Mini Whoopie Pies

Ingredients:

• Cookies:
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter or margarine, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 3/4 cup milk
• 1/2 tsp vanilla extract
 
• Filling:
• 2 cups confectioners' sugar
• 1/4 cup (1/2 stick) unsalted butter or margarine, softened
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• Food coloring (optional)

Makes 24 Sandwiches

1. Heat oven to 375 F. Line 2 or 3 large baking sheets with nonstick foil.
2. Cookies: In amedium size bowl, whisk flour, cocoa, baking powder and salt. In a large bowl, beat together the butter and sugar until smooth. Beat in eggs, one at a time, beating well after each, until mixture is a pale yellow color. On low speed, beat in half of the flour mixture. Beat in milk and vanilla and then teh remaining flour mixture.
3. Drop dough by level tablespoons onto prepared sheets, spacing at least 1 1/2 inches apart, spreading slightly to a 2-inch round ( about 48 rounds total). Bake at 375 F for 12-13 minutes or until tops are dry. Cool completely.
4. Meanwhile, prepare Filling. In a medium-size bowl, beat together confectioners' sugar, butter, 2 tablespoons water, vanilla, almond and food coloring, if using. Once cookies are cool, sandwich together (flat side to flat side) with a scant tablespoon of filling. Store in airtight container.

WW POINTS VALUE: 4 pts

Note: This recipe appeared in an issue of Family Circle Magazine. I tore this recipe out of the magazine because it looked so delicious. Besides, who does not love chocolate? Whoopie pies are  considered a New England phenomenon and a Pennsylvania Amish tradition and are increasingly sold throughout the U.S.A. According to food historians, Amish women would bake these desserts (known as hucklebucks at the time) and put them in farmers' lunch pails or lunch boxes. When farmers would find the treats in their lunch, they would shout "Whoopie!" It is thought that the original Whoopie pies may have been made from cake batter leftovers. Both Maine and Pennsylvania claim whoopie pies are the official state desserts. Who cares? These sweet treats are devilishly declicious but to be eaten sparingly they are that good.

Chocolate Pudding

Ingredients:

• 2 cups fat-free half-and-half, divided
• 1 packet unflavored gelatin
• 1/4 cup granular sugar substitute
• 1/3 cup unsweetened cocoa powder
• Pinch of salt
• 3 tbsp bittersweet chocolate chips
• 1/2 tsp vanilla extract

Makes 4 (1/2-cup) Servings

1. Pour 1/2 cup of the half-and-half into a small bowl. Sprinkle gelatin on top and set aside until softened, about 5 minutes.
2. Meanwhile, combine sugar substitute, cocoa powder and salt in a medium saucepan; whisk in the remaining half-and-half. Bring cocoa mixture to a boil over medium heat, whisking constantly. Remove from heat, add chocolate chips and let stand for 1 minute. Whisk until smooth.
3. Add gelatin mixture to cocoa mixture and stir until dissolved. Stir in vanilla and divide smong 4 serving cups. Cover each cup with plastic wrap and chill in the coldest part of the refrigerator until firm, about 3 hours or overnight.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. When we normally think of chocolate pudding, we think of Jell-O Instant pudding at the supermarket. Jell-o has made some good chocolate pudding but let's face it: there is nothing like cooked chocolate pudding made from scratch. There's chocolate pudding and then there's chocolate pudding. The South Beach version of chocolate pudding is creamy and heavenly indulgent it can be enjoyed anytime of the day. I recommend eating this pudding for dessert as the closing act for your day. The prep and cook times for this pudding takes about 15 minutes but the pudding does need to be chilled before serving. Pastry Chef Master Jacques Torres will love this pudding as well it's that good.

Pork Fajitas

Ingredients:

• 4 (8-inch) whole wheat tortillas
• 1 tbsp + 2 tsp fresh lime juice, divided
• 1 tbsp + 1 1/2 tsp extra-virgin olive oil, divided
• 1 garlic clove, minced
• 1 tsp chili powder
• 1 1/2 lbs. pork cutlets, about 1/2-inch thick
• 1 large red bell pepper, cut into thin strips
• 1 small onion, thinly sliced
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven or toaster oven to 200 F. Roll tortillas in foil and place in oven to warm.
2. Whisk together 1 tablespoon of the lime juice, 1 tablespoon of the oil, garlic an d chili powder in a large mixing bowl. Add pork and stir to coat. Cover with plastic wrap and marinate at room temperature for 15 minutes.
3. While pork is marinating, heat remaining oil ina medium skillet over medium-high heat. Add bell pepper and onion. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10-12 minutes. Add remaining lime juice, stir and remove from heat; season with salt and pepper. Transfer to a plate and cover lossely with foil to keep warm. Wipe pan dry with paper towels.
4. Season pork on both sides with salt and pepper. Heat the same skillet over high heat. Cook pork until no longer pink in the center, about 4 minutes per side. Transfer to a cutting board and let rest for 2 minutes.
5. Slice pork into thin strips, place on a platter with peppers and onions and serve with warmed tortillas.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who says you can have meat on a heart healthy diet? And who does not love Mexican food? I made this fajitas for dinner earlier this evening and my mom and I thought they were delicious. These fajitas made me feel like I was back in Mexico. They were very tender and juicy and flavorful as well. You can enjoy these fajitas as is or top them with your favorite Mexican toppings such as chopped lettuce, fresh cilantro or your favorite kind of salsa. Iron Chefs Jose Garces and Bobby Flay will be happy when you make these. BTW, I still want to challenge Bobby Flay to a Throwdown @ Boston College.

Curried Zucchini Soup

Ingredients:

• 2 tsp extra-virgin olive oil
• 1 small onion
• 1 garlic clove
• 2 medium zucchini, slced into 1/4-inch half-moons
• 1 tbsp grated fresh ginger
• 1 tsp grated curry powder
• 1/2 tsp garam masala (optional)
• 3 cups vegetable broth
• 1/2 cup plain fat-free or low-fat yogurt

Makes 4 (generous 1 1/4-cup) Servings

1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Add zucchini, ginger, curry powder and garam masala, if using. Cook 3 more minutes.
2. Add broth and . Cover and simmer until vegetables are tender, about 10 minutes. Puree soup in a blender or food processor until smooth, or use a hand blender. Whisk in yogurt just before serving.

WW POINTS VALUE: 2pts.

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbok. I have always said in the past that the South Beach Diet always has delicious soups. This was a different soup but not one of my favorites. This is a different kind of soup with the Indian flavors blended in with the vegetables.  If I were to make this soup, I would use asparagus in place of zucchini because asparagus has a different kind of texture and flavor than zucchini. Zucchini is wonderful for sauteeing, grilling or cooked with eggs.

Chicken Jambalaya

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
• 2 tbsp extra-virgin olive oil, divided
• 2 bunches scallions, white and green parts, chopped (2 tbsp reserved for garnish)
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 1/2 cup whole-grain, quick-cooking brown rice
• 1/8 tsp sugar-free Cajun seasoning or cayenne pepper
• 2 cups lower-sodium chicken broth
• 1 (14 oz.) can diced tomatoes
• salt
• freshly ground black pepper

Makes 4 (1 1/2 cup) Servings

1. Seaosn chicken with salt and pepper. Heat 1 tablespoon of the oil in a large straight-sided skillet over medium-high heat. Add chicken, scallions, bell pepper and garlic; cook, stirring often, until vegetables are softened, about 5 minutes.
2. Stir in rice and Cajun seasoning. Add broth and tomatoes with juice  and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until most of the liquid is absorbed, about 30 minutes. If jambalaya has excess moisture, cook uncovered for 3-5 minutes. Sprinkle with reserved scallions and serve.

 WW POINTS VALUE: 8 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Jambalaya is a classic Louisiana dish that can be made with any kind of protein combination of beef, chicken, ham, sausage, pork. You can use any of these protein for this dish and it will still taste delicious. I made this dish in honor of Mardi Gras and it is really delicious, filling and colorful. This dish cooks in over 30 minutes and it's perfect for weekend cooking. If you're a heat lover, add more Cajun seasoning or cayenne and you'll feel like you're in the Big Easy.

Cocoa-Nut Mousse

Ingredients:

• 1/2 cup slivered almonds
• 1/4 cup shredded unsweetened coconut
• 4 cups part-skim ricotta cheese
• 3 tbsp unsweetened cocoa powder
• 1 tbsp + 1 tsp granular sugar substitute
• 2 tsp almond extract
• 2 tsp vanilla extract
• 1 cup light or fat-free whipped topping
• a few slivered almonds and a pinch of coconut for garnish (optional)

Makes 8 (2/3-cup) Servings

1. Heat oven to 275 F. Spread almonds on a baking sheet and toast until golden and fragrant, stirring occasionally, 8-10 minutes. Transfer to a plate to cool. Spread coconut on the baking sheet and toast until golden, 2-3 minutes. Transfer to a plate to cool.
2. In a large bowl, beat ricotta with an electric mixer at high speed until light and airy, about 4 minutes. Add cocoa powder, sugar substitute and almond and vanilla extracts; beat until just blended. Fold in whipped topping, almonds and coconut.
3. Spoon mousse into 8 dessert cups; cover and chill at least 2 hours. To serve, remove mousse from refrigerator and sprinkle lightly with a few almonds and a little coconut, if desired.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This dessert is a great way to kick-start your diet whether you're on Weight Watchers or South Beach. It's a different kind of dessert with wonderful flavors blended together. The combination of toasted coconut, cocoa and almonds blended with ricotta and almonds is like having an Almond Joy or Mounds bar as a decadent mousse. Plus, this dessert is a nice way to finish your meal and satisfy your sweet tooth. 

Seared Scallops with Summer Vegetables

Ingredients:

• 4 tsp extra-virgin olive oil
• 1 1/2 lbs. sea scallops (about 20), cleaned
• 1/4 tsp salt
• freshly ground black pepper
• 1 medium zucchini, halved lengthwise and thinly sliced into half-moons
• 1/2 small onion, finely chopped
• 2 garlic cloves, finely minced
• 1 cup cherry tomatoes, halved
• 3/4 cup frozen shelled edamame, defrosted
• 1 small ear of corn, shucked, kernels sliced off cob (1/2 cup kernels)
• 2 tbsp. chopped fresh basil

Makes 4 Servings

1. In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Add scallops, sprinkle with 1/8 tsp of the salt and season lightly with pepper. Cook until golden brown on the outside and opaque inside, about 2-3 minutes per side. Transfer to a plate and keep warm.
2. Reduce heat to medium and add remaining 2 teaspoons oil to the pan. Add zucchini, onion and garlic; cook until vegetables are softened, about 5 minutes. Add tomatoes, edamame, and corn; cook until tomatoes begin to break down, 3-4 minutes. Return scallops to the pan and sprinkle with remaining 1/8 teaspoon salt and pepper to taste; reheat for 30 seconds, or until . stir in basil. Divide among 4 plates and serve warm.

WW POINTS VALUE: 4 pts with or without the corn

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. The photo of this recipe looks beautiful and I was dying to cook this dish. It was not one of my finest dishes. Scallops are not my thing. They are a little to fishy in smell and taste for me. The vegetables, however, were delicious but they weren't as successful as I hoped. I had never cooked edamame before and I quickly learned that edamame HAS TO BE OUT OF THE SHELL/POD in order to be eaten. The vegetables were delicious and I would attempt to cook this dish again but use another fish like halibut or cod for a meatier meal.