THE 1,500-Calorie-a-Day Cookbook (41 page)

Excellent source of fiber and vitamin C

Good source of vitamin A and calcium

1 cup cranberry-raspberry or pomegranate juice

⅓ cup rum, vodka, or diet ginger ale

⅓ cup orange juice

1½ tablespoons lime juice

1½ tablespoons pourable sugar substitute, such as Splenda

1 teaspoon vanilla extract

6 cups watermelon cubes (about ¾ inch each)

• Combine all ingredients, except the watermelon, in a small pitcher or a 2-cup measuring cup with a spout and stir until well blended. Spoon equal amounts of the watermelon into each of four large goblets or dessert bowls. Pour equal amounts of the juice mixture over each serving.
  

Excellent source of vitamins A and C

2 cups water

2 spiced chai teabags

2 tablespoons granulated sugar

4 firm medium pears, peeled, halved lengthwise, and cored (1½ pounds total)

2 teaspoons cornstarch

2 teaspoons grated lemon rind

1 cup fresh, or frozen and thawed, blueberries

• Bring all but 2 tablespoons of the water to a boil in a large nonstick skillet over medium-high heat. Remove from heat, add the teabags, and steep 3 minutes, moving the bags around frequently. Remove the teabags, squeezing excess liquid from the teabags into the skillet.
  
• Add the sugar and stir until dissolved. Add the pear halves, cut side down; bring to a boil over medium-high heat. Reduce heat, cover, and simmer 8 minutes or until just tender, turning occasionally. Place the pear halves on a rimmed platter or in a shallow pasta bowl.
  
• Combine the remaining 2 tablespoons water with the cornstarch and stir until completely dissolved; add the lemon rind and stir into the liquid in the skillet. Bring to a boil over medium-high heat and boil 1 minute, stirring frequently. Pour evenly over the pear halves and sprinkle berries on top. Serve hot, at room temperature, or chilled.
  

Excellent source of fiber and vitamin C

3 medium tart apples, such as Granny Smith, sliced (3 cups)

2 tablespoons raisins

2 tablespoons water

¼ teaspoon vanilla extract

3 tablespoons butterscotch or caramel ice-cream topping

1⅓ cups fat-free vanilla ice cream

• Heat a large nonstick skillet over medium-high heat, and coat the skillet with cooking spray. Add the apples and raisins, coat them with cooking spray, and cook 8 minutes or until beginning to brown lightly, stirring frequently with two utensils as you would a stir-fry.
  
• Remove from heat, add the water and vanilla, and toss to blend. Drizzle the ice-cream topping evenly over all (do not stir), cover, and let stand 3 minutes to absorb flavor and soften slightly.
  
• Spoon equal amounts of the ice cream into each of four dessert bowls and top with equal amounts of the apple mixture.
  

Good source of fiber

1 14.5-ounce can sour pitted cherries in their own juice, undrained

1 large ripe pear, peeled, halved, cored, and diced (about 1¼ cups)

3 tablespoons pourable sugar substitute, such as Splenda

¼ teaspoon almond extract

2 6-ounce containers light vanilla yogurt (1½ cups total)

2 tablespoons sliced almonds, toasted and crushed

• Combine the cherries and juice, pear, sugar substitute, and almond extract in a medium bowl; toss gently yet thoroughly to blend. Let stand 5 minutes to absorb flavors.
  
• To serve, place equal amounts in each of four parfait glasses or dishes, top with equal amounts of the yogurt, and sprinkle evenly with the almonds.
  

Good source of fiber, vitamins A and C, calcium, and iron

Volume Measurement Conversions

Weight Measurement Conversions

Cooking Temperature Conversions

Celsius/Centigrade

0°C and 100°C are arbitrarily placed at the freezing and boiling points of water and are standard to the metric system.

Fahrenheit

0°F is the stabilized temperature when equal amounts of ice, water, and salt are mixed.

To convert temperatures in Fahrenheit to Celsius, use this formula:

C = (F - 32) × 0.5555

So, for example, if a recipe calls for 350°F and you want to convert that temperature to Celsius, you would calculate it like this:

(350 - 32) × 0.5555 = 176.65°C

Angel Cake with Fresh Limed Fruit