Recipes: A Manhattan Morning Menu

the recipes

february 98

A Manhattan Morning Menu

Spa Bloody Mary

(makes 2 servings)

	ice
1	cup (240 ml) low-sodium vegetable juice cocktail
2	tablespoons (30 ml) fresh lemon juice
1/2	teaspoon (2.5 ml) Worcestershire sauce
1/2	teaspoon (2.5 ml) prepared horseradish
1/4	teaspoon (1.25 ml) Tabasco sauce, or to taste
2	celery ribs with leaves
	freshly ground pepper

1.	Fill tall glasses with ice. Combine remaining ingredients except celery and pepper. Pour over the ice.
2.	Garnish with the celery and sprinkle generously with pepper. Serve at once.

Per serving:	35 calories (<1% calories from fat), trace protein, trace total fat (trace saturated fat), 8 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 115 mg sodium
Exchanges:	1 vegetable

Manhattan Special Bagel with Sun-Dried Tomato Spread

(makes 2 servings)

1	cup 176 g) fat-free ricotta cheese
4	sun-dried tomatoes, soaked in warm water for 10 minutes and drained
3	tablespoon (45 ml) thinly sliced scallion
2	tablespoons (30 ml) finely minced parsley
1	tablespoon (15 ml) fresh lemon juice
2	3-ounce (90 g) bagels, split

1.	The night before, place the ricotta cheese in a fine sieve set over a bowl. Cover and refrigerated to drain.
2.	Finely mince soaked sun-dried tomatoes and mix with scallion, parsley, and lemon juice. Cover and refrigerate overnight.
3.	Next morning, combine drained ricotta (discard any liquid in the bowl) and sun-dried tomato mixture. Transfer mixture to a pretty serving bowl and supply a decorative spreader.
4.	Lightly toast the bagels: cut into quarters, and arrange in a basket.

Per serving:	353 calories (4% calories from fat), 26 g protein, 2 g total fat (0.3 g saturated fat), 55 g carbohydrate, 3 g dietary fiber, 10 mg cholesterol, 726 mg sodium
Exchanges:	2 very lean meat, 3 carbohydrate (3 bread/starch), 1 vegetable

Chocolate Drizzled Meringue Kisses

(makes 24)

Adapted from the Joslin Diabetes Gourmet Cookbook (Bantam Books)

2	extra large egg whites, at room temperature
1/8	teaspoon (0.6 ml) cream of tartar
1	tablespoon (15 ml) honey
1/2	teaspoon (2.5 ml) almond extract
2	tablespoons (28 g) semisweet chocolate morsels

1.	Preheat oven to 375°F (190°C). Line a baking sheet with baking parchment. Position a oven rack in the middle of the oven.
2.	In a medium bowl and using an electric mixer, beat egg whites and cream of tartar until foamy. Beat in honey and almond extract until egg whites form stiff peaks. Drop by tablespoons onto prepared baking sheet.
3.	Place the baking sheet on the middle oven shelf. Close the oven door immediately and turn the oven off. Leave the baking sheet in the oven for 1 1/2 hours (do not open the oven door during this period). Transfer meringue kisses to a wire rack.
4.	Place chocolate morsels in a microwave-safe plastic bag. Microwave on HIGH for 1 to 1 1/2 minutes, until chocolate is melted. Snip one corner of the bag and drizzle the chocolate over meringue kisses with zigzag motions.

Per 3-kiss serving:	26 calories (34% calories from fat), 1 g protein, 1 g total fat (0.2 g saturated fat), 4 g carbohydrate, trace dietary fiber, 0 cholesterol, 18 mg sodium
Exchanges:	1/4 carbohydrate (1/4 bread/starch)

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