Three popular Weight Watchers desserts include whipped cream chocolate pie, pineapple angel food cake and chocolate-peanut butter dip. For whipped cream chocolate pie, mix 4 tablespoons of melted butter with 4 1/2 ounces of crushed chocolate wafers. Press the mixture into a 10-inch spring-form pan, and cool in the refrigerator.
Using an electric mixer set on high, beat 3/4 cups heavy whipping cream, 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Curl or grate 3 ounces of bittersweet chocolate, and fold half into the whipped cream mixture. Spoon the whipped cream over the prepared crust, and decorate with the remaining chocolate. Cover the pie, and chill for at least two hours. To serve, release the outer ring of the spring-form pan, and cut the pie into 12 slices.
To make the pineapple angel food cake, mix 1 box of angel food cake mix, 1 20-ounce can of crushed pineapple in its own juice and 1 teaspoon vanilla until well-blended. Bake the cake at 350 degrees Fahrenheit for 35 minutes. Let the cake cool before slicing, and keep it in the refrigerator.
To make the chocolate-peanut butter dip, whisk together 1 cup low fat vanilla yogurt, 2 tablespoons reduced sodium peanut butter and 1 tablespoon unsweetened cocoa powder until blended. Serve with bananas, strawberries or apple slices.