Raspberry Squares

Ingredients:

• 1 1/3 cup whole wheat flour
• 1/3 cup + 3 tbsp. confectioners' sugar
• 8 tbsp. unsalted butter, cut into small pieces
• 1 1/2 tsp. almond extract
• 1 cup red raspberry preserves
• 1 cup unsweetened frozen raspberries
• 24 fresh raspberries (optional)

Makes 24 Servings (1 square per serving)

1. Preheat oven to 350 F.
2. Place flour, 1/3 cup confectioners' sugar, butter, and almond extract in a food processor; pulse to combine, until the butter is in pea-size pieces.
3. Spoon flour mixture into 9 x 13-inch ungreased baking dish; smooth into an even layer and tap with back of a spatula to for ma crust. Bake until just starts to turn golden, about 20 minutes.
4. Meanwhile, in a small saucepan over medium heat, combine preserves and frozen raspberries; cook, stirring occasionally, until preserves liquefy and frozen raspberries thaw, 3-5 minutes.
5. When crust is ready, pour raspberry mixture over top of hot crust and smooth into an even layer; bake until set, 20-25 minutes. Remove from oven and cool in pan until just warm. Cut into 24 even pieces, remove from pan and cool completely on a wire rack. When raspberry bars are completely cool, dust with remaining 3 tablespoons confectioners'' sugar. Top each square with a fresh raspberry, if desired.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the Weight Watchers Magazine. This dessert will get you into any holiday spirit. The longer you set these squares, the easier they will be able to cut and enjoy. If you don't have almond extract on hand, use vanilla extract instead because the combination of fruit and vanilla is delicious. You don't even need the extra confectioners' sugar on top of these squares because they are that tasty. These squares are also tasty with topped with any kind of berry or even dried apricots.

Mini Vanilla Bean-Pomegranate Cheesecake Tarts

Ingredients:

• 30 mini-phyllo shells, thawed if frozen
• 8 oz. light cream cheese, at room temperature
• 1/4 cup plain fat-free Greek yogurt
• 2 tbsp. granulated sugar
• 1 tsp. vanilla extract
• 1 vanilla bean
• 1/2 cup pomegranate seeds
• 1/4 cup fresh mint leaves

Makes 30 tarts (1 tart per serving)

1. Preheat oven to 350 F.
2. Place phyllo shells on a baking sheet and bake until lightly toasted, about 5 minutes; let cool.
3. Meanwhile, in a medium bowl briskly whisk together softened cream cheese, yogurt, sugar, and vanilla until smooth. Split vanilla bean pod in half and scrape seeds into bowl; gently stir into cream cheese mixture.
4. Evenly divide mixture among shells; top each with pomegranate seeds and a mint leaf. Serve immediately or cover and refrigerate up to 4 hours.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the Weight Watchers Magazine. These desserts are a sweet take on traditional cheesecake. These sweet treats have the flavor and texture of a traditional cheesecake. This filling has a lot less granulated sugar, a little more vanilla and they are topped with pomegranate seeds and mint. These tartlets are very tasty and can be enjoyed during the fall and winter holidays. 

Holiday Sugar Cookies

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 2/3 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 3-4 tbsp. low-fat milk, divided
• 1 tsp. vanilla extract
• 1 3/4 cup confectioners' sugar
• 28 tsp. colored sugar or  sugar pearls (9 tbsp. + 1 tsp.)

Makes 56 Servings (1 cookie per serving)

1. In a medium bowl, combine flour, baking powder, and salt; set aside.
2. In a large bowl, with an electric mixer on medium-high speed, cream together butter and granulated sugar until light and fluffy. Add egg, 1 tablespoon milk, and vanilla; beat well. With mixer on low speed, add flour mixture to egg mixture, a little at a time, just until blended.
3. Divide dough into 4 equal balls and shape each into a disk; wrap each with plastic wrap and refrigerate until firm, at least 4 hours or overnight.
4. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper (or use 4 baking sheets and cook all at once).
5. Unwrap 1 disk of dough (keep remaining dough refrigerated). Between 2 sheets of lightly floured wax paper, roll out dough to 1/8-inch thickness; remove top wax paper. Cut into cookies with 2-inch round cookie cutter; freeze raw cookies on wax paper until firm. Place cookies on baking sheets and bake until edges of cookies turn light golden, about 10 minutes. Transfer to wire rack and let cool; repeat with remaining dough, rerolling scraps to yield 56 cookies.
6. Meanwhile, make icing; in a small bowl, whisk together confectioners' sugar and enough of the remaining 2-3 tablespoons milk to make icing smooth and of drizzling consistency. Decorate each cookie as desired with 1/2 teaspoon icing and 1/2 teaspoon colored sugar or sugar pearls. Let icing set before serving.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the Weight Watchers Magazine. You can have your cookies and eat them too during any holiday. It's hard to find a sugar cookie recipe because the end result doesn't turn out the way you had hoped. These sugar cookies are soft, moist and flavorful. They're even more delicious without the colored sugar or sugar pearls. Make these cookies for any holiday and they will be devoured. 

Turkey, Black Bean and Mushroom Chili

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 red bell pepper chopped
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 3/4 lb. ground turkey breast
• 1 (28 oz.) can diced tomatoes
• 1 (15 1/2 oz.) can black beans, rinsed and drained
• 2 cups thinly sliced white or cremini mushrooms
• 1 tbsp. dark chili powder
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1 1/4 cups per serving)

1. Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook, stirring, until onion is softened, about 5 minutes. Add turkey and cook, breaking it apart with a wooden spoon, until no longer pink, about 5 minutes.
2. Add tomatoes, beans, mushrooms, chili powder, cumin, oregano, salt, and pepper to Dutch oven; bring to boil. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Chili is a wonderful comfort food to enjoy during the cold winter months. It's warms you inside and out. This flavorful chili is made from ground turkey breast, five servings of vegetables and three different spices. Don't be intimidated by the ingredients in this dish. The chili is flavorful and delicious. The chili is even better the next day when you store it in the refrigerator because all the flavors blend together. You can even top this chili with shredded cheddar cheese, a dollop of sour cream or homemade guacamole to enhance the flavor of the chili.

White Chocolate-Drizzled Coconut Macaroons

Ingredients:

• 2 large egg whites
• 1/2 cup granulated sugar
• 1/8 tsp. salt
• 1 (7 oz.) package unsweetened coconut flakes
• 1/2 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1 oz. white chocolate, coarsely chopped

Makes 24 Servings (1 macaroon per serving)

1. Preheat the oven to 325 F. Line 2 large baking sheets with parchment paper.
2. Whisk together egg whites, sugar, and salt in a large bowl until frothy. Add coconut, vanilla and almond extract, stirring until combined well.
3. With a small ice-cream scoop, scoop batter by 2 tablespoonfuls and place, 1 inch apart, on prepared baking sheets. (Or using dampened hands, for coconut mixture into 24 (1-inch) balls.) With dampened fingers, slightly flatten each mound.
4. Bake until macaroons are set and golden brown on the bottom, 22-25 minutes. Lightly spray wire rack with nonstick spray; transfer cookies to rack and let cool completely.
5. Place cookies with rack over sheet of wax paper. Put chocolate in small bowl and set over small saucepan of simmering water until melted. With small spoon, drizzle chocolate over macaroons. Let stand until chocolate is set, 15-20 minutes. (Can be stored in single layer in airtight container at room temperature up to 1 week.)

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the WW Family Meals Cookbook. You can have your cookies and eat them too. Plus, they're gluten free. These macaroons have a nice crunch to them and the white chocolate adds a nice sweetness to them. If you don't have almond extract on hand, use coconut extract instead and the macaroons will taste just as good.

Turkey Chili

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tsp. ground cumin
• 1 tbsp. chili powder
• 1 tsp. dried oregano
• 1/4 tsp. ground cinnamon
• 1 (14 1/2 oz.) can low-sodium chicken broth
• 1 (28 oz.) can unsalted diced tomatoes
• 1 tbsp. tomato paste
• 1 lb. cooked turkey breast, skin removed, cubed (about 3 cups)
• 1 (15 oz.) can unsalted pinto beans
• salt
• freshly ground black pepper
• 2 scallions, thinly sliced (optional)

Makes 4 Servings (1 3/4 cups per serving)

1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Stir in cumin, chili powder, oregano, and cinnamon. Add broth, tomatoes, and tomato paste. Simmer, partially covered, until slightly thickened, about 30 minutes.
2. Add turkey and beans and their liquid; simmer 30 minutes more, stirring occasionally.  Season to taste with salt and pepper. Top with scallions, if desired. Serve hot or warm.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Ever wonder what to do with leftover turkey? You can use leftover white meat turkey with a few pantry items to make a delicious comfort food. The flavors blend very well together and the spices give the chili a nice kick to it. This chili is different because it has leftover white meat in it and it's actually good for you. You can buy unsalted pinto beans at your grocery store or at a health store. I highly recommend adding some shredded cheddar cheese topped with a spoonful of sour cream for a more filling meal.

Sweet Potato Chips

Ingredients:

• 1 lb. sweet potatoes, peeled
• coarse sea salt
• nonstick cooking spray
• lime wedges (optional)

Makes 4 Servings

1. Preheat oven to 250 F. Line 2 sheet pans with a silpat or parchment paper. Spray generously with nonstick cooking spray or olive oil in a mister
2. Using a wide vegetables peeler or mandolin, slice the sweet potatoes paper-thin in 1 1/2-inch strips. Lay the strips in a single layer on the silpat. Do not overlap or let the chips touch each other. Sprinkle with salt and spray with nonstick cooking spray or mister.
3. Place the sheet pan in preheated oven and bake for 50 minutes or until the potatoes are crisp and slightly golden. Remove from sheet pan and place in a single layer on a clean sheet of parchment.
4. Finish with a squeeze of fresh lime over the potato chips.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. These potato chips are a healthy alternative to the regular potato chips you buy at the grocery store. Sweet potatoes are quite tasty when they are seasoned well. These chips make a nice snack during the day whenever you get your hunger cravings.