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June 02, 1989 - Image 56

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-06-02

Disclaimer: Computer generated plain text may have errors. Read more about this.

I COOKING I

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Mon.-Sat, 8:30 a.m.-9 p.m.
Sun. 9 a.m.-6 p.m.

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FRIDAY, JUNE 2, 1989



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AMERICAN
CANCER
SOCIE'TY'

Low Cholesterol Recipes
Make Healthy Holiday

LESLYE MICHLIN BORDEN

Special to The Jewish News

havuot, which begins
Thursday, has its ori-
gins as an agricultural
holiday celebrating the har-
vest of the first fruits. The
food tradition that surrounds
this holiday concentrates on
dairy dishes, particularly
cheese blintzes and cheese-
cake, foods which should be
avoided by those on low-
cholesterol diets.
If you do want to celebrate
the holiday in a traditional
manner, you can avoid its
high-cholesterol aspects.
Plan your menu carefully.
Wherever your recipe says
"eggs" or "cheese," consider
what you can use as
replacements. For instance,
replace whole eggs in the
blintz batter and filling with
egg substitute. Use hoop
cheese instead of farmer
cheese for the filling to reduce
its fat content. Wherever your
recipe calls for sour cream,
use non-fat yogurt.
Make zucchini soup and a
fresh vegetable salad to com-
memorate the harvest of
"first fruits." Instead of
cheesecake, try Low-
Cholesterol Strawberry
Mousse made with non-fat
yogurt and egg whites in-
stead of the creamed cheeses
of cheesecake. It is so light,
tasty, and beautiful, you'll
never miss the cheesecake!
All these recipes serve at
least eight.

Zucchini Soup
1 1/2 lb. zucchini, washed,
stem and blossom ends
removed and sliced in-
to chunks
1 /4 cup chopped shallots
1 /4 cup chopped onions
6 cups water
2 tbsps. safflower oil
11/2 tsps. wine vinegar
1 tsp. dried dill
1 /4 cup farina (cream of
wheat)
salt and pepper to taste
Y2 cup non-fat yogurt
(optional)

springs of fresh dill for
garnish
Saute onion and shallot in
the oil, until wilted but not
brown. (If shallots are not
available, just use extra
onions). Add zucchini,
vinegar, herbs, and water.
Season with salt and pepper
to your own taste. Bring to a
boil. Stir in farina and reduce
heat to simmer. Cook partial-
ly covered until zucchini is
tender, about Y2 hour.
the
cooked
Puree
vegetables and liquid in
blender or food processor.
Return soup to the pot. Cor-
rect the seasoning. This
makes a big pot of soup. Serve
it hot just like this. On
another occasion, serve it
cold, adding the yogurt. This
way, you'll have two different,
but delightful eating ex-
periences. Garnish the cold
soup with a sprig of fresh dill.
Blintzes
1 /2 cup egg substitute
(equivalent to 2 eggs)
1 cup water
2 cups flour
1 cup warm water
1 tsp. salt, optional
Low-Cholesterol Cheese
Filling
Butter-flavored Pam for
frying
Non-fat yogurt, for garnish
Applesauce, for garnish
In a medium bolw, beat the
egg substitute. Add the water,
flour, warm water and salt (if
used). Mix well.
Heat a small skillet (on
medium) that has been coated
with Teflon or some other
non-stick surface. Wipe it
with a paper towel onto which
has been poured a little saf-
flower oil. When the pan is
hot, pour in a scant 1/4 cup of
the batter. Tilt the pan all
around to cover the bottom
with a thin layer of the bat-
ter. Cook on one side, until
the edges start to brown and
curl. Slip out, bronwed side
up, onto a clean cotton
tablecloth or towel.
If you make any extra,
Continued on Page 56

1

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