Cinnamon Apple Pork Tenderloin

Ingredients:

• 1 lb. pork tenderloin
• 2 tbsp. cornstarch
• 1 tsp. ground cinnamon
• 1 tbsp. brown sugar, packed
• 2 cooking apples, peeled, cored, sliced
• 2 tbsp. dried cranberries or raisins

Makes 4 Servings

1. Preheat oven to 400 F.
2. Place tenderloin in roasting pan or casserole dish.
3. Combine remaining ingredients and mix well. Spoon the apple mixture around the tenderloin.
4. Cover and bake for 30 minutes.
5. Remove cover and spoon apple mixture over the tenderloin. Continue to bake 15 minutes or until the pork tenderloin is browned and cooked through, about 150 F on a meat thermometer.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the New Sonoma Cookbook. This is a wonderful comfort food to cook for any holiday or any special occasion. The combination of pork and cooked apples is so heavenly delicious when they are cooked right. As for the cooking apples, you can use, Golden, Delicious, Granny Smith, Jonathan, Pippin, McIntosh or Honey Crisp for a rich, fruity flavor. One bite of this dish and you'll have a new taste for pork chops and applesauce.

Hot Fudge Sauce

Ingredients:

• 1 cup fat-free half-and-half
• 2 tbsp. dark corn syrup
• 8 oz. semisweet chocolate, chopped
• 1 tsp. vanilla extract

Make 12 Servings (2 tbsp. per serving, 1 1/2 cups total)

1. Combine half-and-half and corn syrup in a heavy medium saucepan and set over medium heat. Bring to boil, whisking until smooth. Remove saucepan from heat. Add chocolate, stirring until melted and smooth.
2. Bring chocolate mixture to boil over medium-high heat. Boil 30 seconds, whisking constantly. Remove saucepan from heat; stir in vanilla. Use or cool to room temperature. Transfer to covered container; refrigerate up to 3 weeks.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Here's a sauce to put on your ice cream, frozen yogurt, gelato , or any other sweet treat to enjoy. The great thing about this hot fudge is it's homemade and there's no granulated sugar. You can use any kind of chocolate in this recipe such as bittersweet, dark, or milk chocolate and your hot fudge will be delicious no matter what. You ca also use almond, mint, coconut or peppermint extract in place of the vanilla to make this sauce different. This recipe also has less than 5 ingredients so 5-ingredient chef Claire Robinson will enjoy this sauce. 

Vanilla Frozen Yogurt

Ingredients:

• 2 cups plain low-fat yogurt
• 2 cups fat-free half-and-half
• 1 cup granulated sugar
• 2 tsp. vanilla extract
• pinch salt

Makes 8 Servings (1/2 cup per serving)

1. Whisk together all ingredients in a large bowl until sugar is dissolved.
2. Pout yogurt mixture into ice cream maker and freeze according to manufacturer's instructions. Transfer yogurt to freezer container and freeze until firm, at least 2 hours or up to 6 hours. Yogurt is best served within 1 day.

WW POINTS VALUE: 5 ps.

 

Note: This recipe appears in the WW New Complete Cookbook. If you enjoy frozen yogurt, you will love making this at home. It's very simple to make and delicious to enjoy. If you have this frozen yogurt in your freezer, you can do so many possibilities with different toppings. You can add hot fudge sauce, chocolate sauce, caramel sauce, fresh fruit, nuts, cookies, you name it. This recipe has only 5 ingredients. 5-ingredient chef Claire Robinson will love this dessert, I promise.

Chocolate-Cranberry Scones

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/4 cups whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1 tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tbsp. cold unsalted butter, cut into pieces
• 1/3 cup mini chocolate chips
• 1/4 cup finely chopped cranberries
• 1 cup low-fat buttermilk

Makes 12 Scones (1 scone per serving)

1. Preheat oven to 400 F.
2. Whisk together whole wheat flour, all-purpose flour, unsweetened cocoa, sugar, baking powder, baking soda, and salt in a small bowl. With pastry blender or two knives used sciccors-style, cut butter into flour mixture until mixture resembles coarse crumbs. Add chips, cranberries, and buttermilk to flour mixture, stirring just until moist dough forms.
3. With floured hands, knead dough, 6-8 times in bowl to bring dough together (dough will be shaggy).
4. Turn dough out onto lightly floured work surface and pat to 1/2-inch thickness. With floured 2 1/2-inch round cutter, cut into 10 rounds without twisting cutter. Gather scraps and reroll, making total of 12 scones. Place scones 1 inch apart on ungreased baking sheet.
5. Bake until golden brown, about 12 minutes. Transfer to wire rack; serve warm.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW New Complete Cookbook. The original recipe was called whole wheat-buttermilk scones with  a variation of chocolate-cherry scones. I decided to make chocolate-cranberry scones to get into the holiday spirit. These scones are so delicious! They are full of chocolately flavor and soft. The cranberries give the scones a nice tart and a little succulent taste. Leave these for Santa and I promise he'll leave you an extra present.

Chocolate Chip Cookies

Ingredients:

• 1/2 cup quick-cooking oats
• 1 cup whole wheat flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 4 tbsp. unsalted butter, melted & cooled
• 3/4 cup packed granulated brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 cup chocolate chips (6 oz.)

Makes 24 Cookies (1 cookie per serving)

1. Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Spray2 baking sheets with nonstick spray.
2. Put oats in blender or food processor and process until finely ground. Whisk together oats, flour, baking soda, and salt in a small bowl. With electric mixer on medium speed, beat butter, brown sugar, egg, and vanilla in a large bowl until well blended. Reduce mixer speed to low. Gradually add flour mixture, beating until just blended. Stir in chocolate chips. Drop dough by level tablespoons, 2 inches apart, on prepared baking sheets, making a total of 24 cookies. With bottom of glass dipped into flour, press each mound to form 2-inch cookies.
3. Bake until cookies are browned along edges, 9-11 minutes, rotating baking sheets after 5 minutes Let cool on baking sheets on wire racks about 1 minute. With spatula, transfer cookies to racks and let cool completely.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have your cookies and eat them too ( in moderation, of course!). These are different take on the old-fashioned chocolate chip cookie with the addition of the oats. It's kind of like an oatmeal cookie meets the chocolate chip cookie. You can even replace the chocolate chips with 1 cup of chocolate covered raisins and it would be like an oatmeal chocolate raisin chip cookie but the point value might be affected. Don't forget to wash these cookies down with a glass of cold milk.



Tartar Sauce

Ingredients:

• 3/4 cup reduced-fat mayonnaise
• 1 small shallot, finely chopped
• 1 tbsp. finely chopped fresh flat-leaf parsley
• 1 tbsp. finely chopped cornichons or gherkins
• 1/4 tsp. cornichon or gherkin liquid
• 1/4 tsp. lemon zest
• pinch black pepper

Makes 12 Servings (1 tablespoon per serving)

 

Stir together all ingredients in a small bowl until mixed well. Serve at once or refrigerate in covered container up to 4 days.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW New Complete Cookbook. Tartar sauce is the perfect accompaniment for white fish and chips. It's very quick and easy to make and very tasty too.

Oven Fries

Ingredients:

• 1 1 /4 lbs. baking potatoes, peeled & cut into 1/2-inch slices
• 3/4 tsp. salt
• 1/2 tsp. granulated sugar
• 4 tsp. canola oil
• 1 tsp. paprika

Makes 4 Servings (1/4 of oven fries per serving)

1. Preheat the oven to 450 F. Spray nonstick baking sheet with cooking spray
2. Combine potatoes, 1/4 teaspoon of salt, and the sugar with enough cold water to cover in a large bowl. Soak 15 minutes; drain and pat dry with paper towels or clean kitchen towel.
3. Toss together potatoes, oil, and paprika in a large bowl until evenly coated. Spread in single layer on prepared baking sheet. Bake, turning potatoes over as they brown, until cooked through and crisp, about 45 minutes. Sprinkle with remaining 1/2 teaspoon salt.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have your fries and eat them too. If you soak your potatoes in sugar and salt, it helps remove some of their liquid which makes them crispier when they're baked. 45 minutes may be a little too long for these treats to be baking. You want to be able to enjoy your 'fries.' These are actually tasty with fish, steak, and any kind of burger you choose to make.