Spiced Chocolate Nut Clusters

Ingredients:

• 1/3 cup bittersweet chocolate chips
• 1/4 cup fat-free half-and-half
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1 cup whole macadamia nuts, chopped

Makes 6 (2-piece) Servings

1. Line a baking sheet with parchement paper. Warm chocolate, half-and-half and cinnamon in a medium saucepan over medium-low heat, stirring constantly, until chocolate is melted, about 2 minutes.
2. Remove from heat, add vanilla and stir to combine. Add nuts and stir to coat. Drop 12 (1-tablespoon) clusters onto the baking sheet. Freeze for 10 minutes to set. Store in the refrigerator.

WW POINTS VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a devilishly delicious treat in a heat wave. It's chocolaty, nutty, crunchy, melt-in-your mouth delicious guilty pleasure. The recipe calls for macadamia nuts but you can use any kind of nut with this recipe and these clusters will still be delicious. Even though nuts are healthy, they are high in fat so stick to 2 clusters per serving. Since this is a 5-ingredient recipe, serve this to Claire Robinson and she will be SO happy you gave here these clusters. 

Romaine Hearts with Tuna, Edamame and Green Goddess Dressing

Ingredients:

• 1/2 medium avocado
• 3 tbsp mayonnaise
• 2 tbsp nonfat or low-fat plain yogurt
• 1 tbsp water
• 2 scallions, chopped
• 1 garlic clove, minced
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh tarragon
• 2 tsp fresh lemon juice
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 3 romaine hearts, chopped (8 cups)
• 2 (6-ounce) cans water-packed chunk light tuna, drained and flaked
• 1 cup frozen shelled edamame, defrosted

Makes 4 (2-cup) Servings

1. In a belnder, combine avocado, mayonnaise, yogurt, water, scallions and garlic; puree until smooth. Add basil, parsley, tarragon, lemon juice, salt and pepper; blend until just combined.
2. In a large bowl, combine romaine, tuna and edamame. Add dressing and toss. Serve at room temperature.

WW POINTS VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I'm in the middle of a heat wave, I'm hungry and I want to eat something but I don't want to cook in this HOT weather. I am on a roll with soup and salads and I wanted to try this dish. This salad was Delicious! This is a light and filling salad that makes a delicious meal or as a light salad for a larger meal. Green Goddess Dressing was created in the 1920's by the chef of San Fransisco's Palace Hotel for George Arliss, who was starring in William Archer's play, The Green Goddess. Green Goddess Dressing usually includes anchovies but this version of this dressing is anchovy-less and creamy. You can serve this dressing with chicken or fish and your dish will still be delicious. You can also use spinach, arugula or any other salad green in place of the romaine as well. One taste of this dressing and you will fall in love with this cool San Fransisco treat. 

Mocha-Hazelnut Brownies

Ingredients:

• 3/4 cup hazelnuts, skinned
• 2 oz. bittersweet chocolate
• 1/2 cup whole grain pastry flour
• 1/2 tsp ground cinnamon
• 1 1/2 tsp instant coffee powder
• 1/2 cup trans-fat-free margarine
• 1 tbsp vanilla extract
• 1/4 cup granular sugar substitute
• 2 large eggs
• 1/2 cup bittersweet chocolate chips, roughly chopped

Makes 32 brownies

1. Heat oven to 350 F. Loghtly coat an 8-inch baking pan with cooking spray. Place hazelnuts on a baking sheet and toast until  fragrant and lightly golden, 8-10 minutes. Cool briefly, then roughly chop.
2. Heat chocolate in a small saucepan over medium-low heat, whisking constantly, until melted, about 1 minute. Remove from heat and let cool at room temperature.
3. Sift flour, cinnamon and coffee powder into a medium bowl; set aside. In a large bowl, with an electric mixer at high speed, beat margarine and vanilla until creamy. Add sugar substitute and continue to beat on high until well mixed. Add eggs, 1 at a time, scraping down the sides of the bowl with a rubber spatula and beat to combine. Add melted chocolate and flour mixture and beat until combined. Stir in hazelnuts and chocolate chips.
4. Pour batter into the baking pan and bake unitl a tester inserted in the center comes out clean, about 20 minutes. Cool completely, cut into 32 (1-by 2-inch) pieces and serve.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. If coffee and chocolate are 2 of your favorite after-dinner treats, this treat is for you. Who knew that the combination of hazelnuts, chocolate and espresso would taste so devilshly delicious. These homemade brownies put all the other brand name brownies to shame because they are chewy, moist and it's like eating a piece of fudge. You can serve these brownies with ice cream and a glass of Iced Vanilla Coffee Milk for dessert when you're having company for dinner because they're a guilty pleasure and people will love them so much they will be talking about them for days and be coming back for more.

Savoy Slaw with Sesame Dressing

Ingredients:

• 1 tbsp sesame seeds
• 1 (1 1/2-pound) Savoy Cabbage, shredded (4 cups)
• 1 medium red bell pepper
• 1 tbsp toasted sesame oil
• 2 tsp red wine vinegar
• 1/4 tsp salt
• 1/8 freshly ground black pepper

Makes 4 (3/4-cup) Servings

1. In a small skillet, toast sesame seeds over medium-low heat, shaking the pan occasionally, until seeds are golden, about 5 minutes. Remove from the heat.
2. In a large bowl, combine cabbage, bell pepper, sesame oil, vinegar, salt and black pepper. Add sesame seeds and toss. Serve at room temperature.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This dish makes a great summer side dish when you're cooking an Asian protien as the star. This dish is crunchy and refreshing and has a nice, clean bite to it. Another great thing about cabbage is that it's filled with Vitamin C and fiber so it will wuickly fill you up. 

Beef Satay with Peanut Sauce

Ingredients:

Satay:

• 3 garlic cloves, minced
• 2 tbsp fresh lime juice
• 1 tbsp grated fresh ginger
• 1/2 tsp toasted sesame oil
• 1 1/2 lbs. top round beef, trimmed and cut into 3/4-inch thick slices

Sauce:

• 1/4 cup creamy trans-fat-free peanut butter
• 1/4 cup water
• 2 tbsp low-sodium soy sauce
• 1 tbsp + 1 1/2 tsp rice vinegar
• 2 garlic cloves, minced
• 1/8 tsp red pepper flakes

Makes 4 servings

1. For the satay: In a 9-by-13-inch glass baking dish, combine garlic, lime juice, ginger and oil. Add beef and turn to coat with marinade. Cover the dish with plastic wrap and marinate beef at room temperature for 20 minutes.
2. For the sauce: In a medium bowl, whisk together peanut butter, water, soy sauce, vinegar, garlic and pepper flakes.
3. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Thread equal amounts of sliced meat onto 4 skewers. Grill meat 5-7 minutes per side for medium-rare. Serve warm with peanut sauce drizzled evenly over the meat or on side for dipping.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. You ever have one of those days where you're craving a fancy steak or you want to go to an upscale Asian restaurant and order a fancy steak dinner? This dinner is DEFINITELY for you! This dinner was surprisingly delicious because the peanut sauce was rich, creamy and spicy and the marinated beef in Asian flavors was moist and spicy as well. Even though the recipe calls for skewers, you can enjoy this dinner without the skewers. You can also serve the satay sauce with chicken, pork or noodles for other Asian inspired dishes as well. 

Summer's Bounty Greek Salad

Ingredients:

• 8 oz. green beans, trimmed
• 1 (12 oz.) head romaine lettuce, chopped (6 cups)
• 2 medium tomatoes, cut into wedges
• 1 medium cucumber, halved lengthwise, seeded and thinly sliced
• 4 oz. reduced-fat feta cheese, crumbled (2/3 cup)
• 1/4 cup pitted kalamata olives, sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley

 

Makes 4 (2 1/2-cup) Servings

1. Bring a large saucepan of lightly salted water to a boil. Add beans and cook until crisp tender, about 3 minutes. Drain in a colander and run under very cold water for 1 minute to stop the cooking. Drain again and pat dry. Cut beans into 1-inch pieces.
2. In a large bowl, combine beans lettuce, tomatoes, cucumber, feat and olives. In a small bowl, whisk together oil, vinegar salt and pepper; pour over salad and toss to coat. Divide salad among 4 plates and sprinkle parsley just before serving.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Summer is here as is the heat wave and you're hungry but you don't want to cook in this hot weather, this Greek salad is for you. I think this salad tastes like a high-end restaurant quality salad. This colorful salad is full of vegetables and will fill you up in a hurry. This salad can be made in about 30 minutes or less and can be enjoyed any day of the week. Next time you order a salad at a Greek restaurant, you now know what to expect after having this salad. 

Floating Caribbean Islands

Ingredients:

• 1/2 cup unsweetened shredded coconut
• 2 cups cantaloupe cubes + 1/2 cup tiny cantaloupe balls (about 2 1/2-lb. melon)
• 2 small bananas, sliced
• 1 cup nonfat or low-fat plain yogurt
• 3 large egg whites
• pinch of salt
• 1/2 cup granular sugar substitute
• 1/2 cup red raspberries
• 1/2 cup golden raspberries

Makes 4 Servings

1. Heat the oven to 275 F. Spread coconut on a baking sheet and toast until golden, 4-5 minutes. Tranfer to a plate to cool.
2. Line another baking sheet with parchment paper or nonstick foil and increase the oven temperature to 450 F.
3. In a blender, puree cubbed cantaloupe, bananas and yogurt until smooth; set aside.
4. In a large bowl, with an electric mixer on high speed, beat egg whites and salt until  soft peaks form, 2-3 minutes. add sugar substitute and continue beating until stiff peaks form; fold in coconut. Spoon egg white mixture into 4 mounds on baking sheet. Bake until lightly golden, about 5 minutes. Meringues should be slightly crisp and lightly browned on the outside.
5. Divide reserved fruit puree among 4 shallow bowls. Using a spatula, transfer meringue to the center of each bowl. Arrange a few cantaloupe balls and some raspberries decoratively around each meringue and serve.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. If you ever saw the movie 'Julie & Julia,' you may have seen Julie and Julia making and writing/blogging the recipes for floating islands. A Floating island is a French dessert that is made up of meringue "island" floating on a sea of sweet sauce. When baking meringues, make sure to use nonstick foil, parchment paper or even a silipat baking mat to ensure that the meringues will not stick. I LOVED this dessert! I loved how the fruity combinations of cantaloupe, banana and berries blended so well with the coconut meringues. One bute of this guilty pleasure and you'll feel like you're on an island in he Caribbean enjoying the sound and views of the beach. If you don't have golden raspberries, you can use any other berry and it will taste delicious. I highly recemmend serving this guilty pleasure for dessert for family and friends because it's a cool and refreshing way to end dinner.

Crispy Jicama Salad with Creamy Cilantro Dressing

Ingredients:

• 1/2 cup nonfat or low-fat plain yogurt
• 1/4 cup finely chopped fresh cilantro
• 3 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 (10-ounce) head red leaf lettuce, chopped (6 cups)
• 1 (1-pound) jicama, peeled and cut into matchsticks
• 1 medium cucumber, seeded and thinly sliced

Makes 4 (2 1/2-Cups) Servings

In a small bowl, combine, yogurt, cilantro, lime juice, oil, salt and pepper. Place lettuce in a large bowl and toss with 1/4 cup of the dressing; divide among 4 salad plates. Add jicama and cucumber to the same large bowl and toss with remaining dressing. Spoon jicama and cucumber mixture on top of lettuce and serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. The folks at South Beach have done it again. This salad was crunchy and delicious. The combination of olive oil and lime juice really wakes up your taste buds. I really loved how the jicama was a refreshing crunch in your mouth along with the creamy cilantro dressing. This salad makes a great meal during a heat wave when you don't want to cook and you want something filling and satisfying. And you can make this salad can be made in 20 minutes or less. 

Asian Slaw over Sliced Pineapple

Ingredients:

• 1 medium pineapple, golden variety, peeled and cored
• 2 cups shredded red cabbage
• 1 cup shredded carrot
• 1 cup uncooked jicama, peeled and cut into matchsticks (about 1/4 medium jicama)
• 3/4 cup fresh cilantro, coarsely chopped
• 1/2 cup scallions, sliced
• 3 tbsp rice wine vinegar
• 2 tsp canola oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepepr
• 2 tbsp toasted sesame seeds
• 1 tbsp fresh lime juice

Makes 6 Servings

1. Cut six 1/2-inch-thick slices from pineapple; set aside.
2. Dice remaining pineapple (you should have about 1 cup); place in a large bowl. Add cabbage, carrots, jicama, cilantro, scallions, vinegar, oil, salt and pepper; toss to mix and coat. Let stand a few minutes for flavors to blend.
3. Arrange pineapple slices on a serving platter or 6 serving plates; top with slaw and sprinkle with sesame seeds (and lime juice, if desired). Yields 1 pineapple slice, about 1 cup slaw and 1 teaspoon sesame seeds per serving.

WW POINTS VALUE: 3 pts

Note: This recipe appears on www.weightwatchers.com. I have really become to love slaws and salads and I was craving Asian food  and pineapple today and this slaw totally hit the spot.This slaw was cool, refershing and hit the spot. It may look like a hot mess but it tastes delicious. Jicama is a sweet root vegetable that can be eaten raw and commonly found in salads. Jicama has the texture of a potato and sort of tastes like an apple. I also recommend grilling the 6 thick slices of pineapple because grilled pineapple is so heavenly delicious. I totally recommend servings this dish to family and friends because it's packed with flavor and it's fresh. If your guests include Iron Chef Morimoto and Super Chef Ming Tsai, they will be very proud of you that you made this dish, I promise.



Asian-Style Gazpacho

Ingredients:

• 6 tomatoes, seeded and finely chopped
• 2 cups chicken broth
• 1 tsp dry sherry
• 2 tbsp chopped fresh cilantro
• 1 tbsp light soy sauce
• 4 scallions, white part only
• 4 thin slices ginger
• 1/4 tsp Chinese chili sauce
• 2 limes

Makes 6 Servings

1. Place the tomatoes in a 2- or 3-quart saucepan over low heat. Add the broth, sherry, cilantro, soy sauce scallions and ginger. Bring the mixture to a simmer and cook for 20 minutes. Remove from the heat and allow to cool for a few minutes. Puree in a food processor or blender. Chill.
2. Right before serving, stir in the chili sauce. Grate the peel from 1 lime and add it to the soup. Squeeze the juice from both limes into the soup. Serve in chilled bowls.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Cookbook. Now that summer has arrived, you want a dish that does not require a lot of heat but packs a fusion of flavor this is the dish for you. Gazpacho is widely comsumed in Spanish cuisine as well in its neighboring country of Portugal. Gazpacho is served in the summertime to cool you off. I loved this gazpacho because it was cool and refreshing with the Asian flavors melting in my mouth. Normally when I think of Asian food, I think hot, spicy and exotic. This dish was cool, refreshing and exotic. It's great for a light lunch or dinner out on the patio or to serve as a first course at a dinner party. 

Moroccan Cabbage and Carrot Slaw

Ingredients:

• 1/2 cup mayonnaise
• 2 tbsp fresh lemon juice
• 2 scallions, thinly sliced
• 2 tsp granular sugar substitute
• 1 tsp ground cumin
• 1 (1-to 1 1/2-lb) head green cabbage shredded (4-5 cups)
• 3 medium carrots, shredded
• salt
• freshly ground black pepper

Makes 8 (3/4-cup) Servings

Whisk together mayonnaise, lemon juice, scallions, sugar substitute and cumin in a large mixing bowl. Add cabbage and carrots and toss to combine. Season to taste with salt and pepper and refrigerate until ready to serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. The folks at South Beach have done it again with a delicious and colorful salad. I needed a side dish to accompany my Baked Sea Bass Chermoula and this was perfect. It was cool and colorful and filled with tang and spice. Plus, this slaw is great for the summer when you don't want to cook in a heat wave. This was my thrid time making slaw from scratch and I'm now 3 for 3. I will say that the slaws from South Beach are way better than the packaged slaws you find at the grocery store. 

Baked Sea Bass with Chermoula

Ingredients:

• 1 bunch cilantro, leaves and stem intact
• 4 garlic cloves, peeled
• 2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 4 (6-ounce) sea bass fillets
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven to 450 F.
2. Chop cilantro, garlic, cumin, red pepper flakes and a large pinch of salt in a food processor; with the machine running, drizzle in oil and lemon juice.
3. Season both sides of the fish with salt and pepper. Spread one-quarter of the chermoula in an ovenproof baking dish, lay fish on top and cover evenly with remaining chermoula. Bake until fish is opaque and tender, 12-15 minutes. Serve hot.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Chermoula is a marinade that is often used in Algerian, Moroccan and Tunisian cooking. It is usually used flavor fish and other seafood but it can be used in chicken, beef, lamb and vegetables. I have to say Chermoula was an interesting flavor on this fish. It was hot and soothing at the same time. The heat from the cumin and red pepper flakes and the soothing aromas of lemon juice and olive oil give this dish the exotic taste. If sea bass is unavailable, use the marinade on salmon, arctic char, monkfish, halibut or cod. You can also use parsley in place of the cilantro or a mixture of both. I highly recommend serving Moroccan Cabbage and Carrot Slaw as a side dish for an authentic Moroccan dinner. 

Iced Green Sun Tea

Ingredients:

• 4 green tea bags
• 4 cups water
• ice cubes
• granular sugar substitute to taste (optional)
• 1 small lemon, sliced
• 4 mint sprigs for garnish (optional)

Makes 4 (1-cup) Servings

1. Place tea bags in a large glass jar or pitcher. Pour water over bags. cover the jar with plastic wrap and place on a sun-filled windowsill or outside during the hottest part of the day. Steep until tea is light green and flavorful, about 1 hour.
2. Remove tea bags from the jar and discard. Refrigerate tea to cool, about 20 minutes. Fill 4 (10-ounce) glasses with ice, add sugar substitute, if using, garnish with lemon slices and mint sprigs, if using.

WW POINTS VALUE: 0 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This was such a nice, refreshing treat after eating a filling meal. I was never much of a tea drinker but this was a pleasant surprise. Forget the green tea products you get at the gorcery store or at the local coffee shops and cafes; once you've had this tea, you'll never go back to brand teas.

Mexican Poached Eggs over Polenta with Tomatillo-Avocado Salsa

Ingredients:

• 1 tbsp white vinegar
• 4 eggs
• 1 tsp chili powder
• 1 garlic clove, minced
• 8 1/2 oz. cooke polenta, from a 17 oz prepared polenta log
• 1 tbsp extra-virgin olive oil
• 1 medium ripe avocado, diced into 1/4-inch pieces
• 2 medium ripe tomatoes, seeded and diced into 1/4-inch pieces
• 1/2 cup chopped tomatillos, boiled until soft (about 3 medium husked tomatillos)
• 1 small jalapeno, seeded and diced
• 1/4 cup sliced red onion, diced into 1/4-inch pieces
• 2 tbsp cilantro, chopped
• 2 tbsp fresh lime juice
• 2 tsp extra-virgin olive oil
• 1/4 tsp salt

Makes 4 Servings

1. To make eggs, fill a medium saucepan half way up with water; place over medium-high heat. Bring water to a boil and add vinegar; reduce heat to a simmer. Crack eggs, one by one, into a cup and slide gently into simmering water; cook until egg whites have set, about 3 to 4 minutes. Remove eggs to a plate with a slotted spoon; cover to keep warm.
2. To make polenta rounds, combine chili powder and garlic powder in a cup; dust mixture over polenta rounds. Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil and cook polenta until brown on both sides, about 3 minutes per side. Remove from heat and keep warm until ready to use.
3. To make salsa, combine remaining ingredients in a medium bowl; mix well to coat.
4. To assemble meal, place one polenta round on each of 4 plates. Top each with an egg and about 1/3 cup of salsa.

WW POINTS VALUE:  8 pts

Note: This recipe appears on www.weightwatchers.com. Sometimes having breakfast for dinner is just what you're craving and it hits the spot. I love poached eggs and I love Mexican salsas. If you don't have polenta, use slices of toasted whole wheat bread instead and the points will be reduced. This is a very filling Mexican meal that your whole family will love and come back for more. Ths salsa is PACKED with flavor and it also goes great with chips, chicken, fish, pork and beef as well. So if you can't go to Mexico, let Mexico come to you with this dish.

Citrusy Hot Pepper Slaw

Ingredients:

• 1 large seedless orange
• 1/2 (3-pound) green cabbage, shredded (6 cups)
• 2 medium jalapenos, seeded and minced
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1/4 salt
• 1/8 tsp freshly ground black pepper

Makes 4 (generous 1-cup) Servings

1. Finely grate zest from half of the orange over a medium bowl; set aside. Peel orange. Holding orange over a small bowl to catch juice, carefully cut along the membrane on both sides of each orange segment. Allow the freed segments to fall into the bowl.
2. Squeeze the remaining membrane over the bowl containing zest to extract and additional juice. Pour any juice from orange segments into the bowl with zest. Roughly chop orange segments and add them to the bowl with zest and juice.
3. Add cabbage, jalapenos, lemon juice, oil, salt and pepper to the bowl with the orange; toss well. Serve at room temperature. 

WW POINTS VALUE: 1pt

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I have really become to enjoy salads and slaws. I used  tangerines in place of the orange and used lemon and lime juice for a more citrusy flavor and the slaw was yummy. I should warn you if you can't handle the heat, don't eat this slaw because it's packin' with heat!  

Pulled Turkey Sandwiches

Ingredients:

• 1 (14 oz.) can lower-sodium chicken broth
• 1 (8 oz.) can no-salt-added tomato sauce
• 2 tbsp apple cider vinegar
• 2 tbsp sugar-free pancake syrup
• 3 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 2 tsp mustard powder
• 1 tsp red pepper flakes
• 1 1/2 lbs. boneless, skinless turkey breast, cut into 4 or 5 pieces
• 4 whole-wheat or whole-grain hamburger buns (optional)

Makes 4 Servings

1. In a medium saucepan, combine the chicken broth, tomato sauce, vinegar, syrup, garlic, Worcestershire sauce, mustard powder and pepper flakes; bring to a boil over medium-high heat. Reduce the heat to low and add turkey; cover and simmer for 30 minutes.
2. Using a slotted spoon, transfer turkey to a large bowl to cool for about 10 minutes. Continue cooking sauce, uncovered, untilreduced by half, 10 -15 minutes (you should have at least 1 cup). Remove from the heat and transfer 1/2 cup of the sauce to a small bowl, leaving remaining sauce in the pan.
3. Using 2 forks, shred (pull) turkey. Return pulled turkey to the saucepan and stir to coat evenly with remaining sauce. Cook over low heat just to warm through, about 3 minutes. Divide turkey meat among buns, if using, and drizzle evenly with reserved sauce. Serve warm.

WW POINTS VALUE: 7 pts with bun, 5 pts without bun

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. If you are ever having a barbeque, this is the dish to serve. I love  a good barbeque once in a while and this pulled barbeque was absolutely delicious. Pulled meats are very popular in the American South during the summer. Pulled meats are cooked slowly until they are juicy and tender enough to be easily pulled apart or sliced. This sauce was such a nice treat because it was so sweet and tangy and it melted right in your mouth. You can use this sauce with chicken, beef or pork and your meal will still be delicious. You won't miss the buns the pulled meat is that good. I highly recommend serving Savory Cheddar Cheese Biscuits and Citrusy Hot Pepper Slaw for  a yummy barbecue.

Pork Pinchos with Shredded Cabbage Salad

Ingredients:

Pork:

• 2 tsp paprika
• 1 tsp ground cumin
• 1 garlic clove, minced
• 1/4 tsp cayenne pepper
• 1 1/2 lbs. pork center loin, cut into 1-inch cubes

Salad:

• 1 (1 lb.) head Napa Cabbage, thinly sliced (6 cups)
• 1 seedless orange, peeled and chopped
• 1 small avocado, finely chopped
• 2 scallions, thinly sliced
• 1 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• Pinch cayenne
• 1 small orange, peeled and cut into 8 wedges

Special Equipment:

• 4 (12-inch) skewers

Makes 4 Servings

1. For the pork: In a large bowl, combine paprika, cumin, garlic and cayenne. Add pork and turn to coat; cover the bowl with plastic wrap and let sit at room temperature for 30 minutes. Thread pork evenly onto skewers.
2. For the salad: In another large bowl, combine cabbage, chopped orange, avocado, scallions, oil, salt, pepper and cayenne. Transfer salad to a large platter.
3. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill pork, turning frequently, until cooked through, 10-12 minutes. Serve warm on top of salad and put orange wedges on the side.

WW POINTS VALUE: 9 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Pork pinchos are traditional tapas, or appetizers. These pork pinchos make a deliciously filling dinner when served with this creamy, citrusy salad. If you don't have skewers, don't worry. You can still grill the pork whole, let it rest 10-15 minutes when done cooking, thinly slice the pork on the bias and toss in with the salad. An extra squeeze of orange on the pork give the whole dish a nice touch. This filling salad makes a great weekend meal that is comforting and satisfying. 

Green Tea Truffles

Ingredients:

• 3/4 cup fate-free half-and-half
• 4 decaffeinated green tea bags
• 1/2 lb. bittersweet chocolate, finely chopped
• 1/4 cup unsweetened cocoa powder

Makes 16 (2-piece) Servings

1. Heat half-and-half in a small saucepan over medium heat. When it comes to a simmer, remove from heat and add tea bags; allow tea to steep 5 minutes.
2. Gently squeeze bags over half-and-half to extract extra flavor and discard. Return to a simmer and pour over chopped chocolate in a medium bowl. Stir to combine. Place bowl in freezer and set, about 10 minutes, removing and stirring every 2 minutes. Chocolate is ready roll into truffles when it is no longer a pudding-like consistency and is starting to harden.
3. Scoop out about 2 teaspoons chocolate mixture and roll in the palms of your hands to form a 1-inch ball. Repeat witht the remaining chocolate. Place cocoa powder in a shallow dish. Roll balls in the cocoa powder to coat. Shake off any excess cocoa powder (you will have 2 tablespoons remaining). Serve or store in an airtight container in the refrigerator for up to 2 weeks.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Quick &Easy Cookbook. I have now become a fan of homemade truffles because they are filled with love, flavor and devilishly delicious chocolate. Green tea and dark chocolate are packed with antioxidants so these truffles are healther than the truffles you would get at an upscale chocolate shop. You can also use skim milk in place of the half-and-half and your truffles will still be delicious. I highly recommend making these treats for a party or sending them to friends and family because once you've had a bite, you'll be reaching for more.