cool 5 minutes. Add half of the cooking liquid and half of the solids to the blender jar. Place cover on blender jar. Turn blender ON and blend on Food 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
1medium cantaloupe, seeds and peel removed, cut into 1" pieces (2.5cm)
1cup (250ml) plain nonfat yogurt
2 tablespoons (25ml) sugar*
2tablespoons (25ml) port wine (optional)
2tablespoons (25ml) fresh mint leaves
Place orange juice and cantaloupe in blender jar. Place cover on blender jar. Turn blender ON and blend on Purée 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
1tablespoon (15ml) butter or margarine
1medium leek, white only, washed, cut into 1" pieces (2.5cm)
1medium onion, cut into 1/4" pieces (.6cm)
2celery ribs, peeled, sliced in 1/4" pieces (.6cm)
1medium potato (about 9 ounces) (250g), peeled, cut into 1/2" pieces (1.25cm)
1- 2/3 cups (400ml)
1bay leaf
1/4 teaspoon (1ml) dried thyme
2cups (500ml) 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 (250ml) 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 (125ml) servings
2cups (500ml) hot espresso coffee 1/2 cup (125ml) sugar
1 cup (250ml) chilled coffee
Combine espresso and sugar in a small bowl until sugar dissolves. Pour into 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
seconds. Turn blender OFF. Add
remaining ice cubes. Turn blender ON and blend until thick, about 20
seconds. Turn blender OFF. Serve
immediately in well chilled parfait cups. Top with a dollop of whipped cream.
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 (125ml) servings
2cups (500ml) sugar
2cups (500ml) water
1tablespoon (15ml) grated lemon zest*
Combine sugar and water in a medium saucepan, and bring to a boil over
*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" (22cm) cheesecake)
3whole graham crackers
1tablespoon (15ml) cold butter, in 8 pieces
1tablespoon (15ml) sugar
4strips lemon zest, cut in half 1/2 cup (125ml) liquid egg substitute
6 tablespoons (90ml) lemon juice
30ounces (850g)
cup (125ml) sugar, divided
15