Weight Watchers Chocolate Skillet Cake with Ice Cream
Servings: 8
WW Points per Serving: Approx. 4-5 points (depends on ingredients and toppings)
Ingredients
For the Cake:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 cup unsweetened applesauce
- 1/4 cup nonfat Greek yogurt
- 1/3 cup granulated sugar substitute (like Stevia or Splenda)
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
For the Toppings:
- 2 scoops of low-fat vanilla ice cream (or a WW-friendly ice cream brand like Halo Top)
- 1 tbsp sugar-free chocolate syrup
- 1 tbsp chopped nuts (optional)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). - Prepare the Skillet:
Lightly grease an oven-safe skillet (around 8 inches) with cooking spray. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. - Combine Wet Ingredients:
In another bowl, mix the applesauce, Greek yogurt, sugar substitute, egg, vanilla extract, and almond milk until smooth. - Make the Batter:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. - Bake the Cake:
Pour the batter into the prepared skillet and smooth the top. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. - Cool and Top:
Allow the cake to cool slightly. Add two scoops of low-fat vanilla ice cream on top. Drizzle with sugar-free chocolate syrup and sprinkle with chopped nuts, if desired.
Tips:
- Use a smaller skillet for a thicker cake or double the recipe for larger gatherings.
- Substitute almond milk with skim milk or any low-calorie alternative.
- If you prefer a gooey texture, slightly underbake for a molten center.
This indulgent yet lightened-up dessert is perfect for satisfying your chocolate cravings without derailing your goals!