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Sugar-free Gummy Bears
Desserts

Sugar-free Gummy Bears

by Rob

I was shocked by how many Weight Watchers points regular gummy bears are: 1 point for 3 of those little sugar bombs?? NNOOO!!!!

But, here’s a way around that. I adapted the following from https://elanaspantry.com/gummy-bears/

NOTE: the images here are from when I used other diet juices.

Print Recipe
 Sugar-free Gummy Bears
0 Weight Watchers points for 7 gummies (1 point for up to 22)
Course Dessert
Keyword gummy, gummy bear, WW0, WW1
Prep Time 5 minutes
Passive Time 1 hour
Servings
Ingredients
Course Dessert
Keyword gummy, gummy bear, WW0, WW1
Prep Time 5 minutes
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Heat the juice to a boil, then reduce to a simmer. Stir in Stevia and lemon juice.
  2. Gradually whisk in gelatin until fully incorporated.
  3. Lightly spray candy molds with cooking spray.
  4. Allow mixture to cool a bit, then carefully spoon into candy molds. Mine are robots, because all the bear molds were gone from Michael’s.
  5. Refrigerate for at least an hour so they completely set.
  6. Push gummies out of each compartment. Trim lose edges if desired with kitchen shears. Dab the tops of gummies with a paper towel to remove excess cooking spray as needed.
  7. Eat all of them without any guilt. Repeat steps 1-7.
Recipe Notes

Candy molds are usually floppy, and it’s hard to move full ones without the liquid sloshing around. I put a small cutting board under the mold before pouring the liquid. This made it easy to transport.

It’s actually 0 Weight Watchers points for 1-7 gummies, and only 1 point for 8-22. So, I guess my gummy bear diet is off the table, but it’s still absurdly light for a tasty snack.

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Salmon Rutabaga Croquettes
Appetizers & Sides

Salmon Rutabaga Croquettes

by Rob

I’ve made croquettes several times before, always with potato as the main ingredient. With Weight Watchers declaring potatoes to be Bad (due to high starch), I decided to sub out the potato in favor of rutabaga. Not surprisingly, this lightened things up considerably (rutabaga is 10 calories/ounce compared to the potato at 26 calories/ounce). The result is 104 calories per croquette…and they’re a good size (almost 3 ounces each

Print Recipe
 Salmon Rutabaga Croquettes
1 1/2 Weight Watchers points (3 for 2 croquettes)
Course Appetizer
Cuisine seafood
Keyword croquette, rutabaga, salmon, WW1, WW2
Servings
Ingredients
Croquette Ingredients
Sauce Ingredients
Course Appetizer
Cuisine seafood
Keyword croquette, rutabaga, salmon, WW1, WW2
Servings
Ingredients
Croquette Ingredients
Sauce Ingredients
Instructions
  1. Preheat oven to 375 degrees F.
  2. Peel rutabaga, then cut into large chunks. Boil for 20-30 minutes or until soft.
  3. Combine breadcrumbs with salt and pepper and place on a baking sheet. Cook for no more than 2 minutes, or long enough to brown them.
  4. While the rutabaga are cooking, cut bacon into small pieces and heat in a pan on medium for about 5 minutes. Add onion and sautee until it starts to turn a golden brown. Add garlic and cook for another minute while stirring constantly to prevent burning. Allow to cool, but save everything in the pan (including the grease).
  5. Mash rutabaga by hand or run through a ricer. Allow to cool: combining hot rutabaga with the salmon will cook it partially, resulting in overcooking in the oven.
  6. Chop salmon into small pieces (about 1/4 inch chunks).
  7. Blend onion, garlic, bacon, rutabaga, sumac, 1 egg, salt, and lemon juice.
  8. Roll mixture into 14 equal-sized balls (a little less than 3 ounces each).
  9. Place egg in a small container with a tablespoon of water and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet brushed with oil. If possible, use a spray bottle to spray the surface of each croquette.
  10. Bake for 10 minutes, then turn over and bake for another 10 minutes. Remove from oven and place on cooling rack.
  11. Combine sauce ingredients and allow to rest for 15 minutes in refrigerator before serving.
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Blueberry Sorbet
Desserts

Blueberry Sorbet

by Rob

This bowl of goodness isn’t just a looker: you can legitimately claim that it’s good for you! The points change depending on how much honey you add. I did consider using Swerve, that little bit of witchcraft I recently discovered, but I settled on a recipe that anyone could make.

After making it with 2 teaspoons of honey, I find it I like it better with 4. This changes the point value from 0 to 1, and 1 point is never a bad thing.

@dunniedad: a sherbet has a milk component. I’ve made a crazy amount of ice creams and gelatos – pre WW – but this is the first frozen treat I don’t have to feel guilty about eating.

Print Recipe
 Blueberry Sorbet
0 or 1 Weight Watchers point per serving
Course Dessert
Cuisine French
Keyword blueberry, sorbet, WW0, WW1
Prep Time 10 minutes
Cook Time 0 minutes
Passive Time 4 hours
Servings
Ingredients
Course Dessert
Cuisine French
Keyword blueberry, sorbet, WW0, WW1
Prep Time 10 minutes
Cook Time 0 minutes
Passive Time 4 hours
Servings
Ingredients
Instructions
  1. Remove any stems from blueberries. Spread blueberries on a baking sheet, and place in the freezer.
  2. Freeze at least 4 hours, until fully frozen. Add blueberries and remaining ingredients to food processor.
  3. Blend for about 30 seconds, until it seems that the blueberries aren't breaking down. Use a spatula to push the blueberries down into the blended part of the mixture.
  4. Repeat previous step until the mixture is smooth.
  5. Add additional honey if greater sweetness is desired. Changing from 2 tsp to 3 tsp raises the points from 0 to 1.
  6. Serve immediately or freeze again if a firmer consistency is desired.
  7. If you have an ice cream churn, use it according to manufacturer instructions.
  8. If you don't have an ice cream churn, the sorbet will freeze until it's as hard as a rock. To serve, place in microwave safe container and heat for about a minute to soften.
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