Hgs Top Banana Bread Ww Points 2 Recipes

HG'S TOP BANANA SPLIT - WEIGHT WATCHERS = 4 POINTS

Steps:

• Mash the strawberries until a puree is achieved (warming them for a few seconds in the microwave, if needed, will help).
• In a small dish, mix the puree with the Cool Whip until completely blended.
• For a sweeter flavor (optional), mix in half or all of a no-calorie sweetener packet. Place mixture in the freezer until just frozen (do not over-freeze, or it will be hard to scoop).
• Peel the banana, and then cut it in half lengthwise. Place halves in a long dessert dish with the flat sides facing inwards.
• Scoop the frozen strawberry/Cool Whip mixture into the center of the banana "boat".
• Place the chocolate ice cream on one side of the strawberry scoop and the vanilla ice cream on the other side.
• Drizzle chocolate syrup over the entire banana split, and then squirt the Reddi-wip over the whole dessert as well. Now dig in!

HG'S PERFECT PUMPKIN BREAD - WW POINTS = 2

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin pie spice (in other words, all dry ingredients except for the Craisins or raisins).
• In a medium bowl, mix together pumpkin, egg substitute, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended.
• Slowly sprinkle chopped Craisins or raisins into the batter, making sure they don't all stick together, and mix to distribute them.
• Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, until the top of the loaf is firm to the touch. (Bread may be moist inside. This doesn't mean it's undercooked.) Allow to cool, and then cut into 8 slices. Enjoy!

WW 2 POINT BANANA BREAD

Steps:

• Preheat oven to 350. Spray a 4 x 8 1/2 inch nonstick loaf pan with nonstick spray.
• With a wooden spoon, beat the sugar, and butter in a large bowl until creamy. Add the eggs, bananas, buttermilk, and vanilla; beat until combined. Combine the flour wheat germ, baking powder, baking soda, cinnamon, and salt in another bowl. Add the flour mixture to the banana mixture; stir just until blended.
• Scrape the batter into the pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool in the pan on a rack 10 minutes, remove from the pan and cool completely on the rack.

HG'S PEANUT BUTTER CHOCOLATE BREAD PUDDING - WW POINTS = 2

Steps:

• Preheat oven to 350 degrees.
• Place toasted bread cubes in a 1-quart baking dish coated with nonstick cooking spray; sprinkle with chocolate morsels. Combine Almond Breeze, brown sugar, Egg Beaters, and Better 'n Peanut Butter in the blender; cover and process until smooth.
• Pour mixture over bread cubes (make sure all bread is covered); let stand 5 minutes. Bake at 350 degrees for 45 to 50 minutes or until pudding is firm. Eat warm.

HG'S TOP BANANA BREAD - WW POINTS = 2

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ingredients).
• In a separate bowl, mix together the mashed bananas, egg substitute, applesauce and vanilla extract (all the wet ingredients).
• Add this mixture to the bowl with the dry ingredients, and stir until just blended.
• Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray.
• Bake for about 50 minutes, or until a knife inserted in the middle comes out clean.
• Allow to cool slightly, and then cut into 8 slices.
• If you like, spritz with some spray butter or spread on some Cool Whip Free.
• UPDATE: For muffins - prepare 9 muffin cups. Bake for 28 minutes.