Super Awesome Zero Point Smoothie

The other day I was try to find something to fill my stomach that wouldn't be too bad for me or too filling.  I decided to try to make a smoothie type concoction because we had some frozen pineapple that I wanted to use.  When trying to decide this afternoon snack,  I also knew it couldn't have too many Weight Watcher points in it because we were having a big dinner and I would use my daily points with that meal.

So what I ended up with was a smoothie that was super awesome and super easy.  I just added a banana, about two cups of frozen pineapple, and one Fresca into the blender and away it went.  I didn't add any ice or any additional liquid.  The Fresca and frozen pineapple helped make it creamy, smooth, and filling.  This smoothie recipe is a must-try.  If you have diet soda or diet ginger ale, those would be easy no-calorie substitutes for the Fresca.  Since originally making this smoothie recipe on Wednesday, I have made them almost every afternoon after work.  It is my fruit-filled way to unwind from the day.  I hope you enjoy!

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Super Awesome Zero Point Smoothie

1.5- 2 cups of frozen fruit (i.e. pineapple, berry mix, strawberries, peaches)

1 piece of unfrozen fruit (i.e. banana, grapes)

1 can of no-calorie clear soda

Place all three ingredients in a blender.  Blend on the Ice Crush setting until desired consistency.  Enjoy!

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Hip-Friendly Chocolate Peanut Butter Swirl Brownies

I have never made a swirled anything.  I thought that if something had a swirl in it (i.e. candy cane, ice cream, or Swirled Desserts) it would be a difficult and even arduous task. (BTW- the word 'arduous' was Matt's addition to this post.  It means considerable physical or mental effort.  I definitely didn't know that before he told me.) When I ran across a Chocolate Peanut Butter Swirl Brownie recipe on WeightWatchers.com, I wasn't quite sure if I was up for putting in the effort it might take to make this recipe.  However, I would like to say that I was very wrong in assuming that this recipe would be an arduous task. (How many times do you think I can use this word before it gets old?)  In fact, this recipe was very easy and beyond delicious in results.   The original recipe from the Weight Watchers website is below the photos.

Here are the recipe adaptions I made:

1) I used all 8 oz of the Neufchatel cheese I had.  The recipe calls for 6oz.  I didn't want 2 oz of the bar just lying around so I used it all.

2) I didn't have apple butter so I used natural applesauce instead.  

3) I used fat free half-and-half. 

4) I used egg whites instead of the fat free egg substitute.  I used 2 egg whites when it called for 1/4 cup of the egg substitute and 3 egg whites when it called for 1/3 cup.

These brownies were so good!  I couldn't believe they were a Weight Watchers recipe.  I made them for a Super Bowl party that we had on Sunday.  No one else could believe they were a Weight Watchers recipe either.  They were that good.  If you need a dessert sometime soon and want to impress people with a swirl and a low WW point value, I would highly recommend giving these a try.  I hope you enjoy!

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Chocolate Peanut Butter Swirl Brownies

recipe taken from WeightWatchers.com

32 servings with 4 points per brownie

6 oz Neufchatel cheese, softened

3/4 cup reduced fat peanut butter

1/4 cup cup fat free egg substitute

3 Tbsp half-and-half cream

1 package regular brownie dry mix

1/4 cup vegetable oil

1/4 cup apple butter

1/3 cup water

1/3 cup fat free egg substitute

Preheat oven to 350 degrees.  

Mix cheese and peanut butter in a medium-sized bowl until well combined.  Add 1/4 cup of egg substitute and beat with an electric mixer until incorporated.  Add half-and-half, mixing until creamy and smooth; set aside.

In another bowl, beat brownie mix, oil, apple butter, water, and remaining egg substitute until combined.

Spread half of brown mixture into a 13x9-inch baking pan.  Dollop with half of peanut butter mixture and swirl with edge of spatula or knife.  Repeat with remaining batter and peanut butter mixture to form a second layer.  Bake until a toothpick inserted in center comes out clean, about 30 minutes.  Cut into 32 pieces and serve.

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Delicious Oatmeal and Whole Wheat Peanut Butter Bars

"It [the peanut butter bar] smells delicious." 

(slight pause) 

"It is delicious!  Oh my!" said Matt.

When you get a reaction like that from any dessert you have baked, your baking self-esteem is automatically going to move up a little higher.  As you can tell from the direct quote above, yesterday afternoon I was feeling pretty darn good about myself. 

Because the weekend had been so busy, I was excited about the idea of baking something on Sunday afternoon.  After much looking, I came across a peanut butter bar recipe on the Weight Watchers website.  Because I had all the ingredients and because Matt loves peanut butter anything, I decided to see how this lower-fat, reduced calorie recipe would turn out. 

Below is the recipe taken directly from the Weight Watchers website.  I would highly recommend trying this recipe if you are wanting or needing to make something for a large group of people.  The bars were easy to eat and had the consistency between a cake and cookie bar.  They are also slightly on the healthier side because the recipe include whole wheat flour and oatmeal.  If you make them, I hope you enjoy!

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Peanut Butter Bars

(taken from Weight Watchers website)

Bar

1 spray cooking spray

1 1/3 cup all purpose flour

1/3 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cup quick cooking rolled oats, do not use instant

3/4 cup reduced fat peanut butter

3/4 cup light brown sugar

1/2 cup sugar, granulated

1/2 cup light butter, from a stick, softened

2 large eggs

1 teaspoon vanilla

1/3 cup fat free skim milk

Icing

3 tablespoons reduced fat peanut butter

1 1/2 tablespoons light butter, from a stick

2/3 cup powdered sugar

1 tablespoon fat free skim milk

Preheat oven to 350 degrees.  Coat a 9x13 pan with cooking spray.

Whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a bowl.  Whisk in oats and set aside.

With an electric mixer on medium-high speed, beat peanut butter, brown sugar, granulated sugar, and butter in a large bowl until well blended.  Add eggs, one at a time, beating well after each addition; beat in vanilla.

At low speed, add one half of flour mixture to peanut butter mixture, then one half of milk, beating just until incorporated.  Repeat with remaining flour mixture and milk, beating until well mixed.  Spread batter in prepared pan.  Bake until golden at edges and a toothpick inserted in center comes out clean, about 30 minutes.  Transfer to a rack.

Meanwhile, to making icing, combine peanut butter and butter in a medium microwavable bowl.  Microwave on high until butter is melted, about 30 seconds; whisk until smooth.  Add powdered sugar and milk; which until smooth.  Immediately spread icing evening over hot cake.  Cool completely.  Cut into 24 bars.