Weight Watchers Fourth Of July Recipes

ROOT BEER FLOAT

Makes 1 serving; 1 point per serving
INGREDIENTS
8 ounces ice cold diet root beer
1/2 cup Weight Watcher’s vanilla Ice cream

DIRECTIONS
Combine ingredients and serve!!

KABOBS WITH YOGURT-DILL DIP

Makes 8 servings; 1 point per serving
1 kabob and 1-1/2 Tbsp of dip = 1 serving
INGREDIENTS
Kabob
8 snow cap or baby bella mushrooms
1 zucchini cut into 8 chunks
1 yellow squash cut into 8 chunks
2 any type of pepper (red, orange, yellow, green) core, seed and cut each into 8 chunks
1 large sweet onion cut into 8 chunks
2 boneless, skinless chicken breasts cubed into 16 pieces (To reduce grilling time, partially cook the chicken before adding to the kabob skewers)
Dip
1 small garlic clove
1/8 tsp salt
1 tsp fresh dill
1/4 c fat-free sour cream
1/2 c plain fat-free yogurt (Greek variety recommended)
DIRECTIONS
Mash garlic and salt together. Stir in dill, sour cream and yogurt. Set aside. Preheat grill to high.  To prepare kabobs, soak wood kabob sticks in water at least 30 min before preparing (so they don’t catch on fire during grilling) or use metal skewers. Arrange 1 piece of each vegetable and 2 pieces of chicken on each skewer. Lightly coat kabobs with cooking spray, season with salt & pepper. Grill kabobs until chicken is done and vegetables are tender and lightly browned (about 5 to 8 minutes per side)
Other ideas/hints for this recipe: You can use any vegetables that you enjoy and grill well in this recipe. To make the dish vegetarian or to use as a side, remove the chicken completely from the recipe. Doing this would reduce the points per serving to 0.

EASY CUCUMBER ROLLS

Makes 4 servings of 3 cucumber rolls; 2 points per serving
INGREDIENTS
1/2 c plain light cream cheese
1-1/2 tsp prepared horseradish
1/4 tsp garlic powder
1/4 tsp curry powder
1 cucumber
1/2 ounces smoked salmon or lox (cut into thin strips)
chives
DIRECTIONS
In a bowl, stir together light cream cheese, horseradish, garlic powder and curry powder. With a julienne vegetable peeler, cut 12 very thin slices down the length of the cucumber. Pat dry with paper towel. Spread 1 tsp of the cream cheese mix down the center of each cucumber slice and roll up. Top cucumber roll with small piece of lox and garnish with two short sprigs of chives.

ANGEL FOOD FLAG CAKE

Makes 16 servings; 3 points per serving
INGREDIENTS
1 package Angel Food Cake mix
1-1/4 c water
3 cup frozen or fresh strawberries
3 Tbsp Splenda
3 Tbsp strawberry jam
1 container fat-free whipped topping
2 cup fresh blueberries
DIRECTIONS
Beat cake mix and 1-1/4 cups cold water in large glass or metal bowl with electric mixer. Beat on medium speed 1 minute. Pour into 2 ungreased loaf pans (9x5x3). Bake 35 to minutes or until top is lightly brown and cracks feel dry—not sticky. Turn pans on side, completely cool cake in pans. When cooled, run knife around edges and remove cake from pans.
Place strawberries, sugar and jam in blender. Cover and process using three quick pulses or until strawberries are coarsely chopped.
Line loaf pans with plastic wrap allowing wrap to extend over the edges. Cut each cake horizontally 3 times (creating 4 slices) using an electric or serrated knife. Place one slice in bottom of pan. Spread 4 Tbsp of strawberry mixture over each. Top with another slice of cake—repeat process—cover cake with plastic wrap and refrigerate at least 2 hours until chilled.
Remove cakes from pans by placing large serving plate upside down on top of pan—turn pan upside down onto plate. Remove pan and plastic wrap.  Cut each loaf crosswise into 8 slices using electric or serrated knife. Serve with dollop of whipped topping and blueberries.
Other ideas/hints for this recipe: Use fresh or frozen raspberries instead of strawberries. Use raspberry jam also.