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How To make Deep Chocolate Cupcakes Ww
6 lg Prunes
- pitted 3 lg Egg whites
1 1/2 ts Vanilla extract
18 tb Flour, all-purpose
3/4 c Sugar, granulated
1/2 c Cocoa powder, unsweetened
1 1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1 1/2 tb Sugar, powdered
Preheat oven to 350F. Line 12 2-3/4" muffin cups with paper liners. In food processor, puree prunes and 1/2 cup water until smooth. Scrape puree into large bowl. With electric mixer, beat together prune puree and 1/2 cup water. Add egg whites and vanilla; beat until thoroughly combined. Stir in remaining ingredients; mix completely. Spoon batter evenly into prepared cups, filling each about 2/3 full. Bake 10 to 12 minutes, until toothpick comes out clean. Remove from pan; cool on rack. Sprinkle evenly with powdered sugar. Weight Watcher Exchanges: 1/2 Bread, 80 Optional Calories. Nutritional Analysis per serving: 122 calories, 3 g. protein, 28 g. carbohydrate, 1 g. fat, 130 mg. sodium, 0 mg. cholesterol. Calories from fat: 7% Original recipe from Weight Watchers magazine, March 1993. Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE]
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Recipe! WW Friendly - 2 Point French Vanilla Cupcakes with Cheesecake Icing!
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1 Box of Super Moist Betty Crocker French Vanilla Cake Mix
12 oz Can of Honest Fizz Zero Calorie Soda OR Sprite Zero
Fat Free Cool Whip (8 oz Container)
1 Box of Cheesecake Flavor - Instant Sugar Free Fat Free Jello
Take entire box of Cake mix and 12 oz soda and mix until smooth
Fill 24 Cupcake holders with cake mix
Bake for 15 to 20 minutes until the tops are lightly brown (let cool completely)
Take entire container of cool whip and the container of cheesecake jello and mix until creamy
Smooth icing on all 24 Cupcakes
Each cupcake is only 2 Points
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WEIGHT WATCHER PUMPKIN CHOCOLATE CHIP MUFFIN - Only 1 Point! just in time for Thanksgiving!
#WeightWatcherPumpkinChocolateChipMuffins #WW1PointMuffins
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The Weight Watcher 1 Point Pumpkin Chocolate Chip Muffins are made with whole grain and are perfect for breakfast, snacking, or dessert. The recipe yields 12 full size muffins and are sure to satisfy any craving for a sweet treat that you might have. The recipe is listed below. Enjoy!
INGREDIENTS:
1 1/3 cups of Kodiak Cakes Buttermilk Flapjack Pancake mix.
3/4 cup of canned pure pumpkin puree
1 large egg
1 tsp. vanilla
1/2 to 3/4 cup of water - I used 1/2 but it depends on the consistency of the batter.
1 tsp. pumpkin pie spice
1 tsp. cinnamon
3 Tbsp. of zero point Lakanto Monkfruit Classic Sweetener
1 tsp. baking powder
60 to 100 no sugar added chocolate chips - I used the Lily's dark chocolate chips. You can use the milk ones if you prefer.
INSTRUCTIONS:
Preheat oven to 350 degrees.
You will need a full size muffin tin.
Line the wells of the tin with silicone cupcake liners or foil ones.
DO NOT USE PAPER CUPCAKE LINERS!
If you don't have them you can spray generously with non stick spray.
In a medium bowl combine the pumpkin puree, egg, water, vanilla extract, and sugar substitute. Stir well.
In another medium bowl combine the pancake mix, pumpkin spice, cinnamon, and baking powder.
Next add the dry ingredients to the wet slowly as you stir.
Stir just until combined.
Next fold in 1/2 of the no sugar added chocolate chips.
Fill the liners with the batter. I use an ice cream scoop.
Add 5 or 6 of the chips on top of each muffin.
Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean.
Muffins should be stored in an airtight container.
They can also be frozen in zip lock bags and taken out of the freezer when needed.
I wrap mine is a paper towel and microwave until softened.
Enjoy!
Link to Weight Watcher 1 Point Miracle Muffins
Link to Weight Watcher 1 Point Chocolate Muffins
Link to 2 Ingredient 3 Point Weight Watcher Bagel
Link to the Gingerbread Dessert Dip video
Link to the Peanut Butter Chocolate Dessert Dip
Link to the Cherry Garcia Dessert Dip
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