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Past Recipes
Crab and Avocado Salad with Mango
2 cups fresh jumbo lump crab meat
1 large ripe mango, diced
1 large avocado, diced
2 tablespoons chopped fresh cilantro
1 tablespoon minced scallions
1/4 cup orange juice
Gently combine all ingredients. Serves 4.
Lemon Mousse
1 1/2 tablespoons cornstarch
2 tablespoons water
3 1/2 tablespoons sugar
3 tablespoons 2% milk
1/2 cup lemon juice
1 large egg
1/4 teaspoon grated lemon peel
1/4 cup heavy cream
Bite size assorted fresh fruit
Mix cornstarch with 2 tablespoons water in a small bowl. Add sugar, milk and lemon juice. Bring to a simmer over mediaum heat and cook until thickened, about 5 minutes. In a small bowl, beat egg thoroughly with a wire whip. Continue whisking while adding hot lemon mixture to egg. Return to saucepan and mix until smooth. Cook for one minute more. Remove from heat, stir in lemon peel and set aside to cool for one hour. In a mixing bowl, whip heavy cream to medium stiff peaks. Gently fold cooled lemon mixture into whipped cream and chill in refrigerator. Serve 1/3 cup lemon mousse with assorted fruit.
Makes four servings, each containing approximately:
140 calories
27 gm. carbohydrate
4 gm. fat
32 mg. cholesterol
2 gm. protein
19 mg. sodium
4 gm. fiber
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