How To make Ww Lemon Blitz Cake Points:3
1 angel food cake
1 lb
***FILLING *** 1/4 Cup cornstarch
2/3 Cup sugar
1 2/3 Cups skim milk
1/2 Cup lemon juice
1 Tablespoon lemon rind :
freshly grated
***TOPPING*** 3/4 Cup nonfat lemon yogurt
1 1/2 Cups light whipped topping
To make the filling, combine the cornstarch and sugar in a medium-sized saucepan, and stir to mix well. use a wire whisk to slowly whisk in the milk. Place over medium heat, and bring to a boil, stirring constantly. Continue to cook and stir for 1 minute, or until the mixture is thickened and bubbly. Remove the milk mixture from the heat, and whisk in the lemon juice and rind. Cover and chill for several hours or overnight to thicken. Just before assembling the cake, make the topping by gently folding the yogurt into the whipped topping. Set aside. To assemble the cake, use a bread knife to cut the cake lengthwise into 3 layers. Stir the filling. Place the bottom cake layer on a serving platter, and spread with half of the filling. Repeat with the second layer. Top with the third cake layer, and spread the topping over the top and sides of the cake. Chill the cake for 1 to 2 hours, slice, and serve. Makes 12 Servings POINTS: 3
PER SERVING: 174 Calories, 1.3 g Fat, 0.8 g Fiber, 0 mg Cholesterol, 4.9 g Protein, 238 mg Sodium
RECIPE FROM: Fat-Free Holiday Recipes by Sandra Woodruff, RD
How To make Ww Lemon Blitz Cake Points:3's Videos
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Dr. Eggman tries the Grimace Shake challenge because he wants to prove that he's better than Sonic. How will it go wrong?
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WW Smarter Sweets CookBook | Apricot Crumble Slice
This recipe is from the new WW cook book and it’s super easy & tasty
Ingredients
100g Fresh dates (Chopped)
1 1/4 Cups Oats
2/3 Cup Plain flour
1/2 Cup Shredded coconut
1 egg
1 TBS Brown Sugar
1 tsp Cinnamon
1 1/2 TBS Reduced Fat oil spread
400g Tinned Apricots
1/2 tsp Ginger - optional
Preheat oven to 180* (360) lightly spray a 19cm dish with oil.
Place dates in a bowl with 1 TBS water and microwave for 1 min until they’re soft.
Blend 1 cup oats, 1/2 cup flour, 1/4 cup coconut and date mixture plus the egg in a food processor until well combined.
Press mixture into prepared dish.
Bake for 10-12 mins.
Meanwhile combine remaining oats, flour, coconut with the sugar, cinnamon and ginger, using hands to rub in the spread until mixture resembles crumbs.
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Cool before cutting.
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