Tomato Spice Cake Weight Watchers Points 5 Recipes

EASY TOMATO SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan and set aside.
• Whisk cake mix, tomato soup, milk, eggs. and cinnamon together in a bowl until well combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

TOMATO-SPICE CAKE (WEIGHT WATCHERS POINTS = 5)

Steps:

• Preheat the oven to 350 degrees. Line a 9 x 13 inch baking pan with foil and spray the foil with nonstick spray.
• Combine the brown sugar and cinnamon. Sprinkle evenly in the pan patting lightly to cover. Top with an even layer of the tomato slices.
• Beat the cake mix, soup, egg substitute and buttermilk on low speed until the cake mix is moistened. At medium speed, beat until well blended. Pour the batter into the pan.
• Bake until a toothpick insterted into the center comes out clean, 35-40 minutes. Cool in the pan on a rack 5 minutes. Run a knife around the cake to loosen. Place a large platter over the cake and invert; remove the foil and let cool. Cut into 12 squares.

HARVEST CHIFFON PIE (WEIGHT WATCHERS POINTS = 5)

Steps:

• Preheat the oven to 400 degrees. Spray a rimmed baking sheet with nonstick spray. Place the squash, cut side down, on the baking sheet. Bake until tender, about 40 minutes. Turn cut side up and let cool.
• Scoop the flesh out of the squash and transfer to a medium bowl. Mash well with a potato masher until smooth (you should have about 1 3/4 cups). Add the sugar, egg, pie spice and salt beating with a whisk until blended.
• Sprinkle the gelatin over the evaporated milk in a large saucepan; whisk and then let stand until softened, about 5 minutes. Set the pan over medium heat, stirring frequently until the gelatin is completely dissolved, about 3 minutes. Stir in the squash mixture and cook, stirring constantly until the mixture just begins to boil, 5-6 minutes. Transfer to a large bowl. Refrigerate, stirring occasionally, until the squash mixture mounds and begins to set, about 1 hour.
• Gently whisk the squash mixture until smooth. With a rubber spatula, fold in the whipped topping. Pour the mixture into the crust. Sprinkle with the pecans. Refrigerate until set and firm, at least 2 hours or up to overnight.
• GOOD IDEA: For an additional 1 points value, drizzle each serving of pie with 1 tablespoon chocolate-fudge syrup.

WEIGHT WATCHERS CHEESY CHILI MAC - POINTS = 5

Steps:

• Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
• Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 tablespoon of cheese per serving.

5 POINTS - WW PUMPKIN SPICE CAKE

Steps:

• Preheat the oven to 375 degrees. Spray a 10-inch pan with nonstick spray, then lightly dust it with flour.
• Combine the flour, granulated sugar, pumpkin pie spice, baking powder, and salt in a large bowl.
• Combine the eggs, oil, milk, pumpkin puree, and vanilla in another bowl.
• Add the egg mixture to the flour mixture; stir just until blended.
• Pour the batter in the pan. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool in the pan on a rack 15 minutes; remove from the pan and cool on the rack 30 minutes.
• Combine the confectioners' sugar and lemon juice in a bowl. Drizzle over the warm cake.