Mustard-Roasted Pork & Apple Salad

 Ingredients:

• 3 tbsp. Dijon mustard
• 4 tbsp. apple cider vinegar
• 2 1/2 tsp. agave nectar
• 1/2 tsp. coarse sea salt
• 1 1/4 lbs. cabbage, cut into large chunks
• 1 tbsp. + 2 tsp. extra-virgin olive oil
• 1/4 tsp. freshly ground black pepper
• 1 lb. pork tenderloin
• 2  apples (such as Fuji, Pink Lady, Granny Smith), thinly sliced

Makes 4 Servings (2 cups per serving)

1. Preheat the oven to 400 F. In a large bowl, whisk together the mustard, 3 tablespoons of the vinegar, agave nectar, and 1/4 teaspoon of the salt. Measure out 1/4 cup of the dressing to use for the pork and set the large bowl aside. 
2. Place the cabbage in a roasting pan. Drizzle with the 1 tablespoon oil and sprinkle with the pepper and remaining 1/4 teaspoon salt. Toss ot coat. 
3. Place the pork on top of the cabbage mixture and spoon the 1/4 cup of the dressing over the top of the pork. Roast until the porkis just cooked through and an instant-read thermometer inserted in the center registers 145 F, about 30 minutes. Transfer the pork to a cutting board and when cool enough to handle, thinly slice crosswise.
4. Add remaining 1 tablespoon vinegar, remaining 2 teaspoons oil, the sliced pork, roasted cabbage, and apples to the large bowl with the dressing. Toss to combine. 
5. Divide the salad among 4 plates and serve at room temperature or chilled. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the South Beach Diet Gluten-Solutions Cookbook. The combination of apples and pork is such a decadent combination it should be a regular staple at your dinner table. Roasted pork tenderloin with apples or vegetables of your choice make a delicious meal and you will enjoy pork more as meal. Dijon mustard is also succulent and flavorful when combined with pork tenderloin. If you're on Phase 1, you can use sliced bell peppers in place of the apples. 

Mustard-Crusted Rack of Lamb with Balsamic Fig Sauce

Ingredients:

• 2 lamb racks, frenched, fat removed
• 2 tbsp. Dijon mustard
• 2 tsp. thyme, chopped
• 2 tbsp. extra-virgin olive oil
• 1 cup whole wheat bread crumbs
• 12 Mission figs, cut in quarters
• 4 tbsp. balsamic vinegar
• 2 tsp. agave nectar
• 1 1 /2 cups low-sodium beef broth
• 2 tsp. cold unsalted butter
• 1 tsp. fresh lemon juice
• salt
• freshly ground black pepper

Makes 4 Servings (Half a rack per serving)

1. Season lamb well with salt and pepper. Let sit for 30 minutes, or preferably, overnight.
2. Preheat oven to 400 F. Combine mustard and thyme in a small bowl. Set aside.
3. Heat a heavy-bottomed saute pan over medium-high heat. Add 1 tablespoon of the olive oil; place lamb racks meat side down in the pan. Cook until well browned. Turn and brown on other side. The lamb will still be raw. Reserve the saute pan. 
4. Spread the mustard mixture on meat side of lamb rack. Combine bread crumbs and 2 teaspoons of the olive oil. Rub together until the bread is lightly coated. Place on a plate. 
5. Roll the meat side of the lamb into the bread crumbs to coat lightly. Place rack on a baking sheet, meat side up. Roast in a 400 F oven for 15 minutes or until bread has browned and the lamb is 125 F (medium rare). Remove to a warm spot. Let rest for 15 minutes.
6. While the lamb is roasting, place the saute pan back on the medium heat. Add the remaining 1 teaspoon olive oil and the figs, cut side down. Cook for 1-2 minutes to brown the figs, being careful not to burn the drippings in the pan. Once the figs are lightly browned, remove from the pan and reserve. Add the balsamic vinegar to the pan, reduce until almost dry. Add the agave syrup and beef stock and cook until reduced by half. Return figs to the sauce, adjust seasoning with salt and pepper, and gently stir in butter and lemon juice, stirring constantly to melt butter. 
7. Once the lamb has rested, cut each rack into double chops (4 per rack, 2 double chops per serving). Place chops on each dinner plate and serve with 2 tablespoons of sauce. 

WW POINTS VALUE: 10 pts. per serving

Note: This recipe appears in the New Sonoma Cookbook. Who does not enjoy lamb for dinner? The combination of Dijon mustard and lamb is heavenly delicious. The homemade sauce made from figs and balsamic vinegar makes a nice compliment to the lamb. Stirring the butter into a sauce is a classic French method called monte au beurre which means to finish with butter. A small amount of butter will go a long way adding a creamy, rich flavor and texture to the sauce. The butter also must be stirred when it's added into the sauce so it melts. If you don't have rack of lamb on hand, use lamb loin chops and/or lamb shoulders and grill or broil them instead and the meal will still be delicious. Don't forget to bring the lamb to room temperature. The lamb will have a more tender texture to it and be more flavorful too. This meal is perfect for an holiday dinner and your dinner guests will be happy. 

Ricotta Mousse with Berries

Ingredients:

• 1 cup light ricotta cheese
• 2 tbsp. orange liqueur
• 2 tbsp. agave nectar or honey
• 1 tsp. orange zest
• 1/2 cup sliced fresh strawberries
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 1/2 cup fresh blackberries
• 1 tsp. fresh lemon juice
• 1 tsp. honey
• fresh mint leaves (optional)

Makes 4 Servings

1. In a small bowl, whisk together ricotta, 1 tablespoon of the orange liqueur, agave or honey, and orange zest. Cover and chill 1-24 hours.
2. In a medium bowl, combine the berries, lemon juice, and the remaining 1 tablespoon orange liqueur. Cover and let stand at room temperature 15 minutes to develop the flavors.
3. To serve, divide fruit mixture among four dessert dishes, spooning any juices over fruit in dishes. Top with ricotta mixture. Drizzle with honey. If desired, garnish with mint.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The original recipe calls for this dish for dessert but you can enjoy this sweet dish for breakfast, brunch, dessert, or even a snack. The combination of berries, ricotta cheese and orange liqueur is absolutely divine. If you don't have orange liqueur on hand, use lemon liqueur (such as Limoncello), brandy, rum, or even a mint liqueur. You can also use lemon zest in place of the orange zest. The best part of this sweet dish is that there is no added sugar in this dish. 

Orange-Maple Pork Tenderloin

Ingredients:

• 1 navel orange
• 2 garlic cloves, minced
• 2 tbsp. maple-flavored agave nectar
• 2 tbsp. gluten-free reduced-sodium tamari soy sauce
• 1 1/2 lbs. pork tenderloin
• olive oil cooking spray

Makes 4 Servings

1. Using a vegetable peeler, peel three long strips of orange zest from the orange. Squeeze the juice from the orange.
2. In a small saucepan, combine the juice, zest strips, and garlic. Simmer for 5 minutes to mellow the garlic, infuse the orange juice with flavor, and reduce the liquid a bit.
3. Meanwhile in a small bowl, stir together the agave nectar and tamari.
4. Strain the orange juice mixture into the tamari mixture, pressing on the solids to extract flavors. Let cool slightly, then transfer to a sturdy resealable plastic big bag enough to hold the pork. Add the pork, making sure that it is completely covered by the marinade. Force out the air, seal, and marinate in the refrigerator for at least 30 minutes or preferably for 2 hours (you could also leave it in overnight).
5. Preheat the oven to 375 F. Line a rimmed baking sheet with foil (for easier cleanup).
6. Reserving the marinade, place the pork (straight from the refrigerator) on the baking sheet and spray very lightly with olive oil. Roast for 20 minutes.
7. Brush the pork with the reserved marinade (and then discard any unused marinade) and roast until an instant-read thermometer inserted in the thickest part of the pork registers 145 F (the meat will be very slightly pink and still juicy), about 10 minutes. Thinly slice across the grain, divide among 4 plates, and serve.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook.  This is what I call a new, elegant take on pork. This pork is better than barbeque or anything you would order at a Chinese or ethnic restaurant. The combination of orange and maple is heavenly tasty. The maple and orange mixed in with the garlic and tamari soy sauce makes the pork so succulently juicy. You can also grill the pork tenderloin or pork chops with the marinade and they will still be delicious.

Whole Wheat Pizza Dough for Flatbreads

Ingredients:

• 1 tsp. agave nectar
• 1 1/2 cups water at room temperature
•  1 tbsp. yeast
• 2 cups whole wheat flour
• 1 1/2 cups all purpose flour
• 1 tsp. salt
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. Parmesan cheese
• parchment paper
• nonstick cooking spray

Makes 10 Servings

1. Combine agave nectar, water and yeast. Allow to sit for 5 minutes until yeast starts to bloom. Add flours, salt and olive oil. Mix in stand mixer with dough hook for 3 minutes on low. Turn to medium and mix for 8 minutes. Add 1-2 tablespoons of flour if the dough is sticky. It should not stick to your hands if you handle it. Transfer the dough to a large oiled bowl. Cover with plastic wrap and let it rise for 1 hour or until doubled in size.
2. Punch down dough and portion into ten 3-ounce balls. Spray a parchment-lined sheet pan with nonstick pan spray. Place balls evenly spaced on the sheet pan. Cover with parchment. Keep refrigerated until ready to bake. Fifteen minutes before baking, remove the dough from the refrigerator and bring to room temperature.
3. Preheat oven to 500 F. If using a pizza stone or baking tiles, place on lowest rack in oven. If not, place a sheet pan on lowest rack in oven.
4. On a lightly floured surface, pat dough into flat circles with your fingers, being careful to keep your hands flat so not as to poke in the dough. The circles will be about 6 inches across.
5. Season dough with salt and pepper; sprinkle with Parmesan cheese if desired. Place on pizza stone, baking tiles, or sheet pan. Bake until just puffed and slightly browned, about 5 minutes. Serve topped with salads or use as flatbreads for sandwiches.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the New Sonoma Cookbook. This is what I call pizza dough. If you're thinking about ordering a pizza, put down the phone. This dough can be made on the weekend and you can freeze it and then take it out when you feel like making a pizza. It's fluffy, flavorful and delicious.



Gingerbread Muffins

Ingredients:

• 3/4 cup buckwheat flour
• 1/4 cup coconut flour
• 1/4 cup sorghum flour
• 1/4 cup flaxseed meal
• 2 tsp. gluten-free baking powder
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1/4 tsp. ground allspice
• 1/2 tsp. salt
• 1/3 cup 1 % milk
• 1/4 cup unsweetened applesauce
• 3 tbsp. extra-virgin olive oil
• 1 large egg
• 1/4 cup monk fruit no-calorie sweetener (baking formula)
• 2 tbsp. agave nectar
• 1/2 tsp. vanilla extract

Makes 12 Servings (1 muffin per serving)

1. Preheat the oven to 400 F. Lightly spray a standard 12-cup muffin tin with olive oil.
2. In a medium bowl, whisk together buckwheat flour, coconut flour, sorghum flour, flaxseed meal, baking powder, cinnamon, ginger, allspice, and salt.
3. In a large bowl, with an electric mixer at low speed, beat together the milk, applesauce, oil, egg, monk fruit sweetener, agave nectar, and vanilla. With the mixer running, gradually add the dry ingredients to the wet ingredients and beat until well combined.
4. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 19-22 minutes. Serve warm or at room  temperature.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. These treats make a nice holiday treat for breakfast, brunch or even on the go. They do taste like gingerbread and they aren't your typical muffins. The applesauce adds a nice sweetness to it and you won't miss the sugar. Leave these for Rudolph and the reindeer this Christmas. They'll need them for all the energy.



Capanata

Ingredients:

• 2 lbs. eggplant, sliced into 3/4-inch rounds
• 2 tbsp. extra-virgin olive oil
• 2 cups onions, chopped
• 1 cup celery, sliced into 1/4-inch half moons
• 2 tbsp. garlic, chopped
• 1 cup red or yellow bell peppers, julienned
• 3 tbsp. red wine vinegar
• 2 tbsp. agave nectar
• 2 tbsp. capers, rinsed
• 3 cups tomatoes, cored & coarsely chopped
• 2 tbsp. raisins
• 3 tbsp. chopped oregano or basil, chopped
• 3 tbsp. green olives, chopped
• 2 tbsp. pine nuts
• salt
• freshly ground black pepper
• nonstick cooking spray
• parchment paper

Makes 8 Servings

1. Preheat oven to 400 F.
2. Lay slices of eggplant on parchment-lined baking sheet. Spray both sides with nonstick cooking spray. Bake in hot oven for 15 minutes or until slightly golden. Cool and cut into 3/4-inch cubes.
3. Heat a large sauté pan over medium heat. Add olive oil, onions, and celery. Season with salt and pepper. Sauté until golden brown, about 5 minutes. Add garlic and cook until aromatic. Add peppers' saute 2 minutes. Add vinegar and agave syrup; reduce by half.
4.  Add tomatoes and bring to a simmer. Cook or 8-10 minutes, stirring periodically until the tomatoes have reduced by one quarter. Add eggplant, capers, and raisins; cook for 20 minutes until the vegetables are tender and the mixture is thick, slightly sweet, and fragrant. Stir in herbs, olives, and pine nuts. Adjust seasonings with salt and pepper.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Caponata is a traditional Sicilian seasoning or topping that is made from cooked vegetables like eggplant, celery and tomatoes and sweetened with vinegar, capers, raisins, and nuts. This makes a great filling for sandwiches. The eggplant will fall apart at the end of the cooking process. Caponata is always best to sit overnight in the refrigerator overnight to allow the flavors to blend. Caponata tastes delicious when served with pasta, cooked meats such as turkey, chicken, beef, pork, lamb and eve fish.

Korean-Style Pork Tenderloin with Asian Cabbage Slaw

Ingredients:

• 2 tbsp. reduced sodium soy sauce
• 1 tbsp. agave syrup
• 1 tsp. sesame oil
• 1 tbsp. garlic, chopped
• 1 tsp. ginger chopped
• 1 tsp. orange zest
• 1 scallion, chopped
• 1/4 cup Asian pear or green apple, peeled & cored
• 1 tsp. chile paste, sambal oelek, or Korean chile paste
• 1 lb. pork tenderloin, fat removed
• 6 cups Asian Cabbage Slaw

Makes 4 Servings

1. Combine all ingredients except pork tenderloin and cabbage slaw in blender. Blend until smooth. Place pork in marinade and let sit overnight in the refrigerator.
2. Preheat the grill over medium-high heat. Grill pork until it reaches an internal temperature of 145 F. Allow meat to rest for 10 minutes. Slice pork tenderloin thin across the grain. Serve with Asian Cabbage Slaw or wrapped in lettuce leaves or butter leaf lettuce.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dish puts a new spicy twist on the typical BBQ pork and slaw. Who knew Korean barbecue could taste so good? Korean BBQ is known for its salty and spicy flavors. The salty and spicy flavors mixed with the crispy textures of the slaw and the succulent juicy pork is absolutely delicious. You can use pork, chicken, steak, even salmon in this recipe and your meal will be delicious. There is nothing like grilled pork in warm weather. Grilled pork always test the best. If you're lucky enough to live in warm weather years round, just grill your proteins and vegetables and they will always taste delicious. 

Citrus Ginger Flank Steaks

Ingredients:

• 1 lb. flank steak, fat removed
• 1 tbsp. fresh lemon juice
• 1 tbsp. reduced-sodium soy sauce
• 1/2 tbsp. pomegranate molasses or agave syrup
• 1 tbsp. minced garlic
• 1/2 tsp. dark sesame oil
• 2 tsp. freshly chopped ginger
• freshly ground black pepper

Makes 4 Servings

1. Season meat with pepper.
2. Combine remaining ingredients in a Ziploc bag and add flank steak. Place in the refrigerator for 1-24 hours.
3. For a charcoal grill, place meat on the rack of an uncovered grill directly over medium coals. Grill for 15-20 minutes or until medium doneness (160 F), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.
4. Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Don't be intimidated by this dish. It's a very easy dish to make and it tastes delicious. The agave nectar or pomegranate molasses caramelize when cooked, so be careful not to let the steak get too dark and bitter. Medium heat is best to cook sweet marinades. This steak is deliciously juicy after it's cooked and perfect any day or night of the week.

Spice-Rubbed Grilled Duck Breast with Fresh Plum Salsa

Ingredients:

• 1 1/2 tsp. garam masala
• 1/2 tsp. dried oregano
• 1/2 tsp. coarse kosher salt
• 4 boneless Long Island duck breast halves, (8 oz. each), skinned
• 4 tsp. extra-virgin olive oil
• 1 tbsp. balsamic vinegar
• 2 tsp. agave nectar
• 1/2 lb. plums, halved, pitted, and cut into 1/2-inch cubes
• 1/4 cup finely chopped red onion
• 1 fresh jalapeno, seeded & finely diced

Makes 4 Servings

1. In a small bowl, stir together the garam masala, oregano, and salt. Rub the mixture into both sides of the duck breasts.
2. Heat a grill pan over medium heat with 2 teaspoons of the oil. Place the duck on the pan and cook for 2-3 minutes per side for rare, 1 minute longer per side for medium-rare. Alternatively, in a large skillet, heat 2 teaspoons of the oil over medium heat. Add the duck and cook as above. Transfer the duck to a cutting board and let sit for 5 minutes before slicing.
3. While the duck is resting, make the salsa: In a medium bowl, stir together the vinegar, agave nectar, and remaining 2 teaspoons oil. Add the plums, onion, and jalapeno. Toss to combine.
4. Thinly slice the duck and divide among 4 plates. Spoon 1/4 cup of the plum salsa on top of each serving.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. Who says going gluten-free is not an option? Gluten-free cooking is not only good for you but it also tastes good when it's done right. The folks at South Beach did it again with this elegant Asian-fusion dish. Don't be intimidated by the ingredients in this recipe. The end result is elegantly delicious. You can enjoy boneless duck breast on all phases of the South Beach Diet. Duck breast is known to be a fatty meat but once you remove the skin & fat, duck breasts are very lean. Cook duck breasts as if they are like steaks and serve them medium-rare. I highly recommend adding a touch of minced garlic and freshly ground black pepper the garam masala mixture because garlic and ground pepper always make everything taste better. I also highly recommend cooking the plum salsa for about 5 minutes, serve it on the plate and put the duck breast on top of the salsa for a more appealing presentation. If you're on Phase 1, use 1/2 pound tomatoes in place of the plums. You can use plums or other stone fruits in this dish when you're on Phase 2. This dish can be made in 30 minutes or less and is HIGHLY recommended for special occasions.

Peach-Blueberry Sorbet

Ingredients:

• 2 cups sliced peaches
• 1 cup blueberries
• 2 tbsp. water
• 1 tbsp. honey or agave nectar
• 1 tbsp. lemon or lime juice

Makes 4 Servings (1/2 cup per serving)

1. Place peaches, blueberries, in a wax-paper-lined 15 X 10 X 1-inch baking pan. Cover with waxed paper and freeze about 45 minutes or until partially frozen.
2. In a food processor, combine fruit, honey or agave nectar, and lemon or lime juice. Cover and process until smooth. If desired, garnish with fresh blueberries.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Diet Cookbook. You can have your sorbet and eat it too. This is a variation of frozen fruit sorbet in the cookbook. The original recipe is Peach-Raspberry Sorbet but I used blueberries in place of the raspberries and I used lime juice in place of the lemon juice. This sorbet was delicious. I also highly recommend adding a touch of passion fruit pulp to the sorbet to make it a little more tart. 

Grilled Citrus-Basil Chicken with Agave Nectar

Ingredients:

• 2 tbsp. grated lime zest
• 1/4 cup lime juice
• 1/4 cup orange juice
• 2 tbsp. chopped fresh basil
• 1 tbsp. medium or dark agave nectar
• 2 large garlic cloves, minced
• 2 tsp. extra-virgin olive oil
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (3 1/2 lb.) chicken, cut into 6 pieces, skinned, giblets discarded
• 1 lime, cut into 6 wedges

Makes 6 Servings (1 piece of chicken with about 1 tbsp. sauce)

1. To make the marinade, combine the lime zest and juice, orange juice, basil, agave nectar, garlic, oil, oregano, salt and pepper in a small bowl. Transfer half of the lime mixture to a covered container and refrigerate.
2. Transfer the remaining lime mixture to a large zip-close plastic bag and add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 2 hours or up to overnight.
3. Meanwhile, spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
4. Remove the chicken from the marinade; discard the marinade. Place the chicken on the grill rack and grill, turning occasionally, until an instant-read thermometer inserted in a thigh registers 165 F, 20-30 minutes.
5. Pour the reserved lime mixture into a small saucepan and bring to a simmer. Transfer the chicken to a medium serving platter and spoon the lime sauce over. Serve with the lime wedges.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Don't be intimidated by this dish. It may look and sound a little funky but it is SO deliciously fruity. This dish is perfect for warm weather grilling no matter where you are in the world. I used fresh herbs from my garden along with agave nectar and fresh juices. This dish was so succulently delicious. It melted in my mouth it was that good. You can serve grilled vegetables or on top of greens to make a salad and this dish will still be delicious. As for the olive oil, you have possibilities with fruit flavored or herb flavored olive oil. For more information, visit www.TheImperialOlive.com.

Sparkling Concord Grape & Lemon Verbana Water

Ingredients:

• 1 cup cucumber, peeled, seeded, and chopped
• 2 cups Concord grape juice
• 1/2 cup lemon verbena, leaves only
• 2 tbsp. agave nectar
• 1 pinch salt
• 2 cups sparkling water or seltzer water

Makes 4 (1 cup) Servings

1. Combine all ingredients except sparkling water in a blender. Blend until smooth.
2. Strain through a mesh strainer. Chill.
3. When ready to serve, add 2 cups sparkling water.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This agua fresca makes a refreshing drink in warm weather and will easily cleanse your palate. If you don't have grape juice, you can use 2 cups of red grapes and combine them in a blender or food processor with the other ingredients and your agua frescas will still be refreshing. You can also replace the lemon verbena with mint and your drinks will still wake up your taste buds.

Yogurt & Fruit Parfait

Ingredients:

• 1/2 cup assorted cut-up fruit & berries
• light drizzle of agave syrup
• pinch of salt
• 1/2 cup plain nonfat yogurt
• 2 tbsp. toasted Crumble Topping (see recipe)

Makes 1 Serving

1. Combine fruit, agave syrup, and salt in a bowl. Let sit for 5 minutes.
2. Place 1/4 cup of the fruit

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. You can enjoy this treat for breakfast, lunch or a light snack any time of the year. This is a quick and easy recipe with colorful layers of flavors. If you're a busy parent or person, this snack is perfect you and the kids on busy mornings or as an after-school snack. You can use any kind of seasonal assorted fruit in this recipe and your parfait will be delicious: strawberries, blueberries, raspberries, blackberries, mango, pineapple, peach, nectarine, grapes, figs, bananas, etc. I highly recommend tossing a 1/2 teaspoon vanilla in with the fruit because vanilla adds flavor and goes well with fruit.

Raspberry Buttermilk Sherbet

Ingredients:

• 2 cups frozen or fresh raspberries
• 2/3 cup agave nectar
• 2 cups light buttermilk
• 2 tbsp. fresh lemon juice
• raspberries for garnish

Makes 12 (1/2-cup) Servings

 

In a bowl, combine 1 package (15 oz.) thawed frozen raspberries (not in syrup) with the agave nectar. Let stand for 30 minutes. Transfer the mixture to a food mixture and the buttermilk and 2 tablespoons lemon juice. Puree until smooth. Transfer to an ice cream maker and process according to he manufacturer's instructions. Freeze until ready to serve, then garnish with raspberries or mint leaves.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who says you can't enjoy a frozen dessert when you're dieting? You can have your 'ice cream' and eat it too! The original recipe was Lemon Sherbet but in this recipe, you can use any kind of berries and it will still be refreshingly delicious. Agave nectar is the key to making this sherbet so sweet and delicious. Agave nectar is a natural alternative to granulated sugar and comes from the juice of a Mexican agave cactus. This homemade sherbet is better than what you would buy at the store and will quickly be a favorite in your house.

Chicken with Salsa de Pina

Ingredients:

• 1 1 /2 cups chopped pineapple
• 1-2 canned chipotle in adobo sauce, drained, seeded & finely chopped
• 2 tbsp. chopped fresh chives
• 1 tbsp. honey or agave nectar
• 1 tsp. finely shredded lime zest or lemon zest
• 2 tsp. fresh lemon or lime juice
• 4 boneless, skinless chicken breast halves
• 1 tsp. extra-virgin olive oil
• 1 tsp. dried thyme, crushed
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Make 4 Servings

1.  In a medium bowl, stir together pineapple, chipotle peppers, chives, honey, lime zest and juice. Let salsa stand at room temperature for 30 minutes.
2. Meanwhile, preheat broiler. Lightly brush chicken with olive oil. In a small bowl, combine thyme, salt and pepper. Sprinkle evenly over chicken;  rub in with your fingers.
3. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from heat for 12-15 minutes or until chicken is tender and no longer pink (170 F), turning once.
4. Slice chicken and serve with salsa.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a great dinner that's packed with flavor and heat. Salsa de Pina is Pineapple Salsa. This dish makes a great weeknight or weekend dinner because it a colorful dish that quickly fills you up and it's easy to make. Who knew that chicken breast paired with juicy pineapple could be so delicious. You  can use any kind of chile pepper such as jalapeno or habanero peppers and your salsa de pina will still be firey and juicy. Don't forget to wear gloves when working with chiles because they contain oils that can burn your eyes and skin. If you do touch the chiles with your bare hands, immediately wash your hands with soap and water. You can also sauté  the chicken breast in a pan on top of the stove or grill them if you don't want to broil them. I also highly recommend adding garlic with the salt, pepper and thyme when seasoning the chicken because garlic always makes everything taste better. I highly recommend using flavored  olive oils such as Lime, Chipotle or Garlic Infused Olive Oil  (from the Imperial Olive in Williamsburg, VA) for more flavor. For more information, visit www.TheImperialOlive.com.

 



Lemon Ginger Tea

Ingredients:

• 2 tbsp. fresh ginger, chopped
• 4 cups water
• 1 lemon
• 2 tbsp. agave syrup
• 1 pinch salt

Makes 4 Servings (1/2 Cup per Serving)

1. Place ginger and water in a small pot. Cut lemon in half; squeeze juice into pot; add lemon halves. Bring to a simmer; cook for 5 minutes. Remove from heat. Let sit for 10 minutes. Remove lemon halves.
2. Stir in agave syrup and salt. Let cool. Strain before serving.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a quick and simple drink that will cleanse your palate. You can use a combination of lemon and lime or use either lemon or lime in this drink or use honey in place of the agave nectar and your drink will still cleanse your palate. Lime and ginger will give this drink and Asian flare. Serve this drink to 5-Ingredient Chef Claire Robinson and she'll be happy.

Pomegranate, Pear, & Granny Smith Applesauce

Ingredients:

• 2 Granny Smith Apples, peeled, cored, and cut into 1-inch chunks
• 1 Bartlett pear, peeled, cored and cut into 1-inch chunks
• 1/2 cup pomegranate juice
• 2 tbsp. agave syrup
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/2 vanilla bean, split, seeds scraped and reserved
• 1 small pinch of salt
• 1/2 tsp. fresh lemon juice

Makes 4 Servings (1/2 cup each)

1. Combine apples, pear, pomegranate juice, agave syrup, cinnamon, nutmeg, vanilla bean and seeds, and salt in a small saucepan. Bring to a simmer; cover and reduce heat to a low simmer.
2. Stir occasionally until apples and pears become a puree, about 20 minutes. Adjust seasoning with lemon juice and cool.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Fall is coming and who does not love homemade applesauce? This fruity applesauce is full of natural flavors and is so delicious. This is not your typical applesauce made from apples and lots of granulated sugar. The agave nectar syrup acts as a sugar substitute an adds more sweetness to the applesauce. The pomegranate juice add a little more tartness to the applesauce and the pears give it a nice variety. The vanilla also adds a touch of sweetness; I added the cinnamon and nutmeg because cinnamon and nutmeg always make any apple dish taste better. You can also use cranberry juice in place of the pommegranate juice and your applesauce will still be yummy. 

Peach, Raspberry & Almond Galette

Ingredients:

• 3 cups peaches, washed, seed removed, cut into 1/4-inch wedges
• 1 cup raspberries
• 2 oz. unsweetened applesauce
• 2 tbsp. light brown sugar
• 1 tsp. lemon zest
• 1/2 tsp. vanilla
• 1 tbsp. cornstarch
• 1 pinch of salt
• 1 tbsp. ground almonds
• 1 tbsp. sliced almonds, lightly toasted
• 1 (11-inch) Whole-Wheat Galette Crust (see recipe)
• 1 tbsp. agave nectar syrup
• nonstick cooking spray

Makes 12 Servings

1. Preheat oven to 425 F.
2. Combine peaches, raspberries, applesauce, sugar, lemon zest, vanilla, cornstarch and salt in a bowl.
3. Lightly spray 2 half sheets of parchment paper (12-inches by 14-inches) with nonstick cooking spray. place pie dough between the 2 sheets of parchment and roll 1/8-inch thick. To prevent sticking, periodically peel the parchment paper from the dough and then replace the dough between them. Once the dough is the desired thickness, remove top sheet, keeping the pie crust on the bottom sheet of parchment paper. Place on a sheet pan.
4. Sprinkle 1 tablespoon ground almonds in a 10-inch circle on the pie crust. Scoop the fruit mixture into the center of the pie crust, leaving a 1-inch rim around the outside. Be sure to capture all the juice. using the parchment paper, gently fold the 1-inch rim over the edge of the fruit all around the galette. Sprinkle the 1 tablespoon sliced almonds on top.
5. Bake galette on the bottom rack of an oven for 50 minutes, turning halfway through the cooking time. The fruit juices should bubble and thicken; the crust should start to lightly brown.
6. Remove from oven, brush edge of tart with 1 tablespoon agave syrup, and let cool for 20 minutes.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a comforting and colorful dessert. Heck, you can even enjoy this treat for breakfast! This dessert is also healthier than most desserts because there isn't as much sugar as most desserts. Most of the sugar in this dessert is the natural sugar from the fruit. The combination of lemon zest and almonds add a touch of both crunch and zing to the fruity flavors. You can use any kind of summer fruit in this galette dish such as strawberries, blueberries, blackberries, rhubarb, apricots, nectarines or plums. You can even use pears and apples for a fall dessert in the galette dish but they will have to be peeled and sliced. I highly recommend adding a touch of cinnamon, nutmeg and/or ginger to the fruit mixture because these spices always make your fruity desserts taste better. Serve this rustic dessert at your next dinner party and people will be happy, I guarantee.

Pineapple Cinnamon Agua Fresca

Ingredients:

• 1 cup cucumber, peeled, seeded and chopped
• 1 1/2 cups pineapple, peeled and chopped
• 1/4 tsp. cinnamon
• 2 tbsp. agave syrup
• 2 cups water
• 1 pinch salt

Makes 4 Servings (1 cup per serving)

 

Combine all ingredients in a blender. Blend until smooth.

 

WW POINTGS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is such a refreshing drink when you want to cleanse your palate. An agua fresca is Spanish for fresh water and it's a fresh fruit drink that hails from Mexico. This version is quite the standout because you can taste the combination of  pineapple, cinnamon and cucumber. Don't forget to peel the cucumber and remove the seeds fro mteh cucumber because the seeds can taste very bitter and you want a sweet drink. The agave nectar syrup acts as a sugar substitute and can be very sweet with the pineapple. If you want to add some fizz to your drink, use sparkling or seltzer water to the drink when serving. The seltzer water will wake up your taste buds and be very refreshing.