These are adapted from Chewy Gooey Crispy Crunchy’s Macaroons 2.0. I use a little less sugar and added a chocolate drizzle. These are a tasty low cal snack. I use a small cookie scoop to shape them.
Tools you’ll need:
Silicon mats or parchment paper
Cookie scoop (optional)
4 large egg whites
3 cups unsweetened shredded coconut
1/2 cup sugar
3 teaspoons vanilla
1/4 tsp salt
6 oz semi-sweet chocolate
Combine everything BUT chocolate in a large stainless steel bowl. Set the bowl direclty in a wide (12 inch) skillet of barley simmering water. Stir the mixture with a silicon spatula, scraping the bottom to prevent burning until mixture is very hot to the touch (5 -7 min). Cool for 30 min.
Preheat oven to 350. Position racks in the upper and lower thirds of the oven.
Using a cookie scoop or a tablespoon of batter, make heaps of cookie dough about 2 inches apart.
Bake for 5 minutes, until the coconut tips begin to color. Rotates the pans front and back and up and down.
Lower temp to 325 and bake for 10 – 15 minutes until browned and deep brown on the edges.
Let cool for 30 minutes.
Heat chocolate in a double boiler or in the microwave on 50% power at 30 second intervals until melted. Drizzle over the top of the macaroons.
Store in an airtight container.
Makes about 45 small macaroons.
2 weight watchers points each.
I love bitter greens! My husband hates them, but he LOVED this dish. The onions add a nice sweetness and the vinegar and chiles add the perfect balance. This is a great dish to enjoy in the winter when the chard is so beautiful in the California farmers markets.
1 large onion, thinly sliced
1 lb swiss chard, ribs removed and thinly sliced
1 TBSP olive oil
Red Pepper flakes
1 tsp red wine vinegar
Wash the swiss chard well, remove from main rib and roll several leaved up into cigars – thinly slice these cigars to make ribbons.
Heat olive oil over medium heat, once shimmery, add onions and saute about 5 min until soft.
Add swiss chard, pepper flakes, salt & pepper and cover. Stirring frequently, until softened about 5 min.
Add red wine vinegar, stir and cook for 1 – 2 more minutes.
Serves 2, but can be easily doubled.
3 WW PP
This is my favorite healthy breakfast. It takes two pans, but it is quick and very yummy!
1 whole wheat tortilla
1/4 c lite shredded cheese (or regular if you aren’t watching your waist)
1/3 c egg whites (or 1 egg)
1 tomato, chopped
1 cup fresh spinach
1 minced clove garlic
Spray a non stick 9 inch pan with canola spray.
Heat over medium heat, add your egg & salt and pepper
In a separate pan, place tortilla in pan put cheese and tomato in tortilla and head over medium low.
Flip egg and cook until till done.
Place on top of cheese in tortilla.
Add garlic to pan that egg was cooked in, cook briefly and add spinach and cook till wilted.
Add spinach/garlic to the tortilla.
Remove tortilla from heat and fold over on a plate – flip over so seem side is down. Cut in half.
7 WW PP