If you’re on a diet and don’t want to sacrifice flavor, be sure to try out these two Weight Watchers recipes today!
Hot Pepper Pretzels Recipe:
- 5 oz unsalted pretzel(s), about 4 cups, mini size
- 2 tsp salted butter, melted
- 4 tsp soy sauce
- 1 tsp cayenne pepper
- 1 tsp garlic powder, with parsley
- 1 tsp table salt
Preheat oven to 350ºF. Toss the pretzels with butter, spread on a baking pan and bake 5 minutes. Sprinkle with soy, cayenne, garlic powder and salt; toss. Bake 2 minutes. Cool completely. Yields about 2/3 cup per serving.
Chocolate Meringue Cookies
Makes 10 Servings
- 5 large egg white(s)
- 1/4 cup(s) unsweetened cocoa powder
- 2 Tbsp sugar
- 1 1/2 tsp vanilla extract
- 1/8 tsp table salt
- 1/2 cup(s) sugar
- 1 tsp unsweetened cocoa powder
- 1/8 tsp ground cinnamon
Preheat oven to 225°F. Cover 2 cookie sheets with parchment paper; set aside. Combine 1 egg white, 1/4 cup of cocoa, 2 tablespoons of sugar and extract in a large bowl. Beat the remaining 4 egg whites and salt with an electric mixer just until soft peaks form; add the remaining 1/2 cup of sugar, 1 tablespoon at a time, while beating, until the egg whites are stiff and glossy. Fold the egg whites into the chocolate mixture in three batches.
Fill a pastry bag with the mixture and pipe out the cookies onto the cookie sheets. Each cookie should be about 1-inch wide. (Note: To make your own pastry bag, use a gallon plastic bag and cut a hole in the corner.) Bake 1 hour and 15 minutes until a dried texture.
Mix the remaining 1 teaspoon of cocoa and cinnamon in a small bowl. Sprinkle over the hot cookies with a sieve or sifter. Let cool completely on wire racks before removing from parchment paper. Yields about 12 cookies per serving.