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
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