Guilt-Free Ricotta Cheesecake (fat/sugar/gluten FREE)
Mar12

Guilt-Free Ricotta Cheesecake (fat/sugar/gluten FREE)

Fat free, sugar free, gluten free, and zero points?! Now I bet you’re curious! Whip up this tasty treat when you’re craving something sweet, or need a baking fix. (You can even make them in your toaster oven.)   You get a more luscious, smoother texture with low fat ricotta cheese, but if you’re following Weight Watchers Simple Start or Simply Filling, it’s still super-delish with Trader Giotto’s Fat Free Ricotta—and would you believe, it’s a Weight Watchers Power Food?! (Therefore = zero points) I wouldn’t serve this if I was having the Queen of England over for tea, but this is my go-to when kettle corn just won’t cut it, and I feel  like baking something delicious that won’t make me feel one bit guilty… (Unless, of course, I eat the whole batch! What…?! I’ve never done that!) Actually, even if you ate all three, you’d only be eating a cup of ricotta cheese, 2 tablespoons of yogurt, and an egg. Not the end of the world. 🙂 WARNING: One of the criteria for determining if something is a Weight Watchers Power Food is by its abuse potential. So, while all of these ingredients are Weight Watchers Power Foods, if you do find yourself eating more than one serving—or it triggers the eater in you—I would recommend saving it for when you have other Weight Watchers over to share it with, or holding off until you can handle it better! Counting Points? It’s only 2 PointsPlus per serving. (Or 7 Points for all three!) It’s as easy as 1, 2, 3 Whisk all the ingredients together until nice and smooth     Place in 4-inch ramekins and bake in toaster oven for 20 minutes   Cool. Chill. Enjoy. (Pin! Share! Comment! 🙂 )   Fat Free Ricotta Cheesecake (gluten free) 2014-03-11 18:18:22 Serves 3 2 Weight Watchers Points Plus for one ramekin or 7 PointsPlus for the whole batch! Write a review Save Recipe Print Prep Time 10 min Cook Time 20 min Total Time 30 min Prep Time 10 min Cook Time 20 min Total Time 30 min 184 calories 6 g 104 g 12 g 12 g 7 g 112 g 147 g 3 g 0 g 5 g Nutrition Facts Serving Size 112g Servings 3 Amount Per Serving Calories 184 Calories from Fat 108 % Daily Value * Total Fat 12g 19% Saturated Fat 7g 37% Trans Fat 0g Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 104mg 35% Sodium 147mg 6% Total Carbohydrates 6g 2% Dietary Fiber 0g 0% Sugars 3g Protein 12g Vitamin A9%Vitamin C0% Calcium20%Iron3% * Percent Daily Values are based on a 2,000 calorie...

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Fabio’s Mom’s Meatballs, made Light
Oct15

Fabio’s Mom’s Meatballs, made Light

One of my most special family times ever was making meatballs and sauce (from scratch!) with my hubby and little one. These are super-easy and fun to make, and mouthwateringly delicious!   Sam—who only makes Kraft Mac & Cheese—threatened to make them after accompanying me to Fabio Viviani’s Cooking Demo, but I didn’t think he’d actually follow through.   Look what I got Mr. Clean to do! (If he can do it, so can you.) He actually rubbed olive oil into his hands before rolling the balls!!! Needless to say it was a computer-free evening. (Oh! Now I get why he washed the dishes for an hour.)   Fabio insists that the secret to moist meatballs is to cook them right in the sauce, and after trying his, we agree. Do you sear your meatballs, or cook them right in the sauce?   At the risk of upsetting a feisty Italian, I used Laura’s Lean Beef (92% lean) instead of 80/20, recommended by Fabio.   Ricotta cheese keeps them moist, and they were just as tasty with low fat ricotta and lean beef.   You could, of course, make them with turkey, but then they would be turkey meatballs! I eat SO much turkey and chicken, that sometimes I crave that yummy, beefy taste. And these are healthier than many of the turkey meatballs out there. (Especially the pre-cooked ones.) Warning: Very more-ish! This was my third time making them (finally got down to posting the recipe), and once again I couldn’t stop thinking about them all night long, and went back in at 10pm! What is it about them that keeps you going back for more?   Serve with crusty Ciabatta Bread and/or Trader Joe’s Vegetable Radiatore. (5 Weight Watchers PointsPlus for 3/4 cup.)   Baby Broccoli sautéed in olive oil and garlic makes a great side dish—I don’t even need the pasta.   Tips for Success Mince the garlic and the shallots quite finely, because they’re not getting cooked before going into the meatballs. Shallots are a little milder and sweeter than onions. How to Mince a Shallot Keep the root end intact, and make one slice through the middle, horizontally, and then tiny slices almost all the way to the root, but not through it. That way all the pieces don’t separate and go all over the board.   I learned a great tip from Alex Guarnaschelli, to spread the meat around and up the sides of the bowl, so you can season it properly.   Oops! Not quite sure how much salt went into that batch.   The meatballs can be rolled the day before; cover with...

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Gnudi: Spinach and Ricotta Dumplings
Mar13

Gnudi: Spinach and Ricotta Dumplings

If you’re looking for a pasta fix without all the carbs, this is your dish! When I first saw Giada de Laurentiis make these Italian pillows of ravioli, without the pasta—known as Gnudi, or Gnocchi—I couldn’t wait to try them. Seeing them in Food Network Magazine a while later was the push I needed. I usually make them with whole-milk ricotta, but today I used the low fat version and I didn’t miss a thing, so I’m going with this light version! It’s a delicious, simple, relatively low-fat recipe. Pairs well with a salad and some crusty, warm bread. Or with Trader Joe’s Breaded Chicken Tenderloin Breasts for extra protein. Click here for Orna’s Trader Joe’s Shopping List with Weight Watchers Power Foods and PointsPlus values >> To Squeeze the Spinach I use the Trader Joe’s Chopped Spinach which comes in a 16-oz bag; leave it in the refrigerator overnight to thaw, and then it might still need some more time on the counter. Sauté the leftovers in olive oil spray to fill you up! Set it in a colander over the bowl you’re going to use (set them both on your scale and pour in 10 ounces. Then squeeze it in your hands over the colander. When you think you’ve squeezed it enough, squeeze it some more! Then wrap it in a double layer of paper towels and give one more squeeze till totally dry. Discard the water and wipe the bowl dry before placing the spinach in it. Separate into small pieces with your fingers. Sam’s favorite store-bought sauce is  Buitoni Marinara Sauce. If you prefer a lighter, lower fat sauce try Trader Giotto’s Organic Tomato Basil Marinara.     Next up I’ll be trying Scott Conant’s Spinach and Ricotta Gnudi, with a Porcini Puree. I’ve been salivating over them ever since I saw him make them on The Best Thing I Ever Made. Love that show! Did anyone see that episode? Have you tried making them? Cool Tools Medium Cookie Scoop Spider or Slotted Spoon for removing the Gnudi Microplane Grater, for grating the nutmeg Silicone Spatula, for mixing the Gnudi Gnudi: Spinach and Ricotta Dumplings 2013-08-06 15:33:24 Serves 6 9 Weight Watchers PointsPlus for four balls with sauce Write a review Save Recipe Print Prep Time 20 min Cook Time 10 min Total Time 30 min Prep Time 20 min Cook Time 10 min Total Time 30 min 323 calories 18 g 120 g 20 g 19 g 11 g 243 g 760 g 6 g 0 g 7 g Nutrition Facts Serving Size 243g Servings 6 Amount Per Serving Calories 323 Calories from Fat...

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