Oven "Fried" Fish Sticks

Ingredients:

• 1 lb. skinless mild-flavored white fish filets, such as sole or perch
• 2 tbsp. skim or 1 % milk
• 1 large egg
• 1/3 cup whole-wheat cracker crumbs (1 oz.)
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. garlic powder
• 1/4 tsp. paprika

Makes 4 Servings

1. Heat the oven to 400 F. Lightly coat a baking dish with cooking spray.
2. Cut the fillets into lengthwise strips, about 1 inch wide.
3. In a medium bowl, whisk together the milk and egg. In a shallow bowl or pie plate, combine the cracker crumbs, Parmesan, garlic powder, and paprika. Add the fish strips to the egg mixture, turning to coat. Transfer the strips to the bowl with the crumb mixture, again turning to coat.
4. Arrange the fish on the baking sheet. Bake for 10 minutes, or until the fish just flakes when tested with a fork. Serve hot.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. You can have your "fish & chips" and eat them too. Fish sticks are usually high in fat and greasy too. These fish sticks are oven baked and filled with flavor with very simple ingredients. If you don't have whole wheat cracker crumbs, whole wheat bread crumbs will work just as fine and the fish sticks will be just as delicious. You can use sole, perch, cod, halibut and any other white fish in this recipe and the fish sticks will still melt in your mouth. I highly recommend having aioli or homemade tartar sauce on the side if you want to add a little more flavor to your fish sticks.



Canadian Bacon and Eggs Pockets

Ingredients:

• 4 egg whites
• 2 eggs
• 3 tbsp. water
• 1/8 tsp. kosher salt
• freshly ground black pepper
• 3 oz. Canadian bacon, chopped
• 2 tbsp. sliced scallions (optional)
• nonstick cooking spray
• 2 oz.  (1/2 cup) reduced-fat cheddar cheese (optional)
• 2 large whole-wheat pita bread rounds, cut in half

Makes 4 Servings

1. In a medium bowl, combine egg whites, eggs, water, salt and pepper. Beat with a wire whisk or rotary beater until well mixed. Stir in Canadian bacon and, if desired, scallions.
2. Lightly coat a large skillet with nonstick cooking spray. Preheat over medium heat. Add eggs to the skillet. Cook, without stirring, until mixture begins to set on the bottom and around edges.
3. Using a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for about 2 minutes or until eggs are cooked through but still glossy and moist. Remove from heat immediately. Fold in cheese.
4. Open pita halves to form a pocket. Pull pita halves with eggs.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Eggs are absolutely delicious for breakfast, lunch and dinner. You get your grains, protein and a little dairy in this sandwich and it will quickly fill you up. If you want to make your eggs a little creamier, substitute 3 tablespoons of skim milk in place of the water. Milk always make eggs fluffier. I was surprised how delicious these eggs were made mostly of egg whites. Another yummy thing about this dish was it was made into a sandwich. If you don't have pita pockets, you can always use a whole wheat tortilla and it will still be delicious. These bacon and egg sandwiches are quick and easy and better than the egg sandwiches you get at the fast food joint. 

Broccoli and Parmesan Souffle

Ingredients:

• Cooking spray
• 1lb. broccoli, florets, finely chopped
• 2/3 cup all-purpose flour
• 2 cups low-fat milk
• 1 garlic clove, minced
• 1/2 cup reduced-fat sour cream
• 2/3 cup grated Parmesan cheese, high-quality suggested
• 1 tsp. lemon zest
• 1 tsp. table salt
• 1/2 tsp. freshly ground black pepper
• 3 large eggs, separated
• 3 large egg whites

Makes 12 Servings (3/4 cup per serving)

1. Preheat oven to 325ºF. Coat a 2-quart soufflé dish with cooking spray.
2. Bring a medium-size pot of water to a boil; cook broccoli for 4 minutes. Immediately remove broccoli from pot and plunge in a bowl of ice water to stop it from cooking; when cool, drain and set aside.
3. In a medium saucepan, combine flour, milk and garlic; set over medium-high heat and bring to a boil for 1 minute, stirring constantly. Reduce heat to medium-low and add sour cream, Parmesan cheese, lemon zest, salt, pepper and egg yolks; cook until thick, stirring constantly, about 1 minute. Pour mixture into a large bowl and stir in broccoli; set aside.
4. In a mixing bowl, using an electric mixer, beat all six egg whites until stiff peaks form; gently fold into broccoli mixture, a little at a time, until combined.
5. Immediately spoon broccoli mixture into prepared dish and bake until eggs are set, about 35 to 45 minutes. Serve immediately.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. This makes a delicious side dish and as a main dish. It's elegant and filling at the same time. This dish does take time and effort but in the end, it's worth it. You can use whole wheat or gluten-free flour in this recipe and it will still be delicious. You can also use cheddar cheese in this soufflé but it could affect the points value. Broccoli goes well with cheddar and Parmesan. You have to serve this soufflé immediately because once you take the soufflé out of the oven, it falls right away.

 

 



Quick Creamed Spinach

Ingredients:

• 1 bag (16-oz.) frozen spinach, thawed
• 3/4 cup skim milk
• 4 oz. reduced-fat cream cheese, cut into chunks and softened
• 2 tsp. extra-virgin olive oil
• 1 small onion, minced
• pinch ground nutmeg
• salt
• freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Makes 4 Servings

1. Place the thawed spinach in a colander set over a bowl; squeeze  to extract the juice. Pour 2 tablespoons of the juice into a cup and reserve. Discard any remaining juice.
2. In a medium saucepan, combine the spinach juice, milk and cream cheese. Bring to a simmer  over low heat, stirring and pushing the cheese against the pan to break up. (The mixture should be well combined but will not me smooth.) Remove the pan from the heat.
3. In a large skillet, heat the oil over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 3 minutes.
4. Add the spinach, stirring to coat. Stir in the milk mixture and cook until bubbling, about 3 minutes.
5. Season the spinach with nutmeg and salt and pepper to taste. Sprinkle with Parmesan and serve  hot.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. I really love spinach and cheese mixed together. This version of creamed spinach is creamy and delicious and so comforting. Frozen chopped spinach dramatically cuts down the prep time of the classic side dish. The key to this dish is the cream cheese. I highly recommend using Kraft Philadelphia 1/3 Less Fat Garden Vegetable Cream Cheese for a creamier texture and packed with more vegetable flavor. Parmesan cheese always makes everything better. This classic side dish is perfect with chicken, steak, fish, turkey, pork, lamb or duck and great for a family or holiday gathering.

 

Ricotta Pancakes with Berries

Ingredients:

• 2/3 cup whole wheat pastry flour
• 1 tbsp. granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• 1 cup fat-free ricotta cheese
• 1 large egg
• 1 large egg white
• 3/4 cup skim milk
• 3/4 tsp. vanilla extract
• 2 cups mixed berries

Makes 4 Servings

1. Whisk flour, sugar, baking powder, ginger,  and salt in a medium bowl. Whisk ricotta, egg, egg white, milk and vanilla together in a large bowl. Add dry ingredients to wet ingredients, stirring together until blended.
2. Spray a large skillet or griddle with nonstick spray and set over medium heat. Wet hot, drop batter by 1/4 cupfuls onto pan (work in batches if necessary to avoid crowding the pan). Cook each until underside is browned and bubbles begin to form on top, 3-4 minutes. Flip pancakes and cook other sides. Repeat with remaining batter, making 8 pancakes. Serve with berries.

WW POINTS VALUE: 5 pts. (2 pancakes and 1/2 cup berries per serving)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Who does not love pancakes? Once in a while, everyone deserves a guilty pleasure comfort food and pancakes are certainly a guilty pleasure comfort food that can be enjoyed for breakfast lunch, dinner or brunch. I was cleaning out the refrigerator and these pancakes looked to good to pass up. Pancakes made from ricotta cheese and some spices are absolutely delicious. They are nice and fluffy and they melt in your mouth along with the mixed berries. I also highly recommend adding a touch of cinnamon and /or nutmeg to these pancakes in your dry ingredients because cinnamon and nutmeg always make every sweet dish tastier. If you have any leftover pancakes, you can store them in the freezer and take them out when you feel like having your comfort food craving. 

Naan

Ingredients:

• 1/2 cup skim milk
• 1 large egg
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1/8 tsp baking soda

Makes 8 Servings

1. In a small boel, beat the milk and egg.  In a food processor, combine the flour, baking powder, sugar, salt and baking soda. With the machine running, pour the milk mixture throught the feed tube until the dough forms a ball. Knead the dough by pulsing until it is smooth, about 30 times.
2. Spray a large bowl with nonctisk spray; place the dough in the bowl. Cover loosely wiht plastic wrap or a damp towel and let the dough rise in a warm, draft-free place for 3 hours.
3. Place a large baking sheet on the center of the oven rack; preheat the oven to 450 F. Lightly sprinkle a work surface with flour; turn out the dough. Divide the dough into 8 pieces; flatten each into a 3/8-inch-thick teardrop shape. Transfer the teardrops to the baking sheet. Bake until firm, 10-12 minutes. If you like, run briefly under a broiler to lightly brown the tops. serve hot or at room temperature.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the WW New Complete Cookbook. Naan is an indian flatbread that makes a nice accompaniment to spicy Indian dishes whe you want to cool off your taste buds. This was my first time making naan; it turned out puffy but it tasted delicious. I highly recommend making Naan when ever you're cooking Indian food because the Naan will tone down the heat in your mouth.

Tomato and Leek Frittata

Ingredients:

• 2 tsp extra-virgin olive oil
• 2 medium leeks
• 8 large eggs
• 1/4 cup skim milk
• pinch of salt
• freshly ground black pepper
• 1/2 cup fat-free shredded cheddar cheese
• 2 small tomatoes
• 1 tbsp fresh thyme

Makes 8 Servings

1. Preheat oven to 350 F. Warm oil in 10-inch nonstick ovenproof skillet over medium heat. Add leeks; cook 8 minutes, until softened, stirring. Reduce heat to medium-low.
2. In medium bowl, whisk eggs, milk, salt, and pepper. Stir in cheese. Pour over leek mixture in skillet. Gently lift up leek mixture to coat bottom of pan. Arrange tomato slices in overlapping pattern on top. Cook 8 minutes, until sides are set but mixture is still loose on top.
3. Transfer to oven, cook 10 minutes, until center is cooked through and tomatoes lightly browned. Remove from oven; run a rubber spatula around edges and underneath to loosen frittata from skillet. Slide onto serving platter and sprinkle with thyme. Cut into wedges.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears on The South Beach Diet Online. Eggs are a great way to kick-start your weight loss journey. This frittata was absolutely delicious. The combination of eggs, tomatoes, cheese and onions is so yummy it will leave you satisfied. It's hard to eat our at a restaurant because the quality of food is no where near the quality or taste of the meals you cook at home. You woulnd't be able to find something like this in any restaurant. Leeks can be gritty, so they need to be washed thoroughly. To dislodge the dirt, put the sliced leeks in a colander and rub vigorously under cold running water. If you can't find fresh leeks, I highly recommend buying packed leeks at your grocer's freezer. I also recommen using Organic Herbes de Provence Infused Olive Oil from the Imperial Olive in Williamsburg, VA for an authentic, rustic Mediterranean flavor.

 



Raspberry-Cornmeal Pancakes

Ingredients:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 1/4 cups skim milk
• 1 large egg, lightly beaten
• 3  tbsp pure maple syrup
• 1 cup fresh or frozen raspberries

Makes 4 Servings (3 pancakes per serving)

1. Combine all ingredients except the raspberries in a medium bowl. Gently stir in the raspberries.
2. Spray a nonstick griddle or  large skillet with  nonstick spray and set over medium heat. Pour healping 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 unti lgolden brown, about 2 minutes longer. Transfer the pancakes to a plate and keep warm.Repeat with the remaining batter to make a total of 12 pancakes.

WW POINTS VALUE 6 pts

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. I didn't know what to expect with these pancakes but they were such a delightful surprise. They tasted really good. They were fully and moist and I really like hte flavor of the yellow cornmeal and raspberries. The grea thing about these pancake is that they are quick and easy and you can enjoy them any day of the week. 

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.

 



Chocolate Pudding with Dried Cranberries

Ingredients:

• 3 cups skim milk
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 3 tbsp cornstarch
• 1 ounce unsweetened chocolate, finely chopped
• 1/4 cup dried cranberries

Makes 6 Servings

1.  Whisk together the milk, sugar, cocoa powder and cornstarch in a medium saucepan set over medium-high heat. Cook, stirring constantly, until the mixture thickens and bubbles, about 5 minutes.
2. Remove the saucepan from the heat and add the chocolate. Stir until the chocolate is melted and the pudding is smooth. Divide the pudding evenly smong 6 bowls. Sprinkle evenly with the cranberries.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Who does not love chocolate? I never buy or eat store baught pudding because homemade pudding is better for you and tastes so much better. I do recommend making the pudding the night before and letting it set in the fridge over night so the flavors can blend together. The dried cranberried add a nice finishing touch. You can use any kind of dried fruit in this pudding as an option as well. 

Warm Artichoke Dip

Ingredients:

• 1 (8-ounce) package reduced-fat cream cheese
• 1/2 cup mayonnaise
• 1/2 cup skim milk
• 1 ounce finely grated Parmesean cheese (1/4 cup)
• 1 garlic clove, minced
• 1 tsp hot pepper sauce
• 1 (14-oz) can artichoke hearts, drained
• 1 tsp lemon juice
• salt
• freshly ground black pepper
• assorted whole-grain crackers

Makes 12 (1/4 cup) Servings

1. Blend cream cheese, mayonnaise, milk, cheese, garlic and hot pepper sauce in a food processor until smooth. Add artichokes and pulse until well combined but still chunky.
2. Transfer to a microwave-safe serving dish. Microwave on medium heat until heated through. turning once or twice, about 5 minutes. Stir in lemon juice and season to taste with salt and pepper. Serve with crackers.
    

WW POINTS VALUE: 4 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a delicous dip whether it's game day or a dinner party. Artichokes have a really nice flavor to them once you acquire a taste for them. Artichokes are an excellent source of fiber and provide good things such as vitamin C, iron, potassium, magnesium and folate. I highly recommend using Philadelhia Garden Vegetable cream cheese if you want to add more vegetable flavor to this dip because that particular cream cheese is delicious in any savory dish. This dip is also great with baked potatoes, chicken, steak, pork and vegetables. 

Classic White Bread

Ingredients:

• 1/2 cup lukewarm (105-115F) skim milk
• 1/4 cup lukewarm (105-115F) warm water
• 2 tsp granulated sugar
• 1 envelope active dry yeast
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp skim milk

Makes 16 Servings

1. In a small bowl, combine the lukewarm milk and water and sugar; sprinkle with the yeast. Let stand until foamy, about 10 minutes.
2. In a food procesor, combine the flour and salt. With the machine running, scrape the yeast mixture throught the food tube just until thedough forms a ball. Knead  the dough by pulsing until it is smooth and no longer sticky, about 30 times.
3. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place until it doubles in volume, 40-50 minutes.
4. Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; pat into a 8 X 12-inch rectangle. Fold into thirds lengthwise, pinching the seams to seal, and form into a 8-inch loaf. Spray an 8 X 4-inch loaf pan with nonstick spray. Place the dough in the pan, seam-side down; cover with plastic wrap or a damp towel and it rise in a warm, draft-free place until doubled in volume, 35-40 minutes. Preheat the oven to 425 F.
5. Brush the bread with the teaspoon of the milk. Bake on center oven rack about 20 minutes; reduce oven temperature to 375 F. Bake until the bread is golden brown, 25-30 minutes longer. Remove the bread from the pan and cool completely on a rack.
    

WW POINTS VALUE: 1 pt (1/16 of loaf per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. It was a cold this past weekend and I wanted to wamr up the house and make homemade bread from scratch. Oh my god, it was a success. It  was time comsuming because the yeast had to rise but it was worth the time and effort. You can serve this bread as a sandwich, with soup or as a side with your meal. The great thing about this white bread is you don't feel guilty eating it because you made it yourself and you know there are no preservatives in it. 

Parmesan-Turkey Meatloaf

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 onion finely chopped
• 1 1/4 lbs. ground skinless turkey
• 4 slices whole-wheat bread, made into fine crumbs
• 1/2 cup skim milk
• 1 egg white, lightly beaten
• 3 tbsp ketchup
• 2 tbsp grated Parmesan cheese
• 1 tsp minced fresh garlic
• 1 tbsp finely chopped fresh basil, or 1/2 tsp dried
• 1/4 tsp dried thyme
• 1/4 freshly ground black pepper

Makes 8 Servings

1. Preheat the oven to 350 F; spray an 8 X 5-inch loaf pan with nonstick spray. In a small skillet, heat the oil. Saute the onion until tender, 4-5 minutes.
2. In a medium bowl, combine the onion, turkey, bread crumbs, milk, egg white, ketchup, cheese, garlic, basil, thyme and pepper; blend well. Shape into loaf and transfer to the pan. Bake until browned and cooked through, 50-60 minutes. Let stand 10 minutes, then cut into 8 slices.

WW POINTS VALUE: 4 pts (1 slice per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Winter is here and meatloaf is delicious comfort food for this time of year. I never liked meatloaf as a kid but I have come to really enjoy meatloaf now as an adult. Ground turkey for meatloaf is really delicious with any flavor. Chicken and turkey are blank canvasses for any flavors from bold to comforting. I really loved this meatloaf because it was very comforting. I highly recommend serving vegetables or a salad with this meatloaf for a fulfilling dinner. 

Whole-Grain Cranberry Spice Cake

Ingredients:

• 1 1/2 cups whole-grain pastry flour
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1 cup skim milk
• 1/2 cup granular sugar substitute
• 1/2 cup egg substitute
• 1/4 cup extra-virgin olive oil
• 3/4 tsp vanilla extract
• 1/4 tsp orange extract
• 1 3/4 cups fresh or frozen cranberries

Makes 12 slices

1. Position rack in middle of oven and heat oven to 350 F. Lightly coat a 4-by 8-inch loaf pan with cooking spray.
2. Sift flour, cinnamon, nutmeg,  baking powder, baking soda, and salt into a large bowl. Make a well in the center of the dry ingredients.
3. In a medium bowl, whisk together milk, sugaar substitute, egg, substitute, oil, vanilla and orange extracts. Add the wet ingredients to the dry ingredients; stir well to combine. Fold in cranberries. Spoon batter into loaf pan, spreading evenly.
4. Bake until a tester inserted in the center comes out clean, about 1 hour. Cool in pan on rack for 10 minutes, them turn cake out onto rack to cool completely before serving.

WW POINTS VALUE: 3 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This delicious treat can be made and enjoyed anytime of the year. Cranberries give this cake some zing but you could use, cherries, blueberries, strawberries, raspberries or blackberries and the cake would be delicious. The cinnamon and nutmeg give the cake a nice aftertaste along with the vanilla and orange extracts. I highly recommend spreading butter, margarine or any kind of fruit preserve if you want to add a little more moisture or flavor to your cake. It makes a nice after-dinner treat, tea time treat or even a breaskfast treat as well.

Classic Cheese Souffle

Ingredients:

• 1 cup skim milk
• 3 tbsp all-purpose flour
• 1 1/2 cups shredded reduced-fat cheddar cheese
• 1/2 tsp salt
• 1/8 tsp cayenne pepper
• 2 large eggs at room temperature, separated
• 2 large egg whites at room temperature

Makes 4 Servings

1. In a medium heavy-bottomed saucepan over low heat, whisk the milk and flour; cook, stirring, until thickened and no longer floury, about 5 minutes. Remove from the heat; stir in the cheese, 1/4 teaspoon of the salt, and the cayanne.
2. Preheat  the oven to 350 F.
3. In a small bowl, stir a small amount of the cheese mixture into the egg yolks, then stir the egg yolk mixture into the cheese mixture.
4. In a large bowl, beat all 4 egg whites until foamy; add the remaining 1/4 teaspoon salt and beat until stiff but not dry. Stir one-fourth of the egg whites into the cheese mixture; with a rubber spatula, fold in the remaining egg whites. Scrape in to a 3-quart ungreased souffle dish. Bake until pouffed and cooled through, about 35 minutes. Serve at once.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. They say that souffles are difficult to make. NOT TRUE! If you carefully follow the directions step-by-step and your souffles will turn out delicious. When you beat the egg whites, make sure they are at room temperature and beat the egg whites for 5 minutes for the souffles to really poof up. These souffles were absolutely delicious because they were airy and cheesey. You can use any kind of shredded cheese in this recipe and your souffle will be delicious. I used a combination of cheddar and parmesean cheeses they were heavenly. Don't forget to serve these souffles immeadiately because they begin to deflate the minute they are removed from the oven. I highly recommend serving this dish at your next dinner party because it is so elegant.

 

Chocolate Sheet Cake

Ingredients:

• Cooking spray
• 1 3/4 cups all-purpose flour
• 1 1/4 cups light brown sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups skim milk
• 3 large egg whites
• 2 tbsp melted butter
• 1 1/2 tsp vanilla extract
• 1 cup boiling water
• 1 tbsp confectioners' sugar

Makes 12 Servings

1. Preheat oven to 350ºF. Coat a 9- X 13-inch baking pan with cooking spray.
2. In a large bowl, combine flour, brown sugar, cocoa powder, granulated sugar, baking powder, baking soda and salt; mix well with a fork to combine.
3. In another large mixing bowl, combine milk, egg whites, melted butter and vanilla. Using an electric mixer, mix on low speed until blended; gradually beat in boiling water.
4. Gradually add flour mixture to milk mixture and mix on low speed until blended. Pour batter into prepared pan and bake until a wooden toothpick inserted in center comes out clean, about 25 to 30 minutes. Cool cake in pan, on a wire rack.
5. Sift powdered sugar over cooled cake before cutting into 12 pieces.

WW POINTS VALUE: 6 pts (1 slice per serving)

 

Note: This recipe appears on www.weightwatchers.com. Who does not love a piece of chocolate cake? I now have a new tradition in making a chocolate cake for my birthday and decorating it as well. It was my birthday and I wanted a guilty pleasure but not so guilty that it would make me fat. I made this cake in round pans and I decorated it with the Sprinkles' Dark Chocolate Frosting and it was SO delicious. The cake is 6 points a slice but frosting the cake could affect the points value. This cake is so chewy and moist you will never use the store brand ever again it's that good.



Mango Pudding

Ingredients:

• 1 1/4 cups mango nectar
• 3/4 cup skim milk
• 4 Tbsp cornstarch
• 1 large mango, diced and divided
• 1 Tbsp fresh mint leaves

Makes 4 Servings

1. Pour nectar into a medium saucepan; place over medium heat.
2. Meanwhile, place milk and cornstarch in a medium-size mixing bowl; stir to combine and slowly pour into mango nectar, stirring continuously. Increase heat to medium-high and continue stirring until thick, about 4 to 5 minutes. Remove from heat and stir half of mango into mixture; pour pudding into four 1/2-cup custard cups. Refrigerate pudding for at least 2 hours or up to overnight.
3. Combine remaining mango with mint and spoon over chilled pudding. Yields about 1/2 cup pudding and 1 tablespoon of fresh mango per serving

WW POINTS VALUE: 5 pts

Note: This recipe appears on www.weightwatchers.com. I had made homemade pudding in the past and I really enjoyed it. It was chocolate pudding and I was looking forward to making fruit pudding. This pudding was a disappointment. I love the flavors of mango but it didn't comeout the yway I had hoped even though I love mango. I tried it with guava but it didn't turn out well either flavors. It was probably the cornstarch that killed it. Normally, I love Weight Watchers recipes but this one was a miss for me.

Warm Buckwheat Crepes with Mixed Berries

Ingredients:

• 3 tbsp buckwheat flour
• 2 tbsp all-purpose flour
• 1/4 cup skim milk
• 1 large egg
• 2 tsp canola oil
• 1 tbsp + 1 1/2 tsp warm water
• 1/2 tsp granular sugar substitute
• 1/8 tsp ground cinnamon
• 1/8 tsp grated lemon zest
• pinch of salt
• 1 1/2 cups mixed frozen mixed berries, thawed

Makes 6 Crepes

1. Puree Buckwheat and all-purpose flours, milk, egg, water, sugar substitute, cinnamon, zest and a pinch of salt in a blender until smooth, about 1 minute. Set aside for 15 minutes. Meanwhile, place berries in a small saucepan and cook over medium-low heat until gently bubbling and warmed through. Remove from heat an cover pan to keep warm.
2. Lightly coat a skillet with cooking spray and heat over medium heat. Add 2 tablespoons of the batter, tilting the pan so that the batter forms an even, thin layer. Cook until bubbles form and edges begin to brown, about 1 minute. Using a spatula, carefully flip the crepe over and cook until golden on the bottom, about 1 minute. Transfer crepe, golden side down, to a plate. Repeat with remaining batter, coating the pan with cooking spray after each crepe. Stack crepes as you go.
3. To serve, place 1 crepe, golden side down, on a plate. Place 2 tablespoons of berries in the center and roll crepe around berries. Spoon 2 more tablespoons of berries and some juices over the top. Repeat with the remaining crepes. Serve warm or at room temperature.
   

WW POINTS VALUE: 1 pt (per crepe)

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Who doesn't love crepes once in a while? I've made fruit-flavored crepes in the past and they have always turned out delicous. I made buckwheat pancakes a while back and they were delicious. These buckwheat crepes were delicious with the warm mixed berries. You can have these crepes for breakfast, lunch, dinner, brunch or dessert. You can also add sour cream, cottage or riccotta cheese or plain yogurt with these crepes but may effect the point value. Crepes can be made up to 3 days in advance and stored, tightly wrapped in a single pile in the refrigerator. Just gently reheat the crepes in a microwave on low for 15 seconds or in a warm oven and serve.
 

Peach-Raspberry Shakes

Ingredients:

• 3 small peaches, sliced
• 1 cup low-fat or nonfat plain yogurt
• 1 cup skim milk
• 1 cup raspberries
• 2 ice cubes
• 1 tsp vanilla extract
• granular sugar substitute to taste (optional)

Makes 4 (1-cup) Servings

In a blender, combine peaches, yogurt, milk, raspberries, ice cubes and vanilla; puree until smooth. Add sugar substitute to taste, if using. Pour into 4 (10-ounce) glasses and serve.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It's the summer and you're looking for sonething cool and refreshing to drink this fruity pleasure is for you. There is no excuse for you not to make this shake because it only takes 10 minutes to make. You can use any berry combination and peaches with the combination of nectarines or plums and it will still be delicious. You can enjoy this as a light snack or as a dessert.

Chocolate-Covered Strawberry Smoothie

Ingredients:

• 1 cup ice cubes
• 6 oz. light chocolate frozen yogurt
• 1/3 cup skim milk
• 6 medium strawberries, or 4 large, hulled

Makes 1 Serving

In a blender, combine all ingredients; puree until smooth. Pour into a tall, chilled glass.

WW POINTS VALUE: 4 pts

Note: This recipe appears on www.weightwatchers.com. I made this treat this evening and it was delicious. This cool and refreshing drink takes less than 10 minutes to make. I highly recommend this cool and refreshing drink when you're battling the heat wave and when you're craving a sweet treat such as ice cream. You can use any kind of berries in this drink and it will still be delicious. This drink is better than a milkshake and/or ice cream trat you get at the local ice cream shop. It tastes better and it's better for you.