
Light Jelly Donut Bites
These little bites are packed with flavor but clock in at just 2 WW SP each for a lighter take on a sweet treat.
These little bites are packed with flavor but clock in at just 2 WW SP each for a lighter take on a sweet treat.
These bars have a smooth, creamy pumpkin filling on a sweet, zingy gingersnap crust – a fall fave!
A bite-sized version of a Fall favorite, made with only whole food ingredients!
These pumpkin spice cupcakes are packed with Fall flavors, and come in at just 4 WW SP unfrosted/filled, 5 SP filled/frosted!
Biscotti don’t have to be intimidating – you can make your own amazing cookies at home! This recipe yields 20 biscotti at 1 WW SP each (unglazed) or 2 WW SP glazed.
The scones have a great texture, are super easy to make, and clock in at just 5WW smart points each. I used a few clever swaps to lighten these up without sacrificing flavor or size, and the end result is dang delicious.
Indulgent chocolate peanut butter monster cookies, made without any butter! Too good to be true? Read on (if you dare) to find out!
A childhood favorite, chocolate dirt, turned into a WW-friendly cupcake at just 6 SP each!
These mini pumpkin cheesecakes are creamy and fluffy, slightly tart, on a zingy gingersnap crust. This recipe makes 10 mini cheesecakes at 4 SP each.
Mix up your snack-time routine with this tasty pumpkin granola, which is vegan, paleo, and WW friendly. Makes 8 1/4 cup servings, 5 SP/serving on Purple, 6 SP/serving on blue.
This cake really has it all – chocolate, coffee, a delicious yellow cake base, and a creamy, dreamy cheesecake filling. All together, it tastes like a cake and a latte all in one.
This dip is creamy, light, and perfect with fruit or gingersnap cookies. Yield: 4 servings, 1/4 cup each, at 3 WW SP per serving.
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