Contributed by: Arthur Agatston, MD of The South Beach Diet Parties And Holidays Cookbook
It's easy to celebrate parties and holidays and stay on The South Beach Diet. Preventive cardiologist, Dr. Arthur Agatston, who has helped millions of people the world over to lose weight and eat more healthfully, shows you how the basic nutritional principles of The South Beach Diet - choosing good, unsaturated fats; nutrition-rich, high-fiber fruits and vegetables; lean sources of protein; and low-fat dairy - easily translate to preparing and enjoying special occasion meals throughout the year.
No need to worry about what South Beach Diet dishes go together. We take all the guesswork out of menu planning for you. Whether you're making Shrimp Salad in Cucumber Cups, Roast Turkey with all the trimmings, Crown Roast of Pork with Apple-Onion Chutney, Matzoh Ball Soup, Chicken Cassoulet, Ricotta Cheesecake, or Pumpkin Pie, you can be certain that every recipe meets The South Beach Diet guidelines for healthy eating and great taste.
Dr. Agatston also provides plenty of practical advice about maintaining your South Beach Diet lifestyle throughout the holiday season and making the best food choices possible whatever the occasion. In addition, full-color photos provide ideas for stylish food presentation, beautiful table settings, and creative centerpieces. And for every menu there are helpful nuke-ahead tips for stress-free entertaining.
Remember, The South Beach Diet is about living well. This book is your essential guide to preparing satisfying, delicious, and healthy meals for every special occasion.
Prep Time: 25 minutes - Cook Time: 5 minutes - Chill Time: 12 hours or overnight
This lovely party favorite can be chilled in a decorative mold for extra flair. If you serve the mousse with crackers, it becomes a Phase 2 recipe.
Place yogurt in a paper towel-lined mesh strainer and set over a bowl. Let drain for 10 minutes.
Place water in a small saucepan, sprinkle gelatin over water, and let soften 1 minute. Heat mixture over low heat, stirring, until gelatin dissolves, about 3 minutes. Do not let boil.
Puree yogurt, gelatin mixture, salmon, sour cream, horseradish, onion, dill, Worcestershire sauce, and paprika in a food processor.
Lightly coat a 1-quart fish mold, decorative bowl, terrine, or loaf pan with cooking spray; spread mousse evenly in pan. Cover and refrigerate until set, at least 12 hours or overnight. Just before serving, run a thin knife around edges of pan and invert mousse onto a platter. Sprinkle with chopped dill, if using, and surround with cucumber slices or crackers. Serve.
Make-Ahead: Mousse can be made up to 1 day ahead. Keep chilled in mold, covered with plastic wrap, until ready to serve.
The recipe is from "The South Beach Diet Parties & Holidays Cookbook" by Arthur Agatston, M.D., with permission from Rodale, Inc. The book is available where books are sold or at (800) 848-4735.
To learn more about The South Beach Diet and related cookbooks, visit www.southbeachdiet.com.
Preventive cardiologist Arthur Agatston, MD, is an associate professor of medicine at the University of Miami Miller School of Medicine. He is the author of the best-selling books The South Beach Diet, The South Beach Diet Cookbook, The South Beach Diet Quick and Easy Cookbook, The South Beach Diet Good Fats/Good Carbs Guide, and The South Beach Dining Guide. Dr. Agatston is frequently quoted as an expert in cardiac health and diet in the media. He maintains a private cardiology practice, focused on prevention, in Miami Beach, where he lives with his wife, Sari, and their two sons.
Serving Size: Makes 20 (3-tablespoon) Servings
Nutritional Information: Per Serving (with 3 cucumber slices): 50 calories, 2.5 g fat, 1 g saturated fat, 5 g protein, 2 g carbohydrate, 0 g fiber, 150 mg sodium - Per Serving (with 3 crackers): 110 calories, 5 g fat, 1 g saturated fat, 7 g protein, 11 g carbohydrate, 2 g fiber, 170 mg sodium
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