Best Ww Fire And Ice Melon Soup 2 Pts Recipes
CHILLED MINTED MELON SOUP
Serve this cool minty dish as a first course or an after-dinner treat to beat the summer heat. Pre-cut melon makes preparation a breeze. While the ginger may seem like an unexpected addition, its spicy bite adds depth and elevates the flavor giving this fruit forward soup a fresh spin. For variation, you could replace the honeydew with either cantaloupe or watermelon. You can make this soup ahead and store it in the refrigerator-just give it a good stir before serving. Plan to double it to enjoy with lunch or to keep handy for a refreshing snack later in the week.
Categories Appetizers
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Purée honeydew, mint, lime juice and ginger in a blender until smooth (you may have to do this in batches).
- Serve immediately or transfer to a container and refrigerate up to 2 days. Top each portion with 1 tablespoon of yogurt before serving. Garnish with slivered mint leaves if desired. Yields about 1 cup per serving.
Nutrition Facts : Calories 52 kcal
TWO-TONE MELON SOUP
This recipe is from More Vitality Cooking, 1997, send to me in a recent cookbook swap! Here ripe melons are the key to a very tasty & healthy soup! Preparation time does not include the 4 hours needed for the pureed melons to chill!
Provided by Sydney Mike
Categories Low Protein
Time 5m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice, deseed & peel melons, then cut them into chunks, placing each melon in separate bowls.
- In a blender puree cantaloupe, then pour back into its bowl.
- Repeat for the honeydew, keeping each pureed melon separate.
- Stir 2 to 4 teaspoons of lime juice into each puree.
- Refrigerate until well chilled, at least 4 hours, but no longer than 24 hours.
- To serve, pour some of each puree into a separate measuring cup, then SIMULTANEOUSLY pour each measured amount into opposite sides of the same wide soup bowl. DO NOT MIX.
- If desired, add a little yogurt to center of each bowl & swirl it a little between the two purees!
MELON SOUP
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h15m
Yield 8 to 10 cups
Number Of Ingredients 10
Steps:
- Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.
WW FIRE-AND-ICE MELON SOUP - 2 PTS
Make and share this Ww Fire-And-Ice Melon Soup - 2 Pts recipe from Food.com.
Provided by teresas
Categories Melons
Time 2h15m
Yield 1 cup, 3 serving(s)
Number Of Ingredients 6
Steps:
- Combine melon, lime juice, sugar, mint leaves, salt, and jalapeno pepper in a blender, and process until mixture is smooth.
- Cover and chill.
- Serve chilled, garnished with mint sprigs, if desired.
Nutrition Facts : Calories 106.7, Fat 0.4, SaturatedFat 0.1, Sodium 140, Carbohydrate 27.3, Fiber 2.1, Sugar 23.8, Protein 1.4
WINTER MELON SOUP WITH BARLEY AND GOJI BERRIES
This soup helps eliminate excess fluid from the body. It is also supposed to help whiten the skin and get rid of acne. Barley helps to soothe the stomach and it is good if you have an easily irritable stomach. Omit the ginger if you really do not like it.
Provided by abbynkt
Categories Clear Soup
Time 5h
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Wash the barley and soak for about 1 hour.
- Wash goji and soak for 20 minutes.
- Parboil the pork ribs with the ginger, trim off any excess fats.
- Cut and clean the melon.
- Bring the 1000ml water to the boil, add the pork ribs, melon pieces, barley and the goji.
- Bring the water and ingredients back to the boil, then lower to a simmer.
- Simmer for 1 hour.
- Turn off heat and cover pot and let soup stand for 10 minutes.
- Serve.
Nutrition Facts : Calories 408.8, Fat 20.1, SaturatedFat 7.1, Cholesterol 69, Sodium 59.5, Carbohydrate 33.8, Fiber 8, Sugar 0.4, Protein 23.3
HOMEMADE CATSUP
This recipe is a recipe I modified from one I found on the Internet http://davesgarden.com/cookbook/viewentry.php?rid=1637 for a old Weight Watchers catsup recipe... As of date of submission I had not made the recipe yet... but will add a comment on the results when I do...
Provided by Bea A Gal...
Categories Sauces
Time 8m
Yield 1 bottle, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine in med. saucepan and simmer all ingredients for 3 minutes and bottle. This can also be canned.
Nutrition Facts : Calories 6.6, Fat 0.1, Sodium 13.7, Carbohydrate 1.1, Fiber 0.2, Sugar 0.3, Protein 0.1
WW NO-COOK ASIAN PEANUT SAUCE (2 PTS)
A delicious and easy recipe from Weight Watchers. They suggest serving this yummy sauce over whole-wheat noodles, Julienned cucumbers, or other fresh veggies. I like using this sauce with a chicken satay. I have made a few minor adjustments but none that will effect the point values. By using natural peanut butter you avoid hydrogenated shortening andsweeteners because it is just made from ground peanuts and a little salt.
Provided by Alskann
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk all the ingredients together in a medium bowl until smooth and creamy.
- This will keep well for up to 3 days, covered and refrigerated; whisk before using again.
Nutrition Facts : Calories 81.7, Fat 6.9, SaturatedFat 1.3, Sodium 193.3, Carbohydrate 3.2, Fiber 0.7, Sugar 1.6, Protein 3
WINTER MELON SOUP
Very popular soup in HongKong. Everybody loves this soup in the summer. Many variations are available.
Provided by otto4608
Categories Melons
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- clean winter melon.
- add all ingredients to pot and simmer for about 20 min, until melon is tender.
- season to taste.
- garnish and serve hot.
CHINESE MELON SOUP (DONG GWAH JONG)
Great summer soup. It sounds really weird, but it's so good. DH says absolutely not to leave out the watermelon because it really adds to the flavor of the broth (even though you put it in at the very end) and the broth is really fantastic.
Provided by littleturtle
Categories Clear Soup
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For fancy presentation - remove top of melon.
- Scoop out melon and seeds, reserving 3 cups melon balls.
- Scallop edge of melon.
- In a large pan, heat stock, bamboo, mushrooms, ham, chicken, ginger, sugar, salt, and pepper and bring to a boil.
- Reduce the heat to low, half cover the pan, and simmer for 15-20 minutes.
- Just before serving add reserved melon balls and pour soup into the melon shell.
- Sprinkle with almonds and serve immediately.
Nutrition Facts : Calories 413.2, Fat 18.4, SaturatedFat 3.5, Cholesterol 62.9, Sodium 861.6, Carbohydrate 29.3, Fiber 3.2, Sugar 16.8, Protein 34.4
MOCK BLUEBERRY CREAM CHEESE DANISH WW 2 PTS
I have always loved doughnuts and danishes for breakfast. Once I started eating healthier, I really missed them. This is what I came up with as a substitute, and I now love them more than the full fat version! You can also use sliced strawberries or peaches in place of the blueberries, or a little sugar free jam.
Provided by Marg CaymanDesigns
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Split and toast the english muffin.
- Top each half with 1 Tbls. of the cream cheese and half of the blueberries.
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