QUICKEST CHOCOLATE PIE (WW CORE STYLE)
I came up with this "pie" recipe when I was craving some chocolate while on the Weight Watchers Core plan and plain old pudding wouldn't quite do it. Since this pudding is the only chocolate thing on the entire core list, I decided to work with it. Not everything included is core, but in the amounts listed below (1 serving worth), they are 0 points (I calculated each separately). If you eat more than 1 serving, I guess it wouldn't be free. You could always use different flavors of pudding of course - cheesecake would be good, or what about banana cream with banan slices? So many options!
Provided by Crocheting Mama
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix 1 box of pudding with milk. Whisk for 2 minutes and let stand for 5 minutes or refrigerate until you are ready to eat your pie.
- Spoon 1/4 of pudding mixture into bowl. Crumble 1/2 graham cracker over the pudding. Top with 2 tablespoons Cool Whip Free. (Repeat 3 more times if you want 4 separate servings - or save the rest of the pudding for tomorrow.).
CORNMEAL/POLENTA CRUST PIZZA
A yummy alternative to pizza that follows the Weight Watchers Core program.
Provided by marty olguin
Categories Flatbreads
Time 40m
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 425
- 2. spray two 8 or 9-inch round cake pans with nonfat cooking spray
- 3. Line the bottoms of each pan with circles of parchment paper
- 4. To make polenta, put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure.
- 5. Cook at full power for 4 minutes
- 6. Stir well and cook again at high power for 2 more minutes
- 7. Stir again and cook at high power for another 2 minutes.
- 8. Remove from the microwave, stir in the olive oil, and beat with a spoon until completely smooth
- 9. Spread the polenta evenly in the bottom of the two pans
- 10. Place the pans in the oven and bake for 12 minutes
- 11. While the crust is cooking, prepare your toppings
- 12. Sauté the vegetables lightly in a non-stick pan until onion begins to soften
- 13. After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side.
- 14. They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment.
- 15. Spread each crust with pizza sauce (don't use too much or they will be soggy) and top with veggies and vegan sausage
- 16. Sprinkle with chopped garlic.
- 17. Return to the oven for about 10 minutes, until toppings look done.
- 18. Lift off the baking sheet carefully using a large spatula and your hand--they are not sturdy like regular pizza, so be careful not to let your toppings slide off.
- 19. Cut into fourths and serve..Enjoy
WW CORE ZUCCHINI CRUST CHEESE PIZZA
This is an excellent mock pizza to satisfy your pizza cravings while following core Weight Watchers program. You can really use any vegetable you would like on the pizza, and even add core meats to taste.
Provided by Oh Sherrie
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Salt coarsely grated zucchini and let stand 15 minutes.
- Squeeze moisture out of zucchini.
- Combine eggs, cornmeal, 1/2 cup mozzarella cheese, parmesan cheese and basil.
- Add zucchini and mix well.
- Spray nonfat cooking spray on a 9 x 13 baking pan.
- Spread zucchini mixture into baking pan
- Bake 20-25 minutes at 350°F
- Broil 5 minutes to golden brown.
- Remove "crust" from oven.
- Spread tomato sauce on crust.
- Arrange vegetables liberally over crust (can add more core veggies to taste).
- Sprinkle remaining fat free mozzarella over the pizza
- Bake at 350°F for 20-25 minutes.
Nutrition Facts : Calories 275.2, Fat 14, SaturatedFat 6.9, Cholesterol 172.7, Sodium 654.6, Carbohydrate 21.1, Fiber 4.1, Sugar 8.4, Protein 18.4
CHEF JOEY'S POLENTA CRUST PIZZA
Using ready made polenta makes this pizza easy to prepare. It is also lower in carbs then a regular dough pizza. As with any pizza the toppings are endless, so be creative.
Provided by Chef Joey Z.
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 450'F.
- Spray a 12 inch pizza pan with oil.
- Remove the polenta from its package and drain off the water. Cut it up in pieces and put into the food processor.
- Process the polenta. It will be crumbly. Add in the water, arrowroot flour, Italian herbs, garlic powder and 1/4 cup Romano cheese. Process again until a doughy mixture is obtained.
- Using a spatula, scoop the polenta onto the oiled pizza pan. Spray your hands with oil and pat the polenta into the pizza pan making sure you get it evenly as possible.
- Bake it in your preheated oven for 15 minutes.
- While its cooking, cut up your broccoli heads, scallion and pepper.
- When the polenta crust is done remove and top with the spaghetti sauce, tempeh, pepper, broccoli and scallions, cheeses and Italian herbs.
- Put back into the oven for 25 minutes.
- Remove when done, let stand for 5 minutes before serving.
- Bon Appetit!
Nutrition Facts : Calories 731.4, Fat 20.1, SaturatedFat 9.4, Cholesterol 51.6, Sodium 867.1, Carbohydrate 113.3, Fiber 10.8, Sugar 7.5, Protein 28
WW CORE - BUBBLING PIZZA CASSEROLE
This delicous Weight Watcher core program recipe counts as 4 point per serving to the the core member. You can really add any vegetables to taste to this recipe.
Provided by Oh Sherrie
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In skillet, brown meat over medium heat, stirring to crumble.
- Stir in onion, tomato sauce, basil, garlic, and Italian seasoning.
- Add veggies
- Add quartered biscuit dough to the pan of sauce & meat; stir gently until biscuits are covered with sauce.
- Spray a 9 x 13" casserole dish with cooking spray. Dump the mixture into the dish.
- Bake for 25 minutes.
- Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 334.8, Fat 11.4, SaturatedFat 3.4, Cholesterol 38.3, Sodium 1186.1, Carbohydrate 35.2, Fiber 2.8, Sugar 8.8, Protein 22.8
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