Tropical Fruit Salad with Toasted Coconut

 Ingredients:

• 1 (20 oz.) can pineapple chunks in juice, drained
• 1 (15 oz.) can mandarin oranges in light syrup, drained
• 2 small bananas, sliced
• 2 kiwi fruit, peeled, halved lengthwise, and sliced
• 3 (6 oz.) containers raspberries
• 1/4 cup light pancake syrup
• 1/2 cup unsweetened flaked coconut, toasted

Makes 8 (1 cup) Servings 

Combine all the ingredients except the coconut in a serving bowl. Sprinkle with the coconut and serve at once or refrigerate, covered, up to 6 hours. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook. A fruit salad is great way to start your day for  breakfast or as a light lunch. This fruit salad is flavorful and filling. If you have access to fresh fruit such as pineapples and oranges, I highly recommend using them because they are not contained in syrup or sodium. You can also use blueberries, strawberries, blackberries, apples and other fruit to this salad and it will be just as tasty. 

Blueberry Granita

Ingredients:

• 1/2 cup water
• 1/4 cup sugar substitute
• 1 bag (10 oz.) frozen blueberries
• 1 lemon, peeled and juiced
• Lemon twist, for garnish
• 1/2 cup low-fat frozen whipped topping, thawed (optional)

Makes 6 Servings

1. In a small pot over medium heat, combine the water and sugar substitute. Bring to a boil. Boil for 2 minutes, then set aside to cool to room temperature.
2. In a food processor fitted with a metal blade, combine the blueberries, lemon peel, lemon juice and cooled syrup. Pulse for 2 minutes, or until the blueberries are coarsely ground. Pour into a small metal bowl and stir a few times with a fork to break up any large pieces. Cover the bowl with foil and place in the freezer overnight.
3. Spoon into 6 serving glasses, garnish with a lemon twist and top with the whipped topping, if using.

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. This is a refreshing dessert to enjoy when you want to cleanse your palate. The combination of lemon juice and blueberries mixed with homemade syrup is delicious. You can use any kind of berry and use lemon, lime or orange juice in this recipe and your granita will be refreshingly delicious. 

Lemon Cheesecake with Blueberry Sauce

Ingredients:

Crust:

• 1 1/2 cups reduced-fat graham cracker crumbs (about 10 graham crackers)
• 1 tbsp. unsalted butter
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg

Topping:

• 2 cups fat-free sour cream
• 1/4 cup granulated sugar

Cake:

• 4 (8 oz.) packages light cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 2 large egg whites
• 1 tbsp. grated lemon zest
• 1 tbsp. fresh lemon juice
• 2 tsp. vanilla extract

Sauce:

• 2 tbsp. granulated sugar
• 1 tbsp. cornstarch
• 2 cups fresh or thawed frozen blueberries
• 1 tbsp. water
• 1 tbsp. lemon juice

Makes 32 Servings (1/32 of cake per serving)

1. Preheat the oven to 350 F. Spray a 10-inch springform pan with nonstick spray.
2. To make the crust, stir together cracker crumbs, butter, cinnamon and nutmeg in a medium bowl until moistened. Press crumb mixture firmly  onto bottom of prepared pan; refrigerate. 
3. To make topping, stir together sour cream and sugar in a bowl; cover and refrigerate. 
4. To make cake, with electric mixer on medium speed, beat cream cheese in large bowl until very smooth. Gradually add sugar, beating  well after each addition. Beat in egg whites, lemon zest and juice, and vanilla until blended. Pour batter over crust. 
5. Bake until center of cheesecake jiggles slightly, 55-60 minutes. Let cool in pan on wire rack 15 minutes. Spoon sour cream topping over cake; spread evenly with narrow metal spatula. Refrigerate at least 8 hours or up to 2 days. 
6. To make sauce, stir together sugar and cornstarch in medium saucepan. Add blueberries and water; cook over medium heat, stirring, until berries soften and sauce bubbles and thickens, about 4 minutes. Remove saucepan from heat and stir in lemon juice. Transfer sauce to serving bowl and refrigerate until cool. 
7. To serve, with thin knife dipped into hot water, cut cake into 32 wedges, dipping knife between cuts and shaking off excess water. Serve cake wedges topped with blueberry sauce.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW New Complete Cookbook. You can have your cheesecake and eat it too. The original recipe called for light corn syrup but I eliminated the corn syrup and added ground cinnamon and nutmeg to add more flavor to the crust and it was delicious. I also cut the granulated sugar in this cheesecake and added a little more lemon juice and limoncello for a more lemony flavor and the cheesecake was delicious. The blueberries add a nice, tart flavor to the cheesecake as well. 

Grab-and-Go Nut & Berry Yogurt Bark

Ingredients:

• 2 cups plain whole-milk Greek yogurt
• 1/2 tsp. vanilla extract
• 2 tbsp. chopped pecans
• 2 tbsp. sliced almonds
• 2 tbsp. chopped walnuts
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 2 tbsp. blueberries
• 2 tbsp. sliced strawberries

Makes 6 pieces (1 piece per serving)

1. Line a 9 x 13-inch baking dish with parchment paper and set it aside. 
2. In a large mixing bowl, whisk together the yogurt and the vanilla extract. 
3. Transfer the mixture to the prepared baking dish and spread it into an even layer. 
4. Top with pecans, almonds, and walnuts, as well as the blueberries and strawberries. Gently press the toppings into the yogurt mixture.
5. Cover the yogurt bark and transfer it to the freezer for 3 hours, until firm. 
6. Cut or break the bark into 6 pieces. These may be stored in the freezer for up to a month in an air container. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet. Yogurt and berries make a delicious combination at the table or on the go. This yogurt bark is very tasty with the nuts and berries; plus you won't miss the granulated sugar in this dish. I added ground cinnamon and nutmeg for more flavor in this bark and it worked very well. 

Keto-Friendly Blueberry Muffins

Ingredients:

• 2 1/2 cups almond flour
• 1/2 cup granular sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt 
• 1/3 cup coconut oil, measured solid and then melted
• 1/3 cup unsweetened vanilla almond milk
• 3 large eggs
• 1/2 tsp. vanilla extract
• 3/4 cup frozen blueberries

Makes 6 Servings (2 muffins per serving)

1. Preheat the oven to 350 degrees F. Spray a 12 count muffin pan cooking spray or line with baking cups.
2. In a large bowl, mix together the dry ingredients - almond flour, Stevia, baking powder and salt.
3. Mix in the wet ingredient - coconut oil, almond milk, eggs and vanilla extract until well combined.
4. Gently fold in the frozen blueberries.
5. Evenly distribute the batter into the muffin cups. Bake for 25 minutes, until golden brown.
6. Remove muffins from tray and place on cooling rack.

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com in the Recipes section. According to the people at South Beach Diet, you can have muffins for breakfast and be satisfied. These muffins swap the regular and whole wheat flour for almond flour and uses coconut oil and almond milk in place of milk or buttermilk. The recipe calls for 1/2 cup of granular sugar but you can use 2 tablespoons of sugar and the muffins will be tasty. 

Blueberry Waffles with Lemon Cream Cheese Frosting

Ingredients:

Waffles:

• 3 large eggs
• 1/2 cup unsweetened vanilla almond milk
• 5 tbsp. unsalted butter, melted
• 1 tsp. vanilla extract
• 3/4 cup almond flour
• 1/4 cup tapioca flour
• 1/2 cup unflavored whey protein powder
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. sea salt
• 1 tbsp. granular sugar substitute
• 1/2 cup frozen wild blueberries

Frosting:

• 2 tbsp. unsalted butter, softened
• 3 tbsp. cream cheese, softened
• 1 tsp. vanilla extract
• 2 tsp. lemon juice
• 1/4 tsp. lemon zest
• 3/4 cup confectioners' sugar
• 1-2 tbsp. unsweetened vanilla almond milk

Makes 2 large waffles (half a waffle per serving)

1. Preheat the waffle iron to medium-high heat. 
2. Separate the egg yolks from the whites and place in separate bowls. Add the egg yolks to one bowl with the milk, butter and vanilla. Whisk until combined. Set the mixture aside. 
3.  In a separate bowl, combine the flour, whey protein powder, baking soda, baking powder, sea salt, and sugar substitute. 
4. Fold the dry ingredients into the wet ingredients, stirring just enough to combine them. 
5. Beat the reserved egg whites with a handheld mixer until stiff peaks form, about 3 minutes. Fold the egg whites into the batter.
6. Gently stir in the blueberries. 
7. Use a 1/4 cup measure to pour the batter into the center of the waffle iron. Bake according  to your waffle iron's instructions. Repeat with the remaining batter. 
8. While the waffles are cooking, make the frosting by combining the butter and cream cheese in a bowl and beating them with a handheld mixer for 1 minute, or until smooth. Add the vanilla, lemon juice and zest and beat until combined, about 20 seconds. Beat in the confectioners' sugar until incorporated. 
9. Beat in the almond milk, 1 tablespoon at a time, until the frosting reaches for the desired consistency. 
10. Spread the frosting evenly over the waffles. Serve them immeadiately. 

WW POINTS VALUE: 19 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Homemade waffles are delicious for breakfast, lunch or dinner. These waffles are delicious. Don't be intimidated by the ingredients. These waffles are just as easy to make as regular waffles. The cream cheese frosting is VERY sweet so you don't have to put it on your waffles. The blueberries or any other berries will make the waffles just as sweet and tasty. I also recommend adding a touch of cinnamon, nutmeg, ground cloves, and/or ground ginger to make these waffles more flavorful. 

Watermelon 'Cake' with Summer Fruit & Raspberry Sauce

Ingredients:

• 1/2 seedless watermelon (crosswise section) rind removed
• 1 small cantaloupe, halved, peeled, and seeded
• 3 kiwifruits, peeled and sliced
• 1 pint fresh blueberries
• 1 pint fresh strawberries, hulled and halved
• 1 (12 oz.) bag frozen unsweetened raspberries
• 1/3 cup orange juice
• 3 tbsp. granular sugar

Makes 16 Servings 

1. Cut watermelon into 1 1/2-inch-thick rounds. Stack rounds on a serving plate so they resemble a cake. 
2. With a melon baller, scoop out balls from cantaloupe. Decorate top of watermelon and plate with cantaloupe, kiwifruits, blueberries, and strawberries. 
3. Combine raspberries, orange juice and sugar in a blender; pulse until smooth. Pour mixture through fine sieve set over a small bowl. With spoon, press on solids to extract all juice; discard seeds. 
4. To serve, cut watermelon 'cake' into 16 wedges and serve with raspberry sauce. 

WW POINTS VALUE 1 pt.

Note: This recipe appears in the WW Family Meals Cookbook. You can have your cake and eat it too and it can be good for you. This colorful cake is cold, refreshing, tasty and filling. You get your daily servings of fruit in this cake and it will leave you satisfied. If you don't have cantaloupe on hand, substitute pineapple and the cake will be just as delicious. If you don't want to use granular sugar in the sauce, substitute honey and the sauce will be just as sweet. 

Dried Blueberry Breakfast Scones

Ingredients:

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup quick-cooking oats
• 1/4 cup ground flaxseed
• 1/4 cup packed light brown sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3 tbsp. cold unsalted butter, cut into pieces
• 3/4 cup dried blueberries
• 3/4 cup low-fat buttermilk
• 1 egg white

Makes 12 Scones (1 scone per serving)

1. Preheat the oven to 375 F. Spray a baking sheet with nonstick spray.
2. Whisk together pastry flour, oats, flaxseed, brown sugar, baking powder, baking soda, and salt in a large bowl. With a pastry blender or 2 knives used scissor-fashion, cut in the butter until the mixture resembles fine crumbs with some small pieces of butter remaining. Gently stir in the blueberries. Set aside 1 tablespoon of the buttermilk. Whisk together buttermilk and the egg white in a small bowl. Add the flour mixture and stir just until the flour mixture is moistened (the dough will be soft).
3. Gather the dough into a ball and place on a lightly floured surface; divide in half. knead each portion 2 times. Place the 2 pieces of dough on the baking sheet 5 inches apart. Pat each piece of dough into a 6-inch round. Spray a long thin knife with nonstick spray; cut each round into 6 wedges (do not separate the wedges).
4. Brush the scones with the reserved buttermilk. Bake until a toothpick inserted into the center comes out clean, 15-20 minutes. Let cool on the baking sheet on a rack 5 minutes. With a pancake spatula, slide each round onto a rack and let cool completely. Separate the wedges.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Scones are a wonderful treat for breakfast or as a snack. The original recipe called for 1 tablespoon of turbinado sugar to be topped on the scones but the scones are just as delicious without the sugar. You can also cut the light packed brown sugar in the scones because there are natural sugars in the dried blueberries to make these scones taste  sweet. If you don't have dried fruit on hand, use real berries and the scones will still be delicious.

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. 

Mango-Berry Salad with Ginger Glaze

Ingredients:

• 1/2 cup warm water
• 1/4 cup apricot preserves
• 1 tsp. ground ginger
• 3 cups diced ripe mango
• 2 1/2 cups fresh blueberries
• 1/2 cup fresh raspberries

Makes 6 Servings (1 cup per serving)

1. Stir together water, preserves, and ginger in a small saucepan, mashing large pieces of apricot with fork; bring to boil. Boil, stirring occasionally, until mixture is syrupy, about 6 minutes. Remove saucepan from heat and let cool to room temperature.
2. Combine mango and blueberries in serving bowl; drizzle with apricot glaze and toss until coated evenly. Add raspberries and gently toss to combine.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Who says a fruits salad has to be boring? This fruit salad is kicked up a notch with the ginger and my homemade apricot preserves and it is delicious. You can enjoy this Asian fusion salad for breakfast, as a light lunch or for dessert. You can use any kind of berry in this dessert and the salad will be delicious. I highly recommend using sugar free preserves in this recipe so you won't get a sugar high and the only sugar in this salad are the natural sugars from the fruit.

Blueberry Sauce

Ingredients

• 2 cups frozen or fresh blueberries
• 1/2 cup confectioners' sugar
• 2 tbsp. water
• 1 tsp. vanilla extract
• pinch ground cinnamon
• 2 tsp. fresh lemon juice

Makes 1 1/2 cups (1/4 cup per serving)

 

Combine the blueberries, confectioners' sugar, water, vanilla and cinnamon in a large saucepan and set over medium heat. Cook, stirring occasionally, until the berries soften and the mixture forms a sauce, 5-7 minutes. Stir in the lemon juice. Serve at once, or let cool to room temperature. Refrigerate in a covered container up to 1 week. Just before using, shake the sauce well and serve chilled or gently reheat.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Forget buying the fruit sauce or syrup at the grocery store. Make this at home and it will taste just as good. This homemade sauce is tart and flavorful and it goes great on ice cream, yogurt, pancakes, waffles, and even panna cotta. If you add a touch of rhubarb alongside the blueberries and cook the rhubarb, the sauce will be just as flavorful, thick and tart. I highly recommend adding vanilla extract and nutmeg to the sauce to enhance the flavor.

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. 

Lemon-Blueberry Pound Cake

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp. lemon zest
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 6 tbsp. unsalted butter, softened
• 1  1/4 cups granulated sugar
• 1 tsp. vanilla extract
• 2/3 cup fat-free egg substitute
• 1/2 cup reduced-fat sour cream, at room temperature
• 1 cup fresh or frozen  blueberries

Makes 12 Servings (1/12 cake per serving)

1. Preheat the oven to 350 F. Spray a 4 1/2 x 8 1/2-inch loaf pan with nonstick spray.
2. Whisk together the flour, lemon zest, baking powder, baking soda, and salt in a medium bowl; set aside. Whit an electric mixer on medium speed , beat the butter until creamy, about 1 minute. Add the sugar and vanilla and beat until fluffy, about 4 minutes. Reduce the speed to low. Gradually beat in the egg substitute. Alternately add the flour mixture and sour cream, beginning and ending with the flour mixture and beating just until blended. Gently fold in the blueberries.
3. Scrape the batter into the pan; spread evenly. Bake until a toothpick inserted into the center comes out clean, about 1 hour, 10 minutes. Let cool in the pan on a rack 10 minutes. Remove the cake from the pan and let cool completely on the rack.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Homemade pound cake is delicious. This pound cake is like a moist muffin shaped like a pound cake. This cake has nice flavors to it and the blueberries literally melt in your mouth. Whenever you are baking, it's important to beat the butter, sugar, and vanilla until light and fluffy. This process takes only 4 minutes, depending on your mixer, and the result should be light and fine-textured.

Nectarine-Blueberry Gelatin Cups

Ingredients:

• 1 1/2 cups cool water
• 1/2 cup granulated sugar
• pinch of salt
• 1/2 cup fresh lemon juice
• 2 envelopes  unflavored gelatin
• 3 small ripe nectarines, halved, pitted and chopped
• 1 pint blueberries

Makes 8 Servings

1. Combine the water, sugar, and salt in a medium saucepan and set over high heat. Bring to a boil, stirring until the sugar is dissolved; stir in the lemon juice. Remove the saucepan from the heat. Pour 1 cup of the lemon mixture into a small bowl; sprinkle with the gelatin and let soften, about 5 minutes.
2. Heat the lemon mixture over medium heat just until hot; remove the saucepan from the heat. Add the gelatin mixture; stir in the gelatin is completely dissolved. Pour through a fine-mesh sieve set over medium bowl.
3. Divide the nectarines and blueberries among eight 6 to 8-ounce custard cups or ramekins. Ladle the gelatin mixture over the fruit, pressing on the fruit so it is submerged. Cover with plastic wrap and refrigerate until thoroughly chilled and set, at least 3 hours or up to 2 days.
4. To unmold, run a thin knife around the edges of the cups to loosen the gelatin, then dip the cups into a bowl of hot water about 5 seconds. Invert the cups onto plates, shaking it gently to help free the gelatin; lift off the cups.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These are probably the most elegantly looking desserts I've ever made. If you remember Jell-O molds, these desserts are like mini Jell-O molds. They look colorful and they taste sweet and fruity. The total preparation and cook time for these sweet treats is 20 minutes. Don't be intimidated by these desserts. They are easy to make and they look elegant when they are presented in the right way. I highly recommend serving this dessert to family and friends on a hot summer day because it will fill them up and cool them off.

 

Silky Strawberry Sauce

Ingredients:

• 1 (1 lb.) container strawberries, hulled and sliced
• 1/4 cup light corn syrup
• 1/4 cup water
• pinch salt
• 2 tsp. fresh lemon juice

Makes 8 Servings (1/4 cup per serving)

1. Combine the strawberries, corn syrup, water, and salt in a large saucepan and set over medium heat. Cook, stirring occasionally, until the berries soften and the mixture forms a sauce, about 10 minutes. Stir in the lemon juice.
2. Pour the berry mixture through a fine-mesh sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Cool the sauce to serve at room temperature, or transfer to a covered container; refrigerate up to 1 week.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call a dessert sauce. It's so succulent and silky it will melt in your mouth. I highly recommend adding a touch of pure vanilla to make the sauce more flavorful. You can also use blackberries, blueberries, cherries, raspberries or even a combination and the sauce will be delicious. Raspberries and blackberries have much larger seeds so they have to be strained through a coarse sieve. I highly recommend serving this sauce over chocolate ice cream because it will taste like a frozen chocolate truffle for dessert.

Fresh Corn and Blueberry Pancakes

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup yellow cornmeal
• 2 tbsp. granulated sugar
• 1 tbsp. + 1 tsp. baking powder
• 1 tsp. salt
• 1 3/ 4 cup reduced-fat milk
• 1/2 cup fat-free egg substitute
• 2 tbsp. canola oil
• 3/4 cup fresh or frozen blueberries
• 3/4 cup fresh or frozen corn kernels
• 1/4 cup pure maple syrup

Makes 6 Servings (4 pancakes & 2 teaspoons syrup per serving)

1. Whisk together flour, cornmeal, sugar, baking powder, and salt in medium bowl. Make a well in the middle of flour mixture. Combine milk, egg substitute, and oil in well; with fork, stir until mixed well. With rubber spatula, stir flour mixture just until flour mixture is moistened (batter will be lumpy). Gently stir in blueberries and corn.
2. Spray griddle with nonstick spray and set over medium heat. Pour scant 1/4 cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry, about 3 minutes. Turn and cook until golden brown, about 3 minutes longer. Transfer pancakes to platter and keep warm. Repeat with remaining batter, spraying griddle between batches, making total of 24 pancakes. Serve with maple syrup.

WW POINTS VALUE: 12 pts.

Note: This recipe appears in the WW Family Meals Cookbook. The people at Weight Watchers have done it again with another version of pancakes/waffles. I know they're a lot of points but they make a great weekend breakfast/brunch treat. I usually make waffles because waffles are easier to cook and store in your freezer. You don't taste the corn kernels but you can taste the blueberries and maple syrup. If you don't have egg substitute, mix two whole eggs and the pancakes/waffles will taste just as good. I highly recommend adding a touch of ground cinnamon, nutmeg and vanilla to make these treats more flavorful.

 

 

Buttermilk-Blueberry Corn Muffins

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup yellow cornmeal, preferably stone ground
• 1/3 cup granulated sugar
• 1 1/2 baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 cup low-fat buttermilk
• 1/4 cup canola oil
• 1 large egg
• 1 1/2 cups fresh or frozen blueberries
• 2 tbsp. turbinado (raw) sugar

Makes 12 muffins (1 muffin per serving)

1. Preheat oven to 400 F. Line 12-cup muffin pan with paper liners.
2. Whisk together all-purpose flour, whole wheat flour, cornmeal, granulated sugar, baking pow der, baking soda, cinnamon, and salt in a large bowl. Beat buttermilk, oil, and egg in a small bowl until blended. Add buttermilk mixture to flour mixture, stirring just until flour mixture is moistened (do not overmix). Gently stir in blueberries. Spoon batter evenly into prepared cups; sprinkle with turbinado sugar.
3. Bake until muffin springs back when lightly pressed, 15-20 minutes. Let cool in pan on wire rack 5 minutes. Remove muffins from pan and let cool on rack.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have your muffins and eat them too. This muffins taste just as good as the packaged muffins you would buy at the grocery store. The recipe calls for 1/3 cup granulated sugar but you can cut the amount in half or use honey in place of the sugar and they will taste just as delicious. The natural sugars from the blueberries already make these muffins sweet. You can also use blackberries, raspberries, strawberries and even cranberries in these muffins and they will be yummy.

Breakfast Berry Sundaes

Ingredients:

• 8 strawberries, hulled and sliced
• 1 cup low-fat vanilla yogurt
• 2 tbsp. granola
• 1 banana, peeled & sliced
• 1/2 cup fresh blueberries

Makes 2 Servings (1 sundae per serving)

 

Divide half of strawberries between 2 parfait or other glasses; top each with 1/4 cup of yogurt. Layer each with 1 tablespoon granola, 1/4 cup yogurt, 1/2 banana, and 1/4 cup blueberries.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This is a patriotic and flavorful treat to enjoy for breakfast or lunch. It's quick, easy and flavorful. If you don't have vanilla yogurt on hand, plain yogurt will work and crushed nuts will work just as well as granola.

Lemon-Blueberry Scones

Ingredients:

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

Makes 12 Scones (1 scone per serving)

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

WW POINTS VALUE: 4 pts.

 

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

Rich & Creamy Oatmeal with Blueberries and Walnuts

Ingredients:

• 3 cups water
• 2 cups quick-cooking oats
• 1/4 cup granulated sugar
• 1/2 tsp. cinnamon
• 1/2 cup fat-free milk
• 1 1/2 cups thawed frozen fat-free whipped topping
• 1 cup fresh or thawed frozen blueberries
• 1 tbsp. chopped walnuts

Makes 4 (1 cup) Servings

1. Combine the water, oats, sugar, and cinnamon in a medium saucepan and bring to a boil. Cook, stirring constantly, until thickened, about 5 minutes.
2. Remove the saucepan from the heat and stir in the milk until combined. Fold in the whipped topping and blueberries; sprinkle with the walnuts.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you love oatmeal, this dish is for you. This oatmeal is quick, easy and delicious and you can make this for breakfast, lunch or dinner any day or night of the week and people will be happy. You can use granulated brown sugar for a sweeter and much heavenlier flavor to go with the cinnamon and nutmeg. You can use any kind of berry such as raspberry, strawberry, blackberry, cranberry, or even cherry and it will still be delicious. You can even use apples, raisins or dried apricots along with the berries but it will add the point value to the oatmeal but it will quickly fill you up. It's even better the next day for breakfast.