Weight Watchers Christmas menu

Christmas comes the whole family together, it is much talked and laughed - and of course eaten. Even those who pay attention to his figure, would like to treat themselves on these special days something. However, many typical Christmas dinners have a lot of fat and many calories. Thanks to Weight Watchers, a delicious Christmas dinner is no longer a problem, because a fine meal does not necessarily mean a lot of calories and fat.

With Weight Watchers, enjoying on holidays is easy

To start off, you can surprise your guests with beetroot julienne with pear and mustard confit and goat's cheese. The focal point of the menu is a pickled venison filet with brussels sprouts, to which spätzle or ribbon noodles are served at will. Finally, a baked apple with vanilla sauce attracts. All in all, the menu with a POINTS © value of a total of 14 per person is not intended for everyday use, but gives you a lighter enjoyment compared to the classic festive kitchen.

Beetroot julienne with pear and mustard confit and goat's cheese

For 6 people

For the confit:

  • 2 pears (eg Williams pear)
  • 1 shallot
  • 1 teaspoon vegetable oil
  • 1 tsp of mustard seeds
  • 1-2 star anise
  • 2 teaspoons of fresh rosemary
  • 100 ml white wine
  • Salt pepper
  • 1 kg beetroot
  • 1 shot of red wine vinegar
  • 6 small round goat cheeses a 30 g
  • Rosemary for garnishing.

POINTS® value: 3 per person


Preparation:

1. Quarter the pears, remove seeds, peel and dice small. Dice shallot. Heat oil in a small saucepan. Steam the shallot in it. Add mustard seeds, star anise, rosemary, pears and white wine. Cover the pears for about 15 minutes. Then boil it open until almost no liquid is left. Remove star anise and crush the pears with a fork. Season with salt and pepper.

2. Peel beetroot and cut into thin strips. Cook in a little salted water with a dash of vinegar for about 15 minutes. Drain and drain. Arrange beetroot with confit and goat's cheese. Serve garnished with rosemary at will. Preparation time: approx. 40 minutes / cooking time: approx. 30 minutes

Tip: To peel the beetroot, it is best to wear disposable gloves or household gloves so that the hands do not discolour.

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