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. 

Orange-Almond Ricotta Cheesecake

 Ingredients:

• 1/2 cup slivered almonds 
• 1/3 cup graham cracker crumbs
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 6 large eggs, separated
• 3/4 tsp. cream of tartar
• 1/3 cup granular sugar substitute
• 1 tbsp. vanilla extract
• 1 tsp. almond extract
• 1 (32 oz.) container part-skim ricotta cheese
• 2 tsp. finely grated orange zest
• 1/4 cup orange juice
• orange twists, for garnish (optional)

Makes 12 Servings

1. Position a rack in the middle of the oven and heat the oven to 275 F. Lightly coat a 9-inch springform pan with cooking spray. Spread the almonds on a baking sheet and toast for 10-12 minutes, or until light golden. Let cool.
2. In a food processor, pulse the cooled almonds until finely ground. Add the graham cracker crumbs and  pulse to combine. Increase the oven temperature to 325 F. 
3. In a large metal bowl, with an electric mixer at high speed, beat the egg whites until frothy, about 1 minute. Add the cream of tartar and continue to beat until stiff peaks form, about 3 minutes longer. 
4. In a separate large bowl, beat the egg yolks, sugar substitute, vanilla, and almond extracts for 1 minute. Add the ricotta, orange zest, and orange juice. Beat on high until smooth. Gently fold one-third of the whites into the yolk mixture, then add the rest of the whites and gently fold until well combined. Spread the crumb mixture over the bottom of the pan. Pour the batter into the pan and place the pan on a baking sheet. Bake for 1 hour and 10 minutes, or until cake is golden and mostly set. Cool completely. 
5. Run a knife around the edge and release the cake from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled, garnished with orange twists if you like. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the South Beach Diet Super-Quick Cookbook. This is a new and  flavorful take on traditional cheesecake. This is a lighter version of cheesecake to enjoy on later phases and it's a wonderful dessert for get-togethers. The crust is made from ground graham crackers, ground almonds, cinnamon and nutmeg which give the crust a nice flavor. The vanilla and almond extracts and orange zests add a nice tough of zing to this cheesecake. If you want to add more flavor to this cheese cake, I highly recommend adding lemon juice and zest to the cheesecake for a more authentic Amalfi Coast flare. I also highly recommend adding a touch of berries of your choice for a more fruity flavor. 

Peanut Butter Pancakes

 Ingredients:

• ½ cup creamy, natural peanut butter (no sugar added)
• 4 eggs
• 1 cup zucchini, diced
• ¼ tsp. salt
• ½ tsp. baking powder
• 2 tsp. stevia
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• ½ cup almond flour

Makes 4 Servings (3 pancakes per serving)

1. Place all ingredients into a blender and blend until smooth. 
2. Preheat a large pan over medium heat and spray with nonstick cooking spray.
3. Using a ¼ cup measuring cup, pour the batter into the pan to create pancakes.
4. Cook the pancakes until bubbles start to form on the batter, about 2-3 minutes. Carefully flip using a spatula and continue to cook for another minute.
5. Repeat steps 3 & 4 until all the batter is used.
6. Serve with desired toppings. 

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com/recipes/. If  you are a devoted fan of the South Beach Diet, you can enjoy these treats on all 3 phases of the diet. These low-carb pancakes are a great way to start your day or even for Sunday brunch or a weeknight dinner. Yes, you can enjoy breakfast for dinner once in a while. These pancakes are different because they use almond flour and diced zucchini in the recipe which makes them filling. These pancakes are filling and flavorful. You  can use any kind of nut butter such  as peanut, almond, cashew, etc. and your pancakes will be just as delicious. I highly recommend adding a touch of cinnamon or nutmeg while mixing these pancakes for more flavor. Feel free to pile on your favorite low-carb toppings such as peanut butter, berries, nuts or plain Greek yogurt. Just make sure to count anything you add towards your Healthy Fats, Proteins or net carbs for the day. 

1. 
   

Orange Dreamsicle Shake

 Ingredients:

• ½ cup unsweetened vanilla almond milk
• 1 packet South Beach Diet Keto Friendly Shake Mix, Vanilla
• ½ cup orange juice
• ½ tsp vanilla extract
• 1 tsp. orange zest
• 1 medium frozen banana
• ¼ cup ice

Makes 1 Serving

1. Add all ingredients to a blender. Blend until smooth.

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com/recipes. This shake will brighten your day and leave a nice aftertaste in your mouth. If you don't have orange juice on hand, used some freshly squeezed oranges and the shake will be just as delicious and you won't have any added sugars to this shake. You already get natural sugars from the fruits so any additional sugar won't be necessary. If you don't have the keto friendly shake mix on hand, use MCT oil instead and your shake  will taste just as good. This shake is packed with Vitamin C and potassium it will make it easier to fight the common cold. 

1. 
   

Salted Tahini Dark Chocolate Fudge Cups

Ingredients:

• 1/2 cup tahini
• 2 bars sugar-free dark chocolate bars
• 1/4 cup coconut oil
• 1/2 tsp. vanilla extract
• coarse sea salt for topping

Makes 12 Cups (1 cup per serving)

1. Line a 12-cup muffin tin with silicone cups or paper cupcake liners.
2. Microwave the tahini, dark chocolate, and coconut oil together in 30-second increments, until the chocolate is melted. 
3. Stir in the vanilla extract and pour the mixture into the prepared muffin tin. Sprinkle with salt and freeze for at least 2 hours. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the New-Keto Friendly South Beach Diet book. Tahini is a thick, rich paste that is made from sesame seeds and is most commonly used to flavor Middle Eastern dishes like hummus and baba ghanoush. Tahini can be used in desserts and the end result is decadent and delicious. The creamy tahini is combine with the dark chocolate to make these decadent fudge cups. These sweet treats are so delicious you'll forget they are good for you and you won't buy store-made fudge again. 

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. 

Chocolate Brownie Cookies

Ingredients:

• 1 cup almond flour, finely ground
• ¾ cup stevia or erythritol
• 2 large eggs
• ½ cup dark chocolate cocoa powder, unsweetened
• ¼ cup avocado oil (or other vegetable oil)
• 1 tsp. vanilla extract
• 1 tsp. baking powder
• ¼ tsp. salt
• ½ cup powdered or confectioners erythritol/stevia (optional)

Makes 20 Servings (1 cookie per serving)

1. In a large bowl, combine the cocoa powder, vanilla, sweetener and oil. Mix well.
2. Add one egg at a time to the large bowl and use a blender or whisk to combine. Blend until smooth.
3. In a separate bowl, mix together the almond flour, baking powder and salt.
4. Add the dry ingredients to the large bowl. Knead until it becomes smooth.
5. Form dough into a ball and cover with plastic wrap. Refrigerate for at least 5 hours.
6. Preheat oven to 350°F. 
7. Form 1" dough balls with your hands and place them on a baking sheet. Press down in the middle to flatten them.
8. Baking for about 12 minutes.
9. When cookies are slightly cooled (but still warm), cover them in the powdered sweetener (optional).
10. Cool completely and store in an airtight container.

WW POINTS VALUE:

Note: This recipe appears in the South Beach Diet Keto Cookbook. If you can't decide between brownies or cookies, these chocolate treats are for you. These treats are a combination of brownies and cookies and they are so delicious. They are also gluten-free because they are made from ground almonds. These brownie cookies are so chocolately and delicious you will be satisfied after only two.

Chewy Chocolate-Walnut Cookies

Ingredients:

• 2 1/3 cups confectioners' sugar
• 3/4 cup Dutch-process cocoa powder
• 1/8 tsp. salt
• 3 egg whites, at room temperature
• 2 tsp. vanilla extract
• 1 cup walnuts, chopped

Makes 24 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. Line 2 large baking sheets with parchment paper.
2. Sift together confectioners' sugar, cocoa powder, and salt into a medium bowl. With an electric mixer on low speed, beat the egg whites into the cocoa mixture until blended. Increase the high speed to high. Beat about 1 minute. Beat in the vanilla, then stir in the walnuts.
3. Drop the dough by level tablespoonfuls onto the baking sheets about 2 inches apart, making a total of 24 cookies. Bake until shiny, cracked, and firm to the touch, 12-15 minutes. Let cool completely on the baking sheet on racks.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These cookies are  chewy and delicious. I think they are better than store-bought cookies. These cookies could also be considered gluten free because there is no flour in them. The Dutch-process cocoa mellows the flavor and gives the cookies a very deep color to them. If you don't have walnuts on hand, substitute almonds work just as well. 

Plum Rice Pudding

Ingredients:

• 1 tbsp. slivered almonds
• 2 cups whole-grain brown rice
• 1 1/4 cups half-and-half
• 1 tbsp. + 1 tsp. granular sugar substitute
• 1 tsp. vanilla extract
• 2 small plums, thinly sliced
• 1 tsp. ground cinnamon

Makes 4 Servings

1. Heat the oven to 275 F. Spread almonds on a baking sheet and toast, stirring once, until fragrant and golden, about 7 minutes. Transfer to a plate and cool.
2. While almonds are toasting, in a medium saucepan bring rice, half-and-half, sugar substitute, and vanilla to a simmer over medium heat, stirring occasionally. Add plums and cinnamon; cook until liquid is absorbed and plums are softened, about 8 minutes. Transfer pudding to 4 dessert bowls, sprinkle evenly with almonds, and serve hot.

WW POINTS VALUE: 4 pts. (2/3 cup per serving)

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This dish was surprisingly delicious. Who knew rice pudding could be so delicious? Plum rice pudding is quite flavorful and tasty. The plums literally melt in your mouth with the vanilla and cinnamon. The almonds add a nice crunch to the treat. You can use any kind of plum in this recipe and the dish will still be tasty. 

Apple-Cranberry Coffee Cake

Ingredients:

• 3/4 cup granulated sugar
• 1 1/2 tsp. granulated cinnamon
• 2 cups whole wheat flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup plain fat-free yogurt
• 1/4 cup canola oil
• 1 large egg
• 1 1/2 tsp. vanilla extract
• 2 Granny Smith or Golden Delicious apples, peeled, cored, and cut into 1/2-inch pieces
• 1/2 cup fresh or frozen cranberries, coarsely chopped

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

1. Preheat the oven to 375 F. Spray a 9-inch square baking pan with nonstick spray.
2. Stir together 2 tablespoons of the sugar and 1/2 teaspoon of the cinnamon in a cup; set aside.
3. Whisk together the flour, the remaining sugar, baking powder, baking soda, the remaining 1 teaspoon of cinnamon, and the salt in a large bowl. Whisk together the yogurt, oil, egg, vanilla in a medium bowl. Add the yogurt mixture, apples, and cranberries to the flour mixture; stir just until blended.
4. Spoon the batter into the pan; spread evenly. Sprinkle evenly with the reserved cinnamon sugar. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Let cool completely in the pan on a rack. Cover with plastic wrap and let stand at least 6 hours before slicing for the neatest slicing.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This homemade coffee cake makes a sweet treat for breakfast, brunch or even a sweet snack. The apples, cranberries and cinnamon make this coffee cake flavorful. The recipe calls for either Granny Smith or Golden Delicious apples. If you want your cake to have sweeter taste, use Golden Delicious apples; a little more tartness, use Granny Smith apples. If you don't have canola oil on hand, olive oil works just as well. 

Mocha Pots de Creme

Ingredients:

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

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

1. Preheat oven to 325 F.
2.  Bring the half-and-half 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 the egg substitute, 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 though a fine-mesh sieve set over a medium bowl.
4. Divide the custard evenly among 4 (5 oz.) custard cups and place in a 9-inch square baking pan. Put the pan in the oven and add enough boiling water to the pan out come halfway up the sides of the ramekins. Loosely cover the pan with foil to prevent a 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 crème with a coffee bean (if using).

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Pots de crème is French for pots of cream. It is also the term for both the custard and the small lidded pots that they are often baked in. These French desserts are rich in flavor and make a nice sweet ending after any meal. The espresso powder give these pot de crème an extra richness in flavor. If you don't have egg substitute on hand, using 2 eggs mixed well works just as well.



World's Easiest Hot Fudge Sauce

Ingredients:

• 1 cup fat-free half-and-half
• 2 tbsp. light corn syrup
• pinch salt
• 8 oz. bittersweet or semisweet chocolate, finely chopped
• 1/2 tsp. vanilla extract

Makes 12 Servings (2 tablespoons per serving)

1. Combine the half-and-half, corn syrup, and salt in a heavy medium saucepan and set over medium-high heat. Bring to just a boil, whisking until smooth. Remove the saucepan from the heat. Whisk in the chocolate until melted and smooth.
2.  Return the mixture to a boil, whisking constantly; boil about 1 minute. Remove the saucepan from the heat and whisk in the vanilla. Use immediately or cool to room temperature. Transfer to a covered container; refrigerate up to 1 month. Gently reheat before serving.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. If you love hot fudge sundaes, this sauce is for you. This hot fudge sauce tastes just as decadent as the hot fudge sauce at your local ice cream parlor. I highly recommend using dark or bittersweet chocolate in this recipe for a rich flavor. If you don't have vanilla extract on hand, use mint, peppermint, almond or orange extract for a more exotic or sexy flavor.

Raspberry Squares

Ingredients:

• 1 1/3 cup whole wheat flour
• 1/3 cup + 3 tbsp. confectioners' sugar
• 8 tbsp. unsalted butter, cut into small pieces
• 1 1/2 tsp. almond extract
• 1 cup red raspberry preserves
• 1 cup unsweetened frozen raspberries
• 24 fresh raspberries (optional)

Makes 24 Servings (1 square per serving)

1. Preheat oven to 350 F.
2. Place flour, 1/3 cup confectioners' sugar, butter, and almond extract in a food processor; pulse to combine, until the butter is in pea-size pieces.
3. Spoon flour mixture into 9 x 13-inch ungreased baking dish; smooth into an even layer and tap with back of a spatula to for ma crust. Bake until just starts to turn golden, about 20 minutes.
4. Meanwhile, in a small saucepan over medium heat, combine preserves and frozen raspberries; cook, stirring occasionally, until preserves liquefy and frozen raspberries thaw, 3-5 minutes.
5. When crust is ready, pour raspberry mixture over top of hot crust and smooth into an even layer; bake until set, 20-25 minutes. Remove from oven and cool in pan until just warm. Cut into 24 even pieces, remove from pan and cool completely on a wire rack. When raspberry bars are completely cool, dust with remaining 3 tablespoons confectioners'' sugar. Top each square with a fresh raspberry, if desired.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the Weight Watchers Magazine. This dessert will get you into any holiday spirit. The longer you set these squares, the easier they will be able to cut and enjoy. If you don't have almond extract on hand, use vanilla extract instead because the combination of fruit and vanilla is delicious. You don't even need the extra confectioners' sugar on top of these squares because they are that tasty. These squares are also tasty with topped with any kind of berry or even dried apricots.

Holiday Sugar Cookies

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 2/3 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 3-4 tbsp. low-fat milk, divided
• 1 tsp. vanilla extract
• 1 3/4 cup confectioners' sugar
• 28 tsp. colored sugar or  sugar pearls (9 tbsp. + 1 tsp.)

Makes 56 Servings (1 cookie per serving)

1. In a medium bowl, combine flour, baking powder, and salt; set aside.
2. In a large bowl, with an electric mixer on medium-high speed, cream together butter and granulated sugar until light and fluffy. Add egg, 1 tablespoon milk, and vanilla; beat well. With mixer on low speed, add flour mixture to egg mixture, a little at a time, just until blended.
3. Divide dough into 4 equal balls and shape each into a disk; wrap each with plastic wrap and refrigerate until firm, at least 4 hours or overnight.
4. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper (or use 4 baking sheets and cook all at once).
5. Unwrap 1 disk of dough (keep remaining dough refrigerated). Between 2 sheets of lightly floured wax paper, roll out dough to 1/8-inch thickness; remove top wax paper. Cut into cookies with 2-inch round cookie cutter; freeze raw cookies on wax paper until firm. Place cookies on baking sheets and bake until edges of cookies turn light golden, about 10 minutes. Transfer to wire rack and let cool; repeat with remaining dough, rerolling scraps to yield 56 cookies.
6. Meanwhile, make icing; in a small bowl, whisk together confectioners' sugar and enough of the remaining 2-3 tablespoons milk to make icing smooth and of drizzling consistency. Decorate each cookie as desired with 1/2 teaspoon icing and 1/2 teaspoon colored sugar or sugar pearls. Let icing set before serving.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the Weight Watchers Magazine. You can have your cookies and eat them too during any holiday. It's hard to find a sugar cookie recipe because the end result doesn't turn out the way you had hoped. These sugar cookies are soft, moist and flavorful. They're even more delicious without the colored sugar or sugar pearls. Make these cookies for any holiday and they will be devoured. 

White Chocolate-Drizzled Coconut Macaroons

Ingredients:

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

Makes 24 Servings (1 macaroon per serving)

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

WW POINTS VALUE: 3 pts.

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

Fudgy Cocoa Brownies

Ingredients:

• 3/4 cup whole wheat flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3 tbsp. unsalted butter
• 1/2 cup unsweetened cocoa powder
• 2 tsp. vanilla extract
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 2 egg whites
• 3/4 cup walnuts, coarsely chopped

Makes 16 Servings (1 square per serving)

1. Preheat the oven to 350 F. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.
2. Whisk together the flour, baking powder and salt in a small bowl; set aside. Melt the butter in a medium saucepan set over low heat. Remove the saucepan from the heat. Whisk in the cocoa and vanilla; let stand 5 minutes. Add the granulated sugar, brown sugar, egg and egg white to the cocoa mixture; whisk until blended. Stir in the flour mixture until blended. Stir in the walnuts.
3. Scrape the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out with moist crumbs clinging, 20-25 minutes. Let cool completely in the pan on a rack. Lift from the pan using the foil as handles; cut into  16 squares.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These brownies are a new take on brownies. They're fudgy and they go great as a topping over frozen yogurt, ice cream, or even in a parfait. They're packed with chocolate flavor and it is highly recommended to be washed down with a cold glass of milk.

Buttermilk Sorbet with Crushed Blackberry-Mint Sauce

Ingredients:

• 3 1/2 cups low-fat buttermilk
• 1/3 cup honey
• 4 tbsp. granulated sugar
• 1 tsp. vanilla extract
• 1/2 tsp. grated orange zest
• 2 cups fresh blackberries
• 1 tbsp. chopped fresh mint + 6 small sprigs

Makes 6 Servings (2/3 cup sorbet with 1/4 cup blackberry sauce)

1. Whisk together buttermilk, honey, 3 tablespoons of sugar, vanilla, and orange zest in a medium bowl until sugar is dissolved. Pour buttermilk mixture into ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to freezer container and freeze until firm, at least 4 hours or up to 2 days.
2. To make sauce, combine 1 1/2 cups of blackberries and remaining 1 tablespoon sugar in a small bowl. With a fork, crush remaining berries until very coarse puree is formed; let stand 10 minutes. Stir in remaining 1/2 cup blackberries and the chopped mint. (Can be made up to 4 hours ahead and refrigerated.)
3. To serve, scoop sorbet into 6 dessert dishes and top with 1/4 cup blackberry sauce. Garnish with mint sprigs.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant dessert. If you're having company over for dinner, serve this dessert. Break out the china and crystal this dessert is worth it. The buttermilk sorbet on its own is good but it's even more  delicious with the blackberry-mint sauce. The buttermilk sorbet is so nice and creamy it melts in your mouth. The sauce leaves a nice aftertaste in your mouth.

 

Blueberry Sauce

Ingredients

• 2 cups frozen or fresh blueberries
• 1/2 cup confectioners' sugar
• 2 tbsp. water
• 1 tsp. vanilla extract
• pinch ground cinnamon
• 2 tsp. fresh lemon juice

Makes 1 1/2 cups (1/4 cup per serving)

 

Combine the blueberries, confectioners' sugar, water, vanilla and cinnamon in a large saucepan and set over medium heat. Cook, stirring occasionally, until the berries soften and the mixture forms a sauce, 5-7 minutes. Stir in the lemon juice. Serve at once, or let cool to room temperature. Refrigerate in a covered container up to 1 week. Just before using, shake the sauce well and serve chilled or gently reheat.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Forget buying the fruit sauce or syrup at the grocery store. Make this at home and it will taste just as good. This homemade sauce is tart and flavorful and it goes great on ice cream, yogurt, pancakes, waffles, and even panna cotta. If you add a touch of rhubarb alongside the blueberries and cook the rhubarb, the sauce will be just as flavorful, thick and tart. I highly recommend adding vanilla extract and nutmeg to the sauce to enhance the flavor.

Rasberry Ice Cream

Ingredients:

• 2 (6 oz.) containers raspberries
• 2/3 cup granulated sugar
• 2 tbsp. fresh lemon juice
• 1 1/2 cups fat-free half-and-half
• 1 1/2 cups fat-free sour cream
• 1 tsp. vanilla extract
• pinch salt (optional)

Makes 8 Servings (1/2 cup per serving)

1. Combine the raspberries, sugar and lemon juice in a food processor; pulse just until the berries are broken up. Pour the berry mixture through a sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Whisk in the half-and-half, sour cream, vanilla and (if using) salt. Cover and refrigerate until thoroughly chilled, about  2 hours.
2. Pour the raspberry mixture into an ice-cream maker and freeze according out the manufacturer's instructions. Transfer the ice cream to a freezer container; freeze until firm, at least 2 hours or up to 6 hours. This ice cream is best served the say it's made.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is a different but flavorful take on ice cream. You can taste the tartness of the raspberries in this ice cream. The original recipe called for rosewater but I used vanilla extract as a substitute and the ice cream was still delicious. You can use any kind of berry in this recipe and the ice cream will still be flavorful and tart.

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.