Hgs Ginormous Sweet Tart Fruit Salad Ww Points 2 Recipes

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GINORMOUS FRUIT SALAD SURPRISE



Ginormous Fruit Salad Surprise image

Provided by Cooking Channel

Categories     dessert

Time 1h15m

Yield 2 servings

Number Of Ingredients 8

1/4 cup freshly-squeezed orange juice
1 teaspoon seasoned rice vinegar
1 teaspoon granulated sugar
2 cups peeled and diced cucumber
1 cup blueberries
1 cup diced strawberries
1 large Fuji apple, cored and chopped
Fresh mint, for serving, optional

Steps:

  • In a small bowl, combine orange juice, vinegar, and sugar. Stir until blended and set aside.
  • Place cucumber, blueberries, strawberries, and apple in a large bowl. Top with the orange juice mixture and stir gently to coat.
  • Cover and refrigerate for at least 1 hour (overnight is best). Stir gently just before serving. Garnish with mint, if using. Enjoy!!!

Nutrition Facts : Calories 169, Fat 1 grams, Sodium 95 milligrams, Carbohydrate 41.5 grams, Fiber 7 grams, Protein 1 grams, Sugar 29.5 grams

HG'S I CAN'T BELIEVE IT'S NOT SWEET POTATO PIE - WW POINTS = 2



Hg's I Can't Believe It's Not Sweet Potato Pie - Ww Points = 2 image

From Hungry Girl: "Get Squashed! This one's an instant classic, people. We promise. By substituting butternut squash for sweet potatoes and using some key light ingredients, you can save over 200 calories and nearly 17 grams of fat per serving on this Turkey Day classic. And it tastes EXACTLY like the real thing (yes, EXACTLY). Now THAT'S something to be thankful for! Butternut squash, with half the calories (and all the yummy fun) of sweet potato, is our new best friend. (Pssst... In case you haven't tried 'em yet, our Bake-tastic Butternut Squash Fries ROCK!)" Serving Size: 1/4 recipe; approx. 2/3 cup Calories: 110 Fat:

Provided by senseicheryl

Categories     Vegetable

Time 1h

Yield 4 dishes, 4 serving(s)

Number Of Ingredients 8

2 cups butternut squash (1 large squash)
1/2 cup Egg Beaters egg substitute, Original
1/3 cup light vanilla soymilk
1/3 cup sugar-free maple syrup
1 teaspoon cinnamon
1/4 cup Splenda granular
1 teaspoon vanilla extract
2/3 cup miniature marshmallow

Steps:

  • Preheat oven to 350 degrees.
  • Peel squash and cut into large chunks (removing seeds). Fill a large, microwave-safe dish with a half an inch of water. Place squash into dish and cover with plastic wrap. Microwave for approximately 8 minutes (and drain). Squash should be tender enough to mash, but not fully cooked. With a potato masher, food processor or fork, mash squash. Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish.
  • Add all ingredients except for marshmallows. Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy.
  • Allow to cook for 45 - 50 minutes. Remove from oven, and disperse marshmallows over top of pie. Return to oven for 5 minutes, until marshmallows begin to brown. Allow to cool.

Nutrition Facts : Calories 62.5, Fat 0.1, Sodium 9.7, Carbohydrate 15.6, Fiber 1.7, Sugar 6.5, Protein 0.9

HG'S SWEET CARAMELIZED ONION DIP - WW POINTS = 2



Hg's Sweet Caramelized Onion Dip - Ww Points = 2 image

Here is another recipe from Hungry Girl's Newest Book: "Dip It Good This dip is so good it might make you shed tears of joy. The first time we tasted it, we did! BTW, this recipe's ripped straight from the pages of our #1 New York Times Best Seller, Hungry Girl 200 Under 200. Woohoo!" Serving Size: 1/3 cup Calories: 74 Fat: 1.75g Sodium: 512mg Carbs: 11g Fiber: 0.5g Sugars: 4.5g Protein: 3.5g POINTS® value 2*

Provided by senseicheryl

Categories     < 60 Mins

Time 55m

Yield 6 1/3 cup servings, 6 serving(s)

Number Of Ingredients 10

1 tablespoon light butter, whipped kind (or light buttery spread like Brummel & Brown)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 large sweet onions, chopped
1/2 cup nonfat sour cream
1/2 cup fat-free mayonnaise
1/4 cup fat free cream cheese, room temperature
2 tablespoons fat free cream cheese, room temperature
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar

Steps:

  • Heat butter in a large pan over medium-high heat on the stove. Once butter has coated the bottom of the pan, add onions, salt and cayenne pepper. Onions may be piled high in the pan, but they'll cook down. Saute for 10 minutes, stirring often.
  • Reduce heat to medium-low and cook for an additional 25 - 30 minutes, stirring occasionally, until onions are browned and caramelized.
  • Meanwhile, in a large bowl, combine sour cream, mayo and cream cheese. Whisk until smooth and then refrigerate.
  • Once onions are caramelized, add mustard and vinegar to the pan. Continue to cook for 5 minutes, stirring frequently. Remove from heat and allow to cool.
  • Once cool, add onions to the large bowl and mix thoroughly. Refrigerate overnight to allow flavors to combine.
  • Serve at room temperature with your favorite veggies, chips, and/or crackers for dipping. ENJOY!

Nutrition Facts : Calories 68.2, Fat 2.3, SaturatedFat 1.1, Cholesterol 6.6, Sodium 391.7, Carbohydrate 10.8, Fiber 1.3, Sugar 5.2, Protein 1.7

HG'S SWEET 'N CHUNKY CHICKEN SALAD - WW POINTS = 3



Hg's Sweet 'n Chunky Chicken Salad - Ww Points = 3 image

Hot Chick! Dozens of fat grams in chicken salad = bad news. Crunchy cucumbers, red grapes, and yogurt dressing on the other hand = GREAT additions. Here's HG's guilt-free answer to the notoriously fattening Waldorf chicken salad... HG Tip! If cooking your chicken from scratch, use nonstick spray (not oil) to keep the fat count down. **These short, sweet cucumbers rule in this recipe! But if you can't find 'em, any cucumber will do. Serving Size: half of recipe (about 1 cup) Calories: 145 Fat: 1.5g Sodium: 332mg Carbs: 14g Fiber: 1g Sugars: 10g Protein: 21g POINTS® value 3*

Provided by senseicheryl

Categories     Chicken Breast

Time 10m

Yield 2 , 2 serving(s)

Number Of Ingredients 9

1 cup cooked boneless skinless chicken breast, roughly chopped
1/2 cup kirby cucumber, chopped
1/3 cup red seedless grapes, halved
1/3 cup apple, chopped
1/4 cup plain fat-free yogurt
2 tablespoons fat-free mayonnaise
1 teaspoon artificial sweetener (like 1 packet of Splenda)
1/4 teaspoon lemon pepper seasoning
1 dash salt

Steps:

  • Mix together the yogurt, mayonnaise, sweetener, lemon pepper seasoning, and salt.
  • Coat the chicken in this mixture, and then stir in the chopped cucumber, grape halves, and chopped apple.
  • Then try not to pass out as you chow down on this insanely good chicken salad!

Nutrition Facts : Calories 175.9, Fat 3.1, SaturatedFat 0.8, Cholesterol 61.7, Sodium 274.1, Carbohydrate 12.7, Fiber 1.2, Sugar 9.9, Protein 23.9

WINTER FRUIT SALAD - WW POINTS = 2



Winter Fruit Salad - Ww Points = 2 image

This recipe comes from my Weight Watchers Magazine, November/December 2008. This issue has several "make ahead recipes" for easy Holiday planning. To make ahead: Cover and refrigerate the salad up to 2 hours in advance, but don't sprinkle it with the almonds until just before serving." 2 points for 1 1/4 cup.

Provided by senseicheryl

Categories     Pineapple

Time 10m

Yield 8 1 1/4 cup servings, 8 serving(s)

Number Of Ingredients 9

3 tablespoons brown sugar, packed
1 tablespoon lemon zest, grated
2 tablespoons lemon juice
1 teaspoon ground allspice
3 braeburn apples, sliced
3 cups pineapple, fresh, cubed
2 bosc pears, sliced
1/3 cup currants
1/4 cup almonds, sliced

Steps:

  • Combine the brown sugar, lemon zest, lemon juice and allspice in a large bowl.
  • Add the apples, pineapple, pears and currants.
  • Toss to coat.
  • Sprinkle with the almonds.

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