Andes Mint Cheesecake

CRUST

1 1/2 c. crushed Oreos (about 22)
2 T sugar
1/4 c. butter, melted

Mix and press into the bottom and up the sides of a greased 9" spring-form pan. Bake at 350 degrees for 10 minutes. Remove from the oven and set aside to cool.

Reduce oven temperature to 325 degrees.

FILLING

1/4 c. semi-sweet chocolate chips
1/2 a package of Andes mints
1/4 c. whipping cream
4 8oz. packages cream cheese, softened
1 c. sugar
1/3 c. baking cocoa
4 eggs
1 tsp. vanilla

In a small bowl or double boiler melt chocolate chips and mints.  Add 1/4 c. whipping cream and stir until well blended. Set aside.

Beat cream cheese and sugar on medium speed until there are no lumps. Add the baking cocoa and beat on low until blended. Add eggs and stir until blended. Add the reserved chocolate mixture and 1 tsp. of vanilla and stir until blended. Pour into crust.

Bake 45-50 minutes or until the center is almost set; small cracks begin to appear around the edges of the cheesecake.

TOPPING

1 1/2 c. semisweet chocolate chips
1/4 c. whipping cream
1 tsp. vanilla extract
1/2 package Andes mints

Melt chocolate chips and Andes mints as before. Stir in cream and vanilla, mix well. Spread over filling. Cool before covering in any way. Refrigerate overnight.

Before removing from the pan run a knife around the edge to loosen. Just before serving garnish with whipped cream and/or additional Andes mints.

Chocolate Pudding Cake ~ Guideposts

2 c. flour
1 1/2 c. sugar
1/2 c. unsweetened cocoa powder
1 T plus 1 tsp. baking powder
1/4 tsp. salt
1 c. fat free milk
1/2 c. unsweetened applesauce
2 tsp. vanilla

Pudding:
2 c. boiling water
1 1/2 c. firmly packed brown sugar
1/2 c. unsweetened cocoa powder

Preheat oven to 350F. Spray 9x13 baking pan with nonstick spray.

In a large bowl, whisk together flour, sugar, cocoa, baking powder and salt.

Whisk in remaining cake ingredients, blending thoroughly. Pour into baking pan, spread evenly.

In a large bowl whisk together pudding ingredients until sugar and cocoa are dissolved. Pour carefully over batter. (Pudding layer will be thin and runny.)

Bake at 350F for 35-40 minutes, or until top is firm to the touch. (A toothpick inserted in center of cake won't be an accurate test for doneness). Let cake rest for 15 minutes before cutting. To serve, slice cake and top with sauce or pool sauce on plate and top with cake.

Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.

YIELD: 18 servings; 6 PP per serving (9 PP for 1/12th and 4 PP for 1/24th ... which is what the recipe calls for.)


**This cake is delicious, very ooey gooey and rich.  I made 18 servings instead of the 24 the recipe calls for.  Next time I will cut it into 24 servings.  I served it with low fat vanilla bean ice cream.  Delicious.

Tropical Angel Dessert

I box angel food cake mix
16 oz. crushed, undrained pineapple in juice
1/2 tsp. coconut extract OR banana extract
8 oz. fat free cool whip
1/2 c. shredded coconut OR 2 bananas, sliced

Mix angel food cake mix with crushed pineapple and extract.  Pour into a 9x13" baking pan.

Bake at 350F for 35-40 minutes.

Cool completely.  Top with cool whip.

Either toast coconut lightly or toss banana slices with lemon juice (or lemon soda) to prevent browning.  Sprinkle coconut OR arrange banana slices over cake.

YIELD:  12 servings
1 serving = 4 WW points; 5 WW P+

White Chocolate Raspberry Cheesecake ~ Weight Watchers

10 sheets low-fat graham crackers, crumbled
1 1/4 c. sugar, divided
3 T butter, melted and cooled
2 8-oz packages fat-free cream cheese, softened
1 8 oz. package 1/3 less-fat cream cheese, softened
1/2 c. light sour cream, at room temperature
4 oz. bar white chocolate, melted and cooled
3 T flour
3 large eggs
1 tsp. vanilla
1/3 c. seedless raspberry preserves
2 1/2 c. fresh raspberries

Preheat oven to 350F.

Combine graham crackers and 1/4 c. sugar in a food processor; process until finely ground.  Transfer to a medium bowl, add butter and stir until well blended.  Firmly press mixture into bottom and 1" up sides of a 9" springform pan coated with cooking spray.  Bake at 350F for 10 min. Cool.

Reduce oven temperature to 325F.

While crust cools, place cream cheese and sour cream in a large bowl; beat with a mixer at medium speed until smooth and fluffy.  Gradually add chocolate; beat well.  Add remaining 1 cup sugar and flour; beat well.  Add eggs, 1 at a time, beating well after each addition.  Stir in vanilla.

Pour cheese mixture into prepared crust; bake at 325F for 37 minutes or until cheesecake center barely moves when pan is touched.  Turn oven off.  Leave cheesecake in oven with door partially open for 1 hour.  Remove cheesecake from oven; run a knife around outside edge.  Cool 1 hour on a wire rack.  Cover and chill at least 8 hours.

Spread preserves over top of cheesecake; top with raspberries.

YIELD:  16 slices
1 slice = 6 WW points; 7 WW PP; 10.5g fat, 1.6g fiber, 37g carbs, 8.5g protein

Orange Cake ~ Weight Watchers

1 box white cake mix, dry
1 small can mandarin oranges, drained
12 oz. diet orange soda (I use regular); Faygo brand is the best for some reason
2 egg whites
8 oz. fat free Cool Whip

Stir together cake mix, oranges, soda and egg whites.  Pour into a 9x13 baking dish sprayed with oil or cooking spray.  Bake at 350F for about 33 minutes.

Cool and then spread Cool Whip over top.

YIELD:  18 servings; 1 serving = 3 WW points; 4 WW PP
1/12 = 6 WW PP

Raspberry Coffee Cake ~ Taste of Home

1 T dry yeast
1/3 c. warm water
1/2 c. warm sour cream
1 egg
1/4 c. butter, melted
1/4 c. sugar
1 tsp. salt
2 1/4 to 2 1/2 c. flour
FILLING:
8 oz. cream cheese, softened
1 egg
1/2 c. sugar
1 tsp. vanilla
1 tsp. salt
1/2 c. raspberry jam
GLAZE:
1 1/4 c. powdered sugar
1 tsp. vanilla
2 T milk

IN a large bowl, dissolve yeast in warm water. Stir in sour cream, egg, butter, sugar and salt. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead 20 times or until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.

In a mixing bowl, beat cream cheese, egg, sugar, vanilla and salt until smooth; set aside Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x8" rectangle. Spread filling to within 1/2" of edges. Spoon jam lengthwise over half of filling. Roll up jelly-roll style, starting with the long side with the jam. Pinch seams to seal; tuck ends under.

Place loaves seam side down on a greased baking sheet. With a sharp knife, cut shallow slashes across the top of each. Cover and let rise until doubled, about 30 min. Bake at 375F for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Combine glaze ingredients; drizzle over warm coffee cakes.

YIELD: 2 loaves

Pumpkin Spice Cake ~ Weight Watchers

1 Spice cake mix
3 eggs
15 oz. pumpkin puree

Combine cake mix, eggs and pumpkin puree; stirring until well combined. Pour into a 9x13 baking pan sprayed with nonstick spray. Bake at 325 until tests done (I start checking at 30 min.).

YIELD: 12 servings
1 serving = 4 WW points; 6 WW P+

***Bake in muffin pans. This makes 24 muffins at 2 points each.

Better Than *** Cake ~ Weight Watchers

1 box devil's food cake mix
10 oz. cola
1 egg white
6 oz fat free caramel topping
7 oz. fat free sweetened condensed milk
1 c. Heath toffee bits
8 oz. fat free cool whip

Mix cake mix, egg white, and cola. Bake according to cake mix directions in a 9x13" pan sprayed with cooking oil.

During the last few minutes of baking, mix caramel and milk in saucepan, heat and stir until smooth. Take cake out of oven and poke holes all over the top of it. Pour caramel mix over top of cake. Sprinkle with 3/4 c. of Heath bits. Cool cake.

Once cool, covered with cool whip. Sprinkle with last 1/4 c. Heath bits. Refrigerate until serving.

YIELD: 24 or 12
1/24 = 3 WW points; 1/12 = 7 points
1/24 = 6 WW P+; 1/12 = 11 WW P+; 1/18 = 8 WW P+

Texas Sheet Cake ~ Taste of Home

1 c. butter
1 c. water
1/4 c. baking cocoa
2 c. flour
2 c. sugar
1 tsp. baking soda
1/2 tsp.salt
1/2 c. sour cream

ICING:
1/2 c. butter
1/4 c. plus 2 T milk
3 T baking cocoa
3 3/4 c. confectioners' sugar
1 tsp. vanilla

In a large saucepan, bring the butter, cocoa and water to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. Pour into a greased jelly roll pan. Bake at 350F for 20-25 minutes.

In a saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely.

YIELD: 15 servings

Raspberry Streusel Coffee Cake ~ Taste of Home

3 1/2 c. unsweetened raspberries
1 c. water
2 T lemon juice
1 1/4 c. sugar
1/3 c. cornstarch

BATTER:
3 c. flour
1 c. sugar
1 tsp.baking powder
1 tsp. bakingsoda
1 c. cold butter
2 eggs, lightly beaten
1 c. sour cream
1 tsp. vanilla

TOPPING:
1/2 c. flour
1/2 c. sugar
1/4 c. butter, softened
1/2 c. chopped pecans

GLAZE:
1/2 c. confectioners' sugar
2 tsp. milk
1/2 tsp. vanilla

In a large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.

IN a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). Spread half into a greased 9x13 baking dish. Spread raspberry filling over batter; spoon remaining batter over filling.

Combine topping ingredients; sprinkle over top. Bake at 350F for 40-45 minutes.

Combine the glaze ingredients; drizzle over warm cake.

YIELD: 12-16 servings

Milk Chocolate Bundt Cake ~ Taste of Home

1 milk chocolate candy bar (7 oz)
1/2 c. chocolate syrup
1 c. butter, softened
1 1/2 c. sugar
4 eggs
1 tsp. vanilla
2 3/4 c. flour
1/2 tsp. salt
1/2 t5sp. baking powder
1 c. buttermilk

In a saucepan, heat the candy bar and chocolate syrup over low heat until melted; set aside to cool. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Combine flour, salt and baking soda; add to creamed mixture alternately with buttermilk. Pour into a greased and floured Bundt pan.

Bake at 350F for 65-70 min. until cake tests done. Cool in pan on wire rack for 15 min. Remove from pan and cool completely. Dust with confectioners' sugar if desired.

YIELD: 12 servings

Toffee-Pecan Nutmeg Cakes ~ Taste of Home

3 c.flour
2 1/4 c. packed brown sugar
1/2 tsp. salt
3/4 c. cold butter
1 1/4 c. chopped pecans, divided, toasted
1 egg
12 oz. sour cream
1 1/2 tsp. baking soda, nutmeg and vanilla

In a bowl, combine flour,brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Place 3 cups of mixture in a small bowl; add 1/2 c. pecans. Press gently onto the bottom of two greased 9" round baking pans.

In a small mixing bowl, combine the egg, sour cream, baking soda, nutmeg and vanilla; mix well. Beat in the remaining flour mixture until well blended. Pour over the crust. Sprinkle with remaining pecans.

Bake at 350F for 33-38 min. or until cakes test done. Cool pans on wire racks. Cut into wedges

YIELD: 2 cakes (12 servings each)
1 serving = 6 WW points

Applesauce Cake ~ Taste of Home

1 c. flour
3/4 c. sugar
1/4 c. cornstarch
1 tsp. ground cinnamon
1/2 tsp. each baking powder, baking soda, nutmeg, and cloves
1/2 c. unsweetened applesauce
1/4 c. water
1/4 c. fat free plain yogurt
2 egg whites, beaten
1/2 tsp. almond extract
1/4 c. raisins

DRIZZLE:
1/4 c. confectioners' sugar
1 tsp. water

In a large bowl, combine the first eight ingredients. Combine the applesauce,water, yogurt, egg whites and almond extract. Stir into the dry ingredients just until moistened. Fold in raisins.

Pour into a greased 8" square baking dish. Bake at 350F for 25-30 min. or until cake tests done. Cool on a wire rack.

For drizzle, in a bowl, whisk confectioners' sugar and water until smooth. Drizzle over cake.

YIELD: 9 servings
1 serving = 3 WW points

Pineapple Upside-Down Cake ~ Taste of Home

1 1/3 c. butter, softened and divided
1 c. packed brown sugar
20 oz. can pineapple slices, drained
12 maraschino cherries
1/2 c. chopped pecans
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. each baking soda, salt, cinnamon and nutmeg
1 c. low fat buttermilk

In a small saucepan, melt 2/3 c. of butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12" skillet or 9x13" baking dish. Arrange pineapple in a single layer over sugar mixture; place a cherry in center of each slice. Sprinkle with pecans and set aside.

In a mixing bowl, cream sugar and remaining butter. Beat in eggs and vanilla. Combine the dry ingredients; add alternately to batter with buttermilk, mixing well after each addition. Carefully pour over the pineapple.

Bake at 350F for 40 minutes for skillet (50-60 for baking dish) until cake tests clean.

Immediately invert onto a serving platter.

YIELD: 12 slices
1 slice = 12 WW points

Mom's Strawberry Shortcake ~ Taste of Home

2 eggs
1 c. sugar
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. skim milk
1 T butter
1 tsp. vanilla
1 1/2 qts. fresh strawberries,sliced

In a mixing bowl, beat eggs on medium speed for 3 minutes. Gradually add 1 c. sugar, beating until thick and lemon colored. Combine flour, baking powder and salt; beat into the egg mixture. Heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin). Pour into a greased 8" baking dish. Bake at 350F for 25 minutes or until cake tests done. Cool at least 10 min.

Just before serving, cut cake into serving size pieces; cut each slice in half horizontally. Slice strawberries. Spoon strawberries between cake layers and over the top of each serving. Top with whipped cream if desired.

YIELD: 9 servings
1 serving w/o whipped cream = 4 WW points

Cinnamon Coffee Ring

1 c. butter
2 3/4 c. sugar, divided
4 eggs
2 tsp vanilla
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
16 oz. sour cream
2 T cinnamon
1/2 c. chopped walnuts

In a mixing bowl, cream butter and 2 c. sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.

Spoon a third of the batter into a greased and floured 10" tube pan or fluted pan. Combine the cinnamon, nuts, and reserved sugar; sprinkle a third over batter. Repeat layers twice. Bake at 350F for 65-70 min. until cake tests done.

Cool for 10 min. before removing from pan to a wire rack.

YIELD: 12 servings
1 serving = 13 WW points

Strawberry Shortcake

2 eggs
1 1/2 c. sugar, divided
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 T butter
1 tsp. vanilla
1 to 1 1/2 qts. fresh strawberries, sliced
Whipped cream

In a mixing bowl, beat eggs on medium speed for 3 min. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine flour, baking powder and salt; beat into the egg mixture. Heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin).

Pour into a greased 8" square baking pan. Bake at 350F for 25 minutes or until cake tests done. Cool for at least 10 minutes.

Just before serving, cut cake into serving size pieces; cut each slice in half horizontally (split it into 2 layers). Combine strawberries and remaining sugar. Spoon strawberries between cake layers and over the top of each serving. Top with whipped cream.

YIELD: 9 servings
1 servings = 5 WW points, minus wipped cream

Blueberry Streusel Coffe Cake (Taste of Home)

2 c. flour
3/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk
1/2 c. butter, softened
1 c. fresh or frozen blueberries
1 c. chopped pecans
STREUSEL:
1/2 c. sugar
1/3 c. flour
1/4 c. cold butter

In a mixing bowl, combine flour, sugar, baking powder and salt. Add egg, milk and butter; beat well. Fold in bluerries and pecans. Spread into a greased 9" square baking pan.

In another bowl, combine sugar and flour; cut in the butter until crumbly. Sprinkle over the batter.

Bake at 375F for 35-40 minutes or until tests done.

YIELD: 9 servings
1 serving = 10 WW points (and it is well worth it!)

Hawaiian Cake (Quick Cooking)

1 yellow cake mix
2 c. cold milk
2 packages (3.4 oz. each) instant vanilla pudding mix
1 8-oz. package cream cheese, softened
8 oz. Cool Whip, thawed
20 oz. crushed pineapple or pineapple tidbits, drained
1/2 c. chopped maraschino cherries, drained
1/2 c. flaked coconut
1/2 c. chopped walnuts or pecans

Prepare cake mix according to package directions using a greasted 15x10" baking pan. Bake at 350* for 20-25 minutes or until cake tests done; cool completely.

In a mixing bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping.

Spread over cooled cake. Top with fruit and nuts. refrigerate until serving.

Overnight Coffee Cake

2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
2 eggs
1 tsp. baking powder
1 tsp. cinnamon
2/3 c. butter
1/2 c. brown sugar
1 c. buttermilk

TOPPING:
1/2 c. brown sugar
1/2 tsp. cinnamon
1/2 c. chopped walnuts
1/4 tsp. nutmeg

Mix together flour, baking soda, baking powder, cinnamon and salt.

Cream butter, sugar and brown sugar until light and fluffy. Add buttermilk and eggs, one at a time, beating well after each addition. Gradually add in flour until well mixed.

Spread batter in a gread and floured 9x13 pan. Combine topping ingredients and sprinkle over batter.

Refrigerate at least 8 hours. Bake at 350F for 45 min. Cut into squares and serve warm.