Weight Watchers friendly APPLE CRISP

-


For those of you who do Weight watchers or know someone, who does it. You will know that you crave for something sweet but its difficult to find a desert that is low point or low calorie for you to enjoy guilt free. So here I've created an apple crisp for merely 3 points that is really good and will fill in that sweet tooth that you have. Feel free to indulge.  Very low calorie.

 Weight watchers friendly  'Apple Crisp'
 Servings: 8 servings
Prep Time: 10 min
Total Time: 35 min
Source: Elise 

 Ingredients
1 cup gluten free oat flour 
1/4 cup white sugar
1 oz country crock lite butter
3 apples
1/2 tsp cinnamon

 Directions
3 Weight watchers points each
Preheat oven to 350F, 

 Slice your apples, Sprinkle them with cinnamon. Cinnamon is 0 points so just use how much you want. Put it on a pyrex. In a separate bowl mix your flour, sugar and butter using your hands to do a chopping type mix motion to form clumps and crumbles. Break up the mixture in your hand. You don't want it to be mixed in together like a dough, you want literal crumbles. 

Lightly sprinkle this mixture on top of the apples in the pyrex and bake in the oven for about 20- 25 min or until you see that the apples are still a little firm but just began to soften.

 *Tip: Put cool whip in freezer and then use it to scoop as if it was ice cream on top of this dessert.
~Goes great warm out the oven with 2 tbsp of frozen fat free cool whip which is 1 pt for 2 tbsp

 Print Recipe
From my kitchen to yours
God Bless

Comments

Post a Comment

Popular posts from this blog

Do you get a white ooze when cooking Salmon?

-
Image
Does your salmon often look like this when you cook it? Tried baking, frying, poaching it but this stuff keeps coming out? Quick tip: when cooking salmon it is common for a white sort of cream to come oozing out all around the fish. Though it does not affect the taste. It can be found to be annoying and not pretty. But I found the trick to solving this problem, it happens because salmon is an oily fish, there are many oils within the fish itself. When cooking all of these oils come out in the form of this white ooze, normally from my own experience, when this happens the fish tends to become dry. Because now all of that moisture and oils meant to keep the fish succulent and juicy was just taken out. I found a solution to this problem. To keep all the oils locked in, you need to dry out the surface of the fish.  Before seasoning drizzle a little bit of vinegar on the fish and rub it in well. Continue your seasoning process. You will see that your problem will be resolved. ...
Read more

Cuscus from CaboVerde

-
Image
Mommy Grandma Here is my beautiful mother and my grandmother both of whom I love dearly. Oh, yes. And look at my darling twin sister. My mirror, my look alike. which one am I? Do you know? Well my mom and grandma were  both born in Furna - Brava, Cape Verde also known for its portuguese name as CaboVerde. A portuguese speaking Island off of the coast of West Africa. Me in CapeVerde In CapeVerde just like in any other Country there are many traditional dishes such as 2 of the main ones. Cuscus - a breakfast bread and Cachupa- a heavy soup for lunch. These are 2 of my favorite Capeverdian foods along with others such as funginho, gigacida, and the list goes on. Cuscus is a breakfast food. For those of you who don't know what it is, its similar to a corn muffin or a corn type of bread. It is made fresh and eaten whilst hot off of the stove spread with loads of butter to melt nicely on top. I love eating this with my favorite rasberry tea. Some of you might hate i...
Read more

How do I make hominy corn porridge?

-
Image
Ingredients 2 cups hominy corn 1/2 cup evaporated milk 1 1/2 cups coconut milk 1/2 cup water 3/4 cup condensed milk 1/2 cup cornstarch 1/2 tsp nutmeg 2 tsp vanilla extract pinch salt How to make it: Soak hominy corn in water for a few hours or preferably overnight (If you are making this in a rush and don't have time to presoak your hominy corn. No problem it will just take a little longer to cook because soaking softens the corn.) Put your hominy corn in a pot with about 2 1/2 to 3 cups water and boil on medium high heat for about 30 minutes or until they are very soft that you can cut it with a knife or poke it with a fork. and the water is nearly gone Lower your heat to medium low and take half of your coconut milk and mix in the cornstarch to it until smooth. Put that in the pot as well as the rest of your coconut milk. It will automatically thicken your hominy corn mixture now add in nutmeg, vanilla evaporated milk and condensed milk. Bring to a light boil and...
Read more