Fabulous 2 Ingredient Lemon Pudding 4 Ww Points Recipes

LEMON PUDDING | WEIGHT WATCHERS

Steps:

• Preheat the oven to 180°C / 160°C Fan /Gas 4 / 350°F.
• Place the low fat spread / margarine, the sweetener and the zest of 1 lemon into a bowl and using a hand held mixer, whisk until just combined.
• Add the lemon juice of both lemons, vanilla paste, egg yolks, flour and milk one by one, whilst continuing to mix until you have a smooth batter.
• Clean your whisk attachment thoroughly.
• In a separate clean bowl whisk the egg whites until they produce soft peaks - when you remove the whisk the peaks will just hold their shape for a second or so before collapsing.
• Gently fold the two mixtures together using a metal spoon.
• Don't over mix as you want to keep the mixture light and fluffy with as much air left in as possible to get some rise.
• Spoon the mixture into an ovenproof dish ( I used one that measured 7 1/2 inches square).
• Fill a baking tray half full of hot water and place the ovenproof dish in the centre.
• Place in the middle of the oven and bake for 45 - 50 minutes until the top turns golden brown and has set.
• There will be a creamy lemony sauce below.
• Top with a light dusting of icing / powdered sugar.

MY FAVORITE LEMON PUDDING

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

FLUFFY LEMON PUDDING DESSERT

Steps:

• In a small bowl, combine the flour, pecans, butter and sugar. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool completely on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Spread over cream cheese layer; top with remaining whipped topping. Refrigerate until chilled.

LEMON DESSERT WW (2 POINTS FOR ENTIRE RECIPE)

Steps:

• Add pudding mix to water and mix well.
• Bring to boil.
• Stir with a whisk until thickened.
• Add box of Jello and stir in well.
• Pour into individual dessert dishes and refrigerate until set.
• Top with fat free Cool Whip.

BLUEBERRY COBBLERS FOR TWO - 4 WW POINTS

Steps:

• Preheat oven to 450. Spray two 6oz custard cups with non-stick spray.
• Combine blueberries, sugar, ginger, lemon zest and juice and cinnamon. Divide between custard cups.
• Combine together Bisquick and milk in small bowl. Spoon over blueberry mixture. Sprinkle with sugar.
• Place on baking pan and bake 20 minutes until golden and bubbly.
• Serve with vanilla ice cream.

4 INGREDIENT LEMON COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Add all ingredients to large mixing bowl, beating until well mixed (use electric mixer).
• Shape dough into round balls about the size of walnuts.
• Place on sprayed baking sheet, approximately 2" apart.
• Bake 15 to 18 minutes (it took less time in my oven, so you might want to check after about 12 minutes).
• Allow to cool for a few minutes on baking sheet. Then transfer to wire rack to cool completely.
• May be frosted with lemon frosting mix, if desired.

WW VERDE PORK

Steps:

• Evenly season pork with spices and cook in a crockpot.
• If you serve on corn tortillas add 1 point per serving.

TACO CHICKEN CHILI(4 WW POINTS)

Steps:

• Combine most of the ingredients (the beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning) in a crock pot (also known as a slow cooker).
• Set the skinned and boned chicken on top & cover it.
• Cook on low heat for 10 hours, also you could do it quicker on high heat for 6 hours.
• 30 minutes before serving, remove the chicken and rip it up. Then put the chicken back into the slow cooker and mix inches Top the chili with fresh cilantro. Feel free to utilize low fat cheese and sour cream as a topping.