Chocolate Cupcakes, Chocolate Coated Bananas, Peanut Butter Treats, Blueberry Cheesecake Tarts

Chocolate Cupcakes

  • 1 18 oz. box devil’s food cake mix
  • 1 15 oz. can pumpkin
  • ¼-½ cup water (start with ¼ cup and increase liquid if necessary)

Preheat oven to 350 degrees F. Spray 18 mini muffin tins with cooking spray or line the muffin tins with cupcake liners. Mix the cake mix, pumpkin and water either by hand or using an electric mixer. Divide the cake batter among the muffin tins. Place in preheated oven and bake for 30-35 minutes until a toothpick inserted in the center of the cupcake comes out clean. Recipe makes 18 servings Estimated WW Smart points 5 per serving.

Chocolate Coated Bananas

  • 12 small (baby) bananas or 6 regular bananas cut in half
  • 3 oz.semi-sweet chocolate, chopped
  • ¾ teas. butter or margarine

Line a large baking sheet with wax paper. Insert a craft stick into one end of each banana. Combine the butter or margarine and chocolate in a microwave safe bowl. Microwave on high for 1 minute. Remove bowl from microwave and stir the chocolate mixture until it is smooth. Spoon chocolate over the bananas, working with one banana at a time. Place the coated bananas on the prepared baking sheet and refrigerate the bananas until the chocolate hasset–at least 15 minutes.

Peanut Butter Treats

  • 3 Tbsp. peanut butter
  • ¾ cup canned chickpeas, rinsed and drained
  • 1/3 cup dark brown sugar, packed
  • 1 teas. low-fat cream cheese
  • ½ teas. vanilla extract
  • 1/8 teas. baking soda
  • ¼ teas. salt
  • 2 Tbsp. flour
  • 2 Tbsp. peanut butter chips
  • 2 Tbsp. confectioner’s sugar
  • 2 Tbsp. unsweetened cocoa powder

In a food processer combine the chickpeas, peanut butter, brown sugar, cream cheese, vanilla, salt and baking soda and process until very smooth. Add the peanut butter chips and flour and pulse until just combined. Place the dough in a bowl and refrigerate for at least 1 hour or up to 4 hours. Remove bowl from refrigerator and shape the dough into 36 small balls, you can use a melon baller to do this. Please the 36 peanut butter balls in a large shallow bowl. In a small bowl whisk together the cocoa and confectioner’s sugar. Sprinkle this combination over the peanut butter balls and toss to coat evenly . Place peanut butter balls on a serving plate and refrigerate for several hours before serving.

Blueberry Cheesecake Tarts

  • 30 mini phyllo shells
  • 4 oz. low-fat cream cheese
  • 4 oz. fresh blueberries
  • 1 cup fresh blueberries
  • 3 Tbsp. plain low-fat Greek yogurt
  • 7 teas. confectioner’s sugar
  • (7 teas. is 2 tablespoons plus 1 teaspoon)
  • ½ teas. grated lemon zest

Preheat oven to 350 degrees F. Place the 30 phyllo shells on a large baking sheet and bake in preheated oven for 3-5 minutes or until crisp. Transfer shells to a wire rack and allow to cool completely. Combine the cream cheese, 4 ounces of the blueberries, Greek yogurt, 6 teaspoons (2 tablespoons) confectioner’s sugar, and lemon zest in food processor and puree. Spoon the cream cheese mixture evenly into the phyllo shells. Divide the remaining 1 cup of blueberries among the tarts and sprinkle the blueberries on the top of each tart. Sprinkle the remaining 1 teaspoon of confectioner’s sugar o ver the tarts.