Pumpkin Angel Food Cake, Chocolate Avocado Pudding, Quick and Easy Lemon Cookies

Pumpkin Angel Food Cake

  • 1 box angel food cake mix
  • ¾ cup canned pumpkin (not pumpkin pie mix)
  • 1 ½ teas. pumpkin pie spice
  • 1 Tbsp. flour
  • 1 cup water

Move oven rack to the lowest position. Preheat oven to 350 degrees F. In a large mixing bowl combine the cake mix, flour, pumpkin pie spice, pumpkin and water. Beat this mixture on low speed for 30 minutes. Increase mixer speed to medium and beat for an additional 1 minute. Pour mixture into an ungreased angel food pan or 10-inch tube pan. Bake until crust is dark golden brown and is dry and shows cracks, about 35-48 minutes. Immediately turn cake upsidedown on a heatproof funnel or glass bottle. Let cake pan hang for about 2 hours until the cake is completely cool. Loosen cake from pan and turn onto a serving plate. If desired, cake may be served with a dollop of fat-free whipped topping.

Recipe makes 12 servings. Estimated WW Smart points 2 per serving.

Chocolate Avocado Pudding

  • 1 large ripe avocado
  • ½ cup nonfat milk or almond milk
  • ¼ cup cocoa powder
  • 1 tsp. vanilla extract
  • 2 tsp. sweetener
  • 1 tsp. butter

Sliced strawberries, blueberries, raspberries or blackberries. Combine the avocado, milk, cocoa, butter and sweetener in a blender. Blend on high until smooth, about 1 minute. Taste and add more sweetener, if desired. Place berries in the bottom of two dessert bowls and top with the pudding. Refrigerate pudding for at least 30 minutes. Top pudding with additional berries when serving.

Recipe makes 2 servings Estimated WW Smart points 4 per serving.

Quick and Easy Lemon Cookies

  • 1 18.25 oz. box lemon cake mix
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 Tbsp. lemon juice Zest from 1 lemon
  • ½ cup confectioners’ sugar

Preheat oven to 375 degrees F. In a large mixing bowl combine the cake mix, eggs, oil, lemon zest and lemon juice and mix until well blended. Refrigerate dough for at least 15 minutes to make handling easier. Place confectioners’ sugar in a bowl. Roll 1 teaspoon of dough into a ball and then roll the ball in the confectioners’ sugar. Repeat with remaining dough (you should have about 60 balls of dough). Place cookie dough balls on ungreased cookie sheets and bake in preheated oven for about 7-9 minutes. The bottoms of the cookie will be light brown and the inside will be chewy.

Recipe makes 60 cookies Estimated WW Smart points 2 per serving (1 cookie).