Hgs The Breakfast Club Ww Points 4 Recipes

HG'S BIG APPLE FRENCH TOAST CASSEROLE - WW POINTS = 4

Steps:

• Preheat oven to 350 degrees.
• Spray an 8-inch by 8-inch baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish.
• Sprinkle diced apple evenly over the bread.
• In a medium-large bowl, combine all other ingredients (cream cheese, soymilk, egg substitute, syrup, butter, cinnamon, and sweetener). If you like your French toast pretty sweet, add an extra packet of sweetener. Using a handheld electric mixer set to medium speed, mix until lump-free and smooth. Pour mixture over the bread and apple.
• Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat.
• Bake in the oven for about 45 minutes, until egg mixture is pretty firm and cooked through. (Be sure not to overcook, as bread may burn.) Let cool slightly and cut into quarters. If you like, serve with additional syrup for dipping. Dig in!

HG'S GRAB 'N GO BREAKFAST COOKIES - WEIGHT WATCHERS = 2 POINTS

Steps:

• Preheat oven to 375 degrees.
• Chop raisins and Craisins into small pieces. Set aside.
• In a mixing bowl, combine the oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.
• In a separate bowl, dissolve Coffee -mate into 2 tablespoons hot water. Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute), and mix well.
• Add liquid mixture to the dry ingredients, and stir until completely blended. Slowly sprinkle chopped raisins and Craisins into the batter, making sure they don't all stick together.
• Spray a large baking pan with nonstick spray, and spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon. Place pan in the oven for 12 - 14 minutes (until tops of the treats are just slightly crispy). Remove pan from the oven and allow to cool slightly. Then grab 'n go!

HG'S YUM YUM BROWNIE MUFFINS - WW POINTS = 4

Steps:

• Preheat the oven to 400 degrees.
• Prepare a 12-cup muffin pan with nonstick spray.
• Mix the two ingredients together. Don't add anything else that may be mentioned on the box, like eggs, oil or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this!
• Place batter into the prepared muffin cups and place in the oven and bake for 20 minutes.

HG'S 104-CALORIE CREME BRULEE - WW POINTS = 2

Steps:

• Preheat oven to 325 degrees. In a medium pot, combine milk, half & half, and brown sugar. Bring to medium heat on the stove. Stir and cook until the sugar has dissolved and mixture is hot. Stir in the powdered creamer, blending well. Remove from heat.
• In a large bowl, mix the egg substitute and vanilla extract together. Gradually whisk in the hot milk mixture. Set four 4-ounce baking ramekins or custard cups in a deep baking dish. Evenly distribute the custard mixture into the cups.
• Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custard (or on yourself!). The water should come about halfway up the outsides of the custard cups. Carefully transfer pan to the oven, and bake for about 28 minutes, until custards are set.
• Remove from the oven, allow to cool, and then refrigerate custard cups until completely chilled. Once ready to serve, top each custard cup with 1 teaspoons white sugar. Using a hand-held butane kitchen torch, caramelize the sugar (in other words, blast with fire 'til browned).

HG'S SOUTHWESTERN SURPRISE - WW POINTS = 3

Steps:

• Pour the tomatoes and corn into a large pot. Add remaining ingredients and stir thoroughly. Bring to a boil.
• Reduce heat to low and let simmer for 15 minutes.
• Remove from heat and allow soup to sit for at least 5 minutes. Add salt and pepper to taste.