Tossed Greens With Watermelon & Feta Cheese

(makes 6 servings)

Ingredients:

• 1 Tablespoon white wine vinegar
  
• 2 thin slices jalapeño chile pepper, seeds removed
  
• 2 teaspoons raspberry, strawberry, or currant jelly
  
• ¼ teaspoon salt
  
• ⅛ teaspoon ground black pepper
  
• ⅛ teaspoon minced garlic
  
• 3½ cups watermelon, seeds removed, flesh cut into ½-inch dice
  
• 1 teaspoon olive oil
  
• 6 cup torn mixed salad greens
  
• 1 small red onion, sliced
  
• ⅓ cup crumbled feta cheese (or fresh mozzarella if you don't like feta)
  

Preparation:

• In a blender or food processor, combine the vinegar, chile pepper, jelly, salt, black pepper, garlic, and ¼ cup of the watermelon. Process until smooth.
  
• With the machine still running, drizzle in oil. Chill in the jar until ready to serve. Shake well before using.
  
• In a large-size bowl, toss the greens with dressing in large bowl. Mound in center of large flat serving dish.
  
• Surround with the remaining watermelon and sprinkle with the onion. Crumble cheese on top. Season with more black pepper to taste.
  

Make 6 Servings:

Weight loss recipes Amount Per Serving : 70 Calories, 2 g Protein, 10 g Carbohydrates, 1 g Dietary Fiber, 2.5 g Fat, 1.5 g Saturated Fat, 198 mg Sodium

Raspberry Yogurt Parfait

(makes 1 servings)

Ingredients:

• ½ cup raspberries
  
• 1 tsp. freshly squeezed lemon juice
  
• 1 cup low-fat vanilla yogurt
  

Preparation:

• Toss raspberries and lemon juice in bowl. Alternate layers of yogurt and raspberries in parfait dish.
  

Make 1 Servings:

Weight loss recipes Amount Per Serving : 230 Calories, 12 g Protein, 39 g Carbohydrates, 4 g Dietary Fiber, 3 g Fat, 2 g Saturated Fat, 150 mg Sodium

Raspberry-Chocolate Angel Food Cake

This weight loss recipes calls for cocoa powder, which is rich in cancer-fighting polyphenols.
Makes 20 slices
Prep time: 15 minutes
Total time: 2 hours

For the cake

• Cooking spray
  
• 1/3 cup coca powder
  
• ¾ cup all-purpose flour
  
• 1 1/3 cups plus ¼ cup evaporated cane juice, divided
  
• ¼ tsp sea salt
  
• 12 egg whites
  
• 1 tsp cream of tartar
  
• ½ tsp pure almond extract
  
• ½ tsp pure vanilla extract
  
• 4 cups fresh or frozen raspberries, slightly thawed
  

For the whipped cream

• 1½ cups heavy cream
  
• 1 tbsp evaporated cane juice
  
• Seeds scraped from
  
• ½ vanilla bean
  

Preparation:

• Preheat oven to 325 F. Lightly spray a 9-inch tube or Bundt pan with cooking spray.
  In a small bowl, whisk together cocoa powder, flour, 1/3 cup evaporated cane juice, and salt; sift by hand. In a large bowl, beat egg whites and cream of tartar with an electric mixer on medium-low sprrd until frothy.
  
• Fold in 1 cup evaporated cane juice, extracts, and the flour mixture. Pour batter into pan.
  
• Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool; loosen sides and bottom of cake with a knife and turn upside down onto a plate to remove from pan.
  
• About 15 minutes before serving, combine raspberries and remaining ¼ cup evaporated cane juice in a medium bowl and set aside.
  
• In a small bowl, whisk together heavy cream, evaporated cane juice, and vanilla seeds. Top each slice of cake with raspberries and whipped cream immediately before serving.
  

Nutrition score per serving (1 slice cake, 1 tbsp raspberries, 1 tbsp whipped cream)

145 calories, 4 g fat (25% of calories), 2 g saturated fat, 25 g carbs, 3 g protein, 3 g fiber, 18 mg calcium, 1 mg iron, 58 mg sodium