Desserts

The fall and winter holidays are approaching. Soon tables at many homes will be set with all kinds of rich foods, and we can feel a little struggle inside, watching everyone else indulging. The temptation to leave the diet is high, but don’t give in!

We, dieters, have to protect our weight-loss goals, and nowadays it’s not all that hard. Weight Watchers has many great desserts that taste rich but are actually low in Smart Points.

Here we introduce a choice of low-calorie but rich-tasting Weight Watchers pumpkin mousses. And you can join the pumpkin flavor fests with an easy heart if you’ve got some of Weight Watcher’s pumpkin mousse stashed away in the refrigerator for your own indulgence.

In fact, you may have to protect your Weight Watchers desserts from hungry family members and guests who can’t resist trying them out!
You’ll enjoy eating these lovely desserts, and even more, you’ll enjoy seeing a pound or two less on the scale after the holidays, while everyone else is complaining about having gained weight.

Weight Watchers Pumpkin Mousse

This tastes like pumpkin pie, but without a crust. You can also serve it as a dip for fruit or graham crackers.
Preparation time: 10 minutes
Cook time: 2 hours
Yield: 8 servings

Ingredients

15 oz. canned pumpkin
1 cup fat-free milk
2 boxes (2 ounces total) instant, fat- and sugar-free vanilla pudding mix
1/2 tsp. pumpkin pie spice
2 cups Cool Whip, fat-free (8 oz. Container)

Directions:

1. Combine the pumpkin, milk, and pumpkin pie spice in a mixer.
2. Add the instant pudding and mix well.
3. Add the Cool Whip.
4. Mix until it has a uniform color (about 5 minutes).
5. Refrigerate for 2 hours.

Weight Watchers Chocolate Pumpkin Fluff

Some like to call these mousses fluff, for their lightness. Here you can vary the basic pumpkin recipe with a chocolate pudding base.

Preparation time: 20 minutes

Ingredients:

2 small packages instant, fat- and sugar-free chocolate pudding mix
2 cups non-fat milk, or milk alternative
1/2 tsp. vanilla essence
15 oz. can pumpkin purée
8 oz. Lite, fat-free or sugar-free Cool Whip, or non-dairy whipped topping alternative

Directions:

1. Pour the milk or milk alternative into a bowl.
2. Add the vanilla essence.
3. Whisk the chocolate pudding in.
4. Fold the pumpkin spice and pureed pumpkin in.
5. Add the Cool Whip or non-dairy topping alternative, mixing gently but thoroughly.
6. Refrigerate 2 hours before serving.

Another Weight Watchers Pumpkin Fluff

Spoon this creamy pumpkin fluff over 0-point fruit or berries, or scoop it up with low-point cookies. Delish.
Preparation time: 10 minutes.
Yield: about 6 cups.
Servings: 12 servings of ½ cup each

Ingredients:

1 (15 oz.) can pumpkin purée
1 cup skim milk
1 (1 oz.) packet of fat-free sugar-free vanilla pudding mix
1 (8 oz.) tub of fat-free sugar-free Cool Whip (defrosted)
1/2 – 1 tbsp pumpkin spice mix

Directions:

1. Spoon the pumpkin purée into a large bowl.
2. Mix the skim milk into the purée.
3. Add the vanilla pudding mix and the pumpkin spice.
4. Mix till smooth.
5. Fold in the defrosted Cool Whip until fully combined.
6. Chill at least two hours before serving.

Weight Watchers Freestyle Plan: 4 points
myWW Blue Plan: 4 points
myWW Purple plan: 4 points
myWW Green plan: 4 points

Weight Watchers Pumpkin Mousse Shooters

And here’s something a little different: pumpkin mousse shooters! (No alcohol, though.) Pretty to look at and delicious to taste, this elegant little dessert gives an extra shine to your holiday meals.

Have ready 8 6-oz. dessert glasses. Whiskey tumblers or any squat, transparent glasses work too. You want to show off the yellow and white layers of the dessert.

Yield: 8 servings

You May Also Like: 8 Weight Watchers Yogurt Recipes

Ingredients:

2 oz. fat-free cream cheese softened
1 can (15 oz) pumpkin purée
3/4 cup fat-free milk
1 package vanilla fat-free sugar-free instant pudding mix
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
3 cups thawed reduced-fat whipped topping, divided
4. Gingersnap cookies, crushed. Alternately, use 4 graham crackers.

Directions:

1. Using an electric mixer, beat the cream cheese at medium speed until smooth.
2. Add the pumpkin, milk, pudding mix, and spices. Beat until smooth.
3. Fold in 1 1/2 cups whipped topping.
4. Spoon 1/4 cup mousse into each of the glasses.
5. Spoon 2 tablespoons whipped topping over the mousse in each glass.
6. Top with 1/4 cup mousse.
7. Cover lightly and refrigerate for one hour.
8. Just before serving, top each shooter with the remaining whipped topping.
9. Crumble the cookies and garnish the top of the shooters with the crumbs.

myWW: 3 points.

Flavor variations: By now you’ve seen that these mousse recipes are based on the same essential ingredients. The flavors vary according to the instant pudding you use, and if you choose commercial pumpkin pie spice or mix up your own.

Cinnamon, ginger, a little ground cloves or nutmeg, and vanilla essence, in any combination, make a good difference between one batch of pumpkin mousse and another – if you want to make more than one batch. And of course, alternative kinds of milk each have their own characteristic flavors.

Weight Watchers Butterscotch Pumpkin Mousse

For your convenience, we present you with pumpkin mousse based on butterscotch pudding. Does the combination surprise you? Go ahead and be surprised. If you love butterscotch, you’ll be happily surprised at how well it goes with pumpkin purée.

Preparation time: 20 minutes

Ingredients:

2 small packages instant, fat- and sugar-free butterscotch flavor pudding mix
2 cups non-fat milk, or milk alternative
1/2 tsp. vanilla essence
15 oz. can pumpkin purée
8 oz. Lite, fat-free or sugar-free Cool Whip, or non-dairy whipped topping alternative

Directions:

1. Pour the milk or milk alternative into a bowl.
2. Add the vanilla essence.
3. Whisk the butterscotch pudding in.
4. Fold the pumpkin spice and pureed pumpkin in.
5. Add the Cool Whip or non-dairy topping alternative, mixing gently but thoroughly.
6. Refrigerate 2 hours before serving.

Practical Tips:

The mousse recipes above can be prepared and refrigerated up to two days ahead of time. Mousse is usually served cold, the time a batch of it spends in the refrigerator helps to make it firm.

Despite their diet status, these mousses are deliciously tempting, and it’s easy to go a little overboard with them. Be wise and measure your servings out in advance: 1 cup per serving.

If you put your servings into pretty containers like squat whiskey glasses, long-stemmed martini glasses, or ramekins, your dessert will be all ready for you to dip your spoon into, and you won’t be tempted to reach for anymore.

Some recipes call for 1/2 cup per serving. For those, get out your prettiest teacups and serve the mousse in them. Or shop for small, disposable glasses. Make the servings fancy with a scattering of crushed low-point cookies on top. Bring out your smallest spoons for eating small portions.

Be smart and buy products with the lowest number of Smart Point values. Examine the labels of the products to make sure that they’re fat- and sugar-free, before putting them in your shopping cart. We should all do that anyway, right?

For example, not every Cool Whip is the same as the next. There’s sugar-free, Lite, Original, and fat-free. Each kind has its own Smart Point value. For the recipes you see here, choose fat-free Cool Whip, which has 1 Smart Point. The sugar-free and Cool Whip Lite versions each have 2 SmartPoints. The Original version is heavier, adding 3 Smart Points to a scant ½-cup serving.

Read Related Article: Best Low Carb Protein Bars for Weight Watchers

What if I can’t use milk?

If milk isn’t your thing, alternative kinds of milk such as coconut, almond, oat, soy, and rice milk work in these mousse recipes. You may need to adjust the quantity of instant pudding to the milk to get the texture you want, as these alternative kinds of milk make a softer mousse.

To keep your points low, make sure your alternative milk is unsweetened.

These mousses and fluffs can be made without any milk. Mix the instant pudding into the Cool Whip, then blend in the pumpkin. It’s a skinnier version, but will also give a smaller yield.

You can use 2 cups of skim or alternative milk instead of one. This will make more servings.

Substitute sugar-free pumpkin spice coffee creamer for the milk. It gives great extra flavor to the mousse.

Which pudding mix is best?

There are some organic and vegan brands of instant pudding mixes, but the brand you see in every grocery store is Jell-O. One 1-oz. package will give you the creamy texture you want and the flavor you seek.

Try using butterscotch flavor with a pumpkin mousse recipe. Or go wild with banana cream flavor! The white chocolate flavor should also be divine with pumpkin.

Just check the label to make sure you’re buying 1 oz. of pudding. Still, if you bring home a bigger size package by mistake, just measure 1 oz. out of it.

<strong>Note: When using alternative kinds of milk, you may need to spoon an additional teaspoon or so of pudding into the mix – or reduce the milk by a teaspoon or two.

Coconut milk is a bit contrary, as it solidifies into a somewhat heavier texture, so use your judgment with it. If the mix seems heavy, you can choose to like it as a creamier textured pudding. Taste it as you’re mixing along, and see.

What goes well with pumpkin mousse to make a good dessert?

Fresh fruit, particularly sliced apples are delicious when served with pumpkin mousse or fluff. Berries, too. Colorful fruit and berries make an attractive presentation when placed next to a bowl of yellow pumpkin mousse, or arranged around individual glasses. And they have zero Smart Points.
Low Smart Point cookies are also great with pumpkin mousse. Either crumble them over the mousse or use them to dip into the serving.

Five cookies and 1/2 cup of pumpkin mousse make a tasty snack or dessert that’s just sweet enough to satisfy. You can pick up cookies with 1 Smart Point per cookie at the grocery store, or order them online.

For a special treat, scatter a few mini chocolate chips over each serving. But you’ll need to adjust points.

What happens if you don’t have pumpkin pie spice?

No problem. Measure out 1/4 tsp each of cinnamon and nutmeg, and mix them in when you add the instant pudding to the milk.
Add 1/4 tsp of ground ginger in the mix is also delicious.

If you choose to flavor the mousse with ground cloves, go easy with them. Too much ground cloves will dominate the flavor of the whole mousse. Add only 1/8 teaspoon of cloves to the mix. Taste it and if you decide it needs a little more, mix more in, a pinch at a time, until you’re satisfied.

And here’s a tip for the adventurous: add the tiniest pinch of ground white pepper to a pumpkin mousse based on white chocolate instant pudding. No added points, but a surprising little pop of flavor and sweet heat. This is for adults, but you never know – kids might like it too.

Just for fun: a little mousse history.

We usually think of mousse as dessert; for example, chocolate or lemon mousse. But there are delicious savory mousses too, such as salmon, vegetable or cheese mousse. Those depend on whipped egg whites, and sometimes gelatin, for a firm texture.

The name “mousse” comes from the French, and it means “foam.” We simply absorbed the name into English, as we’ve absorbed the delicious food into our menus.

By the way, the delicate foam that forms on top of a glass of champagne is also spoken of as “mousse” by wine mavens.
Mousse depends on air bubbles to give it the light mouthfeel we like, but there are thick and creamy variations that many also enjoy. Most of the recipes below rely on Cool Whip or similar products to provide the aeration.

It’s brownies. You’re allowed to eat them, and enjoy them, and it won’t even affect your points! Whether it is a little ingredient swap to beef up the nutritional content of your brownie or its a back to basics overhaul, these brownies will satisfy your chocolate and cake cravings for good! 

Related Reading: 10 Best Weight Watchers Snacks For 2020

Classic Cakey Brownie (For just 1 point!)

This brownie is your traditional brownie. Note: not a fudge brownie, if that is your thing, read on.

Serves: 16 

Points:  1

You Will Need:

• ¾ cup flour
• ¼ cup plus 2 tablespoons cocoa powder
• ½ cup of sugar
• ½ cup Splenda
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup unsweetened applesauce
• 3 egg whites
• 1 teaspoon vanilla

Instructions:

Step 1: 

Mix together your dry ingredients: flour, cocoa, sugar, Splenda, baking soda, and salt.

Step 2: 

Stir in your wet ingredients: applesauce, egg whites, and vanilla.

Step 3:

Spray an 8 inch, square, baking pan with cooking spray, and pour your mixture evenly into the pan. 

Step 4:

Set your oven to 350 degrees, and bake for 20 minutes. You are aiming for firm edges, with a slightly softer center. 

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Gluten-Free Chocolate Zucchini Brownies

Serves: 9

Points: 3

You Will Need:

• 1 medium to large zucchini, and 2 to 3 tablespoons water
• ½ cup + 1 tablespoon all-purpose gluten-free flour
• ¼ teaspoon xanthan gum (some blends already include this, so check it’s not already in another ingredient)
• ¾ cup unsweetened cocoa powder 1/8 teaspoon baking soda
• ¼ teaspoon kosher salt
• ½  cup granulated sugar
• 4 egg whites 
• 2 tablespoons honey
• 1 tablespoon neutral oil ( your neutral oils are: canola, vegetable, grapeseed or peanut oil, any of these will do.)
• 3 ounces miniature chocolate chips, tossed with 1/2 teaspoon cornstarch

Instructions:

Step 1:

Preheat your oven to 325°F. Spray some cooking spray and line an 8-inch square baking pan with two sheets of unbleached parchment paper, leave enough paper that it can hang over the edges, and set this aside for later.

Step 2:

Grab your zucchini. Trim the ends of the zucchini and slice into small coins or chop roughly; whatever will make it easier for you to blend. Add 2 tablespoons of water in the blender and then add the zucchini, blend until smooth. 

Step 3:

Get a strainer ready over a medium-sized bowl and pour what is now your zucchini puree over it. Try and get as much liquid out of the puree as you can by pressing and stirring to get all areas. Take your ¼ cup and measure out the strained zucchini puree, setting it aside for now.

Step 4:

Now grab your large bowl. Place the flour, xanthan gum, cocoa powder, baking soda, salt, and granulated sugar all in there and whisk to combine well. With your hands or a spoon, create a well in the center of the dry ingredients and add the ¼ cup strained zucchini puree, egg whites, honey, and oil, mixing each new ingredient as you go to make sure everything is combined. 

Step 5:

Add the cornstarch-dusted chocolate chips, and mix until the chips are evenly distributed throughout the batter. Scrape the batter into the prepared pan and spread it into an even layer with a wet spatula.

Step 6:

Pop the pan right in the middle of the preheated oven and bake until firm to the touch, that should take around 25 minutes, max. 

You will need to allow it to cool for 10 minutes in the pan, so it takes its final form,  before lifting out of the pan by the parchment paper and transferring to a wire rack to cool completely. 

Skinny Lemon Brownies 

Serves: 16

Points: 3

Ingredients:

• ½ cup all-purpose flour
• ¼ cup whole wheat pastry flour
• 1 stick butter, softened
• 2 large or extra-large eggs
• ¾ cup superfine sugar or granulated sugar
• 2 tbsp lemon fresh lemon juice
• 1 ½ tbsp lemon zest
• ¼ tsp Kosher or sea salt
• ¼ tsp baking soda
• ¼ tsp baking powder
• ½ tsp vanilla extract

Lemon glaze:

• ½ cup sifted powdered sugar
• 2 tbsp fresh lemon juice
• ½ tsp cold water if needed
• lemon zest for sprinkling on top

Instructions:

Step 1:

Preheat oven to 340 degrees. Spray a nonstick 8 or 9-inch square pan with cooking spray. Set aside for later.

Step 2:

In a large mixing bowl beat the softened butter with the sugar with a handheld mixer or stand mixer, until fluffy. Add the eggs one at a time to make sure they are each combined well. 

Step 3:

Add the lemon juice and zest and mix thoroughly until combined.

Step 4:

In a separate bowl, whisk together the flour, salt, baking soda, and baking soda. Add the flour mixture into the wet ingredients and beat at medium speed for about 1 to 2 minutes until nice and creamy.

Step 5:

Pour batter into prepared pan and bake for about 20-24 minutes. Try not to over bake. The edges will turn lightly golden brown. A toothpick should have moist crumbs. Let cool on a wire rack for at least 20 minutes.

Step 6:

While cooling, prepare the glaze by simply mixing all your glaze ingredients together with a fork or whisk. Then spread over the brownies and sprinkle on the zest. 

No-Bake Brownies 

Serves: 4

Points: 0-1

Ingredients

• 1 medium RIPE banana
• 1 Tbsp unsweetened cocoa powder 
• 3 packets Truvia Calorie-free sweetener from the stevia leaf 
• 2 Tbsp PB2 Powdered peanut butter  

Instructions:

Step 1:

Grab your ripe banana  and mash away until there are no chunks

Step 2:

Then mix in the PB2 peanut butter powder and cocoa powder.

Step 3:

Spread the mixture out onto parchment paper.

Step 4:

Pop it in the freezer till firm all the way through. This should take about an hour.

Step 5:

Once frozen, cut into squares!

NOTES: It melts quickly, so you may need to refreeze a bit mid snack. It reminds me of brownie batter! Feel free to double the recipe depending on how many brownies you want to make!

I am always looking for a great idea for Weight Watchers desserts that are delicious and easy.  This strawberry Pina Colada Cake was perfect!  As with any dessert, it’s of course, going to be not perfectly healthy.  However, it is a lighter version that is full of flavor and truly satisfying.  That mean it is going to hep you if that sweet tooth is just driving you crazy while you try to stick with the Weight Watchers diet.

Weight Watchers Desserts: Strawberry Pina Colada Cake

This post contains affiliate links.

I have always loved the flavors of strawberry and pineapple together. Pina Colada is just the next best thing.  So, why not combine them to create what may now be my favorite Weight Watchers desserts recipe for Strawberry Pina Colada Cake?  Fresh strawberries, a simple cake mix, some coconut, and pineapple make this an ideal dessert for any summer potluck event!

I like using a plain white cake mix for this recipe since it ends up moist and is super easy to make.  To me, there is nothing better than semi-homemade.  However, I try to avoid processed foods as much as possible on a regular basis, an occasional treat is not a problem for me.

The recipe calls for pineapple rings.  While I prefer using fresh pineapple in my recipes, for the sake of ease, you will likely grab a can of pineapple rings in juice.  Either one will work well, or you could even use crushed pineapple instead for a similar result.  It’s all about the pineapple flavor in this cake.  If you use fresh pineapple, I recommend using a pineapple corer and slicer to make it easier to cut.

Note:  If you are using canned pineapple, look for it in water versus juice.  If in juice, it has points versus using fresh or in water which would be zero points.

4.0 from 1 reviews

Weight Watchers Desserts: Strawberry Pina Colada Cake

 

Print

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

 

Serves: 16

Ingredients

• 1 White Cake Mix
• ½ Cup Strawberry Slices
• 8-9 Pineapple Rings
• 1 cup diet lemon-lime soda
• ½ Cup Unsweetened Coconut Milk
• ¼ Cup Unsweetened Coconut Flakes
• ¼ Cup Brown Sugar Substitute (I use Splenda version)
• 1 tablespoon unsalted butter

Instructions

1. Preheat oven to 350 degrees
2. Prepare 9x13" cake pan by spraying with non-stick cooking spray.
3. Spread unsalted butter over bottom of cake pan.
4. Sprinkle brown sugar substitute over the bottom of the pan.
5. Sprinkle coconut flakes on top of the brown sugar. This will make a thin layer on the bottom of the pan. Just enough for flavor and texture.
6. Place pineapple rings or slices and strawberry slices over coconut flakes arranging into a pattern or spreading out to make sure every piece of cake will have some of each. Set aside.
7. In large mixing bowl, beat cake mix, unsweetened coconut milk, and diet lemon lime soda together. I usually do this by hand but you can use a hand mixer if you prefer.
8. Pour batter into cake pan covering pineapple and strawberry slices.
9. Bake at 350 degrees for 35-37 minutes or until a toothpick inserted into the center of the cake comes out clean. A cake should be golden brown on the top and visible bubbling on the bottom from the fruit and butter combination.
10. Allow the cake to cook for at least one hour. Choose a baking sheet or platter that is slightly larger than your cake. Cover with aluminum foil if needed.
11. Place covered sheet pan on top of the cake pan with top side covering cake pan. Invert and tap gently to release all sides. Remove cake pan.

3.5.3226

7 SmartPoints Per Serving

6 PointsPlus Per Serving

When you are trying to lose weight, the Weight Watchers program is a great tool to help you see your food differently.  One of the reasons we like it is that it doesn’t make anything off limits.  It does, however, encourage you to eat healthier options that fuel your body.  This Weight Watchers desserts recipe is a great healthier option for a special treat, but as you can see the points listed below make it something you would eat sparingly.

I love making Weight Watchers desserts for potlucks, birthday parties, and even entertaining friends.  Knowing this Strawberry Pina Colada Cake is something that I already know point values for, makes it super easy for me to account for in my plan for the day and week.  It’s also just absolutely delicious!

Using the Recipe Builder inside my Weight Watchers dashboard is how I calculate th SmartPoints for this recipe.  You may also want to use a SmartPoints Calculator to check if you make any alterations to the recipe.

I love using Weight Watchers Cookbooks to get ideas and learn more fun ways to cook foods in a healthier manner.  My favorite is Weight Watchers in 20 Minutes.  It has tons of great recipes that are all easy to make.  So, if you are new on your Weight Watchers journey, I recommend grabbing it or other books to help you learn more about great food choices.

Make your own favorite Weight Watchers desserts and add to your diet plan sparingly.  It is great to enjoy a treat like this Strawberry Pina Colada cake every now and then, but remember that true health comes from changing your lifestyle and nurturing your body.  Healthy nutrient-dense fresh fruits and vegetables along with lean protein sources are the best way to develop a healthy body and life.

More Weight Watchers Recipes:

• Weight Watchers Strawberry Pina Colada Smoothie
• Weight Watchers Lemon Ice Box Pie
• Weight Watchers Mini Apple Pies

A few years ago, I fell in love with a muffin that inspired these Skinny Chocolate Chip Muffins.  It was served at a conference I attended, but wasn’t a skinny or lower calorie option at all.  It was sweet, moist, and delicious.  Making these was an effort in trial and error.  We finally found a great base muffin batter and decided to add the chocolate chips on top right as we pulled out of the oven works perfectly!

Skinny Chocolate Chip Muffins

This post may contain affiliate links.  I will earn a small commission on purchases made via these links. 

There is no need for fancy or odd ingredients to make these skinny chocolate chip muffins.  Just a few basic items you likely already have in your pantry.  I find that this kind of recipe really is the best kind.  I love having something like this for breakfast, or a sweet after dinner treat.  With lower points, they easily fit into the realm of Weight Watchers recipe needs.

Ingredients for Skinny Chocolate Chip Muffins

2 cups all-purpose flour

1/3 cup granulated white sugar

1/2 teaspoon salt

1 tablespoon baking powder

1 cup unsweetened vanilla almond milk

1/4 cup unsweetened applesauce

2 eggs

1 teaspoon vanilla extract

1/3 cup mini chocolate chips

Directions for Skinny Chocolate Chip Muffins

Preheat oven to 425 degrees

Line your mini muffin tin with mini muffin liners or spray with non-stick spray

In a large bowl, blend together the flour, sugar, salt, and baking powder.

In a medium bowl, mix together the almond milk, applesauce, eggs, and vanilla extract.

Pour the wet ingredients into the dry ingredients and blend until just incorporated.  You want all dry ingredients to be wet, but don’t over blend or you will have a heavy/dense muffin.

Fill each muffin tin 3/4 way full and top with approximately 7-10 mini chocolate chips.

Bake at 425 degrees for 7-10 minutes or until a toothpick inserted in the center comes out clean.

Skinny Chocolate Chip Muffins

 

Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Makes 36 mini muffins or 12 full sized muffins 2 SmartPoints per mini muffin on FreeStyle, Flex, Beyond the Scale, and Your Way Plans 6 SmartPoints per full sized muffin on FreeStyle, Flex, Beyond the Scale, and Your Way Plans 1 Points Plus per mini muffin 4 Point Plus per full sized muffin

Serves: 36

Ingredients

• 2 cups all-purpose flour
• ⅓ cup granulated white sugar
• ½ teaspoon salt
• 1 tablespoon baking powder
• 1 cup unsweetened vanilla almond milk
• ¼ cup unsweetened applesauce
• 2 eggs
• 1 teaspoon vanilla extract
• ⅓ cup mini chocolate chips

Instructions

1. Preheat oven to 425 degrees
2. Line mini muffin tin with liners or spray with non-stick spray
3. In a large bowl, blend together the flour, sugar, salt, and baking powder.
4. In a medium bowl, mix together the almond milk, applesauce, eggs, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and blend until just incorporated. You want all dry ingredients to be wet, but don't over blend or you will have a heavy/dense muffin.
6. Fill each muffin tin ¾ way full and top with approximately 7-10 mini chocolate chips.
7. Bake at 425 degrees for 7-10 minutes or until a toothpick inserted in the center comes out clean.

3.5.3239

2 SmartPoints per mini muffin on FreeStyle, Flex, Beyond the Scale, and Your Way Plans

6 SmartPoints per full sized muffin on FreeStyle, Flex, Beyond the Scale, and Your Way Plans

1 Points Plus per mini muffin

4 Point Plus per full sized muffin

As you can see, these skinny chocolate chip muffins are a great addition to your meal plan.  They are low in points for a bite-sized treat and are satisfying if you are craving chocolate.  We make them and store in gallon freezer bags in the freezer to pop out and reheat in the microwave when we want one for a snack.  That way I’m not tempted to overeat them!

If you are looking for more great recipes, don’t forget to join our Weight Watchers Support Group on Facebook!

More Weight Watchers Muffins: 

• Apple Cinnamon Muffins
• Weight Watchers Blueberry Muffins Recipe
• Weight Watchers Breakfast Banana Coconut Muffins
• Healthy Pumpkin Cupcake/Muffin Recipe

As a kid, I remember my mom making the traditional version of this Weight Watchers Lemon Icebox Pie.  It included her homemade pie crust, tons of cream cheese and powdered sugar and either lemon pudding or lemon jello.  The layers of creamy goodness and flaky crust made it a favorite that I still crave today.  It was so simple, yet so tasty at after church potlucks.  It was one of those items that everyone kind of fought over when she made it.  As an adult, I realized how many calories were in a little square of that, and while we do attempt to avoid processed foods as much as possible, there are occasions when we want a fun simple dessert.  This is one of our few treats that is made from packaged items instead of from scratch.

Weight Watchers Icebox Lemon Pie

One thing you’ll notice right away in our recipe is that we use a regular graham cracker pie crust.  We do typically grab the organic variety if available, but we don’t choose the reduced fat ones.  I have found that the amount of sugar in the reduced fat versions can be up to twice as much as a regular one.  While you have 1-2 more grams of fat in regular, the amount of sugar is half that.  To us, that is worth going with regular versus reduced fat. This is a great simple dessert to make with the kids since they will be more than happy to lick the beaters when you are done!

Weight Watchers Icebox Lemon Pie

 

Print

Prep time

15 mins

Total time

15 mins

 

Serves: 8

Ingredients

• 1 Graham Cracker Pie Crust
• 1 Sugar-Free Lemon Pudding Mix
• 2 Cups Skim Milk
• ½ cup. Fat-Free Whipped Cream Cheese
• 1 tablespoon Splenda
• ½ Teaspoon Vanilla Extract
• 1 Cup Fat-Free Whipped Topping

Instructions

1. In a large bowl, mix together pudding mix and milk according to package instructions. Set aside.
2. In a separate bowl, mix together cream cheese, Splenda, and vanilla extract. Be careful not to beat too much. You want this to be just mixed.
3. Pour cream cheese mixture into bottom of pie crust.
4. Top with pudding mixture.
5. Refrigerate for 1-2 hours before serving.
6. Top with whipped topping as desired.

3.5.3226

6 SmartPoints per serving on Weight Watchers FreeStyle Plan, Flex Plan, Your Way Plan, and Beyond the Scale Plans

4 Points Plus per serving

When making fun recipes like this, using the simple substitutions like fat-free milk, sugar-free or fat-free pudding mixes, fat-free whipped topping, and lighter cream cheese can make a huge difference in your points values.  Yes, it is a bit of a point sacrifice for just a piece of pie, but if you are like me – that sweet treat calls your name for only so long before you give in.  Wouldn’t you rather give in to something that is lower in fat, calories, and points that satisfies?  I know I sure would.  This Weight Watchers icebox lemon pie is a fun simple dessert that is perfect for potlucks, special events or just to help satisfy your craving this weekend.

Check out our other favorite Weight Watchers Dessert recipes!

Weight Watchers Mini Apple Pies

Weight Watchers Pumpkin Pie Tarts

Weight Watchers Baked Pumpkin Pie Egg Roll

Weight Watchers Apple Cinnamon Steel Cut Oatmeal