Grilled Summer Fruits

Ingredients:

• 2 tsp. extra-virgin olive oil, plus oil for grill rack
• 1 tsp. fresh lemon juice
• pinch ground cinnamon, nutmeg, or allspice
• 2 ripe plums, halved and pitted
• 2 ripe nectarines, halved and pitted
• 4 tbsp. no-sugar-added lite whipped topping (optional)

Makes 4 Servings

1. Heat a grill to medium.
2. In a cup, combine the oil, lemon juice, and spice (if using). Brush over the cut sides of the plums and nectarines.
3. Lightly coat the grill rack with oil. Place the plums and nectarines, cut side down, on the rack. Grill, uncovered, turning once, until the fruit is tender and lightly browned, about 5 minutes depending on the ripeness of the fruit. Top each fruit half with 1/2 tablespoon whipped topping, if using.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who says you cannot have a sugar-free dessert? Grilled fruit is absolutely delicious. Grilling the fruit caramelizes its natural sugars which allows the fruit to enhance the flavor. The lemon juice and the spices also enhance the flavors when grilling the fruit. Always keep an eye when grilling the fruit so the skin does not burn and the fruit doesn't get too mushy. Also, make sure to clean the grill so the fruit doesn't have the flavor of meats. You can use other fruits in this recipe such as peaches, bananas, mangoes, strawberries, apples and pears. Harder fruits will take longer to cook than softer fruits.

Nectarine-Blueberry Gelatin Cups

Ingredients:

• 1 1/2 cups cool water
• 1/2 cup granulated sugar
• pinch of salt
• 1/2 cup fresh lemon juice
• 2 envelopes  unflavored gelatin
• 3 small ripe nectarines, halved, pitted and chopped
• 1 pint blueberries

Makes 8 Servings

1. Combine the water, sugar, and salt in a medium saucepan and set over high heat. Bring to a boil, stirring until the sugar is dissolved; stir in the lemon juice. Remove the saucepan from the heat. Pour 1 cup of the lemon mixture into a small bowl; sprinkle with the gelatin and let soften, about 5 minutes.
2. Heat the lemon mixture over medium heat just until hot; remove the saucepan from the heat. Add the gelatin mixture; stir in the gelatin is completely dissolved. Pour through a fine-mesh sieve set over medium bowl.
3. Divide the nectarines and blueberries among eight 6 to 8-ounce custard cups or ramekins. Ladle the gelatin mixture over the fruit, pressing on the fruit so it is submerged. Cover with plastic wrap and refrigerate until thoroughly chilled and set, at least 3 hours or up to 2 days.
4. To unmold, run a thin knife around the edges of the cups to loosen the gelatin, then dip the cups into a bowl of hot water about 5 seconds. Invert the cups onto plates, shaking it gently to help free the gelatin; lift off the cups.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These are probably the most elegantly looking desserts I've ever made. If you remember Jell-O molds, these desserts are like mini Jell-O molds. They look colorful and they taste sweet and fruity. The total preparation and cook time for these sweet treats is 20 minutes. Don't be intimidated by these desserts. They are easy to make and they look elegant when they are presented in the right way. I highly recommend serving this dessert to family and friends on a hot summer day because it will fill them up and cool them off.

 

Fruit & Yogurt Breakast Parfaits

Ingredients:

• 2 small ripe bananas, cut up
• 2 small nectarines, cubed
• 1 tsp. + 2 tbsp. granular sugar substitute
• 1 tsp. vanilla extract
• 2 cups nonfat plain Greek yogurt
• 1/4 cup dry milk powder

Makes 4 (1-cup) Servings

1. In a food processor or blender, puree the bananas, nectarines, 1 teaspoon of the sugar substitute, and 1/2 teaspoon of the vanilla.
2. In a medium bowl, whisk together the yogurt and milk powder. Whisk in the remaining 2 tablespoons sugar substitute and 1/2 teaspoon vanilla.
3. Spoon 1/2 cup of the banana-nectarine mixture into each of four 8-ounce glasses. Top each with 1/2 cup of the yogurt mixture. Serve right away or cover and refrigerate for up to 3 days.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. These breakfast treats can be made and enjoyed any day of  the week. These parfaits make great travel companions and a great on-the-go breakfast or snack treats. The milk makes the Greek yogurt less tart and the vanilla adds a touch of flavor.

Chicken Thighs with Grilled Stone Fruit Salsa

Ingredients:

• 3 firm-ripe peaches, about 3/4 lb., halved and pitted
• 3 firm-ripe nectarines, about 3/4 lb., halved and pitted
• 3 firm-ripe plums, about 1/2 lb., halved and pitted
• 1 small red onion, cut into 3/4-inch-thick slices
• 2 tbsp. chopped fresh cilantro
• 1 tbsp. apple cider vinegar
• 1 tbsp. granulated sugar
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 (5 oz.) skinless, bone-in chicken thighs

Makes 4 Servings (1 chicken thigh with 3/4 cup salsa per serving)

1. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
2. To make the salsa, place the peaches, nectarines, and plums on the grill rack and grill well until well marked and slightly softened, 4-5 minutes on each side; transfer to a bowl and let cool. Place the onion slices on the grill rack and grill until well marked and tender, 5-6 minutes on each side; transfer to a cutting board and let cool for 5 minutes. Coarsely chop the onion, cilantro, vinegar, sugar, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; mix well and set aside.
3. Sprinkle the chicken with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper; place on the grill rack. Grill until an instant-read thermometer inserted in a thigh registers 165 F, about 8 minutes on each side. Serve chicken with the salsa.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Summer is here and this grilling dish is the perfect way to kick-start your summer grilling season. Chicken on the grill is so succulently delicious you'll want to do it as much as possible. Grilled fruit is delicious too. This particular dish takes advantage of the stone fruit that is in season and takes it to another level. Who knew that grilled peaches, nectarines, and plums would taste so good with grilled chicken? You can use any kind of grilled chicken, turkey or even pork in this dish and it will still be delicious. I highly recommend adding a 1/2 cup of cooked whole wheat couscous per serving to make this meal more filling and add 3 Points value per serving.





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.

Nectarine and Plum Fans with Blue Cheese and Toasted Hazelnuts

Ingredients:

• 1/4 cup chopped hazelnuts
• 2 medium nectarines, thinly sliced
• 2 medium plums, thinly sliced
• 2 oz. blue cheese, crumbled (1/4 cup)

Makes 4 Servings

1. Heat the oven to 275 F. Spread hazelnuts on a baking sheet and toast, stirring once, until fragrant and golden, about 10 minutes. Transfer to a plate and cool.
2. Divide nectarine and plum slices among 4 dessert plates, alternating slices in a fan shape. Sprinkle fruit evenly with blue cheese and hazelnuts. Serve ar room temperature.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. If you ever want to serve an elegant dessert that is simple, quick and easy, this is for you. This dessert puts a new twist on a  fruit and cheese platter. Plus, it makes a nice bite in your mouth in this heat wave. Plums and nectarines have a sweet flavor and they go pretty well with blue cheese and toasted hazelnuts. The blue cheese gives this dish a unique bite and the hazelnuts give it a nice crunch.

My

Whole-Grain Nectarine Pancakes

Ingredients:

• 1 cup whole-grain pastry flour
• 3 tsp granular sugar substitute
• 1 tsp baking soda
• 1 cup 1% or fat-free buttermilk
• 2 large eggs, lightly beaten
• 1/4 cup trans-fat-free margarine, melted + 1 tbsp unmelted
• 1-2 medium nectarines, sliced (1 cup)
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground star anise

Makes 4 (4-pancake) Servings

1. Heat oven to 200 F
2. In a large bowl, combine flour, 2 teaspoons of the sugar substitute and baking soda.
3. In a medium bowl, whisk together buttermilk, eggs and melted margarine. Make a well in the center of the dry ingredients. Add wet ingredients to dry and mix just to combine; do not overmix.
4. Coat a large skillet or griddle with cooking spray and heat over medium heat until hot enough to  cause drops of water to scatter over the surface, about 3 minutes. Working in batches if necessary, spoon a heaping tablespoon of batter onto the griddle to form a 3-inch pancake (you will be making 16 pancakes). Cook pancakes until golden brown, about 2 minutes per side. Transfer to a heatproof platter and place in the oven to keep warm until ready to serve.
5. In a medium skillet, beat remaining 1 tablespoon margarine over medidum heat until melted. Add nectarines, cinnamon, nutmeg, ginger, star anise and remaining 1 tsp granular sugar substitute. Cook, stirring occasionally, until nectarines are soft and golden, about 5 minutes. Remove pancakes from the oven and divded among 4 plates. Spoon nectarine slices over pancakes and serve.

WW POINTS VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a great meal for breakfast, lunch or even dinner for this summer. Nectarines are in season and they were absolutely declicious spiced up on top of these pancakes. You can make the batter into waffles if you'd like and they will still be delicious. I added the nutmeg, ginger and star anise with the cinnamon to spice up the nectarines and it was worth it. Cooked fruit with the right spices makes the whole dish taste better but may affect the point value. I do highly recommend separating the egg yolks and egg whites and mixing them separately because they make the pancakes fluffier. 

Easy Fruit Compote

Ingredients:

• 
  
  1 lb fruit of your choice
• 1 tsp grated lemon, lime or orange zest
• 1 tbsp granular sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Makes about 2 cups

In a small saucepan over medium-low heat, bring to a boil 1 pound of blackberries, blueberries, raspberries, strawberries, pitted cherries, or pitted and diced apricots, peaches, nectarines or plums (or a combination of any of these) along with the grated lemon, orange or lime zest and granular sugar, cinnamon and nutmeg. Cook, stirring occasionally, until the fruit has softened, about 5 minutes. Remove from the heat, adjust the sweetener if necessary, and cool completely before freezing.

WW POINT VALUE: Not a whole lot I hope!

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I purchased so many peaches from the farmers' market recently and I wanted to do something sweet with them. I mixed in 1 lb of peaches with about a half cup of pitted sweet cherries along with the zest and sugar. Plus I kicked it up a notch with some cinnamon and nutmeg. Fruit Compote make a nice dessert or a nice topping for just about anything.