Mini Vanilla Bean-Pomegranate Cheesecake Tarts

Ingredients:

• 30 mini-phyllo shells, thawed if frozen
• 8 oz. light cream cheese, at room temperature
• 1/4 cup plain fat-free Greek yogurt
• 2 tbsp. granulated sugar
• 1 tsp. vanilla extract
• 1 vanilla bean
• 1/2 cup pomegranate seeds
• 1/4 cup fresh mint leaves

Makes 30 tarts (1 tart per serving)

1. Preheat oven to 350 F.
2. Place phyllo shells on a baking sheet and bake until lightly toasted, about 5 minutes; let cool.
3. Meanwhile, in a medium bowl briskly whisk together softened cream cheese, yogurt, sugar, and vanilla until smooth. Split vanilla bean pod in half and scrape seeds into bowl; gently stir into cream cheese mixture.
4. Evenly divide mixture among shells; top each with pomegranate seeds and a mint leaf. Serve immediately or cover and refrigerate up to 4 hours.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the Weight Watchers Magazine. These desserts are a sweet take on traditional cheesecake. These sweet treats have the flavor and texture of a traditional cheesecake. This filling has a lot less granulated sugar, a little more vanilla and they are topped with pomegranate seeds and mint. These tartlets are very tasty and can be enjoyed during the fall and winter holidays. 

Winter-Spiced Pomegranate & Clementine Sangria

Ingredients:

• 1 (750-ml) bottle dry red wine, such as Grenache
• 1 cup reduced-calorie cranberry-juice cocktail
• 1 cup pure pomegranate juice
• 1/4 cup orange liqueur, such as Grand Marnier or Cointreau
• 2 clementines, halved & thinly sliced into half rounds
• 1 lemon thinly sliced
• 4 (3-inch) cinnamon sticks
• 5 star anises
• 1 cup diet lemon-lime soda
• 1/2 cup pomegranate seeds

Makes 8 Servings ( 1/2 cup per serving)

1. Combine wine, cranberry juice, pomegranate juice, orange liqueur, clementines, lemon, cinnamon sticks, and star anise in large pitcher.
2. Refrigerate at least several hours or up to overnight to allow flavors to blend.
3. When ready to serve, discard the cinnamon sticks and star anises, and pour in soda. Fill 8 wineglasses or other glasses with ice and top with sangria. Sprinkle with pomegranate.



WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. You can enjoy Sangria in the winter time with the right flavors. Pomegranate seeds and juice, cranberry juice, and clementines, are the perfect winter fruits for this cocktail. The cinnamon, star anise, and red wine have an earthy combination and leave a unique aftertaste in your mouth. Serve this to your guests and they will be delighted. Let the guests top off their sangria with a splash of seltzer. It will lighten the drink and give them some extra spark.

 

Spinach Salad with Grapefruit, Fennel and Pomegranate Seeds

Ingredients:

• 1 small fennel bulb, stalks trimmed off and outer skin removed
• 2 medium pink grapefruits
• 1 tbsp. sherry vinegar
• 1/2 tsp. Dijon mustard
• 1/4 cup extra-virgin olive oil
• salt
• freshly ground black pepper
• 1 package (5 oz.) baby spinach leaves
• 1/2 cup pomegranate seeds

Makes 4 Servings

1. Cut and discard the core and the fennel bulb, then slice the bulb lengthwise into very thin strips; place in a serving bowl.
2. With a sharp paring knife, remove the peel and pith from the grapefruits. Working over a strainer set in a bowl, cut between the membranes to release the sections. Discard the membranes. Reserve 1 tablespoon of the grapefruit juice (squeeze the sections if you need more juice).
3. In a cup, combine the reserved 1 tablespoon juice, the vinegar and mustard. Slowly whisk in the oil. Season with salt and pepper.
4. Add the grapefruit sections, spinach and pomegranate seeds to the fennel. Drizzle with the dressing and toss to combine.

WW POINTS VALUE: 6 Pts.

 

Note: This recipe appears in the South Beach Diet Super quick Cookbook. This quick and easy salad is bursting with both color and bold flavors. This colorful salad can be enjoyed alone for lunch or dinner. I really loved how the pomegranates and grapefruit add zing to the spinach and fennel along with the dressing. Pomegranates and grapefruit also add a antioxidants such as Vitamin C. You can also use arugula or both spinach and arugula and your salad will still be delicious. If you really want to add a little more fruity flavor to your salad, I highly recommend using Blood Orange or Lemon Infused Olive Oil from the Imperial Olive in Williamsburg, VA. for more information, visit www.TheImperialOlive.com.

 

Mixed Green Salad with Pomegranate Vinaigrette

Ingredients:

• 1 lb. mixed baby greens (16 cups)
• 1 medium fennel bulb, thinly sliced
• 3/4 cup pomegranate seeds
• 3 tbsp. extra-virgin olive oil
• 1 tbsp. + 1 tsp. fresh lemon juice
• 1 tbsp. minced shallot or red onion
• 1 tsp. freshly grated lemon zest
• salt
• freshly ground black pepper

 

Makes 8 (2-cup) Servings)

1. Toss together green, fennel and pomegranate seeds in a large bowl.
2. Whisk together oil, lemon juice and zest, shallot and a pinch of salt in a small bowl. Allow dressing to sot for 10 minutes.
3. Just before serving, whisk dressing, pour over greens, and toss gently. Season with salt and pepper to taste, and serve.

WW POINTS VALUE: 2 Pts. per serving

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This was a delicious salad for the holiday season because it had the bold flavors of lemon and pomegranate mixed in with vegetables. The pomegranates also add some sparkling juice to the salad. You can use any kind of leafy greens in this dish. I also highly recommend using Lemon Infused Olive Oil from the Imperial Olive in Williamsburg, VA for a more lemony vinaigrette. For more information, visit www.TheImperialOlive.com.



Baked Pears with Chocolate Sauce and Pomegranate Seeds

Ingredients:

• 4 Anjou pears, peeled, halved lengthwise and cored
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg.
• 1 tbsp trans-fat-free margarine, cut into 8 pieces
• 1/3 cup water
• 1/2 cup bittersweet chocolate chips
• 2 tbsp + 1 tsp fat-free half-and-half
• 1/2 cup pomegranate seeds

Makes 8 Servings

1. Heat oven to 350 F. Sprinklepears with cinnamon and nutmeg and place, cut side up, in a baking dish. Place 1 piece of margarine in the core cavity of each pear. Add water to dish and bake until pears are tender, about 1 1 hour, basting with water once halfway through. Remove from oven and cool slightly. Slice each pear lengthwise into thin slices and fan out on dessert plates.
2. Heat chocolate and half-and-half in a small saucepan over medium-low heat, stirring constantly, until melted and well combined, 1-2 minutes. Using a large spoon, drizzle chocolate decoratively over pear slices. Sprinkle with pomegrante seeds and serve.

WW POINTS VALUE: 2 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Here's an elegant dessert that will get you into the holiday spirit. Cooked fruit drizzled in chocolate topped with pomegrantes is a wonderful way to celebrate Christmas. I added the nutmeg to this recipe because cinnamon and nutmeg go very well together especially in fruit. The fruit smells so delicious when it's baking in the oven and it will make your kitchen smell like Christmas. You can always use skim milk in place of the half-and-half and your chocolate sauce will still be delicious. You may need practice with the chocolate sauce because the sauce does take practice to perfect. The pomegrante seeds give this dessert a nice tart finish in your mouth. I highly  recommend serving this dish to Santa when he comes to visit you Christmas Eve. He may give you an extra gift or a really nice gift thia dish is that good. Trust me.

 

 



Spinach Salad with Grilled Chicken and Pomegranate Seeds

Ingredients:

• 1/4 cup walnut pieces
• 1 1/2 lbs boneless, skinless chicken breasts
• 3 tbsp, plus 1 tsp extra-virgin olive oil, divided
• 3 tbsp balsamic vinegar
• 1 garlic clove, minced
• 10 oz. baby spinach (8 cups)
• 1 pomegranate, seeded
• salt
• freshly ground black pepper

Makes 4 (3-cup) Servings

1. Heat oven or toaster oven to 275 F. Lay walnuts in a single layer on a baking sheet and cook until fragrant and toasted, 8-10 minutes. Set aside to cool.
2. Toss chicken with 1 teaspoon oil and season with salt and pepper. Heat grill to medium-high or gill pan over medium-high heat. Grill the chicken until no longer pink inside, about 4 minutes per side. Transfer to cutting board, cool slightly, and slice crosswise into 1/2-inch pieces.
3. Whisk together vinegar, remaining oil and garlic in a large bowl; add the spinach and walnuts. Toss to coat, divide among 4 plates, top with chicken slices, and sprinkles with pomegranate seeds.

WW POINTS VALUE: 9 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. The holiday season is approaching and this meal is a great way to get in the spirit. I went  to the movies and ate out at a burger joint last night so I wanted a healthy meal. I have really come to love spinach salads and this salad really hit the spot. Put any protein with spinach and your dish will be delicious. The balsamic vinegar gives the chicken a nice taste to it. The walnuts add crunch to the salad and the pomegranates leave a tart aftertaste in your mouth. Pomegranates offer antioxidants as well as Vitamins B6 and C and potassium and they are in season September through January. Pomegranates will definately get you into the holiday season so try this salad. One bite of this salad and you'll be in the holiday spirit.