Ww 2 Points Grapes Brulee Recipes

Steps:

• Rinse grapes with cold water and pat dry.
• Arrange 20 grapes into 2 seperate flameproof serving dishes.
• Spread 1 tbsp sour cream over each portion of the grapes and then 1 tsp of the sugar over each.
• Set dishes onto baking sheet and broil 3 inches from heat source until sugar melts and is carmelized, about 1 minute.
• Remove dishes from broiler and let cool slightly.
• 2 points per serving (20 grapes).

Steps:

• Place potatoes in a large saucepan and add enough water to cover.
• Set pan over medium-high heat and bring to a boil.
• Boil 5 minutes.
• Drain and set aside.
• Heat oil in a large, nonstick skillet over medium-high heat.
• Add potatoes, paprika, salt and pepper; stir to coat.
• Sauté 2 minutes.
• Add chicken broth and vinegar and cook until liquid is absorbed, stirring frequently, about 3 minutes.
• 2 Points Yields about 1/2 cup.

Steps:

• Cook pasta according to package directions, drain.
• Rinse pasta with cold water, drain again and set aside.
• Meanwhile, prepare salad dressing by mixing together oil, lemon juice, oregano, msutard, salt, black pepper and garlic in small bowl and setting aside.
• In a large bowl, combine cooked pasta with vegetables, pour in dressing and toss thoroughly to coat.
• Cover and chill about 2 hours.
• Points figured on 1 cup per serving.

Steps:

• Preheat oven to 325 degrees. In a medium pot, combine milk, half & half, and brown sugar. Bring to medium heat on the stove. Stir and cook until the sugar has dissolved and mixture is hot. Stir in the powdered creamer, blending well. Remove from heat.
• In a large bowl, mix the egg substitute and vanilla extract together. Gradually whisk in the hot milk mixture. Set four 4-ounce baking ramekins or custard cups in a deep baking dish. Evenly distribute the custard mixture into the cups.
• Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custard (or on yourself!). The water should come about halfway up the outsides of the custard cups. Carefully transfer pan to the oven, and bake for about 28 minutes, until custards are set.
• Remove from the oven, allow to cool, and then refrigerate custard cups until completely chilled. Once ready to serve, top each custard cup with 1 teaspoons white sugar. Using a hand-held butane kitchen torch, caramelize the sugar (in other words, blast with fire 'til browned).

Steps:

• Cut up apples into small pieces.
• Add in all other ingredients (pineapple juice included) and mix.
• Chill for 1 hour.
• 2 Points per serving (1 cup).