Weight Watchers Zucchini Spread recipe
Makes 8 servings
Ingredients
3 1/2 cups (about 1 pound) zucchini, unpeeled, shredded
2 tablespoons finely chopped pecans, dry roasted
1/4 cup fresh parsley, finely snipped
1 medium garlic clove, minced
1 tablespoon olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
pepper, to taste
Weight Watchers Fudge recipe
Makes 48 servings
Ingredients
16 squares (2 packages) Baker’s semi-sweet baking chocolate
1 1/2 cups pecans or walnuts, chopped
2 teaspoons vanilla
1 (300 ml) can sweetened condensed milk
Weight Watchers African Spiced Broccoli and Cauliflower Salad recipe
Makes 2 servings
Ingredients
3/4 cup broccoli florets
1/2 cup carrots, sliced diagonally
3/4 cup cauliflower florets
2 tablespoons green onions, sliced
3 tablespoons nonfat sour cream
1 teaspoon honey
2 teaspoons cider vinegar
1/2 teaspoon soy sauce
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground coriander
Weight Watchers Banana Breakfast Shake recipe
Makes 2 servings
Ingredients
2-3 frozen bananas
1/2 cup carrot juice (or orange juice)
1 teaspoon powdered soy protein concentrate
1/4 cup organic yogurt
Weight Watchers Low-Fat Sweet Potato Fries recipe
Makes 4 servings
Ingredients
1 lb sweet potatoes, peeled
1 tablespoon extra virgin olive oil
1 teaspoon cajun seasoning (or to taste)
salt (to taste)
