Banana-Coconut Bread

Ingredients:

• 2 1/2 cups whole wheat flour 
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup granulated sugar
• 3 egg whites
• 1/2 cup unsweetened applesauce
• 2 tbsp. canola oil
• 4 very ripe bananas, mashed (2 cups)
• 1/2 cup diced mixed dried tropical fruit
• 1/3 cup + 2 tbsp. unsweetened flaked coconut

Makes 12 Servings (1/12 of loaf per serving)

1. Preheat oven to 375 F. Spray a 5 X 9-inch loaf pan with nonstick spray.
2. Whisk together flour, baking powder, baking soda, and salt in a large bowl. Whisk together the sugar, egg whites, applesauce, and oil in a medium bowl. Add the applesauce mixture, bananas, dried fruit, and 1/3 cup of the coconut to the flour mixture; stir just until moistened.
3. Scrape the batter into the pan; sprinkle with the remaining 2 tablespoons of coconut. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Let cool in the pan on a rack 10 minutes. Remove the bread from the pan and let cool completely on the rack. Wrap the cooled bread in plastic wrap; let stand overnight before slicing for the neatest slices. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. You can have your banana bread and eat it too. Banana bread is a nice comfort snack you can enjoy any time of day. This banana bread has a more fruity flavor to it and it's much more moist. The original recipe calls for 3/4 cup of granulated sugar but you can cut the sugar in half with all the natural sugars from the fruits and applesauce. I also highly recommend using whole wheat flour in place of all-purpose flour to make the banana bread more healthy. 

White Chocolate-Drizzled Coconut Macaroons

Ingredients:

• 2 large egg whites
• 1/2 cup granulated sugar
• 1/8 tsp. salt
• 1 (7 oz.) package unsweetened coconut flakes
• 1/2 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1 oz. white chocolate, coarsely chopped

Makes 24 Servings (1 macaroon per serving)

1. Preheat the oven to 325 F. Line 2 large baking sheets with parchment paper.
2. Whisk together egg whites, sugar, and salt in a large bowl until frothy. Add coconut, vanilla and almond extract, stirring until combined well.
3. With a small ice-cream scoop, scoop batter by 2 tablespoonfuls and place, 1 inch apart, on prepared baking sheets. (Or using dampened hands, for coconut mixture into 24 (1-inch) balls.) With dampened fingers, slightly flatten each mound.
4. Bake until macaroons are set and golden brown on the bottom, 22-25 minutes. Lightly spray wire rack with nonstick spray; transfer cookies to rack and let cool completely.
5. Place cookies with rack over sheet of wax paper. Put chocolate in small bowl and set over small saucepan of simmering water until melted. With small spoon, drizzle chocolate over macaroons. Let stand until chocolate is set, 15-20 minutes. (Can be stored in single layer in airtight container at room temperature up to 1 week.)

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the WW Family Meals Cookbook. You can have your cookies and eat them too. Plus, they're gluten free. These macaroons have a nice crunch to them and the white chocolate adds a nice sweetness to them. If you don't have almond extract on hand, use coconut extract instead and the macaroons will taste just as good.

Carrot Cupcakes with Cream Cheese Frosting

Ingredients:

Cupcakes:

• 1 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup unsweetened flaked coconut
• 1 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 large eggs, lightly beaten
• 1/4 cup canola oil
• 1 tsp. grated orange zest
• 2 carrots, shredded
• 1 apple, peeled, cored, and shredded
• 1/3 cup golden raisins, chopped

Frosting:

• 3 oz. whipped cream cheese, at room temperature
• 2 tbsp. confectioners' sugar
• 1 1 /2 tsp. milk
• 1/2 tsp. vanilla

Makes 12 Cupcakes (1 decorated cupcake per serving)

1. Preheat the oven to 350 F. Spray 12-cup muffin pan with nonstick spray or use paper liners.
2. Whisk together flour, granulated sugar, coconut, cinnamon, nutmeg, baking soda, and salt in a large bowl. Stir together eggs, oil, and orange zest in a medium bowl. Stir egg mixture into flour mixture just until flour mixture is moistened. Stir in carrots, apple, and raisins. Spoon evenly into prepared muffin cups, using about 1/3 cup batter for each cupcake.
3. Bake until toothpick inserted in the center of cupcake comes out clean, about 20 minutes. Let cool in pan on wire rack 5 minutes; remove cupcakes from pan and let cool completely on rack.
4. To make frosting, with electric mixer on medium-low speed, beat cream cheese, confectioners' sugar, milk, and vanilla in small bowl until blended. Spread small amount of frosting on each cupcake.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you ever need a delicious carrot cake or cupcake recipe, this is the one for you. I never liked carrot cake as a kid but I really enjoy it as an adult. You can have your cupcake and eat it too just not too many of them. The combination of shredded coconut, carrots, apple, raisins, and orange zest mixed in with cinnamon and nutmeg make these treats so good. The original recipe calls for 2/3 cup granulated sugar but I cut the sugar intake in half and the cupcakes tasted just as delicious. Make these for your family & friends and they will eat these alive.

Coconut-Apple Muffins

Ingredients:

• olive oil cooking spray
• 1 cup sorghum flour
• 1/4 cup coconut flour
• 1/4 cup flaxseed meal
• 1/4 cup monk fruit  natural no-calorie sweetener
• 2 tsp. gluten-free baking powder
• 1 1 /2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 3/4 cup 1 % milk
• 2 tsp. extra-virgin olive oil
• 2 tsp. pure vanilla extract
• 1 1/2 cup grated carrots
• 1/2 cup grated Granny Smith apple
• 1/2 cup grated red apple
• 1/2 cup unsweetened shredded coconut
• 3 large egg whites

Makes 12 muffins (1 muffin per serving)

1. Preheat the oven to 350 F. Line a standard 12-cup muffin tin with paper liners and lightly spray with olive oil.
2. In a medium bowl, whisk together the sorghum flour, coconut flour, flaxseed meal, monk fruit sweetener, baking powder, cinnamon, ginger, and nutmeg.
3. In a bowl, with an electric mixer on low speed, beat together milk, oil, and vanilla. With the mixer running, add the flour mixture in 3 additions, mixing well after each addition. By hand, gently mix in the carrots, apples, and coconut.
4. In a separate bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
5. Spoon the batter evenly into the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 24-28 minutes.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. The people at South Beach have done it again with muffins. Who knew that coconut and apples tasted so good together? These muffins to take time but they are worth the effort. Make these on Sunday and you can enjoy them throughout the week. These muffins are fluffy and moist not to mention delicious. If you're trying to incorporate more fruits and vegetables in your diet, these treats are for you. Enjoy these with a glass of tomato juice, water, milk or juice and you won't be going to the drive through again.

Coconut-Almond Macaroons

Ingredients:

• 3 oz. slivered almonds (2/3 cup)
• 1 1/4 cups shredded unsweetened coconut
• 1/2 cup granular sugar substitute
• pinch of salt
• 1/4 cup nonfat plain Greek yogurt
• 1 large egg white
• 1 tsp. vanilla extract

Makes 24 Macaroons (3 per serving)

1.  Heat the oven to 325 F. Line a baking sheet with parchment paper or a nonstick liner.
2. In a mini food processor, pulse the almonds until just ground. Transfer to  a medium bowl and add the coconut, sugar substitute, and salt, stirring to combine. Stir in the yogurt, egg white and vanilla.
3. Pinch off pieces of the dough the size of small walnuts and form into rough balls. Place the balls 2 inches apart on the baking sheet. Bake for 20 minutes, or until golden brown and set. Let cool on the baking sheet.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who doesn't love a good macaroon once in a while? You can have your cookies and eat them too without feeling guilty. These cookies can be enjoyed when you're starting your journey on your healthy lifestyle because they are packed with moist flavor. Normally, cookies are not good for you but these cookies are due to the yogurt and almonds. Almonds are filled with Vitamin  E, riboflavin and magnesium. Plus, these cookies do not contain flour so they are gluten-free. You can also drizzle a little melted chocolate on these cookies for a little more decadence. 3 of these treats are only 1 point a serving so don't feel bad for chowing down on them with a glass of skim milk. AND....if you leave these cookies for Santa, the Easter Bunny or the Tooth Fairy, I guarantee you will get really good presents, treats or extra money these cookies are that good.

Vegan Chocolate Cookies

Ingredients:

• 1 1/2 cups all purpose flour
• 2/3 cup(s) unsweetened cocoa powder   
• 1/2 tsp baking soda   
• 1/2 tsp table salt
• 1 cup granulated sugar
• 1/3 cup vegetable oil, coconut variety
• 1 tsp vanilla extract   
• 3/4 cup hot water, almost boiling, divided
• 1 cup dried shredded and sweetened coconut meat

Makes 50 Servings

1. Preheat oven to 350ºF. Line two cookie sheets with parchment paper.
2. In a large bowl, sift together flour, cocoa, baking soda and salt. In another large bowl, using an electric mixer, beat sugar with oil and vanilla until well-blended. Add half of flour mixture and half of water to sugar mixture; beat until smooth. Add coconut, remaining water and remaining flour mixture; beat until well-combined (dough might be a little stiff and sticky).
3. Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets, leaving about 1 1/2- to 2-inches between each cookie. When all 50 cookies are made, flatten each ball into a 2-inch disk with the back of a wet spoon or fork.
4. Bake until done, about 8 to 10 minutes. Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely.

WW POINTS VALUE: 2 pts. (1 cookie per serving)

 

Note: This recipe appears on www.weightwatchers.com. I know what you're thinking. VEGAN cookies? I'm not really into the vegan lifestyle because I need my protein. I made these cookies for the first time last night and, I must say, these cookies were delicious. You can melt the coconut oil over a low heat to make it easier to combine with the sugar, if desired. I didn't miss the usual ingredients such as eggs, milk and butter. These cookies are moist and packed with flavor.  If you love coconut and chocolate, you will love these healthy treats. these are the perfect in-house cookies if you are ever hungry and are having a sweet tooth craving.

 

Chocolate Dipped Macaroons

Ingredients:

• 3 large egg whites
• 2/3 cup granulated sugar
• 1 1/2  tsp. vanilla extract
• 2 1/2 cups shredded coconut
• 3 oz. bittersweet chocolate, cut into small pieces

Makes 32 Servings

1. Preheat oven to 350°F. Line one or two large cookie sheets with parchment paper. 
2. In a large bowl, whisk egg whites with sugar. Add vanilla and coconut; stir to combine.
3. Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets. 
4. Bake until tops just start to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.
5. Place chocolate in a double boiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of cookies into chocolate. Place dipped cookies on a metal tray evenly spread apart so they’re not touching; freeze until chocolate sets, about 20 to 30 minutes.

WW POINTS VALUE: 2 pts (1 cookie per serving)

 

Note: This recipe appears on www.weightwatchers.com. Passover and Easter are appraoching and it's  a good excuse to bakse some delicious treats. Macaroons are the ultimate guilty pleasure for any Jewish holiday. These treats are easy enough to make and enjoy all year long. One bit of these and you'll never buy those brand name candy bars or cookies at the store again. These cookies are only 5 ingredients so 5-ingredient queen Claire Robinson will be impressed.

Coconut Bread Pudding with Chocolate Sauce

Ingredients:

• 1/2 cup sweetened shredded coconut
• 1 (20-oz) can pineapple chunks in juice, drained
• 3 large eggs
• 2 egg whites
• 1/2 cup granulated sugar
• 1 tsp salt
• 2 1/4 cups skim milk
• 1 cup light coconut milk
• 1 tsp vanilla extract
• 5 cups (3/4-inch-square) French bread cubes
• 2 ounces bittersweet or semisweet chocolate, chopped
• 2 tsp unsweetened cocoa powder

Makes 8 Servings

1. Preheat the broiler. Place the coconut in a baking pan and broil, 5 inches from the heat, until lightly browned, 1 minute. Transfer the coconut toa plate to cool. Place the pineapple chunks in the baking pan in a single layer and broil until lightly browned, 2-3 minutes.Set aside to cool.
2. Preheat the oven to 350 F. In a large bowl, beat the eggs, egg whites, sugar and salt until combined. Blend in 2 cups of the milk, the coconut milk and vanilla. Stir in the bread cubes and let sit for 10 minutes. Stir in the toasted coconut and pineapple; pour into a 7 X 11-inch glass baking dish. Bake until the pudding is puffed and lightly browned, 40-50 minutes. let cool slightly.
3. Meanwhile, in a 1-cup glass measure, combine the remaining milk, the chocolate and cocoa. Microwave on high 45 seconds, then stir until well blended. Drizzle the chocolate sauce over the pudding and serve.
    

WW POINTS VALUE: 6 pts (1/8 pudding per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Bread pudding is a classic comfort food in the USA. This was my first attempt at making bread pudding and it  was a success. The combination of pineapple, coconut and chocolate  was a taste of paradise-like a pina colada dipped in chocolate. This dessert was even better the second day because the more the flavors blend the better the dessert tastes. Winter is still here but ifyou want a taste of paradise, make this bread pudding to make you feel warm inside.

 



Grilled Pineapple with Coconut Sorbet

Ingredients:

6 Tbsp dried shredded and sweetened coconut meat 6 slices  pineapple, fresh, cored (about 1/2-inch-thick) 1 tbsp honey pinch of cinnamon, nutmeg, ginger or star anise (optional) 1 1/2 cups coconut sorbet

 

Makes 6 Serving

1. Heat a grill or stove-top grill pan.
2. Spread coconut evenly on a microwave-safe plate; microwave on high, tossing until lightly browned with some white shreds, checking after 30 second intervals.
3. Brush pineapple with honey and spices; grill until pineapple is lightly charred and tender, about 3 to 4 minutes per side.
4. To serve, place 1 pineapple slice on each of 6 plates; top each with 1/4 cup sorbet and sprinkle each with 1 tablespoon coconut. Serve immediately.

WW POINTS VALUE: 3 pts

 

Note: This recipe appears on www.weightwatchers.com. My mom and I recently had this for dessert and it was so delicious. Coconut and pineapple are so good together. There is nothing like cooked pineapple and cooked shredded coconut meat. I added a pinch of cinnamon to the honey to give the dessert a little more flavor. The shredded coconut meat adds flavor and a nice crunch to the dessert. This dessert is the perfect ending when you're having company over for dinner because it's a great finish. 5-ingredient chef Claire Robinson will love this dish as well.

 



Floating Caribbean Islands

Ingredients:

• 1/2 cup unsweetened shredded coconut
• 2 cups cantaloupe cubes + 1/2 cup tiny cantaloupe balls (about 2 1/2-lb. melon)
• 2 small bananas, sliced
• 1 cup nonfat or low-fat plain yogurt
• 3 large egg whites
• pinch of salt
• 1/2 cup granular sugar substitute
• 1/2 cup red raspberries
• 1/2 cup golden raspberries

Makes 4 Servings

1. Heat the oven to 275 F. Spread coconut on a baking sheet and toast until golden, 4-5 minutes. Tranfer to a plate to cool.
2. Line another baking sheet with parchment paper or nonstick foil and increase the oven temperature to 450 F.
3. In a blender, puree cubbed cantaloupe, bananas and yogurt until smooth; set aside.
4. In a large bowl, with an electric mixer on high speed, beat egg whites and salt until  soft peaks form, 2-3 minutes. add sugar substitute and continue beating until stiff peaks form; fold in coconut. Spoon egg white mixture into 4 mounds on baking sheet. Bake until lightly golden, about 5 minutes. Meringues should be slightly crisp and lightly browned on the outside.
5. Divide reserved fruit puree among 4 shallow bowls. Using a spatula, transfer meringue to the center of each bowl. Arrange a few cantaloupe balls and some raspberries decoratively around each meringue and serve.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. If you ever saw the movie 'Julie & Julia,' you may have seen Julie and Julia making and writing/blogging the recipes for floating islands. A Floating island is a French dessert that is made up of meringue "island" floating on a sea of sweet sauce. When baking meringues, make sure to use nonstick foil, parchment paper or even a silipat baking mat to ensure that the meringues will not stick. I LOVED this dessert! I loved how the fruity combinations of cantaloupe, banana and berries blended so well with the coconut meringues. One bute of this guilty pleasure and you'll feel like you're on an island in he Caribbean enjoying the sound and views of the beach. If you don't have golden raspberries, you can use any other berry and it will taste delicious. I highly recemmend serving this guilty pleasure for dessert for family and friends because it's a cool and refreshing way to end dinner.

Mounds Milkshake

Ingredients:

• 3/4 cup light coconut milk
• 1 tbsp unsweetened cocoa powder
• 1 1/2 tbsp granulated sugar
• 1 1/2 tbsp shredded coconut flakes
• 1 tsp vanilla extract
• 1 1/4 cups ice cubes

Makes 2 Servings

Place all ingredients in a blender; cover and blend until smooth. Makes about 1 cup serving.

WW POINTS VALUE: 3-5 Pts (I Hope!)

Note: This recipe was created by me earlier this month when I was cleaning out the fridge and was craving dessert. I had to get rid of the coconut milk so it wouldn't go bad. This was probably the best milkshake I ever made from scratch. It literally tasted like a cold Mounds bar in your mouth. You know the saying, "Sometimes you feel like a nut, sometimes you don't."? I added the vanilla for this shake to make it a Mounds shake and if you feel like an Almond Joy Milkshake, use Almond extract instead of vanilla. 

Coconut Cream Pie

Ingredients:

• 3/4 tsp gelatin
• 3 tbsp water
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1/8 tsp salt
• 1 cup skim milk
• 1/2 cup light coconut milk
• 2 egg yolks
• 2 tsp vanilla extract
• 1/8 tsp coconut extract
• 1 Basic Crumb Crust, prebaked (see Basic Crumb Crust recipe)
• 2 tbsp shredded coconut
• 1/2 cup fat-free whipped topping

Makes 8 Servings

1. In a small saucepan, sprinkle the gelatin over the water; let stand for 1 minute until softened. Warm over medium heat, stirring constantly, 2 minutes. Remove from the heat and set aside.
2. In a small saucepan, whisk together the sugar, cornstarch and salt. Whisk in the milk, coconut milk and egg yolks until smooth. Cook over medium heat, stirring frequently, until the mixture begins to bubble and thicken, about 8 minutes; cook, stirring, 1 minute more.
3. Remove from the heat and stir in the dissolved gelatin and vanilla and coconut extracts.Spread the filling into the crumb crust and lay a piece of plastic wrap directly on the surface (to prevent a skin from forming). Let cool to room temperature, then refrigerate until firm, about 2 hours.
4. Just before serving, carefully remove plastic wrap. Sprinkle the coconut along the edge of the pie filling. Garnish the edge with 1-tablespoon dollops of the whipped topping (or, for a prettier look, pipe the topping through a pastry bag fitted with a 1/2-inch open star tip).

WW POINTS VALUE: 5 pts (1/8 of pie)

Note: This recipe appears in the WW New Complete Cookbook. I was in the mood for coconut and I've always wanted to make a fruit pie from scratch. I LOVE coconut and I was craving coconut. I thought I was doing a good job making this pie but it didn't turn out the way I was hoping it would turn out. The crumb crust was yummy and the pie filling was delicious as well but the texture was very gooey. The pie filling wasn't as thick or creamy as I would have liked it to be. It didn't have the texture of pudding even though the flavors were coconutty. I will attempt to make this cream pie again and because it was tasty and maybe do something different in the process. 

Hawaiian Curried Chicken with Pineapple Salsa

Ingredients:

• Cooking Spray
• 2 tsp peanut oil
• 2 tsp minced ginger
• 1 large onion, chopped
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/8 tsp granulated sugar
• 1 lb. bonelesss, skinless chicken breast, cut into 1-inch chunks
• 1 cup light coconut milk
• 2 1/2 cups pineapple, diced
• 1/4 cup shallots, minced
• 1/4 cup fresh cilantro, minced
• 1/4 cup shredded coconut, toasted

Makes 6 Servings

1. Coat a large skillet with cooking spray; set over medium heat. Add oil; heat until oil starts to shimmer. Add ginger and onions; sauté until onions turn translucent and start to caramelize, about 5 to 7 minutes. Add curry powder, salt and sugar; cook, stirring, until curry becomes fragrant, about 1 minute.
2. Push vegetables to side of skillet and sauté chicken until lightly browned, about 1 to 2 minutes. Add coconut milk and reduce heat to low; simmer, partially covered, stirring occasionally, until chicken is done, about 20 to 30 minutes.
3. Meanwhile, to make salsa, combine pineapple, shallots and cilantro; toss well to coat
4. To serve, top chicken with salsa and sprinkle with coconut; sprinkle with salt if desired. Yields about 3/4 cup chicken, rounded 1/3 cup salsa and 2 teaspoons coconut per serving.

WW POINTS VALUE: 5 pts.

Note: This recipe appears on www.weightwatchers.com. This dish is the perfect weekend dish that is full of tropical flavor, heat and very filling. The ginger and curry give this dish heat and the pineapple and coconut give the dish an authentic tropical flare. This dish takes a while to make but it's worth making. I enjoyed this dish and would make it again. If you want to add more heat to this dish, use a curry with more flair.



Ranger Cookies

Ingredients:

• 1/4 cup pecan pieces
• 1/4 cup 100 % bran cereal
• 1/4 cup old-fasioned rolled oats
• 1/4 cup bittersweet chocolate chips
• 1/4 cup unsweetened coconut flakes
• 1/2 cup whole-grain pastry flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup trans-fat-free margarine
• 1/4 cup granular sugar substitute
• 1 large egg
• 1 tbsp vanilla extract

Makes 16 cookies

1. Heat oven to 375 F. Lightly coat a baking sheet with cooking spray or line with parchment paper.
2. Place pecans on another baking sheet and bake until fragrant and lightly toasted, 6-8 minutes. Remove from oven and set aside and cool briefly. Pulse cooled pecans, bran cereal, oats, chocolate chips and coconut in a blender or food processor until coarsely ground.
3. Sift together flour, baking powder and salt in a medium bowl. In a large bowl, with an electric mixer at high speed, beat margarine, sugar substitute, egg and vanilla until creamy. With mixer on low, slowly add flour mixture to sugar mixture and beat until incorporated. Stir in pecan mixture.
4. Drop well-rounded tablespoons of batter 2 inches apart onto prepared baking sheet. Bake until tops of cookies appear dry and bottoms are golden, about 10 minutes. Transfer cookies to a wire rack to cool.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. The true origintiflavored cookie is unknown, but it is said that it was named for park and forest rangers who appreciated it's energy-boosting ingredients such as coconut flakes and rolled oats. These cookies are so delicious you will forget they're healthy for you. These cookies can be made a day in advance and stored in an airtight container at room temperature. They are filled with so much flavor and chewy they can be made in 30 minutes and enjoyed by everyone.

Cocoa-Nut Mousse

Ingredients:

• 1/2 cup slivered almonds
• 1/4 cup shredded unsweetened coconut
• 4 cups part-skim ricotta cheese
• 3 tbsp unsweetened cocoa powder
• 1 tbsp + 1 tsp granular sugar substitute
• 2 tsp almond extract
• 2 tsp vanilla extract
• 1 cup light or fat-free whipped topping
• a few slivered almonds and a pinch of coconut for garnish (optional)

Makes 8 (2/3-cup) Servings

1. Heat oven to 275 F. Spread almonds on a baking sheet and toast until golden and fragrant, stirring occasionally, 8-10 minutes. Transfer to a plate to cool. Spread coconut on the baking sheet and toast until golden, 2-3 minutes. Transfer to a plate to cool.
2. In a large bowl, beat ricotta with an electric mixer at high speed until light and airy, about 4 minutes. Add cocoa powder, sugar substitute and almond and vanilla extracts; beat until just blended. Fold in whipped topping, almonds and coconut.
3. Spoon mousse into 8 dessert cups; cover and chill at least 2 hours. To serve, remove mousse from refrigerator and sprinkle lightly with a few almonds and a little coconut, if desired.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This dessert is a great way to kick-start your diet whether you're on Weight Watchers or South Beach. It's a different kind of dessert with wonderful flavors blended together. The combination of toasted coconut, cocoa and almonds blended with ricotta and almonds is like having an Almond Joy or Mounds bar as a decadent mousse. Plus, this dessert is a nice way to finish your meal and satisfy your sweet tooth. 

Coconut Wafers

Ingredients:

• 2 large egg whites
• 1/8 tsp salt
• 2 tbsp granular sugar substitute
• 2 tbsp sugar
• 1/2 tsp vanilla extract
• 2 tbsp whole-wheat flour
• 3/4 cup unsweetened shredded coconut
• 2 tbsp trans-fat-free margarine, melted

 Makes 6 (2-piece) Servings

1. Heat oven to 350 F. Line a baking pan with foil and lightly coat with cooking spray.
2. Whisk in the egg whites, salt, sugar substitute, sugar, and vanilla in a medium bowl until light and foamy, about 2 minutes. Sift in flour and stir to combine. Stir in coconut. Slowly whisk in margarine until corporated.
3. Drop 6 (2-teaspoon) balls of batter onto pan. Using a butter knife, spread each ball into a 3-inch disk. Bake until edges are golden, about 12  minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter. Store in an airtight container for up to 1 week.

 WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. If you are craving a snack or treat after a big meal, this is the treat for you. Plus, you won't feel guilty afterwards. Coconut has such a nice flavor to it. You could serve these cookies with fresh fruit, chocolate sauce, caramel sauce or even along side ice cream or frozen yogurt.

Coconut Macaroons

Ingredients:

• 2/3 cup fat-free sweetened condensed milk
• 1 large egg white
• 2 tsp vanilla extract
• 1/8 tsp salt
• 1/8 tsp imitation coconut extract
• 2 cups crisp rice cereal
• 1 cup shredded coconut

Makes 12 Servings (24 Cookies)

1. Preheat the oven to 300 F. Line 2 baking sheets with parchment paper ( or, with foil and spray with nonstock spray).
2. Combine the condensed milk, egg white, vanilla, salt and coconut extract in a large bowl; stir in the cereal and coconut. The batter will tend to fall apart; moisten your fingers with water and press  the mounds to evenly shape them. Bake until lightly browned, about 18 minutes. Cool completely on a rack. Carefully peel the macaroons off the parchment paper or foil and store in an airtight container.
3. Drop the batter in tablespoon-size mounds onto the baking sheets, spacing them 2 inches apart.

 

WW POINTS VALUE 2 pts.

 

Note This recipe appears in the WW New Complete Cookbook. I had coconut macaroons earlier in the holiday season and I wanted to try to make the macaroons myself this holidays season.  Macaroons are normally served during Passover but you can serve them during the Christmas season as well. They're often too sweet and rich to enjoy with reservation. The crisp rice cereal filling in for the coconut are feather light but just as satisfying. It just takes some time to get used to the less fattening taste.