Recipes: Cold Peach Soup & Vegetable Omelet Pie

the recipes

august 98

Cold Peach Soup & Vegetable Omelet Pie

Cold Peach Soup

(makes 6 servings)

4	large ripe peaches, about 2 pounds (960 g), peeled, pitted, and chopped
1/2	of a 10-ounce (150 g) cantaloupe, peeled, seeded, and chopped
1/2	cup (120 ml) fresh orange juice
1/4	cup (60 ml) dry white wine or unsweetened apple juice
	dash cayenne pepper
	spoonable sugar substitute to taste
1/4	cup (58 g) fat-free sour cream
	snipped fresh chives for garnish

1.	In a food processor or blender, puree the peaches and melon until smooth. With the food processor running, add the orange juice, wine, and cayenne pepper through the feed tube. Continue to process until smooth.
2.	Transfer mixture to a nonreactive bowl. Taste and add a teaspoon or two of spoonable sugar substitute, if needed, to sweeten to taste. Cover and chill for at least 3 hours before serving.
3.	To serve, stir well and ladle into 6 small soup bowls. Top each serving with a small dollop of sour cream and a sprinkling of chives.

Per serving:	77 calories (2% calories from fat), 2 g protein, trace total fat (0 saturated fat), 17 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 10 mg sodium
Diabetic exchanges:	1 carbohydrate (1 fruit)

Vegetable Omelet Pie

(makes 6 servings)

1	small eggplant, 6 ounces (180 g) stem removed and cut into 1/2-inch (1.25 cm) dice
	olive oil cooking spray
1/4	teaspoon (1.25 ml) salt (optional)
2	teaspoons (10 ml) olive oil
1	small onion, thinly sliced
1	clove garlic, minced
1	large plum tomato, 6 ounces (180 g) seeded and chopped
2 to 3	fresh shiitake mushrooms, thinly sliced
2	small red potatoes, 4 ounces (120 g) cooked in their jackets and cut into 1/2-inch (1.25 cm) dice
5	large eggs or 1 1/4 cups (300 ml) liquid egg substitute
5	large egg whites
1/4 to 1/2	teaspoon (1.25 to 2.5 ml) freshly ground pepper
2	tablespoons (30 ml) finely minced fresh herbs such as basil, flat-leaf parsley, chives, chervil, or thyme
1/4	cup (30 g) shredded reduced-fat Swiss cheese
2	scallions, white part and 1 inch (2.5 cm) green, thinly sliced

1.	Preheat broiler. Place the eggplant in a single layer in a small baking pan. Lightly coat eggplant with cooking spray and sprinkle with salt. Broil, stirring once or twice, until just tender, about 5 minutes. Reset oven to 425°F (220 °C), Gas Mark 7.
2.	Heat olive oil in a large, ovenproof nonstick skillet over medium heat. Add onion, garlic, half of the tomato, and the mushrooms. Cook, stirring, until onions are cooked, about 5 minutes and liquid has evaporated. Add potatoes and continue to cook for 1 minute. Transfer vegetables to a bowl and stir in eggplant. Using a paper towel, wipe out skillet. Lightly coat the skillet with cooking spray.
3.	In a large bowl, whisk together the egg, egg whites, and pepper. Whisk in herbs and cheese. Add the reserved vegetables to the egg mixture, stirring to evenly mix.
4.	Return the skillet to the stove over low heat. Pour in the egg-vegetable mixture, stirring gently to evenly distribute the vegetables. Cook 6 to 8 minutes, until the underside is light golden and the top is starting to firm.
5.	Transfer skillet to the oven and bake until the top is puffed and golden brown, about 10 minutes. Remove from the oven and invert onto a large serving platter. If desired, cover and chill for 30 minutes to 1 hour before serving at room temperature or cold.
6.	Garnish with remaining chopped tomatoes and scallions. To serve, cut into 6 wedges.

Per serving:	136 calories (40% calories from fat), 11 g protein, 6 g total fat (1.7 g saturated fat), 10 g carbohydrate, 2 g dietary fiber, 179 mg cholesterol, 118 mg sodium
Diabetic exchanges:	1 medium fat protein (meat), 2 vegetable

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