Low Fat Lemon Lime Bars

These are so good and low fat! I used coconut palm sugar so they a little brown.

  • 1 c flour
  • 1/4 c sugar
  • 1/4 c chopped pecans
  • 1/4 c butter
  • 2/3 c sugar
  • 2 egg whites
  • 2 tbsp fliur
  • Zest of one lemon
  • Zest of one lime
  • 3 tbsp lime juice
  • 3 tbsp lemon juice
  • 1/2 tsp baking powdee

Preheat oven to 350. Spray an 8 inch square pan.

In a medium bowl, mix flour, 1/4 c sugar, pecans, and butter and beat with an electric mixer until crumbly. Press into pan and backs 15 minutes.

In the same bowl, beat remaining ingredients for 2 minutes. Mixture will be thin. Pour over hot crust.

Bake for 20 minutes until topping is set. Let cool for 30 minutes and cut into squares.

16 servings.

3 ww PO



Chocolate Meringue Hearts

This cookies are great served with a mix of fresh berries.


  • 4 egg whites, room temperature
  • 3/4 c granulated sugar 
  • 1/4 c unsweetened cocoa powder

Preheat the oven to 225. Trace six large hearts (roughly 3 inches tall x 2.5 in wide) on a large sheet of parchment paper. Place parchment paper on a large baking sheet–pencil side facing down. 

Place the egg whites in the bowl (clean and free of any grease) of stand mixer, fitted with a whisk attachment. Whisk over low speed for 1-2 minutes, or until egg whites are foamy. Increase speed to medium and continue to whisk for an additional 1-2 minutes. 

Slowly start sprinkling in the granulated sugar, while continuing to whisk at medium speed. Increase speed to high and whisk until meringue reaches a stiff peak (10 to 12 additional minutes).
Gently fold in the cocoa powder with a spatula. 

Place the meringue in a pastry bag fitted with a small star tip. Pipe a thin layer (roughly 1/2″ thick) of meringue–filling the entire heart–to form the base of the cup. Carefully trace the edges of the heart four times with piped meringue to form the sides of the heart meringue cups. It should be relatively tall, about 1.5 inches tall at least. Repeat until all of the meringue cups are formed. 

Immediately (and carefully) place the meringue in the oven and bake for 1 hour and 45 minutes, or until the meringue is dry. Once baked, turn off the oven and allow meringues to dry in the warm oven for an additional 15 to 20 minutes. 

Meringue should be crispy, hard, and not sticky. If the meringue is wet or sticky (which can depend on humidity levels), allow them to bake for an additional 10 to 15 minutes. 

Remove the meringue cups from the parchment paper and set aside. Allow the meringue to cool completely.

Makes 6 – 8.

Dulce de Leche Bread Pudding


Dulce de leche, come on you know your drooling! Look for it in the ethnic section of you super market, I usually buy a couple of cans since my treks to Safeway are limited. This recipe comes from food and wine magaine, with a few changes from yours truly. If you are not watching your wasteline feel free to use whole milk. This is an amazing treat that will warm you right up on a cold winter night. It would also be great for breakfast.

Crème anglaise
2 TBSP flour
1 3/4 c 1% milk
1 vanilla bean, scraped
2 large eggs
1/4 c sugar
1 TBSP sugar

Wisk flour & 1/2 c milk in a medium pan until smooth. Whisk in remaining milk, vanilla and pods. Bring to a boil, stirring constantly, reduce to low and cook for about 1 minute until thickened

Whisk eggs and sugar together, add a little milk to temper the eggs. Add eggs to milk mixture.

Cook overflow heat, stirring constantly until thick, about 5 minutes.

Bread Pudding
1/2 c dulce de leche, plus more for serving
2 TBSP butter, melted
4 large egg whites,
1 load challah, cut into 1-inch cubes

Preheat the oven to 425° and butter a 2-quart shallow baking dish.

In a large bowl, stir the crème anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 5 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.

Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.

Serves 10 – 12.

Chocolate Cookies with a Kick


I found this recipe on Epicurious a couple of weeks ago and have been saving it until my kitchen remodel was done. I reduced the sugar, added some smoky heat with chipotle powder and decided not to roll them. They turned out great! The first batch I did pepper free for the kids – they loved them.

Nonstick vegetable oil spray
9 oz bittersweet chocolate chips
3 large egg whites, room temperature
1 1/4 c powdered sugar, divided
1/2 c unsweetened cocoa powder
1 TBSP cornstarch
1/4 tsp salt
1/4 tsp chipotle pepper powder

Preheat oven to 400°F. Line cookie sheets with parchment paper.

Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 c sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1/4 sugar, cocoa, pepper (if using) cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff). If it does not become stiff, let it rest a few minutes.

Scoop 1 TBSP rounds onto parchment, dust with powdered sugar. Bake for 10 minutes until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

24 cookies
2 WW PP per cookie.

Mini Cheesecake


I found this recipe on the WW site, though I made a few changes by lessening the sugar and adding lemon zest. These are the perfect mini treat and not too hard on the waistline.

1 stick of low fat cream cheese, room temp
2 egg whites
3 TBSP lemon juice
Zest of 1 lemon
2 tsp vanilla
2 TBSP low fat butter
3/4 c graham crackers

Preheat oven to 375. Line a muffin pan with muffin liners.

In a food processor, pulse graham crackers until finely chopped, add melt butter, pulse to combine. Place 1 TBSP of mixture in each muffin liner, press down firmly.

Wipe out processor. Add sugar, process until fine. Add cream cheese, zest and lemon juice, vanilla, process until well combined. Add egg white process until smooth. Pour into muffin papers – I use a large glass measuring cup with a spout, pour a little in each and go back to make them even. This recipe does not fill them to the top.

12 servings.
3 WW PP per serving.

Double Chocolate Cookies

Gluten Free Chocolate Cookies
These cookies are wonderful and rich and Gluten-Free (not that I roll that way, but some of my friends do). They are super quick and healthy as a cookie can be.

1 1/2 c chocolate chips
3/4 c egg whites at room temp
1 c powdered sugar
1/2 c unsweetened cocoa
1 TBSP cornstarch
1/4 tsp salt

Preheat oven to 400. Spray cookie sheets or line with silicon baking mats.

Melt 1 cup chocolate chips. I use a glass measuring cup and the microwave. I do 50% power in 30 second increments until almost melted completely and stir till everything is melted. You can also use a double boiler. Once melted set aside.

Sift powdered sugar or pop it in a small food processor and whirl until all the lumps are out. I use the mini processor that came with my immersion blender. Set aside.

Whisk together cocoa, cornstarch and salt in a small bowl. Set aside.

Beat egg whites in a large bowl with an electric mixer to soft peaks. Gradually beat in the powdered sugar until the mixture resembles marshmallow creme. On low speed beat in dry ingredients. Stir in chocolate mixture and chips with a spatula. The mixture will be very thick.

Use a spoon or cookie scope to form balls, space about 2 inches apart.

Bake for 5 minutes then switch pans, middle to bottom rack and front to back. Bake for 5 more minutes until puffed and tops are cracked. Cool for 10 min on cookie sheet.

Makes about 30 cookies.
2 WW PP per cookie.


Skinny Chocolate Cake

Even when attempting to lose a few pounds, the thought of depriving myself of chocolate is unbearable. This cake is a guilt free delight! It’s gluten-free, fat-free and comes together in less than 10 minutes if you use a stand mixer. This is one I can actual make while the kids are awake! I adapted it from a David Lebovitz recipe.

Special Equipment:
9 inch spring-form pan

1/2 c sugar
3/4 c unsweetened cocoa powder
1 1/2 c egg whites – about 7

Preheat oven to 325.

This cake is baked in a water bath so you need a roasting pan or large deep oven proof skillet that your pan will fit in. Then you’ll need to wrap the bottom of a 9 inch spring-form pan tightly with aluminum foil, I use the extra wide roll for this purpose, if using regular width use two pieces, place one piece down then the other across it to make an “+”, place your pan in the middle and wrap tightly. You don’t want any seepage from the water-bath. Next, butter or spray the pan with Pam Flour Spray.

Sift together cocoa and sugar or toss in a food processor and run for 1 minute. You want to get all the lumps out and thoroughly combine.

In a stand mixer, beat the egg whites on low for 1 minute, then on high until stiff peaks form. You can use a whisk, but I am lazy.

Gently fold in 1/2 sugar/cocoa mixture into egg whites until well combined. Add rest and gently fold until combined.

Pour into prepared pan, place in roasting pan and add hot water 1/2 up the side of the pan.

Place in the oven and bake for 35 – 40 minutes until set.

Remove from oven and water bath, cool on the sink for 5 minutes. Remove foil, and gently loosen the spingform pan.

This cake is wonderful warm or at room temperature.

Serves 8
2 WW PointsPlus per serving