Weight Watchers Cherry Pie Cookie Cups Recipe

Weight Watchers Cherry Pie Cookie Cups Recipe

Ingredients:

• 1 package refrigerated reduced-fat sugar cookie dough (24 count)
• 1 (21-ounce/595g) can no-sugar-added cherry pie filling
• ¼ cup (26g) powdered sugar
• 1-2 tablespoons (15-30ml) fat-free or light whipping cream

Instructions:

1. Preheat the Oven:
   • Preheat oven to 350°F (175°C). Spray mini muffin pans with nonstick baking spray (the kind with flour) or grease and flour the pans. Don’t skip this step or your cookies will stick.
2. Bake the Cookie Cups:
   • Place one reduced-fat cookie dough ball in each muffin pan cavity. Bake for 18-22 minutes or until the cookies are fully baked.
   • Cool for 5-10 minutes, then use the back of a wooden spoon handle or the rounded part of a ½ teaspoon to press the cookie into a cup.
3. Cool and Remove:
   • Cool completely before trying to remove. Use a butter knife to carefully loosen and pop the cookie cup out of the muffin pan.
4. Fill the Cookie Cups:
   • Fill each cookie cup with some of the no-sugar-added cherry pie filling.
5. Make the Glaze:
   • To make the glaze, whisk powdered sugar and 1 tablespoon of fat-free or light whipping cream, adding more cream until you get the desired consistency. Drizzle over the cherry pies.
6. Store:
   • Store the cookie cups in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing.

Nutritional Information (per cookie cup, makes 24 servings):

• Calories: 75
• Protein: 1g
• Carbohydrates: 15g
• Fat: 2g
• Fiber: 1g

Weight Watchers Points (per cookie cup):

• WW PointsPlus: 2
• WW SmartPoints: 2
• WW Freestyle Points: 2

Enjoy these delightful Cherry Pie Cookie Cups as a sweet treat while keeping your Weight Watchers points in check!

Ingredients:

• 1 package refrigerated reduced-fat sugar cookie dough (24 count)
• 1 (21-ounce/595g) can no-sugar-added cherry pie filling
• ¼ cup (26g) powdered sugar
• 1-2 tablespoons (15-30ml) fat-free or light whipping cream

Instructions:

1. Preheat the Oven:
   • Preheat oven to 350°F (175°C). Spray mini muffin pans with nonstick baking spray (the kind with flour) or grease and flour the pans. Don’t skip this step or your cookies will stick.
2. Bake the Cookie Cups:
   • Place one reduced-fat cookie dough ball in each muffin pan cavity. Bake for 18-22 minutes or until the cookies are fully baked.
   • Cool for 5-10 minutes, then use the back of a wooden spoon handle or the rounded part of a ½ teaspoon to press the cookie into a cup.
3. Cool and Remove:
   • Cool completely before trying to remove. Use a butter knife to carefully loosen and pop the cookie cup out of the muffin pan.
4. Fill the Cookie Cups:
   • Fill each cookie cup with some of the no-sugar-added cherry pie filling.
5. Make the Glaze:
   • To make the glaze, whisk powdered sugar and 1 tablespoon of fat-free or light whipping cream, adding more cream until you get the desired consistency. Drizzle over the cherry pies.
6. Store:
   • Store the cookie cups in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing.

Nutritional Information (per cookie cup, makes 24 servings):

• Calories: 75
• Protein: 1g
• Carbohydrates: 15g
• Fat: 2g
• Fiber: 1g

Weight Watchers Points (per cookie cup):

• WW PointsPlus: 2
• WW SmartPoints: 2
• WW Freestyle Points: 2

Enjoy these delightful Cherry Pie Cookie Cups as a sweet treat while keeping your Weight Watchers points in check!