Croque Monsieur Egg Rolls

 Ingredients:

• 5 oz. lean cooked ham, finely diced (about 1 1/4 cups)
• 2 oz. low-fat Swiss cheese, finely chopped (about 1/2 cup)
• 1 tbsp. uncooked scallions, minced
• 8 egg roll wrappers
• cooking spray
• 1/4 cup honey mustard

Makes 8 Servings (1 egg roll  & 1 1/2 teaspoons mustard per serving)

1. Preheat oven to 400 F. 
2. Combine ham, cheese, and scallion in a small bowl; mix well. 
3. Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down-like a diamond shape). Arrange 3 slightly rounded tablespoons of filling down the center of the wrapper, leaving 1/2 inch of space at the bottom and top. 
4. Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients. 
5. Place filled wrappers on prepared baking sheet; lightly coat surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears on www.weightwatchers.com. These are a tasty and different take on a traditional French dish. These treats use egg roll wrappers and the wrappers work really well. I highly recommend adding a touch of minced garlic and diced red bell pepper for more flavor and a little more crunch to these treats. These treats can be enjoyed for lunch, dinner or even a light snack. 

Mocha Pots de Creme

Ingredients:

• 1 cup half-and-half
• 4 oz. bittersweet chocolate, finely chopped
• 1 tsp. instant espresso powder
• 1/2 tsp. vanilla extract
• 1/2 cup fat-free egg substitute or 1 egg finely mixed
• 2 tbsp. packed dark brown sugar
• pinch salt (optional) 
• 4 whole coffee beans, for garnish (optional)

Makes 4 Servings (1/2 cup custard per serving)

1. Preheat the oven to 325 F. 
2. Bring half-and-half just to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat. Add the chocolate, espresso powder, and vanilla; whisk until the chocolate is melted and the mixture is smooth. 
3. Whisk together eg substitute or egg, brown sugar and salt in a medium bowl. Whisk in 1/2 cup of the half-and-half mixture. Add the remaining half-and-half mixture in a slow, steady stream, whisking constantly. Pour through a fine-mesh sieve over a medium bowl. 
4. Divide the custard evenly among four 5-ounce ramekins or 6-ounce custard cups and place a 9-inch square baking pan. Put the pan in the oven and add enough boiling water to the pan to come halfway up the sides of the ramekins . Loosely cover the pan with foil to prevent  an skin from forming on the custards. Bake until the custards are barely set around the edges and jiggle in the center, about 25 minutes. Do not overbake, the custards will continue to firm up as they cool. 
5. Carefully transfer the ramekins to a rack and cool. Refrigerate, covered, until thoroughly chilled and set, at least 3 hours or up to 1 day. Garnish each pots de creme with a coffee bean (if using). 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Pots de creme is French for pots of cream. Pots de creme date back to 17th century France when these desserts were serve in porcelain cups. They are usually made from eggs, egg yolks, milk and a flavor, usually vanilla or chocolate. Other pots de creme flavors can include coffee, maple, mint or pumpkin. These desserts are elegant and flavorful and are the perfect ending to a decadent dinner. They leave a nice aftertaste in your mouth because they have such a nice texture to them. 

Zesty Salad Nicoise

Ingredients:

Dressing:

• 1/3 cup extra-virgin olive oil
• 3 tbsp. fresh lemon juice
• 1 1/2 tsp. Dijon mustard
• 2 tsp. grated lemon zest
• 1 small garlic clove, minced
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 24 pitted black olives, finely chopped (1/2 cup)

Salad:

• 1/2 lb. green beans, trimmed
• 3 (6 oz.) cans water-packed chunk light tuna, drained and flaked
• 1 (3/4 lb.) head romaine lettuce, cut into bite-size pieces
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 medium tomatoes, cut into 8 wedges each
• 2 hard boiled eggs, finely chopped

Makes 8 (2 cup) Servings

1. For the dressing: Whisk together oil, lemon juice, and mustard in a small bowl. Add zest, garlic, salt, pepper, and olives and whisk to combine. 
2.  For the salad: Bring a large saucepan of lightly salted water to a boil. Add beans and cook just until crisp-tender, 2-3 minutes. Drain in a  colander and immediately run under cold water for 1 minute to stop cooking.  Drain again and pat dry. Cut beans into 1-inch pieces. 
3. Mix tuna with 1/4 cup of the dressing in a medium bowl. In a large bowl, toss beans, lettuce, salt, and pepper with remaining dressing. Transfer to a serving platter. Spoon tuna mixture onto the center of the greens. Arrange tomato wedges around tuna, sprinkle with chopped egg, and serve. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Nicoise salad can be both filling and flavorful. This version of a Nicoise salad is both zesty and delicious. Don't be afraid of the tuna in this recipe. The tuna goes great with the vegetables and the dressing. The eggs and the dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator. I highly recommend using Kalamata olives in this recipe because Kalamata olives add a nice touch of zing to anything.   

Chicken Salad Nicoise

Ingredients:

• 1 lb. thin-sliced chicken breast cutlets
• 2 tsps. + 2 tbsp. extra-virgin olive oil
• 3/4 tsp. dried oregano
• salt
• freshly ground black pepper
• 1/2 lb. green beans, trimmed
• 3 tbsp. fresh lemon juice
• 1 tbsp. Dijon mustard
• 8 cups shredded or torn romaine lettuce (about 10 oz.) 
• 8 large plum tomatoes, cut into thin wedges
• 16 pitted kalamata olives

Makes 4 Servings 

1. Heat the broiler with the rack 6 inches from the heat. 
2. In a medium bowl, toss the chicken with 2 teaspoons of the oil. Sprinkle both sides with the oregano and season lightly  with salt and pepper. Place the chicken on a broiler pan and broil for 5 minutes, or until chicken is cooked through but still juicy. When cool enough to handle, cut the chicken crosswise into strips. 
3. Meanwhile, in a steamer, cook the green beans for 3-5 minutes, until crisp-tender. Rinse under cold water to stop the cooking and drain well. In a small bowl, whisk together the remaining 3 tablespoons oil, the lemon juice, and mustard. 
4. In a large bowl, toss the lettuce with 3 tablespoons of the dressing. Make a bed of lettuce on each of 4 serving plates. top each with one-fourth of the chicken, green beans, tomatoes, and olives. Drizzle each salad with 1 tablespoon of the remaining dressing. 

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. If you love French cuisine, this salad is definitely for you. A Nicoise salad is a French salad based in the city of Nice, France. French cuisine is divine and delicious. This salad is deliciously filling. It has four servings of vegetables, a lean protein and a delicious homemade dressing that goes great on the chicken and greens. If you don't have romaine lettuce on hand, use spinach, arugula or kale and the salad will be just as delicious. You can also use the dressing on the chicken alone or on a salad to make your meal more flavorful and tasty. 

Cold Lemon Souffles

Ingredients:

• 1 envelope unflavored gelatin
• 1/4 cup water
• 1 1/2 cups granulated sugar
• 1/4 cup grated lemon zest
• 6 large eggs, separated, at room temperature
• 3/4 cup + 2 tbsp. fresh lemon juice
• 1/4 tsp. salt
• 2 cups fat-free sour cream

Makes 8 Servings (1 soufflé per serving)

1. Wrap a folded strip of heavy-duty foil around each of eight (6 oz.) soufflé dishes to form a collar that extends 2 inches above the rims; secure with tape. Spray the insides of the dishes and foil with nonstick spray.
2. Sprinkle the gelatin over the water in a small bowl. Let stand until softened, about 5 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin is completely dissolved.
3. Put 1 cup of sugar and the lemon zest in a food processor; pulse until finely ground. With an electric mixer on medium speed, beat the egg yolks, lemon-sugar mixture, lemon juice, and salt in a deep large bowl until combined. Fill a medium saucepan with about 1 1 .2 inches of water and bring almost to a simmer over medium-low heat. Set the bowl with the egg yolk mixture over the saucepan and beat until very thick and pale or 160 F in an instant-read thermometer, a bout 15 minutes. Remove the bowl from the saucepan. Add the gelatin mixture and beat until the mixture comes to room temperature; set aside.
4. With clean beaters and the mixer on medium speed, beat the egg whites in a large bowl until soft peaks form. Increase the speed to medium-high. Beat in the remaining 1/2 cup sugar, 1 tablespoon at a time, until stiff.
5. Beat the sour cream on medium-high speed in a medium bowl until fluffy, about 3 minutes. Place the bowl containing the egg yolk mixture in a larger bowl filled with ice water and whisk until just the mixture begins to thicken. Gently fold in the sour cream, then the beaten egg whites just until no white streaks remain. Divide evenly among the soufflé dishes; smooth the tops. Refrigerate until chilled and set, at least 3 hours or up to overnight. Remove the collars and serve at once.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Don't be intimidated by this recipe. The end result is delicious. These takes on soufflés and lemony and flavorful. One bite of these and you feel like you're eating lemon meringue pies without the meringue or pie crust. You can add a touch of berries to these treats for a more fruity flavor.  

Endive Spears with Walnut Goat Cheese

Ingredients:

• 1/4 cup walnuts
• 2 small heads Belgian endive
• 1 (3 1/2 oz.) package goat cheese, softened at room temperature
• 1 tbsp. minced shallot
• 2 tsp. chopped fresh chives
• 1/8 tsp. salt
• freshly ground black pepper

Makes 6 (3-piece) Servings 

1. Heat oven to 275 F. Place walnuts on a baking sheet and bake until fragrant and lightly toasted, about 10 minutes. Remove from oven; cool and finely chop.
2. Trim the base of endive heads and separate in to leaves. Set aside the 18 largest leaves; save the remainder for another use.
3. Stir together walnuts, goat cheese, shallot, salt, and a pinch of pepper in a small bowl. Spoon rounded teaspoons of the goat cheese mixture onto the wide ends of the endive slides. Transfer to a platter and serve.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. These little French hors d'oeuvres are a wonderful treat. They are creamy, flavorful and delicious. Toasting the walnuts gives the goat cheese filling a nice aromatic flavor with the addition of the minced shallot and chives. Spoon the goat cheese filling onto a nice, crisp piece of endive and you have a sophisticated appetizer at your next gathering. 

French Lemon Tart (Tarte au Citron)

Ingredients:

• 3/4 tsp. gelatin
• 3 tbsp. water
• 1 cup granulated sugar
• 1 (2-inch) strip lemon zest
• 1 cup fresh lemon juice
• 2 large eggs
• 1 egg white
• 1 tsp. vanilla extract
• 1 Basic Tart Crust, prebaked

Makes 8 Servings (1/8 of tart per serving)

1. In a small bowl or measuring cup, sprinkle the gelatin over the water; set aside to soften.
2. In the bottom of a double boiler, bring 1 inch of water to a simmer. In the double boiler top, whisk together the sugar, lemon zest, lemon juice, eggs, and egg white. Place over the simmering water and cook, stirring constantly, until the mixture begins to thicken, about 8 minutes.
3. Stir in the softened gelatin mixture and continue cooking and stirring until the gelatin melts, 1/2-1 minute. Remove from the heat and stir in the vanilla. Strain the mixture into a medium bowl. Lay a sheet of plastic wrap directly on the surface (to prevent a skin from forming) and let cool to room temperature. Refrigerate until ready to use, up to 2 days.
4. Just before serving, spread the cooled filling into the tart shell.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is what I call an elegant French dessert that tastes good. This tart is PACKED with a lemony flavor. The original recipe calls for 1 cup of granulated sugar but I cut the sugar in half and the lemon tart was still lemony and delicious. This classic French dessert is usually filled with egg yolks, sugar and butter but the egg white, vanilla and gelatin mixed with water make this dessert just as creamy and delicious. I highly recommend serving this dessert to company because it's a nice elegant and sweet ending to a nice meal. 

Baked Bittersweet Chocolate Souffle

Ingredients:

• 1 tbsp. + 1/4 cup granulated sugar
• 7 oz. bittersweet chocolate, chopped
• 1 cup fat-free egg substitute
• 2 tbsp. unsalted butter, softened
• pinch salt
• 2 cups Dark Chocolate sauce (optional)

Makes 12 Servings (3/4 cup per serving)

1. Place a rack in the middle of the oven and preheat the oven to 425 F. Spray a 1 1/2-quart soufflé dish with nonstick spray and dust with 1 tablespoon of the sugar, shaking out the excess.
2. Fill a medium saucepan with 1 1/2 inches of water and set over medium-low heat; bring almost to a simmer. Put the chocolate in a medium bowl and set over the water; whisk until the chocolate is melted and smooth. Remove the bowl from the saucepan and whisk in the substitute and butter until blended; set aside.
3. With an electric mixer on medium-high speed, beat the egg whites and salt in a large bowl until soft peaks form. Add the remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
4. Whisk one-fourth of the beaten whites into the chocolate mixture to lighten it. With a rubber spatula, gently fold in the remaining whites just until no streaks of whites remain. Gently pour the mixture into the soufflé dish and smooth the top. Put the soufflé dish in a 9 x 13-inch baking pan. Put in the oven and add enough boiling water to the pan to reach 1 inch up the side of the soufflé dish. Bake until the soufflé is set but the center still jiggles, about 40 minutes. Serve at once with the chocolate sauce.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Chocolate souffles are absolutely delicious when they are done right. Bittersweet chocolate or dark chocolate can be used in this elegant dessert because bittersweet and dark chocolate is much more flavorful and are the most seductive chocolate. The soufflé will literally melt in your mouth it's that good. If you don't have egg substitute on hand, you can use a cup of whole eggs and the soufflé will taste just as good.

Mocha Pots de Creme

Ingredients:

• 1 cup fat-free half-and-half
• 4 oz. bittersweet chocolate, finely chopped
• 1 tsp. espresso powder
• 1/2 tsp. vanilla extract
• 1/2 cup fat-free egg substitute
• 1/4 cup packed dark brown sugar
• pinch salt
• 4 whole coffee beans, for garnish (optional)

Makes 4 Servings (1/2 cup custard per serving)

1. Preheat oven to 325 F.
2.  Bring the half-and-half to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat. Add the chocolate, espresso powder, and vanilla; whisk until the chocolate is melted and the mixture is smooth.
3. Whisk together the egg substitute, brown sugar, and salt in a medium bowl. Whisk in 1/2 cup of the half-and-half mixture. Add the remaining half-and-half mixture in a slow, steady stream, whisking constantly. Pour though a fine-mesh sieve set over a medium bowl.
4. Divide the custard evenly among 4 (5 oz.) custard cups and place in a 9-inch square baking pan. Put the pan in the oven and add enough boiling water to the pan out come halfway up the sides of the ramekins. Loosely cover the pan with foil to prevent a skin from forming on the custards. Bake until the custards are barely set around the edges and jiggle in the center, about 25 minutes. Do not overbake; the custards will continue to firm up as they cool.
5. Carefully transfer the ramekins to a rack and cool. Refrigerate, covered, until thoroughly chilled and set, at least 3 hours or up to 1 day. Garnish each pots de crème with a coffee bean (if using).

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Pots de crème is French for pots of cream. It is also the term for both the custard and the small lidded pots that they are often baked in. These French desserts are rich in flavor and make a nice sweet ending after any meal. The espresso powder give these pot de crème an extra richness in flavor. If you don't have egg substitute on hand, using 2 eggs mixed well works just as well.



Rich Chocolate Mousse

Ingredients:

• 2/3 cup fat-free half-and-half
• 8 oz. bittersweet or semisweet chocolate, chopped
• 1 tsp. vanilla extract
• pinch salt
• 1 1/2 cups fat-free sour cream

Makes 4 Servings (3/4 cup per serving)

1. Bring the half-and-half just to a boil in a medium saucepan set over medium heat. Remove the saucepan from the heat and stir in the chocolate. Let stand about 2 minutes, then whisk until the chocolate is melted and the mixture is smooth. Whisk in the vanilla and salt. Transfer to a medium bowl and let cool to room temperature.
2. With an electric mixer on medium-high speed, beat the sour cream in a medium bowl until light and fluffy, about 3 minutes. Reduce the speed to low. Add the chocolate mixture in 3 additions, beating just until combined. Divide the  mousse evenly among 4 wineglasses or dessert dishes. Refrigerate, covered, until thoroughly chilled and set, at least 2 hours or up to 1 day.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. You can have your dessert and eat it too. Chocolate mousse is a classic French guilty pleasure it make you wonder how you can enjoy it with all the sugar. This chocolate mousse is sugar free, creamy and rich. The sour cream adds tang to the mousse. It is also recommended that adding a teaspoon or two of your favorite liqueur such as raspberry, orange, mint, hazelnut, Kahlua or any other liqueur while beating the sour cream, will add another layer of flavor to the mousse. They're right. The liqueur also makes the mousse richer.


Provencal Beef Stew

Ingredients:

• 1 lb. lean round steak, trimmed and cut into 1-inch chunks
• 1 tsp. extra-virgin olive oil
• 2 cups white mushrooms or cremini mushrooms, sliced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 large carrots, sliced
• 1 (15 1/2 oz.) can pinto beans, rinsed and drained
• 1 1 /2 cups reduced-sodium beef broth
• 1 (14 1/2 oz.) can crushed tomatoes
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. dried thyme
• 1/4 tsp. freshly ground black pepper

Makes 6 Servings ( 1 1 /4 cups per serving)

1. Put beef in a 5-quart slow cooker.
2. Heat oil in a large skillet over meat heat. Add mushrooms, onion, and garlic; cook, stirring, until onion is softened, about 5 minutes. Add to slow cooker along with carrots and half of beans.
3. Put remaining beans and 1/2 cup of broth in a blender and process until smooth; stir into mushrooms mixture. Add remaining 1 cup broth, the tomatoes, oregano, salt, thyme, and pepper. Cover and cook on high until beef is fork-tender and carrots and softened, 6-7 hours.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call comfort food. Beef stew is a wonderful dish to enjoy year round. You can even enjoy this dish during the hot summer months. You can cook this in your crock pot and let it simmer for the whole day and not worry about clean up afterwards. The French certainly knew their beefy comfort foods and this beef stew certainly reminds you of France. It's loaded with beef, vegetables and herbs which means a lot of flavor. I highly recommend substituting 1/2 cup of burgundy or any French wine in place of the 1/2 cup of beef broth for an authentic Provencal flare. Plus, wine always makes beef taste better.

Strawberries with Strawberry-Orange Sabayon

Ingredients:

• 2 (1 lb.) containers strawberries, hulled
• 1/2 cup dry white wine or white grape juice
• 1/2 cup orange juice
• 1/3 cup granulated sugar
• 1 (3-inch) strip orange zest, removed with a vegetable peeler
• 3 egg yolks

Makes 4 Servings (1 1/4 cups sabayon & 1 cup strawberries per serving)

1. Chop enough strawberries to equal 1 cup; set aside. Quarter the remaining strawberries and divide evenly among 4 wine glasses or goblets; set aside.
2. Combine the chopped strawberries, wine or grape juice, orange juice, sugar, and orange zest in a medium saucepan and set over medium-high heat. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer until the strawberries are very soft, about 5 minutes. Pour through a fine-mesh sieve set over a small bowl. pressing hard on the solids to extract  as much liquid  as possible; discard the solids.
3. Meanwhile, fill a medium saucepan with 1 1 /2 inches of water and bring almost to a simmer over medium heat. With a hand mixer on medium-high speed, beat the egg yolks in deep bowl until frothy, about 1 minute. Slowly beat in the warm strawberry mixture. Set the bowl over the saucepan and beat until the mixture is tripled in volume and very thick, about 10 minutes. Remove the bowl from the saucepan. Spoon the sabayon over the strawberries, dividing  it evenly. Serve at once.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. A Sabayon is an Italian dessert that is made with egg yolks, granulated sugar and white wine. The dessert version is a light custard that is whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches in a champagne In France, it is called sabayon, while its Italian name is zabaione. You can enjoy this elegant European treat for dessert, breakfast or even as a snack. Fruit tastes so good with white wine. You can use any summer fruit in this recipe and the dish will still be delicious.

Sole a la Menuiere

Ingredients:

• 1/2 cup chickpea flour
• 4 (6 oz.) sole fillets
• 1/2 tsp. salt
• 4 tsp. extra-virgin olive oil
• 3 tbsp. fresh lemon juice
• 2 tsp. capers, drained & rinsed
• 2 tsp. cold trans-fat-free margarine
• 1/4 cup whole parsley

Makes 4 Servings

1. Place the chickpea flour in a pie plate or shallow bowl. Sprinkle the fillets with the salt. Dredge the fillets in the flour, shaking off excess.
2. In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Add 2 fillets to the skillet and cook until crisp, browned, and cooked through, about 1 minute per side. Transfer to a platter and keep warm. Repeat with the remaining 2 teaspoons oil and remaining fish.
3. To the same skillet, add the lemon juice, capers, and 2 tablespoons water. Cook for 30 seconds, scraping up any browned bits that cling to the bottom of the pan. Remove the pan from the heat and swirl in the margarine.
4. Transfer a fillet to each of 4 plates, sprinkle with the parsley leaves, and spoon 1 tablespoon sauce over each.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who says fast food can't be elegant and good for you? Meunire means 'miller's wife' in French and it refers to a rustic style of cooking when fish fillets are drench in flour and then browned in butter. Chickpea flour is use in this recipe but you can use whole wheat flour in this recipe and the fish will still be tasty. This was my first time cooking sole and it was a success. It was a little messy but it tasted delicious. This dish tastes just as good as what you would order at a restaurant. You could easily make this any night of the week for family and friends and everyone would be happy.

Lemon Mousse with Fresh Berries

Ingredients:

• 1/4 oz. unsweetened gelatin
• 1/2 cup fresh lemon juice
• 1 tsp. lemon zest
• 2/3 cup granulated sugar
• 2 tbsp. margarine
• 2 cups low-fat vanilla yogurt
• 1 cup raspberries or sliced strawberries

Makes 4 Servings (2/3 cup mousse & 1/4 cup berries per serving)

1. In a small saucepan, sprinkle gelatin over lemon juice. Allow to stand 1 minute.
2. Add zest, sugar and margarine; set pan over medium heat. Simmer until gelatin and margarine dissolve, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and whisk in yogurt.
3. Spoon mousse into 4 individual dessert glasses or ramekins; refrigerate until firm, about 30 minutes. Top with berries just before serving.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears on www.weightwatchers.com This is a very interesting take on mousse. This mousse kind of have the structure of pudding but has the flavors of a classic lemon mousse. The berries add a nice touch to the dessert giving it a more fruity flavor. 

Cherry Clafoutis

Ingredients:

• 1/2 lb. sweet cherries, pitted & halved, or frozen unsweetened pitted cherries
• 3 large eggs
• 1 cup low-fat milk
• 2 tbsp. brandy
• 1 1/2 tsp. vanilla extract
• 1/8 tsp. salt
• 2/3 cup whole wheat flour
• 1/3 cup + 1 tbsp. confectioners' sugar

Makes 6 Servings (1/6 of clafoutis)

1. Preheat the oven to 375 F. Spray a 10-inch pie plate or quiche pan with nonstick spray.
2. Spread cherries in prepared pie plate forming even layer; set aside.
3. Whisk eggs in large bowl until frothy; whisk in milk, brandy, vanilla, and salt. Whisk together flour and 1/3 cup of confectioners' sugar in small bowl. Gradually  whisk flour mixture into egg mixture until smooth batter is formed; pour over cherries.
4. Bake 10 minutes. Reduce oven temperature to 300 F. Bake until clafoutis is puffed and toothpick inserted into center comes out clean, about 35 minutes. About clafoutis to cool (it will sink in center). Just before serving, dust with remaining 1 tablespoon confectioners' sugar

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. A clafoutis is a homey, easy-to-make baked fruit-and-custard dessert that originally comes from the Limousin region of France. This was my first time making a custard-like dessert and it turned out OK. The flavors of cherry, brandy and vanilla went very well together. Cherries are traditional in this dessert but you can use any stone fruit such as peaches, nectarines, plums or apples, pears, blueberries, raspberries, blackberries, or strawberries in this dish and it will still be flavorful.  

Apple, Ham, & Swiss Cheese Panini

Ingredients:

• 4 (6-inch whole-wheat hoagie rolls, split; 8 slices whole-wheat bread; or 2 whole wheat pita rounds, halved crosswise & split horizontally)
• 1 tsp. whole-grain Dijon mustard
• 8 slices Black Forest Ham
• 8 slices of a Granny Smith Apple, cored
• 8 slices of Swiss or Gruyere cheese
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• nonstick olive oil cooking spray

Makes 4 Servings

1.  Place hoagie roll bottoms or 4 of the bread slices or 4 pita pieces on a work surface; divide half of the spinach leaves among them. Spread each sandwich bread with mustard. Top each with 2 slices of ham, 2 slices of apple, cored, and 2 slices of cheese. Top with hoagie roll tops, remaining bread slices, or pita slices.
2. Lightly coat and unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Preheat griddle, grill, or skillet over medium heat or heat according to manufacturer's directions. Add sandwiches, in batches if necessary.
3. If using griddle or grill, close lid and grill for 2-3 minutes or until bread is toasted.
4. If using a skillet, place a heavy plate on top of sandwiches. Cook for 1-2 minutes or until bottoms are toasted. Carefully remove plate, which may be hot. Turn sandwiches and top with the plate. Cook for 1-2 minutes more or until bread is toasted.

WW POINTS VALUE: 11 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you love sandwiches, these sandwiches are for you. They are a lot of points but they are worth every bite. This is an updated version of the traditional ham and cheese. It's got the fancy French cheese with Dijon Mustard, Granny Smith apple and ham. If you don't have ham on hand, bacon will work just as well. One bite of this panini and you'll never have a plain, boring sandwich again.

Chicken en Papillote

Ingredients:

• 4 boneless, skinless chicken breast halves
• pinch salt
• freshly ground black pepper
• 2 scallions, chopped
• 1 medium carrot, sliced diagonally
• 1 small zucchini, cut lengthwise in half, then crosswise into 1/2-inch pieces
• 1 tsp. dried tarragon
•  1/2 tsp. grated lemon or orange zest

Makes 4 Servings

1. Heat oven to 400 F (425 F if foil is used). Cut four 2-foot lengths of parchment paper or foil. Fold each in half to make a 1-foot square. Sprinkle the chicken breasts with salt and pepper. Place a breast slightly  below the middle of each square of paper.
2. In a small bowl, combine the scallions, carrot, zucchini, tarragon, and zest. Spoon 1/4 of the vegetable mixture over each chicken breast.
3. Fold the parchment or foil over the chicken or crimp the edges together tightly. Bake for 20 minutes on a baking sheet.
4. To serve, cut an X in the top of each packet with scissors and tear to open.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Book. This dish is a good start to kick start your diet if you fall off the wagon. There are three servings of vegetables in this dish and some meaty chicken. I highly recommend adding minced garlic to the chicken because everything tastes better with garlic. You can also use turkey or certain fish in this recipe and the dish will still be delicious.

Classic Ratatouille

Ingredients:

• 2 tbsp. extra-virgin olive oil, divided
• 1 (3/4 lb.) eggplant, cut into 1/2-inch cubes
• 1 medium onion, roughly chopped
• 3 garlic cloves, minced
• 1 red bell pepper, cut into 1/2-inch pieces
• 2 medium zucchini, cut into 1/2-inch pieces
• 1 large tomato, cut into 1/2-inch pieces
• 1 tbsp. dried basil
• salt
• freshly ground black pepper

Makes 4 (1-cup) Servings

1. Heat 1 tablespoon of the oil in a large, heavy-bottomed saucepan medium heat. Add eggplant and a pinch of salt; cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from the pan and set aside.
2. Add remaining oil to the same saucepan; raise heat to medium-high. Add onion and cook, stirring occasionally, until softened, about 3 minutes; add garlic and cook 1 minute more.
3. Add bell pepper and zucchini; cook until beginning to soften, about 5 minutes. Add tomato, basil, and a pinch of salt and pepper; cook 5 minutes more.
4. Return eggplant to the pan, reduce heat to low, cover, and cook, stirring occasionally, until vegetables are softened, about 5 minutes; season with salt and pepper to taste. Refrigerate, up to 3 days, until ready to eat.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Ratatouille is a traditional dish from Southern France. This colorful side dish is very versatile with five servings of vegetables and is very easy to prepare. You can serve this colorful side dish alongside chicken, turkey, pork, beef and even fish. If you have access to juicy and ripe tomatoes, get them because the tomatoes will make the dish more flavorful. This dish also goes great with eggs too.

Chicken Veronique

Ingredients:

• 2 (3/4 lb.) bone-in chicken breasts, skinned and cut crosswise in half
• 1/2 tsp. salt
• freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1 cup reduced-sodium chicken broth
• 1/2 lb. seedless green grapes, halved
• 2 tsp. chopped fresh tarragon

Makes 4 Servings

1. Sprinkle the chicken with the salt and pepper. Heat the oil in a large skillet over medium heat. Add the chicken and cook until browned, 5-6 minutes on each side. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the chicken is almost cooked through, about 8 minutes. Add the grapes and tarragon; simmer; covered, until the grapes are slightly softened, about 2 minutes longer.
2. Divide the chicken and tarragon among 4 plates. Spoon the pan juices over.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a quick, easy and tasty French dinner to cook at home. Veronique is a French cooking term that is used to describe a dish garnished with seedless white grapes. This dish is quite tasty and don't be intimidated by cooking  grapes and serving them alongside chicken. It's actually quite good. You can substitute dry white wine in place of the chicken broth and your dish will be just as flavorful. I highly recommend seasoning the chicken with minced garlic because garlic always makes everything taste better.

Knife-and-Fork Ratatouille Turkey Burgers

Ingredients:

• 1 large eggplant (about 1 1/2 lbs.), unpeeled
• 3/4 tsp. salt
• 1 1/4 lbs. gluten-free ground turkey breast
• 1 cup finely shredded zucchini
• 1/2 cup chopped grape tomatoes
• 2 tbsp. no-salt-added tomato paste
• 2 small garlic cloves, grated on a rasp-style citrus zester
• 1 tsp. extra-virgin olive oil
• 1/2 tsp. ground fennel seed
• 1/2 tsp. dried thyme
• olive oil cooking spray

Makes 4 Servings

1. Cut the eggplant crosswise into 8 slices about 1/2-inch thick, cutting from the thickest part of the eggplant because these will be your hamburger "buns." Using 1/2 teaspoon of the salt, sprinkle both sides of the eggplant slices. Set aside on paper towels to drain a bit while you make the burger mixture.
2. In a large bowl, combine the turkey, zucchini, tomatoes, tomato paste, garlic, oil, fennel, thyme, and remaining 1/4 teaspoon salt. Gently but thoroughly combine. With moistened hands, form the mixture into 4 patties 4 inches across. Make the outer edges of the patties a little higher than the middles (the burgers will plump up as they cook).
3. Spray a large skillet with olive oil and heat over medium-high heat. Place the burgers in the skillet and cook for 4 minutes without turning. Flip the burgers, cover the pan, and cook for 4 minutes longer. Add 1/4 cup water, re-cover, and cook until the burgers are cooked through but still juicy, 3-4 minutes longer. Let stand, covered, for 2 minutes.
4. While the burgers are cooking, preheat a panini press, hinged electric grill, or large grill pan. (if not nonstick, spray very lightly with olive oil.) Working in batches (depending how big your press or grill is), cook the eggplant until nicely softened, 5-6 minutes (turning once or twice if on a grill pan).
5. Place each burger on a slice of eggplant and top with another slice of eggplant. If there are pan juices in the skillet, drizzle a little over the tops.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in  the South Beach Diet Gluten Solutions Cookbook.  Who knew that a classic French dish could be made into a delicious gluten-free burger?! This burger is filled with vegetables and flavor and a great way to kick-start your healthy lifestyle. Remember when you grilled burgers and the buns and you used to put lettuce, tomato, mayonnaise, ketchup and mustard on your burger? You will not miss any of those toppings or condiments when you take a bite out of these elegant burgers. You can even grill these elegant burgers on your outdoor grill land they will be delicious. Grilled eggplant is a great substitute for grilled buns and a great way to add more vegetables to your diet. The herbs add a nice touch of flavor to the burgers as does tomato paste. The tomato paste is also a better substitute for ketchup. One bite of this elegant juicy burger and you'll be saying au revoir to fast food.