Weight Watchers' light, healthy summer brunch ideas

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WHAS11.com

Posted on June 17, 2013 at 10:49 AM

Updated Wednesday, Jun 19 at 2:13 PM

Sign up for Weight Watchers before June 29 and receive a Summer Starter Kit, which includes an entertaining guide, tips, recipes and more.  Learn more at www.weightwatchers.com

 

Lemon-Ginger Fruit Dip

 

INGREDIENTS:

1 cup fat-free vanilla yogurt   

1 tsp lemon zest   

½ tsp fresh lemon juice   

½ tsp grated fresh ginger root

 

INSTRUCTIONS:

In a small bowl, stir together yogurt, lemon zest, lemon juice and ginger. Yields about 2 tablespoons per serving. Serve with nectarines, strawberries, pineapple, or mango.

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Fluffy Lemon- Ricotta Pancakes

INGREDIENTS:

1 ½ cups all purpose flour   

1 tsp baking soda   ½ tsp table salt   

1 cup buttermilk   

2 large eggs, yolks and whites separated   

2 Tbsp granulated sugar    

2 Tbsp lemon zest, or more to taste   ½ cup part-skim ricotta cheese   3 sprays cooking spray   

 

INSTRUCTIONS:

In a small bowl, whisk together flour, baking soda and salt. In a large bowl, beat together buttermilk, egg yolks, sugar, lemon zest and ricotta cheese by hand. In a clean bowl, using an electric mixer, beat egg whites until soft peaks form. Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated. Coat a large nonstick griddle or pan with cooking spray; heat over medium heat. Spoon batter into pan in batches using  ¼ cup of batter for each pancake; cook until lightly browned, about 2 to 3 minutes per side. Remove pancakes to a tray in a warm oven and repeat with remaining batter (being careful not to spray cooking spray into open flame). Yields 2 pancakes per serving.

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Tropical Chicken Salad with Orange Vinaigrette

INGREDIENTS:

2 Tbsp unsweetened orange juice   

1 Tbsp rice wine vinegar   

2 tsp olive oil   

¼ tsp table salt   

¼ tsp freshly ground black pepper

4 cups fresh mixed baby greens   

5 oz cooked skinless, boneless chicken breasts, thinly sliced   

¾ cup fresh pineapple chunks

¾ cup fresh mango chunks

¾ cup seedless cucumber chunks

¼ cup fresh mint leaves, cut into thin strips   

¼ cup thinly sliced uncooked red onion

 

INSTRUCTIONS:

In a large bowl, stir together orange juice, vinegar, oil, salt and pepper until blended. Add salad greens, chicken, pineapple, mango, cucumber, mint and onion; toss to mix and coat. Serve immediately. Yields about 3 cups per serving.

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Citrus Punch

INGREDIENTS

4 cups (32 fl oz) diet ginger ale   

2 cups (16 fl oz) grapefruit juice   

2 cups (16 fl oz) mango nectar   

2 ⅔ Tbsp thawed frozen orange juice concentrate   

4 fl oz rum, preferably white, 80 proof   

3 tsp fresh lime juice, or to taste   

1 small seedless orange, thinly sliced   

Fresh thin lime slices for garnish (optional)

 

INSTRUCTIONS:

In a large pitcher, combine diet ginger ale, grapefruit juice, mango nectar, orange juice concentrate, rum and lime juice. Garnish with thin slices of orange (and lime if desired). Yields about 1 cup per serving.

 

 

 

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