- 1 Best 10 Healthy Desserts That Help You Lose WeightFast 2018
- 1.0.1 Weight Loss Calculator
- 1.0.2 Chocolate Chip Cookies
- 1.0.3 Pumpkin Pie
- 1.0.4 Classic Lemon Bars
- 1.0.5 Easy Cheesecake / Lime Zest
- 1.0.6 Easy Peanut Butter Cups
- 1.0.7 Chocolate Fudge
- 1.0.8 Microwave-Baked Maple Apple
- 1.0.9 Berry Crumble
- 1.0.10 Chocolate-Dipped Strawberries
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Best 10 Healthy Desserts That Help You Lose WeightFast 2018
When you’re on Weight Watchers, desserts are tricky. You don’t want to deprive yourself of a treat, but you also want to be really careful about portions. I’ve made sure to include recipes in this section that only cost you a few points like mini chocolate chips cookies, microwave-baked apples, and berry crumble. There’s even a recipe for peanut butter cups sweetened with monk fruit extract that comes in at 1 point per cup! For special occasions when you’ve rolled over points, you’ll also find classic but skinnier versions of your favorites, like a 7-point pumpkin pie and 4-point cheesecake.
Chocolate Chip Cookies
Makes: 36 cookies Time: 22 minutes (10 minutes prep time, 12 minutes bake time)
Cookies are probably my favorite dessert to make and to eat. There’s just something so satisfying about a good chocolate chip cookie, especially with a cold glass of milk. To keep this recipe Freestyle-friendly, you include nonfat plain Greek yogurt to supplement less butter. More importantly, though, you make the cookies small. This way, you can eat three and it only costs you three points. To make sure the cookies are the right size, you should take care to make 36 with the dough.
1 ½ cups all-purpose flour ¾ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 cup packed brown sugar ¼ cup butter 1 teaspoon pure vanilla extract ¼ cup nonfat plain Greek yogurt 1 whole egg ¾ cup quick-cooking rolled oats ½ cup mini chocolate chips
1. Preheat your oven to 350-degrees and line 2 baking sheets with parchment paper.
2. In a bowl, mix flour, baking powder, baking soda, and salt.
3. In another bowl, mix brown sugar, butter, and vanilla.
4. Blend in sour yogurt and egg.
5. Add into the dry ingredients, and mix until just combined.
6. Stir in oats and chocolate chips.
7. Make 36 cookies and bake for 12 minutes.
8. Cool before eating.
Nutritional Info (3 cookies per serving)
Total calories: 225 Carbs: 38.7 Protein: 2.4 Fat: 6.9 Freestyle points: 3 Fiber: 1.5
Serves: 8 Time: 1 hour, 38 minutes - 1 hour, 45 minutes (43-45 minutes crust time, 55-60 minutes bake time)
The holidays are here, but you don’t want to cheat on your Weight Watchers. What should you do? Make this pumpkin pie! It does cost 7 points, which is pretty high for a dessert, but you can save up your points. It’s important to enjoy seasonal treats with your family. Make the crust first by mixing graham crackers and brown sugar together into a fine dust, and then add melted butter. Press into a pie pan, chill, and then bake for 8-10 minutes. The filling is fairly traditional, although make sure to use fat-free evaporated milk and light whipped topping.
3-ounces reduced-fat cinnamon graham crackers (1 cup crumbs) 1 tablespoon packed brown sugar 2 tablespoons melted butter 2 large egg whites 1 whole egg 1 cup pumpkin puree ½ cup fat-free evaporated milk ½ cup dark brown sugar 2 teaspoons pumpkin pie spice ¼ teaspoon salt ¼ cup light whipped topping
1. Preheat oven to 350-degrees.
2. To make the crust, pulse graham crackers and brown sugar in a food processor until fine.
3. Move to a bowl and mix in butter.
4. Press into the bottom of a 9-inch pie pan, and up the sides a little.
5. Chill in the fridge for a half hour, then bake for 8-10 minutes until golden-brown.
6. Let this cool.
7. To make filling, whip the egg whites until frothy.
8. Add the egg, pumpkin puree, evaporated milk, brown sugar, spice, and salt.
9. When smooth, pour into the pie crust.
10. Bake for 45-55 minutes. You’ll know it’s done when you poke a knife in the center, and it comes out clean.
11. Cut into 8 pieces.
12. Top with whipped topping, about ½ tablespoon per slice.
Nutritional Info (⅛ recipe per serving)
Total calories: 216 Carbs: 33 Protein: 10 Fat: 5 Fiber: 0 Freestyle points: 7
Classic Lemon Bars
Makes: 24 bars Time: 1 hour, 35 minutes (25 minutes crust time, 30 minutes bake time, 40 minute cool time)
Sweet and tart in all the right ways, lemon bars are one of my favorite summertime desserts. The crust is just flour, brown sugar, and cold butter. Press into a baking dish and bake for 20 minutes. The actual bar part of the recipe is four ingredients: eggs, powdered sugar, lemon juice and lemon zest. You really want that lemon flavor to come through. Pour filling into the hot crust (you can make filling while the crust bakes), and bake for 30 minutes. Resist for another 40 minutes to let the bars cool completely before cutting!
1 ⅓ cups all-purpose flour 5 tablespoons packed light brown sugar 8 tablespoons cubed cold butter 4 big eggs 1 teaspoon pure vanilla extract 1 ½ cups powdered sugar ¾ cup fresh lemon juice 2 teaspoons lemon zest
1. Preheat your oven to 350-degrees.
2. To make the crust, pulse flour and brown sugar together.
3. Add in small cubes of butter and pulse, until you get a crumbly mixture.
4. Press into the bottom of a 9×13-inch baking dish.
5. Bake for 20 minutes, until crust is golden.
6. To make the filling, beat eggs.
7. Add in vanilla and ¾ cup of the powdered sugar, and blend.
8. Add lemon juice and the rest of the sugar.
9. Mix until sugar has dissolved.
10. Fold in zest.
11. When crust is done, turn your oven down to 300-degrees and pour batter into the crust.
12. Bake for another 30 minutes.
13. Cool for 40 minutes (or longer if necessary) before cutting into bars.
Nutritional Info (1/24 recipe per serving)
Total calories: 111 Carbs: 16 Protein: 2 Fat: 5 Fiber: 0 Freestyle points: 5
Easy Cheesecake / Lime Zest
Serves: 16 Time: 4 hours, 40 minutes - 4 hours, 42 minutes (10 minutes prep time, 60-62 minutes bake time, 30 minutes cool time, 3 hours chill time)
Another hot-weather favorite for me is a classic cheesecake. They’re hardly healthy, though, so to make it WW-friendly, you’re going to be using light and fat-free variations of the ingredients. The crust is also just graham crackers – no butter – so you want to spray the springform pan to create some moisture, so the crackers press down. The filling is light cream cheese, fatfree sour cream, sugar, vanilla, eggs, and lime zest. The zest isn’t necessary, but I like to add a little citrusy zing.
12 graham crackers 2 cups light cream cheese 1 cup fat-free sour cream ½ cup white sugar 2 teaspoons pure vanilla extract 2 whole eggs 2 teaspoons lime zest
1. Preheat oven to 325-degrees.
2. Grind up the graham crackers into a fine crumb.
3. Wrap foil around a 10-inch springform pan and spray the inside.
4. Press graham cracker crust into the bottom and up the sides a bit.
5. In a bowl, mix cream cheese, sour cream, sugar, and vanilla.
6. Add in eggs one at a time, beating on low until just combined.
7. Fold in lime zest.
8. Pour batter into the pan.
9. Set pan in a roasting pan, and pour boiling water into the pan (not into the batter) until it comes up the springform sides halfway.
10. Bake in the oven for 30-32 minutes.
11. Turn off oven and leave the door open, but keep the pan in the oven for 30 minutes.
12. To remove cake, run a knife along the edge.
13. Cool to room temperature before covering with saran wrap and chilling for about 3 hours.
Nutritional Info (1/16 per serving)
Total calories: 143 Carbs: 13.9 Protein: 4.5 Fat: 7.8 Fiber: 0 Freestyle points: 4
Easy Peanut Butter Cups
Serves: 14 Time: 1-2 hours, 10 minutes (10 minutes prep time, 1-2 hours freeze time)
Peanut butter cups are my husband’s favorite candy. Unfortunately, they’re also not great when you’re trying to meet health goals. You can make your own very easily, and one peanut butter cup is only 1 points. If you eat two, like you would with a normal peanut butter cup, that’s only 2 points! These are smaller than store-bought, but they’re a lot more satisfying, so you won’t feel cheated out of a treat.
Cooking Note: If you need the peanut butter layer to be more liquidy inorder to pour correctly, heat in the microwave for a few seconds and stir.
¼ cup unsweetened almond milk ¼ cup low-fat plain Greek yogurt ¼ cup + 2 tablespoons unsweetened cocoa powder 2 tablespoons granulated monk fruit extract
Peanut butter layer:
¼ cup powdered PB2 ¼ cup + 1 tablespoon water Pinch of salt 1 tablespoon granulated monk fruit extract
1. To make chocolate layer, mix all the ingredients in the first list.
2. Mix all the ingredients in the second list.
3. Prepare a mini muffin tray with liners.
4. Spoon in 1 teaspoon of the chocolate layer first, then 1 teaspoon of the peanut butter layer, ending with another 1 teaspoon of chocolate.
5. Freeze until hard, 1-2 hours.
Nutritional Info (1 peanut butter cup per serving):
Total calories: 14 Carbs: 2 Protein: 2.5 Fat: .5 Fiber: .5 Freestyle points: 1
Serves: 24 Time: 1 hour, 20-25 minutes (15-20 minutes stove-top time, 5 minutes melt time, 1 hour freezer time)
Fudge is a Christmas classic around my house, but the key ingredient – sweetened condensed milk – is bursting with sugar. The solution is to make your own sugar-free version with cream, light butter, and stevia. Boil then reduce this mixture on the stove, and mix with dark chocolate chips that have been sweetened with stevia. Pour into a 24-cavity candy mold, and freeze till solid.
2 cups heavy cream 2 tablespoons light butter ⅓ cup granulated stevia 1 cup dark chocolate chips (sweetened with stevia)
1. To make the sweetened condensed milk, heat heavy cream, butter, and stevia in a pan on medium.
2. When boiling, reduce and simmer until reduced in half, or about 15-20 minutes. Stir every once and a while.
3. Pour 1 cup of the condensed milk into a microwave-safe bowl and add chocolate.
4. Stir, letting the hot milk melt the chocolate.
5. When blended, pour into silicone candy mold that has 24 slots.
6. Freeze until solid.
Nutritional Info (1 fudge piece per serving)
Total calories: 103 Carbs: 5 Protein: 1 Fat: 11 Fiber: 0 Freestyle points: 6
Microwave-Baked Maple Apple
Serves: 2 Time: About 5 minutes
Need a sweet treat in a rush? These baked apples are made in the microwave, and come in at just 2 points. Remove the core from an apple and fill with dried cranberries. Before sticking in the microwave, drizzle with a little maple syrup and add cinnamon. Bake for 2 minutes or so, and the apples are hot, sweet, and tender!
2 apples 2 tablespoons dried cranberries 2 teaspoons pure maple syrup Dash of cinnamon
1. Carefully core two apples.
2. Stuff with cranberries and put in a microwave-safe bowl.
3. Drizzle on maple syrup and sprinkle cinnamon on evenly.
4. Cover with a plate, leaving a little open space.
5. Microwave for 2 minutes, then check. If not tender enough,
microwave another minute or so.
6. Cool and serve!
Nutritional Info (½ recipe per serving)
Total calories: 103 Carbs: 27.7 Protein: 0 Fat: 0 Fiber: 5.8 Freestyle points: 2
Serves: 4 Time: 15 minutes (5 minutes prep time, 10 minutes cook time)
When berry season hits, what should you do with them? Berry crumbles are a classic dessert, but often too high in sugar. This recipe embraces the natural sweetness of raspberries and strawberries, which are both 0-point foods! In a bowl, mix berries with a little brown sugar and cinnamon, and then bake four servings in ramekins topped with low-fat granola. After just 10 minutes in the oven, the berries are warm and juicy, and the top is golden with a bit of crunch. Serve with nonfat plain Greek yogurt instead of whipped cream or ice cream.
1 cup raspberries 1 cup strawberries 4 teaspoons brown sugar Pinch of cinnamon 4 tablespoons low-fat granola 1 cup nonfat plain Greek yogurt
1. Preheat your oven to 400-degrees.
2. Spray four ramekins.
3. In a bowl, mix berries, brown sugar, and cinnamon.
4. Top with granola.
5. Bake for just 10 minutes.
6. Serve with cold nonfat plain Greek yogurt!
Nutritional Info (¼ recipe per serving)
Total calories: 106 Carbs: 17 Protein: 6 Fat: 2 Fiber: 1 Freestyle points: 3
Serves: 6 Time: 35 minutes (5 minutes prep time, 30 minutes chill time)
Simple and romantic, chocolate-dipped strawberries are an excellent treat for Weight Watchers. Melt dark chocolate in the microwave, and dip strawberries. While you can eat them warm, I like the chocolate to harden first. Put dipped strawberries on a wax-paper lined cookie sheet, and refrigerate for a half hour or so. Two dipped strawberries equals 4 points.
4-ounces dark chocolate 12 strawberries
1. Rinse and dry strawberries.
2. Put chocolate in a bowl, and cook in the microwave on high for 30 seconds.
4. Keep putting in the microwave for 30-second increments, stirring, until chocolate is smooth.
5. Dip strawberries in chocolate and lay on wax paper.
6. Chill in the fridge until chocolate is hardened.
Nutritional Info ( ⅙ recipe/two strawberries per serving)
Total calories: 90 Carbs: 13 Protein: 1 Fat: 5 Fiber: 0 Freestyle points: 4
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