When I’m craving something sweet, crunchy and just a little bit salty, this is the kind of treat I reach for.

These chocolate-dipped caramel rice crisps come together in minutes and hit that sweet-and-crunchy spot without a lot of fuss.

It is one of those simple little “why didn’t I think of that sooner?” recipes—easy enough for everyday, but fun enough to share.

Why I Love These Chocolate Caramel Rice Crisps

• Just a few simple ingredients
• Ready in minutes
• Sweet, crunchy and a little salty; easy portion control
• Great for a quick treat or small dessert

Ingredients and Substitutions

• Mini Caramel Rice Crisps – The base of the recipe. You can also use plain rice cakes or other flavors.
• Chocolate Melting Wafers – Melt smoothly and set well. Dark, milk or white chocolate all work.
• Sprinkles (optional) – Adds a fun touch, especially for sharing or holidays.

Calories and WW Points

According to my calculations, the entire recipe (6 crisps) has about 115 calories and 7 WW Points.

To see your personalized WW Points, track this recipe in WW App!
(You must be logged into WW on a smartphone or tablet.)

Old WW plan: 4 PointsPlus

How to Make Mini Chocolate Caramel Rice Crisps, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Place 6 mini caramel rice crisps on a plate.

Step 3: Add the chocolate melting wafers to a small microwave-safe bowl. Microwave at 50% power in 30 second increments, until melted. Be sure to stir chocolate after 30 seconds to see if it’s melted—you can easily burn the chocolate if cooked too long.

Step 4: Carefully dip each crisp in the melted chocolate until coated halfway and then place on plate. Alternatively, spoon a little chocolate over a crisp and spread until lightly covered. Repeat with remaining crisps.

Step 5: Lightly shake sprinkles (if using) over wafers. If you want the chocolate to firm up, you may want to refrigerate for a few minutes.

Variations

• Use chocolate chips instead of melting wafers (add a little oil if needed for smoother consistency)
• Try white or milk chocolate for a different flavor
• Skip sprinkles for a simpler everyday version

If you have made Mini Chocolate Caramel Rice Crisps, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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Chocolate-Dipped Caramel Rice Crisps (Easy 3-Ingredient Treat)

Made with light and crunchy chocolate-dipped caramel crisps, each little bite is finished with a few sprinkles, just for fun.

Course Dessert, Snack

Cuisine American

Keyword chocolate caramel rice crisps, chocolate topped caramel rice crisps, mini caramel rice crisps

Prep Time 3 minutes minutes

Cook Time 2 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 115kcal

Author Peter | Simple Nourished Living

Equipment

• Microwave-Safe Bowl
• Spoons
• Microwave

Ingredients

• 6 Quaker Caramel Rice Crisps
• 6 Ghirardelli Dark Chocolate Melting Wafers
• Optional: sprinkles

Instructions

• Gather and prepare all ingredients.
• Place 6 mini caramel rice crisps on a small plate.
• Add the chocolate melting wafers to a small microwavesafe bowl. Microwave at 50% power in 30 second increments, until melted. Be sure to stir chocolate after 30 seconds to see if it's melted—you can easily burn the chocolate if cooked too long.
• Carefully dip each crisp in the melted chocolate until coated halfway and then place on plate. Alternatively, spoon a little chocolate over a crisp and spread until lightly covered. Repeat with remaining crisps.
• Lightly shake sprinkles (if using) over wafers. If you want the chocolate to firm up, you may want to refrigerate for a few minutes.

Notes

Serving size: 6 chocolate caramel rice crisps (entire recipe)

WW Points: 7

Check the WW Points for this recipe and track it in the WW app.
(You must be logged into WW on a smartphone or tablet.

Old WW Points: 4 PointsPlus

I prefer to use Ghirardelli Melting Chocolate Wafers because they taste great and will firm nicely after melting. I have seen these melting wafers in milk chocolate, dark chocolate and white chocolate—I prefer the dark chocolate.

If desired, you could substitute the melting wafers with your favorite chocolate chips. You may want to add a few drops of water to get a good dipping or spreading consistency after melting.

Nutrition

Serving: 6chocolate caramel rice crisps (entire recipe) | Calories: 115kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Sodium: 77.5mg | Fiber: 1g | Sugar: 11g

Source: Hungry Girl Magazine, Winter 2020 edition

More Easy Sweet Treats You’ll Love

• Rice Cake S’mores
• Raspberry Quinoa Dark Chocolate Bark
• Rolo Pretzel Cookies
• Chocolate Corn Flake Crisps
• Peanut Butter + Jelly Open Faced S’mores

The post Chocolate-Dipped Caramel Rice Crisps (Easy 3-Ingredient Treat) appeared first on Simple Nourished Living.

    

 

 

If you are looking for a high-protein muffin that comes together quickly with everyday ingredients, these Kodiak Cottage Cheese Blueberry Muffins might be exactly what you’ve been missing.

They’re lightly sweet, loaded with blueberries, and satisfying enough to keep you going all morning—without feeling heavy or indulgent.

I love making a small batch on the weekend and keeping a few in the freezer for busy weekday mornings. Just warm one up, pair it with a little yogurt or fruit, and breakfast is done.

A Small-Batch Muffin That’s Big on Protein

I’ve been a muffin lover for as long as I can remember. Before WW, I was a regular at Dunkin’ Donuts and Costco, grabbing those big, sweet muffins without giving them a second thought. Then I joined WW and got a good look at just how heavy and calorie-packed they really were. It was a bit of a wake-up call.

These days I make my own. Lightly sweetened, made with wholesome ingredients, and actually satisfying in a way those oversized muffins never really were. These Kodiak Cottage Cheese Blueberry Muffins have become one of my favorites—and once you try them, I think you’ll understand why.

They come together quickly with just a bowl and a whisk. Kodiak Cakes mix and cottage cheese do the heavy lifting on protein and staying power, while a handful of blueberries adds natural sweetness and a little burst of color in every bite. I love making a small batch on the weekend and tucking a few in the freezer for busy weekday mornings. Just warm one up, pair it with some yogurt or fruit, and breakfast is handled.

Simple, nourishing, and genuinely good — exactly the kind of recipe I want in my rotation.

Why You’ll Love This Recipe

• High in protein — Kodiak mix and cottage cheese do the heavy lifting, with about 7g of protein per muffin.
• Easy to make — Just a bowl, a whisk, and a muffin tin.
• Lightly sweet and full of blueberry flavor — satisfying without being over the top.
• WW-friendly and freezer-friendly — make a batch and you’re set for the week.
• Small batch — just 6 muffins, so nothing goes to waste.

Ingredients and Substitutions

• Kodiak Cakes Buttermilk Power Cakes Mix — A whole-grain, high-protein pancake mix with leavening already included. The classic buttermilk flavor works great here, but Cinnamon Oat would also be delicious. If you’re using a different brand of protein pancake mix, just check that it includes leavening and isn’t overly sweetened.
• Low-fat cottage cheese — Adds protein, moisture, and tenderness to the batter. I usually use 1% or 2%. Plain Greek yogurt can be substituted if that’s what you have—the texture will be slightly different, but it works.
• Egg — Provides structure and a little extra protein. If you need an egg-free version, a flax egg or egg replacer may work, though I haven’t tested it in this recipe.
• Unsweetened applesauce — Keeps the muffins moist and adds a touch of natural sweetness. Mashed banana is a great swap if you love that flavor.
• Sugar — Just 2 tablespoons lightly sweetens the batch. You can reduce to 1 tablespoon or use a sugar substitute like monk fruit or a stevia blend to lower the points. I also sometimes use maple syrup.
• Vanilla extract — Optional, but it adds depth and rounds out the flavor.
• Cinnamon — Adds a warm, cozy note that pairs beautifully with blueberries. A pinch of nutmeg or cardamom would also be lovely.
• Baking powder — Optional, but it helps give the muffins a little extra lift, especially if you’re using frozen berries or heavier mix-ins.
• Blueberries — Fresh or frozen both work well. No need to thaw frozen berries—just stir them in straight from the freezer.
• Milk — Helps loosen the batter so it scoops easily and bakes evenly. Any milk works here—dairy, almond, oat, or soy.

WW Points and Calories Information

According to my calculations, each muffin has approximately 86 calories and 3 WW Points.

To see your personalized WW Points, track this recipe in the WW App!
(You must be logged into WW on a smartphone or tablet.)

How To Make Kodiak Cakes Cottage Cheese Blueberry Muffins

Step 1: Preheat your oven to 375°F. Line 6 muffin cups with paper liners or lightly spray with nonstick spray.

Step 2: In a medium bowl, whisk together the cottage cheese, egg, applesauce, sugar, and vanilla until well blended.

Step 3: Stir in the Kodiak mix, cinnamon, and baking powder (if using). Add the milk and mix just until combined—the batter will be thick but should scoop easily.

Step 4: Gently fold in the blueberries. Divide the batter evenly among the muffin cups.

Step 5: Bake for 15 to 18 minutes, or until the tops are set and a toothpick inserted in the center comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.

If you have made protein-packed Cottage Cheese Blueberry Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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Kodiak Cottage Cheese Blueberry Muffins (WW-Friendly)

Healthy Kodiak blueberry muffins made with cottage cheese. WW-friendly, high in protein, and perfect for a small batch breakfast or snack.

Course Breakfast, Snack

Cuisine American

Keyword Kodiak Cottage Cheese Blueberry Muffins

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 6 muffins

Calories 86kcal

Author Martha McKinnon | Simple Nourished Living

Equipment

• Mixing Bowls
• Silicone Spatula
• 6-Cup Muffin Pan

Ingredients

• 1 cup Kodiak Cakes Power Cakes Buttermilk Flapjack and Waffle Mix
• 1/2 cup low fat cottage cheese
• 1 large egg
• 2 tablespoon unsweeteened applesauce
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon (optional)
• 1/2 teaspoon baking powder (optional)
• 1/3 cup blueberries (fresh or frozen)
• 2 tablespoon low fat milk

Instructions

• Preheat oven to 375°F. Line or spray 6 muffin cups.
• In a bowl, whisk cottage cheese, egg, applesauce, sugar, and vanilla. Stir in Kodiak mix, cinnamon, and baking powder. Add milk and stir until just combined.
• Fold in blueberries and divide batter evenly into muffin cups.
• Bake 15–18 minutes, or until golden and cooked through. Cool in pan 5 minutes before transferring to a wire rack

Notes

Serving size: 1 muffin

WW Points: 3

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

These muffins come together quickly with just a bowl and a whisk. Kodiak Cakes Mix and cottage cheese do the heavy lifting on protein and staying power, while a handful of blueberries adds natural sweetness and a little burst of color in every bite.

I love making a small batch on the weekend and tucking a few in the freezer for busy weekday mornings. Just warm one up, pair it with some yogurt or fruit, and breakfast is handled.

Nutrition

Serving: 1muffin | Calories: 86kcal | Carbohydrates: 12.2g | Protein: 7g | Fat: 1.5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.25g | Monounsaturated Fat: 0.25g | Cholesterol: 47mg | Sodium: 235mg | Potassium: 90mg | Fiber: 1g | Sugar: 6g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg

FAQs

Can I use Greek yogurt instead of cottage cheese?
Yes! It changes the texture slightly but still works well.

Can I use other fruit?
Absolutely. Chopped strawberries, raspberries, or diced apple would all be delicious.

Are these muffins sweet?
They are lightly sweet—just enough for breakfast. If you prefer a sweeter muffin, add an extra tablespoon of sugar or sprinkle the tops with a little cinnamon sugar before baking.

Can I freeze these muffins?
Yes! Let them cool completely, wrap each one individually, and store in a zip-top bag or container in the freezer. Warm them up in the microwave for 20 to 30 seconds when you’re ready to enjoy one.

Can I double the recipe?
Easily. Just double all the ingredients and use a standard 12-cup muffin tin.

More WW-Friendly Breakfast Ideas to Try

• Browse all our WW-Friendly Breakfast Ideas for more inspiration.
• For another Kodiak Cakes favorite, try these Kodiak Cakes Muffins, a longtime favorite.
• If you love cottage cheese in unexpected places, check out these Easy Cottage Cheese Toast Ideas (Sweet & Savory).
• For something savory, the Easy Egg and Broccoli Breakfast Strudel is a great make-ahead option.
• These Lowfat Lemon Blueberry Oat Muffins are another satisfying muffin option.

Related Podcast Episode

Want to make the most of zero-point ingredients like cottage cheese and fruit?

Simple Shifts Podcast: WW Zero Point Foods Discussion

The post Kodiak Cottage Cheese Blueberry Muffins (WW-Friendly) appeared first on Simple Nourished Living.

     

Real falafel involves soaking dried chickpeas, grinding them with herbs, forming balls, and frying the whole thing. This is not that. This is what you make on a Tuesday when you want those same flavors—cumin, lemon, parsley, garlic—in about ten minutes with no hot oil involved.

The base is canned chickpeas mashed with Greek yogurt and a fairly aggressive spice mix, spread on whole grain toast and topped with a thick slice of tomato. It’s filling, it’s got real flavor, and it’s the kind of thing I have started making on rotation when we need lunch handled fast. The falafel spice blend is the whole point here—don’t be shy with the cumin.

The recipe as written makes one serving, which is a good way to try it first. But fair warning—once you’ve made it once, you’ll probably want to use the whole can. A standard 15oz can makes exactly 4 servings, the mixture keeps in the fridge for up to 4 days, and all you have to do each time is toast fresh bread. Full batch quantities are in the Storing section below.

Why I Love This Recipe

• 10 minutes, no cooking — toast the bread, mash the chickpeas, done.
• Real falafel flavor without frying anything or soaking dried chickpeas overnight.
• 164 calories and 2 WW Points — substantial enough to call lunch.
• 6 grams of fiber and 11 grams of protein from the chickpeas and yogurt.
• Works as breakfast, lunch, or a snack — the spice level plays at any time of day.

How Many Calories and WW Points in Falafel Toast?

According to my calculations, each serving (entire recipe) has about 164 calories and 2 WW Points.

To see your personalized WW Points, track this recipe in WW App!
(You must be logged into WW on a smartphone or tablet.)

Note: Your Points may vary depending on the type of bread you choose.

Old WW plan: 4 PointsPlus

Ingredients and Substitutions

• Whole grain bread — use whatever you like: Dave’s Killer Bread, Ezekiel, Nature’s Own, Oroweat, The Rustik Oven. The points will vary by brand, so check the WW app if you’re tracking closely. A lower-carb bread will drop the points; a denser, seedy loaf will add them.
• Chickpeas — canned, rinsed and drained. You only need a quarter cup, which is about a quarter of a standard can—save the rest for a salad or another round of this.
• Plain fat-free Greek yogurt — acts as a binder and adds creaminess. Regular plain Greek yogurt (2%) works fine and adds a little richness. A small amount of hummus can sub in if that’s what you have.
• Fresh parsley and cilantro — both are in there and both matter. If cilantro’s not your thing, just double the parsley. Dried parsley works in a pinch but fresh is noticeably better.
• Cumin — the dominant spice; don’t reduce it. This is what makes it taste like falafel rather than just mashed chickpeas on toast.
• Lemon juice — fresh is better than bottled here; you only need half a teaspoon so it’s worth squeezing.
• Onion and garlic — both listed as optional because I typically skip them in favor of onion powder and extra garlic powder, which are faster and still deliver the flavor. If you have fresh and want to use it, go for it—just chop fine.
• Dried dill — an unexpected addition that works well; adds a slightly herby brightness.
• Paprika — just a dash for color and mild warmth.
• Tomato — one thick slice on top. A ripe, in-season tomato makes a real difference here. Cherry tomatoes halved work too if that’s what you have.

How to Make Falafel Toast, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Toast 1 slice bread.

Step 3: Meanwhile, in a small mixing bowl, thoroughly mash 1/4-cup rinsed and drained canned chickpeas.

Step 4: Add the remaining ingredients to the mixing bowl—yogurt, chopped onion (if using), chopped parsley, minced garlic (if using), chopped cilantro, cumin, lemon juice, dried dill, garlic powder, paprika, salt and black pepper—and mix thoroughly.

Step 5: Spread mixture on toast.

Step 6: Top with 1 thick tomato slice. Enjoy!

Here’s another favorite, easy-to-make toast topper, Avocado BLT Toast.

Tips for Success

• Mash the chickpeas well. The mixture spreads much more cleanly when the chickpeas are thoroughly mashed—a fork works fine but a small potato masher is faster.
• Don’t go light on the cumin. It’s the flavor that makes this read as falafel-inspired rather than just generic chickpea toast. Use the full half teaspoon.
• Taste before spreading. The spice balance is personal—if you want more lemon, more garlic, or more heat (a pinch of cayenne is good), adjust before it goes on the toast.
• Let the toast cool for 30 seconds before spreading so the chickpea mixture doesn’t steam-wilt on the hot bread.
• Make a batch with the whole can. A standard 15oz can of chickpeas is about 1½ cups drained—exactly enough for 4 servings. Scale everything up 4x (½ cup yogurt, 2 teaspoons cumin, 2-½ tablespoons parsley, and so on), mix once, and refrigerate. Toast fresh each day and you’ve got lunch handled for most of the week.

Storing and Making a Batch

The assembled toast is an eat-now situation—the bread softens fast once the spread goes on. But the chickpea mixture keeps well on its own, and this is one of those recipes that genuinely rewards making a full batch at the start of the week.

A standard 15oz can of chickpeas yields about 1-½ cups drained—exactly enough for 4 servings. Here’s the full-can version:

• 1 can (15oz) chickpeas, rinsed and drained
• ½ cup plain fat-free Greek yogurt
• 1/2 cup finely chopped onion (optional)
• 2½ tablespoons finely chopped fresh parsley
• 4 teaspoons finely chopped fresh cilantro
• 2 teaspoons ground cumin
• 2 teaspoons lemon juice
• 1 teaspoon dried dill
• ½ teaspoon garlic powder
• 4 dashes paprika
• Salt and black pepper to taste
• 1 tablespoon + 1 teaspoon minced garlic (optional)

Beyond Toast

The chickpea mixture works well beyond toast—think of it as a falafel-spiced spread that happens to be great on bread. A few other ways to use it:

• Stuffed into a tomato — hollow out a beefsteak tomato, fill it, eat it with a fork. Feels like a proper lunch.
• Lettuce wraps — a large romaine or butter lettuce leaf, a scoop of the mixture, a few cucumber slices. Low carb and genuinely good.
• Pita pocket — stuff it into a whole wheat pita with shredded lettuce and a drizzle of hot sauce.
• On cucumber rounds — for a no-bread snack or appetizer, spread on thick cucumber slices instead of toast.
• Grain bowl base — spoon it over a bowl of farro, bulgur, or brown rice with some chopped vegetables.

Mash the chickpeas, mix everything together, and store in a sealed container in the refrigerator. It keeps well for 3–4 days. Each morning (or lunch, or whenever) just toast a slice of bread, spread, top with tomato, done. Four lunches from one can and about ten minutes of prep.

If you have made protein-packed Falafel Toast, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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Falafel-Spiced Chickpea Toast (Easy, No-Cook, WW Friendly)

This Falafel-Spiced Chickpea Toast takes 10 minutes + no cooking — mashed chickpeas seasoned with lemon and spices spread on whole grain toast, topped with a tomato slice.

Course Breakfast, Lunch, Snack

Cuisine American

Keyword chickpea toast, falafel toast, mediterranean toast

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 164kcal

Author Peter | Simple Nourished Living

Equipment

• Chef Knife
• Cutting Board
• Toaster Oven

Ingredients

• 1 slice whole grain bread
• 1/4 cup chickpeas, rinsed and drained
• 2 tablespoons plain fat-free Greek yogurt
• 2 tablespoons finely chopped onion (optional)
• 2 teaspoons finely chopped fresh parsley
• 1 teaspoon minced garlic (optional)
• 1 teaspoon chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon lemon juice
• 1/4 teaspoon dried dill
• 1/8 teaspoon garlic powder (or more if omitting fresh garlic)
• 1 dash paprika
• Salt and black pepper to taste
• 1 thick tomato slice

Instructions

• Gather and prepare all ingredients.
• Toast 1 slice of bread.
• Meanwhile, in a small mixing bowl, thoroughly mash 1/4-cup rinsed and drained canned chickpeas.
• Add the remaining ingredients to the mixing bowl—yogurt, chopped onion (if using), chopped parsley, chopped garlic (if using), chopped cilantro, cumin, lemon juice, dried dill, garlic powder, paprika, salt and black pepper—and mix thoroughly.
• Spread mixture on toast. Top with 1 thick tomato slice. Enjoy!

Notes

Serving size: 1 falafel toast (entire recipe)

WW Points: 2

Check the WW Points for this recipe and track it in the WW app.
(You must be logged into WW on a smartphone or tablet.

Old WW Points: 4 PointsPlus

Storing and Making a Batch

The assembled toast is an eat-now situation—the bread softens fast once the spread goes on. But the chickpea mixture keeps well on its own, and this is one of those recipes that genuinely rewards making a full batch at the start of the week.

A standard 15oz can of chickpeas yields about 1-½ cups drained—exactly enough for 4 servings. Here’s the full-can version:

• 1 can (15oz) chickpeas, rinsed and drained
• ½-cup plain fat-free Greek yogurt
• 8 tablespoons finely chopped onion (optional)
• 2-½ tablespoons finely chopped fresh parsley
• 4 teaspoons finely chopped fresh cilantro
• 2 teaspoons ground cumin
• 2 teaspoons lemon juice
• 1 teaspoon dried dill
• ½-teaspoon garlic powder
• 4 dashes paprika
• Salt and black pepper to taste
• 1 tablespoon + 1 teaspoon minced garlic (optional)

Mash the chickpeas, mix everything together, and store in a sealed container in the refrigerator. It keeps well for 3–4 days. Each morning (or lunch, or whenever) just toast a slice of bread, spread, top with tomato, done. Four lunches from one can and about ten minutes of prep.

Nutrition

Serving: 1falafel toast (entire recipe) | Calories: 164kcal | Carbohydrates: 30g | Protein: 11g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 146mg | Potassium: 418mg | Fiber: 6g | Sugar: 6g | Vitamin A: 493IU | Vitamin C: 11mg | Calcium: 128mg | Iron: 3mg

Source: Hungry Girl Magazine, Spring 2018

Frequently Asked Questions

Is this actually falafel?
Not in the traditional sense—real falafel uses dried (not canned) chickpeas, forms them into balls or patties, and fries them. This is a falafel-spiced chickpea spread, which is faster and doesn’t require any cooking. The cumin-herb-lemon flavor profile is the connection.

Can I use hummus instead of making the chickpea mixture?
You can spread hummus on toast as a starting point, but the texture and spice level won’t be the same—hummus is smoother and more lemon-forward. This mixture has more body and a more complex spice blend. Worth making from scratch at least once to see the difference.

Can I make this without cilantro?
Yes—just double the parsley. The flavor shifts slightly but it’s still very good. Fresh mint is another option if you want an herb that plays well with the cumin-lemon combination.

Can I make a bigger batch?
Yes, and I’d encourage it. A full 15oz can of chickpeas makes almost exactly 4 servings. Scale the spices up 4x, mix the whole thing at once, and refrigerate in a sealed container for up to 4 days. Toast fresh bread each time—the spread keeps, the toast doesn’t. Full batch quantities are in the Storing section above.

What bread works best?
Anything sturdy enough to hold the spread without getting soggy immediately. Dave’s Killer Bread and Ezekiel both work well. A very soft sandwich bread will deflate under the weight of the topping—go with something with some structure.

More Easy Toast Ideas for WeightWatchers

• Avocado BLT Toast
• Sweet or Savory Cottage Cheese Toast
• Bananas Foster Cottage Cheese Toast
• Honey-Walnut Yogurt Cinnamon Toast
• Laughing Cow Cheese Raspberry Toast
• Egg Salad Toast

The post Falafel-Spiced Chickpea Toast (Easy, No-Cook, WW Friendly) appeared first on Simple Nourished Living.

    

 

 

If you love s’mores but don’t love building a fire—or waiting until summer—this is the move. Three ingredients, eight minutes, done. Lightly salted rice cakes stand in for graham crackers and honestly work better than you’d expect: they’re sturdy enough to hold the toppings, crispy in a satisfying way, and the slight saltiness plays perfectly against the sweet chocolate and gooey marshmallows.

I make these in the air fryer, which gives you that slightly toasted, golden marshmallow top you’re looking for. The microwave works too if that’s all you’ve got, but you’ll get puffy and gooey rather than golden—more of a different experience than a worse one. The broiler or toaster oven splits the difference nicely.

One tip I’ve landed on: keep your mini marshmallows in the freezer. It extends their shelf life and—more importantly—they cook better under heat. Starting from frozen gives the chocolate chips time to get soft and melty before the marshmallows blow past done.

Why I Love This Recipe

• 3 ingredients — rice cake, mini marshmallows, mini chocolate chips
• 8 minutes including prep — faster than deciding what to watch
• 144 calories and 6 WW Points for a treat that actually feels like a treat
• Three cooking methods — air fryer, broiler/toaster oven, or microwave
• No campfire, no cleanup — just a plate and a satisfied sweet tooth

Ingredients and Substitutions

• Lightly salted rice cake — the base. The slight saltiness is part of what makes this work — it balances the sweetness the same way a graham cracker does. A chocolate-flavored rice cake takes things in a different direction and is worth trying if you want to lean harder into the chocolate. Plain (unsalted) rice cakes work too.
• Mini marshmallows — mini size is important here; full-size marshmallows are too thick and don’t melt evenly on a flat rice cake. Keep them in the freezer between uses — they’ll last longer and cook better.
• Mini chocolate chips — they’ll mostly keep their shape but soften and begin to melt. Semi-sweet is the classic choice; dark chocolate chips work great if you prefer less sweet. A small square of a chocolate bar, broken up, also works in a pinch.

WW Points and Calories

Each rice cake s’more has 144 calories and 6 WW Points.

To see your personalized WW Points, track this recipe in WW App!
(You must be logged into WW on a smartphone or tablet.)

Old WW plan: 4 PointsPlus

How to Make Rice Cake S’mores

Step 1: Gather and prepare all ingredients.

Step 2: Top rice cake with marshmallows and chocolate chips.

Step 3: Place rice cake in air fryer and cook for 3 – 5 minutes at 375F – 400F degrees.

Step 4: Carefully remove rice cake s’more from the air fryer and enjoy!

Tips for Success

• Watch it closely. The difference between perfectly toasted and burned chocolate is about 60 seconds. Stay nearby.
• Freeze your marshmallows. Starting from frozen gives the chocolate more time to melt before the marshmallows overcook. It’s a small thing that makes a real difference.
• Don’t skip the lightly salted rice cake. The salt matters. A plain unsalted rice cake tastes noticeably flatter against all that sweetness.
• Make a batch. If you’re feeding more than one person, line up rice cakes on the air fryer rack or a baking sheet and do them all at once. Same time, no extra effort.

If you are a rice cake fan, check out these super-simple sweet, crunchy and slightly salty Chocolate-Topped Caramel Rice Crisps. They come together in about 5 minutes!

If you have made Rice Cake S’mores, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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Rice Cake S’mores (Easy, WW Friendly Dessert)

This fun twist on traditional campfire s'mores swaps crunchy rice cakes for the graham crackers, resulting in a perfectly portion-controlled sweet treat!

Course Dessert

Cuisine American

Keyword rice cake smores, rice cake tiramisu, smores snack

Prep Time 3 minutes minutes

Cook Time 5 minutes minutes

Total Time 8 minutes minutes

Servings 1

Calories 144kcal

Author Peter | Simple Nourished Living

Equipment

• Measuring Spoons
• Cosori TurboBlaze Air Fryer
• Small Plates

Ingredients

• 1 lightly salted rice cake
• 15 mini marshmallows
• 1 tablespoon mini chocolate chips

Instructions

• Gather and prepare all ingredients.
• Top rice cake with marshmallows and chocolate chips.
• Place rice cake in air fryer and cook for 3 – 5 minutes at 375F – 400F degrees.
• Carefully remove rice cake s'more from the air fryer and enjoy!

Notes

Serving size: 1 rice cake s’more

WW Points: 6

Check the WW Points for this recipe and track it in the WW app.
(You must be logged into WW on a smartphone or tablet.

Old WW Points: 4 PointsPlus

Nutrition

Serving: 1rice cake s’more | Calories: 144kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 21mg | Potassium: 27mg | Fiber: 1g | Sugar: 16g | Vitamin A: 34IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.3mg

Frequently Asked Questions

Air fryer or broiler — which is better?
Air fryer gets the edge for more even browning and easier cleanup. The broiler works great too but requires more vigilance—it can go from perfect to scorched in seconds. If you don’t have an air fryer, the toaster oven broiler setting is your best bet.

Can I use regular-size marshmallows?
Not ideal—they’re too thick and don’t melt evenly across the rice cake surface. Mini marshmallows are the right tool for this job. If you only have regular, cut them into quarters with scissors (wet the blades to prevent sticking).

Can I use a chocolate rice cake instead?
Yes, and it’s worth trying. It deepens the chocolate flavor and the result is noticeably richer. The Points may shift depending on your brand—check the recipe in the WW app.

Can I make these in the microwave?
You can. The marshmallows will get very puffy and gooey and the chocolate will melt, but you won’t get any golden color or toasted flavor. It’s a different (and perfectly decent) experience—just not the same as the air fryer version.

More Easy Sweet Treats for WW

• 5-Minute Tiramisu Rice Cake
  A single serving easy tiramisu style dessert ready in just 5 minutes.
• Open-Face Baked S’mores
  An easy toaster oven version, no campfire required.
• Apple S’mores Nachos
  A deceptively easy totally delicious dessert made lighter.
• S’mores Popcorn
  Chocolate graham crackers and mini marshmallows tossed in warm popcorn that has been sprinkled with cocoa powder and powdered sugar.
• S’mores Cookies
  All the flavors of S’mores in cookie form.
• Rolo Pretzel Cookies
  These simple pretzel cookies are a little sweet, salty, chewy and crunchy with less than 50 calories each!
• Open-Faced Peanut Butter and Jelly S’mores
  An easy and fun variation of a campfire classic.

The post Rice Cake S’mores (Easy, WW Friendly Dessert) appeared first on Simple Nourished Living.

     

If you are looking for a simple high-protein breakfast, this Bananas Foster Cottage Cheese Toast might surprise you.

Bananas Foster has always been one of my favorite desserts. There’s something about warm bananas, cinnamon, and brown sugar that feels comforting and nostalgic.

This toast is my everyday, lightened-up nod to those flavors.

A Simple High-Protein Breakfast That Feels Like Dessert

Creamy cottage cheese gets spread over crisp whole-grain toast, topped with sliced banana, a sprinkle of cinnamon, and just a touch of brown sugar-style sweetener. A quick minute under the broiler in my toaster oven gently caramelizes the top so it turns warm and glossy.

It’s not dessert.

But it feels like it.

It’s sweet enough to feel special, but balanced enough to keep breakfast practical. The protein from the cottage cheese and the fiber from the whole-grain toast help make it satisfying without being heavy.

And if you’ve been enjoying cottage cheese toast lately, you might also love these Easy Cottage Cheese Toast Ideas (Sweet & Savory) for even more mix-and-match inspiration.

Why I love This Bananas Foster Cottage Cheese Toast

• It feels indulgent without being heavy. Warm banana and cinnamon instantly make it feel like a treat.
• The broiler transforms it. Just one minute creates that lightly caramelized topping.
• Protein helps keep you satisfied. Cottage cheese adds staying power.
• Naturally sweetened with ripe banana doing most of the work.
• Perfect single serving. No leftovers lingering in the kitchen.

It’s a balanced breakfast that fits easily into a slow and steady approach to weight loss.

Ingredients and Substitutions

• Whole-grain bread – Choose a sturdy whole-grain bread that toasts well and can hold the cottage cheese and banana without getting soggy. I like sourdough.
• Low-fat cottage cheese – Low-fat keeps this lighter while still creamy. If you prefer a smoother texture, blend it briefly before spreading. Full-fat works too if that’s what you enjoy.
• Sliced banana – Use a just-ripe banana for natural sweetness. Slightly spotted bananas work beautifully.
• Cinnamon – Just a sprinkle is all it takes to add warmth and enhance the sweetness.
• Natural no-calorie brown sugar substitute (measures like sugar) -A brown sugar-style will work for caramelizing under the broiler and gives that classic Bananas Foster flavor. You can skip it if your banana is very sweet or use regular brown sugar, which is my choice.

How Many Calories and WW Points in Bananas Foster Cottage Cheese Toast?

According to my calculations, each slice has about 160 calories.

To see the WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

Old WW Points: 4 PointsPlus

How to Make Bananas Foster Cottage Cheese Toast in a Toaster Oven

1. Toast the bread until golden and crisp.
2. Spread the cottage cheese evenly over the toast. Top with sliced banana. Sprinkle with cinnamon and brown sugar substitute or brown sugar.
3. Place under the broiler (I use the broiler setting in my toaster oven) for about 1 minute, watching closely, until the topping looks lightly caramelized and glossy. If you have a kitchen torch, you can quickly torch the topping for 5–10 seconds instead.

If you have made Bananas Foster Cottage Cheese Toast, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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Bananas Foster Cottage Cheese Toast

This Bananas Foster Cottage Cheese Toast is a quick, high-protein breakfast made with whole-grain toast, creamy cottage cheese, sliced banana, cinnamon, and a lightly caramelized brown sugar-style topping. It’s warm, satisfying, and ready in minutes using your toaster oven broiler.

Course Breakfast

Cuisine American

Keyword Bananas Foster Cottage Cheese Toast, bananas foster toast, sweet cottage cheese toast

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Servings 1 serving

Calories 160kcal

Author Martha | Simple Nourished Living

Ingredients

• 1 slice whole grain bread (with 60-80 calories) or any bread you prefer. I like sourdough.
• 1/4 cup low fat cottage cheese
• 1/3 cup sliced bananas (6-8 slices)
• Sprinkle cinnamon
• 1-1/2 teaspoons natural no calorie brown sugar substitute (such as Swerve, or your preferred sweetener. I often use brown sugar)

Instructions

• Toast the bread until golden and crisp.
• Spread the cottage cheese evenly over the toast. Top with sliced banana. Sprinkle with cinnamon and brown sugar substitute.
• Place under the broiler (toaster oven or standard oven) for about 1 minute, watching carefully, until the topping looks lightly caramelized and glossy.

  Optional: If using a kitchen torch, torch the topping for 5–10 seconds until lightly caramelized.
• Serve immediately.

Notes

Serving size: 1 slice bananas foster cottage cheese toast (entire recipe)

WW Points: 3

Check the WW Points for this recipe and track it in the WW app.
(You must be logged into WW on a smartphone or tablet.

Old WW Points: 4 PointsPlus

Cooking Notes:

• Use a sturdy whole-grain bread so the toast holds the toppings well. I like sourdough.
• Slightly ripe, lightly spotted bananas caramelize best.
• For a smoother texture, blend the cottage cheese before spreading.
• This recipe is best enjoyed fresh.

Nutrition

Serving: 1piece bananas foster toast (entire recipe) | Calories: 160kcal | Carbohydrates: 20g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 2mg | Sodium: 356mg | Potassium: 298mg | Fiber: 3g | Sugar: 11g | Vitamin A: 56IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg

Bananas Foster Cottage Cheese Toast FAQs

Is this a good high-protein breakfast option?

Yes. Cottage cheese provides protein that helps keep you satisfied, while whole-grain toast adds fiber. Together they create a balanced breakfast with staying power.

Can I make cottage cheese toast without a sugar substitute?

Absolutely. The banana adds natural sweetness on its own. The topping won’t caramelize quite the same way, but it will still be delicious.

Can I use regular brown sugar instead?

You can. A small sprinkle of regular brown sugar will caramelize beautifully. Just keep in mind it will increase calories and WW Points slightly.

Do I have to use low-fat cottage cheese?

No. Full-fat cottage cheese will make the toast richer and creamier. Choose what fits your preferences.

Can I make this ahead of time?

This toast is best made fresh. The warm, lightly caramelized banana topping is what makes it special.

More High-Protein Toast and Cottage Cheese Breakfast Ideas

• If you love the sweet, creamy vibe, you might enjoy my Weight Watchers Cottage Cheese Danish
• For more variations, explore Easy Cottage Cheese Toast Ideas (Sweet & Savory)
• If fruit-forward toast is your thing, try Laughing Cow Cheese Raspberry Toast or Cinnamon Raisin Toast topped with Honey Walnut Yogurt and Pears for a sweet-tart option that pairs beautifully with coffee.
• Looking for even more inspiration?
  Browse 14 Easy and Healthy Ways to Top Toast for creative ideas for breakfast and beyond.
• And when you are craving savory, BLT Avocado Toast makes a satisfying lunch or light dinner.
  

The post Bananas Foster Cottage Cheese Toast appeared first on Simple Nourished Living.

    

 

 

Tiramisu is the classic Italian no-bake dessert known for its creamy layers and that perfect balance of bold coffee and sweet cream. Traditionally, it’s made with espresso-soaked ladyfingers layered with mascarpone, eggs and sugar, then finished with a dusting of cocoa powder.

This version keeps the spirit of tiramisu — but simplifies it.

We all have those afternoons when we want something sweet, caffeinated and just a little bit fancy. Instead of reaching for a bakery slice, this quick rice cake version delivers those same flavors in minutes.

By swapping ladyfingers for a rice cake and mascarpone for thick Greek yogurt, you get a lighter, protein-packed treat that feels indulgent but stays balanced.

A typical restaurant serving of tiramisu (about 3 ounces) runs 340–355 calories, and homemade slices can easily climb to 500 calories or more. In the WW app, a standard piece can run around 10 Points.

This streamlined version comes in at about 160 calories — and takes less than five minutes to make.

Ingredients

• Quaker Lightly Salted Rice Cake – or any flavor rice cake you think would work well.
• Prepared espresso, or coffee – I often opt for decaf later in the day
• Nutella – or your favorite chocolate hazelnut spread (I really like Bonne Maman)
• Plain nonfat Greek yogurt – Vanilla Greek yogurt would also be delicious
• Unsweetened cocoa powder – Regular, dark or dutch process – any will work.

Why You’ll Love This Healthier Twist on a Classic

• Quick and easy: It takes less than 5 minutes to assemble.
• Satisfying, but not overly sweet: The espresso-soaked rice cake softens slightly, but maintains a pleasing texture that mimics traditional tiramisu.
• Protein boost: Using thick plain Greek nonfat yogurt in place of sweetened mascarpone, you get a punch of protein to keep you feeling satisfied.
• Common pantry staples: You likely have all five ingredients in your kitchen right now!

How Many Calories and WW Points in 5-Minute Tiramisu Rice Cakes?

According to my calculations, each serving (entire recipe) has about 160 calories.

To see the WW Points for this simple tiramisu recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

How to Make 5-Minute Tiramisu Rice Cakes, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Add coffee, or espresso, to a shallow dish or small bowl (wide enough to fit the rice cake) at least 4-inches in diameter.

Step 3: Dip the rice cake into the coffee for 1 second per side, then place on a small clean plate. (Be careful not to let the rice cake sit too long in the coffee or it will begin to fall apart – it will absorb the coffee quickly.)

Step 4: Carefully spread the Nutella over the top of the rice cake.

Step 5: Spread the Greek yogurt over the Nutella.

Step 6: Dust with cocoa powder. Enjoy!

In looking for other fun and sweet ways to enjoy our rice cakes, we’ve recently come up with these Crunchy S’mores Rice Cakes – our latest reader favorite treat!

If you’ve made this oh so simple Tiramisu Rice Cake Dessert, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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5-Minute Tiramisu Recipe

Whether you are looking for a post-workout bite or a low-key dessert, this "cheat code" tiramisu is proof that you don't need a long list of ingredients to make something truly delicious.

Course Dessert

Cuisine Italian

Keyword easy tiramisu, rice cake tiramisu, tiramisu for one

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 160kcal

Author Peter | Simple Nourished Living

Equipment

• Measuring Spoons
• Small Mixing Bowl
• Small Plates

Ingredients

• 1 Quaker Lightly Salted Rice Cake
• 1/4 cup espresso or coffee
• 1 tablespoon Nutella
• 2 tablespoons nonfat Greek yogurt
• 1 teaspoon unsweetened cocoa powder

Instructions

• Gather and prepare all ingredients.
• Add coffee, or espresso, to a shallow dish or small bowl (wide enough to fit the rice cake) at least 4-inches in diameter.
• Dip the rice cake into the coffee for 1 second per side, then place on a small clean plate. (Be careful not to let the rice cake sit too long in the coffee or it will begin to fall apart – it will absorb the coffee quickly.)
• Carefully spread the Nutella over the top of the rice cake.
• Spread the Greek yogurt over the Nutella.
• Dust with cocoa powder. Enjoy!

Notes

Serving size: 1 tiramisu rice cake

WW Points: 6

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

4 PointsPlus (Old WW plan)

Nutrition

Serving: 1tiramisu rice cake | Calories: 160kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 29mg | Potassium: 227mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1mg

Recipe Inspiration: Quaker Oats

More Weight Watchers Friendly Quick & Easy Desserts

If you like 5-Minute Tiramisu Rice Cakes, you may also like:

• Berry Ricotta Tiramisu Parfaits
  Made with a lighter combination of low fat ricotta cheese and skim milk to replace the mascarpone, this no bake treat is perfectly portion-controlled.
• Coffee Jello
  Blocks of Jello are tucked into a small glass or bowl and served “straight up” or topped with a little milk, scoop of ice cream or spoonful of light whipped topping.
• Greek Yogurt Pudding Fluff
  This WW classic is always on our Top 10 list of most popular recipes. Simply mix plain Greek nonfat yogurt with your favorite flavor of sugar-free instant pudding.
• Cappuccino Chia Pudding
  Can be enjoyed plain, with whipped topping, a sprinkle of cinnamon, chocolate sprinkles, fresh berries or banana slices.
• Coffee Fluff
  A classic WW recipe found in the original Weight Watchers Cookbook. It is made by whipping coffee with gelatin for a light, airy dessert that chills until set.

The post 5-Minute Tiramisu Rice Cake (Easy, WW Friendly Dessert) appeared first on Simple Nourished Living.

     

There’s something almost magical about a cookie that looks delicate but delivers serious chocolate flavor.

These Chocolate Chip Meringue Cloud Cookies are light and crisp on the outside, soft and marshmallow-like in the center, and dotted with tiny bursts of chocolate chips. They remind me of hot cocoa in cookie form — rich, chocolatey and just sweet enough without being heavy.

If you love chocolate but don’t want a dense, overly rich dessert, these airy little clouds strike the perfect balance. They feel elegant enough for holidays or dinner parties, yet simple enough to make anytime a chocolate craving hits.

And with just six ingredients, they’re surprisingly straightforward.

Why I Love These Meringue Clouds

• They look fancy but are surprisingly simple to make
• Crisp on the outside, soft and pillowy inside
• Deep chocolate flavor without feeling heavy
• Naturally lighter than traditional cookies
• Perfect for gifting, holidays or keeping in a cookie jar

There’s something especially satisfying about serving a cookie that practically melts when you bite into it.

Ingredients & Substitutions

• Egg whites (from whole eggs) – Fresh egg whites whip best. Do not use pasteurized liquid egg whites — they won’t form the stiff peaks needed for meringue.
• Cream of tartar – Helps stabilize the egg whites so they whip up light and glossy. If needed, you can substitute a small splash of lemon juice.
• Granulated sugar – Sweetens and gives the meringue structure. Add it slowly while beating so it dissolves properly.
• Vanilla extract – Adds warmth and rounds out the chocolate flavor.
• Unsweetened cocoa powder – Provides rich chocolate depth. Either natural or Dutch-processed cocoa works here.
• Mini chocolate chips – Little pockets of sweetness and texture in every bite.

How Many Calories and WW Points in Chocolate Chip Meringue Cloud Cookies?

According to my calculations, each cloud cookie has just 42 calories.

To see the WW Points for this cookie recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

How to Make Chocolate Chip Meringue Cloud Cookies, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Preheat oven to 300F degrees. Line cookie sheets with parchment paper or silicone liners and lightly grease the paper, or liners, with nonstick cooking spray.

Step 3: Add egg whites and cream of tartar to a large mixing bowl and beat on high speed with an electric mixer until soft peaks form, about 2 minutes.

Step 4: With the mixer running, slowly add the sugar. Add the vanilla extract and continue beating until the sugar dissolves and stiff peaks form, about 2-3 minutes.

Step 5: Sift the cocoa powder into the mixture and carefully fold it in using a rubber spatula until thoroughly incorporated. Gently fold in the mini chocolate chips using the spatula.

Step 6: Using heaping tablespoons, drop mounds onto prepared cookie sheets, leaving 1-2 inches between cookies.

Step 7: Bake until cookies are set and dry to the touch, about 30-35 minutes.

Step 8: Allow cookies to cool on pan for 5 minutes before removing to wire racks to cool completely.

Step 9: Store any leftover meringue cookies in an airtight container at room temperature.

A Quick Baking Lesson I Learned

The first time I made these, I thought I was being efficient by using liquid egg whites. Big mistake.

They never whipped into those glossy peaks you need for meringue, and the cookies spread instead of puffed. Lesson learned — fresh egg whites from whole eggs make all the difference here.

This helpful article on The Kitchn gives helpful tips and advice along with a Visual Guide to Whipping Soft, Firm and Stiff Peaks

If you’ve made Chocolate Chocolate Chip Meringue Cloud Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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Chocolate Chip Meringue Cloud Cookies

These little cloud cookies taste just like a warm mug of hot cocoa, and with only 42 calories each!

Course Dessert

Cuisine American

Keyword chocolate chip clouds, chocolate cloud cookies, meringue cloud cookies

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 30

Calories 42kcal

Author Peter | Simple Nourished Living

Equipment

• Measuring Cups
• Silicone Spatula
• KitchenAid Mixer

Ingredients

• 1/2 cup egg whites
• 1/8 teaspoon cream of tartar
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup mini chocolate chips

Instructions

• Gather and prepare all ingredients.
• Preheat oven to 300F degrees. Line cookie sheets with parchment paper or silicone liners and lightly grease the paper, or liners, with nonstick cooking spray.
• Add egg whites and cream of tartar to a large mixing bowl and beat on high speed with an electric mixer until soft peaks form, about 2 minutes.
• With the mixer running, slowly add the sugar. Add the vanilla extract and continue beating until the sugar dissolves and stiff peaks form, about 2-3 minutes.
• Sift the cocoa powder into the mixture and carefully fold it in using a rubber spatula until thoroughly incorporated. Gently fold in the mini chocolate chips using the spatula.
• Using heaping tablespoons, drop mounds onto prepared cookie sheets, leaving 1-2 inches between cookies.
• Bake until cookies are set and dry to the touch, about 30-35 minutes.
• Allow cookies to cool on pan for 5 minutes before removing to wire racks to cool completely.
• Store any leftover meringue cookies in an airtight container at room temperature.

Notes

Serving size: 1 chocolate chip meringue cloud cookie (1/30th recipe)

WW Points: 2

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

1 PointsPlus (Old WW plan)

Important Egg White Baking Tip

Be sure to use fresh egg whites from whole eggs. Pasteurized liquid egg whites do not whip properly for meringue.

I learned this the hard way the first time I tried making these. The egg whites never formed peaks, and the cookies never set properly.

If your egg whites don’t whip into soft, then stiff peaks, they won’t bake into proper meringue cookies.

This helpful article on The Kitchn gives helpful tips and advice along with a Visual Guide to Whipping Soft, Firm and Stiff Peaks

Nutrition

Serving: 1chocolate chip cloud cookie | Calories: 42kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.02g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Sodium: 9mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 0.02mg | Calcium: 4mg | Iron: 0.1mg

Source: Adapted from Hungry Girl Magazine, Winter 2020

FAQs

Why won’t my egg whites whip?
Liquid egg whites or any fat contamination can prevent proper whipping. Use clean bowls and fresh egg whites. This helpful article on The Kitchn gives helpful tips and advice along with a Visual Guide to Whipping Soft, Firm and Stiff Peaks

Are meringue cookies gluten-free?
Yes. These cookies contain no flour.

How do you store meringue cookies?
Store in an airtight container at room temperature. Keep away from humidity.

Can I make chocolate meringue cookies ahead of time?
Yes. They keep well for several days in a dry container.

More Easy WW-Friendly Cookies

• Easy No Bake Samoas – A lighter take on the classic caramel-coconut favorite.
• Applesauce Oatmeal Cookies – Soft, chewy cookies made lighter with applesauce.
• Tablespoon Chocolate Chip Cookies – Perfectly portioned chocolate chip cookies with classic flavor.
• Flourless Peanut Butter Cookies – Simple, naturally gluten-free peanut butter cookies.
• Marshmallow Fluffs (Mallomars copycat cookies) – A lighter homemade version of the classic chocolate-covered marshmallow cookie.

The post Chocolate Chip Meringue Cloud Cookies appeared first on Simple Nourished Living.

    

 

 

This easy crock pot curried cauliflower pasta is one of those simple, comforting meals that comes together with just a handful of pantry ingredients and very little effort.

I love recipes like this because the slow cooker does most of the work, and the flavors have time to meld without needing constant attention. The cauliflower becomes tender and absorbs the warm curry spices, while the tomatoes create a lightly saucy base that coats the pasta beautifully once everything is stirred together.

It’s hearty, satisfying, naturally budget-friendly, and easy to adjust depending on what you have on hand. Exactly my kind of weeknight dinner.

I’ve shared many simple slow cooker meals over the years, and you can find more favorites in my collection of Weight Watchers slow cooker recipes.

Why I Love This Recipe

• It uses simple, inexpensive ingredients I usually have on hand.
• This is one of my favorite meatless slow cooker dinners, and I have shared more WW-friendly vegetarian recipes here as well.
• The slow cooker makes it hands-off and low stress.
• Cauliflower adds bulk and satisfaction without adding lots of Points.
• Curry powder brings big flavor with very little effort.
• It’s easy to customize with different pasta shapes or extra veggies.
• If you enjoy easy slow cooker meals like this one, you may also like some of my most popular slow cooker recipes.

Ingredients and Simple Substitutions

• Cauliflower – A medium head, cut into bite-size pieces. Frozen cauliflower florets work too.
• Canned diced tomatoes (undrained) – Use plain, fire-roasted, or no-salt-added depending on preference.
• Frozen peas – Add sweetness and color. You can swap in frozen green beans or chickpeas.
• Curry powder – Use a good-quality curry powder and adjust to taste. Mild or hot both work.
• Short pasta – Any chunky shape like penne, rotini, shells, or farfalle works well.
• Salt and pepper – Season to taste at the end.

How Many Calories and WW Points?

According to my calculations, each serving has 285 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

How to Make Crock Pot Curried Cauliflower Pasta Step by Step

Ideal Slow Cooker Size: 4–6 quart
Servings: 4
Serving Size: ¼ of the recipe (about 1-½ to 2 cups, depending on cauliflower size)

Step 1: Add vegetables and seasoning

Place the cauliflower, diced tomatoes (with their juice), frozen peas, and curry powder into the slow cooker. Stir well to combine.

Step 2: Slow cook

Cover and cook until the cauliflower is tender to your liking:

• HIGH: 2–2½ hours
• LOW: 3–4 hours

Step 3: Cook the pasta

When ready to serve, cook the pasta according to package directions. Drain well.

Step 4: Combine and season

Stir the cooked pasta into the cauliflower mixture. Season with salt and pepper to taste and serve warm.

If you’ve made this Easy Slow Cooker Curried Cauliflower Pasta recipe, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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Easy Crock Pot Curried Cauliflower Pasta

This easy crock pot curried cauliflower pasta is one of those simple, comforting meals that comes together with just a handful of pantry ingredients and very little effort.

Course Main Dish

Cuisine American

Keyword cauliflower pasta curry, curried pasta with cauliflower, slow cooker curried cauliflower pasta

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 4 servings

Calories 285kcal

Author Martha McKinnon | Simple Nourished Living

Equipment

• Chef Knife
• Silicone Spatula
• 4-Quart Slow Cooker

Ingredients

• 1 medium cauliflower
• 28 ounces canned diced tomatoes
• 1 cup frozen peas
• 2 teaspoons curry powder
• 8 ounces short cut pasta such as ziti, penne, bowties, fusilli, etc.
• Salt and pepper to taste

Instructions

• Place the cauliflower, tomatoes, peas and curry powder in the crockpot. Stir to combine. Cover and cook until the cauliflower is done to your liking, about 2 to 2.5 hours on HIGH or 3 to 4 hours on LOW.
• When ready to serve, cook the pasta according the to package directions. Drain and stir into the cauliflower mixture.

Notes

Servings: 4

Serving Size: ¼ of the recipe (about 1½–2 cups, depending on cauliflower size)

WW Points: 5

Ideal Slow Cooker Size: 4–6 quart

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

7 PointsPlus (Old plan)

Nutrition

Serving: 2cups | Calories: 285kcal | Carbohydrates: 53g | Protein: 11g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 333mg | Potassium: 1033mg | Fiber: 9g | Sugar: 11g | Vitamin A: 519IU | Vitamin C: 102mg | Calcium: 119mg | Iron: 4mg

Recipe Source: 5-Ingredient Vegetarian Gourmet by Nava Atlas

Recipe Notes and Variations

• A squeeze of lemon juice brightens everything nicely
• Add chickpeas or lentils for extra protein
• Stir in a splash of light coconut milk or plain yogurt for creaminess
• Finish with fresh cilantro or parsley if you have it

More WeightWatchers Vegetarian Recipes

If you liked this easy slow cooker cauliflower pasta recipe you’ll love:

• This easy Southwestern-inspired pasta relies on just five simple ingredients and delivers big, bold flavor with minimal effort. It’s one of those weeknight dinners that feels comforting and satisfying while still keeping things light and WW-friendly.
• This simple, budget-friendly dish combines cauliflower rice with beans for a filling, fiber-rich meal or side. It’s endlessly adaptable, naturally WW-friendly, and perfect when you want something hearty without being heavy.
• This lightened-up mac and cheese sneaks in cauliflower for extra creaminess and nutrition without sacrificing comfort-food appeal. It’s a smart way to enjoy a classic favorite while keeping calories and WW Points in check.

The post Easy 5-Ingredient Crock Pot Curried Cauliflower Pasta appeared first on Simple Nourished Living.

     

I picked up a bar of dark chocolate bark with puffed quinoa and raspberries at Trader Joe’s out of curiosity and, honestly, for research purposes. I liked the idea and the texture, but I wished the raspberry flavor were a little more pronounced.

That sent me into the kitchen to make my own version. In this homemade raspberry quinoa dark chocolate bark, the sweet-tart raspberry flavor really comes through, the toasted quinoa adds a light crunch, and a sprinkle of flaky sea salt finishes it off nicely.

It’s simple to make, looks special, and works well when you want a small chocolate treat — especially around Valentine’s Day.

Why I Love This Recipe

• It’s a no-bake dessert with just a few ingredients.
• The toasted quinoa adds a nutty flavor and crunch without feeling heavy.
• Freeze-dried raspberries bring real flavor and color.
• A small piece goes a long way.
• It stores well, making it easy to keep on hand for a treat.

If you enjoy simple, no-bake chocolate treats like this, you may also like my Low-Sugar Fruit and Nut Chocolate Clusters, another easy recipe made with a similar mix-and-melt approach.

Ingredients and Notes

• Quinoa – Toasted in a dry skillet until lightly golden. This gives it a nutty flavor and crisp texture.
• Dark chocolate chips or melting wafers – Melting wafers are especially easy to work with and set up smoothly. Chocolate chips work too.
• Freeze-dried raspberries – These are raspberries with the moisture removed, so the flavor is very concentrated. They’re light, crunchy, and easy to crush. If you can’t find them, freeze-dried strawberries or cherries work well. You can also use very finely chopped dried fruit, though the flavor will be milder and the texture chewier.
• Flaky sea salt – Just a light sprinkle to balance the sweetness.

How Many Calories and WW Points in Raspberry Quinoa Dark Chocolate Bark?

According to my calculations, each piece of chocolate bark has 90 calories.

To the see the WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

How to Make Dark Chocolate Bark with Dried Raspberries and Toasted Quinoa

Step 1: Gather and prepare all ingredients. Line a baking sheet with parchment paper.

Step 2: In a large skillet over medium heat, gently toast the quinoa until it turns golden. Stir frequently to prevent burning. Once toasted, remove from heat.

Step 3: In a microwave safe bowl, add the chocolate chips (or chocolate melting wafers) and heat on HIGH for 45 seconds. Remove bowl and stir the chocolate. If necessary, continue to heat in short bursts of 10-15 seconds, stirring after each interval, until chocolate is completely melted. Be careful to not overcook and burn your chocolate – it happens quickly.

Step 3a: Alternatively, add a couple inches of water to the bottom pot of a double boiler and the chocolate chips to the top pot. Over Medium to Medium-High heat, stir chocolate continuously until melted.

Step 4: Stir the toasted quinoa and dried raspberries into the melted chocolate until thoroughly coated.

Step 5: Pour the chocolate mixture onto the parchment paper and spread into a thin layer, about 8-inches by 11-inches and 1/4-inch thick.

Step 6: Place the sheet pan in the refrigerator or freezer until chocolate is set, at least 1 hour or overnight.

Step 7: Break the bark into 24 pieces. Serve and enjoy.

Step 8: Store any leftover dark chocolate bark in an airtight container, at room temperature or in the refrigerator.

Recipe Notes and Substitutions

• Popped vs. puffed quinoa:
  Toasted (popped) quinoa is easy to make at home and works well here. Puffed quinoa can also be used if you have it.
• Chocolate options:
  Milk chocolate or a mix of milk and dark chocolate also works if you prefer a sweeter bark.
• Storage:
  Store in an airtight container at room temperature or in the refrigerator.

If you’ve made Dark Chocolate Bark with Toasted Quinoa and Dried Raspberries, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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Raspberry Quinoa Dark Chocolate Bark (WW-Friendly)

This dark chocolate bark with toasted quinoa and dried raspberries is deliciously simple to make.

Course Dessert

Cuisine American

Keyword chocolate dessert bark, dark chocolate bark, valentine chocolate bark

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 24

Calories 90kcal

Author Peter | Simple Nourished Living

Equipment

• Microwave-Safe Bowl
• Wooden Spoon
• Cookie Sheet

Ingredients

• 1 cup uncooked quinoa, toasted
• 1.25 cups dark chocolate chips, or melting wafers
• 1.2 ounces freeze dried raspberries, crushed You can also use very finely chopped dried fruit, though the flavor will be milder and the texture chewier.
• Sea salt flakes, if desired

Instructions

• Gather and prepare all ingredients. Line a baking sheet with parchment paper.
• In a large skillet over medium heat, gently toast the quinoa until it turns golden. Stir frequently to prevent burning. Once toasted, remove from heat.
• In a microwave safe bowl, add the chocolate chips (or chocolate melting wafers) and heat on HIGH for 45 seconds. Remove bowl and stir the chocolate. If necessary, continue to heat in short bursts of 10-15 seconds, stirring after each interval, until chocolate is completely melted. Be careful to not overcook and burn your chocolate – it happens quickly.

  Alternatively, add a couple inches of water to the bottom pot of a double boiler and the chocolate chips to the top pot. Over Medium to Medium-High heat, stir chocolate continuously until melted.
• Stir the toasted quinoa and dried raspberries into the melted chocolate until thoroughly coated.
• Pour the chocolate mixture onto the parchment paper and spread into a thin layer, about 8-inches by 11-inches and 1/4-inch thick.
• Place the sheet pan in the refrigerator or freezer until chocolate is set, at least 1 hour or overnight.
• Break the bark into 24 pieces. Serve and enjoy.
• Store any leftover dark chocolate bark in an airtight container, at room temperature or in the refrigerator.

Notes

Serving size: 1 piece chocolate bark (1/24th recipe)

WW Points: 3

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

5 PointsPlus (Old WW plan)

Nutrition

Serving: 1piece chocolate bark (1/24th recipe) | Calories: 90kcal | Carbohydrates: 39g | Protein: 2.2g | Fat: 3g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 0.1mg | Sodium: 10mg | Potassium: 99mg | Fiber: 1.5g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 0.05mg | Calcium: 32mg | Iron: 0.4mg

More WW Friendly No-Bake Desserts

If you enjoy this chocolate bark, you may also like:

• This Peanut Butter and Chocolate Banana Frozen Bark is a frozen treat with familiar flavors and simple ingredients.
• My Low-Sugar Fruit and Nut Chocolate Clusters are another easy recipe made with a similar mix-and-melt approach.
• Surprisingly rich and creamy, Creamy Cottage Cheese Chocolate Mousse is a protein-packed chocolate dessert I make on repeat.
• These Crunchy Chocolate Cornflake Clusters are quick, crunchy, and perfect when you want something sweet without baking.
• Creamy Toffee Crunch Dessert – A layered, no-bake dessert that feels indulgent but still fits a WW plan.

The post Raspberry Quinoa Dark Chocolate Bark (WW-Friendly) appeared first on Simple Nourished Living.

    

 

 

For years, I thought of cottage cheese as diet food you paired with fruit or as an ingredient in lasagna. Even after discovering the Weight Watchers Vintage Cottage Cheese Danish, it still wasn’t something I thought of as a toast topping.

That danish stood out to me because it was different. Creamy cottage cheese, lightly sweetened, spooned over toast and baked until warm. It felt like a smart, practical way to turn simple ingredients into something comforting without being over the top.

Fast forward to today, and cottage cheese toast has made a real comeback. I recently watched a WW cooking video in the app that featured several quick cottage cheese toast combinations, and every single one sounded good to me. Simple, protein-rich, and endlessly adaptable.

Here are my favorite cottage cheese toast ideas so far, plus a few extra twists you might enjoy too.

Love toast toppings as much as I do? You wont want to miss: BLT Avocado Toast | Simple Sardine Toasts | 16 More Easy Delicious Ways to Top Your Toast

Why I Love Cottage Cheese Toast

Cottage cheese toast is one of those meals that feels almost too simple to mention, but it checks so many boxes:

• High in protein
• Easy to customize
• Budget-friendly
• Works for breakfast, lunch, or a light dinner

It’s also a great reminder that sometimes the most satisfying meals aren’t complicated at all. Just good ingredients, mixed and matched in a way that works for you.

How to Make Cottage Cheese Toast

Before the toppings, here’s the basic recipe formula:

• Toast your favorite bread (regular, light, sourdough, whole grain, or low-point)
• Spread with cottage cheese (small-curd, non-fat, low-fat, whipped, etc.)
• Add toppings based on whether you’re craving sweet or savory

That’s it. No cooking skills required.

Sweet Cottage Cheese Toast Ideas

Cottage Cheese, Strawberries, Honey and Nuts

This one is fresh and lightly sweet. I love sliced strawberries, a drizzle of honey, and a sprinkle of chopped nuts for crunch. It reminds me a bit of cheesecake toast without feeling heavy.

Cottage Cheese and Warm Fruit

Try sliced peaches, apples, or pears. Warm the fruit briefly if you like and finish with cinnamon and/or chopped nuts. This is best when your selected fruit is in season. Apples or pears in the fall, peaches in summer.

Cottage Cheese, Banana and Peanut Butter Drizzle

A classic all year round. Sliced banana with a light drizzle of peanut butter or powdered peanut butter mixed with water for a little extra protein.

Cottage Cheese Danish–Style

Lightly sweeten the cottage cheese with a touch of sweetener and vanilla, spread it on toast, and top with lemon zest or fruit preserves. (Find the original WW cottage cheese danish recipe here.)

Savory Cottage Cheese Toast Ideas

Cottage Cheese, Fried Egg and Hot Sauce

This one surprised me. Creamy cottage cheese, a warm fried egg, and a drizzle of your favorite hot sauce makes a very satisfying breakfast or light lunch. A great alternative to avocado egg toast.

Cottage Cheese, Tomatoes, Parmesan and Italian Seasoning

Fresh sliced tomatoes, a sprinkle of grated Parmesan, and Italian seasoning combine for a classic, almost pizza-like vibe.

Cottage Cheese, Smoked Salmon and Cucumbers

Add smoked salmon, sliced cucumbers, and a sprinkle of dill or Everything Bagel seasoning. Capers and a bit of red onion would be delicious too. This version feels a little fancy but comes together in minutes and is a great alternative to bagels & lox.

Cottage Cheese, Hummus and Hard-Boiled Egg

Dollops of hummus, sliced hard-boiled egg, and a drizzle of sriracha or hot sauce. This provides lots of protein, lots of flavor, and is very satisfying.

More WW-Friendly Cottage Cheese Recipes

If cottage cheese toast has you rethinking this humble ingredient, here are a few more WW-friendly cottage cheese recipes you are sure to love.

• Easy Healthy Breakfast Banana Split
  A fresh take on morning oats, this cottage cheese banana split bowl layers creamy cottage cheese with banana, berries, and a sprinkle of nuts and granola for a sweet, satisfying start to your day without extra fuss.
• Tortilla Cottage Cheese Egg Bake
  I love to whip up this simple bake when I want an easy make-ahead breakfast or brunch that’s hearty and high in protein. Tortillas, cottage cheese, eggs, and seasonings come together with minimal prep.
• Microwave Mug Cottage Cheese Scrambled Eggs
  When I need breakfast fast, this mug scramble with cottage cheese boosts protein and cooks in minutes right in the microwave. Great for busy mornings or quick lunches.
• Cottage Cheese, Blueberries and Spinach Salad
  One of my favorite summertime lunches since discovering it, cottage cheese adds creamy, protein-rich goodness to a light spinach salad with juicy blueberries.

More Easy WW-Friendly Breakfast Ideas

If you’re expanding beyond cottage cheese but still want simple, satisfying mornings, these easy breakfast ideas are winners:

• Egg and Broccoli Strudel
  A savory, flaky bake that pairs tender broccoli and eggs inside golden pastry. It’s comforting enough for weekends but simple enough to make ahead for busy mornings, when you can simple slice a piece and warm it in the air-fryer or toaster oven.
• 10 Favorite WeightWatchers Overnight Oats Recipes
  Perfect for grab-and-go breakfasts, this roundup has ten of my favorite overnight oats recipes you’ll want to make again and again.
• Savory Low Sugar Breakfast Ideas for WeightWatchers
  If you, like me, feel better when you gravitate toward savory starts, this collection offers low-sugar options that are full of flavor and protein, keeping mornings simple and satisfying.

The post Easy Cottage Cheese Toast Ideas (Sweet & Savory) appeared first on Simple Nourished Living.