Weight Watchers Blueberry Or Cherry Cheese Pie 5 Pts Recipe Genius Kitchen

WEIGHT WATCHERS BLUEBERRY OR CHERRY CHEESE PIE - 5 PTS

Weight Watchers Blueberry or Cherry Cheese Pie - 5 Pts image

Make and share this Weight Watchers Blueberry or Cherry Cheese Pie - 5 Pts recipe from Food.com.

Provided by Big D Texas

Categories Dessert

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces fat free cream cheese
1 cup sugar substitute (Splenda)
2 tablespoons skim milk
1 teaspoon vanilla extract
1 cup Cool Whip
1 graham cracker pie crust (your own, or Ready Crust "two extra servings" size)
20 ounces cherry pie filling, No Sugar added type, Lucky Leaf
1/2 cup nuts, any kind NOT included in WW points (optional)

Steps:

Prepare crust and bake for several minutes according to package (or recipe of your own) directions (Usually about 10 minutes) Chill thoroughly.
Sprinkle the bottom of the crust with nuts if you are using them.
Mix cream cheese, sugar, milk and vanilla with electric mixer at low speed until fluffy.
Fold whipped cream into cream cheese mixture.
Spread over nuts.
Our cherry pie filling carefully over top.
Optional - put the cherry pie filling in a bowl with 1/4 tsp almond extract. Cover, and refrigerate for several hours or overnight before using.

Nutrition Facts : Calories 398.1, Fat 10.4, SaturatedFat 4, Cholesterol 6.9, Sodium 586.2, Carbohydrate 64.8, Fiber 0.9, Sugar 33.7, Protein 11.1

WEIGHT WATCHERS TWO-CHEESE EGGPLANT ROLLS (5 POINTS)

Weight Watchers Two-Cheese Eggplant Rolls (5 Points) image

Make and share this Weight Watchers Two-Cheese Eggplant Rolls (5 Points) recipe from Food.com.

Provided by AmandaMcG

Categories Vegetable

Time 1h10m

Yield 2 rolls, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 large eggplant, peeled and cut lengthwise into 12 1/4 inch slices
1 tablespoon salt
15 ounces fat-free ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/4 fat free egg substitute
1/4 packed fresh flat-leaf parsley or 1/4 basil leaves, thinly sliced
1/2 teaspoon black pepper
1/4 teaspoon allspice
1 1/2 cups marinara sauce

Steps:

Preheat oven to 350°F Spray 9 x 13 inch baking dish with olive oil nonstick spray.
Meanwhile, sprinkle both sides of eggplant with salt; place on large baking sheet and let stand 30 minutes.
Pat salted eggplant dry with paper towels. Rinse and dry baking sheet. Spray both sides of eggplant with olive oil nonstick spray; place on baking sheet. Bake until eggplant softens, about 20 minutes. Let eggplant cool on baking sheet, about 15 minutes.
To make filling, combine ricotta, mozzarella, egg substitute, parsley, pepper, and allspice, in a large bowl.
Spread 1/4 cup filling over each eggplant slice and roll up. Place rolls, seam side down, in baking dish. Pour marinara sauce over rolls and bake until rolls are heated through and sauce is bubbly, about 25 minutes.
If freezing: Let cool. Wrap well in plastic wrap and freeze up to 2 months. To serve, thaw in refrigerator overnight. Cover with wax paper and microwave for 5 minutes. Uncover and heat for an additional 3 minutes.

Nutrition Facts : Calories 164.8, Fat 7.7, SaturatedFat 4.1, Cholesterol 24.2, Sodium 1699.3, Carbohydrate 13.5, Fiber 3.4, Sugar 8.1, Protein 11.3

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