Chocolate Covered Strawberries, Triple Berry Crisp, Cherry Custard

Chocolate Covered Strawberries

  • 12 strawberries
  • 4 oz. dark semi-sweet chocolate

Rinse the strawberries and dry them completely. Microwave the chocolate on high in a microwave safe dish. Microwave for 30 seconds and stir. Repeat this process until all the chocolate is melted. (Be sure not to overheat the chocolate) Dip the strawberries into the melted chocolate until the chocolate is covering a little more than half the strawberry. Place the coated strawberries on a piece of waxed paper to cool. If you want the coating to become hard place the strawberries on the waxed paper in the refrigerator.
Recipe makes 12 servings Estimated WW Smart points 2 per serving.

Triple Berry Crisp

  • 1 ½ cups sliced strawberries
  • 1 ½ cups raspberries
  • 1 ½ cups blueberries
  • ¼ teas. cinnamon
  • 1 teas. lemon zest
  • 2 teas. cornstarch
  • ¼ cup sugar
  • Topping for Berry Crisp:
  • 1 cup quick oats
  • ½ cup whole wheat flour
  • ½ cup light brown sugar, not packed
  • ¾ teas. cinnamon
  • ¼ cup butter, melted

Preheat oven to 375 degrees F In a large mixing bowl combine the strawberries, raspberries, blueberries, sugar, ¼ teaspoon cinnamon and lemon zest. Sprinkle the cornstarch over this mixture and toss until the fruit is coated. Place the fruit mixture in an ungreased pie pan. Mix together the oats, whole wheat flour, sugar, ¾ teaspoon cinnamon and melted butter in a bowl. Sprinkle this topping mixture over the fruit. Place the pie pan in the oven and bake until the fruit is tender, and the topping is golden brown, about 40 minutes.
Recipe makes 8 servings Estimated WW Smart points 8 per serving.

Cherry Custard

  • 1 1/3 cups pitted cherries, cut in half
  • 2 eggs
  • ½ cup fat free milk
  • ¼ cup sugar
  • ¼ cup flour, sifted
  • Pinch salt
  • 1 teas, vanilla extract
  • Powdered sugar for dusting top of pudding

Preheat the oven to 350 degrees F. Spray 4 5-oz. ramekins lightly with cooking spray and dust with a little flour. Divide the cherries among the 4 ramekins. In a mixing bowl, whisk together the eggs, sugar, salt and flour until smooth. Add the milk and vanilla extract and whisk until smooth. Pour the custard mixture over the cherries in the ramekins. Bake the ramekins in the preheated oven for 25-28 minutes or until the custard is lightly browned and a toothpick inserted into the center of the custard comes out clean. When you remove the custard from the oven it will wiggle and be puffed up. It will deflate while cooling. When custard has cooled dust the top with powdered sugar and serve.
Recipe makes 4 servings Estimated WW Smart points 4 per serving.