into the frying pan and immediately tilt to coat the bottom. Cook until the bottom of the crepe is evenly browned and the top is dry and set, which should take 40 to 60 seconds. Loosen around the edge and then under the creonto the first), spraying the pan each time. Cover the crepes loosely with foil to keep warm.
3. To serve, fold two warm crepes in half with the browned side facing out and arrange slightly overlapping. Spoon 2 tablespoons of the sauce over the top and add a dollop of cream in the centre.

Almond Cheesecake Recipe -9 points

Almond Cheesecake

Serves 8
Calories/serving: 438
WWpoints per serving: 9
Fibre 2g, protein 1o.2g, fat 40g

• 6og/21/2oz sliced almonds
• 5og/2oz plus 2 tablespoons
• granular sugar substitute
• 45og/1lb cream cheese, softened
• 8og/3oz unsweetened chocolate, melted and cooled
• 3 eggs
• 12oml/4floz double cream
• 1/2 teaspoon almond essence
• 3/4 teaspoon vanilla essence

1. Preheat the oven to 16o°C/325°F/gas 3.
2. Butter eight i8o-g/6-oz ramekins or custard cups.
3. In a food processor process the almonds with 2 tablespoons of the sugar substitute until finely ground. Coat the prepared ramekins with the almond crumbs, then place the ramekins in a roasting tin.
4. Beat the cream cheese until soft and smooth then add the chocolate and beat until incorporated. Add the remaining sugar substitute, mixing until well incorporated, then add the eggs, one at a time, beating until combined. Add the cream, almond and vanilla essences and beat until it is very smooth.
5. Pour the mixture into the prepared ramekins, then pour enough boiling water into the roasting tin to come halfway up the sides of the dishes. Bake for 20 minutes until puffed and the middle is just set. Remove from the oven and cool in a water bath for 10 minutes, then place on a wire rack to cool to room temperature. Refrigerate until well chilled and serve cold.

Chocolate Rum Pie Recipe - 7 points

Chocolate Rum Pie

Serves 8
Fibre 4.3g, protein 6.8g, fat: 22g
Calories/serving 355
WWpoints per serving 7

• 75g/3oz unsweetened chocolate
• 375ml/12floz double cream
• 6oml/2floz water
• 2 tablespoons unsweetened cocoa powder
• 3oog/11 oz granular sugar substitute
• 1 1/2 tablespoons rum
• 1 teaspoon vanilla essence
• 1 pre-baked Pastry Case

1. In a pan over a medium heat melt the chocolate with a third of the cream, the water, cocoa powder and sugar substitute, whisking often to mix well. Remove from the heat and leave to cool to room temperature.
2. In a medium bowl, beat the remaining cream until soft peaks form. Stir in the chocolate mixture, rum and vanilla essence and mix well. Pour into the Pastry Case and chill for 3 hours, or until set.

Pastry Case Recipe - 3 points

Pastry Case

Serves 8
Fibre 1.7g, protein 4.4g, fat 13.5g
Calories/serving 152
WWpoints per serving 3

• 120g( 4 1/2 oz) soy flour
• 6og(2 1/20z) butter, softened
• 8og(3 oz )cream cheese, softened
• 1 tablespoon sour cream
• 6 teaspoons granular sugar substitute (optional)

1. In a bowl beat the flour, butter, cream cheese, sour cream and sugar substitute, if using, until just combined. Shape into a disc and chill for 20 minutes.
2. Roll out the dough between two pieces of greaseproof paper to form a 3o-cm/i2-inch circle. Loosen the greaseproof paper, replace with new paper and turn over the dough. Continue to roll until the dough is 3mm/1/8in thick, replacing the greaseproof paper as needed.
3. Pick up the paper and invert the dough on to a pie dish. Peel off the paper and patch any tears. Crimp the edges and prick the bottom with a fork. Chill for 30 minutes in the freezer.
4. Meanwhile, preheat the oven to 22o°C/425°F/gas 7.
5. Bake the pastry case for 18 minutes, lightly covered with foil, then remove from the oven and cool on a wire rack.

Coconut Panna Cotta Recipe - 7 points

Coconut Panna Cotta

Serves 6
Fibre: o.8g, protein: 4g , fat: 35g
Calories/serving 367
WWpoints per serving 7

• 50oml/16floz double cream
• 7 1/2 tablespoons granular sugar substitute
• teaspoons granulated gelatine
• tablespoons water
• 25oml/8floz plain whole milk
• yogurt
• 1 1/2 teaspoons coconut extract few grains salt
• 1 teaspoon butter
• 4og(1 1/2oz) unsweetened coconut shards

1. Heat the cream and 6 tablespoons of the sugar substitute in a medium saucepan over a medium heat, and bring to a simmer, stirring to dissolve the sweetener. Sprinkle the gelatine over the water in a cup and leave to stand for 5 minutes.
2. Take the cream off the heat, stir in the gelatine and cool until it is just warm. Whisk in the yogurt, coconut extract and salt. Set the mixture over an ice bath and stirring, chill the mixture to a batter consistency. Pour through a strainer into six custard cups, cover with clingfilm and refrigerate unt.il cold.
Meanwhile, heat the oven to 150°C/325°F/Gas 2. Melt the butter in a baking tin in the oven, add the cotonut and toss to coat. Sprinkle with the rest of the sugar substitute, toss again, spread out and bake for 4 to 5 minutes, then cool. Turn out each panna cotta and top with a tablespoon of coconut shards.

Peanut Butter Cookies Recipe- 1 point

Peanut Butter Cookies

40 cookies
Fibres 0.4g, protein 1g, fat 4.2g
Calories/cookie 48
WWpoints per cookie 1

* 125g chunky, suga- free peanut butter
* 185ml double cream
* 75g chopped pecans
* 2 teaspoon vanilla essence
* 2 1/2 tablespoon granular sugar substitute
* 2 tablespoons soy flour
* 1 teaspoon baking powder

1. Preheat the oven to 190C/375F/gas5
2. Spray a baking tray with oil.
3. Mix all the ingredients together in a bowl and blend well.
4. Place teaspoonfuls of the cookie mixture onto the tray and bake for about 10 minutes or until lightly browned.

Baked Cheesecakes Recipe - 5 points

Baked Cheesecakes

Serves: 12
Fibre 0 g, portein 5 g, fat 17.4 g
Calories/serving: 211
WW Points per serving: 5

* 450 g/1lb soft cream cheese at room temperature
* 3 eggs
* 250 ml/8 floz creme fraiche or sour cream
* 8 tablespoons granular sugar substitute
* scraped seeds from 1/2 vanilla pod

1. Preheat the oven to180C/350F/gas4
2. Place all the ingredients in a blender or food procesor and blend for 15 minutes. Pour the mixture into a 23-cm/9-in springform tin, then enclose the bottom and sides of the tin in a single piece of aluminium foil to prevent leaking.
3. Place the springform tin in a roasting tin of hot water in the oven. If the water evaporates, add more hot water as needs. Bake for 1 hour, then turn off the oven and leave in the oven for 1 hour befor serving.