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Processor Speed until smooth, about
15-20 seconds. Turn blender OFF.
Return the puréed vegetable mixture to
the saucepan. Repeat with remaining
liquid and vegetables and return
vegetable mixture to saucepan. Add salt
and pepper; stir to combine. Garnish
with chopped chives, if desired.
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
1 medium cantaloupe, seeds and
peel removed, cut into 1" pieces
1 cup plain nonfat yogurt
2 tablespoons sugar*
2 tablespoons port wine
(optional)
2 tablespoons 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
20-25 seconds. Add yogurt, sugar, and
wine (if using). Blend on Food Processor
Speed until smooth, about 15 seconds.
Turn blender OFF. Serve chilled.
Garnish with mint leaves.
*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
1 tablespoon butter or margarine
1 medium leek, white only,
washed, cut into 1" pieces
1 medium onion, cut into
1
⁄4" pieces
2 celery ribs, peeled, sliced in
1
⁄4"
pieces
1 medium potato (about 9
ounces), peeled, cut into
1
⁄2" pieces
1
2
⁄3 cups reduced-sodium chicken
broth
1 bay leaf
1
⁄4 teaspoon dried thyme
1
1
⁄3 cups reduced fat milk
2 cups 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
medium-high heat. Reduce heat to low,
and cook, partially covered, until potato is
tender, about 8-10 minutes.
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 25-30 seconds. Turn blender OFF.
Add milk mixture and remaining corn to
saucepan. Season with salt and pepper, if
desired. Cook gently over low heat until
heated through. Remove bay leaf before
serving.
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
2 cups 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 20-30 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 servings
2 cups sugar
2 cups water
1
1
⁄2 cups fresh lemon juice
(juice of about 6 lemons)
1 tablespoon grated lemon zest*
Combine sugar and water in a medium
saucepan, and bring to a boil over
medium-high heat. Reduce heat to low,
and simmer until sugar dissolves, about
3-4 minutes. Cool completely**. When
cool, add lemon juice and zest; stir to
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)
3 whole graham crackers
1 tablespoon cold butter, in 8
pieces
1 tablespoon sugar
4 strips lemon zest, cut in half
1
⁄2 cup liquid egg substitute
6 tablespoons lemon juice
30 ounces part-skim ricotta cheese
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 10-15
15