Orange Cream Cheese Cookie Cups

Who said that you need to skip dessert if you are trying to lose weight? Well, not if you choose wisely and these light mini cream cheese cups are the perfect size to satisfy your craving for something sweet without making you feel guilty.

I really like the recipes from Weight Watchers because when you taste them you don’t think “oh this is light/low fat”… you just think “that’s delicious” and still healthy. To me that’s essential. You can serve them to everybody. I took these little cups to a picnic and people could never tell they were light. They taste like cheesecake and are very yummy!! Believe me.

Orange Cream Cheese Cookie Cups

Recipe from Weight Watchers


  • 225g low fat cream cheese, divided
  • 3 tbsp fat-free skim milk
  • 2 tbsp light margarine
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1/3 cup sugar
  • 1 large egg
  • 1 tbsp unsweetened orange juice, fresh
  • 2 tsp orange zest
  • 1 tsp vanilla extract


  1. Preheat oven to 350ºF. Coat two 12-cup miniature muffin pans with cooking spray; set aside.
  2. To prepare cookie dough, in a large mixing bowl combine 55g cream cheese (approximately 1/4), milk and margarine. Beat on low speed until blended.
  3. In a small bowl, combine flour and 1 tablespoon sugar. Beat flour mixture into cream cheese mixture on low speed until blended.
  4. Transfer cookie dough to a lightly floured surface and knead gently 4 times. Divide dough into 24 equal portions and press each portion into bottom and up sides of prepared muffin pans; set aside.
  5. To prepare filling, in a food processor or large bowl combine remaining 170g cream cheese, 1/3 cup sugar, egg, orange juice, zest and vanilla. Blend until smooth.
  6. Spoon 2 teaspoons filling into prepared cookie cups. Bake until filling is set and edges are golden, 20 to 25 minutes. Cool on wire racks. Yields one cookie cup per serving.


  • For a tarter version, substitute fresh lemon juice and lemon zest for the orange ingredients.
  • ProPoints value: 2

Yield: 24 mini cups


Orange Cake

Many of you might know that I’m not a big fan of orange juice, although I was born in the orange land. My loved mom says that she got sick when she pregnant of me because of an orange juice she had at my grandma’s… and the funny thing is that I feel sick too if I drink orange juice? Coincidence or not, I just avoid orange juice. However, I really like orange cake, and this one had to appear on the blog, not only because it’s extremely easy to make, but also for being so flavourful.

This cake takes only one orange and you use the whole thing, what makes the flavour very intense. It’s great for breakfast or to go with a cup of tea in the afternoon.

Orange Cake


  • 1 whole orange
  • 3 eggs
  • 1 cup oil (I used sunflower)
  • 2 cups (400g) caster sugar
  • 2 cups (250g) plain flour
  • 1 tablespoon baking powder


  1. Pre-heat the oven to 180C.
  2. Cut the orange into four parts and remove the white core and any seed.
  3. In a blender, blend the orange, oil, eggs and sugar until you get a very smooth mixture.
  4. Pour this mixture into a bow and fold the flour and baking powder, but do not overmix.
  5. Pour the batter into an angel cake pan (24cm), buttered and sprinkled with flour, and bake for approximately 40 minutes or until the cake is cooked all the way through.

Note: If you want, you can make a glaze with orange juice and sugar and pour on the top of the cake after baked. I like it plain without the glaze.