Jims Blueberry Crumb Bars 3 Points On Weight Watchers Recipes

JIM'S BLUEBERRY CHEESECAKE BARS - 3 POINTS FOR WEIGHT WATCHERS

Steps:

• Preheat oven to 350 degrees.
• Spray an 8 x 8 inch baking pan with non-stick cooking spray and set aside.
• Combine the crumbs, 1/4 cup of the Splenda and the melted butter and mix well.
• Firmly press this mixture into the bottom of the prepared pan.
• Bake for 5 minutes and remove from oven and set aside.
• Beat the cream cheese at medium speed until smooth.
• Gradually add the remaining Splenda beating until blended.
• Add the egg whites and beat well.
• Add the sour cream and the vanilla beating just until blended.
• Gently stir in the blueberries.
• Pour this mixture onto the crust.
• Bake for 30-35 minutes or until firm and remove from oven to cool on a wire rack for 30 minutes.
• Cover and chill for 2 hours.
• To make the topping: combine the apricot preserves and the water in a small saucepan.
• Cook over medium heat stirring constantly untilthe jam melts.
• Spread over filling.
• Cut into 20 bars.

JIM'S BLUEBERRY CRUMB BARS - 3 POINTS ON WEIGHT WATCHERS

Steps:

• Preheat the oven to 375 degrees.
• Spray a 9 x 13 inch pan with Pam for Baking Spray.
• Stir together the following: 1 cup of the Splenda, the flours, baking powder, salt, cinnamon & nutmeg.
• Blend in the vanilla, the butter and the egg whites.
• The dough will be somewhat crumbly.
• Pat half of the dough into the prepared pan.
• In a separate bowl, stir together the remaining 1/2 cup of Splenda and the cornstarch.
• Gently mix in the frozen blueberries.
• Sprinkle the blueberry mixture evenly over the crust.
• Crumble the remaining dough over the blueberry layer.
• Bake in the preheated oven for 45 minutes, or until the top is slightly brown.
• Cool completely before cutting into squares.
• Refrigerate for keeping.

BLUEBERRY CRUMB BARS

Steps:

• To make the crust: Preheat the oven to 375 degrees. Butter bottom of a 13x9x2 inch metal baking pan. Whisk 2 cups flour, oats, sugar, salt and cinnamon in a large bowl. Add 1 cup butter, rub with fingertips until mixture sticks together in small clumps. Transfer 2 cups to a medium bowl; mix in almonds and reserve for topping.
• Press remaining crumb mixture evenly onto bottom of prepared pan. Bake crust until golden and just firm to touch, about 22 minutes. Cool 10 minutes.
• To make the filling: Mix blueberries, preserves, 1 tablespoon flour and lemon peel in a medium bowl. Spread evenly over crust in pan, then sprinkle reserved topping over.
• Bake bars until filling bubbles thickly at edges and topping is golden brown, about 40 minutes; cool in pan on rack. Cut lengthwise into 4 strips, then cut each strip into 6 pieces, forming 24 bars.

WEIGHT WATCHERS CROCK POT FRENCH ONION SOUP

Steps:

• Heat the oil in a large dutch oven over medium heat. Add onions and salt; cook, first tossing with tongs, and when they begin to wilt, stirring occasionally with a spoon, until pale golden brown and very soft, about 35 minutes.
• Stir in the flour and cook, stirring occasionally, until the flour is lightly browned, about 2 minutes.
• Transfer the onions to a 5 or 6 quart slow cooker. Add thyme sprigs and pepper. Pour the broth over the onions. Cover and cook until the flavors are blended 4-5 hours on high or 8-10 hours on low. Discard thyme sprigs when done.
• Combine the cheese and thyme leaves in a bowl. Spread the cheese mixture over the bread slices. Ladle the soup into bowls, top each serving with a bread slice.