Spinach-Artichoke Dip

Here is another delight from Cooking Light. It is so easy and you can assemble it well ahead of time.

Ingredients
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown.

Yield 5 1/2 cups (serving size: 1/4 cup dip) WW points = 2 points

Pumpkin Chocolate Chip Cookies

This is the easiest recipe for pumpkin chocolate chip cookies. I have another fabulous recipe for pumpkin chocolate chip cookies but it is pretty intense and makes a million. But I love this one because it is so simple and it is low fat.

Ingredients:
1 Spice Cake Mix
1 15 oz. can of pumpkin (or 2 cups)
1 cup semi-sweet chocolate chips

Mix until well blended and bake at 375 for 8-10 minutes.

Yield 3 dozen
WW = 2 points per cookie

Chocolate Bran Muffins

These little babies are quite addictive. I make them to satisfy my chocolate cravings. They freeze well and I usually heat them up and have a little ice cream with them.

Ingredients:
3 cups All Bran cereal (don't try substitutes - it's not pretty)
2 1/2 cups water
1 Fat-Free or Low-Fat Brownie mix
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
3/4 cup chocolate chips

Directions:
Soak the cereal in the water. Mix in the rest of ingredients. Bake at 350 degrees for 23-28 minutes.

Yield: 24
WW Points: 2 per muffin

Creamy Lemon Pie

My sister-in-law first introduced me to this recipe. Even if you are not trying to count calories, it is really good. She also made it with only egg whites rather than eggs to reduce the "eggy" taste.

Ingredients:
6 whole reduced-fat cinnamon graham crackers
2 Tbsp butter
11 oz fat-free sweetened condensed milk
2 large egg(s)
1/2 cup fresh lemon juice
1 Tbsp lemon zest

Instructions:
Preheat oven to 350ºF.
Grind graham crackers in a food processor until fine, 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 cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.
Place condensed milk and eggs into a bowl and mix until smooth. Add lemon juice and zest and stir until incorporated. Pour milk mixture into prepared crust.
Bake pie for 15 minutes. Cool completely, and freeze for up to two weeks before serving. For best flavor, serve chilled.

Servings: 10
WW Points: 3