2 Ingredient Weight Watchers Bagels
I know this will take time but now I feel better about it not working right away for me and what I can do to make it work for me. You can also earn more points when you exercise. I love these bagels! But I lost weight better with smart points when I could choose what I wanted and decide on how many points I wanted to spend on each. LOL In all honesty.
Oh and completely not Weight Watchers, but I think this recipe would be perfect filling in between 2 cookies for an ice cream sandwich. Thanks for stopping by Chelsea. Just getting into the Weight Watchers recipes. Stay tuned for more! Thank you for sharing your recipe, love them. Hope you can share more as time goes on.
If not can you give me the saturated fat content, sugar content, and protein and calorie content? I made these and I used the peanut butter powder 6 Tbsp because I hate all the points in regular peanut butter, fat free whipped topping and 1 Tbsp fat free chocolate syrup per cupcake and had it serve 6 and I got 3 smart points.
And so good — even without the chocolate syrup. I assumed it would be between 6 to 8 points per serving, thus not recommending this on the new smart points plan. On the recipe builder, this recipe with 6tbsp powdered peanut butter and 8oz fat free cool whip is 3 smart points per serving. I made them in the mini cupcake cups with peanut powder and the light cool whip and chocolate sprinkles- 1 smart point each.
Just the thing when you need something sweet but are running low on points! Too bad it is made with Cool Whip which is loaded with Chemical additives and preservatives! I can see making this with frozen coconut milk!!
Loaded with healthy Medium Chain Fatty Acids that go to your liver for instant energy: Frozen coconut milk sounds great. I am allergic to coconut, do you have any other suggestions? Hi Michele, you could try Almond milk or even cashew milk. You can even make them your self.
There are several good web sites on making both. Just type into any search engine and you will find all kinds of recipes. You can use tru whip all natural ingredients located in organic area in wegmans.
You can go on there website for coupon…well worth it they make regular and lite.. Everything you eat, touch, and use every single day is made up of chemicals. Many of which, are hard to pronounce. In fact, all food is genetically modified and it has been for millennium. Our ancestors cross bred crops to ensure better harvests and stronger products.
Now, we have the power to grow crops that are immune to diseases, stand up to man made climate change and produce more nutritious food. You are so right on this. Vegan Roasted Vegetables 5. Skinny Strawberry Cheesecake Dip 6. Healthy Date Granola Bars 7. Peanut Butter Whip Frozen Treats 8. Sun Dried Tomato Pasta Toss […]. Just came across this recipe from another WW I sure plan to make them soooooooon! Thanks for what you do Please put me on your mailing list. Cool whip has 3 grams carbs for 2 tbsp.
Just wondering how many tablespoons is in one container? Man that is ALOT of carbs….. I do better loosing weight when I avoid them. Thanks for linking up to Merry Monday! Have a great week! Thanks for linking up to Home Matters Party. Lemon Squares Housewives of Frederick County 3. Weight Watchers Easy Peach […]. How can this be 1 point when the Cool Whip is 1 pt per serving 2 Tbsp and there are 25 servings per container. Then the peanut butter is 9 points for 3 Tbsp. We shared the image of the points calculator in the post.
The recipe is based on fat free cool whip, PB2 powder and sugar free chocolate syrup. If you are using the new SP, then the 6-count ones are 4 points each, not 1. But PP worked well for many and they may not have switched over yet. If using the Pb powder, do you add the powder dry or do you add water like it suggest on the PB Powder container, then mix in.
My friend made it with teaspoons and found not a lot of peanut butter flavor but still good. Is it teaspoons or tablespoons? All the years this recipe has been up and no one ever pointed out the mistake. Strawberry Salsa 1 Point 4. Rosemary Mixed Nuts 6 points 5. Sunbutter 3 Points […]. Just made these today and they turned out amazing!
A wonderful light dessert. However with the new Smartpoint system these are no longer 1 point. I calculate 4 points per serving. Strawberry Pretzel Cake 3 PointsPlus Just made so but put a tbls of chocolate chips on top. Love peanut butter and chocolate together! I used peanut butter instead of PB2 and lite whip cream. How long will they stay in the freezer? Sorry you are having problems. They should be fine in freezer. I pop mine out and put them in a freezer container.
These are very tasty even made with the PB2. You need to make them in mini muffin cups and make 12 to get them down to one point, though. Still not bad for an after dinner dessert. The points shown on the recipe use PB2 which is much lower in points than then peanut butter. Also the points are changed in post to reflect freestyle update. Ingredients 3 Tablespoons of Peanut Butter or 6 Tablespoons peanut butter powder.
Instructions Place peanut butter in large bowl. Gently fold in whipped topping. Spoon or pipe mixture evenly approx. Heat fudge sauce into microwave for a few seconds and drizzle on top before serving. Calories Calories from Fat Michele is a married mom of 3 adult children. She is currently enjoying spending time with her husband in the empty nest.
Michele can be found working on a healthy lifestyle, camping or having some frugal fun. Not necessarily in that order! Latest posts by Michele Brosius see all. You Might Also Like. I would rate you only 2 stars, Diane.
One question are we supposed to knead the dough until it is not sticky any more???? You can dust the surface with a little flour and that usually helps with the sticky factor. You are right, they are super easy. I usually make 4 at a time and will freeze the extras. Thank you for the kind words Gwen. It means a lot when someone takes the time to leave a nice comment. For those following a weight-loss plan, do be careful that you count your bench flour the extra flour that you add when kneading the dough.
In our case, we found it was changing the points from 3 to 4 or 5. Of course, you could also make smaller bagels to keep the point value low.
I made the dough ahead of time because of a time crunch and put in the fridge. I love these bagels! Thank you so much. They were super easy to make…which I greatly appreciate. It was thick but i had to use 2 cups of flour cause it was too wet. I put dough in fridge and try to bake tomorrow and see if it works. Any comment, reassurance would be appreciated. Fage yogurt is strained so it is not as watery.
You might try straining TJs yogurt in a coffee filter for an hour or so to remove excess water. I forgot I had a question. After you bake them at for 23 minutes. Do you take them out, raise the temp to and then stick them in for two more minutes?
Yes, though lately I have been leaving them in for more minutes at until they are the desired color. You can try that too. Can these be made with a whole grain flour? Also, has anyone tried to make them with gluten free flour? That would be awesome. My family loves these. I divided the dough into 2 bagels instead of 3, and they were gummy on the inside.
Do I leave them in longer? Did I cut them too soon before letting them cool? Maybe if the bagels are a bit thicker you can try leaving them in a few minutes more at Thank you for the recipe. I have made them once so far and I put cinnamon and sugar on one and nothing on the others. My husband ate two roof them from the first batch.
I plan on making cinnamon rolls soon. They are a light enough low enough point bagel to enjoy occasionally. I toasted one with peanut butter.
Let me know how they go if you try them. They were amazing, not sticky and as pictured! Do I need to let them rest before baking? Anybody else have this issue? They are still delicious! And this recipe is great as a pizza crust too!
She still had to try it and take her own pictures on her own time. Thanks Stephanie, you are very sweet. I heard about from weight watchers friends and have seen it everywhere since then. Where did she ever say this was her recipe or weight watchers for that matter? You are just obnoxious and this was totally uncalled for. Are you kidding me. It does not mather were recipe came from they are low in fat no sugar and delicious thanks for sharing they are delicious and very easy to make.
I will not ever buy a store bought bagel again. At least I know what is in these bagels. I use Fage yogurt and self rising flour. I sprinkle them with lemon butter and dash and found baking-at for 22 minute s is perfect. Or that the recipe should only take 25 min total? I too used a different greek yogurt brand…centers were doughy…any ideas…bake longer? Hi Sally, I have only used Fage so I have no idea if a different brand would be different.
You can try baking them a few minutes longer at Add up the carbs from one cup of flour from the self rising flour bag and then the yogurt container and divide by the number of bagels you made from it. I wonder if i could do that? Have you had any experience with this? I was led to your blog by another blogger who posted about these and shared your link In My Dream I See. I usually just leave them on the counter for days in a zip top bag and toast them.
I made them last night. Just the two ingredients. And bake them up kind of like biscuits. And have them with homemade vegetable soup. They really tasted like sourdough rolls they were delicious. Had to add a LOT more flour.
And the dough puffed up way more than anticipated and obliterated the holes. This recipe needs some serious testing. The only thing I changed was using Greek yogurt that was not 0 fat, but that should not have made such a dramatic difference. Thanks for your comments, Matthew.
I just tried this recipe and the bagels turned out good, except that they stuck to the baking sheet. Hi Terri, If you have a non stick pan you can probably skip the spray, but if not cooking spray would probably help.
After reading some comments, hoping to make my bagels perfect with my 1st attempt… Wish me luck!! I had to comment on these. I found this recipe because I had greek yogurt to use up. I tried the bagels a few weeks ago with added spices in with the flour garlic and onion powders, season salt ect because I always add some spices.
And no spice topping like in the recipe, only because no stores near me carry anything remotely close. They are very delicious! To my fiancee and I they taste like sour dough. So he thought a big pizza crust with the recipe 2 cups of each makes a nice 14 inch pizza would be great. And he was right! This recipes can be used in so many different ways! I just made semi-flat buns for burgers tonight. LOL Thank you so much for sharing! This is very misleading.
Bagels are by definition a dense bread made by boiling the dough before baking it. This is nothing more than a bagel-shaped bread recipe. Thanks for the feedback Travis. I think the taste is pretty spot on, but I respect what you are saying.
Some people are just happy to be able to have them and not critical! Including the boiling was something I was wondering about. Have you or anyone incorporated boiling into the recipe, and if so, can you provide specifics, i. A friend of mine did and she was not pleased with the results. I have not tried it myself though. Ok, ok quite skeptical on this bread dough. OMG made it today and it is beyond awesome.
I just the made the pretzel bites and have dough left over to make more, many more and I will. I just started the WW program this week and made the bagels this morning after hearing rave reviews. My question to you is this — can you make the dough and form the bagels the night before and then do the egg wash and toppings in the morning?
By the way, I baked on parchment paper without any oils or sprays — always do. I think the weather can affect it. I have heard that if you are using older self-rising flour, that can affect the outcome of your baking. Thank you for this! I followed this recipe almost exactly and they turned out perfect.
The only thing I changed was after 23 minutes I used the high broiler setting to brown the tops quickly. I was so surprised how great they were!
The inside texture is a little more dough-ier than a traditional bagel — but I loved the fresh baked taste. Thank you for sharing! Unfortunately my yogurt was quite watery but I just kept adding flour till they were workable. I cooked 4 of them in my air fryer for 10 to 11 minutes. I used egg beaters egg whites to brush the tops. As long as you followed the directions for making self rising flour subbing gluten free for regular it should work.
The points might be different though. Hi, I just made these bagels… so good! I put the nutritional information in the recipe calculator and it says 4 points, do you know what I did wrong?
It is 3 points on Freestyle and 4 points on the old plan. Just made these tonight. So good I made a second batch! Very light and fluffy! Just tried this recipe this morning and will be making it again and again! I just made these. I liked the flavor of the bagel. I agree with the other reviewer to cook them a bit longer, maybe an additional 5 minutes. Will definitely make them again. I was skeptical but they turned out well. I made the dough and stuck in the fridge because of an evneing time crunch.
When I took out to prepare, I only needed to dust my hands with flour, none on the counter. Perhaps it was because the dough was refrigerated? I am shaking my head about some of the negative comments above. I, for one, appreciate your sharing this recipe. I do put them in gently boiling water for about 90 seconds before putting on egg wash and topping. They really puff up and taste delicious,.