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Tasty TO GO Treats Salt and Vinegar Pita Chips.............................. 2 Ranch Popcorn........................................ 2 Grab n Go Gorp...................................... 3 Mint-Chocolate Truffles................................. 4 20 by Oxmoor House, Inc. All rights reserved. ISBN-3: 978-0-8487-2975-2 ISBN-0: 0-8487-2975-7 Printed in the United States of America Weight Watchers is a registered trademark of Weight Watchers International, Inc. PointsPlus is the trademark of Weight Watchers International, Inc. Trademarks are used under license by Oxmoor House, Inc. On the cover: Mint-Chocolate Truffles, page 4; Snickerdoodles, page Cocoa-Cranberry Crispy Bars............................. 6 Cappuccino Crispy Bars................................. 7 Oatmeal-Raisin Cookies................................. 8 Chocolate-Toffee Drops................................. 9 Almond Sugar Cookies................................. 0 Snickerdoodles...................................... Quick Peanut Butter Cookies............................ 2 5 Quick Ways to Satisfy Your Sweet Tooth.................. 3
Salt and Vinegar Pita Chips PointsPlus value per serving: You can substitute 2 teaspoon table salt for the kosher salt. Grab n Go Gorp PointsPlus value per serving: 3 prep: 3 min. 6 (6-inch) pitas (about 6 ounces) 3 cup malt vinegar prep: 4 min. cook: min. teaspoon kosher salt 2 2 cups crispy wheat cereal squares (such as Wheat Chex) 2 cup unsalted roasted almonds 2 cup sweetened dried cranberries 2 cup dried blueberries 2 cup semisweet chocolate chips Preheat oven to 400. Split each pita in half horizontally, and cut each half into 6 wedges. Place wedges, cut sides up, on a baking sheet. Brush vinegar evenly over wedges; sprinkle with kosher salt. Bake at 400 for to 2 minutes or until crisp. Yield: 8 servings (serving size: 9 chips). Per serving: CAL 58 (5% from fat); FAT 0.3g (sat 0g); PRO.9g; CARB.8g; FIB 0.5g; CHOL 0mg; IRON 0.6mg; SOD 354mg; CALC 8mg Ranch Popcorn PointsPlus value per serving: 3 prep: 6 min. cook: 4 min. 2 cup dried cherries Combine all ingredients, stirring well. Store in an airtight container. Yield: 5 servings (serving size: 3 cup). Per serving: CAL 22 (32% from fat); FAT 4.3g (sat.2g); PRO 2g; CARB 9.3g; FIB 3g; CHOL mg; IRON 2mg; SOD 47mg; CALC 29mg TIP: Portion out servings of snack mixes, chips, or popcorn into zip-top plastic bags to take to the office or to carry when you re traveling. (3-ounce) package 94%-fat-free microwave popcorn tablespoon light stick butter, melted 2 4 teaspoons dry ranch dressing mix Microwave popcorn according to package directions. Place popcorn in a large bowl. Drizzle butter over popcorn. Sprinkle with dressing mix; toss well. Store in an airtight container. Yield: 4 servings (serving size: about 3 cups). Per serving: CAL 82 (32% from fat); FAT 2.9g (sat.g); PRO 2.3g; CARB 6.4g; FIB 2.2g; CHOL 3mg; IRON 0.4mg; SOD 537mg; CALC 2mg 2 3
Mint-Chocolate Truffles PointsPlus value per serving: 2 Instead of dipping the truffles one by one into the melted chocolate, simply roll half of them in powdered sugar and half in cocoa. Then top the cocoa-coated ones with a chocolate drizzle. (pictured on cover) prep: 25 min. cook: 2 min. other: hr. 3 cup semisweet mint-chocolate chips 2 cup (4 ounces) 3-less-fat cream cheese, softened (6-ounce) package powdered sugar, sifted 4 cup unsweetened cocoa 4 cup sifted powdered sugar 2 tablespoons semisweet mint-chocolate chips Place 2 tablespoons chocolate chips in a small heavy-duty zip-top plastic bag; seal bag, and microwave at HIGH minute or until softened. Knead bag until smooth. Snip a tiny hole in corner of bag, and drizzle chocolate over balls rolled in cocoa. Serve immediately, or chill; bring to room temperature before serving. Yield: 4 dozen (serving size: piece). Note: Store frozen truffles in a single layer in an airtight container up to month. Thaw at room temperature hour before serving. Per serving: CAL 54 (7% from fat); FAT.2g (sat 0.3g); PRO 0.4g; CARB g; FIB 0.3g; CHOL 2mg; IRON 0mg; SOD 0.4mg; CALC 3mg tip: You can keep these yummy treats on hand in your freezer. Take one to go in a zip-top plastic bag, and it will be thawed by the time you re ready for a chocolate pick-me-up. Place 3 cup chocolate chips in a microwave-safe bowl; microwave at HIGH minute or until almost melted. Stir until smooth. Cool. Add cream cheese to melted chips; beat with a mixer at medium speed until smooth. Add package of sifted powdered sugar, cup at a time, beating until well blended (mixture will be stiff and dry). Press mixture into a 6-inch square on plastic wrap; cover with additional plastic wrap. Chill at least hour. Remove top sheet of plastic wrap; cut mixture into 48 squares. Shape each square into a ball; place on wax paper. Roll half of balls in cocoa; roll remaining balls in 4 cup powdered sugar. 4 5
Cocoa-Cranberry Crispy Bars PointsPlus value per serving: 3 (0-ounce) package large marshmallows 2 tablespoons butter 6 cups chocolate-flavored oventoasted rice cereal (such as Cocoa Krispies) prep: 7 min. cook: 3 min. cup sweetened dried cranberries or raisins 2 cup semisweet chocolate minichips Combine marshmallows and butter in a large microwave-safe bowl. Microwave at HIGH 2 minutes. Stir well; microwave additional minute. Combine cereal, cranberries, and chocolate chips in a large bowl. Pour marshmallow mixture over cereal mixture, stirring until combined. Press cereal mixture into a 3 x 9 inch baking dish coated with cooking spray. Cool completely; cut into bars. Yield: 2 dozen (serving size: bar). Per serving: CAL 8 (8% from fat); FAT 2.4g (sat.5g); PRO 0.8g; CARB 24.7g; FIB 0.6g; CHOL 3mg; IRON 0.8mg; SOD 76mg; CALC 3mg 2 tablespoons instant coffee granules tablespoon hot water teaspoon vanilla extract (0-ounce) package jumbo marshmallows Cappuccino Crispy Bars PointsPlus value per serving: 2 prep: 7 min. cook: 2 min. 5 cups oven-toasted rice cereal (such as Rice Krispies) Combine first 3 ingredients; stir well. Place marshmallows in a 2-quart glass measure; microwave at HIGH 2 minutes or until marshmallows melt. Stir until smooth. Add coffee mixture to melted marshmallows, and stir well. Working quickly, add cereal to marshmallow mixture, stirring to coat. Press mixture into a 3 x 9 inch baking dish coated with cooking spray. Cool completely; cut into bars. Yield: 20 bars (serving size: bar). Per serving: CAL 7 (% from fat); FAT 0.g (sat 0.3g); PRO 0.7g; CARB 7g; FIB 0g; CHOL 0mg; IRON 0.4mg; SOD 7mg; CALC 2mg tip: When making marshmallow crispy bars, coat the spoon with cooking spray before you stir the cereal into the marshmallow mixture. This will keep the cereal from sticking to the spoon. To press the mixture into the baking dish more easily, coat your hands with cooking spray, and then press mixture into dish. 6 7
Oatmeal-Raisin Cookies PointsPlus value per serving: 3 These cookies have a wonderfully crunchy outside with a chewy center. prep: 4 min. cook: 5 min. per batch other: 3 min. per batch 2 cup granulated sugar 2 cup packed brown sugar 3 cup butter, softened teaspoon vanilla extract 8 teaspoon salt large egg cup all-purpose flour cup regular oats 2 cup raisins Preheat oven to 350. Combine first 6 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour and oats to sugar mixture; beat until well blended. Stir in raisins. Shape dough into -inch balls (about tablespoon each), and place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350 for 5 minutes (cookies will not appear done). Cool cookies on pans 3 minutes. Remove cookies to a wire rack, and cool completely. Yield: 2 dozen (serving size: cookie). Per serving: CAL 99 (27% from fat); FAT 3g (sat.7g); PRO.4g; CARB 7g; FIB 0.6g; CHOL 6mg; IRON 0.6mg; SOD 43mg; CALC 0mg Chocolate-Toffee Drops PointsPlus value per serving: These cookies are like meringues, but they are soft and chewy on the inside instead of crisp. prep: 0 min. cook: 5 min. per batch other: 2 min. per batch 4 large egg whites 3 cup granulated sugar cup sifted powdered sugar 2 cup unsweetened cocoa 2 (.4-ounce) English toffee candy bars (such as Skor or Heath), crushed Preheat oven to 350. Beat egg whites in a large bowl with a mixer at high speed until foamy. Gradually add granulated sugar, beating until soft peaks form. Combine powdered sugar, cocoa, and crushed candy bar in a small bowl; stir well. Gently fold half of cocoa mixture into egg whites (egg whites will deflate quickly). Gently fold in remaining cocoa mixture until smooth. Drop mixture by rounded tablespoonfuls onto baking sheets coated with cooking spray. Bake at 350 for 5 minutes (cookies will be soft in center). Cool cookies on pans 2 minutes. Remove cookies to a wire rack, and cool completely. Yield: 2 dozen (serving size: cookie). Per serving: CAL 52 (24% from fat); FAT.4g (sat 0.9g); PRO.g; CARB 0g; FIB 0.7g; CHOL.7mg; IRON 0.3mg; SOD 9mg; CALC 7mg 8 9
3 tablespoons sugar 8 teaspoon ground cinnamon cup sugar 7 tablespoons butter, softened 4 cup fat-free milk 2 teaspoon almond extract Almond Sugar Cookies PointsPlus value per serving: prep: 24 min. cook: 4 min. per batch 0 2 teaspoon vanilla extract large egg white 2 2 cups all-purpose flour 4 cup ground blanched almonds 8 teaspoon salt Preheat oven to 325. Combine 3 tablespoons sugar and cinnamon in a bowl; stir well, and set aside. Beat cup sugar and butter with a mixer at medium speed until light and fluffy (about 5 minutes). Add milk, extracts, and egg white; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, almonds, and salt; add to butter mixture, beating well. Divide dough in half; cover and refrigerate half of dough. Shape remaining half of dough into 30 (-inch) balls; roll balls in sugar mixture, coating well. Place 2 inches apart on baking sheets coated with cooking spray. Flatten each ball with bottom of a glass. Bake at 325 for 4 minutes. Remove cookies to wire racks, and cool completely. Repeat procedure with remaining half of dough. Yield: 5 dozen (serving size: cookie). Per serving: CAL 50 (3% from fat); FAT.7g (sat 0.3g); PRO 0.8g; CARB 8.g; FIB 0.2g; CHOL 0mg; IRON 0.3mg; SOD 22mg; CALC 4mg 2 cups sugar 3 4 cup light stick butter, softened teaspoon vanilla extract 2 large eggs 4 cups all-purpose flour 2 teaspoons cream of tartar Snickerdoodles PointsPlus value per serving: 2 (pictured on cover) prep: 24 min. cook: 8 min. per batch other: 2 hrs. plus min. per batch teaspoon baking soda 2 teaspoon salt 2 tablespoons sugar 2 teaspoons ground cinnamon Combine 2 cups sugar and butter; beat with a mixer at medium speed until light and fluffy. Add vanilla and eggs; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients; add to butter mixture, beating well. Cover and chill 2 hours. Preheat oven to 400. Combine 2 tablespoons sugar and cinnamon in a small bowl; stir well, and set aside. Shape dough into -inch balls; roll in sugar mixture. Place 2 inches apart on baking sheets coated with cooking spray. Bake at 400 for 8 minutes or until lightly browned. Cool cookies on pans minute. Remove cookies to wire racks, and cool completely. Yield: 6 dozen (serving size: cookie). Per serving: CAL 55 (23% from fat); FAT.4g (sat 0.2g); PRO 0.9g; CARB 9.9g; FIB 0.2g; CHOL 6mg; IRON 0.3mg; SOD 54mg; CALC 2mg
Quick Peanut Butter Cookies PointsPlus value per serving: 2 There s no need for flour in these quick-to-prepare cookies. They ll be a hands-down winner with your family. 2 cups powdered sugar cup creamy peanut butter large egg prep: 0 min. cook: 0 min. per batch other: 2 min. per batch teaspoon vanilla extract Preheat oven to 325. Combine first 4 ingredients in a large bowl, stirring well. Shape cookie dough into 3 4-inch balls, and place on baking sheets coated with cooking spray. Lightly press cookies with a fork. Bake at 325 for 0 minutes. Let cookies cool 2 minutes on pans. Remove cookies to wire racks, and cool completely. Yield: 3 dozen (serving size: cookie). Per serving: CAL 64 (53% from fat); FAT 3.8g (sat 0.8g); PRO 2g; CARB 6.4g; FIB 0.4g; CHOL 6mg; IRON 0.2mg; SOD 35mg; CALC 4mg tip: You can use an airtight container to store soft, chewy cookies and bars. To store crisp cookies, place them in a jar with a loose-fitting lid. You can freeze most baked cookies up to 6 months. Thaw baked cookies at room temperature an hour before serving. 5 Quick Ways to Satisfy Your Sweet Tooth When you want something sweet but don t have time to prepare a recipe, turn to these ideas to satisfy your sweet tooth all with a PointsPlus value of 3 or less.. Indulge in a cup of flavored coffee or sugar-free, fat-free hot chocolate after your meal. PointsPlus value: 2. For a quick sorbet, dump a 20-ounce can of pineapple chunks (packed in juice) into a shallow dish; freeze. When you re ready for dessert, remove frozen fruit from freezer; let stand 5 minutes. Place fruit and 2 cup water in a food processor. Process until smooth. Serving size: 2 cup. PointsPlus value: 3. Put a single layer of seedless grapes on a baking sheet, and freeze 20 minutes. These treats are like candy! Serving size: cup. PointsPlus value: 2 4. For a strawberry-waffle shortcake, top a toasted low-fat waffle with 2 cup sliced strawberries and 2 tablespoons fat-free whipped topping. PointsPlus value: 2 5. For a miniature ice cream sandwich, place about 2 tablespoons softened light ice cream between 2 gingersnaps or 2 (2 2-inch) graham crackers. PointsPlus value: 3 2 3