(4 points plus value)

Drop  the fattening crust and  make it portion controlled in individual ramekins.

They’re a cinch to make – just mix and bake

• Combine 3 large beaten eggs to a pinch of salt, a tablespoon of butter, 1/3 cup dark corn syrup, 2/3 cup of dark brown sugar and a teaspoon of vanilla.
• Then, blend in 1/3 cup of chopped pecans and fill the ramekins up half way
• Then gently place 2 pecan halves on top of each ramekin.
• Bake for about 17 minutes at 450 – and then reduce oven temperature to 350ºF and bake until a knife or toothpick inserted in center of a ramekin comes out clean, about 15 to 20 minutes more.

       For more tips and recipes go to www.weightwatchers.com.