Happy birthday, Weight Watchers! The longest and, according to many studies, most successful weight loss program is celebrating its 50th anniversary. And to mark it, they’ve released what just may rank as the best cookbook for dieters on the planet: “Weight Watchers 50th Anniversary Cookbook: 280 Delicious Recipes for Every Meal” (click here to order now). Published April 30 by St. Martin’s Press, this gloriously illustrated cookbook features the greatest of old and new recipes, complete with points, calorie counts and nutritional information.
Whether you’re seeking American classics like garden vegetable soup, Mexican food like spicy chicken wraps, Italian delights such as Fontina Frittata, comfort food such as homemade macaroni and cheese or desserts such as red velvet cake and peach cobbler, this cookbook provides the clearly detailed, easy-to-follow recipes that every dieter will love. You don’t have to be a Weight Watcher program member (or even a dieter!) to benefit from this fabulous cookbook, which combines healthy ingredients and slimmed-down solutions with great flavor and taste. And to prove that point, we have a sample for you with the vegetarian cheese puffs recipe below from “Weight Watchers 50th Anniversary Cookbook: 280 Delicious Recipes for Every Meal” (click to buy now).
Ingredients for Cheese Puffs (vegetarian)
- 1 (12-ounce) can evaporated fat-free milk
- 2 tablespoons unsalted butter
- ¾ teaspoon dry mustard
- ¾ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup all-purpose flour
- 1/3 cup freshly grated Parmesan cheese
- 2 large eggs
- 1 teaspoon baking powder
- 3 egg whites
- ½ cup shredded reduced-fat cheddar cheese
Directions: Bring the milk, butter, mustard, salt, and pepper to a boil in a medium saucepan; reduce the heat to medium. Beat in the flour and Parmesan cheese with a wooden spoon, stirring vigorously, until the mixture leaves the side of the pan. Cool for 10 minutes. Adjust the racks to divide the oven into thirds; preheat the oven to 400ºF. Line two baking sheets with foil and lightly coat with nonstick spray. With an electric mixer on medium speed, beat the eggs into the flour mixture until well blended. Sift in the baking powder, then add the egg whites and continue beating until the mixture is glossy and smooth. Beat in the cheddar cheese on low speed until just combined. Spoon the mixture into a pastry bag or a plastic food-storage bag with a corner cut off. Pipe into 1-inch mounds, spacing 1 inch apart. (You can also pipe the mixture into 11/2-inch-long “fingers,” if you prefer.) You should have about 75 puffs or fingers. Bake until golden brown and firm to the touch, 22 minutes. Serve hot or warm.
Per serving (5 puffs): 96 Cal, 4 g Total Fat, 2 g Sat Fat, 37 mg Chol, 255 mg Sod, 9 g Carb, 0 g Fib, 6 g Prot, 147 mg Calc.PointsPlus value : 3