Coconut Cream Pie

Ingredients:

• 3/4 tsp gelatin
• 3 tbsp water
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1/8 tsp salt
• 1 cup skim milk
• 1/2 cup light coconut milk
• 2 egg yolks
• 2 tsp vanilla extract
• 1/8 tsp coconut extract
• 1 Basic Crumb Crust, prebaked (see Basic Crumb Crust recipe)
• 2 tbsp shredded coconut
• 1/2 cup fat-free whipped topping

Makes 8 Servings

1. In a small saucepan, sprinkle the gelatin over the water; let stand for 1 minute until softened. Warm over medium heat, stirring constantly, 2 minutes. Remove from the heat and set aside.
2. In a small saucepan, whisk together the sugar, cornstarch and salt. Whisk in the milk, coconut milk and egg yolks until smooth. Cook over medium heat, stirring frequently, until the mixture begins to bubble and thicken, about 8 minutes; cook, stirring, 1 minute more.
3. Remove from the heat and stir in the dissolved gelatin and vanilla and coconut extracts.Spread the filling into the crumb crust and lay a piece of plastic wrap directly on the surface (to prevent a skin from forming). Let cool to room temperature, then refrigerate until firm, about 2 hours.
4. Just before serving, carefully remove plastic wrap. Sprinkle the coconut along the edge of the pie filling. Garnish the edge with 1-tablespoon dollops of the whipped topping (or, for a prettier look, pipe the topping through a pastry bag fitted with a 1/2-inch open star tip).

WW POINTS VALUE: 5 pts (1/8 of pie)

Note: This recipe appears in the WW New Complete Cookbook. I was in the mood for coconut and I've always wanted to make a fruit pie from scratch. I LOVE coconut and I was craving coconut. I thought I was doing a good job making this pie but it didn't turn out the way I was hoping it would turn out. The crumb crust was yummy and the pie filling was delicious as well but the texture was very gooey. The pie filling wasn't as thick or creamy as I would have liked it to be. It didn't have the texture of pudding even though the flavors were coconutty. I will attempt to make this cream pie again and because it was tasty and maybe do something different in the process. 

Basic Crumb Crust

Ingredients:

• 32 low-fat honey graham crakers (8 full sheets)
• 2 tbsp granulated sugar
• 1/8 tsp nutmeg
• Pinch of ground cinnamon
• 2 1/2 tbsp unsalted butter, melted
• 1 tbsp water

 

Makes 8 Servings

1. Preheat the oven to 375 F.
2. In the bowl of a food processor, place the graham crackers and pulse into crumbs, about 1 minute. Transfer to a medium bowl and add the sugar , nutmeg and cinnamon; mix well. Add the butter and water and mix until the crumbs are moist and hold together in clumps when presssed. Press the mixture onto the bottom and up the sides of a 9-inch pie pan. Bake until golden, 8-10 minutes. Cool on a rack for 20 minutes before using.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW New Complete Cookbook. I wanted to make a delicious dessert and the recipe called for this recipe. This is a very simple recipe that can be used to make any pie or cheesecake recipe. I added ground cinnamon to this recipe because cinnamon goes well with nutmeg and cinnamon goes well with any pie crust recipe.

Roasted Asparagus

Ingredients:

• 2 lbs. medium asparagus, tough ends trimmed
• 2 tbsp extra-virgin olive oil
• 2 tsp grated lemon zest
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 lemon, cut into 8 wedges

Makes 8 Servings

1. Heat oven to 475 F.
2. Lay asparagus in a single layer in a large baking pan (you may need to use 2 pans.) Drizzle with oil and sprinkle with zest, salt and pepper. Roll asparagus around pan to coat with oil and seasonings.
3. Roat until asparagus begins to brown and is easily pierced with a paring knife, 10 -15 minutes. Serve warm with lemon wedges.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was making a roast chicken and I needed a simple vegetable side dish to accompany my chicken. There is nothing like roasted chicken and vegetables for dinner because it warms your kitchen and soul. Roasted asparagus can be made up to 6 hours ahead of time, covered lightly and kept at room temperature. Serve it at room temperature or reheat for a few minutes in a 325 F oven. You can also serve this side dish with meat or fish or even chop up the asparagus into salads or rice dishes. 

Oatmeal Pancakes

Ingredients:

• 1 1/4 cups rolled oats
• 2 cups skim milk
• 1 egg
• 1/2 cup whole wheat flour
• 1/2 cup toasted wheat germ
• 1 tbsp baking powder
• 2 tsp granular sugar substitute
• 2 tsp canola oil
• 1 tsp vanilla extract
• 1/2 tsp salt

Makes 12 Pancakes

1. In a medium bowl, combine the oats and milk and allow to stand for 10 minutes. Stir in the egg, flour, wheat germ, baking powder, sugar substitute, oil and salt, mixing until evenly blended and only small lumps remain. Let the batter stand for 30 minutes in the refrigerator.
2. Heat a large nonstick skillet coated with cooking spray or butter over medium heat. Working in batches, pour the batter by 1/4 cup into the pan and cook for 3-4 minutes or until the top starts to bubble and the bottom is browned. Turn and cook for 1-2 minutes longer or until golden brown. Remove to a plate and keep warm. Repeat to make a total of 12 pancakes.

WW POINTS VALUE: 2 pts per pancake

Note: This recipe appears in the South Beach Diet Cookbook. As I have said before, "Who doesn't enjoy breakfast for dinner once in a while?" This meal hit the spot for dinner earlier tonight. Pancakes are a delicious treat for dinner sometimes because you can take the time to make them and enjoy them. Oatmeal as pancakes is so yummy and so dense and moist in your mouth. I highly recommend adding cinnamon, nutmeg or ground cloves for more flavor. Heck you can even add vanilla or almond extract for more flavor or your favorite fruit to these oatmeal pancakes for a flavor punch. The extra spices or fruits may add to the point value but it's worth it.

Chocolate-Mint Brownies

Ingredients:

• 1 cup cake flour
• 1 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 cup fat-free egg substitute
• 1 cup packed dark brown sugar
• 3/4 cup dark corn syrup
• 3/4 cup apple butter
• 2 tbsp vegetable oil
• 1 oz. unsweetened chocolate baking square, melted
• 36 pieces Junior Mints, candies, chopped

Makes 24 Servings

1. Preheat oven to 350ºF. Coat a 9- x 13-inch baking pan with cooking spray.
2. In a large bowl, whisk together flour, cocoa and salt. In another large bowl, whisk together egg substitute, sugar, corn syrup, apple butter, oil and melted chocolate. Stir dry ingredients into wet ingredients until just blended.
3. Pour batter into prepared baking pan and sprinkle with candies. Bake until firm, about 30 to 35 minutes. Allow to cool completely before cutting into 24 squares. Yields 1 square per serving

WW POINTS VALUE: 4 pts

Note: This recipe appears on www.weightwatchers.com. How can you NOT love chocolate brownies? I found this recipe in the Chocolate cooking section and these brownies looked to good to pass up. These brownies are not your typical brownies with the unique ingredients. They are very chocolatey, minty and chewy and heavenly delicious. Replacing regular butter with apple butter makes these brownies much lower in fat, as well as moist and rich. These brownies are devilishly delicious you will be eating these again and again and make them you're new guilty pleasure.

Hawaiian Curried Chicken with Pineapple Salsa

Ingredients:

• Cooking Spray
• 2 tsp peanut oil
• 2 tsp minced ginger
• 1 large onion, chopped
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/8 tsp granulated sugar
• 1 lb. bonelesss, skinless chicken breast, cut into 1-inch chunks
• 1 cup light coconut milk
• 2 1/2 cups pineapple, diced
• 1/4 cup shallots, minced
• 1/4 cup fresh cilantro, minced
• 1/4 cup shredded coconut, toasted

Makes 6 Servings

1. Coat a large skillet with cooking spray; set over medium heat. Add oil; heat until oil starts to shimmer. Add ginger and onions; sauté until onions turn translucent and start to caramelize, about 5 to 7 minutes. Add curry powder, salt and sugar; cook, stirring, until curry becomes fragrant, about 1 minute.
2. Push vegetables to side of skillet and sauté chicken until lightly browned, about 1 to 2 minutes. Add coconut milk and reduce heat to low; simmer, partially covered, stirring occasionally, until chicken is done, about 20 to 30 minutes.
3. Meanwhile, to make salsa, combine pineapple, shallots and cilantro; toss well to coat
4. To serve, top chicken with salsa and sprinkle with coconut; sprinkle with salt if desired. Yields about 3/4 cup chicken, rounded 1/3 cup salsa and 2 teaspoons coconut per serving.

WW POINTS VALUE: 5 pts.

Note: This recipe appears on www.weightwatchers.com. This dish is the perfect weekend dish that is full of tropical flavor, heat and very filling. The ginger and curry give this dish heat and the pineapple and coconut give the dish an authentic tropical flare. This dish takes a while to make but it's worth making. I enjoyed this dish and would make it again. If you want to add more heat to this dish, use a curry with more flair. 

Ranger Cookies

Ingredients:

• 1/4 cup pecan pieces
• 1/4 cup 100 % bran cereal
• 1/4 cup old-fasioned rolled oats
• 1/4 cup bittersweet chocolate chips
• 1/4 cup unsweetened coconut flakes
• 1/2 cup whole-grain pastry flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup trans-fat-free margarine
• 1/4 cup granular sugar substitute
• 1 large egg
• 1 tbsp vanilla extract

Makes 16 cookies

1. Heat oven to 375 F. Lightly coat a baking sheet with cooking spray or line with parchment paper.
2. Place pecans on another baking sheet and bake until fragrant and lightly toasted, 6-8 minutes. Remove from oven and set aside and cool briefly. Pulse cooled pecans, bran cereal, oats, chocolate chips and coconut in a blender or food processor until coarsely ground.
3. Sift together flour, baking powder and salt in a medium bowl. In a large bowl, with an electric mixer at high speed, beat margarine, sugar substitute, egg and vanilla until creamy. With mixer on low, slowly add flour mixture to sugar mixture and beat until incorporated. Stir in pecan mixture.
4. Drop well-rounded tablespoons of batter 2 inches apart onto prepared baking sheet. Bake until tops of cookies appear dry and bottoms are golden, about 10 minutes. Transfer cookies to a wire rack to cool.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. The true origintiflavored cookie is unknown, but it is said that it was named for park and forest rangers who appreciated it's energy-boosting ingredients such as coconut flakes and rolled oats. These cookies are so delicious you will forget they're healthy for you. These cookies can be made a day in advance and stored in an airtight container at room temperature. They are filled with so much flavor and chewy they can be made in 30 minutes and enjoyed by everyone.