Rasberry Sauce

Ingredients:

• 1 1/2 cups fresh or thawed frozen raspberries
• 1/4 cup raspberry spreadable fruit
• 1 tbsp honey
• 3/4 tsp vanilla extract

Makes 8 Servings

WW POINTS VALUE: 0 per serving (1 1/2 tbsp)

In a food processor or blender, puree the raspberries. Push the puree through a strainer, discarding the seeds; return the puree to the food processor. Add the spreadable fruit, honey and vanilla; puree again.

Note: This recipe appears in the WW New Complete Cookbook. I made this dessert sauce for my crepes and it was so delicious. You can use any kind of berry for this sauce. I used strawberries and blackberry spreadable fruit and it was SOO delicious. I also highly recommend using this sauce on top of frozen yogurt, ice cream or sorbet-especially vanilla, peach and chocolate flavors. I had this sauce on my Double Chocolate Sorbet last night and earlier today and it was to die for.

Pink Grapefruit and Rasberry Granitas-the perfect way to cleanse your palate.

Ingredients:

• 
  
  2 cups pink grapefruit juice
  
  
  
• 
  
  1 1/2 cups fresh or drained thawed frozen rasberries
  
  
  
• 
  
  1/2 cup superfine sugar
  
  
  

Makes 6 servings

1. 
   
   In a medium bowl, combine the grapefruit juice and rasberries; stir to mix well. Set a fine-mesh sieve over a 1-quart freezer-safe container with a tight-fitting lid. Pour the rasberry mixture through the sieve; press the rasberries to extract as much juice as possible; discard seeds.
   
   
   
2. 
   
   Add the sugar to the rasberry mixture; stir to mix well. Freeze, covered, stirring with a fork every 30 minutes after 4 hours, until frozen, about 6 hours total.
   
   
   WW Points Value: 2
   

Note: This recipe appears in the WW New Complete Cookbook. This recipe looked like a really speciall treat and boy was it ever! This is a dessert dish and I highly recommend eating this dish after a heavy dinner. The fruity flavors will really cleanse your palate. I also highly recommend serving this dessert in tall stemmed glasses and eat with a long dessert spoon.

Lemon Pancakes with Rasberry Sauce

Ingredients:

• 1 cup rasberries
• 1/4 cup sugar + 2 tbsp sugar
• 1 tbsp lemon juice
• 1 1/3 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt (optional)
• 1 (8 oz) container plain (or lemon) fat-free yogurt
• 1/2 cup skim milk
• 1 large egg
• 1 tbsp canola oil

 Makes 4 Servings

1. To make the rasberry sauce, combine the rasberries, 1/4 cup sugar, and the lemon juice in a small saucepan and set over medium heat. Cook, stirring occasionally, until a chunky sauce forms, about 6 minutes. Transfer to a serving bowl; set aside.
2. To make the pancakes, combine the flour, 2 tbsp sugar, baking powder, baking soda and salt in a large bowl. Whisk together the yogurt, milk, egg and oil in a small bowl. Add the yogurt mixture to the flour mixture, stirring just until combined.
3.  Spray  nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Pour scant 1/4 cupfuls of the batter onto the griddle. Cook  until bubbles appear and the edges of the pancakes look dry, 2-3 minutes. Turn and cook until golden brown, about 2 miuntes longer. Transfer the pancakes to a plate and keep warm. Repeat with the reamining batter to mak a total of 12 pancakes. Serve with sauce.

WW Points Value: 6

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you're in a hurry, you can skip the rasberry sauce and serve the pancakes with 1/2 cup reduced-sugar rasberry preserves. They are just as good, trust me.