1. In a large saucepan, bring cranberry juice to a boil over medium heat. Add the tea bags, remove from heat, and let steep for 10 minutes. Cool to room temperature.
2. When ready to serve, fill 8 tall glasses with ice cubes. Pour about 1/2 cup ( ml) of the cranberry juice mixture into each glass. Fill the glasses with club soda and garnish each with a sprig of mint.

1. Lightly coat the bottom of a large saucepan with cooking spray. Add margarine and place over medium heat. Add onion and sauté until onion is limp, about 4 minutes.
2. Meanwhile, rinse watercress and drain on paper towels. Add the leaves and tender stems to the saucepan and sauté for 2 minutes.
3. Add chicken broth and potatoes. Cook, covered, until potatoes are tender, about 20 minutes.
4. Transfer mixture to a food processor or blender. Process until smooth. Return the mixture to the saucepan and season with salt (if using) and pepper. Stir in the evaporated milk and reheat, adding a bit of skim milk (if desired) to thin to desired consistency. Serve in wide, shallow soup bowls.
5. If desired, float a lemon slice on each serving.

1. Preheat oven to 425°F (220°C), Gas Mark 7. Season tenderloin with pepper and place in a lightly greased roasting pan. Roast for 30 minutes, or until an instant meat thermometer readers 130°F (40°C). Cover tenderloin with foil and refrigerate for 1 hour.
2. Thaw puff pastry at room temperature for 30 minutes. Reheat oven to 425°F (220°C), Gas Mark 7. Beat egg with water and set aside.
3. Meanwhile, heat oil in a heavy skillet over medium-high heat. Add mushrooms, shallots, and garlic. Cook, stirring occasionally, until vegetables are wilted and all liquid has been absorbed. Stir in parsley and thyme. Set aside.
4. Unfold the pastry sheet and place on a lightly floured work surface. Roll out to a rectangle, 4 inches (10 cm) longer and 6 inches (15 cm) wider than the tenderloin. Brush the pastry sheet with some of the egg mixture. Spoon mushroom mixture onto the pastry to within 1 inch (2.5 cm) of the edges.
5. Place the tenderloin in the center of the mushroom mixture. Fold the pastry over the meat, sealing the ends and edges. Place seam-side down on a heavy baking sheet. If desired, decorate the pastry with small pastry cut-outs, using the remaining egg mixture as your "glue." Bake 25 minutes, until pastry is golden, and the meat thermometer reads 140°F (46°C).
6. Transfer tenderloin to a serving platter and garnish with fresh herbs (if using). Let stand for 5 minutes before carving into slices.

1. Trim the Brussels sprouts, halve lengthwise then cut lengthwise into thin julienne strips. Lightly coat a large nonstick skillet with cooking spray. Add 1 tablespoon (12.5 g) of the margarine and place over medium-high heat. Add the Brussels sprouts and sauté until crispy tender and golden brown, about 3 minutes. Using a slotted spoon, transfer Brussels sprouts to a serving dish and sprinkle with chestnuts.
2. In same skillet, melt remaining 1 tablespoon (12.5 g) margarine and stir in the lemon juice. When hot, pour over the Brussels sprouts and serve.

1. Preheat the oven to 375°F (190°C), Gas Mark 5. Lightly coat a 2-quart (2 l) casserole dish with cooking spray.
2. Cook carrots in boiling water to cover until very tender, about 15 to 20 minutes. Drain.
3. Place carrots and remaining ingredients in a food processor or blender. Process until smooth.
4. Pour mixture into prepared casserole. Set the dish in a large baking pan and pour boiling water into the pan to come up halfway up the side of the casserole dish.
5. Bake until a tester inserted in the center comes out clean, about 30 to 35 minutes. Remove from water bath and serve at once or reheat by placing casserole in a large skillet of simmering water for 20 to 25 minutes.

1. Preheat oven to 350°F (180°C), Gas Mark 4. Lightly coat a 2-quart ( l) casserole dish with cooking spray.
2. Trim and discard the crusts off each bread slice. Thinly butter each slice and cut into quarters. Set aside.
3. In a bowl, combine the soaked apricots, apple, and raisins. Place half of the fruit mixture into the prepared dish. Mix the sugar and cinnamon. Sprinkle 1/3 of the mixture over the fruit.
4. Top with half of the bread quarters, the remaining fruit mixture and another 1/3 of the sugar mixture. Arrange the remaining bread quarters on top, buttered side up.
5. Whisk the egg substitute and milk together, and pour over the bread. Sprinkle with remaining 1/3 of the sugar mixture.
6. Bake for 35 to 40 minutes, until a tester inserted in the center comes out clean. Cool in the dish for at least 10 minutes before spooning into dessert bowls.

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