Discover and save creative ideas
    • Amy Carter

      Banana and Nutella Dessert Wontons | The Slender Kitchen

    • Cathy Pritchett

      Banana and Nutella Dessert Wontons. and this only has 1 ww point!

    • Martita Dane

      Banana And Nutella Dessert Wontons - Weight Watchers Recipe

    • Noni Zamboni

      5 healthy, WW friendly ways to satisfy chocolate cravings

    • Brittany Hulbert

      Banana and Nutella Dessert Wontons 1 weight watchers points plus per wonton

    • Pina Sciarra

      Banana and Nutella Dessert Wontons Servings: 16 Serving Size: 1 Banana and Nutella Dessert Wonton Nutritional Info: 52.4 calories, .9 g of fat, 1o g of carbohydrates, .6 g of fiber, 1.4 g of protein Weight Watchers® PointsPlus®: 1 * Ingredients 16 wonton wrappers 2 bananas chopped into small pieces 2 tbsp nutella or melted chocolate 1 egg white, for egg wash 1 tbsp powdered sugar

    • Lisa Kelsall

      1 point Weight Watchers dessert

    More from this board

    great pan

    Baker's Choice Bars Assortment -- Magnolia Bakery Online Store

    I want this sucker!



    Make these mini chocolate cakes by starting with a devils' food cake mix and baking in muffin pans.  The festive holly garnish is simply red cinnamon candies and fresh bay leaves.

    Because of the addition of cornmeal to the batter, the texture of this pound cake resembles a sweet and tender cornbread instead of the usual dense texture you might expect from a traditional pound cake. Top this simple cake with whipped cream and berries for a company-worthy dessert.


    Bryan Calvert, chef and co-owner of James in Brooklyn, New York, loves the versatility of his supermoist lemon pound cake: He uses it to make everything from French toast to a stuffing for baked apples. At this time of year, he grills it until crisp and toasty, then tops it with warm, tender grilled peaches and whipped cream.

    This dessert combines the spicy flavors of a pumpkin pie with the creamy richness of a cheesecake.

    These cheesecake bars aren't meant to just haunt the dessert table at your Halloween party, the memory of their delicious pumpkin flavor will haunt your dreams for nights to come. They're cute, edible, and over-the-top tasty. What more can we say?

    If you like whoopie pies and pumpkin spice, this cookie is just for you.


    Pumpkin butter can be found in the jam and preserves section of your market. It is often seasonal. Substitute canned pumpkin if unavailable.

    This cake is made from choux pastry, the same dough used to make éclairs. It's easier to make than you might think, and the end result is irresistible. Prep and Cook Time: 1 hour, plus cooling time. Notes: Unsweetened flaked coconut is available at most natural-food stores.

    This cake starts out tasting like citrus and sweet spices, then builds to a gentle pepper glow if the quatre epices is made with white pepper, or a good kick if it's based on black pepper.

    Chocolate and spices mingle with sweet blackberries under a robe of chocolate fudge icing drizzled with blackberry sauce. Even grandmothers would be pleased with this updated classic.

    Angel food cake batter makes a delicate base for a sorbet or ice cream cake roll. This is a great make-ahead dessert because you can freeze the rolled cake for up to 2 days before serving it with the compote. To soften the sorbet for spreading on the cake, let it stand at room temperature for 30 to 45 minutes.

    It's not necessary to peel the apples in this very moist cake. And the sugar produces a wonderful, crunchy top that's best eaten the day it's made. A glass of milk is a great accompaniment.


    These 5-ingredient basic chocolate cupcakes are super easy to make and perfect for chocolate lovers.  To make the Chocolate-Mint Cupcakes pictured here, top with Chocolate Buttercream frosting and sprinkle with choppped crème de menthe mints for a pretty presentation and fantastic flavor.

    This year, resolve to think beyond a ho-hum box of chocolates for a hostess gift. Instead, pass on this sweet treat, which marries two Southern specialties, coffee cake and pound cake, to create one buttery, best-of-both-worlds dessert.

    Instead of using Mexican chocolate in this recipe, we developed the same flavor profile using more common ingredients--semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle.

    This rich Latin American butter cake gets its moist texture from soaking in milk. Serve it chilled and with whipped cream, melted chocolate, or dulce de leche. Cecilia Velasco, from Mexico City and a former chef at Tres Meridas restaurant in Frisco, Texas, shares her recipe. We've simplified the recipe by adapting it to a single sheet instead of a layered cake. Prep: 10 minutes, Bake: 30 minutes, Chill: 4 hours.