South Beach Diet Breakfast Bowl

Ingredients:

• 1 (15 1/2-oz.) can pinto beans, rinsed and drained
• 1 cup no-sugar-added prepared salsa
• 4 large eggs
• 3 egg whites
• 1/2 tsp. ground cumin
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil
• 1 tsp. margarine 
• 1 avocado, thinly sliced

Makes 4 Servings

1. In a small saucepan, combine the beans and 1/2 cup of the salsa. Warm over very low heat while you cook the eggs.
2. In a medium bowl, whisk together the whole eggs, egg whites, cumin, and pepper. In a medium skillet, heat the oil and margarine over medium heat. Add the mixture and cook, without stirring, for 1 minute. Lift the edges and let the uncooked egg run underneath. Cook, stirring, until the eggs are set but still moist, 2-3 minutes longer. 
3. For each serving, place one-fourth of the beans (scant 1/2 cup) and one-fourth of the eggs in a shallow soup bowl. Top each portion with 2 tablespoons of the remaining salsa and one-fourth of the avocado. 

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Breakfast bowls have become common at fast food chains but you can have your breakfast bowl without all the disgusting fatty foods in the bowl. Instead of potatoes and sausages, this breakfast bowl uses salsa, pinto beans and avocado and it's just as filling and tasty as what you would order at a fast food joint. Plus, this bowl uses both whole eggs and egg whites. This dish is quick, easy flavorful and delicious and will quickly become a favorite at your kitchen table. 

Chocolate Truffle Tartlets

Ingredients:

• 1/3 cup fat-free half-and-half
• 1 tbsp. trans-fate-free margarine
• 4 tbsp. granular sugar substitute
• 1 large egg yolk
• pinch salt
• 2 oz. unsweetened dark baking chocolate, chopped
• 12 frozen mini phyllo shells, thawed
• 2 tbsp. no-sugar-added lite whipped topping

Makes 12 tartlets (3 tartlets per serving)

1. In a small saucepan, combine the half-and-half, margarine, and 2 tablespoons of the sugar substitute. Cook over low heat until the mixture is hot and the margarine is melted, about 1 minute.
2. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons sugar substitute, egg yolk and salt.
3. Whisk the hot half-and-half mixture into the egg mixture, then whisk back into the saucepan and cook, whisking constantly, for 10 seconds. Remove the pan from the heat, add the chocolate, and cover. Let stand for 5 minutes for the chocolate to melt.
4. Stir the chocolate mixture to recombine. Spoon 2 teaspoons of the chocolate mixture into each tartlet shell and refrigerate for 10 minutes. To serve, top each with 1/2 teaspoon whipped topping.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. These are what I call elegant sweet bites. Any dessert that uses prebaked mini phyllo shells filled with something sweet is an elegant sweet treat. You won't need to bake these shells because they thaw instantly. The filling is absolutely delicious because it tastes like a gourmet fudge that melts in your mouth. I highly recommend refrigerating these tartlets for a few hours or overnight so the flavors enhance. Serve these elegant treats to company and  they will be happy. 

Smoked Salmon & Cream Cheese "Breakwiches"

Ingredients:

• 8 slices thin-sliced whole-grain bread
• 2 oz. reduced-fat cream cheese (1/4 cup)
• 6 oz. thinly sliced smoked salmon
• 2 tbsp. chopped chives
• freshly ground black pepper
• 4 tsp. trans-fat-free margarine

Makes 4 Servings

1. Lay bread on a work surface; spread each slice with 1 tablespoon of the cream cheese. Divide smoked salmon among 4 of the slices. Sprinkle salmon evenly with chives and pepper. Top with remaining bread slices to make 4 sandwiches.
2. In a large skillet, heat 2 teaspoons of the margarine over medium heat. Add 2 sandwiches, weight down with a heavy pan, and cook until golden brown, about 2 minutes per side. Repeat with remaining margarine and sandwiches. Cut sandwiches in half and serve warm.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. These treats are originally meant for the morning but you can enjoy these anytime of the day especially when it's too hot to cook. These sandwiches are nice and creamy and full of flavor when using the right kind of cream cheese. You don't need to add to the sandwiches because the smoked salmon is salty enough. I highly recommend using Philadelphia Garden Vegetable Cream Cheese in this recipe for a more flavorful breakwich.

Sole a la Menuiere

Ingredients:

• 1/2 cup chickpea flour
• 4 (6 oz.) sole fillets
• 1/2 tsp. salt
• 4 tsp. extra-virgin olive oil
• 3 tbsp. fresh lemon juice
• 2 tsp. capers, drained & rinsed
• 2 tsp. cold trans-fat-free margarine
• 1/4 cup whole parsley

Makes 4 Servings

1. Place the chickpea flour in a pie plate or shallow bowl. Sprinkle the fillets with the salt. Dredge the fillets in the flour, shaking off excess.
2. In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Add 2 fillets to the skillet and cook until crisp, browned, and cooked through, about 1 minute per side. Transfer to a platter and keep warm. Repeat with the remaining 2 teaspoons oil and remaining fish.
3. To the same skillet, add the lemon juice, capers, and 2 tablespoons water. Cook for 30 seconds, scraping up any browned bits that cling to the bottom of the pan. Remove the pan from the heat and swirl in the margarine.
4. Transfer a fillet to each of 4 plates, sprinkle with the parsley leaves, and spoon 1 tablespoon sauce over each.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who says fast food can't be elegant and good for you? Meunire means 'miller's wife' in French and it refers to a rustic style of cooking when fish fillets are drench in flour and then browned in butter. Chickpea flour is use in this recipe but you can use whole wheat flour in this recipe and the fish will still be tasty. This was my first time cooking sole and it was a success. It was a little messy but it tasted delicious. This dish tastes just as good as what you would order at a restaurant. You could easily make this any night of the week for family and friends and everyone would be happy.

Glazed Bananas with Lime Cream

Ingredients:

• 2 tsp. grated lime zest
• 1/4 cup lime juice
• 3 tbsp. + 2 tsp. granular sugar substitute
• 1 tbsp. trans-fat-free margarine
• 2 medium bananas, peeled and sliced 1/2 inch thick
• 6 oz. nonfat plain Greek yogurt
• lime twists, for garnish, (optional)

Makes 4 Servings

1. In a large skillet, combine 1 1 /2 teaspoons of the lime zest, the lime juice, 3 tablespoons of the granular sugar substitute, and the margarine. Cook over low heat until the margarine melts. Add the bananas and cook, turning occasionally, until tender, about 4 minutes.
2. Meanwhile, in a medium bowl, stir together the remaining 1/2 teaspoon lime zest and remaining 2 teaspoons sugar substitute. Add the yogurt and stir to blend.
3. Divide the warm bananas and pan juices evenly among 4 dessert bowls. Spoon the yogurt alongside each serving and garnish with lime twists, if you like.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is what I call a sweet ending or a sweet treat. If you love banana cream pie and/or key lime pie, this treat is for you. This sweet treat is like eating key lime/banana cream pie without the fattening crust. The Greek yogurt adds creaminess to the dish and the lime juice and zest add zing. You can enjoy this quicka nd easy dish any day of the week.

Lemon Mousse with Fresh Berries

Ingredients:

• 1/4 oz. unsweetened gelatin
• 1/2 cup fresh lemon juice
• 1 tsp. lemon zest
• 2/3 cup granulated sugar
• 2 tbsp. margarine
• 2 cups low-fat vanilla yogurt
• 1 cup raspberries or sliced strawberries

Makes 4 Servings (2/3 cup mousse & 1/4 cup berries per serving)

1. In a small saucepan, sprinkle gelatin over lemon juice. Allow to stand 1 minute.
2. Add zest, sugar and margarine; set pan over medium heat. Simmer until gelatin and margarine dissolve, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and whisk in yogurt.
3. Spoon mousse into 4 individual dessert glasses or ramekins; refrigerate until firm, about 30 minutes. Top with berries just before serving.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears on www.weightwatchers.com This is a very interesting take on mousse. This mousse kind of have the structure of pudding but has the flavors of a classic lemon mousse. The berries add a nice touch to the dessert giving it a more fruity flavor. 

Garlic Bread

Ingredients:

• 1 1/2 Tbsp reduced-calorie margarine, melted
• 2 garlic cloves, crushed
• 1 Tbsp chives, chopped
• 1 Tbsp fresh parsley, chopped
• 4 slices Italian bread, (1 oz slices)
• 1 spray cooking spray, butter-flavored
• 3 Tbsp rosemary

Makes 4 Servings

1. Preheat oven to 400º F
2. Combine margarine, garlic, chives and parsley in a small bowl.
3. Cut each piece of bread in half (but not all the way through). Lightly coat inside of halves with butter-flavored cooking spray. Spread garlic mixture and place rosemary sprigs between halves. Wrap in foil.
4. Bake 10 minutes or until heated through. Serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. Who does not love garlic bread? You can have your garlic bread and eat it too. Fresh herbs are a great way to intensify the flavor of food and to cut back on the fat. Garlic always makes everything taste better so everyone will love this side dish. This side dish takes less than 20 minutes to make and will quickly become a favorite at the table.



Chicken Milanese

Ingredients:

• 1/2 cup old-fashioned rolled oats
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. salt
• 1 large egg white
• 4 (6 oz.) boneless, skinless chicken breast halves
• 2 tbsp. extra-virgin olive oil
• 1 tsp. trans-fat-free margarine
• 1 tbsp. red wine vinegar
• 2 tsp. Dijon mustard
• freshly ground black pepper
• 8 cups mixed greens
• 3 plum tomatoes, each cut into 8 wedges

Makes 4 Servings

1. In a mini food processor, grind the oats to the texture of dried bread crumbs. Add the Parmesan and salt and pulse to combine. Transfer to a shallow bowl or pie plate. In another shallow bowl, beat the eg white with 1 tablespoon water.
2. Dip the chicken in the eg white and then in the oat mixture, patting to help the coating adhere.
3. In a large skillet, heat 1 tablespoon of the oil and the margarine over medium-high heat. Add the chicken and cook for 5 minutes. Reduce the heat to medium, turn the chicken, and cook on the second side until cooked through but still juicy, 10-12 minutes.
4. Meanwhile, in a large bowl, whisk together the remaining 1 tablespoon oil, the vinegar, and mustard. Season with pepper to taste. Add the mixed greens and toss well.
5. Place a chicken breast on each of 4 plates. Top each with one-fourth of the greens and 6 tomato wedges.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Here is another Italian dish made healthy. The traditional dish is Italian Veal Milanese where a hot breaded veal chop is topped with a cool salad. This recipe uses chicken breasts and the breaded ingredients include rolled oats instead of bread crumbs. The oats mixed in with the Parmesan cheese is actually pretty good. The salad served with the chicken Milanese is quite delicious with the dressing made up of red wine vinegar and Dijon mustard. You can even use pork or veal in place of the chicken and your meal will still be delicious.

Mini Apple Tarts

Ingredients:

• 1 tbsp. trans-fat-free margarine
• 2 medium red apples, peeled, quartered, cored and thinly sliced
• 3 oz. reduced-fat cream cheese
• 1 tbsp. agave nectar or 2 tsp. granular sugar substitute
• 15 frozen mini phyllo shells, thawed

Makes 15 Mini Tarts (3 per serving)

1. In a large skillet, melt the margarine over medium heat. Add the apples and cook, tossing frequently, until softened and golden brown, 5-7 minutes. Transfer to a plate and cool for 5 minutes.
2. Meanwhile, in a small bowl, stir together the cream cheese and agave nectar.
3. Spoon the cream cheese mixture evenly into the tart shells. Top with the apples and serve.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet  Super Quick Cookbook. These quick and easy treats can be enjoyed as a snack anytime of the day. Even though the recipe does not call for you to bake the phyllo shells, I highly recommend baking the shells at 325 F for 5-7 minutes for that extra crunch. Agave nectar is a sweetener made from the juice of the Mexican agave cactus and it's available in grocery stores. If you don't have agave nectar, you can use honey and the tarts will still be delicious. I also highly recommend using Granny Smith apples for a more tart taste and adding a touch of cinnamon and nutmeg for a touch of flavor. They may look a little messy but they are delicious.

 

Overnight Oatmeal

Ingredients:

• 1 tbsp. trans-fat-free margarine
• 1 cup steel-cut oats
• 1 cup chopped dried apples (3 ounces)
• 3 tbsp. granular sugar substitute
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/4 tsp. salt
• 1/2 cup skim or 1 % milk
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract (optional)

Makes 8 (1-cup) Servings

1. Using the margarine, grease the bottom and 2 inches up the sides of  the liner of a 2-quart electric slow cooker or grease a 2-quart baking dish that will fit into the slow cooker or grease a 2-quart baking dish that will fit into the slow cooker. If using a baking dish, add 1/2-inch of water to the liner of a cooker.
2. Add oats, apples, sugar substitute, cinnamon, nutmeg, and salt to the liner or baking dish. Gently add 3 1/2 cups water, milk, and vanilla, but do not stir. Cover and cook on low heat for 6-8 hours.

WW POINTS VALUE:  3pts.

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. The prep time for this oatmeal is 20 minutes but it cooks low and slow. The end result is worth it. I used really juicy, tart Granny Smith apples in this oatmeal in place of the dried apples and the oatmeal was just as creamy. I also added some nutmeg and a little almond extract to give this oatmeal a little more flavor and it was worth it. This oatmeal can be made on the weekend and will get you through the week. Whatever you don't eat you can put the rest away in the fridge. When you want some, take out 1 cup, put it in a bowl, add a little milk and put it in the microwave for 1 minute and your oatmeal is ready. One bite of this oatmeal and you'll never buy processed oatmeal at the grocery store again. 

Cracked Pepper Steak

Ingredients:

• 1 tbsp. cracked black pepper
• 1/2 tsp. dried rosemary
• 2 beef tenderloins, 1-inch thick (4-6 oz. each)
• 1 tbsp. margarine
• 1 tbsp. extra-virgin olive oil
• 1/4 cup brandy or dry red wine

Makes 2 Servings

1.  Combine the pepper and the rosemary in a large bowl. Coat both sides of the steak with the mixture.
2. Heat the margarine and oil in a skillet until hot. Add the steaks and cook over medium or medium-high heat for 5-7 minutes or until a thermometer inserted in the center registers 160 F (for medium).
3. Remove steaks from the skillet and cover to keep them warm.
4. Add the brandy to the skillet and bring to a boil over high heat, scraping particles from the bottom of the skillet. Boil for about 1 minute or until the liquid is reduced by half. Spoon the sauce over the steaks.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Book. If you're looking to kick-start your weight loss or your new healthy lifestyle, this quick and easy steak dinner is for you. You  can have your steak and eat it too because it's packed with protein and will quickly fill you up. Cooked alcohol mixed with herbs and cracked pepper is so delicious. I highly recommend adding a touch of garlic to this recipe because garlic makes everything better. If you want to add a little more flavor to this dish , use a flavored olive oil. You can visit www.TheImperialOlive.com for more details. 

Pork Piccata

Ingredients:

• 4 (4 oz.) boneless center-cut pork loin chops, well trimmed
• 2 tbsp. whole wheat flour
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1/3 cup dry white wine
• 3 tbsp. fresh lemon juice
• 1 tsp. trans-fat-free margarine
• 2 tbsp. chopped fresh parsley

Makes 4 Servings

1.  Place the pork chops between 2 pieces of parchment paper or waxed paper. With a meat pounder or a heavy skillet, pound to a 1/4-inch thickness.
2. In a shallow bowl or pie plate, blend the flour, salt and pepper. Dredge the pork in the seasoned flour, shaking off the excess.
3. In a large skillet, heat the oil over medium-high heat. Add the pork and cook quickly until cooked through but still juicy, about 1 minute per side. Transfer to a plate and cover to keep warm.
4. Add the wine and lemon juice to the skillet. Simmer over medium heat, stirring to get up the browned bits, until the sauce is reduced by half, about 2 minutes. Remove the pan from the heat and whisk in the margarine. Stir in the parsley.
5. Divide the warm cutlets among 4 plates and spoon 1 tablespoon sauce on top of each pork chop.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. A piccata dish is typically made with chicken or veal. The combination of lemon and wine fused with pork is absolutely delicious. The trans-fat-free margarine mixed into the sauce is a healthy alternative to butter which adds saturated fat. I really loved this version of piccata because the pork was juicy and moist and the sauce was thick, creamy and delicious. I highly recommend serving a side of green vegetables and a glass of white wine with this dinner for an authentic Italian taste. And if you really want to go Italian, serve some garlic bread alongside dinner.

Asparagus & Red Pepper Fritatta with Goat Cheese

Ingredients:

• 3 tsp. extra-virgin olive oil
• 1/2 lb. asparagus, cut into 1/2-inch lengths
• 1 large red bell pepper
• 4 large eggs
• 3 large egg whites
• 1 tsp. dried Italian seasoning or tarragon
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. trans-free margarine
• 3 oz. reduced-fat goat cheese

Makes 4 Servings

1. In a 10-inch broilerproof skillet, heat 1 teaspoon of the oil over medium heat. Add the asparagus and bell pepper and cook, stirring, for 1 minute. Cover and cook for 2 minutes.
2. Meanwhile, in a medium bowl, whisk together the whole eggs, egg whites, tarragon or Italian Seasoning, salt and pepper.
3. Reduce heat to low and add the remaining 2 teaspoons oil and the margarine to the pan. Stir well to melt the margarine and to coat the bottom and sides of the pan with oil. Pour in the egg mixture and dot the top with the goat cheese. Cook, uncovered without stirring, until the eggs are set around the edge and still a little wet in the center, 12-14 minutes.
4. Meanwhile, heat the broiler.
5. Broil the frittata 6 inches from the heat for 2-3 minutes, until the top is just set and the cheese is melted. Cut into 4 wedges and serve hot, warm, at room temperature, or chilled.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Eggs are a great way to kick-start your new healthy lifestyle. They're full of protein and quickly fill you up. A large wedge or piece of this frittata will leave you full and satisfied for breakfast, lunch or dinner. The vegetables add color to the frittata while the goat cheese adds creaminess. The best part of having a frittata for dinner is any leftovers can be eaten for breakfast or lunch the next day. You can substitute spinach in place of the asparagus if you want leafy vegetables. you can also use any color bell pepper as well and use any kind of cheese and your frittata will still be delicious.

 

Orange-Pecan Scones

Ingredients:

• 1/3 cup pecan pieces
• 1/4 cup 1 % or fat-free buttermilk
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp finely grated orange zest
• 1/8 tsp orange extract
• 1/2 cup whole-grain pastry flour
• 1/2 cup unbleached all-purpose flour
• 2 tbsp granular sugar substitute
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chilled trans-fat-free margarine, cut into bits

Makes 8 Servings

1. Position rack in the middle of the oven and heat oven to 400 F. Place pecans on a baking sheet and toast until fragrant and lightly golden, 3-4 minutes. Remove from oven and cool. Lightly coat a baking sheet with cooking spray.
2. Whisk together buttermilk, egg, vanilla, zest and orange extract in a small bowl.
3. In a large bowl, sift together whole-grain and all-purpose flours, sugar substitute, baking powder, cinnamon, baking soda and salt. Add margarine and, using a pastry blender or 2 knives, cut margarine into the dry ingredients until the mixtures resembles coarse meal. Add pecans and buttermilk mixture, stirring until mixture forms a slightly sticky dough. Using wet hands, knead dough 4 or 5 times in the bowl.
4. Place the dough on the baking sheet and form into 3/4-inch-thick disk. Cut disk all the way through into 8 wedges (do not separate). Bake until lightly golden, 15-18 minutes. Serve warm or at room temperature.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Scones are nice treats from time to time, when they're done right. These scones were moist and packed with flavor. The key to making these scones nice and moist is the buttermilk and the margarine. These treats are perfect for afternoon tea or a weekend brunch. 

New-Fashioned Peanut Butter Cookies

Ingredients:

• 6 tbsp trans-free margarine. softened
• 1/2 cup unsweetened natural creamy peanut butter, at room temperature
• 1/4 cup granulated brown sugar substitute
• 1/4 cup granulated sugar substitute
• 1 large egg, at room temperature, lightly beaten
• 1 tsp vanilla extract
• 1 1/4 cups sifted oat flour
• 1/4 tsp baking powder
• 3 tbsp salted peanuts, chopped

Makes 24 Cookies

1. Place an oven rack in the middle position and preheat the oven to 350 F.
2. In a large bowl, with an electric mixer on medium speed, beat together the margarine and peanut butter for 1 minute, or until very smooth. Add the brown sugar and sugar substitutes and beat for 2 mintues, or until well-combined and light in color. Gradually beat in the egg and vanilla extract, beating unti lvery smmoth and a little fluffy. Mix in the flour and baking  powder, beating until a moist but cohesive dough forms. Stir in the peanuts.
3. Drop by the tablespoons about 2 inches apart on nonstick baking sheets. Use the tines of a fork dampened in cold water, flatten each cross-hatch pattern until 2 inches in diameter.
4. Bake for 15 mintues, or until golden brown.Remove to a rack to cool.

WW POINTS VALUE: 2 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. I was glued to the TV when they were trying to get the Boston Marathon Bomber and I was craving for dessert. I also needed to keep busy and was craving peanut butter. These cookies totally hit the spot. You can use anykind of peanut butter, almond butter, etc in this recipe as well as any knid of nuts and the cookies will still be delicious. You can use all-purpose flour in this recipe if you don't have any oat flour on hand. You can also add some chocolate chips but they may affect the points value.

Flourless Chocolate-Orange Torte

Ingredients:

Torte:

1/2 cup trans-fat-free margarine

1/4 cup granular sugar substitute

4 eggs, separated

3/4 cup ground almonds

1/2 cup matzoh cake meal

4 oz. bittersweet chocolate, finely chopped

1/2 tsp vanilla extract

1 tsp grated orange zest

1/4 cup fresh orange juice

sliced almonds

 

Glaze:

1/4 cup fat-free half-and-half

1/4 cup bittersweet chocolate chips

 

Makes 12 Servings

1. For the torte: Heat oven to 325 F. Line an 8-inch can pan with wax paper.
2. Using a wooden spoon, cream margarine and sugar substitute together in a large bowl unti light and fluffy. Whisk in egg yolks. Stir in almonds, matzoh meal, chocolate, vanilla, zest and orange juice (batter will be thick).
3. In another large bowl, whit and electric mixer at high speed, beat egg whites until they form stiff peaks. Gently fold whites into chocolate batter. Turn batter into pan and bake until a tester inserted in the center comes out clean, 40-45 minutes. Cool torte in pan on a wire rack for 5 minutes, then turn out onto the rack and cool for another 30 minutes.
4. For the glaze: When torte has cooled, combine half-and-half and chocolate chips in a small saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is slightly thickened, 2-3 minutes. Remove from heat and let stand for 2 minutes. Spread glaze over top of cake. Garnish with sliced almonds, if using.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I made this yummy dessert over the Passover/Easter holiday and it was SO delicious. This dessert is perfect for those who eat a gluten-free diet because there is not flour in this treat and it's filled with so much flavor. I'm not Jewish but I have come to love Jewish desserts and this dessert did not disappoint. I learned that chocolate, matzoh cake meal and nuts are popular ingredients in Passover desserts. This torte has all three PLUS the orange juice and zest for a more  bold flavor. The combination of chocolate and orange is so decadent I think it should be served for dessert whenever your having company for dinner. Dessert should always be a memorable close to a dinner meal because you always want to finish with a bang.

Warm Pear Cobbler

Ingredients:

• cooking spray
• 3 medium pears, peeled and sliced
• 2 tbsp packed brown sugar
• 2 tsp all-purpose flour
• 2 tsp lemon juice
• 1/4 tsp each of ground cinnamon, nutmeg, ground ginger and star anise
• 1/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1 1/2 tbsp packed brown sugar
• 1/2 tsp baking powder
• 1 tbsp margarine
• 1/2 cup buttermilk
• 1 tbsp confectioners' sugar

Makes 6 Servings

1. Preheat oven to 350ºF. Coat an 8-inch square baking dish with cooking spray.
2. Combine pears, 2 tablespoons of brown sugar, 2 teaspoons of flour, lemon juice and cinnamon in a large bowl; toss to coat pears and pour mixture into prepared baking dish.
3. In a medium-size bowl, combine the remaining flours, remaining brown sugar and baking powder; cut in margarine with a pastry blender, or quickly with your fingertips, until mixture resembles coarse meal. Add buttermilk and toss with a fork until flour mixture is moist.
4. Drop four heaping tablespoons of dough onto pear mixture. Bake until crust is lightly browned and fruit is bubbly, about 40 to 45 minutes. Allow to cool slightly, dust with powdered sugar and cut into 6 pieces

WW POINTS VALUE: 4pts

 

Note: This recipe appears on www.weightwatchers.com. Winter is here and you can have the seasonal fruit cobbler to warm yourself up. Pears are still in season right now and they are perfect to enjoy cooked at this time of year. I added the ground nutmeg, ginger and star anise with the cinnamon because those spices go very well together, especially with cooked fruit. I highly recommend serving vanilla ice cream, plain fat-free yogurt or creme freche if you really want to spoil yourself but that may affect the points value.

 



Crispy Trout with Lemon-Caper Sauce

Ingredients:

• 4 tbsp trans-fat-free margarine, melted
• 1 tbsp fresh lemon juice
• 1 tbsp capers, drained and rinsed
• 4 (5-6 oz.) trout filets, skin on
• 1 1/2 tsp canola oil, plus extra for brushing the fish
• salt
• freshly ground black pepper

Makes 4  Servings

1. Whisk margarine, lemon juice and capers together in a mixing bowl until smooth.
2. Rinse trout under cold water and pat dry well with paper towels. Brush well with oil and season with salt and pepper.
3. Heat oil in a large nonstick skillet over medium-high heat until rippling but not smoking. Add trout, skin side down (in batches, if necessary), and cook for 3 mintues; turn and cook 1 minute longer. Remove from pan, top with lemon sauce and serve hot.
    

WW POINTS VALUE: 8 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I had the house to myself last night and I wanted to make something special for myself. I really enjoy fish and I have come to love trout and order it in restaurants if it's on the menu because it's so good when it's cooked right. Trout with lemon and butter is to die for. I LOVED this dinner. The trout was cooked perfectly and the lemon-caper butter sauce was delicicous. The skin from the trout easily comes off. The tangy lemon juice, the saltiness from the capers and the melted margarine was perfect for this flaky, fresh water fish. Serve this with sauted green vegetables such as beans, broccoli or asparagus and you'll have the ultimate healthy gourmet meal. 

Cinnamon-Chocolate Mandelbrot

Ingredients:

• 1/2 cup whole almonds
• 1/2 cup trans-free margarine, melted
• 1/4 cup + 2 tablespoons granular sugar substitute
• 1/4 cup undiluted orange juice concentrate, thawed
• 2 eggs
• 1 tbsp grated orange zest
• 1 tsp vanilla extract
• 1 cup whole-grain pastry flour
• 1 cup unbleached all-purpose flour
• 2 tsp baking powder
• 4 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup bittersweet chocolate or chocolate chips

Makes 2 dozen cookies

1. Heat oven to 350 F. Place almonds on a baking sheet and bake until fragrant and lightly toasted, about 8 minutes. Cool and coarsely chop.
2. Combine margarine, 1/4 cup of the sugar substitute, orange juice concentrate, eggs, zest, and vanilla in a medium bowl.
3. In a large bowl, sift together whole-grain and all-purpose flours, baking powder, 2 teaspoons of the cinnamon, and salt. Stir in chopped almonds and chocolate. Make a well in the center of the dry ingredients. Add the wet ingredients and stir just to combine. Using your hands, knead the dough gently until it sticks togeter and forms a ball. Divide dough in half and shape each half into an 8-inch-long log. Place logs on a baking sheet and press each gently to flatten to 1-inch thickness. Bake logs for 20 minutes, remove from oven, and cool on a wire rack for 10 minutes. Meanwhile, combine remaining 2 tablespoons sugar substitute and 2 teaspoons cinnamon in a small bowl.
4. When logs are cool, use a serrated knife to cut each log crosswise into 12 pieces. Lay cookies flat on the baking sheet and sprinkle the tops evenly with the cinnamon mixture. Bake until cookies are lightly golden, about 12 minutes. Transfer to a wire rack to cool and serve.

WW POINTS VALUE: 2 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. It's Hannukah, I was craving something sweet and I wanted to make something special. I'm not Jewish but I wanted to try something new. I made these cookies last night and they were delicious. My mother loved these cookies too. Mandelbrot is a twice-baked cookie associated with Eastern European Jews that literally means almond bread. It's made by forming dough into a loaf, baking it, slicing the loaf into oblong cookies and baking again. The crunchy, dry cookies were popular in Eastern Europe among rabbis, merchants and other itinerant Jews as a staple dessert that kept well. I really loved this cookie because the combination of the almonds, chocolate, cinnamon, orange juices and zest, and vanilla make this cookie a new guilty pleasure for the holiday season. Mandelbrot is a twice-baked cookie that's similar to the Italian biscotti that is a traditional Hannukah favorite. One bite of these cookies and they will be a holiday favorite in your house whether or not you're Jewish.

Baked Pears with Chocolate Sauce and Pomegranate Seeds

Ingredients:

• 4 Anjou pears, peeled, halved lengthwise and cored
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg.
• 1 tbsp trans-fat-free margarine, cut into 8 pieces
• 1/3 cup water
• 1/2 cup bittersweet chocolate chips
• 2 tbsp + 1 tsp fat-free half-and-half
• 1/2 cup pomegranate seeds

Makes 8 Servings

1. Heat oven to 350 F. Sprinklepears with cinnamon and nutmeg and place, cut side up, in a baking dish. Place 1 piece of margarine in the core cavity of each pear. Add water to dish and bake until pears are tender, about 1 1 hour, basting with water once halfway through. Remove from oven and cool slightly. Slice each pear lengthwise into thin slices and fan out on dessert plates.
2. Heat chocolate and half-and-half in a small saucepan over medium-low heat, stirring constantly, until melted and well combined, 1-2 minutes. Using a large spoon, drizzle chocolate decoratively over pear slices. Sprinkle with pomegrante seeds and serve.

WW POINTS VALUE: 2 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Here's an elegant dessert that will get you into the holiday spirit. Cooked fruit drizzled in chocolate topped with pomegrantes is a wonderful way to celebrate Christmas. I added the nutmeg to this recipe because cinnamon and nutmeg go very well together especially in fruit. The fruit smells so delicious when it's baking in the oven and it will make your kitchen smell like Christmas. You can always use skim milk in place of the half-and-half and your chocolate sauce will still be delicious. You may need practice with the chocolate sauce because the sauce does take practice to perfect. The pomegrante seeds give this dessert a nice tart finish in your mouth. I highly  recommend serving this dish to Santa when he comes to visit you Christmas Eve. He may give you an extra gift or a really nice gift thia dish is that good. Trust me.