Banana Bread

 Ingredients:

• cooking spray
• 5 ripe bananas
• 2 cups whole wheat flour
• 2 tsp.baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground cloves
• 1/2 tsp. sea salt (optional)
• 5 tsp. unsalted butter
• 1/4 cup dark brown granular sugar
• 1 large egg, at room temperature
• 1/4 cup milk
• 1/4 cup walnuts (optional)
• 1/2 cup dark chocolate chips (optional)

Makes 18 Servings (1 slice per serving)

1. Preheat oven to 350°F. Coat a large loaf pan with cooking spray.
2. Peel and mash 3 bananas. Peel and cut 2 bananas into small chunks. Set both aside.
3. In a large bowl, sift together both types of flour, baking powder, baking soda and salt; set aside.
4. In another large bowl, using an electric mixer, combine butter and sugar until light and fluffy. Add egg; beat to incorporate.
5. Alternating in batches, add mashed bananas, flour mixture and milk to bowl with butter mixture. Combine well but do not over beat; fold in walnuts and banana chunks.
6. Turn batter into prepared pan; bake until a tester inserted in center of bread comes out clean, about 1 hour. Cool in pan for 15 minutes and then turn out onto a wire rack to cool more. Cut into 18 slices. 

WW POINTS VALUE: 4-5 pts. per serving

Note: This recipe appears on www.weightwatchers.com. Moist and rich, this banana bread makes a great breakfast or snack that you and your loved ones won't be able to get enough of. It's the best way to use up bananas that you think are about to go bad; there's definitely no need to waste them. I used two cups of whole wheat flour, cut the brown sugar in half and added ground spices to make this banana bread healthier. The chopped walnuts are a crunchy treat as well, but feel free to omit them if you don't particularly want them in your bread. I added dark chocolate chips to add more flavor to the bread and made it more mosit too. You can enjoy it plain or toasted with some reduced-fat cream cheese smeared on each slice.

Peanut Butter, Banana, and Chocolate Chip Breakfast Cookies

 Ingredients:

• 3 small ripe bananas
• 1 1/2 cups uncooked old-fashioned oats
• 1/3 cup powdered peanut butter
• 1/4 tsp. salt
• 1/3 cup mini chocolate chip cookies

Makes 16 Servings (1 cookie per serving)

1. Preheat oven to 350°F. Line a sheet pan with parchment paper.
2. In a medium bowl, mash bananas with a fork. Stir in oats, peanut butter powder, and salt, if desired. Fold in chocolate chips. Scoop dough by rounded tablespoonfuls onto prepared pan to form 16 cookies; flatten cookies slightly. Bake at 350°F for 20 minutes. Serve warm.

WW POINTS VALUE: 2 pts. 

Note: This recipe appears on www.weightwatchers.com. With just a handful of ingredients and a half-hour of time, you can make these hearty, whole-grain cookies that feature the irresistible trio of peanut butter, banana, and chocolate. Mashed bananas are the base of the dough, providing richness and sweetness without any added sugar (except for that in the chocolate chips) and no need for eggs. And if you make sure your chocolate chips are dairy-free, these cookies are vegan, too. Store in an airtight container at room temperature for two to three days. The cookies are best when warm, so reheat for a few seconds in a microwave. I also highly recommend adding a touch of ground cinnamon or nutmeg to make these cookies more flavorful. 

Orange-Almond Ricotta Cheesecake

 Ingredients:

• 1/2 cup slivered almonds 
• 1/3 cup graham cracker crumbs
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 6 large eggs, separated
• 3/4 tsp. cream of tartar
• 1/3 cup granular sugar substitute
• 1 tbsp. vanilla extract
• 1 tsp. almond extract
• 1 (32 oz.) container part-skim ricotta cheese
• 2 tsp. finely grated orange zest
• 1/4 cup orange juice
• orange twists, for garnish (optional)

Makes 12 Servings

1. Position a rack in the middle of the oven and heat the oven to 275 F. Lightly coat a 9-inch springform pan with cooking spray. Spread the almonds on a baking sheet and toast for 10-12 minutes, or until light golden. Let cool.
2. In a food processor, pulse the cooled almonds until finely ground. Add the graham cracker crumbs and  pulse to combine. Increase the oven temperature to 325 F. 
3. In a large metal bowl, with an electric mixer at high speed, beat the egg whites until frothy, about 1 minute. Add the cream of tartar and continue to beat until stiff peaks form, about 3 minutes longer. 
4. In a separate large bowl, beat the egg yolks, sugar substitute, vanilla, and almond extracts for 1 minute. Add the ricotta, orange zest, and orange juice. Beat on high until smooth. Gently fold one-third of the whites into the yolk mixture, then add the rest of the whites and gently fold until well combined. Spread the crumb mixture over the bottom of the pan. Pour the batter into the pan and place the pan on a baking sheet. Bake for 1 hour and 10 minutes, or until cake is golden and mostly set. Cool completely. 
5. Run a knife around the edge and release the cake from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled, garnished with orange twists if you like. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Super-Quick Cookbook. This is a new and  flavorful take on traditional cheesecake. This is a lighter version of cheesecake to enjoy on later phases and it's a wonderful dessert for get-togethers. The crust is made from ground graham crackers, ground almonds, cinnamon and nutmeg which give the crust a nice flavor. The vanilla and almond extracts and orange zests add a nice tough of zing to this cheesecake. If you want to add more flavor to this cheese cake, I highly recommend adding lemon juice and zest to the cheesecake for a more authentic Amalfi Coast flare. I also highly recommend adding a touch of berries of your choice for a more fruity flavor. 

Peanut Butter Pancakes

 Ingredients:

• ½ cup creamy, natural peanut butter (no sugar added)
• 4 eggs
• 1 cup zucchini, diced
• ¼ tsp. salt
• ½ tsp. baking powder
• 2 tsp. stevia
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• ½ cup almond flour

Makes 4 Servings (3 pancakes per serving)

1. Place all ingredients into a blender and blend until smooth. 
2. Preheat a large pan over medium heat and spray with nonstick cooking spray.
3. Using a ¼ cup measuring cup, pour the batter into the pan to create pancakes.
4. Cook the pancakes until bubbles start to form on the batter, about 2-3 minutes. Carefully flip using a spatula and continue to cook for another minute.
5. Repeat steps 3 & 4 until all the batter is used.
6. Serve with desired toppings. 

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com/recipes/. If  you are a devoted fan of the South Beach Diet, you can enjoy these treats on all 3 phases of the diet. These low-carb pancakes are a great way to start your day or even for Sunday brunch or a weeknight dinner. Yes, you can enjoy breakfast for dinner once in a while. These pancakes are different because they use almond flour and diced zucchini in the recipe which makes them filling. These pancakes are filling and flavorful. You  can use any kind of nut butter such  as peanut, almond, cashew, etc. and your pancakes will be just as delicious. I highly recommend adding a touch of cinnamon or nutmeg while mixing these pancakes for more flavor. Feel free to pile on your favorite low-carb toppings such as peanut butter, berries, nuts or plain Greek yogurt. Just make sure to count anything you add towards your Healthy Fats, Proteins or net carbs for the day. 

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Coffee-Almond Flans

 Ingredients:

• 1/3 cup + 2 tbsp. granulated sugar
• 3 tbsp. water
• 1 cup half-and-half
• 2 tsp. instant espresso powder
• 2 large eggs
• 1/4 tsp. almond extract
• pinch cinnamon
• pinch nutmeg
• 2 tbsp. slice or slivered almonds, toasted

Makes 4 Servings

1. Preheat oven to 325 F. 
2. Combine 1/3 cup of sugar and the water in a small heavy saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved; bring to a boil. Reduce heat and simmer, without stirring, brushing side of saucepan with brush dipped in cool water during first few minutes of cooking time, until syrup turns amber. Immediately pour caramel into 4 (6 oz.) ramekins, gently swirl ramekins to coat bottoms halfway up sides. Refrigerate until caramel is hard, about 10 minutes. 
3. Meanwhile, combine half-and-half and espresso powder in medium saucepan and cook over medium heat until bubbles form. Whisk eggs, remaining 2 tablespoons sugar, the almond extract, cinnamon and nutmeg in bowl. Remove saucepan from heat; whisk hot half-and-half mixture into egg mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until slightly thickened, about 3 minutes. Pour through sieve set over bowl. 
4. Divide custard  among ramekins. Put ramekins in 9-inch square baking pan. Place pan in oven; add enough hot water to pan to come halfway up sides of ramekins. Bake until flans are just set around edges and jiggle in center, 35-40 minutes. Transfer ramekins to rack; cool 30 minutes. Cover and refrigerate until chilled, at least 4 hours or up to 1 day. 
5. To serve, run thin knife around edges of flans to loosen from ramekins. Unfold onto plates; spoon any sauce over flan. Sprinkle with almonds. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. Flan is an open tart-like pastry with the flavor of a sweetened egg custard and a caramel topping. This was my first attempt at flan and it wasn't bad. The combination of coffee and homemade caramel is quite delicious mixed in the with the ground cinnamon and nutmeg. Flan is very sweet so enjoy it wisely. 

Cinnamon Rolls

 Ingredients:

Rolls:

• ½ cup almond flour
• 1 packet South Beach Diet Simply Fit Vanilla Shake Mix
• 1 tsp. baking powder
• 1 Tbsp. cinnamon
• ½ cup peanut butter
• ½ cup pumpkin puree
• ½ cup coconut oil melted (measured solid)

Glaze:

• ¼ cream cheese, softened
• ¼ cup whole milk
• 3 Tbsp. Swerve granulated sweetener
• 2 tsp. lemon juice

Makes 12 Servings (1 roll per serving)

1. Preheat the oven to 350 F and spray a 12 muffin tin with cooking spray or line with baking cups. Set aside.
2. In a large mixing bowl, combine the dry ingredients and mix well. Add the wet ingredients and mix until fully incorporated.
3. Distribute the cinnamon roll batter evenly amongst the muffin tin. Bake for about 15 minutes. Cinnamon Rolls are done when a toothpick comes out clean. Allow to cool in the muffin tin for about 5 minutes, before transferring to a wire rack to cool completely.
4. Once cooled, prepare your glaze by combining all ingredients and mixing until combined. Drizzle over the Cinnamon Rolls.

WW POINTS VALUE: ?

Note: This recipe appears on www.palm.southbeahdiet.com/recipes. These cinnamon rolls were just fair. They were not the traditional cinnamon rolls you normally eat. They had a nice flavor to them but the texture wasn't there. Also, the cream cheese icing was to watery and it wasn't think and gooey. 

Plum & Toasted Almond Dessert Pizza

 Ingredients:

Dough:

• 1 1/2 cups whole wheat flour
• 1/4 cup granulated sugar
• 1 tbsp. baking powder
• pinch of salt
• 1/3 cup part-skim ricotta cheese
• 2 tbsp. cold unsalted butter, cut into pieces
• 1 egg white
• 2 tsp. low-fat milk
• 1 1/4 tsp. vanilla 

Topping:

• 1 egg white, lightly beaten
• 8 ripe purple plums (about 2 lbs.) halved, pitted & thickly sliced
• 1 tbsp. granular sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 2 tbsp. sliced unbleached almonds

Makes 8 Servings (1 wedge per serving)

1. To make the dough, put the flour, sugar, baking powder and salt in a food processor; pulse to blend. Add the ricotta, butter, egg white, milk, and vanilla; pulse until the dough begins to form a ball. Wrap in plastic wrap and refrigerate at least 1 hour or up to overnight. 
2. Meanwhile, preheat the oven to 350 F. Lightly spray a large baking sheet with nonstick spray. 
3. Roll out the dough between 2 sheets of wax paper to form a 10-inch round. Remove the top sheet of wax paper and flip the dough onto the baking sheet; remove the wax paper. Fold the edge of the dough over to form a 1/2-inch rim. Bake for 10 minutes. Let cool about 5 minutes on the baking sheet on a rack. 
4. Brush the crust with the egg white. Beginning at the edge, arrange the plum slices in concentric circles, overlapping the slices slightly, sprinkle evenly with the sugar. Bake for 40 minutes. Sprinkle the almonds over the fruit and bake until the crust is golden brown and the plums soften but still hold their shape, about 10 minutes longer. Cut into 8 wedges and serve at once. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Cooked fruit is such a delicious treat and you can enjoy a slice of pizza for dessert. Plum pizza is quite delicious. I reduced the granulated sugar from 1/2 cup to 1/4 cup  in the dough, 2 tablespoons to 1 tablespoon for the topping and added ground cinnamon and nutmeg to enhance the flavor of  the plum pizza. The dough for the pizza crust is refrigerated before being rolled out for two reasons: to relax the gluten in the flour and to make the dough easier to work with. This plum pizza is so delicious it will become a favorite at your table. 

Peanut Butter & Tahini Protein Bites

Ingredients:

• 1 cup unsalted natural peanut butter
• 1/4 cup tahini
• 1 tbsp. MCT oil
• 1/4 cup coconut flour (plus 1-2 tablespoons, if needed)
• 2 tbsp. ground flaxseeds
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 4 tbsp. keto-friendly vanilla protein powder
• 4 tbsp. collagen peptides
• 2 tbsp. powdered erythritol sweetener (confectioners' sugar)
• 1/4 tsp. Himalayan pink salt

Makes 24 balls (1 ball per serving)

1. Line a flat serving platter or a baking sheet with parchment paper and set it aside. 
2. Mix together the peanut butter, tahini, and MCT oil in a large bowl until smooth. 
3. Add the coconut flour, flaxseeds, cinnamon, nutmeg, protein powder, collagen peptides, erythritol, and salt; stir it thoroughly. 
4. Scoop outa rounded tablespoon of the mixture and form it into a ball; roll it onto the desired garnish, and place it on the prepared baking sheet. Repeat until all the mixture has been used (approximately 24 balls). 
5. Place the balls in the freezer and let them chill for about 10 minutes, or until firm. The balls are best stored in an airtight container in the freezer and can be kept for up to 2 months. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. These delectable bites are delicious as a snack during the day or after dinner. You can choose from among the following flavors for an optional garnish: sesame seeds, cacao nibs, carob powder, hemp seeds, and/or toasted shredded unsweetened coconut. The combination of peanut butter and chocolate makes a decadent flare. You can use any kind of nut butter in this recipe and the protein bites will still be delicious. 

Lemon Cheesecake with Blueberry Sauce

Ingredients:

Crust:

• 1 1/2 cups reduced-fat graham cracker crumbs (about 10 graham crackers)
• 1 tbsp. unsalted butter
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg

Topping:

• 2 cups fat-free sour cream
• 1/4 cup granulated sugar

Cake:

• 4 (8 oz.) packages light cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 2 large egg whites
• 1 tbsp. grated lemon zest
• 1 tbsp. fresh lemon juice
• 2 tsp. vanilla extract

Sauce:

• 2 tbsp. granulated sugar
• 1 tbsp. cornstarch
• 2 cups fresh or thawed frozen blueberries
• 1 tbsp. water
• 1 tbsp. lemon juice

Makes 32 Servings (1/32 of cake per serving)

1. Preheat the oven to 350 F. Spray a 10-inch springform pan with nonstick spray.
2. To make the crust, stir together cracker crumbs, butter, cinnamon and nutmeg in a medium bowl until moistened. Press crumb mixture firmly  onto bottom of prepared pan; refrigerate. 
3. To make topping, stir together sour cream and sugar in a bowl; cover and refrigerate. 
4. To make cake, with electric mixer on medium speed, beat cream cheese in large bowl until very smooth. Gradually add sugar, beating  well after each addition. Beat in egg whites, lemon zest and juice, and vanilla until blended. Pour batter over crust. 
5. Bake until center of cheesecake jiggles slightly, 55-60 minutes. Let cool in pan on wire rack 15 minutes. Spoon sour cream topping over cake; spread evenly with narrow metal spatula. Refrigerate at least 8 hours or up to 2 days. 
6. To make sauce, stir together sugar and cornstarch in medium saucepan. Add blueberries and water; cook over medium heat, stirring, until berries soften and sauce bubbles and thickens, about 4 minutes. Remove saucepan from heat and stir in lemon juice. Transfer sauce to serving bowl and refrigerate until cool. 
7. To serve, with thin knife dipped into hot water, cut cake into 32 wedges, dipping knife between cuts and shaking off excess water. Serve cake wedges topped with blueberry sauce.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW New Complete Cookbook. You can have your cheesecake and eat it too. The original recipe called for light corn syrup but I eliminated the corn syrup and added ground cinnamon and nutmeg to add more flavor to the crust and it was delicious. I also cut the granulated sugar in this cheesecake and added a little more lemon juice and limoncello for a more lemony flavor and the cheesecake was delicious. The blueberries add a nice, tart flavor to the cheesecake as well. 

Grab-and-Go Nut & Berry Yogurt Bark

Ingredients:

• 2 cups plain whole-milk Greek yogurt
• 1/2 tsp. vanilla extract
• 2 tbsp. chopped pecans
• 2 tbsp. sliced almonds
• 2 tbsp. chopped walnuts
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 2 tbsp. blueberries
• 2 tbsp. sliced strawberries

Makes 6 pieces (1 piece per serving)

1. Line a 9 x 13-inch baking dish with parchment paper and set it aside. 
2. In a large mixing bowl, whisk together the yogurt and the vanilla extract. 
3. Transfer the mixture to the prepared baking dish and spread it into an even layer. 
4. Top with pecans, almonds, and walnuts, as well as the blueberries and strawberries. Gently press the toppings into the yogurt mixture.
5. Cover the yogurt bark and transfer it to the freezer for 3 hours, until firm. 
6. Cut or break the bark into 6 pieces. These may be stored in the freezer for up to a month in an air container. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet. Yogurt and berries make a delicious combination at the table or on the go. This yogurt bark is very tasty with the nuts and berries; plus you won't miss the granulated sugar in this dish. I added ground cinnamon and nutmeg for more flavor in this bark and it worked very well. 

Warm Raspberry Crisp

Ingredients:

• 3 cups fresh raspberries 
• 1/3 cup granular sugar substitute
• 1 tsp. vanilla extract

Topping:

• 2/3 cup almond flour
• 1/4 cup sliced almonds
• 1/4 cup shredded unsweetened coconut
• 2 tbsp. granular sugar substitute
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 4 tbsp. melted butter or coconut oil

Makes 8 Servings (1 square per serving)

1. Preheat the oven to 350 F.
2. Mix the raspberries, granular sugar, and vanilla in an 8-inch square baking dish. Spread evenly in the dish.
3. To make the topping, stir together all remaining ingredients in a bowl and then use your hands to crumble it over the berries. 
4. Bake for 20-25 minutes, or until golden and bubbling. Allow the crisp to cool in the pan for 15 minutes. Cut into 8 squares and serve. 

WW POINTS VALUE: 13 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Cooked fruit for dessert is quite delicious and flavorful. The original recipe calls for 1/3 cup of granular sugar substitute but you can cut the sugar in half or substitute honey in place of the sugar with the raspberries and the filling will be just as good. I also cut the sugar substitute in half for the topping and added a touch of ground nutmeg with the ground cinnamon for a healthier and more flavorful topping. This dessert is gluten-free and make a wonderful, filling dessert. 

Whole Wheat Skillet Pancake with Pears and Walnuts

Ingredients:

• 2 large eggs 
• 2 large egg whites
• 1 cup fat-free milk
• 1 tbsp. brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. salt
• 3/4 cup whole wheat pastry flour
• 2 Bartlett pears, cored and thinly sliced
• 2 tbsp. finely chopped walnuts
• 2 tsp. confectioners' sugar

Makes 6 Servings (1 wedge per serving)

1. Preheat oven to 425 F. Place large cast-iron or ovenproof skillet in oven to heat up. 
2. Meanwhile, combine eggs, egg whites, milk, brown sugar, cinnamon, nutmeg, and salt in a blender and blend until smooth. Add flour and pulse just until combined. Wearing oven mitt, remove skillet from oven and spray with nonstick spray. Pour in batter. Top with pears and sprinkle with walnuts. Bake until pancake is puffed and browned and pears are softened, 15-20 minutes. Sprinkle with confectioners' sugar and cut into 6 wedges. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the WW Tastier than Takeout Menu. This is a new take on pancakes and this dish is quite delicious. The combination of fruit, cinnamon and nutmeg is heavenly decadent. If you don't have pears available, use apples and the pancakes will taste just is good. I also highly recommend adding a touch of vanilla extract or almond extract to enhance the flavor of the pancakes. 

Old-Fashioned Ginger Cookies

Ingredients:

• 2 cups whole wheat pastry flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground ginger
• 1/4 cup canola oil
• 1/4 cup dark molasses
• 2 large eggs
• 2 tsp. grated peeled fresh ginger
• 1/2 cup + 3 tbsp. granulated sugar

Makes 36 Cookies (1 cookie per serving)

1. Place the oven rack in the upper and lower thirds of the oven and preheat the oven to 350 F. Line 2 large baking sheets with parchment paper. 
2. Whisk together pastry flour, baking soda, cinnamon, nutmeg, and ground ginger in a medium bowl. Whisk together the oil, molasses, egg, and fresh ginger in a large bowl until smooth; whisk in 1 cup of the sugar. Add the flour mixture and stir until blended. Let the dough rest about 10 minutes.  
3. Spread the remaining 3 tablespoons of sugar on a small plate. Roll scant tablespoonfuls of the dough into 1-inch ball, making a total of 36 balls. Dip the tops of the balls in the sugar and place, sugar side up, on the baking sheets about 2 inches apart. Bake until the cookies are cracked, soft in the center, and firm along the edges, 10-12 minutes. Let cool on the baking sheets on racks about 2 minutes. With a spatula, transfer the cookies to racks and let cool completely. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. If you love gingerbread cookies, these treats are for you. These cookies are tasty and addictive. I had to make adjustments to this recipe to make the dough more doughy. I cut the sugar from 1 cup to 1/2 a cup, added 1 egg to make it 2 eggs and I added 1 teaspoon of ground nutmeg to make the cookies more flavorful. If you don't have canola oil on hand, use olive oil instead and the cookies will be just as tasty. 

Easy Walnut Muesli with Fresh Apricots

Ingredients:

Muesli:

• 1 cup chopped walnuts
• 1 1/2 cups rolled oats
• 1/2 cup wheat germ
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds

Toppings:

• 2 tbsp. ground flaxseed
• 8 fresh apricots, sliced
• 2 cups 1% or fat-free milk

Makes 8 Servings (1/2 cup per serving)

1. For the muesli: Heat the oven to 275 F. Spread walnuts on a baking sheet and bake until fragrant and lightly browned, about 12 minutes. In a large bowl, combine walnuts, oats, wheat germ, pumpkin seeds, and sunflower seeds.
2. For each serving, place 1/2 cup muesli in a cereal bowl. Top each with 3/4 teaspoon flaxseed and 1/4 cup apricots. Add 1/4 cup milk and serve.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Muesli is a popular treat for breakfast in Switzerland and Germany and very easy to make at home. This breakfast treat is flavorful and delicious. I highly recommend adding a touch of ground cinnamon and nutmeg to make the muesli more flavorful. You can also use chopped almonds in place of the walnut and the muesli will be just as delicious. 

Streusel-Topped Apple-Spice Muffins

Ingredients:

Streusel Topping:

• 3 tbsp. whole wheat flour
• 3 tbsp. packed light brown sugar
• 1 tbsp. canola oil
• 1/2 tsp. ground cinnamon

 Muffins:

• 2 cups whole wheat flour
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 2 tbsp. packed light brown sugar
• 1/2 cup unsweetened applesauce
• 1/2 cup plain yogurt
• 2 tbsp. canola oil
• 2 tbsp. unsalted butter, melted
• 1 large egg
• 1 Granny Smith apple, peeled, cored & chopped

Makes 12 Servings (1 muffin per serving)

1. Preheat the oven to 400 F. Line a 12-cup muffin pan with paper liners.
2. To make the streusel, combine the streusel ingredients in a small bowl until moistened; set aside.
3. To make the muffins, whisk together the flour, baking powder, cinnamon, and baking soda in a large bowl. Whisk together the brown sugar, applesauce, yogurt, oil, melted butter, and egg in a medium bowl. Add the applesauce mixture and apple to the flour mixture; stir just until the flour mixture is moistened.
4. Fill the muffin cups evenly with the batter. Sprinkle evenly with the streusel, pressing lightly so it adheres. Bake until a toothpick inserted in the center of a muffin comes out clean, 15-20 minutes. Let cool in the pan on a rack 5 minutes. Remove the muffins from the pan and let cool on a rack about 15 minutes longer. Serve warm.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Homemade muffins are absolutely delicious. These muffins are so tasty because they have the combination of apples and cinnamon. You can also use a pinch of nutmeg to these muffins for a pinch more flavor. The original recipe calls for 1/2 cup of light brown sugar but I reduced the light brown sugar to 2 tablespoons and the muffins tasted just as good. I reduce the amount of sugar because there is already natural sugars in the unsweetened applesauce and apples. Make these on the weekend and you can enjoy them on the weekend and through the week.

 

Cinnamon-Raisin Baked French Toast

Ingredients:

• 8 slices cinnamon-swirl raisin bread, halved on diagonal
• 6 large eggs
• 1 cup fat-free half-and-half
• 3 tbsp. granular sugar
• 1 tsp. vanilla extract
• 3/4 tsp. ground cinnamon
• pinch nutmeg
• 1 tbsp. confectioners' sugar (optional)

Makes 6 Servings (2 half slices per serving)

1. Spray a 8 x 11 baking dish or casserole dish with nonstick spray.
2. Arrange bread in prepared baking dish, overlapping slices, if needed.
3. Whisk together eggs, half-and-half, 2 tablespoons of sugar, vanilla, cinnamon, and nutmeg in a medium bowl. Pour egg mixture evenly over bread, lightly pressing bread to help it absorb egg mixture. Cover and refrigerate at least 1 hour or up to overnight.
4. Preheat oven to 350 F.
5. Uncover dish and sprinkle French toast with remaining 1 tablespoon sugar. Bake until puffed and browned, about 35 minutes. Let cool about 10 minutes. Dust with confectioners' sugar and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is the perfect dish to make and enjoy on the weekend for brunch. French toast is a wonderful comfort food to enjoy during the cold winter months. The recipe calls for granular sugar but you can use honey in place of the sugar and the dish still tastes good. Milk is also a good substitute for half-and-half and whole wheat bread or challah bread are good substitutes if you can't get cinnamon-swirl raisin bread. Also, try topping this French toast with you favorite sliced fruit for a more filling and elegant dish.

Cranberry-Ginger Oatmeal Cookies

Ingredients:

• 1 cup whole wheat flour
• 3/4 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. baking powder
• 4 tbsp. unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1/4 cup shredded apple
• 1 tsp. vanilla extract
• 1 cup rolled or quick-cooking oats
• 3/4 dried cranberries
• 1/2 cup crystallized ginger, chopped

Makes 28 Servings (1 cookie per serving)

1. Preheat oven to  375 F. Line 2 large baking sheets with parchment paper.
2. Whisk together flour, ginger, baking soda, cinnamon, nutmeg, and baking powder in a small bowl.
3. With an electric mixer on medium-high speed, beat butter and brown sugar in a large bowl until light and fluffy; beat in egg, apple puree, and vanilla until mixed. Reduce mixer speed to low. Add flour mixture in two additions, beating just until combined. Stir in oats, cranberries and crystallized ginger.
4. Drop dough by level tablespoonfuls, about 2 inches apart, onto prepared baking sheets, making total of 28 cookies. Bake until lightly browned, about 8 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to racks and let cool completely.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These cookies are a take on your traditional oatmeal cookies. The secret ingredients are the ginger, cinnamon, nutmeg and shredded apple. The original recipe called for 1/4 cup prune puree but shredded apple will work just as well. I also added nutmeg because nutmeg goes well with cinnamon and ginger. If you don't have dried cranberries on hand, substitute raisins, dried blueberries or dried cherries and your cookie will still be flavorful and delicious.

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.

Banana Spice Cake with Coconut Frosting

Ingredients:

Cake:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup low-fat buttermilk
• 2 ripe bananas, mashed (1 cup)
• 2 large eggs
• 1 egg white
• 1/3 cup canola oil
• 1 tsp. vanilla extract

Frosting:

• 1 (8 oz.) package light cream cheese, at room temperature
• 1/2 cup confectioners' sugar
• 3 tbsp. light coconut milk
• 1 tsp. coconut extract
• 1/2 tsp. vanilla extract
• 1/4 cup flaked coconut, toasted

Makes 16 Servings (1/16 of cake per serving)

1. Preheat the oven to 350 F. Spray a 9 x 13-inch baking pan with nonstick spray.
2. To make the cake, whisk together the flour, granulated sugar, cinnamon, baking powder, baking soda, and salt in a medium bowl. Whisk together the remaining cake ingredients in a separate medium bowl. Gradually add the banana mixture to the flour mixture, stirring just until blended.
3.  Pour the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Let cool in the pan on a rack 10 minutes. Run a knife around the cake to loosen it from the pan. Remove from the pan and let cool completely on the rack.
4. Meanwhile, to make the frosting, with an electric mixer on high speed, beat all the frosting ingredients except the coconut in a medium bowl until smooth, about 1 minute. With a narrow metal spatula, spread the frosting over the top of the cake; sprinkle with the coconut.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Who would have thought the combination of bananas, coconuts and spices would be so delicious? This is what I call an elegant and decadent dessert. You can even make these into cupcakes and the sweet treats will still be delicious. Don't be intimidated by the number of ingredients in this recipe. You can cut the granulated sugar in half because there are natural sugars in the bananas and the cake will still taste good. I added a touch of nutmeg to the cake because nutmeg and cinnamon go so well together.

Blueberry Sauce

Ingredients

• 2 cups frozen or fresh blueberries
• 1/2 cup confectioners' sugar
• 2 tbsp. water
• 1 tsp. vanilla extract
• pinch ground cinnamon
• 2 tsp. fresh lemon juice

Makes 1 1/2 cups (1/4 cup per serving)

 

Combine the blueberries, confectioners' sugar, water, vanilla and cinnamon in a large saucepan and set over medium heat. Cook, stirring occasionally, until the berries soften and the mixture forms a sauce, 5-7 minutes. Stir in the lemon juice. Serve at once, or let cool to room temperature. Refrigerate in a covered container up to 1 week. Just before using, shake the sauce well and serve chilled or gently reheat.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Forget buying the fruit sauce or syrup at the grocery store. Make this at home and it will taste just as good. This homemade sauce is tart and flavorful and it goes great on ice cream, yogurt, pancakes, waffles, and even panna cotta. If you add a touch of rhubarb alongside the blueberries and cook the rhubarb, the sauce will be just as flavorful, thick and tart. I highly recommend adding vanilla extract and nutmeg to the sauce to enhance the flavor.