South Beach Ketchup

Ingredients:

• 1 cup (8 oz.) tomato sauce
• 3/4 cup tomato paste
• 2 tbsp sugar or sugar substitute
• 2 tsp onion powder
• 2 tsp light soy sauce
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1 1/2 tbsp malt vinegar

Makes about 1 Cup (yeah right!!!)

In a large pot over medium heat, combine the tomato sauce, tomato paste, sugar or sugar substitute, onion powder, soy sauce, cloves, allspice and vinegar. Simmer for 5 minutes. Refrigerate until serving. (Keeps covered in the refrigerator for 1  week.)

WW Points Value: 1 pt

Note: This recipe appears in the South  Beach Diet Cookbook. I almost ran out of ketchup earlier this week when I was making my Sweet-and-Sour Pineapple Chicken. I saw this recipe in the cookbook and I wanted to try  it. I substituted regular vinegar for the malt vinegar and I couldn't tell the difference. I have just tasted the ketchup and it's absolutely delicious! I don't think I will eve but Hunt's, Heinz or any other store brand ketchup ever again. So Teresa Hienz can just shove it!

Black Cherry Baked Apples- A simple, different and delicious treat!

Ingredients:

• 
  
  4 baking apples
  
  
  
• 
  
  1/2 tsp cinnamon
  
  
  
• 
  
  a pinch of nutmeg
  
  
  
• 
  
  1/4 cup dried cherries, raisins,  or cranberries, etc.
  
  
  
• 
  
  1/4 cup chopped walnuts
  
  
  
• 
  
  1 cup diet black cherry soda
  
  
  

Makes 4 Servings

1. 
   
   Preheat the oven to 375 F. Using an apple corer or sharp knife, remove the apple cores from the stem ends without cutting the apples all the way through the outer end. Place the apples cored side up in a 9" x 9" baking dish.
   
   
   
2. 
   
   Sprinkle the apples inside and outside with the cinnamon. Spoon the cherries or raisins and the walnuts into the apples. Drizzle a little soda into each apple. Pour the remaining soda into the baking dish.
   
   
   
3. 
   
   Bake for 20 minutes, or until apples are tender.
   
   
   WW Points Value: 2
   

Note: This recipe appears in the South Beach Diet Cookbook. It's New Year's Eve and I wanted to try a fun and healthy dessert and this looked good. It's as simple as it is different and it's delicious. I don't recommend using red delicious apples when baking this dish. I would probably use Granny Smith Apples.

Pork Chops with Fresh Herb Vinaigrette

Ingredients:

• 
  
  3 tbsp reduced-sodium chicken broth
  
  
  
• 
  
  1 tbsp olive oil
  
  
  
• 
  
  1 shallot finely chopped (1 tbsp)
  
  
  
• 
  
  1 garlic clove, minced
  
  
  
• 
  
  2 tsp grated lemon zest
  
  
  
• 
  
  1 tbsp lemon juice
  
  
  
• 
  
  1/4 cup chopped mixed herbs, such as mint, parsley, chives, tarragon
  
  
  
• 
  
  3/4 tsp salt
  
  
  
• 
  
  Pinch of cayenne pepper
  
  
  
• 
  
  4 (1/4 lb) boneless pork lion chops, trimmed
  
  
  
• 
  
  1/2 tsp ground black pepper
  

Makes 4 Servings

1. 
   
   To make the vinaigrette, whisk together the broth, olive, oil, shallot, garlic, lemon zest and juice, herbs, 1/4 tsp of salt and the cayenne in a small bowl; set aside.
   
   
   
2. 
   
   Sprinkle the pork chops with the remaining 1/2 tsp salt and the pepper. Spray alarge nonstick skillet with oilive oil nonstick spray and set over medium-high heat. Add the pork chops and cook until an instant-read thermometer inserted into the side of a chop registers 160 F for medium, about 4 minutes on each side. Transfer to a platter. Re-whisk the vinaigrette and spoon ove the chops.
   
   
   WW Points Value: 4
   

Note: This recipe appears in the WW in 20 Minutes Cookbook. I highly recommend serving small red potatoes and beans with this dish because you'll feel so satisfied. You can also mix some of the vinaigrette with the potatoes and vegetables; it's just as delicious on the sides as it is on the pork chops.

Mexican Hot Chocolate

Ingredients:

• 1 (12 oz.) can evaporated fat-free milk
• 1 1/2 cups water
• 1 cup skim milk
• 1/4 cup sugar
• 1/4 cup unsweetened cocoa powder
• 4 tsp cornstarch  
• 1 tsp cinnamon  
• 1 oz. bittersweet chocolate, finely grated and chopped  
• 1/4 tsp vanilla extract
• 1/8 tsp almond extract (optional)  

Makes 6 servings

1. In a medium, heavy saucepan, whisk together the evaporated milk, water, skim milk, sugar, cocoa and cornstarch until smooth. Add the cinnamon and cook over medium heat, stirring frequently, until just starting to boil, about 15 minutes; continue cooking, stirring, until slightly thickened, 1-2 minutes more.
2. Remove from the heat. Add the grated chocolate, vanilla and almond extract, stirring until the chocolate is melted and the mixture is completely smooth. Whisk until frothy and serve at once.

WW Points Value: 2

Note: This recipe appears in the WW New Complete Cookbook. It was listed in the Holiday Baking Around the World Chapter and this recipe was worth waiting for! Mexico also gave chocolate to the world and chocolate was once considered "the food of the gods" in Mexico. This hot chocolate is not your typical hot chocolate; it's a dessert in itself that should be enjoyed between 2 people in peace and quiet.

Spice Cake

Ingredients:

• 1 1/2 cups whole wheat or whole grain pastry flour
• 1 tsp. baking powder
• 1 tsp baking soda
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• pinch of salt (optional)
• 1/4 cup sugar substitute
• 1/2 cup sugar
• 2 eggs, beaten
• 3/4 cup unsweetened applesauce
• 1/3 cup canola oil

Makes 8 Servings

1. Preheat the oven to 375 F. In a largebowl, combine the flour, baking powder, baking soda, nutmeg, cinnamon, allspice and salt.
2. In another large bowl, combine the sugar subsittute, sugar, eggs, applesauce and oil. Pour the egg mixture into the flour mixture and mix thoroughly. Pour into a 9" cake pan.
3. Bake for 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack.
   

WW Points Value: 5

Note: This recipe appears in the South Beach Diet Cookbook. It is supposed to be a healthy alternative to fruitcake or gingerbread around the holiday season. I placed the mix in cupcake pans thinking I would make spice cupcakes. I followed the directions according to the book and they turned out a WEEE bit crisp! They were delicious, however. They are a nice treat and i recommend using a cake pan.

Stuffed French Toast

Ingredients:

• 1/3 cup dried cherries
• 1 tbsp golden rum or blueberry schnapps
• 8 slices challah or other egg bread
• 1 tbsp chopped almonds or walnuts
• 1 large egg
• 2 egg whites
• 1/4 cup low-fat buttermilk
• 1 tsp confectioners' sugar
• maple syrup (optional)

Makes 4 servings

  

1. In a small bowl, combine the cherries and rum. Let the mixture soak for 10 minutes.with nonstick spray.
2.  Place a heavy-gauge nonstick baking sheet in the oven and preheat the oven to 400 F. Lay 4 slices of the bread on a large plate. Mix the almonds with the cherries and the rum, then scatter 2 tbsp of the mixture over each slice. Top each with a second slice of bread.
3. In a small bowl, beat the egg with the egg whites and buttermilk. Pour over the stuffed toast and turn the toast over to coat evenly. Let stand 10 minutes, then press the edges down to seal.
4. Spray the heated baking sheet with nonstick spray. Transfer the stuffed toast to the baking sheet and bake 10 minutes, then turn the toast over and bake until well browned and bubbling, 6-7 minutes longer. Dust with confectioners' sugar before serving.

WW Points Value: 7

Note: This recipe appears the WW New Complete Cookbook. This recipe looked so good and I always wanted to try it and so I made it on Christmas Eve. French toast for dinner is a Christmas Eve Tradition for me and I've been doing it for 2 years now. You can use blueberry schnapps instead of rum for a more fruity flavor if you want. I also recommend using fresh cherries and/or blueberries, sliced fresh banana with a tbsp or dried cherries, cranberries or raisins for a more fruity flavor.

Sun-Dried Tomato Tarlets with Cheeses

Ingredients:

• 8 sheets frozen phyllo dough, thawed
• 3/4 cup (6 oz.) reduced-fat ricotta cheese or reduced-fat cottage cheese
• 3 tbsp reduced-fat crumbled goat cheese or reduced-fat crumbled feta cheese
• 1 egg white
• 1 scallion, chopped
• 2 tbsp chopped fresh basil or 1 tbsp dried basil
• 2 garlic cloves, minced or 2 tsp powdered garlic
• 1 1/2 oz. sun-dried tomatoes, drained and chopped
• Sprigs basil, for garnish (optional)

Makes 24 tartlets

1. Preheat the oven to 375 F. Coat 24 Miniature muffin cups with cooking spray.
2. Place 1 phyllo sheet on a work surface. Coat with cooking spray. Top with 3 more sheets, coating each sheet with cooking spray. Cut the sheets in thirds lengthwise and then in quarters crosswise to get 12 squares. Press each muffin square into a muffin cup to form a shell with jagged edges. Repeat with the remaining muffin cups. Bake for 5 minutes, or until golden.
3. Meanwhile, in a food processor, combine the ricotta or cottage cheese, goat or feta cheese and egg white. Process until smooth. Add the scallion, basul, garlic and tomatoes. Pulse briefly to mix. Spoon into the tart shells. Bake for 5 minutes, or until lightly puffed and heated through. Garnish with basil sprigs.

WW Points Value: 2 per 3 tartlet serving

Note: This recipe appears in the South Beach Diet Cookbook.  I cooked this appetizer before and it's so delicious. it has a real Mediterranian flavor to it. You don't have to have miniture muffin cups to make the tartlets. You can use regular sized muffin cups and have 12 filling tartlets. You can substitute cottage cheese for ricotta cheese if you'd like as well.

Double Cheese and Macaroni: another kind of gourmet Mac & Cheese

Ingredients:

1 1/2 cups small bow tie pasta

1 1/2 cups skim milk

1 tbsp cornstarch

1 tsp mustard powder

1/4 tsp ground black pepper

1 (14 1/2 oz.) can diced tomatoes with green pepper and onion, drained

3/4 cup shredded reduced-fat cheddar cheese

3/4 cup shredded reduced-fat Monterey Jack Cheese

chopped fresh parsley (optional)

 

Makes 4 Servings

1. 
   
   Cook the bow tie pasta according to the package directions, omitting the salt as desired; drain and keep warm.
   
   
   
2. 
   
   Meanwhile, whisk together the milk, cornstarch, mustard, and pepper in a large saucepan until smooth, then set over medium-high heat. Cook, stirring, until heated through, about 2 minutes. Add the cheddar and Monterey jack cheeses; cook, stirring, just until melted. Stir in the pasta and cook until heated through, about 1 minute longer. Serve spirinkled with parsley, if using.
   
   
   WW Points Value: 6
   

Note: This recipe appears in the WW in 20 Minutes Cookbook. It's a great recipe and comfort food for the person on the go. If you can't find a 14 1/2 oz. can of diced tomatoes with green pepper and onions, don't worry. Just chop your own onion and pepper and mix it in with the diced tomatoes. No one will know the difference. You can also use any small pasta and cheeses in this dish as well. I've cooked 2 different kinds of Macaroni and Cheese dishes and they have turned out delicious. They are so good they put Kraft and Velveeta Mac & Cheese to shame!

Lemon Pancakes with Rasberry Sauce

Ingredients:

• 1 cup rasberries
• 1/4 cup sugar + 2 tbsp sugar
• 1 tbsp lemon juice
• 1 1/3 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt (optional)
• 1 (8 oz) container plain (or lemon) fat-free yogurt
• 1/2 cup skim milk
• 1 large egg
• 1 tbsp canola oil

 Makes 4 Servings

1. To make the rasberry sauce, combine the rasberries, 1/4 cup sugar, and the lemon juice in a small saucepan and set over medium heat. Cook, stirring occasionally, until a chunky sauce forms, about 6 minutes. Transfer to a serving bowl; set aside.
2. To make the pancakes, combine the flour, 2 tbsp sugar, baking powder, baking soda and salt in a large bowl. Whisk together the yogurt, milk, egg and oil in a small bowl. Add the yogurt mixture to the flour mixture, stirring just until combined.
3.  Spray  nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Pour scant 1/4 cupfuls of the batter onto the griddle. Cook  until bubbles appear and the edges of the pancakes look dry, 2-3 minutes. Turn and cook until golden brown, about 2 miuntes longer. Transfer the pancakes to a plate and keep warm. Repeat with the reamining batter to mak a total of 12 pancakes. Serve with sauce.

WW Points Value: 6

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you're in a hurry, you can skip the rasberry sauce and serve the pancakes with 1/2 cup reduced-sugar rasberry preserves. They are just as good, trust me.

Linguine Alfredo

Ingredients:

• 1 tbsp butter/fat free margerine
• 2 garlic cloves, minced
• 1 tbsp whole wheat flour
• 1 cup skim milk
• 1/4 cup fat-free cream cheese
• 1/4 cup grated Asiago or Parmesean Cheese
• 1 cup broccoli florets
• 1 medium red bell pepper, seeded and cut into 1-inch pieces
• 1 carrot thinly sliced or 1/2 cup cup carrots finely chopped
• 4 cups hot cooked linguine

Makes 4 servings

1. In a medium nonstock saucepan over medium-low heat, melt the butter. Saute the garlic until fragrant, about 30 seconds. Whisk in the flour, then gradually whisk in the milk; cook, stirring constantly, unil slightly thickened, about 2 minutes. Whisk in the cream cheese and Asiago/Parmesean; cook, stirring, until smooth, 1-2 minutes. Remove from the heat and cover to keep warm.
2. Meanwhile, place the broccoli, bell pepper and carrot in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover and steam until tender-crisp, about 3 minutes.
3. In a large bowl, combine the pasta and steamed vegetables. Add the cheese sauce; toss to coat thoroughly. Serve at once.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW New Complete Cookbook. I've always wanted to try this recipe and I'm glad I cooked it tonight. You can make this dish in 20 minutes or less. This dish is perfect for vegetarians who are looking for comfort food. If you want to save time with the vegetables, chop them all up and put them in a microwavable bowl with a little water and cook them for about 4 minutes. Then mix the vegetables in with the pasta.

Mixed Berry French Toast

Ingredients:

• 
  
  2 cups mixed berries, such as rasberries, blueberries, blackberries and small strawberries, hulled
  
• 
  
  1 1/2 tbsp sugar
  
• 
  
  1 tsp grated orange zest
  
• 
  
  2 large eggs
  
• 
  
  1 egg white
  
• 
  
  1/4 cup skim milk
  
• 
  
  2 tbsp orange juice
  
• 
  
  4 slices whole wheat bread
  

Makes 2 Servings

1. 
   
   Combine the berries, sugar and orange zest in serving bowl.
   
   
   
2. 
   
   Beat the eggs, egg whites, milk and orange juice in a shallow bowl or pie plate. Add 1 slice of the bread to the egg mixture; let stand until the bread is evenly soaked, about 30 seconds on each side.Transfer to a plate and repeat with the remaining 3 slices of bread.
   
   
   
3. 
   
   Spray a large nonstick skillet with nonstick sprat and set over medium-high heat. Add the soaked bread to the skillet, in batches if necessary, and cook until browned, 2-3 minutes on wach side. Put 2 slices of French toast on each of 2 plates and top with some berry mixture. Serve the remaining berry mixture alongside.
   
   
   WW Points Value: 7
   

Note: This recipe appear in the WW in 20 minutes Cookbook. I've cooked this recipe a few times and it's really nice. If you're in a hurry here's what  to do: use 1/2 cup plus 2 tbsp fat-free egg substitute instead of cracking and separating the eggs.

Chicken Pot Pie

Ingredients:

• 1 lb. uncooked boneless, skinless chicken breast
• 2 cups of water
• 1/2 cup dry white wine (optional)
• 2 cubes chicken bouillon cube, crumbled
• 1 cup chopped carrots
• 1 cup frozen peas
• 2 tsp olive oil
• 1 medium onion chopped
• 3 tbsp flour
• 5 oz. fat-free evaporated milk
• 1 cup white corn
• 6 sheets of phyllo dough

Makes 6 Servings

1. Place chicken, water, wine and bouillon cubes in a medium saucepan> Bring to a boil, lower heat and cook gently, uncovered for 15 minutes. Remove from heat and allow to cool. Set aside one cup of  broth and chop chicken into chunks.
2. Preheat the oven to 400 F. Coat a deep 8-inch pie dish with cooking spray.
3. Microwave carrots and peas for 2 minutes. Drain. Heat oil in a medium nonstick pan, add onions and cook until soft. Stir in flour and cook over low heat for 2 minutes.
4. Remove pan from  heat and stir in milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add carrots, peas, chicken and corn.
5. Pour chicken mixture into prepared pie dish. Layer sheets of phyllo dough over pie, trim edges and press down firmly to seal.  Lightly coat with cooking spray. Bake for 10 minutes, lower temperature to 350 F and bake until golden brown, about 20 minutes more.

WW Points Value: 5

Note: This recipe came from http://www.weightwatchers/ .com. I've been making this recipe for over a year now and it's always delish.

Steak au Poivre

Ingredients:

• 1 garlic clove, crushed
• 1 1/2 tsp crushed or mixed black peppercorns
• 4 beef tenderloin steaks (4 oz. each) trimmed of all visible fat
• 1/4 onion, chopped
• 2/3 cup green bell pepper strips
• 2/3 cup red bell pepper strips
• 2/3 cup yellow pepper strips
• 1 garlic clove, minced
• 1/2 tsp beef-flavored bouillon granules
• 1/2 tsp ground paprika
• 1/3 cup water
• 1/3 cup fat-free evaporated milk

Makes 4 Servings

1. In a small bowl, combine the crushed garlic and 1 tsp of the peppercorns. Press a small amount of the mixture onto each side of the steaks.
2.  Heat a large nonstick skillet coated with olive oil cooking spray over medium heat. Arrange the steaks in the skillet so they don't overlap. Cook the steaks, turning frequently, for 10 minutes, or until a thermometer inserted in the center of a steak registers 160 F for medium. Remove the steaks to a serving platter and keep warm.
3. Clean the skillet, coat with cooking spray,, and place over medium heat. Add onion, bell peppers, and minced garlic and cook, stirring occasionally, for 5 minutes. Spoon the mixture over the steaks.
4. In a small bowl, combine the bouillon granules, paprika, water, milk and the remaining 1/2 tsp of peppercorns. Pour into the skillet and cook, stirring often, over medium heat until the mixture is reduced to 1/2 cup. Spoon the sauce over each steak and serve immediately.

WW Points Value: 4 pts 

Note: This recipe appears in the South Beach Diet Cookbook. This is one of my favorite recipes from the South Beach Diet because it has so much flavor and quite a bit of heat. I highly recommend drinking a lot of water with this meal because the paprika and peppercorns add heat to this dish. Steak Au Poivre, I think, is the national beef dish of France and everyone should learn how to cook this particular recipe because it's very easy to make and delicious for the whole family to enjoy. Plus it's a very tasty way to kick-start your weight loss and if you can't to a nice restaurant and order this dish, let this restaurant dish come to your kitchen table.

South-of-the-Border Salmon Burgers

Ingredients:

• 1 lb canned salmon or 1 lb. salmon fillet fish cut into 1-inch chuncks
• 2 tsp plus 1/4 cup reduced-fat sour cream
• 1 1/2 tsp Dijon mustard
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• freshly ground black pepper
• 1 (8 oz.) head romaine lettuce, shredded (4 cups)
• 1 medium avocado cubed
• 2 tsp extra-virgin olive oil
• 2 tsp lime juice
• 1 tbsp chopped fresh cilantro
• 1/2 tsp cayenne pepper
• 4 whole wheat buns (optional)

Makes 4 Servings

1. In a food processor, combine salmon, 2 tsp of the sour cream, mustard, chili powder, cumin, 1/8 tsp salt and 1/8 tsp black pepper; pulse until mixture comes together, 15-20 seconds. From the mixture into 4 patties, about 3/4 inch thick.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill patties until cooked through, 4-5 minutes per side.
3. While patties are cooking, combine lettuce, avocado, oil, 1 tsp of lime juice and remaining 1/8 tsp salt in a large bowl. Season with black pepper to taste.
4. In a small bowl, whisk together the remaining 1/4 cup sour cream, remaining 1 tsp lime juice, cilantro and lime juice.
5. Divide salad  on whole wheat buns among 4 plates and place a burger alongside. Top each burgewith a dollop of cilantro sour cream and serve.

WW Points Value: 8 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I've always wanted to try this recipe and it was so good. Here's a little forewarning: salmon has a strong fish smell when cooking so really clean up your mess!

Chocolate Marshmallow Fudge

Ingredients:

• cooking spray
• tin foil (optional)
• 1 2/3 cup granulated sugar
• 2/3 cup fat-free evaporated milk
• 2 tbsp reduced-calorie margarine or light butter
• 12 oz. semisweet chocolate, chopped  or 1 1/2 cup semisweet chocolate chips
• 14 large masrhmallows

Makes 36 Servings

1. Coat an 8x8-inch pan with tin foil and spray with cooking spray. In a medium saucepan, stir together sugar, evaporated milk and margarine (or butter); bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.
2. Stir in chocolate and marshmallows; remove pan from heat and stir until smooth. Pour mixture into prepared pan and refrigerate until firm, about 2 hours. Cut into 36 1 1/3-inch squares and serve. Yields 1 square per serving.

WW Points Value: 2 pts

Notes: This recipe appears on http://www.weightwatchers.com/. I've always wanted to try this recipe and I was in the holiday spirit and made it . I love fudge and it's so much better than store bought. I even brought some samples to my meeting and the folks loved it. You can make this fudge anytime of the year and it's perfect for any bake sale!

Turkey Cheddar Wraps

Ingredients:

• 1 1/2 tbsp. mayonnaise
• 2 tsp coarse grain mustard
• 2 medium whole wheat tortilla(s), warmed
• 4 oz. cooked turkey, chopped.
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1/2 cup diced tomatoes
• 2 tbsp diced onions
• 1 cup watercress or chopped lettuce
• 3 tbsp low-fat shredded cheddar cheese

Makes 2 Servings

1. In a small cup, combine the mayonnaise and mustard. Lay tortillas on a cutting board; spread with mustard mixture.
2. Top tortillas with turkey, placing it about 1-inch from edges; sprinkle with salt and pepper. Top turkey with tomatoes, onion, watercress/lettuce and cheese.
3. Tuck in  ides of tortilla and then roll it up lightly; cut in half on a diagonal. Yields 2 halves per serving.

Note: This recipe appears on www.weightwatchers.com. It's a really good treat after having turkey, chicken or roast beef from the night before.

Tomatoes with flare: Indian Tomato Soup.

Ingredients:

• 
  
  1/2 lb. red vine-ripened tomatoes or 1 (16 oz.) can cushed/diced toamtoes, undrained
  
• 
  
  2 tbsp extra-virgin olive oil
  
• 
  
  1 medium onion finely chopped
  
• 
  
  1 green chile pepper, seeded and finely chopped (wear plastic gloves when handling)
  
• 
  
  3 garlic cloves, crushed or 1 tbsp minced garlic
  
• 
  
  1 tbsp tomato paste
  
• 
  
  4 cups vegetable broth
  
• 
  
  1/2 tsp curry powder
  
• 
  
  Chopped fresh cilantro, for garnish
  

Makes 4 servings

1. 
   
   If using fresh tomatoes, bring a large pot of water deep enough to submerge to tomatoes to a boil over high heat. Cut a small X in the bottom of each tomato and plunge them into the boiling water for 20 second each. Remove the tomatoes. When cool enough to handle, peel away the loosened skin. If the skin fails to peel away easily, return the tomatoes to the boiling water for an additional 10 seconds. Remove the cores from the tomatoes and coarsely chop the flesh.
   
   
   
2. 
   
   Heat the oil in a large saucepan over medium high heat. Add the onion, chile pepper and garlic and cook for 4  minutes, or until  soft. Stir in the fresh or canned tomatoes and cook, stirring often, for 5 minutes.
   
   
   
3. 
   
   In a small bowl, blend the tomatoe paste with the vegetable broth and add to the saucepan. Add the curry powder and simmer for 7 minutes.
   
   
   
4. 
   
   To serve, divide the soup among  4 serving bowls. Sprinkle the cilantro on top for garnish.
   
   
   WW Points Value: 3
   

Note: This recipe appears in the South Beach Diet Cookbook. I cooked this recipe for the first time earlier today and it was hot and delicious. Curry powder is common among Indian dishes. If your looking for tomato soup with a different flavor, this recipe is for you. It's also great to cook on a cold winter day. You will not go hungry after having this soup.