This issue, all recipes reprinted courtesy of the Calorie Control Council (www.caloriecontrol.org), copyright (c) 2004, Reprinted with permission.
Raspberry Swirl Peach Soup
Ingredients
3 pounds peaches, peeled, seeded, and sliced
3 cups peach nectar
1/3 to 1/2 cup Nutrasweet Spoonful
1 pint fresh or frozen thawed raspberries
1/4 cup Nutrasweet Spoonful
pinch freshly grated nutmeg
mint sprigs
Instructions
Process peaches, peach nectar, and 1/3- to 1/2-cup Nutrasweet Spoonful in blender or food processor, until smooth; refrigerate until chilled.
Process raspberries in blender or food processor until smooth; strain and discard seeds. Stir 1/4 cup NutraSweet Spoonful into raspberry puree; refrigerate until chilled. Spoon peach mixture into bowls, swirl raspberry mixture through soup, using 2 to 3 tablespoons raspberry puree for each bowl. Sprinkle lightly with nutmeg, garnish with mint.
Garnish (if desired) 1/2-cup fruit to include mixed berries (strawberries,
raspberries, and blackberries).
Makes six servings. Per serving: 140 calories, 1gm protein, 36gm carbohydrate,
trace total fat, 0gm saturated fat, 0mg cholesterol, 4gm fiber, 9mg sodium.
Exchanges: 2-1/2 fruit
Grilled Salmon with Pineapple-Cilantro Sauce
Ingredients
1 medium pineapple, peeled, cored, cut into 1-inch chunks
3/4 cup unsweetened pineapple juice
2 tablespoons lime juice
2 cloves garlic, minced
1/2 to 1 teaspoon minced jalapeno pepper
2 tablespoons minced cilantro
1 tablespoon cornstarch
2 tablespoons cold water
2 to 3 tablespoons NutraSweet Spoonful
pinch salt
pinch pepper
six salmon, halibut, or haddock steaks or fillets (about 4 ounces each), grilled
Instructions
Heat pineapple, pineapple juice, lime juice, garlic and jalapeno pepper to boiling in medium saucepan; reduce heat and simmer, uncovered, for five minutes. Stir in the cilantro; heat to boiling.
Mix cornstarch and cold water; stir into the boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; cool two to three minutes.
Stir in NutraSweet Spoonful; season to taste with salt and pepper. Serve warm sauce over grilled fish. NOTE: This Pineapple-Cilantro Sauce is also excellent served with pork and lamb.
Makes six servings. Per serving: (With a 3-oz. fish fillet) 185 calories, 24 gm protein, 16gm carbohydrate, 3gm total fat, trace of saturated fat, 36mg cholesterol, 1gm fiber, 159mg sodium.
Exchanges: 2-1/2 lean meat, one fruit.
Herb Vinagrette
Ingredients
1/3 cup balsamic vinegar
1/4 tsp. each: salt and pepper
2 tablespoons minced onions or shallots
1 packet Sweet 'n Low
1 garlic clove, minced
2/3 cup reduced-sodium chicken broth
1 tsp. Dijon-style mustard
1 tablespoon olive oil
1 tsp. each, dried, crumbled: basil, chervil, marjoram, and thyme
Instructions
In a small bowl, stir together the vinegar, onions or shallots, garlic, herbs, salt, pepper, and Sweet 'n Low. Cover and refrigerate 24 hours. Strain the mixture, reserving the onion, garlic, and herbs. Whisk the broth and mustard into the vinegar. Whisk in the oil. For a more flavorful dressing, stir 2 teaspoons reserved onion-herb mixture back into the dressing. Refrigerate, covered, up to one week. Serve over salads and vegetables.
Makes 16 (1-tablespoon) servings. Per serving: 15 calories, 1gm protein, 2gm carbohydrate, 1gm fat, 1gm saturated fat, 0mg cholesterol, 10mg sodium.
Exchanges: Free
Patriotic Cheesecake
Ingredients
3 cups vanilla wafer crumbs
4 tablespoons margarine, melted
3 tablespoons NutraSweet Spoonful
1 envelope (1/4-ounce) unflavored gelatine
1 cup skim milk
2 packages (8 ounces each) reduced fat cream cheese, softened
1 package (3 ounces) reduced fat cream cheese, softened
2 tablespoons lemon juice
1 tablespoon grated lemon rind
2 teaspoons vanilla
1/3 to 1/2 cup NutraSweet Spoonful
1 pint blueberries
2 pints raspberries
Instructions
Mix crumbs, margarine, and 3 tablespoons NutraSweet Spoonful in medium bowl, pat evenly on bottom of jelly roll pan, 15 x 10 inches.
Sprinkle gelatine over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constantly, until gelatine is dissolved. Cool to room temperature.
Beat cream cheese until fluffy in a large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla, and 1/3 to 1/2 cup NutraSweet Spoonful. Pour mixture over crust; refrigerate until set, three to four hours.
Before serving, decorate to look like a flag, using the blueberries for the stars, and the raspberries for the stripes.
Makes 16 servings. Per serving: 170 calories, 5gm protein, 15gm carbohydrate, 10gm total fat, 3gm saturated fat, 22mg cholesterol, 3gm fiber, 202mg sodium.
Exchanges: one starch, two fat.