3 Ingredient Berry Cobbler from Weight Watcher's

Frozen berries, dry cake mix, and 1 can of sprite. 350 degrees for 35 min. Yummy cobbler and it is a Weight Watcher’s Recipe!!

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Apple-Walnut Bread Pudding

      Servings: 8
      Preparation Time: 15 min.
      Cooking Time: 50 min.

      Ingredients:
        1/4 cup unsalted butter
        2 slice French bread, cut into 0-3/4 inch cubes
        3/4 cup brown sugar, firmly packed
        1/2 cup water
        1/2 tsp. cinnamon
        2 Jonathan or Macintosh apple, peeled, cored and finely diced
        3 oz. Gouda cheese, cut into cubes
        1/4 cup chopped walnuts
            This Recipe is considered:
            Low Sodium

      Cooking Directions:
        Preheat oven to 350° F. Melt half the butter in a baking dish. Add bread
        cubes and stir until butter is absorbed. Bake 15-20 minutes or until
        golden, stirring occasionally. While bread is baking, combine brown
        sugar, water and cinnamon in a heavy saucepan. Simmer over medium high
        heat 5 minutes or until sugar dissolves. Remove from heat and stir in
        remaining butter. Set aside. Add apples, cream cheese, and walnuts to
        baking dish. Pour reserved syrup over mixture and bake 35-40 minutes.

      Per Serving: calories 230, fat 10.9g, calories from fat 43%, protein 4.3g,
      cholesterol 27.7mg, dietary fiber 1.5g

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Caramelized Banana Raisin Bread Pudding
From O, The Oprah Magazine

Low-fat milk can be thickened with flour, cornstarch, or eggs to make creamy
custards for sweet and savory dishes. Heating fruit in a nonstick pan with just
a bit of sugar helps to caramelize the fruit's own natural sugars, enhancing its
sweetness and adding a toasty note. Try it with apple, pear, peach, or mango
slices.
By Laura Pensiero
Nutritional Information
(per serving)
      Calories259
      Total Fat6g
      Saturated Fat3g
      Cholesterol79mg
      Sodium--
      Total Carbohydrate43g
      Dietary Fiber2g
      Sugars--
      Protein7g
      Calcium114g

Oven Temp: 350 Ingredients U.S.MetricConversion chart
1/3 cup(s) raisins
3 tablespoon(s) dark rum
1 tablespoon(s) unsalted butter
2 medium bananas, halved lengthwise, sliced crosswise into 1/2-inch pieces
4 tablespoon(s) dark brown sugar
1 1/2 cup(s) 1 percent milk
2 large eggs
3 tablespoon(s) granulated sugar
1/8 teaspoon(s) ground cinnamon
4 cup(s) (1/2-inch cubed ) French bread

Directions
In a small bowl, combine raisins and rum and let stand 10 minutes. Drain,
reserving rum and raisins separately.
In a medium nonstick skillet, melt butter over medium-high heat. When frothy,
add banana slices and cook, stirring frequently, until lightly browned, about
3 minutes. Remove skillet from heat and add brown sugar and reserved rum.
Return skillet to heat and cook until rum evaporates, about 30 seconds. Set
aside.
Preheat oven to 350 degrees. In a large bowl, whisk milk, eggs, granulated
sugar, and cinnamon until blended. Stir in bread cubes. Let mixture stand 15
minutes, gently stirring a few times.
Spray four 8-ounce ramekins with cooking spray. Stir raisins into bread
mixture. Spoon half of bread mixture among ramekins. Spoon half of bananas
over top. Repeat with remaining bread mixture and bananas. Bake until puffed
and golden, 30 to 35 minutes. Let cool; serve warm or at room temperature.

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Cranberry Bread Pudding
From Country Woman

INGREDIENTS

16 slices bread, crusts removed and cubed

1-1/2 cups fresh or frozen cranberries, thawed

1 tablespoon grated orange peel

1/4 cup butter, melted

6 eggs

4 cups milk

3/4 cup plus 1 tablespoon sugar, divided

1 teaspoon vanilla extract

ORANGE CUSTARD SAUCE:

3 egg yolks

1/4 cup sugar

1 cup heavy whipping cream

1 orange peel strip (1/4 inch)

1/2 teaspoon orange extract

SERVINGS12

METHODBaked

PREP35 min.

COOK65 min.

TOTAL100 min.

DIRECTIONS

In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the bread cubes, cranberries and orange peel. Repeat layers. Drizzle with butter.
In a large mixing bowl, beat the eggs, milk 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. Bake, uncovered, at 375° for 65-75 minutes or until
a knife inserted near the center comes out clean.

For sauce, in a heavy saucepan, beat egg yolks and sugar. Stir in cream and orange peel. Cook and stir over low heat for 20-25 minutes or until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; discard orange peel. Stir in extract. Cover and refrigerate until chilled. Serve with bread pudding.
Yield: 12 servings.

NUTRITIONAL INFO

Nutrition Facts: 1 serving (1 each) equals 370 calories, 19 g fat (10 g saturated fat), 208 mg cholesterol, 299 mg sodium, 41 g carbohydrate, 1 g fiber, 10 g protein.

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Cranberry Coffeecake

Nubella - Healthy Recipes

      Servings: 12
      Preparation Time: 15 min.
      Cooking Time: 25 min.

      Ingredients:
        1-1/2 cups fresh or frozen cranberries, thawed
        1 cup sugar, divided
        1 tsp. orange rind, grated
        1-1/2 cups all purpose flour
        2 tsp. baking powder
        1/2 tsp. salt
        1 egg
        1/4 cup orange juice
        1/4 cup skim milk
        3 Tbs. margarine, softened
        1/4 cup chopped pecans
            This Recipe is considered:
            Low Cholesterol

      Cooking Directions:
        Arrange cranberries in a greased 8-0/1 inches square baking pan;
        sprinkle with 1/2 cup sugar and the orange rind. Mix remaining
        ingredients until just moistened in medium bowl; drop by spoonfuls onto
        cranberries, spreading batter evenly to sides of pan. Bake coffeecake at
        400° F until wooden pick inserted in center comes out clean, 25-30
        minutes. Immediately invert coffeecake onto serving plate. Serve warm.

      Per Serving: calories 169, fat 4.5g, calories from fat 24%, protein 2.4g,
      cholesterol 15.7mg, dietary fiber 1.1g

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Heavenly Chocolate Mousse

Choose quality chocolate, preferably Belgium, which you can buy at Cost Plus,

it will improve the taste of this heavenly dessert. In Belgium it is served in almost

every restaurant.

2½ hours | 20 min prep

SERVES 8

Beat 4 eggs with 120 gr sugar until it starts turning white (= ruban)over a

hot water bath.

Take off the heat and beat until it's cold in a cold water bath.

Melt the chocolate and carefully mix with the ruban.

Beat the egg whites until they are half stiff and add the other 120 gr sugar,

beat until it's stiff.

Beat the cream until it's stiff.

Carefully add the cream and the egg whites to the chocolate mixture.

Pour into small bowls and refrigerate for at least 2 hours.

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Holiday Mallow Layered Dessert
             Source: Recipes from Friends
            1 3/4 cups cold milk
            1 (3.25-ounce) package Jell-O Vanilla Flavor Instant Pudding & Pie
            Filling
            1 (8-ounce) tub Cool Whip Whipped Topping, thawed, divided use
            1 (10-ounce) package pound cake, cut into 1-inch cubes
            2 1/2 cups halved strawberries
            2 1/2 cups Jet-Puffed Holiday Mallows Marshmallows, divided use
            3 Tablespoons Planters Sliced Almonds
            Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk
            2 minutes. Gently stir in 2 1/2 cups of the whipped topping.
            Layer half each of the cake cubes, pudding mixture and strawberries
            in 2 1/2-quart serving bowl; top with 2 1/4 cups of the
            marshmallows. Repeat layers of cake, pudding mixture and
            strawberries.
            Top with remaining whipped topping; sprinkle with almonds and the
            remaining 1/4 cup marshmallows. Cover.
            Refrigerate several hours or until ready to serve. Store in
            refrigerator.
            Makes 18 servings.
            Great Substitute:
            Prepare as directed, substituting 1 (16-ounce) can sliced peaches,
            drained, for the strawberries.
            Great Substitute:
            Prepare as directed, using Jet-Puffed Miniature Marshmallows.

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Hot Apple Dumplings

2 Granny Smith apples

1 cup water

1 cup sugar divided

1 stick butter

1/4 tsp. vanilla extract

8 canned biscuits (I use Pillsbury buttermilk)

4 teaspoons ground cinnamon

Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with cold water to keep them from getting brown while you prepare the rest of the recipe.

In a medium saucepan, mix the water, 3/4 cup of the sugar, butter and vanilla over heat and bring mixture to a boil.

Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom.

Place the wrapped slices sealed side down in a 9 X 13 baking pan. Pour the hot sugar mixture over the apple slices.

Mix the remaining 1/4 cup sugar with cinnamon and sprinkle over the tops of the wrapped apples. Bake for 35 minutes or until golden brown. Serve warm with vanilla ice cream! YUM!

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Peanutty Snack Mix:

Source: Vernalisa's Recipe Board

Ingredients:

            1/4 cup butter
            1/4 cup JIFÂ® Creamy Peanut Butter & Honey
            1/2 teaspoon vanilla
            1 teaspoon ground cinnamon
            4 cups Honey Nut Chex Cereal
            1 cup honey roasted peanuts
            1 cup pretzels, (midgets or snaps)
            cayenne pepper, sprinkle to taste (optional)

Directions:

Preheat oven to 350Â° F.

Combine butter, peanut butter, vanilla, and cinnamon
in a microwave-safe bowl.

Microwave on HIGH (100 percent power) 35-45 seconds
stirring until well blended.

Combine cereal, peanuts, and pretzels in a large bowl.

Pour butter mixture over cereal mixture; toss well to
coat.

Line sheet pan with foil; spread mixture evenly across
pan.

Bake in 350Â° F oven 10-12 minutes, stirring
occasionally. Cool.

Store in resealable plastic bag.
~~Lori~~

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That Cherry Stuff - Mr. Food

We cannot tell a lie. We love this! And you will, too...not only for the taste, but for all the fun you'll have making and eating it.

Serves: 8

Preparation Time: 5 min

What You'll Need:

1 (21-ounce) can cherry pie filling
1 (8-ounce) container frozen whipped topping, thawed
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) can crushed pineapple, drained
1 cup coarsely chopped nuts (any kind)

What To Do:

In a large bowl, fold together all ingredients.
Spoon into a serving bowl or individual dessert glasses. Chill before serving.