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Essentials For An Easy, Elegant Easter Dinner
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Asparagus Spears With Citrus-Ginger Dip Smoked Ham With Goat Cheese, Pepper & Bacon Tart Dilled Peas & Potatoes Vinaigrette Rolls & Beverage
Grand Finale Desserts Dark Chocolate Sorbet In Raspberry Coulis
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Along with
pastel-colored eggs and baskets of goodies, Easter in America has always meant ham. But
aside from upholding tradition, there are many reasons for making ham the centerpiece of
your holiday table this year. Ham is a food-lover’s favorite. Its mildly sweet, smoky taste complements many other flavors. Perhaps because it is so tasty and versatile, many cooks lose sight of ham’s biggest asset: it’s easy to prepare. And, as if taste and ease of preparation aren’t enough, cooks and “eaters” alike may be surprised to find that ham is low in fat and calories. In fact, a 3-ounce serving of extra lean ham has only 116 calories and 4.1 grams of fat! Try our healthy Easter menu for eight, starring a lean smoked ham, accented with a piquant Cranberry Chutney, and palate pleasing side dishes. Follow up with a spectacular dessert from our menu of Grand Finale Desserts to complete your elegant Easter feast!
SMOKED HAM WITH CRANBERRY CHUTNEY 1 (4-6 pound) boneless, fully-cooked smoked ham Place ham in shallow baking pan. Bake, uncovered, in a 325ºF oven for 1 to 1-1/2 hours, or until meat thermometer registers 140ºF degrees. Remove from oven; slice thinly to serve. Meanwhile, combine remaining ingredients in medium bowl. Transfer to serving bowl, serve immediately or cover and chill until serving time. Serve chutney alongside ham. Yield: approximately 2-1/2 cups Chutney. Per 2 Tbsp Serving Chutney (w/o ham): 53 Cal; 1g Fat; 11g Carb; 3mg Cholesterol; 23mg Sodium. Exchanges: 3/4 Fruit.
ASPARAGUS SPEARS WITH CITRUS-GINGER DIP 2 pounds asparagus Snap tough ends off asparagus. Peel stalks, if desired. In a large skillet, bring about 1-inch of water to boiling. Add asparagus and simmer, uncovered, until barely tender, about 4-5 minutes. Drain and dunk in ice water until cold; drain, cover and chill until serving. Meanwhile, combine all remaining ingredients well in medium mixing bowl. Transfer to serving bowl, serve with asparagus spears or cover and chill until serving. Makes 8 appetizer servings. Per Serving: 127 Cal; 8 g Total Fat; 10g Carb; 235mg Sodium; 50 mg Calcium 5g Protein. Exchanges: 1/2 Vegetable; 1-1/2 Fat.
GOAT CHEESE, PEPPER & BACON TART** 1 (8-9-inch) pie shell, unbaked **Caution: Higher fat than we usually recommend per serving, but it can be reduced somewhat by using turkey bacon. If you use regular bacon, be sure to balance with less fat intake during the preceding or post-Easter week. Place pie shell in pie plate. In bottom of pie shell, evenly scatter the crumbled bacon and chopped peppers. In medium bowl, beat together the cheese, eggs, milk, seasonings and onion. Pour over bacon and peppers in pie shell. Bake at 325ºF for about an hour, until set (when knife inserted into custard halfway between center and outer edge comes out clean), and top is lightly browned. Serve warm or at room temperature. Makes 8 servings. Per Serving: 235 Cal; 15 g Total Fat; 15 g Carb; 18 mg Cholesterol; 413mg Sodium; 11 g Protein; 180mg Calcium. Exchanges: 1 Starch; 1 Meat; 3 Fats.
DILLED PEAS & POTATOES VINAIGRETTE 1/3 cup olive oil Combine first five ingredients in a jar with tight-fitting lid; shake to blend well. Blanch peas in boiling water for 2 minutes; drain well. Toss peas, green onion and potatoes with dressing; cover and let stand up to two hours, stirring occasionally. Arrange salad on serving platter or in salad bowl. Serve at room temperature. Makes 8 servings. Per Serving: 197 Cal; 7 g Total Fat; 30 g Carb; 00 mg Cholesterol; 86mg Sodium; 4 g Protein; 54 mg Calcium. Exchanges: 2 Starch; 1-1/2 Fat.
YUMMY
PINEAPPLE CAKE 1 package (18-ounces) yellow cake mix Preheat oven to 325°F or according to cake mix package directions. Coat a 13- x 9-inch baking dish with cooking spray. Prepare cake mix according to package directions using egg substitute or eggs and water. Pour into the prepared baking dish. Bake according to package directions. Remove from the oven, and cool in the pan on a rack. Poke holes all over cake with the handle of a small wooden spoon. Pour pineapple (with juice) over the cake. In a large bowl, with an electric mixer, beat cream cheese until smooth. Add milk, pudding mix, cinnamon, and nutmeg. Beat 3 minutes. Pour over pineapple. Top with whipped topping. Decorate with orange segments, if desired. Cover and refrigerate at least 4 hours. Makes 12 generous Servings. Sorry ~ Not suitable for those on sodium restricted meal plans. If you're on a low-sodium plan, you can use this recipe by cutting the cake into 24 servings, thereby reducing the sodium to 272 mg (and all other nutritional values) in half. Per (1/12th) Serving: 277 Cal; 6 g Total Fat; 46 g Carb; 3 mg Cholesterol; 543 mg Sodium; 8 g Protein; 00 g Dietary Fiber. Exchanges: 3 Bread/Starch; 1 Fat.
STRAWBERRY-RASPBERRY
TRIFLE 3 cups cold nonfat (skim) milk In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Place one third of the cake cubes in a trifle bowl or 3-1/2-quart glass serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping. Layer again with a third of the cake and pudding, 1 cup sliced strawberries, and a third of the whipped topping. Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or refrigerate. Yield: 14 Servings. Per (1-Cup) Serving: 170 Cal; 3 g Total Fat (2 g Sat Fat); 32 g Carb; 1 mg Cholesterol; 289 mg Sodium; 3 g Fiber; 4 g Protein. Exchanges: 1 Starch; 1 Fruit; 1/2 Fat.
ORANGE
DELIGHT 1 cup vanilla wafer crumbs (about 32 wafers) In a bowl, combine wafer crumbs and melted butter; press onto the bottom of an ungreased 9-inch springform pan. Bake at 375°F for 10 minutes. Cool on a wire rack. In a saucepan, combine orange juice, sugar and gelatin; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Cool for 10 minutes. Meanwhile, in a blender or food processor, cover and process ricotta cheese until smooth. Add the yogurt, orange peel, extract (if using) and gelatin mixture; cover and process until smooth. Set aside 1/3 cup of the orange sections for garnish. Add remaining oranges to yogurt mixture; spoon into the crust. Chill for at least 6 hours or overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Arrange reserved oranges on top. Melt marmalade; spoon over top. If there are any, refrigerate leftovers. Yield: 10 Slices. Per Slice: 249 Cal; 8 g Total Fat (4 g Sat Fat); 35 g Carb; 23 mg Cholesterol; 184 mg Sodium; 9 gProtein. Trace Fiber. Exchanges: 1 Starch; 1 Lean Meat; 1 Fruit; 2 Fat.
LEMON CREAM
TART 1 egg white Combine first 3 ingredients; beat at high speed of an electric mixer until blended. Add wafer crumbs; toss with a fork until moistened. Press crumb mixture into bottom and up sides of a 9-inch round tart pan coated with cooking spray. Bake at 325°F for 15 minutes or until lightly browned. Cool on a wire rack. Combine eggs, milk, and lemon rind (zest), stirring well; gradually add lemon juice, stirring with a wire whisk until blended. Pour mixture into prepared crust. Bake at 325°F for 30 minutes or until filling is set. Cool completely. Dollop whipped topping around edge of tart. If desired, garnish with lemon rind strips and mint. Yield: 10 Servings. Per Serving: 256 Cal; 8 g Total Fat (3 g Sat Fat); 41 g Carb; 71 mg Cholesterol; 159 mg Sodium; 7 g protein. Exchanges: 2 Starch; 1 Other Carb; 2 Fat.
CARAMEL-KAHLÚA
SQUARES 1/4 cup plus 1 Tbsp chocolate wafer crumbs
(about 6 wafers) Combine wafer crumbs and melted margarine, stirring well. Sprinkle half of crumb mixture over bottom of an 8-inch square pan, coated with cooking spray. Stir Kahlúa into ice cream. Spread half of ice cream mixture into prepared pan. Combine caramel syrup and coffee; drizzle half of caramel mixture over ice cream mixture in pan. Freeze until firm. Repeat layers. Sprinkle with remaining crumb mixture. Freeze until firm. Yield: 9 Squares. Per Square: 201 Cal; 5 g Total Fat (3 g Sat Fat); 35 g Carb; 15 mg Cholesterol; 126 mg Sodium; 4 g Protein. Exchanges: 2 Starch; 1 Fat.
DARK
CHOCOLATE SORBET IN RASPBERRY COULIS 2/3 cup sugar Combine sugar and cocoa in a heavy medium saucepan Gradually whisk in water, then add chopped chocolate. Cook over low heat until chocolate melts and sugar dissolves. Increase heat to medium-high and boil 1 minute, stirring constantly. Remove from heat; stir in orange juice and peel. Refrigerate until well chilled. Process in ice cream maker according to manufacturer’s directions. Serve immediately or transfer to a storage container, cover and freeze overnight to blend flavors. (Can be made 3 days in advance). Serve on a pool of Raspberry Coulis. Makes 4 to 6 Servings (Nutritional analysis is calculated on 5 Servings). Per Serving: 175 Cal; 3gm Fat; 37gm Carb; 0mg Chol; 9mg Sodium; 3gm Protein; 24mg Calcium; 4gm Fiber. Exchanges: 1 Starch; 1 Fruit; 1/2 Fat. RASPBERRY COULIS 8 ounces unsweetened, frozen raspberries Thaw berries. Place in a food processor or blender with the sugar and process until smooth. Strain through a sieve; press with the back of a spoon to force through. Discard seeds and stir in liqueur.
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