RECIPE CORNER

Send your great food ideas to the editor. Your recipes will be evaluated by dietitians, and if necessary, adjusted to make them more diabetically appropriate. Then he gets to taste them...

Nonfat Salad Dressing
from Ann S. Williams of Cleveland, Ohio

Here is a nonfat salad dressing with variations that is the current salad fad in my family:

Mix together:

1 cup nonfat yogurt 2 to 4 tbsp. lemon juice 1 or 2 cloves of garlic put through a garlic press 1 tsp. salt (less if you must limit salt)

You can add many kinds of flavorings for variety.

My daughter likes to blend it in a food processor with: a large handful of fresh basil and parsley

My husband likes to mix in: about 1/4 cup of crumbled feta or bleu cheese

My son, a garlic fiend, adds: lots of extra garlic (2 or 3 more cloves)

My own current favorite is to add: 1/4 tsp. cayenne pepper 1 tsp. ground coriander 1 to 2 tsp. ground cumin

Yield: 2 tablespoons: 15 calories
Exchange: Free Food

Leg of Lamb stuffed with Pine Nuts, Herbs and Feta Cheese
from Dave Griffith of London, Ontario, Canada

3.5 lb. boneless leg of lamb 1/4 bunch of (each), fresh dill, mint and oregano, chopped 2 green onions, chopped 1/4 cup pine nuts, lightly toasted 2 oz feta cheese, crumbled 1 egg 2 cloves garlic, chopped salt and freshly ground black pepper to taste 1 tbsp. vegetable oil

Preheat oven to 375 F. Lay lamb horizontally and roll into shape as though bone were still in it. Cut off narrow portion. Unroll lamb and place with grain of meat running horizontally.

Combine herbs, onions, pine nuts, cheese, egg, garlic, salt and pepper. Cover inside surface of leg with stuffing, leaving 2" all around for rolling.

Roll leg, keeping grain horizontal. Tie roll tightly with butcher's twine. Place in roasting pan with oil and sprinkle with salt and pepper. Roast for about 35 to 45 minutes.

Per serving (5 oz.): 290 calories, protein 33 grams, fat 16 grams, carbohydrates 3 grams
Exchange: 5 Lean Meats

Basil and Lentil stuffed Tomatoes (Pomodori Ripieni)
from Dave Griffith of London, Ontario, Canada

2 firm tomatoes 2 tbsp. chopped celery 1 tbsp. chopped onions 1 tbsp. chopped fresh basil Crushed red pepper flakes to taste Salt and freshly ground black pepper 1/2 cup cooked lentils 2 tsp. freshly grated Parmesan

Cut the top of the tomatoes, CAREFUL! just a thin slice! Spoon out the pulp and juice; transfer to a saucepan and place the tomato shells inverted somewhere to drain.

Add the celery, onion and basil to the saucepan, and cook at medium heat until the celery is just tender. Season to taste with the pepper flakes, salt and black pepper. Add the lentils and mix well.

Spoon the mix into the shells and place in a muffin pan so they don't tip over (this is the VOICE of experience talking here). Sprinkle with the cheese and bake at 350F until the cheese begins to turn a golden brown.

Makes 2 servings
Per serving: 96 calories, 6g protein, 16g carbohydrate, 54mg sodium, 450mg potassium
Exchanges: 1 Vegetable, 1 Starch

Kiwi Fruit Fool
from Dave Griffith of London, Ontario, Canada

1 1/2 cups sliced Kiwi fruit 1 tsp. finely grated lemon rind Artificial sweetener to taste 2 cups low-cal dessert topping Some fresh raspberries, blueberries and/or sliced Kiwi fruit (This is for garnish purposes, so if you don't care if your food looks pretty, you can leave it out)

Puree the Kiwi fruit with the lemon rind and sweeten to taste with the sweetener. Cover and let chill for several hours.

Fold in the desert topping and transfer to a serving bowl.

Garnish with the above mentioned fruit if you feel so inclined. You can try this with other fruit such as raspberries, blueberries, strawberries, peaches, bananas, etc.......

Makes 6 servings.
Per serving: 71 calories, 3g total fat, 2 mg cholesterol, 1g protein, 9g carbohydrate, 17mg sodium, 61mg potassium
Exchanges: 1 Starch or 1 Fruit