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. 

Plum Rice Pudding

Ingredients:

• 1 tbsp. slivered almonds
• 2 cups whole-grain brown rice
• 1 1/4 cups half-and-half
• 1 tbsp. + 1 tsp. granular sugar substitute
• 1 tsp. vanilla extract
• 2 small plums, thinly sliced
• 1 tsp. ground cinnamon

Makes 4 Servings

1. Heat the oven to 275 F. Spread almonds on a baking sheet and toast, stirring once, until fragrant and golden, about 7 minutes. Transfer to a plate and cool.
2. While almonds are toasting, in a medium saucepan bring rice, half-and-half, sugar substitute, and vanilla to a simmer over medium heat, stirring occasionally. Add plums and cinnamon; cook until liquid is absorbed and plums are softened, about 8 minutes. Transfer pudding to 4 dessert bowls, sprinkle evenly with almonds, and serve hot.

WW POINTS VALUE: 4 pts. (2/3 cup per serving)

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This dish was surprisingly delicious. Who knew rice pudding could be so delicious? Plum rice pudding is quite flavorful and tasty. The plums literally melt in your mouth with the vanilla and cinnamon. The almonds add a nice crunch to the treat. You can use any kind of plum in this recipe and the dish will still be tasty. 

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.

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.





Spice-Rubbed Grilled Duck Breast with Fresh Plum Salsa

Ingredients:

• 1 1/2 tsp. garam masala
• 1/2 tsp. dried oregano
• 1/2 tsp. coarse kosher salt
• 4 boneless Long Island duck breast halves, (8 oz. each), skinned
• 4 tsp. extra-virgin olive oil
• 1 tbsp. balsamic vinegar
• 2 tsp. agave nectar
• 1/2 lb. plums, halved, pitted, and cut into 1/2-inch cubes
• 1/4 cup finely chopped red onion
• 1 fresh jalapeno, seeded & finely diced

Makes 4 Servings

1. In a small bowl, stir together the garam masala, oregano, and salt. Rub the mixture into both sides of the duck breasts.
2. Heat a grill pan over medium heat with 2 teaspoons of the oil. Place the duck on the pan and cook for 2-3 minutes per side for rare, 1 minute longer per side for medium-rare. Alternatively, in a large skillet, heat 2 teaspoons of the oil over medium heat. Add the duck and cook as above. Transfer the duck to a cutting board and let sit for 5 minutes before slicing.
3. While the duck is resting, make the salsa: In a medium bowl, stir together the vinegar, agave nectar, and remaining 2 teaspoons oil. Add the plums, onion, and jalapeno. Toss to combine.
4. Thinly slice the duck and divide among 4 plates. Spoon 1/4 cup of the plum salsa on top of each serving.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. Who says going gluten-free is not an option? Gluten-free cooking is not only good for you but it also tastes good when it's done right. The folks at South Beach did it again with this elegant Asian-fusion dish. Don't be intimidated by the ingredients in this recipe. The end result is elegantly delicious. You can enjoy boneless duck breast on all phases of the South Beach Diet. Duck breast is known to be a fatty meat but once you remove the skin & fat, duck breasts are very lean. Cook duck breasts as if they are like steaks and serve them medium-rare. I highly recommend adding a touch of minced garlic and freshly ground black pepper the garam masala mixture because garlic and ground pepper always make everything taste better. I also highly recommend cooking the plum salsa for about 5 minutes, serve it on the plate and put the duck breast on top of the salsa for a more appealing presentation. If you're on Phase 1, use 1/2 pound tomatoes in place of the plums. You can use plums or other stone fruits in this dish when you're on Phase 2. This dish can be made in 30 minutes or less and is HIGHLY recommended for special occasions.

Sonoma Plum and Rosemary Pork Roast

Ingredients:

• 1 2-pound boneless pork top loin roast (single loin)
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 2 tbsp. fresh rosemary, chopped
• 2 cloves garlic, minced (1 teaspoon minced)
• 1 1/2 cups port
• 1/4 cup reduced-sodium chicken broth
• 6 fresh plums, pitted and quarteredwi
• Fresh rosemary sprigs (optional)

Makes 6 Servings

1. Preheat oven to 300°F. Season with pork with kosher salt and pepper. In a 4- to 5-quart oven-going Dutch oven, heat oil over medium heat. Add pork; cook for 5 to 8 minutes or until browned, turning roast to brown evenly on all sides. Remove pork from pan; set aside.
2. Add onion and carrot to Dutch oven. Cook about 5 minutes or until the onion is golden brown, stirring frequently. Stir in the rosemary and garlic; cook and stir for 1 minute more. Add port and broth. Return the pork to the pan. Heat just until boiling.
3. Cover Dutch oven and bake for 20 minutes. Add plums. Bake, covered, for 20 to 25 minutes more or until an instant-read thermometer inserted into center of pork registers 145°F.
4. Transfer the pork to a cutting board; cover with foil and let stand for 15 minutes before slicing. The temperature of the pork after standing should be 150°F. Meanwhile, using a slotted spoon, transfer plums to a serving platter. Remove any grease from the sauce. Place Dutch oven over medium-high heat on the stove. Reduce heat; boil gently, uncovered, about 10 minutes or until sauce is reduced to about 3/4 cup.
5. To serve, thinly slice pork. Arrange pork slices on platter with plums. Serve with sauce. If desired, garnish with fresh rosemary.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is what I call a winner, winner, pork dinner. Who doesn't love pork and wine? Certain fruits go very well with pork and plums are one of them. You can use any variety plum in this dish and your pork roast will be delicious. The recipe also suggests you can use figs or dried figs in this dish. I made this last night and it was delicious. The combination of red wine, plums, pork and vegetables is so heavenly delicious. I do highly recommend checking your pork so it doesn't come out dry in the end and keeping an eye on the sauce so it doesn't evaporate. I highly recommend serving this on a special occasion or for when you're having company for dinner. One bite of this and they will go nuts for it. I also highly recommend using Rosemary-Infused Olive Oil in this dish to enhance the rosemary flavors. For more information, visit www.TheImperialOlive.com.

Plum Phyllo Pouches

Ingredients:

• 6 medium plums, black-skinned
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 cup confectioners' sugar
• 1 tsp. vanilla extract
• 9 sheets phyllo dough
• 4 tbsp. unsalted butter                                                                                                       

Make 12 Servings (1 per serving)

1. Slice plums in half, remove pits and then slice each plum half into four slices each. Combine plums with cinnamon and sugar in a medium bowl; toss to coat and set aside for several minutes until plums weep (start to give off juice).
2. Place plum mixture in a medium saucepan and bring to a boil. Immediately reduce heat and simmer plums gently until mixture thickens, stirring occasionally, about 20 minutes; remove from heat and allow to cool.
3. Preheat oven to 350ºF. Melt butter in microwave or on stovetop. Using a pastry brush, lightly brush bottoms and sides of a 12-hole muffin tin with a small amount of melted butter; set aside.
4. Place sheets of phyllo dough in a single stack. Cut the stack of dough into four equal-sized rectangles. Immediately cover phyllo tightly with a piece of plastic wrap and then place a damp dish towel over plastic wrap. Keep phyllo covered until you are ready to use it (make sure to cover it back up between each use).
5. Use three rectangles of phyllo dough to make each tart as follows (take only 1 rectangle out at a time): Working with one rectangle of phyllo dough at a time, brush one side with melted butter. Place a second rectangle of phyllo dough on top of the first one in a cross-wise manner; brush top with melted butter. Place a third rectangle of phyllo dough on top of the second piece so you are forming a six-pointed star; brush with melted butter.
6. Place the phyllo star in a hole of prepared muffin tin allowing the edges to fall out over the top of the hole; fill with four pieces of plum and a little sauce. Pinch the sides of the phyllo dough together to loosely close pouch. Repeat until all 12 pouches are made.
7. Bake until top turns golden and fruit begins to bubble, about 25 to 30 minutes. Serve warm or at room temperature

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears on www.weightwatchers.com. These individual desserts highlight one of summer's most delicious fruits. When the weather is cool enough, turn on the stove and oven to make these elegant desserts. I added nutmeg and a touch of vanilla to this dessert because a little touch of cinnamon, nutmeg and vanilla go a long way and add great taste. Use a soup spoon to lift each pouch from the muffin tin to a plate so you don’t rip the phyllo. You can use plums, peaches, nectarines, apricots and even cherries in this dessert and it will still be delicious. Serve this dish for dessert when you have company for dinner and maybe add a touch of vanilla gelato or yogurt or even crème frache to make it more elegant.

 

Nectarine and Plum Fans with Blue Cheese and Toasted Hazelnuts

Ingredients:

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

Makes 4 Servings

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

WW POINTS VALUE: 3 pts

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

My

Grilled Pork & Plum Salad with Almond Gremolata

Ingredients:

• Gremolata:
• 1/4 cup slivered almonds
• 1 garlic clove, peeled
• 1/2 cup parsley leaves
• 1 tsp finely grated lemon zest
• 1 tsp extra-virgin olive oil
• 1/8 tsp salt

• Pork:
• 2 (3/4 lb) pork tenderloins
• 4 firm medium plums, halved
• 1 tbsp extra-virgin olive oil
• 2 tsp red wine vinegar
• 1 tsp finely grated lemon zest
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
• 6 oz. baby spinach (6 cups)

Makes 4 Servings

1. For the gremolata: In a food processor, combine the almonds and garlic; pulse until just blended, about 10 seconds. Add parsley, lemon zest, oil and salt; pulse until jsut blended, about 15 seconds more.
2. For the pork: Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill pork 8-10 minutes per side, or until a thermometer inserted into the thickest part reads 150 F-155 F. During the last 5 minutes of cooking, place plums, skin side down, on grill and cook, turning once. Transfer pork and plums to a cutting board andlet pork rest for 5-10 minutes. While pork is resting, slice plums into wedges.
3. In a large bowl, combine oil, vinegar, lemon zest, salt and pepper. Add plums and spinach and toss to combine.
4. Cut pork into 1/2-inch thick slices. Divide pork among 4 plates and top with gremolata. Serve warm with salad.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I have officially cooked my way through this cookbook and this recipe is a great way to celebrate. I was craving pork and veggies and if you ever saw the photo for this dish, you would TOTALLY want to  cook this. Gremolata is an Italian chopped herb condiment that is typically made of garlic, parsley and lemon zest and often served as an accompaniment to the traditional Italian dish osso buco. This version includes almonds for a nutty flavor and added protein. The pork was delicious as were the plums. The spinach mixed with the lemon zest, olive oil and red wine vinegar give this dish a nice flavor. This is another version of a sophisticated salad with a lean protein and seasonings. You will never find this dish at the Olive Garden, trust me. Heck, you will never go out to an Italian restaurant once you've cooked this dish. Therer is more to Italian cooking that just pizza and pasta. This dish is great for a dinner party and great for date night, especially if your guests include Mario Batali, Michael Chiarello, Scott Conant, Emeril Lagasse or even Bobby Flay.  



Grilled Chicken with Savory Asian Plum Sauce

Ingredients:

• 4 (6 oz.) boneless, skinless chicken breasts
• 1 tbsp fresh lime juice
• 3 garlic cloves, minced
• 2 tsp extra-virgin olive oil
• 1 tsp toasted sesame oil
• 6 medium plums, cut into eighths
• 2 tbsp mirin
• 2 tsp finely grated lime zest
• 1 tsp grated fresh ginger
• 1/4 tsp salt
• freshly ground black pepper
• fresh herbs, greens, or sprouts for garnish

Makes 4 Servings

1. In a resealable plastic bag, combine chicken, lime juice, garlic and olive oil; turn to coat. Marinate chicken at room temperature for 15 minutes or overnight.
2. In a medium nonstick skillet, heat sesame oil over medium heat.Add plums, mirin, lime zest, ginger, salt and pepper to taste. Cook, stirring gently, until plums are softened, 10-15 minutes, depending on ripeness (do not allow plums to completely loose their shape). Remove the pan from the heat, cover, and keep warm.
3. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Remove chicken from marinade and grill until cooked through, 5-7 minutes per side. Discard any remaining marinade. Divide chicken among 4 plates and serve warm, topped with plum sauce. Garnish as desired.

WW POINTS VALUE: 6 Pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It's officially summer and what better way to kick off summer with chicken as the star with an Asian flare and fruits and vegetables adding flavor and filling your stomach. This is the first chicken recipe in the cookbook and if you saw the photo for this dish, you'll be inspired to cook this dish too. Now my dish did not turn out like photo in the cookbook but it was still very delicious. I am now a huge fan of cooked fruit regardless of what kind of fruit it is. If you don't have mirin, substitute rice vinegar instead. Rice vinegar is commonly used in Asian cooking. I also highly recommend serving Sesame-Ginger Asparagus as a side dish to keep that Asian theme going. Iron Chef Morimoto and chef Ming Tsai will be very proud if you cook this dish, trust me.

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.