Best Corn Pudding With Cranberries And Sage Weight Watchers Recipes

CORN PUDDING WITH CRANBERRIES AND SAGE (WEIGHT WATCHERS)

Steps:

• Preheat oven to 325 degrees.
• Spray a 1 1/2 quart baking dish with nonstick cooking spray.
• Coat the bottom and sides with the bread crumbs.
• Bring the evaporated milk and cranberries to a simmer in a small saucepan.
• Meanwhile, combine the corn kernels, canned corn, eggs, egg whites, scallions, sage, salt, and pepper in a large bowl.
• Gradually whisk in the hot mixture.
• Pour into the baking dish and bake until the pudding is set, the top puffs, and the edges are browned, about 1 hour.
• Let stand 10 minutes before serving.

NO-BAKE-JUST-SHAKE CRACKER MIX

Steps:

• In a small bowl, combine ranch dressing mix, oil, dill and garlic powder. Mix well.
• In large bowl, combine oyster crackers, cheese crackers and pretzels. Pour oil mixture over crackers and toss well until coated. Cover.
• Toss mixture every 30 minutes for 2 hours. Store in air-tight container.

SUGARED CRANBERRIES AND SAGE LEAVES

Steps:

• Bring water and 1/2 cup sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, uncovered, 2 minutes. Remove from heat.
• Put remaining 1/4 cup sugar in a small bowl.
• Lightly brush cranberries and both sides of sage leaves with sugar syrup, then immediately roll in sugar.
• Transfer to a lightly oiled rack and dry at room temperature, 2 to 3 hours.
• Cooks' note: Sugared cranberries and sage leaves keep, chilled in 1 layer in a baking pan, uncovered, 3 days.

BANANA AND CHOCOLATE FOOL

Steps:

• blend the bananas in a food processor with the lemon juice and sweetner if using.
• transfer the banana mixture to a mixing bowl and fold in the fromage frais.
• divide the mixture between 4 ramekin or sundae dishes. sprinkle over the grated chocolate and chill the fools in the fridge until firm.
• I usually let these chill for around 30mins but you could leave them as long as you want.

APPLE BREAD PUDDING WITH CRANBERRIES

Steps:

• Peel, core and cut the apple in wedges and than in thin slices, sprinkle and mix with lemon juice and cinnamon. Heat up butter in a shallow pan over medium heat and sauté apple for 2-3 minutes to soften. Set aside.
• In a large bowl, whisk the eggs and honey granules until well combined. Whisk in the half-and-half, orange zest, and vanilla. Add the bread cubes and cranberries and mix well. Let stand for 15 minutes so the bread can soak up the custard then add the cooled down apples.
• Preheat oven to 325. Put your mixture into a buttered souffle pan. Place souffle pan into a roasting pan. Place both pans into the oven and fill the roasting pan with boiling water 1/2 way up the outside of the souffle pan. Bake for about 1 hour.

MINI-REUBENS

Steps:

• In a small bowl, stir together mayonnaise, mustard and ground red pepper.
• Spread the mayonnaise mixture over the bread slices.
• Sprinkle half of the cheese over half of the bread slices.
• Add a layer of turkey pastrami, black papper, sauerkraut and the remaining cheese.
• Firmly place the remaining bread slices on top.
• In a large nonstick skillet or griddle, brush a little oil evenly over the bottoms, and heat over medium heat.
• Add sandwiches in batches and cook until the undersides are lightly toasted and the cheese has melted, about 45 seconds per side.
• Add additional oil to pan as needed.
• Cut each sandwich into 2 triangles and serve warm.