weight watcher apple cinamom cake

weight watcher apple cinamom cake

Fall meal is made of apples, spices, and all the good stuff. All of it is included in this Weight Watchers apple cake without going over your daily calorie allotment. Even if you’re not usually into low-calorie baking, this recipe is simple to make because it only calls for “regular” baking ingredients—neither aspartame nor artificial sugar. It’s flavorful without being excessively sugary, and it works well as a dessert after dinner or as a breakfast treat.



  1. One package of sugar-free two-layer white cake mix
  2. 1 teaspoon powdered cinnamon
  3. One cup nonfat sour cream
  4. three eggs
  5. One (21 oz) can of sugar-free apple pie filling an
  6. d 1/4 cup of water


  1. One cup of sugar replacement powder
  2. 1–1 1/2 tablespoons of skim milk or unsweetened almond milk


  • Set oven temperature to 350°F.
  • The fat-free sour cream, eggs, water, ground cinnamon, and sugar-free cake mix should all be combined in a big basin. Using a mixer, blend until smooth.
  • Grease a 9 x 13-inch baking dish and transfer the batter into it.
  • Cover the entire surface of the batter with spoonfuls of the no-sugar apple pie filling.
  • A toothpick put into the center should come out clean after 40 minutes of baking.
  • To make the glaze, combine the almond milk and powdered sugar replacement in a small bowl.
  • Drizzle the glaze over the cake after it has cooled.
  • With less points, savor your delectable W/W Apple Cinnamon Coffee Cake.

Gluten Free Zucchini Muffins

Gluten Free Zucchini Muffins

Gluten Free Zucchini Muffins are prepared with common grocery ingredients. These are ideal for summer get-togethers, lunchboxes, breakfast, and on-the-go snacks. Before you need them, prepare them and freeze!
Ideal for vegetarian and gluten-free diets.

Ten minutes for prep

Cooking: Thirty minutes
Time in total: 40 minutes
Course: Brunch, Breakfast, and Snack

Diet: vegetarian and gluten-free

12 servings

215 calories

Recipe By: Bintu Hardy

Ingredients For Gluten Free Zucchini Muffins:

  1. Pear nectar (⅓ cup; 75ml)
  2. Vegetable oil (⅓ cup; 75ml)
  3. Dark brown sugar (⅔ cup; 225g).
  4. Four large free-range eggs
  5. One-half teaspoon vanilla
  6. Two and a half cups (350g) shredded zucchini
  7. Two and a half cups (300g) gluten-free flour
  8. Two teaspoons gluten-free baking powder
  9. One and a half teaspoons crushed cinnamon
  10. One-Quarter teaspoon nutmeg
  11. One pinch of salt

Instructions For Gluten Free Zucchini Muffins:

  • Turn on the oven to 350 degrees Fahrenheit, 160 degrees Celsius with a fan, 180 degrees Celsius or gas 4.
    Put the muffin liners inside your muffin tins.
  • In a sizable bowl, combine the pear nectar, vegetable oil, sugar, eggs, and vanilla; stir to blend.
  • Add the grated zucchini and stir.
  • Mix just till mixed after adding the flour, baking powder, nutmeg, cinnamon, and pinch of salt. Don’t overmix the batter, please
  • Pour the batter into the muffin tins and bake for 25 to 30 minutes, or until the muffins are cooked through, as measured by the toothpick or wooden skewer coming out clean.
  • Before serving, let the muffins to cool slightly on a wire rack.

Remarks Gluten Free Zucchini Muffins:

  • To keep moisture in the courgette, choose fresh ones and grate right before using.
  • After shredding, remove any extra moisture from the zucchini using a towel or your hands to avoid muffins that are too moist.
  • To avoid tough muffins, do not overmix the batter when combining the wet and dry components.
  • Muffin tin liners make cleanup easier and help keep food from sticking.
  • Lower the spice content at first and then gradually add more for kid-friendly muffins.
  • After baking and cooling, place the muffins in an airtight container and store it at room temperature for two to three days, or store it in the refrigerator for up to one week.
  • One dish consists of seven WW Blue Plan Smart Points.

Why Prepare This Dish Every Day?

  • Ingredients: There’s no need to look far or wide for unusual or fancy ingredients. This recipe is simple to prepare because it only calls for ordinary cupboard items.
  • Healthier Option: You may incorporate zucchini into your diet and enjoy a cake that is lighter and has less sugar. Both your health and taste buds will benefit from it.
  • Freezer-friendly These muffins are great made in large quantities and frozen. It works well for last-minute tea time treats, brunches, and hectic mornings. Your future self will be appreciative.
  • Vorteile von Zucchini: In addition to being delicious, courgette have a high water content and few calories. In addition, they offer vital nutrients such dietary fibre, potassium, vitamin C, and vitamin A.

Nourishment Facts Recipe:
12 muffins; 215 kcal; 33 g of carbohydrates; 5 g of protein; 8 g of fat; 1 g of saturated fat; 4 g of polyunsaturated fat; 2 g of monounsaturated fat; 0.05 g of trans fat; 55 mg of cholesterol; 31 mg of sodium; 180 mg of potassium; 3 g of fibre; 15 g of sugar; 137 IU of vitamin A; 5 mg of vitamin C; 71 mg of calcium; 1 mg of iron




Cashew Chicken

Cashew Chicken

This cashew chicken has a takeout-like flavor thanks to the soft stir-fried chicken and roasted cashews in garlic sauce.


  1. ½ cup cashews, unsalted and roasted
  2. Half a cup of water and two tsp cornstarch
  3. Four tablespoons of the highest-quality hoisin sauce, like Kikkoman or Lee Kum Kee
  4. One spoonful of soy sauce
  5. 1/2 pound of skinless, boneless chicken tenderloins or breasts, sliced into 1/2-inch pieces
  6. Half a teaspoon each of salt and freshly ground black pepper
  7. two tsp of vegetable oil
  8. Eight scallions (one bunch), white and green sections separated, each cut into 1-inch pieces; six medium garlic cloves, minced
  9. two tsp of rice vinegar
  10. One-half tsp Asian sesame oil


  • Set oven temperature to 350°F.
  • Arrange the cashews in a single layer on a baking sheet. Toast for about five minutes in the oven, or until aromatic. Remove from the heat; they will firm up as they cool.
  • As you wait, make the sauce by combining the water, cornstarch, hoisin sauce, and soy sauce in a small bowl. Put aside.
  • The chicken parts should be put in a big bowl. After adding the salt and pepper, mix to ensure even coating.
  • Heat one tablespoon of the vegetable oil in a big, nonstick skillet over high heat until it’s extremely hot. After adding half of the chicken to the skillet, stir-fry it for three minutes, or until it is lightly browned but not cooked through. Move to a platter
  • Next add the remaining chicken, garlic, and white sections of the scallions to the skillet along with the remaining tablespoon of vegetable oil. Stir-fry for about 3 minutes, or until the chicken is lightly browned but not cooked through. Put the chicken back in the pan from the first batch.
  • Reduce the heat to medium and stir in the rice vinegar; cook for about 30 seconds, or until it evaporates.
  • After adding the sauce mixture to the chicken, heat it for approximately a minute, tossing occasionally, until the chicken is cooked through and the sauce has thickened well. Take off the heat source. Add the sesame oil, cashews, and scallion greens and stir. Serve right away

Weight Watchers No-Bake Reese’s Peanut Butter Bars

Weight Watchers No-Bake Reese’s Peanut Butter Bars

No-Bake Weight Watchers Reese’s Peanut Butter Bars are a delicious and guilt-free indulgence for anyone trying to lose weight. These bars, which are loaded with chocolate and peanut butter, provide a delightful treat without sacrificing your health objectives. This simple, no-bake dish is ideal for a tasty and speedy dessert.

By : Jm Rosie


These delicious bars are made with simple, healthful ingredients. What you’ll need is

  1. one cup of peanut butter with less fat
  2. One cup of sugar powder
  3. Graham cracker crumbs, one cup
  4. One cup of chocolate chips, semisweet
  5. 1/4 cup melted reduced-fat butter
  6. One tsp vanilla essence


Get the Base Ready: In a mixing dish, begin by combining the melted butter, powdered sugar, vanilla extract, and graham cracker crumbs. Mix the mixture until it takes on the consistency of dough.

Press into Pan: Evenly press the ingredients into the bottom of a parchment paper-lined square baking pan. This will act as the framework for your bars, giving the subsequent layers a strong base.

Put together the layer of peanut butter: Blend the reduced-fat peanut butter and part of the powdered sugar together in a another bowl until smooth. Over the graham cracker base, equally distribute this peanut butter layer.

Melt the Chocolate: In a microwave-safe bowl, melt the semisweet chocolate chips in short intervals, stirring between each session until smooth. Be cautious not to overheat. Once melted, pour the chocolate over the peanut butter layer, ensuring an even distribution.

Chill in Refrigerator: Place the pan in the refrigerator to allow the bars to set. This typically takes about 2-3 hours. The chilling process ensures that each layer solidifies, creating a harmonious blend of textures.

Cut into Bars: Once fully set, carefully lift the parchment paper from the pan and place it on a cutting board. Using a sharp knife, cut the chilled mixture into individual bars, adjusting the size according to your preference.

In conclusion, Weight Watchers No-Bake Reese’s Peanut Butter Bars are a delicious addition to the sweets collection of any health-conscious person. These bars are a guilt-free treat because they’re simple to create and have delicious chocolate and peanut butter flavors. Savor these delicious snacks without compromising your weight loss objectives.