Hgs Am Apple Scramble Ww Points 4 Recipes

WEIGHT WATCHERS APPLE CRUMBLE

Steps:

• Place oven rack in middle of oven.
• Preheat oven to 400ºF.
• Coat a 9-inch pie plate with cooking spray.
• To make crust, combine flour, sugar and salt in bowl of a food processor fitted with a steel blade; whiz to combine.
• Scatter butter over flour mixture; pulse until dough resembles coarse meal. Slowly add water, adding another tablespoon if needed, until dough comes together.
• Place dough in prepared pan and press dough up sides and around bottom to form a crust; prick bottom of crust with a fork 5 or 6 times.
• To make filling, combine all filling ingredients in a medium bowl and toss gently to combine; evenly spread filling over crust.
• To make crumble, in small saucepan, melt butter.
• Add oats, flour and sugar; stir to combine and scatter over apples.
• Bake for 20 minutes.
• Reduce heat to 350ºF and continue baking until crust and crumble are golden and apples are juicy, about 30 to 40 minutes.
• If pie crust or crumble is getting too dark, cover with foil for last 20 minutes of baking.
• Let rest at least 30 minutes before slicing into 8 pieces and serving.
• Yields 1 piece per serving.
• Note:.
• Use a variety of apples such as McIntosh, Granny Smith and Jonagold.
• If you like your apple filling a bit saucier, bake for an additional 10 minutes.

APPLE CINNAMON OATMEAL - WW POINTS 4.5

Steps:

• Combine oatmeal and milk in microwave safe bowl. Give it a quick stir to make sure oats are covered. Make sure the bowl is wide or deep enough so the oatmeal does not overflow (I've had this happen). Put it into the microwave for 3 minutes.
• Remove bowl from microwave. Add apple sauce, raisins, cinnamon and splenda (optional). Mix it all together. The oatmeal may be stiff until the apple sauce is incorporated.

WW APPLE-CRANBERRY CRISP - WW POINTS = 4

Steps:

• Preheat oven to 350ºF.
• In a large bowl, combine apples, lemon juice and granulated sugar; toss to combine. Place apple mixture in bottom of a 9-inch pie plate; sprinkle cranberries over top and set aside.
• In a medium bowl, combine oats, brown sugar, margarine and cinnamon; mix with a fork or your fingers until mixture is combined and crumbly. Sprinkle crumb mixture over apple mixture.
• Bake until filling is bubbly and top is golden brown, about 50 to 55 minutes. Yields about 3/4 cup per serving.

HG'S APPLE PIE POCKETS - WW POINTS = 2

Steps:

• In a small covered saucepan, cook sliced and peeled apples in 1/4 cup of water until tender (2-3 minutes). Remove from heat and drain water.
• Into 1/4 cup of COLD water, mix vanilla, no-cal sweetener, cinnamon and cornstarch. Cook and stir until thickened to a caramel-sauce-like consistency (adding a few drops more water if it gets too thick). Remove from heat and stir apples into mixture.
• Stuff 4 warm pita halves (30 seconds in the microwave should do it) with mixture.

HG'S APPLE ICOBBLER - WW POINTS = 2

Steps:

• Preheat oven to 400 degrees.
• Combine 2/3 cup of cold water with brown sugar, cornstarch, 1/2 teaspoons of cinnamon, vanilla extract, salt, and 1 tablespoons of the Splenda. Stir well.
• In a medium-sized pot, combine apple chunks with this mixture. Heat the apple mixture over medium heat, stirring occasionally. Once liquid thickens to a syrupy consistency and begins to bubble, reduce heat to low and cover. Allow to simmer for 5 minutes, and then transfer mixture to a medium-sized round baking dish. Set aside.
• Next, break graham crackers into small pieces. Place graham pieces and Fiber One in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer crumbs to a microwave-safe dish, and add egg substitute, applesauce, 1 1/2 teaspoons of cinnamon, and the remaining 2 tablespoons of Splenda. Stir well. Microwave graham mixture for 1 minute. Use a fork to break up the toughened mixture as much as possible, and then allow it to cool for a few minutes. Transfer graham mixture to a food processor or blender, and pulse until crumbly and uniform.
• Evenly distribute graham topping over apple mixture. Place the dish in the oven, and bake for 10 minutes. Allow cobbler to cool slightly before serving.

HG'S 104-CALORIE CREME BRULEE - WW POINTS = 2

Steps:

• Preheat oven to 325 degrees. In a medium pot, combine milk, half & half, and brown sugar. Bring to medium heat on the stove. Stir and cook until the sugar has dissolved and mixture is hot. Stir in the powdered creamer, blending well. Remove from heat.
• In a large bowl, mix the egg substitute and vanilla extract together. Gradually whisk in the hot milk mixture. Set four 4-ounce baking ramekins or custard cups in a deep baking dish. Evenly distribute the custard mixture into the cups.
• Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custard (or on yourself!). The water should come about halfway up the outsides of the custard cups. Carefully transfer pan to the oven, and bake for about 28 minutes, until custards are set.
• Remove from the oven, allow to cool, and then refrigerate custard cups until completely chilled. Once ready to serve, top each custard cup with 1 teaspoons white sugar. Using a hand-held butane kitchen torch, caramelize the sugar (in other words, blast with fire 'til browned).

HG'S BIG APPLE FRENCH TOAST CASSEROLE - WW POINTS = 4

Steps:

• Preheat oven to 350 degrees.
• Spray an 8-inch by 8-inch baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish.
• Sprinkle diced apple evenly over the bread.
• In a medium-large bowl, combine all other ingredients (cream cheese, soymilk, egg substitute, syrup, butter, cinnamon, and sweetener). If you like your French toast pretty sweet, add an extra packet of sweetener. Using a handheld electric mixer set to medium speed, mix until lump-free and smooth. Pour mixture over the bread and apple.
• Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat.
• Bake in the oven for about 45 minutes, until egg mixture is pretty firm and cooked through. (Be sure not to overcook, as bread may burn.) Let cool slightly and cut into quarters. If you like, serve with additional syrup for dipping. Dig in!