Mango Pudding

Ingredients:

• 1 1/4 cups mango nectar
• 3/4 cup skim milk
• 4 Tbsp cornstarch
• 1 large mango, diced and divided
• 1 Tbsp fresh mint leaves

Makes 4 Servings

1. Pour nectar into a medium saucepan; place over medium heat.
2. Meanwhile, place milk and cornstarch in a medium-size mixing bowl; stir to combine and slowly pour into mango nectar, stirring continuously. Increase heat to medium-high and continue stirring until thick, about 4 to 5 minutes. Remove from heat and stir half of mango into mixture; pour pudding into four 1/2-cup custard cups. Refrigerate pudding for at least 2 hours or up to overnight.
3. Combine remaining mango with mint and spoon over chilled pudding. Yields about 1/2 cup pudding and 1 tablespoon of fresh mango per serving

WW POINTS VALUE: 5 pts

Note: This recipe appears on www.weightwatchers.com. I had made homemade pudding in the past and I really enjoyed it. It was chocolate pudding and I was looking forward to making fruit pudding. This pudding was a disappointment. I love the flavors of mango but it didn't comeout the yway I had hoped even though I love mango. I tried it with guava but it didn't turn out well either flavors. It was probably the cornstarch that killed it. Normally, I love Weight Watchers recipes but this one was a miss for me.

Cannoli Tartlets

Ingredients:

• 2 cups part-skim ricotta cheese
• 1/4 cup granular sugar substitute
• 4 ounces bittersweet chocolate, finely chopped
• Pinch of ground cinnamon
• 1 tsp vanilla extract
• 2 boxes mini whole-wheat phyllo shells (15 shells each)
• 1/4 cup finely chopped unsalted pistachio nuts

Makes 30 tartlets

1. Stir together ricotta, sugar substitute, chocolate, cinnamon and vanilla in a medium bowl until well combined. Chill, covered, until ready to prepare tartlets.
2. No more than 2 hours before serving, fill mini phyllo shells with about 1 tablespoon ricotta filling. Sprinkle each tartlet evenly with pistachios and refrigerate until ready to serve.

WW POINTS VALUE: 2 pts (per tartlet)

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. A cannoli is a pastry that originated in Sicily and means little tube. Cannoli are very popular in Italian cuisine that is made of tube-shaped shells of fried pastry dough that's filled with a sweet, creamy filling usually containing ricotta cheese. These cannoli from South Beach get a healthy makeover and they taste just as good. The phyllo tarlet shells replace the fried pastry dough. The filling does have the traditional ricotta filling but there's less sugar and more sweet flavors such as chocolate, ground cinnamon, vanilla and nuts to make this sweet treat heavenly delicious. I absolutely loved these sweet treats and I highly recommend serving these treat at your next party or get-together because they are so good and people will be talking about them for days.

Parmesan Zucchini Sticks

Ingredients:

• 2 medium zucchini (about 1 pound)
• 1 tbsp extra-virgin olive oil
• 1/4 tsp dried thyme
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
• pinch red pepper flakes
• 1/3 cup freshly grated Parmesan cheese

Makes 10 (3-piece) Servings

1. Heat oven to 450 F. Line a baking sheet with parchment paper or foil.
2. Cut  zucchini lengthwise into quarters, then cut into 2-inch-long sticks. Combine zucchini, oil, thyme, salt, black pepper and pepper flakes in a medium bowl and toss to coat. Transfer zucchini sticks to a baking sheet, with a flesh side facing down. Roast until just softened and golden, turning to other flesh side is up halfway through, about 15 minutes.
3. Carefully turn pieces skin side down. Sprinkle evenly with cheese and continue roasting until cheese has melted, about 2 minutes. Serve warm.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I have now come to love zucchini whether it's grilled or oven-roasted. I also love Parmesean cheese on almost anything that Parmesean cheese and zucchini go so well together. These vegetable sticks were heavenly delicous. I made these sticks as a side dish to the South Beach version of Chicken Parmesean and they went so well together. I would highly recommend this side dish along with any Italian protien dish because it adds color, fills you up and is good for you.

Mediterranean Vegetable Sandwiches

Ingredients:

• 1/2 small red onion, very thinly sliced
• 1 (15 1/2-oz.) can chickpeas, rinsed and drained
• 1 1/2 cups baby spinach
• 3 ounces reduced-fat feta cheese, crumbled (generous 1/3 cup)
• 1 large cucumber, halved crosswise and thinly sliced lengthwise
• 1 large tomato, thinly sliced
• 2 roasted red peppers (from a jar), rinsed and cut into 1/4-inch slices
• 1/4 cup pitted kalamata olives, roughly chopped
• 1 tbsp extra-virgin olive oil
• 1 1/2 tsp red wine vinegar
• 1/8 tsp ground cumin
• pinch of cayenne pepper
• 2 (6-inch) whole-grain pita breads, halved

Makes 4 Servings

1. Place onion in a small bowl and cover with ice water; let sit for 10 minutes.
2. Drain onion, pat dry and place in a medium bowl. Add chickpeas, spinach, feta, cucumber, tomato, peppers, olives, oil, vinegar, and cumin; stir gently to combine. Season with cayenne to taste.
3. Fill pita halves with vegetable mixture and serve.

WW POINTS VALUE: 6 pts with pita, 4 pts without pita

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I LOVED this salad because it was colorful, refreshing and it filled me up so much I wasn't hungry. This was my first time eating chickpeas and I must say I really like the chickpeas in this salad. Chickpeas are a type of bean called garbanzo beans. They are legumes that have a mild and nutty flavor and a firm yet creamy texture when you bite into them. Chickpeas are packed with protien, fiber, folate, iron and zinc. This is what I call a sophisticated Greek salad with a little heat. Cumin and cayenne are not the usual flavors of the Mediterranean but they give this salad a little kick. If you don't have any feta cheese, I recommend crumbled goat cheese because it has a nice creamy flavor that blends well with spinach and red peppers. You can also use arugula in place of the spinach if you'd like. Soaking the onions in ice water tames the bite but also give the salad a cool crunch to it. You can also omit the pita and eat the filling as a salad and you will be just as satisfied. Parents, this is also a yummy salad to get your kids to eat.

Mixed Seafood Kebobs with Parsley Garlic Sauce

Ingredients:

Sauce:

• 2 large garlic cloves, minced
• 1 1/2 tbsp finely chopped fresh parsley
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/4 tsp salt

Kebobs:

• 1 lb sea scallops (about 16) cleaned
• 1 lb. halibut filet (about 1 1/4-inches thick), skin removed, fish cut into 1 1/2-inch pieces
• 1 large zucchini, cut into 1/2-inch thick rounds
• 1 small red onion, cut into 1/2-inch thick wedges
• 1/4 tsp freshly ground black pepper

Special Equipment:

• 8 (12-inch) skewers

Makes 4 (2-skewer) Servings

1. For the sauce: Place garlic in a small saucepan and add water just to cover. Bring to a boil, reduce heat, and simmer for 5 minutes; strain and transfer garlic to a small bowl. Add parsley, oil, lemon juice, and salt to garlic; stir to combine.
2. For the kebobs: Thread scallops, halibut, zucchini and onion alternately onto skewers; season with pepper.
3. Generously coat a grill or grill pan with cooking spray and heat to medium-high. Grill kebobs, turning once, until fish is cooked through and vegetables are lightly charred, 10-12 minutes. Serve warm or at room temperature, drizzled with parsley-garlic sauce.

WW POINTS VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I normally enjoy the flavors of the Mediterranean but this meal came up short. It was all over the place because some of the ingredients didn't go together well. It takes skill and patience to grill anything. I used cod in place of the scallops and halibut and I slightly overcooked the cod. I wouldn't use red onions with this fish because they didn't go with the fish or vegetables. The grill zucchini was delicious and I enjoyed the parsley-garlic sauce. If I were to cook this meal, I would make the parsley-garlic sauce, coat the fish with garlic sauce and broil the fish for 5 minutes on each side. I also recommend broiling the zucchini and sauteein the onions to make this meal fly.

Hot Dogs with Homemade Tomato-Pickle Relish

Ingredients:

• 3/4 cup finely chopped bell pepper (mix of green and yellow)
• 1 medium plum tomato, finely chopped
• 1/4 cup finely chopped red onion
• 2 tbsp finely chopped dill pickle
• 1 tbsp cider vinegar
• 1/4 tsp granular sugar substitute
• 1/8 tsp salt
• 4 reduced-fat beef hot dogs
• 4 whole-wheat or whole-grain hot dog buns, lightly toasted (optional)

Makes 4 Servings

1. In a small bowl, combine pepper, tomato, onion, pickle, vinegar, sugar substitute and salt.
2. Lightly coat a grill or grill pan wiht cooking spray and heat to medium-high. Grill hot dogs, turning occasionally, until lightly browned and heated through, 5-7 minutes. Serve hot dogs on buns, if using, topped with relish.

WW POINTS VALUE: 5 pts with bun & 3 pts without the bun

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who does not love a hot dog once in a while? I was never a fan of hot dogs when I was younger. Probably because they were bland and over cooked. Ever since I started cooking, I have expanded my taste buds. This is a very simple and easy meal to make. This homemade relish is cool, refreshing and healthier than the brands you would find at the grocery store. I must say I really enjoyed this hot dogs with the  homemade relish and I would make this again. The homemade relish can be enjoyed on burgers and sanwiches as well. if you plan on toasting the buns, make sure to spray some olive oil on them and cook them for a very short time because they do burn easily. Tailgating season is here and this hot dog is perfect for your next tailgating party.

Kofta Skewers with Peppers

Ingredients:

• 1 lb. lean ground beef
• 1/2 lb. lean ground lamb
• 1 small onion, grated
• 1/4 cup chopped parsley
• 2 tbsp tomato paste
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp red pepper flakes
• 1/4 tsp salt
• 2 medium bell peppers, any color, cut into 1/2-inch-wide strips
• 1 tsp extra-virgin olive oil

Special Equipment:

• 8 (12-inch) skewers

Makes 4 (2-skewer) Servings

1. In a large bowl, combine beef, lamb, onion, parsley, tomato paste, garlic, cumin, red pepper flakes and salt. Divide meat mixture into 8 equal portions. Form each portion into 6-inch sausage shape around a skewer.
2. In a medium bowl, toss peppers with oil.
3. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill meat, turning frequently, until browned on all sides and cooked through, about 15 minutes. Halfway through cooking, place peppers on grill and cook, turning frequently, until lightly charred on all sides, 8-10 minutes. Serve kofta hot with peppers.

WW POINTS VALUE: 9 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Kofta means pounded meat in Persian andusually consists of balls of ground meat (usually beef or lamb) mixed with spices and onions. Koftas are often enjoyed in Middle Eastern and South Asian countries. These meaty treats were delicious with the roasted red bell peppers I grilled. This was also the first time I had ground lamb but it was mixed in with the ground beef and I must say I enjoyed my meats. I also made grilled sausage for the first time and I was nervous but they turned out smoky, filling and delicious. These sausages will quickly fill you up and leave you satisfied. I do highly recommend using a grill basket when grilling your Kofta sausages and peppers so nothing will fall apart or fall through the gate.

Grilled Tropical Fruit Kebobs

Ingredients:

• 1/4 cup packed dark brown sugar
• 2 tbsp margarine
• 1 tsp freshly grated ginger
• 1 oz. dark rum
• 1/2 medium pineapple
• 2 large mangoes, cut into large cubes
• 2 large bananas, cut into large cubes

Makes 8 Servings

1. Preheat the grill to medium-high or heat a grill pan over high heat.
2. Combine sugar, margarine, ginger and rum in a small saucepan. Heat over low heat until well-combined, about 2-3 minutes; set aside.
3. Thread fruit onto 8 (10-inch) or 16 (6-inch) metal or wooden skewers (make sure to soak wooden skewers in water for about 20 minutes to prevent charring); brush with sugar mixture.
4. Place kebobs on grill or grill pan; cook until grill marks show on bottom side of fruit, about 1-2 minutes. Turn kebobs; grill until marks appear on other side, about 1-2 minutes more. Serve hot, room temperature or chilled.

WW POINTS VALUE: 5 pts (1 large or 2 small kebobs per serving)

Note: This recipe appears on www.weightwatchers.com. Just because summer is winding down, it doesn't mean you still can't "Grill, Baby, Grill." Grilling fruit is fast, easy and delicious. Cooked fruit is so delicious and these yummy treats hit the spot. You can use any kind of fruit such as strawberries, bananas, guavas, apples, peaches, nectarines, plums, pears, mangoes, pineapples, etc. and use ground ginger, star anise, cinnamon and/or nutmeg and these grilled tropical fruit kebobs will still be delicious.

Grilled Eggplant Rounds with Garlicky Cilantro Topping

Ingredients:

• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/4 tsp salt
• 2 tbsp finely chopped fresh cilantro, plus sprigs for garnish
• 1 garlic clove, minced
• 2 medium eggplants (about 2 pounds), cut into 20 (1/2-inch thick) rounds

Makes 4 (5-piece) Servings

1. Lightly coat a grill or grill pan with cooking spray and  heat to medium-high.
2. In a small bowl, sitr together chili powder, cumin and salt. In another bowl, stir together cilantro and garlic.
3. Using a sharp paring knife, score a crisscross pattern on both sides of eggplants rounds; seaon both sides of rounds with chili powder mixture.
4. Grill eggplant until softened, 4-5 minutes per side; transfer to a serving platter. Sprinkle eggplant with cilantro mixture, garnish with cilnatro sprigs, and serve hot.

WW POINTS VALUE: 0 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I really  enjoyed grilled eggplant with grilled protein because it tastes like french fries. I have now become to love eggplant whether it be grilled or roasted. This was a tasty side dish to the Grilled Southewest Steak Radish and Blue Cheese Salad because it used the same ingredients. This side dish is like eating a healthy version of french fries. Be careful not to add too much garlic because a little but of garlic can go a long way.