Processor Speed until smooth, about
Nutritional analysis per serving:
Calories 208 (17% from fat) • carbo. 38g
•prot. 5g • fat 4g • sat. fat 1g • chol. 0mg
•sod. 380mg
CREAMY
CANTALOUPE SOUP
Makes five 6-ounce servings
1⁄2 cup orange juice
1medium cantaloupe, seeds and peel removed, cut into 1" pieces
1cup plain nonfat yogurt
2tablespoons sugar*
2tablespoons port wine (optional)
2tablespoons fresh mint leaves
Place orange juice and cantaloupe in blender jar. Place cover on blender jar. Turn blender ON and blend on Food Processor Speed until smooth, about
*Use less sugar if the cantaloupe is naturally sweet.
Nutritional analysis per serving: Calories 96 (0% from fat) • carbo. 20g
•prot. 4g • fat 0g • sat. fat 0g • chol. 1mg
•sod. 45mg
CORN CHOWDER
Makes seven 6-ounce servings
1tablespoon butter or margarine
1medium leek, white only, washed, cut into 1" pieces
1medium onion, cut into 1⁄4" pieces
2celery ribs, peeled, sliced in 1⁄4" pieces
1medium potato (about 9 ounces), peeled, cut into
1⁄2" pieces
12⁄3 cups
1bay leaf
1⁄4 teaspoon dried thyme
11⁄3 cups reduced fat milk
2cups corn kernels (fresh or frozen; thaw if frozen)
Divided salt and pepper to taste
Melt butter in a medium saucepan over medium heat. Add leek and onion; cook over medium heat for 3 minutes. Add celery, and sauté until soft, about 2 minutes. Add potato, broth, bay leaf, and thyme. Cover; bring to a boil over
Place milk and 1 cup corn kernels in blender jar. Place cover on blender jar. Turn blender ON and blend on Food Processor Speed until well combined, about
Nutritional analysis per serving:
Calories 208 (17% from fat) • carbo. 36g
•prot. 7g • fat 4g • sat. fat 2g • chol. 8mg
•sod. 290mg
DESSERTS
ESPRESSO GRANITA
Makes six 1⁄2 cup servings
2cups hot espresso coffee 1⁄2 cup sugar
1 cup chilled coffee
Combine espresso and sugar in a small bowl until sugar dissolves. Pour into approx. 3 ice cube trays, and freeze until solid, about 8 hours. Place chilled coffee and 10 espresso cubes in blender jar. Place cover on blender jar. Turn blender ON and blend on Food Processor Speed until thick, about
Nutritional analysis per serving: Calories 68 (0% from fat) • carbo. 17g
•prot. 0g • fat 0g • sat. fat 0g • chol. 0mg
•sod. 1mg
FRESH LEMON GRANITA
Makes eight 1⁄2 cup servings
2cups sugar
2cups water
11⁄2 cups fresh lemon juice (juice of about 6 lemons)
1tablespoon grated lemon zest*
Combine sugar and water in a medium saucepan, and bring to a boil over
combine. Pour into approx. 3 ice cube trays, and freeze until solid, about
8 hours. Place 10 frozen cubes in blender jar. Place cover on blender jar. Turn blender ON and press Ice Crush button 10 times or until ice is the consistency of snow. Continue crushing 10 cubes at a time until all are crushed. Turn blender OFF. Spoon into well chilled parfait cups and serve immediately.
*Zest is the colored part of the citrus rind. Do not use the white pith. For best results, remove zest from the lemon with a vegetable peeler.
**Place mixture in a covered container, and store in the refrigerator overnight, or chill over an ice bath for 30 minutes.
Nutritional information per serving: Calories 216 (0% from fat) • carbo. 54g
•prot. 0g • fat 0g • sat. fat 0g • chol. 0mg
•sod. 1mg
LEMON RICOTTA
CHEESECAKE WITH
RASPBERRY SAUCE
Makes eight servings (one 9" cheesecake)
3whole graham crackers
1tablespoon cold butter, in 8 pieces
1tablespoon sugar
4strips lemon zest, cut in half 1⁄2 cup liquid egg substitute
6 tablespoons lemon juice
30 ounces
1⁄2 cup sugar, divided
Preheat oven to 325°F. Cover the outside of 9" springform pan with foil.
Break each graham cracker into 8 pieces and add to blender jar. Place cover on blender jar. Turn blender ON and blend on Chop until crushed, about
15