Recipes: Cucumber Buttermilk Soup & Italian Ricotta and Cherry Tomato Pie

the recipes

august 98

Cucumber Buttermilk Soup & Italian Ricotta and Cherry Tomato Pie

Cucumber Buttermilk Soup

(makes 6 servings)

2	medium cucumbers, about 1 pound (480 g) peeled
2	scallions, white part only, chopped
2	cups (472 ml) low-fat buttermilk
1 3/4	cups (472 ml) canned low-fat, low-sodium chicken broth
1/4	teaspoon (1.25 ml) salt (optional)
	freshly ground pepper to taste
1	tablespoon (15 ml) fresh lemon juice
	chopped fresh mint (optional)
	paper-thin slices of unpeeled cucumber for garnish
	grated lemon zest for garnish.

1.	Cut peeled cucumbers in half lengthwise. Scoop our and discard the seeds. Coarsely grate the cucumber.
2.	In a large bowl, combine the cucumber, scallion, buttermilk, chicken stock, salt (if using), pepper, and lemon juice. Mix well. Cover and refrigerate for several hours until well chilled.
3.	To serve, stir the soup and ladle into small bowls or cups. Sprinkle with chopped mint (if using) and garnish with cucumber slices and lemon zest.

Per serving:	50 calories (15% calories from fat), 4 g protein, 1 g total fat (0.5 g saturated fat), 7 g carbohydrate, 1 g dietary fiber, 3 g cholesterol, 219 mg sodium
Diabetic exchanges:	1/2 carbohydrate, 1/2 nonfat milk

Italian Ricotta and Cherry Tomato Pie

(makes 10 slices)

1	10-ounce (300 g) thin crust pizza shell
1/2	cup (10 g) chopped fresh basil
1	teaspoon (5 ml) olive oil
1/2	cup (114 g) low-fat ricotta cheese
1/2	cup (75 g) grated part-skim mozzarella cheese
2	tablespoons (10 g) freshly grated Parmesan cheese
1/2	pound (240 g) cherry tomatoes, halved
	olive oil cooking spray
	freshly ground pepper to taste

1.	Preheat oven to 350°F (180°C), Gas Mark 4. Place the pizza crust on a pizza stone or baking sheet.
2.	In a small bowl, combine the basil and olive oil. Spread over the crust. In another bowl, combine the ricotta, mozzarella, and Parmesan cheese. Crumble over the basil.
3.	Place the tomato halves on top. Spray with cooking spray and grate on fresh pepper to taste.
4.	Bake for 15 minutes until the tomatoes are cooked but still keep their shape. Remove from oven and allow to cool. Serve warm or chilled.

Per slice:	143 calories (34% calories from fat), 4 g protein, 5 g total fat (1.7 g saturated fat), 18 g carbohydrate , 2 g dietary fiber, 7 mg cholesterol, 133 mg sodium
Diabetic exchanges:	1 carbohydrate (1 bread/starch), 1 fat

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