 |
| {Photo courtesy of weightwatchers.com} |
This pie was hands-down delicious!! Not too sweet, very fresh, and a perfect dessert to top off a heavy meal. And, even the men in attendance thought it was tasty!
Fresh Strawberry Pie
Ingredients
2 pound(s) strawberries, hulled, sliced 3/4 cup(s) sugar, granulated (I will reduce this next time)
1/2 cup(s) cranberry juice cocktail, or cranberry-strawberry juice
1/4 cup(s) cornstarch
6 oz Ready Crust 25% Less-Fat Graham Cracker Ready pie crust (I'm going to try making a crust out of reduced fat vanilla wafers the next time I make this recipe)
1 cup(s) fat-free vanilla yogurt, Greek-style
1 tsp lemon zest, finely grated
Instructions
Combine 3 cups sliced strawberries, sugar and juice in a medium saucepan.
Mash berries in pan with a potato masher; stir in cornstarch and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, until very thick, about 1 minute.
Remove from heat; let cool slightly and then stir in remaining sliced strawberries. Scrape into pie crust.
Let cool slightly; cover loosely with plastic lid from pie crust. Refrigerate until set, at least 4 hours (you can then freeze the pie for a little while if desired, to make it easier to slice). I would recommend freezing the pie as ours was a little difficult to dish up.
To serve, in a medium bowl, stir together vanilla yogurt and lemon zest until blended (I also added a little vanilla extract to boost the flavor). Spread on top of pie, leaving a border around edges so strawberry filling shows. Slice reserved strawberries and use them to garnish pie. Slice pie into 10 pieces and serve. Yields 1 piece per serving (5 points as the recipe stands).
Raspberry-Mustard Glazed Ham
Ingredients
1/2 cup(s) jam, raspberry, seedless
1/4 cup(s) Dijon Mustard, grainy-variety (with whole mustard seeds)
3/4 tsp black pepper, coarsely ground
1/2 tsp red wine vinegar, or apple cider vinegar
2 pound(s) cooked lean ham, smoked (we used a spiral ham)
Instructions
Preheat oven to 325°F. Line a small baking pan with nonstick aluminum foil or coat with cooking spray.
To make glaze, in a small bowl, stir together jam, mustard, pepper and vinegar until blended; reserve half (about 1/3 cup) to serve with ham.
Score ham with a knife by making several crisscross cuts in top of ham about 1/8-inch deep each; place ham in prepared pan and brush with some glaze. Bake for 1 hour, brushing with glaze every 15 minutes. Thinly slice ham and serve with reserved glaze. Yields about 3 1/2 ounces ham and 1 tablespoon glaze per serving (5 points).
Deviled Eggs
Ingredients
8 large egg(s)
1/4 cup(s) celery, finely chopped
1/4 cup(s) carrot(s), shredded (I omitted)
2 Tbsp scallion(s), thinly sliced
2 Tbsp fat-free sour cream (I substituted Greek yogurt)
1 Tbsp light mayonnaise
2 tsp mustard, deli-style
1 tsp apple cider vinegar (I omitted this and didn't miss the flavor)
1/4 tsp table salt
1/4 tsp black pepper, ground
Instructions
Place the eggs in a saucepan large enough to hold them in a single layer; add enough cold water to cover. Bring to a boil over medium-high heat; reduce the heat and cook at a bare simmer, 12 minutes. Rinse under cold water and, when cool enough to handle, remove the shells.
Halve the eggs lengthwise. Place 4 whole yolks in a medium bowl and discard the remaining yolks. Chop 4 of the egg white halves and add to the bowl; mash well with a fork. Add the celery, carrot, scallion, sour cream, mayonnaise, mustard, vinegar, salt, and pepper; blend with a fork.
Spoon the filling into the hollows of the remaining 12 halves of whites, mounding to fill. Place on a platter, cover with plastic, and refrigerate at least 1 hour. Serve cold. Yields 2 stuffed egg halves per serving (3 points)
As of this week, I've been doing WW for one whole month and have been PLEASANTLY surprised with the results. I am about to hit my half-way mark and can't believe how easy it has been! I'm definitely a believer now :)
