Ww Fire And Ice Melon Soup 2 Pts Recipes

TWO-TONE MELON SOUP

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!

CHILLED MINTED MELON SOUP

Steps:

• Purée honeydew, mint, lime juice and ginger root 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 fat-free yogurt before serving. Garnish with slivered mint leaves if desired. Yields about 1 cup per serving.

MELON SOUP

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.

CHINESE MELON SOUP (DONG GWAH JONG)

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.

WEIGHT WATCHER'S APPLESAUCE SPICE MUFFINS (POINTS PLUS-2 PTS)

Steps:

• Preheat Oven 350 degrees.
• Spray muffin tins with nonstick spray.
• Mix all dry ingredients to equally distribute.
• Add applesauce.
• Don't let rest, put into muffin tin 3/4 full.
• Bake 20-22 minutes.

WATERMELON FIRE AND ICE SALSA

Steps:

• In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

CHICKEN-MUSHROOM CREPE FILLING

Steps:

• In a large saucepan heat butter (or margarine) until bubbly and hot, add the onion and saute until softened, 1 to 2 minutes.
• Add mushroom and saute for 3 minutes and then add flour and cook, stirring constantly for 3 minutes long.
• Remove pan from heat and gradually stir in water and then add crumbled stock cubes (or powder) and then return to the heat and bring to the boil.
• Reduce heat and let simmer for 5 minutes and then add chciken and seasonings and simmer for 3 minutes longer and then stir in peas and cook until tender, about 3 minutes.
• Serve in crepes or if freezing for later use let cool and then divide evenly into plastic freezer bags, label and freeze for future use - defrosting in the fridge overnight and then gently reheat.