Cheesecake Lollipops

Ingredients:

Cheesecake:

• 24 oz fat-free  block cream cheese cut into 1” pieces
• 1 cup granulated sugar
• 3 Tbsp all-purpose flour
• 3 large eggs
• 1 1/2 tsp vanilla extract
• 1 tsp lemon zest

Ganache:

• 12 oz. semi-sweet chocolate chips
• 1/4 cup fat-free half-and-half

Equipment:

• 28 lollipop or popsicle sticks

Make 28 Servings

1. Preheat oven to 350°F.
2. In a large mixing bowl, whip cream cheese and sugar until light and fluffy.
3. Add flour, eggs, vanilla extract and lemon zest and beat until completely smooth.
4. Pour mixture into a 9-inch square baking pan and spread evenly.
5. Bake until a knife inserted into the center of the cheesecake comes out clean, about 45 minutes.
6. Remove from oven and allow to cool completely, approximately 1 hour.
7. Once cool, cover pan tightly with foil and refrigerate for at least 3 hours or overnight.
8. Line a baking sheet with wax paper.
9. Remove cheesecake from the refrigerator and scoop out 28 balls (roughly 2 tablespoons in size) with a measuring spoon or small ice cream scoop.
10. Place balls on a baking sheet, approximately 1 inch apart.
11. Insert a stick firmly in the middle of each ball.
12. Freeze for 2 hours or overnight.
13. Just before serving, make ganache using the following steps.
14. In a double boiler or a pyrex bowl placed over a pan of water that is steaming but not yet simmering, heat chocolate chips and half & half over low heat, whisking continuously until mixture is smooth.
15. Remove from heat.
16. Dip each lollipop into ganache until 3/4 of each lollipop is covered.
17. Return to baking sheet.
18. Allow to harden.
19. Serve immediately or store in the freezer until ready to serve.
20. Lollipops may be frozen up to 1 week before serving.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears on www.weightwatchers.com. I had leftover ganache from the macaroon cupcakes I made and I had some leftover cream cheese from my baking adventures. So I decided Cheesecake lollipops! Chocolate, cheesecake and lollipops-all your favorite guilty pleasures combined into a new guilty pleasure. My mom and I absolutely loved these treats. They melted right in my mouth they were so heavenly delicious. You can use orange zest in this recipe and the lollipops will be just as delicious.  These treats take a long time to make due to the freezing time but they are well worth the time and effort. You won't find these treats at your local candy store. I highly recommend making these treats for your next party because they will be a huge hit.

 



Barbecued Salmon

Ingredients:

• 4 (6-ounce) salmon fillets
• 1/2 cup South Beach Barbecue sauce, divided
• vegetable oil, for grill
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat the grill or grill pan to medium-high. Season fish with salt and pepper and generously  brush top with 1/4 cup of the barbecue sauce.
2. Brush grill with oil. Place fish, sauce side down, on grill; cook for 3 minutes. Brush top with the remaining sauce, flip, and cook an additional 3-4 minutes. Remove from the grill. Serve warm.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This fish dinner is a great way to kick-start your weight loss. Salmon is so delicious when it's done right. This recipe is also great for anyone who loves grilling. Grilled salmon coated in barbecue sauce is so deliciously tangy you'll be going back for more. If you can't make the South Beach Barbecue sauce, you can always use store-baught barbecue sauce providing it's the healthy kind. You can also use Arctic Char in place of the salmon and the meal will still be just as delicious. Don't worry about the points value. Salmon is high in protein, thiamin, niacin, omega-3 fatty acids, potassium, vitamins B6, B12 and vitamin D so you're getting your nutrients worth in salmon.

Surprise South Beach Mashed "Potatoes"

Ingredients:

• 4 cups cauliflower florets
• 2 tbsp trans-free butter spray
• 1 oz. fat-free half-and-half
• salt
• freshly ground black pepper

Makes 4 Servings

 

Place a steamer basket  in a large saucepan with 1/2 cup water. Place the cauliflower in the steamer and bring to a boil over high heat. Reduce the heat to medium, cover , and cook for 4 mintutes, or until crisp tender. Puree in a food processor, adding butters spray and the half-and-half. Season with salt and pepper.
 

WW POINTS VALUE: 1 pt

 

Note: This recipe appears in the South Beach Diet Cookbook. This was a different alternative to mashed potatoes. I have come to really enjoy cauliflower and I was looking forward to trying this side dish. It was totally different but not high on my list even though it's healthy. Even though the cookbook says you can fool people with these surpise mashed "potatoes." TOTALLY WRONG! You can taste the difference between cauliflower and pototatoes. This side dish is healthy for you and a good substitute if you're craving mashed potatoes and you want to lose weight fast. Also, if you don't have any butter spray, I highly recommend using  Organic Butter Infused Olive Oil from the Imperial Olive in Williamsburg, VA. For more info, visit www.TheImperialOlive.com. 

Green Apple & Peanut Butter Sandwich

Ingredients:

• 1 tbsp cream or crunchy trans-fat-free peanut butter
• 1 large whole-grain crispbread cracker
• 1/8 Granny Smith Apple, thinly sliced

Makes 1 Servings

 

Spread peanut butter on cracker and top with apple slices

 

WW POINTS VALUE: 3 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This tasty snack will quickly fill you up when hunger strikes. This sandwich can be made in 15 minutes or less and is just as delicious as a healthy bar or candy bar. You can use any kind of healthy peanut butter with this recipe such as almond butter, macadamia butter and it will still taste just as delicious. This sandwiches are also good when you're watching a movie. 

Chicken & Avocado Salad

Ingredients:

• 3 tbsp extra-virgin olive oil
• 2 tbsp  fresh lime juice
• 1 tbsp chopped fresh cilantro
• 1/4 tsp salt
• 1 (1-pound) head romaine lettuce, chopped (8 cups)
• 2 medium tomatoes, diced
• 1 medium cucumber, peeled, seeded and sliced
• 1 pound cooked chicken breasts, shredded
• 1 avocado, pitted, peeled and sliced
• freshly ground black pepper

Makes 4 (3-cup) Servings

1.  Whisk together oil, lime juice, cilantro, salt and a pinch or two of pepper in a small mixing bowl.
2. Combine lettuce tomatoes and cucumber in a large mixing bowl. Toss with half of the dressing and season to taste with salt and pepper; divide among 4 plates.
3. Toss chicken with 1 tablespoon of the remaining dressing and divide among salads. Top with avocado slices, drizzle with remaining dressing, and serve.

WW POINTS VALUE: 9 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Sometimes you just need a big salad to fill you up. Most salads you get at a restaurant or at the grocery store are plain, bland and don't have a lot of flavor. This salad is filled with Mexican flavor and leaves a refreshing aftertaste. The key to this salad is the dressing. I highly recommend using flavored olive oil such as Infused Lime Olive Oil in the dressing and Chipotle Infused Olive Oil used to cook the chicken both from the Imperial Olive in Williamsburg, VA. For more information on these flavored olive oils, visit www.TheImperialOlive.com.

 

Pissaladiere Squares with Tomato Coulis and Goat Cheese

Ingredients:

• 1 tsp extra-virgin olive oil
• 1 vidalia onion or 2 yellow onions, halved lengthwise then thinly sliced crosswise
• 1/4 tsp salt
• 2 tsp butter
• 8 small tomatoes, chopped (about 3 1/2 cups)
• 1 tsp granulated sugar
• 1 tbsp balsamic vinegar
• 1/2 recipe or 1 pound Basic Pizza Dough, at room temperature
• 4 oz. goat cheese, crumbled
• 10 nicoise or other small oil-cured black olives, pitted and chopped
• 1 tbsp chopped fresh thyme, or 1 tsp dried

Makes 6 Servings

1. In a large skillet over medium heat, heat the oil. Add the onion and salt; cook, stirring frequently, until the onion is golden, about 15 minutes. Transfer onion to a plate; set aside.
2. To make the tomato coulis, in the same skillet, met the butter; add the tomatoes and sugar. Cook, stirring frequently, until most of the liquid has evaporated, about 10 minutes. Add the vinegar and simmer, about 1 minute.
3. Arrange one rack on the bottom rung of the oven. Preheat theoven to 450 F.
4. With floured hands, stretch and press the pizzadough onto the bottom of a 10 1/2 X 15 1/2-inch jelly-roll pan. Spread the onion onto the dough. Spoon the tomato coulis on top. Sprinkle evenly with the goat cheese, then the olives, and thyme.
5. Bake on the bottom rack of the oven until the crust is golden and the cheese is slightly melted, 15-20 minutes. Cut into 6 Squares.
    

WW POINTS VALUE: 7 pts

 

Note: This recipe appears in the WW New Complete Cookbook. A Pissaladière is a pizza-like dish made in Nice, Marseilles, Toulon and the Var District of Southern France. Typical toppings include carmelized onions, olives, garlic aand anchovies. If you're thinking about ordering pizza, PUT DOWN THE PHONE! This gourmet pizza is just as delicious as what you'd get at a restaurant or at a pizza joint and better for your health. The tomato coulis is made by reducing the tomatoes with a little sugar and vinegar to intesify the flavor. This pizza is totally different than what you'd order  at your local pizza joint because the tomato coulis is intensified with flavor and the olives and goat cheese give it an extra kick of zing. I do recommend adding a little bit of garlic to the tomato coulis because garlic always makes everything better. Since this is a French pizza I recommend using Infused Herbes De Provence Olive Oil from The Imperial Olive in Williamsburg, VA for a more authentic French flavor. If you're hosting a French dinner party and you have vegetarian dinner guests, I highly recommend serving your vegetarians guests this because they will be very happy and leave satisfied.



Basic Pizza Dough

Ingredients:

• 1 1/2 cups warm water (105-115 F)
• 1 tps granulated sugar
• 1 package active dry yeast
• 1 tbsp extra-virgin olive oil
• 4 1/4 cups all-purpose flour
• 1 1/2 tsp salt

Makes 12 Servings (2 [12-inch] pizza crusts)

1. In a 2-cup measuring jug, combine the water and the sugar. Sprinkle in the yeast and let stand unitl foamy, about 5 minutes. Stir in the oil
2. In a food processor, combine the flour and salt. With the machine running, scrape the yeast mixture through the feed tube; pulse until the dough forms a ball, about 1 minute. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic.
3. Spray a large bowl with nonstick spray; put the dough in the bowl. Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.
4. Punch down the dough, then cut in half. Refrigerate or freeze in a floured zip-close freezer bags at this point or use as directed in the recipe.

WW POINTS VALUE: 3 pts

 

Note: This recipe appears in the WW New Complete Cookbook. This was my first time making homemade pizza dough from scratch and it was delicious. This recipe makes enough dough for 2 pizzas. I highly recommend you cut the dough in half so you can freeze the dough for another time.  If you freeze pizza dough, thaw it in the refrigerator overnight or on the countertop for an hour and a half. Pizza dough only needs to rise once, unlike other bread doughs. After it rises, punch down the dough and let it rest for 15 minutes before rolling and stretching to the desired shape. You can also let the dough rise in a floured zip-locked bag in the fridge overnight. It will be very easy to roll our or stretch the dough the next day at room temperature, trust me.