Summer Rolls with Crab and Mango

Ingredients:

• 2 1/2 tbsp. reduced-sodium soy sauce
• 1 tbsp. fresh lime juice
• 2 tsp. honey
• 1 tsp. chili-garlic paste
• 1/2 tsp. Asian (dark) sesame oil
• 8 (6-inch) round rice paper wrappers
• 4 large Boston lettuce leaves, each cut lengthwise in half
• 1 small mango, peeled, pitted, and cut lengthwise into strips
• 1 red bell pepper, cut into strips
• 2 cups bean sprouts
• 4 imitation crab sticks (6 oz.), each cut lengthwise in half
• 16 sprigs fresh cilantro

Makes 4 Servings (2 rolls and 1 1/2 tbsp. sauce per serving)

1. To make dipping sauce, whisk together soy sauce, lime juice, honey, chili paste, and sesame oil in a small bowl.
2. To assemble rolls, working one at a time, dip rice paper wrappers in a bowl or warm water; let stand jus until soft, about 30 seconds. Place on clean kitchen towel. Place 1 lettuce piece in center of each wrapper. Top lettuce with one eighth of mango, bell pepper, and bean sprouts. Top each with a piece of crab stick and 2 cilantro sprigs. Fold in sides and roll up to enclose filling. Press gently to seal. Cut each roll in half on diagonal. Serve with dipping sauce. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. I don't eat Asian food often but when I make it at home, it's actually quite filling and tasty. The combination of crab, mango and vegetables is deliciously filling. Serve these as an appetizer and it will feel like a light lunch. When you handle the rice papers wrappers, always follow the directions. They can get sticky VERY fast and it can be challenging to wrap those around the filling. 

Mango-Berry Salad with Ginger Glaze

Ingredients:

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

Makes 6 Servings (1 cup per serving)

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

WW POINTS VALUE: 2 pts.

 

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

Tropical Shrimp & Rice

Ingredients:

• 1/2 cup quick-cooking whole-grain rice
• 1/4 cup unsweetened coconut
• 1 lb. large shrimp, peeled & deveined
• 1 small mango, peeled and cut into 1/2-inch cubes
• 1/4 cup chopped fresh parsley
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. fresh lime juice
• 1 tsp. grated lime zest
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 4 (11/2 -cup) Servings

1. Cook rice according to package directions. Transfer to a large bowl to cool.
2. While rice is cooking, heat the oven to 350 F. Spread coconut on a baking sheet and bake until golden, about 5 minutes. Transfer to a plate to cool.
3. Bring a saucepan of lightly salted water to a boil. Add shrimp, reduce to a simmer, and cook until shrimp turn pink, 1-2 minutes. Transfer shrimp to the bowl with rice.
4. Add coconut, mango, parsley, oil, lime juice and zest, salt, and pepper to shrimp mixture; toss well. Divide shrimp and rice among 4 bowls and serve at room temperature.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This dish was an unexpected surprise. This shrimp dish was very tasty and filling. The combination of toasted coconut and the mango add a nice sweetness to the dish and make it more succulent and juicy. Don't be intimidated if the dish looks a little messy. It actually tastes good when you combine the shrimp, mango, coconut and rice.

Grilled Chicken Breasts with Rhubarb-Mango Salsa

Ingredients:

• grated zest and juice of 1 lemon
• 4 tbsp. coarsely chopped fresh basil
• 2 garlic cloves, minced
• 3 tsp. extra-virgin olive oil
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 (5 oz.) boneless, skinless chicken breasts
• 1 small mango, pitted, peeled, and cut into 1/4-inch dice
• 1 rhubarb stalk, trimmed and cut into 1/4-inch dice (1 cup)
• 3/4 cup (1/4-inch) diced English (seedless) cucumber
• 1 jalapeno pepper, seeded and chopped
• 1 tbsp. honey
• 2 tsp. white balsamic vinegar
• 1 small shallot, minced

Makes 4 Servings (1 chicken & 1/2 cup salsa per serving)

1. To make marinade, combine lemon juice and zest, 2 tablespoons of basil, garlic, 2 teaspoons of oil, 3/4 teaspoon of salt, and the pepper in a large zip-close plastic bag; add chicken. Squeeze out air and seal bag. Turn to coat chicken. Refrigerate at least 1 hour or up to 3 hours.
2. To make salsa, stir together mango, rhubarb, cucumber, remaining 2 tablespoons basil, jalapeno, honey, vinegar, shallot, and remaining 1 teaspoon oil and 1/4 teaspoon salt in a small bowl until mixed well. Cover and refrigerate at least 30 minutes or up to 1 hour to allow flavors to blend.
3. Spray a grill pan with nonstick spray and preheat over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill pan and grill until cooked through, about 5 minutes per side. Place chicken on platter and top evenly with salsa.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call sophisticated entertaining. Grilled chicken is so succulent, juicy and flavorful when it's marinated in the right ingredients. The rhubarb-mango salsa is flavorful and tastes great alongside the chicken. Don't be intimidated by the ingredients. Rhubarb stalks are safe to eat; it's the leaves that are not because they're poisonous. The rhubarb and cucumber add crunch to the sweetness of the mango and honey.

Mango-Lime Fools

Ingredients:

• 3 ripe mangos, peeled, seeded, and cut into 1/4-inch cubes (2 cups)
• 2 tbsp. fresh lime juice
• 1 cup light or fat-free whipped topping
• 1 lime, cut into8 thin slices

Makes 8 Servings

1. Toss together mangos and 1 tablespoon of the lime juice in a medium bowl. In a small bowl, whisk together whipped topping and remaining 1 tablespoon lime juice.
2. Place 2 tablespoons of mango mixture in each bowl or glass; top each with 2 tablespoons whipped topping, another 2 tablespoons mango mixture, and 1 lime slice. Serve immediately.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This dish can be enjoyed for breakfast, lunch, as a snack or dessert, especially on a hot summer day. A fool is a fruit and cream mixture that is traditionally made with gooseberries. The people at SOBE gave this dessert a Mexican flare with the combination of mango and lime. I highly recommend adding a touch of passion fruit juice to really make this sweet treat melt in your mouth sweet and delicious. The combination of passion fruit, lime and mango is so sweet it will cool you off on a hot summer day.



Yogurt & Fruit Parfait

Ingredients:

• 1/2 cup assorted cut-up fruit & berries
• light drizzle of agave syrup
• pinch of salt
• 1/2 cup plain nonfat yogurt
• 2 tbsp. toasted Crumble Topping (see recipe)

Makes 1 Serving

1. Combine fruit, agave syrup, and salt in a bowl. Let sit for 5 minutes.
2. Place 1/4 cup of the fruit

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. You can enjoy this treat for breakfast, lunch or a light snack any time of the year. This is a quick and easy recipe with colorful layers of flavors. If you're a busy parent or person, this snack is perfect you and the kids on busy mornings or as an after-school snack. You can use any kind of seasonal assorted fruit in this recipe and your parfait will be delicious: strawberries, blueberries, raspberries, blackberries, mango, pineapple, peach, nectarine, grapes, figs, bananas, etc. I highly recommend tossing a 1/2 teaspoon vanilla in with the fruit because vanilla adds flavor and goes well with fruit.

Tropical Chicken Salad with Orange Vinaigrette

Ingredients:

2 Tbsp. unsweetened orange juice

1 Tbsp. rice wine vinegar

2 tsp. extra-virgin olive oil

1/4 tsp. table salt 1/4 tsp. freshly ground black pepper 4 cups fresh mixed baby greens 5 oz. cooked skinless boneless chicken breasts, thinly sliced 3/4 cup pineapple, cut into chunks 3/4 cup mangoes, fresh, cut into chunks 3/4 cup cucumber, seedless, cut into chunks
1/4 cup mint leaves, fresh, cut into thin strips 1/4 cup red onions, thinly sliced Make 2 Servings In a large bowl, stir together orange juice, vinegar, oil, salt and pepper until blended. Add salad greens, chicken, pineapple, mango, cucumber, mint and onion; toss to mix and coat. Serve immediately.  WW POINTS VALUE 7 pts. (3 cups per serving) Note: This recipe appears on www.weightwatchers.com. My mom and I had this salad for dinner this evening and it was so good. It is so deliciously filling and packed with heat and flavor from the juices and spices. What makes this salad so filling are the fruits, onion, cucumber and chicken and the flavors of orange juice, mint, and cumin. I added a pinch of ground cumin to the dressing for a more Cuban taste and it totally worked. Tropical fruit always makes your dish so refreshing. I don't even miss the store-bought dressings. The key to any fresh salad dressing is extra-virgin olive oil, citrus juice, garlic, salt, freshly ground black pepper and the herb or spice of your choice depending on what kind of salad you are making. I highly recommend cooking the chicken in Blood Fused, Persian Lime Fused or Organic Infused Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com. This tropical salad is so quick and easy you will never order a salad out ever again.



Mango Pudding

Ingredients:

• 1 1/4 cups mango nectar
• 3/4 cup skim milk
• 4 Tbsp cornstarch
• 1 large mango, diced and divided
• 1 Tbsp fresh mint leaves

Makes 4 Servings

1. Pour nectar into a medium saucepan; place over medium heat.
2. Meanwhile, place milk and cornstarch in a medium-size mixing bowl; stir to combine and slowly pour into mango nectar, stirring continuously. Increase heat to medium-high and continue stirring until thick, about 4 to 5 minutes. Remove from heat and stir half of mango into mixture; pour pudding into four 1/2-cup custard cups. Refrigerate pudding for at least 2 hours or up to overnight.
3. Combine remaining mango with mint and spoon over chilled pudding. Yields about 1/2 cup pudding and 1 tablespoon of fresh mango per serving

WW POINTS VALUE: 5 pts

Note: This recipe appears on www.weightwatchers.com. I had made homemade pudding in the past and I really enjoyed it. It was chocolate pudding and I was looking forward to making fruit pudding. This pudding was a disappointment. I love the flavors of mango but it didn't comeout the yway I had hoped even though I love mango. I tried it with guava but it didn't turn out well either flavors. It was probably the cornstarch that killed it. Normally, I love Weight Watchers recipes but this one was a miss for me.

Grilled Tropical Fruit Kebobs

Ingredients:

• 1/4 cup packed dark brown sugar
• 2 tbsp margarine
• 1 tsp freshly grated ginger
• 1 oz. dark rum
• 1/2 medium pineapple
• 2 large mangoes, cut into large cubes
• 2 large bananas, cut into large cubes

Makes 8 Servings

1. Preheat the grill to medium-high or heat a grill pan over high heat.
2. Combine sugar, margarine, ginger and rum in a small saucepan. Heat over low heat until well-combined, about 2-3 minutes; set aside.
3. Thread fruit onto 8 (10-inch) or 16 (6-inch) metal or wooden skewers (make sure to soak wooden skewers in water for about 20 minutes to prevent charring); brush with sugar mixture.
4. Place kebobs on grill or grill pan; cook until grill marks show on bottom side of fruit, about 1-2 minutes. Turn kebobs; grill until marks appear on other side, about 1-2 minutes more. Serve hot, room temperature or chilled.

WW POINTS VALUE: 5 pts (1 large or 2 small kebobs per serving)

Note: This recipe appears on www.weightwatchers.com. Just because summer is winding down, it doesn't mean you still can't "Grill, Baby, Grill." Grilling fruit is fast, easy and delicious. Cooked fruit is so delicious and these yummy treats hit the spot. You can use any kind of fruit such as strawberries, bananas, guavas, apples, peaches, nectarines, plums, pears, mangoes, pineapples, etc. and use ground ginger, star anise, cinnamon and/or nutmeg and these grilled tropical fruit kebobs will still be delicious.

Mango Smoothie

Ingredients:

• 2 mangos, peeled, pitted and diced
• 1 1/2 cups sugar-free vanilla fat-free or low-fat yogurt
• Ice Cubes

Makes 4 (1-cup) Servings

Puree mangoes in blender. Add yogurt and 4 or 5 ice cubes; blend untilthick and smooth, about 30 seconds. Pour into glasses and serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. It's the middle of summer and you don't want to cook but you want some flavor, this drink is for you. You can prepare this drink in 15 minutes or less and it's still deliciously filling and cheaper and healthier than the smoothies you buy at a juice bar/shop. You don't need to add any sugar to this drink because the natural sugars and fibers of the mangoes make this drink rich, cool and refreshing. You can also use pineapple, melon, or any other tropical fruit in this recipe and it will still be delicious.



Star-Anise Spiced Fruit Skewers

Ingredients:

• 16 medium strawberries
• 1/2 medium mango, peeled and cut into 8 cubes
• 1/2 cup water
• 1/4 cup granular sugar substitute
• 2 star anise, ground (1/2 teaspoon)

Makes 4 (2-skewer) Servings

1. Thread 2 strawberries and 1 mango cube onto each skewer. Lightly coat a grill or grill pan with cooking spray and heat to medium.
2. In a small saucepan, combine water, sugar substitute and star anise; bring to a simmer and cook until thickened to a syrupy consistency, 5-7 minutes.
3. Brush fruit with syrup and grill, turning occasionally, until fruit is lightly browned and starting to soften, about 5 minutes. Serve warm.

WW POINTS VALUE: 1 pt per skewer

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Star Anise is a star-shaped spice with a licorice taste similar to anise and is commonly used in Chinese cuisine. The whole spice can be ground using a spice grinder or coffee grinder. You can also use preground star anise for this recipe and the dessert will still taste delicious. I have become to really enjoy cooked fruit whether baked, broiled, sauteed or even grilled. This was such a nice, filling dessert I would eat this again and highly recommend serving this dish at a backyard bar-b-que or even at a tailgating party. You can also use pineapple in place of the mango or with the strawberries and mango and it will still taste delicious. Other fruits you can use are apples, peaches, plums, nectarines, papayas, grapefruit and oranges. I also recommend serving these fruit skewers with vanilla ice cream for a sophisticated dessert. 

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.

 

Mango-Peach Smoothie

Ingredients:

• 1 mango, peeled, pitted and cut into chunks (about 1 cup)
• 2 peaches, pitted and cut into chunks (1 cup)
• 1/2 cup plain fat-free yougurt
• 2 tbsp honey
• 6 ice cubes

Makes 2 Servings

Conbine all ingredients in a blender and process until thick and smooth, about 2 minutes. Pour into 2 glasses.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a cold and refreshing drink that can be served at breakfast, lunch, dinner or even as a light snack. It's a tasty drink for breakfast and a great way to get your sevings of fruit for the day. The honey adds a little bit of sweetness to this drink.