Pumpkin Pie, Candied Sweet Potatoes And Mac and Cheese Recipes From Weight Watchers

6:31 AM, Nov 22, 2011   |    comments
  • Share
  • Print
  • - A A A +

Healthy food can and should taste good. By making a few small changes in what you prepare and how you prepare it, you can give your holiday favorites a healthful twist - and no one will know the difference!

Weight Watchers gives these recipes traditional Thanksgiving recipes that won't pack on the pounds.

Candied Sweet Potatoes
Weight Watchers Recipe

Course: side dishes
PointsPlus® Value: 5
Servings: 4
Preparation Time: 20 min
Cooking Time: 60 min
Level of Difficulty: Easy

Add a little holiday cheer with candied sweet potatoes. Ours are sugary-sweet with fewer calories per serving.


2 large sweet potato(es), about 2 lbs, peeled, halved lengthwise and cut crosswise into 2-inch thick pieces
1/4 cup(s) orange juice
2 Tbsp packed light brown sugar
2 Tbsp maple syrup
1 Tbsp reduced-calorie margarine, melted
1/2 tsp table salt
• Preheat oven to 375ºF.
• Place sweet potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes and arrange them in a single layer in bottom of a shallow baking dish.
• Whisk together juice, sugar, syrup, margarine and salt; pour mixture over sweet potatoes.
• Bake for 30 minutes, then stir to coat potatoes with liquid and bake for 15 minutes more, until sauce is thick and bubbly. Stir once again before serving. Yields about 1 cup per serving.

Recipe Renovation: Macaroni and Cheese

Course: main meals
PointsPlus® Value: 6
Servings: 8
Preparation Time: 18 min
Cooking Time: 40 min
Level of Difficulty: Easy

This rich, creamy mac and cheese was a shoo-in for this week's "Family-Friendly" recipe series.


12 oz. whole wheat elbow macaroni
1/2 cup(s) fat-free sour cream
12 oz. fat-free evaporated milk
8 oz. low-fat cheddar or colby cheese
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese

• Preheat oven to 350ºF.

• Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

• Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.

• Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish.

• Combine bread crumbs and Parmesan cheese; sprinkle over pasta.

• Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

Pumpkin Pie with Graham Cracker Crust
Weight Watchers Recipe

Course: desserts
PointsPlus® Value: 5
Servings: 8
Preparation Time: 10 min
Cooking Time: 65 min
Level of Difficulty: Moderate

Our take on this Thanksgiving classic features a light graham cracker crust. The filling's custardy and rich, with just a hint of spice.


3 oz. reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 Tbsp packed light brown sugar
2 Tbsp regular butter, melted
2 large egg white(s)
1 large egg(s)
1/2 cup(s) dark brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup(s) canned pumpkin
1/2 cup(s) fat-free evaporated milk
1/4 cup(s) lite whipped topping
• Position rack in middle of oven. Preheat oven to 350ºF.
• Place graham crackers and light brown sugar in a food processor; process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
• Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.

All recipes © 2011 Weight Watchers International, Inc. © 2011 WeightWatchers.com. All rights reserved.

Most Watched Videos