This Weight Watchers Baked Salsa Chicken recipe is so easy to make and it comes together in just a couple of minutes.
Servings: Makes 4 servings
3 Points® per serving
I add every day new WW recipes, so check back often!
My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.
Double-check points on the official calculator.
If you’re looking for a really quick and easy dinner that you want to just throw together in a few minutes this one is it but it is also very tasty
HOW DO I MAKE MY BAKED SALSA CHICKEN RECIPE?
1. Spray a 9X9 casserole dish with cooking spray and lay chicken breasts in it.
2. Sprinkle breasts with taco seasoning on all sides.
3. Pour salsa on top, covering breasts completely.
4. Bake at 375 until the chicken reaches an internal temp of 165, about 45 minutes.
5. Sprinkle cheese on top, followed by cilantro.
7. Then bake an additional 5 minutes until the cheese is melted.
8. Serve alone or with rice.
Baked Salsa Chicken Ingredients
Ingredients:
32 oz Uncooked skinless boneless chicken breast, I cut two large breasts in half but you can also use 4 smaller breasts.
Skinny Pumpkin Snickerdoodle Bread 🎃 Weight Watchers Recipe, This easy Fall treat is like a snickerdoodle in pumpkin bread form!
Servings: Makes 12 servings
4 Points® per serving
I add every day new WW recipes, so check back often!
My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.
Double-check points on the official calculator.
HOW DO I MAKE THIS SKINNY PUMPKIN SNICKERDOODLE BREAD?
1. In a medium bowl, add in flour, baking powder, baking soda, salt and cream of tarter and mix together well.
2. In a large bowl, add melted Butter spread, pumpkin, eggs, Lakanto classic, Truvia Brown, applesauce, and vanilla and mix together well.
3. Mix in dry ingredients just until combined.
4. In a prepared bread pan, pour in the batter and smooth out.
5. Mix together sugar and the remaining pumpkin pie spice.
6. Sprinkle on top of the bread batter.
7. Bake at 350F for 45-50 minutes or until a toothpick inserted comes out clean.
8. Remove the bread from the pan after about 5 minutes and transfer it to a cooling rack.
Skinny Pumpkin Snickerdoodle Bread Ingredients
Ingredients:
15 oz Canned pumpkin puree.
2 large Eggs.
2 cups all-purpose flour.
1⁄4 cup Truvia Sweet complete brown calorie-free sweetener.
In an unprecedented move, Weight Watchers is launching a new system for members on November 14, 2022, which is much earlier than expected.
When will the UPDATED Weight Watchers points® plan roll out?
It will officially start on Monday, November 14, 2022.
What is the updated WeightWatchers plan called?
The new plan will be simply called “Weight Watchers Plan”
The updated Weight Watchers plan® is similar to the Weight Watchers Freestyle plan
Can I stay on Personal Points Plan indefinitely?
You can continue with the Personal Points Plan until December 11th then you will automatically be switched to the new Points® system plan.
Will my site recipes be updated with the new plan?
Yes! Every recipe will update to the new Weight Watchers Plan.
What is the new Weight Watchers Plan?
The new Weight Watchers Plan for 2022 and 2023 is simple and makes weight loss easier.
The new plan has the same list of zero-point foods for all members.
The recipes will have the same amount of points.
80% of members will see their daily point allowance increase with the new plan.
The new plan has approximately 200 zero-point foods.
Have you had a chance to update to the newest version of the WW app? If not, make sure you have 10.25.1.
The New Weight Watchers Plan 2022-2023 is coming up soon and people are asking me: will Weight Watchers have a new plan for 2023?
People have been leaving the program in droves and the PersonalPoints plan has been a big letdown for many customers. For this reason, WW has listened to customers and will come up with a new plan by the end of this year.
Weight Watchers 2023 Plan
As of today, we’re waiting for any information at all from Weight Watchers that would indicate a plan change, but nothing has been substantiated.
Is there a new Weight Watchers plan coming?
For now, there is no proof of a new Weight Watcher plan… but bookmark this post because we will update it as we hear from our sources at Weight Watchers!
What is the Zero Point Foods list for the new Weight Watchers Plan?
All members of Weight Watchers (except for those on the diabetic plan) will have the same zero-point foods list, which will include:
non-starchy vegetables
fruit
lean poultry
fish
tofu
non-fat, plain Greek yogurt
non-fat cottage cheese
eggs
beans
lentils
peas
corn
popcorn (plain, air-popped)
And here’s a list of my most popular Weight Watchers recipes that will help you be successful on your wellness journey:
As of today, the name of the new plan has not yet been released. But stay tuned and we will update you as soon as that information is available.
Will the Weight Watchers Personal Points Plan End?
The answer is Yes, the current Personal Points plan will end in December 2022.
Why is Weight Watchers Ending Personal Points Plan?
Weight Watchers has not officially stated why the new Personalized Points plan is ending. I can tell you that people are not losing weight with the current plan.
And in the meantime, don’t forget to come to hang out in our free Facebook group. 🙂 See ya there!
This Weight Watchers easy one-pot pesto chicken noodle soup recipe comes together in minutes and is a perfect, warm, cozy, comfort food for Fall!
Servings: Makes 4, 1 3/4 cup servings.
6 Points per serving
I add every day new WW recipes, so check back often!
My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.
Double-check points on the official calculator.
HOW DO I MAKE MY ONE-POT PESTO CHICKEN NOODLE SOUP?
1. Add chicken broth, thyme, pepper and bay leaves to a large pot and stir.
2. Bring to a boil on medium/high heat.
3. Once it comes to a boil, turn the heat to low, cover, and let simmer for 10 minutes.
4. Add in chicken and noodles, stir, and increase the heat, bringing it to a boil.
5. Once it comes to a boil, reduce heat to low and cook until noodles soften, about 6-8 minutes.
6. Remove bay leaves and add in pesto, stirring well.
I knew I wanted to lighten up this Starbucks copycat for pumpkin cream cheese muffins, as soon as I saw it! They turned out delicious and much lower in points than the Starbucks version!
Servings: Makes 16 muffins
3 Points™ per muffin
I add every day new WW recipes, so check back often!
My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.
Double-check points on the official calculator.
HOW DO I MAKE THESE PUMPKIN CREAM CHEESE MUFFINS?
1. To make the pumpkin seed topping, roughly chop pumpkin seeds.
2. In a small bowl mix together 1/4 tsp pumpkin pie spice and 1 Tbsp Truvia brown sweetener. Set aside.
3. In a small pan, on medium heat, melt 1 Tbsp butter spread over.
4. Add pumpkin seeds and cook for 2-3 minutes, then add the remaining 1 Tbsp Truvia brown sweetener and cook for 1-2 minutes stirring constantly until caramelized.
5. Transfer caramelized pumpkin seeds to the brown sweetener and pumpkin spice mixture and stir to combine. Set aside.
6. In a medium bowl combine flour, salt, baking powder, baking soda, and 1 Tbsp pumpkin spice. Set aside.
7. In a mixer, combine butter spread and 3/4 cup Lakanto classic and beat at medium speed for 1 minute.
8. Then add eggs and beat for 2 minutes at high speed.
9. Reduce speed to low, add pumpkin puree and applesauce and mix until combined.
10. Then add the flour mixture to the wet ingredients and beat until just combined.
10. Inlined muffin tins, spoon the batter in, filing almost to the top.
11. Sprinkle with Pumpkin Praline Topping.
12. To make the cream cheese filling, microwave cream cheese in a microwave-safe bowl on low power for 20-30 seconds.
13. Add 5 Tbsp Laknato classic and vanilla extract and whisk until smooth.
14. Transfer to a piping bag (or a ziplock bag) and cut the tip-off.
15. Pip in 2-3 Tbsp of cream cheese filling into the batter.
16. Bake for 5 minutes at 420F, then keep the muffins in the oven, lower the oven temperature to 350F and bake for about 15-18 more minutes, or until the muffins are golden on top.
17. Take the muffins out from the pan and let them cool on a cooling rack.
Pumpkin Cream Cheese Muffins Ingredients
Ingredients:
8 oz Philadelphia Cream Cheese, 1/3 Less Fat
1 cup, Plus a Tbsp Lakanto Monkfruit sweetener with erythritol, classic, divided.
5 Tbsp for cream cheese filling and 12 Tbsp or 3/4 cup for muffins
1 tsp Vanilla extract
2 Tbsp Truvia Sweet complete brown calorie-free sweetener, divided
9 Tbsp Brummel & Brown Spread Made with Yogurt, divided, 1 for topping, 8 for batter
1 Tbsp Pumpkin pie spice, plus 1/4 tsp for topping
2 cups all-purpose flour
1 tsp Table salt
1⁄2 tsp Baking powder
1 tsp Baking soda
2 large Eggs
15 oz Canned pumpkin puree
1⁄4 cup Unsweetened applesauce
1⁄4 cup Green pumpkin seeds (pepitas)
Instructions:
To make the pumpkin seed topping, roughly chop pumpkin seeds.
In a small bowl mix together 1/4 tsp pumpkin pie spice and 1 Tbsp Truvia brown sweetener.
Set aside.
In a small pan, on medium heat, melt 1 Tbsp butter spread over.
Add pumpkin seeds and cook for 2-3 minutes, then add the remaining 1 Tbsp Truvia brown sweetener and cook for 1-2 minutes stirring constantly until caramelized.
Transfer caramelized pumpkin seeds to the brown sweetener and pumpkin spice mixture and stir to combine.
Set aside.
In a medium bowl combine flour, salt, baking powder, baking soda, and 1 Tbsp pumpkin spice.
Set aside.
In a mixer, combine butter spread and 3/4 cup Lakanto classic and beat at medium speed for 1 minute.
Then add eggs and beat for 2 minutes at high speed.
Reduce speed to low, add pumpkin puree and applesauce and mix until combined.
Then add the flour mixture to the wet ingredients and beat until just combined.
Inlined muffin tins, spoon the batter in, filing almost to the top.
Sprinkle with Pumpkin Praline Topping.
To make the cream cheese filling, microwave cream cheese in a microwave-safe bowl on low power for 20-30 seconds.
Add 5 Tbsp Laknato classic and vanilla extract and whisk until smooth.
Transfer to a piping bag (or a ziplock bag) and cut the tip-off.
Pip in 2-3 Tbsp of cream cheese filling into the batter.
Bake for 5 minutes at 420F, then keep the muffins in the oven, lower the oven temperature to 350F and bake for about 15-18 more minutes, or until the muffins are golden on top.
Take the muffins out from the pan and let them cool on a cooling rack.
Yield: 16
Weight Watchers Pumpkin Cream Cheese Muffins
I knew I wanted to lighten up this Starbucks copycat for pumpkin cream cheese muffins, as soon as I saw it! They turned out delicious and much lower in points than the Starbucks version!
Prep Time15 minutes
Cook Time23 minutes
Total Time38 minutes
Ingredients
8 oz Philadelphia Cream Cheese, 1/3 Less Fat
1 cup, Plus a Tbsp Lakanto Monkfruit sweetener with erythritol, classic, divided.
5 Tbsp for cream cheese filling and 12 Tbsp or 3/4 cup for muffins
1 tsp Vanilla extract
2 Tbsp Truvia Sweet complete brown calorie-free sweetener, divided
9 Tbsp Brummel & Brown Spread Made with Yogurt, divided, 1 for topping, 8 for batter
1 Tbsp Pumpkin pie spice, plus 1/4 tsp for topping
2 cups all-purpose flour
1 tsp Table salt
1⁄2 tsp Baking powder
1 tsp Baking soda
2 large Eggs
15 oz Canned pumpkin puree
1⁄4 cup Unsweetened applesauce
1⁄4 cup Green pumpkin seeds (pepitas)
Instructions
To make the pumpkin seed topping, roughly chop pumpkin seeds.
In a small bowl mix together 1/4 tsp pumpkin pie spice and 1 Tbsp Truvia brown sweetener.
Set aside.
In a small pan, on medium heat, melt 1 Tbsp butter spread over.
Add pumpkin seeds and cook for 2-3 minutes, then add the remaining 1 Tbsp Truvia brown sweetener and cook for 1-2 minutes stirring constantly until caramelized.
Transfer caramelized pumpkin seeds to the brown sweetener and pumpkin spice mixture and stir to combine.
Set aside.
In a medium bowl combine flour, salt, baking powder, baking soda, and 1 Tbsp pumpkin spice.
Set aside.
In a mixer, combine butter spread and 3/4 cup Lakanto classic and beat at medium speed for 1 minute.
Then add eggs and beat for 2 minutes at high speed.
Reduce speed to low, add pumpkin puree and applesauce and mix until combined.
Then add the flour mixture to the wet ingredients and beat until just combined.
Inlined muffin tins, spoon the batter in, filing almost to the top.
Sprinkle with Pumpkin Praline Topping.
To make the cream cheese filling, microwave cream cheese in a microwave-safe bowl on low power for 20-30 seconds.
Add 5 Tbsp Laknato classic and vanilla extract and whisk until smooth.
Transfer to a piping bag (or a ziplock bag) and cut the tip-off.
Pip in 2-3 Tbsp of cream cheese filling into the batter.
Bake for 5 minutes at 420F, then keep the muffins in the oven, lower the oven temperature to 350F and bake for about 15-18 more minutes, or until the muffins are golden on top.
Take the muffins out from the pan and let them cool on a cooling rack.
This Apple Cake tastes like an Apple Fritter in a Bundt cake form! I took one of my favorite Fall cake recipes and lightened it up to make it more WW-friendly! It is a soft, moist cake, loaded with apples, brown sugar and Fall spices, making it the perfect dessert for Fall!
Servings: Makes 16 servings.
5 Points per serving
I add every day new WW recipes, so check back often!
My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.
Double-check points on the official calculator.
HOW DO I MAKE MY APPLE BUNDT CAKE?
1. Cream together sweetener and butter.
2. Add remaining ingredients and mix well.
3. Then add in dry cake ingredients and mix just till combined.
To assemble the cake:
1. Sprinkle half of the brown sugar mixture into the bottom of a well-sprayed Bundt pan.
2. Then layer half of the cake batter over this.
3. After that pour the apple mixture over the cake batter then sprinkle with the remaining brown sugar mixture.
4. Top with remaining cake batter.
5. Bake at 350 for 35-40 minutes.
6. When done, let cool for around 5-10 minutes before removing the cake from the pan.
7. Let cool completely before adding the glaze.
Apple Bundt Cake Ingredients
Ingredients for apple filling:
3 cups chopped granny smith apples
1/4 cup Lakanto classic
3/4 tsp apple pie spice (or 1/2 tsp cinnamon,1/8 tsp clove, 1/8 tsp nutmeg)
2 tsp cornstarch
2 Tbsp water
In a small saucepan mix all ingredients together and cook on medium heat until the apples start to soften. Set aside.
Ingredients for brown sugar mixture:
1/4 cup light brown sugar
1/4 cup Truvia Sweet complete brown calorie-free sweetener
1/2 tsp apple pie spice (or 1/2 tsp cinnamon and a sprinkle of clove and nutmeg)
Mix all together and set aside.
Dry cake ingredients:
2 1/4 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp apple pie spice (or 1 tsp cinnamon)
1/2 tsp salt
Mix all together and set aside.
Wet cake ingredients:
1/2 cup Lakanto classic
1/3 Brummel and Brown
2/3 cup unsweetened applesauce
1 cup FF greek yogurt or sour cream
2 eggs
1 tsp vanilla
Instructions:
Cream together sweetener and butter.
Add remaining ingredients and mix well.
Then add in dry cake ingredients and mix just till combined.
To assemble the cake:
Sprinkle half of the brown sugar mixture into the bottom of a well-sprayed Bundt pan.
Then layer half of the cake batter over this.
After that pour the apple mixture over the cake batter then sprinkles with the remaining brown sugar mixture.
Top with remaining cake batter.
Bake at 350 for 35-40 minutes.
When done, let cool for around 5-10 minutes before removing the cake from the pan.
Let cool completely before adding the glaze.
Glaze ingredients:
100 grams of powdered sugar
2 Tbsp water
Mix together well and drizzle over the cake once the cake is completely cooled.
Yield: 16
Weight Watchers Apple Bundt Cake
This Apple Cake tastes like an Apple Fritter in a Bundt cake form! I took one of my favorite cake recipes and lightened it up to make it more WW-friendly!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Ingredients
Ingredients for apple filling:
3 cups chopped granny smith apples
1/4 cup Lakanto classic
3/4 tsp apple pie spice (or 1/2 tsp cinnamon,1/8 tsp clove, 1/8 tsp nutmeg)
2 tsp cornstarch
2 Tbsp water
In a small saucepan mix all ingredients together and cook on medium heat until the apples start to soften. Set aside.
Ingredients for brown sugar mixture:
1/4 cup light brown sugar
1/4 cup Truvia Sweet complete brown calorie-free sweetener
1/2 tsp apple pie spice (or 1/2 tsp cinnamon and a sprinkle of clove and nutmeg)
Mix all together and set aside.
Dry cake ingredients:
2 1/4 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp apple pie spice (or 1 tsp cinnamon)
1/2 tsp salt
Mix all together and set aside.
Wet cake ingredients:
1/2 cup Lakanto classic
1/3 Brummel and Brown
2/3 cup unsweetened applesauce
1 cup FF greek yogurt or sour cream
2 eggs
1 tsp vanilla
Instructions
Cream together sweetener and butter. Add remaining ingredients and mix well. Then add in dry cake ingredients and mix just till combined.
To assemble the cake:
Sprinkle half of the brown sugar mixture into the bottom of a well-sprayed Bundt pan. Then layer half of the cake batter over this. After that pour the apple mixture over the cake batter then sprinkles with the remaining brown sugar mixture. Top with remaining cake batter. Bake at 350 for 35-40 minutes. When done, let cool for around 5-10 minutes before removing the cake from the pan. Let cool completely before adding the glaze.
Glaze ingredients:
100 grams of powdered sugar 2 Tbsp water Mix together well and drizzle over the cake once the cake is completely cooled.
This Weight Watchers Zero Point Crustless Pumpkin Pie recipe is perfect for fall and It’s the simplest crustless pie recipe you’ll ever make!! This Weight Watchers Crustless Pumpkin Pie is an ultra-creamy, super soft, custard-like pie without the crust!
Servings: Makes 6 slices
0 Points™ per serving
I add every day new WW recipes, so check back often!
My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.
Double-check points on the official calculator.
Looking for more Weight Watchers low-point pumpkin recipes? Be sure to check out these:
These Weight Watchers Air Fryer Chicken Pot Pie Bombs using the 2 ingredient pizza dough are now my favorite! They are easy to make, Kid Friendly and so delicious!
Servings: Makes 8 servings
5 Points per 2 bombs
I add every day new WW recipes, so check back often!
My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.
Double-check points on the official calculator.
HOW DO I MAKE MY 2 INGREDIENT DOUGH CHICKEN POT PIE BOMBS?
1. Add chicken, turkey gravy, mixed veggies, granulated garlic, onion powder, sage, thyme and pepper to a large pan.
2. Mix together and cook on medium heat for about 5 minutes until all ingredients are heated through.
Set aside.
3. Cut dough into 2 equal-sized balls and cut each ball into 8 equal parts.
4. Roll out each part into roughly a 5-inch diameter circle.
5. Add about 3 Tbsp of chicken mixture to the center of the dough and top with 1 1/2 tsp cheese.
6. Pull the sides of the dough upward together and pinch to close.
7. Brush egg on the tops of dough balls.
8. Spray the air fryer tray with olive oil, place bombs in, and cook in the air fryer at 400 for 4-5 minutes.
9. If baking in the oven, bake at 425 for about 15 minutes.
2 Ingredient Dough Chicken Pot Pie Bombs Ingredients
Ingredients:
12 oz Cooked skinless boneless chicken breast, chopped ( I seasoned mine with Lawry’s seasoning salt).
12 oz mixed vegetables, carrots corn green beans peas.
Plain fat-free Greek yogurt.
2 cups, divided (1/12 cup for the two batches of dough and 1/2 cup for the filling).
12 oz turkey gravy (I used Chef’s Cupboard Traditional Homestyle).
2 1/4 cups All-purpose flour, divided (2 cups for the two batches of dough and 1/4 cup to knead and roll out dough).
1/2 cup reduced-fat shredded cheese ( I used the Kroger Reduced fat 4 cheese Mexican blend).
1 Egg, beaten.
1 tsp granulated garlic.
1 tsp onion powder.
1 tsp dried sage.
1 tsp dried thyme.
pepper and salt to taste.
Instructions:
Add chicken, turkey gravy, mixed veggies, granulated garlic, onion powder, sage, thyme and pepper to a large pan.
Mix together and cook on medium heat for about 5 minutes until all ingredients are heated through.
Set aside.
Cut dough into 2 equal-sized balls and cut each ball into 8 equal parts.
Roll out each part into roughly a 5-inch diameter circle.
Add about 3 Tbsp of chicken mixture to the center of the dough, and top with 1 1/2 tsp cheese.
Pull the sides of the dough upward together and pinch to close.
Brush egg on the tops of dough balls.
Spray the air fryer tray with olive oil, place bombs in, and cook in the air fryer at 400 for 4-5 minutes.
If baking in the oven, bake at 425 for about 15 minutes.
Notes:
Servings: Makes 8 servings
5 Points per 2 bombs
Yield: 8
2 Ingredient Dough Chicken Pot Pie Bombs
These Weight Watchers Chicken Pot Pie Bombs using the 2 ingredient pizza dough are now my favorite! They are easy to make and so delicious!
Ingredients
12 oz Cooked skinless boneless chicken breast, chopped ( I seasoned mine with Lawry's seasoning salt).
12 oz mixed vegetables, carrots corn green beans peas.
Plain fat-free Greek yogurt.
2 cups, divided (1/12 cup for the two batches of dough and 1/2 cup for the filling).
12 oz turkey gravy (I used Chef's Cupboard Traditional homestyle).
2 1/4 cups All-purpose flour, divided (2 cups for the two batches of dough and 1/4 cup to knead and roll out dough).
1/2 cup reduced-fat shredded cheese ( I used the Kroger Reduced fat 4 cheese Mexican blend).
1 Egg, beaten.
1 tsp granulated garlic.
1 tsp onion powder.
1 tsp dried sage.
1 tsp dried thyme.
pepper and salt to taste.
Instructions
Add chicken, turkey gravy, mixed veggies, granulated garlic, onion powder, sage, thyme and pepper to a large pan.
Mix together and cook on medium heat for about 5 minutes until all ingredients are heated through.
Set aside.
Cut dough into 2 equal-sized balls and cut each ball into 8 equal parts.
Roll out each part into roughly a 5-inch diameter circle.
Add about 3 Tbsp of chicken mixture to the center of the dough, and top with 1 1/2 tsp cheese.
Pull the sides of the dough upward together and pinch to close.
Brush egg on the tops of dough balls.
Spray the air fryer tray with olive oil, place bombs in, and cook in the air fryer at 400 for 4-5 minutes.
If baking in the oven, bake at 425 for about 15 minutes.
Notes
Servings: Makes 8 servings
5 Points per 2 bombs
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This Weight Watchers Mocha Chocolate Cheesecake is a staple in my Weight Watchers journey. Low in Weight watchers points and made with Greek yogurt makes for a guilt-free sweet dessert.
Servings: Makes 8 servings
1 Point™ per serving
I add every day new WW recipes, so check back often!
My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.
Double-check points on the official calculator.
HOW DO I MAKE MY MOCHA CHOCOLATE CHEESECAKE?
1. In a mixing bowl add eggs, vanilla extract, instant coffee, and sugar substitute and mix well using a wire whisk.
2. Add yogurt and dry pudding, and mix well.
3. Pour into a 9-inch springform pan lightly greased with nonstick cooking spray.
4. Bake 350 for 30 min.
5. The cheesecake may look jiggly but it will set once it’s chilled.
6. Before covering the cheesecake with plastic wrap let it cool for about 15-20 min and let it chill overnight in the refrigerator.
7. It’s recommended to chill overnight before eating.
8. For the best texture and flavor, It can take up to 12 hours.
9. The longer cools the better tastes.
Mocha Chocolate Cheesecake Ingredients
Ingredients
3 eggs.
3 cups of nonfat plain yogurt ( I recommend Fage or Chobani).
1 ( 1 oz.) small box of instant sugar-free/fat-free chocolate fudge pudding mix.
1 tsp vanilla extract.
1 Tbsp instant ground coffee.
3 Tbsp Lakanto Classic Monkfruit Sweetener.
Instructions
In a mixing bowl add eggs, vanilla extract, instant coffee, and sugar substitute and mix well using a wire whisk.
Add yogurt and dry pudding, and mix well.
Pour into a 9-inch springform pan lightly greased with nonstick cooking spray.
Bake 350 for 30 min.
The cheesecake may look jiggly but it will set once it’s chilled.
Before covering the cheesecake with plastic wrap let it cool for about 15-20 min and let it chill overnight in the refrigerator.
It’s recommended to chill overnight before eating.
For the best texture and flavor, It can take up to 12 hours.
The longer cools the better tastes.
Notes
Servings: Makes 8 servings
1 Point™ per serving
Yield: 8
Weight Watchers Mocha Chocolate Cheesecake
This Weight Watchers Mocha Chocolate Cheesecake is low in points and made with Greek yogurt makes for a guilt-free sweet dessert.
Prep Time10 minutes
Cook Time30 minutes
Additional Time12 hours
Total Time12 hours40 minutes
Ingredients
3 eggs.
3 cups of nonfat plain yogurt ( I recommend Fage or Chobani).
1 ( 1 oz.) small box of instant sugar-free/fat-free chocolate fudge pudding mix.
1 tsp vanilla extract.
1 Tbsp instant ground coffee.
3 Tbsp Lakanto Classic Monkfruit Sweetener.
Instructions
In a mixing bowl add eggs, vanilla extract, instant coffee, and sugar substitute and mix well using a wire whisk.
Add yogurt and dry pudding, and mix well.
Pour into a 9-inch springform pan lightly greased with nonstick cooking spray.
Bake 350 for 30 min.
The cheesecake may look jiggly but it will set once it’s chilled.
Before covering the cheesecake with plastic wrap let it cool for about 15-20 min and let it chill overnight in the refrigerator.
It's recommended to chill overnight before eating.
For the best texture and flavor, It can take up to 12 hours.
The longer cools the better tastes.
Notes
Servings: Makes 8 servings
1 Point™ per serving
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
If you are looking for a pumpkin, chocolatey, hearty grab-and-go breakfast or snack that’s perfect for Fall? Try these Weight Watchers Pumpkin Chocolate Chip Oatmeal Muffins they’re a perfect combination of healthy and indulgent!
Servings: Makes 12 muffins
3 Points per muffin
I add every day new WW recipes, so check back often!
My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.
Double-check points on the official calculator.
HOW DO I MAKE MY PUMPKIN CHOCOLATE CHIP OATMEAL MUFFINS?
1. Preheat the oven to 350.
2. Spay the muffin cups with cooking spray.
3. In a large bowl, combine the oats, brown sugar, baking powder, pumpkin pie spice and salt and stir until thoroughly mixed.
4. In another separate bowl, whisk the egg white, egg, pumpkin, milk and vanilla.
5. Combine wet ingredients with the dry ingredients and stir until blended together.
6. Stir in the chocolate chips.
7. Then spoon the oatmeal mixture evenly between the prepared muffin cups.
8. Bake without covered for 18-22 minutes or until oatmeal is lightly browned.
