Ingredients

1 (15 oz) package refrigerated pie crusts
2 (14.5 oz) cans pitted tart red cherries, undrained
2/3 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup cornstarch
2 tsp fresh lemon juice
1/4 tsp almond extract
4 drops red food coloring

Directions:

1. Preheat oven to 375 degrees F.

2.Unfold 1 pie crust; press out fold lines. Fit pie crust into a 9inch pie plate
according to package directions.

3. Drain cherries, reserving 1 cup juice; set fruit aside.

4. Combine SPLENDA Granulated Sweetener and cornstarch in a medium saucepan;
gradually stir reserved juice into SPLENDA Granulated Sweetener mixture.
Cook over medium heat, stirring constantly, until mixture begins to boil.
Boil 1 minute, stirring constantly.
Remove from heat; stir in lemon juice, almond extract and food coloring, if desired.
Fold in reserved cherries; cool slightly. Spoon mixture into pastry shell.

5. Unfold remaining pie crust; press out fold lines. Roll to ⅛ inch thickness.
Place over filling; fold edges under and crimp. Cut slits in top to allow steam to escape.

6. Bake 40 to 50 minutes or until crust is golden.
Cover edges with aluminum foil to prevent over browning, if necessary.
Cool on a wire rack one hour before serving.

Serving Size: 1 slice (1/8 of pie)
Servings Per Recipe=8

Nutrition Facts:

Weight Watchers PointsPlus+ =8

Calories: 290
Calories from Fat: 130
Total Fat: 14g
Saturated Fat: 6g
Cholesterol: 10mg
Sodium: 210mg
Total Carbs: 39g
Dietary Fiber: 1g
Sugars: 10g
Protein: 3g

Ingredients:

1/2 cup (9 oz) finely diced extra-lean ham
3/4 cup (3 oz) shredded reduced fat cheddar cheese
2 cups, one 16 oz can, peas, rinsed and drained
1/4 cup fat free thousand island dressing
2 tbsp fat free mayonnaise

Directions:
In a medium bowl, combine ham, cheddar cheese and peas.
Add Thousand Island dressing and mayonnaise.
Mix gently to combine.
Cover and refrigerate for at least 30 minutes.
Gently stir again just before serving.

Yield: 4-(1 cup) servings. WW Points: 4 pt per serving.

WW Points: 4 pt

Ingredients:

1 medium sized zucchini
1 tsp fresh lemon juice
1/8 tsp salt
1 ear of fresh corn, shucked
1 medium size tomato, coarsely chopped
1 tbsp red onion, coarsely chopped
3 tbsp low fat vinaigrette dressing
1 small wheat pita bread, pocket less

Directions:

1. Trim ends of zucchini. Using a cheese planer, thinly slice zucchini horizontally into long ribbons.
With a knife, cut ribbons in half lengthwise to make long strips. Toss zucchini with lemon juice and salt; set aside on paper towels.

2. Cut kernels from corn and place in microwave safe bowl.
Microwave corn on high for 1 minute just to remove 'rawness' (corn should still be crisp).

3. Gently combine corn, tomato, onion and half of vinaigrette.

4. Toast pita bread and cut into bite size triangles.

5. To serve, mound zucchini and pita triangles on each serving plate.
Top with corn mixture. Drizzle remaining vinaigrette over salad and serve.

YIELD: 2 Servings Weight Watchers Points= 2 per serving

Ingredients:
Nonstick cooking spray
2 cups refrigerated or frozen egg product, thawed, or 8 eggs
2 tbsp snipped fresh chives or Italian (flat leaf) parsley
1/8 tsp salt
1/8 tsp cayenne pepper
1/2 cup shredded reduced fat sharp cheddar cheese (2 ounces)
2 cups fresh baby spinach leaves or torn fresh spinach
1 recipe Red Pepper Relish (see recipe)

1. Coat a 10 inch nonstick skillet with flared sides with cooking spray. Heat skillet over medium heat.

2. In a large bowl combine the eggs, chives, salt and cayenne. Use rotary beater or wire whisk to beat until frothy. Pour into prepared skillet. Immediately begin stirring the eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook 30 to 60 seconds more or until egg is set but shiny.

3. When egg is set and still shiny sprinkle with cheese. Top with 1 cup of the spinach and 1/4 cup of Red Pepper Relish. With a spatula lift and fold one side of omelet partially over filling. Arrange remaining spinach on warm platter. Transfer omelet to platter. Top with remaining relish. Makes 4 servings.

Red Pepper Relish:
In a small bowl combine 2/3 cup chopped red sweet pepper, 2 tbsp finely chopped green onion or onion, 1 tbsp cider vinegar and 1/4 teaspoon black pepper.

Weight Watchers PointsPlus+ = 3

Nutrition Facts Per Serving:

* Servings: 4 servings
* Calories 122
* Total Fat (g) 3
* Saturated Fat (g) 2
* Cholesterol (mg) 10
* Sodium (mg) 404
* Carbohydrate (g) 7
* Fiber (g) 3
* Protein (g) 16
Diabetic Exchanges
* Vegetables (d.e.) 1.5
* Very Lean Meat (d.e.) 2
* Fat (d.e.) .5

Ingredients:

Crust:
1 cup graham cracker crumbs
3 tbsp butter or margarine, melted
3 tbsp Equal® Spoonful

Cheesecake:
1 cup orange juice
1 (1/4 oz) envelope unflavored gelatin
2 (8 oz) packages reduced-fat cream cheese, softened
1 cup part skim ricotta cheese
3/4 cup Equal® Spoonful**
1 tsp orange extract (optional)
2 cups frozen light whipped topping, thawed
1 (11 oz) can Mandarin oranges, drained & coarsely chopped
Orange sections (optional)
Whipped topping (optional)

Directions for Crust:
1. Combine graham cracker crumbs, butter and 3 tbsp Equal®.
Press mixture onto bottom of a 9 inch spring form pan.

2. Bake in preheated 350°F oven 10 minutes.
Cool on wire rack while preparing cheesecake.

Directions for Cheesecake:
1. Pour orange juice into small saucepan.
Sprinkle gelatin over orange juice and let soften 1 minute.

2. Heat over low heat, stirring constantly, until gelatin dissolves.
Beat cream cheese and ricotta cheese in mixing bowl
on medium speed of mixer until smooth.
Stir in 3/4 cup Equal® and orange extract.
Add gelatin mixture to cheese mixture; blend until smooth.

3. Refrigerate cheese mixture or place in freezer 20 to 30 minutes,
or until mixture is slightly thickened.
Fold in whipped topping and chopped oranges.
Spoon over baked crust. Cover and refrigerate several hours or overnight.

4. To serve, gently run metal spatula around rim of pan to loosen cake.
Remove side of pan.
Garnish top of cheesecake with orange sections and whipped topping, if desired.
Cut cake into wedges. Makes 16 servings.

NOTE: * May substitute 4 1/2 packets Equal sweetener.
** May substitute 18 packets Equal sweetener.

Nutrition Information Per Serving:

Calories 152
Protein 6 grams
Carbohydrates 11 grams
Fat 10 grams
Cholesterol 31 mg
Sodium 158 mg

Food Exchanges: 2 milk, 1 starch, 2 fat.

Ingredients:

1 medium onion, finely chopped
1 cup sliced celery
1 clove garlic, minced
1/4 cup butter
2 cups cooked brown rice
1/4 cup dried cranberries
1/4 cup snipped dried apricots
1 tsp finely shredded orange peel
1/2 tsp dried thyme, crushed
1/2 tsp salt
1/8 tsp pepper
1/4 cup apple juice
2 3/4 lbs pork tenderloins
Salt and pepper
mustard cranberry Sauce,(see recipe below).

Directions:

1. Preheat oven to 375 degrees F. In a medium saucepan cook the onion, celery and garlic in butter over medium heat until tender, (about 4 minutes). Remove from heat and stir in rice, cranberries, apricots, orange peel, thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir in apple juice to moisten. Set stuffing aside.

2. Trim any fat from pork. Using a sharp knife make a lengthwise cut down the center of each pork tenderloin, cutting to but not through the other side of the meat. Repeat by making two cuts on either side of the first cut. Place each tenderloin between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to make a 10 x 8 inch rectangle working from the center out to the corners. Season pork with salt and pepper.

3. Spoon half of the stuffing over one of the tenderloins to within 1 inch of the edges. Roll tenderloin up into a spiral beginning with a short side. Tie meat with clean 100 percent cotton string. Place seam side down on a rack in a shallow roasting pan. Repeat with remaining tenderloin and remaining stuffing, placing second tenderloin next to the first on the rack.

4. Roast uncovered in preheated oven for 50 to 60 minutes or until an instant read thermometer inserted in the stuffing registers 165 degrees F. Loosely cover with aluminum foil and let stand for 5 minutes.

5. Meanwhile, prepare mustard cranberry sauce. Cut tenderloins into slices. Serve with sauce.

Makes 8 servings. Weight Watchers Points Plus+ =8

Mustard Cranberry Sauce:

In a small saucepan cook 1 clove garlic, minced in 2 tbsp hot butter over medium heat for 1 minute. Stir in 2 tbsp flour and 1 tbsp Dijon mustard until combined. Stir in 1 1/4 cups chicken broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in 1/4 cup half-and-half or light cream and 1/4 cup dried cranberries; heat through.

Makes 1 1/2 cups.

Nutrition Facts Per Serving:

* Calories 303
* Total Fat (g) 13
* Saturated Fat (g) 7
* Cholesterol (mg) 82
* Sodium (mg) 438
* Carbohydrate (g) 24
* Fiber (g) 2
* Protein (g) 21
* Vitamin A (DV%) 0
* Vitamin C (DV%) 0
* Calcium (DV%) 0
* Iron (DV%) 11
Diabetic Exchanges
* Starch (d.e.) 1
* Fruit (d.e.) .5
* Very Lean Meat (d.e.) 2.5
* Fat (d.e.) 2.5