Vegetable Tart

Ingredients:

Tart Shell:

• 1 1/2 cups whole wheat flour
• 2 tbsp. chopped fresh herbs such as chives, parsley, thyme
• 1 tsp. salt
• 1/4 cup extra-virgin olive oil
• 10 tbsp. ice water

Filling:

• 2 tsp. extra-virgin olive oil
• 2 large shallots, chopped
• 1 1/2 cups thinly sliced mushroom caps
• 1/2 lb. asparagus, cut into1-inch pieces
• 1 (10 oz.) frozen spinach thawed and squeezed of excess liquid
• 1/2 cup part-skim ricotta cheese
• 3 large eggs
• salt 
• freshly ground black pepper
• 1/2 cup shredded reduced-fat Swiss cheese 

Makes 8 Servings

1. Heat the oven to 325 F. Coat a 9-inch tart pan with cooking spray. 
2. For the tart shell: In a large bowl, stir together the flour, herbs and salt. Blend in the oil with your fingers. Add the water, a couple of  tablespoons at a time, blending until a ball forms. Knead a few times until smooth. Pat into a disk, wrap in plastic, and refrigerate for 15 minutes. 
3. Meanwhile, to  make the filling: In a large skillet, heat the oil over medium-high heat. Add the shallots and cook for 2 minutes. Add the mushrooms and cook for 3 minutes. Add the asparagus and cook for 3 minutes. Stir in the spinach. 
4.  Roll the dough out to a 12-inch circle. Press into the tart pan, tucking the edges under. Prick the dough with a fork several times. Bake for 10 minutes, or until the crust looks dry. Let cool briefly. Increase the oven temperature to 350 F. 
5. In a large bowl, stir together the ricotta, eggs, vegetable mixture, salt, and pepper to taste. Spread in the tar shell. Top with the Swiss cheese. Bake for 50-55 minutes, until lightly browned. Serve warmed or at room at temperature. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This tart is a delicious treat. This tart is both filling and flavorful with the herbed crust, vegetables, eggs and cheeses. If you don't have ricotta cheese on hand, use cottage cheese and the tart will be just as delicious. Italian cheeses such as mozzarella, provolone and Parmesan cheese work just as well as Swiss cheese. Kale and arugula work just as well as spinach in this recipe too. This recipe will be a new comfort food for both meat lovers and vegetarians. 

Basic Tart Crust

Ingredients:

• 1 1 /2 cups cake flour
• 1 tsp. granulated sugar
• 1/8 tsp. salt
• 4 tbsp. cold unsalted butter, diced
• 1 egg yolk
• 2 tbsp. ice water

Makes 8 Servings (1/8 of tart crust per serving)

1. In a large bowl, combine the flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Stir in the egg yolk, then the water, 1 tablespoon at a time, until the dough begins to form. Briefly knead the dough with the heel of your hand on a smooth surface. Shape the dough into a disk and wrap it in plastic wrap; refrigerate at least 1 hour.
2. On a floured surface, roll out the dough into a 12-inch circle. Fit the dough into a 9-inch tart pan, pressing to fit, rolling the dough over to form a rim, and trimming off any excess. Freeze 20 minutes. Prick the bottom with a fork.
3. Preheat the oven to 400 F. Line the crust with aluminum foil; fill with dried beans. Bake until crust is set, about 15 minutes; remove the foil and beans. Bake until golden, 10-12 minutes longer. Cool on a rack.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW  New Complete Cookbook. This is a cheap and tasty alternative to a store-bought crust. This tart recipe can be used for sweet pies or tarts. You can omit the sugar in this recipe and the tart crust will still be good. 

Shrimp Gazpacho

Ingredients:

• 16 large peeled & deveined fresh or thawed frozen shrimp
• 1 tbsp. + 1 tsp. extra-virgin olive oil, divided
• 3 cups low-sodium tomato or vegetable juice, chilled
• 1 medium cucumber, peeled, seeded & chopped
• 3/4 cup medium salsa
• 1/4 cup ice water
• 1 tbsp. red wine vinegar
• salt
• freshly ground black pepper

Makes 4 (2-cup) Servings

1. Toss shrimp with 1 teaspoon of the oil and season with salt and pepper. Heat a skillet or grill pan over medium-high heat. Add shrimp and cook fir 1 minute per side. Remove to a plate to cool.
2. Combine remaining oil, tomato juice, cucumber, salsa, water, and vinegar in a large mixing bowl; season with salt and pepper to taste. Divide among bowls, top with shrimp, and serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This Spanish classic can be made in 15 minutes or less and it's flavorful. If you use V-8 Juice in this recipe, you'll have 2 servings of vegetables. You'll have at least 5 servings of vegetables in this gazpacho if you play your cards right. The shrimp doesn't take long to cook and adding the shrimp make the gazpacho into a filling meal. You can make the gazpacho a day in advance so the flavors will blend but keep the separate until just before serving

Pie Dough for Single Crust

Ingredients:

• 1 cup all-purpose or whole-wheat flour
• 2 tsp. granulated sugar
• 1/8 tsp. salt
• 2 tbsp. cold unsalted butter, cut into pieces
• 2 tbsp. cold vegetable shortening
• 1 tsp. apple cider vinegar
• 3-4 tbsp. ice water

Makes 1 (9-inch) crust

1. Whisk together flour, sugar, and salt in a large bowl. With pastry blender or two knives used scissors-style, cut butter and shortening into flour mixture until mixture resembles coarse crumbs. With fork, stir in vinegar and water, 1 tablespoon at a time, until dough begins to form.
2. Press dough together and shape into disk. Wrap in plastic wrap and refrigerate at least 1 hour or up to overnight. (If refrigerating overnight, let stand at room temperature about 20 minutes before rolling out.)

Note: This recipe appears in the WW New Complete Cookbook. If you're thinking about making pie and you need a pie crust, this is the recipe for you. You can double this recipe by preparing as directed in step one but doubling the ingredients. Divide the dough in half and shape each piece of dough into a dish and wrap it in plastic wrap, refrigerate at least 1 hour or up to overnight. This pie dough is so good raw or cooked. One bite of this and you'll never buy processed dough at the grocery store.

Basic Pie Crust

Ingredients:

• 1 cup all-purpose flour
• 2 tsp granulated sugar
• 1/8 tsp salt
• 2 tbsp cold unsalted butter, diced
• 2 tbsp cold vegetable shortening
• 1 tsp cider vinegar
• 3-3 1/2 tbsp ice water

Makes 8 Servings

1. In a large bowl, combine the flour, sugar and salt. With a pastry blender or two knives, cut the butter or shortening into the flour until the mixture resembles course crumbs. Stir in the vinegar and then the water, 1 tablespoon at a time, until the dough begins to form. Press the dough together and shape into a disk. Wrap with plastic wrap and refrigerate at least 1 hour.
2. On a floured surface, roll out the dough to a 12-13-inch circle; fit into a 9-inch pie pan, pressing to fit and crimping the edges to form a rim. Freeze 20 minutes. Prick the bottom with a fork.
3. For a prebaked crust: Preheat the oven to 400 F. Line crust with aluminum foil; fill with dried beans. Bake until the crust is set, 10 minutes; remove the foil and beans. Bake until golden, 10-12 minutes longer. Cool on a rack.

WW POINTS VALUE: 3 pts (1/8 of pie crust)

 

Note: This recipe appears in the WW New Complete Cookbook. Who doesn't love pie from time to time? This was my first time making a pie crust from scratch and it was not bad. The secret to making a good pastry crust is to keep it cold, work quickly and to let it rest to relax the gluten before rolling it out. If you don't have time to make a pie crust from scratch, go to your grocer's freezer and get one of the brand name pie crusts instead.

Calypso Coolers

Ingredients:

• 1/4 cup sliced almonds
• 1 cup chilled water
• 1 banana, peeled and frozen
• 1 cup low-fat or nonfat plain yogurt
• 1 tbsp fresh lime juice
• 1 tsp vanilla extract
• ice cubes
• 4 large strawberries for garnish (optional)

Makes 4 (3/4-cup) Servings

1. In a blender, puree almonds and water until almonds are very finely chopped. Cut banana into chunks and add to blender; puree until mixture is thick. Add yogurt, lime juice and vanilla; puree until smooth.
2. Fill 4 (8-ounce) glasses with ice. Pour Calypso Coolers over ice, garnish with strawberries, if using and serve.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is such a nice, refreshing drink to have for breakfast or as a snack during the summer, especially in the middle of a heat wave. You will feel like you're on a tropical island with the flavors of bananas, lime juice, vanilla and strawberries it's that good. 

Cucumber Soup with Grilled Shrimp and Dill

Ingredients:

• 2 large cucumbers, peeled and roughly chopped
• 3/4 cup cold water
• 1 cup low-fat or nonfat plain yogurt
• 1 tbsp fresh lime juice
• 1/4  tsp salt
• 1/4 tsp freshly ground black pepper
• 3/4 lb. large shrimp, peeled and deveined
• 1/4 cup chopped fresh dill

Makes 4 (1-cup) Servings

1. In a blender combine cucumbers and water; puree for 30 seconds. Add yogurt, lime juice, salt and pepper; puree until smooth.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill shrimp just until pink, about 1 minutes per side.
3. Divide soup among 4 bowls, top with shrimp and dill, and serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This soup can be made in 30 minutes or less and I thought it  was different and delicious. It was different because the flavors of grilled shrimp with yougurt, cucumber, lime juice and dill had such a unique taste to it, like a fusion of Latin meets Greek. The shrimp also gave a smoky bite to this soup. I highly recommend adding garlic when you're grilling shrimp for a little more bite and heat. Garlic and shrimp go very well together. This soup is great on a heat wave and you don't want to spend too much time cooking and it's a nice first course for a picnic gathering. 

Strawberry Blancmange

Ingredients:

• 3/4 tsp unflavored gelatin
• 2 tbsp cold water
• 1/3 cup unsweetened almond milk
• 1/8 tsp almond extract
• 1/8 tsp vanilla extract
• 1/4 cup light or fat-free whipped topping
• 1 cup diced strawberries
• 2 small perfect strawberries for garnish (optional)

Makes 2 Servings

1. Lightly coat 2 (1/2 cup) ramekins or heart-shaped molds with cooking spray.
2. Sprinkle gelatin over water in a cup and let stand for 2 minutes.
3. Meanwhile, heat almond milk in a small saucepan over low heat, until it comes to a bare simmer. Add gelatin mixture and cook, stirring constantly, until dissolved, about 1 minute. Stir in almond and vanilla extracts. Transfer to a small bowl of ice water and stir until mixture is thickened slightly. Add the whipped topping and diced strawberries; stir to combine. Divide mixture between ramekins and chill for 2 hours or overnight.
4. When ready to serve, run a knife around the blancmange and, using your finger to help coax it from the ramekin, gently turn each out onto a plate. Top each blancmange with a whole  strawberry, if desired, and serve.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is, literally, a heavenly cool dessert that can be enjoyed after dinner on a hot summer evening or even as a cool refreshing snack during a very hot day. Blancmange is French for white (blanc)  manger (to eat). Blancmange is an almond-flavored pudding that's often thickened with gelatin; it's often similar to a Bavarian Cream or an Italian panna cotta. The blancmange can be made up to 24 hours ahead of time and it will still taste delicious. Leave the blancmange in the molds, cover with plastic wrap and refrigerate until ready to serve.

Mango Lassi

Ingredients:

• 1 medium mango, peeled and roughly chopped
• 1 1/2 cups low-fat or nonfat plain yogurt
• 1/2 cup chilled water
• 1 tbsp granular sugar substitute
• Pinch ground cardamom
• Ice cubes

Makes 4 (3/4-cup) Servings

In a blender, combine mango, yogurt, water, sugar substitute and cardamom, if using; puree until smooth. Fill 4 (8 oz.) glasses with ice cubes. Pour Mango Lassi over ice and serve.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It is officially the first day of Spring and the weather will be getting warmer and it's a good reason to fire up the grill and make some cool, refreshing drinks. A Lassi is a frothy and refreshing yogurt drink and what is considered the official drink of India. A Lassi is often made with fresh fruit. You can use any kind of fruit with this recipe and it will still be delicious. Don't add too much cardamom because cardamom has a strong flavor to it and a little bit of it goes a long way. This drink is perfect for a morning or afternoon snack and a savior during a heat wave.

 

Green Apple Spritzers

Ingredients:

• 1 large Granny Smith apple
• 1 tsp fresh lemon juice
• 3 tbsp ice water
• 1 1/2 tsp granular sugar substitute
• ice cubes
• 24 oz. seltzer water

Make 4 Servings

1.  Cut 8 very thin wedges from apple; core, peel and roughly chop the rest. Toss apple wedges with 1/2 teaspoon of the lemon juice in a small bowl. In a separate small bowl, toss chopped apple with the remaining 1/2 teaspoon lemon juice.
2. Puree chopped apples, water ans sugar substitute in a blender. Divide pureed apple mixture among 4 glasses (about 2 tablespoons each); top each with a few ice cubes and fill each glass with seltzer. Stir, tops each spritzer with 2 apple wedges and serve.

WW POINTS VALUE: 0 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a wonderful drink that can be enjoyed at a party, making a toast or as an after-dinner drink to cleanse your palate. The South Beach diet has always had refreshing drinks and this drink did not disappoint me. Remember to have the lemon juice on hand before you slice the apple because tossing the apple with the lemon juice will keep the apple from browning. This apple spritzer is so refreshing it will cleanse your palate and prevent you from eating any more than you should.