Almond-Jam Bars

Ingredients:

• 1 cup unbleached almonds (5 oz.)
• 1/4 cup granular sugar substitute
• 1/4 tsp. salt
• 1 large egg white
• 1/4 cup sugar-free jam

Makes 27 bars (3 per Serving)

1. Heat the oven to 375 F. Line a large baking sheet with parchment paper.
2. in a food processor, process the almonds, sugar substitute, and salt until finely ground. Add the egg white and process until the mixture forms a paste.
3. Transfer the dough to the baking sheet and shape into a 14 X 2-inch log. with a moistened thumb, make a 1/4-inch-deep trench down the length of the log. Bake for 12-15 minutes, until lightly golden and set.
4. A few minutes before the log comes out of the oven, in a small saucepan, heat the jams over low heat until melted.
5. Once the log is baked, immediately spoon the jam along the trench. Cool the log on the baking sheet for 10 minutes before cutting crosswise on an angle into 27 bars, each a scant 1/2 inch thick.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This may look complicated but it's not. I like to think of this treat as a healthy take on PB&J for dessert. There's no peanut butter in this recipe but the ground almonds and any flavor jam will do. ground almonds take the place of  flour so this is probably gluten-free. These bars actually make a nice sweet treat that can be enjoyed anytime of the day. Claire Robinson would enjoy these treats as well because it's a 5-ingredient fix.

 

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. 

Moroccan Couscous

Ingredients:

• 1/2 cup whole-wheat couscous
• 1 1/2 tsp. ground cumin
• 1 tsp. paprika
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• pinch cayenne
• 1 tomato, chopped
• 1/3 cup minced red onion
• 1 tbsp. extra-virgin olive oil
• 2 tsp. fresh lemon juice
• 3 tbsp. fresh parsley

Makes 4 (1/2-cup) Servings

1. Prepare couscous according to package directions.
2. In a small bowl, combine cumin, paprika, cinnamon, salt, pepper, and cayenne.
3. Fluff cooked couscous with a fork. Add cumin mixture, tomato, onion, oil and lemon juice; stir to combine. Divide among 4 plates, sprinkle with parsley, and serve warm.

WW POINTS VALUE:  2 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Don't be intimidated by this side dish. It may not look pretty but it taste delicious. This side dish is packed with heat and flavor and leave a nice aftertaste in your mouth. Plus, it smells good too. The spices give the couscous heat and the lemon juice cools it off. Serve this couscous with any protein and your meal will be deliciously filling.

 

Moroccan Chicken Kebabs

Ingredients:

• 1 tbsp. lemon juice
• 2 tsp. grated  peeled fresh ginger
• 1 1/2 tsp. ground cumin
• 1 tsp. ground coriander
• 1/4 tsp. ground cinnamon
• pinch of cayenne
• 1 1 /2 lbs. boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 small zucchini, cut into 12 (1 1/2-inch) pieces
• 8 cherry tomatoes
• 1/2 tsp. salt
• freshly ground black pepper

Makes 4 Servings

1. Combine the lemon juice, ginger, cumin, coriander, cinnamon, and cayenne in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 1 hour or up to 4 hours.
2. Spray a broiler rack with extra-virgin olive oil spray; preheat the broiler. Alternately thread the chicken and vegetables onto 4 (8-inch) metal skewers; sprinkle both sides evenly with the salt and pepper and spray with extra-virgin olive oil nonstick spray. Broil the kebabs 4 inches from the heat, turning occasionally, until the chicken is cooked through and browned, 10-12 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dish takes on a new take on kebabs. They're full of heat and flavorful spices and will quickly fill you up. They are also succulent and juicy. I highly recommend serving a side of couscous for an authentic Moroccan flare and it will look and taste elegant.

Raspberry Buttermilk Sherbet

Ingredients:

• 2 cups frozen or fresh raspberries
• 2/3 cup agave nectar
• 2 cups light buttermilk
• 2 tbsp. fresh lemon juice
• raspberries for garnish

Makes 12 (1/2-cup) Servings

 

In a bowl, combine 1 package (15 oz.) thawed frozen raspberries (not in syrup) with the agave nectar. Let stand for 30 minutes. Transfer the mixture to a food mixture and the buttermilk and 2 tablespoons lemon juice. Puree until smooth. Transfer to an ice cream maker and process according to he manufacturer's instructions. Freeze until ready to serve, then garnish with raspberries or mint leaves.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who says you can't enjoy a frozen dessert when you're dieting? You can have your 'ice cream' and eat it too! The original recipe was Lemon Sherbet but in this recipe, you can use any kind of berries and it will still be refreshingly delicious. Agave nectar is the key to making this sherbet so sweet and delicious. Agave nectar is a natural alternative to granulated sugar and comes from the juice of a Mexican agave cactus. This homemade sherbet is better than what you would buy at the store and will quickly be a favorite in your house.

Chicken Milanese with Savory Watercress

Ingredients:

• 2  large egg whites
• 2 tsp. Dijon mustard
• 1/2 cup whole wheat panko bread crumbs
• 2 tbsp. fresh flat-leaf parsley
• zest of 1 lemon
• 4 (5 oz.) boneless, skinless chicken breasts
• 1 tbsp. lemon juice
• 2 tsp. extra-virgin olive oil
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 bunch watercress, trimmed
• 1/2 small red onion, thinly sliced
• 1/4 cup shaved Parmesan cheese

Makes 4 Servings

1. Place rack in top third of oven. Preheat to  425 F. Spray baking sheet with nonstick spray.
2. Whisk together egg whites and mustard in a shallow bowl. Combine panko, parsley and zest on wax paper. Dip chicken pieces, one at a time, into egg mixture, then into panko mixture, pressing gently to coat. Place on baking sheet and lightly spray with nonstick spray. Bake 10 minutes. Turn chicken and lightly spray with nonstick spray. Bake until browned and cooked through, about 10 minutes longer.
3. Whisk together lemon juice, oil, salt and pepper in a bowl. Add watercress and onion; toss to coat. Place chicken breasts on each of 4 plates. Top with watercress mixture and Parmesan.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This dinner is a winner and it is one of the best Italian dinners you'll ever eat. This dish is a compliment to Milan, Italy (even thought I've never been there but it's on my travel Bucket List!) Not every dish from Italy contains pasta and pizza. The combination of lemon, parsley, Dijon mustard, olive oil, and Parmesan cheese is so good you'll forget about marinara sauce. You can also use this recipe for turkey or veal. I highly recommend using veal scallopini in this recipe but sauté the veal for 2 minutes on each side instead of baking and it will be just as heavenly delicious. I highly recommend using your choice of Italian flavored olive oil from the Imperial Olive in Williamsburg, VA for an authentic Italian taste. For more information, visit www.TheImperialOlive.com

Grilled Stuffed Chicken Breasts

Ingredients:

• 8 Sun-dried tomatoes (not oil-packed)
• 1/2 cup shredded part-skim mozzarella cheese
• 2 tbsp. grated Parmesan cheese
• 8 fresh basil leaves, chopped
• 3 tsp. extra-virgin olive oil
• 4 (5 oz.) boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/2. tsp. freshly ground black pepper

Makes 4 Servings

1. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
2. Combine the sun-dried tomatoes with enough boiling water to cover in a small bowl; let stand until softened, about 15 minutes. Drain the tomatoes then finely chop. Transfer the tomatoes to a medium bowl. Add the mozzarella cheese, Parmesan, basil and 1 teaspoon of the oil; mix well.
3. Make a pocket in the side of each chicken breast by inserting a sharp paring knife into the thickest part, then gently cutting back and forth to make a small pocket in the side. Do not cut through the back or the sides of the breasts. Enlarge the pockets gently with your fingers. Fill each pocket evenly with the filling (about 3 tablespoons in each). Secure the opening with wooden picks.
4. Brush the chicken with the remaining 2 teaspoons oil, then sprinkle with the salt and pepper. Place on the grill rack and grill until well marked and the chicken is cooked through, 8-10 minutes on each side.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This elegant meal makes a great meal for lunch or dinner for family and friends. This is what I call elegant grilling at its best. Stuffed chicken breasts are always a winner because it gets people to the table and they can eat they're vegetables without knowing it. I highly recommend adding garlic to the stuffing or rubbing the chicken breasts with garlic because garlic always makes everything taste better. The combination of sun-dried tomatoes, garlic, cheeses and fresh basil is a compliment to Italy. If you're having guests for dinner, you can stuff the chicken breasts 24 hours in advance so they will be ready to grill they the guests arrive. I highly recommend using Garlic or Basil-Infused Olive Oil from the Imperial Olive in Williamsburg, VA for a more authentic, Italian taste. Fore more information, visit www.TheImperialOlive.com.