Recipe Corner: Weight Watchers Maple-Glazed Bundt Cakes

I tweaked this recipe a little bit. I will note in the recipe what I changed. Points Value stays the same. This was amazing, tasted like donuts! Yum Yum Yum

Maple-Glazed Bundt Cakes    Points Plus Value 8pp/ Classic Points 6pts Servings: 6

Ingredients

• Bundt Cakes:
• 3 sprays cooking spray
• 1 cup unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon ground nutmeg ( I upped this to 1/4 teaspoon)
• 1 large egg
• 1/2 cup plain non fat yogurt
• 1 teaspoon pure vanilla extract
• 1/3 cup pure maple syrup
• 4 Tbsp unsalted butter, melted
• Maple Glaze:
• 1/2 cup powdered sugar, sifted
• 2 tablespoons pure maple syrup 
• 1/4 teaspoon ground nutmeg (I added this)
• 1/4 teaspoon ground cinnamon (I added this)

Instructions

1. Preheat oven to 400ºF. Coat a 6-section mini Bundt cake pan with cooking spray.
2. In a medium bowl sift together flour, baking powder, baking soda, salt, and nutmeg.
3. In another bowl, whisk together egg, Silk soy yogurt, vanilla, maple syrup and butter. Make a small well in the center of dry ingredients. Pour wet ingredients into the well and stir with a spatula or wooden spoon until dry ingredients are moistened, but still a little lumpy. Don't over mix batter or cakes will be heavy.
4. Divide batter evenly into prepared pan. Bake about 20 minutes, until golden brown and a toothpick inserted into center of a cake comes out clean. Cool cakes in the pan on a rack for a few minutes, then turn out of the pan and cool completely on rack.
5. While the cakes are baking, make the glaze by whisking sugar and maple syrup together in a small bowl. Drizzle cooled cakes with maple glaze. Yields 1 cake per serving. 

Note: In the picture below I decided to make one big bunt cake since I didn't have the proper size mini bunt cake pan. I double the recipe to make it fit in a standard bunt pan. Cut it into 18 slices. Each slice is  5pp/4pts

 

Weight Watchers Maple-Glazed Bundt Cake 

Source: WeightWatchers.com
Facebook.com/irunbecauseiliketoeat

Recipe Corner: Weight Watchers Island Chicken with Pineapple

Weight Watchers Island Chicken with Pineapple

Serves 4
Classic Points: 4pts
Points Plus: 6 pts


Ingredients: 
1lb skinless boneless chicken breasts cut into 1 inch chunks
1/2 teaspoon salt
2 teaspoons olive oil
1 small onion, chopped
1 jalapeno pepper, seeded and minced (I didn't use this)
3 garlic cloves, minced
1 (15.5oz) can pinto beans, rinsed and drained
1/2 cup orange juice
1/2 teaspoon dried oregano
1 cup chopped fresh pineapple
2 tablespoons of fresh parsley ( I used dried and lightly sprinkled some one each serving)


Directions:

1. Sprinkle chicken with 1/4 teaspoon of salt. Heat 1 teaspoon of oil in a large nonstick skillet over medium/high heat. Add chicken and cook fully, transfer to plate.

2. Add remaining 1 teaspoon oil, onion, jalapeno and garlic to skillet. Reduce heat to medium and cook, stirring until onion is softened, about 5 minutes.

3. Stir in beans, oj, oregano and remaining 1/4 teaspoon salt and bring to a boil. Reduce heat and simmer until flavors are blended, about 2 minutes. Return chicken to skillet and cook until heated through, about 1 minute longer. Serve chicken topped with pineapple and parsley.

Island Chicken with Pineapple with cabbage steaks.

 *In the picture above I didn't use crushed pineapple and I will def use it from now on, the bigger slices don't incorporate the pineapple as well.

**I served this over 1/2 cup of white rice for additional 2 points.

Source: Weight Watchers New Complete Cookbook
Facebook.com/Irunbecauseilketoeat