Lemon Barsquare Renovation Ww 2 3 Pts Each Recipes

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

Lemon Bar/Square Renovation - Ww 2-3 Pts Each image

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

Ingredients

1 1/3 cups flour
5 tablespoons packed light brown sugar
8 tablespoons unsalted butter, cold, cut into 1/2-inch pieces
4 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar, divided
3/4 cup lemon juice

MOCK BLUEBERRY CREAM CHEESE DANISH WW 2 PTS

I have always loved doughnuts and danishes for breakfast. Once I started eating healthier, I really missed them. This is what I came up with as a substitute, and I now love them more than the full fat version! You can also use sliced strawberries or peaches in place of the blueberries, or a little sugar free jam.

Provided by Marg CaymanDesigns

Categories Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

Mock Blueberry Cream Cheese Danish Ww 2 Pts image

Steps:

Split and toast the english muffin.
Top each half with 1 Tbls. of the cream cheese and half of the blueberries.

Ingredients

1 light multi-grain English muffin
2 tablespoons weight watchers low-fat whipped cream cheese
1/4 cup fresh blueberries

LEMON SQUARES/LEMON BAR COOKIES

Wonderful bar-like cookies that form a crunchy layer on the bottom and a chewy layer on top. They are delicious! They were originally called "Lemon Cheese Squares" tho I can't fathom why considering the fact that there's no cheese in the recipe! I found this in the cookbook "Private Collections: A Culinary Treasure". Miss Hortense Reit is the recipe's author. If you like lemon, you'll LOVE this! Yum!

Provided by annbb

Categories Bar Cookie

Time 55m

Yield 16 serving(s)

Number Of Ingredients 11

Lemon Squares/Lemon Bar Cookies image

Steps:

Preheat oven to 350°F. Blend the butter, flour, powdered sugar and lemon peel.
Spread in a 9 X 9 inch UNGREASED pan.
Bake for 10 minutes.
Combine the rest of the ingredients, (not the powdered sugar), and pour over the baked mixture.
Bake an additional 30 minutes.
Sprinkle powdered sugar of the top when out of the oven.
Loosen the sides with the sharp point of a knife.
Let the cake cool and then cut it into squares.
These can be refrigerated, but should be removed about 1/2 hour before serving to bring to room temperature.

Nutrition Facts : Calories 151.2, Fat 6.5, SaturatedFat 3.9, Cholesterol 41.7, Sodium 86.2, Carbohydrate 22.1, Fiber 0.3, Sugar 15.1, Protein 1.8

Ingredients

1/2 cup butter
1 cup sifted flour
1/3 cup powdered sugar
1 -2 tablespoon microplaned or grated lemon, rind of
2 eggs
1/4 teaspoon salt
2 tablespoons flour
1 cup granulated sugar
3 tablespoons fresh lemon juice, to taste
1 tablespoon microplaned or grated lemon, rind of
powdered sugar, for top

WW CROCK POT SAUERBRATEN - 3 PTS

Got this out of an old WW magazine. I love Sauerbraten and I hope this one is delicious. My recipe #318806 has lots more fat and calories but it's excellent. I haven't made this one yet. But hope to soon. It says the longer you let this savory German specialty marinate, the sharper its flavor will be. Serve it over boiled potatoes, spaetzle, or no-yolk egg noodles. Cooking time does not include marinating time. Magazine shows: 140 cal, 3 g fat, 45 mg chol, 56 mg Sod, 10 g Carb, 2 g Fib, 18 g Prot, 26 mg Calc

Provided by teresas

Categories Roast Beef

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 11

Ww Crock Pot Sauerbraten - 3 Pts image

Steps:

Bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan.
Let cool, then pour into a large zip-close plastic bag; add the beef.
Seal the bag, squeezing out the air; turn to coat the beef.
Refrigerate 1-3 days, turning the bag about every 8 hours.
Mix the beef and marinade with the carrot, parsnip, and broth in a slow cooker.
Cover and cook on high until the beef is tender, 4-5 hours.
With a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter.
Cover loosely with foil and let stand while making the sauce.
Skim off and discard any fat that has risen to the surface of the cooking liquid.
Discard the bay leaves.
Transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree.
If the sauce is too cool, pour into a medium saucepan and heat to serving temperature.
Pour over the beef and vegetables.

Nutrition Facts : Calories 43.4, Fat 0.4, SaturatedFat 0.1, Sodium 24.9, Carbohydrate 8.3, Fiber 1.6, Sugar 2.7, Protein 0.8

Ingredients

1 cup red wine vinegar (or cider vinegar)
2 onions, sliced
2 teaspoons caraway seeds
2 garlic cloves, crushed
2 bay leaves
1/2 teaspoon ground pepper
1 (1 1/2 lb) boneless beef rump roast, tied
1 carrot, sliced
1 parsnip, peeled and diced
1/2 cup low sodium beef broth
3 gingersnaps, crumbled

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

Zucchini Fries - 2 Pts. Ww image

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

Ingredients

olive oil flavored cooking spray, 4 sprays
1 teaspoon italian seasoning
1 1/2 tablespoons all-purpose flour
3/4 teaspoon table salt
3/4 cup panko breadcrumbs
2 medium zucchini, cut in quarters lengthwise and then each quarter halved
2 large egg whites, whipped until frothy (almost soft peaks)

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