Weight Watcher Sunshine Cake 2pts Recipes

WEIGHT WATCHERS LOW-FAT CHOCOLATE CRUNCH BARS (2PTS)

Steps:

• Spray a 13 x 9-inch baking dish with non-stick cooking spray.
• Place the rice cereal in a large bowl.
• In a saucepan combine the marshmallows and margaine with peanut butter; cook stirring constantly over low heat until marshmallows are melted.
• Pour the marshmallow mixture over the cereal; stir with wooden spoon until well coated.
• Add/mix in reduced-fat chocolate morsels.
• Press the mixture into prepared pan, using a rubber spatula to spread out.
• Cut into 24 bars.

MY VERSION OF A SUNSHINE CAKE... WW STYLE

Steps:

• Mix cake mix and diet soda.
• Add half of the mandarin oranges.
• Cook in a 9X13 pan as directed on the cake mix box.
• Once cake is cooled blend together cool whip and pudding. This is the topping for the cake -- Option: You can either cut remaining orange sections in half and blend in with the topping OR place them on top decoratively.

WW 1 POINT WW CAKE - DIET SODA

Steps:

• Mix cake mix and diet pepsi in a bowl.
• Bake for the baking times on the box.
• Let cool and add the fat free cool whip for topping.

STRAWBERRY SUNSHINE CAKE

Steps:

• In a large mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form.
• Gradually add 1 cup sugar, a tablespoon at a time, beating until stiff peaks form; set aside.
• In another bowl, beat egg yolks until slightly thickened, about 5 minutes.
• Gradually add remaining sugar, beating until thick and lemon-colored.
• Blend in water and extracts.
• Sift flour over batter; beat until smooth.
• Fold in egg whites just until blended.
• Spoon into an ungreased 10-inch tube pan.
• Cut through batter with a knife to removed air pockets; smooth the top.
• Bake at 325 degrees for 50-55 minutes or until cake springs back when lightly touched.
• Immediately invert pan; cool completely.
• In a large bowl; dissolve gelatin in bowling water. Add ice water and stir.
• Place bowl in ice water for about 5 minutes or until slightly thickened.
• Fold in strawberries and 1/2 cup of the whipped topping.
• Run a knife around the edges of pan to loosen cake.
• Split the cake horizontally into three layers (I use dental floss); place bottom layer on a serving plate.
• Spread with half of the gelatin mixture. Repeat with a layer of cake and then the remaining gelatin mixture. Top with remaining cake layer.
• Frost top and sides with remaining whipped topping. Garnish with strawberries.
• Store in refrigerator until ready to serve. Refrigerate leftovers.

WEIGHT WATCHERS SUNSHINE SALAD

Steps:

• Do not drain fruit.
• Use pudding mix dry, do not add milk.
• Combine all ingredients and blend well.
• Chill about 1 hour.

TROPICAL SUNSHINE CAKE

Steps:

• Preheat oven to 350°F
• Grease 13 x 9-inch baking pan.
• Combine cake mix, evaporated milk and eggs in large mixer bowl.
• Beat on low speed for 2 minutes.
• Stir in 1 cup pineapple.
• Pour batter into prepared baking pan.
• BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan on wire rack for 15 minutes.
• COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
• Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving.
• Top with whipped cream, if desired.