Weight Watchers Lemon Pie Recipe-Light and Rich

If you’re looking for a refreshing summer dessert, let me help you out with this great Weight Watchers lemon pie recipe. Both light and rich, it’s one of the easiest pies you’ll ever make and tastes heavenly.

Great flavor and light too! How could we ask for more?

Creamy Lemon Pie

6 whole reduced fat cinnamon graham crackers
2 tbsp butter
11 oz fat free sweetened condensed milk
2 large eggs
1/2 cup fresh lemon juice
1 Tbsp lemon zest

Preheat oven to 350 degrees
Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.
Melt butter on stove top or in microwave and pour over graham crackers crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9 inch pie pan; place pie crust in fridge while preparing lemon filling.
In a medium bowl, combine condensed milk and eggs; mix until smooth. add lemon juice and zest; stir until incorporated and pour into prepared crust.
Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled. Yields 1 piece per serving. Serves 10.

Here’s an extra tip! This pie can be baked and frozen for up to two weeks so go ahead and make an extra pie to freeze!

I am a Weight Watchers affiliate and a member of the new PointsPlus program. I’ve lost 18 pounds on the program so far. Most people can expect to lose 1 to 2 pounds per week. Once you try this Weight Watchers lemon pie recipe, you’ll understand why the program is so easy to follow!  

Weight Watchers Recipe For Rich Chocolate Cake With Sauerkraut

This simple Weight Watchers® recipe for rich chocolate cake with sauerkraut is just one of the many reasons I’ve been able to lose 15 pounds. Most people can expect to lose 1 to 2 pounds per week following the Weight Watchers plan! When I’m craving sinful chocolate , this is the recipe I turn to. Garnish it with some luscious, deep red strawberries to make it extra special or make it even sweeter with juicy fresh raspberries. Remember, fruits now have 0 points with Weight Watchers!

Recipe:

1 spray cooking spray
2 cups all purpose flour
1 1/3 cups sugar
1 1/2 tsp baking soda
2/3 cup unsweetened cocoa
1/2 cup melted butter
1 1/2 cups hot water
1 tsp vanilla extract
1 cup canned sauerkraut
1 tsp unsweetened cocoa                   

Preheat oven to 350 degrees F. Coat Bundt pan with cooking spray. Puree sauerkraut until smooth. In a large mixing bowl combine flour, sugar, baking soda, and 2/3 cup of cocoa. Add melted butter, hot water, and vanilla extract; mix well. Add sauerkraut and blend thoroughly.

Pour batter into prepared pan; bake in center of oven until a cake tester inserted in center of cake comes out clean, about 55 to 60 minutes. Cool cake in pan for about 20 minutes and then turn out onto plate. Sprinkle with 1 teaspoon cocoa powder before slicing into 14 pieces.

Tip: Be sure to puree the sauerkraut thoroughly in order to eliminate the sauerkraut taste.

If you love feeling “sinful”, then this Weight Watchers recipe for rich chocolate cake with sauerkraut was made just for you!

 Compensated affilliate

A Thanksgiving Recipe For Oyster Dressing Using Cornbread

If you’re looking for a Thanksgiving recipe for oyster
 dressing, I have the perfect one from Allrecipes.com.

Simple and fast!

Mom’s Delicious Oyster Corn Bread Dressing  

• 1 sweet potato, peeled and cubed                                                                          
•  2 (8 ounce) packages dry corn bread mix
• 1 (16 ounce) package ground spicy pork sausage
• 3 tablespoons butter
• 1 stalk celery, chopped
• 1 bunch green onions, chopped
• 1 large onion, chopped
• 1/4 bunch fresh parsley, chopped
• 2 (8 ounce) cans oysters, liquid reserved

Directions

1. Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash, and set aside.
2. Prepare dry corn bread mix according to package directions. Crumble, and set aside.
3. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
4. Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
5. Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.

Go to Allrecipes.com to read the reviews for this Thanksgiving recipe for oyster dressing using cornbread and see how other cooks tweaked the ingredients to suit their tastes.

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