Recipes: Spring Sunday Lunch

the recipes

april 2002

Spring Sunday Lunch

Cranberry Spritzer

(makes 12 servings)

4	cups (960 ml) Light Cranberry Juice Cocktail, chilled
1	(750 ml) bottle dry champagne* or sparkling white grape juice, chilled
2	cups (480 ml) sparkling mineral water, chilled

Combine cranberry juice, champagne, and mineral water in a large pitcher.
Pour into chilled fluted glasses and serve immediately.

Per serving:	58 calories (0% calories from fat), 0 protein, 0 total fat (0 saturated fat), 4 g carbohydrates, 0 dietary fiber, 0 cholesterol, 0 sodium, 68 mg potassium
Diabetic exchanges:	1 carbohydrate

Roasted Turkey Breast Stuffed with Apples, Leeks, and Herbs

(makes 16 servings)

1	4-pound (1920 g) boneless turkey breast with skin
1	large lemon
1/2	cup (32 g) chopped flat-leaf parsley
1	tablespoon fresh thyme leaves or 1 teaspoon crushed dried
1	large Granny Smith apple, peeled, cored, and finely chopped
2	medium leeks, white part and 1 inch pale green, well rinsed and finely chopped
1	cup (240 ml) dry white wine or water
	fresh thyme sprigs for garnish (optional)

Preheat the oven to 375°F (190°C), Gas Mark 5.
Rinse turkey breast and pat dry. Lightly pound the breast. Using your fingers, gently loosen the turkey skin from the breast meat.
Zest the lemon. Combine the zest with the parsley, and thyme. Divide the mixture in half and mix half with the apple and leeks. Spread the herb-apple mixture on the non-skin side. Roll up the turkey breast. Spread the remaining herb mixture under the skin. Replace the skin and tie in place with kitchen string.
Place the turkey breast on a rack in a shallow roasting pan. Juice the lemon and drizzle the juice over the turkey breast. Add the white wine or water to the pan.
Cover the roasting pan with a lid or a sheet of aluminum foil and roast for 1 hour, basting twice with pan juices. Uncover and continue to roast for another 40 to 50 minutes, basting occasionally, until an instant-reading meat thermometer reaches 170°F (77°C). Remove from oven and transfer turkey to a carving board or platter to rest for 10 minutes.
To serve, cut the string and remove the skin from the turkey breast. Slice and arrange on a heated serving platter. Garnish with thyme sprigs (if using).

Per serving (about 3 ounces cooked portion):	123 calories (8% calories from fat), 24 g protein, 1 g total fat (0.3 g saturated fat), 3 g carbohydrates. 1 g dietary fiber, 67 mg cholesterol, 47 mg sodium, 260 mg potassium
Diabetic-exchanges:	3 very lean protein

Asparagus Vinaigrette with Asiago

(makes 12 servings)

3	pounds (1440 g) medium fresh asparagus, trimmed
1	tablespoon balsamic vinegar
1 1/2	tablespoons fresh lemon juice
2 1/2	tablespoons olive oil
	freshly ground pepper to taste
1/4	cup (20 g) freshly grated Asiago or Parmesan cheese

Blanch, steam, or microwave the asparagus until crisp tender, about 3 to 5 minutes. Arrange on a heated platter.
Whisk together the vinegar, lemon juice, and oil. Drizzle over asparagus and season with pepper to taste.
Sprinkle the grated cheese over all and serve at once.

Per serving:	65 calories (48% calories from fat), 3 g protein, 3 g total fat (0.8 g saturated fat), 5 g carbohydrates, 2 g dietary fiber, 2 mg cholesterol, 6 mg sodium, 286 mg potassium
Diabetic exchanges:	1/2 carbohydrate (vegetable), 1/2 fat

Curried Couscous with Mint

(makes 16 servings)

	olive oil cooking spray
1	bunch scallions (white part only), finely minced
1	medium yellow bell pepper, seeded and finely chopped
6	dried apricot halves, minced
2 to 3	teaspoons curry powder, or to taste
4 1/2	cups (1080 ml) canned low-fat, low-sodium chicken broth
3	cups (510 g) quick-cooking couscous
2/3	cup (41 g) chopped fresh mint

Lightly coat a heavy pot with cooking spray. Add scallions and bell pepper and sauté over low heat for 5 minutes, stirring frequently. Stir in the minced dried apricots and curry powder. Add chicken broth and bring to a rapid boil.
Stir in couscous, cover, and remove from heat. Let stand for 5 minutes. Uncover and fluff with a fork. Stir in mint and transfer to a serving dish. Serve hot.

Per serving:	165 calories (4% calories from fat), 6 g protein, 1 g total fat (0.1 g saturated fat, 33 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 23 mg sodium, 115 mg potassium
Diabetic exchanges:	2 carbohydrate (bread/starch)

Grilled Pound Cake with Strawberries

(makes 12 servings)

1	10 3/4-ounce (315 g) frozen fat-free pound cake, thawed
	refrigerated butter-flavored cooking spray
2	tablespoons one-to-one sugar substitute (such as Splenda)
2	tablespoons cornstarch
2	cups (480 ml) fresh orange juice
2	tablespoons Grand Marnier (optional)
3	cups (about 1 quart) sliced fresh strawberries
1	8-ounce (240 g) container fat-free frozen whipped topping, thawed

Light a grill. Cut pound cake into 12 equal slices and lightly spray each side with cooking spray. Grill over medium-hot coals until grill marks form and cake is lightly toasted, about 2 to 3 minutes per side, turning carefully. Set aside.
In a saucepan, combine sugar substitute, cornstarch, and orange juice. Bring to a boil and cook, stirring constantly, until thick and smooth. Remove from heat and stir in Grand Marnier (if using). Cool.
When orange juice mixture is cool, stir in the strawberries.
Place grilled cake slices on individual dessert plates and top each slice with some of the strawberries and sauce they're in. Add a dollop of whipped topping to each dessert and serve.

Per serving:	148 calories (3% calories from fat), 2 g protein, 1 g total fat (0.1 g saturated fat), 32 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 98 mg sodium, 180 mg potassium
Diabetic exchanges:	2 carbohydrate (1 1/2 bread/starch), 1/2 fruit

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