Recipes

These are recipes from the nutritionist in my surgeons office. She puts one out each month. Here are the recipes from July and August. Hope you enjoy them. July: Fresh Blueberries w/Vanilla Creme Anglaise (I'm going to try this one with strawberries) Ingedients: 1 1/2 cups 1% milk pinch of salt 1/2 cup Splenda 3 large egg yolks 1 1/2 tsp vanilla extract 1 pint fresh blueberries, washed Directions Whisk together milk, salt, and 1/4 cup of the splenda in medium saucepan. Bring mixture to a simmer over medium heat. Combine egg yolks with remaining 1/4 cup splenda in medium bowl. Whisking constantly, slowly pour in half of the hot milk mixture, blending until smooth. Pour egg mixture into the saucepan, whisking until well combined. Place the saucepan over medium heat and stir constantly until the custard is thick enough to coat the back of a spoon (5-6 minutes). Avoid boiling. Strain into a bowl and stir in vanilla. Cool slightly. Place plastic wrap directly on the surface of the custard and chill before serving. To serve, place 1/4-1/2 cup blueberries in center of a dessert dish and pour chilled cream around the berries. Serves 4 1/2 cup servings. Nutrition Facts: Cal 98, Fat 3g, Carb 12g, Protein 5g. August: Tuna Mousse 2 6-oz cans tuna packed in water, drained 2 Tbsp low-fat mayonnaise 2 Tbsp fat-free sour cream 2 Tbsp fat-free cream cheese, softened 1/2 cup shallots, finely chopped 1 Tbsp fresh lemon juice 1/4 tsp ground pepper 1/2 tsp celery seed 2 Tbsp parsley, finely chopped Directions: Combine all ingredients in food processor, except parsley and pulse until smooth. Add parsley and pulse until combined. Refrigerate for 1 hour before serving. Nutrition facts: Serving size- 1/2 cup. Cal 155, Fat 4g, Carbs 9g, Protein 23g. These recipes are from Anita McCallum RD, LD w/Unity Hospital Bariatric Center