Weight Watchers Recipes - Fruit

Weight Watchers Recipes - Fruit


Strawberry Pie
1 small package (1.1 oz) sugar-free Cook and Serve vanilla pudding
2 cups water
1 small package (0.3 oz) sugar-free strawberry Jell-O
4 cups sliced strawberries

In a medium saucepan, stir together water and pudding mix. Heat to a boil. Remove from heat and immediately add the Jell-O. Stir until dissolved. Set the pan aside and let the mixture cool to room temperature.

Place strawberries in the bottom of a deep dish pie plate. Pour cooled pudding mixture over the
strawberries. Refrigerate until chilled. Let it set well before slicing.

6 points for the entire pie



Cranberry Pumpkin Bars
1 cup canned pumpkin (not pumpkin pie mix)
1 cup light brown sugar, packed
1 large egg
1 large egg white
4 tsp reduced-calorie margarine, softened to room temperature
1 1/2 cups uncooked old-fashioned oats
1 1/4 cups flour
1/3 cup buttermilk
1 Tbsp pumpkin pie spice (or a mix of cinnamon, allspice, cloves and nutmet)
1/2 tsp baking soda
1/2 tsp salt
2/3 cup dried cranberries

Heat oven to 350. Coat a 13x9 pan with cooking spray and then dust lightly with a little flour.

In a large bowl cream the sugar and margarine with an electric mixer. Beat in the egg, egg white, pumpkin and buttermilk. In another bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir the dry ingredients into the pumpkin mixture until just moistened.

Stir the cranberries gently into the mixture. Spread the batter in the pan. Bake for 20 to 25 minutes or until center springs back when lightly pressed.

18 servings, 3 POINTS each



Fruit Salad With Shrimp
1 cup salad shrimp
1 navel orange
1 (15-1/4-oz.) can juice pack pineapple chunks,
2 tbsp. orange juice
2 tbsp. balsamic vinegar
1 tbsp. Dijon-style mustard
2 tsp. honey
1/8 tsp. pepper
drained
2 cups seedless grapes

1. Make dressing by combining first five ingredients in a jar with a cover. Cover and shake until well combined.

2. Add shrimp to bowl and toss with dressing. Peel and slice orange; halve slices. Add orange, pineapple and grapes to serving bowl and toss to coat with dressing. Serve the salad on baby lettuce leaves, garnish with dry roasted cashews if desired.

Nutritional Facts
Amount Per Serving % DV
Calories 165.3 cal
Protein 8.3 g 17 %
Carbohydrates 36.7 g 12 %
Total fat 0.8 g 1 %
Cholesterol 62 mg 21 %
Dietary fiber 2.8 g 11 %
Sodium 129 mg 5 %
Calories from fat 3.8 %

Weight Watchers Points Per Serving: 3