Review: Weight Watchers Simply the Best (Cookbook)

Weight Watchers Simply the Best - 250 Prizewinning Family Recipes
  1997 Hard back ISBN: 0028619404
  color photos
  
  All the recipes in this book are prizewinners from Weight Watchers
members and staff. They were designed to fit on the 1-2-3 Success weight
loss plan from Weight Watchers.  No forbidden foods are on this weight
watchers plan.  Recipes are included for everything from starters to
desserts. There is even a recipe from Sara Ferguson. All the recipes
include the nutritional information as well as Weight Watchers Points.
Symbols are used through out the book to indicate - Make Ahead,
Microwaveable, One Pot, Rush Hour, Spicy, and Vegetarian. There are wonderful
color photos just tempting you to try those recipes.
  
  If you're following Weight Watchers or just trying to eat healthier
this is a great book. It is filled with healthy but tasty real recipes.
I actually made two recipes this past week from this book. I made the
Spicy Turkey-Bean Chili for supper one night and last Sunday I made the
Chocolate Chocolate Chip "Cakies". Harold, Sarita and I love these
cookies that are a cross between a cookie and a cup cake. They're just
bursting with sinful flavor and the best part, they're only 1 point each on
WW. We took them to work several times this week as our morning snack.
They were delicious straight from the oven, reheated in the microwave
and even straight from the cookie jar. They sure satisfy a sweet tooth
along with a steaming cup of coffee. I actually made another batch for
this coming week last night.
  
  Chocolate Chocolate-Chip "Cakies"
  
  Makes 24 servings
  Submitted by Barbara K. McConnell
  Richmond, Michigan
  
  2 cups all-purpose flour
  1/4 cup unsweetened cocoa powder, sifted
  1 teaspoon baking soda
  1/4 teaspoon salt
  1/2 cup firmly packed light brown sugar
  14 cup unsalted stick margarine
  1/3 cup fat free egg substitute
  3/4 cup plain low-fat yogurt
  1 teaspoon vanilla extract
  1 cup semi-sweet chocolate chips
  
  1. Arrange the oven racks to divide the oven into thirds. Preheat the
oven to 375 degrees F.
  
  2. In a medium bowl combine flour, cocoa, baking soda, and salt.
  
  3. In a large bowl, with an electric mixer on high,  beat the sugar,
margarine and egg substitute until light and fluffy. With the mixer at
low speed, gradually add the flour mixture, the yogurt, vanilla, and
chocolate chips; stir until just combined, do not over mix.
  
  4. Drop by tablespoon fulls to make 24 on two ungreased baking
sheets. Bake until firm about 10 minutes. Cool completely on a wire rack;
store in an airtight container 3-4 days.
  
  Per serving: 97 calories; 3 g total fat; 1 g saturated fat; 0 mg
cholesterol; 88 mg sodium; 16 g total carbs; 1 g dietary fiber; 2 g
protein; 22 mg calcium
  
  1 Weight Watcher Point per cookie
  1 bread 1 fat and 60 optional calories on the 1-2-3 Success Program
  
  Joan's notes: I didn't have any egg substitute but have plenty of
eggs thanks to Mom's chickens so I just used 1/3 cup egg whites. I also
didn't have stick margarine on had but did have the low fat Shedds
Country Crock and it worked just fine. I used Ghirardelli Semi-Sweet
Chocolate chips.