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. 

Roasted Pecan Salmon with Lentil-Tomato Salad

Ingredients:

• 1/2 cup dried small green lentils
• 4 (6 oz.) salmon fillets, with skin
• salt 
• freshly ground black pepper
• 4 tsp. Dijon mustard
• 1/2 cup chopped pecan halves
• 1/2 cup halved cherry or grape tomatoes
• 1 large shallot, minced
• 1 tbsp. chopped fresh dill
• 1 tbsp. fresh lemon juice
• 1 tbsp. extra-virgin olive oil
• 1 tsp. red wine vinegar

Makes 4 Servings

1. Heat the oven to 425 F. Lightly coat a baking sheet with cooking spray. 
2. In a medium saucepan, bring the lentils and 2 cups of water to a boil. Reduce the heat to a simmer and cook, uncovered, until the lentils are just tender but not mushy, 15-20 minutes. 
3. While the lentils are cooking, place the salmon on the baking sheet and season with salt and pepper. Spread each fillet with 1 teaspoon of the mustard, then top each with 2 tablespoons chopped pecans. Roast the salmon for 10-12 minutes, until the fish just flakes when tested with a fork.
4. Meanwhile, make the salad: In a medium bowl, combine the tomatoes, shallot, dill, lemon juice, oil, and vinegar. Add the lentils and salt and pepper to taste. Toss well. 
5. Divide the salad among 4 plates and top with the salmon. 

WW POINTS VALUE: 14 pts. 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. The salmon dish is both filling and delicious. The pecans give the salmon a nice crunchy texture to it. You can also grill the salmon and it will be just as flaky and delicious as it would be cooked. 

Baked Tomatoes with Crab

Ingredients:

• 1/2 cup ground nuts such as pecans or walnuts
• 2 large tomatoes, halved
• 1 cup fresh lump crabmeat, well-drained
• 1 cup shredded reduced-fat mozzarella cheese
• 1/2 cup kalamata olives, finely chopped
• 1/2 cup mushrooms, finely chopped
• 1/2 cup parsley, finely chopped
• 1 garlic clove, minced
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil

Makes 4 Servings (1 tomato half with mixture per serving)

1.  Bake the oven to 350 F. Coat a baking sheet with cooking spray.
2. Place the ground nuts on a plate. Coat both sides of the tomato halves with cooking spray. Dip the cut sides into the nuts to coat well. Place the tomatoes, cut side up, on the prepared baking sheet. 
3. In a large bowl, combine the crabmeat, cheese, olives, mushrooms, parsley, garlic, oregano, and basil. Evenly divide the crab mixture among the tomatoes. 
4. Bake for 15 minutes, or until hot and bubbly. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. This is a quick, easy and filling dish to make and enjoy to kick-start your lifestyle or get back on track. The combination of shellfish and tomatoes is deliciously divine when it's done right. The original recipe calls for Monterey Jack cheese, but I highly recommend using mozzarella cheese or any other kind of Italian cheese in this recipe for an authentic Mediterranean flare. This dish is very filling and tasty and will leave you satisfied.  

Chocolate-Pecan Thins

Ingredients:

• 18 pecan halves
• 1/3 cup whole wheat flour
• 1/4 cup unsweetened cocoa
• 1/2 tsp. baking powder
• 1/4 cup granulated sugar
• 2 tbsp. unsalted butter
• 2 tbsp. apple butter
• 1 large egg white
• 1 tsp. vanilla extract

Makes 18 Servings (1 cookie per serving)

1. Preheat the oven to 350 F.
2. Spread pecans on small baking sheet; bake until nuts begin to brown and are fragrant, about 5 minutes. Remove from oven; set aside to cool.
3. Meanwhile, whisk together flour, cocoa, and baking powder in a medium bowl. With an electric mixer on medium-high speed, beat sugar, butter, and apple butter in another medium bowl until light and fluffy. Add egg white and vanilla; beat until combined. Reduce mixer speed to low; stir in flour mixture just until mixed.
4. Drop dough by 1/2 tablespoons onto one or two ungreased baking sheets, 1 inch apart, making a total of 18 cookies. Place pecan on top of each cookie. Bake 12 minutes; let cookies cool on baking sheet on wire rack for 5 minutes. With spatula, transfer cookies to rack and let cool completely.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These sweet ending are a great excuse to turn on the oven and warm up the house. The combination of chocolate and nuts is absolutely delicious. The original recipe calls for 1/2 cup of granulated sugar but I cut the sugar in half and the cookies thins tasted just as delicious. Also, if you don't have apple butter on hand, substitute 2 tablespoons of butter and the cookie thins will be just as good. You can also use walnuts, almonds or macadamia nuts in place of the pecans and the cookie thins will be just as good.

Red Velvet Meringue Sandwich Cookies

Ingredients:

• 1 3/4 cups confectioners' sugar
• 1/2 cup light cream cheese, softened
• 1/4 tsp. vanilla extract
• 1/2 cup pecans
• 3 tbsp. unsweetened cocoa powder
• 3 large egg whites, at room temperature
• 1/4 tsp. salt
• 1 tsp. red food coloring

Makes 18 Servings (1 cookie per serving)

1. Preheat the oven to 275 F. Line 2 baking sheets with parchment paper.
2. To make filling, stir together 1/4 cup of confectioners' sugar, the cream cheese, and vanilla in a small bowl until smooth. Cover and refrigerate.
3. Pulse pecans in food processor until coarsely ground. Add 1 cup confectioners' sugar and the cocoa; process until the nuts are finely ground.
4. With electric mixer on medium speed, beat egg whites and salt in medium bowl until foamy. Gradually beat in remaining 1/2 cup confectioners' sugar. 2 tablespoons at a time, until stiff, glossy peaks form when beaters are lifted. Beat in food coloring just until mixed well. With rubber spatula, gently fold in pecan mixture in three additions just until combined.
5. Transfer meringue batter to a large pastry bag fitted with 1/2-inch plain tip. Pipe 1 1/2-inch mounds, 1 inch apart, onto prepared baking sheets, making total of 36 cookies. Gently tap baking sheets 3 or 4 times against work surface to remove air bubbles.
6. Bake until cookies are crisp, about 30 minutes, rotating baking sheets halfway through baking time. Slide parchment onto wire racks and let meringues cool 10 minutes. Gently peel meringues off parchment and transfer to racks to cool completely.
7. Spread about 1 teaspoon filling on flat side of 18 cookies. Top with remaining 18 cookies, flat side down, pressing gently to form sandwiches. Cookies can be stacked between layers pf wax paper in airtight container and refrigerated up to 2 days.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook.  If you're a fan of red velvet, cookies, macaroons or any kind of sweet ending, this dessert is for you. This was the first time I made these treats and the end result was very interesting. The photos of the cookies looked like little macaroons but my cookies were slightly bigger. The cookies were colorful and the filling was delicious. If you feel you need to add more filling, just double the filling recipe and your cookies will be delicious. These cookies have the texture of a macaroon with the flavors of a red velvet cake. These treats are perfect for entertaining guests because they are elegant in presentation and in flavor.

Raspberry-Chocolate Shortbread Bars

Ingredients:

• 2 cups reduce-fat buttermilk baking mix
• 1/3 cup packed granular brown sugar
• 2 tbsp. unsalted butter, melted and cooled
• 2 tbsp. fat-free milk
• 1 (14 oz.) can fat-free sweetened condensed milk
• 1 1/4 cups semisweet chocolate chips
• 3 tbsp. chopped pecans
• 1/3 cup seedless raspberry preserves

Makes 30 Servings (1 bar per serving)

1. Preheat oven to 350 F. Line 9 x 13-inch baking pan with foil, extending foil over rim of pan by 2 inches. Spray foil with nonstick spray.
2. Whisk together baking mix, brown sugar, and butter in a large bowl. Transfer 1/4 cup mixture to small bowl; set aside. Drizzle milk over mixture in large bowl and stir until evenly moistened. Turn into prepared pan and press to evenly cover bottom. Bake until edges brown, about 15 minutes.
3. Put condensed milk and 1 cup chocolate chips in large microwavable bowl. Microwave on High 1 minute. Stir until chips are melted; microwave 10-15 seconds longer if necessary. Spread filling evenly over hot crust. Mix pecans into reserved crumb mixture. Sprinkle over filling. Spoon jam by 1/2 teaspoonfuls over filling, spacing about 2 inches apart. Sprinkle with remaining 1/4 cup chocolate chips.
4. Bake until filling is set and jam is bubbly, about 25 minutes. Cool completely in pan on rack. Lift from pan using foil. Cut into 30 bars.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This sweet treat may take some tome and effort but it's worth it. If you love the combination of fruit and chocolate, this treat is for you. If you don't have buttermilk baking mix, substitute 2 cups flour with 1/4 cup powdered buttermilk and your treats will taste just as good. These treats are great to make on the weekend and you will be able to enjoy them throughout the week. You can use any kind of berry preserves in this recipe and your shortbread bars will be just as delicious.

Holiday Spiced Nuts

Ingredients:

• 1 large egg white
• 2 tsp. ground cinnamon
• 3/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. cayenne pepper
• 2 cups unsalted nuts, such as roasted peanuts, walnuts, pecans, and/or almonds
• 1/8 tsp. salt (optional)

Makes 8 (1/4 cup) Servings

1. Heat oven to 325 F. Line a baking sheet with parchment paper or foil
2. Whisk egg white until frothy in a large bowl. Whisk in cinnamon, ginger, cloves, and cayenne. Add nuts and toss until well coated.
3. Spread nuts on a baking sheet. Bake until nuts appear dry, about 20 minutes. Cool completely. Sprinkle with salt, if using, just before serving.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a healthy twist on nuts. You can enjoy these nuts anytime of the year and they make a fulfilling snack on-the-go or at home. These nuts are not bad and they will quickly fill you up. All kinds of nuts are high in protein and other health benefits but they are also high in fat and calories. So eat wisely and stick to only a handful of nuts, about 1/4 of a cup. 

Black Bean Brownies

Ingredients:

• 1 can (15.5 oz.) black beans, drained and rinsed
• 4 large eggs
• 2 tbsp. extra-virgin olive oil
• 1 tsp. vanilla extract
• 1 cup granular sugar substitute
• 3 tbsp. unsweetened  cocoa powder, preferably dark
• 1 tsp. baking powder
• 1/4 tsp. salt
• 36 small pecan halves or walnut pieces (about 1.5 oz.)

Makes 36 Brownies (3 per serving)

1. Heat the oven to 350 F. Lightly coat an 8 X 8-inch baking pan with cooking spray.
2. In a blender or food processor, combine the beans, eggs, oil, vanilla, sugar substitute, cocoa powder, baking powder and salt. Process until smooth.
3. Scrape the batter into the pan and arrange the nuts in even rows, 6 across and 6 down. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cut into 36 squares with a nut piece in the center of each.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a healthy twist on brownies and it was different. Apparently, this version of a brownie recipe was suggested by a devoted South Beacher. The olive oil is used in place of the butter and the black beans are used in place of flour and milk for more fiber. This a was different kind of brownie but you should only eat this for sacrifice because I thought they were a little too mushy for my taste.



Orange-Pecan Scones

Ingredients:

• 1/3 cup pecan pieces
• 1/4 cup 1 % or fat-free buttermilk
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp finely grated orange zest
• 1/8 tsp orange extract
• 1/2 cup whole-grain pastry flour
• 1/2 cup unbleached all-purpose flour
• 2 tbsp granular sugar substitute
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chilled trans-fat-free margarine, cut into bits

Makes 8 Servings

1. Position rack in the middle of the oven and heat oven to 400 F. Place pecans on a baking sheet and toast until fragrant and lightly golden, 3-4 minutes. Remove from oven and cool. Lightly coat a baking sheet with cooking spray.
2. Whisk together buttermilk, egg, vanilla, zest and orange extract in a small bowl.
3. In a large bowl, sift together whole-grain and all-purpose flours, sugar substitute, baking powder, cinnamon, baking soda and salt. Add margarine and, using a pastry blender or 2 knives, cut margarine into the dry ingredients until the mixtures resembles coarse meal. Add pecans and buttermilk mixture, stirring until mixture forms a slightly sticky dough. Using wet hands, knead dough 4 or 5 times in the bowl.
4. Place the dough on the baking sheet and form into 3/4-inch-thick disk. Cut disk all the way through into 8 wedges (do not separate). Bake until lightly golden, 15-18 minutes. Serve warm or at room temperature.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Scones are nice treats from time to time, when they're done right. These scones were moist and packed with flavor. The key to making these scones nice and moist is the buttermilk and the margarine. These treats are perfect for afternoon tea or a weekend brunch. 

Ranger Cookies

Ingredients:

• 1/4 cup pecan pieces
• 1/4 cup 100 % bran cereal
• 1/4 cup old-fasioned rolled oats
• 1/4 cup bittersweet chocolate chips
• 1/4 cup unsweetened coconut flakes
• 1/2 cup whole-grain pastry flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup trans-fat-free margarine
• 1/4 cup granular sugar substitute
• 1 large egg
• 1 tbsp vanilla extract

Makes 16 cookies

1. Heat oven to 375 F. Lightly coat a baking sheet with cooking spray or line with parchment paper.
2. Place pecans on another baking sheet and bake until fragrant and lightly toasted, 6-8 minutes. Remove from oven and set aside and cool briefly. Pulse cooled pecans, bran cereal, oats, chocolate chips and coconut in a blender or food processor until coarsely ground.
3. Sift together flour, baking powder and salt in a medium bowl. In a large bowl, with an electric mixer at high speed, beat margarine, sugar substitute, egg and vanilla until creamy. With mixer on low, slowly add flour mixture to sugar mixture and beat until incorporated. Stir in pecan mixture.
4. Drop well-rounded tablespoons of batter 2 inches apart onto prepared baking sheet. Bake until tops of cookies appear dry and bottoms are golden, about 10 minutes. Transfer cookies to a wire rack to cool.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. The true origintiflavored cookie is unknown, but it is said that it was named for park and forest rangers who appreciated it's energy-boosting ingredients such as coconut flakes and rolled oats. These cookies are so delicious you will forget they're healthy for you. These cookies can be made a day in advance and stored in an airtight container at room temperature. They are filled with so much flavor and chewy they can be made in 30 minutes and enjoyed by everyone.