Recipes: Your Favorite Summer Foods

The Next Great Name in Insulin Pumps Is ...

the recipes

july 2001

Your Favorite Summer Foods

Grilled Pork Tenderloin

(makes 4 servings)

2	10-ounce (300 g) pork tenderloins
3	tablespoons reduced-sodium soy sauce
2	cloves garlic, minced
2	shallots, minced
2	tablespoons dry white wine
2	tablespoons fresh lemon juice
1	tablespoon minced fresh ginger
1/8	teaspoon crushed red pepper flakes or to taste
	canola cooking spray

Trim all visible fat from pork tenderloins. Place in a large self-sealing plastic bag. In a cup, whisk together the soy sauce, garlic, shallot, white wine, lemon juice, ginger, and red pepper flakes. Pour mixture over tenderloins, close bag and turn several times to coat evenly. Refrigerate for at least 1 hour, turning bag occasionally.
Light a grill. Lightly coat the grid with cooking spray.
Remove the pork from the marinade and grill over medium-high heat for 10 to 12 minutes, turning occasionally and basting with marinade, until meat reaches an internal temperature of 140°F (60°C). Transfer pork to a carving board and let rest for 5 minutes.
Slice thinly and serve.

Per serving:	173 calories (26% calories from fat), 30 g protein, 5 g total fat (1.6 g saturated fat), 0 carbohydrates, 0 dietary fiber, 93 mg cholesterol, 185 mg sodium, 523 mg potassium
Diabetic exchanges:	4 very lean protein

Summer Peach Salsa

(makes about 2 1/2 cups)

2	large ripe peaches, pitted, peeled, and diced
	grated zest and juice of 1 lime
1/4	cup (40 g) minced red onion
1	jalapeño chile pepper, seeded and minced
1/4	cup (16 g) minced cilantro

Combine all ingredients in a serving bowl.
Cover and chill.

Per 1/4-cup serving:	18 calories (0% calories from fat), 0 protein, 0 total fat (0 saturated fat), 5 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 1 mg sodium, 77 mg potassium
Diabetic exchanges:	FREE

Cold Pasta with Vegetables

(makes 4 servings)

8	ounces (240 g) rotelle (corkscrew) pasta
12	cherry tomatoes cut in half
6	scallions, thinly sliced, white part and 1 inch (2.5 cm) green
3	ribs celery, finely sliced
1	small red bell pepper, seeded and diced
1	clove garlic, minced
3	tablespoons white wine vinegar
1	tablespoon olive oil
1/3	cup (15 g) chopped basil leaves
2	tablespoons chopped fresh oregano
	salt (optional)
	freshly ground pepper
3	tablespoons grated Parmesan cheese

Cook pasta in lightly salted boiling water to al dente, for 7 to 9 minutes, or according to package directions. Drain and shock in ice water. Drain again and combine with tomato, scallion, celery, red bell pepper, garlic, vinegar, olive oil, basil, and oregano. Season to taste with salt (if using) and pepper. Cover and refrigerate for at least 1 hour.
When ready to serve, sprinkle with Parmesan cheese and gently mix. Serve cold.

Per serving:	296 calories (18% calories from fat), 11 g protein, 6 g total fat (1.5 g saturated fat), 50 g carbohydrates, 3 g dietary fiber, 4 g cholesterol, 126 mg sodium, 437 mg potassium
Diabetic exchanges:	3 1/2 carbohydrate (3 bread/starch, 1 vegetable), 1 fat

Easy Chocolate Mousse with Balsamic Berries

(makes 6 servings)

1	package (4-serving size) sugar-free instant chocolate pudding mix
2	cups (480 ml) skim milk
1	8-ounce (240 g) tub fat-free whipped topping, thawed
1/2	cup (123 g) fresh raspberries, rinsed and drained
2	teaspoons balsamic vinegar
6	fresh mint leaves for garnish

Prepare pudding with skim milk, following package directions. Set aside 3 tablespoons of the whipped topping. Refrigerate. Fold the remaining whipped topping into the pudding. Chill for at least 30 minutes.
To serve, spoon the pudding mixture into 6 dessert dishes. Sprinkle the raspberries with the balsamic vinegar. Top each with 1/2 tablespoon of the reserved whipped topping and several of the raspberries. If using, garnish with a mint leaf. Serve cold.

Per serving:	112 calories (0% calories from fat), 3 g protein, 0 total fat (0 saturated fat), 22 g carbohydrates, 1 g dietary fiber, 2 mg cholesterol, 200 mg sodium, 204 mg potassium
Diabetic exchanges:	1 1/2 carbohydrate (1 bread/starch, 1/2 milk)

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