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. 

Orange Dreamsicle Shake

 Ingredients:

• ½ cup unsweetened vanilla almond milk
• 1 packet South Beach Diet Keto Friendly Shake Mix, Vanilla
• ½ cup orange juice
• ½ tsp vanilla extract
• 1 tsp. orange zest
• 1 medium frozen banana
• ¼ cup ice

Makes 1 Serving

1. Add all ingredients to a blender. Blend until smooth.

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com/recipes. This shake will brighten your day and leave a nice aftertaste in your mouth. If you don't have orange juice on hand, used some freshly squeezed oranges and the shake will be just as delicious and you won't have any added sugars to this shake. You already get natural sugars from the fruits so any additional sugar won't be necessary. If you don't have the keto friendly shake mix on hand, use MCT oil instead and your shake  will taste just as good. This shake is packed with Vitamin C and potassium it will make it easier to fight the common cold. 

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Ricotta Mousse with Berries

Ingredients:

• 1 cup light ricotta cheese
• 2 tbsp. orange liqueur
• 2 tbsp. agave nectar or honey
• 1 tsp. orange zest
• 1/2 cup sliced fresh strawberries
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 1/2 cup fresh blackberries
• 1 tsp. fresh lemon juice
• 1 tsp. honey
• fresh mint leaves (optional)

Makes 4 Servings

1. In a small bowl, whisk together ricotta, 1 tablespoon of the orange liqueur, agave or honey, and orange zest. Cover and chill 1-24 hours.
2. In a medium bowl, combine the berries, lemon juice, and the remaining 1 tablespoon orange liqueur. Cover and let stand at room temperature 15 minutes to develop the flavors.
3. To serve, divide fruit mixture among four dessert dishes, spooning any juices over fruit in dishes. Top with ricotta mixture. Drizzle with honey. If desired, garnish with mint.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The original recipe calls for this dish for dessert but you can enjoy this sweet dish for breakfast, brunch, dessert, or even a snack. The combination of berries, ricotta cheese and orange liqueur is absolutely divine. If you don't have orange liqueur on hand, use lemon liqueur (such as Limoncello), brandy, rum, or even a mint liqueur. You can also use lemon zest in place of the orange zest. The best part of this sweet dish is that there is no added sugar in this dish. 

Spiced Tea

Ingredients:

• 9 cups water
• 2 tbsp. roughly chopped fresh ginger
• 2 cinnamon sticks
• 1/4 tsp. whole cloves
• 1/4 tsp. black peppercorns
• 3 (1-inch) strips lemon zest
• 3 (1-inch) strips orange zest
• 10 caffeinated or decaffeinated black tea bags
• 3 tbsp. granular sugar substitute (optional)

Makes 8 Servings (3/4 cup per serving)

1. Bring water to a boil in a large saucepan. Add ginger, cinnamon, cloves, peppercorns, and zests. Reduce heat to low and simmer gently, uncovered, for 30 minutes. Remove from heat and allow to steep at room temperature for 30 minutes or in the refrigerator overnight.
2. When ready to serve, return ginger mixture to a boil. Remove from heat, add tea bags, cover, and steep for 5 minutes. Squeeze tea bags into liquid, then strain and discard solids. Add sugar substitute for a sweeter tea, if desired, and serve hot.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was never a tea drinker when I was younger but I enjoy tea now. This tea will get you into the holiday spirit. Plus, it will make you feel like you're in a Charles Dickens novel after having one sip. The combination of cinnamon, ground cloves, and ginger mixed with fruit zest is very comforting. This tea can be enjoyed during the cold winter months any time of day.  



Buttermilk Sorbet with Crushed Blackberry-Mint Sauce

Ingredients:

• 3 1/2 cups low-fat buttermilk
• 1/3 cup honey
• 4 tbsp. granulated sugar
• 1 tsp. vanilla extract
• 1/2 tsp. grated orange zest
• 2 cups fresh blackberries
• 1 tbsp. chopped fresh mint + 6 small sprigs

Makes 6 Servings (2/3 cup sorbet with 1/4 cup blackberry sauce)

1. Whisk together buttermilk, honey, 3 tablespoons of sugar, vanilla, and orange zest in a medium bowl until sugar is dissolved. Pour buttermilk mixture into ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to freezer container and freeze until firm, at least 4 hours or up to 2 days.
2. To make sauce, combine 1 1/2 cups of blackberries and remaining 1 tablespoon sugar in a small bowl. With a fork, crush remaining berries until very coarse puree is formed; let stand 10 minutes. Stir in remaining 1/2 cup blackberries and the chopped mint. (Can be made up to 4 hours ahead and refrigerated.)
3. To serve, scoop sorbet into 6 dessert dishes and top with 1/4 cup blackberry sauce. Garnish with mint sprigs.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert. If you're having company over for dinner, serve this dessert. Break out the china and crystal this dessert is worth it. The buttermilk sorbet on its own is good but it's even more  delicious with the blackberry-mint sauce. The buttermilk sorbet is so nice and creamy it melts in your mouth. The sauce leaves a nice aftertaste in your mouth.

 

Buttermilk Panna Cotta with Strawberries

Ingredients:

• 1 tsp. unflavored gelatin
• 1 1/2 tbsp. water
• 1 vanilla bean, split
• 1 cup low-fat buttermilk
• 3/4 cup fat-free half-and-half
• 1/3 cup + 1 tbsp. granulated sugar
• 2 cups strawberries, hulled and thinly sliced
• 1 tsp. grated orange zest

Makes 4 Servings (1 panna cotta & 1/2 cup strawberries per serving)

1. Spray 4 (6 oz.) ramekins or custard cups with nonstick spray.
2. Sprinkle gelatin over the water in a cup. let stand until gelatin is softened, about 5 minutes.
3. Meanwhile, with edge of small knife, scrape seeds from vanilla bean; reserve pod and seeds.
4. Combine buttermilk, half-and-half, 1/3 cup of sugar, and the vanilla pod and seeds in a medium saucepan. Cover over medium heat, stirring occasionally, until sugar is dissolved, about 2 minutes. Remove saucepan from heat; stir in gelatin mixture until completely dissolved. Pour buttermilk mixture through sieve set over medium bowl; discard vanilla bean pod. Divide buttermilk mixture evenly among prepared ramekins. Cover and refrigerate until chilled and set, at least 4 hours or up to 1 day (the longer it sets, the firmer it will be).
5. Toss together strawberries and orange zest with remaining 1 tablespoon sugar in small bowl. Cover and refrigerate at least 20 minutes or up to 1 hour.
6. To serve, run tip of thin knife around edge of each ramekin to loosen panna cotta. Dip bottoms of ramekins, one at a time, into a bowl of hot water about 5 seconds. Unmold by inverting each panna cotta onto dessert plate. Surround with strawberries.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert. It's flavorful with a nice aftertaste. Panna cotta means cooked cream in Italian. A panna cotta is an Italian dessert that is made of sweetened cream that is thickened with gelatin and molded. The cream may be aromatized with rum, vanilla, almond, mint, coffee or any other flavoring. The combination of vanilla and berries is so heavenly it leaves such a nice aftertaste in your mouth. It may look complicated but this dessert is worth the time and effort.

Cherry-Pistachio Cannoli Cream

Ingredients:

• 1 cup part-skim ricotta cheese
• 2 tbsp. packed light brown sugar
• pinch salt
• 1/4 cup mini dark chocolate chips
• 1/4 tsp. grated orange zest
• 1/4 tsp. vanilla extract
• 2 cups sweet cherries, pitted, plus 4 cherries on the stem
• 2 tbsp. chopped pistachios

Makes 4 Servings (1/2 cup per serving)

1. Combine the ricotta, brown sugar, and salt in a food processor; process until perfectly smooth, 1-2 minutes
2. Scrape the cheese mixture into a medium bowl; stir in the chocolate chips, orange zest, and vanilla. Refrigerate until thoroughly chilled, at least 1 hour or up to 3 hours.
3. Stir the pitted cherries into the cheese mixture. Divide the cannoli cream evenly among 4 dessert bowls. Sprinkle with the pistachios and top each with a cherry in the stem. Serve at once.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. If you love Italian food or dessert, this treat is for you. A cannoli is a Sicilian dessert that is consisted of a pastry shell filled with ricotta cheese topped with nuts and/or chocolate chips. This spin on cannoli is both flavorful and filling. The combination of dark chocolate chips, chopped nuts, orange, vanilla and cherries is absolutely delicious. If you don't want to eat this as a pudding, I highly recommend using this cannoli cream as a filling for cannolis. The cannolis will be deliciously filling. The points value will go up but they are worth it.

Strawberries with Strawberry-Orange Sabayon

Ingredients:

• 2 (1 lb.) containers strawberries, hulled
• 1/2 cup dry white wine or white grape juice
• 1/2 cup orange juice
• 1/3 cup granulated sugar
• 1 (3-inch) strip orange zest, removed with a vegetable peeler
• 3 egg yolks

Makes 4 Servings (1 1/4 cups sabayon & 1 cup strawberries per serving)

1. Chop enough strawberries to equal 1 cup; set aside. Quarter the remaining strawberries and divide evenly among 4 wine glasses or goblets; set aside.
2. Combine the chopped strawberries, wine or grape juice, orange juice, sugar, and orange zest in a medium saucepan and set over medium-high heat. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer until the strawberries are very soft, about 5 minutes. Pour through a fine-mesh sieve set over a small bowl. pressing hard on the solids to extract  as much liquid  as possible; discard the solids.
3. Meanwhile, fill a medium saucepan with 1 1 /2 inches of water and bring almost to a simmer over medium heat. With a hand mixer on medium-high speed, beat the egg yolks in deep bowl until frothy, about 1 minute. Slowly beat in the warm strawberry mixture. Set the bowl over the saucepan and beat until the mixture is tripled in volume and very thick, about 10 minutes. Remove the bowl from the saucepan. Spoon the sabayon over the strawberries, dividing  it evenly. Serve at once.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. A Sabayon is an Italian dessert that is made with egg yolks, granulated sugar and white wine. The dessert version is a light custard that is whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches in a champagne In France, it is called sabayon, while its Italian name is zabaione. You can enjoy this elegant European treat for dessert, breakfast or even as a snack. Fruit tastes so good with white wine. You can use any summer fruit in this recipe and the dish will still be delicious.

Caribbean-Style Pork Tenderloin

Ingredients:

• grated zest and juice of 1 orange
• grated zest and juice of 1 lime
• 1 tbsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 2 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• pinch cayenne
• 1 (1 lb.) pork tenderloin, trimmed

Makes 4 Servings ( 3 slices per serving)

1. Combine orange zest and juice; lime zest and juice, oil, garlic, cumin, salt, pepper and cayenne in large zip-close plastic bag; add pork. Squeeze out air and seal bag; turn out coat pork. Refrigerate, turning bag occasionally, at least 2 hours or up to overnight.
2. Preheat oven to 450 F.
3. Lightly spray roasting pan with nonstick spray. Place tenderloin in pan; drizzle marinade over top. Roast for 5 minutes. Reduce oven temperature to 350 F and roast until instant-read thermometer inserted in the center of the tenderloin registers 160 F for medium, 15-18 minutes. Transfer to cutting board and let stand 5 minutes. Cut into 12 slices.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Who knew that pork could be so succulent and juicy with citrus flavors? This pork is flavorful and juicy after one bite. The acidity from the juices cools down the heat from the cumin giving the pork a nice bite to it. You can use boneless pork chops in this recipe and you can either sauté, broil or grill the pork chops and they will still be delicious. 



Fresh Raspberry-Orange Sauce

Ingredients:

• 3 (6 oz.) containers raspberries
• 1/8 tsp. grated orange zest
• 1/2 cup confectioners' sugar
• 2 tbsp. fresh orange juice
• 1 tsp. fresh lemon juice

Makes 2 Cups (1/4 cup per serving)

1. Combine the raspberries and orange zest in a  food processor; pulse until the berries are broken up. Sift the confectioners' sugar over the berries and add the orange juice; pulse just until smooth.
2. Pour the berry mixture through a sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Stir in the lemon juice. Transfer the sauce to a glass jar; refrigerate up to 1 week. Just before serving, shake well. The sauce may thicken a bit on standing; add a little orange juice or water to thin to the desired consistency.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call an elegant dessert sauce with flavor. It's succulent and juicy and it goes great on anything. It goes great with vanilla, chocolate and on top of fruit too. You can use strawberries, blueberries along with a combination of sliced rhubarb with the berries and you'll be happy.

Poached Pears with Red Wine & Star Anise

Ingredients:

• 2 cups boiling water
• 3 red zinger or Raspberry tea bags
• 2 cups dry red wine
• 1/2 cup granular sugar
• 3 (3-inch) orange zest strips, removed with vegetable peeler
• 2 cardamom pods
• 1 star anise
• 4 (1/2 lb.) firm-ripe Bosc pears, peeled, halved, & cored
• 1/2 cup plain fat-free Greek yogurt
• 2 tbsp. coarsely chopped pistachios

Makes 8 Servings ( 1 pear half, 1 1/2 tbsp. syrup, 1 tbsp. yogurt, & scant 1 tsp. pistachios)

1. Pour boiling water into glass measuring cup or bowl; add tea bags and let steep 4 minutes. Remove tea bags and discard; pour tea bags into large saucepan. Add wine, sugar, orange zest, cardamom pods, and star anise; bring to boil over medium heat, stirring until sugar is dissolved.
2. Reduce heat to simmer and add pears; place sheet of wax papers on top of pears to keep them submerged. Cook, covered, until pears are just tender when pierced with a small knife, 30-35 minutes. Remove saucepan from heat; uncover and let pears cool in wine mixture.
3. When pears are cool, with slotted spoon, transfer to large bowl; set aside.
4. Bring wine mixture to boil over high heat. Boil until reduced to about 2/3 cup, 10-15 minutes. Remove saucepan from heat and let syrup cool to room temperature. Discard orange zest, cardamom, and star anise.
5. To serve, place 1 pear half, cut side up, in each of 8 serving dishes or dessert plates. Spoon syrup evenly over pears. Spoon yogurt evenly on top of or alongside pears and sprinkle with pistachios.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert and it's perfect for foodies. Pears cooked in wine is absolutely delicious. The combination of orange, spices, tea and wine is heavenly delicious. The pears and the flavors of the wine syrup will melt in your mouth. You can use almonds, walnuts, or even dark chocolate chips as a garnish in this recipe. If you don't have raspberry tea bags on hand, use any fruit-infused tea bags and a handful of fresh raspberries when cooking and they will work just as well.

Chicken en Papillote

Ingredients:

• 4 boneless, skinless chicken breast halves
• pinch salt
• freshly ground black pepper
• 2 scallions, chopped
• 1 medium carrot, sliced diagonally
• 1 small zucchini, cut lengthwise in half, then crosswise into 1/2-inch pieces
• 1 tsp. dried tarragon
•  1/2 tsp. grated lemon or orange zest

Makes 4 Servings

1. Heat oven to 400 F (425 F if foil is used). Cut four 2-foot lengths of parchment paper or foil. Fold each in half to make a 1-foot square. Sprinkle the chicken breasts with salt and pepper. Place a breast slightly  below the middle of each square of paper.
2. In a small bowl, combine the scallions, carrot, zucchini, tarragon, and zest. Spoon 1/4 of the vegetable mixture over each chicken breast.
3. Fold the parchment or foil over the chicken or crimp the edges together tightly. Bake for 20 minutes on a baking sheet.
4. To serve, cut an X in the top of each packet with scissors and tear to open.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Book. This dish is a good start to kick start your diet if you fall off the wagon. There are three servings of vegetables in this dish and some meaty chicken. I highly recommend adding minced garlic to the chicken because everything tastes better with garlic. You can also use turkey or certain fish in this recipe and the dish will still be delicious.

Carrot Cupcakes with Cream Cheese Frosting

Ingredients:

Cupcakes:

• 1 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup unsweetened flaked coconut
• 1 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 large eggs, lightly beaten
• 1/4 cup canola oil
• 1 tsp. grated orange zest
• 2 carrots, shredded
• 1 apple, peeled, cored, and shredded
• 1/3 cup golden raisins, chopped

Frosting:

• 3 oz. whipped cream cheese, at room temperature
• 2 tbsp. confectioners' sugar
• 1 1 /2 tsp. milk
• 1/2 tsp. vanilla

Makes 12 Cupcakes (1 decorated cupcake per serving)

1. Preheat the oven to 350 F. Spray 12-cup muffin pan with nonstick spray or use paper liners.
2. Whisk together flour, granulated sugar, coconut, cinnamon, nutmeg, baking soda, and salt in a large bowl. Stir together eggs, oil, and orange zest in a medium bowl. Stir egg mixture into flour mixture just until flour mixture is moistened. Stir in carrots, apple, and raisins. Spoon evenly into prepared muffin cups, using about 1/3 cup batter for each cupcake.
3. Bake until toothpick inserted in the center of cupcake comes out clean, about 20 minutes. Let cool in pan on wire rack 5 minutes; remove cupcakes from pan and let cool completely on rack.
4. To make frosting, with electric mixer on medium-low speed, beat cream cheese, confectioners' sugar, milk, and vanilla in small bowl until blended. Spread small amount of frosting on each cupcake.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you ever need a delicious carrot cake or cupcake recipe, this is the one for you. I never liked carrot cake as a kid but I really enjoy it as an adult. You can have your cupcake and eat it too just not too many of them. The combination of shredded coconut, carrots, apple, raisins, and orange zest mixed in with cinnamon and nutmeg make these treats so good. The original recipe calls for 2/3 cup granulated sugar but I cut the sugar intake in half and the cupcakes tasted just as delicious. Make these for your family & friends and they will eat these alive.

Korean-Style Pork Tenderloin with Asian Cabbage Slaw

Ingredients:

• 2 tbsp. reduced sodium soy sauce
• 1 tbsp. agave syrup
• 1 tsp. sesame oil
• 1 tbsp. garlic, chopped
• 1 tsp. ginger chopped
• 1 tsp. orange zest
• 1 scallion, chopped
• 1/4 cup Asian pear or green apple, peeled & cored
• 1 tsp. chile paste, sambal oelek, or Korean chile paste
• 1 lb. pork tenderloin, fat removed
• 6 cups Asian Cabbage Slaw

Makes 4 Servings

1. Combine all ingredients except pork tenderloin and cabbage slaw in blender. Blend until smooth. Place pork in marinade and let sit overnight in the refrigerator.
2. Preheat the grill over medium-high heat. Grill pork until it reaches an internal temperature of 145 F. Allow meat to rest for 10 minutes. Slice pork tenderloin thin across the grain. Serve with Asian Cabbage Slaw or wrapped in lettuce leaves or butter leaf lettuce.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dish puts a new spicy twist on the typical BBQ pork and slaw. Who knew Korean barbecue could taste so good? Korean BBQ is known for its salty and spicy flavors. The salty and spicy flavors mixed with the crispy textures of the slaw and the succulent juicy pork is absolutely delicious. You can use pork, chicken, steak, even salmon in this recipe and your meal will be delicious. There is nothing like grilled pork in warm weather. Grilled pork always test the best. If you're lucky enough to live in warm weather years round, just grill your proteins and vegetables and they will always taste delicious. 

Raspberry-Orange Frozen Yogurt

Ingredients:

• 3 (6 oz.) containers raspberries
• 1/2 cup granulated sugar
• grated zest of 1/2 orange
• 2 tbsp. orange juice
• pinch salt
• 1 cup vanilla low-fat yogurt
• 1 cup fat-free half-and-half

Makes 8 Servings (1/2 cup per serving)

1. Combine raspberries, sugar, orange zest and juice, and salt in medium bowl; let stand, stirring occasionally, 30 minutes.
2. Meanwhile, whisk together yogurt and half-and-half in large bowl until smooth; stir in raspberry mixture until well combined. Cover and refrigerate until thoroughly chilled, about 2 hours.
3. Pour yogurt mixture into ice-cream maker and freeze according to manufacturer's instructions. Transfer to freezer container and freeze until firm, at least 2 hours or up to 6 hours. Yogurt is best served within 1 day.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This sweet treat is a refreshing way to cleanse your palate or to cool you off. If you're thinking about going out for frozen yogurt, DON'T! Make this sweet treat on the weekend and it will be enjoyed through the weekend & throughout the week. The combination of raspberries and orange is so heavenly you won't miss the frozen yogurt at the yogurt shop. If you have plain yogurt on hand, add a touch of vanilla to the yogurt and it will be just as good.



Turkey Breast Stuffed with Spinach & Ricotta

Ingredients:

• 4 garlic cloves, minced
• 1 tbsp. + 2 tsp. extra-virgin olive oil
• 1 (10 oz. package) frozen chopped spinach, thawed and squeezed dry
• 1/3 cup part-skim ricotta cheese
• 3 tbsp. Parmesan cheese
• 1 large egg
• 1 tsp. grated orange zest
• 1/2 tsp. freshly ground black pepper
• 1 boneless, skinless, turkey breast half (2 lbs.)
• 1 tbsp. fresh orange juice
• 1/2 tsp. paprika
• 1/2 tsp. salt.

Makes 6 slices (2 slices per serving)

1. Preheat the oven to 375° F.
2. In a small saucepan, combine the garlic and 1 tablespoon of the oil. Heat over low heat until the garlic is fragrant and is just beginning to sizzle, about 2 minutes. Remove the pan from the heat, add the spinach (shredding it as you do so), and stir to coat with the oil. Let cool slightly.
3. In a medium bowl, combine the ricotta, Parmesan, egg, orange zest, and pepper. Add the spinach mixture and stir to combine.
4. With the pointed end of the turkey breast facing you, make a lengthwise and horizontal cut into the thicker side. Slice through the breast, cutting almost to, but not through, the opposite side. Open the turkey up like a book and pound lightly to an even thickness.
5. Spread the ricotta-spinach mixture over the turkey, leaving a 2-inch birder all around. Roll the turkey up as best as you can ( it will not be even piece of meat) and tie in several places with kitchen twine. Use small wooden skewers to pin closed any tears or holes (there will definitely be some).
6. Place the turkey on a rack set over a small roasting pan or baking pan. Pour 1/2 inch of hot water into the bottom of the pan and cover the pan with foil. Roast the turkey for 30 minutes.
7. Meanwhile, in a small bowl, combine the orange juice, paprika, salt, and remaining 2 teaspoons oil.
8. Uncover the turkey, brush with the orange juice mixture, and roast the turkey is cooked through and an instant-read thermometer inserted in the middle of the stuffing registers 140° F, about 15 minutes longer. Transfer the turkey to a cutting board, tent with foil, and let stand for 15 minutes before cutting into 12 slices.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten-Solutions Cookbook. This is a great comfort meal that can be made and enjoyed on the weekend to warm your heart and soul. The spinach and ricotta filling tastes like a side dish but without all the fat and has all the flavor. The orange juice and orange zest give this dish an extra kick of zing to it. You can use lemon juice and zest in place of the orange juice and zest and you dish will still be delicious. You can also use cottage cheese in place of ricotta cheese too. I highly recommend serving this dish to company whether it's a main course or buffet-style and it will be enjoyed by everyone.

Cannoli Pudding

Ingredients:

• 1 container (15 oz.) part-skim ricotta cheese
• 3 tbsp. granular sugar substitute
• 2 tsp. grated orange zest
• 1 tsp. vanilla extract
• 1/4 cup mini semisweet chocolate chips
• 1/4 cup coarsely chopped pistachios (1 oz.)

Makes 4 Servings

1. With an electric mixer, beat the ricotta, sugar substitute, orange zest, and vanilla until light and smooth. Fold in the chocolate chips and pistachios.
2. Spoon the pudding evenly into 4 dessert bowls and serve, or cover and chill to serve later.

WW POINTS VALUE: 5 pts on Phase 1 & 7 pts on Phase 2

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. You can have your cannoli and eat it too in a different way. This is a different kind of dessert in texture and in flavor. Normally, you eat a cannoli with the filling in the shell. You eat this cannoli in a dish and it has a nice flavor and aftertaste to it. This recipe is to be enjoyed on Phase 2. If you're on Phase 1, omit the chocolate chips and add 2 tablespoons of unsweetened cocoa powder and 1 additional tablespoon of sugar substitute to the ricotta mixture. You will enjoy the combination of vanilla, orange and chocolate in this dessert.

Spiced Pork Tenderloin with Grilled Vegetables & Salsa Verde

Ingredients:

• 1 lb. pork tenderloin, fat removed
• 1 tbsp. chopped oregano
• 1 tsp. finely chopped garlic
• 1 tsp. fennel seeds, ground
• 1 tsp. black peppercorns, ground
• 1 tsp. ground coriander
• 1 pinch cayenne pepper
• 1 tsp. orange zest
• nonstick cooking spray
• 1 recipe Grilled Vegetables
• 1 recipe Salsa Verde for meat or vegetables
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season meat with salt and pepper. Let sit for 15 minutes.
2. Combine oregano, garlic, spices, and orange zest in a small bowl. Rub generously over meat.
3. Preheat grill to medium high.
4. Lightly spray pork with nonstick cooking spray. Place on grill and cook 4 minutes per side, turning to establish grill marks on all sides evenly. Cook to an eternal temperature of 143 F for medium doneness. Let rest for 10 minutes.
5. Grill vegetables and arrange on a large platter.
6. Prepare salsa verde.
7. Slice meat on a bias 1/4-inch thick. Place on the platter with the grilled vegetables; top with salsa verde.

 WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This elegant meal only takes 30 minutes and is packed with flavor. he medley of flavors include coriander, orange zest, fennel seeds and cayenne or crushed red pepper flakes to kick the heat up a notch. The pork is really juicy and it melts in your mouth with the salsa verde. You can use this recipe with chicken, steak or even fish and it will still be delicious.

Cranberry Cheesecake

Ingredients:

• 1 Basic Crumb Crust (See recipe)

Filling:

• 8 oz. Neufchatel cream cheese
• 8 oz. fat-free cream cheese
• 2 cups fat-free yogurt
• 1 cup fat-free cottage cheese
• 2 large eggs
• 2 large egg whites
• 1 cup granular sugar
• 2 tsp. vanilla extract

Topping:

• 1 (16 oz.) can whole cranberry sauce
• 3 tbsp. orange juice
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1 tbsp. cornstarch
• 1 tbsp. water
• 1 tsp. grated orange zest

Makes 16 Servings

1. Preheat oven to 375 F. Follow the directions for the Basic Crumb Crust, using a springform pan. Press the crumb mixture into the bottom and 11/2 inches up the sides of the pan. Bake and let cool as directed. Reduce the oven temperature to 350 F. 
2. In a food processor, blend both cream cheeses, yogurt, and cottage cheese until smooth. Add the eggs, egg whites, sugar, and vanilla extract and pulse until blended. Pour the mixture into the springform pan and place in the center of the oven.
3. Reduce the heat to 325 F and bake until the cheesecake is almost set but jiggles an bit when shaken, 70-75 minutes. Turn off the oven and let the cheesecake sit in the oven 1 hour longer. Transfer the cheesecake to the refrigerator and chill for at least 3 hours.
4. Meanwhile, prepare the topping. In a small saucepan, combine the cranberry sauce, orange juice, cinnamon, and nutmeg. Bring to a boil, stirring often; cook 1 minute. Dissolve the cornstarch in the water and stir into the saucepan; return to a boil an cook until mixture is thickened, 1 minute longer. Remove from the heat and stir in the orange zest; cool completely, then chill in the refrigerator for at least 1 hour.
5. Spread the cranberry mixture over the top of the cake just before serving or after the cheesecake is well chilled.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. You can have your cheesecake and eat it too. This cranberry cheesecake is so delicious and will give a new flavor to the holidays or any special occasion you may be celebrating. This cheesecake is very creamy and the cranberry topping gives it an extra kick of zing. You can reduce the amount of granulated sugar t o1/3 of a cup or don't add any and your cheesecake will taste good for sugar-free. You can use whole cranberries or add a touch of pomegranates to the topping and your cheesecake will be just as delicious.

Whole Wheat Orange-Vanilla Buttermilk Waffles

Ingredients:

• 2/3 cup whole wheat flour
• 1/4 cup all-purpose flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup low-fat buttermilk
• 1 egg, beaten
• 2 tsp. canola oil
• grated zest of 1 orange
• 1 tsp. vanilla extract
• 1/4 cup pure maple syrup

Makes 4 Servings (1 waffle & 1 tablespoon maple syrup)

1. Spray waffle make with nonstick spray. Preheat according to manufacturer's directions.
2. Whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Whisk together buttermilk, egg, oil, orange zest and vanilla in a small bowl. Add buttermilk mixture to flour mixture, stirring until batter is just smooth.
3. When waffle baker is ready, ladle in 1/2 cup of batter. Close lid and bake until golden brown, about 5 minutes. Transfer waffle to plate and keep warm. Repeat with remaining batter, making a total of 4 waffles. Serve with maple syrup.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. The original recipe was called whole-wheat buttermilk waffles and the orange and the vanilla were different variations. I decided to combine the orange and vanilla to make whole-wheat orange-vanilla buttermilk waffles. Vanilla pair well with any fruit and the dish always tastes good. These waffles are so crisp and delicious you'll have these again and again. If you have any leftover waffles, wrap them in plastic and freeze them And when you want to eat waffles, take them out, defrost them, put your favorite toppings on them, heat them in the microwave and enjoy them. As for enjoying these waffles fresh out of the waffle iron, I highly recommend adding your favorite fresh fruit on top of these waffles to fill you up. One bite of these and you'll never go the local waffles house or pancake parlor again.