Chocolate Banana Dump Cake in a Mug

1 banana mashed 

1 egg

3 tbsp monk fruit sweetener

1 tsp vanilla extract

1 tbsp almond milk

1 tbsp sweet cream  Splenda creamer ( you can just use more almond milk)

1 tsp of baking powder

dash of salt

1 tbsp of black cocoa  powder or cocoa  powder of your choice

Combine all the above in a large mug sprayed with non stick spray well.

Then sprinkle 1/4 cup  of all purpose flour on top and swirl  to combine . 

microwave for 3 mins and cool completely . Top with whipped cream !

3 sp on Blue and Purple and 5 on green 

Pumpkin Dump Cake in a Mug - 1 serving

3 tbsp of pure pumpkin

1 egg

3 tbsp monk fruit sweetener

1/2 tsp maple extract

1 tbsp almond milk

1 tbsp sweet cream  Splenda creamer ( you can just use more almond milk)

1 tsp of baking powder

dash of salt

1/4 tsp of pumpkin pie spice

1/4 tsp cinnamon

Combine all the above in a large mug sprayed with non stick spray well.

Then sprinkle 1/4 cup  of all purpose flour on top and swirl  to combine . 

microwave for 3 mins and cool completely . Top with whipped cream !

3 sp on blue and purple 

Pumpkin Funfetti Cheesecake - A pound dropper recipe

Ingredients

• 3 eggs or 3/4 cup liquid egg substitute 
• 1 (32 oz.) container nonfat plain or Greek yogurt ( Fage or Chobani)
• 1 (1 oz.) small box instant sugar free/fat free vanilla or cheesecake flavor pudding.
• 1/2 Tbsp. vanilla extract ( I used maple)
• 3/4 cup 100% pure canned pumpkin.
• 1 tsp pumpkin spice
• 1 tsp cinnamon
• 3 Tbsp granulated white sugar substitute
• 3 Tbsp or 1.5 oz. Duncan Hines or Betty Crocker spice cake mix( I used funfetti )

Instructions

1. Preheat oven to 350 degrees.
2. In mixing bowl add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well.
3. Add yogurt, dry pudding mix. and cake mix (optional). Whisk together until well combined. 
4. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
5. Bake for 30 minutes.
6. Let it cool for about 15-20 minutes before covering it with plastic wrap.
7. Let it chill overnight in the springform pan in the refrigerator.
   
   Servings: Makes 8 servings 
   
   GREEN: 1 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 SmartPoints per serving if using 3 whole eggs or 3 SmartPoints per serving if you add 3 Tbsp. spice cake mix
   
   BLUE: Zero SmartPoints per serving or 1 SmartPoints per serving if you add 3 Tbsp. spice cake mix
   
   PURPLE: Zero SmartPoints per serving or 1 SmartPoints per serving if you add 3 Tbsp. spice cake mix
8. 
   
   
   
   

Hot Cocoa

 1 cup of unsweetened cashew milk or any milk of choice just know your points

1 1/2 tsp of black unsweetened cocoa powder or cocoa of your choice 

2 tbsp of monk fruit sugar 

1/2 tsp vanilla extract or  1/4  tsp mint if you prefer

redi whip for top 

Heat milk and sugar on stove and let come to a gentle simmer, Place cocoa in mug with extract and add hot milk and stir to combine . Add whipped cream if desired or marshmallow ( know the points)

1 smart point on all plans 

  

Bittersweet Chocolate and Peanut butter energy bites

 1 cup of old fashioned Oates toasted in a hot skillet and cooled ( set aside in a large bowl)

1 can of rinsed and drained chick peas

2 tbsp of unseated coco powder

1/4 cup of water

2 tbsp of monk fruit sweetener

1/2 cup of pb2 powder

3 1/2  tbsp of honey substitute

1 tsp of vanilla

dash of salt

1/4 cup of lily chocolate chips

place chick peas and water in your food processor and process until smooth , add coco, monk fruit, vanilla, pb2, honey substitute and dash of salt. Process and scape bowl until mixture is smooth. Take mixture and add it to the bowl with the oats and chocolate chips and combine well . refrigerate for 20 mins and then using a tablespoon make into balls. I did get 18 balls 

On Purple these are 1 point for each one On Blue they are 1 ball for 1 sp 2 balls for 3 sp 3 balls for 4 sp

On Green they are 1 ball for 2 sp 2 balls for 4 sp 3 balls for 6sp

Pineapple Upside-Down Donuts

6 pineapple rings I used fresh but I think canned would work better

3 tsp of brown sugar . 1/2 tsp per donut cavity

Batter

1/2 cup of all purpose flour

1 egg

1 tsp vanilla extract

 1 tsp baking powder

1/3 cup monk fruit sweetener

1/2 tsp salt

1/2  tsp cinnamon

1/3 cup of vanilla unsweetened cashew milk or milk of choice

Preheat oven to 350

place 1/2 tsp of brown sugar in bottom of each donut cavity and top with one pineapple ring 

In a medium bowl combine batter ingredient and mix well

place batter in all 6 donuts cavities evenly and bake for 20 mins

Let cool for  a few minutes  and flip on a wire rack to cool and I just topped with powdered monk fruit .

1 sp on all plans 

Pumpkin Dump Cake - A WW Recipe

  1 28 oz can of pure pumpkin 

1/2 cup of brown sugar substitute

4 eggs

1 1/2 cup of unsweetened cashew milk

1 tsp vanilla

1/4 cup of sugar free pancake syrup

1 tsp pumpkin pie spice

1/2 tsp cinnamon 

1/2 tsp salt

1 box of sugar free yellow cake mix

Pre-heat oven to 350.

Combine first 9 ingredient in a large bowl . Spray a 9x13 pan with pam spray. Pour batter from bowl in the prepared pan . Top with dry cake mix  and swirl so you can see batter . Spray the top liberally  with pam spray . Place in oven and bake for 1 hour.

Cut into  12 servings for 3 sp a slice on purple and blue