Chocolate Fondue

Ingredients:

• 1/3 cup skim milk
• 1/2 cup evaporated fat-free milk
• 3/4 cup unsweetened cocoa powder
• 6 oz. semisweet chocolate, chopped
• 1 cup sugar
• 1/4 cup water
• 2 tbsp light corn syrup
• 1/2 tsp ground cinnamon (optional)
• 8 oz. angel food cake, cut into 1-inch cubes (about 10 cups)
• 24 strawberries, stemmed

Makes 12 Servings

1. In a medium saucepan, whisk together the skim milk, evaoprated milk and cocoa powder until the cocoa dissolves. Add the chocolate and cook over medium-low heat, stirring constantly, until melted and the mixture is smooth.
2. Stir in the sugar, water and corn syrup. Cook, stirring constantly, until the mixture is smooth, 4-6 minutes. Transfer mixture to a fondue pot and set over moderate heat. Serve at once, with the angel food cake cubes and the strawberries for dipping.

WW POINTS VALUE: 4 pts (3 tbsp fondue with 3/4 cup cake and 2 strawberries)

Note: This recipe appears in the WW New Complete Cookbook. This is an easy and elegant dessert that features fresh fruit and fat-free angel food cake. The orginal recipe in the cookbook called for whole milk but skim milk will work just as well. You can also substitute bittersweet chocolate for the semisweet chocolate as well. I added the ground cinnamon for a pinch of Mexican flavor and it is delicious. You can serve other fruits with this fondue such as apples, bananas, pitted cherries, grapes, orange slices, etc. This fondue will also give you your chocolate fix when you need it.

Spinach with Garlic and Pine Nuts

Ingredients:

• 1 lb. spinach leaves, tough stems removed (7-8 cups loosely packed)
• 1 tbsp extra-virgin olive oil
• 2 tbsp pine nuts
• 2 garlic cloves, sliced
• salt
• freshly ground black pepper

Makes 4 (3/4-cup) Servings

1. Wash spinach and spin dry, leaving some droplets of water on leaves.
2. Heat oil in a large skillet over medium heat. Add pine nuts and cook, stirring frequently, until lightly golden, about 3 minutes. Add garlic and cook 1 minutes more. Add spinach to the pan, in batches if necessary, and saute until starting to wilt, 30 seconds. Cook, stirring and tossing frequently until all spinach is wilted and liquid is absorbed, about 3 minutes. Season with salt and pepper and serve.

WW POINTS VALUE: 2 PTS.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was cooking Mustard-Crusted Steak on the grill and I needed a healthy side dish to go with the steak and this looked simple and delicious. This dish was very simple to make and delicious to eat. The aromas of olive oil and garlic is so heavenly delicious it will make your mouth water. This side dish can go with any main dish for lunch or dinner. If you are looking for a steak dinner, I highly recommend Mustard-Crusted Steak served with Spinach with Garlic and Pine Nuts and a Savory Cheddar Cheese Biscuit. I guarantee you won't go out to a steakhouse again after this meal. 

Pork Kebabs with Scallion-Chili Paste

Ingredients:

• 6 scallions, roughly chopped
• 1/2 cup cilantro leaves
• 1 tbsp rice vinegar
• 2 tsp Asian fish sauce
• 1 tsp chili paste (from a jar)
• 1 1/2 lbs. pork top loin, cut into 1-inch cubes
• 2 medium zucchini, cut into 1-inch-thick rounds
• 2 garlic cloves, minced
• 1 tsp canola oil
• salt
• freshly ground black pepper
• 8 (12-inch) skewers

Makes 4 Servings

1. In a food processor, combine scallions and cilantro; pulse until finely chopped. Add vinegar, fish sauce, and chili paste; process untila rough paste forms, about 30 seconds. Transfer scallion-chili paste to a medium bowl, add pork, and turn to coat well.
2. In another medium bowl, toss zucchini with garlic and oil. Thread pork and zucchini evenly onto skewers, alternating pieces.
3. Lightly coat a grill or grill pan with cooking spray and heat ot medium-high. Grill kebabs, turning frequently, until pork is just cooked through, 10-12 minutes. Season lightly with salt and pepper and serve.

 WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. The weather was nice and I wanted to grill my dinner and I was in the mood for Asian. Asian food grilled is so delicious. If you don't have skewers, don't worry. You can grill the pork as a whole and put the zucchini and other vegetables wrapped in tin foil and have grilled roasted vegetables as a side and your meal will be just as delicious. The scallion-chili paste may not look appealing but it tastes really delicious. Chili paste is universal and can be used in dishes such as burgers, stir-fries, homemade sauces and condiments and even in eggs.

Eggless Caesar Salad

Ingredients:

• 1 tbsp fresh lemon juice
• 2 anchovy fillets, minced
• 1 garlic clove, minced
• 1/2 tsp Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1 tbsp finely grated Parmesean cheese
• 1 (1 1/2-lb.) head romaine lettuce, chopped (8-10 cups)
• salt
• freshly ground black pepper

Makes 4 (2-cup) Servings

Whisk together lemon juice, anchovy, garlic, and mustard in a large mixing bowl; slowly whisk in oil. Stir in cheese and season to taste with salt and pepper. Add lettuce, toss, and serve.

WW POINTS VALUE: 4pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't love Caesar salad? Once in a while, you have this craving for a Caesar salad but you think, 'I have to go out to a fancy restaurant and order it.' Not anymore you don't. You can make this classic dish in your kitchen in 15 minutes. You won't miss the eggs in this dish either because it's a very filling dish that will ease your hunger and satisfy your appetite. You can top it with grilled chicken or shrip to make it a lunch or dinner or you can add your own homemmade multigrain croutons to the salad. I highly recommend using mutligrain bread toasted abd brushed with olive oil and sliced into 1/2-inch cubes and tossed into the salad. Salt is optional because the anchovies already add some saltiness to the dish.

Strawberry-Blueberry Crunch

Ingredients:

• 1/4 cup whole almonds plus 2 tbsp sliced almonds
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp trans-fat-free margarine
• 2 cups sliced strawberries
• 1 cup blueberries
• 1 tbsp granular sugar substitute
• 6 tbsp part-skim ricotta cheese

Makes 6 (1/2 -cup)Servings

1. Preheat the oven to 350 F.
2. In a blender or spice grinder, grind whole almonds until finely ground. In a small bowl, combine ground almonds, cinnamon and nutmeg. Add margarine and stir to combine.
3. Lightly coat an 8x8-inch baking dish with cooking spray. Place strawberries, blueberries and sugar substitute in the dish; toss to combine. Dot with ground nut mixture (it will not cover entire surface) and then sprinkle with sliced almonds.
4. Bake for 35 minutes, or until topping is golden and fruit is hot. Divide fruit among 6 dessert bowls and top each serving with 1 tablespoon of riccota.

WW POINTS VALUE: 2 Pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I have now become to love cooked fruit and I wanted a sweet dessert to  make me feel satisfied and this recipe looked to good to pass up. Plus it was a good excuse to clean out the fridge and cook in nice weather. This dessert was so delicious with cooked fruit mixed with spices and almonds topped with riccota is a heavenly dessert. It's a warm baked dessert that requires little effort and couldn't be any easier to make. This dessert can be served all year round especially for the 4th of July and any other patriotic holiday with colors that represent America's color. Heck, you can even serve this dish at a New England Patriots' party or a Boston Red Sox Party for that matter!

Swiss Cheese and Vegetable Omelet

Ingredients:

• 2 tsp extra-virgin olive oil, divided
• 1/2 small onion, thinly sliced
• 1/2 bell pepper, any color, cut into 1/4-inch squares
• 1 small plum tomato, diced
• 1/4 tsp dried basil
• 3 eggs, lightly beaten
• 1/4 tsp salt
• Pinch freshly ground black pepper
• 1 oz. reduced-fat Swiss cheese, finely grated, (1/4 cup)

Makes  2 Servings

1. Heat 1 tsp of the oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add bell pepper, tomato and basil; cook 3 minutes more. Transfer vegetables to a plate.
2. Season eggs with salt and pepper. Heat remaining oil in the same skillet over medium heat, add eggs, and let sit for 30 seconds. using a heatproof spatula, gently lift eggs while tilting the pan to allow uncooked eggs to run underneath until eggs are set, about 1 minute. Sprinkle cheese and vegetables over half of omelet. Fold omelet over filling, slide onto a plate, cut in half, and serve.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Omelets aren't just served at breakfast anymore; you can have them for brunch, lunch and even dinner. I highly recommend this dish for dinner because they are times where  you don't feel like cooking but you're hungry and you want to feel satisfied. Even though the recipe calls for the basil to be mixed with the vegetables, you can use the seasoning mixed in with the egg and it will taste just as delicious. You can also use oregano, parsley, rosemary or any other Italian herb with this dish and use any kind of shredded Italian cheese with this dish and it will still be delicious. 

Spiced Grouper with Mild Chile Puree

Ingredients:

• Sauce:
• 1 (4 oz.) can whole green chiles, drained
• 2 tbsp reduced-fat sour cream
• 1/4 tsp salt

• Fish:
• 1 tbsp ground cumin
• 1/4 tsp cayenne pepper
• 4 (6 oz.) grouper fillets, about  1/2-inch thick
• 2 tsp extra-virgin olive oil
• 1 lime, cut into wedges
• salt
• freshly ground black pepper

Makes 4 Servings

1. For the sauce: Chop chilies, sour cream and salt in a food processor until well blended.
2. For the fish: Mix cumin and cayenne together and rub into both sides of the fish. Season fish well with salt and pepper.
3. Heat 1 tsp of the oil in a large skillet over medium-high heat, add 2 grouper fillets and cook until opaque and tender, about 3 minutes per side. Repeat with remaining oil and fish. Squeeze lime over fish and serve with hot sauce.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was craving fish and I wanted a Latin flavor and this looked good. Miled chilies blend very well with cumin and lime. I made this dish with cod for a meaty flavor. Or fishy flavor? This dish was fair abut I would try it again with grouper or snapper to see how it tastes. I really enjoyed the flavors of cumin and lime but I would probably use mayonnaise instead of sour cream for the sauce because mayonnaise tastes better with fish because it has more flavor and it's thicker in texture.