Weight Watchers Recipes

Here’s a delicious and elegant chocolate treat that’s surprisingly easy to prepare.

Instead of grated chocolate, you can also roll the truffles in coconut. They will keep for up to 2 weeks in a cool place.

Weight Watchers Italian Chocolate Truffles recipe
Makes 24 balls

Ingredients
6 ounces dark chocolate (or milk chocolate)
1 3/4 ounces grated chocolate
1/2 cup ground almonds
1/2 cup confectioners’ sugar
3 tablespoons sweet butter
2 tablespoons almond liqueur or orange liqueur

Preparation
1. In a double boiler, melt the dark chocolate with the liqueur; stir until well blended.
2. Add the butter and stir until melted.
3. Stir in the sugar and ground almonds.
4. Leave the mixture in a cool place until firm enough to roll into balls.
5. Put the grated chocolate on a plate and roll the balls in the chocolate to coat them.
6. Put the truffles in paper candy cups and chill.

WW POINTS for one ball: 2
Nutritional information for one ball: 79 calories, 7.2g fat, 1.8g fiber

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Here’s a very easy recipe for chocolate marshmallow squares. They are really colorful and tasty, and will sweeten up your day!

Weight Watchers Chocolate Confetti Squares recipe
Makes 12 squares

Ingredients
1 (250g) bag marshmallows
1 cup chocolate chips
1/4 cup margarine
1/2 cup peanut butter

Preparation
1. Melt the butter and peanut butter.
2. Stir in the chocolate chips.
3. Let cool.
4. Add the marshmallows.
5. Press in a 9 x 9 pan and refrigerate.
6. Cut into squares.

WW POINTS for one square: 5
Nutritional information for one square: 230 calories, 13.4g fat, 1.5g fiber

These cookies not only taste great, but look really pretty too!

Weight Watchers M&M Cookies recipe
Makes 42 cookies

Ingredients
2 1/4 cups all-purpose flour
2 large eggs
3/4 cup butter or margarine, softened
1 1/3 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon vanilla
1 cup M&M’s (plain chocolate candy)
1 teaspoon salt
1/2 cup nuts, chopped (optional)

Preparation
1. Preheat oven to 375° F.
2. Mix the brown sugar, baking soda, butter or margarine, vanilla and eggs in a large bowl until blended.
3. Stir in the remaining ingredients.
4. Drop dough with a rounded teaspoonful about 3″ apart onto a lightly greased cookie sheet. Press additional candies into each cookie if desired.
5. Bake until light brown (about 6 to 8 minutes).
6. Cool slightly; remove to a wire rack.

WW POINTS for one cookie: 2
Nutritional information for one cookie: 107 calories, 4.6g fat, 0.3g fiber

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This is a very easy to make snack recipe, and it tastes great! The cinnamon and sugar mixture is just right on this crispy little snack.

All you need is some rice or corn Chex cereal, sugar, butter or margarine, and some cinnamon, and you can prepare this in under 20 minutes!

Weight Watchers Cinnamon Munch recipe
Makes 12 servings

Ingredients
4 cups Rice Chex or Corn Chex cereal
4 tablespoons butter or margarine
1/3 cup sugar
1 1/4 teaspoons cinnamon

Preparation
1. Combine sugar and cinnamon; set aside.
2. Melt butter over low heat.
3. Add selected Chex cereal.
4. Heat until all pieces are coated.
5. Continue for 5 to 6 minutes.
6. Sprinkle half of mixture (cinnamon and sugar) over Chex cereal evenly.
7. Continue to sprinkle sugar mixture over Chex until all is covered.
8. Heat one minute longer.
9. Spread on paper towel to cool.

WW POINTS per serving: 2
Nutritional information per serving: 93 calories, 3.9g fat, 0.3g fiber

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A very special addition to any Christmas cookie tray, these pecan logs are a very nice “old fashioned” candy to make for the holidays.

Make sure you make this in advance, as the candy needs to sit for a couple of days for the flavors to come together.

Weight Watchers Christmas Pecan Logs recipe
Makes 50 servings

Ingredients

Fondant Center
2 cups sugar
2 tablespoons light corn syrup
1 1/2 cups water
1/3 cup maraschino cherries, drained & finely chopped

Caramel Pecan Coating
14 ounces vanilla caramels
3 tablespoons butter
2 cups chopped pecans, lightly toasted
2 tablespoons water

Preparation
1. In a pan combine sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly to dissolve sugar (6 to 8 minutes).
2. Reduce to medium-low heat, without stirring, until thermometer registers 240 degrees, soft-ball stage (about 30 more minutes).
3. Remove pan from heat, remove thermometer. Pour mixture onto a large platter. Do not scrape the cooked candy from the sides of the pan (this part tends to over-cook and gives a hard texture to the candy).
4. Cool, without stirring, until slightly warm to the touch (about an hour).
5. Add cherries to the mixture and beat with a wooden spoon (or using the paddle attachment of a food processor) for about 10 minutes, until candy is white, creamy and has lots of air incorporated into it.
6. Form into logs (individual size or 2 large) and wrap in clear plastic wrap.
7. Place wrapped logs in the freezer for at least 1 hour.
8. For the coating: In a heavy saucepan combine caramels, butter and water. Cook over low heat until caramels are melted.
Spread chopped pecans on a piece of waxed paper.
9. Remove the saucepan from heat. Dip the unwrapped fondant logs into the melted caramel mixture. Let excess caramel drip off the log.
10. Place the dipped log on the chopped pecans and roll until it is covered.
11. Chill for 1 hour or until ready to serve. To serve, let logs stand at room temperature about 30 minutes. Cut into 1/4 inch slices.

WW POINTS per serving: 2
Nutritional information per serving: 101 calories, 4.5g fat, 0.4g fiber