Lemon Mousse with Fresh Berries

Ingredients:

• 1/4 oz. unsweetened gelatin
• 1/2 cup fresh lemon juice
• 1 tsp. lemon zest
• 2/3 cup granulated sugar
• 2 tbsp. margarine
• 2 cups low-fat vanilla yogurt
• 1 cup raspberries or sliced strawberries

Makes 4 Servings (2/3 cup mousse & 1/4 cup berries per serving)

1. In a small saucepan, sprinkle gelatin over lemon juice. Allow to stand 1 minute.
2. Add zest, sugar and margarine; set pan over medium heat. Simmer until gelatin and margarine dissolve, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and whisk in yogurt.
3. Spoon mousse into 4 individual dessert glasses or ramekins; refrigerate until firm, about 30 minutes. Top with berries just before serving.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears on www.weightwatchers.com This is a very interesting take on mousse. This mousse kind of have the structure of pudding but has the flavors of a classic lemon mousse. The berries add a nice touch to the dessert giving it a more fruity flavor. 

Breakfast Berry Sundaes

Ingredients:

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

Makes 2 Servings (1 sundae per serving)

 

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

WW POINTS VALUE: 6 pts.

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

Peach Coffee Cake with Crumb Topping

Ingredients:

Cake:

• 1 3/4 cups whole-wheat pastry flour
• 1/2 cup packed brown sugar
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 3 tbsp. unsalted butter, softened
• 1/3 cup granulated sugar
• 1/2 cup fat-free egg substitute
• 3/4 cup low-fat vanilla yogurt
• 1 peach, pitted & diced

Topping:

• 1/3 cup packed brown sugar
• 1/4 cup whole wheat pastry flour
• 1 tsp. ground cinnamon
• 2 tbsp. melted unsalted butter

Makes 16 Servings (1 square per serving)

1. Preheat the oven to 350 F. Line a 9-inch square baking pan with foil, extending foil over rim of pan by 2 inches. Spray foil with nonstick spray.
2. To make cake, whisk together flour and brown sugar in a medium bowl. Whisk in baking powder, baking soda, and salt. With electric mixer beat butter and granulated sugar in a large bowl until fluffy, about 4 minutes. Beat in egg substitute. With mixer on low speed, alternate add flour mixture and yogurt, beginning and ending with flour mixture, beating just until blended. Scrape half of batter (about 1 1/2 cups) into prepared pan and spread evenly. Sprinkle with peach. Spoon on remaining batter and spread evenly.
3. To make topping, combine brown sugar, flour, and cinnamon in a small bowl. Drizzle butter over top and stir with fork until blended. Sprinkle mixture over batter.
4. Bake until toothpick inserted in center of cake comes out clean, 30-35 minutes. Cool completely in pan on rack. Lift cake from pan using foil. Cut into 16 squares.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This sweet treat can be made on the weekend and can be enjoyed throughout the weekend or the week (if you're lucky). It's a different take on coffee cake and it's very flavorful. You can use granulated sugar substitute in place of the granulated sugar, 2 or 3 eggs in place of the egg substitute, plain yogurt and a teaspoon of vanilla extract, and a teaspoon of nutmeg alongside the cinnamon, the coffee cake will be just as good. You can also use other stone fruits such as plums, apricots or nectarines in place of the peach and it will still be delicious.

Papaya Parfait

Ingredients:

• 1/2 cup cubed papaya
• 1/4 tsp fresh lime juice
• 1 cup vanilla fat-free or low-fat yogurt, divided
• 1/2 cup multigrain, low-sugar cereal, divided

Makes 2 Servings

 

Toss papaya with lime juice. Layer 1/4 cup yogurt, 2 tablespoons cereal, 1/4 cup papaya, another 1/4 cup yogurt, and another 2 tablespoons cereal in a glass dessert cup or bowl. Repeat with remaining ingredients in another cup. Serve immediately.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This was such a nice treat for breakfast. I never had papaya before and I must say it was delicious. Lime juice goes well with any tropical fruit becauseit give the tropical fruit an extra kick of zing. If you don't have vanilla yogurt on hand, use plain yogurt and add vanilla extract, almond extraxt or any flavor extract of your choice and it will still be delicious. You can also use any fruit in this parfait and it will be delicious as well. 

Blueberry-Melon Smoothies

Ingredients:

• 1 (3-pound) cantaloupe, seeded and cubed (3 cups)
• 3 cups frozen blueberries
• 3 cups nonfat or low-fat sugar-free vanilla yogurt
• Ice cubes

Makes 8 (1-cup) Servings

 

Puree 1 1/2 cups of the canteloupe and 1 1/2 cups of the blueberries in a blender until just combined, about 1 minute. Add 1 1/2 cups of the yogurt and several ice cubes and blend until ice cubes are processed, 1-2 minutes. Pour smoothie into 4 glasses. Repeat with remaining ingredients.

 

WW POINTS VALUE: 1 pt per drink

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. this is a wonderful drink that is cold, refreshing and delicious and compliments any meal or just  to have as a light snack or dessert. The flavors of blueberry and canteloups go very well together in this drink. If you don't have vanilla flavored yogurt, you can use plain yogurt instead and add a touch of vanilla if you'd like.

Piña Colada

Ingredients:

• 2 cups pineapple, cubed
• 1 1/2 cups pineapple juice
• 2/3 cup light coconut milk
• 6 oz. fat-free vanilla yogurt
• 1 cup ice cubes

Make 4 Servings

Combine all ingredients in a blender and process until smooth.

WW POINTS VALUE: 4 pts ( 1 1/4 cups per serving)

Note: This recipe appears on www.weightwatchers.com. If you have never had a pina colada, you're missing out on a tropical guilty pleasure that will cool you down and relax you. It's Happy Hour somewhere and this classic drink is slimmed down with fat-free yogurt and light coconut milk. If you don't have vanilla yogurt on hand, add a little vanilla extract to the yogurt. You can also use canned pineapples packed in their own juice but it could affect the point value. A shot of rum could also affect the point value as well. This drink also has 5 ingredients so you can impress 5-Ingredient Fix Chef Claire Robinson and she will be so happy. This tropical guilty pleasure will relax you and cool you off, you will keep coming back for more.

Warm Chocolate Pudding Cakes

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 1/2 tsp baking soda
• 5 tbsp unsweetened cocoa powder
• 2/3 cup fat-free vanilla yogurt
• 2 tbsp skim milk
• 2 tbsp reduced-calorie margarine, melted
• 1/4 cup dark brown sugar
• 1/4 cup fat-free fudge topping
• 6 tbsp boiling water

Make 6 Servings

1. Preheat oven to 350°F. Whisk together flour, 1/3 cup of sugar, baking soda and 3 tablespoons of cocoa powder. In another bowl, stir together yogurt, milk and margarine. Combine wet and dry ingredients with a few quick strokes; divide among six 8-ounce custard cups.
2. Stir together remaining 2 tablespoons of cocoa powder, fudge topping and brown sugar. Drop cocoa mixture by tablespoonfuls onto the center of each cup; top each with 1 tablespoon boiling water.
3. Bake until firm, about 12 to 15 minutes. Serve warm in custard cups.

WW POINTS VALUE: 6 pts.

Note: This recipe appears on www.weightwatchers.com. Calling all chocolate lovers! This is a wonderful dessert for this upcoming winter season. This dessert will warm your kitchen and your soul because it's that delicious. Who knew that an individual chocolate cake with a chocolate pudding center would be so delicious? Even though the original directions say bake for 12-15 minutes, bake the cakes for 15-20 minutes for a cakey flavor.