Banana-stuffed French toast

 Ingredients:

• 2 tbsp. cream cheese
• 4 slices cinnamon-raisin bread
• 1 medium banana, thinly sliced
• 1/4 cup milk
• 1 egg
• 1/4 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1 tsp. unsalted butter
• 2 tbsp. maple syrup, warmed
• Berries of your choice

Makes 1 stuffed French toast with toppings per serving.

1. Spread the cream cheese on the bread. Divide the banana over 2 slices of the bread and top each with a slice of the remaining bread.
2. Combine the milk, egg, and vanilla in a small shallow bowl; beat lightly with a fork.
3. Melt the butter in a large nonstick skillet over medium heat. Briefly dip the sandwiches, one at a time, into the egg mixture. Place both sandwiches in the skillet. Cook until golden brown, 3–4 minutes on each side. Place a stuffed French toast on each of 2 plates; top each with 1 tablespoon of the maple syrup and 3 of the sliced strawberries. 

WW POINTS VALUE: 12 pts. per serving

Note: This recipe appears on www.weightwatchers.com. This delicious stuffed French toast is the best treat for breakfast, brunch or dinner. Whatever kind of bread you use, e, you can either remove the crusts or leave them on. Serve this hearty breakfast dish with a variety of your favorite fresh fruits alongside or on top. And to warm the maple syrup, place it in a small custard cup and microwave on High for about 20 seconds. For a creamier taste, you can substitute fat-free half-and-half for the milk if you like, which shouldn't affect the recipe's nutritional value.

Orange-Almond Ricotta Cheesecake

 Ingredients:

• 1/2 cup slivered almonds 
• 1/3 cup graham cracker crumbs
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 6 large eggs, separated
• 3/4 tsp. cream of tartar
• 1/3 cup granular sugar substitute
• 1 tbsp. vanilla extract
• 1 tsp. almond extract
• 1 (32 oz.) container part-skim ricotta cheese
• 2 tsp. finely grated orange zest
• 1/4 cup orange juice
• orange twists, for garnish (optional)

Makes 12 Servings

1. Position a rack in the middle of the oven and heat the oven to 275 F. Lightly coat a 9-inch springform pan with cooking spray. Spread the almonds on a baking sheet and toast for 10-12 minutes, or until light golden. Let cool.
2. In a food processor, pulse the cooled almonds until finely ground. Add the graham cracker crumbs and  pulse to combine. Increase the oven temperature to 325 F. 
3. In a large metal bowl, with an electric mixer at high speed, beat the egg whites until frothy, about 1 minute. Add the cream of tartar and continue to beat until stiff peaks form, about 3 minutes longer. 
4. In a separate large bowl, beat the egg yolks, sugar substitute, vanilla, and almond extracts for 1 minute. Add the ricotta, orange zest, and orange juice. Beat on high until smooth. Gently fold one-third of the whites into the yolk mixture, then add the rest of the whites and gently fold until well combined. Spread the crumb mixture over the bottom of the pan. Pour the batter into the pan and place the pan on a baking sheet. Bake for 1 hour and 10 minutes, or until cake is golden and mostly set. Cool completely. 
5. Run a knife around the edge and release the cake from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled, garnished with orange twists if you like. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Super-Quick Cookbook. This is a new and  flavorful take on traditional cheesecake. This is a lighter version of cheesecake to enjoy on later phases and it's a wonderful dessert for get-togethers. The crust is made from ground graham crackers, ground almonds, cinnamon and nutmeg which give the crust a nice flavor. The vanilla and almond extracts and orange zests add a nice tough of zing to this cheesecake. If you want to add more flavor to this cheese cake, I highly recommend adding lemon juice and zest to the cheesecake for a more authentic Amalfi Coast flare. I also highly recommend adding a touch of berries of your choice for a more fruity flavor. 

Coffee-Almond Flans

 Ingredients:

• 1/3 cup + 2 tbsp. granulated sugar
• 3 tbsp. water
• 1 cup half-and-half
• 2 tsp. instant espresso powder
• 2 large eggs
• 1/4 tsp. almond extract
• pinch cinnamon
• pinch nutmeg
• 2 tbsp. slice or slivered almonds, toasted

Makes 4 Servings

1. Preheat oven to 325 F. 
2. Combine 1/3 cup of sugar and the water in a small heavy saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved; bring to a boil. Reduce heat and simmer, without stirring, brushing side of saucepan with brush dipped in cool water during first few minutes of cooking time, until syrup turns amber. Immediately pour caramel into 4 (6 oz.) ramekins, gently swirl ramekins to coat bottoms halfway up sides. Refrigerate until caramel is hard, about 10 minutes. 
3. Meanwhile, combine half-and-half and espresso powder in medium saucepan and cook over medium heat until bubbles form. Whisk eggs, remaining 2 tablespoons sugar, the almond extract, cinnamon and nutmeg in bowl. Remove saucepan from heat; whisk hot half-and-half mixture into egg mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until slightly thickened, about 3 minutes. Pour through sieve set over bowl. 
4. Divide custard  among ramekins. Put ramekins in 9-inch square baking pan. Place pan in oven; add enough hot water to pan to come halfway up sides of ramekins. Bake until flans are just set around edges and jiggle in center, 35-40 minutes. Transfer ramekins to rack; cool 30 minutes. Cover and refrigerate until chilled, at least 4 hours or up to 1 day. 
5. To serve, run thin knife around edges of flans to loosen from ramekins. Unfold onto plates; spoon any sauce over flan. Sprinkle with almonds. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. Flan is an open tart-like pastry with the flavor of a sweetened egg custard and a caramel topping. This was my first attempt at flan and it wasn't bad. The combination of coffee and homemade caramel is quite delicious mixed in the with the ground cinnamon and nutmeg. Flan is very sweet so enjoy it wisely. 

Peanut Butter Cups

Ingredients:

• 1/3 cup cocoa powder, unsweetened
• 1/2 cup coconut oil, melted
• 2 tbsp. granular sugar substitute
• 1/4 tsp. vanilla extract
• 1/4 tsp. almond extract
• 6 tbsp. natural peanut butter, unsweetened
• coarse sea salt, for topping (optional)

Makes 6 Servings (1 cup per serving)

1. Line a 6-count muffin tin with paper cupcake liners.
2. Whisk together the cocoa, coconut oil, granular sugar and vanilla extract in a small bowl.
3. Scoop 1 rounded tablespoon of the cocoa mixture into the bottom of each muffin cup.
4. Place the muffin tin in the freezer and leave it for 5 minutes to allow the chocolate to solidify. 
5. Scoop 1 tablespoon of the peanut butter into each muffin cup, spreading it into an even layer.
6. Top the peanut butter with another tablespoon of the cocoa mixture. 
7. Freeze the peanut butter cups for another 5 minutes. 
8. Top each peanut butter cup with a pinch of coarse sea salt if desired.
9. Serve immediately or transfer to a container in the refrigerator to store for up to 1 week. 

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Who doesn't love the combination of peanut butter and chocolate? You can have your peanut butter cups and eat them too in this recipe. These sweet treats contain natural ingredients and A LOT less sugar than the ones you would buy at the store. I added a touch of almond extract to enhance the nutty flavors. You can also completely eliminate the sugar in these cups and the cups will still taste delicious. If you don't like peanut butter, feel free to substitute any other nut butter of your choice and the cups will still be delicious. 

Raspberry Squares

Ingredients:

• 1 1/3 cup whole wheat flour
• 1/3 cup + 3 tbsp. confectioners' sugar
• 8 tbsp. unsalted butter, cut into small pieces
• 1 1/2 tsp. almond extract
• 1 cup red raspberry preserves
• 1 cup unsweetened frozen raspberries
• 24 fresh raspberries (optional)

Makes 24 Servings (1 square per serving)

1. Preheat oven to 350 F.
2. Place flour, 1/3 cup confectioners' sugar, butter, and almond extract in a food processor; pulse to combine, until the butter is in pea-size pieces.
3. Spoon flour mixture into 9 x 13-inch ungreased baking dish; smooth into an even layer and tap with back of a spatula to for ma crust. Bake until just starts to turn golden, about 20 minutes.
4. Meanwhile, in a small saucepan over medium heat, combine preserves and frozen raspberries; cook, stirring occasionally, until preserves liquefy and frozen raspberries thaw, 3-5 minutes.
5. When crust is ready, pour raspberry mixture over top of hot crust and smooth into an even layer; bake until set, 20-25 minutes. Remove from oven and cool in pan until just warm. Cut into 24 even pieces, remove from pan and cool completely on a wire rack. When raspberry bars are completely cool, dust with remaining 3 tablespoons confectioners'' sugar. Top each square with a fresh raspberry, if desired.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the Weight Watchers Magazine. This dessert will get you into any holiday spirit. The longer you set these squares, the easier they will be able to cut and enjoy. If you don't have almond extract on hand, use vanilla extract instead because the combination of fruit and vanilla is delicious. You don't even need the extra confectioners' sugar on top of these squares because they are that tasty. These squares are also tasty with topped with any kind of berry or even dried apricots.

White Chocolate-Drizzled Coconut Macaroons

Ingredients:

• 2 large egg whites
• 1/2 cup granulated sugar
• 1/8 tsp. salt
• 1 (7 oz.) package unsweetened coconut flakes
• 1/2 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1 oz. white chocolate, coarsely chopped

Makes 24 Servings (1 macaroon per serving)

1. Preheat the oven to 325 F. Line 2 large baking sheets with parchment paper.
2. Whisk together egg whites, sugar, and salt in a large bowl until frothy. Add coconut, vanilla and almond extract, stirring until combined well.
3. With a small ice-cream scoop, scoop batter by 2 tablespoonfuls and place, 1 inch apart, on prepared baking sheets. (Or using dampened hands, for coconut mixture into 24 (1-inch) balls.) With dampened fingers, slightly flatten each mound.
4. Bake until macaroons are set and golden brown on the bottom, 22-25 minutes. Lightly spray wire rack with nonstick spray; transfer cookies to rack and let cool completely.
5. Place cookies with rack over sheet of wax paper. Put chocolate in small bowl and set over small saucepan of simmering water until melted. With small spoon, drizzle chocolate over macaroons. Let stand until chocolate is set, 15-20 minutes. (Can be stored in single layer in airtight container at room temperature up to 1 week.)

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the WW Family Meals Cookbook. You can have your cookies and eat them too. Plus, they're gluten free. These macaroons have a nice crunch to them and the white chocolate adds a nice sweetness to them. If you don't have almond extract on hand, use coconut extract instead and the macaroons will taste just as good.

Strawberry-Blackberry Crush

Ingredients:

• 1 (6 oz.)  container blackberries
• 1 tbsp. pure maple syrup
• 1 (16 oz.) package frozen whole strawberries, thawed slightly
• 1 cup coarsely crushed ice cubes
• 3 tbsp. granulated sugar
• 1/4 cup + 1 tbsp. sliced blanched almonds
• 1 tsp. fresh lemon juice
• 1 tsp. vanilla extract
• 1 tsp. almond extract

Makes 4 Servings (3/4 cup crush, 1/4 cup blackberries & 1/4 tsp. almonds  per serving)

1. Toss together blackberries and maple syrup in a small bowl; set aside.
2. Put the strawberries, ice, sugar, 1/4 cup of the almonds, lemon juice, vanilla and almond extracts in a food processor and puree. Immediately divide the mixture evenly among 4 wineglasses. Top evenly with the blackberry mixture and sprinkle with the remaining 1 tablespoon of almonds. Serve at once.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call a cool and refreshing sweet ending. This dessert literally takes 10 minutes to make and the end result is delicious. It's flavorful and gives you a nice feeling after having a delicious dinner. You can use blueberries or raspberries in place of the blackberries and the dessert will still be good. The ordinal recipe calls for 6 tablespoons of granulated sugar but I reduced it to 3 tablespoons and added 1 teaspoon of vanilla extract for more flavor and the end result is delicious. 

Mini Blueberry Cobblers

Ingredients:

• 3 cups fresh blueberries
• 3 tbsp. + 1 tsp. turbinado sugar
• grated zest and juice of 1 small lemon
• 1/4 tsp. almond extract
• pinch ground ginger
• 1 cup whole wheat flour
• 1/4 cup + 2 tbsp. low-fat buttermilk

Makes 4 Servings (1 cobbler per serving)

1. Preheat oven to 400 F. Spray 4 (6 oz.) ramekins or baking dishes with nonstick spray.
2. Toss together blueberries, 3 tablespoons of sugar, the lemon zest and juice, almond extract, and ginger in a large bowl; divide evenly among prepared ramekins.
3. To makes biscuits, combine flour and buttermilk in a small bowl, stirring just until blended. Spoon dough evenly over filling; sprinkle with remaining 1 teaspoon sugar.
4. Place ramekins in small rimmed baking sheet. Bake until crust is golden and filling is bubbly, about 20 minutes. Serve warm or at room temperature.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These mini cobblers are great for a summer picnic or any summer gathering when it's not too hot to cook. Individual cobblers are great because everyone gets an equal amount of flavor and servings. If you don't have almond extract o hand, use vanilla extract. You can also use any berry or a combination of berries and this recipe will still be delicious. You can also use ground cinnamon, nutmeg or a combination if you don't have ginger on hand. The original recipe called for 1 cup of reduced-fat baking mix; you can use whle ehat flour instead and the cobblers will still be good. 

Chocolate-Raspberry Souffle Cakes

Ingredients:

• 2 tbsp. + 3/4 cup granulated sugar
• 1  1/2 cups fresh raspberries
• 2 tbsp. cornstarch
• 1/4 tsp. salt
• 1 cup low-fat milk
• 3 oz. bittersweet chocolate, chopped
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 2 egg yolks
• 4 egg whites, at room temperature
• 1/2 tsp. cream of tartar
• confectioners' sugar (optional)

1. Preheat the oven to 400 F. Spray six (6 oz.) baking dishes or ramekins with nonstick spray.
2. Sprinkle 2 tablespoons of the sugar into a baking dish, turning to coat the bottom and side evenly. Pour the excess sugar into a second baking dish to coat. Repeat with the remaining baking dishes. Divide the raspberries evenly among the dishes; set aside.
3. Whisk together 1/2 cup of the sugar, cornstarch, and salt in a medium saucepan. Whisk in the milk and set over medium heat. Cook, stirring constantly, until the mixture thickens and begins to boil, 3-4 minutes. Put the chocolate in a large bowl. Pour the milk mixture over the chocolate, stirring until the chocolate melts and the mixture is smooth. Stir in the vanilla and almond extracts. Let cool slightly, then beat in the egg yolks, one at a time, until well blended; set aside.
4. With an electric mixer on medium speed, beat the eg whites and cream of tartar in a large bowl until soft peaks form. Add the remaining  1/4 cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. With a rubber spatula, stir about one-fourth of the beaten egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites just until no streaks of white remain.
5. Spoon the chocolate mixture into the baking dishes, filling each about three-fourths full. Place the dishes in a large roasting pan. Put the pan in the oven; add enough hot water to come halfway up the sides of the dishes. Bake until puffed and golden, 20-25 minutes. Wearing oven mitts or sturdy tongs, remove the soufflé cakes from the water bath. Lightly dust with confectioners' sugar (if using) and serve at once.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call a decadent dessert. Who knew that the combination of chocolate and raspberries would make a delicious soufflé? The raspberries give this dessert a nice touch to it. Don't worry about texture of the dessert. It's a soufflé cake so it's fluffy and cake-like and don't be intimidated by the instructions. If you take your time making this dessert, it will turn out to be a success presentation-wise and in taste.

Cherry Pie

Ingredients:

• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 tsp. salt
• 2 (14 1/2 oz.) cans sour cherries packed in water, drained juice reserved
• 1 tbsp. lemon juice
• 1/4 tsp. almond extract
• Pie Dough for double crust (See recipe)

Makes 16 Servings (1/16 pie per serving)

1. Preheat oven to 425 F.
2. To make filling, stir together sugar, cornstarch, and salt in a large bowl. Add cherries, 1/2 cup reserved cherry juice, lemon juice, and almond extract gently stirring to mix well.
3. On lightly floured work surface with lightly floured rolling pin, roll one disk of dough into 12-inch round. Gently fold in quarters and ease into 9-inch pie plate, pressing it against side of pie plate. Trim edge, leaving 1-inch overhang. Spoon cherry filling into pie shell.
4. Roll remaining disk of dough into 12-inch round. Fold in quarters and place on top of filling. Tuck edges under and decoratively crimp. With tip of small knife, make several 1-inch slits in top of pie to allow steam to escape.
5. Place pie on baking sheet to catch any drips. Bake 20 minutes. Reduce oven temperature to 375 F. Loosely cover pie with foil during last 25 minutes of baking prevent overbrowning, if needed, and bake until crust is golden and filling is bubbling in center. Let cool on wire rack about 1 hour to serve warm, or let cool completely.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Whether or not you are a pie fan, you will love this sweet ending. Homemade fruit pies always taste the best. I've always enjoyed apple pie but cherry pie in the summer is heavenly delicious. I highly recommend adding a  touch of vanilla extract, ground cinnamon or nutmeg and sliced rhubarb to the cherry pie for a sweeter flavor. The home made crust is absolutely delicious with this pie. If you want out reduce your sugar intake, substitute honey or agave nectar and your pie will be just as delicious.

Almond Chocolate Biscotti

Ingredients:

• 1 1/4 cups unbleached all-purpose flour
• 3/4 cups whole wheat pastry flour
• 1 1/2 tsp. baking powder
• 1 pinch salt
• 1/4 cup almonds, slivered & toasted
• 1/4 cup mini-dark chocolate chips
• 2 tbsp. unsalted butter
• 1/2 cup granulated sugar
• 1/2 tsp. lemon zest
• 1 egg
• 1 egg white
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 4 tbsp. plain non-fat yogurt
• parchment paper

Makes 3 dozen cookies (2 cookies per serving)

1. Preheat the oven to 325 F. Line a sheet pan with parchment paper.
2. Combine flours, baking powder, and salt in a bowl. Add almonds and chocolate chips.
3. In a mixer using a paddle or with a hand mixer, beat the butter, sugar, and lemon zest on medium-high until fluffy, about 2-3 minutes. Add the egg, egg white, vanilla and almond extract, beating well after each addition. Pour half of the flour mixture into the butter mixture, mixing well. Add yogurt and stir; then add remaining flour mixture and mix until just incorporated.
4. Divide dough into 3 logs, each 6 1/2 inches long by 2 inches wide. Place on the parchment-lined sheet pan and bake for 25 minutes, or until golden brown on top. Let cool for a few minutes.
5. Transfer to a cutting board, removing them from the parchment with a large metal spatula if necessary. Using a serrated knife, trim 1/4-inch of end; then cut the logs crosswise into 1/2-inch slices. Return the slices to the baking sheet, arranging them cut side down.
6. Bake until the biscotti are golden brown and dry, about 20 minutes. Transfer to a rack to cool. They will crisp up as they dry. Store in an airtight container.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Biscotti is a twice baked cookie that hails from Italy. Baking cookies twice gives them a nice, crunchy texture. The combination of almonds and chocolate is a heavenly guilty pleasure that can be good for you when it's done right. This was my first time making biscotti and the end result was a success. They were crunchy yet chewy due to the yogurt, egg, egg white and chocolate chips. You can use regular chocolate chips if you don't have mini chocolate chips; just chop them up with a knife or in a food processor. You'll have more chocolate flavor in your biscotti if you chop up the chips. You can also use pecans, walnuts, hazelnuts or cashews in this recipe as well as dried fruits in this recipe for your taste buds to try out. Biscotti goes great with tea, coffee or a glass of port for dessert and are perfect for any holiday celebration. 

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.

Almond French Toast with Warm Blueberry Syrup

Ingredients:

Blueberry Syrup:

• 2 cups frozen unsweetened blueberries
• 2 tsp. fresh lime juice
• 2 tsp. granular sugar substitute, or to taste

French Toast:

• 2 large eggs
• 1/2 cup skim or 1 % milk
• 1 tbsp. granular sugar substitute
• 1/2 tsp. pure almond extract
• 1/4 tsp. salt
• pinch ground nutmeg
• 4 slices whole-grain bread
• 4 tsp. light olive oil

Makes 4 Servings

1. For the syrup: In a nonaluminum saucepan, bring the blueberries to a simmer over medium heat and cook until the berries burst and the sauce thickens, about 12 minutes. Remove the pan from the heat and stir in the lime juice. Stir in the sugar substitute; taste for sweetness and add more sugar substitute, if desired. Keep warm.
2. While the berries are cooking, making the French toast: In a shallow bowl, whisk together the eggs, milk, sugar substitute, almond extract, salt, and nutmeg. Add 2 slices of the bread and  soak for 30 seconds per side. Repeat with the remaining slices.
3. In a skillet, heat 2 teaspoons of the oil over medium heat, swirling to coat the bottom of the pan. Add 2 bread slices and cook until golden brown, about 1 1/2 minutes per side. Transfer to a plate and keep warm. Repeat with the remaining 2 teaspoons oil and bread.
4. Serve the French toast with 1/ 4 cup warm blueberry syrup per serving.

WW POINTS VALUE:  4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. I made this delicious treat for Easter and we loved it. This French toast can be enjoyed any day of the week. You can make the syrup in advance and it can stay in the fridge for up to a week. You can also use strawberries, raspberries and blackberries in place of the blueberries and the dish will still be delicious. You can also use vanilla extract in case you don't have any almond extract as well. You will never find this breakfast dish at any restaurant and the best part is you can make this in 20 minutes or less. 

Flourless Chocolate Cake

Ingredients:

• 1 cup granulated sugar
• 4 oz. bittersweet chocolate, finely chopped
• 1/2 cup water
• 1/2 cup unsweetened cocoa powder
• 2 large egg yolks
• 2 tsp. vanilla extract
• 1/8 tsp. almond extract
• 4 large egg whites, at room temperature
• 1/4 tsp. cream of tartar
• 1/2 cup unsalted matzoh meal
• 2 tbsp. confectioners' sugar

Makes 10 servings

1. Preheat the oven to 375 F. Line the bottom of an 8-inch springform pan with parchment or wax paper round and spray with nonstick spray.
2. In a medium and heavy saucepan, stir together 3/4 cup of the sugar, the chocolate, water, and cocoa powder. Heat over medium-low heat, stirring constantly, until the chocolate melts completely and the mixture is smooth, about 8 minutes. Remove from the heat and whisk in the egg yolks, vanilla and almond extract; set aside to cool slightly.
3. In a large bowl, with an electric mixer on low speed, beat the egg whites and cream of tartar until frothy. Increase the speed to high and beat until soft peaks form, 3-5 minutes. Gradually sprinkle in the remaining 1/4 cup sugar, scraping the sides of the bowl as needed, until it is fully absorbed. Continue beating until the mixture just forms stiff peaks.
4. Add matzoh meal to the chocolate mixture, stirring until smooth. using a spatula, fold in 1/4 of the egg white mixture into the chocolate mixture to lighten it, then fold the chocolate mixture back into the egg whites. Scrape the batter into the pan and smooth the top. Bake until the cake is puffy and a toothpick inserted into the center comes out dry, with a few moist crumbs clinging to it, about 30 minutes. Cool completely on a rack (the cake will sink as it stands).
5. Unmold the cake by sliding a thin knife blade around the sides  to free it from the pan, then release and remove the sides. Sprinkle the top with the confectioners' sugar just before serving.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This  gluten-free chocolate cake is heavenly delicious not only for Passover but can be enjoyed year round for any occasion. This cake is like a soufflé because of the combination of whipped egg whites, cream of tartar and matzoh cake meal; plus it puffs up in the oven and falls when it's taken out and the top crackles. AND....this cake has a fudgy taste to it and the combination of the vanilla and almond extract give this cake a nice aftertaste to it. I'm not Jewish and I never celebrated the Jewish holidays but I would totally bake and serve this cake year round regardless of the occasion.

 

 

Overnight Oatmeal

Ingredients:

• 1 tbsp. trans-fat-free margarine
• 1 cup steel-cut oats
• 1 cup chopped dried apples (3 ounces)
• 3 tbsp. granular sugar substitute
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/4 tsp. salt
• 1/2 cup skim or 1 % milk
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract (optional)

Makes 8 (1-cup) Servings

1. Using the margarine, grease the bottom and 2 inches up the sides of  the liner of a 2-quart electric slow cooker or grease a 2-quart baking dish that will fit into the slow cooker or grease a 2-quart baking dish that will fit into the slow cooker. If using a baking dish, add 1/2-inch of water to the liner of a cooker.
2. Add oats, apples, sugar substitute, cinnamon, nutmeg, and salt to the liner or baking dish. Gently add 3 1/2 cups water, milk, and vanilla, but do not stir. Cover and cook on low heat for 6-8 hours.

WW POINTS VALUE:  3pts.

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. The prep time for this oatmeal is 20 minutes but it cooks low and slow. The end result is worth it. I used really juicy, tart Granny Smith apples in this oatmeal in place of the dried apples and the oatmeal was just as creamy. I also added some nutmeg and a little almond extract to give this oatmeal a little more flavor and it was worth it. This oatmeal can be made on the weekend and will get you through the week. Whatever you don't eat you can put the rest away in the fridge. When you want some, take out 1 cup, put it in a bowl, add a little milk and put it in the microwave for 1 minute and your oatmeal is ready. One bite of this oatmeal and you'll never buy processed oatmeal at the grocery store again. 

Raspberry Squares

Ingredients:

• 1 1/3 cups whole wheat flour
• 1/3 cup  confectioners' sugar
• 8 Tbsp. unsalted butter, cut into small pieces
• 1 1/2 tsp. almond extract
• 1 cup red raspberry preserves
• 1 cup  unsweetened frozen raspberries
• 1 Tbsp. confectioners' sugar, for garnishing

Makes 24 Servings (1 square per serving)

1. Preheat oven to 350ºF.
2. Place flour, 1/3 cup powdered sugar, butter and almond extract in a food processor; pulse to combine and break up butter into pea-size pieces.
3. Pour flour mixture into an 11 1/2- X 7 1/2-inch ungreased baking dish; smooth into an even layer and tap with the back of a spatula to form a crust. Bake until crust just starts to turn golden, about 20 minutes.
4. Meanwhile, in a small saucepan over medium heat, combine preserves and frozen raspberries; cook, stirring occasionally, until preserves turn to liquid and frozen raspberries are thawed, about 3 to 5 minutes.
5. When crust is ready, pour raspberry mixture over top of hot crust and smooth into an even layer; bake until set, about 20 to 25 minutes. Remove from oven and cool in pan until just warm. Cut into 24 squares, remove from pan and cool completely on a wire rack. When raspberry bars are completely cool, dust with remaining tablespoon powdered sugar.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. These fruity treats are so gooey and delicious you'll be going back for seconds. I highly recommend adding 1/2 a teaspoon each of cinnamon and nutmeg to the flour mixture for a more flavorful crust. You can also use vanilla extract in place of the almond extract and your treats will be just as tasty. You can also use any kind of fruit in this dish such as strawberries, blueberries, blackberries and even pomegranates and they will still be tasty.



Apple Pie Crumble

Ingredients:

• 1  cooking spray, butter-flavored if possible

For the crust:

• 1 cup flour 
• 2 tsp. granulated sugar
• 1/4 tsp. table salt
• 3 Tbsp. unsalted butter, cut into small chunks
• 2 Tbsp. water, at room temp

For the filling:

• 4 medium fresh apples, peeled, cored and sliced 1/4-inch thick
• 1/4 cup granulated sugar
• 1 Tbsp. flour 
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 tsp. fresh lemon juice
• 1 Tbsp. water, at room temp 

For the crumble:

• 2 Tbsp. unsalted butter, melted 
• 1/3 cup uncooked rolled oats 
• 5 Tbsp. flour
• 2 Tbsp. granulated sugar         

Makes 8 Servings (1 piece per serving)

1. Place oven rack in middle of oven. Preheat oven to 400ºF. Coat a 9-inch pie plate with cooking spray.
2. To make crust, combine flour, sugar and salt in bowl of a food processor fitted with a steel blade; whiz to combine. Scatter butter over flour mixture; pulse until dough resembles coarse meal. Slowly add water, adding another tablespoon if needed, until dough comes together. Place dough in prepared pan and press dough up sides and around bottom to form a crust; prick bottom of crust with a fork 5 or 6 times.
3. To make filling, combine all filling ingredients in a medium bowl and toss gently to combine; evenly spread filling over crust.
4. To make crumble, in a small saucepan, melt butter. Add oats, flour and sugar; stir to combine and scatter over apples.
5. Bake for 20 minutes. Reduce heat to 350ºF and continue baking until crust and crumble are golden and apples are juicy, about 30 to 40 minutes. If pie crust or crumble is getting too dark, cover with foil for last 20 minutes of baking. Let rest at least 30 minutes before slicing into 8 pieces and serving.

 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears on www.weightwatchers.com. Who doesn't love homemade apple pie? You will not find this dessert at a restaurant. This warm treat gives you the combination of warm juicy apples mixed in with cinnamon and nutmeg topped with an oatmeal-like crumb topping all sitting on a homemade pie crust. I highly recommend using Granny Smith Apples in this recipe because they're very tart and great for baking. I also highly recommend adding a touch of ginger, almond and vanilla extracts to this pie for more flavor. Vanilla and almond and extracts always make desserts better.  This dessert takes time and effort but it's worth it.

 

Streussel-Topped Apple-Buttermilk Muffins

Ingredients:

• 2 cups whole wheat pastry flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 3/4 cup fat-free buttermilk
• 1/3 cup unsweetened applesauce
• 3 tbsp. pure maple syrup
• 2 egg whites
• 1/2 cup + 2 tbsp. packed brown sugar
• 3 tbsp. canola oil
• 1 large Granny Smith apple, peeled, cored and chopped
• 3 tbsp. old-fashioned oats
• 2 tbsp. chopped walnuts

Makes 12 Muffins

1. Preheat the oven to 400 F. Line 12-cup muffin pan with paper liners.
2. Whisk together flour, baking powder, baking soda, salt and  1 1/2 teaspoons of cinnamon in a large bowl. Whisk together buttermilk, applesauce, maple syrup, egg whites, 1/2 cup brown sugar, and 2 tablespoons oil in a medium bowl. Add to flour mixture and stir until just flour mixture is just moistened. Fold in apple. Spoon batter into prepared muffin cups.
3. Combine remaining 1/2 teaspoon cinnamon, 2 tablespoons brown sugar, and remaining 1 tablespoon oil in a small bowl. Add oats and walnuts; mix with fingers until evenly moistened. Sprinkle oat mixture over batter, pressing lightly to adhere. Bake until toothpick inserted in centers comes out clean, about 20 minutes. Cool in pan on rack 10 minutes. Remove muffins from pan and cool completely on rack.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These muffins are absolutely delicious and are full of flavor. They're chewy, moist and perfect for weekend baking and anytime you need a quick snack during the week. If you make these muffins on a Sunday and you have some leftover, freeze the rest of them and take one out during the week if you need a quick bite to eat. They will fill you up right away. Also, I highly recommend adding a 1/2 teaspoon of nutmeg and a teaspoon of almond extract because nutmeg goes very well with cinnamon and the almond extract will add a little more nutty flavor to the muffins.



Apple Pie Filling

Ingredients:

• 3 medium apples, peeled and cut into 1/4-inch cubes
• 2 tbsp packed light brown sugar
• 1 oz. fresh lemon juice
• 1/4 tsp lemon zest
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 tbsp apricot jam or jelly

Make 6 Servings (3 1/2 tablespoons per serving)

1. In a non-reactive bowl, combine apples, sugar, lemon juice, lemon zest, cinnamon and nutmeg.
2. Heat a large non-stick skillet over medium heat. Add apple mixture; cook until slightly softened, stirring occasionally, about 12 minutes. Remove from heat and stir in jelly. Serve hot or slightly cooled.

WW POINTS VALUE: 2 pts

 

Note: This recipe appears on www.weightwatchers.com. I made this filling as a dessert for Thanksgiving and it  was SO delicious. I used this filling in a puffy pastry tart and it was really filling. I also used this filling in homemade oatmeal and it  was so much better than the store brand. I added the vanilla and almond extracts to make the filling more delicious and they were worth it. The extracts may affect the points value but worth putting into the filling.

                       

Flourless Chocolate Cake with Almonds

Ingredients:

• 2 tbsp trans-free margarine or unsalted butter
• 1 tbsp unsweetened cocoa powder
• 1/2 blanched almonds
• 1/2 cup granulated sugar
• 3 oz. bittersweet chocolate
• 1/2 cup fat-free sour cream
• 1/4 cup granular sugar substitute
• 2 egg yolks
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 5 egg whites, at room temperature
• 1/4 tsp salt
• 1 tbsp toasted slivered almonds (optional)

Makes 12 Servings

1. Preheat the oven to 350 F.
2. Gently coat  9" springform pan with 2 tsp of the margarine or butter and dust with the cocoa powder. (Don't tap out the excess cocoa; leave it in the pan.)
3. In a food processor, combine the blanched almonds with 2 tablespoons of the sugar. Process until finely ground.
4. In the top of a double broiler over barely simmering water, melt the chocolate and the remaining 4 teaspoons of butter, stirring occasionally, until smooth. Remove from the heat. Place chocolate mixture in a large bowl. Add the almond mixture, sour cream, sugar substitute, egg yolks, vanilla extract, almond extract (if using), and 1/4 cup of the remaining sugar. Stir until well blended.
5. In a large bowl, with an electric mixer on high speed, beat the egg whites and salt until frothy. Gradually add the remaining 2 tablespoons sugar, beating until stiff, glossy peaks form.
6. Stir one-quarter of the beaten egg whites into the chocolate mixture to lighten it. Gently fold in the remaining whites until no white streaks remain. Place in the prepared pan. Gently smooth the top.
7. Bake for 30 minutes, or until cake has risen, the top is dry, and a wooden pick inserted in the center comes out with a few moist crumbs.
8. Place the pan on a rack and cool until warm. The cake will fall dramatically. Loosen the edges of the cake with a knife and remove the pan sides. Sprinkle with the toasted almonds, if using.

WW POINTS VALUE: 4 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. The holiday season is approaching and you're looking for a devilishly delicious chocolate cake recipe, this one is worth trying. It's a flourless version and will be enjoyed by everyone, including people who eat a gluten-free diet. Don't worry  if the cake looks somewhat flat after baking. It is so delicious with the combination of almonds, vanilla and bittersweet chocolate that give this cake a rich and decadent taste in every bite.