Best Weight Watchers Blueberry Or Cherry Cheese Pie 5 Pts Recipes

WEIGHT WATCHERS BLUEBERRY OR CHERRY CHEESE PIE - 5 PTS

Steps:

• Prepare crust and bake for several minutes according to package (or recipe of your own) directions (Usually about 10 minutes) Chill thoroughly.
• Sprinkle the bottom of the crust with nuts if you are using them.
• Mix cream cheese, sugar, milk and vanilla with electric mixer at low speed until fluffy.
• Fold whipped cream into cream cheese mixture.
• Spread over nuts.
• Our cherry pie filling carefully over top.
• Optional - put the cherry pie filling in a bowl with 1/4 tsp almond extract. Cover, and refrigerate for several hours or overnight before using.

WW SHEPHERD'S PIE WITH FRENCH-STYLE GREEN BEANS! 5 PTS!

Steps:

• Preheat oven to 375°F.
• Place potatoes in a large saucepan and pour enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream, margarine and milk; mash until smooth, season to taste with salt and pepper. Set aside.
• Meanwhile, brown hamburger and onions together in sauce pan. Drain fat.
• Add can of tomatoes (do not drain) and beef broth. Bring to a boil.
• Add enough Wondra to cover and boil until slightly thickened. Add salt and pepper.
• Transfer beef mixture to a casserole dish.
• Spread green beans over the top.
• Spread mashed potatoes over the top of green beans.
• Bake 40 minutes.

EASY MINI BLUEBERRY (OR CHERRY) PIES

Steps:

• Heat oven to 350 degrees.
• Lightly spray 16 (2-inch wide) muffin tins with nonstick cooking spray.
• In a medium bowl combine flour, brown sugar and cinnamon.
• Using a pastry blended cut the cold butter until it resembles coarse crumbs; stir in nuts.
• Separate the dough into 8 biscuits.
• Split each biscuit in half to make 16 rounds.
• Using floured fingers flatten each to form a 4-inch round.
• Press each round into muffin cup.
• Spoon about 2 tablespoons pie filling into each biscuit-lined cup.
• Sprinkle each with about 2 tablespoons flour/cinnamon mix (cups will be full).
• Bake for 15-22 minutes or until golden brown.
• Cool 5 minutes, then remove from muffin tins.
• Place on a wire rack to cool.
• In a small bowl mix the 3 tablespoons sugar with 1/2 teaspoon cinnamon.
• Just before serving top each with whipped cream then sprinkle the cinnamon/sugar on top of the whipped cream.

CHERRY CHEESE PIE

Steps:

• In larger bowl, beat cream cheese until fluffy.
• Gradually add in Eagle Brand; blend thoroughly.
• Stir in Lemon juice and vanilla.
• Pour into prepared crust.
• Chill 3 hours or until set.
• Top with desired amount of pie filling and almonds before serving.

HERSHEY'S CHOCOLATE CHERRY CHEESE PIE

Steps:

• Heat oven to 375. Break chocolate bars into small pieces and place in small microwave safe bowl. Microwave 1 to 1 1/2 minutes or until chocolate is melted and smooth when stirred. Cool. In small mixer bowl on medium speed, beat cream cheese and sugar until smooth. Add eggs; beat well. Stir in vanilla and melted chocolate until completely blended. Pour into crust. Bake 20 minutes or until almost set in center. Remove from oven. Prepare sour cream topping, spread over pie. Continue baking 10 minutes or just until set. Cool completely, Cover; refrigerate until firm. Just before serving, spread cherry pie filling over top of pie.
• Sour Cream Topping.
• In small bowl, combine sour cream, sugar and vanilla; blend well.

JIM'S BLUEBERRY CHEESECAKE BARS - 3 POINTS FOR WEIGHT WATCHERS

Steps:

• Preheat oven to 350 degrees.
• Spray an 8 x 8 inch baking pan with non-stick cooking spray and set aside.
• Combine the crumbs, 1/4 cup of the Splenda and the melted butter and mix well.
• Firmly press this mixture into the bottom of the prepared pan.
• Bake for 5 minutes and remove from oven and set aside.
• Beat the cream cheese at medium speed until smooth.
• Gradually add the remaining Splenda beating until blended.
• Add the egg whites and beat well.
• Add the sour cream and the vanilla beating just until blended.
• Gently stir in the blueberries.
• Pour this mixture onto the crust.
• Bake for 30-35 minutes or until firm and remove from oven to cool on a wire rack for 30 minutes.
• Cover and chill for 2 hours.
• To make the topping: combine the apricot preserves and the water in a small saucepan.
• Cook over medium heat stirring constantly untilthe jam melts.
• Spread over filling.
• Cut into 20 bars.