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August 21, 2006

Pavlova With Fresh Berries

5 large egg whites, at room temperature
1/2 tsp cream of tartar
11/4 cups Splenda® or sugar substitute
1 tsp vanilla extract
3/4 cup fat-free whipped topping
1 cup fresh berries, such as strawberries, blueberries, and/or raspberries

Preheat oven to 300° F. Line a baking sheet with parchment paper.

Beat egg whites and cream of tartar with an electric mixer on medium-high, until whites are firm, but not dry. Continue beating, adding sugar substitute, 1/4 cup at a time; beat about 10 seconds after each addition. Add vanilla and continue beating, 1 to 2 minutes, until mixture is glossy and stiff.

Scoop meringue onto the prepared baking sheet. Using a large rubber spatula, spread meringue into a 6-inch round, building the sides and creating a slight depression in the center; place in oven and reduce heat to 250° F. Bake, without opening oven door, 45 minutes, until firm to the touch and lightly golden.

Turn off oven; open door and let cool in the oven, 30 minutes. Remove from oven; cool completely on wire rack. Use a large metal spatula to transfer meringue to serving platter. Fill center of meringue with whipped topping and berries.

Approved for South Beach Phase 3. Makes 8 Servings. Per serving: 45 calories, 2 g protein, 8 g carbohydrate, 0 g fiber, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 39 mg sodium

August 7, 2006

Chilled Cucumber Dill Soup

3 large cucumbers (about 5 1/2 cups, chopped)
1 cup plain nonfat yogurt
1/3 cup nonfat sour cream
2 scallions (white and light green parts only), thinly sliced
2 Tbsp fresh lemon juice
2 Tbsp minced fresh dill
Salt

Peel cucumbers, then cut in half lengthwise and scrape out seeds. Using paper towels, blot cucumbers dry, then coarsely chop.

In a blender or food processor, combine cucumber, yogurt, sour cream, scallions, lemon juice, and dill. Blend on high speed until smooth. Chill soup at least 6 hours or overnight.

Whisk soup to blend. Season with salt. Garnish with more dill, if desired.

Serves 4. Per serving: 70 calories, 1 g total fat (0 g sat), 5 mg cholesterol, 13 g carbohydrate, 5 g protein, 2 g fiber,
55 mg sodium

Turkey Cucumber Dill Sandwiches

1/4 cup mayonnaise or salad dressing
1 Tbsp dried dill weed
8 slices multigrain bread
1/2 lb sliced cooked deli turkey
4 slices (1 oz each) dill Havarti or Muenster cheese
16 thin slices cucumber
4 lettuce leaves

Mix mayonnaise and dill weed. Spread on one side of each bread slice.

Top 4 slices with turkey, cheese, cucumber and lettuce. Top with remaining bread.