Frozen Berry Yogurt

• 1/3 cup berry yogurt (about half of a standard 6oz yogurt cup)
• 2 Tbsp finely chopped or mashed fresh berries
• 2 Tbsp sugar
• 3 Tbsp low-fat milk

Combine all ingredients and stir well to mix.

Makes 1 serving (about 6oz) , 5 WW PointsPlus per serving (no significant difference between fat-free half-and-half and reduced fat milk for this portion size).

6 oz: churn 5-6 minutes for Hamilton Beach Soft Serve Ice Cream Maker

12oz: churn 8-9 minutes

*** Chocolate Ice Cream Base

• 4 tsp unsweetened baking cocoa
• 2 Tbsp sugar
• 1/2 cup half-and-half
• 1/4 tsp vanilla extract

Combine cocoa and sugar and stir to mix. Add a small amount of half-and-half and mix. Add remaining half-and-half and vanilla. Stir until well-mixed.

Makes 1 serving (6 oz), 8 WW PointsPlus per serving (5 for fat-free half-and-half), plus toppings.

Make sure to hold down the lid on the Hamilton Beach soft serve ice cream maker.

6 oz: churn 6 minutes for Hamilton Beach Soft Serve Ice Cream Maker

12oz: churn 9 minutes

Vanilla Ice Cream Base

• 2 cups half-and-half
• 1 cup heavy cream
• 1/2 cup sugar
• 1 1/2 tsp vanilla extract

Combine ingredients in 1 quart container with a tight-fitting lid. Shake until sugar is dissolved. Keep refrigerated.

Mix in ice cream maker until mixture thickens, then add up to 3 Tbsp of add-ins and mix again.

Makes 6 servings, 9 WW PointsPlus per serving (4 using 3 cups fat-free half and half instead of regular and heavy cream), plus toppings.

6 oz: churn 5-6 minutes for Hamilton Beach Soft Serve Ice Cream Maker

12oz: churn 8-9 minutes

*** Cornbread Stuffed Turkey Breast with a Spice Crust

Spice Crust

• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp chopped fresh thyme, or 1/2 tsp dried
• 1/2 tsp salt

Stuffing

• 2 tsp unsalted butter
• 1 medium onion, chopped
• 1 large shallot, chopped
• 1 box stovetop corn bread stuffing mix
• 2/3 cup reduced sodium chicken broth, hot
• 1 egg white
• 1 Tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme, or 1/4 tsp dried
• 1/2 tsp salt

Turkey Breast

• 1 1/2 lb turkey breast
• 2 tsp olive oil
• 1 (14.5oz) can reduced-sodium chicken broth
• 2 tsp cornstarch
• 1/4 cup dry white wine

Preheat the oven to 325. To prepare the spice crust, combine the chili powder, cumin, thyme, and salt in a small bowl. Set aside.

To prepare the stuffing, melt the butter in a medium skillet over medium heat. Add 2/3 cup of the onion and the shallot; cook until lightly browned, 5-6 minutes. Combine the onion mixture with the stuffing mix, hot broth, egg white, parsley, thyme, and salt in a large bowl, tossing until evenly moistened.

To assemble the turkey breast, cut five 20-inch pieces of kitchen twine. On a work surface, arrange the breast skin-side down. With a sharp knife, cut horizontally along the tenderloins, opening them up so that the meat can lie flat. Turn the breast over. Sprinkle 1 tsp of the spice mixture on the breast and spread. Turn the breast over and spread the stuffing mixture over the surface of the meat, leaving a 1-inch border. Roll the breast up into a log around the filling. (Don't worry about creating a spiral of filling-the meat is too dense to roll easily. Instead, aim for a rounded "roast" with the stuffing tucked inside.) One at a time, slip each piece of twine under the breast and tie securely. Close the open ends with small skewers or toothpicks (just remember them later!).

Toss the remaining onion with 1 tsp of the oil in the center of a shallow roasting pan. Place the stuffed breast seam-side down on top of the onion. Brush the breast with the remaining 1 tsp oil; sprinkle the top and sides with the remaining spice mix. Roast 1 1/2 hours. Pour 1/2 cup of the broth over the turkey; cover with a loose tend of foil. Roast, basting every 15 minutes, until an instant-read thermometer inserted into the thickest part of the breast registers 165, 30-45 minutes. Remove from the oven and transfer to a cutting board. Cover with a loose tend of foil and let rest 20 minutes.

Meanwhile, to prepare the gravy, whisk the cornstarch into the remaining broth in a small bowl. Add to the drippings in the turkey-roasting pan, along with the wine; place on the stove and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 minutes.

To serve, remove the skewers and strings from the roast and slice. Serve with the gravy.

Makes 8 servings

*** Pizza Quattro Stagioni (Four Seasons)

• 1 prebaked thin pizza crust
• 1 canned diced tomatoes in juice
• 1 Tbsp chopped fresh basil, or 2 tsp dried
• 1 Tbsp chopped fresh flat-leaf parsley, or 2 tsp dried
• 1 1/2 tsp chopped fresh oregano, or 1 tsp dried
• 1 small garlic clove, minced
• Freshly ground pepper, to taste
• 1 cup shredded, reduced-fat mozzarella cheese
• 1 red onion, sliced thin, cut into quarters and separated into slivers
• 1 1/2 cups sliced mushrooms
• 12 large black olives, pitted and sliced
• 2 oz sliced prosciutto, chopped

Preheat the oven according to package directions for the pizza crust.

To prepare the sauce, combine the tomatoes, basil, parsley, oregano, garlic, and pepper, in a large nonstick skillet. Cook, stirring frequently, until reduce to 1/2 cup.

Leaving a 1 1/2-inch edge, spread the tomato sauce evenly over the crust. Sprinkle with the cheese.

Spread the artichoke hearts, mushrooms, olives, and prosciutto evenly over the cheese and tomato sauce. Spray lightly with olive oil nonstick spray; sprinkle with another grating of the pepper. Bake until the crust is golden, and the cheese is bubbling, about 15 minutes.

Makes 4 servings, 9 WW PointsPlus per serving.

*** Southwest Sloppy Joes

• 1 Tbsp canola oil
• 1 onion, chopped
• 1 garlic clove, minced
• 1 jalapeno pepper, seeded and chopped
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 3/4 lb (12oz) ground turkey breast
• 1 (7oz) can Mexican-style corn (with peppers), rinsed and drained
• 1 1/2 cups mild chunky salsa
• 1 Tbsp packaged dark brown sugar
• 4 hamburger rolls, split

Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion, garlic, and jalapeno. Cook, stirring occasionally, until softened, about 4 minutes. Add the chili powder and oregano, and cook 1 minute more. Add the turkey and corn, and cook until the mixture is nearly dry, about 4 minutes. Stir in the salsa and sugar and cook, stirring occasionally, until slightly thickened and the turkey is cooked through, 4-5 minutes longer. Spoon over the opened rolls and serve.

Makes 4 servings, 10 WW PointsPlus per serving.

*** Peruvian-Style Chicken

• 1 1/2 cup white rice, uncooked
• water
• 1/4 cup dry white wine
• 2 garlic cloves, peeled
• 2 Tbsp soy sauce
• 2 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 canned chipotle en adobo
• 2 tsp honey
• 2 tsp fresh thyme
• 2 tsp paprika
• 1 1/2 lb boneless skinless chicken thighs, trimmed of visible fat
• 1/4 tsp salt

Combine the wine, garlic, soy sauce, lime juice, olive oil, chipotle, honey, thyme, and paprika in a blender; pulse on high speed until the mixture is smooth, about 2 minutes. Pour the marinade into a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally; 45 minutes.

Meanwhile, preheat the oven to 375, lightly spray a jelly-roll pan with nonstick spray.

Start the rice in the rice cooker.

Remove the chicken from the bag, discard the marinade, and arrange the chicken in the pan. Sprinkle chicken with the salt, then roast, basting with the pan juices every 10 minutes, until cooked through, about 45 minutes. Remove chicken from the oven and brush with the pan juices.

Makes 6 servings, 10 WW PointsPlus per serving.

*** Zesty Red Clam Chowder

• 1 onion, diced
• 3 slices bacon, diced
• 2 (6.5oz) cans minced clams (do not drain)
• 1 large all-purpose potato, peeled and chopped
• 1 celery stalk, chopped
• 1 (28 oz) can crushed tomatoes (or use 1/2 large can, plus 1 14.5 oz can of diced tomatoes)
• 2 Tbsp chopped parsley
• 1 tsp dried oregano, crumbled
• 1/2 tsp salt
• 1/2 tsp cayenne pepper, or to taste
• 1/4 tsp freshly ground pepper

In a large nonstick saucepan or Dutch oven, saute the onion and bacon until the onion is tender and the bacon is browned, about 10 minutes.

Stir in the clams, potato, celery, and 1 cup water; bring to a boil. Reduce the heat and simmer until the potato is tender, about 10 minutes. Stir in the tomatoes, parsley, oregano, salt, cayenne, and pepper; cook until heated through, about 5 minutes.

Makes 4 servings, 5 WW PointsPlus per serving.

*** Guinness Chocolate Cake

• 1/2 cup Guinness stout
• 5 Tbsp unsalted butter, softened
• 3 Tbsp unsweetened cocoa
• 1 cup granulated sugar
• 3 Tbsp sour cream
• 1 large eggs
• 1/2 Tbsp vanilla extract
• 1 cup all-purpose flour
• 1 1/4 tsp baking soda
• 4oz softened cream cheese (or light cream cheese)
• 1/2 cup + 2 Tbsp powdered sugar
• 1/4 cup cream (or half-and-half)

Preheat oven to 350. Butter a 9-in springform pan (or regular pie tin) and line with parchment paper and spray liberally with cooking spray.

Heat Guinness and butter in large saucepan over medium-low until butter melts; remove from heat. Whisk in cocoa and sugar.

Combine sour cream, eggs, and vanilla; whisk into cocoa mixture. Whisk in flour and baking soda.

Pour batter into pan. Bake 40 to 45 minutes or until cake is firm. Remove to wire rack; cool completely. Remove from pan. Spread frosting on top.

While the cake is baking, beat the cream cheese until smooth, gradually adding powdered sugar, beating at a low speed just until blended. Gradually add cream; beat until blended.

Cut into 12 slices, each slice is approximately 6 WW PointsPlus (using light sour cream and half-and-half instead of sour cream and cream, respectively)

*** Garden Vegetable Soup

• 1/2 cup sliced carrots
• 1/4 diced onions
• 2 minced garlic cloves
• 3 cups fat-free vegetable broth
• 1 cup diced green cabbage
• 1 cup chopped spinach
• 1 Tbsp tomato paste
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1 cup diced zucchini
• (optional) 12 oz spiral pasta

Spray a large saucepan with nonstick cooking spray, heat. Saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.

Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt; bring to a boil.

Reduce heat; toss in pasta after a few minutes and cover, simmering for a total of 15 minutes (including time used to cook pasta). Stir in the zucchini, and cook 3-4 minutes more.

Serve hot.

Makes 6 servings, 1 WW PointsPlus each (6 with pasta)