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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Lord Woolton: By Yousuf Karsh - [1] Dutch National Archives, The Hague, Fotocollectie Algemeen Nederlands Persbureau (ANEFO), 1945-1989 bekijk toegang 2.24.01.04 Bestanddeelnummer 902-2057, CC BY-SA 3.0 nl,
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WEEKLY WW MEAL PREP | RAMEN NOODLE SALAD | 1SP CARROT CAKE CUPCAKES & MORE | WEIGHT WATCHERS!!
HAPPY MONDAY!!! This weeks meal prep is DELISH!! 3 fantastic recipes to share!! Enjoy!! XO
HEALTHY HASHBROWN CUPS: 2SP each
**MODIFICATIONS: I used Ore Ida shredded hash browns, Light shredded cheese and Fairlife milk**
RAMEN NOODLE SALAD: 5SP per serving
**MODIFICATIONS: Pumpkin seeds instead of sunflower seeds.
ONE POINT CARROT CAKE PROTEIN CUPCAKES: 1SP each
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Weightwatchers Carrot Cake Review
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Slow Cooker Carrot Cake with Cream Cheese Frosting | WW CROCKPOT Recipe (Weight Watchers)????????
Slow Cooker Carrot Cake with Cream Cheese Frosting | WW Recipe (Weight Watchers)????????
I tried out a new recipe for slow cooker carrot cake. It was really good and perfect for Easter or anytime!
Makes 12 servings. My PersonalPoints per serving - 3 PTs. If you are a WW member, click this link to take you to the recipe and what your PersonalPoints would be⬇⬇⬇⬇⬇
1 1⁄2 cups All-purpose flour
1 tsp Baking powder
1 tsp Baking soda
1 tsp Ground cinnamon
1⁄4 tspSea salt
1 pinch(1/16 tsp) Ground cloves
2 large eggs Eggs
15 oz Pumpkin puree, canned
3⁄4 cup Truvia Sweet complete brown calorie free sweetener
2 cups Uncooked carrots, grated
1 cup fresh pineapple, diced
1 Tbsp Plain lowfat Greek yogurt
1⁄2 tsp Vanilla extract
1 pinch(1/16 tsp) Sea salt
1⁄4 cup Swerve The ultimate sugar replacement, confectioners
4 Tbsp Philadelphia Cream Cheese, 1/3 Less Fat
1⁄4 cup Chopped pecans
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, 1/4 tsp salt, and cloves. In a large bowl, whisk together brown sugar and eggs until smooth. Stir in pumpkin puree. Stir flour mixture into egg mixture. Fold in carrots and pineapple. Tear off two sheets of aluminum foil, fold each one in half and place them across the bottom and up sides of slow cooker. Make them long enough for the sides to be used as handles to pull the cake out of the slow cooker when it is cooked. Line slow cooker with a plastic slow cooker liner; coat with cooking spray. Pour batter into prepared liner. cover and cook on high until a toothpick inserted in center comes out clean, 2 1/2-3 1/2 hours. My 7 quart crockpot took 2 1/2 hours. Smaller crockpots, which will make for a thicker cake, will probably be closer to the 3 1/2 hours. Once cooked, use the foil handles to pull the cake out. Cool it completely on a cooling rack, for about an hour. Leave it in the liner while cooling.
For the frosting, place softened cream cheese, swerve confectioners, yogurt, vanilla extract, and pinch salt in a mixing bowl; beat with an electric mixer on medium-high until smooth, 2-4 minutes. Reduce speed to medium-low and slowly add powdered sugar; beat until smooth, 4-6 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, 2-4 minutes.
When the cake is cooled, remove it from the bag and place it smooth side up on a serving dish. Evenly cover top of cake with frosting; garnish with pecans.
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Mini Low Smart Point WW Friendly Carrot Cakes!
Follow this super easy low Smart Point Pointed and DELICIOUS recipe to make these adorable little Carrot cake Sandwiches with a low sugar, low fat cream cheese frosting!
all you will need is ......
Cake Recipe
2tsp low fat spread melted
3tbs of soft brown sugar
4tbs of self raising flour
1 egg
20g currents
130g approx finely grated carrot (3 smallish carrots is fine!)
1 pinch of salt
1/2tsp baking powder
1tsp mixed spice
Frosting
1tsp Low fat spread
1tbs silver spoon sugar or (1tsp sugar 1tsp sweetner)
1tbs cornflour
1tbs water
124g low fat cream cheese
combine all the cake ingredients and stir till combined thoroughly.
Take a 24 mini hole silicon mould and half fill each (you should just have enough mixture!) and bake on 180⁰c/356⁰F(160⁰c/320⁰F fan) or gas mark 6 for 20-25mins
while baking make the frosting
mix together the butter, water and sugar and microwave for 30secs
Add the Cornflour and microwave for 20sec but check after 10, you should have a think but not solid paste. This will add that buttery, sweetness we love about frosting but with a fraction of the calories!
Allow to cool slightly before adding in the cream cheese, stir then refrigerate again till needed.
remove the cakes and allow to cool in the mould for 15min.
turn out on a cooling rack till thoroughly cooled then decorate the top of each with some frosting, I find it easiest to pipe on but you can just use a spoon!
Sandwich 2 cakes on top of each other and enjoy ????????
store them in the fridge for upto 3days if they last that long!
I'd love to hear your feedback if you give them ago!
MY WW | Slow Cooker Carrot Cake Steel Cut Oats | Favorite Crock Pot Recipe Collab #weightwatchers
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Makes 16 cups at 2 sp per cup on Blue Zero on Purple
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