Recipes: Your Favorite Summer Foods

the recipes

july 2001

Your Favorite Summer Foods

Grilled Salmon with Balsamic Sauce

(makes 4 servings)

Balsamic sauce
1/2	cup (120 ml) balsamic vinegar
1/2	cup (120 ml) dry white wine
1	tablespoon fresh lemon juice
1	packet sugar substitute

4	5-ounce (150g) salmon fillets
	olive oil cooking spray
	salt (optional)
	freshly ground pepper

Place the vinegar, wine, lemon juice, and sugar substitute in a small pan. Bring to a boil and reduce to about 1/3 cup. Season with salt (if using) and pepper. Set aside. If made early, reheat at serving time.
Light a grill.
Lightly coat the fish with cooking oil and season with salt (if using) and pepper. Grill until the fish flakes when prodded in the thickest part, 8 to 10 minutes, turning once.
To serve, drizzle each serving of salmon with 1 teaspoon balsamic sauce.

Per serving:	198 calories (23% calories from fat), 28 g protein, 5 g total fat (0.8 g saturated fat), 7 g carbohydrates, 0 dietary fiber, 74 mg cholesterol, 103 mg sodium, 490 mg potassium
Diabetic exchanges:	4 very lean protein, 1/2 carbohydrate (bread/starch)

Fennel and Jicama Slaw

(makes 6 servings)

2	small fennel bulbs, ferns and core removed
1	1-pound (480g) jicama, peeled
1	16-ounce (480g) package cole slaw mix
1/3	cup (12 g) flat leaf parsley leaves, chopped
1/3	cup (67g) low-fat mayonnaise
3	tablespoons fresh lemon juice
1 1/2	teaspoons Dijon mustard
	salt (optional)
	freshly ground pepper

Slice the fennel into thin slices. Grate the jicama in your food processor so that you get thin strips of this crisp vegetable. Place both vegetables in a large bowl. Add the package of cole slaw mix and the parsley; mix well.
Toss with the mayonnaise, lemon juice and mustard. Season with salt (if using) and pepper. Can be made early in the day and refrigerated until serving time.

Per serving:	102 calories (10% calories from fat), 3 g protein, 1 g total fat (0 saturated fat), 21 g carbohydrates, 8 g dietary fiber, 0 cholesterol, 222 mg sodium, 467 mg potassium
Diabetic exchanges:	1 1/2 carbohydrate (4 vegetable)

Fresh Fruit with Grand Marnier Sauce

(makes 4 servings)

5	ounces (150 g) low-fat cream cheese
1/2	cup (100g) fat-free sour cream
2	tablespoons (30ml) skim milk
1 to 2	tablespoons Grand Marnier or orange juice
	sugar substitute to taste
4	cups (1 l) fresh fruit such as peach, plum, or apricot slices or fresh berries.

Combine the cream cheese, sour cream, milk and 1 tablespoon Grand Marnier in a food processor. Blend until smooth. Taste sauce and add a little more of the Grand Marnier if desired. Add sugar substitute to taste. Can be made up to 1 day ahead and refrigerated.
To serve, place fruit in dessert bowls and top with some of the sauce.

Per serving:	196 calories (30% calories from fat), 8 g protein, 7 g total fat (4.0 g saturated fat), 26 g carbohydrates, 3 g dietary fiber, 20 mg cholesterol, 140 mg sodium, 503 mg potassium
Diabetic exchanges:	1 1/2 carbohydrate (1/2 bread/starch, 1 fruit), 1 fat

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