1. Remove and discard sausage casings. Crumble the sausage and sauté in a nonstick skillet over medium heat until evenly browned, stirring and breaking up any large clumps with a wooden spoon. Using a slotted spoon, transfer the browned sausage to paper towels to thoroughly drain.
2. In a 1-quart (1 l) measuring cup, whisk together the milk and egg substitute.
3. Lightly coat a 2-quart (2 l) casserole dish with cooking spray. Place 1/4 cup (30 g) of the shredded cheese in a self-sealing plastic bag. Refrigerate. Layer 1/3 of the bread cubes on the bottom of the prepared baking dish. Top with half of the browned sausage and 1/4 cup (30 g) of the shredded cheese. Pour 1 cup (240 ml) of the milk-egg mixture over the top. Repeat the layers, finishing with the final bread layer and the remaining 1 1/2 cups (360 ml) of the milk-egg mixture. Cover with the tomatillo salsa. Cover with plastic wrap and refrigerate overnight.
4. Pre heat oven to 350°F (180°C, Gas Mark 4). Uncover the casserole. Sprinkle the top with the reserved shredded cheese. Bake until the strata is bubbling and golden brown and a knife inserted in the center comes out clean, about 50 to 60 minutes. Remove from the oven and let rest for 10 minutes before serving.

1. Preheat oven to 350°F (180°C, Gas Mark 4).
2. Place the tomatillos and jalapeño on a small baking sheet. Lightly spritz with cooking spray. Roast for 20 to 25 minutes, until tomatillos are golden and soft.
3. Transfer tomatillos and jalapeño to a food processor. Process until smooth. Add the lemon zest and juice. Pulse again to mix.
4. Use 1 1/2 cups of the salsa as directed above. Refrigerate the remaining salsa to use over grilled fish or chicken.

1. Preheat the broiler.
2. Sauté the bacon in a nonstick skillet over high heat for 2 minutes. Transfer to paper towels to drain.
3. Split the pitas by using a serrated knife to cut all the way around the perimeter of each pita bread. Arrange on a large baking sheet, cut side up, and toast under a broiler for 1 to 2 minutes until just barely colored.
4. Divide tomato and onion between the pita rounds and sprinkle with the bacon.
5. In a small bowl, combine the cheese, basil, and pepper flakes. Sprinkle evenly over the rounds and broil for 1 to 2 minutes until cheese is melted and lightly browned around the edges.
6. Cut each pizza round into quarters and arrange on a napkin-lined platter.

1. In a large bowl, combine the cantaloupe, tomatoes, avocado, and sweet onion. Drizzle with lemon juice. Toss gently to mix.
2. Line a large salad bowl with lettuce leaves. Spoon the cantaloupe mixture in the center and season to taste with pepper. Sprinkle parsley on top (if using). Serve at once.

1. Working over a bowl to catch any juice, peel and section oranges. Combine the orange sections and pineapple cubes.
2. Line a large round serving platter with romaine lettuce leaves. Top with the shredded lettuce. Arrange the orange-pineapple mixture in a pile across the middle of the platter. Tuck two rows of sliced beets on both sides of the fruit. Sprinkle beets with the julienne strips of jicama.
3. In a measuring cup, whisk together the olive oil, vinegar, lime juice, and red onion. Drizzle mixture over the salad and sprinkle with cilantro. Cover with plastic wrap and chill until ready to serve.

1. Preheat oven to 325°°F (160°C, Gas Mark 3).
2. Combine the graham cracker crumbs and margarine. Pat evenly over the bottom and about 1/2 inch (1.25 cm) up the sides of a 9 1/2-inch (23.75 cm) springform pan. Bake in oven for 15 minutes.
3. Meanwhile, using an electric mixer on high speed, beat the 4 egg whites and cream of tartar in a large bowl until foamy. Gradually add 6 tablespoons of the sugar substitute, 1 tablespoon at a time, beating until egg whites form stiff peaks.
4. In another large bowl, stir the remaining sugar substitute with the cornstarch, then add the egg yolks, yogurt cheese, lemon zest, and vanilla. Beat (using the unwashed mixer beaters) until well blended.
5. Fold beaten egg whites into cheese mixture. Spoon the mixture into the partially-baked crust. Bake in the oven until center barely jiggles when cheesecake is gently shaken, 50 to 60 minutes. Remove from oven and cool, then cover and chill for up to 1 day.
6. Melt preserves in a small pan over medium heat, stirring often. Cool, stirring occasionally, until the preserves form a thick syrup, about 5 minutes. Remove pan rim. Mound fresh raspberries on the cheesecake and drizzle with preserve syrup. Chill.
7. When ready to serve, cut the cheesecake into wedges. Sliding a pie server under each wedge, lift out gently onto individual dessert plates.

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