Easy Apple Pie Crescent Rolls ww 4

1 sm apple
1/2 t no calorie sweetener
1/2 t packed brown sugar
1/2 t ground cinnamon
1/2 t pumpkin pie spice
8 red-fat crescent rolls

1. Preheat oven to 375.
2. Peel, core, chop apple. Combine apple, Splenda, brown sugar, cinnamon, & pie spice together in a bowl. Set aside.
3. Unroll dough & cut each in half so you have 16 pieces. Flatten wide edge of each, roll out a little.
4. Spoon 1 t. of apple mixture onto each piece of dough & roll up, making sure to seal edges around the apple so it doesn't leak. Bake on a nonstick cookie sheet until golden brown, 12-15 minutes.

Peanut Butter-Banana Ice Cream Sandwiches Pizzelles

Pizzelle Cookie Cannolis

Chocolate-Peanut Butter Pizzelle Tarts

Carrot-Apple Bundt Cake with Cream Cheese Glaze

pg. 160 Year Round Fresh  8 points  24 servings

Cake:
2 1/2 c all-purpose flour
2 1/2 t baking powder
2 t cinnamon
1/2 t baking soda
1/2 t salt
1 c granulated sugar
3/4 c packed brown sugar
3 large eggs
1/3 c canola oil
1 T vanilla extract
3/4 lb shredded carrots
1 apple, peeled, cored, and diced
1/2 c dried cranberries

Glaze:
1 1/4 c powdered sugar
2 T light cream cheese, softened
1 T plus 1 t low-fat milk
1/8 t vanilla extract

1. Preheat oven to 350. Spray 10" Bundt pan with nonstick spray.
2. To make cake, whisk together flour, baking powder, cinnamon, baking soda, and salt in medium bowl.
3. With electric mixer on medium speed, beat granulated sugar, brown sugar, and eggs in large bowl until thickened, about 2 minutes. Add oil and vanilla and beat until blended. With mixer on low speed, beat in flour mixture just until blended (batter will be thick). Add carrots, apple, and cranberries and stir just until blended.
4. Spoon batter into prepared pan and smooth top. Bake until toothpick inserted into center of cake comes out clean, 45-50 minutes. LEt cake cool in pan on rack for 10 minutes. Remove cake from pan and let cool completely on rack.
5. To make glaze, with electric mixer on low speed, beat powdered sugar, cream cheese, 1 T milk, and vanilla until blended. Increase speed to medium and beat until smooth. Beat in additional 1 t milk if needed. Drizzle glaze over cool cake.

Blackberry Cheesecake Tarts

2 (1.9 oz) packages frozen mini-phyllo tart shells
4 oz reduced fat cream cheese
4 oz fresh blackberries plus additional 30 blackberries for garnish
3 T plain low-fat Greek yogurt
2 T plus 1 t powdered sugar
1/2 t grated lemon zest

1. Preheat oven to 350.
2. Place tart shells on large baking sheet and bake until crisp, 3-5 minutes. Transfer to wire rack and cool completely.
3. Meanwhile, combine cream cheese, 4 oz blackberries, yogurt, 2 T powdered sugar, lemon zest, and salt in food processor and puree.
4. Spoon cream cheese mixture evenly into phyllo shells. Top each tart with a blackberry (half a blackberry if large) and sprinkle with remaining 1 t powdered sugar. Serve at once.

Greek Yogurt with Cherry Compote and Pistachios

Year Round Fresh pg 62 2 points
1 1/3 c fresh sweet cherries, pitted cherries, halved
1/2 c orange juice
2 t honey
1 (3")Cinnamon Stick
1/4 t salt
2 c plain fat-free Greek yogurt
2 T finely chopped toasted pistachios

1. To make compote, combine cherries, OJ, honey, cinnamon stick, and salt in small saucepan and bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until cherries soften and liquid begins to thicken slightly, about 12 minutes.
2. Transfer to medium bowl; remove and discard cinnammon stick. Let stand to cool to room temp. Serve at room temp. or transfer to airtight container and refrigerate until chilled, at least 2 hours, or up to 4 days.
3. To serve, divide yogurt evenly among 4 bowls. Top evenly with compote and sprinkle evenly with pistachios.

Mini Chocolate Banana Cupcakes with Peanut Butter Frosting

24 serv  3 points Cook Up Comfort
¾ c all purpose flour
1/3 c unsweetened cocoa powder
1 t baking powder
1 t baking soda
¼ t fine salt
3 ripe small bananas, mashed
¼ c plain low-fat Greek yogurt
1/3 c sugar
1 lg egg
1 t vanilla extract
2/3 c semi-sweet chocolate chips
1 c frozen light whipped topping, thawed
3 T creamy peanut butter
Flaky sea salt optional
1. Preheat oven to 350
2. Whisk together flour through salt in small bowl. Mix together bananas through vanilla in large bowl. With rubber spatula, fold flour mixture into banana mixture just until combined; gently stir in chocolate chips.
3. Spray 24 minu cup muffin pan with nonstick spray or line with paper liners; fill each with 1 heaping tablespoon batter. Bake until toothpick inserted into center of muffin comes out clean, about 13 minutes. Let cool in pan on wire rack about 45 minutes.
4. Meanwhile, to make frosting, whisk together whipped topping and peanut butter until light and fluffy. Frost each cupcake with 1 rounded teaspoon of frosting; refrigerate until ready to serve. Sprinkle tops with a few grains of sea salt.

Strawberry White Chocolate Bread Pudding

  Cook Up Comfort  7 points OVEN

5 oz ciabatta bread , cut into 1” chunks, about 4 c total
3 T raisins
½ lb strawberries, hulled, Halved if small, quartered if large
1 t unsalted butter, melted
3 lg eggs
2 c reduced fat 2% milk
1 T granulated sugar
¾ t vanilla extract
1 ½ oz white chocolate, chopped
1 t powdered sugar

1. Spray 1 qt casserole dish with nonstick spray. Put one half of bread into dish, then scatter with ½ raisins, and ½ of strawberries. Scatter remaining bread on top and drizzle with melted butter. Top with remaining raisins and strawberries.
2. Beat eggs in medium bowl until frothy. Bat in milk, granulated sugar, and vanilla. Pour egg mixture over bread, making sure each piece is coated. Gently press bread into the liquid to saturate. Set dish aside 15 minutes to allow bread to soak up liquid.
3. Preheat oven to 350.
4. Bake pudding 30 minutes. Scatter white chocolate over top. Continue to bake until custard is softly set and bread is golden and crisped 15-20 minutes longer. Let cool 5 minutes. Place confectioners sugar in small sieve and dust top of pudding. Divide evenly among 6 bowls and serve warm. 

Angel Food Cake with Peach-Bourbon Sauce

 Cook Up Comfort pg 243 {16 servings} 5 points OVEN
1 ¼ c sugar
1 c cake flour
¼ t salt
12 large egg whites
1 ½ t cream of tartar
1 ½ t vanilla extract
¼ t almond extract
6 c thinly sliced peaches
2 T packed brown sugar
1 T bourbon
1. Position oven rack in lower third of oven; preheat oven to 350*.
2. Put sugar in food processor and process for 1 minute. Remove and reserve ¾ c. Add flour and salt to remaining sugar in processor and proves for about 30 seconds.
3. With electric mixer on medium-low speed, beat egg whites in large bowl until foamy, about 1 minute. Beat in cream of tartar. Increase speed to medium and beat in reserved ¾ c sugar, 1 T at a time, beating well after each addition. Once all sugar has been added., increase speed to medium-high and beat until stiff peaks form when beaters are lifted. Beat in both extracts.
4. Sift flour mixture, one third at a time, over beaten egg whites, gently folding in with rubber spatula just until blended. (Be careful not to overmix). Scrape batter into ungreased 10” tube pan with removable bottom. Spread evenly. Bake until cake springs back when lightly pressed, 35-40 minutes.
5. Meanwhile, combine peaches, brown sugar, and bourbon in medium bowl. Let stand for at least 10 minutes, or refrigerate up to 2 days.
6. When cake is done, immediately invert pan onto its legs or over neck of bottle and let cool completely. Run thin knife around sides and center of tube pan. Remove cake from pan and transfer to serving plate. Cut into `16 slices and serve with peach mixture.

1 pt Chocolate Muffins

These outstanding chocolate muffins are only 1 FS point!
Preheat oven 350*
3 Ripe bananas (mash w/fork)
1 egg
1 tsp vanilla
4 Tbls Truvia
2 Tbls Sukrin gold(brown sugar substitute)
1 1/4 c self rising flour
1 tsp baking soda
1 tsp baking powder
2 1/2 Tbls dark chocolate cocoa
1/2 tsp Cinnamon
1/4 c nonfat greek yogurt (may want to add a little extra)
Bake 12-14 minutes
Delicious

15 oz can of pumpkin
    1 box sugar free vanilla pudding mix
    1/2 tsp pumpkin pie spice
    1 cup vanilla unsweetened almond milk
    8 oz fat free whipped topping

    In a medium bowl; mix together pumpkin, pudding mix, pumpkin pie spice, and milk until well blended.
    Fold in whipped topping until mixed completely.
    Serve immediately or refrigerate for later.