In the bottom of a large pitcher, using a muddler or a large wooden spoon,
mash mint leaves and sugar substitute together until mint is crushed. Add
lime juice and continue to crush. Add pomegranate juice and seltzer; stir
gently to combine.
Fill 4 (10-ounce) glasses with ice cubes. Pour Pom-Mojito Spritzers over
ice, adding a few mint leaves from the pitcher. Garnish with lime slices and
mint sprigs and serve.
Per serving: 50 calories, 0 g fat, 0 g saturated fat, 1 g protein, 11 g carbohydrates,
0 gliber, 15 mg sodium

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PAN BAGNAT (previous page, top right)

A great take-along to the beach or a picnic, pan bagnat means "soaked
bread," which also lends a clue to what makes this traditional French sand-
wich so delicious. After it is assembled, the sandwich is tightly wrapped and
then compressed with a heavy skillet. Traditionally, it is refrigerated (while
being pressed) overnight so the juices seep into the bread. Makes 4 servings.

4 ounces green beans, trimmed and cut into 1-inch pieces

tablespoon extra-virgin olive oil
1
1 teaspoon Dijon mustard
1 teaspoon red wine vinegar
1 (12-ounce) loaf whole-wheat peasant bread
2 (6-ounce) cans water-packed chunk light tuna,
drained and flaked
2 medium plum tomatoes, sliced
2 hard-boiled eggs, sliced
8 kalamata olives, pitted and sliced

Bring a medium saucepan of salted water to a boil. Add beans, return to
a boil and cook until crisp-tender, about 2 minutes. Drain in a colander and
rinse under very cold water to stop cooking. Drain again and pat dry.
In a small bowl, whisk together oil, mustard and vinegar.
Slice bread in half horizontally then tear out the inner bread from both
halves, leaving a'/2—inch shell of bread in each half. Layer tuna, tomatoes,
eggs, green beans, and olives in the bottom half of the bread; drizzle with oil
mixture. Place top on sandwich and wrap tightly with plastic wrap.
Compress sandwich by placing a heavy skillet on top of it. Let it sit,
weighted down, for 30 minutes at room temperature. Remove from plastic
wrap, cut into 4 wedges, and serve.
Per serving: 410 calories, 12 g fat, 1.5 g saturated fat, 31 g protein, 40 g
carbohydrate, 4 g fiber, 880 mg sodium

SOUTH BEACH DIET TIRAMISU (previous page, bottom left)

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A favorite Italian dessert, tiramisu (meaning "pick-me-up," in reference to
the espresso and cocoa it includes) makes a light yet rich finish for summer
supper. Makes 4 servings.

6 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon salt
3/4 teaspoon vanilla extract
1 /3 cup plus 2 teaspoons
granular sugar substitute
6 tablespoons whole-grain pastry flour
1 /2 cup part-skim ricotta cheese
1/2 cup fat-free or light whipped topping
1 /4 cup strongly brewed decaffeinated espresso
1 /2 teaspoon unsweetened cocoa powder
Mint sprigs for garnish (optional)

Heat the oven to 350 degrees F. Lightly coat an 8- by 8-inch baking pan
with cooking spray.
In a large bowl, with an electric mixer at high speed, beat egg whites,
cream of tartar, and salt until soft peaks form, about 5 minutes. Add V2 tea-
spoon of the vanilla and beat to combine. Add 1/3 cup of the sugar substitute
and beat until stiff peaks form. Sift 2 tablespoons of the flour over beaten
egg whites and gently fold to incorporate. Repeat twice with remaining flour
until all of the flour is incorporated.
Pour batter into the pan and gently smooth the top. Bake, turning once
halfway through, until cake is golden and a tester inserted into the center
comes out clean, about 20 minutes. Cool completely.
In a small bowl, combine ricotta, whipped topping, remaining 2 teaspoons
sugar substitute and remaining 'A teaspoon vanilla. Cut cake in half vertically
down the middle to make two 4- by 8-inch pieces. Place the halves on a flat
work surface. Drizzle 2 tablespoons of espresso onto each half. Spread half
of the ricotta mixture onto one of the halves and dust with half of the cocoa
powder. Top with remaining cake half; spread the top with remaining ricotta
mixture and dust with remaining cocoa powder. Using a serrated knife, gen-
tly cut cake crosswise into 4 slices and serve with mint leaves for garnish.
Per serving: 130 calories, 2.5 g fat, 1.5 g saturated fat, 10 g protein, 13 g carbohy-
drate, 0 g fiber, 200 mg sodium

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