Raspberry Dessert Sauce 1 Ww Point Recipes

RASPBERRY DESSERT WITH VANILLA SAUCE

Steps:

• In a large saucepan, combine the raspberries, orange juice and tapioca; let stand for 15 minutes. Stir in sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and refrigerate., For vanilla sauce, combine cornstarch and sugar in a small saucepan; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat., Whisk 1/2 cup of hot mixture into the egg; return all to the pan, whisking constantly. Cook and stir over medium-low heat for 2-3 minutes or just until the sauce thickens slightly and reaches 160° (do not boil)., Remove from the heat. Stir in vanilla. Pour into a large bowl; press a piece of waxed paper or plastic wrap over top of sauce. Refrigerate until serving., Divide raspberry mixture among four dessert dishes; top with vanilla sauce.,

RASPBERRY DESSERT SAUCE ( 1 WW POINT)

Steps:

• Place all ingredients in a blender or food processor; process until smooth.
• strain mixture through a sieve into a bowl.
• discard solids.
• cover and chill until ready to serve.
• yield 4 servings serving size = 1/4 cup = 1 point.

ROASTED ROOT VEGETABLES (1 WW POINT)

Steps:

• Place the potatoes, carrots, turnips and garlic in a 9 x 13 x 2 inch baking dish sprayed with PAM.
• Drizzle with oil; sprinkle with rosemary, salt and pepper.
• Stir to coat.
• Bake, uncovered, at 350 degrees for 35 minutes.
• Increase temperature to 450 degrees and bake 10 to 15 minutes longer or until veggies are tender.

FOUR-INGREDIENT GUACAMOLE - 1 WW POINT

Steps:

• Put the avacado in a medium bowl and gently mash with a fork until chunky. Stir in the tomato, onion and salt.
• Serve at once or press a piece of plastic wrap directly onto the surface of the guacamole to prevent it from browning and refrigerate up to 3 hours.

RAISIN BRAN MUFFINS (1 WW POINT)

Steps:

• In a very large bowl, combine cereals, sugar, flours, soda, cinnamon and salt.
• In a medium bowl, combine the beaten eggs, baby food, and vanilla.
• Add the egg mixture to the cereal/flour mixture. Add the buttermilk to the cereal/flour mixture. Blend well until everything is moistened.
• Add the raisins and shredded carrots and mix well.
• Cover the bowl with plastic wrap and refrigerate over night (or for at least 2 hours).
• To bake. Heat oven to 400 degrees F. Spray muffin pans with non-stick spray. Fill muffin cups 2/3 full (Use a 1 3/4 inch cookie scoop).
• Bake 15 to 20 minutes, until nicely browned and set.
• Cool in pans for 6 minutes, then remove the muffins to a rack to cool completely. Enjoy.
• Note that the muffins freeze well. You don't have to bake up all the muffins at one time. The batter will keep in the refrigerator for 6 weeks,.

WW STUFFED STRAWBERRIES (1 WW POINT)

Steps:

• cut an "X" in the tip of each strawberry, cutting deep but leaving strawberry whole.
• Place cream cheese and next 3 ingredients in a medium bowl, and beat with a mixer at medium speed until smooth. place mixture in a small zip top plastic bag. seal bag; snip a small hole in one corner of bag.
• pipe about 2 teaspoons cream cheese mixture into each strawberry.
• serving size=1 strawberry.

WEIGHT WATCHERS LEMON-RASPBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees. Spray 4 1/2 x 8 1/2 inch loaf pan with nonstick spray.
• Whisk 2 cups flour, grated zest of lemons, baking powder, baking soda and salt and ground allspice in bowl.
• With electric mixer on medium speed, beat softened butter and vanilla 1 minute.
• Gradually add sugar and beat until light and fluffy, 4 minutes.
• At low speed, gradually beat in 2/3 cup egg substitute.
• Alternately add flour mixture and 1/2 cup light sour cream, beginning and ending with flour mixture, and beating just until blended.
• Gently fold in fresh raspberries.
• Scrape batter into pan; spread evenly.
• Bake until toothpick inserted into center comes out clean, 1 hour, 10 minutes.
• Cool in pan on rack 10 minutes.
• Remove cake from pan and cool completely on rack.