Roast Pork Tenderloin with Sauteed Apples & Dried Cherries

 Ingredients:

• 1 lb. pork tenderloin, fat removed
• 1/2 tsp. freshly ground ginger
• 1/2 tsp. Spanish paprika
• 1 tbsp. extra-virgin olive oil
• 1 Granny Smith or Golden Delicious apple, peeled, cored, and cut into 1/4-inch wedges
• 1/4 tsp. freshly grated ginger
• 2 sage leaves
• 1/4 cup dried cherries
• 1/2 tbsp. maple syrup
• 1 cup low-sodium chicken stock
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season pork with salt and pepper. 
2. Combine ginger, paprika, and 1/2 tablespoon of the olive oil. Spread over pork to marinate for 30 minutes or as long as overnight. 
3. Preheat oven to 400 F. 
4. Heat a saute pan over medium heat. Add the remaining 1/2 tablespoon olive oil and pork tenderloin. Cook until lightly browned. Turn tenderloin over and continue to cook until golden brown all over. Remove from pan (reserve pan to prepare the sauce). Place on a rack on a sheet pan and roast in the oven until the pork reaches in internal temperature of 143 F. Remove from oven and allow pork to rest for 15 minutes. 
5. Add apples to the saute pan. Cook over medium heat until golden brown. Flip and cook on other side until golden brown but still wit ha slightly firm texture. Add ginger, sage, dried cherries, maple syrup, and stock. Bring to a simmer and reduce by three quarters until apples are tender and liquid is syrupy. 
6. Slice pork 1/4-inch thick on the bias or against the grain. Serve on a bed of apples and drizzle with syrup. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the New Sonoma Diet Cookbook. This dish can make a decadent and elegant dinner for your family and friends. It's flavorful and easy to make. The tenderloin is the leanest and the most tender portion of the pork. The tenderloin is also the juiciest part of the pork and will melt in your mouth when it it cooked right. The pork is complemented by the tartness of the apples and dried cherries. This dinner is so decadent and delicious. The roasted pork and fruit will melt in your mouth it's that succulent and juicy. This dinner is best served with oven-roasted potato strings, cranberry-orange relish and peas for a fulfilling meal. If you don't have pork tenderloin on hand, pork loin works just as well. You can also use pears in place of the apples and use cranberries in place of the cherries and the meal will be just as decadent. 

Cranberry-Ginger Oatmeal Cookies

Ingredients:

• 1 cup whole wheat flour
• 3/4 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. baking powder
• 4 tbsp. unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1/4 cup shredded apple
• 1 tsp. vanilla extract
• 1 cup rolled or quick-cooking oats
• 3/4 dried cranberries
• 1/2 cup crystallized ginger, chopped

Makes 28 Servings (1 cookie per serving)

1. Preheat oven to  375 F. Line 2 large baking sheets with parchment paper.
2. Whisk together flour, ginger, baking soda, cinnamon, nutmeg, and baking powder in a small bowl.
3. With an electric mixer on medium-high speed, beat butter and brown sugar in a large bowl until light and fluffy; beat in egg, apple puree, and vanilla until mixed. Reduce mixer speed to low. Add flour mixture in two additions, beating just until combined. Stir in oats, cranberries and crystallized ginger.
4. Drop dough by level tablespoonfuls, about 2 inches apart, onto prepared baking sheets, making total of 28 cookies. Bake until lightly browned, about 8 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to racks and let cool completely.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These cookies are a take on your traditional oatmeal cookies. The secret ingredients are the ginger, cinnamon, nutmeg and shredded apple. The original recipe called for 1/4 cup prune puree but shredded apple will work just as well. I also added nutmeg because nutmeg goes well with cinnamon and ginger. If you don't have dried cranberries on hand, substitute raisins, dried blueberries or dried cherries and your cookie will still be flavorful and delicious.

Slow-Cooker Pulled Beef

Ingredients:

• 1 (14.5 oz.) can no-salt-added diced tomatoes, drained, juices reserved
• 3/4 cup red wine
• 1 large red onion
• 1 medium red bell pepper, sliced
• 1 apple, peeled and cut into chunks
• 3 garlic cloves, minced
• 3/4 tsp. coarse kosher salt
• 1/4 tsp. freshly  ground black pepper
• 1 bottom round rump roast (3 1/2 lbs.)
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1 tsp. chipotle chile powder

Makes 12 Servings (3/4 cup per serving)

1. In a 6-quart slow cooker, combine the diced tomatoes (without the juice), wine, onion, bell pepper, apple, garlic, 1/2 teaspoon of the salt, and the black pepper. Set to high and cook while you brown the meat.
2. Pat the meat dry. Untie the meat if it was tied as a roast and cut off any external fat. In a large skillet, heat the oil over medium-high heat until it shimmers. Sprinkle the remaining 1/4 teaspoon salt over bottom of the pan. Add the meat and lightly brown on all sides, including the ends, 5-7 minutes total.
3. Nestle the meat into the tomato mixture in the slow cooker. Add the reserved juice from the tomatoes to the skillet and stir to get up any browned bits. Pour the liquid over the meat. Sprinkle the meat with chipotle powder. Turn the heat to low and cook for 4 hours. Turn the roast over and cook on low until the beef is tender and you can pull it apart with a fork, 3-4 hours longer (check at 3 hours and if it needs more time, turn the roast over again and cook for another hour).
4. Remove the beef from the cooker and put onto a cutting board. When cool enough to handle, use two forks to pull the beef into shreds.
5. With an immersion blender, puree the sauce in the slow cooker (taste and add more chipotle powder, if desired), then return the beef to the sauce. Serve on its own or spoon over 1/2 cup cooked quinoa, if you like.

WW POINTS VALUE: 5 pts. without quinoa, 8 pts. with quinoa

 

Note: This recipe appears in the South Beach Diet Gluten Solution Cookbook. If you love beef stew, this dish is for you. Beef stew is a wonderful comfort food to enjoy when it's done right. The people at South Beach have done it again with beef and comfort food. You can use any color bell pepper in this dish and it will taste just as good. If you don't want to add an apple in this stew, add diced carrots or parsnips and it will still hearty and delicious. This stew also makes nice leftovers too.  

Carrot Cupcakes with Cream Cheese Frosting

Ingredients:

Cupcakes:

• 1 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup unsweetened flaked coconut
• 1 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 large eggs, lightly beaten
• 1/4 cup canola oil
• 1 tsp. grated orange zest
• 2 carrots, shredded
• 1 apple, peeled, cored, and shredded
• 1/3 cup golden raisins, chopped

Frosting:

• 3 oz. whipped cream cheese, at room temperature
• 2 tbsp. confectioners' sugar
• 1 1 /2 tsp. milk
• 1/2 tsp. vanilla

Makes 12 Cupcakes (1 decorated cupcake per serving)

1. Preheat the oven to 350 F. Spray 12-cup muffin pan with nonstick spray or use paper liners.
2. Whisk together flour, granulated sugar, coconut, cinnamon, nutmeg, baking soda, and salt in a large bowl. Stir together eggs, oil, and orange zest in a medium bowl. Stir egg mixture into flour mixture just until flour mixture is moistened. Stir in carrots, apple, and raisins. Spoon evenly into prepared muffin cups, using about 1/3 cup batter for each cupcake.
3. Bake until toothpick inserted in the center of cupcake comes out clean, about 20 minutes. Let cool in pan on wire rack 5 minutes; remove cupcakes from pan and let cool completely on rack.
4. To make frosting, with electric mixer on medium-low speed, beat cream cheese, confectioners' sugar, milk, and vanilla in small bowl until blended. Spread small amount of frosting on each cupcake.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you ever need a delicious carrot cake or cupcake recipe, this is the one for you. I never liked carrot cake as a kid but I really enjoy it as an adult. You can have your cupcake and eat it too just not too many of them. The combination of shredded coconut, carrots, apple, raisins, and orange zest mixed in with cinnamon and nutmeg make these treats so good. The original recipe calls for 2/3 cup granulated sugar but I cut the sugar intake in half and the cupcakes tasted just as delicious. Make these for your family & friends and they will eat these alive.

Sauteed Duck with Pears & Apples

Ingredients:

• 4 (5 oz.) boneless, skinless duck breasts
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 tsp. unsalted butter
• 2 pears, peeled, cored, and cut into 1/2-inch cubes
• 1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch pieces
• 1 tbsp. granulated sugar
• 1/2 tsp. dried thyme
• 1/4 cup brandy
• 3/4 cup apple juice
• 1/3 cup prepared duck demi-glace
• 2 tsp. cornstarch
• 1 tbsp. cold water

Makes 4 Servings

1.  Sprinkle the duck with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Melt 2 teaspoons of the butter in a large skillet over medium-high heat.  Add the duck and cook until browned and  just cooked through, about 4 minutes on each side. Cut each duck breast into 4 slices, transfer to a plate, and keep warm.
2. Wipe out the skillet and melt the remaining 2 teaspoons butter. Add the pears, apples, sugar, and thyme; cook, stirring frequently, until the fruit is lightly golden, about 4 minutes. Add the brandy and cook 1 minute. Add the apple juice and demi-glace; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 4 minutes.
3. Dissolve the cornstarch in the water; add to the skillet, stirring constantly. Cook and stir until the mixture bubbles and thickens, about 1 minute. Stir in the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve the sauce with the duck breasts.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dinner is both elegant and delicious. It may look intimidating but it's really easy to prepare and cook. It's very filling and flavorful. This flavorful fall dish is perfect for company or a romantic dinner. It's best served with sautéed green beans and/or creamy mashed butternut or acorn squash. Demi-glace can be found in the meat department of some grocery stores. If you don't have butter, use extra-virgin olive oil instead and it will work just as good.



Coconut-Apple Muffins

Ingredients:

• olive oil cooking spray
• 1 cup sorghum flour
• 1/4 cup coconut flour
• 1/4 cup flaxseed meal
• 1/4 cup monk fruit  natural no-calorie sweetener
• 2 tsp. gluten-free baking powder
• 1 1 /2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 3/4 cup 1 % milk
• 2 tsp. extra-virgin olive oil
• 2 tsp. pure vanilla extract
• 1 1/2 cup grated carrots
• 1/2 cup grated Granny Smith apple
• 1/2 cup grated red apple
• 1/2 cup unsweetened shredded coconut
• 3 large egg whites

Makes 12 muffins (1 muffin per serving)

1. Preheat the oven to 350 F. Line a standard 12-cup muffin tin with paper liners and lightly spray with olive oil.
2. In a medium bowl, whisk together the sorghum flour, coconut flour, flaxseed meal, monk fruit sweetener, baking powder, cinnamon, ginger, and nutmeg.
3. In a bowl, with an electric mixer on low speed, beat together milk, oil, and vanilla. With the mixer running, add the flour mixture in 3 additions, mixing well after each addition. By hand, gently mix in the carrots, apples, and coconut.
4. In a separate bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
5. Spoon the batter evenly into the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 24-28 minutes.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. The people at South Beach have done it again with muffins. Who knew that coconut and apples tasted so good together? These muffins to take time but they are worth the effort. Make these on Sunday and you can enjoy them throughout the week. These muffins are fluffy and moist not to mention delicious. If you're trying to incorporate more fruits and vegetables in your diet, these treats are for you. Enjoy these with a glass of tomato juice, water, milk or juice and you won't be going to the drive through again.

Cranberry-Oatmeal Cookies

Ingredients:

• 1/2 cup whole-wheat flour
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 1/2 cups old-fashioned oats, preferably toasted
• 4 tbsp. unsalted butter, softened
• 1/4 cup packed light brown sugar
• 1 apple, peeled, cored, and grated
• 1 large egg
• 1/2 tsp. vanilla extract
• 1/2 cup dried cranberries

Makes 24 Cookies (2 cookies per serving)

1. Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Spray 2 baking sheets with nonstick spray.
2. Whisk together flour, cinnamon, nutmeg, baking soda, and salt in a large bowl. Stir in oats.
3. With electric mixer on medium speed, beat butter and brown sugar in a separate large bowl until light and fluffy. Add apple, egg, and vanilla, beating until mixed well. Reduce mixer speed to low. Gradually beat in oat mixture until blended. Stir in cranberries. Drop dough by tablespoonfuls, about 1 inch apart, an prepared baking sheets, making total of 24 cookies. With back of spoon, flatten each cookie
4. Bake until cookies are lightly browned, 12-15 minutes. Let cool on baking sheets on wire racks. Transfer to wire racks and let cool completely.

WW POINTS VALUE: 4pts.

 

Note: This recipe appears in the WW New Complete Cookbook. These cookies make a nice after dinner treat. They're full of flavor and you forget they're not bad for you. I highly recommend using a Granny Smith apple in this recipe because Granny Smith apples are tart and go well with cinnamon and oats. You can also use dried cherries in place of the dried cranberries and the cookies will be just as good.

Roast Pork Tenderloin with Sauteed Apples & Dried Cherries

Ingredients:

• 1 lb. pork tenderloin
• 1/2 tsp. freshly ground ginger
• 1/2 tsp. Spanish paprika
• 1 tbsp. extra-virgin olive oil
• 1 Granny Smith or Golden Delicious apple, cored, peeled & cut into 1/4-inch wedges
• 1/4 tsp. fresh ginger
• 2 sage leaves
• 1/4 cup dried cherries
• 1/2 tbsp. maple syrup
• 1 cup low-sodium chicken stock
• salt
• freshly ground black pepper

Make 4 Servings

1. Season pork with salt and pepper
2. Combine ginger, paprika, and 1/2 tablespoon of the oil. Spread over pork to marinate for 30 minutes or as long as overnight.
3. Preheat to 400 F.
4. Heat a saute pan over medium heat. Add the remaining 1/2 tablespoon olive oil and pork tenderloin. Cook until lightly browned. Turn tenderloin over and continue to cook until golden brown all over. Remove from pan (reserve pan to prepare sauce). Place on a rack on a sheet pan and roast in the oven until the pork reaches an internal temperature of 143 F. Remove from oven and allow pork to rest for 15 minutes.
5. Add apples to saute pan. Cook over medium heat until golden brown. Flip and cook on other side until golden brown but still with a  slightly firm texture. Add ginger, sage, dried cherries, maple syrup, and chicken stock. Bring to a simmer and reduce by three quarters until apples are tender and liquid is syrupy.
6. Slice pork 1/4 inch thick on the bias or against the grain. Serve on a bed of apples and drizzle with syrup.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the New Sonoma Cookbook. This is what I can an elegant taste of the holiday season. Remember when you have pork chops and applesauce for dinner? This is that dish but kicked up a whole notch and made into an elegant meal. You can use pork loin or pork tenderloin in this dish and or use pears in place of the apples and your dinner will be delicious. You can also use dried cranberries in place of the dried cherries because cranberries are just as tart and sweet. This meal really does taste like the fall and winter holidays and takes you back to  autumn in New England with all the ingredients.

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.

Roast Turkey with Fresh Herbs

Ingredients:

• 1 12- to 14-pound turkey
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 small orange, apple, and/or onion, halved
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme leaves
• 3 tbsp extra-virgin olive oil
• 3 tbsp dry white wine or lower-sodium chicken broth

Makes 8 (6-ounce )Servings, with leftovers

1. Position rack in rhe lower thrid of oven and heat oven to 450 F.
2. Rinse turkey under cold water and pat dry with paper towels. Sprinkle inside of bird with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Insert orange, apple and/or onion halves into the cavity of the bird. Tuck wings under and tie legs together with kitchen with twine. Place turkey on a rack in a roasting pan.
3. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, parsley and thyme in a small bowl. Slide your hand under the skin of turkey breast to loosen skin. Rub turkey breast under skin with 1 tablespoon of oil. Spread herb mixture over breast and press skin back down on top.
4. Transfer turkey to oven and roast for 30 minutes. Remove from oven, baste with 1 tablespoon of the remaining oil and 1 tablespoon of the wine. Reduce oven temperature to 350 F and roast for 30 minutes more; baste with the remaining 1 tablespoon oil and remaining 2 tablespoons wine.
5. Continue to roast, basting every 30 minutes with acumulated pan juices, until a meat thermometer reads 180 F when inserted into the thickest part of the thigh, 1 1/2-2 hours more. Remove turkey from oven, cover loosely with foil, an allow bird to rest for 20 minutes before carving. Remove and discard orange halves, carve bird and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Parties & Holidays Cookbook. This is what I cooked for Thanksgiving dinner and it was delicious. I had a very small gathering and I used a whole turkey breast and I was really impressed on how juicy and moist the turkey came out. You can use this recipe for chicken and other poultry as well and it will turn out just as delicious. This turkey was so good my mom and I ate it for 3 days and were never tired of it. Sometimes simplicity can be elegant and tasty. 

Apple-Oatmeal Cookies

Ingredients:

• 1 1/2 cups quick-cooking rolled oats, toasted until lightly browned
• 1/2 cup all-purpose flour
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg (optional)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup packed light brown sugar
• 2 1/2 tbsp unsalted butter, softened
• 1 apple, peeled, cored and coarsely grated
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1/4 cup + 2 tbsp dark raisins

Makes 12 Servings

1. Preheat the oven to 350 F; spray 2 baking sheets with nonstick spray (don't spray if sheets are nonstick).
2. In a large bowl, combine the oats, flour, cinnamon, nutmeg (if using), baking soda and salt.
3. In a medium bowl, with an electric mixer on high spped, cream the brown sugar and butter until pale and fluffy. Add apple, egg, vanilla and almond extracts; beat until combined. Add the oats mixture; stir to blend, then stir in the raisins.
4. Drop the dough by tablespoons onto the baking sheets, forming 12 cookies on each sheet; flatten with the back of a spoon. Bake until lightly browned, 12-15 minutes. Cool completely on a rack. Store in an airtight container.

WW POINTS VALUE: 2 pts (2 cookies per serving)

Note: This recipe appears in the WW New Complete Cookbook. Say goodbye to store-bought oatmeal cookies. This recipe is like a little bite of an apple crisp or apple oatmeal in your mouth. You can also use dried cranberries, cherries, blueberries or any other dried fruit in this recipe in place of the raisins. Heck, you could use chocolate chips to make it even sweeter but it would affect the point value. This is a wonderful treat that can be enjoyed anytime of the day.

Dutch Apple Pancake

Ingredients:

• 2 tbsp trans-free margarine, melted, divided
• 1 medium Granny Smith apple, peeled, cored and cut into 1/2-inch slices
• 1/3 cup whole-grain pastry flour
• 2 tbsp sugar
• 1 tbsp granular sugar substitute
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 cup skim milk
• 4 eggs, lightly beaten

Makes 4 Servings

1. Heat oven to 400 F.
2. Heat 1 tbsp of the margarine in a large cast-iron skillet over medium heat. Add apple and cook until softened and lightly browned, about 5 minutes.
3. Puree the remaining margarine, flour, sugar, sugar substitute, cinnamon, nutmeg, milk and eggs in a blender unti just combined, about 1 minute. Pour batter into skillet, over apples. Baked until puffed and set, about 15 minutes. Serve hot.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. This meal is delicous for breakfast, lunch and dinner and it can be made in about 30 minutes. The smell and taste of apples mixed with cinnamon and nutmeg is heavenly. Don't worry if you don't have a cast-iron skillet; you can use an omlette pan and it will work just as well. This puffy pancake should be served piping hot, right from the skillet and served with a dash of maple syrup.

Apple and Almond Souffle

Ingredients:

• 3 medium baking apples, peeled, cored and cut into bite-size pieces
• 1/4 cup water
• 3 tbsp. sugar substitute
• 1/2 tsp almond extract
• 5 egg whites
• 1/4 cup sliced almonds, toasted (optional)

Makes 4 Servings

1. In a 2-quart saucepan, combine the apples and water. Bring to a boil over high heat. Reduce the heat to low, cover and simmer, stirring occasionally, for 10 minutes, or until apples are tender. Stir in the sugar substitute and almond extract. Remove from the heat and place in the refrigerator for 10 minutes. (Place a hot pad underneath the pot in the refrigerator.)
2. Preheat the oven to 425 F.
3. In a large bowl, with an electric mixer on high speed, beat the egg whites until puff peaks form. With a rubber spatula, gently fold into the cooled apple mixture. Spoon the mixture into a 1 1/2-quart soufflé dish.
4. Bake for 15 minutes, or until soufflé is puffed and browned. Sprinkle with almonds before serving, if using. Serve Warm.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Cookbook. This is  delicious dessert that is light and fluffy and full of flavor with very few ingredients. The almonds add more flavor to the dish along with some heart-healthy fat. You will want to cook this dish again and again.

 

Classic Apple Pie

Ingredients:

• 2 Basic Pie Crusts (such as Pilsbury), unbaked
• 3 lbs. Golden Delicious or Granny Smith Apples (about 8 Medium), cored, peeled and cut into thin slices
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 cup + 2 tsp granular sugar
• 1 1/2 tbsp all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 egg white, lightly beaten

Makes 12 Servings

1. Preheat the oven to 450 F.
2. On a floured surface, roll out 1 pie dough to a 12-13 circle. Fit the dough into a 9-inch pie pan, pressing  to fit and allowing excess dough to hang over the edge. In a large bowl, combine the apples, lemon juice and vanilla. In a seperate bowl, combine 1/2 cup of the sugar, the flour, the cinnamon and nutmeg; add to the apples and toss well. Transfer the apple mixture to the pie shell.
3. On a floured surface, roll out the second pie dough to a 12-13-inch inch circle. Place the second pie dough over the apple pie filling and press the dough edges; fold over to seal, crimping the edges to form a rim. Brush the dough with the beaten egg white and sprinkle with the remaining 2 tsp of sugar. With the tip of a knife, make several 1/2-inch slits through the top of the pie.
4. Bake the pie 15 minutes. Reduce oven heat to 350 F and bake until golden and the filling bubbling, 45-50 minutes longer. Coll on a wire rack.

WW POINTS VALUE: 5pts (1/12th of pie)

Note: This recipe appears in the WW New Complete Cookbook. Apple pie is a delicous dessert during the fall season. This apple pie is very similar to the apples pir recipe on the Pilsbury Pie Crust box. The vanilla and nutmeg give this recipe more flavor. You can substitute skim milk for the beaten egg white and you don't have sprinkle the pie crust with the sugar.

Pumpkin-Apple Bread

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granular sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1 large egg
• 1 cup low-fat buttermilk
• 1 apple, peeled, cored and grated
• 1/2 cup canned pumpkin puree
• 1 tsp confectioners' sugar

Makes 10 Servings

1. Preheat the oven to 350 F; spray a 9x5-inch loaf pan with nonstick spray.
2.  In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, salt and pumpkin pie spice. In a small bowl, beat the egg; add the buttermilk, apple and pumpkin. Pour over the flour mixture; stir until just blended (do not overmix).
3. Spoon into the pan. Bake until a toothpick inserted in the center comes out clean, 1-1 1/4 hours. Cool in the pan on a rack for 10 minutes; remove from the pan and cool completely on the rack. Dust with the confectioners' sugar.

WW POINTS VALUE: (1/10 OF LOAF) 3 pts.

Note: This recipe appears in the WW New Complete Cookbook. If you ever saw the picture for the pumpkin-apple bread, you would want to cook this recipe. This bread is the perfect time of year because apple and pumpkin are in season now and it's also the perfect dish for Thanksgiving. This bread has such a nice flavor to it. If you don't have or can't find any pumpkin pie spice, don' worry. You can substitute pumpkin butter from Trader Joe's and it will work just as well.

Apple-Cherry Crumble

Ingredients:

• 5 apples, peeled, cored and finely chopped
• 1 cup sweet cherries
• 1/3 cup fresh orange juice
• 2 tsp minced orange zest
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 3/4 cup unbleached all-purpose flour
• 1/3 to 1/2 cup packed brown sugar (light or dark)
• 3 tbsp butter or margarine
• Heavy Cream (optional)

Makes 4-6 Servings

1. Preheat the oven to 325 F.
2. Mix together the apples, cherries, orange juice, orange zest, vanilla, cinnamon and nutmeg. Place the fruit mixture in a buttered 9-inch pie plate or square pan and set aside.
3. Combine the flour and brown sugar, then cut in 2 tbsp of the butter with a pastry blender until the mixture forms crumbs about the size of small peas. Sprinkle the flour mixture over the fruit, and dot with the remaining 1 tbsp butter.
4. Bake until the apples are cooked through, the top is slightly browned, and the mixture is bubbling, about 30 minutes. Serve either hot or cold, with heavy cream, if desired, to pour over the crumble.

WW POINTS VALUE: Who Knows?

Note: This recipe appears in The New Legal Sea Foods Cookbook. I don't have the WW Point Value because the cookbook doesn't provide the nutritional info. This dessert is similar to the blueberry and peach crumble dessert. You can substitute pears, apples, apricots and even sweet cherries for the peaches and blueberries. This dessert was SOOOOO delicious. I added the vanilla, cinnamon and nutmeg to kick it up a notch and it was so good. Apples and cherries mixed with orange juice and zest and vanilla, cinnamon and nutmeg make a delicious combination of summer meets fall. Cooked fruit is just as delicious as it's served raw. I do recommend putting in some spices if you want to cook fruit. To the Berkowitz family: If you're reading this posting, the apple and cherry crumble is delicious and it should be on your menu. If you want to spice it up, just add some vanilla, cinnamon and nutmeg and people will love it, I guarantee.

Baked Apples with Caramel Sauce

Ingredients:

 Apples:

• 24 dried apricot halves, chopped
• 4 tsp packed dark brown sugar
• 1 tsp vanilla extract
• 4 small Granny Smith Apples, cored

Caramel Sauce:

• 1/2 cup evaporated fat-free milk
• 4 tsp packed dark brown sugar
• 1 tsp cornstarch
• Pinch of salt
• 1/2 tsp vanilla extract 

Makes 4 Servings

1.  Preheat the oven to 350 F. In a small bowl, combine the apricots, brown sugar and vanilla. Pack into the aplle cavaties, then wrap each apple in tin foil. Bake until soft, 40-45 minutes.
2.  Meanwhile, to prepare the caramel sauce, in a small saucepan over medium heat, combine 1/4 cup of the milk, the brown sugar, cornstarch and salt, stirring until smooth, then stirring in the remaining milk; bring to a boil, stirring constantly. Reduce the heat and cook 1 miute longer. Remove from the heat and stir in the vanilla. Serve the apples, drizzled with the caramel sauce.

WW POINTS VALUE: 3 per serving (1 baked apple with 2 tbsp sauce)

 

Note: This recipe appears in the WW New Complete Cookbook. I made this recipe last week and it was so delicious. You can substitute walnuts, raisins, or any dried fruit of your choice for the dried apricot halves and the apples will be just as good. If you have any leftover caramel sauce, you can use it over ice cream or pancakes if you'd like.

 

 

Black Cherry Baked Apples- A simple, different and delicious treat!

Ingredients:

• 
  
  4 baking apples
  
  
  
• 
  
  1/2 tsp cinnamon
  
  
  
• 
  
  a pinch of nutmeg
  
  
  
• 
  
  1/4 cup dried cherries, raisins,  or cranberries, etc.
  
  
  
• 
  
  1/4 cup chopped walnuts
  
  
  
• 
  
  1 cup diet black cherry soda
  
  
  

Makes 4 Servings

1. 
   
   Preheat the oven to 375 F. Using an apple corer or sharp knife, remove the apple cores from the stem ends without cutting the apples all the way through the outer end. Place the apples cored side up in a 9" x 9" baking dish.
   
   
   
2. 
   
   Sprinkle the apples inside and outside with the cinnamon. Spoon the cherries or raisins and the walnuts into the apples. Drizzle a little soda into each apple. Pour the remaining soda into the baking dish.
   
   
   
3. 
   
   Bake for 20 minutes, or until apples are tender.
   
   
   WW Points Value: 2
   

Note: This recipe appears in the South Beach Diet Cookbook. It's New Year's Eve and I wanted to try a fun and healthy dessert and this looked good. It's as simple as it is different and it's delicious. I don't recommend using red delicious apples when baking this dish. I would probably use Granny Smith Apples.

A Dessert just in time for Fall: Apple Streudel

Ingredients:

• 
  
  4 pieces frozen phyllo dough, at room temperature
  
  
  
• 3 tsp reduced-calorie margarine, melted
• 2 Tbsp dried bread crumbs, plain
• 1 tsp sugar
• 1/4 tsp ground cinnamon
• 2 small apple(s), peeled, cored and sliced
• 1 Tbsp dried cranberries

Makes 4 Servings

1. Preheat the oven to 350°F; spray a baking sheet with nonstick cooking spray.
2. Place the sheets of phyllo on a work surface and cut into four 12 x 8 1/2 inch rectangles; cover with a damp towel. Stack 2 rectangles and brush 1 teaspoon of margarine; sprinkle with 1 teaspoon of bread crumbs. Stack remaining 2 rectangles directly over bread crumbs; brush with another teaspoon of margarine and sprinkle with remaining teaspoon of bread crumbs.
3. In a medium bowl, combine sugar and cinnamon; add apples and toss to coat. Spread apple mixture lengthwise down the center of the phyllo and sprinkle with dried cranberries. Roll up the dough; place the strudel, seam-side down, on the baking sheet. Brush the top of the strudel with the remaining teaspoon of margarine. Bake until golden brown, about 15 minutes.

WW Points Value: 2

Note: This recipes appears on WeightWatchers.com. I cooked this recipe when I was first loosing weight. It's a very simple recipe and it's one of my favorites. I highly recommend using Granny Smith Apples because they are very tart, easy to cook and have more flavor and aftertaste.

Apple Walnut Muffins

Ingredients:

• 1 1/2 cups whole wheat or whole grain pastry flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 3 tbsp canola oil 
• 3/4 cup buttermilk
• 3 tbsp packed brown sugar
• 2 tbsp sugar or sugar substitute
• 1 egg beaten
• 1/2 medium apple, peeled and finely chopped
• 1/2 cup chopped walnuts

Makes 12 muffins

1. Preheat the oven to 400 F. Coat 12-cup nonstick muffin pan with cooking spray or line with paper baking cups.
2. In a medium bowl, combine flour, baking powder, baking soda and cinnamon.
3. In a large bowl, combine the buttermilk, oil, brown sugar, sugar and egg. Stir in the flour mixture until combined. DO NOT OVERMIX. Stir in apples and walnuts.
4. Evenly divide the batter among the prepared muffin cups, filling them about 2/3 full. Bake for 12 minutes or untila wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.

WW Points Value: 3 pts.

Note: This recipe appears in the South Beach Diet Cookbook. I baked these muffins late last night and they are soooooo good. You can freeze these muffins and save them for later and they taste just as good. They're a perfect snack as well.