Cannoli Pudding

Ingredients:

• 1 container (15 oz.) part-skim ricotta cheese
• 3 tbsp. granular sugar substitute
• 2 tsp. grated orange zest
• 1 tsp. vanilla extract
• 1/4 cup mini semisweet chocolate chips
• 1/4 cup coarsely chopped pistachios (1 oz.)

Makes 4 Servings

1. With an electric mixer, beat the ricotta, sugar substitute, orange zest, and vanilla until light and smooth. Fold in the chocolate chips and pistachios.
2. Spoon the pudding evenly into 4 dessert bowls and serve, or cover and chill to serve later.

WW POINTS VALUE: 5 pts on Phase 1 & 7 pts on Phase 2

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. You can have your cannoli and eat it too in a different way. This is a different kind of dessert in texture and in flavor. Normally, you eat a cannoli with the filling in the shell. You eat this cannoli in a dish and it has a nice flavor and aftertaste to it. This recipe is to be enjoyed on Phase 2. If you're on Phase 1, omit the chocolate chips and add 2 tablespoons of unsweetened cocoa powder and 1 additional tablespoon of sugar substitute to the ricotta mixture. You will enjoy the combination of vanilla, orange and chocolate in this dessert.

Classic Spaghetti & Meatballs

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 1 lb. ground skinless turkey breast
• 1/2 lb. lean ground pork (10% or less fat)
• 1/2 cup dried bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 egg whites
• 1/4 cup fat-free milk
• 2 tsp. Worcestershire sauce
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (28 oz.) can crushed tomatoes
• 2 tbsp. chopped fresh oregano 2 tsp. dried
• 1 lb. whole-wheat spaghetti
• 1 oz. Parmesan cheese

Makes 10 Servings (1 cup spaghetti & sauce with 2 meatballs per serving)

1. Preheat the oven to 350° F. Spray a 10 X 15-inch jelly-roll pan with nonstick spray; set aside.
2. In a large skillet over medium-high heat, heat the oil; add the onions and garlic. Cook, stirring occasionally, until golden, 7-10 minutes.
3. In a large bowl, combine the turkey, pork, bread crumbs, grated Parmesan, egg, egg whites, milk, Worcestershire sauce, salt, pepper, and half of the cooked onions and garlic. Shape into 20 balls and place in a single layer without touching each other on the jelly-roll pan. Bake until lightly browned, about 20 minutes.
4. In a large saucepan, bring the tomatoes and remaining half of the cooked onions and garlic to a boil; add the meatballs. Reduce the heat and simmer, covered, until the meatballs are cooked through, 18-20 minutes. Stir in the oregano.
5. Meanwhile, cook he spaghetti according to package directions; drain. Toss the spaghetti with the meatballs in a large serving bowl and serve with shaved Parmesan.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Who does not love Italian comfort food once in a while? Whether you're serving a crowd or it's family night, this is the perfect meal to serve. You can have your spaghetti and meatballs and eat them too. I highly recommend using whole wheat pasta if you're on a diet. Nobody will taste the difference. These meatballs are so succulent and juicy they will melt in your mouth along with the spaghetti and tomato sauce. I highly recommend adding a touch of basil and parsley to the meatball mixture for a more authentic Italian taste. You can also use ground beef, turkey, chicken, pork or veal in this recipe are your dinner will still be delicious.

Rosemary Chicken Salad with Goat Cheese

Ingredients:

• 1 1/4 lbs. boneless, skinless chicken breasts
• 1/2 tsp. dried rosemary
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• olive oil cooking spray
• 2 tbsp. balsamic vinegar
• 1 tbsp. extra-virgin olive oil
• 3 cups arugula
• 3 cups packed baby spinach (about 3 oz.)
• 2 cups cherry tomatoes, halved
• 3 oz. reduced-fat goat cheese, crumbled

Makes  4 (2-cup) Servings

1. Preheat the broiler with the rack 4 inches from the heat. Rub the chicken all over with rosemary, 1/4 teaspoon of the salt, and the pepper. Lightly spray both sides with olive oil.
2. Broil the chicken until cooked through but still a little pink, 3-4 minutes per side (depending on the thickness of the chicken breasts). Transfer to a cutting board and when cool enough to handle, cut the chicken into bite-size pieces.
3. In a large bowl, whisk together the vinegar, oil and remaining 1/4 teaspoon salt. Add the chicken, arugula, spinach, and tomatoes to the dressing. Toss well to coat.
4. Divide the chicken mixture among 4 plates. Divide evenly, sprinkle the goat cheese over the salads.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten-Free Solution Cookbook. This Phase 1 salad is gluten-free, quick, easy and can be enjoyed any day of the week. You can use all arugula or all spinach in this salad, red and yellow grape tomatoes or feta cheese in place of the goat cheese and your salad will be delicious. I highly recommend seasoning your chicken with garlic because garlic always makes everything taste better. The homemade dressing of olive oil and balsamic vinegar is so good you will forget that it's healthy for you.

Oven-Roasted Vegetables

Ingredients:

• 1 medium zucchini, cut into bite-size pieces
• 1 medium summer squash, cut into bite-size pieces
• 1 medium red bell pepper, cut into bite-size pieces
• 1 medium yellow bell pepper, cut into bite-size pieces
• 1 lb. fresh asparagus, cut into bite-size pieces
• 1 red onion
• 3 tbsp. extra-virgin olive oil
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper

Makes 4 Servings

 

Heat the oven to 450° F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

 

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Book. This is a colorful, quick and easy side dish that can be served with any protein and make the meal look and taste good. This Phase 1 side dish will quickly fill you up and leave you satisfied. If you don't have all the vegetables, using zucchini, bell peppers, asparagus and onions will work just as well.

Lemon-Blueberry Scones

Ingredients:

• 1 1/2 cups all-purpose flour,
• 1 1/4 cups whole wheat flour
• 2 tbsp. granulated sugar
• 1 tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tbsp. cold unsalted butter, cut into pieces
• 3/4 cup fresh blueberries
• 2 tsp. grated lemon zest
• 1 cup low-fat buttermilk

Makes 12 Scones (1 scone per serving)

1. Preheat oven to 400° F.
2. Whisk together whole wheat flour, all-purpose flour, unsweetened cocoa, sugar, baking powder, baking soda, and salt in a small bowl. With pastry blender or two knives used sciccors-style, cut butter into flour mixture until mixture resembles coarse crumbs. Add blueberries, lemon zest, and buttermilk to flour mixture, stirring just until moist dough forms.
3. With floured hands, knead dough, 6-8 times in bowl to bring dough together (dough will be shaggy).
4. Turn dough out onto lightly floured work surface and pat to 1/2-inch thickness. With floured 2 1/2-inch round cutter, cut into 10 rounds without twisting cutter. Gather scraps and reroll, making total of 12 scones. Place scones 1 inch apart on ungreased baking sheet.
5. Bake until golden brown, about 12 minutes. Transfer to wire rack; serve warm.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Who doesn't love scones once in a while? These treats can be enjoyed for breakfast, brunch or even as a light snack. These scones have a nice aftertaste to them after one bite. The key to making these scones so flaky is the cold butter. The buttermilk also adds a nice texture to the scones too. The combination of lemon and blueberries is heavenly delicious and high in fiber and antioxidants.

Spiced Oatmeal with Dried Apricots & Walnuts

Ingredients:

• 1/4 cup walnuts
• 2 cups water
• 1/2 cup steel-cut oats
• 12 dried apricots, cut into 1/4-inch pieces
• 1 1 /2 tsp. sugar-free pancake syrup
• 1/2 tsp. ground cinnamon
• salt

Makes 4 (1/2 cup) Servings

1.  Heat oven or toaster oven to 275° F. Spread walnuts on a baking tray and bake until fragrant and toasted, 8-10 minutes. Roughly chop.
2. MICROWAVE INSTRUCTIONS: While the nuts are toasting, combine water, oats, apricots, syrup, cinnamon, and a pinch of salt in an 8-cup microwave-safe bowl (the size of the bowl is important as it must allow the oats to bubble up without spilling over). Cover with plastic wrap, vent, and cook at full power 5-7 minutes. Stir, replace plastic wrap, and cook for an additional 5-7 minutes, until liquid is mostly absorbed. Sprinkle with nuts and serve.
3. STOVETOP DIRECTIONS: Combine water and oats in a medium saucepan; soak overnight. Add apricots, syrup, and salt and bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until liquid absorbed, 15-20 minutes. Sprinkle each serving with nuts and cinnamon.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Oatmeal can be enjoyed for breakfast, lunch, or dinner. You can make homemade oatmeal at home and enjoy it throughout the week. This quick and easy oatmeal is made from steel-cut oats which are a favorite on South Beach because of dense texture and high levels of protein, iron and fiber. You can also add a touch of nutmeg alongside cinnamon to this oatmeal or substitute almonds and your oatmeal is still delicious. One bite of this oatmeal and you will never buy processed oatmeal at the grocery store again.



Roast Chicken with Roasted Vegetables

Ingredients:

• 2 oz. extra-virgin olive oil
• 1 oz. white wine
• 1 tbsp. Dijon mustard
• 2 tbsp. rosemary, chopped
• 1 tbsp. chopped garlic
• 1 whole chicken, giblets and fat removed
• 2 cups turnips, peeled, cut in 3/4-inch pieces
• 2 cups carrots, peeled, cut in 3/4-inch pieces
• 2 cups cauliflower, cut in 1 1/2-inch florets
• 1 oz. extra-virgin olive oil
• salt
• freshly ground black pepper

Makes 4-6 Servings (4 oz. of chicken & 1 cup vegetables per serving)

1. Place a shallow roasting pan with a rack in the oven. Preheat the oven to 375° F.
2. Combine 1 ounce olive oil, wine, mustard, rosemary, and garlic. Season with salt and pepper.
3. Gently loosen the skin from the breast and legs of the chicken, being careful not to tear the skin. Rub 3/4 of rosemary mixture underneath the skin of the chicken. Rub the remaining 1/4 all over the skin. Season the chicken well with salt and pepper.
4. Place the chicken  on the rack in the roasting pan in the oven. Cook for 10 minutes.
5. Toss the vegetables with 1 ounce olive oil. Place around the chicken in the bottom of the pan. Every 10-15 minutes, baste the chicken with the juices and fat that have accumulated in the bottom of the pan, and turn the vegetables. Roast another 45-50 minutes until the juice runs clear or until the chicken is 165°  at the thigh or about 160° F at the breast.
6. Let rest in a warm place for 15 minutes before carving.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Who doesn't love a good roast chicken once in a while. This roast chicken with roasted vegetables is kicked up a notch with the sophisticated flavors of  olive oil, white wine, garlic & Dijon mustard. The chicken had a nice aroma and taste to it. You can replace the turnips and carrots or use them with sliced onions or fennel, Brussel sprouts, butternut squash, parsnips or rutabagas, peeled and cut into 3/4-inch pieces and your meal will be delicious. If you serve this dinner to your kids along with the vegetables, they will eat this meal up and not care about the vegetables. Don't forget to serve white wine with this dish for the adults.

Peppery Cheese Popcorn

 Ingredients:. Place the

• 6 cups air-popped popcorn (1/3 cup unpopped kernels)
• butter-flavored cooking spray
• 2 tbsp. finely grated Parmesan cheese
• 1/4 tsp. freshly ground black pepper
• salto

Makes 2 (3-cup) Servings

 

Place popcorn in a large mixing bowl and coat lightly with cooking spray. Sprinkle with cheese and pepper and toss to combine. Season with salt and more pepper to taste; serve.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who says popcorn is not good for you? Popcorn is a favorite snack when you're watching TV or a movie or even when you come home from work or school. You don't need a popcorn machine to make popcorn at home. All you need is a pot and olive oil. Heat a pot over medium heat with the oil in it & put the kernels in to let them pop. The kernels will eventually pop and the popcorn will taste just as good as microwave popcorn or popcorn you get at the movies. The butter spray combined with the Parmesan cheese, salt and pepper leaves a nice aftertaste in your mouth. There are only 5 ingredients in this recipe so feed this to Claire Robinson and she will be impressed. One bite of this popcorn and your movie night will never taste the same again.

Flank Steak with Sun-Dried Tomato Pesto en Papilotte

Ingredients:

• 1 lb. flank steak, fat removed
• 1 tbsp. extra-virgin olive oil.
• 1 lb. zucchini, cut on bias, 1/4-inch thick
• 8oz. tomatoes, about 8 slices
• 4 tbsp. Sun-Dried Tomato Pesto
• 1 tbsp. chopped basil, chopped
• salt
• freshly ground black pepper
• 4 pieces parchment paper, 15 x 36 inches

Makes 4 Servings

1. Preheat the oven to 400 F. Place 2 baking sheets in the oven on separate shelves.
2. Cut meat in half lengthwise. Cut each lengthwise pieces in half across the middle. Season meat with salt and pepper.
3. Heat a saute pan over high heat. When the pan is smoking hot, add olive oil and meat. Smear meat on both sides and remove from pan. The meat should still be raw but browned on the outside. 
4. Fold each piece of parchment paper in half like a book. Cut into a large heart shape, with the fold at the center of the heart.
5. For each packet: Place the zucchini slices just off center of the fold. Season with salt and pepper. Lay 2 tomato slices on top of zucchini. Place flank steak on top of tomatoes. Spread pesto on top of steak. Sprinkle with basil.
6. Fold the other side of the paper over meat. Starting at the top of heart shape, fold up both edges of parchment, overlapping folds as you move along the edge of the paper. When you reach the end, twist the end several times to secure.
7. Place packets on preheated baking sheets in preheated oven. Bake for 12-15 minutes. Remove from oven and serve immediately. The meat should be medium rare and will need to be sliced across the grain.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the New Sonoma Cookbook. This meal takes about 40 minutes to make and it is elegantly delicious. Cooking en papilotte is a French cooking technique that delicately seals the flavors in a steam packet made from either foil or parchment paper. The vegetables add a nice aroma to the steak along with the pesto. I highly recommend seasoning the steak with garlic because garlic always makes everything taste better. You can use any kind of pesto in this recipe and your mel will still be delicious.

 

Mini Chocolate-Banana Cupcakes with Peanut Butter Frosting

Ingredients:

• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp table salt
• 3 small bananas, ripe, mashed (about 1 1/2 cups)
• 1/4 cup plain low fat Greek yogurt
• 1/3 cup sugar, granulated
• 1 large egg
• 1 tsp vanilla extract
• 10 Tbsp. mini chocolate chips
• 4 spray cooking spray
• 1 cup lite whipped topping
• 3 Tbsp. creamy peanut butter

Makes 24 Servings (1 cupcake per serving)

1. Preheat oven to 350ºF.
2. In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a large bowl, combine mashed bananas, yogurt, sugar, egg and vanilla extract. Fold dry ingredients into wet ingredient until just combined; gently stir in chocolate chips.
3. Coat a 24 hole mini-muffin pan with cooking spray (or line with cupcake liners) and fill each with a heaping tablespoon batter. Bake until a toothpick inserted in center of a muffin comes out clean, about 13 minutes. Cool to room temperature in pan, about 45 minutes.
4. Meanwhile, to make frosting, beat together whipped topping and peanut butter by hand until light and fluffy. Frost each cupcake with a rounded teaspoon frosting and chill until ready to serve.

WW POINTS VALUE: 2 pts.



Note: This recipe appears on www.weightwatchers.com. You can have your cupcake and eat it too. These delicious treats are packed with flavor and are great for any occasion. These cupcakes are very cake-like in texture but you can really taste the cocoa, bananas and the chocolate chips in this sweet treat. I highly recommend adding a touch of cinnamon and nutmeg into this cupcake for a more Mexican chocolate taste. The peanut butter frosting adds a touch of protein and a nice touch to the cupcake.

Indian Vegetable Curry

Ingredients:

• 4 garlic cloves, minced
• 1 (2-inch) piece fresh ginger
• 1 tbsp. extra-virgin olive oil
• 1 small red onion, finely chopped
• 1 1/2 tsp. curry powder
• 3/4 tsp. cumin seeds
• 1/8 tsp. cayenne
• 1 1/4 cups canned diced tomatoes
• 1 cup low-fat or nonfat yogurt
• 1/4 tsp. salt
• 1/4. tsp. freshly ground black pepper
• 1 1/2 cups small cauliflower florets
• 4 oz. green beans, trimmed and cut into 1-inch pieces
• 1 cup canned chickpeas, rinsed and drained
• 1/3 cup water
• 1 medium zucchini, cut into 1/4-inch cubes
• 1/4 cup finely chopped fresh cilantro

Makes 4 (1-cup) Servings

1. In a food processor, combine garlic and ginger; pulse until finely chopped
2. In a medium saucepan, heat oil over medium-high heat. Add garlic mixture, onion, curry powder, cumin seeds, and cayenne; stir well. Reduce the heat to medium-low and cook, stirring frequently, until onion is softened, about 5 minutes.
3. Add tomatoes, 3/4 cup of yogurt, and salt; stir to combine. Add cauliflower, bring to a gentle simmer, and cook for 10 minutes. Add green beans, chickpeas, and water; cover and simmer for 10 minutes more. Add zucchini and continue to cook, covered, until vegetables are tender, about 8 minutes more.
4. Spoon curry into 4 bowls and season lightly with additional salt and pepper, if desired. Top with remaining yogurt and sprinkle with cilantro. Serve warm.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Die Taste of Summer Cookbook. If you like spicy food, this dish is for you.  This dish is also great when you've fallen off the wagon and you want to re-start your weight loss journey. There are 6 servings of vegetables and 6 different herbs and spices in this dish. Don't be intimidated if this dish looks like a hot mess. It's not a bad dish to eat. I highly recommend serving homemade Naan (Indian flatbread) with this dish to cool off your tastebuds and for a more authentic Indian flare.

Parmesan Mashed Potatoes

Ingredients:

• 10 medium uncooked red potatoes (2 1/2 lbs.)
• 1/2 cup buttermilk
• 3 tbsp. Parmesan cheese, grated
• 1/4 cup chives, chopped
• 1 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 8 Servings (2/3 cup per serving)

1. Place potatoes in a large pot and cover with an inch of water; bring to a boil, reduce heat, simmer and cook until fork-tender, about 30 minutes. Drain and return potatoes to pot.
2. Mash potatoes with a masher. Stir in remaining ingredients and mix well to combine.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears on www.weightwatchers.com. This yummy side dish only takes 30 minutes to make and it's worth the time and effort. Fat-free buttermilk and Parmesan cheese are the key elements that make this side dish so delicious. Serve these with any protein and your meal will be kicked up a notch in flavor.



Pan-Seared Sirloin Steaks with Fiery Pepper Sauce

Ingredients:

• 3 scallions, cut into short lengths
• 1/4 cup packed fresh cilantro sprigs (leafy ends only)
• 3 garlic cloves, peeled
• 1 small chipotle in adobo (seeded, if desired, for less heat)
• 1 tsp. ground cumin
• 4 thin-cut sirloin steaks (about 5 oz. each)
• freshly ground black pepper
• 1/2 tsp. coarse Kosher salt
• 4 tsp. extra-virgin olive oil
• 2 medium bell peppers, cut into strips
• 1 (14.5 oz.) can no-salt-added diced tomatoes

Makes 4 Servings

1. In a mini food processor, combine the scallions, cilantro, garlic, chipotle, and cumin. Process to coarse paste.
2. Sprinkle the steaks with some black pepper and 1/4 teaspoon of the salt.
3. In a large skillet, heat 2 teaspoons of the oil over medium heat. add the steaks and cook until browned on both sides and medium-rare, 3-4 minutes total. Transfer the steaks to a plate.
4. Add the remaining 2 teaspoons oil and the bell peppers to the skillet. Cook, stirring frequently, until the peppers are just slightly softened, about 2 minutes. Add the scallion-chipotle paste, toss to coat the peppers, and cook until quite fragrant and the peppers are crisp-tender, about 2 minutes.
5. Add the tomatoes and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, for 5 minutes to thicken the sauce and develop the flavors.
6. Place a steak on each of 4 plates. Dividing evenly, top each steak with fiery pepper sauce.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solution Cookbook. Here is another great dish to eat when you kick-start your healthy lifestyle. this quick and easy dish is full of protein, vegetables and flavor. This dish is also a compliment to Mexico too. The fieriness of the scallion-chipotle sauce will depend on the size on the chipotle pepper and whether or not you leave the seeds in. If you're on Phase 1, serve a side of spinach, broccoli or sautéed zucchini alongside the steak. If you're on later phases, serve grilled sweet potatoes alongside the steak. This dish is such a compliment to Mexico you will think twice about going to a Mexican fast food joint or your local steak house.



Chicken Chop Suey

Ingredients:

• 3 tbsp. arrowroot
• 2 tbsp. gluten-free reduced sodium tamari soy sauce
• 1 1/4 lbs. boneless, skinless chicken breasts
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 10 oz. white mushrooms, thinly sliced
• 4 large celery stalks with leaves, thinly sliced on the bias
• 1 cup slivered red onion (1 cup)
• 1 can (8 oz.) sliced water chestnuts, drained & rinsed
• 1/4 tsp. freshly ground black pepper
• 3 cups fresh mung bean sprouts (about 10 oz.)

Makes 4 Servings (scant 2 cups per serving)

1. In a cup, combine the arrowroot, tamari soy sauce, and 1 tablespoon water. Stir well and set aside.
2. Halve the chicken breasts lengthwise, then thinly slice crosswise.
3. In a large saucepan or Dutch oven, heat the oil over high heat until shimmering. Add the chicken and cooik, stirring, until just beginning to brown but still very pink, about 1 minute.
4. Reduce the to medium-high and add the mushrooms, celery, onion, water chestnuts, and pepper. Stir to combine, cover, and cook until the mushrooms have softened, about 5 minutes.
5. Sprinkle the bean sprouts over mixture. Re-Stir the arrowroot mixture, add to the pan, and stir to combine. Cook, uncovered, until the sauce thickens, 1-2 minutes. Divide the chop suey among 4 bowls and serve hot.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solution Cookbook. Chop suey is a classic American-Chinese restaurant dish that loosely translates to bits and pieces or a little of this, a little of that. Chop suey was reportedly popular in early 1900's America but may or may not have been invented in the USA and there even entire restaurants called "chop suey joints" that specialized in this dish. Asian food does quickly fill you up and this dish doe that. I didn't like it but I didn't dislike it. I did eat this dish but I wouldn't eat it again because the texture dud nothing for me.