Okay, Kristine, straight from Weight Watchers New Complete Cookbook comes their apple dessert recipes. All comments are straight from the book since, as mentioned, I have not yet tried them.

Apple Betty – Makes 4 servings. Points: 2/serving

This low-fat take on the traditional crumb-topped cake is a snap to make. It can easily be halved – or even quartered – for solitary sumptuousness! Try combining varieties of apples like Fuji, Braeburn and Granny Smith.

4 apples, peeled, cored and sliced
4 slices reduced-calorie whole-wheat or multigrain bread, lightly toasted
2 tablespoons packed light brown sugar
1 teaspoon cinnamon
2 teaspoons reduced-calorie margarine

1. Preheat the oven to 375 degrees; spray a 1-1/2 qt. shallow casserole with nonstick cooking spray. Place half of the apples in the casserole.

2. In a food processor or blender, process the toast to coarse crumbs. Transfer to a small bowl; combine with the brown sugar and cinnamon. Sprinkle half the mixture over the apples, then layer the remaining apples and crumb mixture. Dot with the margarine; add 1/3 cup water. Bake until the top is crisp and the fruit is bubbling, about 45 minutes.

Baked Apples w/Caramel Sauce – Makes 4 servings. Points: 3/serving

For microwave “baked” apples, stuff the apples as described but place in a microwavable dish, covered and vented, with 1-2 tablespoons of water. Microwave on High for about 5-7 minutes.

Apples
24 dried apricot halves, chopped
4 teaspoons packed dark brown sugar
1 teaspoon vanilla extract
4 small Granny Smith apples, cored

Caramel Sauce
1/2 cup evaporated skimmed milk
4 teaspoons packed dark brown sugar
1 teaspoon cornstarch
Pinch salt
1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees. In a small bowl, combine the apricots, brown sugar and vanilla. Pack into the apple cavities, then wrap each apple in foil. Bake until soft, 40-45 minutes.

2. Meanwhile, to prepare the caramel sauce, in a small saucepan over medium heat, combine 1/4 cup of the milk, the brown sugar, cornstarch and salt, stirring until smooth, then stir in the remaining milk; bring just to a boil, stirring constantly. Reduce the heat and cook 1 min. longer. Remove from heat and stir in vanilla. Serve the apples, drizzled with the caramel sauce.

Apple-Cranberry Crisp – Makes 4 servings.
Points: 3/serving

For a variation, use pears instead of apples, or a combination of both. Serve with a dollop of nonfat vanilla frozen yogurt or nondairy topping.

1/2 cup quick-cooking rolled oats
4 tablespoons packed light brown sugar
1 tablespoon all-purpose flour
4 teaspoons cold reduced-calorie tub margarine
6 Empire or other firm cooking apples, peeled, cored and thinly sliced
1 cup fresh or frozen cranberries
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg

1. Preheat oven to 375 degrees and spray an 8-inch square baking dish with nonstick cooking spray.

2. In a small bowl, combine the oats, 2 tablespoons of the brown sugar and the flour. With 2 knives or your fingers, work in the margarine until crumbly.

3. In a large bowl, combine the apples, cranberries, the remaining 2 tablespoons of brown sugar, the lemon juice, cinnamon and nutmeg; toss to combine. Spoon into the pan; sprinkle with the oats mixture. Bake until the filling is bubbling and the topping is golden brown, 35-40 min.

Double Apple Strudel – Makes 12 servings.
Points: 5/serving

Like grandmother’s but better! Keep phyllo dough covered with a slightly damp towel while you work, as it dries out quickly.

3 apples, peeled, cored and diced
18 slices dried apple, coarsely chopped
1/4 cup + 2 tablespoons dark raisins
1/3 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
3/4 cup walnuts
4 gingersnap cookies
1/4 cup reduced-calorie tub margarine, melted
Twelve 12 x 17” sheets phyllo dough, at room temperature.

1. To prepare the filling, in a large nonstick skillet, combine the apples, dried apple, raisins, sugar, cornstarch, cinnamon and 1/2 cup water. Cook, covered, stirring occasionally, until the apples are very tender and the mixture thickens. Stir in the vanilla; cool completely.

2. In a food processor, combine the walnuts and

gingersnaps; pulse to form crumbs.

3. Preheat oven to 375 degrees. Spray a jelly-roll pan with nonstick cooking spray. Reserve 2 teaspoons of the margarine. To assemble the strudel, place a sheet of phyllo on a clean, dry towel, keeping the remaining phyllo covered with a damp towel; lightly brush with some of the margarine. Top with another sheet of the phyllo; lightly brush with some more margarine and sprinkle with 1 tablespoon of the crumbs. Repeat using all of the phyllo, crumb mixture and margarine, ending with the phyllo.
4. Spoon the apple filling over the phyllo, leaving a 2” border. Using the towel to lift the edges and starting at the wide end, roll the strudel, jelly-roll style, enclosing filling. Place, seam-side down, on the pan; brush the top with the 2 teaspoons of margarine. Make 11 shallow cuts through the top layers of phyllo (do not cut into filling). Bake until golden, 40-45 min. Cool 10 min., then cut at scored sections.

Whew! Now then, if you try any and there’s a keeper, be sure to let me know!