Air fryer churros with chocolate sauce

 Ingredients:

• cooking spray
• 1/2 cup whole wheat flour
• 1/2 cup plain Greek yogurt
• 3/4 tsp. Vanilla extract, divided
• 2 1/2 tbsp. granular sugar
• 1/2 tsp. ground cinnamon
• 1/3 cup milk
• 4 tsp. unsweetened cocoa powder
• 1 tsp.cornstarch
• 1/8 tsp. cayenne pepper
• 1 tbsp. light butter, melted

Makes 6 Servings (1 churro & 1 tbsp. sauce per serving)

1. In a small bowl, place flour, yogurt, and ½ 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).
2. Place a large piece of parchment or wax paper on a work surface and sprinkle lightly with a little flour. Place dough on paper. Use a knife to cut dough into 6 equal pieces. Roll each piece into a 5-inch long rope.
3. Preheat air fryer, if necessary, to 375°F. Coat air fryer basket with nonstick cooking spray. Arrange dough ropes in air fryer, leaving some space between them. Lightly coat dough with nonstick cooking spray. Air-fry until golden brown, 6 to 7 minutes.
4. While churros cook, combine 2 tbsp sugar and cinnamon in a pie plate or other shallow dish. In a glass measuring cup, whisk milk, cocoa, cornstarch, pepper, and remaining 1½ tsp sugar and ¼ tsp vanilla. Microwave on High until bubbly and thick, about 1 minute, whisking every 20 seconds.
5. When churros are done, brush all over with melted butter and roll in cinnamon sugar. Serve warm with sauce.

WW POINTS VALUE: 4 pts. 

Note: This recipe appears on www.weightwachers.com. Churros are the official comfort food of Mexico. They are also a delicious take on doughnuts. I think these doughnuts are better than the doughnuts in America. The dough gets a flavor boost with vanilla extract, and is then rolled into ropes and air-fried until crisp and light. To create the churros effect, the cooked dough gets brushed with a little butter and rolled in cinnamon sugar. The accompanying microwave sauce gets a gentle chile kick that amps up the goodness (you can omit it if you’d like). If you don’t have an air fryer, you can bake the dough at 375°F for about 8 minutes; these churros will just be a little denser than air-fried ones.

Banana-stuffed French toast

 Ingredients:

• 2 tbsp. cream cheese
• 4 slices cinnamon-raisin bread
• 1 medium banana, thinly sliced
• 1/4 cup milk
• 1 egg
• 1/4 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1 tsp. unsalted butter
• 2 tbsp. maple syrup, warmed
• Berries of your choice

Makes 1 stuffed French toast with toppings per serving.

1. Spread the cream cheese on the bread. Divide the banana over 2 slices of the bread and top each with a slice of the remaining bread.
2. Combine the milk, egg, and vanilla in a small shallow bowl; beat lightly with a fork.
3. Melt the butter in a large nonstick skillet over medium heat. Briefly dip the sandwiches, one at a time, into the egg mixture. Place both sandwiches in the skillet. Cook until golden brown, 3–4 minutes on each side. Place a stuffed French toast on each of 2 plates; top each with 1 tablespoon of the maple syrup and 3 of the sliced strawberries. 

WW POINTS VALUE: 12 pts. per serving

Note: This recipe appears on www.weightwatchers.com. This delicious stuffed French toast is the best treat for breakfast, brunch or dinner. Whatever kind of bread you use, e, you can either remove the crusts or leave them on. Serve this hearty breakfast dish with a variety of your favorite fresh fruits alongside or on top. And to warm the maple syrup, place it in a small custard cup and microwave on High for about 20 seconds. For a creamier taste, you can substitute fat-free half-and-half for the milk if you like, which shouldn't affect the recipe's nutritional value.

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.

White & Dark Chocolate Chunk Cookies

 Ingredients:

• 1/2 cup quick-cooking oats
• 1 cup whole wheat flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt (optional)
• 4 tbsp. unsalted butter, melted and cooled
• 1/4 cup + 2 tbsp. packed brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 2 oz. white chocolate, cut into 1/4-inch pieces
• 2 oz. bittersweet chocolate, cut into 1/4-inch pieces

Makes 24 Cookies (1 cookie per serving)

1. Place the oven racks in the upper and lower thirds of the oven to 350 F. Spray 2 large baking sheets with nonstick spray. 
2. Put the oats in a blender and process until finely ground. Combine the oats, flour, baking soda, and salt in a small bowl; set aside. With an electric mixer on low speed, beat the butter, brown sugar, egg, and vanilla in a large bowl until well blended. Add the flour mixture and beat until blended. Combine 1 tablespoon each of the white and bittersweet chocolates in a small bowl; set aside. Stir in the remaining white and bittersweet chocolates into the dough. 
3. Drop the dough by level tablespoonfuls onto the baking sheets 2 inches apart, making a total of 24 cookies. With a glass dipped in flour or with your fingers, press each mound to make 2-inch rounds. Sprinkle the cookies evenly with the reserved chocolate, pressing lightly so it adheres. Bake until lightly browned along the edges, 9-11 minutes, rotating the baking sheets halfway through the baking. Let cool on the baking sheets on rack about on racks about 1 minute. With a spatula, transfer the cookies to racks and let cool completely. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These cookies are a new take on the traditional chocolate chip cookies and they are delicious. The combination of both bittersweet and white chocolate is quite divine and these cookies literally melt in your mouth they are that delicious. 

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.

Chocolate Chip Cookies

 Ingredients:

• cooking spray
• 2/3 cup low-fat cream cheese, at room temperature
• 2 tbsp. brown sugar
• 2 tbsp. granular sugar
• 1 large egg white
• 1 tsp. vanilla extract
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 tsp. baking soda
• 2 tbsp. milk
• 6 oz. mini chocolate chips

Makes 24 Servings (1 cookie per serving)

1. Preheat oven to 375°F. Coat 2 cookie sheets with cooking spray or cover with parchment paper.
2. Beat cream cheese and both sugars in a large bowl with an electric mixer until sugar is fully incorporated (should not have granules); add egg and vanilla and blend again.
3. Combine both flours, salt and baking soda in a medium bowl.
4. Add half the flour mixture to the cream cheese mixture; beat until well incorporated. Add milk and remaining flour mixture; beat until fully blended and then fold in chips.
5. Drop heaping teaspoons of dough onto prepared cookie sheet and press dough down with dampened fingers to form 1-inch cookies. Make sure to leave at least an inch between each cookie. Bake cookies until slightly golden on top, about 10 to 12 minutes. Remove from oven and allow cookies to cool on cookie sheet for 1 to 2 minutes; remove to a wire rack and cool completely. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears on www.weightwatchers.com. Here’s your new go-to chocolate chip cookie recipe. In this version of a classic American dessert, cream cheese is used to give the cookies a soft, chewy texture and whole-grain flour and brown sugar to add a flavor-boost. Store the baked treats at room temperature in an air-tight container for up to a week.

Frozen Hot Chocolate

 Ingredients:

• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• pinch of salt
• 2 cups low-fat milk
• 1 1/2 tsp. vanilla extract
• 1 (6 oz.) container fresh raspberries

Makes 4 Servings

1. Combine sugar, cocoa powder, and salt in a medium saucepan. Slowly whisk in milk until smooth. Cook over medium-high  heat stirring, until mixture simmers, about 8 minutes. Remove saucepan from heat; stir in vanilla. Pour cocoa mixture into a 9 x 13-inch baking pan; let cool. 
2. Place cocoa mixture in freezer 30 minutes. Remove pan from freezer; with fork, stir cocoa mixture, breaking up any ice crystals on bottom or along sides of pan. Return to freezer, stirring every 20-30 minutes, until mixture is completely frozen. about 2 hours. 
3. To serve, fluff cocoa mixture with fork; spoon evenly into 4 goblets or dessert dishes and top with raspberries. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. The dessert is an oxymoron itself but it is quite tasty. The combination of raspberries and chocolate is quite decadent. Frozen hot chocolate is not that bad and you can enjoy it as a snack during the day. You can use any kind of berries in this dessert and the dessert will still be tasty. 

Plum & Toasted Almond Dessert Pizza

 Ingredients:

Dough:

• 1 1/2 cups whole wheat flour
• 1/4 cup granulated sugar
• 1 tbsp. baking powder
• pinch of salt
• 1/3 cup part-skim ricotta cheese
• 2 tbsp. cold unsalted butter, cut into pieces
• 1 egg white
• 2 tsp. low-fat milk
• 1 1/4 tsp. vanilla 

Topping:

• 1 egg white, lightly beaten
• 8 ripe purple plums (about 2 lbs.) halved, pitted & thickly sliced
• 1 tbsp. granular sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 2 tbsp. sliced unbleached almonds

Makes 8 Servings (1 wedge per serving)

1. To make the dough, put the flour, sugar, baking powder and salt in a food processor; pulse to blend. Add the ricotta, butter, egg white, milk, and vanilla; pulse until the dough begins to form a ball. Wrap in plastic wrap and refrigerate at least 1 hour or up to overnight. 
2. Meanwhile, preheat the oven to 350 F. Lightly spray a large baking sheet with nonstick spray. 
3. Roll out the dough between 2 sheets of wax paper to form a 10-inch round. Remove the top sheet of wax paper and flip the dough onto the baking sheet; remove the wax paper. Fold the edge of the dough over to form a 1/2-inch rim. Bake for 10 minutes. Let cool about 5 minutes on the baking sheet on a rack. 
4. Brush the crust with the egg white. Beginning at the edge, arrange the plum slices in concentric circles, overlapping the slices slightly, sprinkle evenly with the sugar. Bake for 40 minutes. Sprinkle the almonds over the fruit and bake until the crust is golden brown and the plums soften but still hold their shape, about 10 minutes longer. Cut into 8 wedges and serve at once. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Cooked fruit is such a delicious treat and you can enjoy a slice of pizza for dessert. Plum pizza is quite delicious. I reduced the granulated sugar from 1/2 cup to 1/4 cup  in the dough, 2 tablespoons to 1 tablespoon for the topping and added ground cinnamon and nutmeg to enhance the flavor of  the plum pizza. The dough for the pizza crust is refrigerated before being rolled out for two reasons: to relax the gluten in the flour and to make the dough easier to work with. This plum pizza is so delicious it will become a favorite at your table. 

Peanut Butter & Tahini Protein Bites

Ingredients:

• 1 cup unsalted natural peanut butter
• 1/4 cup tahini
• 1 tbsp. MCT oil
• 1/4 cup coconut flour (plus 1-2 tablespoons, if needed)
• 2 tbsp. ground flaxseeds
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 4 tbsp. keto-friendly vanilla protein powder
• 4 tbsp. collagen peptides
• 2 tbsp. powdered erythritol sweetener (confectioners' sugar)
• 1/4 tsp. Himalayan pink salt

Makes 24 balls (1 ball per serving)

1. Line a flat serving platter or a baking sheet with parchment paper and set it aside. 
2. Mix together the peanut butter, tahini, and MCT oil in a large bowl until smooth. 
3. Add the coconut flour, flaxseeds, cinnamon, nutmeg, protein powder, collagen peptides, erythritol, and salt; stir it thoroughly. 
4. Scoop outa rounded tablespoon of the mixture and form it into a ball; roll it onto the desired garnish, and place it on the prepared baking sheet. Repeat until all the mixture has been used (approximately 24 balls). 
5. Place the balls in the freezer and let them chill for about 10 minutes, or until firm. The balls are best stored in an airtight container in the freezer and can be kept for up to 2 months. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. These delectable bites are delicious as a snack during the day or after dinner. You can choose from among the following flavors for an optional garnish: sesame seeds, cacao nibs, carob powder, hemp seeds, and/or toasted shredded unsweetened coconut. The combination of peanut butter and chocolate makes a decadent flare. You can use any kind of nut butter in this recipe and the protein bites will still be delicious. 

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. 

Mocha Pots de Creme

Ingredients:

• 1 cup half-and-half
• 4 oz. bittersweet chocolate, finely chopped
• 1 tsp. instant espresso powder
• 1/2 tsp. vanilla extract
• 1/2 cup fat-free egg substitute or 1 egg finely mixed
• 2 tbsp. packed dark brown sugar
• pinch salt (optional) 
• 4 whole coffee beans, for garnish (optional)

Makes 4 Servings (1/2 cup custard per serving)

1. Preheat the oven to 325 F. 
2. Bring half-and-half just to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat. Add the chocolate, espresso powder, and vanilla; whisk until the chocolate is melted and the mixture is smooth. 
3. Whisk together eg substitute or egg, brown sugar and salt in a medium bowl. Whisk in 1/2 cup of the half-and-half mixture. Add the remaining half-and-half mixture in a slow, steady stream, whisking constantly. Pour through a fine-mesh sieve over a medium bowl. 
4. Divide the custard evenly among four 5-ounce ramekins or 6-ounce custard cups and place a 9-inch square baking pan. Put the pan in the oven and add enough boiling water to the pan to come halfway up the sides of the ramekins . Loosely cover the pan with foil to prevent  an skin from forming on the custards. Bake until the custards are barely set around the edges and jiggle in the center, about 25 minutes. Do not overbake, the custards will continue to firm up as they cool. 
5. Carefully transfer the ramekins to a rack and cool. Refrigerate, covered, until thoroughly chilled and set, at least 3 hours or up to 1 day. Garnish each pots de creme with a coffee bean (if using). 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Pots de creme is French for pots of cream. Pots de creme date back to 17th century France when these desserts were serve in porcelain cups. They are usually made from eggs, egg yolks, milk and a flavor, usually vanilla or chocolate. Other pots de creme flavors can include coffee, maple, mint or pumpkin. These desserts are elegant and flavorful and are the perfect ending to a decadent dinner. They leave a nice aftertaste in your mouth because they have such a nice texture to them. 

Lemon Cheesecake with Blueberry Sauce

Ingredients:

Crust:

• 1 1/2 cups reduced-fat graham cracker crumbs (about 10 graham crackers)
• 1 tbsp. unsalted butter
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg

Topping:

• 2 cups fat-free sour cream
• 1/4 cup granulated sugar

Cake:

• 4 (8 oz.) packages light cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 2 large egg whites
• 1 tbsp. grated lemon zest
• 1 tbsp. fresh lemon juice
• 2 tsp. vanilla extract

Sauce:

• 2 tbsp. granulated sugar
• 1 tbsp. cornstarch
• 2 cups fresh or thawed frozen blueberries
• 1 tbsp. water
• 1 tbsp. lemon juice

Makes 32 Servings (1/32 of cake per serving)

1. Preheat the oven to 350 F. Spray a 10-inch springform pan with nonstick spray.
2. To make the crust, stir together cracker crumbs, butter, cinnamon and nutmeg in a medium bowl until moistened. Press crumb mixture firmly  onto bottom of prepared pan; refrigerate. 
3. To make topping, stir together sour cream and sugar in a bowl; cover and refrigerate. 
4. To make cake, with electric mixer on medium speed, beat cream cheese in large bowl until very smooth. Gradually add sugar, beating  well after each addition. Beat in egg whites, lemon zest and juice, and vanilla until blended. Pour batter over crust. 
5. Bake until center of cheesecake jiggles slightly, 55-60 minutes. Let cool in pan on wire rack 15 minutes. Spoon sour cream topping over cake; spread evenly with narrow metal spatula. Refrigerate at least 8 hours or up to 2 days. 
6. To make sauce, stir together sugar and cornstarch in medium saucepan. Add blueberries and water; cook over medium heat, stirring, until berries soften and sauce bubbles and thickens, about 4 minutes. Remove saucepan from heat and stir in lemon juice. Transfer sauce to serving bowl and refrigerate until cool. 
7. To serve, with thin knife dipped into hot water, cut cake into 32 wedges, dipping knife between cuts and shaking off excess water. Serve cake wedges topped with blueberry sauce.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW New Complete Cookbook. You can have your cheesecake and eat it too. The original recipe called for light corn syrup but I eliminated the corn syrup and added ground cinnamon and nutmeg to add more flavor to the crust and it was delicious. I also cut the granulated sugar in this cheesecake and added a little more lemon juice and limoncello for a more lemony flavor and the cheesecake was delicious. The blueberries add a nice, tart flavor to the cheesecake as well. 

Chocolate Chip Cookie Dough Bites

Ingredients:

• 1/2 cup cashew butter 
• 2 tbsp. coconut oil, melted
• 2 tbsp. granular sugar substitute
• 1/2 tsp. vanilla extract
• 1/4 cup coconut flour
• 1/4 tsp. salt
• 2 tbsp. sugar-free chocolate chips

Makes 12 Balls (1 ball bite per serving)

1.  Stir together the cashew butter, coconut oil, granular sugar, and vanilla extract in a small bowl. Add all the remaining ingredients and stir well to combine. 
2. Transfer the bowl to the refrigerator to chill for 15-20 minutes, or until firm. 
3. Using a heaping tablespoon, portion the cookie dough into 12 balls.
4. Place the balls in a container with a lid and store them in the refrigerator for up to a week. 

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Chocolate chip cookie dough is a guilty pleasure for a lot of people but this keto-friendly version is good for you and it tastes just as delicious as regular cookie dough. These cookie dough bites are packed with flavor and they are delicious when they are eaten cold. This recipe calls for cashew butter but you can use almond or peanut butter and the cookie dough bites will be just as delectable. You can also use almond extract in this recipe in place of the vanilla extract. 

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. 

Warm Raspberry Crisp

Ingredients:

• 3 cups fresh raspberries 
• 1/3 cup granular sugar substitute
• 1 tsp. vanilla extract

Topping:

• 2/3 cup almond flour
• 1/4 cup sliced almonds
• 1/4 cup shredded unsweetened coconut
• 2 tbsp. granular sugar substitute
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 4 tbsp. melted butter or coconut oil

Makes 8 Servings (1 square per serving)

1. Preheat the oven to 350 F.
2. Mix the raspberries, granular sugar, and vanilla in an 8-inch square baking dish. Spread evenly in the dish.
3. To make the topping, stir together all remaining ingredients in a bowl and then use your hands to crumble it over the berries. 
4. Bake for 20-25 minutes, or until golden and bubbling. Allow the crisp to cool in the pan for 15 minutes. Cut into 8 squares and serve. 

WW POINTS VALUE: 13 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Cooked fruit for dessert is quite delicious and flavorful. The original recipe calls for 1/3 cup of granular sugar substitute but you can cut the sugar in half or substitute honey in place of the sugar with the raspberries and the filling will be just as good. I also cut the sugar substitute in half for the topping and added a touch of ground nutmeg with the ground cinnamon for a healthier and more flavorful topping. This dessert is gluten-free and make a wonderful, filling dessert. 

Keto-Friendly Blueberry Muffins

Ingredients:

• 2 1/2 cups almond flour
• 1/2 cup granular sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt 
• 1/3 cup coconut oil, measured solid and then melted
• 1/3 cup unsweetened vanilla almond milk
• 3 large eggs
• 1/2 tsp. vanilla extract
• 3/4 cup frozen blueberries

Makes 6 Servings (2 muffins per serving)

1. Preheat the oven to 350 degrees F. Spray a 12 count muffin pan cooking spray or line with baking cups.
2. In a large bowl, mix together the dry ingredients - almond flour, Stevia, baking powder and salt.
3. Mix in the wet ingredient - coconut oil, almond milk, eggs and vanilla extract until well combined.
4. Gently fold in the frozen blueberries.
5. Evenly distribute the batter into the muffin cups. Bake for 25 minutes, until golden brown.
6. Remove muffins from tray and place on cooling rack.

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com in the Recipes section. According to the people at South Beach Diet, you can have muffins for breakfast and be satisfied. These muffins swap the regular and whole wheat flour for almond flour and uses coconut oil and almond milk in place of milk or buttermilk. The recipe calls for 1/2 cup of granular sugar but you can use 2 tablespoons of sugar and the muffins will be tasty. 

Blueberry Waffles with Lemon Cream Cheese Frosting

Ingredients:

Waffles:

• 3 large eggs
• 1/2 cup unsweetened vanilla almond milk
• 5 tbsp. unsalted butter, melted
• 1 tsp. vanilla extract
• 3/4 cup almond flour
• 1/4 cup tapioca flour
• 1/2 cup unflavored whey protein powder
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. sea salt
• 1 tbsp. granular sugar substitute
• 1/2 cup frozen wild blueberries

Frosting:

• 2 tbsp. unsalted butter, softened
• 3 tbsp. cream cheese, softened
• 1 tsp. vanilla extract
• 2 tsp. lemon juice
• 1/4 tsp. lemon zest
• 3/4 cup confectioners' sugar
• 1-2 tbsp. unsweetened vanilla almond milk

Makes 2 large waffles (half a waffle per serving)

1. Preheat the waffle iron to medium-high heat. 
2. Separate the egg yolks from the whites and place in separate bowls. Add the egg yolks to one bowl with the milk, butter and vanilla. Whisk until combined. Set the mixture aside. 
3.  In a separate bowl, combine the flour, whey protein powder, baking soda, baking powder, sea salt, and sugar substitute. 
4. Fold the dry ingredients into the wet ingredients, stirring just enough to combine them. 
5. Beat the reserved egg whites with a handheld mixer until stiff peaks form, about 3 minutes. Fold the egg whites into the batter.
6. Gently stir in the blueberries. 
7. Use a 1/4 cup measure to pour the batter into the center of the waffle iron. Bake according  to your waffle iron's instructions. Repeat with the remaining batter. 
8. While the waffles are cooking, make the frosting by combining the butter and cream cheese in a bowl and beating them with a handheld mixer for 1 minute, or until smooth. Add the vanilla, lemon juice and zest and beat until combined, about 20 seconds. Beat in the confectioners' sugar until incorporated. 
9. Beat in the almond milk, 1 tablespoon at a time, until the frosting reaches for the desired consistency. 
10. Spread the frosting evenly over the waffles. Serve them immeadiately. 

WW POINTS VALUE: 19 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Homemade waffles are delicious for breakfast, lunch or dinner. These waffles are delicious. Don't be intimidated by the ingredients. These waffles are just as easy to make as regular waffles. The cream cheese frosting is VERY sweet so you don't have to put it on your waffles. The blueberries or any other berries will make the waffles just as sweet and tasty. I also recommend adding a touch of cinnamon, nutmeg, ground cloves, and/or ground ginger to make these waffles more flavorful. 

Chocolate Freezer Fudge

Ingredients:

• 1 cup almond butter
• 5 tbsp. coconut oil, melted
• 3 tbsp. unsweetened cocoa powder
• 3 tbsp. granular sugar substitute
• 1 tsp. vanilla extract
• 1/8 tsp. salt (optional)

Makes 16 Squares (1 square per serving)

1. Line a loaf pan with parchment paper and set it aside. 
2. Whisk together all the ingredients and pour in the mixture into the prepared pan. Place the pan in the freezer for at least 30 minutes, or until set. 
3. Use the parchment paper to lift the fudge out of the pan. Cut into 16 squares. Store the fudge in a freezer for a firm texture, or the refrigerator for a softer texture. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the New Keto Friendly South Beach Diet book. Chocolate fudge is a decadent guilty pleasure but it's got so much sugar in it and it can be expensive. You can make your fudge and eat it too. This fudge is super creamy, chocolatey and can be made with 6 basic ingredients. You can use any kind of nut butter and/or another extract (such as almond or maple instead of vanilla) for different kind of varieties of fudge and the sweet treat will still be decadent. 

Peanut Butter Cups

Ingredients:

• 1/3 cup cocoa powder, unsweetened
• 1/2 cup coconut oil, melted
• 2 tbsp. granular sugar substitute
• 1/4 tsp. vanilla extract
• 1/4 tsp. almond extract
• 6 tbsp. natural peanut butter, unsweetened
• coarse sea salt, for topping (optional)

Makes 6 Servings (1 cup per serving)

1. Line a 6-count muffin tin with paper cupcake liners.
2. Whisk together the cocoa, coconut oil, granular sugar and vanilla extract in a small bowl.
3. Scoop 1 rounded tablespoon of the cocoa mixture into the bottom of each muffin cup.
4. Place the muffin tin in the freezer and leave it for 5 minutes to allow the chocolate to solidify. 
5. Scoop 1 tablespoon of the peanut butter into each muffin cup, spreading it into an even layer.
6. Top the peanut butter with another tablespoon of the cocoa mixture. 
7. Freeze the peanut butter cups for another 5 minutes. 
8. Top each peanut butter cup with a pinch of coarse sea salt if desired.
9. Serve immediately or transfer to a container in the refrigerator to store for up to 1 week. 

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Who doesn't love the combination of peanut butter and chocolate? You can have your peanut butter cups and eat them too in this recipe. These sweet treats contain natural ingredients and A LOT less sugar than the ones you would buy at the store. I added a touch of almond extract to enhance the nutty flavors. You can also completely eliminate the sugar in these cups and the cups will still taste delicious. If you don't like peanut butter, feel free to substitute any other nut butter of your choice and the cups will still be delicious. 

Oatmeal-Cranberry Classics

Ingredients:

• 1 cup whole-wheat pastry flour
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 tbsp. unsalted butter, softened
• 2 tbsp. canola oil
• 1 egg white
• 1 1/2 tsp. vanilla extract
• 1/4 cup unsweetened applesauce 
• 1 1/2 cups quick-cooking oats
• 1/2 cup dried cranberries

Makes 30 Cookies (1 cookie per serving)

1. Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350 F. Spray 2 large baking sheets with nonstick spray. 
2. Whisk together the pastry flour, baking soda, cinnamon and salt in a small bowl; set aside. With an electric mixer on low speed, beat the brown sugar, granulated sugar, butter oil, egg white, and vanilla in a large bowl until well blended, about 1 minute. Beat in the applesauce. Add the flour mixture and beat just until blended. Stir in the oats and cranberries. 
3. Drop the dough by level tablespoonfuls onto the baking sheets about 2 1/2 inches apart, making a total of 30 cookies. With the back of a spoon, spread the mounds to make 2-inch cookies. Bake until the edges are lightly browned, about 12 minutes. Let cool on the baking sheets on racks about 2 minutes. With a spatula, transfer the cookies to racks and set. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. If you are ever craving cookies, make these. These cookies are like having oatmeal for dessert. The original recipe calls for 1/2 cup of light brown sugar but I cut the brown sugar in half. The cookies taste just as delicious with the sugar cut in half. The applesauce give these cookies a good sweet bite to them and the dried cranberries give them a nice tart taste.