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Chocolate Stuffed Strawberries

Makes approx 32 Stuffed Strawberries. Nutrition per stuffed strawberry: Weight Watchers Points + 1 ~ Calories 28.5~ Fat 1.1 g ~ Carbohydrate 4.1 g ~ Dietary Fiber 0.5 g ~ Protein 0.9 g

Valentine’s Day is only a few days away……..Try making these delicious chocolate stuffed strawberries for your significant other! Kids love them too!!  These low cal, low fat and low point stuffed strawberries make the perfect dessert or snack.  You can easily 1/2 the recipe, if you think 2 lbs is too much.  Also try dipping  in some chocolate for Milk or Dark Chocolate Dipped &  Stuffed Strawberries.   Who doesn’t like chocolate covered strawberries……and now with a a surprise in the middle 🙂 Enjoy!!


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Skinny Vanilla Cupcake with Dark Chocolate Peanut Butter Cup filling

Weight Watcher 4 points plus ~ Calories 158 ~ Fat 5.5 g ~ Carbs 25 g ~ Fiber 1.2 g ~ Protein 2.

Skinny Vanilla Cupcake with Dark Chocolate Peanut Butter Cup Filling………They sure don’t look Skinny, but they are 🙂  This is my FAVORITE Dessert!! I love eating them warm out of the oven so that the inside literally melts in your mouth…….So Yummy! Check out the optional icing and decorate this low cal, low fat and low point dessert!!

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Low(er) Fat Ghiradelli Brownies

Low fat and Healthier Brownies

Swap out the 1/2 cup of oil with 1/2 cup Libby’s pumpkin puree

Swap the 1 egg for 2 egg whites

add 1/4 cup of water

add the brownie mix and stir well, transfer to 9×9 brownie pan (spray with a little pam)

put a few dollops of peanut butter on top and swirl into batter with knife or fork.

Skinny-licious chocolate cupcakes made 4 ways :)

swap out the fat and add the pumpkin puree!!

cupcake  Ingredients:

  • 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
  • 1.4 oz sugar free, fat free, instant chocolate pudding
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 & 1/3 cups water

toppings/filling ingredients

  • mint oreos
  • regular oreos
  • peanut butter dark chocolate cups
  • dark chocolate chocolate chips


Preheat oven to 350°. Line a cupcake tin with cupcake liners.
Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate pudding mix and mix well. Add chocolate cake mix and beat 2 minutes.  Break up  your topping/fillings  (I like one filing/topping per cupcake) and put 1/2 the cookie/cup or chips at the bottom of the cupcake liners  then add the  cupcake mix and fill the  liners 2/3 full  then add the other 1/2 of the topping to the center at the top of the cupcake (just to show which cupcakes have which filling)  and bake about 25 – 28 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes

makes approximately  18  cupcakes  **you will not taste the pumpkin!!

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