Hgs Cheesy Broc Star Soup Ww Points 3 Recipes

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WEIGHT WATCHERS BROCCOLI CHEESE SOUP - 2 POINTS PER CUP RECIPE - (4.4/5)



Weight Watchers Broccoli Cheese Soup - 2 Points Per Cup Recipe - (4.4/5) image

Provided by Pattywak

Number Of Ingredients 4

3 cans (14 1/2 ounce) chicken broth
2 bags (1 pound) frozen broccoli
1 can (10 1/2 ounce) rotel brand tomatoes and green chilies
10 ounces Velveeta reduced fat cheese product

Steps:

  • Mix chicken broth, frozen broccoli, tomatoes and chilies together. Simmer for 25 minutes or until veggies are tender. Cube Velveeta and put into soup pot. Simmer just until cheese is melted. This recipe freezes and refrigerates well.

HG'S CHEESY CHILI DOG SOUP! - WW POINTS = 2



Hg's Cheesy Chili Dog Soup! - Ww Points = 2 image

From Hungry Girl: "So good, it'll make you bark. OK, we have no idea what that means. But it sounds impressive, doesn't it?!" PER SERVING (1 generous cup): 150 calories,

Provided by senseicheryl

Categories     Cheese

Time 10m

Yield 2 bowls of soup, 2 serving(s)

Number Of Ingredients 4

1 (10 1/2 ounce) Progresso reduced-sodium garden vegetable soup (Healthy Favorites 50% Less Sodium)
1 fat-free hot dogs, with 40 - 50 calories (like Hebrew National 97% Fat Free Beef Franks or Yves Meatless Hot Dogs)
1/4 cup fat-free cheddar cheese, shredded
1/2 teaspoon chili seasoning mix

Steps:

  • Cut the hot dog into tiny, bite-sized pieces. Spray a small pot with nonstick spray, bring to medium heat, and add hot dog pieces. Cook for 1 - 2 minutes, until outsides begin to crisp.
  • Then add soup and seasoning mix to the pot, stir, and continue to cook until very hot.
  • Spoon the soup into 2 bowls, and top each bowl with half of the cheese. Allow cheese to melt and soup to cool slightly before digging inches Mmmmm!

Nutrition Facts :

HG'S CRAZY-DELICIOUS CHEESY CHERRY DANISH - WW POINTS = 3



Hg's Crazy-Delicious Cheesy Cherry Danish - Ww Points = 3 image

Here is another one from Hungry Girl: "Great Danish! This is, hands down, the world's BEST guilt-free Danish. You may actually cry tears of joy when you taste it. Please, please, PLEASE make it this week and report back to us. It is LIFE-CHANGINGLY delicious." Serving Size: 1/9th of Danish Calories: 118 Fat: 4.25g Sodium: 275mg Carbs: 17g Fiber: 0.5g Sugars: 5g Protein: 3.5g POINTS® value 3*

Provided by senseicheryl

Categories     Dessert

Time 40m

Yield 1 large danish, 9 serving(s)

Number Of Ingredients 13

1 (8 ounce) package Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet, not sure of the size of the package
4 ounces fat free cream cheese, room temperature
1 cup dark sweet cherry, frozen, thawed
1/4 cup oats (regular oats not instant)
2 tablespoons Splenda granular
1 tablespoon light vanilla soymilk (or skim milk)
1/4 teaspoon almond extract
1 tablespoon marshmallow creme
1 tablespoon Cool Whip Free, thawed
1/2 tablespoon Splenda granular
1 teaspoon powdered sugar
1 teaspoon cornstarch
1 drop vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • To make the icing, combine Splenda, powdered sugar, and cornstarch in a small microwave-safe bowl. Add 1/2 tablespoons cold water and the vanilla extract, and mix until ingredients have dissolved. Add Marshmallow Creme and microwave for 5 seconds, or until creme is soft enough to fold into mixture. Stir until smooth. Add Cool Whip and stir again, until evenly combined. Refrigerate icing until you're ready to ice the Danish.
  • In a medium bowl, combine cream cheese, oats, Splenda, soymilk (or skim milk), and almond extract, and stir until thoroughly mixed. Fold in cherries and set aside. This is your filling.
  • Spray a large baking sheet with nonstick spray. Lay out your dough on the sheet and (using a rolling pin, a can, or your hands) lightly roll it out into a long rectangle of even thickness. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon cherry filling lengthwise across the middle third of the dough, leaving 1-inch borders on the left and right of the filling.
  • Along the top third of the dough, cut slits down from the top of the dough toward the filling, stopping about 1/2 inch away from the filling -- space slits about 1 inch apart from each other. Repeat on the bottom part of the rectangle, cutting upward toward the filling. This will create 1-inch-wide strips of dough on both the top and bottom of the filling.
  • Starting at one side, alternate folding the 1-inch strips from the top and the bottom over the filling, covering filling completely and creating a criss-crossed, "braided" appearance. After all the strips have been folded, fold the short sides of the dough in toward the filling, so filling cannot escape, and pat firmly to seal.
  • Bake in the oven for about 20 minutes, until pastry is crispy and golden brown. Allow to cool for at least 15 minutes.
  • Just before serving, drizzle entire Danish with icing. Cut into 9 slices and indulge! (P.S. Refrigerate leftovers.).

Nutrition Facts : Calories 49.3, Fat 0.5, SaturatedFat 0.2, Cholesterol 1, Sodium 70.3, Carbohydrate 8.6, Fiber 0.9, Sugar 3.9, Protein 2.8

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