Star-Spangles Berries

Ingredients:

• 2 (16-oz) containers strawberries (hulled)
• 2 pints blueberries
• 4 tbsp granular sugar substitute
• 1 tbsp + 2 tsp fresh lemon juice
• 2 cups part-skim ricotta cheese
• 2 tsp vanilla extract

Makes 10 (generous 1-cup) Servings

1. Halve or quarter strawberries, depending on size. Combine strawberries, blueberries, 1 tablespoon of the sugar substitute and 1 tablespoon of the lemon juice in a large bowl.
2. Process ricotta, reamining 3 tablespoons sugar substitute, remaining 2 teaspoons lemon juice and vanilla in a blender or food processo unitl ricotta is smooth, about 2 minutes.
3. Spread ricotta mixture evenly on the bottom of a wide, shallow serving bowl or 4-quart rectangular serving dish. Top evenly with the berries and serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Summer has arrived and what better way to enjoy the summer that fresh berries and cheese. Strawberries and blueberries are in season right now and they are so delicious when they're fresh in season. You can even cut back on the sugar in this dish and it will still taste delicious. I used lime juice in place of the lemon juice to have a more tart taste for the the berries and it was still delicious. The vanilla adds a nice touch as well. This dessert makes a great treat for a gathering, especially for 4th of July with all the red, white and blue. Make sure you have this dessert for the fireworks because it's a great way to end the evening.

South Beach Cole Slaw

Ingredients:

• 1 cup mayonnaise
• 3 tbsp Dijon mustard
• 3 tbsp cider vinegar
• 1 1/2 tsp celery seed
• 1 tsp granular sugar substitute
• 1 small (1-to 1 1/2-lb.) head green cabbage, shredded (4 cups)
• 1 small (1-to 1 1/2-lb.) head red cabbage, shredded (4 cups)
• salt
• freshly ground black pepper

Makes 16 (1/2 cup) Servings

Whisk together mayonnaise, mustard, vinegar, celery seed and sugar substitute. Add cabbage and toss to combine, Season to taste with salt and pepper and refirgerate until ready to serve.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't love coleslaw?! Now that grilling season is in full swing, this is a great side dish for your picnic table this summer. This  dish also makes a gtreat snack or light lunch or dinner for the summer when you are battling the heat wave. The whole dish takes 20 minutes to make and it's worth it. Once you've made this classic dish, you'll never buy the packed cole slaw at the grocery store again.

Arugula, Grapefruit and Parmesan Salad

Ingredients:

• 5 oz. arugula, about 8 cups loosely packed
• 2 medium pink grapefruits, segmented, 2 tbsp juice reserved
• 1/2 small uncooked vidalia onion, thinlly sliced
• 1 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 oz. Parmesan cheese, thinly shaved

Makes 4 Servings

1. Place arugula in a large salad bowl; top with grapefruit and onion.
2. In a small bowl, whisk together oil, vinegar, honey, salt, pepper and reserved grapefruit juice.
3. When ready to serve, gently toss salad with dressing; sprinkle with cheese.

WW POINTS VALUE: 3 pts. (2 cups per serving)

Note: This recipe appears on www.weightwatchers.com. This is what Italy must taste like in the summer! This salad is SO delicious you'll have it again and again this summer. This salad is also a great way to kick off summer and great for when the heat wave is in town and you don't want to cook. I must say I have a new respect for salads. I always thought salads were dull and boring with lettuce, tomatoes, carrots, onions, etc. This  Italian salad is certainly a refreshing change from the usual lettuce and tomato! You can also use spinach in place of the arugula for this salad and it will still be heavenly. This salad should be served at a dinner party, especially if your dinner guests are Mario Batali, Emeril Lagasse, Tyler Florence, Giada De Laurentis, Michael Chiarello, Scott Conant,  Ann Burrell and even Bobby Flay.

Chocolate and Vanilla Meringue Cookies

Ingredients:

• 4 large egg whites
• 1/2 tsp distilled white vinegar
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder

Makes 22 Servings

1. Preheat the oven to 200 F. Line 2 baking sheets with foil.
2. Ina a large bowl, beat egg whites with an electric mixer until frothy, about 3-5 minutes. Add vinegar; beat until  soft peaks form. Increase speed to high and gradually add sugar; beat unitl glossy peaks form. Beat in vanilla.
3. Remove half of meringue to another bowl; stir in cocoa until blended.
4. Spoon tablespoons of both meringues onto prepared baking sheets about 1 inch apart each, making abouto 44 cookies-half vanilla-flavored and half cocoa-flavored. Or you can make marbleized cookies by spooning 1/2 tablespoon of each type of meringue into a mound and then swirling the 2 together with your fingers.
5. Bake until meringues feel dry and crisp all the way through, about 3 hours. Turn off oven; leave meringues in oven for 1 hour. Transfer baking sheets wo wire racks to cool completely. Peel meringues of foil and store in an airtight container.

WW POINTS VALUE: 1 pt (2 cookies per serving)

Note: This recipe appears on www.weightwatchers.com. Meringue cookies are egg white-sugar cookies that are baked at a low temperature for a long time. I had made meringue cookies in the past and they didn't turn out as well as I had hoped. I made these cookies yesterday afternoon and they were delicious! Who does not love vanilla and chocolate?! I also cut the sugar intake in half and they were still yummy. Vanilla and chocolate meringue cookies are like bite-sized pieces of air inside your mouth. One bite of these cookies and they will literally melt in your mouth. These cookies are perfect for a dinner party or for a local bake sale they are that good. Since these cookies require only 5 ingredients, make these for Claire Robinson because she will be so impressed.

Garlicky Eggplant Dip

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 large onion, coarsely chopped
• 4 garlic cloves, lightly smashed and peeled
• 1/4 tsp crushed red pepper flakes, or more to taste
• 1 (2-pound) eggplant, coarsely chopped
• 1/4 tsp salt
• freshly ground black pepper
• 1/4 cup fresh lemon juice
• Assorted raw and blanched vegetables, such as bell peppers, broccoli, cauliflower, cherry tomatoes, cucumbers and scallions

Makes 2 Cups

1. Heat oil in a large saucepan over medium heat. Add onion, garlic and pepper flakes; reduce heat to medium-low and cook until vegetables are softened, 5-7 minutes. Stir in eggplant, salt and a pinch of black pepper. Cover and cook, stirring occasionally, until eggplant is very soft, 25-30 minutes. Transfer eggplant mixture to a large bowl and allow to cool for 15 minutes.
2. When cooled, process eggplant in a food processor or in batches in a blender until smooth, 1-2 minutes, adding lemon juice during the final 30 seconds of processing. Serve at room temperature with assorted vegetables for dipping.

WW POINTS VALUE: 0 pts per serving (1 tbsp per serving)

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Eggplant is in season right now and this will make a nice treat for a party or even for leftovers. I cooked this dip earlier this evening and it made the kitchen smell heavenly. It even tasted delicious. You can serve this dip with chicken, pork and even on top of fish or a crostini and the dip will still be delicious. The keys to cooking good food are olive oil, onions and garlic. Without these key ingredients, your dishes will be bland and have no flavor.

Buttermilk Waffles and Jam

Ingredients:

• 1 cup whole what flour
• 1 cup old-fashioned rolled oats
• 1 tbsp + 1 tsp baking powder
• 3 tbsp granular sugar substitute
• 3 tbsp canola oil
• 1 1/4 cups 1 % or fat-free buttermilk
• 1/2 cup water
• 1 large egg
• 3/4 cup sugar-free jam, any flavor

Makes 4 (1 waffle) Servings

1. Combine flour, oats, baking powder, salt and sugar substitute in a medium bowl. Whisk together oil, buttermilk, water and egg in a separate bowl. Pour buttermilk mixture into the flour mixture and stir until combined.
2. Heat waffle iron; coat lightly with cooking spray. Add a generous 1/2 cup batter per waffle and cook until browned and crisp, about 5 minutes. Dollop with jam and serve.

WW POINTS VALUE: 8 pts per waffle

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I had these waffles for breakfast this morning and they were delicious! Warm jam served on top of waffles is SO good. These waffles taste just as yummy as the waffles you would get at a diner or even your local Waffle House, trust me. You can also wrap these waffles individually and freeze them for up to 3 weeks. Once you've had these waffles, you will never go to IHOP, Waffle House or any other diner again.

Herb Roasted Pork Loin

Ingredients:

• 6 garlic cloves, minced
• 2 tsp dried oregano
• 2 tsp dried fennel seeds
• 2 tsp finely grated lemon zest
• 1 tsp extra-virgin olive oil
• 1/4 tsp salt
• 1 (3-pound) boneless center-cut pork loin roast

Makes 8 (6 oz) Servings

1. Position rack in middle of oven and heat oven to 350 F.
2. Combine garlic, oregano, fennel seeds, lemon zest, oil and salt in a small bowl. Mash until mixture forms a thick paste.
3. Place pork on a cutting board so it lies perpendicular to you. Using a sharp knife and beginning at the top of the loin, make an incision down the center, about three-quarters of the way into the meat. Gently spread the loin open and repeat the incision in the center of each half of the loin, so the loin is opened, like a book.
4. Rub three-fourths of the garlic mixture inside the loin, then close up the loin by folding in half and then in half again. Use twine to tie loin closed. Rub the remaining garlic mixture over the outside of the loin.
5. Roast pork until internal temperature reads 150 F, 1-1 1/2 hours. Remove from oven and let rest 20 minutes before slicing; serve warm.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Italian food isn't always about pasta; there is so much more. Pork is such a universal ingredient it can go into any ethnic dish. I must say, Italian pork is delicious. The Italian flavors of rosemary, garlic and fennel make this pork so heavenly delicious it will make you wish you were in Tuscany. Don't be afraid to put on too much olive oil. You don't want your pork to be too dry. The pork is even better the next day as leftovers because the herbs are marinating in the pork overnight. I highly recommend serving Roasted Eggplant and Peppers and Warm White Beans with Rosemary with the pork for an authentic Tuscan dinner. And if you can, invite Mario Batali, Michael Chiarello, Scott Conant, Giada De Laurentis and I think they will be impressed.