Strawberry-Blackberry Crush

Ingredients:

• 1 (6 oz.)  container blackberries
• 1 tbsp. pure maple syrup
• 1 (16 oz.) package frozen whole strawberries, thawed slightly
• 1 cup coarsely crushed ice cubes
• 3 tbsp. granulated sugar
• 1/4 cup + 1 tbsp. sliced blanched almonds
• 1 tsp. fresh lemon juice
• 1 tsp. vanilla extract
• 1 tsp. almond extract

Makes 4 Servings (3/4 cup crush, 1/4 cup blackberries & 1/4 tsp. almonds  per serving)

1. Toss together blackberries and maple syrup in a small bowl; set aside.
2. Put the strawberries, ice, sugar, 1/4 cup of the almonds, lemon juice, vanilla and almond extracts in a food processor and puree. Immediately divide the mixture evenly among 4 wineglasses. Top evenly with the blackberry mixture and sprinkle with the remaining 1 tablespoon of almonds. Serve at once.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call a cool and refreshing sweet ending. This dessert literally takes 10 minutes to make and the end result is delicious. It's flavorful and gives you a nice feeling after having a delicious dinner. You can use blueberries or raspberries in place of the blackberries and the dessert will still be good. The ordinal recipe calls for 6 tablespoons of granulated sugar but I reduced it to 3 tablespoons and added 1 teaspoon of vanilla extract for more flavor and the end result is delicious. 

Cherry-Pistachio Cannoli Cream

Ingredients:

• 1 cup part-skim ricotta cheese
• 2 tbsp. packed light brown sugar
• pinch salt
• 1/4 cup mini dark chocolate chips
• 1/4 tsp. grated orange zest
• 1/4 tsp. vanilla extract
• 2 cups sweet cherries, pitted, plus 4 cherries on the stem
• 2 tbsp. chopped pistachios

Makes 4 Servings (1/2 cup per serving)

1. Combine the ricotta, brown sugar, and salt in a food processor; process until perfectly smooth, 1-2 minutes
2. Scrape the cheese mixture into a medium bowl; stir in the chocolate chips, orange zest, and vanilla. Refrigerate until thoroughly chilled, at least 1 hour or up to 3 hours.
3. Stir the pitted cherries into the cheese mixture. Divide the cannoli cream evenly among 4 dessert bowls. Sprinkle with the pistachios and top each with a cherry in the stem. Serve at once.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. If you love Italian food or dessert, this treat is for you. A cannoli is a Sicilian dessert that is consisted of a pastry shell filled with ricotta cheese topped with nuts and/or chocolate chips. This spin on cannoli is both flavorful and filling. The combination of dark chocolate chips, chopped nuts, orange, vanilla and cherries is absolutely delicious. If you don't want to eat this as a pudding, I highly recommend using this cannoli cream as a filling for cannolis. The cannolis will be deliciously filling. The points value will go up but they are worth it.

Cherry Strudel

Ingredients:

• 3 cups pitted fresh tart cherries
• 1/2 cup granulated sugar
• 3 tbsp. cornstarch
• 1 tbsp. fresh lemon juice
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 cup sliced or slivered almonds, finely ground
• 12 (12 x 17-inch) sheets frozen phyllo dough, thawed
• 1 tbsp. confectioners' sugar

Makes 10 Servings (1/10 of strudel per serving)

1. To make the filling, combine the cherries, 1/4 cup of the sugar, cornstarch, lemon juice, cinnamon and nutmeg in a medium saucepan and set over medium-high heat; bring to a boil. Reduce the heat to medium. Cook, stirring constantly until thickened and bubbly, about 2 minutes. Remove the saucepan from the heat; set aside to cool, about 30 minutes.
2. Preheat the oven to 400 F.
3. Combine the almonds, and the remaining 1/4 cup of sugar in a small bowl. Lay 1 phyllo sheet on a work surface with a long side facing you. Keep the remaining phyllo covered with a damp towel and plastic wrap to prevent it from drying out. Lightly spray the phyllo with nonstick spray; sprinkle with about 1 tablespoon of the crumb mixture. Continue layering with the remaining phyllo and crumb mixture, lightly spraying each sheet of phyllo with nonstick spray to make 12 layers in all.
4. Spoon the cherry filling over the phyllo, leaving a 2-inch border. Fold the short side over the filling, then roll up jelly-roll style. Do not roll to tightly or the phyllo might tear.
5. Place the strudel on a diagonal, seam side down, on a large baking sheet. Lightly ray the strudel with nonstick spray. Cut four (1-inch) slits in the top of the strudel to allow the steam to escape. Bake until the filling is hot and the phyllo is golden brown, about 20 minutes. Let cool completely  on the baking sheet on a rack at least 45 minutes. Just before serving, dust with confectioners' sugar.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call elegant comfort food. Strudel is a nice comfort food when it's done right. Baked cherries are absolutely delicious. The original recipe called for 1 cup of granulated sugar and 1/4 cup of dried bread crumbs. I cut the granulated sugar in half, cut out the bread crumbs but increased the slivered almonds and added the cinnamon and nutmeg for a healthier and more flavorful dessert. The end result was delicious. You can use any kind of berries or stone fruit in this recipe and the dessert will still be delicious.

Vegetarian Chili with Avocado Salsa

Ingredients:
Avocado Salsa:

• 1 medium avocado, peeled, pitted and finely chopped
• 1 small tomato, finely chopped
• 1/4 red onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp. chopped fresh cilantro
• juice of 1 large lime
• 1/4 tsp. ground cumin
• 1/4 tsp. freshly ground black pepper

Vegetarian Chili:

• 2 tsp. extra-virgin olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3/4 can (14-19 oz.) black beans, rinsed and drained
• 3/4 can (14 1/2 oz.) diced tomatoes
• 1 1/2 cups vegetable broth
• 1 (4 oz.) can green chili peppers, chopped
• 2 tsp. dark chili powder
• 2 garlic cloves, minced
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/4 cup fat-free sour cream
• 1 lime, quartered
• 2 tbsp. chopped fresh cilantro
• 12 whole wheat pita crisps (Phase  2 or 3)

Makes 6 Servings

1. To make the avocado salsa: In a large bowl, combine the avocado, tomato, onion, garlic, cilantro, lime juice, cumin, and pepper. Lightly toss. Let stand for 30 minutes.
2. To make the vegetarian chili: Meanwhile, heat the oil in a 6-quart Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, for 3 minutes. Add the beans, tomatoes, broth, chili peppers, chili powder, garlic, cumin, and oregano and simmer for 20 minutes. Serve with the avocado salsa, sour cream and lime wedges. Sprinkle with the cilantro. Serve the pita crisps on the side, if using.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This chili is a wonderful dish that is flavorful and filling and a great way to kick-start your healthy lifestyle. If you love chili, you'll love this dish. You will not miss the meat in this chili. You will enjoy lots of flavor in this dish. You can also add a touch of shredded cheese on this chili for a little creamy goo and some sharp flavor too.

Grilled Fish Tacos with Spicy Melon Salsa

Ingredients:

• 3 tbsp. fresh lime juice
• 3 tsp. extra-virgin olive oil
• 1 lb. skinless sea bass fillets
• 1/4 tsp. salt
• freshly ground black pepper
• 2 cups finely chopped cantaloupe
• 1/4 cup chopped fresh cilantro
• 2 scallions, thinly sliced
• 1 jalapeno, seeded and minced
• 2 (10-inch) whole wheat tortillas
• 1 lime, cut into wedges

Makes 4 (2-piece) Servings

1. In a 9- by 13-inch baking dish, whisk together 1 tablespoon of the lime juice and 1 teaspoon of the oil. Add fish and turn to coat. Sprinkle with salt and season lightly with black pepper.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill fish until opaque and tender, about 5 minutes per side. Transfer fish to a cutting board and cut into 1-inch chunks.
3. In a small bowl, combine cantaloupe, cilantro, scallions, jalapeno, remaining 2 tablespoons lime juice, and remaining 2 teaspoons oil.
4. Grill tortillas until warm, about 30 seconds per side. Cut each into 4 quarters. Divide fish among tortillas, top with melon salsa, and serve warm with lime wedges.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Fish tacos are absolutely delicious when they are done right. These fish tacos will fill you up with the fish and salsa. Who would have thought a fruit salsa would taste so good on grilled fish? You can also use any kind of salsa on these fish tacos and they will be deliciously filling. You can use halibut, sea scallops, cod or even red snapper in this recipe and the fish tacos will be delicious. I highly recommend adding minced garlic in the lime juice and olive oil for a more aromatic flavor.

Grilled T-Bone with Barbecue Sauce

Ingredients:

• 2 tbsp. ketchup or chili sauce
• 1 tbsp. packed dark brown sugar
• 1 tbsp. Worcestershire sauce
•  1 garlic clove, minced
• 2 tsp. coarse-grained Dijon mustard
• 1 tsp. grated peeled fresh ginger
• 1 (1 lb.) lean T-bone steak, trimmed

Makes 4 Servings (3 oz. per serving)

1. Spray grill rack with nonstick spray. Preheat grill to high or prepare hot fire.
2. To make barbecue sauce, stir together chili sauce or ketchup, brown sugar, Worcestershire sauce, garlic, mustard, and ginger in a small bowl.
3. Brush some of the sauce on both sides of steak. Place steak on grill rack and grill, brushing with remaining sauce, until instant-read thermometer inserted into side of steak registers 145 F, about 6 minutes per side. Transfer steak to cutting board and let stand 10 minutes before slicing against grain.

WW POINTS VALUE: 9 pts.

 

Note: This  recipe appears in the WW Family Meals Cookbook. If you love BBQ, this dish is for you. The homemade barbecue sauce is absolutely delicious because it's full of spicy flavors. This barbecue sauce is also great on chicken, pork, vegetables and certain kinds of fish. Also, don't forget to season the steak with salt and freshly ground black pepper for extra flavor.





Lemon-Oregano Grilled Mahi Mahi & Sweet Onions

Ingredients:

• zest and juice of 1 lemon
• 1 tbsp. extra-virgin olive oil
• 2 tbsp. chopped fresh oregano or 2 tsp. dried
• 1 garlic clove, minced
• 3/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 (6 oz.) mahi mahi filets
• 1 medium sweet onion, cut into 1/2-inch-thick slices
• 1 lemon, cut into wedges

Makes 4 Servings (1 mahi mahi filet, 1/3 cup grilled onions & 1 lemon wedge per serving)

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-hot fire.
2. Combine lemon zest and juice, oil, oregano, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a shallow bowl. Add mahi mahi and turn to coat. Let stand at room temperature 10 minutes.
3. Lightly spray onion slices with nonstick spray and sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place onions and mahi mahi on grill rack. Grill, turning once, until mahi mahi is just opaque in center and onions are tender, 8-10 minutes.
4. During the last 5 minutes of cooking, add lemon wedges to grill and cook until lightly charred, about 5 minutes. Divide fish, onions, and lemon wedges among 4 plates.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is what I call a taste of the Mediterranean fresh off the grill. The combination of olive oil, garlic, lemon and herbs on fish is heavenly delicious. The fish is so succulent, opaque, and juicy it melts in your mouth. You can use any white fish in this recipe and the dish will still be delicious. Don't forget to serve a side of grilled vegetables alongside this fish for a filling meal.