Goat Cheese Tartlets with Spiced Apple-Fig Compote

 Ingredients:

• 30 Mini phyllo shell(s)
• 1/3 cup reduced-fat whipped cream cheese spread
• 1/3 cup soft-type goat cheese
• 1 Egg white
• 2 tbsp.honey
• 1 tbsp. whole wheat flour
• 2 medium Granny Smith apples, peeled & coarsely grated
• 1/2 cup fig Jam
• 1/8 tsp. Ground allspice
• 1/4 cup Mint leaves, for garnish

Makes 30 Servings (1 tartlet per serving)

1. Preheat oven to 350°F. Arrange phyllo shells on a cookie sheet.
2. In a medium bowl, using an electric mixer, combine cream cheese, goat cheese, egg white, honey and flour until thick and creamy, about 5 to 6 minutes; spoon 1 teaspoon of filling in each shell. Bake until set, about 15 minutes; remove from oven and let cool.
3. Meanwhile, in a small saucepan, combine apple, jam and allspice; set over medium heat. Cook, stirring frequently, until jam melts and mixture thickens slightly (juice from apples will evaporate); remove from heat and let cool to room temperature. Just before serving, spoon 1 teaspoon apple compote onto each tart; garnish with mint. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears on www.weightwatchers.com. You can bring the taste of fall to your table with these delicious tarts filled with cream cheese, goat cheese, fig jam, honey, Granny Smith apples, and allspice. Fresh mint makes an excellent garnish for this dessert. These fancy looking tarts are actually a snap to make with store-bought phyllo shells. They're mini in size – perfect for portion-control. They make a beautiful presentation and are great as an appetizer or dessert. The tartlets and compote can both be made one day ahead. Just bring to room temperature before serving.

Zucchini Feta Salad

 Ingredients:

• 1⁄2 small cucumber, peeled, deseeded, and diced
• 1 shallot, diced
• 2 Tbsp. fresh chopped mint leaves
• 3 Tbsp. extra virgin olive oil, divided
• 1 to 2 Tbsp. apple cider vinegar (or to taste)
• 2 to 3 Tbsp. plain whole-milk Greek yogurt or sour cream (optional)
• 2 medium zucchini, thinly sliced or shaved
• 1 small (about 4 oz.) red bell pepper, deseeded and cut into thin strips
• 1⁄3 cup crumbled feta cheese

Makes 4 Servings

1. Put the cucumber, shallot, mint leaves, olive oil, apple cider vinegar, and yogurt (if using) into a blender and pulse until smooth. Season with salt and pepper to taste.
2. Combine the zucchini, bell pepper, and feta cheese in a salad bowl, drizzle with the dressing, and toss lightly before dividing into 4 portions. Refrigerate the salad until you are ready to serve.

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Salads are delicious when they are done right. The combination of bell peppers and shaved zucchini is quite delicious and filling. The homemade dressing and crumbled feta cheese make this salad taste even better. The combination of these ingredients make you feel like your dining in the Mediterranean. You can use yellow squash in place of the zucchini or a combination of both or use halved cherry tomatoes in place of the bell peppers  in this salad and it will still taste delicious. 

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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.