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Weight Watchers
Quick Italian Favorites Cookbook
Get over 140 slimmed-down, great-tasting Italian dishes in
Weight Watchers
Quick Italian Favorites
! You’ll enjoy foolproof versions of all your Italian favorites, from comforting
Spaghetti with Meatballs
to sophisticated
Gnocchi with Pumpkin and Sage
all from Weight Watchers® Books. Plus, you’ll find time-saving serving suggestions, step-by-step photo illustrations, and crucial nutritional information and
POINTS®
values per serving.
You’ll get Italian favorites such as soothing
Pasta e Fagioli, Smashed Parmesan Potatoes
, and cheesy
Spinach-Artichoke Lasagna
. And don’t forget dessert! You’ll pamper yourself with
Raspberry-Chocolate Tortes
, or
Amaretto-Ricotta Cheesecakes
.
You’ll also get:
Over 140 mouthwatering Italian recipes from the experts at
Weight Watchers
® Books
POINTS®
values per serving, diabetic exchanges and complete nutritional analysis for every recipe
Beautiful full-color photography to make your mouth water
Time-saving suggestions and step-by-step illustrations
Ideas for every occasion
Item#
Product
Qty
Price
543934
Weight Watchers Quick Italian Favorites Cookbook
$27.95
Dimensions - 8-1/4" x 10-1/4"
192 Pages
Hardcover
Over 140 Recipes
Affogato
(see photo in more views)
prep: 8 minutes * other: 15 minutes
Affogato (ah-foh-GAH-toh), which means "drowned," is an ice cream dessert that's drowned in espresso or strongly brewed coffee and alcohol.
2 cups chocolate low-fat ice cream
3/4 cup hot strong brewed coffee
4 teaspoons Grand Marnier (orange-flavored liqueur)
1/4 cup frozen fat-free whipped topping, thawed
1 teaspoon grated fresh orange rind
1. Spoon 1/2 cup ice cream into each of 4 small bowls or coffee cups; freeze 15 minutes.
2. Pour 3 tablespoons coffee and 1 teaspoon liqueur over each serving. Top each with 1 tablespoon whipped topping and 1/4 teaspoon grated orange rind. Serve immediately. Yield: 4 servings.
Calories 126; Fat 2g (saturated fat 1g); Protein 2g; Carbohydrate 21.7g; Fiber 0.1g; Cholesterol 5mg; Iron 0.4mg; Sodium 58mg; Calcium 82mg
POINTS®
value per serving: 3
Raspberry-Chocolate Tortes
(see photo in more views)
prep: 13 minutes * cook: 10 minutes * other: 2 minutes
Cooking spray
2 tablespoons unsweetened cocoa
1/4 cup butter
1/4 cup seedless raspberry preserves (such as Dickinson's)
1/4 cup fat-free half-and-half
1/2 cup unsweetened cocoa
3/4 cup granulated sugar
3/4 cup egg substitute
1/4 cup all-purpose flour
1 teaspoon vanilla extract
3 tablespoons fat-free hot fudge topping
2 1/2 tablespoons seedless raspberry preserves
1 1/2 teaspoons water
1 1/2 tablespoons powdered sugar
1. Preheat oven to 450°.
2. Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.
3. Melt butter in a small saucepan over low heat. Add 1/4 cup preserves and half-and-half, stirring with a whisk until preserves melt. Remove from heat; add 1/2 cup cocoa, stirring until smooth.
4. Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed 5 minutes. Gradually add chocolate mixture to egg substitute mixture, beating until smooth. Add flour, beating until blended. Stir in vanilla.
5. Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.
6. Bake at 450° for 8 to 10 minutes or until edges are set and center is soft. Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert tortes onto a baking sheet; transfer to dessert plates.
7. Combine 2 1/2 tablespoons preserves and 1 1/2 teaspoons water in a small microwave-safe bowl. Microwave at HIGH 20 seconds or until preserves melt; stir until smooth. Drizzle 1 teaspoon raspberry sauce over each torte; dust each with 1/2 teaspoon powdered sugar. Yield: 9 servings.
Calories 216; Fat 6.6g (saturated fat 3.8g); Protein 4.3g; Carbohydrate 37.9g; Fiber 2g; Cholesterol 14mg; Iron 1.4mg; Sodium 103mg; Calcium 25mg;
POINTS®
value per serving: 4
Lemon Affogato
prep: 8 minutes * other: 15 minutes
This refreshing dessert puts a modern twist on the traditional affogato: It "drowns" lemon sorbet in a crisp, cool bath of sparkling water instead of espresso.
2 cups lemon sorbet (such as Edy's Whole Fruit Sorbet)
1 cup lemon sparkling water (such as Perrier), chilled
20 fresh raspberries
Mint sprigs (optional)
1. Spoon 1/2 cup sorbet into each of 4 small bowls or glasses; freeze 15 minutes.
2. Pour 1/4 cup sparkling water over each serving; top each with 5 raspberries. Garnish each with a mint sprig, if desired. Serve immediately.Yield: 4 servings.
Calories 145; Fat 0.1g (saturated fat 0g); Protein 0.1g; Carbohydrate 36.1g; Fiber 0.6g; Cholesterol 0mg; Iron 0.1mg; Sodium 38mg; Calcium 5mg
POINTS®
value: 3
Specs
Sample Recipe 1
Sample Recipe 2
Sample Recipe 3
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