Shrimp and Mango Salad with Glass Noodles recipe
Makes 4 servings

Ingredients
1 lb medium or large shrimp (cooked, peeled and deveined)
4 ounces very thin glass noodles
1 large mango, peeled and cut into 1/2-inch cubes (1 pound)
3 scallions, thinly sliced crosswise
1/4 cup coarsely chopped fresh basil
1/3 cup rice vinegar
2 tablespoons sugar
1 teaspoon chopped fresh serrano pepper or jalapeno chile, including seeds (to taste)
1 1/2 teaspoons salt

Preparation
1. In a large bowl, cover the noodles with boiling-hot water and let stand for 8 minutes.
2. In a colander, drain well the noodles and rinse with cold running water, then return to bowl.
3. While the noodles are soaking, combine the shrimp, mango, scallions, basil, and chile in another large bowl.
4. In a measuring cup, stir together the vinegar, salt and sugar, until the sugar is dissolved, then toss half of sauce with the shrimp salad and half with the noodles.
5. Serve the noodles topped with shrimp salad.

One serving is approximately 235 grams.
WW POINTS per serving: 6
Nutritional information per serving: 289 calories, 2.2g fat, 1.7g fiber

This is a wonderful lemon cheesecake that the whole family will love.

You can use less lemon and more vanilla if you want. You can top the cake with berries (if they are in season) or with lemon slices.

Easy Recipes  Lemon Cheesecake recipe
Makes 12 servings

Ingredients
2 lemons (juice and rind of), freshly grated
150 g digestive biscuits or coconut biscuits, crushed
2 eggs, separated
125 ml milk
100 g butter
500 g cream-style cottage cheese
250 ml cream, whipped
30 ml gelatin
200 g sugar
10 ml vanilla essence
60 ml water, cold

Preparation
1. Mix the biscuits and butter together, and press into the base of a springform tin.
2. Sprinkle the gelatin over the water; allow to become spongy.
3. Dissolve by placing over boiling water or in the microwave oven (for 30 seconds on medium).
4. Combine the egg yolks, milk and sugar in a pan; place on medium heat and cook, stirring until slightly thickened.
5. Pour in the dissolved gelatin and lemon rind; set aside to cool slightly.
6. Beat the lemon juice and vanilla into the cheese, then gradually stir in the gelatin mixture.
7. Fold in the stiffly beaten egg whites and three quarters of the whipped cream.
8. Pour this mixture over the pie crust.
9. Refrigerate for several hours until firmly set.
10. Remove from springform and decorate with the remaining cream.

WW POINTS per serving: 6
Nutritional information per serving: 229 calories, 17.2g fat, 0g fiber

Weight Watchers Chocolate Star Cookies recipe
Makes 36 cookies

Ingredients
48 Brach’s chocolate stars
1 cup Crisco
2 large egg
1 cup sugar
1/2 cup brown sugar
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons water

Preparation
1. Preheat the oven to 375 degrees F.
2. In a large mixing bowl, beat together the eggs, sugars, Crisco, water and vanilla until well mixed.
3. Add the flour, baking soda and salt to the mixing bowl; mix well.
4. Cover and refrigerate the dough for about 30 minutes.
5. Roll the dough into 1-inch balls and place on an ungreased cookie sheet.
6. Place the cookies in the preheated oven and bake for about 9-11 minutes (or until they turn light brown).
7. As soon as you remove the cookies from the oven, place a chocolate star on the top of each cookie.

WW POINTS for one cookie: 4
Nutritional information for one cookie: 152 calories, 7.6g fat, 0.5g fiber

Mixed Baby Greens with Blackberries and Pecans With Champagne Vinaigrette
This is an elegant salad full of antioxidants, fiber and vitamin E and C. Baby greens and arugula tossed with pecans and berries is a nice light salad to complement a meal. This salad relies on different textures rather than fat for flavor. Sweet, crunchy pecans, peppery arugula, and juicy berries all complimented with a light vinaigrette.
Gina’s Weight Watcher Recipes
Servings: 8 servings • Time: 5 minutes • Points: 3 ww points

• 1 large bunch mixed baby greens
• 1 medium bunch arugula
• 1 package blackberries
• 30 pecan halves

CHAMPAGNE VINAIGRETTE

• 2 tbsp Champagne vinegar
• kosher salt and freshly ground pepper
• 1 tsp basil
• 6 tbsp extra-virgin olive oil

For the dressing, place vinegar in a non reactive mixing bowl with basil, salt and pepper to taste. Drizzle the olive oil in a slow stream, whisking until the oil is emulsified.
Toss the washed mixed greens with the vinaigrette. Sprinkle with blackberries and pecans and serve.

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

215 Calories, 11g protein, 4.5g fat, 32g carbohydrate, 6g dietary fibre, 75mg sodium.
A very good source of vitamins B1, B2, B3, and C, magnesium, calcium and iron.

* 375ml buttermilk
* 2 eggs
* 125g plain flour
* 2 tablespoon wheatgerm
* 1 tablespoon lemon juice
* 1 teaspooon finley grated lemon zest
* light olive oil or macadamia oil, to grease
* 300 g mixes fresh rerries or thaward frozen berries

1. Put the buttermilk, eggs, flour, wheatgerm, lemon zest and lemon juice iinto a blender and process until smooth. Leave to stand for 15 minutes, or refreigerate the batter overnight.

2. Heat a heavy-based frying pan over medium heat and lightly grease with oil. Pour about one-eighth of the mixture into the pan, swirl to spead the mixture over the base of the pan, and cook until bubbles apear on the surface and the undeside in lightly browned. Turn the pancake over and cook the other side until browen. Stack the pancakes on a plate and keep warm whilw cooking the remainder.

3. Serve the pancakes topped with berries.

Tips:
The pancakes are made with buttermilk, wich makes the pancakes deliciosly fluffy.