WW or Semi-Healthy Desserts?

Question:
 Sometimes I'll get a sweet tooth after dinner (not often, but sometimes) and usually one of those 100 cal Jello's will do the trick, but I would like some other ideas for desserts that will cure the sweet tooth but aren't TOO bad for you..

Answer:
 Peanut Butter Bars
1 1/3 cups all-purpose flour
1/3 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups quick cooking oats (not instant)
3/4 cup reduced-fat peanut butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup light stick butter, softened
2 large eggs
1 tsp. vanilla extract
1/3 cup fat-free milk
Icing
3 Tbsp. reduced-fat peanut butter
1 1/2 Tbsp. light stick butter
2/3 cup confectioner's sugar
1 Tbsp. fat-free milk
Preheat oven to 350 degrees F. Line a 9x13" baking pan with foil; spray the foil with nonstick spray.
Whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt in a bowl.Whisk in the oats and set aside.
With an electric mixer on medium-high speed, beat the peanut butter, brown sugar, granulated sugar and butter in a large bowl until well blended. Add the eggs, 1 at a time, beating well after each addition; beat in the vanilla.
At low speed, add one half of the flour mixture, then one half of the milk, beating just until incorporated. Repeat with the remining flour mixture and milk, bbeating until well mixed. Spread the batter in the pan. Bake until golden at the edges and a toothpick inserted in the center comes out clean, about 30 minutes. Transfer to a rack.
To make the icing, combine the peanut butter and butter in a medium microwavable bowl. Microwave on High until the butter is melted, about 30 seconds; whisk until smooth. Add the confectioner's sugar and milk; whisk until smooth. Immediately spread the icing evenly over the hot cake. Cool completely. Cut into 24 bars.
Per serving: (1 bar) 4 points
Serves 24
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Answer:
 A bunch of people recommended the Skinny Cow products (ice cream section) and the Weight Watchers ice cream bars and the fudge bars.

Answer:
 Hmm.. those sound good!!
Yeah, I'm not a big popsicle or ice cream eater though.. occasionally I'll have some Soy Icecream.. or an all fruitsicle - but I was looking at some home made type things.. :)

Answer:
 Lisa I made this great cake the other day, it's YUMMY!!! (And easy) :)
Apple Spice Cake
Points: 3
Sevings: 16
Ingredients:
12 serving Spice Cake Mix, dry
20 oz Apple Pie Filling, No Sugar Added
1 whole egg
2 egg whites
1/2 teaspoon cinnamon
2 TBS Powdered Sugar
Instructions:
Preheat oven to 350F
Combine all ingredients and mix on low speed of mixer for 30 seconds. Increase mixer spped to medium and beat for 2 minutes. (I think next time I won't beat as high as long so that I keep some of the apples in bigger pieces). Pour the batter into a bundt pan that has been lightly sprayed with Pam. Bake for 40-45 minutes or until cake tests done.
Cool for 20 minutes in the pan and then turn out onto cake rack. Allow to cool completely and top with 2 tablespoons powdered sugar sprinkled over the top.

Answer:
 I have quite a few...my former boss was a diabetic and it runs all thru my family...here are a few of my favorites
Sugar Free Strawberry Pie
1 (12-ounce) can diet Sprite or 7-Up
1 (4-serving size) package sugar-free strawberry flavor gelatin
2 tablespoons cornstarch
1/4 cup water
1 pint strawberries, sliced
1 graham cracker crust
Pour soda into saucepan. Stir in gelatin until dissolved. Mix cornstarch and water until dissolved, then stir into soda mixture. Cook over medium heat until clear and thick. Cool, then mix with strawberries and pour into crust. Refrigerate until serving time.
Makes 8 servings.'
Light Chocolate Peanut Butter Pie
4 T. peanut butter
1 T. honey
1 1/2 C. crispy rice cereal
1 package Sugar Free chocolate pudding
8 T. fat-free frozen whipped dessert topping, thawed
In a small bowl, combine peanut butter and honey, microwave on high 20 seconds. Stir in cereal. Press into a 9-inch pie plate; chill.
Make pudding with skim milk according to package directions. Spread over pie crust; chill. Top with whipped dessert topping.
Serves 8.
Country Apple Pie
1 refrigerated ready to bake pie crust, about 7 1/2 ounces
3 granny Smith apples, 6 ounces each, peeled, cored and thinly sliced
1/3 cup spoonable brown sugar substitute
1 teaspoon ground cinnamon
1 tablespoon reduced fat margarine
pinch of ground mace
pinch of ground nutmeg
1 tablespoon skim milk
1 teaspoon granulated sugar
Preheat oven to 350F. Place pie crust in a 6 inch tart pan or round shallow casserole, letting the dough drape over the sides of the pan. Fill the crust with apple slices. Sprinkle with brown sugar substitute and cinnamon. Dot with margarine. Sprinkle on mace and nutmeg; fold pastry edges up over the apples. Brush the pastry top with milk and sprinkle with granulated sugar. Bake for 45 minutes, until apple filling is bubbly and crust is golden. Cool slightly and serve. 8 servings.
Per serving: 162 calories (45% calories from fat), 1 g protein, 8 g total fat (3.1 g total fat), 22 g carbohydrate, 1 g dietary fiber, 7 mg cholesterol, 160 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit), 1 1/2 fat
Cherry Turnovers
8 frozen phyllo dough sheets, thawed
1/4 cup butter or margarine, melted
6 tablespoons no sugar added black cherry fruit spread
1 1/2 tablespoons cherry liqueur, optional
1 egg
1 teaspoon cold water
Preheat oven to 400F.
Lightly brush each phyllo sheet with butter; stack. Cut through all sheets to form six 5 inch squares.
Combine fruit spread and cherry liqueur, if desired.
Place 1 tablespoon fruit spread mixture in center of each pile of eight phyllo squares; brush edges of phyllo with butter.
Fold edges over to form triangle; gently press edges together to seal. Place on ungreased cookie sheet.
Beat together egg and water; brush over phyllo triangles.
Bake 10 minutes or until golden brown. Cool on wire rack. Serve warm or at room temperature. Makes 6 turnovers.
Serving size: One turnover
Exchanges: 1 1/4 Starch/Bread, 1 3/4 Fat, 2/3 Fruit
Nutrition: 206 Calories, 4 g Protein, 28 g Carbo, 9 g Fat
Chocolate Cake
6 tablespoons reduced calorie stick margarine
1/4 cup unsweetened cocoa powder
1/2 teaspoon chocolate extract
1 cup plus 2 tablespoons flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup plus 2 tablespoons granulated sugar
12 packets or 4 teaspoons bulk Sweet'n Low granulated sugar substitute
1/4 cup liquid egg substitute
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1/2 cup buttermilk
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Preheat oven to 325F. Spray bundt pan with nonstick cooking spray; set aside. In small saucepan over medium heat, melt 2 tablespoons margarine; remove from heat. Stir in cocoa and chocolate extract. Set aside to cool. Into small bowl, sift together flour, baking powder, baking soda and salt. Set aside. In large bowl with electric mixer at medium speed, cream remaining margarine, sugar, 9 packets Sweet'n Low or 3 teaspoons bulk, egg substitute, vanilla and orange peel. Beat in reserved chocolate mixture. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition. In large metal bowl with electric mixer at high speed, beat egg whites, cream of tartar and remaining Sweet'n Low until stiff peaks form. Spoon into prepared pan. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan and cool completely on rack. Makes 12 servings.
Exchanges: 1 Starch, 1 Fat
Nutrition: 112 Calories, 3 g Protein, 18 g Carb, 4 g Fat

Answer:
 You guys are GREAT!! I am going to print this thread so I can take it home! :D

Answer:
 Lisa, this is one of my favorite WW recipes for desert! My kids really like it too. :D It's actually quite low in calories, I forget how much off hand but I could figure it out for you.
STRAWBERRY JELL-O POKE CAKE
Duncan Hines White Cake Mix
1 Large Box Sugar-Free Strawberry Jell-O Gelatin OR 2 Small Boxes
2 Cups Boiling Water
16 oz. Cool Whip Lite OR Free
1 can diet seira mist
2 egg whites
Prepare cake mix with 1 can of diet sierra mist and 2 egg whites and follow directions for baking. As soon as cake comes out of the oven, poke holes in it with a roasting fork. Meanwhile, mix a large box of sugar-free strawberry gelatin in 2 cups boiling water, stirring well to dissolve. When cake and gelatin are at room temperature, a little warm is okay, pour gelatin over the cake and chill until set. Top cake with cool whip light topping and fresh strawberries (optional)

Answer:
 Double-Chocolate Chews
From Cooking Light
1 3/4 cups all-purpose flour
2/3 cup sifted powdered sugar
1/3 cup unsweetened cocoa
2 1/4 teaspoons baking powder
1/8 teaspoon salt
1 cup semisweet chocolate mini-morsels, divided
3 tablespoons vegetable oil
1 cup firmly packed brown sugar
2 1/2 tablespoons light-colored corn syrup
1 tablespoon water
2 1/2 teaspoons vanilla extract
3 egg whites
Vegetable cooking spray
Preheat oven to 350°.
Combine first 5 ingredients in a bowl; stir well, and set aside.
Combine 3/4 cup chocolate morsels and oil in a small saucepan; cook over low heat until chocolate melts, stirring constantly. Pour the melted chocolate mixture into a large bowl, and let cool 5 minutes. Add brown sugar, corn syrup, water, vanilla extract, and egg whites to chocolate mixture; stir well. Stir in flour mixture and remaining chocolate morsels.
Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 8 minutes. Let cool 2 minutes or until firm. Remove cookies from pans; let cool on wire racks.
Yield: 4 dozen (serving size: 1 cookie)
NUTRITION PER SERVING
CALORIES 64(23% from fat); FAT 1.6g (sat 0.6g,mono 0.5g,poly 0.5g); PROTEIN 0.9g; CHOLESTEROL 0.0mg; CALCIUM 19mg; SODIUM 13mg; FIBER 0.1g; IRON 0.5mg; CARBOHYDRATE 11.8g
Cooking Light, MARCH 1996

Answer:
 Maybe some healthy muffins??
Carrot Muffins
Preheat oven to 350F
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/4 tsp salt
Mix together and then whisk in :
1 cup brown sugar
1/4 cup bran
Add to flour mixture and toss well:
2 1/2 cups grated carrots (I grate my coarse)
1/2 c. slivered almonds (I used sunflower seeds)
1/4 cup unsweetened flaked coconut
1/4 cup flax seeds
In a separate bowl, whisk together:
3 large eggs
1/2 cup olive oil (I usded half vegetable oil and 1/2 olive oil)
1 tbsp. vanilla
3/4 cup applesauce
1/2 cup raisins
Mix into flour mixture until well combined. Makes 12 large muffins, or may 18 smaller ones. Bake in middle of oven until puffed and toothpick comes out clean, approx. 30 to 35 minutes.

Answer:
 Thanks everyone!!!
Faye, those sound great! I'm going to print this and take it home. I'll post what I do make.. :D

Answer:
 It's a recipe from a co-worker's wife, he brought some in to work and let's just say, I ate more then my share:rolleyes: . I just made a batch today and they are my current favourite muffin.

Answer:
 LOL! Well, I will definitely give them a try! :D

Answer:
 Try Archdale Fat Free Oatmeal cookies spread with Fat Free Strawberry Cream Cheese