Strawberry Kiwi Dream Smoothie

Ingredients:

• 1 cup unsweetened vanilla almond milk
• 1 packet South Beach Simply Fit Shake, Vanilla
• 1 tsp. natural vanilla extract
• ½ cup frozen strawberries
• 1 kiwi (1/4 cup)
• ½ cup ice
• 1 tsp. agave

Makes 1 Serving

Blend all ingredients until smooth.

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com. This is a delicious treat you can enjoy for breakfast, a light lunch or as a snack. The strawberries and kiwi make a juicy combination in this shake. There is no added sugar in this shake which makes it even better. 

Glazed strawberry hand pies

 Ingredients:

• 1 cup chopped Strawberries
• 1 tsp. granulated sugar
• 1½ tsp. cornstarch
• 2 cups whole wheat flour
• 1½ cups plain fat free Greek yogurt
• 1 1/8 tsp. vanilla extract
• 1/3 cup confectioners' sugar
• 1 1/2 tsp. Low-fat milk
• pinch of ground cardamom

Makes 8 Servings (1 pastry per serving)

1. Preheat oven to 375°F. Line a large sheet pan with parchment paper. In a medium microwave-safe bowl, toss berries, granulated sugar, and cornstarch. Microwave on High until bubbly and thickened, about 2 minutes. Cool until ready to use.
2. In a medium bowl, place flour, yogurt, and 1 tsp vanilla; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 1 minute of kneading).
3. Place a large piece of parchment or wax paper on a work surface and sprinkle lightly with a little flour. Divide dough in half. Roll 1 piece of dough into a 12 x 8–inch rectangle; cut into 8 (4 x 3–inch) rectangles. Arrange rectangles about 1 inch apart on prepared sheet pan. Roll other piece of dough into a 12 x 8–inch rectangle; cut into 8 (4 x 3–inch) rectangles. Spoon about 1 tablespoon strawberry filling down the center of each dough rectangle on sheet pan. Top each with 1 dough rectangle. Press edges with tines of a fork to seal; pierce top of each pastry with fork to allow steam to escape. Bake until lightly browned and crisp, about 20 minutes.
4. Cool pastries on a wire rack for about 10 minutes. Meanwhile, in a small bowl, stir powdered sugar, milk, remaining ⅛ tsp vanilla, and cardamom. Drizzle glaze evenly over warm pastries.

WW POINTS VALUE: 4 

Note: This recipe appears on www.weightwatchers.com. When strawberries are at their seasonal peak—supremely fragrant, sweet, and juicy—they don’t need much adornment to taste great. Here, we barely sweeten them for a lightning-fast microwave jam that fills these pastries. The dough is a firm version of our two-ingredient filling.  A pinch of ground cardamom in the glaze pairs perfectly with the berries. These are best enjoyed warm; if you have leftovers, reheat at 350°F for about 5 minutes.

Chocolate-Berry Pavlova

 Ingredients:

• 4 large egg whites, at room temperature
• 1/4 tsp. Cream of tartar 
• ⅛ tsp salt
• 1/4 cupsuperfine sugar
• ¼ cup unsweetened cocoa powder
• ½ cup mascarpone
• 4 oz. softened low-fat cream cheese
• 1½ Tbsp. granulated sugar
• 1 Tbsp. low-fat milk
• ½ tsp. vanilla extract
• ½ pound(s), fresh strawberries hulled and sliced (or raspberries)
• 1 oz. bittersweet chocolate

Makes 12 Servings (1 wedger per serving)

1. Preheat oven to 250°F. Line large baking sheet with parchment paper.
2. To make meringue, with electric mixer on medium speed, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form when beaters are lifted. Add superfine sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form.
3. Sift cocoa over beaten whites in three additions, gently folding with rubber spatula just until cocoa is incorporated, being careful not to deflate the meringue. Spoon meringue onto prepared baking sheet and spread to form 9-inch nest with 1-inch- high edge.
4. Bake meringue 1 1/2 hours. Turn oven off and let meringue cool in oven 2 hours. Remove from oven and slide meringue with parchment onto wire rack and let cool completely.
5. To make filling, with electric mixer on medium speed, beat together mascarpone, cream cheese, milk, granulated sugar, and vanilla in medium bowl until smooth.
6. To serve, transfer meringue to serving plate. Spoon mascarpone mixture into center of meringue and top with strawberries. Using vegetable peeler, shave chocolate over berries. Using serrated knife, cut pavlova into 12 wedges and serve immediately.

WW POINTS VALUE: 8 pts. 

Note: This recipe appears on www.weightwatchers.com. This beautiful pavlova will make the sweet finale to any spring party. A chocolatey-crunchy meringue is topped with a mascarpone mixture and topped with fresh strawberries and chocolate shavings for a refreshing and irresistible dessert. In the summertime, you could use fresh raspberries, blueberries or blackberries instead. The delicate meringue base is slowly baked to achieve a crispy exterior and soft, marshmallow-like interior. You can make the components a few days in advance and keep them separate until ready to serve. Store the meringues in airtight container at room temperature and the mascarpone mixture in the refrigerator. For best results, we recommend enjoying it immediately after it’s assembled.

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. 

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. 

No-Bake Strawberry Cheesecake Bliss Balls

Ingredients:

• 1 cup raw cashews
• 2 Tbsp. coconut oil
• 1 tsp. vanilla extract
• 2 Tbsp. erythritol-based sweetener (granulated)
• 1/8 tsp. salt
• 1/4 cup freeze-dried strawberries

Makes 8 Servings (1 bliss ball per serving)

1. Pulse cashews, coconut oil, vanilla extract, erythritol and salt in a food processor until a dough forms.
2. Add berries and pulse again until just combined.
3. Divide dough into 8 pieces, then roll between the palms of your hands to form balls. 
4. Store in the refrigerator for up to 1 week. 

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com/recipes. Who knew vegan cheesecake balls could be tasty? These little bliss balls are not cheesecake but they taste like cheesecake and they're packed with flavor. The combination of nuts and dried fruit is always delicious. You can also taste the coconut and the vanilla in these treats as well. You can use any kind of nut, dried fruit, almond extract or coconut extract in this recipe and the vegan cheesecake balls will still be delicious. 

Grab-and-Go Nut & Berry Yogurt Bark

Ingredients:

• 2 cups plain whole-milk Greek yogurt
• 1/2 tsp. vanilla extract
• 2 tbsp. chopped pecans
• 2 tbsp. sliced almonds
• 2 tbsp. chopped walnuts
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 2 tbsp. blueberries
• 2 tbsp. sliced strawberries

Makes 6 pieces (1 piece per serving)

1. Line a 9 x 13-inch baking dish with parchment paper and set it aside. 
2. In a large mixing bowl, whisk together the yogurt and the vanilla extract. 
3. Transfer the mixture to the prepared baking dish and spread it into an even layer. 
4. Top with pecans, almonds, and walnuts, as well as the blueberries and strawberries. Gently press the toppings into the yogurt mixture.
5. Cover the yogurt bark and transfer it to the freezer for 3 hours, until firm. 
6. Cut or break the bark into 6 pieces. These may be stored in the freezer for up to a month in an air container. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet. Yogurt and berries make a delicious combination at the table or on the go. This yogurt bark is very tasty with the nuts and berries; plus you won't miss the granulated sugar in this dish. I added ground cinnamon and nutmeg for more flavor in this bark and it worked very well. 

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. 

Buttermilk Panna Cotta with Strawberries

Ingredients:

• 1 tsp. unflavored gelatin
• 1 1/2 tbsp. water
• 1 vanilla bean, split
• 1 cup low-fat buttermilk
• 3/4 cup fat-free half-and-half
• 1/3 cup + 1 tbsp. granulated sugar
• 2 cups strawberries, hulled and thinly sliced
• 1 tsp. grated orange zest

Makes 4 Servings (1 panna cotta & 1/2 cup strawberries per serving)

1. Spray 4 (6 oz.) ramekins or custard cups with nonstick spray.
2. Sprinkle gelatin over the water in a cup. let stand until gelatin is softened, about 5 minutes.
3. Meanwhile, with edge of small knife, scrape seeds from vanilla bean; reserve pod and seeds.
4. Combine buttermilk, half-and-half, 1/3 cup of sugar, and the vanilla pod and seeds in a medium saucepan. Cover over medium heat, stirring occasionally, until sugar is dissolved, about 2 minutes. Remove saucepan from heat; stir in gelatin mixture until completely dissolved. Pour buttermilk mixture through sieve set over medium bowl; discard vanilla bean pod. Divide buttermilk mixture evenly among prepared ramekins. Cover and refrigerate until chilled and set, at least 4 hours or up to 1 day (the longer it sets, the firmer it will be).
5. Toss together strawberries and orange zest with remaining 1 tablespoon sugar in small bowl. Cover and refrigerate at least 20 minutes or up to 1 hour.
6. To serve, run tip of thin knife around edge of each ramekin to loosen panna cotta. Dip bottoms of ramekins, one at a time, into a bowl of hot water about 5 seconds. Unmold by inverting each panna cotta onto dessert plate. Surround with strawberries.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert. It's flavorful with a nice aftertaste. Panna cotta means cooked cream in Italian. A panna cotta is an Italian dessert that is made of sweetened cream that is thickened with gelatin and molded. The cream may be aromatized with rum, vanilla, almond, mint, coffee or any other flavoring. The combination of vanilla and berries is so heavenly it leaves such a nice aftertaste in your mouth. It may look complicated but this dessert is worth the time and effort.

Strawberry-Blackberry Crush

Ingredients:

• 1 (6 oz.)  container blackberries
• 1 tbsp. pure maple syrup
• 1 (16 oz.) package frozen whole strawberries, thawed slightly
• 1 cup coarsely crushed ice cubes
• 3 tbsp. granulated sugar
• 1/4 cup + 1 tbsp. sliced blanched almonds
• 1 tsp. fresh lemon juice
• 1 tsp. vanilla extract
• 1 tsp. almond extract

Makes 4 Servings (3/4 cup crush, 1/4 cup blackberries & 1/4 tsp. almonds  per serving)

1. Toss together blackberries and maple syrup in a small bowl; set aside.
2. Put the strawberries, ice, sugar, 1/4 cup of the almonds, lemon juice, vanilla and almond extracts in a food processor and puree. Immediately divide the mixture evenly among 4 wineglasses. Top evenly with the blackberry mixture and sprinkle with the remaining 1 tablespoon of almonds. Serve at once.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call a cool and refreshing sweet ending. This dessert literally takes 10 minutes to make and the end result is delicious. It's flavorful and gives you a nice feeling after having a delicious dinner. You can use blueberries or raspberries in place of the blackberries and the dessert will still be good. The ordinal recipe calls for 6 tablespoons of granulated sugar but I reduced it to 3 tablespoons and added 1 teaspoon of vanilla extract for more flavor and the end result is delicious. 

Strawberries with Strawberry-Orange Sabayon

Ingredients:

• 2 (1 lb.) containers strawberries, hulled
• 1/2 cup dry white wine or white grape juice
• 1/2 cup orange juice
• 1/3 cup granulated sugar
• 1 (3-inch) strip orange zest, removed with a vegetable peeler
• 3 egg yolks

Makes 4 Servings (1 1/4 cups sabayon & 1 cup strawberries per serving)

1. Chop enough strawberries to equal 1 cup; set aside. Quarter the remaining strawberries and divide evenly among 4 wine glasses or goblets; set aside.
2. Combine the chopped strawberries, wine or grape juice, orange juice, sugar, and orange zest in a medium saucepan and set over medium-high heat. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer until the strawberries are very soft, about 5 minutes. Pour through a fine-mesh sieve set over a small bowl. pressing hard on the solids to extract  as much liquid  as possible; discard the solids.
3. Meanwhile, fill a medium saucepan with 1 1 /2 inches of water and bring almost to a simmer over medium heat. With a hand mixer on medium-high speed, beat the egg yolks in deep bowl until frothy, about 1 minute. Slowly beat in the warm strawberry mixture. Set the bowl over the saucepan and beat until the mixture is tripled in volume and very thick, about 10 minutes. Remove the bowl from the saucepan. Spoon the sabayon over the strawberries, dividing  it evenly. Serve at once.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. A Sabayon is an Italian dessert that is made with egg yolks, granulated sugar and white wine. The dessert version is a light custard that is whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches in a champagne In France, it is called sabayon, while its Italian name is zabaione. You can enjoy this elegant European treat for dessert, breakfast or even as a snack. Fruit tastes so good with white wine. You can use any summer fruit in this recipe and the dish will still be delicious.

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.

Strawberry Meringue Mousse

Ingredients:

• 1 (1 lb.) container fresh strawberries, hulled and sliced
• 2/3 cup light sour cream
• 1 (12 oz.) container thawed frozen whipped topping
• 8 (2-inch) vanilla meringue cookies, coarsely crushed (generous 2 cups)

Makes 12 Servings (1 cup per serving)

1. Stir together strawberries and sour cream in a large bowl; gently fold in whipped topping just until blended.
2. Spoon 1/2 cup of strawberry mixture into each of 12 wine glasses or dessert dishes. Top each with 2 tablespoons mixture and sprinkle with remaining cookies.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what is called  a shortcut dish. It's a different take on mousse with a fruity flare to it. It's creamy, fruity and succulent at the same time. I highly recommend adding a teaspoon of vanilla extract when making the mousse for a more vanilla flavor. You can also use chocolate meringue cookies if you don't have access to vanilla meringue cookies for a more Neapolitan flavor.

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. 

Breakfast Berry Sundaes

Ingredients:

• 8 strawberries, hulled and sliced
• 1 cup low-fat vanilla yogurt
• 2 tbsp. granola
• 1 banana, peeled & sliced
• 1/2 cup fresh blueberries

Makes 2 Servings (1 sundae per serving)

 

Divide half of strawberries between 2 parfait or other glasses; top each with 1/4 cup of yogurt. Layer each with 1 tablespoon granola, 1/4 cup yogurt, 1/2 banana, and 1/4 cup blueberries.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This is a patriotic and flavorful treat to enjoy for breakfast or lunch. It's quick, easy and flavorful. If you don't have vanilla yogurt on hand, plain yogurt will work and crushed nuts will work just as well as granola.

Frozen Strawberry Yogurt

Ingredients:

• 1 (1 lb.) container strawberries, hulled and sliced
• 1 cup granulated sugar
• 2 tbsp. fresh lemon juice
• pinch salt
• 1 cup low-fat vanilla yogurt
• 1 cup fat-free half-and-half

Makes 12 (1/3 cup) Servings

1. Combine strawberries, sugar, lemon juice and salt in a medium bowl; with potato masher, crush strawberries. Let stand, stirring occasionally, about 30 minutes.
2. Meanwhile, whisk together yogurt and half-in-half in large bowl until smooth. Stir in strawberry mixture. Cover and refrigerate until thoroughly chilled, about 2 hours.
3. Pour strawberry mixture into ice-cream maker and freeze according to manufacturer's instructions. Transfer to freezer container and freeze until firm, at least 2 hours.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This sweet treat has so much flavor and zing, it's better than what you would get at the local frozen yogurt shop. If you have plain yogurt, add a touch of vanilla to the yogurt mixture to make it more heavenly. You can also use honey or agave nectar in place of the granulated sugar for a sweeter flavor and to cut the sugar intake. Real strawberries make this treat even sweeter and juicier. You can use any kind of berry in this recipe and your frozen yogurt will still be delicious.

Strawberry Shortcakes

Ingredients:

• 1 (1 lb.) container strawberries, hulled & halved
• 1/2 cup granulated sugar
• 2 tsp. fresh lemon juice
• 1 3/4 cups all-purpose or whole-wheat flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 4 tbsp. cold unsalted butter, cut into pieces
• 2/3 cup low-fat buttermilk
• 2 tbsp. fat-free milk
• 1 tbsp. turbinado (raw) sugar
• 3/4 cup plain fat-free yogurtan have your shotcake and eat

Makes 8 Servings (1 filled shortcake per serving)

1. Preheat the oven to 425 F. Spray baking sheet with nonstick spray.
2. Toss strawberries, 1/4 cup of granulated sugar, and the lemon juice in a medium bowl.
3. Whisk together flour, remaining 1/4 cup remaining granulated sugar, baking powder, and the salt in a large bowl. With pastry blender or 2 knives used scissors-style, cut butter into flour mixture until it resembles coarse crumbs. Gradually add buttermilk, stirring until flour mixture is moistened. Gather dough into ball and knead until just it holds together.
4. Turn dough out onto lightly floured work surface and pat to 1/2-inch thickness. With floured 2 1/2-inch round cutter, cut out shortcakes; gather scraps and reroll to cut out additional shortcakes, making a total of 8 shortcakes. Place shortcakes on prepared baking sheet. Brush with milk and sprinkle with turbinado sugar.
5. Bake until golden brown, 12-15 minutes, rotating baking sheet after 6 minutes. Transfer shortcakes to wire rack and let cool completely.
6. To serve, cut shortcakes horizontally in half. Place shortcake bottom on each of 8 plates; top each with 1/4 cup berries and 1 1/2 tbsp. yogurt. Cover with tops of shortcakes.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have your shortcake and eat it too. Weight Watchers has put a healthy and flavorful taste on these American classic desserts. These sweet treats are so succulent and juicy you will enjoy them again and again. Plus, you won't miss the whipped cream. If you don't want to mix the sugar in with the strawberries, substitute agave nectar, honey, pure vanilla extract or the pulp of a passion fruit for a sweet taste.

Strawberry Fool

Ingredients:

• 1 cup frozen strawberries (5 oz.)
• 4 tsp. granular sugar substitute
• 1 1/2 cups nonfat plain Greek yogurt
• 1/2 tsp. vanilla extract
• 1/2 cup no-sugar-added lite whipped topping

Makes 4 Servings

1. In a food processor, pulse the strawberries on and off to break them up, then process until smooth. Add 2 teaspoons of the sugar substitute and pulse to combine. Let sit in the food processor for 20-25 minutes to thaw completely.
2. Meanwhile, in a medium bowl, whisk the Greek yogurt to lighten, the whisk in the vanilla and remaining 2 teaspoons sugar substitute. Whisk in the whipped topping.
3. Process the strawberry puree again to loosen, then pour over the yogurt mixture. Gently fold in with a rubber spatula, leaving streaks of strawberry.
4. Divide the fool evenly among 4 dessert dishes and serve.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Although this recipe appears in the dessert chapter, you can enjoy this dish at breakfast, dessert or even as a light lunch or snack. It's a really nice fruity treat and it's tastier than store-bought yogurt. You can use blueberries, blackberries, raspberries, cranberries or even cherries in this recipe or even a combination of berries and this fool will still be tasty.

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.