Recipes: Fruit-Inspired Meals

the recipes

april 99

Fruit-Inspired Meals

Grilled Salmon with Papaya-Kiwi Relish

(makes 4 servings)

1 1/4	pounds (600 g) salmon fillets, cut about 1 inch (2.5 cm) thick
	refrigerated butter-flavored cooking spray
Papaya Kiwi Relish
1	10-ounce (300 g) papaya, seeded, peeled and diced
1	2-ounce ( 60 g) kiwi, peeled, chopped
2	scallions, chopped
1	clove garlic, minced
1	jalapeño chile pepper, seeded and minced
3	tablespoons (12 g) chopped fresh mint

Preheat broiler or grill.
In a bowl, combine the papaya, kiwi, scallions, garlic, chile, and mint. Set aside at room temperature until ready to serve.
Lightly coat fillets with cooking spray and broil or grill about 4 minutes per side, turning once, until cooked through.
Place salmon on serving plates. Top each piece with 2 tablespoons relish.

Per serving:	236 calories (36% calories from fat), 29 g protein, 9 g total fat (1.4 g saturated fat), 8 g carboyratte, 2 g dietary fiber, 80 mg cholesterol, 68 mg sodium
Diabetic exchanges:	4 lean protein, 1/2 carbohydrate (fruit)

Couscous with Summer Squash

(makes 4 servings)

	refrigerated butter-flavored cooking spray
1/2	pound ( 240 g)summer squash, diced
5	ounces (150 g) red bell pepper, seeded, diced
1/8	teaspoon (0.6 ml) salt (optional)
	freshly ground pepper
1 1/3	cups (200 g) couscous
2 1/4	cups (540 ml)water
2	teaspoons (10 ml) canola oil

Lightly coat a non-stick skillet with cooking spray. Sauté the summer squash and red pepper over high heat for 3 minutes until softened. Remove from heat, season with salt and pepper, and set aside.
Place the couscous, water, and oil in a covered non-stick pot. Bring to a boil, cover and remove from heat. Allow to sit for 5 minutes. Add the vegetables to couscous, fluff, and serve immediately.

Per serving:	258 calories (10% calories from fat), 8 g protein, 3 g total fat (0.3 g saturated fat), 49 g carbohyrate, 5 g dietary fiber, 0 cholesterol, 8 mg sodium
Diabetic exchanges:	3 carbohydrate (3 bread/starch, 1 vegetable)

Fresh Strawberry Phyllo Tarts

(makes 6 serving)

2	sheets thawed phyllo dough, 18" X 14"
	refrigerated butter-flavored cooking spray
2	packets sugar substitute
1 1/2	cups (96 g) thawed sugar free, fat free whipped topping
12	ounces (360 g) fresh strawberries, sliced

Preheat oven to 350°F (180°C), Gas Mark 4.
Lightly coat 6 nonstick muffin pans with cooking spray.
Unfold 1st sheet of dough and coat with cooking spray and 1/2 of sugar substitute. Cut in half, stacking the two halves together. Cut the 2nd piece of dough in half and repeat coating and stacking dough so that you have 4 layers. Cut the dough into six 4-inch (10 cm) square pieces and gently press into muffin cups. Coat the edges with cooking spray. Bake for 10 minutes, until golden.
Remove shells from pan and cool. Fill each shell with 1/4 cup (16 g) topping and some of the sliced strawberries. Serve immediately.

Per serving:	47 calories (11% calories from fat), 1 g protein, 1 g total fat (0.1 g saturated fat), 10 g carbohdryate, 1 g dietary fiber, 0 cholessterol, 41 mg sodium
Diabetic exchanges:	1/2 carbohydrate (bread/starch)

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