Let's start with desert, shall we? Yesterday, Brandon's dad gave him a bag full of peaches. I mean, bag FULL of peaches. He stopped by the farmers market and they were giving out bags of peaches to all of the dads. Cute, huh? Well - Brandon was giddy with the idea of a bag full of peaches and begged and begged me to make a peach cobbler. I quickly reminded him that I was on WW. Then I eyed the peaches and decided to give the WW website a look-see. Glad I did. Move over Joy the Baker, there's a new cobbler in town.
The fact that this is WW blows my mind. The hardest part, however, is only eating the serving size suggested. Maybe I had more than my share, maybe I didn't. I'll never tell.
from WW Online
6 medium peaches, halved, pitted and thinly sliced
3 tbl powdered sugar
1 cup raspberries
3/4 cup all purpose flour
3 1/2 tbl sugar, divided
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 tbs butter, cold
1/3 cup reduced fat sour cream
1 tsp vanilla extract
Preheat oven to 350 degrees. Toss peaches and powdered sugar together until powdered sugar dissolves. Place peach slices in an 8 inch square baking dish, place raspberries on top.
Combine flour, 3 tbl of sugar, baking powder, baking soda, and salt in a large bowl. Cut butter into flour mixture and work in with a fork (or pastry cutter or whisk) until flour looks like course crumbles. Add sour cream and vanilla, mix with a fork until dough comes together. Place clumps of crumb mixture over fruit, sprinkle with remaining 1/2 tbl of sugar.
Bake until top is golden brown and fruit is bubbling.
Serving size 1/2 cup
WW points 3
Now, the main course. Rarely, as a member of the WW clan, do I even think about cooking anything with Paula Deen any way related to it. Dream about it, yes, but don't think about cooking it. This is a recipe that my mom found and sent to me. After a few minor tweeks, it became something that anyone looking to eat a little bit lighter could get behind. Also a great way to get veggies. It might seem like high points for not a lot of food. However, the black beans make it very filling and I served it with a side of steamed broccoli to make myself feel like I got more bang for my buck.
Black Bean Lasagna
adapted from Paula Deen
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can whole kernel corn, drained and rinsed
2 (10 oz) cans diced tomatoes with green chilies, drained
1 cup part skim ricotta cheese
1/2 cup reduced fat sour cream
1/2 tsp ground cumin
8 small corn tortillas
1 cup WW Mexican style cheese
Preheat oven to 375 and spray a 9x5 loaf pan with cooking spray. Combine black beans, corn, tomatoes. In another bowl, combine sour cream, ricotta, and cumin.
Place 2 tortillas in the loaf pan. Spread about 1/3 cup of sour cream mixture over tortillas. Top with 1/2 cup of vegetable mixture. Sprinkle with 1/4 cup of WW cheese.
Repeat process three times.
Bake for 20 minutes or until heated through and cheese is melted.
Serving size 1/5 of dish
WW points 7