Monitoring Yourself

Hello, Weight Watchers!

I’m back from my vacation and look forward to seeing everyone this Thursday! Did everyone Refuse to Accept Less Than Success this week? Remember, there are no failures, only feedback in our weight loss journey!

This week’s meeting is about Monitoring Yourself. We will be discussing the tools that Weight Watchers provides to help you monitor your intake and get the results you want.

This week’s recipe is from www.weightwatchers.com. I chose it because rhubarb cobbler is something my mother makes literally every week in the summer and I can’t wait to try this version!

POINTS® Value: 4 Servings: 8 Preparation Time: 20 min Cooking Time: 45 min Level of Difficulty: Moderate

What could be better than sweet, bubbling fruit nestled under tender, flaky sour cream biscuits? Our version of this traditional comfort food is a delicious and low-fat alternative!

Ingredients

• 16 oz unsweetened frozen strawberries, thawed for 15 minutes
• 14 oz frozen rhubarb, or fresh, cut into 1-inch pieces, thawed for 15 minutes if frozen
• 1/3 cup sugar
• 1 Tbsp cornstarch
• 1 1/3 cup all-purpose flour
• 3 Tbsp sugar, divided
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 4 Tbsp reduced-calorie margarine, cut into small pieces
• 1/2 cup fat-free sour cream
• 1/4 cup fat-free skim milk
• 1 large egg(s), lightly beaten

Instructions

• Preheat oven to 375º F. Coat an 8-inch square baking pan with cooking spray.
• In a large bowl, combine strawberries, rhubarb, sugar and cornstarch. Mix well and spoon mixture into bottom of prepared pan.
• To prepare dough, in a large bowl or food processor, combine flour, 2 tablespoons sugar, baking powder and baking soda. Add margarine and mix with your fingers or process in the food processor until mixture resembles coarse bread crumbs.
• Add sour cream and milk and mix until dough comes together.
• Transfer dough to a lightly floured surface and knead 5 times, until blended.
• Divide dough into 16 equal pieces and roll each piece into a small ball. Place balls on top of strawberry-rhubarb mixture and gently press down to flatten. Brush the surface of dough with egg and sprinkle remaining sugar over top.
• Bake until filling is bubbly and top is golden brown, 45 minutes. Cool 15 minutes before serving. Yields about 1/2 cup fruit mixture and 2 biscuits per serving.

Cyndi