Chocolate Chip-Peanut Butter Pie

Ingredients:

• 1/2 cup reduced-fat creamy peanut butter
• 1/2 (8 oz.) package light cream cheese, softened
• 1/4 cup tax-free cream cheese, softened
• 1 (12 oz.) can fat-free sweetened condensed milk
• 2 tbsp. lemon juice
• 1 cup thawed frozen light whipped topping
• 5 tbsp. mini semisweet chocolate chips 
• 1 (6 oz.) prepared Graham Cramer crust

Makes 16 Servings (1/16 of our pet serving)

1.  With an electric mixer on medium speed, beat peanut butter, light cream cheese, and fat-free cream cheese in a large bowl until smooth. Gradually beat in condensed milk and lemon juice until blended well. 
2.  With a rubber spatula, fold in whipped topping and with 4 tablespoons of chocolate chips just until whipped topping is no longer visible. 
3. Spoon peanut butter-mixture into prepared piecrust and smooth top. Chop remaining 1 tablespoon chocolate chips and sprinkle over top. Cover pie loosely with plastic wrap and freeze until firm, at least 4 hours or up to overnight. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. The combination of peanut butter and chocolate is delightfully delicious If you make this pie into mini pies, they will be just as delicious and satisfying. 

Dark Chocolate & Sea Salt Tartlets

Ingredients:

• 15 mini phyllo shells, thawed
• 1/4 cup low-fat milk
• 1 tsp. unsalted butter
• 3 1/2 oz. bittersweet chocolate (about 3/4 cup)
• 1/2 tsp. vanilla extract
• 1/8 tsp. coarse sea salt
• 5 tbsp. thawed frozen fat-free whipped topping

Makes 15 tartlets (1 tartlet per serving)

1. Preheat oven to 350 F.
2. Place phyllo shells on baking sheet and bake until lightly crisp, about 5 minutes. Transfer to a wire rack and let cool.
3. Meanwhile, combine milk and butter in small saucepan and set over high heat; cook, stirring occasionally, until milk bubbles around edge and butter is melted. Reduce heat to low; stir in chocolate and vanilla until chocolate is melted and mixture is smooth.
4. Let chocolate mixture cool 2-3 minutes. Spoon evenly into phyllo shells and sprinkle with salt. Refrigerate until filling is set, about 10 minutes. Top each tartlet with 1 teaspoon whipped topping just before serving.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These sweet treats will quickly become your new favorite guilty pleasure. They are melt-in-your-mouth-delicious they're that good. The combination of vanilla, chocolate, milk and butter will literally melt in your mouth it is that good. Plus, it's in a small tartlet so it's the perfect portion size.

Key Lime Dessert Shots

Ingredients:

• 1/2 cup fat-free sweetened condensed milk
• 2 large egg yolks
• 1/3 cup lime juice, preferably key lime
• 2 tsp. unsalted butter
• 1/2 cup plain low-fat Greek yogurt
• 1/2 cup graham cracker crumbs
• 1 pinch salt
• 1/2 cup aerosol whipped cream
• 1 tbsp. grated lime zest

Makes 8 Servings

1. Combine condensed milk and egg yolks in a small heavy saucepan; cook over medium-low heat, whisking constantly, until mixture begins to boil. Stir in lime juice and 1 teaspoon of butter; pour into shallow bowl and refrigerate until cool, about 30 minutes.
2. Fold yogurt into cooled lime mixture just until combined; set aside.
3. Melt remaining  1 teaspoon butter in microwave in a small microwavable bowl. Add graham cracker crumbs and salt, stir until crumbs are evenly moistened.
4. Line up 8 (2 oz.) shot glasses. Spoon 1 tablespoon crumb mixture into each glass, pressing to form crust. Top each crust with 2 heaping tablespoons lime filling and 1 tablespoon whipped cream; sprinkle evenly with lime zest.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call a sweet ending. If you love key lime pie, you will love this dessert. It's a small portion but it's worth it. It's like eating a key lime pie out of a shot glass and it is flavorful and delicious.

Mini Peanut Butter Ice-Cream Sandwiches

Ingredients:

• 2 oz. light cream cheese, softened
• 1/4 cup confectioners' sugar
• 1/4 cup creamy peanut butter
• pinch salt (optional)
• 1 1/2 cups thawed frozen whipped topping
• 24 chocolate wafer cookies

Makes 12 Servings (1 ice cream sandwich per serving)

1. With electric mixer on medium speed, beat cream cheese, confectioners' sugar, peanut butter, and salt (if using) in a medium bowl until smooth. Beat in whipped topping until just combined.
2. Place 1 1/2 tablespoons of peanut butter filling on flat side of each wafer cookie; place second cookie, flat side down, on top to form sandwiches, lightly pressing down. Arrange cookies on small baking sheet and freeze until firm, about 1 hour.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These home made ice cream sandwiches are deliciously flavorful. Peanut butter and chocolate make a very tasty combination. The peanut butter filling is light, fluffy and flavorful. You can also use almond butter in this recipe and the sandwiches will still be delicious. I highly recommend using homemade chocolate wafer cookies in this recipe because you know the ingredients in the wafers. These homemade ice cream sandwiches are better than the one you buy at the grocery store you will make these again and again.

Snow-Capped Chocolate Yule Log

Ingredients:

• nonstick spray
• 5 oz. unsweetened chocolate, divided
• 2 tbsp. brewed coffee
• 1/4 cup whole wheat flour
• 1/4 cup unsweetened Dutch process cocoa
• 1 1/4 tsp. salt
• 5 large eggs, separated, at room temperature
• 1/8 tsp. cream of tartar
• 4 tbsp. granulated sugar, divided
• 1 tsp. vanilla
• 2 tbsp. confectioners' sugar
• 1/2 cup part-skim ricotta cheese
• 1 1/2 cups light whipped topping
• 5 vanilla meringue cookies, roughly crushed
• 2 striped peppermint hard candies, coarsely smashed

Makes 12 Servings (12 slices total, 1 slice per serving)

1. Preheat oven to 375 F.
2. Coat a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides; coat paper with nonstick spray.
3. Roughly chop 4 oz. chocolate. In a small microwavable bowl, combine chopped chocolate and coffee. Microwave on high 20 seconds; stir until smooth. Set aside and let cool.
4. In a medium bowl, sift together flour, cocoa, and salt; set aside.
5. In a large bowl, with an electric mixer on medium speed, beat egg whites and cream of tartar until foamy. Gradually add 2 tablespoons granulated sugar; beat until stiff peaks form, about 4 minutes. Set aside.
6. In another large bowl, with an electric mixer on high speed, beat egg yolks, remaining 2 tablespoons granulated sugar, and vanilla until mixture is pale yellow and forms a ribbon when beaters are lifted, about 3 minutes.
7. With a spatula, gently fold chocolate-coffee mixture into egg yolk mixture just until blended. Then gently fold 1/3 of beaten egg white mixture into bowl just until no streaks of whites remain; fold in the remaining egg whites in two additions.
8. Sift half of the flour mixture over chocolate mixture; gently fold just until blended. Repeat with the remaining flour mixture.
9. Spoon batter into prepared pan; spread evenly. Bake until top springs back when lightly touched in center, about 10 minutes.
10. Meanwhile, sift confectioners' over a large clean kitchen towel on a flat surface; immediately invert hot cake over towel. Carefully peel off and discard parchment paper. Starting from a long side, gently roll up cake, jelly-roll style, using towel. Cool rolled cake on wire rack.
11. While cake cools, puree ricotta in a food processor; transfer to a large bowl and fold in whipped topping.
12. Carefully unroll cake, leaving it on towel (cracking is OK). Spread with filling, leaving 1-inch border on long side opposite you. Reroll cake and transfer to serving plate. (Leave as one long log or cut off a branch.).
13. In a small microwavable bowl, microwave remaining 1 oz. chocolate on high for 20 seconds; stir until smooth. Drizzle melted chocolate evenly over cake; sprinkle with crushed cookies and candies. Slice into 12 pieces; serve.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the Weight Watchers Magazine. Do not be intimidated by this recipe. There are multiple step in this elegant French dessert but it's worth it. This is a healthy take on the French Christmas classic-a Buche de Noel, or a Yule Log. This was my second attempt at making a Buche de Noel and it was a success. The original recipe called for semisweet chocolate. I used unsweetened chocolate in this recipe. Unsweetened chocolate makes a dessert much richer in taste. The combination or chocolate and coffee is heavenly delicious. I also added a 1/2 teaspoon each of ground cinnamon and nutmeg to the chocolate-coffee mixture for a richer flavor and for a Latin flare. I also used whole wheat pastry flour to make this dessert healthier. Also, if you don't have vanilla meringue cookies on hand, don't worry. You can sprinkle confectioners' sugar on top or skip the sugar or meringue cookies to cut back on the sugar. The dessert as a whole is so delicious. I highly recommend serving this to company over the holidays because it  make a perfect sweet ending to a delicious holiday meal.

Chocolate Truffle Tartlets

Ingredients:

• 1/3 cup fat-free half-and-half
• 1 tbsp. trans-fate-free margarine
• 4 tbsp. granular sugar substitute
• 1 large egg yolk
• pinch salt
• 2 oz. unsweetened dark baking chocolate, chopped
• 12 frozen mini phyllo shells, thawed
• 2 tbsp. no-sugar-added lite whipped topping

Makes 12 tartlets (3 tartlets per serving)

1. In a small saucepan, combine the half-and-half, margarine, and 2 tablespoons of the sugar substitute. Cook over low heat until the mixture is hot and the margarine is melted, about 1 minute.
2. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons sugar substitute, egg yolk and salt.
3. Whisk the hot half-and-half mixture into the egg mixture, then whisk back into the saucepan and cook, whisking constantly, for 10 seconds. Remove the pan from the heat, add the chocolate, and cover. Let stand for 5 minutes for the chocolate to melt.
4. Stir the chocolate mixture to recombine. Spoon 2 teaspoons of the chocolate mixture into each tartlet shell and refrigerate for 10 minutes. To serve, top each with 1/2 teaspoon whipped topping.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. These are what I call elegant sweet bites. Any dessert that uses prebaked mini phyllo shells filled with something sweet is an elegant sweet treat. You won't need to bake these shells because they thaw instantly. The filling is absolutely delicious because it tastes like a gourmet fudge that melts in your mouth. I highly recommend refrigerating these tartlets for a few hours or overnight so the flavors enhance. Serve these elegant treats to company and  they will be happy. 

Chocolate-Cappucino Eclairs

Ingredients:

Pastry Cream:

• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• 3 tbsp. unsweetened cocoa powder
• 2 tbsp. cornstarch
• 1 tsp. instant espresso powder
• 1/2 tsp. ground cinnamon
• 2/3 cup fat-free milk
• 1/4 cup thawed frozen fat-free whipped topping

Cream Puff Dough:

• 1 cup water
• 3 tbsp. canola oil
• 1 tbsp. unsalted butter
• 1 tsp. granulated sugar
• 1/4 tsp. salt
• 1 cup whole wheat flour
• 2 large eggs
• 1 large egg white
• 1 tbsp. confectioners' sugar, for dusting

Makes 8 Servings (1 éclair per serving)

1. To make the pastry cream, whisk together the granulated sugar, egg, and vanilla in a bowl. Whisk in the cocoa, cornstarch, espresso powder, and cinnamon. Bring the milk to a boil in a small saucepan; whisk in the cocoa mixture. Return the milk mixture to the saucepan and bring to a boil. Cook, whisking, until thickened. Spoon into a bowl. Press a piece of plastic wrap onto the surface; refrigerate until cool. Fold in the whipped topping; refrigerate.
2. Preheat the oven to 400 F. Lightly spray a large baking sheet with nonstick spray; line with parchment paper.
3. To make the cream puff dough, combine the water, oil, butter, granulated sugar, and salt in a medium saucepan and set over medium-high heat. Cook until the butter melts and the mixture boils, about 3 minutes. Stir in the flour all at once; cook, stirring constantly with a wooden spoon, until the dough begins to pull away from the side of the pan, 1-2 minutes. Remove the saucepan from the heat and stir in the eggs and egg white, one at a time, beating vigorously after each addition until the dough is shiny.
4. Fill a large pastry bag (no need to use a tip) with the dough. Pipe onto the baking sheet  to form eight 4-inch long by 2-inch wide fingers. Bake until golden, about 35 minutes. Turn off the oven. Make a small slit in one end of each éclair. Return to the oven for 10 minutes. Let cool completely on a rack.
5. To assemble the éclairs, with a small knife, make a hole in the end of each éclair. Spoon the pastry cream into a pastry bag fitted with a 1/4-inch plain tip. Pipe about 2 tablespoons pastry cream into each éclair. Dust with the confectioners' sugar. Serve within 2 hours.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This was the first time I made éclairs and they turned out tasty. These are healthy eclairs but they still tasted delicious. These eclairs are healthy and they have a France meets Italy taste to them. The French and the Italians know how to do dessert. Eclairs are a staple of France and the filling has a taste of Italy to them. The filling is flavorful and creamy and the pastry dough is not bad. These eclairs taste good you'll forget there isn't much sugar in them.

Strawberry Meringue Mousse

Ingredients:

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

Makes 12 Servings (1 cup per serving)

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

WW POINTS VALUE: 5 pts.

 

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

Mango-Lime Fools

Ingredients:

• 3 ripe mangos, peeled, seeded, and cut into 1/4-inch cubes (2 cups)
• 2 tbsp. fresh lime juice
• 1 cup light or fat-free whipped topping
• 1 lime, cut into8 thin slices

Makes 8 Servings

1. Toss together mangos and 1 tablespoon of the lime juice in a medium bowl. In a small bowl, whisk together whipped topping and remaining 1 tablespoon lime juice.
2. Place 2 tablespoons of mango mixture in each bowl or glass; top each with 2 tablespoons whipped topping, another 2 tablespoons mango mixture, and 1 lime slice. Serve immediately.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This dish can be enjoyed for breakfast, lunch, as a snack or dessert, especially on a hot summer day. A fool is a fruit and cream mixture that is traditionally made with gooseberries. The people at SOBE gave this dessert a Mexican flare with the combination of mango and lime. I highly recommend adding a touch of passion fruit juice to really make this sweet treat melt in your mouth sweet and delicious. The combination of passion fruit, lime and mango is so sweet it will cool you off on a hot summer day.



Mini Chocolate-Banana Cupcakes with Peanut Butter Frosting

Ingredients:

• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp table salt
• 3 small bananas, ripe, mashed (about 1 1/2 cups)
• 1/4 cup plain low fat Greek yogurt
• 1/3 cup sugar, granulated
• 1 large egg
• 1 tsp vanilla extract
• 10 Tbsp. mini chocolate chips
• 4 spray cooking spray
• 1 cup lite whipped topping
• 3 Tbsp. creamy peanut butter

Makes 24 Servings (1 cupcake per serving)

1. Preheat oven to 350ºF.
2. In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a large bowl, combine mashed bananas, yogurt, sugar, egg and vanilla extract. Fold dry ingredients into wet ingredient until just combined; gently stir in chocolate chips.
3. Coat a 24 hole mini-muffin pan with cooking spray (or line with cupcake liners) and fill each with a heaping tablespoon batter. Bake until a toothpick inserted in center of a muffin comes out clean, about 13 minutes. Cool to room temperature in pan, about 45 minutes.
4. Meanwhile, to make frosting, beat together whipped topping and peanut butter by hand until light and fluffy. Frost each cupcake with a rounded teaspoon frosting and chill until ready to serve.

WW POINTS VALUE: 2 pts.



Note: This recipe appears on www.weightwatchers.com. You can have your cupcake and eat it too. These delicious treats are packed with flavor and are great for any occasion. These cupcakes are very cake-like in texture but you can really taste the cocoa, bananas and the chocolate chips in this sweet treat. I highly recommend adding a touch of cinnamon and nutmeg into this cupcake for a more Mexican chocolate taste. The peanut butter frosting adds a touch of protein and a nice touch to the cupcake.

Rich & Creamy Oatmeal with Blueberries and Walnuts

Ingredients:

• 3 cups water
• 2 cups quick-cooking oats
• 1/4 cup granulated sugar
• 1/2 tsp. cinnamon
• 1/2 cup fat-free milk
• 1 1/2 cups thawed frozen fat-free whipped topping
• 1 cup fresh or thawed frozen blueberries
• 1 tbsp. chopped walnuts

Makes 4 (1 cup) Servings

1. Combine the water, oats, sugar, and cinnamon in a medium saucepan and bring to a boil. Cook, stirring constantly, until thickened, about 5 minutes.
2. Remove the saucepan from the heat and stir in the milk until combined. Fold in the whipped topping and blueberries; sprinkle with the walnuts.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you love oatmeal, this dish is for you. This oatmeal is quick, easy and delicious and you can make this for breakfast, lunch or dinner any day or night of the week and people will be happy. You can use granulated brown sugar for a sweeter and much heavenlier flavor to go with the cinnamon and nutmeg. You can use any kind of berry such as raspberry, strawberry, blackberry, cranberry, or even cherry and it will still be delicious. You can even use apples, raisins or dried apricots along with the berries but it will add the point value to the oatmeal but it will quickly fill you up. It's even better the next day for breakfast.

Strawberry Fool

Ingredients:

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

Makes 4 Servings

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

WW POINTS VALUE: 2 pts.

 

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

Frozen Strawberry Dessert

Ingredients:

• 2 tbsp. mayonnaise
• 8 oz. reduced-fat cream cheese, softened
• 1 tbsp. lemon juice
• 1 package (10 oz.) frozen unsweetened strawberries, partially thawed
• 1 cup low-fat frozen whipped topping

Makes 6 Servings

 

In a medium bowl, gradually blend the mayonnaise and cream cheese; mix well. Add the lemon juice and strawberries, 1/4 cup at a time. Fold in the whipped topping. Evenly divide the mixture into 6 fluted molds and freeze for 2 hours, or until firm. Serve as a sweet dessert salad.

 

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is what I call a healthy alternative to cheesecake. It feels and tastes like cheesecake in a dish. This dessert has a nice flavor to it and will cool you down in the hot weather and satisfy you after a big meal. I highly recommend swapping sour cream in place of the mayonnaise because you can taste the mayonnaise and the sour cream gives the strawberries and cream cheese a little more rich texture. I also recommend adding a touch of vanilla extract for a sweeter taste. You can use any kind of berry in this recipe wit hthe changes I suggested and it will be a delicious sweet treat. 

Silken Chocolate Pudding

Ingredients:

• 1 package (16 oz.) soft silken tofu, drained
• 2 tbsp. unsweetened cocoa powder
• 1/4 cup granular sugar substitute
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 4 tbsp. no-sugar added lite whipped topping
• 2 tbsp. dry-roasted raw peanuts, chopped

Makes 4 (1/2-cup) Servings

1. In a food processor or blender, combine the tofu, cocoa powder, sugar substitute,vanilla and salt. Puree until smooth.
2. Spoon the pudding into 4 dessert dishes, dollop each serving with 1 tablespoon whipped topping, and sprinkle each evenly with chopped peanuts. Serve right away or chill to serve later (but don't add the topping and peanuts until ready to serve).

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. If you are desperate for a chocolate dessert and you're trying to lose weight, this sweet treat is for you. This is not your regular pudding. this pudding is made from silken tofu which as a more liquid consistency than regular tofu. This tofu pudding  is very silky & creamy and very chocolately too. 

Pumpkin Pie

Ingredients:

• 6 (9-by 14-inch) sheets, whole wheat phyllo dough, thawed
• 1/2 cup granular sugar substitute
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground salt
• 1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 1 (15 oz.) can pumpkin puree
• 4 large egg whites
• 1 large egg yolk
• 1 (12 oz.) can 2% evaporated milk
• 2 tbsp. sugar-free maple syrup
• 2 tsp. vanilla extract
• light or fat-free whipped topping (optional)
• bittersweet chocolate shavings (optional)

Makes 8 Servings

1. Position rack in middle of oven and heat oven to 350 F. Stack phyllo sheets on plastic wrap or wax paper; cover with a barely damp towel to prevent sheets from drying out.
2. Lightly coat a 9-inch pie plate with cooking spray. Lay 1 phyllo sheet in the pie plate. Coat sheet with cooking spray, making sure to spray edges. repeat with remaining  sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.
3. Place a piece of parchment or wax paper on top of crust. weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes. While crust is baking, combine sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.
4. In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.
5. Remove pie weights from crust. Pour filling into crust and bake until tester inserted in the center comes out clean, 45-50 minutes. Remove pie from oven  and cool at room temperature to set. Just before serving, top each slice of pie with 1 or 2 tablespoons whipped topping and chocolate shavings, if desired.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Nothing says the holidays are here like pumpkin pie. This is a healthy version of a holiday dessert classic. It had a nice flavor to it with the spices and maple syrup but it tasted more like pumpkin mousse than pumpkin pie. I wouldn't recommend phyllo dough as a pie crust. I highly recommend using puff pastry or graham crust for the crust. It is a nice alternative to the traditional pumpkin pie. 

Chocolate Meringue Kisses

Ingredients:

• 2 egg whites, at room temperature
• 1/4 tsp. cream of tartar
• 1/2 cup granular sugar substitute
• 2 tbsp. unsweetened cocoa powder
• 1/2 tsp. vanilla extract
• 10 tsp. no-sugar-added lite whipped topping

Makes 10 Kisses (2 per Serving)

1. Heat  the oven to 250 F. Line  a baking sheet with parchment paper.
2. In a large bowl, with an electric mixer on high speed, beat the egg whites and cream of tartar until soft peaks form, about 5 minutes. Add the sugar substitute, 1 tablespoon at a time, beating until stiff peaks form. Do not underbeat. Whisk in the cocoa powder and vanilla until blended.
3. Fit a large nozzle on a pastry bag. Fill the pastry bag with the meringue. Pipe 20 meringues onto the baking sheet.
4. Bake for 30 minutes, or until the meringues are crisp and dry. Turn the oven off and let them cool in the oven for 30 minutes. Remove from the baking sheet.
5. Sandwich pairs of cooled meringues together with 1 teaspoon whipped topping to make a  kiss.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Meringue cookies are so tasty  they will become your new guilty pleasure and go-to snack or dessert. Meringue cookies are very easy to make at home and they're better than what you would get at the grocery store because there are no artificial ingredients in these sweet treats. The key to making these cookies look good is whipping the egg whites and cream of tartar. Once you see the egg whites and cream of tartar come together to look like a thick white mixture that's soft, you know your cookies will turn out well. These cookies may take time but they are worth the time and effort because they look and taste so delicious in the end, especially with the cocoa aftertaste.

Fresh Blackberry Tartlets

Ingredients:

• 12  frozen mini phyllo tartlet shells, defrosted
• 15 blackberries
• 3/4 cup fat-free or light whipped topping
• 1 tsp. fresh lemon juice
• 1/4 tsp. vanilla extract

Makes 4 (3-piece) Servings

1. Heat the oven to 350 F. Arrange tart shells on a baking sheet and bake until crisp, 3-5 minutes. Allow to cool before filling, about 5 minutes.
2. Set aside 12 blackberries for topping tarts. Place remaining blackberries in a small bowl and mash with a fork. Add whipped topping and stir to combine. Stir in lemon juice and vanilla.
3.  Spoon 1 tablespoon of the whipped topping mixture into each tart shell. Top each tart with a blackberry and serve.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who doesn't love fresh berries once in a while? This quick and easy dessert looks pretty and tastes nice. It's perfect for that little treat that quickly fills you up. The combination of berries, lemon juice and vanilla is divine. You can make these elegant treats for a party and they will quickly go, I guarantee. You can use any kind of berry and/ or lime juice and they will still be delicious. This treat is a 5-ingredient fix and will certainly impress Claire Robinson.

 

Berry Granita

Ingredients:

• 1/2 cup water
• 1/4 cup granular 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 and 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: 1 pt.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is such a wonderful dessert to enjoy in the summer. Berries are in season and there is nothing like a frozen berry dessert to cool you off in the heat wave. You can use any kind of berry in this dessert and it will still be delicious. I highly recommend serving this for dessert when your having company for dinner because it looks and tastes so beautiful.

Say goodbye to the coffee shop: Iced Vanilla Coffee Milk

Ingredients:

• 3 cups strongly brewed decaffienated coffee, chilled
• 1 cup skim or 1 % milk
• 2 tsp vanilla extract
• 2 tsp granular sugar substitute
• Ice cubes
• 1/2 cup fat-free or light whipped topping
• pinch ground cinnamon for garnish (optional)
• 4 cinnamon sticks for garnish (optional)

Makes 4 (1-cup) Servings

In a pitcher, combine coffee, milk, vanilla andsugar substitute; stir well. Fill 4 (10-ounce) glasses with ice. Pour coffee mixture over ice. Spoon 2 tablespoons of the whipped topping into each glass. Stir gently so that some topping mixes with coffee and some remains at the top of the glass. Garnish each with a pinch of ground cinnamon and a cinnamon stick, if using.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I was on a roll brewing coffee for my dinner earlier this evening and I thought this would be a nice after-dinner treat. I was right. This drink is a nice, refreshing drink to enjoy anytime of the day during the summer and it  will quickly cool you down. This drink is something you would get at a coffee sshop but pay a lot of money for. You can save yourself a lot of money and calories when you make this treat at home. This drink is also great for company as well.

Raspberry "Shortcakes"

Ingredients:

Cake:

• 1 1/2 cups whole-grain pastry flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs, separated
• 1/2 cup 1 % of fat-free buttermilk
• 1/2 cup extra-virgin olive oil
• 1/2 cup granular sugar substitute
• 1 tbsp grated lemon zest
• 2 tsp lemon extract

Topping:

• 1 cup low-fat yogurt
• 1 cup fat-free or light whipped topping
• 2 cups fresh raspberries

Makes 8 Servings

1. For the cake: Heat oven to 350 F. Lightly coat a 7-by 11-inch baking pan with cooking spray.
2. Whisk together flour, baking soda, baking powder and salt in a large bowl; form a well in the center.
3. In a medium large bowl, with an electric mixer on high speed, beat egg whites until stiff peaks form, about 3 minutes; set aside.
4. In another medium bowl, with an electrc mixer at medium speed, beat egg yolks, buttermilk, oil, sugar substitute, zest and lemon extract until smooth, about 1 minute. Pour yolk mixture into center of dry ingredients; stir gently until just combined. Gently fold in half of the egg whites to lighten the batter, then fold in the remaining whites until just combined.
5. Pour batter into pan and bake until edges are lightly brown and a tester inserted in the center comes out clean, 20-22 minutes. Let cake cool in pan; remove from pan and transfer to wire rack to cool completely. When ready to serve, cut cooled cake into 8 (2 1/2- by 3 1/2-inch) pieces.
6. For the topping: Just before serving, place yogurt in a small bowl and fold in whipped topping. Spoon 1/4 cup topping and 1/4 cup raspberries onto each piece of cake and serve.

WW POINTS VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This dessert is a classic twist on the traditional American dessert Strawberry Shortcake. The whipped yogurt topping is fluffy and even more delicious when you add a little bit of almond and vanilla extracts. If you don't have any lemon extract, don't worry. You can use vanilla and or almond extracts in place of the lemon extract and the cake will still taste delicious. You can also use any kind of berry as a topping and it will still be delicious. Also, don't forget to mix your dry ingredients separately from your wet ingredients so the cake will come out fluffy and moist. I've also learned from previous cake making experiences that the key to a fluffy and moist cake is buttermilk. Buttermilk just makes sweet dishes melt in your mouth. I highly recommend serving this sweet dessert for company and this dessert is also made best on the day of the party because it's fresh and moist.