Pumpkin Pie with Graham Cracker Crust

Weight Watchers

Ingredients

* 3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets
* 1 tbsp packed light brown sugar
* 2 tbsp unsalted butter, melted
* 2 large egg white(s)
* 1 large egg(s)
* 1/2 cup(s) dark brown sugar
* 1/4 tsp table salt
* 2 tsp pumpkin pie spice, or less to taste
* 1 cup(s) canned pumpkin
* 1/2 cup(s) fat-free evaporated milk
* 4 tbsp lite whipped topping

Instructions

* Position rack in middle of oven. Preheat oven to 350ºF.

* Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.

* Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.

Frosted Chocolate Layer Cake

Weight Watchers Recipe

Ingredients

* 1 3/4 cup(s) all-purpose flour
* 1 3/4 cup(s) packed light brown sugar
* 3/4 cup(s) unsweetened cocoa
* 1 1/2 tsp baking powder
* 1 1/2 tsp baking soda
* 1/4 tsp table salt
* 6 tbsp fat-free margarine
* 1 1/4 cup(s) buttermilk
* 3 large egg white(s)
* 2 tsp vanilla extract
* 1 cup(s) water, boiling
* 2 oz milk chocolate chips, about 4 Tbsp
* 6 tbsp fat-free skim milk
* 16 oz powdered sugar

Instructions

* Preheat oven to 350ºF. Coat two 9-inch round or square cake pans with cooking spray; set aside.

* To make the cake, combine flour, brown sugar, cocoa, baking powder, baking soda and salt in a large bowl. Mix well with a fork to break up brown sugar; set aside.

* Melt 4 tablespoons of margarine. Combine buttermilk, egg whites, melted margarine and 1 1/2 teaspoons of vanilla extract in a large mixing bowl; using an electric mixer, mix on low speed until blended. Gradually beat in boiling water and then add flour mixture; mix on low speed until blended.

* Pour batter into prepared pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool cakes in pans on a wire rack for 20 minutes; invert cakes onto rack, remove pans and cool completely.

* Meanwhile, to make the frosting, melt remaining 2 tablespoons of margarine in a small saucepan over medium-low heat. Add milk and chocolate chips; cook until blended and smooth, stirring constantly with a wire whisk, about 3 minutes. Remove from heat, transfer to a large mixing bowl and stir in remaining 1/2 teaspoon of vanilla extract; cover surface with plastic wrap and refrigerate until cool, about 15 minutes. Using an electric mixer on low speed, gradually add powdered sugar and mix until blended.

* To assemble cake, spread 1/2 cup of frosting on the top of one cake layer. Top with second cake layer and spread remaining frosting over top and sides; slice into 16 pieces and serve.

Popovers

Popovers - 8

11/2 tsp. shortening
2 beaten eggs
1 cup milk
1T. oil
1 cup flour
1/2 tsp. salt

Grease 8 muffin cups w/ 1/4 tsp. each of shortening. Place muffin tin on baking sheet & put in oven. Preheat oven to 450 deg. Combine beaten eggs, milk, & oil in Cuisinart. Add flour & salt. Beat till smooth. Mixture will be thin.

Remove pan from oven - Fill cups 1/2 full. Bake 450 for 20 min. Reduce to 350 for 15-20 min.