Here’s the full recipe for Lemon Ice Cream along with the method and Weight Watchers points calculation:Ingredients:2 cups heavy cream, cold1 can (14 oz) sweetened condensed milkJuice from 2-3 lemons (about 1/3 to 1/2 cup, depending on desired lemon flavor)Zest from 2 lemonsMethod:1. Prepare the Lemons:Zest the lemons and then juice them to get about 1/3 to 1/2 cup of fresh lemon juice. Set aside.2. Whip the Cream:In a large mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer. Whip on medium-high speed until stiff peaks form, usually 3-4 minutes.3. Mix Condensed Milk and Lemon:In a separate bowl, mix the sweetened condensed milk with the lemon juice and lemon zest. Stir until well combined.4. Combine Mixtures:Gently fold the whipped cream into the condensed milk and lemon mixture. Fold until the mixture is smooth and well-combined.5. Freeze:Pour the mixture into a loaf pan or any freezer-safe container. Cover with plastic wrap or a lid.Freeze for at least 6 hours, or overnight, until fully set.6. Serve:Once frozen, scoop and enjoy your creamy lemon ice cream!Points Calculation (per serving):Here’s the breakdown of the points based on the ingredients:Heavy cream (2 cups): 72 pointsSweetened condensed milk (1 can): 28 pointsLemon juice and zest: 0 pointsTotal: 100 points for the entire recipe.If you divide this into 10 servings, each serving will be 10 points. Adjust the serving size if needed for different point values.

If you’re anything like me, you love a good slice of banana bread, especially when it’s warm from the oven. But traditional banana bread recipes are often high in sugar, butter, and calories, which can quickly add up on the Weight Watchers plan. That’s where this Weight Watchers Low Point Banana Bread comes in!

With just 2 WW Points® per slice, it’s the ideal recipe to satisfy your sweet tooth while staying on track with your health goals. Plus, it’s super easy to make and packed with wholesome ingredients like ripe bananas, sugar substitutes, and light butter or applesauce.

This healthy banana bread recipe is perfect for breakfast, an afternoon snack, or even dessert. And with just 93 calories per slice, it fits perfectly into your Weight Watchers bread recipe collection. Whether you’re following the plan or simply looking for a low-calorie banana bread that doesn’t compromise on taste, this one’s for you.

Look at the Recipe

What I love most about this Weight Watchers Low Point Banana Bread is that it’s so easy to whip up, yet feels like such a treat. The bananas give it a natural sweetness, and by swapping regular sugar with Lakanto Golden and Classic sweeteners, we cut back on unnecessary calories while keeping that deliciously sweet flavor intact.

Whether you enjoy it as part of your breakfast spread or a satisfying snack, this low-calorie banana bread is a great way to indulge without breaking your WW Points® budget. It’s a must-try for anyone looking for delicious Weight Watchers bread recipes!

Ingredients

Here’s what you’ll need to make this Weight Watchers Low Point Banana Bread:

• Self-rising flour – This simplifies the recipe since it already contains leavening agents.
• Baking powder & baking soda – Helps give the banana bread that perfect rise.
• Ripe bananas – The star of the show! Make sure your bananas are super ripe to bring out their natural sweetness.
• Egg – Adds structure and moisture to the bread.
• Vanilla extract – A little vanilla goes a long way in enhancing the flavor.
• Brown sugar substitute – I use Lakanto Golden Sweetener for that deep, molasses-like flavor without the points.
• White sugar substitute – Lakanto Classic Sweetener works great for the sweetness without adding sugar.
• Light butter or unsweetened applesauce – Your choice! Light butter adds richness, while applesauce keeps it moist without extra fat.

Tip: The unsweetened applesauce option is ideal if you’re trying to reduce fat, while light butter adds a little extra richness if you’re craving that buttery taste.

How to Make Weight Watchers Low Point Banana Bread

Quick Overview:

Preheat oven to 350°F and grease a loaf pan with nonstick spray.

Mash ripe bananas in a bowl until smooth.

Mix wet ingredients: Add egg, vanilla, and sugar substitutes (Lakanto Golden & Classic).

Combine dry ingredients in a separate bowl: self-rising flour, baking powder, and baking soda.

Fold dry ingredients into the banana mixture, then stir in melted light butter or applesauce.

Pour batter into the prepared pan and bake for 30-45 minutes, or until a toothpick comes out clean.

Cool the banana bread before slicing and enjoy 2 WW Points® per slice!

Health Benefits and Why It Fits the WW Plan

This Weight Watchers low-carb bread is not only low in points, but it also provides a healthier option compared to traditional banana bread. By swapping out full-fat butter for light butter or applesauce, and using sugar substitutes like Lakanto, we significantly reduce the calorie count while keeping the flavor intact.

Here’s why this recipe is a perfect fit for your Weight Watchers baking recipes:

1. Low in Calories and Fat: Each slice of this low-calorie banana bread has just 93 calories and only 1g of fat.
2. High in Fiber: Bananas are a great source of dietary fiber, which is important for digestion and helps you feel fuller for longer.
3. Natural Sweetness: Using ripe bananas means you don’t need to add a lot of extra sugar, and by using sugar substitutes, we keep this recipe diabetic-friendly and lower in carbs.
4. Versatile: This recipe can easily be adapted to fit gluten-free diets by using gluten-free self-rising flour, making it an excellent addition to your collection of gluten-free banana bread options.

Tips & FAQs:

How can I make this recipe gluten-free?
To make this banana bread gluten-free, simply substitute the self-rising flour with a gluten-free flour blend that includes a leavening agent (or add 1 tsp baking powder to your gluten-free flour if it doesn’t have one).

Can I use regular sugar instead of sugar substitutes?
Yes, you can substitute regular sugar, but keep in mind it will increase the WW Points® and calorie count per slice. Using Lakanto or other sugar substitutes helps keep this recipe low in points.

Can I add nuts or chocolate chips to this recipe?
Absolutely! Feel free to add about ¼ cup of chopped walnuts, pecans, or even mini chocolate chips. Just remember that these additions will increase the points and calorie count, so adjust accordingly.

Can I use frozen bananas?
Yes! If you have bananas in the freezer, thaw them first and then mash them. Frozen bananas tend to release extra moisture, so you might want to reduce the applesauce or butter slightly if using.

Can I make muffins instead of a loaf?
Definitely! This recipe works well as muffins. Simply divide the batter into a greased 12-count muffin tin and bake for about 18-20 minutes, or until a toothpick comes out clean.

Description

This Weight Watchers Low Point Banana Bread is a healthy, low-calorie option perfect for breakfast or a snack. Only 2 WW Points® per slice!

Ingredients

Think of the rich, creamy, indulgent joy of Fettucine Alfredo. Good. Now, imagine you have layers upon layers of it and some melty mozzarella, chicken, and spinach to round things out. That’s our Chicken Alfredo Lasagna for you.

INGREDIENTS

• 12-15 lasagna noodles
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 10 oz fresh baby spinach
• 4 cups heavy cream
• 1 1/2 cups Parmesan cheese, freshly grated
• 15 oz ricotta cheese
• 1 teaspoon dried basil
• 3 cups cooked and shredded chicken
• 4 cups mozzarella cheese, grated
• Kosher salt and freshly ground black pepper, to taste
• Fresh parsley, minced, for serving (optional)

How To Make Chicken Alfredo Lasagna

1. Preheat oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.
2. In a separate 9×13-inch pan or other long and shallow dish, arrange the uncooked lasagna noodles. Pour hot water over them until noodles are submerged and set aside to soak while you work on the rest of the lasagna. Let sit at least 30 minutes, agitate occasionally with your hands to prevent sticking.
3. Heat a large skillet over medium-high heat. Add butter, followed by onion. Cook until onion becomes translucent, about 10 minutes. Add garlic and cook 2 minutes more.
4. Stir in spinach and cook briefly until spinach wilts.
5. Add heavy cream, basil, and a generous amount of salt and pepper. Bring to a simmer, then stir in Parmesan and ricotta until melted. Stir in chicken and remove from heat. (If mixture is too liquidy, you can simmer for a few minutes to thicken.)
6. Add a spoonful of the Alfredo mixture to the bottom of your prepared baking dish and spread out evenly. Arrange a layer of noodles over the sauce.
7. Top first layer of noodles with about a third of the Alfredo mixture, followed by a third of the mozzarella cheese. Repeat the layers until you’ve used up your ingredients, mozzarella should be your top layer.
8. Cover dish with foil and bake 45 minutes. Uncover and broil to brown cheese, if desired, 2-3 minutes.
9. Let rest 10 minutes before serving. Sprinkle with fresh parsley, if desired. Enjoy!

Italian Crescent Casserole

Ingredients:

• 4 eggs
• 1 cup (200 grams) sugar
• 1 lemon (juice of 1 lemon and zest)
• 1 cup (200 milliliters) vegetable oil
• 4/5 cup (200 milliliters) milk
• 4 teaspoons baking powder (20 grams)
• 2+1/2 cups (360 grams) all-purpose flour

Instructions:

1. In a bowl, whisk eggs and sugar until creamy.
2. Add lemon juice, lemon zest, vegetable oil, and milk. Mix well.
3. Gradually add baking powder and flour, stirring until smooth.
4. Pour the mixture into a buttered and floured 10-inch (25 centimeters) cake pan.
5. Preheat the oven to 180°C (356°F) and bake for 30 minutes.
6. Don’t forget to subscribe and activate the bell for more recipes!

List of ingredients:

2 big eggs

200 milliliters of kefir

180 grams of flour

7 grams of baking powder

2 big potatoes

1 leek stalk

100 grams of diced ham 100 grams of grated hard mozzarella cheese

A lot of new dill

Add salt and pepper according to your preference.

Directions:

Before baking: Heat your oven to 180°C (350°F). Grease a rectangular baking dish or cover it with parchment paper.

Prepare the dough:

In a big bowl, mix the eggs and kefir well.

Put the flour and baking powder through a sieve into the egg mixture and mix well until the dough is smooth.

Get the vegetables and ham ready:

Peel and shred the potatoes. Cut the leek into thin slices.

In another bowl, mix the grated potatoes, sliced leeks, and chopped ham. Season with salt and pepper according to your preference.

Mix the ingredients together.

Mix the potato mixture into the batter well so that all the ingredients are evenly spread.

Put the cake together.

Pour the mix into the baking dish that has been prepared. Distribute evenly.

Put grated mozzarella cheese on top.

Cook in the oven for around 40 to 45 minutes until the top is golden and crispy.

Add a decoration and serve: Take out of the oven and allow to cool a bit. Sprinkle with freshly cut dill.

Ingredients:

• • 1 cup (100 g) oatmeal
  • ½ cup (120 ml) milk of your choice (e.g., almond milk, cow’s milk, etc.)
  • 2 apples, peeled, cored, and chopped

• • 1 tbsp butter
  • 1 tsp vanilla extract
  • A pinch of salt

• 2 eggs
• ¼ cup (30 g) walnuts, chopped

Instructions:

1. 1. Prepare the Oats:
      • In a bowl, combine the oatmeal with the milk of your choice. Let it sit for about 5-10 minutes, allowing the oats to absorb the milk and soften.
   2. Cook the Apples:
      • • In a medium skillet, melt 1 tablespoon of butter over medium heat.

       

      • Add the chopped apples and sauté for about 10 minutes, or until the apples are soft and slightly caramelized. Stir in a pinch of salt and vanilla extract for added flavor.
   3. Prepare the Muffin Mixture:
      • • Preheat your oven to 360°F (180°C).

       

      • In a large bowl, whisk the eggs. Add the softened oatmeal mixture, cooked apples, and chopped walnuts. Stir everything until well combined.
   4. Bake the Muffins:
      • • Grease a muffin tin or line it with paper liners.

       

      • Evenly divide the muffin mixture among the prepared cups.
      • Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

1. Cool and Serve:
   • Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Serving Suggestions:

• Serve the muffins warm with a pat of butter or drizzle of honey for extra sweetness.
• They make a great on-the-go breakfast or snack option.

Cooking Tips:

• • For added flavor, sprinkle cinnamon or nutmeg into the muffin batter.
  • You can substitute walnuts with other nuts like almonds or pecans.
  • Make these muffins dairy-free by using plant-based butter and milk.

Nutritional Benefits:

• • Oatmeal is a great source of fiber, which aids digestion.
  • Apples are rich in vitamins and antioxidants.

• Walnuts provide healthy fats and protein, adding a satisfying crunch.

Dietary Information:

• • This recipe is naturally vegetarian.

• To make it gluten-free, use certified gluten-free oats.

Storage Information:

• • Refrigerator: Store any leftover muffins in an airtight container in the fridge for up to 3 days.

• Freezing: You can freeze these muffins for up to 1 month. Simply reheat in the oven or microwave when ready to eat.

Vegetable Weight Loss Soup

Ingredients:

• • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1 carrot, grated

• • 3 celery stalks, chopped
  • 1 red pepper, sliced
  • 1 tomato, diced

• • 1/2 cabbage, chopped
  • Water (enough to cover the vegetables)
  • Salt and black pepper to taste

Directions:

1. 1. Sauté the Onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft.
   2. Add Vegetables: Add grated carrot, chopped celery, sliced red pepper, and diced tomato to the pot. Stir and cook until vegetables start to soften.

1. Add Cabbage: Stir in the chopped cabbage. Cook for a few minutes, then add enough water to cover the vegetables.
2. Season and Simmer: Add salt and black pepper to taste. Cover the pot and simmer the soup until all vegetables are tender, about 20-30 minutes.

Serving Suggestions:

• • Serve hot with a slice of whole-grain bread for a complete meal.
  • Add a sprinkle of fresh herbs like parsley or cilantro for extra flavor.
  • Pair with a light salad for added freshness.

Cooking Tips:

• • For a heartier soup, add cooked quinoa or brown rice.
  • Adjust the seasoning according to your taste preferences.

• To enhance the flavor, use vegetable broth instead of water.

Nutritional Benefits:

• • Onion: Rich in vitamins B and C, and helps regulate water-salt balance.

• • Carrot: High in fiber and beta-carotene, supporting detoxification.
  • Celery: Low in calories and packed with vitamins C, K, and A.
  • Cabbage: Contains very few calories but is rich in vitamins and minerals.

Dietary Information:

• • Vegetarian and vegan-friendly.
  • Gluten-free.

• Low in calories, making it ideal for weight loss.

Nutritional Facts (Per Serving):

• • Calories: 80

• • Carbohydrates: 12g
  • Protein: 2g
  • Fat: 4g

• Fiber: 4g

Storage:

• • Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat gently on the stovetop or in the microwave before serving.

Why You’ll Love This Recipe:

• • Healthy: Packed with vitamins, fiber, and antioxidants, this soup is perfect for weight loss and overall health.

• Easy to Make: Requires simple ingredients and minimal preparation time.
• Versatile: Can be customized with your favorite vegetables or grains.

Ingredients

• 1 can (400g) sweetened condensed milk
• 1 small can (200g) cream (heavy or table cream)
• 1 can (250g) whipped cream
• 1 sachet (25g) passion fruit juice powder (or any other flavor of your choice)
• Chocolate sprinkles, to taste (for garnish)

Step-by-Step Instructions

1. Mix the Ingredients

To begin, we take a blender or a mixing bowl and combine 1 can (400g) of sweetened condensed milk, 1 small can (200g) of cream, and 1 sachet (25g) of passion fruit juice powder. Blending these ingredients together creates a smooth and creamy base that captures the tropical essence of passion fruit. We blend until the mixture is well combined and smooth, ensuring the passion fruit flavor is evenly distributed throughout.

2. Add the Whipped Cream

Next, we gently fold in 1 can (250g) of whipped cream to the passion fruit mixture. This step is crucial; we need to be careful not to overmix. Folding allows us to maintain the airy texture of the whipped cream, which is essential for a light and fluffy mousse. The whipped cream adds volume and enhances the overall creaminess of the dessert.

3. Chill

Once the mixture is well combined, we pour the mousse into individual serving cups or a large bowl, depending on your presentation preference. We then cover it and refrigerate the mousse for at least 2 hours, or until it is set. Chilling not only firms up the mousse but also allows the flavors to meld beautifully, creating a more cohesive taste.

Ingredients

For the Custard:

• 5 eggs (yolks separated from the whites)
• 200 g (1 cup) sugar (divided into 150 g for the custard and 50 g for the chocolate layer)
• 1 liter (4 ¼ cups) milk
• 70 g (½ cup + 1 tbsp) corn starch
• 200 g (7 oz) cookies (tea biscuits or digestive work best)
• 40 g (⅓ cup) cocoa powder

For the  Chocolate Ganache:

• 100 g (3.5 oz) dark chocolate, finely chopped
• 50 ml (3.4 tbsp) cream (heavy or whipping cream)

Step-by-Step Instructions

1. Prepare the Custard

Start by making the base of the dessert: a smooth, rich custard. Separate the egg yolks from the whites and place the yolks in a large bowl. Add 150 g of sugar and whisk together until the mixture is pale and creamy. Gradually whisk in the corn starch, ensuring the mixture remains smooth and free of lumps.

In a separate saucepan, heat 1 liter of milk over medium heat until it just starts to steam, but not boil. Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs and prevent them from curdling.

Once combined, return the mixture to the saucepan and cook over medium heat. Stir constantly until the custard thickens to a creamy consistency, about 5–7 minutes. Be sure to keep stirring to avoid any lumps or scorching on the bottom of the pan. Once the custard has thickened, remove it from heat.

2. Divide the Custard

Divide the custard into two equal portions. Leave one half plain to create a vanilla custard layer.

For the chocolate custard layer, take the second portion and mix in 40 g of cocoa powder and the remaining 50 g of sugar. Stir well until the cocoa powder is fully incorporated, and the custard is smooth and rich in color. Set both custards aside to cool slightly while you prepare the next step.

3. Assemble the Dessert Layers

Now it’s time to layer the dessert. Start by selecting a medium-sized baking dish (a rectangular or square dish works best for even layering).

Begin by placing a layer of cookies at the bottom of the dish. If desired, you can dip the cookies lightly in milk to soften them, but this step is optional depending on how soft or firm you prefer the cookie layers.

Next, pour the plain vanilla custard over the cookie layer and spread it evenly to cover all the cookies. Smooth the surface with a spatula for an even layer.

Add a second layer of cookies on top of the vanilla custard, following the same process.

After the second layer of cookies, pour the chocolate custard over the top. Spread it evenly, ensuring that the cookies are fully covered. This chocolate layer will add a rich, decadent contrast to the vanilla custard and cookies.

4. Prepare the Chocolate Ganache

While the custard layers are cooling slightly, prepare the ganache that will top the dessert.

In a small saucepan, heat 50 ml of cream until it just starts to simmer. Remove it from the heat and add the chopped 100 g dark chocolate. Stir until the chocolate melts completely, forming a smooth and glossy ganache.

Pour the chocolate ganache over the top of the chocolate custard layer, spreading it evenly with a spatula to create a shiny, indulgent finish.

5. Chill the Dessert

Place the assembled dessert in the refrigerator for at least 3–4 hours, or preferably overnight, to allow the layers to fully set and the flavors to meld together. The cooling process is crucial to achieve the perfect texture, as the custards will firm up, and the cookies will soften slightly.

6. Serve and Enjoy

Once the dessert has fully set, remove it from the refrigerator and cut it into squares or slices. Serve chilled for the best texture and flavor. This dessert is creamy, chocolatey, and perfectly satisfying without the need for baking—ideal for any time you need a quick, no-fuss treat.

Nutrition Information (Per Serving)

• Serving size: 1 portion (makes 8 servings)
• Calories: 320 kcal
• Fat: 16 g
• Saturated Fat: 9 g
• Carbohydrates: 40 g
• Sugar: 28 g
• Protein: 6 g
• Fiber: 2 g
• Cholesterol: 120 mg
• Sodium: 70 mg