Mini Whoopie Pies

Ingredients:

• Cookies:
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter or margarine, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 3/4 cup milk
• 1/2 tsp vanilla extract
 
• Filling:
• 2 cups confectioners' sugar
• 1/4 cup (1/2 stick) unsalted butter or margarine, softened
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• Food coloring (optional)

Makes 24 Sandwiches

1. Heat oven to 375 F. Line 2 or 3 large baking sheets with nonstick foil.
2. Cookies: In amedium size bowl, whisk flour, cocoa, baking powder and salt. In a large bowl, beat together the butter and sugar until smooth. Beat in eggs, one at a time, beating well after each, until mixture is a pale yellow color. On low speed, beat in half of the flour mixture. Beat in milk and vanilla and then teh remaining flour mixture.
3. Drop dough by level tablespoons onto prepared sheets, spacing at least 1 1/2 inches apart, spreading slightly to a 2-inch round ( about 48 rounds total). Bake at 375 F for 12-13 minutes or until tops are dry. Cool completely.
4. Meanwhile, prepare Filling. In a medium-size bowl, beat together confectioners' sugar, butter, 2 tablespoons water, vanilla, almond and food coloring, if using. Once cookies are cool, sandwich together (flat side to flat side) with a scant tablespoon of filling. Store in airtight container.

WW POINTS VALUE: 4 pts

Note: This recipe appeared in an issue of Family Circle Magazine. I tore this recipe out of the magazine because it looked so delicious. Besides, who does not love chocolate? Whoopie pies are  considered a New England phenomenon and a Pennsylvania Amish tradition and are increasingly sold throughout the U.S.A. According to food historians, Amish women would bake these desserts (known as hucklebucks at the time) and put them in farmers' lunch pails or lunch boxes. When farmers would find the treats in their lunch, they would shout "Whoopie!" It is thought that the original Whoopie pies may have been made from cake batter leftovers. Both Maine and Pennsylvania claim whoopie pies are the official state desserts. Who cares? These sweet treats are devilishly declicious but to be eaten sparingly they are that good.

Chocolate Pudding

Ingredients:

• 2 cups fat-free half-and-half, divided
• 1 packet unflavored gelatin
• 1/4 cup granular sugar substitute
• 1/3 cup unsweetened cocoa powder
• Pinch of salt
• 3 tbsp bittersweet chocolate chips
• 1/2 tsp vanilla extract

Makes 4 (1/2-cup) Servings

1. Pour 1/2 cup of the half-and-half into a small bowl. Sprinkle gelatin on top and set aside until softened, about 5 minutes.
2. Meanwhile, combine sugar substitute, cocoa powder and salt in a medium saucepan; whisk in the remaining half-and-half. Bring cocoa mixture to a boil over medium heat, whisking constantly. Remove from heat, add chocolate chips and let stand for 1 minute. Whisk until smooth.
3. Add gelatin mixture to cocoa mixture and stir until dissolved. Stir in vanilla and divide smong 4 serving cups. Cover each cup with plastic wrap and chill in the coldest part of the refrigerator until firm, about 3 hours or overnight.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. When we normally think of chocolate pudding, we think of Jell-O Instant pudding at the supermarket. Jell-o has made some good chocolate pudding but let's face it: there is nothing like cooked chocolate pudding made from scratch. There's chocolate pudding and then there's chocolate pudding. The South Beach version of chocolate pudding is creamy and heavenly indulgent it can be enjoyed anytime of the day. I recommend eating this pudding for dessert as the closing act for your day. The prep and cook times for this pudding takes about 15 minutes but the pudding does need to be chilled before serving. Pastry Chef Master Jacques Torres will love this pudding as well it's that good.

Pork Fajitas

Ingredients:

• 4 (8-inch) whole wheat tortillas
• 1 tbsp + 2 tsp fresh lime juice, divided
• 1 tbsp + 1 1/2 tsp extra-virgin olive oil, divided
• 1 garlic clove, minced
• 1 tsp chili powder
• 1 1/2 lbs. pork cutlets, about 1/2-inch thick
• 1 large red bell pepper, cut into thin strips
• 1 small onion, thinly sliced
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven or toaster oven to 200 F. Roll tortillas in foil and place in oven to warm.
2. Whisk together 1 tablespoon of the lime juice, 1 tablespoon of the oil, garlic an d chili powder in a large mixing bowl. Add pork and stir to coat. Cover with plastic wrap and marinate at room temperature for 15 minutes.
3. While pork is marinating, heat remaining oil ina medium skillet over medium-high heat. Add bell pepper and onion. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10-12 minutes. Add remaining lime juice, stir and remove from heat; season with salt and pepper. Transfer to a plate and cover lossely with foil to keep warm. Wipe pan dry with paper towels.
4. Season pork on both sides with salt and pepper. Heat the same skillet over high heat. Cook pork until no longer pink in the center, about 4 minutes per side. Transfer to a cutting board and let rest for 2 minutes.
5. Slice pork into thin strips, place on a platter with peppers and onions and serve with warmed tortillas.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who says you can have meat on a heart healthy diet? And who does not love Mexican food? I made this fajitas for dinner earlier this evening and my mom and I thought they were delicious. These fajitas made me feel like I was back in Mexico. They were very tender and juicy and flavorful as well. You can enjoy these fajitas as is or top them with your favorite Mexican toppings such as chopped lettuce, fresh cilantro or your favorite kind of salsa. Iron Chefs Jose Garces and Bobby Flay will be happy when you make these. BTW, I still want to challenge Bobby Flay to a Throwdown @ Boston College.

Curried Zucchini Soup

Ingredients:

• 2 tsp extra-virgin olive oil
• 1 small onion
• 1 garlic clove
• 2 medium zucchini, slced into 1/4-inch half-moons
• 1 tbsp grated fresh ginger
• 1 tsp grated curry powder
• 1/2 tsp garam masala (optional)
• 3 cups vegetable broth
• 1/2 cup plain fat-free or low-fat yogurt

Makes 4 (generous 1 1/4-cup) Servings

1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Add zucchini, ginger, curry powder and garam masala, if using. Cook 3 more minutes.
2. Add broth and . Cover and simmer until vegetables are tender, about 10 minutes. Puree soup in a blender or food processor until smooth, or use a hand blender. Whisk in yogurt just before serving.

WW POINTS VALUE: 2pts.

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbok. I have always said in the past that the South Beach Diet always has delicious soups. This was a different soup but not one of my favorites. This is a different kind of soup with the Indian flavors blended in with the vegetables.  If I were to make this soup, I would use asparagus in place of zucchini because asparagus has a different kind of texture and flavor than zucchini. Zucchini is wonderful for sauteeing, grilling or cooked with eggs.

Chicken Jambalaya

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
• 2 tbsp extra-virgin olive oil, divided
• 2 bunches scallions, white and green parts, chopped (2 tbsp reserved for garnish)
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 1/2 cup whole-grain, quick-cooking brown rice
• 1/8 tsp sugar-free Cajun seasoning or cayenne pepper
• 2 cups lower-sodium chicken broth
• 1 (14 oz.) can diced tomatoes
• salt
• freshly ground black pepper

Makes 4 (1 1/2 cup) Servings

1. Seaosn chicken with salt and pepper. Heat 1 tablespoon of the oil in a large straight-sided skillet over medium-high heat. Add chicken, scallions, bell pepper and garlic; cook, stirring often, until vegetables are softened, about 5 minutes.
2. Stir in rice and Cajun seasoning. Add broth and tomatoes with juice  and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until most of the liquid is absorbed, about 30 minutes. If jambalaya has excess moisture, cook uncovered for 3-5 minutes. Sprinkle with reserved scallions and serve.

 WW POINTS VALUE: 8 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Jambalaya is a classic Louisiana dish that can be made with any kind of protein combination of beef, chicken, ham, sausage, pork. You can use any of these protein for this dish and it will still taste delicious. I made this dish in honor of Mardi Gras and it is really delicious, filling and colorful. This dish cooks in over 30 minutes and it's perfect for weekend cooking. If you're a heat lover, add more Cajun seasoning or cayenne and you'll feel like you're in the Big Easy.

Cocoa-Nut Mousse

Ingredients:

• 1/2 cup slivered almonds
• 1/4 cup shredded unsweetened coconut
• 4 cups part-skim ricotta cheese
• 3 tbsp unsweetened cocoa powder
• 1 tbsp + 1 tsp granular sugar substitute
• 2 tsp almond extract
• 2 tsp vanilla extract
• 1 cup light or fat-free whipped topping
• a few slivered almonds and a pinch of coconut for garnish (optional)

Makes 8 (2/3-cup) Servings

1. Heat oven to 275 F. Spread almonds on a baking sheet and toast until golden and fragrant, stirring occasionally, 8-10 minutes. Transfer to a plate to cool. Spread coconut on the baking sheet and toast until golden, 2-3 minutes. Transfer to a plate to cool.
2. In a large bowl, beat ricotta with an electric mixer at high speed until light and airy, about 4 minutes. Add cocoa powder, sugar substitute and almond and vanilla extracts; beat until just blended. Fold in whipped topping, almonds and coconut.
3. Spoon mousse into 8 dessert cups; cover and chill at least 2 hours. To serve, remove mousse from refrigerator and sprinkle lightly with a few almonds and a little coconut, if desired.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This dessert is a great way to kick-start your diet whether you're on Weight Watchers or South Beach. It's a different kind of dessert with wonderful flavors blended together. The combination of toasted coconut, cocoa and almonds blended with ricotta and almonds is like having an Almond Joy or Mounds bar as a decadent mousse. Plus, this dessert is a nice way to finish your meal and satisfy your sweet tooth. 

Seared Scallops with Summer Vegetables

Ingredients:

• 4 tsp extra-virgin olive oil
• 1 1/2 lbs. sea scallops (about 20), cleaned
• 1/4 tsp salt
• freshly ground black pepper
• 1 medium zucchini, halved lengthwise and thinly sliced into half-moons
• 1/2 small onion, finely chopped
• 2 garlic cloves, finely minced
• 1 cup cherry tomatoes, halved
• 3/4 cup frozen shelled edamame, defrosted
• 1 small ear of corn, shucked, kernels sliced off cob (1/2 cup kernels)
• 2 tbsp. chopped fresh basil

Makes 4 Servings

1. In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Add scallops, sprinkle with 1/8 tsp of the salt and season lightly with pepper. Cook until golden brown on the outside and opaque inside, about 2-3 minutes per side. Transfer to a plate and keep warm.
2. Reduce heat to medium and add remaining 2 teaspoons oil to the pan. Add zucchini, onion and garlic; cook until vegetables are softened, about 5 minutes. Add tomatoes, edamame, and corn; cook until tomatoes begin to break down, 3-4 minutes. Return scallops to the pan and sprinkle with remaining 1/8 teaspoon salt and pepper to taste; reheat for 30 seconds, or until . stir in basil. Divide among 4 plates and serve warm.

WW POINTS VALUE: 4 pts with or without the corn

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. The photo of this recipe looks beautiful and I was dying to cook this dish. It was not one of my finest dishes. Scallops are not my thing. They are a little to fishy in smell and taste for me. The vegetables, however, were delicious but they weren't as successful as I hoped. I had never cooked edamame before and I quickly learned that edamame HAS TO BE OUT OF THE SHELL/POD in order to be eaten. The vegetables were delicious and I would attempt to cook this dish again but use another fish like halibut or cod for a meatier meal.

Braised Mini Meatballs

 Ingredients:

• 1 1/2 lbs. extra-lean ground beef
• 2 large eggs
• 1 medium onion, finely chopped
• 1/2 cup chopped fresh parsley, plus more for garnish
• 1 tsp dried basil
• 3/4 tsp freshly ground black pepper
• 1/4 tsp salt
• 2 tsp extra-virgin olive oil
• 1 cup dry red wine
• 1/4 cup unsalted tomato paste
• 2 cups lower-sodium beef broth
• 2 tsp granular sugar substitute

Makes 12 (3-piece) Servings

1. Combine beef, eggs, onion, parsley, basil, salt and pepper in a large bowl. Mix well with wet hands or a wooden spoon. Form into 36 (1 1/4-inch) meatballs.
2. Heat oil over medium-high heat in a large nonstick skillet. Carefully add meatballs to the skillet (this can be done in batches, if necessary) and cook until browned on all sides, 5-7 minutes per batch. Pour off any excess fat from the skillet. Return all meatballs to the skillet and reduce heat to low.
3. Whisk together wine and tomato paste in a small bowl; por over meatballs. Simmer over low heat, stirring occasionally, until tomato mixture has thickened, about 10 minutes. Add broth and simmer until sauce is slightly thickened, about 30 minutes. Stir in sugar substitute. Sprinkle with additional parsley just before serving. Serve warm or at room temperature.

WW POINTS VALUE: 3 pts per serving

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I have been dying to make this recipe for a long time and it was worth the wait. Normally, meatballs are made with breadcrumbs. This was the first time I made meatballs and they were delicious. The key to the flavorful meatballs is the tomato paste and red wine because they leave a nice aftertaste in your mouth. I added a clove or 2 of minced garlic to the meatballs and they added flavor to these little treats. These meatballs can be served at a dinner party with 3 on a plate on top of a small serving of fettucini. These meatballs can even be served on bread and made into a fancy meatball sub. 

Salmon Cakes

Ingredients:

• 1 large egg, lightly beaten
• 1/2 small red onion, minced
• 1 tbsp fresh lemon juice
• 1 1/2 tsp dried thyme
• 1 1/2 tsp Dijon mustard
• 4 cups loosely packed chopped cooked salmon
• 1 tsp extra-virgin olive oil
• 1/4 cup reduced-fat sour cream
• salt
• freshly ground black pepper

Makes 4 Servings

1. Whisk together egg, onion, lemon juice, thyme, mustard, 3/4 tsp salt and 1/4 tsp pepper in a large mixing bowl. Add salmon and gently stir together. Form 4 patties, about 3/4 inch thick (cakes can be prepared up to 1 day ahead; wrap separately and refrigerate).
2. Heat oil over medium heat in a large cast-iron or nonstick skillet. Reduce heat to medium-low, lower  cakes into pan with a spatula, and cook until browned, cooking in batches if necessary, 5 minutes per side (because the cakes do not have bread crumbs, they may appear liquidy before they enter the pan). Serve warm with sour cream.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Salmon is a wonderful way to kick start your diet and it also acquires a taste. Salmon cakes are like fish burgers without the buns. These cakes were really nice and I also served a  side of green beans drizzled in olive oil for a more filling dinner. These cakes will fill you up and you won't be looking for some thing to eat afterwards, they're that good. 

Green Apple Spritzers

Ingredients:

• 1 large Granny Smith apple
• 1 tsp fresh lemon juice
• 3 tbsp ice water
• 1 1/2 tsp granular sugar substitute
• ice cubes
• 24 oz. seltzer water

Make 4 Servings

1.  Cut 8 very thin wedges from apple; core, peel and roughly chop the rest. Toss apple wedges with 1/2 teaspoon of the lemon juice in a small bowl. In a separate small bowl, toss chopped apple with the remaining 1/2 teaspoon lemon juice.
2. Puree chopped apples, water ans sugar substitute in a blender. Divide pureed apple mixture among 4 glasses (about 2 tablespoons each); top each with a few ice cubes and fill each glass with seltzer. Stir, tops each spritzer with 2 apple wedges and serve.

WW POINTS VALUE: 0 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a wonderful drink that can be enjoyed at a party, making a toast or as an after-dinner drink to cleanse your palate. The South Beach diet has always had refreshing drinks and this drink did not disappoint me. Remember to have the lemon juice on hand before you slice the apple because tossing the apple with the lemon juice will keep the apple from browning. This apple spritzer is so refreshing it will cleanse your palate and prevent you from eating any more than you should. 

Peanut Butter and Jelly Cookies

Ingredients:

• 3/4 cup granular sugar substitute
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp almond extract (optional)
• 1 cup creamy trans-fat-free peanut butter
• 1 tsp baking soda
• 1/4 cup sugar-free jam, any flavor

Makes 12 (2-piece) Servings

1. Heat oven to 350 F. Line a baking sheet with parchment paper.
2. Mix sugar substitute, egg, vanilla and almond (if using) together with an electric mixer on low for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.
3. Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each with 1/2 teaspoon jam.
4. Bake until lightly browned on the bottom, 12-14 minutes. Transfer to a wire rack to cool completely.

WW POINTS VALUE: 4 pts per cookie

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who does not love peanut butter and jelly? If you ever saw the photos of these cookies in the cookbook, you will want to cook them they look that good. Peanut butter and jelly is a childhood classic and these cookie taste so yummy with very little ingredients (That's right, no flour!). You can also use almond butter in place of the peanut butter and the cookies will still taste delicious. The combination of nuts and fruit is really yummy and you won't be buying store-bought cookies anymore (Sorry Nabisco!) I should warm you that these cookies are so good only eat one serving for yourself.

Grilled Southwest Steak, Radish and Blue Cheese Salad

Ingredients:

• 2 garlic cloves, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 1/4 lbs. lean sirloin steak, about 3/4-inch thick
• 1 (12 oz.) head romaine lettuce, chopped (6 cups)
• 8 large radishes, cut in to wedges, plus whole radishes for garnish
• 4 oz. blue cheese, crumbled (1/2 cup)
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice

Makes 4 Servings

1. In a small bowl, combine garlic, chili powder, cumin, 1/8 tsp of the salt and 1/8 tsp of the pepper. Rub spice mixture onto the steak.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill steak about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before cutting into thin slices.
3. In a large bowl, combine lettuce, radishes, cheese, oil lime juice and reaming 1/  teaspoon salt and 1/8 teaspoon pepper. Divide salad among 4 plates, top with steak slices and garnish with whole radishes. Serve warm.

WW POINTS VALUE: 8pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. My mom and I had this dish for dinner earlier this evening and it was the most delicious dinner I cooked in a while. This dish is great if you are ever in the mood for a steak and salad. The combination of the chili powder, cumin and garlic give the steak a robust Tex-Mex flavor that compliments the oil and lime-flavored salad. If you don't have romaine lettuce, I highly recommend using fresh spinach and it will taste just as delicious. The crumbled blue cheese and radishes also add texture and flavor to this dish as well. So forget going out to the steak house, let the steak house come to you in less than 30 minutes.



Buffalo Chicken Bites

Ingredients:

• 3 tbsp trans-fat-free margarine
• 2 tbsp hot pepper sauce, or more to taste
• 1 tsp canola oil
• 3 (6 oz.) boneless, skinless chicken breasts, cut into 24 (1-inch cubes)
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 3 celery stalks, cut into 24 (1-inch) pieces
• Blue Cheese Dipping Sauce

Makes 8 (3-Skewer) Servings

1. Melt margarine in a medium nonstick saucepan. Whisk in pepper sauce and cook for 1-2 minutes, or until slightly thickened; set aside.
2. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, add to pan, and cook, turning occasionally, until browned on all sides, about 6 minutes. Add margarine mixture to pan and gently toss chicken until well coated, 1-2 mutes.
3. Remove chicken from pan and skewer each cube with a . Skewer 1 piece of celery at the base of each. Arrange on a platter and serve with dip.

WW POINTS VALUE: 4 pts per serving

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. It was the Super Bowl and what better way to celebrate the biggest game of the year with a healthy version of Buffalo Chicken Wings? Every year, over 1 BILLION buffalo chicken wings are consumed on Super Bowl Sunday. You can have buffalo chicken without all the grease and fat and it will still taste delicious. Buffalo Chicken wings originated in upstate New York in Buffalo and have been an American tradition for many years. This version is healthy and delicious because the chicken is not breaded nor fried; they're pan-seared. This snack is so delicious you will serve this again and again anytime of the year. Plus, this appetizer can be made in less than 30 minutes. 

Pico de Gallo Salsa

Ingredients:

• 1/2 tsp salt
• 1 garlic clove, minced
• 2 large, ripe tomatoes, seeded and finely chopped, or 2 cups drained whole canned tomatoes, finely chopped
• 1 small onion, finely chopped
• 2-3 tbsp finely chopped cilantro
• 1-2 jalapeno peppers, seeded and finely chopped (wear gloves to prevent irritation)
• 2 tsp fresh lime juice

Makes 6 Servings

1. On a cutting board, sprinkle salt over garlic. Mash to a paste with the flat side of a heavy knife.
2. In a small bowl, combine the mashed garlic, the tomatoes, onion, cilantro, jalapenos and lime juice. Refrigerate at least 1/2 hour before serving to allow the flavors to blend.

WW POINTS VALUE: 0 pts. (1/3 cup)

Note: This recipe appears in the WW New Complete Cookbook. Pico de gallo means the beak of the rooster in Spanish and it's called Texas ketchup which is found on tables throughout the Lone star State. All of these ingredients combined really do taste like Mexico. Acidic ingredients like tomatoes can react with metals to produce a dish that has an off color. I highly recommend mixing all the ingredients in a blender for an authentic, fresh Mexican taste. The freshest and juciest tomatoes work best but canned tomaotes work well in the middle of winter. I highily recommend this condiment with baked tortilla chips for dipping and as a topping for chicken, beef, pork, fish or with scrambled or poached eggs. You will never but canned salsa at the grocery store ever again after eating this salsa. It's that good, I guarantee. 

Honey-Mustard Dressing

Ingredients:

• 1/2 cup plain fat-free yogurt
• 4 tsp Dijon mustard
• 4 tsp honey
• 1 tbsp snipped fresh dill
• 2 tsp white-wine vinegar
• 1/2 tsp granulated sugar
• 1/8 tsp salt
• 1/8 tsp ground white pepper

Makes 4 Servings

In a small bowl, whisk all the ingredients. Refrigerate , covered, 2-3 hours. Whisk again before serving.

WW POINTS VALUE: 1 pt (3 tbsp per serving)

Note: This recipe appears in the WW New Complete Cookbook. This is a delicious dressing that is sophisticated compared to the traditional yellow hot dog mustard. The dill gives this dressing a bit of Greek flavor for a more sophisticated taste.You can also use freshly ground black pepper in place of white pepper and it will still taste delicious. This dressing is perfect for marinating in chicken, pork, beef and seafood. Dressing can be prepared in advance and stored in a covered container in the refrigerator for a few days; small glass jars are ideal containers. Remember to shake well or whisk to blend just before serving.

Cherry Cheesecakes

Ingredients:

• 3/4 cup graham craker crumbs
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 2 tbsp light butter, melted
• 8 oz. fat-free cream cheese
• 3 tbsp fresh lemon juice
• 2 large egg whites
• 1 1/2 tsp vanila extract
• 1/2 cup granulated sugar
• 3/4 cup light fruit pie filling, cherry

Makes 12 Servings

1. Place 12 cupcake liners in a cupcake pan. Preheat the oven to 375 F.
2. In a small bowl, combine graham craker crumbs, spices and butter; mix well. Spoon 1 tablespoon of crumb mixture into the bottom of each liner and press down gently; refrigerate until ready to use.
3. In a medium bowl, using an electric mixer, beat cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
4. Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from the oven and allow to cool.
5. Top each cheesecake with 1 tablespoon cherry pie filling.

WW POINTS VALUE: 3 pts. (1 cheesecake per serving)

Note: This recipe appears on www.weightwatchers.com. This is an easy dessert for entertaining or as a nice after-dinner treat after a long day. Besides, who does not love cheesecake? What a rich combination: rich and creamy filling with a buttery crust. I added the spices above to the butttery crust for a more flavorful crust. You can also try a variety of different flavors of pie filling and even whole vanilla wafers for crust but it could effect the points value. Still, the cheesecake will still taste delicious no matter how you make it. 

Chicken Milanese Style

Ingredients:

• 4 (3 oz.) chicken breast cutlets
• 1/4 tsp freshly ground pepper
• 1/4 cup Italian-seasoned dried bread crumbs
• 2 tbsp grated Parmesean cheese
• 1 1/2 tsp olive oil
• 3 cups mixed baby salad greens
• 1 cup grape tomatoes or havled cherry tomatoes
• 1/4 cup matchstick-cut carrots
• 3 reduced-fat balsamic dressing

Makes 4 Servings

1. Sprinkle the chicken with the pepper. Combine the bread crumbs and Parmesean on a sheet of wax pepper; coat the chicken with the crumb mixture, pressing lightly so it adheres.
2. Heat the oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 2 minutes on each side.
3. Meanwhile, combine the salad greens, tomatoes, and carrots in a medium bowl. Drizzle with the dressing and toss to coat evenly. Place 1 chicken cutlet on each of the 4 plates and top evenly with the salad.

WW POINTS VALUE: 4 pts . (1 chicken cutlet and 1 cup salad)

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was hungry for dinner and wanted some comfort food and this dinner hit the spot. This is a delicious dinner that can be made on the weekmight after a long day. This chicken is very easy to make and has a nice flavor with few ingredients to it as does the salad. The salad is very colorful plus you are getting all your nutrients. Make sure you pound your chicken into thin cutlets so they all cook evenly and nobody gets any uncooked chicken.