Chocolate Panini Weight Watchers Recipes

CHOCOLATE PANINI

Steps:

• Butter one side of each slice of bread; sprinkle with sugar. Spread cream cheese over the other side. Place candy bar on the cream cheese side of one slice; top with the other slice, butter side up. , Cook on an indoor grill or panini maker for 2-3 minutes or until bread is browned and candy bar is melted. Cut in half; top with strawberries and whipped cream.

CHOCOLATE PANINI

Steps:

• Brush butter on one side of the slices of bread. On a work surface, put 4 slices of bread, buttered-side down, and sprinkle with chocolate up to 1/4 inch from the crust. Cover with remaining slices of bread, buttered-side up.
• In a large striped pan or non-stick skillet, cook sandwiches at medium-low heat, 2 at the same time, 6 to 8 minutes or until chocolate has melted and the bread is golden (press them with a spatula and flip at mid-cooking). Cook remaining sandwiches the same way.
• Cut sandwiches in 2 and sprinkle with icing sugar. Serve warm.

CHOCOLATE "MOUSSE" ...WEIGHT WATCHERS STYLE

Steps:

• Mix well :).
• If you have your cool whip in the freezer, take out a few hours ahead of time.
• Mine ends up being about 2 points but depending on brands it may be more or less.

WEIGHT WATCHERS LOW-FAT CHOCOLATE CRUNCH BARS (2PTS)

Steps:

• Spray a 13 x 9-inch baking dish with non-stick cooking spray.
• Place the rice cereal in a large bowl.
• In a saucepan combine the marshmallows and margaine with peanut butter; cook stirring constantly over low heat until marshmallows are melted.
• Pour the marshmallow mixture over the cereal; stir with wooden spoon until well coated.
• Add/mix in reduced-fat chocolate morsels.
• Press the mixture into prepared pan, using a rubber spatula to spread out.
• Cut into 24 bars.

WEIGHT WATCHERS SUMMER GARDEN PANINI (4 POINTS)

Steps:

• To make the dressing, combine the lemon juice, oil, salt, and pepper in a small bowl, beating with a whisk until blended. Brush the cut side of the top half of the bread with 1 tbsp of the dressing and set aside.
• Layer the remaining bread with the lettuce, bell pepper, and radishes; drizzle with 2 teaspoons of the dressing. Layer with the onion and zucchini and drizzle another 2 tsp of dressing. Layer with the tomatoes and cheese and drizzle with the remaining dressing. Add the basil and cover with the reserved bread, cut side down, pressing it firmly.
• With a serrated knife, cut the loaf crosswise into 6 pieces.

CHOCOLATE PANINI (WEIGHT WATCHERS)

Steps:

• Preheat oven to 350°F Spread hazelnuts on pie plate. Bake until golden brown, about 12 minutes. Transfer hot nuts to mini-food processor and pulse until mixture forms a paste. Add chocolate and pulse until melted.
• Cook half-and-half, brown sugar and salt in a small saucepan over medium heat, stirring, just until mixture comes to boil and brown sugar dissolves, about 3 minutes. Pour into glass measure. With food processor running, add half-and-half mixture to chocolate-nut mixture through feed tube and puree. Transfer to bowl and let cool until spreadable.
• Spray one side of bread slices with nonstick spray. Put 4 slices, sprayed side down, on a sheet of was paper and spread each with 2 tablespoons chocolate-nut mixture. Top with remaining slices, sprayed side up.
• Heat panini or waffle maker according to manufacturer's instructions. Add panini, in batches if necessary, and cook until golden brown, about 2 minutes. Cut each panini into thirds. Enjoy!