Peanut Butter Crispy Treats – Weight Watchers Recipe


I’ve been meaning to try a new weight watchers recipe for a low fat treat that I don’t need to feel guilty about eating (not that the guilt of eating baked goods ever actually stops me!)

This was a no cook, very easy recipe and for only 3 Weight Watchers Pro-Points per serving I figured I’d give it a try and it could be a good lunch box treat for work. It makes 10 slices and will keep up for a week in the fridge in an air tight container.


  • 75g (2 3/4 ox) milk chocolate chunks
  • 50g (1 3/4 oz) reduced fat peanut butter
  • 4 tablespoons golden syrup
  • 75g (2 3/4 oz) rice crispies


  1. Line the base of an 18cm (7 inch) loose-bottom cake tin with non stick baking parchment. Put the chocolate, peanut butter and golden syrup in a large saucepan, stir and gently heat until melted.
  2. Add the cereal and stir to coat the mixture. Spoon into the prepared tin and level with the back of a spoon. Chill in the fridge until set, then cut unto 10 wedges.


Super simple low fat treat. If you’re not so worried about the points then I’d suggest adding a little extra chocolate as, let’s face it, anything with only 3 weight watchers points is going to be slightly limited in the chocolatey stakes! However, for a guilt-free treat if you’re point counting it’s pretty good!

Ginger Pork Noodles with Broccoli – Weight Watchers Recipe

Tonight we had a delicious dinner! It’s a Weight Watchers recipe which I tweaked slightly, adding broccoli & spring onion to beef it up a little and add some lovely greens! It is so easy to make, doesn’t take long at all so is a great mid week healthy, low fat dinner!

Here’s the recipe, I hope others enjoy it as much as we did!

Serves 2 and is 10 Weight Watchers Pro-Points per serving


  • 100g dried egg noodles
  • Calorie controlled cooking spray
  • 1 small onion, sliced
  • 200g lean pork fillet, trimmed of all visible fat & cut into strips
  • juice of 1 small orange
  • 2 tablespoons Thai sweet chilli sauce
  • 1 cm fresh root ginger, grated (or 1 tea spoon crushed ginger)
  • 1 tablespoon soy sauce
  • 2 spring onions, chopped
  • half a small head of broccoli cut into small floretes
  • 1 tablespoon fresh¬†coriander, chopped


  1. Bring a saucepan of water to the boil, add the noodles and return to the boil. Cook according to the packet instructions and then drain
  2. Meanwhile, heat a non stick frying pan and spray with cooking spray. Add the onion, pork & broccoli  and stir-fry for 4 minutes over a high heat until the pork starts to brown.
  3. Mix together the orange juice, chilli sauce, ginger and soy sauce. Add this mixture, plus the drained noodles, to the frying pan and cook for 1 minute, stirring to coat and mix together. Add the spring onion and mix through. Transfer to bowls/plates and sprinkle with the chopped coriander and serve.


Weight Watchers Sweet & Sour Pork

So as part of my love for food I enjoy posting pictures of my cooking & baking adventures on my Instagram (feel free to check out my page @cupcake_queen_84).

Last night I posted a picture of a fantastic recipe I tried for the first time last night, Sweet and Sour Pork. It tasted better than a take away sauce, and it’s actually much healthier!

One of my Instagram followers asked me to share the recipe, so here it is!

Recipe serves 4 and it’s 7 Weight Watchers Pro Points. Serve with 40g long grain rice per person for an extra 4 Pro Points.


  • 1 Tablespoon dry white wine
  • 1 Tablespoon dark soy sauce
  • 600g pork tenderloin, trimmed of visible fat & cubed
  • 1 Tablespoon cornflour
  • Calorie controlled cooking spray
  • 1 Large Red Pepper, de-seeded & cubed
  • 4 Spring Onions, Trimmed & cut into short lengths
  • 227g can Pineapple rings, drained & rings quartered

For the sweet & sour sauce

  • 2 teaspoons cornflour
  • 4 tablespoons soft brown sugar
  • 2 tablespoons dark soy sauce
  • 6 tablespoons white wine vinegar
  • 2 tablespoons tomato ketchup


  1. In a bowl, add the wine and soy sauce and toss the pork to coat in the mixture. Set aside. Meanwhile, for the sweet & sour sauce, put the cornflour into a small saucepan and gradually stir in 100ml cold water, the sugar, soy sauce, vinegar and ketchup until smooth. Heat gently for about 3 minutes until just thickened. Set aside.
  2. Remove the pork from it’s marinade, reserving the marinade. Place on a plate and dust with the cornflour. Heat a non stick frying pan until hot and spay with the cooking spray. Cook the pork for 3 minutes, stirring until browned. Add the pepper and spring onions and cook for 3 minutes until just softening.
  3. Stir in the pineapple and sweet & sour sauce and reserved marinade. Bring to the boil and, as soon as it’s bubbling serve immediately.