Blueberry Granita

Ingredients:

• 1/2 cup water
• 1/4 cup sugar substitute
• 1 bag (10 oz.) frozen blueberries
• 1 lemon, peeled and juiced
• Lemon twist, for garnish
• 1/2 cup low-fat frozen whipped topping, thawed (optional)

Makes 6 Servings

1. In a small pot over medium heat, combine the water and sugar substitute. Bring to a boil. Boil for 2 minutes, then set aside to cool to room temperature.
2. In a food processor fitted with a metal blade, combine the blueberries, lemon peel, lemon juice and cooled syrup. Pulse for 2 minutes, or until the blueberries are coarsely ground. Pour into a small metal bowl and stir a few times with a fork to break up any large pieces. Cover the bowl with foil and place in the freezer overnight.
3. Spoon into 6 serving glasses, garnish with a lemon twist and top with the whipped topping, if using.

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the South Beach Diet Cookbook. This is a refreshing dessert to enjoy when you want to cleanse your palate. The combination of lemon juice and blueberries mixed with homemade syrup is delicious. You can use any kind of berry and use lemon, lime or orange juice in this recipe and your granita will be refreshingly delicious. 

Chocolate-Walnut Macaroons

Ingredients:

• 1 cup walnuts
• 2 tbsp granular sugar substitute
• 2 tbsp sugar
• 2 tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 1 large egg white
• 1/2 tsp vanilla extract

Makes 6 (2-piece) Servings

1. Heat oven to 325 F. Line a baking sheet with parchment paper.
2. Finely grind walnuts , sugar substitute, sugar, cocoa powder, and salt in a food processor. Add egg white and vanilla and pulse until mixture comes together.
3. Form dough into 12 (2-teaspoon) balls and place on baking sheet; gently press each ball to flatten. Bake until edges are firm to the touch, about 12 minutes. Cool on a wire rack and store in an  airtight container for up to 5 days.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is an easy dessert to make if you are craving something chocolaty and nutty and moist. Macaroons are delicious anytime of the year and these ones in particular are perfect for an after-dinner snack, your kids' lunch or even your kid's bake sale. Heck, they're even perfect to leave Santa when he's delivering presents at Christmas!



Cocoa Brownies

Ingredients:

• 3/4 cup unsweetened cocoa powder
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup low-fat plain yogurt
• 2 tbsp vanilla extract

Makes 16 Servings

1. Preheat oven to 350 F
2. Whisk the coca powder, sugar, flour, baking powder and salt in a large bowl. The use a wooden spoon to stir in the yogurt and vanilla until smooth but quite thick.
3. Coat an 8-inch square baking pan with cooking spray. Spread the thick batter into the pan, evenly to the corners.
4. Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, about 20 minutes. Cool on a wire rack for 15 minutes before cutting into 16 squares, 2X2-inches each.

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

Note: This recipe appears on www.weightwatchers.com. I was craving chocolate and I was desperately searching for a good recipe and I came across this one and I had to try this recipe. Boy was I glad I did. This brownie recipe was easy to make and delicious to eat. They are fudgy and rich and very easy to make, plus they give you your urgent chocolate fix when you need it. This recipe is also a favorite of Jennifer Hudson and I'd say she has pretty good taste!

Individual Lemon Souffles

Ingredients:

• 2 tbsp sugar
• 1/2 cup sugar
• 2 tbsp cornstarch
• 1/3 cup lemon juice
• 1/3 cup water
• 4 large egg whites
• 1/4 tsp cream of tartar

Makes 6 Servings

1. Preheat the oven to 350 F. Coat 6 1-cup souffle dishes with cooking spray. Coat with 2 tbsp sugar, tapping out excess so dishes are evenly coated.
2. In a small saucepan, stir together remaining sugar and cornstarch. Gradually whisk in lemon juice and water. Cook over medium heat, stirring constantly, until boiling, thick and translucent, about 5 minutes. Transfer to a mixing bowl. Let cool to room temperature.
3. Beat egg whites and cream of tartar until stiff. Fold into lemon base. Divide among souffle dishes and smooth tops.
4. Set in a roasting pan and add hot water to come halfway up the sides of dishes. Bake 20 minutes. Serve immediately.

WW POINTS VALUE: 3 pts

Note: This recipe appears on www.weightwatchers.com. This is a delicious dessert that is light and airy and will melt in your mouth. If you don't have any lemon juice on hand, any citrus fruit will do such as lime, orange, grapefruit, tangerine, etc. Souffles are just as enjoyable cold as they are out of the oven so whatever you don't eat put in the fridge for a snack for later.

 

Mini Cherry Cheesecakes

Ingredients:

• 8 graham crakers, mashed into crumbs
• 2 tbsp reduced-calorie margarine, melted
• 4 oz. fat-free cream cheese
• 4 oz. light cream cheese
• 2 tbsp fresh lemon juice
• 2 large egg whites
• 1 tsp vanilla extract
• 1/3 cup sugar
• 20 oz. light fruit pie filling, cherry, warmed or 20 oz. cherries, warmed

Makes 12 Servings

1. Preheat oven to 375 F. Place 12 cupcake liners in a cupcake pan. Combine graham craker crumbs and margarine; mix well.
2. Spoon 1 tbsp of crumb mixture into the bottome of each liner and press down gently. Refrigerate until ready to fill.
3. Beat cream cheeses until fluffy andadd lemon juice, egg whites, vanilla extract and sugar; beat until smooth.
4. Spoon cream cheese mixture evenly into crumb cups. Bake for 15 minutes. Cool. Top each cheesecake with 1 tbsp cherry filling.

WW POINTS VALUE: 3

 

Note: This recipe appears on www.weightwatchers.com. Who does not love cheesecake?!?! If you are ever having a craving for cheesecake but you want to watch your health, this is the recipe for you. The calories are cut fr this yummy dessert and you won't feel guilty eating it. I do highly recommend using 8 oz of either fat-free or light cream cheese to save money and use real cherries insterad of pie filling. One bite of this mini cheesecake and your taste buds will be in heaven with the creaminess of the cherries and cheese and graham crakers melting in your mouth.

Chocolate Fondue

Ingredients:

• 1/3 cup skim milk
• 1/2 cup evaporated fat-free milk
• 3/4 cup unsweetened cocoa powder
• 6 oz. semisweet chocolate, chopped
• 1 cup sugar
• 1/4 cup water
• 2 tbsp light corn syrup
• 1/2 tsp ground cinnamon (optional)
• 8 oz. angel food cake, cut into 1-inch cubes (about 10 cups)
• 24 strawberries, stemmed

Makes 12 Servings

1. In a medium saucepan, whisk together the skim milk, evaoprated milk and cocoa powder until the cocoa dissolves. Add the chocolate and cook over medium-low heat, stirring constantly, until melted and the mixture is smooth.
2. Stir in the sugar, water and corn syrup. Cook, stirring constantly, until the mixture is smooth, 4-6 minutes. Transfer mixture to a fondue pot and set over moderate heat. Serve at once, with the angel food cake cubes and the strawberries for dipping.

WW POINTS VALUE: 4 pts (3 tbsp fondue with 3/4 cup cake and 2 strawberries)

Note: This recipe appears in the WW New Complete Cookbook. This is an easy and elegant dessert that features fresh fruit and fat-free angel food cake. The orginal recipe in the cookbook called for whole milk but skim milk will work just as well. You can also substitute bittersweet chocolate for the semisweet chocolate as well. I added the ground cinnamon for a pinch of Mexican flavor and it is delicious. You can serve other fruits with this fondue such as apples, bananas, pitted cherries, grapes, orange slices, etc. This fondue will also give you your chocolate fix when you need it.

Dijon Pork Cutlets

Ingredients:

• 16 oz. lean boneless pork chop
• 3 tbsp Dijon mustard
• 3 tbsp sugar
• 1 1/2 tsp apple cider vinegar
• pinch crushed red pepper flakes
• 1 spray of cooking spray
• 1/4 cup water

Makes 4 Servings

1. Place pork between 2 sheets of heavy-duty plastic wrap; pound each piece to a 1/4-inch thickness using a meat mallet or rolling pin.
2. Combine mustard and the nest 3 ingredients in a small bowl. Place pork in a shallow dish; spoon 2 tbsp mustard mixture over pork, turning to coat. Let stand for 15 minutes.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork and cook 4 minutes on one side; turn pork and spoon reserved mustard mixture over pork. Cook pork 2 minutes or until just done.
4. Add water, stirring slightly; cook 2 minutes or until slightly thickened. Turn pork to coat, and place on a serving platter. Pour pan juices over pork.

WW POINTS VALUE: 5 pts

Note: This recipe appears on http://www.weightwatchers.com/. Pork chops are so easy to cook and yu can put any seasoning or flavor with them. Dijon mustard and apple cidar vinegar make a wonderful combination to any dish and the leftover sauce can be used to season the vegetables.

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.

Apple and Almond Souffle

Ingredients:

• 3 medium baking apples, peeled, cored and cut into bite-size pieces
• 1/4 cup water
• 3 tbsp. sugar substitute
• 1/2 tsp almond extract
• 5 egg whites
• 1/4 cup sliced almonds, toasted (optional)

Makes 4 Servings

1. In a 2-quart saucepan, combine the apples and water. Bring to a boil over high heat. Reduce the heat to low, cover and simmer, stirring occasionally, for 10 minutes, or until apples are tender. Stir in the sugar substitute and almond extract. Remove from the heat and place in the refrigerator for 10 minutes. (Place a hot pad underneath the pot in the refrigerator.)
2. Preheat the oven to 425 F.
3. In a large bowl, with an electric mixer on high speed, beat the egg whites until puff peaks form. With a rubber spatula, gently fold into the cooled apple mixture. Spoon the mixture into a 1 1/2-quart soufflé dish.
4. Bake for 15 minutes, or until soufflé is puffed and browned. Sprinkle with almonds before serving, if using. Serve Warm.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Cookbook. This is  delicious dessert that is light and fluffy and full of flavor with very few ingredients. The almonds add more flavor to the dish along with some heart-healthy fat. You will want to cook this dish again and again.

 

Basic Tomato Sauce

Ingredients:

• 1 tbsp extra-virgin olive oil
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 3 lbs (about 18) plum tomatoes, chopped or 2 (28 oz.) cans Italian plm tomatoes, drained and chopped
• 1/4 cup dry red wine
• 2 tbsp tomato paste
• 1 tbsp finely chopped oregano, or 1 tsp dried
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/8 tsp crushed red pepper

Makes 12 Servings

1. Heat the oil in a nonstick Dutch oven over medium heat; add the onions and garlic. Cook, stirring frequently, until golden and softened, about 10 minutes.
2. Add the tomatoes, tomato paste, oregano, salt, ground pepper, and crushed red pepper (if using); bring to a boil.Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 25 minutes.

WW POINTS VALUE: 1pt (1/2 cup per serving)

Note: This recipe appears in the New WW Complete Cookbook. I enjoyed making the South Beach Tomato Sauce because the aromas of the ingredients are SO wonderful. I've always wanted to make my own tomato sauce and this recipe looked very promising. The smell of olive oil, garlic and onions makes you feel like you're in Italy. This was a much tastier sauce than the South Beach Tomato Sauce and it was mich thicker. But I do recommend you puree the tomatoes before making the sauce otherwise you'll have a very watery sauce. You can also substitute Vegetgable juice for the dry red wine if you don't want any alcohol in it. Plus the vegetable juice give the sauce a more nutricious flavor to it. This sauce can be used in pizzas, pasta dishes and to sauce meats and fish of all kinds.

South Beach Tomato Sauce

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1/2 onion, finely chopped
• 1 (28 oz.) can peeled Italian tomatoes
• 1/4 cup dry white wine (optional)
• 2 garlic cloves, minced
• 4 leaves fresh basil, chopped
• 2 tbsp chopped parsley leaves
• 1/2 tsp sugar substitute
• pinch ground red pepper
• 1/4 cup canned, drained, pitte ripe olives, coarsely chopped

 Makes 4 Servings

Heat the oil in a mdium saucpan over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes, or until soft. Add the tomatoes (with juice), wine, garlic, basil, parsley, sugar substitute and pepper.Reduce the heat to low and simmer for 1 hour. Add the olives and simmer for 3 minutes longer. Refrigerate until serving. (Keeps covered in the refrigerator for 1 week.)

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Cookbook. I made this sauce while I was making my classic stuffed shells. This sauce added a nice aroma to the kitchen and I felt like I was in Italy. However, I used this sauce in my Pasta with Meat Sauce and it was very watery. I don't know if I'll ever cook this sauce again.

Orange-Mustard Vinaigerette

Ingredients:

• 1/4 tsp salt
• 1 small garlic clove, minced
• 1/2 tsp grated orange zest
• 1/3 cup orange juice
• 4 tsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1/4 tsp freshly ground pepper
• 1/8 tsp sugar

Makes 4 Servings

1. On a cutting board, sprinkle the salt over the garlic. Mash to a paste with the flat side of a heavy knife.
2. In a small jar with a tight-fitting lid, combine the mashed garlic with the remaining ingredients; cover and shake well. Use immeadiately or cover and refrigerate for up to 3 days.

WW POINTS VALUE 2 Per Serving (1 1/2 tbsp)

Note: This recipe appears in the WW New Complete Cookbook. I've been on summer hiatus due to hot weather in my meck of the woods. So not many new recipes for this month. I used this marinade earlier this month on steak and vegetable skewers and it was so delicious. The marinade has a citrusy tang that works well with chicken, pork, seafood and salads (especially salads made from dark greens).

Strawberry and Sour Cream Blintzes

Ingredients:

• 1/4 cup orange juice
• 2 tsp lemon juice
• 2 tbsp + 2 tsp sugar
• 1 pint strawberries, hulled and thickly sliced
• 1/2 cup reduced-fat sour cream
• 1/4 tsp vanilla extract
• 4 (9-inch) ready-to-use crepes
• 1/4 tsp cinnamon
• Pinch of nutmeg (optional)

Makes 4 Servings

1. Combine the orange juice, lemon juice and 1 tbsp of the sugar in a medium saucepan and bring to a boil over medium heat. Cook until  syrupy, 3-5 minutes. Remove the saucepan from the heat and stir in the strawberries. Set aside.
2. Combine the sour cream, vanilla and 1 tbsp of the sugar in a small bowl.  Sppon2 tbsp of the sour cream mixture  in the center of each blintze and fold in quarters. Combine the remaining 2 tsp of sugar, cinnamon and nutmeg in a cup. Sprinkle evenly over the blintzes and top evenly with the strawberry mixture.

WW POINTS PER SERVING: 4

Note: This recipe appears in the WW in 20 Minutes Cookbook. I had so many strawberries in my refrigerator I wanted to try something new. I also wanted to use the remaining crepe mixture in my kitchen cabinet to I made  the crepes as well. This was such a delicious treat for breakfast and for dessert. The flavors of orange, lemon and strawberries go very well together. My mom really loved this dish as well ans said it was one of her favorites. Crepes can be enjoyed anytime of the day. You can use any crepe recipe with this dish and it will be delicious.

Chocolate Sauce

Ingredients:

• 3 tbsp unsweetened cocoa powder
• 1/4 cup water
• 1/2 cup evaporated milk
• 1/3 cup sugar
• 4 tsp light corn syrup
• 3/4 tsp vanilla extract

Makes 4 Servings

Put the cocoa powder in a medium heavy-bottomed saucepan; slowly pour in the water, whisking until dissolved. Whisk in the evaporated milk, sugar, corn syrup and vanilla. Set the saucepan over medium-high heat; bring just to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 6-8 minutes. If you want a thicker sauce, refrigerate 1-2 hours. Serve warm or at room temperature.

WW PONTS VALUE PER SERVING: 2 (2 TBSP PER SERVING)

Note: This recipe appears in the WW New Complete Cookbook.  This treat is so delicious over anything from pudding to fruit to ice cream. It's also a clever and cheap alternative to Hershey's Chocolate Syrup if you're ever craving something sweet.

Strawberry Sorbet

Ingredients:

• 4 cups strawberries finely chopped
• 1/4 cup sugar
• 2 tbsp lime juice
• 1 tbsp orange juice (optional)

Makes 4 Servings

1. In a blender or a food processor, combine the strawberries, sugar, lime juice and orange juice; puree. Transfer the mixture to a 2-quart freezer-safe container with a tight-fitting lid; freeze, covered, until mixture resembles set geletin, 4-6 hours.
2. In two batches, puree the strawberry mixture in the blender or food processor; return to the container. Freeze, covered, overnight. Let the sorbet stand at room temperature 5 minutes before serving.

WW POINTS VALUE PER SERVING: 2PTS

Note: This recipe appears in the WW New Complete Cookbook. I was so proud of myself for making Double Chocolate Sorbet I wanted to try another sorbet. The original recipe calls for 4 cups of seeded watermelon chunks and 1/4 cup superfine sugar. You can use any fruit for this recipe. Superfine sugar dissolves quickly, an essential quality when making this refreshing sorbet. If it's unavailable, you can process granular sugar in the blender for about 30 seconds, until it has a superfine texture.

Double Chocolate Sorbet

Ingredients:

• 1/2 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup honey
• 1/2 tsp instant espresso or coffee powder
• 1/2 oz. (1/2 square) unsweetened chocolate, chopped
• 2 cups water

Makes 4 Servings

1. In a medium saucepan, combine the sugar, honey, cocoa powder, espresso powder, chocolate and 1/2 cup of the water. Bring to a simmer and cook until the sugar is dissolved, 2-3 minutes. Remove from the heat and stir in the remaining 1 1/2 cups water.
2. Transfer to a 9 X 13-inch baking pan. Freeze until just frozen, 2-3 hours.
3. Transfer to a food processor; puree. Scrape into a quart-size container with a tight-fitting lid; freeze until firm. If the sorbet loses its velvety texture, reprocess right before serving.

WW POINTS PER SERVING: 4

Note: This recipe appears in the WW New Complete Cookbook. I had a craving for ice cream with all the beautiful weather we've been having. I don't have the ice cream machine that's used on Iron Chef America to make that tasty treat. All you need is a blender. This Chocolate sorbet was SSOOOOOO GOOD it will give Ben and Jerry a run for their $$$!! This is the perfect treat for a girl's night in.

Chicken with Lime Dressing: the ultimate Cinco De Mayo Treat

Ingredients:

Lime Dressing:

• 1/3 cup lime juice
• 1/4 cup chopped fresh cilantro
• 1 tbsp chopped scallions
• 1 tbsp extra virgin olive oil
• 1 tsp sugar or sugar substitute
• 1/2 tsp salt

Chicken:

• 4 boneless, skinless chicken breast halves pounded to 1/2" thinkness
• 2 medium avocados, peeled and pitted
• 1 tbsp fresh lemon juice
• 2 tsp picante sauce
• 1 tsp + 1 tbsp extra virgin olive oil
• 1 medium red bell pepper, finely chopped or 1 cup chopped mixed peppers
• 1 garlic clove, minced
• 1/4 cup sliced almonds, toasted
• 2 tbsp whole wheat flour

Makes 4 servings

To make the dressing: In a large bowl, combine the lime juice, cilantro, scallions, olive oil, sugar and salt.

To make the chicken:

1. 
   
   In a large glass dish, combine the chicken with 3 tbsp of the lime dressing. Cover and refrigerate for 10 minutes.
2. In a medium bowl, mash the avocados with 2 tbsp of the lime dressing. Stir in the lemon juice and picante sauce. Reserve the remaining lime dressing.
3. Heat 1 tsp of the olive oil in a large nonstick skillet. Add the pepper and cook, stirring occasionally, for 6 minutes, or the pepper is tender and lightly browned. Stir in the garlic and cook for 30 seconds. Remove to a large bowl and add the almonds.
4. Remove the chicken from the dressing and pat dry with paper towels. Sprinkle flour over both sides of the chicken.
5. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 minutes on each side, or until a thermometer inserted in the thickest portion registers 170 F and the juices run clear. Place the chicken on 4 serving plates and eqaully divide the pepper mixture, sprinkling over the chicken. Drizzle the reserved dressing over each serving. Serve with a side of the mashed avocados.

WW POINTS PER SERVING: 10 Pts.

Note: This recipe appears in the South Beach Diet Cookbook. I cooked this recipe last night because I was in the mood for Mexican and my mom and I always wanted to try this recipe. I am so glad I cooked this because it was so delicious. This dish made me feel like I was back in Cancun. I've now accquired a taste for avocados and they are so good with flavor. The lime dressing can be use on chicken, pork and fish. This dish has a real Tex-Mex flavor to the dish and will quickly become a favorite and turn your home into a hacienda for the evening. Hey Bobby Flay, I want to challenge you to a Throwdown!

Herbed Vinegarette

Ingredients:

• 1/2 cup white wine vinegar
• 1/2 cup extra-virgin olive oil
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh tarragon
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh majoram
• 2 tsp chopped fresh oregano
• 2 tbsp drained and chopped capers
• 1 tsp Dijon Mustard
• 1/2 tsp sugar or sugar substitute
• ground black pepper (optional)

Makes 1 1/2 cups

In a jar with a tightlt fitted lid, combine the vinegar, olive oil, vasil, tarragon, parsley, majoram, oregano, capers, mustard, sugar and pepper, if using. Close the jar tightly and shake vigorously. Refrigerate until serving.

WW POINTS PER SERVING: 3 PTS per Tablespoon

Note: This recipe appears in the South Beach Diet Cookbook. This dressing can be used in salads and be used as marinade in chicken, pork and fish dinners. It's a nice healthy alternative to those store-bought dressings because you made it yourself and you know what's in the dressing.

New York Style Cheesecake

Ingredients:

• 4 cup part-skim ricotta cheese
• 3 eggs, separated
• 2 tbsp honey
• 1/4 cup sugar or sugar substitute
• 3 tbsp cornstarch
• 1 tbsp vanilla extract
• 1/3 cup low-fat graham-cracker crumbs

Makes 10 Servings

1. Preheat the oven to 350 F. In a large bowl, beat the cheese until smooth. Stir in the egg yolks, honey, sugar, cornstarch and vanilla extract, mixing until thoroughly combined.
2. In a medium bowl, whip the egg whites with clean beaters for 2 minutes, or until soft peaks form. Fold the egg whites into the cheese mixture.
3. Coat a 9" springform pan with cooking spray and cover the bottom with cracker crumbs. Pour the cheese mixture into the pan. Bake for 30-40 minutes, or until golden and set.

WW POINTS VALUE PER SERVING: 4 PTS

Note: This recipe appears in the South Beach Diet Cookbook. I was craving a sweet treat for dessert and this recipe looked so delicious and so easy to make. I love cheesecake and have always wanted to make it myself. This cheesecake is made from ricotta cheese and has a different texture than the typical cheesecake made from cream cheese but it was still delicious. You can serve any kind of berry with this cheesecake and even top it with a dab of chocolate sauce and it's still a guilty pleasure. I used muffin tins to make mini-cheesecakes and cooked them for about 35 minutes; you still get the same amount of guilty pleasure with a regular slice of cheesecake. I highly recommend you put the cheesecake in the fridge so it stays fresh.

Brownies

Ingredients:

• 3/4 cup flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/8 tsp ground cinnamon
• 1/8 tsp salt (optional)
• 2 large eggs
• 1 egg white
• 1 cup sugar
• 1 1/2 tsp vanilla extract
• 2 oz. semisweet chocolate, finely chopped
• 4 tbsp unsalted butter

Makes 16 servings

1. Prehgeat the oven to 350 F. Spray an 8-inch square baking pan with nonstick spray.
2. In a large bowl, combine the flour, cocoa, baking powder, cinnamon and salt; mix well. In a medium bowl, combine the eggs, egg white, sugar and vanilla; beat well to dissolve the sugar.
3. In  the top of a double broiler (or in a small pot) over medium heat, combine the chocolate and butter. Melt, stirring frequently, about 3 minutes. Cool 1 minute, then stir into the egg mixture; beat well to combine. Stir the chocolate mixture into the flour mixture until just combined. Scoop the batter into the prepared pan.
4. Bake until a toothpick inserted into the center comes out almost clean, 20-22 minutes. Cool on a wire rack before cutting into 16 brownies.

WW Points per Serving: 3 (1 Brownie per serving)

Note: Thie recipe appears in the WW New Complete Cookbook. I was on a roll earlier cooking lasagna and stuffed shells for dinner and this recipe looked so delicious . (Emril Lagasse and Mario Batali would be so proud of me!) I used real vanilla I got in Mexico instead of vanilla extract and the real vanilla taste just as delish as vanlla extract. Plus I used the Semisweet chocolate and unsweeted chocolate I got in Mexico as well. I highly recommend getting vanilla and chocolate products while you're in Mexico because they're just as good as the cheap immitation products here in the USA. These brownies are so good they put Duncan Hines and Betty Crocker to shame.