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October 22, 2006

Heavenly Lemon Mousse

6 egg yolks
2 whole eggs
3/4 cup Splenda or sugar substitute
1 Tbsp lemon peel (from 1 large lemon)
1/2 cup fresh lemon juice (from 2 lemons)
1 1/2 cups South Beach Diet®-approved whipped topping

In medium stainless steel saucepan over medium heat, combine yolks, whole eggs, Splenda, peel, and juice. Cook 4 minutes, whisking constantly, until thickened to a custard consistency. Watch the mixture carefully as it cooks, since it thickens quickly.

Remove from heat; pour into medium bowl and refrigerate until cold (about 30 minutes). Just before serving, fold in whipped topping until combined and lightened. Spoon into serving bowls.

Allowed on any phase of the South Beach diet. (Phase 2-3 dieters can add fresh berries on top.)

Makes 6 servings (1/2 cup each). Per serving: 136 calories, 5 g protein, 10 g carbohydrates, 0 g fiber, 8 g total fat (4 g saturated fat), 275 mg cholesterol, 32 mg sodium

Shrimp Salad in Cucumber Cups

1 1/4 cups water
10 whole peppercorns
1 (1/4-inch-thick) lemon slice
1 bay leaf
8 medium shrimp, peeled and deveined
4 marinated artichoke heart quarters, roughly chopped, plus
1 tsp of the artichoke liquid
1 Tbsp fresh lemon juice
1 Tbsp chopped fresh basil
2 medium (8-inch) cucumbers

Bring water, peppercorns, lemon slice, and bay leaf to a simmer in a small saucepan over medium-high heat; simmer for 1 minute. Add shrimp, cover pan, and remove pan from heat. Let shrimp sit in poaching liquid until opaque and cooked through, 3 to 4 minutes. Transfer shrimp to a cutting board and roughly chop.

Place shrimp in a medium bowl; add artichoke hearts and the 1 teaspoon liquid, lemon juice, and basil; stir to combine. Using a sharp knife, trim ends of cucumbers. Cut each cucumber crosswise into 4 pieces, each about 2 inches long. Cut straight sides down each piece to square it, leaving the peel intact just at the corners.

Using a melon baller, cut a small cup, about 1 inch deep, into each cucumber piece. Fill each cup with 2 tablespoons of shrimp mixture and serve.

Allowed on all phases of the South Beach diet. Makes 2 (4-piece) servings Per serving: 80 calories, 2.5 g fat, 0 g saturated fat, 7 g protein, 9 g carbohydrate, 3 g fiber, 160 mg sodium

October 16, 2006

Pumpkin Ribbon Bread

2 (3 oz.) pkgs. cream cheese, softened
1/3 cup sugar
1 Tbsp flour
1 egg
2 Tbsp grated orange peel

Beat cream cheese, sugar, and flour together in small bowl. Add egg; mix to blend. Stir in orange peel; set aside.

1 cup cooked pumpkin
1/2 cup vegetable oil
2 eggs
1 1/2 cups sugar
1/2 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1 2/3 cup all-purpose flour
1 tsp baking soda
1 cup chopped pecans

Make bread by combining pumpkin, oil, and eggs in large bowl. Add sugar, salt, cloves, cinnamon, flour, baking soda, and pecans; mix to blend.

Pour 1/4 of batter into 2 greased and floured loaf pans. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering filling. Bake at 325° for 1 1/2 hours or until bread tests done with wooden pick. Cool 10 minutes before removing from pans. Store in refrigerator.

October 15, 2006

Pumpkin Gingerbread

Prep: 15 minutes; Cook: 50 minutes; Total time: 65 minutes

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 oz) can pumpkin puree
1 tsp ground ginger
2 tsp ground allspice
2 tsp ground cinnamon
2 tsp ground cloves
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 cup chopped pecans or walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and cloves.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Stir in nuts. Divide batter between prepared pans.

Bake in preheated oven until toothpick comes out clean, approximately 50-60 minutes.

Makes 2 - 9x5 inch loaves

Note: To make in bread machine, spray bread pan and kneading bar with non-stick spray. Add 1 loaf's ingredients to bread machine in order recommended by manufacturer. Select Quick Breads cycle.

October 14, 2006

Ginger Salad Dressing

1 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
2 Tbsp rice wine vinegar
1 Tbsp fresh ginger, peeled and chopped
3/4 cup canola oil
Kosher salt
1/8 tsp fresh ground black pepper

In a blender on high speed, combine mustard, lemon juice, vinegar, and ginger for just a few seconds until smooth. Then turn the blender to a lower speed and slowly pour the oil in a continuous stream. Season with salt and pepper, to taste.

Serve on shredded lettuce as an Asian-inspired salad dressing.

October 9, 2006


1 pint Greek-style yogurt
2 cloves garlic minced
1/2 medium cucumber
1 T red wine vinegar
1 T extra virgin olive oil
1/4 t table salt

Peel the cucumber and remove the seeds. Grate or chop finely. Squeeze out excess water. Add to garlic.

Mix the garlic, cucumber, olive oil, and vinegar together. Add the yogurt. Stir together and add salt to taste. Refrigerate overnight before serving.