Treats

W W Trifle
1 angel food cake torn into bite sizes.
1 pkg weight watcher jello
1 can (14oz) fruit cocktail
1 cup lite cool whip
Prepare Jello with 1 cup boiling water (no cold water) add fruit cocktail juice and all set in fridge to chill & part gel. Prepare pudding, set aside in fridge. Place 1/2 cake pieces in large glass bowl. Mix with half Jello and 1/2 pudding then repeat again and mix altogether and top with cool whip.
8 serving - 4 points
(Gail)

High Energy Bars
1 cup Dates soaked in 1/2 cup hot water
1 tbsp brown sugar
1/4 cup wheat germ
1/4 cup skim milk powder
1/2 cup sesame seeds
2 cups Quick Oats
1/2 cup Peanut butter
1/2 Cocoa
1 tbsp Marg
2 tsp Brewers Yeast
1 cup Shredded Cocount
1/2 cup chopped almond
1/2 cup sweet Diced cranberries
Mix well, press in 8" x8" greased pan. Chill and cut into pieces. Wrap individual. Put in Air tight container in fridge.
(Cheryl)

Jollygood Squares
Light and lemony (3oz), no-bake cheesecake squares
1pkg (3oz) lemon-flavored jelly powder
1 cup boiling water
1 - 1/2 cups crushed, low-fat graham crackers
3 tbsp light butter or margarine, melted
1 tbsp packed brown sugar
8 oz light cream cheese
1 cup sugar
2 tbsp lemon juice zest
1 tsp vanilla
4 cups light frozen whipped topping, thawed (ultra light Cool Whip)
In a small bowl, dissolve jelly powder in boiling water. Refrigerate until slightly thickened, but not set (about 45 minutes)
Meanwhile, prepare crust. In small bowl, combine graham crumbs, melted butter, and brown sugar. Stir well using a fork. Spray a 9" x 13" baking pan with non-stick spray. Press crumb mixture evenly over bottom of pan. Refrigerate while you make filling
To prepare filling, beat together cream cheese, sugar, lemon juice, lemon zest, and vanilla on high speed of electric mixer. Beat until smooth. Add thickened jelly and beat on medium until blended. Fold in whipped topping.
(Louise)
Pour lemon mixture over prepared crust and spread evenly to edges of pan. Refrigerate for 4 hours, until set. Cut and serve
Makes 24 squares
133 calories 4.5 g fat 2.8 g saturated fat 1.9 g protein
21.8 g carbs 05 fiber 3.3 cholesterol

Veggie Muffins
1/2 cup broccoli, shredded
1/2 cup zucchini, shredded
1/2 cup carrots, shredded
1 onion, chopped finely
1/2 cup fresh parmesan or feta
1 tbsp parsley
1 garlic, minced
1 1/4 cup flour
1 tbsp baking powder
1 tsp oregano
1/2 tsp salt
1/4 tsp thyme
6 eggs
1/2 cup oil
Mix all ingredients together, bake at 350 F for 20-25 minute
(Peggy)

Refrigerator Bran Muffins
3 cups natural wheat bran
2 cups All Bran cereal (don't use flakes)
1 cup All Bran Buds (expensive but have 13g of fiber) or just use 3 cups of All Bran cereal
Soak in 2 cups boiling water for 10 minutes in big bowl then add 4 cups of low fat buttermilk (1%)
In another big bowl mix:
1 cup applesauce
1/2 cup packed brown sugar
1/4 cup cooking molasses
Beat in:
2 eggs & 2 egg whites
Add bran mixture to creamed mixture stirring until mixed.
Mix Together:
2 cups whole wheat flour
3 cups all purpose flour
5 tsp baking soda
1 tsp salt
2 cups raisins
Add to bran mixture, stir until mixed evenly. Fill Pam sprayed muffin cups quite full. (even to the top - you will get 3 dozen out of a recipe). Let cool 5 minutes after baking before getting them out of the pan.
Bake at 375 F for 20 - 25 minutes.
Bake as many muffins as you like now and save the rest of the mix in a sealed container in the fridge for weeks. Or cook all up and freeze the extra muffins.
NO FAT, LOW CALORIES, HIGH FIBRE, COUNTS AS ONLY 2 POINTS!(Gail)

Rhubarb Apple Crisp
4 cups diced rhubarb
2 cups diced apples, peeled & cored
1/3 cup apple juice
1/4 cup flour
1/4 cup Splenda
1 tsp ground cinnamon
1 tbsp grated orange rind
Topping:
1/2 cup flour
1/2 cup rolled oats
1/4 cup brown sugar
1 tsp ground cinnamon
1/4 cup butter
Peel, slice, diced apples and diced rhubarb and then toss them with the apple juice.
In a small bowl blend flour, Splenda, cinnamon and orange rind together.
Toss apple/rhubarb mixture with flour mixture and put into 9" x 13"
pan sprayed with Pam.
Mix together the 1st four topping ingredients in a bowl, and then cut the butter into this mixture until crumbly.
Sprinkle oatmeal mixture over the apple/rhubarb mixture in the pan.
Bake at 350 degrees for about 30 - 35 minutes, or top is golden and apples are cooked.
Serve warm Make 6 serving - 4 points per serving (Gail)

Maple Walnut Granola
4 cups rolled oats
1 cup rice bran
1 cup sesame seeds
1/2 cup dried cranberries
1/2 cup raisins
1 cup chopped walnuts
1 tsp vanilla
1/4 cup oil
3/4 cup real maple syrup
Mix all ingredients together in a bowl. Spread out on a cookie sheet. Cook at 250 F until dry like granola, stir every 15 mins.
(Peggy)