Mexican Hot Chocolate

Ingredients:

• 1 (12 oz.) can evaporated fat-free milk
• 1 1/2 cups water
• 1 cup skim milk
• 1/4 cup sugar
• 1/4 cup unsweetened cocoa powder
• 4 tsp cornstarch  
• 1 tsp cinnamon  
• 1 oz. bittersweet chocolate, finely grated and chopped  
• 1/4 tsp vanilla extract
• 1/8 tsp almond extract (optional)  

Makes 6 servings

1. In a medium, heavy saucepan, whisk together the evaporated milk, water, skim milk, sugar, cocoa and cornstarch until smooth. Add the cinnamon and cook over medium heat, stirring frequently, until just starting to boil, about 15 minutes; continue cooking, stirring, until slightly thickened, 1-2 minutes more.
2. Remove from the heat. Add the grated chocolate, vanilla and almond extract, stirring until the chocolate is melted and the mixture is completely smooth. Whisk until frothy and serve at once.

WW Points Value: 2

Note: This recipe appears in the WW New Complete Cookbook. It was listed in the Holiday Baking Around the World Chapter and this recipe was worth waiting for! Mexico also gave chocolate to the world and chocolate was once considered "the food of the gods" in Mexico. This hot chocolate is not your typical hot chocolate; it's a dessert in itself that should be enjoyed between 2 people in peace and quiet.

Spice Cake

Ingredients:

• 1 1/2 cups whole wheat or whole grain pastry flour
• 1 tsp. baking powder
• 1 tsp baking soda
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• pinch of salt (optional)
• 1/4 cup sugar substitute
• 1/2 cup sugar
• 2 eggs, beaten
• 3/4 cup unsweetened applesauce
• 1/3 cup canola oil

Makes 8 Servings

1. Preheat the oven to 375 F. In a largebowl, combine the flour, baking powder, baking soda, nutmeg, cinnamon, allspice and salt.
2. In another large bowl, combine the sugar subsittute, sugar, eggs, applesauce and oil. Pour the egg mixture into the flour mixture and mix thoroughly. Pour into a 9" cake pan.
3. Bake for 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack.
   

WW Points Value: 5

Note: This recipe appears in the South Beach Diet Cookbook. It is supposed to be a healthy alternative to fruitcake or gingerbread around the holiday season. I placed the mix in cupcake pans thinking I would make spice cupcakes. I followed the directions according to the book and they turned out a WEEE bit crisp! They were delicious, however. They are a nice treat and i recommend using a cake pan.

Stuffed French Toast

Ingredients:

• 1/3 cup dried cherries
• 1 tbsp golden rum or blueberry schnapps
• 8 slices challah or other egg bread
• 1 tbsp chopped almonds or walnuts
• 1 large egg
• 2 egg whites
• 1/4 cup low-fat buttermilk
• 1 tsp confectioners' sugar
• maple syrup (optional)

Makes 4 servings

  

1. In a small bowl, combine the cherries and rum. Let the mixture soak for 10 minutes.with nonstick spray.
2.  Place a heavy-gauge nonstick baking sheet in the oven and preheat the oven to 400 F. Lay 4 slices of the bread on a large plate. Mix the almonds with the cherries and the rum, then scatter 2 tbsp of the mixture over each slice. Top each with a second slice of bread.
3. In a small bowl, beat the egg with the egg whites and buttermilk. Pour over the stuffed toast and turn the toast over to coat evenly. Let stand 10 minutes, then press the edges down to seal.
4. Spray the heated baking sheet with nonstick spray. Transfer the stuffed toast to the baking sheet and bake 10 minutes, then turn the toast over and bake until well browned and bubbling, 6-7 minutes longer. Dust with confectioners' sugar before serving.

WW Points Value: 7

Note: This recipe appears the WW New Complete Cookbook. This recipe looked so good and I always wanted to try it and so I made it on Christmas Eve. French toast for dinner is a Christmas Eve Tradition for me and I've been doing it for 2 years now. You can use blueberry schnapps instead of rum for a more fruity flavor if you want. I also recommend using fresh cherries and/or blueberries, sliced fresh banana with a tbsp or dried cherries, cranberries or raisins for a more fruity flavor.

Sun-Dried Tomato Tarlets with Cheeses

Ingredients:

• 8 sheets frozen phyllo dough, thawed
• 3/4 cup (6 oz.) reduced-fat ricotta cheese or reduced-fat cottage cheese
• 3 tbsp reduced-fat crumbled goat cheese or reduced-fat crumbled feta cheese
• 1 egg white
• 1 scallion, chopped
• 2 tbsp chopped fresh basil or 1 tbsp dried basil
• 2 garlic cloves, minced or 2 tsp powdered garlic
• 1 1/2 oz. sun-dried tomatoes, drained and chopped
• Sprigs basil, for garnish (optional)

Makes 24 tartlets

1. Preheat the oven to 375 F. Coat 24 Miniature muffin cups with cooking spray.
2. Place 1 phyllo sheet on a work surface. Coat with cooking spray. Top with 3 more sheets, coating each sheet with cooking spray. Cut the sheets in thirds lengthwise and then in quarters crosswise to get 12 squares. Press each muffin square into a muffin cup to form a shell with jagged edges. Repeat with the remaining muffin cups. Bake for 5 minutes, or until golden.
3. Meanwhile, in a food processor, combine the ricotta or cottage cheese, goat or feta cheese and egg white. Process until smooth. Add the scallion, basul, garlic and tomatoes. Pulse briefly to mix. Spoon into the tart shells. Bake for 5 minutes, or until lightly puffed and heated through. Garnish with basil sprigs.

WW Points Value: 2 per 3 tartlet serving

Note: This recipe appears in the South Beach Diet Cookbook.  I cooked this appetizer before and it's so delicious. it has a real Mediterranian flavor to it. You don't have to have miniture muffin cups to make the tartlets. You can use regular sized muffin cups and have 12 filling tartlets. You can substitute cottage cheese for ricotta cheese if you'd like as well.

Double Cheese and Macaroni: another kind of gourmet Mac & Cheese

Ingredients:

1 1/2 cups small bow tie pasta

1 1/2 cups skim milk

1 tbsp cornstarch

1 tsp mustard powder

1/4 tsp ground black pepper

1 (14 1/2 oz.) can diced tomatoes with green pepper and onion, drained

3/4 cup shredded reduced-fat cheddar cheese

3/4 cup shredded reduced-fat Monterey Jack Cheese

chopped fresh parsley (optional)

 

Makes 4 Servings

1. 
   
   Cook the bow tie pasta according to the package directions, omitting the salt as desired; drain and keep warm.
   
   
   
2. 
   
   Meanwhile, whisk together the milk, cornstarch, mustard, and pepper in a large saucepan until smooth, then set over medium-high heat. Cook, stirring, until heated through, about 2 minutes. Add the cheddar and Monterey jack cheeses; cook, stirring, just until melted. Stir in the pasta and cook until heated through, about 1 minute longer. Serve spirinkled with parsley, if using.
   
   
   WW Points Value: 6
   

Note: This recipe appears in the WW in 20 Minutes Cookbook. It's a great recipe and comfort food for the person on the go. If you can't find a 14 1/2 oz. can of diced tomatoes with green pepper and onions, don't worry. Just chop your own onion and pepper and mix it in with the diced tomatoes. No one will know the difference. You can also use any small pasta and cheeses in this dish as well. I've cooked 2 different kinds of Macaroni and Cheese dishes and they have turned out delicious. They are so good they put Kraft and Velveeta Mac & Cheese to shame!

Lemon Pancakes with Rasberry Sauce

Ingredients:

• 1 cup rasberries
• 1/4 cup sugar + 2 tbsp sugar
• 1 tbsp lemon juice
• 1 1/3 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt (optional)
• 1 (8 oz) container plain (or lemon) fat-free yogurt
• 1/2 cup skim milk
• 1 large egg
• 1 tbsp canola oil

 Makes 4 Servings

1. To make the rasberry sauce, combine the rasberries, 1/4 cup sugar, and the lemon juice in a small saucepan and set over medium heat. Cook, stirring occasionally, until a chunky sauce forms, about 6 minutes. Transfer to a serving bowl; set aside.
2. To make the pancakes, combine the flour, 2 tbsp sugar, baking powder, baking soda and salt in a large bowl. Whisk together the yogurt, milk, egg and oil in a small bowl. Add the yogurt mixture to the flour mixture, stirring just until combined.
3.  Spray  nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Pour scant 1/4 cupfuls of the batter onto the griddle. Cook  until bubbles appear and the edges of the pancakes look dry, 2-3 minutes. Turn and cook until golden brown, about 2 miuntes longer. Transfer the pancakes to a plate and keep warm. Repeat with the reamining batter to mak a total of 12 pancakes. Serve with sauce.

WW Points Value: 6

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you're in a hurry, you can skip the rasberry sauce and serve the pancakes with 1/2 cup reduced-sugar rasberry preserves. They are just as good, trust me.

Linguine Alfredo

Ingredients:

• 1 tbsp butter/fat free margerine
• 2 garlic cloves, minced
• 1 tbsp whole wheat flour
• 1 cup skim milk
• 1/4 cup fat-free cream cheese
• 1/4 cup grated Asiago or Parmesean Cheese
• 1 cup broccoli florets
• 1 medium red bell pepper, seeded and cut into 1-inch pieces
• 1 carrot thinly sliced or 1/2 cup cup carrots finely chopped
• 4 cups hot cooked linguine

Makes 4 servings

1. In a medium nonstock saucepan over medium-low heat, melt the butter. Saute the garlic until fragrant, about 30 seconds. Whisk in the flour, then gradually whisk in the milk; cook, stirring constantly, unil slightly thickened, about 2 minutes. Whisk in the cream cheese and Asiago/Parmesean; cook, stirring, until smooth, 1-2 minutes. Remove from the heat and cover to keep warm.
2. Meanwhile, place the broccoli, bell pepper and carrot in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover and steam until tender-crisp, about 3 minutes.
3. In a large bowl, combine the pasta and steamed vegetables. Add the cheese sauce; toss to coat thoroughly. Serve at once.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW New Complete Cookbook. I've always wanted to try this recipe and I'm glad I cooked it tonight. You can make this dish in 20 minutes or less. This dish is perfect for vegetarians who are looking for comfort food. If you want to save time with the vegetables, chop them all up and put them in a microwavable bowl with a little water and cook them for about 4 minutes. Then mix the vegetables in with the pasta.