WW desserts - Why are they so many points???

[Guest guest]

I have been looking through my WW cookbooks and I have found that

many of the dessert recipies hardly seem like low fat/low cal at all.

Many of them use sugar, but wouldn't it be better to use slpenda? Now

if I make the recipies with splenda I won't have an accurate point

count. I do know that many recipies use reduced fat dairy products,

but it seems that they don't do all they could to make a truely low

point dessert. I would love some REALLY low point recipies if anyone

has a few.

Marie

[Guest guest]

Sometimes when you replace a recipe with splenda, it isn't as moist. I was

watching a healthy cook show on the food channel, and that is what the chef

was talking about. That in order for the recipe to keep the textures that

we expect, sometimes the sugar must remain, and some of the fat. I found

that with cakes, that you can't replace BOTH the oil (with applesauce) and

sugar (with splenda) or you get a result that isn't expected, and not nearly

what you might want.

I suggest experimenting with the recipe's. I have remade some of the weight

watchers recipe's, some with good results and some without. I should write

down what works, but I haven't. You can pretty much figure out the points by

looking at the recipe and doing the math. It takes time, but if you are

smart (and obviously I'm not) you'll write it down so you will know what

works and how many points.

Good luck.

WW desserts - Why are they so many

points???

I have been looking through my WW cookbooks and I have found that

many of the dessert recipies hardly seem like low fat/low cal at all.

Many of them use sugar, but wouldn't it be better to use slpenda? Now

if I make the recipies with splenda I won't have an accurate point

count. I do know that many recipies use reduced fat dairy products,

but it seems that they don't do all they could to make a truely low

point dessert. I would love some REALLY low point recipies if anyone

has a few.

Marie

[Guest guest]

Sometimes when you replace a recipe with splenda, it isn't as moist. I was

watching a healthy cook show on the food channel, and that is what the chef

was talking about. That in order for the recipe to keep the textures that

we expect, sometimes the sugar must remain, and some of the fat. I found

that with cakes, that you can't replace BOTH the oil (with applesauce) and

sugar (with splenda) or you get a result that isn't expected, and not nearly

what you might want.

I suggest experimenting with the recipe's. I have remade some of the weight

watchers recipe's, some with good results and some without. I should write

down what works, but I haven't. You can pretty much figure out the points by

looking at the recipe and doing the math. It takes time, but if you are

smart (and obviously I'm not) you'll write it down so you will know what

works and how many points.

Good luck.

WW desserts - Why are they so many

points???

I have been looking through my WW cookbooks and I have found that

many of the dessert recipies hardly seem like low fat/low cal at all.

Many of them use sugar, but wouldn't it be better to use slpenda? Now

if I make the recipies with splenda I won't have an accurate point

count. I do know that many recipies use reduced fat dairy products,

but it seems that they don't do all they could to make a truely low

point dessert. I would love some REALLY low point recipies if anyone

has a few.

Marie

[Guest guest]

Sometimes when you replace a recipe with splenda, it isn't as moist. I was

watching a healthy cook show on the food channel, and that is what the chef

was talking about. That in order for the recipe to keep the textures that

we expect, sometimes the sugar must remain, and some of the fat. I found

that with cakes, that you can't replace BOTH the oil (with applesauce) and

sugar (with splenda) or you get a result that isn't expected, and not nearly

what you might want.

I suggest experimenting with the recipe's. I have remade some of the weight

watchers recipe's, some with good results and some without. I should write

down what works, but I haven't. You can pretty much figure out the points by

looking at the recipe and doing the math. It takes time, but if you are

smart (and obviously I'm not) you'll write it down so you will know what

works and how many points.

Good luck.

WW desserts - Why are they so many

points???

I have been looking through my WW cookbooks and I have found that

many of the dessert recipies hardly seem like low fat/low cal at all.

Many of them use sugar, but wouldn't it be better to use slpenda? Now

if I make the recipies with splenda I won't have an accurate point

count. I do know that many recipies use reduced fat dairy products,

but it seems that they don't do all they could to make a truely low

point dessert. I would love some REALLY low point recipies if anyone

has a few.

Marie