There are a number of ice cream makers out there, some excellent, if rather expensive , but I never seem to have enough room in the freezer to cool the equipment so tend to use just a plastic box, perhaps a food processor and a fork. The latter is necessary to stir the mixture at least once, preferably 2 or 3 times , as it is freezing. This will serve to break up any large ice lumps that form and keep your ice cream smooth. The important thing is to keep everything scrupulously clean.

Serves: 12
Fibre 2.8g, protein 5.5g, fat 31g
Calories/serving: 382
WW points per serving 7

• 6 egg yolks
• 6ooml/1 pint double cream
• 30og/11oz granular sugar substitute
• 25oml8floz water
• 30g/1oz unsweetened cocoa
• 8og/302 unsweetened chocotate, chopped
• 1 tablespoon instant decaffeinated coffee granules
• 1 tablespoon vanilla essence
• 11og/4o2 hazetnuts, flopped and toasted

1. In a bowl, whisk the egg yolks, 125ml/4floz of the cream and the sugar substitute.
2. In a saucepan mix the rest of the cream, the water, cocoa, chocolate and coffee. Cook over a medium-low heat, stirring occasionally, until the chocolate has melted and the mixture has begun to simmer.
3. Slowly pour 25oml/8floz of the chocolate mixture over the egg yolks, whisking constantly, then pour the mixture back into the pan. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Remove from the heat, stir in the vanilla essence, then chill for 4 hours.
4. Pour the mixture and hazelnuts into an ice cream maker and churn according to the manufacturer’s instructions.

Weight Watchers Shrimp Macaroni Salad recipe
Makes 6 servings

Ingredients
1 1/2 cups macaroni, cooked and drained
1 lb shrimp, shelled
1/2 cup sour cream
1/2 cup mayonnaise
4 ounces American cheese, cubed
1/4 cup green pepper, chopped
2 tablespoons onion, chopped
1/2 cup celery, chopped
3 tablespoons vinegar
3/4 teaspoon salt

Preparation
1. Cut up the shrimp.
2. Toss the shrimp with the macaroni, cheese, celery, pepper and onion.
3. Blend the remaining ingredients and toss with the shrimp mixture.
4. Chill before serving.

One serving is approximately 185 grams.
WW POINTS per serving: 8
Nutritional information per serving: 363 calories, 16.9g fat, 1.1g fiber

Serves: 6
Fibre 0 g, protein 3.8 g, fat 34 g
Calories/serving: 361
WW Points per serving: 8

* 1 500 ml cream
* 4 egg yolks
* 1/2 vanilla pod, slit open and scarped
* 5 tablespoon granular sugar substitute

1. Heat the cream in a heavy-based saucepan over low heat. Whisk in one egg yolk at a time. Add the vanilla pod scrapings and whisk until the custard begins to thicken. Remove from the heat and cool.
2. Beat one tablespoon of the sugar substitute at a time into the cooled custard.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instruction.
4. The cusard can be refrigerated and used as a delicious, rich dessert, or you could whisk in a tablespoon of brandy or brandy flavoring and serve it over berries.

The joy of stir-frying is that an interesting dish like this cooks in mere minutes. The only trick is to have all the ingredients prepped and ready to add. Once you start stir-frying you can’t afford to lose time mincing and measuring.

Makes 4 servings, 1 cup each

Stir-Fried Chicken with Wilted Spinach & Tamari Walnuts Ingredients
Chicken & Marinade
2 teaspoons tamari or reduced-sodium soy sauce
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons honey
1/2 teaspoon dark sesame oil
1 pound boneless, skinless chicken breasts, cut crosswise into 1/2-inch slices, then cut into 1/4-inch-wide strips

Stir-fry Sauce & Vegetables
1/2 cup Tamari Walnuts (recipe follows)
1 tablespoon cornstarch
1 tablespoon tamari or reduced-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon dark sesame oil
3 teaspoons canola oil, divided
1/2 cup slivered red bell pepper (2-by-1/4-inch pieces)
2 tablespoons slivered fresh ginger (1-by-1/8-inch pieces)
2 cloves garlic, minced
8-10 ounces spinach (8-10 cups), trimmed
1/2 cup thinly sliced scallions (1 bunch)

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This green onion pancake recipe is easy to prepare and so flavorful!

Weight Watchers Green Onion Pancakes recipe
Makes 4 servings

Ingredients

1 large egg
2 teaspoons sesame oil
8 egg roll wraps
4 teaspoons sesame seeds
1 cup finely chopped green onions (, white and green parts)
2 tablespoons peanut oil or vegetable oil
soy sauce, to taste

Preparation
1. Beat the egg and sesame oil together.
2. Brush one side of one egg roll wrapper with the egg mixture.
3. Sprinkle with 1/4 green onions and 1 tsp sesame seeds.
4. Brush one side of another egg roll wrapper and press wet side on top of the other one and press down to seal.
5. Repeat for other 3 pancakes.
6. Heat 1 tbsp oil on medium high heat.
7. Fry each side of each pancake for about 2 minutes til golden brown.
8. Add more heat as necessary.
9. Cut each into 6 pieces.
10. Can serve with soy sauce.
Weight Watchers Points per serving: 7
Nutritional information per serving: 309 calories, 12.7g fat, 2.2g fiber
Source Weight Watchers Recipes