I bought some strawberries immediately after seeing this recipe from HungryGirl. I did make a couple of changes to it but it is basically the same. Yummy, yummy is all I can say after having these for brunch today.

Strawberry Pancakes

1/3 cup whole-wheat flour
2 tbsp. old-fashioned oats
1/2 tsp. baking powder
1 no-calorie sweetener packet
Dash salt
1/4 cup fat-free liquid egg substitute
1 tbsp. fat free half and half
2 tbsp. sugar-free strawberry preserves

Topping:
1/2 cup sliced strawberries
1/4 cup Cool Whip Free, thawed
Optional: sugar-free pancake syrup

To make the batter, combine flour, oats, baking powder, sweetener, and salt in a bowl. Add egg substitute, fat free half and half, and 2 tbsp. water. Mix well and set aside.

Stir in strawberry preserves. Stir into pancake batter until thoroughly integrated.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add half the batter to form a large pancake. Cook for 2 - 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for an additional 1 - 2 minutes, until both sides are lightly browned and inside is cooked through. Plate your pancake and set aside.

Remove skillet from heat, re-spray, and return to medium-high heat. Repeat with remaining batter to make a second pancake, and then set that aside as well.

While pancakes cool slightly, combine strawberries with Cool Whip in a bowl and lightly stir. Spoon this mixture evenly over one pancake, and then place the second pancake lightly on top. Top with a few strawberry slices.

Makes 1 Serving at 5 Points per serving

We had some of the best weather of the year this past weekend and it continues into the 70’s today. We grilled out ribs and during the last 20 minutes we put a pork tenderloin on the grill. We also had some stuffed baked potatoes which I easily lightened up mine by omitting the butter, adding low fat sour cream and shredded Weight Watcher’s Cheddar Cheese.

When I was a little girl I can remember my grandmother making gingerbread often. She would top it with mounds of wonderful sweetened whipped cream. We are going to skip that part and use a couple tablespoons of Sugar Free Cool Whip instead and not miss a thing. This cake is full of flavor and is wonderful texture and an added bonus is your house will smell wonderful while it bakes! I learned some of my best cooking lessons in my grandmothers kitchen. All of my aunts, uncles and my mom would get in there and cook up a storm. I am sure that this gingerbread would pass their scrunity.

Gingerbread

1/2 cup(s) unsweetened applesauce
1/2 cup(s) packed brown sugar
2 Tbsp molasses
1/2 cup(s) regular egg substitute
1 cup(s) buttermilk
1/2 tsp table salt
2 tsp ground ginger
2 Tbsp crystallized ginger, chopped
1/4 tsp ground cloves
1 tsp ground cinnamon
1 1/4 cup(s) all-purpose flour
1 cup(s) whole wheat flour
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
2 Tbsp butter

Cream together butter and brown sugar.

Add all of the wet ingredients and blend well.

Stir in dry ingredients and mix until well blended.

Put batter into a 8 inch pan that has been sprayed with Pam.

Bake at 350 (325 if using a glass pan) for 40-45 minutes.

Serve warm.

POINTS® Value: 5 for 9 servings Total recipe as written is 44 points in case you want to adjust number of servings

So no cooking with this one! On top of that it only takes about 5 minutes or less to do, this is my kind of dessert.

I used the sponge filled Weight Watcher’s 1 point cakes, 2 of them, about 7 large strawberries sliced and a handful of blueberries topped with Sugar Free Cool Whip. I sprinkled a little Vanilla flavored Splenda on the fruits. All together it comes to 4 points! How terrific is that?