Chocolate-Berry Pavlova

 Ingredients:

• 4 large egg whites, at room temperature
• 1/4 tsp. Cream of tartar 
• ⅛ tsp salt
• 1/4 cupsuperfine sugar
• ¼ cup unsweetened cocoa powder
• ½ cup mascarpone
• 4 oz. softened low-fat cream cheese
• 1½ Tbsp. granulated sugar
• 1 Tbsp. low-fat milk
• ½ tsp. vanilla extract
• ½ pound(s), fresh strawberries hulled and sliced (or raspberries)
• 1 oz. bittersweet chocolate

Makes 12 Servings (1 wedger per serving)

1. Preheat oven to 250°F. Line large baking sheet with parchment paper.
2. To make meringue, with electric mixer on medium speed, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form when beaters are lifted. Add superfine sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form.
3. Sift cocoa over beaten whites in three additions, gently folding with rubber spatula just until cocoa is incorporated, being careful not to deflate the meringue. Spoon meringue onto prepared baking sheet and spread to form 9-inch nest with 1-inch- high edge.
4. Bake meringue 1 1/2 hours. Turn oven off and let meringue cool in oven 2 hours. Remove from oven and slide meringue with parchment onto wire rack and let cool completely.
5. To make filling, with electric mixer on medium speed, beat together mascarpone, cream cheese, milk, granulated sugar, and vanilla in medium bowl until smooth.
6. To serve, transfer meringue to serving plate. Spoon mascarpone mixture into center of meringue and top with strawberries. Using vegetable peeler, shave chocolate over berries. Using serrated knife, cut pavlova into 12 wedges and serve immediately.

WW POINTS VALUE: 8 pts. 

Note: This recipe appears on www.weightwatchers.com. This beautiful pavlova will make the sweet finale to any spring party. A chocolatey-crunchy meringue is topped with a mascarpone mixture and topped with fresh strawberries and chocolate shavings for a refreshing and irresistible dessert. In the summertime, you could use fresh raspberries, blueberries or blackberries instead. The delicate meringue base is slowly baked to achieve a crispy exterior and soft, marshmallow-like interior. You can make the components a few days in advance and keep them separate until ready to serve. Store the meringues in airtight container at room temperature and the mascarpone mixture in the refrigerator. For best results, we recommend enjoying it immediately after it’s assembled.

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. 

Snow-Capped Chocolate Yule Log

Ingredients:

• nonstick spray
• 5 oz. unsweetened chocolate, divided
• 2 tbsp. brewed coffee
• 1/4 cup whole wheat flour
• 1/4 cup unsweetened Dutch process cocoa
• 1 1/4 tsp. salt
• 5 large eggs, separated, at room temperature
• 1/8 tsp. cream of tartar
• 4 tbsp. granulated sugar, divided
• 1 tsp. vanilla
• 2 tbsp. confectioners' sugar
• 1/2 cup part-skim ricotta cheese
• 1 1/2 cups light whipped topping
• 5 vanilla meringue cookies, roughly crushed
• 2 striped peppermint hard candies, coarsely smashed

Makes 12 Servings (12 slices total, 1 slice per serving)

1. Preheat oven to 375 F.
2. Coat a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides; coat paper with nonstick spray.
3. Roughly chop 4 oz. chocolate. In a small microwavable bowl, combine chopped chocolate and coffee. Microwave on high 20 seconds; stir until smooth. Set aside and let cool.
4. In a medium bowl, sift together flour, cocoa, and salt; set aside.
5. In a large bowl, with an electric mixer on medium speed, beat egg whites and cream of tartar until foamy. Gradually add 2 tablespoons granulated sugar; beat until stiff peaks form, about 4 minutes. Set aside.
6. In another large bowl, with an electric mixer on high speed, beat egg yolks, remaining 2 tablespoons granulated sugar, and vanilla until mixture is pale yellow and forms a ribbon when beaters are lifted, about 3 minutes.
7. With a spatula, gently fold chocolate-coffee mixture into egg yolk mixture just until blended. Then gently fold 1/3 of beaten egg white mixture into bowl just until no streaks of whites remain; fold in the remaining egg whites in two additions.
8. Sift half of the flour mixture over chocolate mixture; gently fold just until blended. Repeat with the remaining flour mixture.
9. Spoon batter into prepared pan; spread evenly. Bake until top springs back when lightly touched in center, about 10 minutes.
10. Meanwhile, sift confectioners' over a large clean kitchen towel on a flat surface; immediately invert hot cake over towel. Carefully peel off and discard parchment paper. Starting from a long side, gently roll up cake, jelly-roll style, using towel. Cool rolled cake on wire rack.
11. While cake cools, puree ricotta in a food processor; transfer to a large bowl and fold in whipped topping.
12. Carefully unroll cake, leaving it on towel (cracking is OK). Spread with filling, leaving 1-inch border on long side opposite you. Reroll cake and transfer to serving plate. (Leave as one long log or cut off a branch.).
13. In a small microwavable bowl, microwave remaining 1 oz. chocolate on high for 20 seconds; stir until smooth. Drizzle melted chocolate evenly over cake; sprinkle with crushed cookies and candies. Slice into 12 pieces; serve.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the Weight Watchers Magazine. Do not be intimidated by this recipe. There are multiple step in this elegant French dessert but it's worth it. This is a healthy take on the French Christmas classic-a Buche de Noel, or a Yule Log. This was my second attempt at making a Buche de Noel and it was a success. The original recipe called for semisweet chocolate. I used unsweetened chocolate in this recipe. Unsweetened chocolate makes a dessert much richer in taste. The combination or chocolate and coffee is heavenly delicious. I also added a 1/2 teaspoon each of ground cinnamon and nutmeg to the chocolate-coffee mixture for a richer flavor and for a Latin flare. I also used whole wheat pastry flour to make this dessert healthier. Also, if you don't have vanilla meringue cookies on hand, don't worry. You can sprinkle confectioners' sugar on top or skip the sugar or meringue cookies to cut back on the sugar. The dessert as a whole is so delicious. I highly recommend serving this to company over the holidays because it  make a perfect sweet ending to a delicious holiday meal.

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.

Bittersweet Chocolate Grand Manier Souffle Cake

Ingredients:

• 1 tsp. whole wheat flour
• 8 oz. bittersweet chocolate
• 1 cup nonfat yogurt
• 2 tbsp. Grand Marnier
• 2 tbsp. half-and-half
• 1 tbsp. orange zest
• 6 eggs separated
• 1/2 cup granulated sugar
• 3 tbsp. cocoa powder, sifted
• 1/4 tsp. salt
• 1/4 tsp. cream of tartar
• nonstick cooking spray
• parchment paper
• powdered sugar for dusting

Makes 12 Servings

1.  Preheat the oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray. Place a parchment circle in bottom of pan. Lightly dust with 1 teaspoon flour.
2. Combine chocolate, yogurt, Grand Marnier, half-and-half, and orange zest in a double boiler over low heat. let melt, stirring periodically to prevent scorching the chocolate. Set aside.
3. In a large bowl, combine egg yolks and sugar. Whip for 5-8 minutes on high speed or until light in color and fluffy; the mixture should form ribbons when lifted from the bowl.
4. Gently fold in the chocolate mixture. Gently fold in cocoa powder.
5. In a clean bowl with a whisk attachment, whip the egg whites until frothy. add the salt and cream of tartar. Use high speed to whip egg whites just to stiff peaks.
6. Using a rubber spatula, gently fold egg whites into the chocolate mixture, adding 1/3 of the egg whites first, then gently folding in the remaining 2/3 until just mixed.
7. Pour batter into the prepared pan. Bake in oven for 30 minutes, or until the center is set.
8. Let cool. The cake will fall slightly when cooled. run a knife around the edges of the pan to remove from springform pan. Gently invert to remove paper from he bottom of the cake.
9. Serve with a light dusting of powdered sugar.

WW POINTS VALUE: 5 pts.

Note: This recipe appear in the New Sonoma Cookbook. This is quite a dessert with such a nice after taste. Making any kind of soufflé is always a challenge because you want to make sure the egg whites are whipped to perfection. Make sure you COMPLETELY separate the egg yolks from the egg whites because any presence of yolks in the whites interferes with the formation of the foam and will prevent the egg whites from  whipping to a light fluffy meringue. Once you start beating the eggs, do not stop or else the meringues will be flat. The combination of orange and chocolate is so decadent. You can use any kind of liquor such as rum, brandy, cognac, Bailey's Irish Cream, Kahlua or even Godiva chocolate Liquor and the dessert will be heavenly delicious. Also, do not slam the oven door when placing the cake in the oven because the egg whites are delicate and will lose volume if overfolded or banged on the counter.



Baked Alaska

Ingredients:

• 6 oz. pie crust
• 4 cups fat-free vanilla frozen yogurt, or chocolate, or a combination of flavors, softened
• 2 large egg whites
• 1/8 tsp. cream of tartar
• 1/4 cup granulated sugar, preferably superfine
• 1/2 tsp. vanilla extract

Makes 10 Servings

1. Fill piecrust with yogurt and smooth the top; freeze until yogurt is completely firm, about 1 hour.
2. Preheat oven to 425ºF.
3. Using an electric mixer, beat egg whites in a large mixing bowl until frothy; add cream of tartar and beat until soft peaks form. Gradually add in sugar while beating mixture and continue to beat until peaks are stiff and glossy; beat in vanilla. Immediately spread meringue mixture over frozen pie, making sure to spread meringue to the edges of the dish. Using the back of a spoon, make swirling motions to form a decorative top; place pie on a baking sheet.
4. Bake until meringue is golden, about 3 to 5 minutes. Slice into 10 pieces and serve immediately.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears on www.weightwatchers.com. This dessert may look overwhelming but it's really simple to make when you take the time. The recipe calls for a pie crust but I highly recommend making your own pie crust by using melted butter mixed with crushed graham crackers spiced with ground cinnamon, nutmeg and even a touch of ginger for a more flavorful crust. AND....if you have the talent or the patience, make your own frozen yogurt or gelato (in my case, Ciao Bella Gelato). Homemade gelato tastes the best and you can use any flavor gelato in this recipe and the dessert will still by good. The egg white mixture doesn't take long to make and neither does baking the dessert. The actual dessert doesn't take that long to make so keep a close eye on it. The baked Alaska is delicious. I highly recommend putting the ice cream/frozen yogurt/gelato into the seasoned pie crust over night in the freezer, make the meringue the next day and then make and serve the dessert that very day. The meringue will be golden and go well with the frozen treat. Whatever you don't finish, put away in the freezer and it will taste just as delicious the next day.

 

 

 



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.

 

 

Chocolate Meringue Kisses

Ingredients:

• 2 egg whites, at room temperature
• 1/4 tsp. cream of tartar
• 1/2 cup granular sugar substitute
• 2 tbsp. unsweetened cocoa powder
• 1/2 tsp. vanilla extract
• 10 tsp. no-sugar-added lite whipped topping

Makes 10 Kisses (2 per Serving)

1. Heat  the oven to 250 F. Line  a baking sheet with parchment paper.
2. In a large bowl, with an electric mixer on high speed, beat the egg whites and cream of tartar until soft peaks form, about 5 minutes. Add the sugar substitute, 1 tablespoon at a time, beating until stiff peaks form. Do not underbeat. Whisk in the cocoa powder and vanilla until blended.
3. Fit a large nozzle on a pastry bag. Fill the pastry bag with the meringue. Pipe 20 meringues onto the baking sheet.
4. Bake for 30 minutes, or until the meringues are crisp and dry. Turn the oven off and let them cool in the oven for 30 minutes. Remove from the baking sheet.
5. Sandwich pairs of cooled meringues together with 1 teaspoon whipped topping to make a  kiss.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Meringue cookies are so tasty  they will become your new guilty pleasure and go-to snack or dessert. Meringue cookies are very easy to make at home and they're better than what you would get at the grocery store because there are no artificial ingredients in these sweet treats. The key to making these cookies look good is whipping the egg whites and cream of tartar. Once you see the egg whites and cream of tartar come together to look like a thick white mixture that's soft, you know your cookies will turn out well. These cookies may take time but they are worth the time and effort because they look and taste so delicious in the end, especially with the cocoa aftertaste.

Angel Food Cupcakes with Marshmallow Frosting

Ingredients:

Cupcakes:

• 3/4 cup cake flour
• 2/3 cup confectioners' sugar
• 8 large egg whites
• 3/4 tsp cream of tartar
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1 1/2 tsp vanilla extract

Frosting:

• 1/2 cup light corn syrup
• 2 tsp powdered egg whites
• 2 tbsp water
• 1/2 tsp vanilla extract
• pinch of salt

Makes 18 Servings

1. To make cupcakes, preheat the oven to 350 F. Line 18 muffin cups with foil or paper liners. Sift flour and confectioners' sugar onto a piece of wax paper. with electric mixer on high speed, beat egg whites, cream of tartar and salt in a large bowl until soft peaks form. Gradually beat in granulated sugar. Beat in vanilla. Sift half of the flour mixture over beaten egg whites and fold in with rubber spatula. Repeat with remaining flour mixture.
2. Spoon batter into muffin cups, almost filling each; smooth tops with back of spoon. Bake until tops are golden and spring back when lightly pressed, 14-15 minutes. Cool in pans for 5 minutes. Remove cupcakes from pan and cool completely on rack.
3. To make frosting, with electric mixer on high speed, beat corn syrup, powdered egg whites, water, vanilla and salt until mixture is very thick and fluffy, about 5 minutes. Spread frosting on cupcakes.

WW POINTS VALUE: 2 pts (1 cupcake per serving)

 

Note: This recipe appeared in the May/June 2012 issue of Weight Watchers Magazine. These cupcakes were not your typical cupcakes. The angel food cupcakes were very light and airy and quite delicious. The Marshmallow frosting was quite gooey and tastey as well. These cupcakes were not as fluffy as your typical cupcakes probably because they were angel food cupcakes and it takes a lot of patience and skill to make angel food cakes from scratch. The marshmallow frosting made from scratch was really tasty and better than the marshmallows you buy at the store. I do recommend using the frosting on or in chocolate cakes, in hot chocolate or even as a fondue dip. 

Chewy- Chocolate Chip Mint Cookies

Ingredients:

• cooking spray
• 3 egg whites, at room temperature
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar, divided
• 3 tbsp unsweetened cocoa
• 1 tbsp cornstarch
• 1/2 tsp mint extract
• 1/2 cup mini chocolate chips

Makes 20 Servings

1. Preheat the oven to 325 F. Coat a large cookie sheet with cooking spray or top with parchment paper (use 2 cookie sheets of necessary).
2. In a medium bowl, using an electric mixer, whip egg whites until soft peak forms, about 5 minutes. Slowly add cream of tartar and 1/4 cup sugar; beat until stiff peaks form.
3. In another small bowl, mix cocoa, cornstarch and remaining 1/4 cup sugar.
4. Fold cocoa mixture and mint extract into egg whites; fold in chocolate chips
5. Place a heaping tablesppon of cookie mixture onto cookie sheet about 1-inch apart. Bake 15-17 minutes. Remove from oven and cool 2-5 minutes; cool cookies on rack.

WW POINTS VALUE: 1 pt per cookie

Note: This recipe appears on www.weightwatchers.com. These cookies are devilshly good and they're gluten-free as well. They are so chewy and moist you won't eat just one. You can use vanilla, almond or any other kind of extract with this recipe and the cookies will still be delicious.

 

 



South Beach Diet Tiramisu

Ingredients:

• 6 large egg whites
• 1/2 tsp cream of tartar
• 1/8 tsp salt
• 3/4 tsp vanilla extract
• 1/3 cup + 2 tsp granular sugar substitute
• 6 tbsp whole-grain pastry flour
• 1/2 cup part-skim ricotta cheese
• 1/2 cup fat-free or light whipped topping
• 1/4 cup strongly brewed decaffeinated espresso
• 1/2 tsp unsweetened cocoa powder
• Mint sprigs for garnish

Makes 4 Servings

1. Heat  the oven to 350 F. Lightly coat an 8 X 8-inch baking pan with cooking spray.
2. In a large bowl, with and electric mixer at high speed, beat egg whites, cream of tartar and salt until soft peaks form, about 5 minutes. Add 1/2 teaspoon of the vanilla and beat to combine. Add 1/3 cup of the sugar substitute and beat until stiff peaks form. Sift 2 tablespoons of the flour over beaten egg whites and gently fold to incorporate. Repeat twice with remaining flour until all of the flour is incorporated.
3. Pour batter into the pan and gently smooth the top. Bake, turning once halfway through, until cake is golden and a tester inserted into the center comes out clean, about 20 minutes. Cool completely.
4. In a small bowl, combine ricotta, whipped topping, remaining 2 teaspoon sugar substitute and remaining 1/4 tsp vanilla. Cut cake in half vertically down the middle to make two 4 X 8-inch pieces. Place the halves on a flat work surface. Drizzle 2 tablespoons of espresso onto each half. Spread half of the ricotta mixture onto one of the halves and dust with half of the cocoa powder. Top with remaining cake half; spread the top with the remaining ricotta mixture and dust with remaining cocoa powder. Using a serrated knife, gently cut cake crosswise into 4 slices and serve with mint leaves for garnish, if using.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Tiramisu literally means 'pick me up' and what some would say is official dessert of Italy. Tiramisu is usually made of lady fingers dipped in coffee, layered with a whipped mixture of egg yolks and marscapone and flavored with liquor and cocoa. I never had Tiramisu before and this was my first attempt at making this Italian dessert. My first was was a total success! It was light, fluffy and flavorful. I highly recommend making this dessert for company. Who doesn't love coffee and cake for dessert? I also recommend making this dessert early in the day so the flavors can blend during the day while refrigerated. Tiramisu should be on your list of desserts to master. Every pastry chef, celebrity chef and Iron Chef will agree as well. Yes, the photo of that piece of Tiramisu you see is 3 points. can you believe it?!



Individual Lemon Souffles

Ingredients:

• 2 tbsp sugar
• 1/2 cup sugar
• 2 tbsp cornstarch
• 1/3 cup lemon juice
• 1/3 cup water
• 4 large egg whites
• 1/4 tsp cream of tartar

Makes 6 Servings

1. Preheat the oven to 350 F. Coat 6 1-cup souffle dishes with cooking spray. Coat with 2 tbsp sugar, tapping out excess so dishes are evenly coated.
2. In a small saucepan, stir together remaining sugar and cornstarch. Gradually whisk in lemon juice and water. Cook over medium heat, stirring constantly, until boiling, thick and translucent, about 5 minutes. Transfer to a mixing bowl. Let cool to room temperature.
3. Beat egg whites and cream of tartar until stiff. Fold into lemon base. Divide among souffle dishes and smooth tops.
4. Set in a roasting pan and add hot water to come halfway up the sides of dishes. Bake 20 minutes. Serve immediately.

WW POINTS VALUE: 3 pts

Note: This recipe appears on www.weightwatchers.com. This is a delicious dessert that is light and airy and will melt in your mouth. If you don't have any lemon juice on hand, any citrus fruit will do such as lime, orange, grapefruit, tangerine, etc. Souffles are just as enjoyable cold as they are out of the oven so whatever you don't eat put in the fridge for a snack for later.

 

Ricotta Cheesecake with Lemon Drizzle and Pine Nuts

Ingredients:

• 3 tbsp pine nuts
• 6 large eggs, separated
• 3/4 tsp cream of tartar
• 1/3 cup + 1 tsp granular sugar substitute
• 2 tsp vanilla extract
• 1 (32 oz.) container part-skim ricotta cheese
• 1 tsp finely grated lemon zest
• 2 tbsp fresh lemon juice

Makes 12 Servings

1. Position rack in the middle of the oven and heat oven to 275 F. Lightly coat a 9-inch sprigform pan with cooking spray. Spread pine nuts on a baking dish andtoast until lightly golden, about 10 minutes. Cool. increase oven to 325 F.
2. In a large metal bowl, ith an electric mixer on high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.
3. In a separate large bowl, beat egg yolks, 1/3 cup of the sugar substitute, and vanillafor 1 minute. Add ricotta and zest and bat on high until smooth.
4. Gently fold in one-third of the whites into the yolk mixture, then add the resst of the whites and gently fold until well combined. Pour battr into pan, place pan on baking sheet, and bake until cake is golden and mostly set, about 1 hour and 10 minutes. Remove cake from oven and cool on a rack for 20 minutes.
5. Combine lemon juice and remaining 1 tsp sugar substitute in a saucepan; bring to a simmer over low heat. Remove from  heat and gently brush  the surface of the cooled cake with 2/3 of the lemon mixture; drizzle the remaining mixture into the cracks. Sprinkle the top with pine nuts. Cool cake completely, then run a knife around the edge before releasing from the pan. Chill, loosely covered, for 4 hours or over night. Serve chilled.

 

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. Cheesecake is a traditional Italian dessert where you can here an opera singer in the background while it melts in your mouth and cleanses your palate. This particular cheesecake is unlike the traditional dense, creamy American cheesecake but  is devilishly citrusy and quite delicious. Mario Batali would be very happy with this dessert. This dessert will make you feel like springtime in Rome, I guarantee.

Sponge Cake with Chocolate Sour Cream Frosting

Ingredients:

Cake:

• 3/4 cup whole-grain pastry flour
• 1/4 cup white pastry flour or all-purpose flour
• 1/2 tsp baking powder
• 6 eggs, separated
• 3/4 tsp cream of tartar
• 3/4 cup granular sugar substitute
• 1/3 cup unsweetened applesauce
• 1/2 cup skim milk
• 1 tsp vanilla extract
• 1/4 tsp salt

Frosting

• 1 cup reduced-fat sour cream
• 1 cup bittersweet chocolate chips
• 2 tbsp granular sugar substitute
• 1 tsp vanilla extract

Makes 12 Servings

1. Heat the oven to 325 F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2. For the cake: Sift the whole-grain and white flours and baking powder into a medium bowl.
3. In a large bowl, with an elecric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue beating on high until  stiff peaks form, 2-3 minutes. Gradually add 1/2 cup of the sugar substitute and beat until you have a smooth glossy meringue. about 30 seconds more. Set aside.
4. In another large bowl, with the same beaters, beat the yolks on high speed for 2 minutes. Add remaining 1/4 cup sugar substitute, applesauce, milk, vanilla and salt; continue beating until mixture is very light, air and smooth, about 1 minutes more. Fold flour mixture into egg yolk mixture just until combined.
5. Add flour mixture to meringue and gently fold until whites are nearly incorporated. pour into prepared pan and bake until cake springs back when lightly touched and a tester inserted into the center comes out clean, 22-25 minutes. Cool in pan on a wire rack.
6. For the frosting: When cake is cool, combine sour cream chocolate chips in a small saucepan. Cook over low heat, stirring constantly, until chips are melted and frosting is smooth, about 3 minutes. Add sugar substitute and cook, stirring, until  dissolved, about 30 seconds more. Stir in vanilla.
7. Spread warm frosting over cake and let cool at room temperature until frosting sets, about 1 hour. Cake can remain at room temperature for up to 4 hours

WW POINTS VALUE: 4 pts.


Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. My sweet tooth was calling out for something yummy and this dessert looked to good to pass up. Homemade desserts are wonderfull treats and a nice alternative to packaged or procced foods because you know what's in your homemade dessert. This sponge cake is a delicious alternative to running out and getting a packaged dessert. Making a cake from scratch is not that scary and it's a lot of fun. This cake is lightly textured and becomes a nice indulgence when topping with the chocolate sour cream frosting. I do offer a little piece of advice when beating the egg whites: Eggs separate most easily when cold. However, when beating egg whites for a recipe, let them come ot room temperature first in order to get more volume. Adding a bit of cream of tartar to the egg whites helps them reach full volume. A pinch of lemon juice and vinegar achieves the same thing. Use the beaten egg whites immeadiately, they will lose their volume as they sit.