Chocolate Marshmallow Fluff Squares

This is a weight watchers recipe that I found while searching for yummy desserts that were low in points.  I always loved peanut butter, jelly & fluff sandwiches growing up, so I knew I would love this combination.  This recipe reminded me how much I love marshmallow fluff!  What I loved about this dessert is that you don't have to make too many, you can make one a night if you wish.  I didn't drizzle the chocolate over the top as the directions suggested, I just dipped the ends in the amount of chocolate called for.  The chocolate on the top made the dessert! Enjoy!

8 whole reduced-fat cinnamon graham crackers
3 Tbsp reduced-fat peanut butter, creamy style
3 serving(s) Culver's® Toppings Marshmallow Crème Topping, (tablespoons), or other brand
2 oz semisweet chocolate, chips variety, melted (1/4 cup)
3 Tbsp peanuts, oarsely chopped  

    * Break each graham cracker in half to make 16 squares. Spread each of 8 squares with 1 rounded teaspoon peanut butter. Spread each of the remaining 8 squares with 1 rounded teaspoon marshmallow crème. Press the peanut butter and marshmallow squares together to form sandwiches; place on a wax paper–lined baking sheet.

    * Drizzle the melted chocolate over each sandwich in a zigzag pattern and sprinkle with the peanuts. Freeze until the chocolate is partially set, about 10 minutes. Yields 1 sandwich per serving.


Each Square is 4 points

Grandma's Pumpkin Muffins

About a month after I had my baby I decided to join Weight Watchers.  I joined because I wanted to lose weight while being smarter with the food I was eating and maintain a healthy lifestyle, especially because I am nursing. Weight Watchers has a point allowance for nursing mothers, which is ultimately why I went with the program.  So far, I have lost 5 pounds in 3.5 weeks and feel more energized.  I love tracking points and am thankful that there are apps to track and scan the things I eat.  It's honestly much easier than I expected it to be.  

I chose this recipe because of my love of pumpkin.  I will say that this is not my favorite pumpkin recipe, it was just okay.  The muffins tasted low fat and weren't bad for being a healthier option.  A lot of the reviews said to use eggs instead of an egg substitute and add cranberries or chocolate chips to the recipes.  I laughed because that takes the healthy part of the recipe away.  I do agree that they would be better with all that added, but along with adding the ingredients you'll be adding points. I would probably add more pumpkin next time and less applesauce.  I'd also add some pumpkin pie spice.  Overall, I'd try these if you're looking for a healthy pumpkin muffin recipe. 

Ingredients:
1 spray(s) cooking spray
2 cup(s) all-purpose flour
1 Tbsp baking powder
1 tsp table salt
1 tsp baking soda
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
  2/3 cup(s) unsweetened applesauce
  1 cup(s) canned pumpkin
2/3 cup(s) sugar
  1/2 cup(s) fat-free egg substitute
  2/3 cup(s) fat-free skim milk


Instructions

    * Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray. Line with cupcake wrappers if desired.

    * Combine flour, baking powder, salt , baking soda, cloves, cinnamon and nutmeg in a large bowl.

    * Combine applesauce, pumpkin, sugar, egg substitute and milk in a medium bowl; mix thoroughly with a wooden spoon.

    * Add applesauce mixture to flour mixture and mix until completely incorporated.

    * Pour batter into muffin tins so each hole is about 2/3 full. Bake for 20 to 25 minutes, or until a tester inserted in the center of a muffin comes out clean. Yields 1 muffin per serving.

Notes

    * We use both cooking spray and muffin wrappers to prevent any batter from sticking to the top of the pan but you can use a nonstick pan instead, if you prefer.