Calypso Coolers

Ingredients:

• 1/4 cup sliced almonds
• 1 cup chilled water
• 1 banana, peeled and frozen
• 1 cup low-fat or nonfat plain yogurt
• 1 tbsp fresh lime juice
• 1 tsp vanilla extract
• ice cubes
• 4 large strawberries for garnish (optional)

Makes 4 (3/4-cup) Servings

1. In a blender, puree almonds and water until almonds are very finely chopped. Cut banana into chunks and add to blender; puree until mixture is thick. Add yogurt, lime juice and vanilla; puree until smooth.
2. Fill 4 (8-ounce) glasses with ice. Pour Calypso Coolers over ice, garnish with strawberries, if using and serve.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is such a nice, refreshing drink to have for breakfast or as a snack during the summer, especially in the middle of a heat wave. You will feel like you're on a tropical island with the flavors of bananas, lime juice, vanilla and strawberries it's that good. 

Curried Chicken Salad with Peanuts

Ingredients:

• 2 tsp extra-virgin olive oil
• 1 1/2 lbs. boneless, skinless chicken breasts
• 2 tbsp fresh lemon juice
• 12 oz. snow peas, trimmed and cut into 1/2-inch pieces
• 1/2 cup nonfat or low-fat plain yogurt
• 1/4 cup mayonnaise
• 1 tbsp curry powder
• 2 tbsp Dijon mustard
• 1 tsp finely grated lemon zest
• 1/4 tsp salt
• 2 celery stalks, finely chopped
• 1 smal bunch scallions, chopped
• fresh ground black pepper
• 1/3 cup unsalted roasted peanuts, chopped

Makes 4 Servings

1. In a large skillet, heat oil over medium-high heat. Add chicken and 1 tablespoon of the lemon juice; cook until chicken is cooked through, 5-6 minutes per side. Transfer chicken to a cutting board and let cool to room temperature. When cool, cut into 1/2-inch cubes.
2. when chicken is cooking, bring a medium saucepan of lightly salted water to a boil. Add snow peas and cook for 1 minute. Drain snow peas in a colander and immeadiately run under very cold water for 1 minute to stop cooking. Drain again and pat dry.
3. In a large bowl, whisk together yogurt, mayonnaise, curry powder, mustard, lemon zest, salt and remaining 1 tablespoon lemon juice. Add chicken, snowpeas, celery and scallions to yogurt mixture and toss to combine; season with pepper to taste. Divide chicken salad among 4 plates. sprinkle with peanuts and serve.

WW POINTS VALUE: 10 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This was the first time I ever made and had curried chicken salad and I thought it was delicious. My mom and I always loved Chicken Devane made from Campbell's Soup but there was a lot of cream and fat in that dish. This chicken dinner is very filling and sophisticated it will leave you full and satisfied. The snow peas and celery give this dish an added crunch. The lemon juice cools the heat from the curry and leaves a nice aftertaste un your mouth. I highly recommend this dinner as a weeknight dinner because it's delicious and different. 

Peppery Zucchini Pasta

Ingredients:

• 2 tsp extra-virgin olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 3 pepperoncini (from a jar), minced
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 8 oz. whole-wheat penne pasta
• 1 large zucchini, shredded
• 2 oz reduced-fat goat cheese, crumbled (1/3 cup)
• 1 cup cherry or grape tomatoes, halved
• 1/4 cup chopped fresh basil

Makes 4 (1 1/2 cup) Servings

1. In a large skillet, heat 1 teaspoon of the oil over medium-high heat. Add onion and garlic, reduce heat to medium, and cook, stirring frequently, until onion is softened, 3-4 minutes. Add remaining 1 teaspoon oil, pepperoncini, salt and pepper. Reduce heat to low and conmtinue cooking, stirring occasionally, for 2-3 minutes to flavor the oil. Remove from the heat and keep warm.
2. Bring a  large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Reserving 2 tablespoons of pasta cooking liquid, drain pasta.
3. Add pasta, reserved pasta cooking liquid, zucchini, cheese, tomatoes and basil to skillet; toss to combine. Cook over medium heat until pasta is just heated through and cheese  is melted, 1-2 minutes. Season with additional pepper to taste and serve warm.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is what summer comfort food should taste like. This dish totally hit the spot earlier this evening because it  was colorful an-d filling and it tasted like what Italy in the summer should taste like-cool, comforting, savory. Zucchini, cherry and grape tomatoes and fresh basil are in season and this pasta dish makes a great dish for an outdoor gathering. You can also use oregano, parsley or any other Italian herb with the basil to make this pasta dish even more delicious. 

Peach-Raspberry Shakes

Ingredients:

• 3 small peaches, sliced
• 1 cup low-fat or nonfat plain yogurt
• 1 cup skim milk
• 1 cup raspberries
• 2 ice cubes
• 1 tsp vanilla extract
• granular sugar substitute to taste (optional)

Makes 4 (1-cup) Servings

In a blender, combine peaches, yogurt, milk, raspberries, ice cubes and vanilla; puree until smooth. Add sugar substitute to taste, if using. Pour into 4 (10-ounce) glasses and serve.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It's the summer and you're looking for sonething cool and refreshing to drink this fruity pleasure is for you. There is no excuse for you not to make this shake because it only takes 10 minutes to make. You can use any berry combination and peaches with the combination of nectarines or plums and it will still be delicious. You can enjoy this as a light snack or as a dessert.

Grilled Pork Tenderloin with Peach Lime Salsa

Ingredients:

• 2 garlic cloves, minced
• 2 tsp extra-virgin olive oil
• 1/4 tsp freshly ground black pepper
• 1 1/2 lbs. pork tenderloin
• 2 large peaches, peeled and cut into 1/2-inch pieces
• 1 small red onion, minced
• 1/4 cup finely chopped fresh mint
• 3 tbsp fresh lime juice
• 1/4 tsp salt

Makes 4 Servings

1. In a small bowl combine garlic, oil and pepper to form a rough paste. Place pork in a 9-by 13-inch glass baking dish and coat with garlic paste; let stand at room temperature for 10 minutes.
2. While pork is standing, in another small bowl combine peaches, onion, mint, lime juice and salt.
3. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill pork 12-14 minutes per side, or until thermometer inserted into the thickest part reads 150 F to 155 F. Transfer pork to a cutting board and let rest for 5-10 minutes.
4. Slice pork into 1/2-inch-thick slices and serve warm with peach lime salsa.

WW POINTS VALUE: 6 pts with salsa, 5 pts without salsa

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Peaches are in season and if you ever saw the photo for this recipe, you would want ot cook it too. I never like pork when I was growing up but as I started cooking and trying new pork recipes, I came to enjoy pork even more. Normally, when you think of pork for dinner you think of pork chops and applesauce. This dish puts a new spin on pork and fruit. Peaches don't have much taste to them but when they are paired with lime juice and mint they really wake up your taste buds and leave a nice aftertaste making your mouth feel refreshed. You can use pork chops in place of the pork tenderloin and the dinner will still be delicious. This dinner puts sweet and savory to a new level. I highly recommend this dish at your next barbeque because people will be talking about this dish to their family and friends and keep coming back for more.

South Beach Diet Club Sandwiches

Ingredients:

• 2 tbsp mayonnaise
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp cayenne
• 4 slices Canadian bacon (about 1 ounce each)
• 8 slices thin-sliced whole-grain bread, lightly toasted
• 4 small red lettuce leaves
• 1/2 lb. thinly sliced salt-free or reduced-socium deli turkey breast
• 1/2 small avocado, cut into 4 slices
• 1 large beefsteak tomato, cut into 4 slices

Makes 4 Servings

1. In a small bowl , combine mayonnaise, lemon juice, cumin and cayenne.
2. Lightly coat a skillet with cooking spray and heat over medium-high heat. Add bacon and cook until edges begin to brown, about 1 minute per side. Transfer to a paper towel-lined plate.
3. Spread mayonnaise mixture onto 4 toast slices. Top each slice with 1 lettuce leaf, one-fourth of the turkey, 1 avocado slice, 1 bacon slice and 1 tomato slice; cover with remaining toast Cut in half, secure with toothpicks, if necessary, and serve.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who does not love a club sandwich once in a while? Club sandwiches are very easy to prepare and can be good for you. These sandwiches can be made in 20 minutes or less. This club sandwich is spiced up with the cumin and cayenne in the mayonnaise and if you really want to add more flavor, add garlic to the mayonnaise and make it spiced lemon aioli. You can also use any kind of lettuce leaf in this sandwich such as spinach, arugula, etc and it will still be filling and delicious. One bite of this poolside favorite and you'll never have to go to a restaurant again to order this treat, I guarantee.

Cucumber Soup with Grilled Shrimp and Dill

Ingredients:

• 2 large cucumbers, peeled and roughly chopped
• 3/4 cup cold water
• 1 cup low-fat or nonfat plain yogurt
• 1 tbsp fresh lime juice
• 1/4  tsp salt
• 1/4 tsp freshly ground black pepper
• 3/4 lb. large shrimp, peeled and deveined
• 1/4 cup chopped fresh dill

Makes 4 (1-cup) Servings

1. In a blender combine cucumbers and water; puree for 30 seconds. Add yogurt, lime juice, salt and pepper; puree until smooth.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill shrimp just until pink, about 1 minutes per side.
3. Divide soup among 4 bowls, top with shrimp and dill, and serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This soup can be made in 30 minutes or less and I thought it  was different and delicious. It was different because the flavors of grilled shrimp with yougurt, cucumber, lime juice and dill had such a unique taste to it, like a fusion of Latin meets Greek. The shrimp also gave a smoky bite to this soup. I highly recommend adding garlic when you're grilling shrimp for a little more bite and heat. Garlic and shrimp go very well together. This soup is great on a heat wave and you don't want to spend too much time cooking and it's a nice first course for a picnic gathering. 

Chocolate-Covered Strawberry Smoothie

Ingredients:

• 1 cup ice cubes
• 6 oz. light chocolate frozen yogurt
• 1/3 cup skim milk
• 6 medium strawberries, or 4 large, hulled

Makes 1 Serving

In a blender, combine all ingredients; puree until smooth. Pour into a tall, chilled glass.

WW POINTS VALUE: 4 pts

Note: This recipe appears on www.weightwatchers.com. I made this treat this evening and it was delicious. This cool and refreshing drink takes less than 10 minutes to make. I highly recommend this cool and refreshing drink when you're battling the heat wave and when you're craving a sweet treat such as ice cream. You can use any kind of berries in this drink and it will still be delicious. This drink is better than a milkshake and/or ice cream trat you get at the local ice cream shop. It tastes better and it's better for you.

Grilled Spinach, Garlic and Goat Cheese Pizzas

Ingredients:

• 1/2 tsp extra-virgin olive oil
• 6 oz. baby spinach (6 cups)
• 3 garlic cloves, minced
• 1 tbsp water
• 4 (8-inch) whole-wheat tortillas
• 4 medium plum tomatoes, thinly sliced
• 4 oz. reduced-fat goat cheese, crumbled (2/3 cup)
• 1/4 tsp salt
• freshly ground black pepper

Makes 4 Servings

1. In a large skillet, heat oil over medium heat. Add spinach and garlic; cokk, stirring, about 30 seconds. Add water, cover and reduce the heat to low. Cook until spinach is wilted, 1-2 minutes more.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill tortillas until lightly puffed and browned on the bottom, about 1 minute. Transfer to a cutting board, grilled side up, and top tortillas evenly with tomatoes, spinach and cheese.
3. Return tortillas to the grill, topping side up. Cover and cook until cheese is melted, about 1 minute. Transfer pizzas to 4 plates, sprinkle with salt and pepper to taste. Serve warm.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook.  If you're thinking about ordering a pizza, PUT DOWN THE PHONE! This is the third of the grilled pizzas in this cookbook and it did not disappoint. It was a filling pizza due to the spinach and tomato. The crumbled goat cheese gave this pizza a nice tang to it. If you are hungry for pizza, this is for you. Don't worry if you can't finish it because the spinach and tomato quickly fill you up. You can always save the leftover slices as a snack or as a light lunch with soup or salad. I also love how it's an individual pizza so you can enjoy you're own pizza and not feel guilty.

Grilled Roasted Pepper, Red Onion and Mozzarella Pizzas

Ingredients:

• 4 (8-inch) whole-wheat tortillas
• 1/4 cup canned tomato sauce
• 4 ounces shredded part-skim mozzarella cheese (1 cup)
• 1/2 cup roasted red pepper (from a jar), cut into 1/4-inch-wide strips
• 1/2 small red onion,  very thinly sliced
• 1/8 tsp salt
• freshly ground black pepper

Makes 4 Servings

1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill tortillas until lightly puffed and browned on the bottom, about 1 minute. Transfer to a cutting board, grilled side up. Spread tortillas evenly with tomato sauce and top with equal portions of cheese, red pepper and onion.
2. Return the pizzas to the grill, toppping side up. Cover and cook until cheese is melted, about 1 minute. Transfer pizzas to 4 plates, season with salt and pepper to taste. Serve hot.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. If you're thinking about calling to order a pizza in this heat wave, PUT DOWN THE PHONE RIGHT NOW! You don't need to call for pizza when you can make this in 20 minutes or less. You can easily buy these ingredients at your grocery store which makes these pizzas easy work. I highly recommend adding garlic or red pepper flakes and/or herbs for more flavor or heat. These are the second thin-crust pizzas from the South Beach Diet and the folks at South Beach did not disappoint. Those folks know how to make delicious gourmet burgers and they also make delicious gourmet thin crust pizzas. These pizzas should be served at your next gathering because it's a compliment to Italy and the Mediterranean and your guests will love you for giving them their own individual pizzas.

Mango Smoothie

Ingredients:

• 2 mangos, peeled, pitted and diced
• 1 1/2 cups sugar-free vanilla fat-free or low-fat yogurt
• Ice Cubes

Makes 4 (1-cup) Servings

Puree mangoes in blender. Add yogurt and 4 or 5 ice cubes; blend untilthick and smooth, about 30 seconds. Pour into glasses and serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. It's the middle of summer and you don't want to cook but you want some flavor, this drink is for you. You can prepare this drink in 15 minutes or less and it's still deliciously filling and cheaper and healthier than the smoothies you buy at a juice bar/shop. You don't need to add any sugar to this drink because the natural sugars and fibers of the mangoes make this drink rich, cool and refreshing. You can also use pineapple, melon, or any other tropical fruit in this recipe and it will still be delicious.



Chocolate-Cinnamon Quesadillas

Ingredients:

• 2 Tbsp semisweet chocolate, grated or chopped
• 1 Tbsp granulated sugar  
• 2 large wheat flour tortillas, (6 inches)
• 1/2 tsp ground cinnamon        
• 1 tsp confectioners' sugar                                               

Makes 2 Servings

1. Sprinkle 1 tablespoon of chocolate, 1/2 tablespoon of sugar and 1/4 teaspoon of cinnamon over half of each tortilla. Fold tortillas in half to cover ingredients.
2. Set quesadillas in a dry skillet and cook over medium heat until speckled with brown spots on both sides, about 2 minutes per side. Sprinkle each with 1/2 teaspoon of powdered sugar; serve.

WW POINTS VALUE: 5 pts (1 quesadilla per serving)

Note: This recipe appears on www.weightwatchers.com. As always, I was having a sweet tooth craving and this recipe looked too good to pass up. This dessert reminded me of this wonderful chocolate shop in Playa del Carmen, Mexico called La Casa de Chocolate because the owner was Belgian and knew how to make the best chocolate desserts in the Yucatan Peninsula. I always think of Mexico whenever I combine cinnamon and chocolate because they are some of the guiltiest pleasures on Earth. Even though the directions say cook the quesadillas in a dry skillet, I highly recommend spraying the pan with butter or margarine for a more melt-in-your-mouth bite. I also highly recommend serving vanilla ice cream or frozen yogurt to even make it guiltier but it could effect the point value. I would highly recommend serving this dessert if your dinner guests include Claire Robinson (because it's an easy 5-Ingredient fix), Iron Chefs Bobby Flay and Jose Garces, Aron Sanchez and Rick Bayless (because they are some of the MASTERS of Latin Cooking). Iron Chef Flay, I still want to challenge you to a Tailgating Throwdown at Boston College. I know you have a busy schedule but I guess you're too much of a coward to even show up at BC.

Turkey Cutlets with Vegetable Couscous

Ingredients:

• 1 1/2 lbs. turkey cutlets
• 3 garlic cloves, minced
• 3 tbsp chopped fresh parsley
• 1 tbsp + 2 tsp extra-virgin olive oil
• 2 tsp finely grated lemon zest
• 1/8 tsp red pepper flakes
• 1 small yellow bell pepper, finely chopped
• 1 cup cherry tomatoes, halved
• 1 small cucumber, peeled and cut into1/4-inch cubes
• 1 tbsp minced red onion
• 1 tbsp red wine vinegar
• 1/4 tsp salt
• 1/2 cup whole-wheat couscous

Makes 4 Servings

1. In a resealable bag, combine turkey, garlic, parsley, 1 tablespoon of the oil, lemon zest and pepper flakes; turn to coat well. Marinate at room temperature for 15 minutes or refrigerate overnight.
2. While turkey is marinating, in a large bowl combine remaining 2 teaspoons oil, bell pepper, tomatoes, cucumber, onion, vinegar and salt.
3. Prepare couscous according to package directions. Add hot couscous to vegetable mixture and stir well; keep warm.
4. Lightly coat a skillet with cooking spray and heat over medium-high heat. Add turkey and marinade to the skillet and cook until cooked through, about 2 minutes per side. Serve warm with vegetable couscous.

WW POINTS VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a healthy and sophisticated version of chicken and rice. When I was a kid, I remember chicken and rice as a comfort dinner; the chicken was coated in bread crumbs, the rice was cooked and they were both drenched in store-bought chicken gravy served with a side of peas. Couscous is an alternative to rice and other grains and is usually made from a coarsely ground durum wheat called semolina. This chicken and rice dinner takes it to a whole new level. I loved how all the colorful vegetables mixed well with the couscous and the marinated turkey breast. It was sophisticated comfort food of the summer (so far). I was also craving garlic and I loved how the garlic, lemon zest, pepper flakes, oil and parsley marinated so well on the turkey. My mother wasn't crazy about this dish because she didn't like the couscous. I enjoyed this dish because it hit the spot and I would make this again (for myself).

Chocolate Kaluha Cupcakes with Strawberry Frosting

Ingredients:

Cupcakes:

• 1 cup Kaluha liquor
• 1/2 cup (1 stick) butter
• 1/4 cup + 2 tbsp unsweetened cocoa
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp ground cinnamon
• pinch of salt
• 1 large egg
• 1/3 cup reduced-fat sour cream

Strawberry Frosting:

• 1/2 cup whole fresh (or frozen, thawed strawberries)
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• pinch of salt
• 4 1/2 cups confectioners' sugar, sifted
• 1/2 tsp vanilla extract

Makes 12 Cupcakes

1. For the Cupcakes: Preheat the oven to 350 F. Line 1 standard cupcake pan with 12 liners
2. In a large saucepan over medium heat, simmer Kaluha and butter. Slowly whisk in cocoa powder into saucepan until mixture is creamy. Remove from heat and allow to cool.
3. Meanwhile, whisk in granulated sugar, flour, salt, baking soda and cinnamon in a large bowl.
4. In a separate bowl, beat eggs and sour cream with an electric mixer. Slowly add liquor and cocoa mixture and combine on low speed.
5. Slowly add flour mixture, combining on low speed until completely incorporated.
6. Fill baking cups 3/4 full and bake 20-22 minutes. Set aside to cool.
7. For the Frosting: Puree the strawberries in a blender or food processor.
8. In a bowl with an electric mixer, beat butter and salt on medium speed until light and fluffy. Reduce speed and slowly add confectioners' sugar; beat until well combined.
9. Add vanilla extract and 2 tbsp of the strawberry puree (save remaining puree for decoration or other use). Mix until just blended. Frost on top of cupcake and enjoy!
    

WW POINTS VALUE: Who Knows?

Note: This recipe appeared in the June 2012 Family Circle. The heat wave is gone (for now) and I was excited to get back into the kitchen and cook. We were having company for dinner and I wanted to do a sophisticated dessert and I have been dying to try this recipe. The original recipe is Chocolate Bourbon Cupcakes with Strawberry Frosting created by Spinkles founder Candace Nelson. I used Kaluha liquor in place of the bourbon and I also added ground cinnamon for an authentic sweet Mexican flavor. My company and I LOVED these cupcakes! Ms. Nelson certainly knows her cupcakes. These chocolate cupcakes were moist and flavorful and they tasted like Mexico. The strawberry forsting was delicious, airy, cool and refreshing. You can use any kind of berries in this frosting and it will still be delicious. I highly recommend serving these guilty pleasures at your next gathering because they are a great way to end your dinner party. If you can't go to Sprinkles, let Sprinkles come to you. Ms. Nelson, if you're reading this, your cupcakes are delicious and I look forward to trying more of your delicious cupcakes.

Chocolate Root Beer Floats

Ingredients:

• 12 oz. diet root beer
• 2 tbsp chocolate syrup
• 1 cup fat-free vanilla frozen yogurt

Makes 2 Servings

1. Divide root beer between 2 tall soda glasses. Add a tablespoon of chocolate syrup to each and stir.
2. Put a 1/2 cup scoop of frozen yogurt into each float. Serve with straws and dessert spoons.

 WW POINTS VALUE: 4 pts.

Note: This recipe appears on www.weightwatchers.com.  The heat wave was getting to me and I needed a guilty pleasure to cool me off. I love chocolate, root beer and vanilla frozen yogurt and I saw this recipe and thought it was perfect. Who does not love a root beer float? A root beer float is also known as a black cow or brown cow  and is traditionally made with vanilla ice cream and root beer, but can also be made with other flavors as well. Once you make this drink at home, you'll never order another one in a restaurant again it's that good. I highly recommend this guilty pleasure during a heat wave to cool you off or with burgers and fries while you're watching your favorite sports team on TV. 

Chilled Roasted Red and Yellow Pepper Soup with Avocado Salsa

Ingredients:

Soup:

• 1 tbsp extra-virgin olive oil
• 1 large onion, chopped
• 1/4 tsp salt
• 2 cups lower-sodium chicken broth
• 2 roasted yellow peppers (from a jar), rinsed
• 2 roasted red peppers (from a jar), rinsed
• 1 cup low-fat or nonfat plain yogurt

Salsa:

• 1/2 small avocado, finely chopped
• 1 tbsp chopped fresh cilantro
• 1 1/2 tsp fresh lime juice

Makes 4 (1-cup) Servings

1. For the soup: In a medium skillet, heat oil over medium heat; add onion and salt. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add broth, bring to a boil, and simmer for 3 minutes; transfer to a medium bowl to cool.
2. Placed half of the cooled broth mixture in a blender (make sure to get an equal amount of liquid and onions); add yellow peppers and 1/2 cup of the yogurt; puree until smooth. Transfer yellow pepper puree to a covered container and refrigerate until chilled, about 30 minutes. rinse blender and transfer remaining broth mixture to it. Add red pepper puree to another covered container and refrigerate until chilled, about 30 minutes.
3. For the salsa: While soups are chilling, in a small bowl combine avocado, cilantro and lime juice.
4. To serve the soup, simultaneously ladle a generous 1/2 cup of th yellow pepper soup and a generous 1/2 cup of the red pepper soup into each of the 4 shallow bowls, allowing soups to meet in center. Garnish each with salsa and serve.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a wonderful soup to have in this heat wave. It's a colorful way to cool off and will leave you satisfied. This soup is quick and simple to make. Using roasted reed and yellow peppers from a jar is convenient but if you have time and it's not too hot out, you can roast these bell peppers for a more smoky flavor. If you're ever invited to a barbeque and Bobby Flay is in attendance and you brought this dish, he and the other guests will be impressed. Iron Chef Flay (or anyone else at the Food Network), if you're reading this, I still want to  challenge you to a Tailgating Throwdown at Boston College. 

Grilled Tomato, Arugula and Feta Cheese Pizzas

Ingredients:

• 4 (8-inch) whole-wheat tortillas
• 4 medium plum tomatoes
• 3 1/2 oz. reduced-fat feta cheese, crumbled (about 1/3 cup)
• 1 garlic clove, minced
• 2 tbsp thinly sliced fresh basil
• 1 1/3 cups baby arugula
• 2 tsp extra-virgin olive oil
• salt
• freshly ground black pepper

Makes 4 Servings

1. Lightly coat a grill or grill pan with cooking spray and heat ot medium-high.
2. Grill tortillas until lightly puffed and browned on the bottom, about 1 minute. Transfer to a cutting board, grilled side up, and top tortillas evenly with tomatoes, cheese, garlic and basil.
3. Return tortillas to the grill, topping side up. Cover and cook until cheese is softened, about 30 seconds. Top with arugula, cover, and grill another 1-2 minutes, or until arugula is wilted. Transfer pizzas to 4 plates, drizzle with oil and season with salt and pepper. Serve warm.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It's a hot summer day and you want something that is clean and fresh and will fill you up, this treat is for you and it takes less than 30 minutes to prepare. Who does not love pizza? If you're ever craving a pizza, DO NOT  CALL for pizza delivery! This pizza is colorful and very easy to make. If you love thin-crust pizza, then you 'll love the grilled tortilla version. The crust has a nice crunch to it topped with the flavors of the Mediterranean. You know how sometimes when you have a slice of pizza and it's too hot to eat you don't enjoy it as much? You won't get that with this pizza. The tomatoes, feta cheese, basil and arugula topped with drizzled olive oil, salt and pepper leave your palate clean and fresh. I also love how the grilled tortilla pizza is a whole serving because you can have your own little pizza and not have any leftovers. These pizzas should be served at your next barbeque because they are so elegant, sophisticated and delicious.

Whole-Grain Nectarine Pancakes

Ingredients:

• 1 cup whole-grain pastry flour
• 3 tsp granular sugar substitute
• 1 tsp baking soda
• 1 cup 1% or fat-free buttermilk
• 2 large eggs, lightly beaten
• 1/4 cup trans-fat-free margarine, melted + 1 tbsp unmelted
• 1-2 medium nectarines, sliced (1 cup)
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground star anise

Makes 4 (4-pancake) Servings

1. Heat oven to 200 F
2. In a large bowl, combine flour, 2 teaspoons of the sugar substitute and baking soda.
3. In a medium bowl, whisk together buttermilk, eggs and melted margarine. Make a well in the center of the dry ingredients. Add wet ingredients to dry and mix just to combine; do not overmix.
4. Coat a large skillet or griddle with cooking spray and heat over medium heat until hot enough to  cause drops of water to scatter over the surface, about 3 minutes. Working in batches if necessary, spoon a heaping tablespoon of batter onto the griddle to form a 3-inch pancake (you will be making 16 pancakes). Cook pancakes until golden brown, about 2 minutes per side. Transfer to a heatproof platter and place in the oven to keep warm until ready to serve.
5. In a medium skillet, beat remaining 1 tablespoon margarine over medidum heat until melted. Add nectarines, cinnamon, nutmeg, ginger, star anise and remaining 1 tsp granular sugar substitute. Cook, stirring occasionally, until nectarines are soft and golden, about 5 minutes. Remove pancakes from the oven and divded among 4 plates. Spoon nectarine slices over pancakes and serve.

WW POINTS VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a great meal for breakfast, lunch or even dinner for this summer. Nectarines are in season and they were absolutely declicious spiced up on top of these pancakes. You can make the batter into waffles if you'd like and they will still be delicious. I added the nutmeg, ginger and star anise with the cinnamon to spice up the nectarines and it was worth it. Cooked fruit with the right spices makes the whole dish taste better but may affect the point value. I do highly recommend separating the egg yolks and egg whites and mixing them separately because they make the pancakes fluffier.