Weight Watchers Wednesday

So I don't have anything profound to write about on this Weight Watchers Wednesday, except that I'm officially back on the waggon, counting points.  So far I'm just participating online but plan on going to meetings on weekends.  Being on WW while breastfeeding is a total trip, I can't even eat all my points!  They say only to lose 1-2 lbs a week while breastfeeding so it's going to be hard to be patient.  I keep telling myself it took my body 9 months to get this way, it's not just going to snap back in place in 2 months and that's okay.  But it feels good to have some semblance of control over my body and its physical condition again. 

I started back at the gym this weekend, I'm mostly concentrating on lifting weights and have resolved to wait until 8 weeks post partum to work on my abs to give them ample time to close up again.  So now Wish me luck!

A Southern Low Cal Meal

Yummy lettuce, parsley, and green onions from my garden.

Not sure why this photo loaded sideways, but you get the idea....

On my fabulous, tender, organically grown lettuce from my garden, I made homemade spicy ranch dressing.  Low fat of course.  It's really easy, just buy the packet from the grocery store and mix it up but use fat free mayo and 1% milk.  It tastes SO MUCH BETTER than any fat free or low fat ranch you can buy in a bottle at the store. 

The other bowl has crawfish etouffee served over brown rice.  I made an adaptation on Emeril's recipe.  The main changes I made was I only used 2 tablespoons of butter instead of an entire stick and I added an extra tablespoon of flour to thicken it.  And instead of adding water, I added chicken stock and seasoned the whole thing up with Tony Chachere's seasoning.  Darryl said he couldn't even tell the difference with the missing butter.  Added it all up and it only came out to 5 WW points!  WIN!  Also, whenever I make etouffee, something happens to the leftovers in the fridge overnight that makes it so much better the next day.  Can't wait for leftovers tomorrow!

Dinner Success!

Pork chops (a variation on this recipe) covered in carmelized onions and mushrooms and gravy served with a side of roasted broccoli and garlic topped with a sprinkling of parmesan curls.

Not Your Mamma's Grilled Cheese-Weight Watchers Wednesday

Here is another recipe post in which I gobble up the food so fast that I forget to take a picture, fail.  But stay with me folks, this is a fancy pants way to make an old favorite, grilled cheese and tomato soup! 

First I made Gina's Tomato Bisque.  I didn't have fresh tomatoes but I used canned San Marzano whole tomatoes.  Here's a tip, if you don't have an immersion blender, you can blend your soups in your regular blender in batches but DO NOT put the little clear plastic circle piece in the middle of the lid.  Instead fold a dish cloth and hold it over the hole.  If you fail to do this with a hot liquid I guarantee the whole thing will overflow out. 

So while my bisque was simmering, I got to work on my grilled cheese.  First I sauteed half a vidalia onion using Pam and 1/4 cup of apple cider for about 8 minutes on medium heat until the onions were nice and caramelized, throw in a sprinkle of salt.  Next I took some Orowheat Health Nut bread.  Another tip, we don't go through loafs of bread before they mold, so I keep ours in the freezer.  Then when I want a slice I pop them into our fancy toaster we got for our wedding (that I thought I'd never use, who knew?) and hit the defrost button and bam, room temperature bread in a jiffy and no more waste or mold!

Back to the recipe, so I took half the caramelized onion and put it on one half of the bread and the other half I put a layer of brie (I had to cite other occasions where Darryl had eaten brie to convince him he'd like it).  On top of the brie I put some thin slices of Granny Smith apple.  On Darryl's, I put 2 slices of low fat honey ham, because he's a big fan of meat.

Next I crammed the whole operation into this sandwich toaster that Darryl brought when he moved in.  I've been trying to get rid of it for over a year now (Darryl keeps catching me, he watches that thing like a HAWK), but after tonight I am somewhat convinced of its usefulness.  Also good in this situation, a George Forman grill with the bottom propped up so it's level (but I gave ours to Goodwill).  Panini makers are such a rip off, you can totally hack something in your kitchen for your sandwich making domination.  So of course all this sammy goodness wouldn't fit in the machine, so I made Darryl come and hold it/cram it shut until the toasting cycle was complete.  Then voila, grilled brie with caramelized onions and green apples (and ham in some cases).  Very fancy, very french and only 6 points (minus the ham).  The soup is only 2 points for two whole cups a serving.  Darryl couldn't believe how big of a bowl I gave him and said he liked it better than his favorite roasted red tomato soup I make for him.  AND I managed to have the whole operation on the table ready to eat in less than an hour.

Strawberry and Goat Cheese Salad, or How Darryl Learned Goat Cheese is Yummy

Here's my recipe for a knock off of my favorite lunch salad at NoRTH in the Domain.  Toss spinach with balsamic vinagrette, chop up a frozen HEB precooked chicken breast (microwaved mine, took 6 minutes), place on top of salad.  Add cherry tomatoes and quartered strawberries.  Sprinkle with 1 oz goat cheese and a smattering of toasted pecans.  Darryl declared it to be the best salad we've ever made at home.  It comes in for around 5-6 points per serving.  LOVE IT. 

You Wish You Ate at Our House

Okay, so I wasn't stellar about tucking the wings under, but we've got about 30 minutes to go and things are shaping up nicely....



Preheat oven to 425 degrees.  Quarter 2 lemons, stuff 2 lemon quarters and a whole clove of garlic cut in half in the cavity with salt and pepper.  Slice up sweet onions, toss with remaining lemon quarters and olive oil.  Brush chicken skin with olive oil and add salt, pepper, and herbs de provence to outside.  Cook for 1:15 hours.  When done allow chicken to rest on a cutting board.  Add  half a cup of white wine, half a cup of chicken stock and a tablespoon of flour to the pan with the onions and lemon.  Stir, allow sauce to thicken, serve onions and sauce on a platter with the chicken. 

We are serving this with a blend of brown and wild rice with a side of a low fat ceasar salad.  Looking forward to a healthy meal...though I am sad to not have wine while I cook.  What am I supposed to do while I watch my shows as my house is filled with the delectable aromas of the chicken? 

Crockpot Lasagna

I must say I was fairly curious about the concept of a crockpot lasagna.  It's not really something you need to slow cook for many hours?  Why use a crockpot?  I guess it would be a good idea if you didn't want to heat up the whole house with a stove.  I talked with Jill over brunch a while back about her issues with a similar recipe, she had problems with the noodles burning on the edges, so I kept a close eye on it and poked it every now and then to make sure it was neither overcooking nor undercooking.  The result was rather tasty.  I cooked mine for 3.5 hours, but the base noodles were a tad soft, so I suggest cutting it down to 3 hours.

1 lb. uncooked lean ground beef (4% fat)
1 small onion, diced

1 medium garlic clove, chopped

28 oz. can crushed tomatoes

15 oz. can tomato sauce

1 tsp. salt

1 tsp. oregano

½ tsp. basil

Red pepper flakes to taste

1 cup part skim ricotta

1 ½ cup part skim mozzarella, shredded, divided

6 no boil lasagna noodles

½ cup shredded parmesan or romano cheese

Heat a large skillet over medium heat and add beef, onion, garlic. Brown meat mixture about 5-7 minutes. Stir in crushed tomatoes, tomato sauce, salt oregano, basil, and red pepper flakes. Simmer 5 minutes. In medium bowl, stir ricotta and 1 cup mozzarella. Spoon 1/3 beef mixture into 5 qt slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture. Top with half ricotta mixture and repeat layers. End with the beef mixture. Cover slow cooker on low for 3 hours. In small bowl, combine remaining mozzarella and parmesan cheese. Sprinkle over mixture during last 10 minutes of cooking, allow to sit in crockpot with lid off and power off for 5 minutes to allow it to set up. Do not stir. Serves 6 at 6 points per serving.

Above left, after adding the cheese on top in the last 10 minues.  Above right, the finished product.  While I think I prefer my low carb lasagna recipe (because I do try and watch my carbs and I adore zucchini), this was a great cozy meal to enjoy with a green salad with low fat ranch dressing while curled up on the couch with the hubs while watching the Olympic closing ceremonies.

Christmas Cooking in Review

This year was very special in that it was the first celebrated in our home and it was the first celebrated as a married couple! I've been so busy living in the moment that I haven't been stellar about taking photos. Instead I'll just give you a list of all my culinary creations (I've been busy)and links to their recipes. My strategy was to keep healthy breakfasts, snacks, and reduced calorie desserts on hand to compensate for some of the other unavoidable gluttony of the holiday meals.

Christmas Eve

• Roasted Chickpeas
• Chocolate Chip Clouds
• Weight Watcher gingersnap people
• Pizzelles
• Penne with Shrimp in Herbed Cream Sauce

Christmas Day

• Weight Watchers Multigrain French Toast Stuffed with Peaches and Blueberries with a fresh Grapefruit on the Side and Mimosas
• Bourbon Pecan Tart with Chocolate Drizzle

Day After Christmas

• Mango Lassi
• Shallot, Swiss, and Asparagus Frittata

Now that the holiday is over I don't know what to do with myself. Guess it's time to get an early start on 2010's diet and exercise...

(The hubs enjoying one of my pizzelles with his homemade rocky road ice cream)

Cannoli Cupcakes

In preparation for a dinner soiree tomorrow night, I made a batch of cannoli cupcakes. I took Pillsbury reduced sugar white cake mix, added half a cup of mini chocolate chips, and made the recipe using 4 egg whites instead of 3 eggs and 1/3 cup of applesauce instead of the same quantity of oil. I'm letting them cool overnight and tomorrow after work I'll frost them. Here's my plan:

-15 oz fat free ricotta
-1 package fat free cream cheese
-3/4 cup confectioner's sugar
-1 teaspoon vanilla extract
-dash orange liquor

Beat with electric mixer, frost cupcakes, top with some chopped pistachios or a few leftover mini chocolate chips. So far, so good, one of the cupcakes fell apart as I was pulling it out of the tin and I decided to have a couple bites, then throw it away. Well, that didn't really happen, I ended up cramming (and I do mean cramming, chunks of it were flying everywhere) it into my face (not so much my mouth as my whole face). So I guess they're pretty dang good, even without the frosting. I'm not completely sure of this, but I'm thinking these will run around 4-5 points each frosted. Now if you'll excuse me, I'll be avoiding carbs for the next month (cupcake cramming was preceded by Greek pasta salad and followed by bacon crackers, it's like I'm trying to grow a pooch, ugh).

Weight Watchers Wednesday

I got this recipe off the WW site and adapted it a tad, make it, you'll be glad you did, I would have added a photo, but we ate it all. I made it because it's supposed to be sort of Hungarian chicken paprika and the hubs went there on business a few years back. According to him, it was better than anything he ate in Hungray. Suck on that Hungarians!

• 2 cups mushrooms
• 1 small onion chopped
• 2 small garlic cloves, minced
• 1 small red bell pepper, diced
• 2 tsp paprika
• salt and pepper
• 1 lb boneless, skinless chicken breasts, sliced into strips
• 1/2 cup chicken broth
• 1/2 cup of fat free sour cream
• tablespoon of flour

Spray the inside of the crockpot with some cooking spray, throw everything in the pot except for the last 2 ingredients. I set my crockpot for 8 hours, came home, mixed the sour cream and the flour (supposedly keeps the sour cream from curdling) and then I mixed in the sour cream/flour mix to the pot, then served. This wouldn't be bad on egg noodles or rice either, but it makes 4 servings at 4 points a pop. The hubs couldn't control himself, had to go back for seconds, great success!

Weight Watchers Wednesday

Tonight I made one of my favorite Hungry Girl Recipes for cheesy enchiladas. I cannot tell you HOW MUCH I miss walking into a resteraunt and ordering cheese enchiladas and a side of rice. I usually throw some sliced mushrooms in with the onions when I sauttee them and chop up a chicken breast because Darryl like a little meat in his enchiladas.

As a side, I made my brown Spanish style rice. I looooove the rice at El Arroyo and think I've finally found a way to replicate it in a healthier fashion. First, run, don't walk to buy a rice cooker. How the heck did I ever make rice before? So I added a cup of brown rice, filled the water to the line in the cooker and then added a little bit more, if you don't add a bit extra, it tends to burn on the bottom.

Next I add a chicken bullion cube and a packet of Sazon (found in the Mexican foods section of HEB). Once the rice looks like it's good and boiling, try to do it towards the last 1/3 of the cooking process, add some frozen mixed veggies (I get the kind that has corn, lima beans, carrots, and green beans, it's not really what's pictured here, the hubs did the grocery shopping and I couldn't remember what brand to tell him, Veg-All maybe?).

I usually keep an eye on it, give it a little stir as it goes, because it seriously will burn at the bottom. This makes enough for 3-4 people and is craaaaazy tasty.

Spagetti Squash with Meat Sauce

I took this recipe from Gina's Weight Watcher Recipes and basically bastardized it with all kinds of crap in my fridge and pantry that I was trying to use up. Here's Gina's stats. After I was done with it, there was no telling, but I estimate 5 pts per serving since I mostly added mushrooms and they don't really have points:

Servings: 6 • Size: 8.75 oz sauce • Time: 1 hour • Points: 4.6 ww points

The squash before I scooped out the seeds.

Ingredients
1 large spaghetti squash
Salt and pepper
Meat sauce recipe:
1 lb 95% lean beef
1 tsp butter
1 tsp olive oil
(4 oz) 1/2 onion, finely chopped
1 carrot, peeled and chopped
1 celery stalk, finely chopped
16 lbs sliced mushrooms
1 28 oz can of crushed tomatoes (I had none, so I used the same quantity of tomato sauce)
1/4 cup white wine
1 bay leaf

oregano (no idea how much)

thyme (threw in about half as much as the oregano)
Salt and fresh pepper


Cooking up veggies and meat

Preheat oven to 400º. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and bake 1 hour on a baking sheet, cut side up.

In a large deep sauté pan, melt butter and add oil. Add onions, celery, mushrooms, and carrots and sauté on medium-low for about 2-3 minutes, until soft. Add meat and season with salt. Brown meat and break down into smaller pieces with your spoon. When meat is cooked through, add tomato sauce and adjust salt and pepper to taste. Add wine and cook until it reduces a bit, then add bay leaf, oregano, thyme, and cover, reducing heat to low. Simmer at least an hour, stirring occasionally.When spaghetti squash is cooked, let it cool for about 10 minutes. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands. Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated cheese.
Above, the squash as I scraped it out, below, the finished product, yummy!

The Week Ahead of Me

Today I picked up Gingy from the groomer after work, she won't come out of her crate, so I'm guessing she doesn't like her haircut, but I think she looks adorable. I weighed in at WW, only 3 more weeks of showing I can keep my weight stable until I become a lifetime member!

I think this week is going to blow by fast. Here's what I have on tap:

Wednesday-Ginger to the vet, workout with the Traininator, date night with the hubs or some variation thereof with what is left with our evening

Thursday-Patio wine time with the gals

Friday-head up to glamorous Waco, TX for work related meetings/training, etc, through Saturday

WW Wednesday, Skinny Bitch Edition

I am proud to announce that I hit my goal weight this week. With extra to spare! I'm done, in your face fat! I did a happy dance and drank champagne and bout a pair of victory black stilettos. I'm going to knock Darryl's socks off at the wedding we're going to this weekend. AND he gets back from China tomorrow night, his plane is already in the air! Here's to being unfat!

Steak Dinner

Okay, I know this photo isn't super convincing of how yummy this recipe is, but I'm trying to learn about food presentation. I need to learn to serve food so it doesn't look like barf on a plate, but it's better than it looks. I was inspired by a Giada De Laurentis recipe, but here is my healthier version.

2 petite fillets of beef (4-6 oz)
2 tablespoons olive oil
1/2 cup sliced baby bella mushrooms (aka crimini mushrooms)
1 sliced shallot
1 teaspoon dried thyme
1/8 cup dry white wine
3 pieces Laughing Cow Swiss
1/4 cup fat free mayo
1/2 teaspoon Dijon Mustard
Kosher salt and fresh ground black pepper

Preheat the oven to 350 degrees F.
Sprinkle both sides of the beef with salt and pepper. Heat 1 tablespoon olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filets in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.

Heat one tablespoon olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
Add the cheese, mayonnaise, and mustard into the pan. Gently stir the cheese mixture into the mushroom mixture. Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use. Serves 2.

So it's not the healthiest thing in the world, but this little piece of heaven with the decadent sauce clocks in at 12 pts, but I don't think I ate a full 12 pts, I didn't finish all the sauce and had some left over, so maybe it's not quite as bad as that? Just can't eat it every night.

Food Angst

After reading my friend Elizabeth's post at The Waspy Redhead I was reminded of how once upon a time I used to cook fabulous Sunday night meals (or while I was briefly between jobs, Wednesday night dinner parties, complete with cocktails and hors d'oeuvres). I would cook things I saw online, or on cooking shows or in Cooking Light. I was a good cook.

Now, it seems like the only thing I cook is from Hungry Girl or WW. Don't get me wrong, these are great resources, but I miss cooking real food. Food that Darryl enthusiastically consumes rather than tolerates. I've lost a lot of weight and I want to keep it that way. I've been back in the gym with my trainer, I work out 5x a week, I feel like I have no time to fit in more workouts, I'm at maximum capacity. In theory I could still make one of these naughty meals (even Cooking Light's meals are WAY to high in points) once a week to help me get out my ya yas, but there are other places I'm allowing myself to indulge, like at baby showers (crammed a cupcake into my face, plus an extra generous serving of 7 layer dip and sherbet punch) or on a friend's boat (downed half a bag of potato chips) or out to eat with friends (refried beans...made with lard), so frankly, I have to keep it under pretty tight control when I eat at home.

Ugh.

Run For the Border!

For a long time, one of my biggest guilty pleasures has been a late night run to Taco Bell and then chowing down on a crunchwrap supreme in bed. That's right, in bed, they say you should never eat in bed, which is what makes it feel all the more naughty and decadent. I always immediately regret it, especially when I roll over into a puddle of sour cream and obviously, this is a carry over from my life as a single gal since Darryl finds it disgusting.
I got this recipe from HungryGirl.com, one of my fav websites, you should totally check it out. I changed it up a bit, for the real deal go to her site and search for "crunchwrap supreme".

Ingredients:
1 large tortilla, try to find one that is low carb, low fat, high fiber
3 baked corn tortilla chips
1/4 cup drained 98% fat-free chunk white chicken breast (previously packed in water)
1/4 cup shredded fat-free cheddar cheese
1/4 cup shredded lettuce
1/2 plum tomato from our garden, diced
1 tbsp. fat-free sour cream
1/2 tsp. dry Taco Bell brand seasoning mix
2 dashes cayenne pepper, or more to taste

Directions:
Using a fork or knife, break up the chicken so there are no large chunks. In a small microwave-safe bowl, combine chicken, cheese, taco seasoning mix, and cayenne pepper, and mix well. If you like, season to taste with extra cayenne pepper. Microwave for 30 seconds, or until cheese begins to melt. Set aside.Warm the tortilla in the microwave for 10 seconds (making it easier to fold without ripping), and then lay it out on a flat surface. Place the chicken mixture in the center of the tortilla. Flatten the mixture into a circle, keeping it about 2 inches from the outer edge of the tortilla. Next, layer the tortilla chips on top of the chicken mixture. Evenly top with sour cream, lettuce, and tomato.

FOLDING INSTRUCTIONS: Starting at the bottom of the tortilla, fold edge up a few inches to the tortilla's center. Then, going around the edge of the tortilla, repeatedly fold, overlapping sections to meet in the center for a total of about six folds, until filling is completely enclosed. (Trust us, it's easy!)Bring a pan sprayed with nonstick spray to medium heat, and carefully place the folded tortilla in the center of the pan with the folded side down. Heat for 4 - 5 minutes, until the tortilla is browned. Carefully flip it with a spatula, and heat for another 30 - 60 seconds. Now chew it up!

MAKES 1 SERVING
Serving Size: 1 Crunchtastic Supreme (entire recipe)Calories: 210Fat: 4.5gSodium: 882mgCarbs: 27.5gFiber: 13gSugars: 2.5gProtein: 26gPOINTS® value 4*

*That's if you make it HG style, she used a type of tortilla I couldn't find. The real version comes in at over 500 calories and around 12 pts and I was STUFFED after my version, I can usually chase the TB version with a crunchy taco. I also served it with baked tortilla chips and Ana's Salsa which you can find in the refrigerated produce section at HEB. Best. salsa. ever.

Weight Watchers Wednesday

I am stuffed beyond belief (and WW standards) and thought I'd share my Mexican Fiesta.

For starters, Baked Tostitos and Ana's Salsa (in the produce section). Then I whipped up some Hungry Girl Enchiladas. I added some chopped up crimini mushrooms to the onion saute because I had them on hand. The hubs prefers meaty dishes so I nuked a frozen chicken breast for him, chopped it up, added that and some fat free sour cream to the mix.

For my sides, I served the leftover fat free refried beans and then made up a Spanish rice mix in the rice cooker. I used 2 cups of brown rice and filled the cooker to the water line with chicken broth. Then I added a packet of Sazon, some chopped pimentos and their juice, and some mixed vegetables that I had in the freezer (green beans, lima beans, corn, etc). I had a tomato I should have chopped and thrown in but I didn't think about it until it was too late.

For dessert I had a No Pudge Fudge Brownie (in cappuccino) and washed it down with a MGD 64. I'm not going to lie, I feel really freaking satisfied.

Now I'm recovering from my big day of working, swimming, running, and training with the Traininator by kicking back in bed with my fave Tyler candle in Kathina (also love High Maintenence and Sugar Cookie) and watching some Saving Grace. Can't wait to have me a crazy Holly Hunter body!

Foodgasm and WW Wednseday

Tonight for dinner I made Giada De Laurentis's version of Turkey Bolognese (recipe below). I made a few small changes, I reduced the amount of oil because it seemed excessive, I used lean ground beef because that's what the hubs preferred, and used Rozoni Smart Taste spaghetti because it is both high in fiber and calcium. I also used fresh basil from my garden and chopped all my produce on my new fantastic butcher block with our mind blowing Calphalon knife set. A new knife against butcher block is like a DREAM. I die.


1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan


Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

Dessert was a variation on Rocky Road Fudge by Hungry Girl (see recipe) and they're only one point! I've been a Hungry Girl fan for years and am even more so lately since she and WW have a partnership. I haven't dug into this yet, it's still cooling on the stove, but I have great expectations from the looks of it. I'm only sad that D is working late and couldn't enjoy this with me. However, I'm sure he'll appreciate the leftovers since he doesn't have time to run out for lunch much these days.

Strawberry Shortcake Pops

My friend Maria sent me a belated shower gift, popsicle molds! I was so excited that within 24 hours I had these bad boys filled with a WW friendly treat. Darryl, who told me homemade popsicles are "gross" and "why did I register for them" will soon be singing another tune. I let him eat the "batter" while I was mixing it and he retracted his comments because he'd "never seen popsicles made that way before."

Here's the recipe, it's a modified version of the one on the WW site:

• 1 cup plain fat free yogurt
• 1 bag of frozen strawberries, 16 oz
• 1/2 cup fat free condensed milk
• 6 teaspoons of Splenda
• 1 capful of vanilla extract

6-8 pops at 2 pts each. I only had molds for 6 pops, but I probably could have made 2 more. Darryl ate the leftovers unfrozen :).