PUMPKIN CREAM CHEESE BARS – 3 POINTS PLUS

Pumpkin Cream Cheese Bars

Serves 24

3 Points Plus

Picture from Taste of Home

• 1-1/3 cups all-purpose flour
• 3/4 cup sugar, divided
• 1/2 cup packed brown sugar
• 3/4 cup cold butter, cubed
• 1 cup old-fashioned oats
• 1/2 cup chopped pecans
• 1 package (8 ounces) cream cheese, softened, cubed
• 2 teaspoons Ground Cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cardamom
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon vanilla extract
• 3 eggs, lightly beaten

•Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping.

•Press remaining crumb mixture onto bottom of a greased 13×9-in. baking pan. Bake 15 minutes.

•In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture.

•Bake 20-25 minutes or until a knife inserted near the center comes out clean and filling is set. Cool on a wire rack. Serve or refrigerate, covered, within 2 hours. Cut into bars. Yield: 2 dozen.

Nutritional Facts

1 bar equals 196 calories, 12 g fat (6 g saturated fat), 52 mg cholesterol, 80 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Tropical Pineapple Orange Delight (2 Points Plus)

Tropical Pineapple Orange Delight (2 Points Plus)

If you break the ingredients down individually for this dessert, then they are only 1 Points Plus each.  But when you punch into the Weightwatchers recipe calculator it makes them 2 Points Plus each because it then calculates the fruit as an ingredient.  The fruit when eaten on it’s own has a zero points value!!!!!!

Makes 12 mini desserts

• 1 (20oz)  Can Crushed Pineapple with Juice
• 1 (3oz) Box Sugar Free Vanilla Instant Pudding
• 1 Can Mandarin Oranges, drained
• 1 (8oz) container of Cool Whip (or packet of Dream Whip and 1/2 cup Fat Free Milk)
• 12 Marachino Cherries for garnish

Cut up the mandarin oranges into small bite size pieces.

Mix the orange pieces, pineapple, pineapple juice and instant pudding mix together.

Gently fold in the whipped topping.

Spoon into small dessert dishes over the cake.

Garnish with a marachino cherry on trop.

Can be served immediately or refrigerate for an hour or so.

You can also make these by placing a 1″ cube of pound cake or angel food cake in the dish and then topping with pudding mixture.

Per serving – 69 Calories, 12g Carbs, 1g Fat, 2g Protein, 1g Fibre (2 Points Plus)

This recipe is courtesy of the book Just Mini Desserts