Weight Watchers Chickpea and Roasted Red Pepper Dip Recipe

16 ounces chickpeas, canned - rinsed and drained

7 ounces roasted red pepper - rinsed and drained

1/2 cup nonfat plain yogurt

1 clove garlic - chopped

1/4 teaspoon salt

1/4 teaspoon pepper

Process all ingredients in a food processor or blender until smooth.

Yield: "2 cups"; serving size is 2 T.

Makes 16 servings.

Per serving: 41 Calories; trace Total Fat; (7% calories from fat); 2g Protein; 8g Carbohydrate; trace Cholesterol; 124mg Sodium Food Exchanges: 1/2 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

WW Points: 1 pt.

Weight Watcher Deviled Eggs Recipe

8 eggs - cooked

8 ounces plain nonfat yogurt

1 Tablespoon sweet pickle relish - drained

1 tablespoon Dijon mustard - country style

1/8 teaspoon salt

1/8 Tablespoon white pepper

paprika

Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves; mash yolks in a bowl. Discard remaining 8 yolk halves.

Finely chop 4 egg white halves, and add to the mashed yolks. Set aside remaining 12 egg white halves.

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into yolk mixture, using a rubber spatula. Add relish and next 3 ingredients, and stir well.

Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika.

Each serving is 1 filled egg half.

Per serving: 57 Calories (kcal); 3g Total Fat; (48% calories from fat); 5g Protein; 2g Carbohydrate; 125mg Cholesterol; 100mg Sodium Food Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

WW Points: 1 pt.