Tag Archives: recipe

Weight Watchers Blueberry Buttermilk Cake

Since realizing that I’m a more friendly person when I bake on a regular basis, I’ve made the time to make some delicious treats for my family, friends, and colleagues. However, I think we can ALL admit that we like trying out our own treats to see how they come out. At least, I do! Since I also happen to be a lifetime Weight Watchers member, I try to keep most of my baked goods in a somewhat reasonable points friendly range. Enter stage right, the Buttermilk Blueberry Breakfast Cake from Alexandra’s Kitchen. It’s a delicious recipe I found on Pinterest and filed away. It’s also 11 points plus for one serving. So my snow day project was to lighten up a delicious recipe for all to enjoy and I succeeded (and only changed three ingredients!) Below, enjoy Alexandra’s recipe altered to a much more Weight Watcher friendly (and super rich!) 5 points plus.

Buttermilk Blueberry Breakfast Cake (makes 6-8 servings in a 9×9 pan)

It's all about the work space.

It’s all about the work space.

1/2 c. unsweetened applesauce (replaces butter)
2 tsp. lemon zest
3/4 c. plus 1 tsp. sugar
2 egg whites
1 tsp. vanilla
2 cups flour (set aside 1/4 for the blueberries to be tossed into)
2 tsp. baking powder
1 tsp. salt
2 cups fresh blueberries
1/2 c. buttermilk (make your own with fat free milk and 1 tbsp white vinegar)

Preheat your oven to 350. Cream applesauce, lemon zest, and 3/4 c. sugar until fluffy and light. Add the egg, vanilla, and beat until combined. Meanwhile, toss your blueberries with 1/4 cup of flour in a separate bowl. In a third bowl, whisk remaining flour, baking powder, and salt. Add the flour mixture to the batter a little at a time alternating with buttermilk. Gently fold in the berries.

photo (5)

Grease a 9×9 square baking pan with Pam or non-stick spray. Spread batter into pan and sprinkle with the remaining tbsp of sugar. Bake for 35 minutes and test with a toothpick. Let cool for 15 minutes before serving.

photo (6)

And there you have it. I only changed the whole egg for egg whites, the butter for applesauce, and I simply made my own fat free buttermilk variation and shaved a whole 6 points (non-ww folk: that’s like a meal!) off of a serving of cake. I’ll be enjoying this 5 point wonder with some green tea and a banana. Yum!

Let me know what you think and I’ll continue to post more lightened up recipes as I find success with them!

 

 

Delicious Carrot Smoothie

Lately, I’ve been experimenting with some amazing smoothie recipes. Sometimes I’ll use them as a meal replacement, and sometimes I’ll use them as a type of detox for my body after a holiday, and sometimes I just like to have them as an accompaniment to a meal. It all depends on what types of ingredients you’re placing in the blender. I’ve posted a few of my smoothies on my fitblr, but I’m going to start posting them here as well. Let me introduce my latest creation: The Carrot-Melon Smoothie. Yes, there are vegetables in this, but you wouldn’t know! It’s also vegan. Here’s what you need:

Wow, how bright and colorful, no??

Wow, how bright and colorful, no??

1/2 c. no sugar added apple juice
1 medium carrot chopped into rounds
1 ripe banana
2 oz. cantaloupe
1 shimmy shake of ground cinnamon

In your blender, pour apple juice and place chopped carrots in with the juice. Blend on high chop setting for about 30 seconds or until smooth. It should border on a watery consistency. Next, place your chopped banana, cantaloupe, and cinnamon in the blender. Blend on chop for another 20 seconds, and slow down to a low mix for 10 seconds. Pour into a glass, drink, and be merry. It tastes like apple cinnamon goodness.

 

For those who also follow Weight Watchers, this recipe counts as 2 points plus, and it packs a punch of beta carotene. To quote the most interesting man in the world, “Stay thirsty,” and tell me what you think!

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