This Weight Watchers Pina Cola Cake Angel Food Cake is made with a cake mix and only 4 ingredients is only 2 WW points on the blue plan (without artificial sweetener) and ideal for any occasion. It makes a great celebration cake, a Sunday night dinner cake and it's perfect for bringing along to a potluck or for a summer backyard BBQ!
Provided by Terri Gilson
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F/ 175 degrees C and spray an angel food cake pan with non-stick cooking spray or Wilton Cake Release (https://amzn.to/36l0FEO -affiliate link)
- Open the can of crushed pineapple and remove 2 tbsp of pineapple liquid. Discard.
- In a mixing bowl, mix together the Angel Food cake mix (just the mix nothing else!!) and the can of crushed pineapple, including the remaining juice, with 3 tbsp of light coconut milk and the coconut extract.
- This mixture will become frothy.
- Pour into the greased angel food cake pan and bake for 30 minutes or until cake tester comes out clean.
- Remove from oven and place on a pot holder and cool for 5 minutes in the pan.
- Run spatula along edges and flip onto a cooling rack. * I put the rack on top to flip, then I tap the bottom of the pan with a spatula. ** Don't worry if a little piece of the cake sticks to the bottom of the pan, you can remove it and place it on the cake and it will mostly be covered by garnish.
- Cool for another 5 minutes.
- Once it's completely cooled, trim off any brown, if desired. Alternatively, you can just leave it.
- Then flip it back over onto a serving plate, so the smooth/smaller side is facing up.
Nutrition Facts : ServingSize 1 piece, Calories 160 kcal, Carbohydrate 37 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 312 mg, Fiber 1 g, Sugar 28 g
PINA COLADA ANGEL FOOD CAKE - WW POINTS = 5
Yeah! My new Weight Watchers Magazine just arrived!! This is going to be the 1st of the many new recipes that I try...
Provided by senseicheryl
Categories Dessert
Time 45m
Yield 12 pieces of cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Place an oven rack in the lower third of the oven; preheat the oven to 375 degrees.
- Sift the flour and salt in a bowl. With an electric mixer on medium speed, beat the egg whites and cream of tartar until soft peaks form. Beat in the granulated sugar, 2 tablespoons at a time, until stiff peaks form. Beat in the coconut extract.
- Sift one third of the flour mixture over the egg-white mixture and, with a large rubber spatula, gently fold in just until blended. Repeat with the remaining flour mixture, one third at a time, being careful not to overmix the batter.
- Scrape the batter into an angel food cake pan; spread evenly. Immediately place in the oven and bake until the cake springs back when touched lightly, 35-40 minutes. Invert the pan on the neck of a funnel or bottle and let cool completely. To loosen, run a thin-bladed knife around the sides of the pan and around the center tube. Unmold the cake on a serving plate. If making ahead, wrap and let stand at room temperature overnight.
- To make the glaze: whisk the confectioners sugar, pineapple juice and rum extract in a bowl until smooth. Drizzle evenly over the top of the cake and sprinkle with the shredded coconut.
Nutrition Facts : Calories 256.1, Fat 3.3, SaturatedFat 2.7, Sodium 154.1, Carbohydrate 51.4, Fiber 1.1, Sugar 36.9, Protein 5.3
PINA COLADA DUMP CAKE
I love any dessert that tastes like the tropics. When I wanted to create a new dump cake recipe, I went right to pineapple, coconut and rum. I was very pleased with the results! -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Evenly spread coconut, nuts and pineapple in a greased 13x9-in. baking dish; drizzle rum over top. Sprinkle with cake mix. Drizzle with butter and water, Bake until golden brown and bubbly, about 45-50 minutes. Serve warm with whipped cream and cherries, if desired.
Nutrition Facts : Calories 325 calories, Fat 13g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 411mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.
HG'S CHILI-RIFIC CHEESEBURGER - WW POINTS = 5
Another fantastic Hungry Girl Recipe: "Chili Cheese, Please! You want a guilt-free chili cheeseburger? You got it, baby! " Serving Size: 1 burger (entire recipe) Calories: 273 Fat: 3g Sodium: 1,330mg Carbs: 40g Fiber: 8g Sugars: 8g Protein: 25g POINTS® value 5* Attention Sodium-Counters! Save about 450mg by nixing the pickles and mustard.
Provided by senseicheryl
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 8
Steps:
- Split bun in half and toast lightly.
- Layer pickles, tomato, and onion on the bottom half of the bun.
- Cook Boca patty according to the instructions on the box (either in a pan with nonstick spray, or in the microwave). Place burger over the veggies on the bun's bottom half.
- Prepare chili according to package directions.
- Top the burger with the chili and then the cheese slice.
- Slap the mustard onto the top half of the bun.
- Plop the bun top over the cheese and chili patty.
- Now, the most important step of all -- Enjoy!
Nutrition Facts : Calories 179.1, Fat 2.6, SaturatedFat 0.6, Cholesterol 2.3, Sodium 1056.2, Carbohydrate 29.4, Fiber 2.4, Sugar 7.8, Protein 10.1
THREE-RICE SALAD - WW POINTS = 5
This recipe comes from my Weight Watchers Magazine, November/December 2008. This issue has several "make ahead recipes" for easy Holiday planning. "Make 2 hours ahead." 5 points for a 3/4 cup serving.
Provided by senseicheryl
Categories Brown Rice
Time 30m
Yield 8 3/4 cup servings, 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring the water to a boil in a large saucepan. Add the rice blend and return to a boil. Reduce the heat and simmer, covered, until the rice is tender and the liquid is absorbed, about 20 minutes. Spread the rice on a baking sheet and let cool to room temperature, about 20 minutes.
- Meanwhile, combine the orange juice, vinegar, soy sauce, honey and sesame oil in a large bowl, beating with a whisk until blended.
- Stir in the rice and the remaining ingredients; toss well to coat.
- Serve at once or cover and let stand at room temperature up to 2 hours.
Nutrition Facts : Calories 257.9, Fat 3.5, SaturatedFat 0.4, Sodium 154.9, Carbohydrate 52.5, Fiber 1.8, Sugar 2.9, Protein 4.5
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