SHRIMP AND PEA SALAD LUNCH
Recipe for Sunday, 8/27/00
Lunch:
1 serving Shrimp and Pea Salad
2 4-inch bread sticks
1 slice Low-Fat Lemon Cheesecake
Shrimp and Pea Salad
4 servings/Serving size: 1/4 recipe
1 16-oz pkg frozen peas, thawed
1 tsp dill weed
1/4 cup chopped red onion
1 cup cooked shrimp, peeled and deveined
2 Tbsp nonfat mayonnaise
1/2 cup low-fat plain yogurt
1.Mix all ingredients together.
Low-Fat Lemon Cheesecake
16 slices/Serving size: 1 slice
Nonstick vegetable cooking spray
1/4 cup graham cracker crumbs
16 oz low-fat cream cheese
1 cup sugar
2/3 cup egg substitute
1&3/4 to 2 cups plain yogurt cheese (yogurt drained in cheesecloth until semisolid)
2 tsp vanilla
1 tsp grated lemon peel
1 Tbsp lemon juice
Sliced oranges, strawberries, and/or kiwifruit for garnish
1.Heat oven to 350 degrees. Coat a 9-inch springform pan with vegetable spray and sprinkle
bottom with graham cracker crumbs. Refrigerate.
2.In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until
smooth. Add remaining ingredients except fruit and beat until smooth. Pour into pan.
3.Bake 50 to 60 minutes or until edges are set. (To minimize cracking, place a shallow pan
half full of hot water on lower oven rack while baking.)
4.Remove from oven and cool on a wire rack. Remove sides of pan and refrigerate 6 hours
or overnight. Top with fruit just before serving.
Exchanges:
All lunch menus this week have about 450 calories total and include:
2-3 Starch servings
1-2 Meat or Meat Substitute servings
0-2 Vegetable servings
1 Fruit serving
1 Fat serving
Total Fat -- 15g
Total Carbohydrate -- 50g
Protein -- 22g
Some menus have 1 Skim Milk serving instead of 1 Meat or 1 Starch serving. Or 1 Starch
serving instead of the Fruit serving.
copyright 2000 American Diabetes Association
For diabetes information, call 1-800-DIABETES or visit our web site at www.diabetes.org.
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