Mocha Pots de Creme

Ingredients:

• 1 cup half-and-half
• 4 oz. bittersweet chocolate, finely chopped
• 1 tsp. instant espresso powder
• 1/2 tsp. vanilla extract
• 1/2 cup fat-free egg substitute or 1 egg finely mixed
• 2 tbsp. packed dark brown sugar
• pinch salt (optional) 
• 4 whole coffee beans, for garnish (optional)

Makes 4 Servings (1/2 cup custard per serving)

1. Preheat the oven to 325 F. 
2. Bring half-and-half just to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat. Add the chocolate, espresso powder, and vanilla; whisk until the chocolate is melted and the mixture is smooth. 
3. Whisk together eg substitute or egg, brown sugar and salt in a medium bowl. Whisk in 1/2 cup of the half-and-half mixture. Add the remaining half-and-half mixture in a slow, steady stream, whisking constantly. Pour through a fine-mesh sieve over a medium bowl. 
4. Divide the custard evenly among four 5-ounce ramekins or 6-ounce custard cups and place a 9-inch square baking pan. Put the pan in the oven and add enough boiling water to the pan to come halfway up the sides of the ramekins . Loosely cover the pan with foil to prevent  an skin from forming on the custards. Bake until the custards are barely set around the edges and jiggle in the center, about 25 minutes. Do not overbake, the custards will continue to firm up as they cool. 
5. Carefully transfer the ramekins to a rack and cool. Refrigerate, covered, until thoroughly chilled and set, at least 3 hours or up to 1 day. Garnish each pots de creme with a coffee bean (if using). 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Pots de creme is French for pots of cream. Pots de creme date back to 17th century France when these desserts were serve in porcelain cups. They are usually made from eggs, egg yolks, milk and a flavor, usually vanilla or chocolate. Other pots de creme flavors can include coffee, maple, mint or pumpkin. These desserts are elegant and flavorful and are the perfect ending to a decadent dinner. They leave a nice aftertaste in your mouth because they have such a nice texture to them. 

Parmesan-and-Herb-Crusted Lamb Chops

Ingredients: 

• 2 tbsp. chopped fresh rosemary
• 1 1/2 tbsp. chopped fresh flat-leaf parsley + whole leaves
• 1/3 cup grated Parmesan cheese
• 1/4 cup dried whole wheat bread crumbs
• 1/4 cup fat-free egg substitute
• 1 (8-rib) trimmed and frenched rack of lamb
• 1/2 tsp. salt
• 1/4 tsp.  freshly ground black pepper
• 2 tsp. extra-virgin olive oil

Makes 8 Servings (1 chop per serving)

1.  Preheat oven to 450 F. Spray large heavy rimmed baking sheet with nonstick spray. 
2. Mix together rosemary, chopped parsley, Parmesan and bread crumbs on sheet of wax paper. Pour egg substitute into small bowl.
3. With sharp knife, cut lamb between bones into 8 chops; sprinkle with salt and pepper. 
4. Dip meaty end of chops into egg substitute, then coat with Parmesan mixture, pressing firmly so it adheres. 
5. Heat oil in a large heavy skillet over medium-high heat until very hot, swirling pan to spread oil. Add 4 chops to skillet; cook until crusty and golden brown on bottom, 1 1/2 -2 minutes. With tongs, grip bone of each chop and turn. Cook on second side until crusty and golden brown, about 1 1/2 minutes, browning any unseared edges of meat. Transfer chops to prepared baking sheets. Repeat with remaining 4 chops. 
6. Transfer chops to oven and roast until instant-read thermometer inserted into side of chop registers 145 F, about 4 minutes. Transfer chops to platter. Sprinkle with parsley leaves. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. Lamb is a wonderful meat to enjoy when it's cooked right. The combination of Parmesan cheese, whole wheat bread crumbs and herbs is so delicious on lamb chops. I highly recommend adding a touch of Dijon mustard and minced garlic in the egg substitute to give the lamb chops extra kick of zing and flavor. If you don't want to cook these lamb chops in the oven, you can cook these chops on the grill and they will taste just as delicious. 

Sweet Onion, Bacon, & Chese Tarts

Ingredients:

• 1 tsp. extra-virgin olive oil
• 1 sweet onion, quartered and finely sliced
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 3 slices, Canadian bacon, finely chopped
• 1/4 cup fat-free egg substitute
• 2 tbsp. fat-free half-and-half
• 1 tsp. Dijon mustard
• pinch cayenne
• 24 frozen mini phyllo tart shells
• 1/3 cup shredded reduced-fat Swiss cheese

Makes 24 Servings (1 tart per serving)

1. Heat oil in medium skillet over medium heat. Add, onion, salt and pepper; cook, stirring, until onion is golden brown, about 12 minutes. Transfer to a small bowl.
2. Add bacon to skillet and cook, stirring, until lightly browned, about 2 minutes. Add onion and mix well.
3. Preheat oven to 350 F.
4. Meanwhile, whisk together egg substitute, half-and-half, mustard, and cayenne in small bowl. Arrange tart shells on baking sheet. Spoon onion-bacon mixture evenly into shells. Top each with about 3/4 teaspoon egg mixture. Sprinkle evenly with Swiss cheese; bake until filling is set, about 15 minutes. Serve warm.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Family Meals Cookbook. These are what I call breakfast treats in a tart. If you love bacon and eggs, these treats are for you. These tarts are filled with flavors of breakfast and they are very delicious. If you don't have egg substitute, use 1 egg mixed and the tarts will still be delicious. I highly recommend adding minced garlic with the onion because garlic always makes everything taste better. If you don't have Swiss cheese, substitute any Italian cheese, Mexican cheese or cheddar cheese and the tarts will still be tasty. 

Baked Bittersweet Chocolate Souffle

Ingredients:

• 1 tbsp. + 1/4 cup granulated sugar
• 7 oz. bittersweet chocolate, chopped
• 1 cup fat-free egg substitute
• 2 tbsp. unsalted butter, softened
• pinch salt
• 2 cups Dark Chocolate sauce (optional)

Makes 12 Servings (3/4 cup per serving)

1. Place a rack in the middle of the oven and preheat the oven to 425 F. Spray a 1 1/2-quart soufflé dish with nonstick spray and dust with 1 tablespoon of the sugar, shaking out the excess.
2. Fill a medium saucepan with 1 1/2 inches of water and set over medium-low heat; bring almost to a simmer. Put the chocolate in a medium bowl and set over the water; whisk until the chocolate is melted and smooth. Remove the bowl from the saucepan and whisk in the substitute and butter until blended; set aside.
3. With an electric mixer on medium-high speed, beat the egg whites and salt in a large bowl until soft peaks form. Add the remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
4. Whisk one-fourth of the beaten whites into the chocolate mixture to lighten it. With a rubber spatula, gently fold in the remaining whites just until no streaks of whites remain. Gently pour the mixture into the soufflé dish and smooth the top. Put the soufflé dish in a 9 x 13-inch baking pan. Put in the oven and add enough boiling water to the pan to reach 1 inch up the side of the soufflé dish. Bake until the soufflé is set but the center still jiggles, about 40 minutes. Serve at once with the chocolate sauce.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Chocolate souffles are absolutely delicious when they are done right. Bittersweet chocolate or dark chocolate can be used in this elegant dessert because bittersweet and dark chocolate is much more flavorful and are the most seductive chocolate. The soufflé will literally melt in your mouth it's that good. If you don't have egg substitute on hand, you can use a cup of whole eggs and the soufflé will taste just as good.

Mocha Pots de Creme

Ingredients:

• 1 cup fat-free half-and-half
• 4 oz. bittersweet chocolate, finely chopped
• 1 tsp. espresso powder
• 1/2 tsp. vanilla extract
• 1/2 cup fat-free egg substitute
• 1/4 cup packed dark brown sugar
• pinch salt
• 4 whole coffee beans, for garnish (optional)

Makes 4 Servings (1/2 cup custard per serving)

1. Preheat oven to 325 F.
2.  Bring the half-and-half to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat. Add the chocolate, espresso powder, and vanilla; whisk until the chocolate is melted and the mixture is smooth.
3. Whisk together the egg substitute, brown sugar, and salt in a medium bowl. Whisk in 1/2 cup of the half-and-half mixture. Add the remaining half-and-half mixture in a slow, steady stream, whisking constantly. Pour though a fine-mesh sieve set over a medium bowl.
4. Divide the custard evenly among 4 (5 oz.) custard cups and place in a 9-inch square baking pan. Put the pan in the oven and add enough boiling water to the pan out come halfway up the sides of the ramekins. Loosely cover the pan with foil to prevent a skin from forming on the custards. Bake until the custards are barely set around the edges and jiggle in the center, about 25 minutes. Do not overbake; the custards will continue to firm up as they cool.
5. Carefully transfer the ramekins to a rack and cool. Refrigerate, covered, until thoroughly chilled and set, at least 3 hours or up to 1 day. Garnish each pots de crème with a coffee bean (if using).

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Pots de crème is French for pots of cream. It is also the term for both the custard and the small lidded pots that they are often baked in. These French desserts are rich in flavor and make a nice sweet ending after any meal. The espresso powder give these pot de crème an extra richness in flavor. If you don't have egg substitute on hand, using 2 eggs mixed well works just as well.



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.

Fresh Mint-Chocolate Chip Ice Cream

Ingredients:

• 4 cups fat-free half-and-half
• 2 cups fresh mint leaves
• 1/2 cup granulated sugar
• 1 cup fat-free egg substitute
• pinch salt
• 1 cup mini chocolate chips

Makes 10 Servings (1/2 cup per serving)

1. Combine the half-and-half, mint, and sugar in a large saucepan and set over medium-high heat. Bring just to a boil, stirring until the sugar is dissolved. Remove the saucepan from the heat; cover and let stand about 10 minutes. Pour the mint mixture through a sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids.
2. Whisk together the egg substitute and salt in a medium bowl. Slowly add 1/2 cup of the hot half-and-half mixture, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cooking whisking slowly and constantly, until the custard thickens and coats the back of a spoon, about 5 minutes ( do not let boil).
3. Immediately pour the custard through a fine-mesh sieve set over a large bowl. Let cool to room temperature, whisking occasionally. Cover and refrigerate until thoroughly chilled, about 3 hours.
4. Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions, adding the chocolate chips about 10 minutes before the ice cream is done. Transfer the ice cream to a freezer container and freeze until firm, at least 2 hours or up to 6 hours. This ice cream is best served the day it's made.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook.  This is what I call ice cream. If you love mint chocolate chip at your local ice cream parlor, you will love this homemade classic. It's taste better than what you would buy at the parlor or at the grocery store. I highly recommend adding a touch of vanilla for a sweet flavor and I highly recommend using dark chocolate chips because dark chocolate is more seductive in taste.

Parmesan-and-Herb-Crusted Lamb Chops

Ingredients:

• 2 tbsp. chopped fresh rosemary
• 1 1/2 tbsp. chopped fresh flat-leaf parsley + whole leaves
• 1/3 cup grated Parmesan cheese
• 1/4 cup dried whole wheat bread crumbs
• 1/4 cup fat-free egg substitute
• 1 (8-rib) trimmed and trenched rack of lamb, (1 3/4 lbs.)
• 1/ 2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil

Makes 8 Servings (1 chop per serving)

1. Preheat oven to 450 F. Spray large heavy rimmed baking sheet with nonstick spray.
2. Mix together rosemary, chopped parsley, Parmesan, and bread crumbs on sheet of wax paper. Pour egg substitute into small bowl.
3. With sharp knife, cut lamb between bones into 8 chops; sprinkle with salt and pepper.
4. Dip meaty end of chops into egg substitute, then coat with Parmesan mixture, pressing firmly so it adheres.
5. Heat oil in large heavy skillet over medium-high heat until very hot, swirling pan to spread oil. Add 4 shops to skillet; cook until crusty and golden brown on the bottom, 1 1/2-2 minutes. With tongs, grip bone of each chop and turn. Cook on  second side until crusty and golden brown, about 1 1/2 minutes, browning any unseared edges of meat. Transfer chops to prepared baking sheet. Repeat with remaining  4 chops.
6. Transfer chops to oven and roast until instant-read thermometer inserted into side of chop registers 145 F, about 4 minutes. Transfer chops to platter. Sprinkle with parsley leaves.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This main dish is perfect for any celebration. These chops are succulent, juicy and flavorful. If you don't have egg substitute on hand, 1-2 eggs whisked will work just as well. Who knew that Parmesan and bread crumbs could taste so well with lamb? I highly recommend adding a touch of minced garlic with the Parmesan mixture because garlic always makes everything taste better. These chops serve well with cooked red potatoes and a vegetable side dish. You can also eat these chops by eating them with your hands. Nobody will care!

Best Grilled Burgers

Ingredients:

• 1 lb. lean ground beef
• 1/2 cup finely chopped scallions
• 1/4 cup fat-free egg substitute
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 whole wheat hamburger buns, split & toasted
• 4 slices sweet onion
• 4 thick tomato slices
• 4 romaine lettuce leaves
• 1/4 cup ketchup

Makes 4 Servings

1. Spray the grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
2. Meanwhile, mix together beef, scallions, egg substitute, Worcestershire sauce, dry mustard, salt and pepper in a large bowl just until well combined. With damp hands, shape mixture into 4 (1/2-inch-thick) patties.
3. Place patties on grill rack and grill until instant-read thermometer inserted into side of burger registers 160 F for well done, about 5 minutes per side.
4. Place burgers on bottom of buns and top each with 1 onion slice, 1 tomato slice and 1 lettuce leaf. Cover tops of buns and serve with ketchup.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you're ever craving a juicy hamburger, you have to cook and eat these. The burgers are better than what you would get at your local fast food joint or at a restaurant. Grilled burgers are the best because they are so flavorful and juicy they melt right in your mouth when you eat them. You can use any kind of lettuce in this burger if you don't have romaine lettuce. If you don't have ketchup, use tomato paste mixed in the burgers to make them more flavorful. I also highly recommend using minced garlic in these burgers because garlic always makes everything taste better.

Baked Fruit-Cinnamon Oatmeal

Ingredients:

• 3 cups old-fashioned oats
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries & blueberries
• 1/3 cup dark brown granular sugar
• 2 tsp. baking powder
• 3/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/2 cup plain fat-free yogurt
• 1 cup 2 % milk
• 1/2 cup applesauce
• 1/2 cup fat-free egg substitute
• 2 tbsp. canola oil
• 1 1/2 tsp. vanilla extract

Makes 8 Servings (3/4 cup per serving)

1. Preheat oven to 350 F. Lightly spray 8-inch square baking dish with nonstick spray.
2. Mix together oats, apricots, cranberries, all but 2 tablespoons of brown sugar, the baking powder, cinnamon, and salt in a large bowl. Whisk together yogurt, 1/2 cup milk, applesauce, egg substitute, oil, and vanilla in medium bowl until smooth. Add yogurt mixture to oat mixture, stirring until combined well.
3. Spoon into prepared baking dish and spread evenly; sprinkle with remaining 2 tablespoons brown sugar. Make oatmeal until toothpick inserted into center comes out clean, about 35 minutes. Let cool 10 minutes in baking dish on wire rack. Cut oatmeal into 8 equal portions and serve with remaining 1/2 cup milk.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is a great filling meal to make and enjoy on the weekend and enjoy throughout the week. Baked oatmeal and fruit is so comforting and delicious it will become a staple in your house. You can cut the sugar intake in half and your oatmeal will still be delicious. You can also add nutmeg to this oatmeal to make it more flavorful.

Real Mint Ice Cream

Ingredients:

• 1 quart fat-free half-and-half
• 2 cups lightly packed fresh mint leaves
• 1/2 cup granulated sugar
• 1 cup fat-free egg substitute
• pinch salt
• few drops green food coloring

Makes 10 Servings (1/2 cup per serving)

1. Combine half-and-half, mint, and sugar in a large saucepan and set over medium-high heat. Bring just to boil, stirring until sugar is dissolved. Remove saucepan from heat; cover and let stand 10 minutes. Pour mint mixture through sieve set over large bowl, pressing hard on solids to extract as much liquid as possible; discard solids.
2. Whisk together egg substitute and salt in medium bowl. Whisk in 1/2 cup of hot half-and-half mixture. Whisk into half-and-half mixture in saucepan and set over medium-low heat. Cook, whisking slowly and constantly, until custard is thickened and coats back of spoon, about 5 minutes (do not let boil).
3. Pour custard through fine-mesh sieve set over large bowl. Let cool to room temperature, whisking occasionally. Cover and refrigerate until thoroughly chilled, at least 3 hours or up to overnight.
4. Pour custard mixture into ice cream maker and freeze according to manufacturer's instructions. Transfer ice cream to freezer container and freeze until firm, about 3 hours. Ice cream is best served within 1 day.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have you ice cream and eat it too when you're on you're healthy lifestyle. This homemade ice cream tastes better than the ice cream you would get at the local parlor or at the grocery store. If you don't have egg substitute, use real whole eggs and the ice cream will still be delicious. You can also use peppermint or any kind of mint in this recipe too. I also highly recommend adding a touch of pure vanilla to the ice cream for an extra touch of flavor and even add some dark chocolate chips for flavor and crunch.

Western Egg White Omelet

Ingredients:

• 1 tbsp. green bell pepper
• 1 tbsp. chopped scallion
• 1 tbsp. chopped red bell pepper
• 1/2 cup liquid egg substitute
• 3 tbsp. shredded reduced-fat cheese

Make 1 Serving

 

Lightly coat a medium skillet with cooking spray. Saute the peppers and scallions until they are tender-crisp. Pour the egg substitute over the vegetables. When partially set, spread the cheese over half of the egg substitute and fold the omelet  in half over the filling. Continue cooking until cooked through. Serve immediately.

 

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet book. Here's another meal to kick-start your healthy lifestyle. It's quick, easy and delicious. If you don't have egg substitute, use 2 eggs instead and your omelet will taste just as good. You can use any kind of shredded cheese n this dish and it will still taste good. Don't forget to season your omelet with a pinch of salt and freshly ground black pepper for taste and flavor.

Peach Coffee Cake with Crumb Topping

Ingredients:

Cake:

• 1 3/4 cups whole-wheat pastry flour
• 1/2 cup packed brown sugar
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 3 tbsp. unsalted butter, softened
• 1/3 cup granulated sugar
• 1/2 cup fat-free egg substitute
• 3/4 cup low-fat vanilla yogurt
• 1 peach, pitted & diced

Topping:

• 1/3 cup packed brown sugar
• 1/4 cup whole wheat pastry flour
• 1 tsp. ground cinnamon
• 2 tbsp. melted unsalted butter

Makes 16 Servings (1 square per serving)

1. Preheat the oven to 350 F. Line a 9-inch square baking pan with foil, extending foil over rim of pan by 2 inches. Spray foil with nonstick spray.
2. To make cake, whisk together flour and brown sugar in a medium bowl. Whisk in baking powder, baking soda, and salt. With electric mixer beat butter and granulated sugar in a large bowl until fluffy, about 4 minutes. Beat in egg substitute. With mixer on low speed, alternate add flour mixture and yogurt, beginning and ending with flour mixture, beating just until blended. Scrape half of batter (about 1 1/2 cups) into prepared pan and spread evenly. Sprinkle with peach. Spoon on remaining batter and spread evenly.
3. To make topping, combine brown sugar, flour, and cinnamon in a small bowl. Drizzle butter over top and stir with fork until blended. Sprinkle mixture over batter.
4. Bake until toothpick inserted in center of cake comes out clean, 30-35 minutes. Cool completely in pan on rack. Lift cake from pan using foil. Cut into 16 squares.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This sweet treat can be made on the weekend and can be enjoyed throughout the weekend or the week (if you're lucky). It's a different take on coffee cake and it's very flavorful. You can use granulated sugar substitute in place of the granulated sugar, 2 or 3 eggs in place of the egg substitute, plain yogurt and a teaspoon of vanilla extract, and a teaspoon of nutmeg alongside the cinnamon, the coffee cake will be just as good. You can also use other stone fruits such as plums, apricots or nectarines in place of the peach and it will still be delicious.

Spanish Tortilla

Ingredients:

• 2 tsp. extra-virgin olive oil
• 2 onions, finely chopped
• 1 garlic clove, minced
• 2 medium potatoes, cooked and diced
• 1 (10-oz.) box frozen chopped spinach, thawed and squeezed dry
• 1 cup fat-free egg substitute
• 2 tbsp. chopped  fresh parsley
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. dried thyme
• 1/4 tsp. ground nutmeg

Makes 4 Servings

1. In a large skillet, heat the oil. Saute the onions until golden, about 7 minutes. Add the garlic; cook, stirring, 1 minute longer. Stir in the potatoes, spinach, egg substitute, parsley, salt, pepper, thyme and nutmeg. Reduce the heat and cook, covered, until set and browned on the bottom, about 10-15 minutes.
2. Loosen the edges with a knife and invert onto warm platter, or serve directly from the skillet.

WW POINTS VALUE: 2 pts. (1/4 tortilla per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Most people think of tortillas as Mexican flatbreads filled with protein and vegetables. In Spain, tortillas are most commonly referred to an omelette. Potatoes are the ultimate comfort food. Who would have thought that the combination of potatoes, spinach and eggs would be so delicious. The herbs add flavor to this dish as well. This meal is so filling and delicious you'll be happy. You can eat this for breakfast, lunch, dinner or brunch with a tomato salad and bread and biscuits.


Whole-Grain Cranberry Spice Cake

Ingredients:

• 1 1/2 cups whole-grain pastry flour
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1 cup skim milk
• 1/2 cup granular sugar substitute
• 1/2 cup egg substitute
• 1/4 cup extra-virgin olive oil
• 3/4 tsp vanilla extract
• 1/4 tsp orange extract
• 1 3/4 cups fresh or frozen cranberries

Makes 12 slices

1. Position rack in middle of oven and heat oven to 350 F. Lightly coat a 4-by 8-inch loaf pan with cooking spray.
2. Sift flour, cinnamon, nutmeg,  baking powder, baking soda, and salt into a large bowl. Make a well in the center of the dry ingredients.
3. In a medium bowl, whisk together milk, sugaar substitute, egg, substitute, oil, vanilla and orange extracts. Add the wet ingredients to the dry ingredients; stir well to combine. Fold in cranberries. Spoon batter into loaf pan, spreading evenly.
4. Bake until a tester inserted in the center comes out clean, about 1 hour. Cool in pan on rack for 10 minutes, them turn cake out onto rack to cool completely before serving.

WW POINTS VALUE: 3 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This delicious treat can be made and enjoyed anytime of the year. Cranberries give this cake some zing but you could use, cherries, blueberries, strawberries, raspberries or blackberries and the cake would be delicious. The cinnamon and nutmeg give the cake a nice aftertaste along with the vanilla and orange extracts. I highly recommend spreading butter, margarine or any kind of fruit preserve if you want to add a little more moisture or flavor to your cake. It makes a nice after-dinner treat, tea time treat or even a breaskfast treat as well.

Joe Louis Cakes

Ingredients:

• 2 cups  all-purpose flour 
• 1 tsp baking powder
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 cup reduced-calorie margarine
• 1/2 cup granulated sugar
• 1/2 cup fat-free egg substitute
• 1 cup skim milk
• 1 tbsp white wine vinegar
• 1 tsp baking soda
• 1 1/2 tsp vanilla extract
• 2 large egg whites
• 1/2 cup granulated sugar
• 2 tbsp water
• 1 tsp vanilla extract
• 1/8 tsp salt
• 2 tbsp reduced-calorie margarine
• 2 tbsp unsweetened cocoa powder
• 6 tsp water, or as necessary
• 1/2 tsp vanilla extract
• 1 1/2 cups confectioners' sugar

Makes 12 Cakes

1. Preheat oven to 350ºF. Coat a 12-cup muffin pan with cooking spray.
2. To make cakes, sift together flour, baking powder, 1/4 cup of cocoa powder and 1/2 teaspoon of salt in a medium bowl; set aside.
3. In a large mixing bowl, beat together 1/2 cup reduced-calorie margarine and 1/2 cup of granulated sugar until creamy; beat in egg substitute. In a small bowl, combine milk, vinegar, baking soda and 1 1/2 teaspoons of vanilla extract.
4. Add half of flour mixture to margarine mixture; mix. Add milk mixture and then remaining flour mixture. Mix until smooth and creamy. Spoon mixture into prepared muffin pan, filling each cup about 2/3 full. Bake until a wooden pick inserted in center of a cake comes out clean, about 25 to 30 minutes. Cool cakes in pan for 5 minutes. Transfer cakes to a wire rack to cool completely.
5. Meanwhile, to make filling, combine egg whites, remaining 1/2 cup of granulated sugar, 2 tablespoons of water, 1 teaspoon of vanilla extract and remaining 1/8 teaspoon of salt in a medium bowl and place bowl over boiling water (or use a double boiler). Using a hand-held mixer, beat egg whites until stiff and fluffy, about 4 minutes. Remove from heat.
6. To make icing, combine remaining 2 tablespoons each of margarine and cocoa, and remaining 1/2 teaspoon of vanilla extract in a small mixing bowl; beat until smooth and creamy. Sift powdered sugar over bowl and stir with a spatula, adding water by teaspoonfuls, until thick and spreadable.
7. Slice cakes in half horizontally. Spread each botton half with 1 1/2 tablespoons of vanilla filling. Frost top halves with 1 to 1 1/4 tablespoons of icing and place on top of bottom halves.

WW POINTS VALUE: 8 pts (1 cake per serving)

Note: This recipe appears on www.weightwatchers.com. According to the website, these chocolate treats are named for the inventors' sons, not the famous boxer. I don't know who Joe Louis the inventor is but these cakes were so delicious. The photo you see below is not the photo you'll see when youo visit weightwatchers.com. I used a special cupcake tool I got at Bed Bath and Beyond to remove the top and put in the filling. I LOVE the gadget and it was a great idea to put the filling in the cupcake and the top of the cake to cover the filling and then drizzle with frosting. As I said in the title, these Joe Louis cakes are so heavenly delicious I think they are the alternative to the Hostess Chocolate cupcake. The Hostess Cupcakes are so dry and flavorless compared to these sinfully chocolate treats which are moist and chewy. I highly recommend serving these treats for a special occasion after dinner. Trust me, you and your guest (s) will love them, especially if your guests include  Jacques Torres or Francois Payard.

Pasta Carbonara

Ingredients:

• 1/2 lb. uncooked fettecine or fusilli bucati
• 2 tsp margarine
• 1 medium uncooked onion, finely chopped
• 1 medium garlic clove, minced
• 2/3 cup part-skim ricotta cheese
• 2/3 cup fat-free egg substitute
• 1/2 cup skim milk
• 2 slices cooked Canadian-style bacon, cut into strips
• 4 tbsp grated Parmesan cheese
• 1 tbsp fresh oregano, chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp parsley, chopped

Makes 4 Servings

1. Cook pasta according to package instructions. Drain and keep warm.
2. Meanwhile, in a large nonstick saucepan, melt margarine. Sauté onion and garlic until softened, about 5 minutes.
3. In a large bowl, beat ricotta with an electric mixer until smooth. Stir in egg substitute and onion mixture until combined. Stir in milk, bacon, most of Parmesan, oregano, salt and pepper. Add pasta.
4. Add mixture to saucepan and cook, stirring gently, until mixture is thickened, about 2 minutes. Serve at once, sprinkled with remaining Parmesan cheese and parsley.

WW POINTS VALUE: 10 pts

Note: This recipe appears on www.weightwatchers.com. Pasta Carbonara is a classic Italian dish that includes eggs, cheese (pecorino or Parmigiano-Reggiano), bacon and black pepper that's cooked in fat and butter. Weight Watchers lightened up this dish and added Italian herbs for more flavor. This was a delcious comfort food for dinner but it's a little soupy. You can have a piece of bread with this dish to clean up the sauce if you'd like. You can omit the bacon to make this classic dish vegetarian and save yourself adding unnecessary fat and it will still taste delicious.



Chocolate-Mint Brownies

Ingredients:

• 1 cup cake flour
• 1 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 cup fat-free egg substitute
• 1 cup packed dark brown sugar
• 3/4 cup dark corn syrup
• 3/4 cup apple butter
• 2 tbsp vegetable oil
• 1 oz. unsweetened chocolate baking square, melted
• 36 pieces Junior Mints, candies, chopped

Makes 24 Servings

1. Preheat oven to 350ºF. Coat a 9- x 13-inch baking pan with cooking spray.
2. In a large bowl, whisk together flour, cocoa and salt. In another large bowl, whisk together egg substitute, sugar, corn syrup, apple butter, oil and melted chocolate. Stir dry ingredients into wet ingredients until just blended.
3. Pour batter into prepared baking pan and sprinkle with candies. Bake until firm, about 30 to 35 minutes. Allow to cool completely before cutting into 24 squares. Yields 1 square per serving

WW POINTS VALUE: 4 pts

Note: This recipe appears on www.weightwatchers.com. How can you NOT love chocolate brownies? I found this recipe in the Chocolate cooking section and these brownies looked to good to pass up. These brownies are not your typical brownies with the unique ingredients. They are very chocolatey, minty and chewy and heavenly delicious. Replacing regular butter with apple butter makes these brownies much lower in fat, as well as moist and rich. These brownies are devilishly delicious you will be eating these again and again and make them you're new guilty pleasure.

Spiced Cocoa Eggnog

Ingredients:

• 1 cup +2 tbsp egg substitute
• 1 tbsp granular sugar substitute
• 1 1/2 (12 oz.) cans fat-free evaporated milk, chilled
• 2 1/4 cups fat-free half-and-half
• 2 tbsp rum extract
• 1 tbsp + 1 1/2 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp ground cinnamon
• freshly grated nutmeg (optional)

Makes 12 (3/4 cup) Servings

1. In a large bowl, with and electric mixer at high speed, beat egg substitute and sugar substitute until light and frothy, about 3 minutes. With machine running, slowly pour in milk, half-and-half and rum and vanilla extracts; beat to combine. Add cocoa and cinnamon; beat to combine.
2. Pour eggnoss into cups, sprinkle each serving lightly with nutmeg, if using, and serve immeadiately.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. It's the holidays and you're having that craving for eggnog but you want to watch what you eat then this drink is for you. Eggnog is supposed to be thick and creamy but this is a new take on the holiday classic.  You can also use egg yolks in place of the egg substitute if you wish. If you don't have any rum extract, you can use real rum and it will taste just as delicious. The combination of rum, vanilla, cinnamon, cocoa and nutmeg is heavenly delicious and leaves a nice aftertaste. Eggnog is best served immeadiately, as it is most frothy when just prepared. Egg nog can be made up to 1 day ahead but will lose some of its loft, so whip well with an electric hand mixer on high before serving.



Provencal Vegetable Omelette

Ingredients:

• 1 cup halved grape tomatoes
• 1 small zucchini, thinly sliced
• 2 scallions, thinly sliced
• 1/4 cup chopped fresh basil
• 3/4 tsp herbes de Provences
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fat-free egg substittute
• 4 tbsp shredded fat-free Swiss Cheese

Make 2 Servings

1. Lightly spray a nonstick skillet with  olive oil nonstick spray and set over medium heat. Add the tomatoes, zucchini, scallions, herbes de Provence, salt and pepper; cook, stirring,  until the vegetables are lightly softened, about 3 minutes. Transfer to a bowl; set aside.
2. Wipe the skillet clean. Spray the skillet with nonstick spray  and set over medium heat. When a drop of water sizzles in it, add 1/2 cup of egg substitute and cook until almost set, about 3 minutes, gently lifting the edge of the eggs with a heatproof spatula to allow the unccoked portion of the egg to run underneath. Spoon half of the vegetable mixture over half of the omelette. Fold the unfilled portion of the omelette over the filling and sprinkle with 2 tbsp of the Swiss cheese. Slide the omelette onto a plate and keep warm. Repeat with the remaining egg substitute, vegetable mixture and cheese to make another omelette.

WW POINTS VALUE 3

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was in the mood for some eggs and I've always wanted to cook this recipe. This dish was fair but I would try it again and make some adjustments: I would season the egg mixture with the herbs instead of the vegetables for a more flavorful dish. I would also add some kind of sauce to the dish to make it more flavorful.