Spiked Peach Lemonade

 Ingredients:

• 3 medium peaches, divided
• 3/4 cup vodka
• 1/2 cup fresh lemon juice
• 2 tbsp. honey
• 12 oz. lemon-flavored seltzer water

Makes 6 Servings ( 2/3 cup with out ice per serving)

Chop 2 ½ peaches; cut the remaining peach half into 6 slices. In a blender, combine the vodka, lemon juice, sugar, and chopped peaches; blend until smooth, about 1 minute. Pour the pureed mixture into a pitcher; stir in seltzer. Pour the cocktail into ice-filled glasses; garnish each with 1 peach slice.

WW POINTS VALUE: 4 pts. 

Peak-season peaches are beautifully fragrant, juicy, and sweet—and make for a gorgeous lower-sugar batch cocktail for a small gathering. We blend the peaches to form the flavor base of the drink, leaving the skins on for more color and peach richness. You can blend the peach mixture a couple of hours ahead of time if you’d like, but be sure to stir in the seltzer just before serving so the drink keeps its irresistible effervescence.

Sauteed Pork with Peaches

Ingredients:

• 1 1/2 lbs. pork tenderloin, trimmed and cut into 8 pieces
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. canola oil
• 1 red onion, thinly sliced
•  2 peaches, cut into 1/2-inch wedges
• 1/2 cup dry red wine
• 2 tbsp. fresh lemon juice
• 2 tbsp. packed brown sugar
• 1/8 tsp. ground cinnamon

Makes 4 Servings (2 slices pork & about 1/3 cup peaches and sauce per serving)

1. Place the slices of pork between sheets of wax paper. With a meat mallet or rolling pin, pound to 1/4-inch thickness.
2. Sprinkle the pork with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and cook until browned, about 2 minutes on each side; transfer to a plate.
3. Add the onion to the skillet; reduce the heat to medium and cook, stirring, until slightly softened, about 2 minutes. Add the peaches and cook, stirring, until lightly browned, about 2 minutes. Add the remaining ingredients and cook, stirring, about 1 minute. Return the pork to the skillet and simmer until cooked through, about 3 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is what I call elegant barbecue. I say this because I was at a BBQ joint this past weekend and I had pulled pork, chicken, cole slaw and macaroni and cheese. I was not impressed but I guess when you cook at home it's hard to find good food whenever you eat out. I wanted to cook my own summer pork dish after eating pulled pork. I really enjoyed this meal because it was succulent and flavorful.This quick and easy meal can be enjoyed any day of the week. Don't forget your favorite veggies!

Peach-Almond Parfaits

Ingredients:

• 1/4 cup slivered almonds
• 2/3 cup part-skim ricotta cheese
• 2/3 cup nonfat or low-fat plain yogurt
• 2 tbsp. granular sugar substitute
• 3 medium peaches, cubed (2 cups)
• ground cinnamon
• ground nutmeg

Makes 4 (1 cup) Servings

1. Heat the oven to 275 F. Spread almonds on a baking sheet and toast, stirring occasionally, until fragrant and golden, about 10 minutes. Transfer to a plate to cool.
2. In a blender or food processor, combine ricotta, yogurt, and sugar substitute and process until smooth. Spoon 1/4 cup of the peaches into each of 4 parfait glasses or dessert dishes. Spoon 2 tablespoons of the ricotta mixture over the peaches. Sprinkle with a pinch of cinnamon or nutmeg and 1/2 tablespoon of the almonds. Top evenly with remaining peaches, remaining ricotta mixture, a pinch of cinnamon or nutmeg, and remaining almonds.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is what I call a summer sweet treat. These sweet treats can be enjoyed for breakfast, lunch or dessert. Who knew that peaches mixed in with ricotta and yogurt could be addictive? You can use other stone fruit such as nectarines or plums in this recipe and the parfaits will be just as yummy. I highly recommend grilling or broiling the peaches or stone fruit because grilled stone fruit tastes delicious. I also highly recommend adding vanilla to the ricotta-yogurt mixture for more flavorful parfaits.

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.





Peach-Blueberry Sorbet

Ingredients:

• 2 cups sliced peaches
• 1 cup blueberries
• 2 tbsp. water
• 1 tbsp. honey or agave nectar
• 1 tbsp. lemon or lime juice

Makes 4 Servings (1/2 cup per serving)

1. Place peaches, blueberries, in a wax-paper-lined 15 X 10 X 1-inch baking pan. Cover with waxed paper and freeze about 45 minutes or until partially frozen.
2. In a food processor, combine fruit, honey or agave nectar, and lemon or lime juice. Cover and process until smooth. If desired, garnish with fresh blueberries.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Diet Cookbook. You can have your sorbet and eat it too. This is a variation of frozen fruit sorbet in the cookbook. The original recipe is Peach-Raspberry Sorbet but I used blueberries in place of the raspberries and I used lime juice in place of the lemon juice. This sorbet was delicious. I also highly recommend adding a touch of passion fruit pulp to the sorbet to make it a little more tart. 

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.

Peach, Raspberry & Almond Galette

Ingredients:

• 3 cups peaches, washed, seed removed, cut into 1/4-inch wedges
• 1 cup raspberries
• 2 oz. unsweetened applesauce
• 2 tbsp. light brown sugar
• 1 tsp. lemon zest
• 1/2 tsp. vanilla
• 1 tbsp. cornstarch
• 1 pinch of salt
• 1 tbsp. ground almonds
• 1 tbsp. sliced almonds, lightly toasted
• 1 (11-inch) Whole-Wheat Galette Crust (see recipe)
• 1 tbsp. agave nectar syrup
• nonstick cooking spray

Makes 12 Servings

1. Preheat oven to 425 F.
2. Combine peaches, raspberries, applesauce, sugar, lemon zest, vanilla, cornstarch and salt in a bowl.
3. Lightly spray 2 half sheets of parchment paper (12-inches by 14-inches) with nonstick cooking spray. place pie dough between the 2 sheets of parchment and roll 1/8-inch thick. To prevent sticking, periodically peel the parchment paper from the dough and then replace the dough between them. Once the dough is the desired thickness, remove top sheet, keeping the pie crust on the bottom sheet of parchment paper. Place on a sheet pan.
4. Sprinkle 1 tablespoon ground almonds in a 10-inch circle on the pie crust. Scoop the fruit mixture into the center of the pie crust, leaving a 1-inch rim around the outside. Be sure to capture all the juice. using the parchment paper, gently fold the 1-inch rim over the edge of the fruit all around the galette. Sprinkle the 1 tablespoon sliced almonds on top.
5. Bake galette on the bottom rack of an oven for 50 minutes, turning halfway through the cooking time. The fruit juices should bubble and thicken; the crust should start to lightly brown.
6. Remove from oven, brush edge of tart with 1 tablespoon agave syrup, and let cool for 20 minutes.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a comforting and colorful dessert. Heck, you can even enjoy this treat for breakfast! This dessert is also healthier than most desserts because there isn't as much sugar as most desserts. Most of the sugar in this dessert is the natural sugar from the fruit. The combination of lemon zest and almonds add a touch of both crunch and zing to the fruity flavors. You can use any kind of summer fruit in this galette dish such as strawberries, blueberries, blackberries, rhubarb, apricots, nectarines or plums. You can even use pears and apples for a fall dessert in the galette dish but they will have to be peeled and sliced. I highly recommend adding a touch of cinnamon, nutmeg and/or ginger to the fruit mixture because these spices always make your fruity desserts taste better. Serve this rustic dessert at your next dinner party and people will be happy, I guarantee.

Peach Crumb Pie

Ingredients:

• 1 Basic Pie Crust

Filling:

• 3 1/2 lbs. peaches , pitted and sliced (about 7 cups)
• 3/4 packed light brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1 1/2 tbsp. cornstarch
• 1 tsp. vanilla extract

Topping:

• 2/3 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 tsp. salt
• 2 tbsp. unsalted butter, melted
• 1 tbsp. lemon juice
• 1 tsp. water

Makes 12 Servings

1. On a floured surface, roll out the dough to a 12-13-inch circle. Fit the dough into a 9-inch pie pan, pressing to fit and crimping the edges to form a rim. Freeze 20 minutes.
2. Preheat the oven to 375 F. To prepare the filling, in a medium bowl, combine the peaches, brown sugar, cinnamon, ginger, cornstarch, and vanilla extract; toss well. Transfer to pie shell.
3. To prepare the topping, in a medium bowl, combine the oats, flour, brown sugar, and salt. Add butter, lemon juice, and water; stir to combine. Press the topping mixture together to form clumps, then break them into smaller pieces over the filling.
4. Bake 40 minutes, then tent loosely with aluminum foil to keep topping from over browning. Bake until the filling is thick and bubbly, 40-45 minutes longer.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. I recently got back from my vacation in South Carolina and brought back some fresh peaches to make a peach dessert. I really love cooked fruit when it's seasoned properly and I've always wanted to try a peach pie. This version of a peach pie is SO DELICIOUS! I really loved this pie because it was warm, moist, packed with flavor and it melted right in my mouth. If you really want to add more spice to this pie, I highly recommend adding a pinch of nutmeg and ground cloves along with the cinnamon and ginger because the combination of those spices are absolutely divine. Don't worry if the slice isn't perfect. The pie is still delicious. If you were ever a fan of the show 'Beverly Hills, 90210' back in the day, one of the signature dishes at the Peach Pit was 'Peach Pie.' Put on some oldies music, have a slice of this pie, topped with vanilla ice cream if you wish,  and you'll feel like you're at the Peach Pit (minus Nat and the gang!).

 

Cool Down-Quick Peach Pops

Ingredients:

• 4 medium peaches, peeled and cubed
• 1/2 cup water
• 2 tbsp. granular sugar substitute
• 1 cup nonfat or low-fat plain yogurt
• 2 tbsp. chopped fresh basil

Special  Equipment:

• 12 (3-oz.) paper cups
• 12 wooden sticks for pops

 

Makes 12 Servings

1.  In a blender, puree the peaches and water until smooth. Add sugar substitute, yogurt and basil, if using, and blend until combined.
2. Divide mixture evenly among the paper cups and insert a wooden stick into the center of each. place pops in the freezer for 4 hours or overnight. When ready to serve, peel of paper cups.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I was really looking forward to trying these treats but they turned out to be a disappointment. I think it was the water that did these treats in. The combination of peaches, yogurt and a little spice is really yummy. I know these are supposed to be good for you but they didn't taste good. I do recommend pureeing together peaches, yogurt and some spice together for a nice shake. 

Summer Fruit Cocktail

Ingredients:

• 2 medium peaches, cubed
• 2/3 cup blueberries
• 5 medium strawberries, sliced
• 2 tsp. fresh lemon juice
• 1 tbsp. granular sugar substitute
• 1 tbsp. sliced fresh mint

Makes 4 (3/4 cup) Servings

 

In a large bowl, gently combine peaches, blueberries and strawberries. Add lemon juice and sugar substitute; toss gently. Divide fruit among 4 bowls, sprinkle with mint, and serve.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It's summer and you want to cool down, this treat is for you. There's nothing like a bowl of fresh fruit to cool you off in the summer. These fresh fruits offer a healthy dose of fiber, vitamin C as well as other antioxidants. You can also use lime juice instead of lemon juice and the cocktail will be just as delicious. I recommend adding a equal amount of lemon and lime juice to give this cocktail an extra kick of zing. The mint also adds a kick of zing as well. 

Peach-Raspberry Shakes

Ingredients:

• 3 small peaches, sliced
• 1 cup low-fat or nonfat plain yogurt
• 1 cup skim milk
• 1 cup raspberries
• 2 ice cubes
• 1 tsp vanilla extract
• granular sugar substitute to taste (optional)

Makes 4 (1-cup) Servings

In a blender, combine peaches, yogurt, milk, raspberries, ice cubes and vanilla; puree until smooth. Add sugar substitute to taste, if using. Pour into 4 (10-ounce) glasses and serve.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It's the summer and you're looking for sonething cool and refreshing to drink this fruity pleasure is for you. There is no excuse for you not to make this shake because it only takes 10 minutes to make. You can use any berry combination and peaches with the combination of nectarines or plums and it will still be delicious. You can enjoy this as a light snack or as a dessert.

Grilled Pork Tenderloin with Peach Lime Salsa

Ingredients:

• 2 garlic cloves, minced
• 2 tsp extra-virgin olive oil
• 1/4 tsp freshly ground black pepper
• 1 1/2 lbs. pork tenderloin
• 2 large peaches, peeled and cut into 1/2-inch pieces
• 1 small red onion, minced
• 1/4 cup finely chopped fresh mint
• 3 tbsp fresh lime juice
• 1/4 tsp salt

Makes 4 Servings

1. In a small bowl combine garlic, oil and pepper to form a rough paste. Place pork in a 9-by 13-inch glass baking dish and coat with garlic paste; let stand at room temperature for 10 minutes.
2. While pork is standing, in another small bowl combine peaches, onion, mint, lime juice and salt.
3. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill pork 12-14 minutes per side, or until thermometer inserted into the thickest part reads 150 F to 155 F. Transfer pork to a cutting board and let rest for 5-10 minutes.
4. Slice pork into 1/2-inch-thick slices and serve warm with peach lime salsa.

WW POINTS VALUE: 6 pts with salsa, 5 pts without salsa

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Peaches are in season and if you ever saw the photo for this recipe, you would want ot cook it too. I never like pork when I was growing up but as I started cooking and trying new pork recipes, I came to enjoy pork even more. Normally, when you think of pork for dinner you think of pork chops and applesauce. This dish puts a new spin on pork and fruit. Peaches don't have much taste to them but when they are paired with lime juice and mint they really wake up your taste buds and leave a nice aftertaste making your mouth feel refreshed. You can use pork chops in place of the pork tenderloin and the dinner will still be delicious. This dinner puts sweet and savory to a new level. I highly recommend this dish at your next barbeque because people will be talking about this dish to their family and friends and keep coming back for more.

Raspberry-Peach Cobbler: SPICED UP!!

Ingredients:

• 6 medium peaches, halved, pitted and thinly sliced
• 3 tbsp confectioners' sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground star anise
• 1 cup raspberries
• 3/4 cup all-purpose flour
• 3 1/2 tbsp granulated sugar, divided
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3 tbsp regular butter, cold
• 1/3 cup light sour cream
• 1 tsp vanilla extract

Makes 8 Servings

1. Preheat oven to 350ºF. 
2. Place peaches in a medium bowl; toss with spices and powdered sugar until sugar dissolves. In an 8-inch square baking pan, arrange peach slices in several layers; sprinkle raspberries over top.
3. In a large bowl, combine flour, 3 tablespoons of granulated sugar, baking powder, baking soda and salt. Cut butter into flour mixture and work in with a fork or pastry cutter until flour resembles course crumbs. Add sour cream and vanilla; mix with a fork until dough comes together.
4. Place clumps of crumb mixture over fruit; sprinkle with remaining 1/2 tablespoon of sugar.
5. Bake until top is golden brown and fruit begins to bubble, about 40 to 45 minutes. Cool 10 minutes before serving.

WW POINTS VALUE: 4 pts (1/2 cup per serving)

Note: This recipe appears on www.weightwatchers.com. I dined out this evening because I was STARVING and I pigged out at a local Italian restaurant. I was disappointed with my meal because it was adequate and I thought it was an embarassment to Italy. I made this dessert to make up for my adequate dinner and this dessert was well worth it. The original recipe did not call for cinnamon, nutmeg, star anise or ginger but I added these spices for more flavor. Cinnamon, ginger, nutmeg and star anise add flare to cooked fruit taking it from dull to delicious. I loved this dessert. It was the perfect ending for the meal for today and made me forget my not-so-great dinner. This particular cobbler uses less butter and more sour cream. Don't be intimidate by the flavor cominations of sour cream and vanilla; they go very well together with cooked fruit. Since summer is around the corner, this dish is PERFECT  for a barbeque or get-together and everyone will love this dish. You can even top this dessert with vanilla ice cream or frozen yogurt or marscapone cheese but it may affect the point value.



Farmer's Cheese Pancakes with Summer Fruits

Ingredients:

• Topping:
• 2 medium peaches, sliced, (1 cup)
• 1/4 cup water
• 2 tbsp granular sugar substitute
• 1 tsp fresh lemon juice
• 1/4 cup raspberries

• Pancakes:
• 6 large eggs, lightly beaten
• 1 cup semisoft farmer's cheese
• 2 tsp granular sugar substitute

Makes 4 (2-pancake) Servings

1. Heat the oven to 200 F.
2. For the topping: In a small saucepan, combine peaches, water and sugar substitute; bring to a boil over medium heat. Reduce the heat to low and simmer until peaches are soft, about 10 minutes. Remove from the heat and stir in lemon juice. Gently stir in raspberries; set aside and keep warm.
3. When the topping is cooking, make the pancakes: In a large bowl, whisk together eggs, 2/3 cup of the cheese and sugar substitute.
4. Lightly coat an 8-inch nonstick skillet with cooking spray and heat over medium heat. Spoon 1/4 cup of the batter into the pan and cook until pancake is set and edges are starting to turn golden, about 2 minutes. Loosen with a rubber spatula and flip: cook 1 minute more. Transfer pancake to a heatproof  platter and place in the oven to keep warm. Repeat for the remaining pancakes.
5. Divide pancakes among 4 plates. Spoon peach-raspberry topping over pancakes and dollop with remaining cheese. Serve warm.

WW POINTS VALUE: 5 PTS with or without the fruit

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is the first recipe in the cookbook and the photo for this recipe looks so delicious you want to take a bite out of the page. These pancakes are not your typical pancakes which are made from flour, milk, buttermilk and eggs. The pancake mixture feels like a thick crepe and it's a nice change. The raspberry-peach mixture and the cheese add a nice touch to the pancake. This meal is like eating an open crepe with fruit and cheese. I also highly recommend putting some Rapberry Sauce for a fininshing touch to this meal for a more fruity taste.

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.

Blueberry and Peach Crumble

Ingredients:

• 5 peaches or nectarines, peeled and thinly sliced
• 1 cup blueberries
• 1/3 cup fresh orange juice
• 2 tsp minced orange zest
• 1 tsp freshly grated ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 3/4 cup unbleached all-purpose flour
• 1/3 to 1/2 cup packed brown sugar (light or dark)
• 3 tbsp butter or margarine
• Heavy Cream (optional)

Makes 4-6 Servings

1. Preheat the oven to 325 F.
2. Mix together the peaches, blueberries, orange juice, orange zest, ginger, cinnamon and nutmeg. Place the fruit mixture in a buttered 9-inch pie plate or square pan and set aside.
3. Combine the flour and brown sugar, then cut in 2 tbsp of the butter with a pastry blender until the mixture forms crumbs about the size of small peas. Sprinkle the flour mixture over the fruit, and dot with the remaining 1 tbsp butter.
4. Bake until the peaches are cooked through, the top is slightly browned, and the mixture is bubbling, about 30 minutes. Serve either hot or cold, with heavy cream, if desired, to pour over the crumble.

WW POINTS VALUE: Who knows?

Note: This recipe appears in The New Legal Sea Foods Cookbook. I am a HUGE fan of Legal Sea Foods and I've always wanted to cook something from their menu regardless of what it is. The weather was finally nice and I decided to cook, of all  things, dessert. I had blueberries and peaches in my fridge and I wanted to use them. Blueberries and peaches come into season together and I've had them together before and I enjoyed them.  I don't have the WW Point Value because the cookbook doesn't provide the nutritional info.This dessert was SOOOOO delicious. I added the ginger, cinnamon and nutmeg to kick it up a notch and it was so good. Peaches and blueberries mixed with orange juice and zest and ginger, cinnamon and nutmeg make a great combonation. Cooked fruit is just as delicious as it's served raw. I do recommend putting in some spices if you want to cook fruit. To the Berkowitz family: If you're reading this posting, the blueberry and peach crumble is delicious. If you want to spice it up, just add some ginger, cinnamon and nutmeg and people will love it, I guarantee.

Pankcakes with Peachy Compote

Ingredients:

• 1 peach, sliced or 1 cup drained sliced canned peaches (not in syrup)
• 1/4 cup orange juice
• 3 tbsp sugar-free apricot or orange preserves
• 1 tsp ginger
• 1/2 tsp ground cinnamon
• 2 cups blackberries or blueberries
• 2 cups whole wheat or whole grain pastry flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 egg white
• 2 cups buttermilk
• 1 tbsp vanilla extract
• 2 tsp canola oil

Make 12 pancakes

Compote:

In a small saucepan, combine the peaches, orange juice, preserves, ginger and cinnamon. Cook, stirring occasionally, over medium heat for 5 minutes, or until fruit is soft. Add the berries and cook for 2 minutes longer. Keep warm over very low heat.

Pancakes:

1. In a large bowl, combine the flour, baking soda, baking powder and salt.
2. In a medium bowl, whisk together the egg and white until very foamy. Whisk in the buttermilk, vanilla extract and oil. Stir into the flour mixture just until the batter is combined and pourable.
3. Heat a large nonstick skillet (or Griddler) coated with cooking spray over medium heat. Pour 1/3 cup batter into hte skillet to form a 4" pancake. Cook for 2-3 minutes, or until the bottom is browned. Turn and cook  for  1-2 minutes longer, or until golden brown. Remove to a plate and keep warm. Repeat to make a total of 12 pancakes. Serve the pancakes with the warm compote.

WW POINT VALUE: 2

Note: This recipe appears in the South Beach Diet Cookbook. I've always wanted to try this recipe and I'm glad I did. The compote was so delicious as were the pancakes. You can also serve the compote in crepes, oatmeal, stuffed french toast and even vanilla ice cream. The ginger and cinnamon add nice flavor to the fruits.