Weight Watchers' low-calorie road trip snacks



Posted on July 15, 2013 at 11:08 AM

Updated Monday, Jul 15 at 11:21 AM

Hot Pepper Pretzels Recipe:
Serves 6



 5 oz unsalted pretzel(s), about 4 cups, mini size    

 2 tsp salted butter, melted    

 4 tsp soy sauce    

 1 tsp cayenne pepper    

 1 tsp garlic powder, with parsley    

 1 tsp table salt    



Preheat oven to 350ºF.  Toss the pretzels with butter, spread on a baking pan and bake 5 minutes.  Sprinkle with soy, cayenne, garlic powder and salt; toss. Bake 2 minutes.  Cool completely. Yields about 2/3 cup per serving.


Chocolate Meringue Cookies

Makes 10 Servings



 5 large egg white(s)    

 1/4 cup(s) unsweetened cocoa powder    

 2 Tbsp sugar    

 1 1/2 tsp vanilla extract    

 1/8 tsp table salt    

 1/2 cup(s) sugar    

 1 tsp unsweetened cocoa powder    

 1/8 tsp ground cinnamon    



Preheat oven to 225°F. Cover 2 cookie sheets with parchment paper; set aside.  Combine 1 egg white, 1/4 cup of cocoa, 2 tablespoons of sugar and extract in a large bowl.  Beat the remaining 4 egg whites and salt with an electric mixer just until soft peaks form; add the remaining 1/2 cup of sugar, 1 tablespoon at a time, while beating, until the egg whites are stiff and glossy. Fold the egg whites into the chocolate mixture in three batches.


Fill a pastry bag with the mixture and pipe out the cookies onto the cookie sheets. Each cookie should be about 1-inch wide. (Note: To make your own pastry bag, use a gallon plastic bag and cut a hole in the corner.) Bake 1 hour and 15 minutes until a dried texture.


Mix the remaining 1 teaspoon of cocoa and cinnamon in a small bowl. Sprinkle over the hot cookies with a sieve or sifter. Let cool completely on wire racks before removing from parchment paper. Yields about 12 cookies per serving.