Hungry Girl (52 page)

Stir to combine vinegar, grape juice concentrate, and sugar with 3 cups of water.

Place shredded cabbage and jicama in a bowl, and cover with vinegar mixture. Stir thoroughly, cover, and then allow to marinate in the fridge for 1 hour. After 1 hour, stir mixture and return to the fridge for 10 to 15 minutes.

Meanwhile, thinly slice apple into 1-inch strips and cut grapes in half. In a small dish, combine yogurt, mayo, lime juice, salt, and pepper. Mix well.

Remove slaw from fridge and add one tablespoon of its marinade to the yogurt mixture, stir until blended.

Next, strain slaw thoroughly (draining
all
of the remaining marinade) and then return slaw to the bowl. Add fruit and yogurt dressing, and toss until completely mixed.

MAKES 8 SERVINGS

© 2008 Weight Watchers International, Inc. All rights reserved.

CHEW ON THIS:

This fruit fondue is a really fun addition to any dinner party. Just wanted to put that out there . . .

Ingredients

1 medium Granny Smith apple

1 large firm nectarine

1 small slightly under-ripe banana

1 cup fresh pineapple chunks

12 ounces fat-free vanilla yogurt

2 tablespoons fat-free cream cheese, softened 2 teaspoons Splenda No Calorie Sweetener (granulated)

1 teaspoon cinnamon

Directions

Cut all fruit into large, bite-sized chunks. In a pan sprayed with nonstick spray (or on the grill if you have one), grill fruit over medium-high heat for about 4 minutes, flipping fruit halfway through. Fruit should be slightly browned on the outside, but still firm inside.

In a microwave-safe bowl, combine yogurt, cream cheese, Splenda, and cinnamon. Heat for 45 seconds in the microwave. Stir and then microwave for an additional 40 seconds. Serve fruit and cheese sauce with skewers or fondue sticks for easy dipping!

MAKES 4 SERVINGS

Ingredients

4 medium apples, peeled and sliced

2 whole wheat (or high-fiber) pitas, halved and heated

1 tablespoon brown sugar (not packed)

2 teaspoons cornstarch

½ teaspoon cinnamon

¼ teaspoon vanilla extract

Directions

In a small covered saucepan, cook apples over medium heat in ¼ cup of water until tender (2 to 3 minutes). Remove from heat and drain water. Remove apples from the pan and set them aside.

Mix brown sugar, cornstarch, cinnamon, and vanilla extract with ¼ cup of cold water. Cook and stir mixture in saucepan over medium-low heat, until thickened to a caramel-sauce-like consistency, adding a few drops more water if it gets too thick.

Remove from heat and stir apples into the mixture. Stuff each pita half with one-quarter of the mixture.

MAKES 4 SERVINGS

This layered berry custard treat is so good, we were laughing uncontrollably the first time we ate it at the HG HQ. There is absolutely no way
anyone
would ever know or believe how low in calories and fat it is!

Ingredients