Spiked Peach Lemonade

 Ingredients:

• 3 medium peaches, divided
• 3/4 cup vodka
• 1/2 cup fresh lemon juice
• 2 tbsp. honey
• 12 oz. lemon-flavored seltzer water

Makes 6 Servings ( 2/3 cup with out ice per serving)

Chop 2 ½ peaches; cut the remaining peach half into 6 slices. In a blender, combine the vodka, lemon juice, sugar, and chopped peaches; blend until smooth, about 1 minute. Pour the pureed mixture into a pitcher; stir in seltzer. Pour the cocktail into ice-filled glasses; garnish each with 1 peach slice.

WW POINTS VALUE: 4 pts. 

Peak-season peaches are beautifully fragrant, juicy, and sweet—and make for a gorgeous lower-sugar batch cocktail for a small gathering. We blend the peaches to form the flavor base of the drink, leaving the skins on for more color and peach richness. You can blend the peach mixture a couple of hours ahead of time if you’d like, but be sure to stir in the seltzer just before serving so the drink keeps its irresistible effervescence.

Frozen Watermelon Virgin Mojitos

Ingredients:

• 8 1/2 cups fresh watermelon, seedless, cubed
• 16 oz. diet soda, lemon-lime, divided
• 3/4 cup fresh lime juice, divided
• 2 tbsp. rum extract, divided
• 3 tbsp. mint leaves, fresh, minced, divided

Makes 8 (1-cup) Servings

1. In a blender, puree watermelon (you will end up with about 6 cups of puree).
2. Pour 2 cups of puree into each of 2 standard-size ice cube trays (16 cubes each); freeze until solid (several hours or overnight). Reserve remaining 2 cups watermelon puree in refrigerator.
3. When ready to make mojitos, place one tray of watermelon puree cubes, 1 cup refrigerated watermelon puree, 1 cup soda, 6 tablespoons lime juice and 1 tablespoon extract in blender; blend until smooth. Stir in 1 1/2 tablespoon fresh mint and pour into 4 glasses; garnish with additional fresh mint, if desired. Repeat with remaining ingredients to make 4 more mojitos.

 WW POINTS VALUE: 2 pts.

Note: This recipe appears on www.weightwatchers.com. These cocktails are a light and refreshing taste of summer. These cocktails are great with or without the rum and a great way to use watermelon. The combination of watermelon, lime juice and mint will awaken and cleanse your taste buds. Serve these at lunch, dinner or at a party and people will be asking for more.

White Wine Coolers

Ingredients:

• 16 oz. diet soda, lemon-lime variety, chilled
• 24 oz. white wine, Sauvignon Blanc, chilled
• 1/2 small navel oranges washed, unpeeled, cut into 8 half moons
• 2 Tbsp. mint leaves, sprigs (for garnish)

Makes 8 Servings ( 5 fluid oz. per serving)

 

Pour soda into a large pitcher; slowly pour in wine until well-combined. Pour into glasses; garnish each with an orange slice and mint sprig.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. This is a nice, refreshing drink to enjoy during the summer season and in any warm climate no matter where you are. This refreshing beverage reminds me of Italy in the summer with all the flavors combined. You can use any flavored citrus soda and any citrus fruit such as grapefruit, blood orange, lemon or lime and your drinks will be delicious.



Sparkling Concord Grape & Lemon Verbana Water

Ingredients:

• 1 cup cucumber, peeled, seeded, and chopped
• 2 cups Concord grape juice
• 1/2 cup lemon verbena, leaves only
• 2 tbsp. agave nectar
• 1 pinch salt
• 2 cups sparkling water or seltzer water

Makes 4 (1 cup) Servings

1. Combine all ingredients except sparkling water in a blender. Blend until smooth.
2. Strain through a mesh strainer. Chill.
3. When ready to serve, add 2 cups sparkling water.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This agua fresca makes a refreshing drink in warm weather and will easily cleanse your palate. If you don't have grape juice, you can use 2 cups of red grapes and combine them in a blender or food processor with the other ingredients and your agua frescas will still be refreshing. You can also replace the lemon verbena with mint and your drinks will still wake up your taste buds.

Matzoh Ball Soup

Ingredients:

• 1/2 cup matzoh meal
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 2 large eggs, lightly beaten
• 1/3 cup seltzer water or water
• 2 tsp. canola oil
• 6 cups homemade or reduced-sodium chicken broth
• 2 carrots, thinly sliced
• 1 shallot, finely chopped
• 1 cup fresh or frozen peas, thawed
• 1 1/2 cups shredded cooked chicken breast
• 2 tbsp. chopped fresh flat-leaf parsley

Makes 6 Servings ( 1 cup soup

1. To make the matzoh balls, combine the matzoh meal, salt and pepper in a medium bowl. Combine the eggs, seltzer water, and oil in a small bowl. Add the egg mixture to the matzoh meal mixture and stir until just blended. Cover and refrigerate for about 20 minutes.
2. Bring the broth, carrots and shallot to a boil in a Dutch oven or large pot. Reduce the heat and simmer, covered, until the carrots are partially tender, about 5 minutes.
3. With wet hands, shape the matzoh mixture into 12 balls. Carefully drop the balls, one at a time, into the simmering soup. Simmer, covered, until the matzoh balls are cooked through and tender, 20-30 minutes, stirring in the peas during the last 5 minutes. Stir in the chicken and simmer until heated through, about 2 minutes. Stir in the parsley just before serving.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This was my second attempt at making Matzoh ball soup and it was delicious. Matzoh ball soup is a traditional favorite first course meal during Passover but you can enjoy this soup anytime of the year. Making the matzoh balls may get a little messy but they will be perfect when you carefully put them in the soup and they cook for 20-30 minutes. They're like cracker meatballs. I highly recommend adding 2 cloves of minced garlic because garlic always makes everything better. I also recommend using thyme or rosemary if you don't have parsley on hand.

Matzoh Ball Soup

Ingredients:

Chicken Stock:

• 3 lbs. chicken breasts, skin removed
• 1 lb. carrots, halved
• 3 celery stalks, cut into 2-inch pieces
• 1 large onion, unpeeled, cut into quarters
• 5 garlic cloves, unpeeled
• 1 (2-inch) piece fresh ginger
• 10 sprigs fresh thyme
• 1 tsp. salt
• 10 cups water

Matzoh Balls:

• 1 cup whole-wheat matzoh meal
• 1 tbsp. canola oil
• 1/2 cup seltzer water
• 4 large eggs
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Garnish:

• 2 carrot halves, reserved from chicken broth, finely chopped
• 2 tbsp. chopped fresh dill

Makes 8 Servings

1. For the chicken stock: Place chicken, carrots, celery, onion, garlic, ginger, thyme, salt, and water in a large stockpot: bring to a boil over high heat. Reduce heat to a simmer and cook, skimming foam as needed, until stock is rich and flavorful, 2-2 1/2 hours. Strain stock; reserve 2 carrot halves for garnish and the chicken meat for another use. Discard rest of solids. Return stock to stockpot. Skim off any visible fat.
2. For the matzoh balls: while chicken is simmering, combine the matzoh meal, oil, and seltzer in a medium bowl. In a small bowl, whisk eggs, salt and pepper until foamy. Stir egg mixture into matzoh mixture until well combined; cover with plastic wrap and refrigerate for 2 hours.
3. To cook matzoh balls: Bring 2 quarts of water to a boil in a large saucepan. Meanwhile, with wet hands to prevent sticking, form 16 walnut-size balls of chilled dough. Reduce water to a simmer, then gently lower matzoh balls into the simmering water using a slotted spoon. Cook until all the matzoh balls have floated to the top and are cooked through, about 25 minutes.
4. Meanwhile, bring chicken stock to a simmer. Divide stock and matzoh balls among 8 serving bowls, add a little chopped carrot and dill to each bowl, and serve.

WW POINTS VALUE: 2 pts. with 1 matzoh ball, 3 pts. with 2 matzoh balls

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Matzoh ball soup is the official soup that is traditionally eaten during the first 2 days of Passover. Passover is a Jewish holiday that is celebrated over an 8-day period commemorating the exodus of the Israelites from Egypt. Because they fled so quickly, they were only able to take unleavened bread with them. Leavened bread is not eaten during Passover and matzoh is used in many traditional Passover dishes. Matzoh ball soup is a soup that is rich in flavor and essential during Seder. This was my first time making matzoh ball soup and it was a success. I was really nervous about making the matzoh balls and cooking them in the broth. The balls were nice in texture and blended very well in the soup. You can make the matzoh meal by processing 3-4 whole matzoh sheets in a food processor until it is finely ground to make 1 cup. The homemade chicken stock is also delicious too. You can use this homemade chicken stock in any chicken soup recipe and it will be yummy.

 

Pineapple Cinnamon Agua Fresca

Ingredients:

• 1 cup cucumber, peeled, seeded and chopped
• 1 1/2 cups pineapple, peeled and chopped
• 1/4 tsp. cinnamon
• 2 tbsp. agave syrup
• 2 cups water
• 1 pinch salt

Makes 4 Servings (1 cup per serving)

 

Combine all ingredients in a blender. Blend until smooth.

 

WW POINTGS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is such a refreshing drink when you want to cleanse your palate. An agua fresca is Spanish for fresh water and it's a fresh fruit drink that hails from Mexico. This version is quite the standout because you can taste the combination of  pineapple, cinnamon and cucumber. Don't forget to peel the cucumber and remove the seeds fro mteh cucumber because the seeds can taste very bitter and you want a sweet drink. The agave nectar syrup acts as a sugar substitute and can be very sweet with the pineapple. If you want to add some fizz to your drink, use sparkling or seltzer water to the drink when serving. The seltzer water will wake up your taste buds and be very refreshing. 

Green Apple Spritzers

Ingredients:

• 1 large Granny Smith apple
• 1 tsp fresh lemon juice
• 3 tbsp ice water
• 1 1/2 tsp granular sugar substitute
• ice cubes
• 24 oz. seltzer water

Make 4 Servings

1.  Cut 8 very thin wedges from apple; core, peel and roughly chop the rest. Toss apple wedges with 1/2 teaspoon of the lemon juice in a small bowl. In a separate small bowl, toss chopped apple with the remaining 1/2 teaspoon lemon juice.
2. Puree chopped apples, water ans sugar substitute in a blender. Divide pureed apple mixture among 4 glasses (about 2 tablespoons each); top each with a few ice cubes and fill each glass with seltzer. Stir, tops each spritzer with 2 apple wedges and serve.

WW POINTS VALUE: 0 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a wonderful drink that can be enjoyed at a party, making a toast or as an after-dinner drink to cleanse your palate. The South Beach diet has always had refreshing drinks and this drink did not disappoint me. Remember to have the lemon juice on hand before you slice the apple because tossing the apple with the lemon juice will keep the apple from browning. This apple spritzer is so refreshing it will cleanse your palate and prevent you from eating any more than you should. 

Pomegranate Punch

Ingredients:

• 1 orange, unpeeled
• 1 lemon, unpeeled
• 1 (2-liter) bottle seltzer water, chilled
• 1 1/2 cups unsweetened pomegranate juice

Makes 20 (3/4-cup) Servings

Cut 4 thin slices from each orange and lemon, then quarter slices. Combine seltzer, pomegranate juice and orange and lemon quarters in a pitcher. Pour over ice and serve.

WW POINTS VALUE: 0 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a refreshing drink that's good for you and a great alternative to all those sodas. This is a great beverage to serve at any kind of party and can be made in 5 minutes. You can also use any kind of unsweetened cranberry juice if you can't find unsweetened pomegranate juice. I also highly recommend using blood oranges in this drink if you can find them because that add a kick of flavor.

Chocolate Egg Cream

Ingredients:

• 1/2 cup 2% reduced fat milk 
• 2 Tbsp chocolate syrup
• 1 cup seltzer water                       

Makes 1 Serving

Pour milk into a tall glass and stir in syrup. Add seltzer and enjoy.

WW POINTS VALUE: 4 pts

Note: This recipe appears on www.weightwatchers.com. The egg cream is what some call the official beverage of New York City and it was created in the 19th Century in Brooklyn by candy store owner Louis Auster. It contains neither eggs nor ice cream and is exclusively a fountain drink. There have been attempt to bottle and sell egg cream but it hasn't been successful. Egg cream should me made fresh and can be made at home and with only 3 ingredients. This is a wonderful treat that can be enjoyed anytime, especially if you're craving a chocolate fix. You can also add your own flavored syrups to this drink but it will probably affect the points value.

Ocean Breezes

Ingredients:

• 1/2 pink or red grapefruit, peeled and roughly chopped
• 1/2 cup unsweetened cranberry juice
• 2 tbsp fresh lime juice
• 1 tbsp granular sugar substitute
• 2 cups chilled sugar-free cranberry seltzer water
• 4 lime wedges

Makes 4 (1-Cup) Servings

In a blender, combine grapefruit, cranberry juice, lime juice and sugar substitute; puree until smooth. Slowly add seltzer and stir gently with a wooden spoon to blend. Pour Ocean Breezes into 4 large martini glasses, garnish with lime wedges and serve.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet taste of Summer Cookbook. I have passed this recipe over and over and I finally decided to try it. The weather was warm and I needed a cool refreshing drink. This beverage is a bubbly fruit punch with  tasty flavors and it makes you feel like you're on a tropical island regardless of where you are. I highly recommend you have this drink as an after-dinner drink or serve it with a tropical dish for that authentic beach flair.



Cran-Gria

Ingredients:

• 1 1/4 cups unsweetened cranberry juice
• 1 cup blueberries, roughly chopped
• 1 peach, thinly sliced
• 3 tbsp granular sugar substitute
• 1 lime, thinly sliced
• 1 1/2 cups chilled seltzer water
• Ice cubes

Makes 4 (1-cup) Servings

1. In a large pitcher, combine the cranberry juice, blueberries, peach, sugar substitute and lime; stir well to dissolvce sugar substitute. Let mixture sit at room temperature until flavors blend, about 30 minutes. Add seltzer and stir to combine.
2. Fill 4 (10 oz.) glasses with ice cubes. Pour Cran-gria over ice, add a few pieces of fruit from the pitcher to each glass, and serve.

WW POINTS VALUE: 1 Pt

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Summer is still here and you're looking for a cool refreshing drink to cool you down, then this is the beverage for you. This beverage is the first beverage recipe in the cookbook and if you ever saw the photo of the Cran-gria, you would want to make this drink too. A sangria is a classic Spanish drink and this drink offers a refreshing and fruity twist. You can serve this Cran-gria from a clear pitcher or punch bowl and use wineglasses to show off the fruit. 

Strawberry-Limeade Sparklers

Ingredients:

• 1 (10-oz) package frozen strawberries, thawed, with juices
• 1/4 cup fresh lime juice
• 2 tbsp granular sugar substitute
• 1 (2-liter) bottle seltzer water
• Ice Cubes
• 2 limes, cut into thin slices each

Makes 10 (1-cup) drinks

Puree strawberries and their juices, lime juice and sugar substitute in a blender. For each drink, place 2 tablespoon pus 1 teaspoon strawberry mixture in an 8-ounce glass. Add 3/4 cup seltzer water and stir. Add ice cubes, garnish with a lime slice and serve.

WW POINTS VALUE: 0 pts per drink

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. It's the summertime and what better way to beat the heat with a refreshing drink that puts a new twist on lemonade or limeade. The strawberry-lime drink base can be made up to 1 day in advance and refrigerated in a covered container until ready to use. You can add seltzer water to drinks individually, just before serving. You can also use any kind of berries with this drink and you can use lemon or lime juice or a combination of both in this drink as well. This drink will cleanse your palate and make you feel like your in paradise it's that refreshing.

Raspberry-Lime Rickey

Ingredients:

• 2 cups unswetened frozen raspberries
• 2 tbsp fresh lime juice
• 1/4 cup sugar
• 16 oz. seltzer

Makes 4 Servings

Combine the frozen raspberries, lime juice, sugar and seltzer in a blender; blend until smooth. Remove blender conainer from stand and shake it; blend again. Serve immeadiately.

WW POINTS VALUE: 1pt

Note: This recipe appears on http://www.weightwatchers.com/. Raspberries and limes make a very tasty combination. This is a refreshing and fruity spin on a classic lime-based cocktail. You can also add vodka, gin or rum for the real deal but it will affect the point value.

Raspberry-Grape Sparklers

Ingredients:

• 1 cup seedless red grapes (30 Grapes)
• 1 cup raspberries
• Ice cubes
• 2 cups chilled seltzer water

Makes 4 Servings

1. In a blender, combine grapes and raspberries; puree until smooth. Strain mixture into a large pitcher (you should have about 1 cup); discard seeds.
2. Fill 4 (8 oz.) glasses with ice. Pour 1/4 cup of fruit mixture into each glass and top with seltzer. Stir gently and serve.

WW POINTS VALUE: 0 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I've had this recipe before and it tasted so delicious but there were too many seeds in the drink the first time I made it. I wanted to try this recipe again because I wanted a nice fruit flavored treat with no added sugar. This drink is delicious and has a nice bubbly after-taste to it. I would HIGHLY recommend using a strainer to separate the seeds from the juices.

Iced Pom-Mojito Spritzers

Ingredients:

• 1/2 cup mint leaves, plus 4 mint sprigs for garnish
• 1 1/2 tbsp granular sugar or granular sugar substitute
• 2 tbsp fresh lime juice, plus 4 lime slices for each garnish
• 1 cup unsweetened 100% pomegranate juice
• 2 cups chilled sugar-free cranberry seltzer water
• Ice Cubes

Makes 4 (1-cup Servings)

WW POINTS VALUE: 1 pt.

 Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. The picture in the cookbook looked so beautiful I had to try it. I was on a roll with the Jamaican Jerk rubbed steak on the hot day so I though I would keep the Caribbean theme going. I've never had a mojito and I've always wanted to try one. This drink may look like a total mess with all the mint leaves and the pomegranate juice but it's quite nice. All the fruit and mint flavors give this drink a nice taste and wake your taste buds. This drink is perfect after a long hot day.

Raspberry-Ginger Fizzes

Ingredients:

• 1 (10 oz.) package frozen raspberries, thawed, with juices
• 1 (3/4-inch) piece fresh ginger, peeled or 1 tbsp minced ginger
• 2 tbsp granular sugar or sugar substitute
• 1 (2-liter) bottle seltzer water, chilled
• Ice cubes (optional)

Makes 10 Servings

To make the drink base: Puree the raspberries and their juices, ginger and sugar in a blender. Strain the mixture through a fine-mesh sieve. For each drink, place 4 1/2 tsp of the base in an 8 oz. glass. Add 3/4 cup seltzer and stir rapidly. Add a few ice cubes, if desired, and stir again. Serve at once.

WW POINTS VALUE: 2 (10 3/4 cup drinks)

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. I was looking for a special treat for my mom for Mother's day and this drink looked so irresistible to pass up. It was such a nice treat and nice alternative to soda or champagne with nice flavor to it. The vibrant red color and sprightly flavor of this fresh-tasting fruit and ginger drink will make homemade soda fans of everyone. Cheers!

Orange Gingerade

Ingredients:

• 1 1/2 cups water
• 4 oz. fresh ginger, peeled and roughly chopped (1 cup)
• 2 large seedless oranges, peeled and roughly chopped
• Ice Cubes
• 3 tbsp granular sugar or sugar substitute

 Makes 4 Servings

1. In a small saucepan, bring water to a boil and removes from heat. Add ginger and steep for 10 minutes. While ginger is steeping, in a blender, puree oranges until smooth.
2. Strain steeped ginger water into  a large pitcher; discard the ginger. Add 1 cup ice cubes and sugar or sugar substitute to ginger water and stir until ice has melted and ginger water has cooled, about 3 minutes.
3. Add the pureed oranges and stir to combine.Fill 4 (8 oz.) glasses with ice cubes; pour Orange Gingerade over ice and serve.

WW POINTS PER SERVING: 0 PTS.

 

Note: This recipe appaers in the South Beach Diet Taste of Summer Cookbook. I substituted 1 tbsp of ground ginger for the peeled and chopped ginger and it was quite strong. I also used seltzer water instead of boiling the water. The seltzer water was a good subsitute for the bolied water. I highly recommend straining the oranges if you don't want all that pulp in your drink.