Pecan Orange Macaroons

Pecan Orange Macaroons

30 macaroons

Calories per 2 macaroon: 62
WW points per 2 macaroon: 1

• 90g/3 1/2oz unsweetened flaked coconut
• 40g/1 1/2oz pecans, lightly toasted and finely chopped
• 2 tablespoons double cream
• 1/4 teaspoon pure orange extract
• 2 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 11og/4oz granular sugar substitute

1. Preheat the oven to 18o°C/35o°F/gas 4.
2. Mix the coconut, pecans, cream and orange extract together in a bowl.
3. Beat the egg whites until thick and foamy. Add the cream of tartar and the sugar substitute gradually, beating until stiff peaks form. Gradually fold in the coconut mixture.
Line two baking trays with parchment paper and drop slightly rounded teaspoonfuls (walnut size) onto the sheets. Bake for 10 to 12 minutes until the tops are lightly browned and the bottom is golden. Cool on a wire rack.

Weight Watchers Recipes: Griddled asparagus with fresh lemon

Griddled asparagus with fresh lemon

SERVES: 4
CALORIES/SERVING: 88
WW POINTS PER SERVING: 1
PREPARATION TIME: 15 MINUTES
COOKING TIME: 15 MINUTES

• 2 bunches (1 kg/2lb) fairly thick fresh asparagus
• 1 vegetable stock cube
• 1 lemon, cut into quarters
• 1 tsp cracked black pepper
• 2 tbsps Parmesan shavings

1 Trim or break the asparagus stems off. Using a vegetable peeler, shave away 5cm (2in) from the base of each stem. Blanch by placing in a pan of boiling water with the vegetable stock cube, and cook for 3-4 minutes.
2 Drain the asparagus (you can retain the cooking water to use in soup and sauces).
3 Preheat a griddle pan until hot. Add the asparagus and cook for 2-3 minutes on each side until slightly charred. Squeeze the lemon juice over and season with cracked black pepper.
Serve hot, sprinkled with a few Parmesan shavings

Weight Watchers Recipes: Stir-fried mushrooms and peppers

Stir-fried mushrooms and peppers

SERVES: 4
CALORIES/SERVING: 46
WW POINTS PER SERVING: 0
PREPARATION TIME: 20 MINUTES
COOKING TIME: 10 MINUTES

For added flavour add 7-2 crushed garlic cloves to the pan during cooking.

• 2 red and 2 yellow peppers, seeded and diced
• 225g (8oz) button mushrooms, rinsed
• zest and juice of 1 lemon
• 1 tbsp light soy sauce
• 1 tbsp chopped fresh chives

1 Place the diced peppers in a bowl. Add the mushrooms, pour the lemon zest and juice and the soy sauce over and toss well to coat the vegetables.
2 Preheat a non-stick wok or pan. Add the vegetables and cook quickly over a high heat, tos cook evenly.
3 Pile into a serving dish and sprinkle with chopped chives.

Weight Watchers Recipes: Duck in Red Wine

Duck in Red Wine

Serves: 4
Calories/serving: 440
WW points per serving: 8
Fibre: 1.3g Protein: 31g Fat: 22g

• 3og/1oz butter, or rendered duck or chicken fat
• 1 2.2-2.6kg/5lb-5lb 12oz duck, skin removed, jointed into 8 pieces
• a cloves garlic, peeled and finely chopped
• 5ooml/16floz dry red wine
• 5og /2 1/2oz mushrooms, thinly sliced
• 2 sprigs parsley, chopped
• 2 small bay leaves
• 1 teaspoon fresh thyme or 1/4 teaspoon dried
• 1 teaspoon salt
• 8 small white pickling onions, peeled
• 2 carrots, peeled and quartered

1. Preheat the oven to 18o°C/35o°F/gas 4.
2. Melt the butter or fat in a large frying pan. Add the pieces of duck and brown over a medium heat, then remove the duck with a slotted spoon to a casserole dish.
3. Add the garlic to the fat and cook for 1 minute.
4. Add the red wine, mushrooms, parsley, bay leaves, thyme and salt. Bring to the boil, stirring constantly, and cook until the sauce thickens.
5. Place the pickling onions and carrots into the casserole dish with the duck and pour over the sauce. Cover and bake for 1 hour.

Weight Watchers Recipes: Gnocchi

Gnocchi

Serves: 8
Calories/serving: 460
WW points per serving: 9
Fibre: og Protein: 143 Fat: 44g

• 450g/1lb ricotta cheese, pressed of liquid
• 225g/8oz full fat soft cream cheese or Boursin cheese
• 3 eggs, beaten
• 15g/1/2 soy flour dash of salt, cayenne pepper and nutmeg
• 225g/8oz unsalted butter, melted
• 50g/2oz Parmesan cheese, grated

1. Push the ricotta cheese and soft cheese through a fine sieve. (The easiest and fastest way is with your hands.)
2. Beat the eggs into the mixture with an electric or rotary beater. Blend in the soy flour and seasonings, then refrigerate for about i hour.
3. Bring a large pot of water to the boil. Lower the heat to just simmering and drop the cheese mixture into the water by teaspoonfuls. (They will drop and then rise to the top.)
4. Allow the gnocchi to poach (simmer on top of the water) for about 20 minutes. Remove carefully with a slotted spoon and allow to drain on kitchen paper.
5. Put half the butter in a large baking dish then place the drained gnocchi on top. Cover with the remaining melted butter and grated Parmesan cheese.
6. Gnocchi may be served immediately, kept warm in a low oven or refrigerated and reheated.