Ellise
02-01-2003, 01:43 PM
Cornish Hens With Apricot Sauce
Recipe By :Weight Watchers, November/December 2000
Serving Size : 8 Preparation Time :0:00Categories : Meat And Poultry
Amount Measure Ingredient -- Preparation Method
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1 cup orange juice
1/2 cup + 4 T coffee liqueur
1/2 cup apricot preserves
4 tablespoons balsamic vinegar
4 tablespoons dijon mustard
4 1 1/2-pound cornish hens -- quartered
Preheat the oven to 450°F. Combine the orange juice, liqueur, and preserves in a small saucepan; bring to a boil. Cook, stirring, until the preserves melt, 1—2 minutes. Reduce the heat and simmer until syrupy, about 4 minutes. Remove from the heat and stir in the vinegar and mustard. Transfer ¼ cup of the sauce to a small bowl.
Gently lift the skin from the meat on each hen; brush 1 tablespoon of the sauce from the bowl under the skin of each. Place the hens in a single layer in a roasting pan. Roast until cooked through, about 25 minutes.
Just before serving, bring the sauce back to a boil. Place 2 pieces
of hen on each of 8 plates; spoon the sauce over each.
Per serving: 296 Cal, 5 g Fat, 1 g Sat Fat, 103 mg Chol, 279 mg Sod, 30 g Carb, 0 g Fib, 24 g Prot, 34 mg Calc.
POINTS per serving: 6.
Per Serving (excluding unknown items): 634 Calories; 39g Fat (57.3% calories from fat); 48g Protein; 18g Carbohydrate; 1g Dietary Fiber; 281mg Cholesterol; 240mg Sodium. Exchanges: 6 1/2 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.
Serving Ideas : Serve this with rice pilaf or risotto and simple
vegetables, such as roasted Brussels sprouts or sautéed green beans. For a more traditional and slightly sweeter sauce, use ruby port instead of coffee liqueur. if you're entertaining, leave the birds whole for a more dramatic presentation. Roast whole birds at 350°F for about 1 hour (an instant-read thermometer inserted in the thigh should register 180°F).
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Couscous and Vegetable Salad
Recipe By :Weight Watchers Magazine, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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2 tablespoons chopped sun-dried tomatoes -- (water packed)
2 tablespoons hot water
1 cup cooked couscous
1/4 cup diced cucumber
1/4 cup diced red bell pepper
1/4 cup canned artichoke heart -- chopped and drained
2 tablespoons chopped fresh parsley
1 teaspoon olive oil
Combine sun-dried tomatoes with hot water and let stand 10 minutes. Combine couscous, cucumber, red bell pepper, artichoke hearts, sun-dried tomatoes, parsley, and olive oil. Toss and serve on a bed of baby lettuce.
POINTS: 4.
Per Serving (excluding unknown items): 271 Calories; 5g Fat (16.9% calories from fat); 9g Protein; 47g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 303mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 3010 0 0 0 0
* Exported from MasterCook *
Crab, Pear, and Cheese Strudel
Recipe By :Weight Watchers, November/December 2000
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
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2 small pears -- cored, peeled, and chopped
1/2 pound cooked jumbo lump crabmeat -- picked over
3/4 cup coarsely grated skim—milk mozzarella
cheese
1/2 cup finely chopped lean virginia ham
3/4 cup minced drained water chestnuts
6 scallions -- thinly sliced
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red pepper
6 12 x 17—inch sheets phyllo -- room temperature
4 teaspoons vegetable oil
1 teaspoon plain dried bread crumbs
Preheat the oven to 375°F. Spray a 10 x 15—inch jellyroll pan with nonstick spray.
For filling, combine the pears, crabmeat, cheese, ham, water
chestnuts, scallions, lemon juice, and red pepper in a bowl.
Place 1 phyllo sheet onto a 16—inch sheet of wax paper and brush evenly with 1/2 teaspoon of the oil. Top with the remaining sheets of phyllo, brushing each sheet with 1/3 teaspoon oil. Sprinkle the top sheet evenly with the bread crumbs.
Spoon the filling, lengthwise, about 1 inch from a long side of the
phyllo stack. Fold the 1 inch of dough over the filling, and then
fold in 1 inch of the short edges. Roll up the strudel, using the wax paper to help lift the dough. Transfer the roll to the pan; brush with the remaining 1 teaspoon oil. With a sharp knife, lightly cut the top to indicate 4 portions, being careful not to cut all the way through. Bake the strudel until lightly browned and heated through, 15—20 minutes. Let cool 10 minutes, and then cut at the marks and serve.
Per serving: 306 Cal, 9 g Fat, 2 g Sat Fat, 66 mg Chol, 604 mg Sod, 32 g Carb, 4 g Fib, 23 g P rot, 162 mg Calc.
POINTS per serving: 6.
Per Serving (excluding unknown items): 97 Calories; 5g Fat (41.9% calories from fat); 1g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fruit; 1 Fat.
NOTES : With a light, crispy phyllo crust, this strudel has a
delectably rich filling of savory and sweet ingredients. Creamy
melted mozzarella cheese and crispy water chestnuts add scrumptious texture and crunch. You can usually find phyllo in the freezer section of your supermarket, but it must be fully thawed before using. Store unopened phyllo in the refrigerator for up to one month. Once the package has been opened, use the phyllo within a few days.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Cranberry-Apple Compote
Recipe By :Weight Watchers Magazine, November/December 2000
Serving Size : 12 Preparation Time :0:00
Categories : Sauces & Condiments
Amount Measure Ingredient -- Preparation Method
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2 teaspoons vegetable oil
1 small onion -- finely chopped
3 medium apples -- cut into 1/2" chunks
2 cups cranberries
1 4" strip orange peel -- (white pith removed)
1 cup fresh orange juice
3 tablespoons dried cranberries
2 tablespoons sugar
Heat a large nonstick skillet. Swirl in the oil, and then add the
onion and apples. Sauté until the onion is translucent; stir in
cranberries, orange peel and juice, dried cranberries, and sugar.
Simmer, stirring occasionally, until the fruit is soft and the sauce
is thick, 12-15 minutes. Remove the orange peel. Let stand at room temperature 1 hour.
Per serving (1/4 cup): 62 Cal, 1 g Fat, 0g Sat Fat, 0 mg Chol, 1 mg
Sod, 14 g Carb, 2 g Fib, 0 g Prot, 7 mg Calc, POINTS per serving: 1.
- -
Per Serving (excluding unknown items): 56 Calories; 1g Fat (14.5% calories from fat); trace Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Cranberry-Apple Cooler
Recipe By :Weight Watchers Magazine, November/December 2000
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups low-calorie cranberry-juice cocktail
1 cup brewed apple-spice tea -- cooled
1 cup brewed black tea -- cooled
1/2 cup orange juice
Thinly sliced oranges and/or lemons
Combine the cranberry juice, apple-spice and black teas, and orange juice; chill and serve over ice, garnished with orange and lemon slices.
Per serving: 33 Cal, 0 g Fat, 0 g Sat Fat, 0 mg Chol, 6 mg Sod, 8 g
Carb, 0 g Fib, 0 g Prot, 13 mg Calc. POINTS per serving: 1.
Per Serving (excluding unknown items): 14 Calories; trace Fat (3.9% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fruit.
NOTES : Double the recipe for this refreshing brew and serve it in a pitcher at your holiday party. It makes a fabulous spritzer and a
great alternative to mixed drinks.
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Egg and "Sausage" Burrito
Recipe By :Weight Watchers, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 egg whites
1 large egg
1 tablespoon skim milk
1 ounce meatless sausage patty -- cooked and crumbled
1 8-inch fat-free flour tortilla
Combine egg whites, egg, and skim milk. Cook 30 seconds in a
nonstick skillet. Stir in crumbled breakfast patty and cook until
set. Spoon onto an 8-inch, fat-free flour tortilla; roll up.
POINTS: 7
Per Serving (excluding unknown items): 245 Calories; 10g Fat (35.1% calories from fat); 24g Protein; 16g Carbohydrate; 6g Dietary Fiber; 187mg Cholesterol; 635mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Fast-track Latkes
Recipe By :Weight Watchers, November/December 2000
Serving Size : 6 Preparation Time :0:00
Categories : New Import
Amount Measure Ingredient -- Preparation Method
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5 teaspoons vegetable oil
1 large egg
3 tablespoons all-purpose flour
1 small garlic clove -- minced
1/2 teaspoon seasoned salt
1 1-pound package shredded hash brown potatoes
1 small onion -- grated
Preheat the oven to 450°F. Brush 2 baking sheets, preferably
nonstick, each with 1 teaspoon of the oil.
Beat the egg, flour, garlic, and seasoned salt in a large bowl. Stir
in the potatoes and onion.
Take about 3 tablespoons of the mixture in the palm of your hand and flatten to a 3—inch pancake; place on a prepared baking sheet;repeat with the remaining potato mixture to make 12 latkes.
Bake until lightly browned on the bottom, about 15 minutes. Brush the tops with the remaining 2 teaspoons oil; turn and bake until cooked through, about 5 minutes.
Per serving (2 latkes): 119 Cal, 4 g Fat, 0 g Sat Fat, 35 mg Chol,
142 mg Sod, 18 g Carb, 2 g Fib, 3 g Prot, 14 mg Calc. POINTS per
serving: 2.
Per Serving (excluding unknown items): 67 Calories; 5g Fat (61.6% calories from fat); 2g Protein; 5g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 124mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Fruit and Cheese Roll-Up
Recipe By :Weight Watchers, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup fat-free cottage cheese
1 8-inch fat-free flour tortilla
1/2 cup sliced strawberries
Spread cottage cheese over tortilla, top with strawberries. Roll up.
POINTS: 4.5
Per Serving (excluding unknown items): 147 Calories; trace Fat (1.8% calories from fat); 17g Protein; 20g Carbohydrate; 7g Dietary Fiber; 5mg Cholesterol; 456mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Fruit.
Nutr. Assoc. : 0 0 0
* Exported from MasterCook *
Gingerbread Cookies
Recipe By :Weight Watchers, November/December 2000
Serving Size : 30 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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Cookies:
2 1/4 cups all—purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter -- softened
3 tablespoons vegetable shortening
3/4 cup packed light brown sugar
3 tablespoons molasses
3 tablespoons water
Lemon-almond icing:
1 cup confectioners' sugar
1 tablespoon light corn syrup
2 teaspoons lemon juice
1 drop almond extract
pinch salt
paste food color concentrate -- or 10 drops
liquid food coloring, optional
Preheat the oven to 375°F. Lightly spray 2 baking sheets with non—stick spray.
Sift the flour, cinnamon, ginger, allspice, baking soda, and salt in
a medium bowl.
Beat the butter, shortening, and brown sugar in a large howl until smooth. Add the molasses and water. stirring until blended. Stir in the flour mixture until a soft dough forms. Divide the dough into thirds, wrapping each in plastic wrap and flattening to a 1/4—inch disk. Refrigerate until firm, at least 2 hours.
Roll the dough between lightly floured sheets of wax paper to 1/8-inch thickness. Cut with 3—inch cookie cutters, and place 1 inch apart on the prepared baking sheets. Bake until lightly browned, 7—8 minutes. Cool completely on racks.
To prepare the icing, combine the confectioners sugar, corn syrup, lemon juice, almond extract, and salt in a medium bowl, stirring until smooth. Tint with paste food coloring, or liquid food coloring, if desired. Pipe the icing onto the cookies, using a pastry bag with a small decorating tip.
Per serving (2 cookies): 104 Cal, 3 g Fat,1 g Sat Fat, 3 mg Chol, 69 mg Sod, 19 g Carb, 0 g Fib, 0 g Prot, 13 mg Calc.
POINTS per serving: 2.
Per Serving (excluding unknown items): 51 Calories; 2g Fat (42.1% calories from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : Use paste food color concentrates to make vividly colored icing decorations, and go beyond the red and green holiday palette if you like. (You can also use the more familiar liquid food coloring. Another option: Decorate these cookies with uncolored icing, sprinkling on colored sugars for festive hints of color. If you're using liquid food coloring, reduce the lemon juice in the recipe from 2 to 1 3/4 teaspoons. About 10 drops will color the entire batch. Don't have a pastry bag? Cut a small tip off the corner of a quart-size, zip-close, sealable plastic bag. Spoon the icing inside and squeeze out the air.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Holiday Biscotti
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Import
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sugar
2 tablespoons unsalted butter -- melted and cooled
2 egg whites
2 teaspoons grated lemon peel
2 teaspoons vanilla extract
3/4 teaspoon anise seeds -- finely chopped
1/3 cup red candied cherries -- coarsely chopped
1/4 cup candied ginger -- finely chopped (optional)
Whisk the flour, baking powder, and salt in small bowl. Stir together
the sugar, honey, butter, egg whites, lemon peel, vanilla, and anise seeds in a medium bowl until well—blended. Stir in the flour mixture until combined. Add the candied cherries and ginger, stirring until combined; the dough will be moist and sticky.
Divide the dough in half, and place each half on a sheet of plastic
wrap coated with nonstick spray. Wrap up the dough into a 6—inch cylinder, twisting the ends to seal. Refrigerate until firm, at least 1—2 hours, or overnight.
Meanwhile, preheat the oven to 350°F. Lightly spray a baking sheet with nonstick spray. Turn out the dough onto a well—floured surface, and shape into two 12-inch logs. Place the logs on the prepared baking sheet, 4 inches apart. Bake until golden—brown, 20-25 minutes. Cool on racks, about 15 minutes.
Reduce the heat to 300°F. Slice each still—warm log at a slight
diagonal, a generous 1/4-thick. Arrange the slices on 2 baking sheets and bake until golden, 20 minutes, rotating the sheets halfway during the cooking. Cool completely on racks.
Per serving (2 biscotti): 73 Cal, 1 g Fat, 1 g Sat Fat, 3 mg Chol, 49
mg Sod, 15 g Carb, 0 g Fib, 1 g Prot, 5 mg Calc.
POINTS per serving: 2.
Copyright:
"Weight Watchers, November/December 2000"
Per Serving (excluding unknown items): 1143 Calories; 25g Fat (19.9% calories from fat); 27g Protein; 198g Carbohydrate; 5g Dietary Fiber; 62mg Cholesterol; 1138mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 4 1/2 Fat; 3 1/2 Other Carbohydrates.
NOTES : Bright red and green candied cherries give these crunchy
biscotti a holiday touch. If you prefer, substitute an equal amount
of other dried fruits, such as raisins, chopped apricots, dates or
figs. Store the biscotti in an airtight container for up to 2 weeks,
or freeze them for up to 3 months.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Ice-Cream Parfait
Recipe By :Weight Watchers Magazine, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1/2 cup fat-free vanilla ice cream
1/2 cup sliced fresh strawberries
2 tablespoons chocolate sprinkles
Make alternating layers in a parfait glass with ice cream,
strawberries, and sprinkles.
POINTS: 4.5
Per Serving (excluding unknown items): 112 Calories; trace Fat (1.8% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 66mg Sodium. Exchanges: 1/2 Fruit; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 901436 27243
* Exported from MasterCook *
Lemony Pizzelle
Recipe By :Weight Watchers, November/December 2000
Serving Size : 20 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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4 egg whites
2 large eggs
1 1/2 cups sugar
2 tablespoons grated lemon peel (from 2 lemons)
1/4 cup fresh lemon juice
3 tablespoons canola or light olive oil
2 tablespoons unsalted butter -- melted
1/4 teaspoon salt
3 cups all—purpose flour
With an electric mixer on medium speed, beat the egg whites, eggs, sugar, and lemon peel in a large bowl until pale yellow and
thickened, about 5 minutes. Add the lemon juice, oil, butter, and
salt; reduce the speed to low and beat just until combined. Add the flour and beat just until combined: do not overbeat. (The mixture should be the consistency of cake batter.)
Preheat the pizzelle iron according to manufacturer's instructions.
Spray lightly with nonstick spray. Drop the batter by slightly
rounded tablespoonfuls into the center of each pattern and spread evenly with the back of a spoon. Close the iron, pressing down to evenly distribute the batter. Bake until golden, 40—70 seconds.
Remove with a heatproof spatula and cool on a rack. Repeat with the remaining batter, lightly spraying with nonstick spray between batches.
Per serving (2 pizzelle): 166 Cal, 4 g Fat, 1 g Sat Fat, 25 mg Chol,
47 mg Sod, 29 g Carb, 1 g Fib, 3 g Prot, 7 mg Calc.
POINTS per serving: 3.
Per Serving (excluding unknown items): 79 Calories; 2g Fat (17.7% calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 43mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.
NOTES : Pizzelle, Italian for "little pizzas", are crispy, waffle-
like cookies made on a specially designed iron. Beautiful to look
at, they provide plenty of satisfying crunch-with only a little fat.
Store the pizzelles in an airtight container for 2 weeks, or freeze
for up to 2 months.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Mocha Angel Food Cake
Recipe By :Weight Watchers, November/December 2000
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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2 ounces bittersweet or semisweet chocolate
1 cup granulated sugar
1/2 cup packed brown sugar
1 cup sifted cake flour
2 tablespoons unsweetened cocoa powder -- sifted
1 1/2 tablespoons fine instant coffee granules
1/2 teaspoon salt
12 egg whites -- room temperature
1 teaspoon cream of tartar (or 2 teaspoons lemon
juice)
1 1/2 teaspoons vanilla extract
Place the oven rack in the lower third of the oven; preheat to 325°F.
Set a 10 x 4-inch straight—sided tube pan nearby.
Chop the chocolate into small pieces with a sharp heavy knife, none larger than 1/4 inch. (There will be smaller chips and crumbs; this is fine.) Set aside. In a food processor or blender, process the sugar and brown sugar until finely ground, about 2 minutes, working in 2 batches if necessary.
Sift the flour, cocoa, instant coffee, salt, and 3/4 cup of the sugar
mixture in a medium bowl.
With an electric mixer on low speed, beat the egg whites in a large bowl until frothy, about 2 minutes. Add the cream of tartar and beat until soft and fluffy, about 2 minutes. Increase the speed to medium and beat in the remaining sugar mixture, 1 tablespoon at a time, until shiny, soft peaks form; do not overbeat. Beat in the vanilla.
Sprinkle 4 rounded tablespoons of the flour mixture over the batter. Using a large rubber spatula, gently fold in the flour mixture, until almost combined. Repeat, adding the chopped chocolate with the last addition of flour. Spoon into the pail and spread evenly.
Bake immediately, until the top springs back when firmly pressed, 55—65 minutes. Invert onto a bottle—neck or inverted metal funnel and cool completely, 2—3 hours. To loosen the cake, run a thin—bladed knife around the edges of the pan and center tube. Invert onto a plate or cake rack, then reinvert, right—side up.
Per serving: 175 Cal, 2 g Fat, 1 g Sat Fat, 0 mg Chol, 157 mg Sod, 36 g Carb, 1 g Fib, 5 g Prot, 15 mg Calc.
POINTS per serving: 3.
Per Serving (excluding unknown items): 152 Calories; trace Fat (1.2% calories from fat); 4g Protein; 34g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 148mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fat; 2 Other Carbohydrates.
Serving Ideas : Serve this mile-high cake with fresh berries or
sprigs of fresh mint. Because angel food cake relies solely on
beaten egg whites to give ti height, don't overmix the batter. Be
sure to pop it in the oven as soon as you've prepared the batter.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Orange Madeleines
Recipe By :Weight Watchers, November/December 2000
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1/4 cup fat—free egg substitute
1/4 cup + 2 T confectioners' sugar
2 tablespoons unsalted butter -- melted
1 teaspoon orange liqueur
3 tablespoons all-purpose flour
1 teaspoon grated orange rind
1 tablespoon chopped bittersweet chocolate
Preheat the oven to 350°F. Spray a 12—shell Madeleine mold with nonstick cooking spray.
Whisk the egg substitute in a large bowl until frothy. Whisk in the
confectioners' sugar, butter, and liqueur, then stir in the flour and
orange rind. Spoon 1 tablespoon of the batter into each shell of the Madeleine mold. Bake until golden-brown, 11-12 minutes. Cool inthe mold on a wire rack 1 minute, then remove the madeleines from the mold and cool completely on the rack.
Put the chocolate into a microwavable bowl. Microwave at 50 percent power about 1 ½ minutes, stirring every 30 seconds, until melted. Using a small spoon, drizzle chocolate over the cooled madeleines.
Per serving: 62 Cal, 2 g Fat, 1 g Sat Fat, 5 mg Chol, 10 mg Sod, 9 g Carb, 0 g Fib, 1 g Prot, 4 mg Calc. POINTS per serving: 1.
Per Serving (excluding unknown items): 26 Calories; 2g Fat (69.7% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1/2 Fat.
NOTES : Madeleines are little shelf-shaped cakes, crisp around the edges, and spongy inside. They are baked in special molds with scallop—shell—shaped indentations; if you prefer, use mini-muffin tins instead.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Parsnip Mashed Potatoes
Recipe By :Weight Watchers, November/December 2000
Serving Size : 8 Preparation Time :0:00
Categories : Salads And Vegetables
Amount Measure Ingredient -- Preparation Method
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2 1/2 pounds Yukon Gold potatoes -- peeled and cubed
1 1/2 pounds parsnips -- peeled and sliced ½—inch thick
1 14-ounce can reduced—sodium chicken broth
1 1/2 cups water
1 tablespoon unsalted butter
2 leeks -- white part only, cleaned and chopped
1 teaspoon minced fresh thyme -- or ½ teaspoon dried
1/2 cup fat-free half-and-half
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon white pepper
In a stockpot or Dutch oven, bring the potatoes, parsnips, broth, and the water to a boil. Cook, covered, until the vegetables are very tender, about 25 minutes.
Meanwhile, melt the butter in a medium nonstick skillet over medium heat. Add the leeks and sauté until softened, 5 minutes; add the thyme and sauté until tender, 2—3 minutes more. Set aside.
Drain the potato-parsnip mixture in a colander set over a bowl,
reserving the liquid. Return the vegetables to the same pot and
coarsely mash. Transfer to a food processor.
Bring 2/3 cup of the cooking liquid and the half-and-half to a simmer in a medium saucepan; stir in the oil, salt, and pepper. With the food processor running, pour the mixture through the feed tube and pulse, stopping to scrape the sides once or twice, until smooth. Transfer to a serving bowl and stir in the leeks.
Per serving (3/4 cup): 240 Cal, 4 g Fat, 1 g Sat Fat, 4 mg Chol, 285 mg Sod, 48 g Carb, 6 g Fib, 5 g Prot, 61 mg Calc.
POINTS per serving: 4.
Description:
"Yukon gold potatoes and parsnips team up for a deliciously
differentside dish that's easy to make in your food processor."
- -
Per Serving (excluding unknown items): 96 Calories; 3g Fat (30.5% calories from fat); 1g Protein; 16g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 213mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat.
NOTES : This dish can be made up to two days ahead; simply transfer to a microwavable casserole dish, cover, and refrigerate. On the day of serving, let it come to room temperature then microwave on High six minutes, stopping to stir every two minutes, until piping hot. To wash the leeks, trim off the green stalks and slice the white part in half lengthwise. Then rinse thoroughly under running water, fanning the layers out to remove all the grit.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Pastel Coconut Meringue Cookies
Recipe By :Weight Watchers, November/December 2000
Serving Size : 24 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1/4 cup sugar
4 teaspoons cornstarch
3 egg whites -- room temperature
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
8 drops red food coloring (optional)
8 drops green food coloring (optional)
Preheat the oven to 225°F. Line two baking sheets with foil and spray very lightly with nonstick spray. Fit a 3/8—inch star tip in each of two pastry bags; set aside. In a food processor or blender, process the sugar and cornstarch until finely ground, 2 minutes. Place in a small bowl.
With an electric mixer on low speed, beat the egg whites and cream of tartar in a medium bowl until soft peaks form, about 3 minutes. Increase the speed to high, add the vanilla and coconut extracts, and gradually beat in ½ cup of the sugar mixture, 1 tablespoon at a time. Beat until stiff and glossy, 4 minutes.
Divide the mixture in half. Beat the red food coloring into one half
of the meringue, until stiff, about 1 minute. Repeat with the green
food coloring and the remaining meringue. Spoon each into a prepared pastry bag and pipe into 1 inch rosettes onto the baking sheet, spacing ½ inch apart.
Bake until crisp, but not browned, 45—55 minutes. Carefully
remove the meringues from the kill and place on racks to cool
completely.
Per serving (2 meringues): 28 Cal, 0 g Fat, 0 g Sat Fat, 0 mg Chol, 7 mg Sod, 6 g Carb, 0 g Fib, 0 g Prot, 0 mg Calc.
POINTS per serving: 1.
Per Serving (excluding unknown items): 12 Calories; trace Fat (0.0% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Other Carbohydrates.
NOTES : Light as a feather, these colorful confections only look
professional; they're actually quite simple to make. If you prefer,
skip the coloring and sprinkle the baked meringues lightly with
colored sugars for an equally festive touch.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Peppery Popovers
Recipe By :Weight Watchers, November/December 2000
Serving Size : 8 Preparation Time :0:00
Categories : Breads And Savories
Amount Measure Ingredient -- Preparation Method
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2 large eggs
1 cup fat—free milk
1 cup all—purpose flour
1/2 teaspoon salt
freshly ground pepper
Preheat the oven to 450°F. Spray an 8-cup popover pan or muffin tin with nonstick spray.
With an electric mixer at medium speed, beat the eggs until frothy. Beat in the milk, flour, salt, and pepper.
Spoon 1/4 cup batter into each cup. Bake 15 minutes; reduce the oven temperature to 400°F and bake until browned, about 12 minutes longer. Serve immediately.
Per serving (1 popover): 86 Cal, 1 g Fat, 0 g Sat Fat, 54 mg Chol,
177 mg Sod, 14 g Carb, 0 g Fib, 4 g P rot, 46 mg Calc.
POINTS per serving: 2.
Per Serving (excluding unknown items): 16 Calories; 1g Fat (62.2% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 47mg Cholesterol; 147mg Sodium. Exchanges: 0 Lean Meat; 0 Fat.
NOTES : Popovers puff and rise spectacularly in the oven as the
moisture in the batter heats and turns into steam. Take care not to open the oven door and let the steam escape while popovers are baking!
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Pimiento and Cheese Spread
Recipe By :Weight Watchers, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers & Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons reduced fat cheddar cheese -- shredded
2 teaspoons pimiento -- diced
2 teaspoons light mayonnaise
1 cup celery sticks
1 ounce baked potato chips -- (about 12)
6 dried apricot halves
Combine shredded cheese, pimiento, and light mayonnaise, serve with celery, potato chips, and apricots.
POINTS; 4.5
Per Serving (excluding unknown items): 98 Calories; 3g Fat (25.9% calories from fat); 4g Protein; 15g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 139mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Pineapple and Orange Sorbet
Recipe By :Weight Watchers, November/December 2000
Serving Size : 8 Preparation Time :0:00
Categories : New Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 20-ounce can crushed pineapple in heavy syrup -- frozen
1 8-ounce can mandarin oranges in light syrup -- frozen
1/4 cup packed light brown sugar
1/4 cup golden rum
Open the cans on both ends and push the frozen fruit onto a cutting board. Cut into quarters, then transfer to a food processor and pulse about 20 times to break up. Pulse in the brown sugar. With the machine running, drizzle in the rum; process until smooth, about 20 seconds. Spoon the sorbet into parfait glasses.
Per serving: 123 Cal, 0 g Fat, 0 g Sat Fat, 0 mg Chol, 5 mg Sod, 28 g Carb, 1 g Fib, 0 g Prot, 19 mg Calc.
POINTS per serving: 2.
Source:
"Weight Watchers, November/December 2000"
Per Serving (excluding unknown items): 42 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 7g Carbohydrate; 0g Dietary Fiber;
0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Other Carbohydrates.
NOTES : Even if you usually shun canned fruit, you must try this
dessert. Canned fruit makes this recipe almost criminally easy, and you'd never guess you're not earing the freshest fruits, laboriously processed. When pureed, the pineapple takes on a pale, off-white hue evocative of cream-laden sherbet.
Nutr. Assoc. : 0 0 0 0
* Exported from MasterCook *
Potato-carrot Latkes
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : New Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 teaspoons vegetable oil
1 pound Yukon Gold potatoes -- shredded
1 egg
1/4 cup all-purpose flour
1 tablespoon minced fresh dill -- or 1 teaspoon dried
1/2 teaspoon salt
Freshly ground pepper
2 medium carrots -- shredded
1 small onion -- grated
Preheat the oven to 450°F. Brush 2 baking sheets, preferably
nonstick, each with 1 teaspoon of the oil.
With your hands, squeeze the liquid from the potatoes, a few handfuls at a time, into a large bowl. Let the liquid stand 1 minute to allow the potato starch to settle to the bottom, and then pour off and discard the liquid that rises to the top.
Beat in the egg, flour, dill, salt, and pepper, and then stir in the
potatoes, carrots, and onion. Take about 3 tablespoons of the mixture in the palm of your band and flatten to a 3—inch pancake; place on a prepared baking sheet; repeat with the remaining potato mixture to make 12 latkes.
Bake until lightly browned on the bottom, about 15 minutes. Brush the tops with the remaining 3 teaspoons oil; turn and bake until cooked through, about 5 minutes.
Per serving (2 latkes): 130 Cal, 4 g Fat, 0 g Sat Fat, 35 mg Chol,
215 mg Sod, 21 g Carb, 2 g Fib, 3 g P rot, 16 mg Calc.
POINTS per serving: 3.
Source:
"Weight Watchers, November/December 2000"
Per Serving (excluding unknown items): 81 Calories; 5g Fat (51.1% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 196mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Pumpkin Torte
Recipe By :Weight Watchers, November/December 2000
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6-ounce container low-fat vanilla yogurt
1 1/4-ounce envelope unflavored gelatin
1/4 cup water
1 16-ounce can pumpkin puree
1 1/2 cups fat-free half-and-half
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon -- divided
1/8 teaspoon salt
1 pint low—fat vanilla ice cream or frozen yogurt
Freeze a 9—inch springform pan. Drain the yogurt in a coffee filter
or cheesecloth—lined strainer; place over a bowl. Let drain 15
minutes. Transfer the drained yogurt to a large bowl; discard the
liquid.
Meanwhile, sprinkle the gelatin over the water in a microwavable cup measure. Let stand 5 minutes to soften. Microwave on High 10—15 seconds; stir until dissolved. Whisk together the pumpkin, the half-and-half, the drained yogurt, the sugar, dissolved gelatin, vanilla, ¼ teaspoon of the cinnamon, and the salt. Pour into the prepared pan and freeze until set, 2—3 hours.
Soften the ice cream in the refrigerator 15 minutes. Stir the ice
cream with the remaining ¼ teaspoon cinnamon in a large bowl until blended. Spread over the surface of the pumpkin layer, swirling to resemble icing. Freeze until firm, about 30 minutes.
To serve: Let the torte stand at room temperature until slightly
softened, 5—10 minutes. Run a knife around the sides of the torte to release it. Cut into wedges and serve immediately.
Per serving: 144 Cal, 1 g Fat, 1 g Sat Fat, 3 mg Chol, 84 mg Sod, 30 g Carb, 1 g Fib, 3 g Prot, 90 mg Calc.
POINTS per serving: 3.
Source:
"Weight Watchers, November/December 2000"
Per Serving (excluding unknown items): 79 Calories; trace Fat (1.2% calories from fat); trace Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.
Serving Ideas : Delectable and different, this frozen torte is a
breeze to prepare. The secret to its rich taste and creamy texture is fat-free half-and-half. Splurge on premium low-fat ice cream or
frozen yogurt for great taste.
NOTES : You can make the torte up to two days ahead. Cover the top of the pan with foil, crimping tightly to seal, and store in the freezer.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Roasted Chicken Breast and Artichoke Pasta
Recipe By :Weight Watchers Magazine, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
1/4 cup diced yellow bell pepper
1/4 cup chopped onion
2 ounces roasted chicken breast meat -- chopped
1/2 cup canned artichoke heart -- chopped and drained
1/8 teaspoon Italian seasoning
1 cup cooked pasta
Heat olive oil over medium heat; add yellow bell pepper and chopped onion. Sauté 3 minutes; add chicken breast, artichoke hearts, and Italian seasoning. Toss with 1 cup cooked pasta.
POINTS: 6.
Per Serving (excluding unknown items): 419 Calories; 10g Fat (21.9% calories from fat); 27g Protein; 53g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 339mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Roasted Chicken Pizza
Recipe By :Weight Watchers Magazine, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup tomato sauce
3 ounces pizza crust
1/3 cup fresh spinach -- chopped
1/3 cup sliced mushrooms
2 tablespoons chopped onion
1 ounce roasted chicken breast meat -- chopped
2 tablespoons grated Parmesan cheese
Spread tomato sauce over pizza crust. Top with spinach, mushrooms, onion, and chicken breast. Sprinkle with grated Parmesan cheese. Bake at 450°F for 6 minutes, or until cheese melts.
POINTS: 10
Per Serving (excluding unknown items): 380 Calories; 9g Fat (21.6% calories from fat); 22g Protein; 52g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 1205mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Romaine, Apple, and Radish Salad with Cider Dressing
Recipe By :Weight Watchers, November/December 2000
Serving Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups unsweetened cider
1 medium Granny Smith apple -- peeled, cored, and
sliced
1 teaspoon sugar
1/4 medium red onion -- very thinly sliced
2 tablespoons cider vinegar
2 tablespoons olive oil
1/2 small garlic clove -- minced
1/4 teaspoon salt
2 medium Romaine lettuce heads -- cleaned & torn into
bit-size pieces
1 large bunch radishes -- thinly sliced
Bring the cider to a boil in a small saucepan. Lower the heat and
simmer until reduced to 3 tablespoons, 20-25 minutes.
Spray a large nonstick skillet with nonstick spray and set over
medium-high heat. Add the apple slices in a single layer and cook,
turning occasionally, until beginning to brow, 7-8 minutes. Sprinkle with the sugar and sauté until deep golden-brown and tender, 4 minutes. Let cool.
Rinse the onion in a sieve under cool running water, 10 seconds.
Drain and pat dry with paper towels. In a large bowl; combine the onion, the reduced cider, the vinegar, oil, garlic and salt. Add the lettuce, cooked apple, and radishes; toss well to coat.
Per serving (1 1/4 cups): 86 Cal, 4 g fat, 1 g sat fat, 0 mg chol,
88mg sod, 12 g carb, 3 g fib, 2 g prot, 50 mg calc.
POINTS per serving: 1.
- -
Per Serving (excluding unknown items): 42 Calories; 3g Fat (69.5% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 67mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Menu: A Thanksgiving to Remember
Shrimp Chutney
Savory Biscotti
Romaine, Apple, and Radish Salad with Cider Dressing
Cornbread-Stuffed Turkey Breast with a Spice Crust
Green Beans with Lemon and Garlic
Parsnip Mashed Potatoes
Pumpkin Torte
NOTES : Apple cider creates a rich dressing in this salad that pairs
the sweetness of apple with the bracing, peppery bite of radishes. Romaine is the green to stand up to both. When cutting the onion, use a very sharp knife to make thin shavings.
The salad can be made up to one day ahead; the taste of the dressing actually improves with a day's standing time. Refrigerate the washed and torn greens and sliced radishes in zip-close plastic bags and the cooked apple in plastic wrap. Let the apple come to room temperature before adding to the salad. Rinsing the onion with water before slicing helps remove some of its sharpness and brings out its natural sweetness.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Rösti Potatoes With Celeriac
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : New Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium (1/2 pound) russet potato -- peeled
1 small (1/2-pound) celeriac -- peeled
1 teaspoon Dijon mustard
1/4 teaspoon crushed black peppercorns
2 teaspoons olive oil
Preheat the oven to 475°F. Grate the potato and celeriac and combine with the mustard and peppercorns in a bowl. Divide the mixture into 8 even mounds.
Heat 1 teaspoon of the oil ill a nonstick skillet. Transfer 4 of the
mounds to the skillet and press with a spatula to form 4 patties,
about 1/2 inch thick. Cook the rösti until golden brown, about 1 1/4 minutes per side. Repeat with the remaining oil and potato mixture to make a total of 8 rösti.
Transfer the rösti to a nonstick baking sheet. Bake until heated
through, about 5 minutes. Serve immediately.
Per serving (2 patties): 100 Cal, 3 g Fat, 0 g Sat Fat, 0 mg Chol, 36 mg Sod, 11 g Carb, 2 g Fib, 2 g Prot, 18 mg Calc.
POINTS per serving: 2.
Source:
"Weight Watchers, November/December 2000"
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 52 Calories; 2g Fat (40.5% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 56mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
NOTES : Rösti (pronounced ROOSH-tee), a Swiss potato specialty, are crispy golden potato pancakes. In this variation, celeriac gives the rösti an unusual twist. Rösti may lie prepared as individual cakes, as in this recipe, but it is also traditional to prepare large cakes and slice them into wedges. Rosti are especially complementary to roast pork. Celeriac, also known as celery root or celery knob, tastes like a cross between celery and parsley. It combines particularly well with potatoes. Choose firm celeriac with a minimum of knobs. Peel it with a paring knife, cutting away the knobs and tough skin to reach the tender white flesh beneath.
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Rosy Pear Upside-down Cake
Recipe By :Weight Watchers, November/December 2000
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Topping
1 tablespoon unsalted butter
1/4 cup seedless raspberry or strawberry jam
2 drops red food coloring (optional)
2 (14 ounces) ripe firm pears -- peeled, halved, and cored
cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon salt
2/3 cup sugar
3 tablespoons unsalted butter -- melted and cooled
1 large egg
2 teaspoons vanilla extract
2/3 cup plain nonfat yogurt
Place the oven rack in the lower third of the oven; preheat to 375° F. Spray a 9-inch round cake pan with nonstick spray.
Place the butter in a microwavable cup measure; cover with plastic wrap. Microwave on High until melted, 20—30 seconds. Stir in the jam and food coloring (if using), until blended. Spoon in the center of the prepared pan, spreading evenly. (it's not necessary to spread all the way to the edge of the pan).
Place a pear half cut-side down onto a work surface, and cut
lengthwise into ¼-inch slices. Invert cut-side up, onto your palm or a spatula. Press down lightly to fan out the slices, and place in the prepared pan with the stem towards the center. Repeat with the remaining pear halves, arranging the slices to overlap slightly. Arrange any smaller pieces in the center. Bake until the pears are almost tender, 15—20 minutes.
Meanwhile, whisk the flour, baking powder, baking soda, cardamom, ginger, and salt in a medium bowl and set aside.
Whisk together the sugar, butter, egg, and vanilla in a medium bowl until smooth; whisk in the yogurt. Add the flour mixture and stir just until combined; do not overmix.
Drop the batter by spoonfuls over the hot topping. (Don't worry about covering the topping; the batter will spread as it bakes). Bake until the top of the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean, 25—30 minutes. Let stand 3 minutes; run a knife around the edge. Invert onto a serving platter, using potholders, and gently shake the pan to loosen. Remove the pan; let cool 15 minutes and serve warm.
Per serving: 278 Cal, 7 g Fat, 4 g Sat Fat, 43 mg Chol, 229 mg Sod, 49 g Carb, 2 g Fib, 5 g Prot, 65 mg Calc.
POINTS per serving: 6.
Source:
"Weight Watchers, November/December 2000"
- -
Per Serving (excluding unknown items): 224 Calories; 7g Fat (26.5% calories from fat); 4g Protein; 37g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 296mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
NOTES : This wonderfully moist cake should always he served warm, if you are to best appreciate its sticky-sweet topping. Select ripe but firm pears; they'll hold their shape well in cooking. N: You can make this cake up to two days ahead; store in the refrigerator, well wrapped in plastic. Before serving, cover with foil and reheat at 325°F, for 15 to 20 minutes, or until warmed through.
* Exported from MasterCook *
Savory Biscotti
Recipe By :Weight Watchers, November/December 2000
Serving Size : 9 Preparation Time :0:00
Categories : Appetizers & Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 tablespoon unsalted butter -- melted
3 garlic cloves -- finely chopped
2 teaspoons fennel seeds -- crushed
1/2 teaspoon curry powder
2 cups all-purpose flour
2 tablespoons cornmeal
1 1/2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon cayenne
2 egg whites
1 large egg
Preheat the oven to 350°F.
Stir the oil, butter, garlic, fennel seeds, and curry powder in a
medium microwavable bowl. Microwave on High until aromatic, 10-15 seconds. Let cool
Whisk the flour, cornmeal, baking powder, sugar, salt, and cayenne in a large bowl.
Whisk the egg whites and egg into the butter mixture; stir into the flour mixture with a wooden spoon until a stiff dough forms.
On a lightly floured surface, roll dough into two 12-inch logs and
place 2 inches apart on an ungreased baking sheet. Bake until light-golden and firm to the touch, about 25 minutes. Let cool
completely. With a serrated knife, slice the logs on a slight angle
1/4-inch thick.
Arrange the slices flat-side down on the baking sheet. Bake 5-6
minutes, turn and bake until light-golden, 5-6 minutes more.
Per serving (2 biscotti): 167 cal, 5 g fat, 1 g sat fat, 27 mg chol,
345 mg sod, 25 g carb, 1 g fib, 5 g prot, 27 mg calc.
POINTS per serving: 4.
Per Serving (excluding unknown items): 164 Calories; 5g Fat (28.5% calories from fat); 5g Protein; 25g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 338mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.
NOTES : For a fresh take on biscott, make them savory-not sweet-and serve them before the meal. Youcan make them as spicy as you like, using this basic recipe as a starting point for your own inventions. Try using toasted cumin seeds instead of the fennel seeds. Or, omit the cayeene and replace the fennel with coarsely ground tricolor peppercorns. Use extra-virgin olive oil in place of olive oil for a more intense, savory flavor.
To crush the fennel seeds, place them on a piece of wax paper, fold over some of hte paper to cover, and then press down with a rolling pin. To keep the biscotti crisp and tasty, store them in an airtight container at room temperature before serving. You can also refresh slightly stale biscotti by warming them on a baking sheet in a 350°F oven for 10 minutes.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Recipe By :Weight Watchers, November/December 2000
Serving Size : 8 Preparation Time :0:00Categories : Meat And Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup orange juice
1/2 cup + 4 T coffee liqueur
1/2 cup apricot preserves
4 tablespoons balsamic vinegar
4 tablespoons dijon mustard
4 1 1/2-pound cornish hens -- quartered
Preheat the oven to 450°F. Combine the orange juice, liqueur, and preserves in a small saucepan; bring to a boil. Cook, stirring, until the preserves melt, 1—2 minutes. Reduce the heat and simmer until syrupy, about 4 minutes. Remove from the heat and stir in the vinegar and mustard. Transfer ¼ cup of the sauce to a small bowl.
Gently lift the skin from the meat on each hen; brush 1 tablespoon of the sauce from the bowl under the skin of each. Place the hens in a single layer in a roasting pan. Roast until cooked through, about 25 minutes.
Just before serving, bring the sauce back to a boil. Place 2 pieces
of hen on each of 8 plates; spoon the sauce over each.
Per serving: 296 Cal, 5 g Fat, 1 g Sat Fat, 103 mg Chol, 279 mg Sod, 30 g Carb, 0 g Fib, 24 g Prot, 34 mg Calc.
POINTS per serving: 6.
Per Serving (excluding unknown items): 634 Calories; 39g Fat (57.3% calories from fat); 48g Protein; 18g Carbohydrate; 1g Dietary Fiber; 281mg Cholesterol; 240mg Sodium. Exchanges: 6 1/2 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.
Serving Ideas : Serve this with rice pilaf or risotto and simple
vegetables, such as roasted Brussels sprouts or sautéed green beans. For a more traditional and slightly sweeter sauce, use ruby port instead of coffee liqueur. if you're entertaining, leave the birds whole for a more dramatic presentation. Roast whole birds at 350°F for about 1 hour (an instant-read thermometer inserted in the thigh should register 180°F).
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Couscous and Vegetable Salad
Recipe By :Weight Watchers Magazine, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons chopped sun-dried tomatoes -- (water packed)
2 tablespoons hot water
1 cup cooked couscous
1/4 cup diced cucumber
1/4 cup diced red bell pepper
1/4 cup canned artichoke heart -- chopped and drained
2 tablespoons chopped fresh parsley
1 teaspoon olive oil
Combine sun-dried tomatoes with hot water and let stand 10 minutes. Combine couscous, cucumber, red bell pepper, artichoke hearts, sun-dried tomatoes, parsley, and olive oil. Toss and serve on a bed of baby lettuce.
POINTS: 4.
Per Serving (excluding unknown items): 271 Calories; 5g Fat (16.9% calories from fat); 9g Protein; 47g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 303mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 3010 0 0 0 0
* Exported from MasterCook *
Crab, Pear, and Cheese Strudel
Recipe By :Weight Watchers, November/December 2000
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small pears -- cored, peeled, and chopped
1/2 pound cooked jumbo lump crabmeat -- picked over
3/4 cup coarsely grated skim—milk mozzarella
cheese
1/2 cup finely chopped lean virginia ham
3/4 cup minced drained water chestnuts
6 scallions -- thinly sliced
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red pepper
6 12 x 17—inch sheets phyllo -- room temperature
4 teaspoons vegetable oil
1 teaspoon plain dried bread crumbs
Preheat the oven to 375°F. Spray a 10 x 15—inch jellyroll pan with nonstick spray.
For filling, combine the pears, crabmeat, cheese, ham, water
chestnuts, scallions, lemon juice, and red pepper in a bowl.
Place 1 phyllo sheet onto a 16—inch sheet of wax paper and brush evenly with 1/2 teaspoon of the oil. Top with the remaining sheets of phyllo, brushing each sheet with 1/3 teaspoon oil. Sprinkle the top sheet evenly with the bread crumbs.
Spoon the filling, lengthwise, about 1 inch from a long side of the
phyllo stack. Fold the 1 inch of dough over the filling, and then
fold in 1 inch of the short edges. Roll up the strudel, using the wax paper to help lift the dough. Transfer the roll to the pan; brush with the remaining 1 teaspoon oil. With a sharp knife, lightly cut the top to indicate 4 portions, being careful not to cut all the way through. Bake the strudel until lightly browned and heated through, 15—20 minutes. Let cool 10 minutes, and then cut at the marks and serve.
Per serving: 306 Cal, 9 g Fat, 2 g Sat Fat, 66 mg Chol, 604 mg Sod, 32 g Carb, 4 g Fib, 23 g P rot, 162 mg Calc.
POINTS per serving: 6.
Per Serving (excluding unknown items): 97 Calories; 5g Fat (41.9% calories from fat); 1g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fruit; 1 Fat.
NOTES : With a light, crispy phyllo crust, this strudel has a
delectably rich filling of savory and sweet ingredients. Creamy
melted mozzarella cheese and crispy water chestnuts add scrumptious texture and crunch. You can usually find phyllo in the freezer section of your supermarket, but it must be fully thawed before using. Store unopened phyllo in the refrigerator for up to one month. Once the package has been opened, use the phyllo within a few days.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Cranberry-Apple Compote
Recipe By :Weight Watchers Magazine, November/December 2000
Serving Size : 12 Preparation Time :0:00
Categories : Sauces & Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons vegetable oil
1 small onion -- finely chopped
3 medium apples -- cut into 1/2" chunks
2 cups cranberries
1 4" strip orange peel -- (white pith removed)
1 cup fresh orange juice
3 tablespoons dried cranberries
2 tablespoons sugar
Heat a large nonstick skillet. Swirl in the oil, and then add the
onion and apples. Sauté until the onion is translucent; stir in
cranberries, orange peel and juice, dried cranberries, and sugar.
Simmer, stirring occasionally, until the fruit is soft and the sauce
is thick, 12-15 minutes. Remove the orange peel. Let stand at room temperature 1 hour.
Per serving (1/4 cup): 62 Cal, 1 g Fat, 0g Sat Fat, 0 mg Chol, 1 mg
Sod, 14 g Carb, 2 g Fib, 0 g Prot, 7 mg Calc, POINTS per serving: 1.
- -
Per Serving (excluding unknown items): 56 Calories; 1g Fat (14.5% calories from fat); trace Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Cranberry-Apple Cooler
Recipe By :Weight Watchers Magazine, November/December 2000
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups low-calorie cranberry-juice cocktail
1 cup brewed apple-spice tea -- cooled
1 cup brewed black tea -- cooled
1/2 cup orange juice
Thinly sliced oranges and/or lemons
Combine the cranberry juice, apple-spice and black teas, and orange juice; chill and serve over ice, garnished with orange and lemon slices.
Per serving: 33 Cal, 0 g Fat, 0 g Sat Fat, 0 mg Chol, 6 mg Sod, 8 g
Carb, 0 g Fib, 0 g Prot, 13 mg Calc. POINTS per serving: 1.
Per Serving (excluding unknown items): 14 Calories; trace Fat (3.9% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fruit.
NOTES : Double the recipe for this refreshing brew and serve it in a pitcher at your holiday party. It makes a fabulous spritzer and a
great alternative to mixed drinks.
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Egg and "Sausage" Burrito
Recipe By :Weight Watchers, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 egg whites
1 large egg
1 tablespoon skim milk
1 ounce meatless sausage patty -- cooked and crumbled
1 8-inch fat-free flour tortilla
Combine egg whites, egg, and skim milk. Cook 30 seconds in a
nonstick skillet. Stir in crumbled breakfast patty and cook until
set. Spoon onto an 8-inch, fat-free flour tortilla; roll up.
POINTS: 7
Per Serving (excluding unknown items): 245 Calories; 10g Fat (35.1% calories from fat); 24g Protein; 16g Carbohydrate; 6g Dietary Fiber; 187mg Cholesterol; 635mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Fast-track Latkes
Recipe By :Weight Watchers, November/December 2000
Serving Size : 6 Preparation Time :0:00
Categories : New Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 teaspoons vegetable oil
1 large egg
3 tablespoons all-purpose flour
1 small garlic clove -- minced
1/2 teaspoon seasoned salt
1 1-pound package shredded hash brown potatoes
1 small onion -- grated
Preheat the oven to 450°F. Brush 2 baking sheets, preferably
nonstick, each with 1 teaspoon of the oil.
Beat the egg, flour, garlic, and seasoned salt in a large bowl. Stir
in the potatoes and onion.
Take about 3 tablespoons of the mixture in the palm of your hand and flatten to a 3—inch pancake; place on a prepared baking sheet;repeat with the remaining potato mixture to make 12 latkes.
Bake until lightly browned on the bottom, about 15 minutes. Brush the tops with the remaining 2 teaspoons oil; turn and bake until cooked through, about 5 minutes.
Per serving (2 latkes): 119 Cal, 4 g Fat, 0 g Sat Fat, 35 mg Chol,
142 mg Sod, 18 g Carb, 2 g Fib, 3 g Prot, 14 mg Calc. POINTS per
serving: 2.
Per Serving (excluding unknown items): 67 Calories; 5g Fat (61.6% calories from fat); 2g Protein; 5g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 124mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Fruit and Cheese Roll-Up
Recipe By :Weight Watchers, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fat-free cottage cheese
1 8-inch fat-free flour tortilla
1/2 cup sliced strawberries
Spread cottage cheese over tortilla, top with strawberries. Roll up.
POINTS: 4.5
Per Serving (excluding unknown items): 147 Calories; trace Fat (1.8% calories from fat); 17g Protein; 20g Carbohydrate; 7g Dietary Fiber; 5mg Cholesterol; 456mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Fruit.
Nutr. Assoc. : 0 0 0
* Exported from MasterCook *
Gingerbread Cookies
Recipe By :Weight Watchers, November/December 2000
Serving Size : 30 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cookies:
2 1/4 cups all—purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter -- softened
3 tablespoons vegetable shortening
3/4 cup packed light brown sugar
3 tablespoons molasses
3 tablespoons water
Lemon-almond icing:
1 cup confectioners' sugar
1 tablespoon light corn syrup
2 teaspoons lemon juice
1 drop almond extract
pinch salt
paste food color concentrate -- or 10 drops
liquid food coloring, optional
Preheat the oven to 375°F. Lightly spray 2 baking sheets with non—stick spray.
Sift the flour, cinnamon, ginger, allspice, baking soda, and salt in
a medium bowl.
Beat the butter, shortening, and brown sugar in a large howl until smooth. Add the molasses and water. stirring until blended. Stir in the flour mixture until a soft dough forms. Divide the dough into thirds, wrapping each in plastic wrap and flattening to a 1/4—inch disk. Refrigerate until firm, at least 2 hours.
Roll the dough between lightly floured sheets of wax paper to 1/8-inch thickness. Cut with 3—inch cookie cutters, and place 1 inch apart on the prepared baking sheets. Bake until lightly browned, 7—8 minutes. Cool completely on racks.
To prepare the icing, combine the confectioners sugar, corn syrup, lemon juice, almond extract, and salt in a medium bowl, stirring until smooth. Tint with paste food coloring, or liquid food coloring, if desired. Pipe the icing onto the cookies, using a pastry bag with a small decorating tip.
Per serving (2 cookies): 104 Cal, 3 g Fat,1 g Sat Fat, 3 mg Chol, 69 mg Sod, 19 g Carb, 0 g Fib, 0 g Prot, 13 mg Calc.
POINTS per serving: 2.
Per Serving (excluding unknown items): 51 Calories; 2g Fat (42.1% calories from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : Use paste food color concentrates to make vividly colored icing decorations, and go beyond the red and green holiday palette if you like. (You can also use the more familiar liquid food coloring. Another option: Decorate these cookies with uncolored icing, sprinkling on colored sugars for festive hints of color. If you're using liquid food coloring, reduce the lemon juice in the recipe from 2 to 1 3/4 teaspoons. About 10 drops will color the entire batch. Don't have a pastry bag? Cut a small tip off the corner of a quart-size, zip-close, sealable plastic bag. Spoon the icing inside and squeeze out the air.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Holiday Biscotti
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sugar
2 tablespoons unsalted butter -- melted and cooled
2 egg whites
2 teaspoons grated lemon peel
2 teaspoons vanilla extract
3/4 teaspoon anise seeds -- finely chopped
1/3 cup red candied cherries -- coarsely chopped
1/4 cup candied ginger -- finely chopped (optional)
Whisk the flour, baking powder, and salt in small bowl. Stir together
the sugar, honey, butter, egg whites, lemon peel, vanilla, and anise seeds in a medium bowl until well—blended. Stir in the flour mixture until combined. Add the candied cherries and ginger, stirring until combined; the dough will be moist and sticky.
Divide the dough in half, and place each half on a sheet of plastic
wrap coated with nonstick spray. Wrap up the dough into a 6—inch cylinder, twisting the ends to seal. Refrigerate until firm, at least 1—2 hours, or overnight.
Meanwhile, preheat the oven to 350°F. Lightly spray a baking sheet with nonstick spray. Turn out the dough onto a well—floured surface, and shape into two 12-inch logs. Place the logs on the prepared baking sheet, 4 inches apart. Bake until golden—brown, 20-25 minutes. Cool on racks, about 15 minutes.
Reduce the heat to 300°F. Slice each still—warm log at a slight
diagonal, a generous 1/4-thick. Arrange the slices on 2 baking sheets and bake until golden, 20 minutes, rotating the sheets halfway during the cooking. Cool completely on racks.
Per serving (2 biscotti): 73 Cal, 1 g Fat, 1 g Sat Fat, 3 mg Chol, 49
mg Sod, 15 g Carb, 0 g Fib, 1 g Prot, 5 mg Calc.
POINTS per serving: 2.
Copyright:
"Weight Watchers, November/December 2000"
Per Serving (excluding unknown items): 1143 Calories; 25g Fat (19.9% calories from fat); 27g Protein; 198g Carbohydrate; 5g Dietary Fiber; 62mg Cholesterol; 1138mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 4 1/2 Fat; 3 1/2 Other Carbohydrates.
NOTES : Bright red and green candied cherries give these crunchy
biscotti a holiday touch. If you prefer, substitute an equal amount
of other dried fruits, such as raisins, chopped apricots, dates or
figs. Store the biscotti in an airtight container for up to 2 weeks,
or freeze them for up to 3 months.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Ice-Cream Parfait
Recipe By :Weight Watchers Magazine, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fat-free vanilla ice cream
1/2 cup sliced fresh strawberries
2 tablespoons chocolate sprinkles
Make alternating layers in a parfait glass with ice cream,
strawberries, and sprinkles.
POINTS: 4.5
Per Serving (excluding unknown items): 112 Calories; trace Fat (1.8% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 66mg Sodium. Exchanges: 1/2 Fruit; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 901436 27243
* Exported from MasterCook *
Lemony Pizzelle
Recipe By :Weight Watchers, November/December 2000
Serving Size : 20 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 egg whites
2 large eggs
1 1/2 cups sugar
2 tablespoons grated lemon peel (from 2 lemons)
1/4 cup fresh lemon juice
3 tablespoons canola or light olive oil
2 tablespoons unsalted butter -- melted
1/4 teaspoon salt
3 cups all—purpose flour
With an electric mixer on medium speed, beat the egg whites, eggs, sugar, and lemon peel in a large bowl until pale yellow and
thickened, about 5 minutes. Add the lemon juice, oil, butter, and
salt; reduce the speed to low and beat just until combined. Add the flour and beat just until combined: do not overbeat. (The mixture should be the consistency of cake batter.)
Preheat the pizzelle iron according to manufacturer's instructions.
Spray lightly with nonstick spray. Drop the batter by slightly
rounded tablespoonfuls into the center of each pattern and spread evenly with the back of a spoon. Close the iron, pressing down to evenly distribute the batter. Bake until golden, 40—70 seconds.
Remove with a heatproof spatula and cool on a rack. Repeat with the remaining batter, lightly spraying with nonstick spray between batches.
Per serving (2 pizzelle): 166 Cal, 4 g Fat, 1 g Sat Fat, 25 mg Chol,
47 mg Sod, 29 g Carb, 1 g Fib, 3 g Prot, 7 mg Calc.
POINTS per serving: 3.
Per Serving (excluding unknown items): 79 Calories; 2g Fat (17.7% calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 43mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.
NOTES : Pizzelle, Italian for "little pizzas", are crispy, waffle-
like cookies made on a specially designed iron. Beautiful to look
at, they provide plenty of satisfying crunch-with only a little fat.
Store the pizzelles in an airtight container for 2 weeks, or freeze
for up to 2 months.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Mocha Angel Food Cake
Recipe By :Weight Watchers, November/December 2000
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces bittersweet or semisweet chocolate
1 cup granulated sugar
1/2 cup packed brown sugar
1 cup sifted cake flour
2 tablespoons unsweetened cocoa powder -- sifted
1 1/2 tablespoons fine instant coffee granules
1/2 teaspoon salt
12 egg whites -- room temperature
1 teaspoon cream of tartar (or 2 teaspoons lemon
juice)
1 1/2 teaspoons vanilla extract
Place the oven rack in the lower third of the oven; preheat to 325°F.
Set a 10 x 4-inch straight—sided tube pan nearby.
Chop the chocolate into small pieces with a sharp heavy knife, none larger than 1/4 inch. (There will be smaller chips and crumbs; this is fine.) Set aside. In a food processor or blender, process the sugar and brown sugar until finely ground, about 2 minutes, working in 2 batches if necessary.
Sift the flour, cocoa, instant coffee, salt, and 3/4 cup of the sugar
mixture in a medium bowl.
With an electric mixer on low speed, beat the egg whites in a large bowl until frothy, about 2 minutes. Add the cream of tartar and beat until soft and fluffy, about 2 minutes. Increase the speed to medium and beat in the remaining sugar mixture, 1 tablespoon at a time, until shiny, soft peaks form; do not overbeat. Beat in the vanilla.
Sprinkle 4 rounded tablespoons of the flour mixture over the batter. Using a large rubber spatula, gently fold in the flour mixture, until almost combined. Repeat, adding the chopped chocolate with the last addition of flour. Spoon into the pail and spread evenly.
Bake immediately, until the top springs back when firmly pressed, 55—65 minutes. Invert onto a bottle—neck or inverted metal funnel and cool completely, 2—3 hours. To loosen the cake, run a thin—bladed knife around the edges of the pan and center tube. Invert onto a plate or cake rack, then reinvert, right—side up.
Per serving: 175 Cal, 2 g Fat, 1 g Sat Fat, 0 mg Chol, 157 mg Sod, 36 g Carb, 1 g Fib, 5 g Prot, 15 mg Calc.
POINTS per serving: 3.
Per Serving (excluding unknown items): 152 Calories; trace Fat (1.2% calories from fat); 4g Protein; 34g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 148mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fat; 2 Other Carbohydrates.
Serving Ideas : Serve this mile-high cake with fresh berries or
sprigs of fresh mint. Because angel food cake relies solely on
beaten egg whites to give ti height, don't overmix the batter. Be
sure to pop it in the oven as soon as you've prepared the batter.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Orange Madeleines
Recipe By :Weight Watchers, November/December 2000
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fat—free egg substitute
1/4 cup + 2 T confectioners' sugar
2 tablespoons unsalted butter -- melted
1 teaspoon orange liqueur
3 tablespoons all-purpose flour
1 teaspoon grated orange rind
1 tablespoon chopped bittersweet chocolate
Preheat the oven to 350°F. Spray a 12—shell Madeleine mold with nonstick cooking spray.
Whisk the egg substitute in a large bowl until frothy. Whisk in the
confectioners' sugar, butter, and liqueur, then stir in the flour and
orange rind. Spoon 1 tablespoon of the batter into each shell of the Madeleine mold. Bake until golden-brown, 11-12 minutes. Cool inthe mold on a wire rack 1 minute, then remove the madeleines from the mold and cool completely on the rack.
Put the chocolate into a microwavable bowl. Microwave at 50 percent power about 1 ½ minutes, stirring every 30 seconds, until melted. Using a small spoon, drizzle chocolate over the cooled madeleines.
Per serving: 62 Cal, 2 g Fat, 1 g Sat Fat, 5 mg Chol, 10 mg Sod, 9 g Carb, 0 g Fib, 1 g Prot, 4 mg Calc. POINTS per serving: 1.
Per Serving (excluding unknown items): 26 Calories; 2g Fat (69.7% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1/2 Fat.
NOTES : Madeleines are little shelf-shaped cakes, crisp around the edges, and spongy inside. They are baked in special molds with scallop—shell—shaped indentations; if you prefer, use mini-muffin tins instead.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Parsnip Mashed Potatoes
Recipe By :Weight Watchers, November/December 2000
Serving Size : 8 Preparation Time :0:00
Categories : Salads And Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Yukon Gold potatoes -- peeled and cubed
1 1/2 pounds parsnips -- peeled and sliced ½—inch thick
1 14-ounce can reduced—sodium chicken broth
1 1/2 cups water
1 tablespoon unsalted butter
2 leeks -- white part only, cleaned and chopped
1 teaspoon minced fresh thyme -- or ½ teaspoon dried
1/2 cup fat-free half-and-half
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon white pepper
In a stockpot or Dutch oven, bring the potatoes, parsnips, broth, and the water to a boil. Cook, covered, until the vegetables are very tender, about 25 minutes.
Meanwhile, melt the butter in a medium nonstick skillet over medium heat. Add the leeks and sauté until softened, 5 minutes; add the thyme and sauté until tender, 2—3 minutes more. Set aside.
Drain the potato-parsnip mixture in a colander set over a bowl,
reserving the liquid. Return the vegetables to the same pot and
coarsely mash. Transfer to a food processor.
Bring 2/3 cup of the cooking liquid and the half-and-half to a simmer in a medium saucepan; stir in the oil, salt, and pepper. With the food processor running, pour the mixture through the feed tube and pulse, stopping to scrape the sides once or twice, until smooth. Transfer to a serving bowl and stir in the leeks.
Per serving (3/4 cup): 240 Cal, 4 g Fat, 1 g Sat Fat, 4 mg Chol, 285 mg Sod, 48 g Carb, 6 g Fib, 5 g Prot, 61 mg Calc.
POINTS per serving: 4.
Description:
"Yukon gold potatoes and parsnips team up for a deliciously
differentside dish that's easy to make in your food processor."
- -
Per Serving (excluding unknown items): 96 Calories; 3g Fat (30.5% calories from fat); 1g Protein; 16g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 213mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat.
NOTES : This dish can be made up to two days ahead; simply transfer to a microwavable casserole dish, cover, and refrigerate. On the day of serving, let it come to room temperature then microwave on High six minutes, stopping to stir every two minutes, until piping hot. To wash the leeks, trim off the green stalks and slice the white part in half lengthwise. Then rinse thoroughly under running water, fanning the layers out to remove all the grit.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Pastel Coconut Meringue Cookies
Recipe By :Weight Watchers, November/December 2000
Serving Size : 24 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup sugar
4 teaspoons cornstarch
3 egg whites -- room temperature
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
8 drops red food coloring (optional)
8 drops green food coloring (optional)
Preheat the oven to 225°F. Line two baking sheets with foil and spray very lightly with nonstick spray. Fit a 3/8—inch star tip in each of two pastry bags; set aside. In a food processor or blender, process the sugar and cornstarch until finely ground, 2 minutes. Place in a small bowl.
With an electric mixer on low speed, beat the egg whites and cream of tartar in a medium bowl until soft peaks form, about 3 minutes. Increase the speed to high, add the vanilla and coconut extracts, and gradually beat in ½ cup of the sugar mixture, 1 tablespoon at a time. Beat until stiff and glossy, 4 minutes.
Divide the mixture in half. Beat the red food coloring into one half
of the meringue, until stiff, about 1 minute. Repeat with the green
food coloring and the remaining meringue. Spoon each into a prepared pastry bag and pipe into 1 inch rosettes onto the baking sheet, spacing ½ inch apart.
Bake until crisp, but not browned, 45—55 minutes. Carefully
remove the meringues from the kill and place on racks to cool
completely.
Per serving (2 meringues): 28 Cal, 0 g Fat, 0 g Sat Fat, 0 mg Chol, 7 mg Sod, 6 g Carb, 0 g Fib, 0 g Prot, 0 mg Calc.
POINTS per serving: 1.
Per Serving (excluding unknown items): 12 Calories; trace Fat (0.0% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Other Carbohydrates.
NOTES : Light as a feather, these colorful confections only look
professional; they're actually quite simple to make. If you prefer,
skip the coloring and sprinkle the baked meringues lightly with
colored sugars for an equally festive touch.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Peppery Popovers
Recipe By :Weight Watchers, November/December 2000
Serving Size : 8 Preparation Time :0:00
Categories : Breads And Savories
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggs
1 cup fat—free milk
1 cup all—purpose flour
1/2 teaspoon salt
freshly ground pepper
Preheat the oven to 450°F. Spray an 8-cup popover pan or muffin tin with nonstick spray.
With an electric mixer at medium speed, beat the eggs until frothy. Beat in the milk, flour, salt, and pepper.
Spoon 1/4 cup batter into each cup. Bake 15 minutes; reduce the oven temperature to 400°F and bake until browned, about 12 minutes longer. Serve immediately.
Per serving (1 popover): 86 Cal, 1 g Fat, 0 g Sat Fat, 54 mg Chol,
177 mg Sod, 14 g Carb, 0 g Fib, 4 g P rot, 46 mg Calc.
POINTS per serving: 2.
Per Serving (excluding unknown items): 16 Calories; 1g Fat (62.2% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 47mg Cholesterol; 147mg Sodium. Exchanges: 0 Lean Meat; 0 Fat.
NOTES : Popovers puff and rise spectacularly in the oven as the
moisture in the batter heats and turns into steam. Take care not to open the oven door and let the steam escape while popovers are baking!
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Pimiento and Cheese Spread
Recipe By :Weight Watchers, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers & Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons reduced fat cheddar cheese -- shredded
2 teaspoons pimiento -- diced
2 teaspoons light mayonnaise
1 cup celery sticks
1 ounce baked potato chips -- (about 12)
6 dried apricot halves
Combine shredded cheese, pimiento, and light mayonnaise, serve with celery, potato chips, and apricots.
POINTS; 4.5
Per Serving (excluding unknown items): 98 Calories; 3g Fat (25.9% calories from fat); 4g Protein; 15g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 139mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Pineapple and Orange Sorbet
Recipe By :Weight Watchers, November/December 2000
Serving Size : 8 Preparation Time :0:00
Categories : New Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 20-ounce can crushed pineapple in heavy syrup -- frozen
1 8-ounce can mandarin oranges in light syrup -- frozen
1/4 cup packed light brown sugar
1/4 cup golden rum
Open the cans on both ends and push the frozen fruit onto a cutting board. Cut into quarters, then transfer to a food processor and pulse about 20 times to break up. Pulse in the brown sugar. With the machine running, drizzle in the rum; process until smooth, about 20 seconds. Spoon the sorbet into parfait glasses.
Per serving: 123 Cal, 0 g Fat, 0 g Sat Fat, 0 mg Chol, 5 mg Sod, 28 g Carb, 1 g Fib, 0 g Prot, 19 mg Calc.
POINTS per serving: 2.
Source:
"Weight Watchers, November/December 2000"
Per Serving (excluding unknown items): 42 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 7g Carbohydrate; 0g Dietary Fiber;
0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Other Carbohydrates.
NOTES : Even if you usually shun canned fruit, you must try this
dessert. Canned fruit makes this recipe almost criminally easy, and you'd never guess you're not earing the freshest fruits, laboriously processed. When pureed, the pineapple takes on a pale, off-white hue evocative of cream-laden sherbet.
Nutr. Assoc. : 0 0 0 0
* Exported from MasterCook *
Potato-carrot Latkes
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : New Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 teaspoons vegetable oil
1 pound Yukon Gold potatoes -- shredded
1 egg
1/4 cup all-purpose flour
1 tablespoon minced fresh dill -- or 1 teaspoon dried
1/2 teaspoon salt
Freshly ground pepper
2 medium carrots -- shredded
1 small onion -- grated
Preheat the oven to 450°F. Brush 2 baking sheets, preferably
nonstick, each with 1 teaspoon of the oil.
With your hands, squeeze the liquid from the potatoes, a few handfuls at a time, into a large bowl. Let the liquid stand 1 minute to allow the potato starch to settle to the bottom, and then pour off and discard the liquid that rises to the top.
Beat in the egg, flour, dill, salt, and pepper, and then stir in the
potatoes, carrots, and onion. Take about 3 tablespoons of the mixture in the palm of your band and flatten to a 3—inch pancake; place on a prepared baking sheet; repeat with the remaining potato mixture to make 12 latkes.
Bake until lightly browned on the bottom, about 15 minutes. Brush the tops with the remaining 3 teaspoons oil; turn and bake until cooked through, about 5 minutes.
Per serving (2 latkes): 130 Cal, 4 g Fat, 0 g Sat Fat, 35 mg Chol,
215 mg Sod, 21 g Carb, 2 g Fib, 3 g P rot, 16 mg Calc.
POINTS per serving: 3.
Source:
"Weight Watchers, November/December 2000"
Per Serving (excluding unknown items): 81 Calories; 5g Fat (51.1% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 196mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Pumpkin Torte
Recipe By :Weight Watchers, November/December 2000
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6-ounce container low-fat vanilla yogurt
1 1/4-ounce envelope unflavored gelatin
1/4 cup water
1 16-ounce can pumpkin puree
1 1/2 cups fat-free half-and-half
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon -- divided
1/8 teaspoon salt
1 pint low—fat vanilla ice cream or frozen yogurt
Freeze a 9—inch springform pan. Drain the yogurt in a coffee filter
or cheesecloth—lined strainer; place over a bowl. Let drain 15
minutes. Transfer the drained yogurt to a large bowl; discard the
liquid.
Meanwhile, sprinkle the gelatin over the water in a microwavable cup measure. Let stand 5 minutes to soften. Microwave on High 10—15 seconds; stir until dissolved. Whisk together the pumpkin, the half-and-half, the drained yogurt, the sugar, dissolved gelatin, vanilla, ¼ teaspoon of the cinnamon, and the salt. Pour into the prepared pan and freeze until set, 2—3 hours.
Soften the ice cream in the refrigerator 15 minutes. Stir the ice
cream with the remaining ¼ teaspoon cinnamon in a large bowl until blended. Spread over the surface of the pumpkin layer, swirling to resemble icing. Freeze until firm, about 30 minutes.
To serve: Let the torte stand at room temperature until slightly
softened, 5—10 minutes. Run a knife around the sides of the torte to release it. Cut into wedges and serve immediately.
Per serving: 144 Cal, 1 g Fat, 1 g Sat Fat, 3 mg Chol, 84 mg Sod, 30 g Carb, 1 g Fib, 3 g Prot, 90 mg Calc.
POINTS per serving: 3.
Source:
"Weight Watchers, November/December 2000"
Per Serving (excluding unknown items): 79 Calories; trace Fat (1.2% calories from fat); trace Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.
Serving Ideas : Delectable and different, this frozen torte is a
breeze to prepare. The secret to its rich taste and creamy texture is fat-free half-and-half. Splurge on premium low-fat ice cream or
frozen yogurt for great taste.
NOTES : You can make the torte up to two days ahead. Cover the top of the pan with foil, crimping tightly to seal, and store in the freezer.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Roasted Chicken Breast and Artichoke Pasta
Recipe By :Weight Watchers Magazine, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
1/4 cup diced yellow bell pepper
1/4 cup chopped onion
2 ounces roasted chicken breast meat -- chopped
1/2 cup canned artichoke heart -- chopped and drained
1/8 teaspoon Italian seasoning
1 cup cooked pasta
Heat olive oil over medium heat; add yellow bell pepper and chopped onion. Sauté 3 minutes; add chicken breast, artichoke hearts, and Italian seasoning. Toss with 1 cup cooked pasta.
POINTS: 6.
Per Serving (excluding unknown items): 419 Calories; 10g Fat (21.9% calories from fat); 27g Protein; 53g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 339mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Roasted Chicken Pizza
Recipe By :Weight Watchers Magazine, November/December 2000
Serving Size : 1 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup tomato sauce
3 ounces pizza crust
1/3 cup fresh spinach -- chopped
1/3 cup sliced mushrooms
2 tablespoons chopped onion
1 ounce roasted chicken breast meat -- chopped
2 tablespoons grated Parmesan cheese
Spread tomato sauce over pizza crust. Top with spinach, mushrooms, onion, and chicken breast. Sprinkle with grated Parmesan cheese. Bake at 450°F for 6 minutes, or until cheese melts.
POINTS: 10
Per Serving (excluding unknown items): 380 Calories; 9g Fat (21.6% calories from fat); 22g Protein; 52g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 1205mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Romaine, Apple, and Radish Salad with Cider Dressing
Recipe By :Weight Watchers, November/December 2000
Serving Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups unsweetened cider
1 medium Granny Smith apple -- peeled, cored, and
sliced
1 teaspoon sugar
1/4 medium red onion -- very thinly sliced
2 tablespoons cider vinegar
2 tablespoons olive oil
1/2 small garlic clove -- minced
1/4 teaspoon salt
2 medium Romaine lettuce heads -- cleaned & torn into
bit-size pieces
1 large bunch radishes -- thinly sliced
Bring the cider to a boil in a small saucepan. Lower the heat and
simmer until reduced to 3 tablespoons, 20-25 minutes.
Spray a large nonstick skillet with nonstick spray and set over
medium-high heat. Add the apple slices in a single layer and cook,
turning occasionally, until beginning to brow, 7-8 minutes. Sprinkle with the sugar and sauté until deep golden-brown and tender, 4 minutes. Let cool.
Rinse the onion in a sieve under cool running water, 10 seconds.
Drain and pat dry with paper towels. In a large bowl; combine the onion, the reduced cider, the vinegar, oil, garlic and salt. Add the lettuce, cooked apple, and radishes; toss well to coat.
Per serving (1 1/4 cups): 86 Cal, 4 g fat, 1 g sat fat, 0 mg chol,
88mg sod, 12 g carb, 3 g fib, 2 g prot, 50 mg calc.
POINTS per serving: 1.
- -
Per Serving (excluding unknown items): 42 Calories; 3g Fat (69.5% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 67mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Menu: A Thanksgiving to Remember
Shrimp Chutney
Savory Biscotti
Romaine, Apple, and Radish Salad with Cider Dressing
Cornbread-Stuffed Turkey Breast with a Spice Crust
Green Beans with Lemon and Garlic
Parsnip Mashed Potatoes
Pumpkin Torte
NOTES : Apple cider creates a rich dressing in this salad that pairs
the sweetness of apple with the bracing, peppery bite of radishes. Romaine is the green to stand up to both. When cutting the onion, use a very sharp knife to make thin shavings.
The salad can be made up to one day ahead; the taste of the dressing actually improves with a day's standing time. Refrigerate the washed and torn greens and sliced radishes in zip-close plastic bags and the cooked apple in plastic wrap. Let the apple come to room temperature before adding to the salad. Rinsing the onion with water before slicing helps remove some of its sharpness and brings out its natural sweetness.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Rösti Potatoes With Celeriac
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : New Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium (1/2 pound) russet potato -- peeled
1 small (1/2-pound) celeriac -- peeled
1 teaspoon Dijon mustard
1/4 teaspoon crushed black peppercorns
2 teaspoons olive oil
Preheat the oven to 475°F. Grate the potato and celeriac and combine with the mustard and peppercorns in a bowl. Divide the mixture into 8 even mounds.
Heat 1 teaspoon of the oil ill a nonstick skillet. Transfer 4 of the
mounds to the skillet and press with a spatula to form 4 patties,
about 1/2 inch thick. Cook the rösti until golden brown, about 1 1/4 minutes per side. Repeat with the remaining oil and potato mixture to make a total of 8 rösti.
Transfer the rösti to a nonstick baking sheet. Bake until heated
through, about 5 minutes. Serve immediately.
Per serving (2 patties): 100 Cal, 3 g Fat, 0 g Sat Fat, 0 mg Chol, 36 mg Sod, 11 g Carb, 2 g Fib, 2 g Prot, 18 mg Calc.
POINTS per serving: 2.
Source:
"Weight Watchers, November/December 2000"
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 52 Calories; 2g Fat (40.5% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 56mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
NOTES : Rösti (pronounced ROOSH-tee), a Swiss potato specialty, are crispy golden potato pancakes. In this variation, celeriac gives the rösti an unusual twist. Rösti may lie prepared as individual cakes, as in this recipe, but it is also traditional to prepare large cakes and slice them into wedges. Rosti are especially complementary to roast pork. Celeriac, also known as celery root or celery knob, tastes like a cross between celery and parsley. It combines particularly well with potatoes. Choose firm celeriac with a minimum of knobs. Peel it with a paring knife, cutting away the knobs and tough skin to reach the tender white flesh beneath.
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Rosy Pear Upside-down Cake
Recipe By :Weight Watchers, November/December 2000
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Topping
1 tablespoon unsalted butter
1/4 cup seedless raspberry or strawberry jam
2 drops red food coloring (optional)
2 (14 ounces) ripe firm pears -- peeled, halved, and cored
cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon salt
2/3 cup sugar
3 tablespoons unsalted butter -- melted and cooled
1 large egg
2 teaspoons vanilla extract
2/3 cup plain nonfat yogurt
Place the oven rack in the lower third of the oven; preheat to 375° F. Spray a 9-inch round cake pan with nonstick spray.
Place the butter in a microwavable cup measure; cover with plastic wrap. Microwave on High until melted, 20—30 seconds. Stir in the jam and food coloring (if using), until blended. Spoon in the center of the prepared pan, spreading evenly. (it's not necessary to spread all the way to the edge of the pan).
Place a pear half cut-side down onto a work surface, and cut
lengthwise into ¼-inch slices. Invert cut-side up, onto your palm or a spatula. Press down lightly to fan out the slices, and place in the prepared pan with the stem towards the center. Repeat with the remaining pear halves, arranging the slices to overlap slightly. Arrange any smaller pieces in the center. Bake until the pears are almost tender, 15—20 minutes.
Meanwhile, whisk the flour, baking powder, baking soda, cardamom, ginger, and salt in a medium bowl and set aside.
Whisk together the sugar, butter, egg, and vanilla in a medium bowl until smooth; whisk in the yogurt. Add the flour mixture and stir just until combined; do not overmix.
Drop the batter by spoonfuls over the hot topping. (Don't worry about covering the topping; the batter will spread as it bakes). Bake until the top of the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean, 25—30 minutes. Let stand 3 minutes; run a knife around the edge. Invert onto a serving platter, using potholders, and gently shake the pan to loosen. Remove the pan; let cool 15 minutes and serve warm.
Per serving: 278 Cal, 7 g Fat, 4 g Sat Fat, 43 mg Chol, 229 mg Sod, 49 g Carb, 2 g Fib, 5 g Prot, 65 mg Calc.
POINTS per serving: 6.
Source:
"Weight Watchers, November/December 2000"
- -
Per Serving (excluding unknown items): 224 Calories; 7g Fat (26.5% calories from fat); 4g Protein; 37g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 296mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
NOTES : This wonderfully moist cake should always he served warm, if you are to best appreciate its sticky-sweet topping. Select ripe but firm pears; they'll hold their shape well in cooking. N: You can make this cake up to two days ahead; store in the refrigerator, well wrapped in plastic. Before serving, cover with foil and reheat at 325°F, for 15 to 20 minutes, or until warmed through.
* Exported from MasterCook *
Savory Biscotti
Recipe By :Weight Watchers, November/December 2000
Serving Size : 9 Preparation Time :0:00
Categories : Appetizers & Snacks
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1 tablespoon unsalted butter -- melted
3 garlic cloves -- finely chopped
2 teaspoons fennel seeds -- crushed
1/2 teaspoon curry powder
2 cups all-purpose flour
2 tablespoons cornmeal
1 1/2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon cayenne
2 egg whites
1 large egg
Preheat the oven to 350°F.
Stir the oil, butter, garlic, fennel seeds, and curry powder in a
medium microwavable bowl. Microwave on High until aromatic, 10-15 seconds. Let cool
Whisk the flour, cornmeal, baking powder, sugar, salt, and cayenne in a large bowl.
Whisk the egg whites and egg into the butter mixture; stir into the flour mixture with a wooden spoon until a stiff dough forms.
On a lightly floured surface, roll dough into two 12-inch logs and
place 2 inches apart on an ungreased baking sheet. Bake until light-golden and firm to the touch, about 25 minutes. Let cool
completely. With a serrated knife, slice the logs on a slight angle
1/4-inch thick.
Arrange the slices flat-side down on the baking sheet. Bake 5-6
minutes, turn and bake until light-golden, 5-6 minutes more.
Per serving (2 biscotti): 167 cal, 5 g fat, 1 g sat fat, 27 mg chol,
345 mg sod, 25 g carb, 1 g fib, 5 g prot, 27 mg calc.
POINTS per serving: 4.
Per Serving (excluding unknown items): 164 Calories; 5g Fat (28.5% calories from fat); 5g Protein; 25g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 338mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.
NOTES : For a fresh take on biscott, make them savory-not sweet-and serve them before the meal. Youcan make them as spicy as you like, using this basic recipe as a starting point for your own inventions. Try using toasted cumin seeds instead of the fennel seeds. Or, omit the cayeene and replace the fennel with coarsely ground tricolor peppercorns. Use extra-virgin olive oil in place of olive oil for a more intense, savory flavor.
To crush the fennel seeds, place them on a piece of wax paper, fold over some of hte paper to cover, and then press down with a rolling pin. To keep the biscotti crisp and tasty, store them in an airtight container at room temperature before serving. You can also refresh slightly stale biscotti by warming them on a baking sheet in a 350°F oven for 10 minutes.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0