Berry Yogurt Cups

Here's a quick and easy recipe that is berry good!  This fruity no-bake treat can be eaten alone or with any meal.  Try it with any combination of your favorite fruits.  This recipe makes four servings so if you're making a solo portion, adjust accordingly.  Enjoy!

1-1/2 c. sliced fresh strawberries
1-1/2 c. fresh blueberries
1 six oz. container of lowfat vanilla yogurt
1 teaspoon sugar (I use organic or raw sugar)
1/8 to 1/4 t. ground cinnamon

Divide strawberries and blueberries among four individual serving dishes.  In a small bowl, combine the yogurt, sugar and cinnamon; spoon over fruit evenly.  The fruit is the major portion of this dish and the yogurt acts more like a creamy dressing.

WW value - For my single serving portion, I used about about 2 oz. lowfat organic vanilla yogurt (about 1/3 of a six oz. container or 1/4 c. yogurt from a large container).  I figured with the type of yogurt that I bought that my yogurt portion is worth 1 pt. on the WW program with the added 1/4 t. of sugar.  Look at the nutritional information on the yogurt that you buy and adjust accordingly.  If you make all 6 oz. of the yogurt dressing at once, you can save the rest for later in the week.  My single serving of fruit was a 1/2 c. mixed berries.  As always, fruit 0 points on the Points Plus Plan.

Original Recipe Credit:  Comfort Food Diet Cookbook

Very Veggie Vegetable Soup

Okay, get ready to be vegged out - really this soup is full of loads of vegetables and surprise - it tastes good too!  I modified a Weight Watchers recipe to my taste and veggie preferences.  It makes about 4 servings and because of the corn & peas, it's probably worth 1 point on the WW plan to play it safe since corn and peas are starchy vegetables.  (The WW plan recipe doesn't use celery but uses carrots that you saute, it doesn't use as much tomato paste, only 1 TBSP, & it skips the mixed veggies and uses spinach and zucchini instead, however theirs is 0 points.)  So take your pick!  Below is my recipe.

Very Veggie Vegetable Soup

1/4 onion, diced
1 piece of celery, diced
2 minced garlic cloves
1 cup diced green cabbage
1 container of low-salt or organic beef broth (32 oz.)
1/2 small can of tomato paste (3 oz. of a 6 oz. can)
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 package of frozen mixed vegetables (my bag of organic veggies had corn, peas, beans, & carrots)

Spray a large saucepan with nonstick cooking spray, heat.  Saute the onion, garlic, & celery over low heat until softened, about 5 minutes.  Add broth and tomato paste, basil, oregano, and salt, (I just added a pinch of the basil, oregano, & salt) heat and mix until tomato paste is dissolved.  Add cabbage and frozen mixed vegetables and stir.  Bring to a boil.  Reduce heat and simmer covered about 20 minutes.  Serve hot.