This feels like somewhat of a monumental post. This is the first post I’ve written where I can say I remember writing last year’s Valentine’s Day post. A whole year, with a few breaks, of blogging… time flies when you’re stuffing your face!
This year Austin and I celebrated a day early so he can go hang out with all the single bicycle enthusiasts at the DSM Bike Collective tonight. Anyway, dinner last night was one win after another. AND, for the most-part it was all WW-friendly… just beware of the dessert 
We started out with a Apple and Camembert Bruschetta, followed by a Seafood Risotto, and finished with a Chocolate Fondue. Heavenly. Plus, we didn’t spend all night prepping and preparing our dinner, so we had some time to lay around on the sofa and enjoy each others company. Which I hear is a good thing when you’re celebrating your love.
Apple and Camembert Bruschetta
Makes up to 16 servings | 3 WW Points Plus® per serving
1 small round Camembert cheese (blue box)
1 French bread baguette
1/2 Tbsp. butter (more depending on how many you make)
1 package La Quercia prosciutto (is there any other kind!?)
1 medium Granny Smith apple, cut into thin slices
1 teaspoon fresh snipped rosemary *optional
Cut the bread to 1/4-inch think. Spread bread with butter and lightly toast. Slice cheese into 16 wedges. Top bread with 1 apple slice, 1 piece prosciutto (use 1/2 slice if making more), and 1 wedge cheese. Finish in the oven or toaster oven to soften cheese slightly.
Seafood Risotto
Makes 2 servings, about 1 1/4 cups each | 10 WW Points Plus® per serving
2 cups vegetable broth, plus more if needed
1 8-ounce bottle clam juice
2 teaspoons butter
1/4 cup chopped shallots (about 2)
1/2 cup uncooked Arborio rice
1 Tbsp. lemon juice
1/2 cup grape tomatoes, halved
4 ounces medium shrimp, peeled and deveined
4 ounces scollops, quartered if they are large
2 Tbsp. half and half
Chopped fresh parsley
Bring broth and clam juice to a simmer in a medium saucepan. Keep warm over low heat.
Melt butter in a large pot over medium heat. Add shallots and cook for about 2 minutes or until tender. Add rice and cook for 30 seconds. Add lemon juice to pan, cook for 15 seconds. Stir in 1/2 cup hot broth mixture, cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture 1/2 cup at a time, stirring constantly until each portion of broth is absorbed. This will take about 30 minutes. Be sure to test the rice to make sure it’s al dente before moving on to the next step.
Stir in tomatoes, cook for 1 minute. Stir in shrimp and scallops, cook for about 4 minutes or until shrimp and scallops are done. Remove from heat and stir in half and half. Sprinkle with parsley.
Chocolate Peanut Butter Fondue
Makes 5 servings, 1/4 cup each | 10 WW Points Plus® per serving
11 1/2 ounce package milk chocolate pieces
1/4 cup milk or soy milk
1 Tbsp. crunchy peanut butter
Extra milk for consistency
Assorted fruit (bananas, apples, oranges, pears, strawberries, etc)
In a double boiler placed over simmering water, combine chocolate pieces and 1/4 cup milk. Heat, stirring constantly, over low heat until chocolate is melted and smooth. Stir in peanut butter. Cook and stir until heated through. Stir in additional milk until desired consistency. Pour mixture into a fondue pot, place over fondue burner set to low. With skewers, dip fruit into mixture. ENJOY! And I dare you to eat just 1/4 cup.
