The Sweet Magnolias Cookbook (49 page)

Vidalia Onion Vinaigrette
(fat-free)

1 large Vidalia onion or other sweet onion

½ cup white wine Worcestershire sauce

½ cup water

¼ cup honey

2 tablespoons coarse-grain Dijon mustard

Celery salt and freshly ground black pepper to taste

 

Combine all ingredients in container of food processor or blender. Blend until smooth. Cover, and refrigerate up to 1 week.

 

MAKES 2½ CUPS

Corner Spa Cream of Carrot Soup

(low-fat)

2 cups chicken or vegetable stock

1 pound carrots, peeled, thinly sliced

1 medium onion, diced

1 cup sliced celery

2 tablespoons minced fresh mint or 2 teaspoons dried, crushed

2 cups soy milk

1 teaspoon MAGGI liquid seasoning
^*

Salt and pepper to taste

GARNISHES (OPTIONAL)

Sour cream

Minced fresh mint

 

In a Dutch oven, combine the first 5 ingredients. Bring to a boil over high heat. Cook until vegetables are tender. Using a blender, puree mixture (in batches if necessary). Combine pureed mixture with soy milk. Heat through. Season with MAGGI seasoning, salt and pepper. Garnish with a drizzle of sour cream and minced fresh mint.

 

SERVES 6

1 cucumber, peeled, seeded, coarsely grated

1 quart cold water

1 (1-liter) bottle chilled lemon-lime soda

1 (1-liter) bottle seltzer or sparkling water

GARNISHES (OPTIONAL)

Thin cucumber slices

Lemon slices

Lime slices

Note: Talk about refreshing—this cooler is a girl's best friend after a good workout at The Corner Spa.

4 cups water

1 packed cup mint leaves

Grated zest from 1 lime

4 cups apple juice

Freshly squeezed juice of 1 lime

1 (2-liter) bottle diet lemon-lime soda, chilled

GARNISHES (OPTIONAL)

Lime slices

Apple wedges

Mint sprigs

Fuzzy Navel Smoothie

1 cup frozen peach slices

1 cup freshly squeezed orange juice

1 (6-ounce) container fat-free, no-sugar-added peach yogurt

 

Place all ingredients in a blender. Process until smooth. Serve immediately.

 

SERVES 2

1½ cups wheat bran

1 cup low-fat buttermilk

1 cup all-purpose flour

½ packed cup brown sugar

1 teaspoon cinnamon

1 teaspoon baking soda

½ teaspoon salt

2 egg whites

1 teaspoon pure vanilla extract

2 medium apples, cored, medium diced

Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners, or use a nonstick cooking spray.

Whisk together wheat bran and buttermilk. Set aside to soak for 10 minutes.

In a mixing bowl, mix together flour, brown sugar, cinnamon, baking soda and salt. Whisk egg whites and vanilla into the bran mixture.

Combine the wet and dry mixtures, and blend briefly. Stir in the apples by hand.

Divide batter among the muffin cups. Bake 18–20 minutes, until a pick inserted in center comes out clean.