Key Lime Dessert Shots

Ingredients:

• 1/2 cup fat-free sweetened condensed milk
• 2 large egg yolks
• 1/3 cup lime juice, preferably key lime
• 2 tsp. unsalted butter
• 1/2 cup plain low-fat Greek yogurt
• 1/2 cup graham cracker crumbs
• 1 pinch salt
• 1/2 cup aerosol whipped cream
• 1 tbsp. grated lime zest

Makes 8 Servings

1. Combine condensed milk and egg yolks in a small heavy saucepan; cook over medium-low heat, whisking constantly, until mixture begins to boil. Stir in lime juice and 1 teaspoon of butter; pour into shallow bowl and refrigerate until cool, about 30 minutes.
2. Fold yogurt into cooled lime mixture just until combined; set aside.
3. Melt remaining  1 teaspoon butter in microwave in a small microwavable bowl. Add graham cracker crumbs and salt, stir until crumbs are evenly moistened.
4. Line up 8 (2 oz.) shot glasses. Spoon 1 tablespoon crumb mixture into each glass, pressing to form crust. Top each crust with 2 heaping tablespoons lime filling and 1 tablespoon whipped cream; sprinkle evenly with lime zest.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call a sweet ending. If you love key lime pie, you will love this dessert. It's a small portion but it's worth it. It's like eating a key lime pie out of a shot glass and it is flavorful and delicious.

Strawberries with Strawberry-Orange Sabayon

Ingredients:

• 2 (1 lb.) containers strawberries, hulled
• 1/2 cup dry white wine or white grape juice
• 1/2 cup orange juice
• 1/3 cup granulated sugar
• 1 (3-inch) strip orange zest, removed with a vegetable peeler
• 3 egg yolks

Makes 4 Servings (1 1/4 cups sabayon & 1 cup strawberries per serving)

1. Chop enough strawberries to equal 1 cup; set aside. Quarter the remaining strawberries and divide evenly among 4 wine glasses or goblets; set aside.
2. Combine the chopped strawberries, wine or grape juice, orange juice, sugar, and orange zest in a medium saucepan and set over medium-high heat. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer until the strawberries are very soft, about 5 minutes. Pour through a fine-mesh sieve set over a small bowl. pressing hard on the solids to extract  as much liquid  as possible; discard the solids.
3. Meanwhile, fill a medium saucepan with 1 1 /2 inches of water and bring almost to a simmer over medium heat. With a hand mixer on medium-high speed, beat the egg yolks in deep bowl until frothy, about 1 minute. Slowly beat in the warm strawberry mixture. Set the bowl over the saucepan and beat until the mixture is tripled in volume and very thick, about 10 minutes. Remove the bowl from the saucepan. Spoon the sabayon over the strawberries, dividing  it evenly. Serve at once.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. A Sabayon is an Italian dessert that is made with egg yolks, granulated sugar and white wine. The dessert version is a light custard that is whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches in a champagne In France, it is called sabayon, while its Italian name is zabaione. You can enjoy this elegant European treat for dessert, breakfast or even as a snack. Fruit tastes so good with white wine. You can use any summer fruit in this recipe and the dish will still be delicious.

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.

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.

 

 

Flourless Chocolate Cake with Almonds

Ingredients:

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

Makes 12 Servings

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

WW POINTS VALUE: 4 pts

 

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

Chocolate Souffle

Ingredients:

4 Tbsp all-purpose flour, divided 6 large egg whites 1/3 cup granulated sugar 2 Tbsp light butter 4 oz fat-free half-and-half 1/3 cup unsweetened cocoa 4 large egg yolks

Makes 8 Servings

1. Heat oven to 375°F. Coat a 2-quart soufflé pan with cooking spray; coat with 2 tablespoons flour.
2. With mixer on medium, beat whites until very soft peaks form; slowly add sugar, 1 tablespoon at a time, until incorporated and eggs are stiff and glossy.
3. In a small pot over medium heat melt butter; whisk in remaining flour to combine. Slowly whisk in half-and-half until smooth. Remove from heat; slowly whisk in cocoa and yolks. Spoon into large bowl.
4. In three additions fold whites into chocolate mixture. Pour into soufflé pan. Bake until evenly risen and toothpick inserted into center comes out clean, 30 minutes.

WW POINTS VALUE: 3 pts (1 cup per serving)

Note: This recipe appears on www.weightwatchers.com. Who does not love chocolate?! Say what you want about the French. The French certainly know their chocolate and their dessert. I would say chocolate souffle is one of the ULTIMATE guilty pleasures on this planet. Even though the recipe calls for a 2-quart souffle pan, I highly recommend serving these treats in individual souffle dishes because everyone  loves their own individual souffle and everyone gets the same amount of chocolate. This souffle is lightened up with fewer egg yolks and a little more half-and-half. You can also use skim milk in place of  the half-and-half and the dessert will still be delicious. I also recommend serving this dessert right away because the souffles easily fall once they come out of the oven. If you ever throw a dinner party and are looking for an elegant dessert, this dessert make the perfect finale after a fine dinner and a great way to close the deal. This dessert is so devilishy delicious people will be talking about this for days and be coming back for more.

Coconut Cream Pie

Ingredients:

• 3/4 tsp gelatin
• 3 tbsp water
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1/8 tsp salt
• 1 cup skim milk
• 1/2 cup light coconut milk
• 2 egg yolks
• 2 tsp vanilla extract
• 1/8 tsp coconut extract
• 1 Basic Crumb Crust, prebaked (see Basic Crumb Crust recipe)
• 2 tbsp shredded coconut
• 1/2 cup fat-free whipped topping

Makes 8 Servings

1. In a small saucepan, sprinkle the gelatin over the water; let stand for 1 minute until softened. Warm over medium heat, stirring constantly, 2 minutes. Remove from the heat and set aside.
2. In a small saucepan, whisk together the sugar, cornstarch and salt. Whisk in the milk, coconut milk and egg yolks until smooth. Cook over medium heat, stirring frequently, until the mixture begins to bubble and thicken, about 8 minutes; cook, stirring, 1 minute more.
3. Remove from the heat and stir in the dissolved gelatin and vanilla and coconut extracts.Spread the filling into the crumb crust and lay a piece of plastic wrap directly on the surface (to prevent a skin from forming). Let cool to room temperature, then refrigerate until firm, about 2 hours.
4. Just before serving, carefully remove plastic wrap. Sprinkle the coconut along the edge of the pie filling. Garnish the edge with 1-tablespoon dollops of the whipped topping (or, for a prettier look, pipe the topping through a pastry bag fitted with a 1/2-inch open star tip).

WW POINTS VALUE: 5 pts (1/8 of pie)

Note: This recipe appears in the WW New Complete Cookbook. I was in the mood for coconut and I've always wanted to make a fruit pie from scratch. I LOVE coconut and I was craving coconut. I thought I was doing a good job making this pie but it didn't turn out the way I was hoping it would turn out. The crumb crust was yummy and the pie filling was delicious as well but the texture was very gooey. The pie filling wasn't as thick or creamy as I would have liked it to be. It didn't have the texture of pudding even though the flavors were coconutty. I will attempt to make this cream pie again and because it was tasty and maybe do something different in the process.