Do you ever get a craving for a sweet treat that will not completely blow your calorie or points budget? I know I do and it usually involves something chocolate! The nice folks at Weight Watchers asked if I’d like to take their new recipe using their coffee cakes a test run and I agreed. After all, there is more to dessert than just chocolate. (The complete recipe and nutritional information is below.)
They sent me a package with some great cooking products such as a cute cutting board, some dish towels, a chalkboard, an apron, a few ramekins, and of course a few boxes of their coffee cakes.
The recipe, called Coffee Cake Bread Pudding is fairly simple to make and takes about an hour and a half from start to finish, but about 75 minutes of that is chilling and cooking time.
First you lay out your ingredients.
Put the diced apples, diced coffee cakes, and raisins in the individual ramekins. Combine the other ingredients and pour the mixture over the dry mixture, making sure to completely cover the apples, cakes, and raisins.
Grab a cup of coffee or tea and let the mixture chill for 45 minutes while you relax. After 45 minutes, bake the puddings in a water bath for 30 minutes. It actually took my little beauties about 40 minutes until they were set. Carefully touch the top of one of the pudding cakes at the 30 minute mark and if it springs back and doesn’t look “oozy” then it is done.
Allow them to cool for about 20 minutes (out of the water bath) and then enjoy. The whole family loved them. I served them for a special dessert after a meal of roasted chicken.
This healthy coffee cake bread pudding uses delicious Weight Watchers coffee cakes and fresh apples. It has just 5 Weight Watchers points and under 200 calories per serving.
Spray four 1/4 cup ramekins with non-stick cooking spray. (I forgot this step and they didn't stick.)
In a large mixing bowl, toss coffee cake cubes, apples, and raisins with two wooden spoons until evenly combined. Divide mixture evenly among ramekins. (The mixture should go right up to the top of the ramekins.)
Combine the rest of the ingredients in the empty mixing bowl. Whisk quickly until thoroughly combined. (The sour cream wants to clump up so be diligent about mixing.) Pour 1/4 of the liquid into each ramekin. Press all ingredients down with a spoon so they are submerged in the liquid.
Refrigerate ramekins for 45 minutes and allow the oven to preheat to 350 degrees.
Right before the 45 minutes of chilling is complete, bring a pot of water to the boil.
Remove ramekins from refrigerator and transfer to a 9" x 13" baking dish. Carefully pour the boiling water into the baking dish until the ramekins are submerged in 1" of water.
Put dish into the preheated oven and bake for 30 minutes, or until the puddings spring back when touched and no longer appear gooey on the top.
Remove the baking dish from the oven. Carefully remove the ramekins from the water bath and allow to cool for at least 20 minutes before serving. You can refrigerate any leftovers for up to 3 days.
Nutritional Information Weight Watchers PointsPlus Value: 5 per serving Calories: 195 Fat: 4.5 g Carbohydrates: 35 g Fiber: 4 g Protein: 7 g
I hope that you try this great Coffee Cake Bread Pudding as a special dessert for yourself or your family. We split the four ramekins among the nine of us and everyone felt very satisfied. I also cheated and used a whole granny smith apple instead of just a half because we just love anything with apples in it! For more recipes and information on Weight Watchers check out their Facebook page .
FTC Disclosure: Weight Watchers sent me a package to help me make and sample the recipe. The opinions and thoughts are all my own.