Tropical Fruit Salad with Toasted Coconut

 Ingredients:

• 1 (20 oz.) can pineapple chunks in juice, drained
• 1 (15 oz.) can mandarin oranges in light syrup, drained
• 2 small bananas, sliced
• 2 kiwi fruit, peeled, halved lengthwise, and sliced
• 3 (6 oz.) containers raspberries
• 1/4 cup light pancake syrup
• 1/2 cup unsweetened flaked coconut, toasted

Makes 8 (1 cup) Servings 

Combine all the ingredients except the coconut in a serving bowl. Sprinkle with the coconut and serve at once or refrigerate, covered, up to 6 hours. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook. A fruit salad is great way to start your day for  breakfast or as a light lunch. This fruit salad is flavorful and filling. If you have access to fresh fruit such as pineapples and oranges, I highly recommend using them because they are not contained in syrup or sodium. You can also use blueberries, strawberries, blackberries, apples and other fruit to this salad and it will be just as tasty. 

Frozen Hot Chocolate

 Ingredients:

• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• pinch of salt
• 2 cups low-fat milk
• 1 1/2 tsp. vanilla extract
• 1 (6 oz.) container fresh raspberries

Makes 4 Servings

1. Combine sugar, cocoa powder, and salt in a medium saucepan. Slowly whisk in milk until smooth. Cook over medium-high  heat stirring, until mixture simmers, about 8 minutes. Remove saucepan from heat; stir in vanilla. Pour cocoa mixture into a 9 x 13-inch baking pan; let cool. 
2. Place cocoa mixture in freezer 30 minutes. Remove pan from freezer; with fork, stir cocoa mixture, breaking up any ice crystals on bottom or along sides of pan. Return to freezer, stirring every 20-30 minutes, until mixture is completely frozen. about 2 hours. 
3. To serve, fluff cocoa mixture with fork; spoon evenly into 4 goblets or dessert dishes and top with raspberries. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. The dessert is an oxymoron itself but it is quite tasty. The combination of raspberries and chocolate is quite decadent. Frozen hot chocolate is not that bad and you can enjoy it as a snack during the day. You can use any kind of berries in this dessert and the dessert will still be tasty. 

Berry-Topped Cake with Strawberry Sauce

Ingredients:

• 2 (6 oz.) containers raspberries
• 2 (6 oz.) containers blackberries
• 2 tbsp. thinly sliced fresh mint
• 1/4 cup + 2 tbsp. granulated sugar
• 1 tbsp. + 2 tsp. fresh lime juice
• 2 cups strawberries, hulled
• 1 (9 oz.) store-bought angel food cake, cut into 6 wedges

Makes 6 Servings (1 wedge per serving)

1. Gently toss together the raspberries, blackberries, mint, 2 tablespoons of the sugar, and 2 teaspoons of the lime juice in a large bowl; set aside. 
2. Combine the strawberries and the remaining 1/4 cup sugar and 1 tablespoon lime juice in a blender or food processor and puree. 
3. Place a wedge of cake on each of 6 plates. Spoon about 3 tablespoons of the strawberry sauce around each wedge and top with about 2/3 cup of the berry mixture. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a wonderful sweet ending after a filling meal. The combination of angel food cake and mixed berries is quite refreshing. The original recipe calls for 1/2 cup of granulated sugar but you can cut the sugar in half and the berry mixture and sauce still tastes just as delicious. 

Warm Raspberry Crisp

Ingredients:

• 3 cups fresh raspberries 
• 1/3 cup granular sugar substitute
• 1 tsp. vanilla extract

Topping:

• 2/3 cup almond flour
• 1/4 cup sliced almonds
• 1/4 cup shredded unsweetened coconut
• 2 tbsp. granular sugar substitute
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 4 tbsp. melted butter or coconut oil

Makes 8 Servings (1 square per serving)

1. Preheat the oven to 350 F.
2. Mix the raspberries, granular sugar, and vanilla in an 8-inch square baking dish. Spread evenly in the dish.
3. To make the topping, stir together all remaining ingredients in a bowl and then use your hands to crumble it over the berries. 
4. Bake for 20-25 minutes, or until golden and bubbling. Allow the crisp to cool in the pan for 15 minutes. Cut into 8 squares and serve. 

WW POINTS VALUE: 13 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Cooked fruit for dessert is quite delicious and flavorful. The original recipe calls for 1/3 cup of granular sugar substitute but you can cut the sugar in half or substitute honey in place of the sugar with the raspberries and the filling will be just as good. I also cut the sugar substitute in half for the topping and added a touch of ground nutmeg with the ground cinnamon for a healthier and more flavorful topping. This dessert is gluten-free and make a wonderful, filling dessert. 

Watermelon 'Cake' with Summer Fruit & Raspberry Sauce

Ingredients:

• 1/2 seedless watermelon (crosswise section) rind removed
• 1 small cantaloupe, halved, peeled, and seeded
• 3 kiwifruits, peeled and sliced
• 1 pint fresh blueberries
• 1 pint fresh strawberries, hulled and halved
• 1 (12 oz.) bag frozen unsweetened raspberries
• 1/3 cup orange juice
• 3 tbsp. granular sugar

Makes 16 Servings 

1. Cut watermelon into 1 1/2-inch-thick rounds. Stack rounds on a serving plate so they resemble a cake. 
2. With a melon baller, scoop out balls from cantaloupe. Decorate top of watermelon and plate with cantaloupe, kiwifruits, blueberries, and strawberries. 
3. Combine raspberries, orange juice and sugar in a blender; pulse until smooth. Pour mixture through fine sieve set over a small bowl. With spoon, press on solids to extract all juice; discard seeds. 
4. To serve, cut watermelon 'cake' into 16 wedges and serve with raspberry sauce. 

WW POINTS VALUE 1 pt.

Note: This recipe appears in the WW Family Meals Cookbook. You can have your cake and eat it too and it can be good for you. This colorful cake is cold, refreshing, tasty and filling. You get your daily servings of fruit in this cake and it will leave you satisfied. If you don't have cantaloupe on hand, substitute pineapple and the cake will be just as delicious. If you don't want to use granular sugar in the sauce, substitute honey and the sauce will be just as sweet. 

Ricotta Mousse with Berries

Ingredients:

• 1 cup light ricotta cheese
• 2 tbsp. orange liqueur
• 2 tbsp. agave nectar or honey
• 1 tsp. orange zest
• 1/2 cup sliced fresh strawberries
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 1/2 cup fresh blackberries
• 1 tsp. fresh lemon juice
• 1 tsp. honey
• fresh mint leaves (optional)

Makes 4 Servings

1. In a small bowl, whisk together ricotta, 1 tablespoon of the orange liqueur, agave or honey, and orange zest. Cover and chill 1-24 hours.
2. In a medium bowl, combine the berries, lemon juice, and the remaining 1 tablespoon orange liqueur. Cover and let stand at room temperature 15 minutes to develop the flavors.
3. To serve, divide fruit mixture among four dessert dishes, spooning any juices over fruit in dishes. Top with ricotta mixture. Drizzle with honey. If desired, garnish with mint.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The original recipe calls for this dish for dessert but you can enjoy this sweet dish for breakfast, brunch, dessert, or even a snack. The combination of berries, ricotta cheese and orange liqueur is absolutely divine. If you don't have orange liqueur on hand, use lemon liqueur (such as Limoncello), brandy, rum, or even a mint liqueur. You can also use lemon zest in place of the orange zest. The best part of this sweet dish is that there is no added sugar in this dish. 

Raspberry Squares

Ingredients:

• 1 1/3 cup whole wheat flour
• 1/3 cup + 3 tbsp. confectioners' sugar
• 8 tbsp. unsalted butter, cut into small pieces
• 1 1/2 tsp. almond extract
• 1 cup red raspberry preserves
• 1 cup unsweetened frozen raspberries
• 24 fresh raspberries (optional)

Makes 24 Servings (1 square per serving)

1. Preheat oven to 350 F.
2. Place flour, 1/3 cup confectioners' sugar, butter, and almond extract in a food processor; pulse to combine, until the butter is in pea-size pieces.
3. Spoon flour mixture into 9 x 13-inch ungreased baking dish; smooth into an even layer and tap with back of a spatula to for ma crust. Bake until just starts to turn golden, about 20 minutes.
4. Meanwhile, in a small saucepan over medium heat, combine preserves and frozen raspberries; cook, stirring occasionally, until preserves liquefy and frozen raspberries thaw, 3-5 minutes.
5. When crust is ready, pour raspberry mixture over top of hot crust and smooth into an even layer; bake until set, 20-25 minutes. Remove from oven and cool in pan until just warm. Cut into 24 even pieces, remove from pan and cool completely on a wire rack. When raspberry bars are completely cool, dust with remaining 3 tablespoons confectioners'' sugar. Top each square with a fresh raspberry, if desired.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the Weight Watchers Magazine. This dessert will get you into any holiday spirit. The longer you set these squares, the easier they will be able to cut and enjoy. If you don't have almond extract on hand, use vanilla extract instead because the combination of fruit and vanilla is delicious. You don't even need the extra confectioners' sugar on top of these squares because they are that tasty. These squares are also tasty with topped with any kind of berry or even dried apricots.

Mango-Berry Salad with Ginger Glaze

Ingredients:

• 1/2 cup warm water
• 1/4 cup apricot preserves
• 1 tsp. ground ginger
• 3 cups diced ripe mango
• 2 1/2 cups fresh blueberries
• 1/2 cup fresh raspberries

Makes 6 Servings (1 cup per serving)

1. Stir together water, preserves, and ginger in a small saucepan, mashing large pieces of apricot with fork; bring to boil. Boil, stirring occasionally, until mixture is syrupy, about 6 minutes. Remove saucepan from heat and let cool to room temperature.
2. Combine mango and blueberries in serving bowl; drizzle with apricot glaze and toss until coated evenly. Add raspberries and gently toss to combine.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Who says a fruits salad has to be boring? This fruit salad is kicked up a notch with the ginger and my homemade apricot preserves and it is delicious. You can enjoy this Asian fusion salad for breakfast, as a light lunch or for dessert. You can use any kind of berry in this dessert and the salad will be delicious. I highly recommend using sugar free preserves in this recipe so you won't get a sugar high and the only sugar in this salad are the natural sugars from the fruit.

Rasberry Ice Cream

Ingredients:

• 2 (6 oz.) containers raspberries
• 2/3 cup granulated sugar
• 2 tbsp. fresh lemon juice
• 1 1/2 cups fat-free half-and-half
• 1 1/2 cups fat-free sour cream
• 1 tsp. vanilla extract
• pinch salt (optional)

Makes 8 Servings (1/2 cup per serving)

1. Combine the raspberries, sugar and lemon juice in a food processor; pulse just until the berries are broken up. Pour the berry mixture through a sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Whisk in the half-and-half, sour cream, vanilla and (if using) salt. Cover and refrigerate until thoroughly chilled, about  2 hours.
2. Pour the raspberry mixture into an ice-cream maker and freeze according out the manufacturer's instructions. Transfer the ice cream to a freezer container; freeze until firm, at least 2 hours or up to 6 hours. This ice cream is best served the say it's made.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is a different but flavorful take on ice cream. You can taste the tartness of the raspberries in this ice cream. The original recipe called for rosewater but I used vanilla extract as a substitute and the ice cream was still delicious. You can use any kind of berry in this recipe and the ice cream will still be flavorful and tart.

Silky Strawberry Sauce

Ingredients:

• 1 (1 lb.) container strawberries, hulled and sliced
• 1/4 cup light corn syrup
• 1/4 cup water
• pinch salt
• 2 tsp. fresh lemon juice

Makes 8 Servings (1/4 cup per serving)

1. Combine the strawberries, corn syrup, water, and salt in a large saucepan and set over medium heat. Cook, stirring occasionally, until the berries soften and the mixture forms a sauce, about 10 minutes. Stir in the lemon juice.
2. Pour the berry mixture through a fine-mesh sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Cool the sauce to serve at room temperature, or transfer to a covered container; refrigerate up to 1 week.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call a dessert sauce. It's so succulent and silky it will melt in your mouth. I highly recommend adding a touch of pure vanilla to make the sauce more flavorful. You can also use blackberries, blueberries, cherries, raspberries or even a combination and the sauce will be delicious. Raspberries and blackberries have much larger seeds so they have to be strained through a coarse sieve. I highly recommend serving this sauce over chocolate ice cream because it will taste like a frozen chocolate truffle for dessert.

Fresh Raspberry-Orange Sauce

Ingredients:

• 3 (6 oz.) containers raspberries
• 1/8 tsp. grated orange zest
• 1/2 cup confectioners' sugar
• 2 tbsp. fresh orange juice
• 1 tsp. fresh lemon juice

Makes 2 Cups (1/4 cup per serving)

1. Combine the raspberries and orange zest in a  food processor; pulse until the berries are broken up. Sift the confectioners' sugar over the berries and add the orange juice; pulse just until smooth.
2. Pour the berry mixture through a sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Stir in the lemon juice. Transfer the sauce to a glass jar; refrigerate up to 1 week. Just before serving, shake well. The sauce may thicken a bit on standing; add a little orange juice or water to thin to the desired consistency.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call an elegant dessert sauce with flavor. It's succulent and juicy and it goes great on anything. It goes great with vanilla, chocolate and on top of fruit too. You can use strawberries, blueberries along with a combination of sliced rhubarb with the berries and you'll be happy.

Chocolate-Raspberry Souffle Cakes

Ingredients:

• 2 tbsp. + 3/4 cup granulated sugar
• 1  1/2 cups fresh raspberries
• 2 tbsp. cornstarch
• 1/4 tsp. salt
• 1 cup low-fat milk
• 3 oz. bittersweet chocolate, chopped
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 2 egg yolks
• 4 egg whites, at room temperature
• 1/2 tsp. cream of tartar
• confectioners' sugar (optional)

1. Preheat the oven to 400 F. Spray six (6 oz.) baking dishes or ramekins with nonstick spray.
2. Sprinkle 2 tablespoons of the sugar into a baking dish, turning to coat the bottom and side evenly. Pour the excess sugar into a second baking dish to coat. Repeat with the remaining baking dishes. Divide the raspberries evenly among the dishes; set aside.
3. Whisk together 1/2 cup of the sugar, cornstarch, and salt in a medium saucepan. Whisk in the milk and set over medium heat. Cook, stirring constantly, until the mixture thickens and begins to boil, 3-4 minutes. Put the chocolate in a large bowl. Pour the milk mixture over the chocolate, stirring until the chocolate melts and the mixture is smooth. Stir in the vanilla and almond extracts. Let cool slightly, then beat in the egg yolks, one at a time, until well blended; set aside.
4. With an electric mixer on medium speed, beat the eg whites and cream of tartar in a large bowl until soft peaks form. Add the remaining  1/4 cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. With a rubber spatula, stir about one-fourth of the beaten egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites just until no streaks of white remain.
5. Spoon the chocolate mixture into the baking dishes, filling each about three-fourths full. Place the dishes in a large roasting pan. Put the pan in the oven; add enough hot water to come halfway up the sides of the dishes. Bake until puffed and golden, 20-25 minutes. Wearing oven mitts or sturdy tongs, remove the soufflé cakes from the water bath. Lightly dust with confectioners' sugar (if using) and serve at once.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call a decadent dessert. Who knew that the combination of chocolate and raspberries would make a delicious soufflé? The raspberries give this dessert a nice touch to it. Don't worry about texture of the dessert. It's a soufflé cake so it's fluffy and cake-like and don't be intimidated by the instructions. If you take your time making this dessert, it will turn out to be a success presentation-wise and in taste.

Lemon Mousse with Fresh Berries

Ingredients:

• 1/4 oz. unsweetened gelatin
• 1/2 cup fresh lemon juice
• 1 tsp. lemon zest
• 2/3 cup granulated sugar
• 2 tbsp. margarine
• 2 cups low-fat vanilla yogurt
• 1 cup raspberries or sliced strawberries

Makes 4 Servings (2/3 cup mousse & 1/4 cup berries per serving)

1. In a small saucepan, sprinkle gelatin over lemon juice. Allow to stand 1 minute.
2. Add zest, sugar and margarine; set pan over medium heat. Simmer until gelatin and margarine dissolve, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and whisk in yogurt.
3. Spoon mousse into 4 individual dessert glasses or ramekins; refrigerate until firm, about 30 minutes. Top with berries just before serving.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears on www.weightwatchers.com This is a very interesting take on mousse. This mousse kind of have the structure of pudding but has the flavors of a classic lemon mousse. The berries add a nice touch to the dessert giving it a more fruity flavor. 

Yogurt Pancakes with Fresh Raspberry Sauce

Ingredients:

• 1 cup thawed frozen or fresh raspberries
• 1/4 cup + 2 tbsp. granulated sugar
• 1 tbsp. fresh lemon juice
• 1 1/3 cups whole wheat flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup plain yogurt
• 3/4 cup fat-free milk
• 1 large egg
• 1 tbsp. + 1/2 tsp. canola oil

Makes 4 Servings (3 pancakes & about 3 tbsp. sauce per serving)

1. To make the raspberry sauce, combine raspberries, 1/4 cup of sugar, and the lemon juice in a small saucepan and set over medium heat. Cook, stirring, until chunky sauce is formed, about 5 minutes. Transfer to serving bowl; set aside.
2. To make pancakes, whisk together flour, remaining 2 tablespoons sugar, the baking powder, baking soda, and salt in a large bowl. Whisk together yogurt, milk, egg, and 1 tablespoon oil in small bowl until blended well. Add yogurt mixture to flour mixture, stirring just until combined.
3. Coat large griddle or skillet with remaining 1/4 teaspoon oil. Set over medium heat. Pour 1/4 cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry, 2-3 minutes. Turn and cook until golden brown, about 2 minutes longer. Transfer pancakes to plate and keep warm. Repeat with remaining batter, spraying griddle between batches, making total of 12 pancakes. Serve with sauce.

WW POINTS VALUE: 12 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Who doesn't love pancakes or waffles once in a while? If you're thinking about going out for breakfast, DON'T! You can make these delicious treat for breakfast, brunch or even dinner in 30 minutes or less and everyone will be happy. You can make these as pancakes or waffles and they will be fluffy and flavorful. I prefer waffles because waffles can be serve in equal proportions and waffles are easier to store in the freezer. The raspberry sauce can be made into blueberry, blackberry, strawberry, or cherry sauce with or without the sugar and the sauce will be delicious. I highly recommend eliminating the granulated sugar in the berry sauce because the points will be reduced and there are natural sugars in the berries that you don't need additional sugar in your breakfast.

Raspberry-Yogurt Pops

Ingredients:

• 3 cups fresh or thawed frozen unsweetened raspberries
• 1 ripe banana
• 1 (6 oz.) container plain fat-free yogurt
• 1 tsp. vanilla extract
• 1/2 cup light coconut milk
• 3 tbsp. honey
• 1/2 tsp. grated lemon zest
• 1 tbsp. fresh lemon juice

Makes 8 Servings (1 ice pop per serving)

1. Put raspberries in a food processor and process until smooth. Pour puree through fine-mesh sieve set over medium bowl, pressing hard to extract as much puree as possible. Discard seeds.
2. Combine raspberry puree, banana, yogurt, vanilla, coconut milk, honey, lemon zest and juice in food processor; process until smooth.
3. Divide raspberry mixture evenly among 8 ice-pop molds. Insert wooden craft stick into each mold. Cover and freeze until firm, at least 4 hours or up to 1 day.
4. To serve, dip bottom of each mold into hot water about 10 seconds to loosen. Remove pops from molds.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you loved popsicles or creamsicles as a kid, you will devour these. The great thing about these sweet treats is that you know what's in them: whole fruit, vanilla, yogurt and honey. The only sugars in these treats are the natural sugars from the fruit. I highly recommend adding vanilla extract to the yogurt mixture because vanilla goes well with fruit. You can use any berry in this recipe and your yogurt pops will still be delicious. If you don't have any ice-pop molds, Use 8 wax-coated paper cups and wooden craft sticks. Just fill the cups with the berry mixture and cover tightly with foil; poke the sticks through the foil (this will keep the sticks upright while the mixture freezes.)



Raspberry-Orange Frozen Yogurt

Ingredients:

• 3 (6 oz.) containers raspberries
• 1/2 cup granulated sugar
• grated zest of 1/2 orange
• 2 tbsp. orange juice
• pinch salt
• 1 cup vanilla low-fat yogurt
• 1 cup fat-free half-and-half

Makes 8 Servings (1/2 cup per serving)

1. Combine raspberries, sugar, orange zest and juice, and salt in medium bowl; let stand, stirring occasionally, 30 minutes.
2. Meanwhile, whisk together yogurt and half-and-half in large bowl until smooth; stir in raspberry mixture until well combined. Cover and refrigerate until thoroughly chilled, about 2 hours.
3. Pour yogurt mixture into ice-cream maker and freeze according to manufacturer's instructions. Transfer to freezer container and freeze until firm, at least 2 hours or up to 6 hours. Yogurt is best served within 1 day.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This sweet treat is a refreshing way to cleanse your palate or to cool you off. If you're thinking about going out for frozen yogurt, DON'T! Make this sweet treat on the weekend and it will be enjoyed through the weekend & throughout the week. The combination of raspberries and orange is so heavenly you won't miss the frozen yogurt at the yogurt shop. If you have plain yogurt on hand, add a touch of vanilla to the yogurt and it will be just as good.



Triple Berry Cooler

Ingredients:

• 3/4 cup fresh or frozen raspberries
• 3/4 cup fresh or frozen blueberries
• 3/4 cup (6 oz.) low-fat or nonfat yogurt
• 1/4 cup skim or 1% milk
• fresh berries, for garnish

Makes 2 (1-cup) Servings

 

In a blender or food processor, puree the berries. Add the yogurt and milk. Process until smooth. Pour into 2 tall glasses and garnish with additional fresh berries, if desired.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. This quick and easy drink is filled with vitamins, calcium, antioxidants and other good stuff to keep you filled and keep you going. You can use any kind of berry (blackberry, blueberry, raspberry, strawberry, etc.) in a combination or just using one berry and it will be comforting. I highly recommend adding a touch of vanilla extract for more flavor because vanilla goes so well with fruit. Claire Robinson will love this drink because it has 5 ingredients or less.

Raspberry Ices

Ingredients:

• 1 1/2 cups water
• 1/2 cup granular sugar substitute
• 2 pints raspberries
• 2 tsp. grated lemon zest
• pinch salt
• mint sprigs for garnish

Special Equipment:

• 2 standard ice cube trays

Makes 4 (1/2 cup) Servings

1. In a small saucepan, bring water and sugar substitute to a boil; turn off the heat. Add raspberries and mash with a fork, leaving small chunks of fruit. Stir in lemon zest and salt. Pour mixture into ice cube trays and freeze until nearly frozen, about 2 hours.
2. Transfer raspberry cubes to a blender or food processor and pulse briefly (do not overmix or you will have a liquid drink). If the mixture starts to melt before serving, place in a bowl in the freezer and stir frequently until it reaches the desired consistency. Serve immediately, garnished with mint sprigs if desired.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a wonderful dessert that is refreshing and will cleanse your palate. The combination of raspberry and mint really wakes up your taste buds. These treats perfect for a snack or an after dinner treat for family and friends. You can use any kind of berry in this recipe and your sweet treats will still be delicious.

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.

Raspberry Buttermilk Sherbet

Ingredients:

• 2 cups frozen or fresh raspberries
• 2/3 cup agave nectar
• 2 cups light buttermilk
• 2 tbsp. fresh lemon juice
• raspberries for garnish

Makes 12 (1/2-cup) Servings

 

In a bowl, combine 1 package (15 oz.) thawed frozen raspberries (not in syrup) with the agave nectar. Let stand for 30 minutes. Transfer the mixture to a food mixture and the buttermilk and 2 tablespoons lemon juice. Puree until smooth. Transfer to an ice cream maker and process according to he manufacturer's instructions. Freeze until ready to serve, then garnish with raspberries or mint leaves.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who says you can't enjoy a frozen dessert when you're dieting? You can have your 'ice cream' and eat it too! The original recipe was Lemon Sherbet but in this recipe, you can use any kind of berries and it will still be refreshingly delicious. Agave nectar is the key to making this sherbet so sweet and delicious. Agave nectar is a natural alternative to granulated sugar and comes from the juice of a Mexican agave cactus. This homemade sherbet is better than what you would buy at the store and will quickly be a favorite in your house.