Recipes I Want to Try

Raspberry & Cream Squares

2 pkg. sugar-free raspberry Jello
2 cups boiling water
1 (12 oz) pkg. frozen red raspberries
3/4 cup Splenda
1 (13 oz) can crushed pineapple
1 cup fat free sour cream
2 large bananas, sliced or diced Dissolve gelatin in boiling water, add frozen berries with Splenda.

Stir until well mixed.
Fold in pineapple and bananas, pour 1/2 of mixture in a 9 x 13 pan.
Let set in refrigerator for 1 1/2 hours.
Remove and cover with sour cream and rest of Jello mixture.
Chill and serve.

Strawberry Sorbet
Makes 8 Servings
Ingredients
6 cups strawberries, hulled and washed
1/2 cup superfine sugar
1/4 cup fresh lemon juice
2 tbsp strawberry liqueur
Mint sprigs, to garnish

In food processor or blender, combine strawberries, sugar, lemon juice, and liqueur; puree. Pour mixture into 12" x 8" glass baking dish. Freeze, covered, until mixture is frozen 1" around edges, about 2 hours. With whisk, beat mixture to break up large frozen crystals, 1-2 minutes. Return to freezer and freeze, covered, until firm, at least 3 hours. Transfer to refrigerator and let soften, about 20 minutes. Garnish with mint sprigs and serve.
WW POINTS: 1

Lucious Lemon Pie
12 (2 1/2-inch) graham cracker squares
4 teaspoons cold reduced-calorie margarine
1 envelope (four 1/2-cup servings) sugar-free lemon-flavored gelatin mix
1/2 cup boiling water
1 envelope (four 1/2-cup servings) reduced-calorie instant vanilla pudding mix, divided
2 cups aspartame-sweetened lemon nonfat yogurt, divided
1 cup skim milk
1 cup plain nonfat yogurt

Preheat oven to 350 degrees. Spray 9-inch pie plate with nonstick cooking spray. In food processor or blender, process crackers until finely crumbled. Add margarine; process until evenly moistened. Press crumb mixture evenly onto bottom and part way up sides of pie plate. Bake until browned, 6-8 minutes. Cool completely on rack.In small, bowl, combine gelatin mix and water; stir until gelatin is completely dissolved, about 2 minutes. Set aside to cool slightly.In large bowl, with electric mixture set at medium speed, beat together pudding mix, 1 cup lemon yogurt, milk and plain yogurt. Add gelatin mixture and stir until thoroughly combined. Pour into cooled pie crust; cover and refrigerate until firm, at least 8 hours. Cut into 8 wedges; top each wedge with 2 tablespoons of remaining lemon yogurt.

Serves 8.Source: "Simply the Best," by Weight Watchers.Nutrition data, per serving: Calories 116 (12 percent from fat); fat 1.5 g (sat 1.2 g, mono 0.6 g, poly 0.5 g); protein 6 g; carbohydrates 19 g; fiber 0 g; cholesterol 1 mg; sodium 345 mg; 184 calcium mg.

Cream of Cauliflower Soup
Makes 4 Servings
Ingredients
2 tsp. olive oil1 white onion, chopped
1 head cauliflower, broken in florets
3 cups low-sodium fat free chicken broth
3/4 cup evaporated skimmed milk
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground white pepper
Salt to taste
6 chervil or flat-leaf parsley sprigs

Preheat a large nonstick saucepan to Dutch oven over medium high heat. Pour inthe olive oil and swirl to coat. Sauté the onions, stirring constantly, until tenderand translucent, about five minutes. Add the cauliflower and cook, stirring, untilheated through, about five minutes. Add the broth; bring to a boil. Reduce theheat to medium-low and simmer, covered, until the vegetable can be easilymashed, about ten minutes. Transfer to a blender or food processor and puree. Pour the puree back into the saucepan. Over low heat, stir in the evaporatedmilk, nutmeg, pepper and salt; heat to serving temperature, about one minute. Serve garnished with a chervil or parsley sprig.
WW POINTS: 1

Cabbage-Pasta Bake
Take your pick: use fresh refrigerated fettuccine or dried fettuccine in this German-flavored meatless main dish.
Makes 4-6 servings
Ingredients
4 ounces spinach or plain fettuccine
1 cup thinly sliced carrots
1/2 of a 16-ounce pkg (4 cups) coleslaw mix (shredded cabbage with carrot)
1 cup reduced-sodium vegetable broth
1 tsp caraway seed
1/4 tsp pepper
1/8 tsp salt
1 (12 oz) carton low-fat cottage cheese
1 tbsp horseradish mustard
1/2 cup skim milk
1 tbsp cornstarch
1 tbsp snipped chivesNonstick spray coating
1/2 cup crispy rye cracker crumbs

Prepare fettuccine according to package directions except omit the salt and addsliced carrots the last 5 minutes of cooking. Drain well; set aside. Meanwhile,in a large saucepan combine coleslaw mix, vegetable broth, caraway seed, pepper, and salt. Bring to boiling. Reduce heat. Cover and simmer for 5 minutes. Stir in undrained cottage cheese and mustard. Stir together milk and cornstarch. Add to hot mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Stir in chives and drained pasta mixture; toss to mix. Spray a 2-quart square baking dish with nonstick spray coating. Turn pasta mixture into dish. Sprinkle with cracker crumbs. Bake in a 375 degree oven for 15 to 20 minutes to till heated through and bubbly.

WW POINTS: 4.5
PER SERVING: 245 Calories, 2 g Total Fat, 1 g Saturated Fat, 4 mg Cholesterol, 663 mg Sodium, 39 g Total Carbohydrate, 4 g Dietary Fiber, 18 g Protein

Weight Watchers Crockpot Recipes