Flourless Peanut Butter Cookies – 3 Weight Watchers Points Plus

by Steph

Flourless Peanut Butter Cookies

3 Weight Watchers Points Plus

First of all, I need to apologize…I went AWOL.  I have a lot of eggs in my basket right now and just haven’t had the time to write :-( I have a lot of exciting things going on, and will give more details later…I promise!! So I am going to try to be diligent and write more often.  So here is a sweet treat to make up for my absence.


I usually like to keep some type of sweet in the house for when the craving hits, we are big sweet tooth people in my house.  I feel that is so much better to have a homemade treat than something packaged.  It’s better for you, and tastes so much better, but that’s just my humble opinion.  These flourless peanut butter cookies are a simple and quick to make, they really only have 4 ingredients. These are flourless too (duh) so if you are watching your carb intake, these are good choice as far as cookies go.



  • 3/4 cup brown sugar
  • ¾ tsp baking soda
  • 1 large egg
  • 1 cup natural peanut butter.
  • 24 peanuts, split in half (optional)



Preheat oven to 350. Gather your ingredients.

In a stand mixer mix all ingredients except the peanuts.


Using a teaspoon, measure out 48 balls and place on a baking sheet lined with parchment paper.


Press ½ peanut into each cookie.


Bake for 10 minutes, rotating pans halfway through cooking.


Let cool for a few minutes on the baking sheet then transfer to a cooling rack to cool completely (Good Luck!)



Nutritional Information

24 Servings, 2 cookies per serving

3 Weight Watcher Points+

89 Calories; 6g Fat; 1.3g Sat. Fat; 8mg Cholesterol; 6.7g Carbohydrates; 0.7g Fiber; 5.5g Sugar; 3.2g Protein

** Nutritional information calculated through weight watchers online recipe builder and Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet



Crescent Roll Apple Turnovers

by Steph

Crescent Roll Apple Turnovers

4 Weight Watchers Points Plus

8 Servings

I have some great friends, they always let me experiment and try new recipes.  Sometimes they work out, sometimes they don’t.  I made this vegetable lasagna once for a friend and my husband. I think Tom took two bites and pushed it aside, HAHA.  It was not the best.  Oh well.  However, this time, these apple turnovers were a success.  They were pretty simple to make, just using crescent rolls and a simple apple pie filling.

I made these ahead of time and then cooked them at a friend’s house.  So, I apologize for the final pictures, they were done with my husbands IPhone because I forgot my camera. Now they do only live three doors down, but it was raining.  I wasn’t going out in the rain :-)  I will update with better finished product pictures when I make them again, which will likely be soon.



  • 1 package reduced fat crescent rolls
  • 2 granny smith apples
  • 1 TBS butter
  • 1/8 tsp. nutmeg
  • 1 ½ tsp. cinnamon
  • 1 TBS brown sugar
  • 3 TBS truvia (about 12 packets)
  • 1 tsp. cornstarch



Preheat oven to 375.  In a bowl, mix together the truvia, brown sugar, spices and cornstarch

Peel and Dice the apples into small pieces.

Toss the apples with the spice mixture. Melt butter over medium heat in a pan.

Add apples and cook until the apples start to soften. About 7 minutes, stirring often.

Turn the heat off and let the apples cool.

On a baking sheet, lined with parchment paper, lay out the crescent rolls. Evenly distribute the apples in the center of each crescent roll.  Now, I was originally going to make each turnover with 2 crescents, but that’s kind of a lot for one serving so I made it one, and just sorta folded the ends over to make a little packet.


Its not always that pretty but who cares when it tastes good right?? Place them seam side down.

Brush the packets with a little bit of milk and sprinkle with a little bit of truvia.

Bake for 15 minutes until golden brown.

Of course while we were eating them, everyone was saying they should go with vanilla ice cream.  So get some ice cream before hand!



Nutritional Information

8 Servings

4 Weight Watchers Points Plus

118 Calories; 5.9g Fat; 2.9g Sat Fat; 4mg Cholesterol; 16g Carbs; 0.7g fiber; 2.1g protein

* Nutritional Information Calculated through Weight Watchers Online Recipe Builder and Some Data May Not be accurate

* I am not a certified Nutritionist; please consult your doctor before starting any diet or exercise regime.



No Bake Strawberry Chocolate Cheesecake cupcakes

by Steph

For Super Bowl my parents brought over a cheesecake.  But there were only a few of us so we froze half of it and sent them home with it. Well, we were over their house last week and my husband went to go get a piece, and guess what…it was gone.  I thought he was going to cry (It was kind of funny). He really loves cheesecake.  So, I decided for Valentines day I would make these No bake Strawberry Chocolate Cheesecake Cupcakes (lightened up of course).  They were YUMMY. We had them again last night.  They are 5 Weight Watchers Points+ per cupcake (not bad considering regular cheesecake is about 12 points)


Here are your ingredients:

  • 1 cup light frozen whipped topping, thawed
  • 4 oz light cream cheese
  • ¾ cup pureed strawberries
  • ¼ tsp vanilla extract
  • 24 Chocolate Wafer Cookies
  • 3 TBS light butter, melted
  • 10 ½ oz fat free sweetened condensed milk

Equipment Needed

  • Muffin tin & cupcake lines
  • 2 Bowls
  • Hand Mixer or stand mixer
  • Ziploc bag and mallet or rolling pin


Puree your strawberries in a food processor or blender

Press pureed strawberries through a sieve to remove some of seeds


Line muffin tins with cupcake liners


Place chocolate cookies in a ziploc bag and crush with a rolling pin or mallet until they are fine crumbs



Mix crushed cookies with melted butter and combine well



Press cookie mixture into the bottom of the muffin tins


In a separate bowl, whip cream cheese until fluffy


Mix in sweetened condensed milk and vanilla extract



Stir in 1/3 cup of the pureed strawberries, reserve the rest for topping


Fold thawed whipped topping into the cream cheese picture




Isn’t that a pretty color :-)

Evenly distribute the cream cheese mixture over the top of the crushed  cookies




Place in the freezer for 6-7 hours.  When ready to eat, top each cupcake with extra strawberry puree

Eat and Enjoy!!



***Note, these melt fast, so place any uneaten ones back in the freezer until ready to eat.


Nutritional Information

Makes 12 Servings, 1 cake per serving

5 WW Points+ per serving (calculated through WW online recipe builder)

CALORIES 188; FAT 4.7g; SAT. FAT2.6 g;  CHOLEST. 11.3mg; CARB. 32.5g; FIBER 0.7g; SUGAR 25.3g; PROTEIN 4.1g

(Calculated through, some data may not be accurate)







Sugar Cookies

by Steph

I just made some valentines sugar cookies with my son, so I thought I would post the recipe real quick before making dinner :-) (keep me from eating them all) These are cute and tasty. They are not too bad either.  3 weight watchers points for 2 cookies, with icing. If you leave the icing off they are 2 points, and if you just want 1 cookie, they are only 1 point.  I got the original recipe from cooking light.


Here are your ingredients

  • 1 1/4 cup flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup sugar
  • 5 TBS butter, softened
  • 3/4 tsp vanilla extract

Icing ingredients

  • 1 cup powdered sugar
  • 2 TBS skim milk
  • 1/4 tsp vanilla extract



  • Stand or Hand mixer
  • Baking sheets (lined with parchment paper)
  • bowl for icing
  • food coloring
  • Rolling pin


Beat your butter and sugar until creamy


Add Vanilla and egg white and mix


In a separate bowl, whisk your dry ingredients

Slowly add your dry ingredients to your wet


Continue to mix until the dough comes together and it pulls off the sides of the bowl.

Dump out dough onto some plastic wrap and form into a ball.  Place in the refrigerator for 30 minutes


Once chilled, roll your dough out to  1/8 – 1/4 inch thickness and cut into desired shapes


Cook in a 375 degree oven for 8 minutes until edges start to brown. Remove and let cool completely before icicing


To make the icing, mix the vanilla, milk and powdered sugar in a bowl.  TJ helped with the mixing :-) Add food coloring if desired

Decorate and Eat.  I hope you enjoy! Happy Valentines day!


Nutritional Information

Makes about 40 small cut out cookies, serving size is 2 cookies

3 WW Points+ per serving (calculated through WW online recipe builder)

CALORIES 100; FAT 3g; SAT. FAT 1.8g;  CHOLEST. 7.7mg; CARB. 17.2g; FIBER 0.2g; SUGAR 11g; PROTEIN 1.1g

(Calculated through, some data may not be accurate)





Whole Wheat Chocolate Chip Pumpkin Muffins

by Steph

I love the fall, when everything pumpkin comes out.  Pumpkin bread, pumpkin muffins, pumpkin beer :-) its sooo yummy.  Yes I know this post is in January (I’m a little late getting started, don’t judge).

Pumpkin is so great to bake with because it adds tons of flavor with no fat.  And what could make pumpkin muffins better?  Add chocolate! Chocolate makes everything better.  And they are 100% whole wheat and natural. I made half full size muffins and half mini muffins.  I think I will do all mini muffins next time, they are perfect for a bite size treats.  The total recipe was able to make 12 muffins and 12 mini muffins.


  • 1 Cup canned pumpkin (not pumpkin pie filling)
  • 1 egg
  • 2 egg whites
  • 1 tbs canola oil
  • 2 tbs apple sauce
  • 1/3 cup agave nectar
  • 1 tbs molasses
  • 1 1/2 tsp pumpkin pie spice (see my recipe here)
  • 1/2 cup skim milk
  • 1 1/2 cup whole wheat pastry flour (I use bob’s red mill)
  • 1 tsp baking powder
  • 1/2 tsp baking powder
  • 1 tbs vital wheat gluten (I use bob’s red mill)
  • 1/2 cup Sunspire Grain sweetened chocolate Chips (you can use other chocolate chips however these are lower points so changing that would affect the points plus value)


1) Mix all wet ingredients, including pumpkin pie spice

2) In a separate bowl whisk together your dry ingredients (flour, baking soda, baking powder and vital wheat gluten). Then stir in your chocolate chips.  Coating the chocolate chips in the flour mixture prevents them from all falling to the bottom in your muffins.

3) Incorporate your dry ingredients with your wet ingredients either in a stand mixer on slow speed or in a bowl with a spoon.

4) Let batter rest while you preheat the oven to 400 degrees.

5) Spoon batter by 1/4 cup into greased or lined muffin tins (or into mini muffin tins)

6) Bake full size muffins for 20 minutes and mini muffins for 10 minutes or until toothpick comes out clean.

7) Immediately remove and let cool on a wire rack

These are super yummy! Hope you enjoy! :-)

Nutritional information (for one large muffin or two mini muffins):

3 PointsPlus

Total Fat
Sat. Fat

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