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Core Dessert Recipe Index

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Use this thread to post links to your Core Dessert recipes.

 

Post your recipe as a new thread either the WW CORE forum or Core Recipes forum. Then in this thread, post a link to the original with or without the actual recipe. Questions and comments about the recipe would be posted on the original recipe to keep this thread easier to navigate. Kinda like a table of contents.


Joanne

SW 252.6/WWG 157/2013 Restart 192.6:bcb_huh:/CW189

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Warning: 1 piece will fill you up for a long long time! :bcbsalute :)

 

 

This "Chocolate Cake" recipe came from playing with: Lynn's Chocolate Baked Oatmeal, my Baked Oatmeal, Sheryls' Chocolate Snackin' Cake, and the Brownie recipes...Here goes!

 

"CHOCOLATE CAKE"

Servings: 8

 

Preheat oven to 350 degrees. (I use a small toaster/convection oven.)

 

Line an 8X8" pan with Reynold's Non-Stick aluminum foil or spray with non-stick spray.

 

In one bowl, stir:

 

2 Cups oat bran

1 1/2 tsp. baking powder (Rumford, aluminum-free, is good)

1 tsp. baking soda

Package of chocolate pudding mix, small (I used regular, but use FF/SF for all-CORE)

1/4 Cup of cocoa, unsweetened

3 Splenda packets (you may want it sweeter)

Pinch of salt

 

In another bowl, mix:

 

3 eggs, beaten

1 tsp. vanilla

1 Cup FF milk

1/2 C. applesauce, unsweetened (I use a 4 oz. pre-portioned container)

1 TBS. instant espresso coffee crystals

 

Add liquid bowl into dry bowl, mix quickly and pour into pan; put pan into oven for 25 minutes (or until sides of cake have pulled away from pan; cracks may appear on top). COOL.

 

Note: I've tried this "warm" and it was excellent. :) Now I have to wait and try it "cold". But I'm too full. ;) I'll have to wait til this evening, maybe~

 

Let me know what you think! :)

 

Points for Flexers by Joanne:

 

"Since someone's bound to ask, I ran this through Mastercook.

 

My oat bran seems to have more calories than the "default" oat bran in MC

 

Using NI for my brands and eggs

Per Serving (excluding unknown items): 172 Calories; 4g Fat (21.3% calories from fat); 9g Protein; 25g Carbohydrate; 4g Dietary Fiber; 80mg Cholesterol; 422mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. - 3 POINTS

 

Using NI for my brands and eggbeaters

Per Serving (excluding unknown items): 153 Calories; 2g Fat (12.9% calories from fat); 9g Protein; 25g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 428mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Other Carbohydrates. - 2 POINTS

__________________

Joanne"


May you be happy. May you be well. May you be free from suffering.

 

Check out my website! Plant-Powered.com :bcb_smile

 

 

 

 

 

 

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Credit to Mardee, BCB

 

WWCarol's BIG THANKSGIVING PUMPKIN PIE!

 

2-14 oz. packages frozen squash, thawed (28 oz. total, or use canned pumpkin)

4 large eggs

1 can FF evaporated milk

1/2 cup DaVinci SF Gingerbread syrup

1 TBS. Pumpkin Pie spice

1/2 cup Cream Of Wheat [Variation: I have now tried it with 1/4 cup Cream Of Wheat and like it even better! ]

 

Preheat oven to 450 degrees.

 

Mix wet ingredients, including spices, together (I use an immersion blender). Stir in Cream Of Wheat.

 

Pour into a 10" fluted glass pie pan. (This holds more than a 9"!) Cook at 20 minutes at 450, then reduce oven's heat to 350 degrees and cook for 25-30 minutes, or until done (a knife inserted into center of pie comes out "clean"). Cool.

__________________


May you be happy. May you be well. May you be free from suffering.

 

Check out my website! Plant-Powered.com :bcb_smile

 

 

 

 

 

 

.

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