WW Strawberry Angel Food Cake

 

WW Strawberry Angel Food Cake

PointsPlus+ = 4

Ingredients

1 (10 oz) round angel food cake
1-1/4 cups cold skim milk
1 (4 serving) box sugar free vanilla instant pudding
1 tbsp lemon zest
1 cup strawberries, chopped
2 cups light frozen whipped topping, thawed
6 whole strawberries, halved

Directions:

1. ( For easier handling and slicing place uncut cake in freezer 30 minutes before slicing.)

Place cake on serving plate. Cut 3/4 inch thick slice off top of cake; set slice aside. 
Carefully hollow out center of cake, leaving 1 inch thick shell on bottom and sides. 
Reserve removed cake for snacking or other use. 

2. Pour milk into a medium size bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in lemon zest. Remove 1/2 cup of the pudding; place in the medium bowl. Set aside. Spoon chopped strawberries into cake shell; spoon remaining pudding over strawberries. Replace top of cake.

3. Add whipped topping to reserved 1/2 cup pudding; stir with wire whisk until well blended. 
Spread onto top and sides of cake. Refrigerate at least 1 hour before serving. 
Garnish with strawberry halves. Store leftovers in refrigerator.

Yield: 8 equally sized slices
Serving Size: 1 slice per serving

Weight Watchers PointsPlus+ = 4 

Nutrition Information:
Calories 160, Carbs 31g, Cholesterol 0mg, Fat 2.5g, Fiber 1g, Protein 3g

Hamburger Soup

Hamburger Soup

PointsPlus+ = 2

Ingredients

(8 oz) extra lean ground beef
(8 oz) uncooked ground turkey breast
1 cup finely chopped onions
2 carrots, coarse shredded
2 celery ribs, sliced
2 garlic cloves, minced
6 cups reduced sodium beef broth
2 (14-1/2 oz) cans diced tomatoes, undrained
1 tsp dried sage, crushed
1 tsp dried thyme, crushed
1/2 tsp dried rosemary, crushed
1/4 tsp salt
1/4 tsp ground black pepper
2 cups chopped potatoes
Fresh Sage, optional

Directions:

1. In a Dutch oven, combine beef, turkey, onion, carrot, celery, and garlic; cook until meat is brown and onion is tender.

2. Drain off fat. Stir beef broth, undrained tomatoes, dried sage, thyme, rosemary, salt, and pepper into beef mixture in Dutch oven. Bring to a boil; stir in potatoes. Reduce heat. 

3. Cover and simmer for 10 to 15 minutes or until vegetables are tender. If desired, garnish 
with fresh sage.

Yield: 12 Servings
Serving Size: 1 Cup per serving

Weight Watchers PointsPlus+ = 2

Nutritional Information:
Calories: 103, Total Fat 2g, Saturated Fat 1g, Cholesterol 19mg, Carbohydrates 10g, Fiber 1g, Sodium 418mg, Protein 10g

Chilled Salmon Salad

Chilled Salmon Salad

Ingredients:

nonstick cooking spray

2 tbsp olive oil

5 garlic cloves, sliced thin

2 tbsp lemon juice

1 tbsp Worchestershire sauce

1 tbsp Dijon mustard

1 tbsp water

1/2 tsp ground black pepper

1/3 c plain fat free yogurt

12 oz salmon fronzen and boneless filets, about 1" thick

10 c, torn romaine lettuce

1/2 c thinly sliced red onion

1/4 c freshly grated parmesan cheese

1 c cherry tomatoes, halved

1 c pitted ripe olives (optional)

 

Directions:

In a small saucepan, heal olive oil on medium-low heat. Cook and stir garlic in oil for 1-2 minutes

or until the garlic is lightly golden. Tranfer garlic mixture to blender container. Add lemon juice,

Worchestershire. mustard, water and black pepper. Cover and blend until conbined. Set aside 2 tbsp

of garlic mixture to use later. Add yogurt to remaining garlic mixture and blend until smooth. Chill

until ready to serve.

 

Thaw salmon, if frozen. Rince and pat dry. Brush the saved garlic mixture evenly over the salmon.

Cover and chill for 30 minutes.

 

Spray the unheated rack of the broiler pan with nonstick spray. Place salmon on rack. Broil 4-5

inches from heat for 8-12 minutes or until salmon flakes easily when tested with a fork. Turn once

while cooking.

 

Meanwhile, in a large bowl, mix together romaine, onions, and parmesan cheese. Divide salad mixture into

4 plates. Place one salmon portion on each salad. Top with tomatoes and olives (if desired). Serve with

chilled yogurt mixture. makes 4 servings.

 

Nutriction: 6 WW points, 1 carb choice

234 calories, Total fat 13 g, saturated fat 3 g, cholesterol 21 mg, sodium 331 mg, carbs

12 g, fiber 4 g, protein 19 g

Crockpot Cranberry-Orange Pork Roast

Crockpot Cranberry-Orange Pork Roast

 

Ingredients:

1 tbsp cooking oil

1 4 pound flat bottomed pork loin roast

15 oz canned whole berry cranberry sauce

1/2 c oil based catalina salad dressing

1 tbsp low sodium soy sauce

1 tbsp corn starch

1 tsp zest & 1/2 c juice from an orange

 

Directions:

Heat oil in large skillet over medium-high heat. Add meat; cook 4-5 minutes on each side or until

browned on both sides. Transfer meat to slow cooker.

 

Mix together the cranberry sauce, dressing, and soy sauce- pour over meat. Cover with lid.

 

Cook on low for 4-5 hours. Remove from slow cooker, reserving the liquid in slow cooker. Cover

meat to keep warm. Whisk remaining ingredients in small bowl until well blended. Stir into liquid

in slow cooker. Cook on high for 10 minutes or until thickened.

 

Slice meat, place on platter. Drizzle lightly with sauce. Serve with remaining sauce.

16 4 ounce servings

 

Nutrition:

5 WW points, 1 carb choice'

Calories 200, Total Fat 6 g, Saturated fat 1.5 g, Cholesterol 610 mg, Sodium 190,

Carbs 13 mg, Sugar 12 g, Fiber 0 g, Protein 22 g