Weight Watchers Recipes

Weight Watchers Zero Point Souffle

At the heart of this recipe are ripe bananas, which not only provide natural sweetness but also contribute a creamy texture when mashed. Mixed with eggs, the bananas create a custard-like base that forms the foundation of this dish. The addition of eggs not only boosts the protein content but also helps bind the ingredients together, resulting in a satisfying and filling breakfast option.

But what truly sets this dish apart is the addition of fresh blueberries. Bursting with juicy goodness and antioxidant-rich goodness, blueberries add a burst of flavor and color to the mixture, creating pockets of sweetness that complement the creamy banana base perfectly.

The magic happens in the microwave, where the mixture cooks to perfection in just a few minutes. The result is a warm and comforting dish that resembles bread pudding in texture but without the need for any bread. It’s a guilt-free indulgence that satisfies cravings while staying true to WW’s point system.

Not only is this WW breakfast recipe incredibly easy to make, but it’s also endlessly customizable. Feel free to experiment with different fruits, spices, or add-ins to suit your taste preferences. Whether enjoyed as a quick morning meal on busy weekdays or as a leisurely brunch option on lazy weekends, this dish is sure to become a favorite among WW enthusiasts and food lovers alike.

1.) Mash two bananas.
2.) Whip (stir) in two eggs.
3.) Toss in a handful of fresh blueberries.
4.) Pour into a greased 16 oz. baking dish – I used a Ramekin/Soufflé cup
5.) Microwave for 3 1/2 minutes (or until cooked to desired firmness.)
Sooooo good – like bread pudding without the bread. 


  • 2 ripe bananas
  • 2 eggs
  • 1/2 cup fresh blueberries
  • Cooking spray or olive oil (for greasing)
  • Optional: pinch of cinnamon or vanilla extract for flavor (if desired)


  1. In a mixing bowl, mash the two ripe bananas until smooth using a fork or potato masher.
  2. Add the two eggs to the mashed bananas and stir until well combined. Optional: Stir in a pinch of cinnamon or a splash of vanilla extract for extra flavor.
  3. Gently fold in the fresh blueberries until evenly distributed throughout the mixture.
  4. Lightly grease a 16 oz. baking dish, such as a ramekin or soufflé cup, with cooking spray or olive oil.
  5. Pour the banana and egg mixture into the greased baking dish, spreading it out evenly.
  6. Microwave the mixture on high for 3 1/2 minutes, or until cooked to your desired firmness. The time may vary depending on the wattage of your microwave and your desired consistency.
  7. Once cooked, carefully remove the baking dish from the microwave (use oven mitts as it may be hot) and let it cool for a minute or two before serving.
  8. Serve the banana and blueberry mixture warm, either as is or topped with a dollop of Greek yogurt, a sprinkle of nuts or seeds, or a drizzle of honey, if desired.

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