Health & Fitness FOOD Up For The Count Mark Shavuot with yummy recipes. Remove from oven and cool before serving (or, when cool, cover and chill for up to two days). Cut into wedges and serve with whipped cream, if desired. Makes 8-12 servings. Annabel Cohen Special to the Jewish News S havuot is the pilgrimage festi- val that marks the end of the Counting of the Omer and the day the Torah was given at Mount Sinai. It's perhaps the easiest holiday to pin- point without a Jewish calendar because it's is exactly seven weeks and one day after the start of Pesach (hence one of its names, the "Festival of Weeks"). Since Jewish holidays begin at sundown, Shavuot starts on the evening of Sunday, June 9. The following recipes are all dairy related — using some of the most popu- lar ingredients of the festival. After seven longs weeks of counting down to this fes- tival, it's nice to celebrate. Salmon with Herb Cheese, Shallots and Nicoise Olives 6 5-oz. portions fresh boneless and skinless salmon fillets Kosher salt and fresh ground pepper to taste 1 cup minced shallots 5.2-ounce package soft herb cheese (such as Boursin), room temperature, crumbled 4 Tbsp. fat-free half and half V2 cup Nicoise olives, drained 2 Tbsp. capers Preheat oven to 550F. Arrange salmon portions in a single layer on a baking sheet with sides. Season lightly with salt and pepper and top with the shallots. Roast for 10 minutes (do not overcook). Remove from oven and arrange the salm- on on dinner plates. Immediately top with the herb cheese and drizzle the half-and- half over. Sprinkle with olives and capers. Serve immediately. Makes 6 servings. Wheat Berry Chicken Fresh Fruit Salad 4 cups water 1 cup wheat berries 3 Tbsp. extra-virgin olive oil l/4 cup red wine vinegar 1 /2 cup apple cider or fresh orange juice 4 cups diced cooked chicken, any style (without skin) 1 cup chopped Granny Smith apple 1 cup chopped celery Ph cups chopped scallions, white and green parts 1 cup fresh chopped parsley 1 cup golden raisins Cheese Ravioli: perfect for Shavuot. 1 cup slice or slivered almonds, lightly toasted Salt and pepper to taste Bring water to a boil in a large sauce- pan over high heat. Add the wheat ber- ries, bring to a boil again. Reduce heat to simmer and cook 60-90 minutes, until tender. Drain well and transfer to a large bowl. Add olive oil and vinegar and stir well. Allow to cool for 20 minutes. Add the remaining ingredients and toss well. Adjust salt and pepper to taste. Cover and chill until ready to serve. Makes 6 serv- ings. Smoked Trout with Horseradish Cream Bruschetta 1 thin French baguette, cut into %- inch rounds Sauce: 1 /2 cup low-fat or fat-free sour cream 3 Tbsp. prepared white horseradish 8 oz. smoked trout, skin removed 1 Tbsp. minced chives 1 cup fresh grated or shredded Parmesan cheese Preheat oven to 350F. Arrange the bread slices on a baking sheet and bake until the edges are golden, about 10-12 minutes. Remove from oven and set aside. Combine sour cream and horseradish in a small bowl and stir well. Set aside. Crumble the fish over the bread and top with a teaspoon of the sauce. Sprinkle the chives over the fish and sprinkle the cheese over all. Bake the bruschetta for 5 minutes more. Serve warm. Makes 12-20 servings. Fresh Lime Pie Reworked Use tiny"Key" limes and you have the famous Key Lime Pie. Crust: Ph cups graham cracker crumbs 5 Tbsp. melted butter Filling: 1 can (14 oz.) fat-free sweetened con- densed milk 5 large egg yolks 1 /2 cup fresh lime juice 1 Tbsp. fresh grated lime peel Garnish: Fresh whipped cream, optional Prepare the crust: Preheat oven to 350F. Combine all crust ingredients in a medi- um bowl and stir well. Transfer the mix- ture to a 9-inch pie dish (glass preferred) and use your hands to "press" the mixture on the bottom and up the sides of the pie dish. Bake for 12 minutes. Remove from oven and cool completely before adding the filling. Make the filling: Preheat oven to 350F. Combine all filling ingredients in a medium bowl and whisk well. Transfer the filling to the cooled crust and bake just until the filling is set, about 20 minutes. Cheese Ravioli with Honey, Raspberry Sauce and Three Berry Topping Topping: 1 cup fresh raspberries (1 small con- tainer) 1 cup fresh blueberries (1 small con- tainer) 1 pint fresh strawberries, sliced thin 1 /3 cup sugar Ravioli: 24 premade (frozen is fine, thawed) cheese ravioli, uncooked Vegetable or canola oil IA cup melted honey 1 /3 cup sliced almonds, lightly toasted Confectioners' sugar, optional Make the topping: Combine all the ber- ries in a large bowl. Sprinkle with sugar and toss well. Cover with plastic wrap and chill 8 hours or overnight, stirring occa- sionally. Prepare the ravioli: Preheat oven to 350F. Toss the frozen ravioli with just enough oil to coat lightly and arrange on a bak- ing sheet with sides. Bake for 30 minutes, turning once during cooking, until golden. Arrange 3 ravioli on each of 8 dessert plates. Drizzle the melted honey over the ravioli. Sprinkle with almonds and spoon the sauce around (not over) the ravi- oli. Sprinkle with confectioners' sugar if desired and serve immediately. Makes 8 servings. Fresh Fruit with Fig Yogurt 10 cups fresh cut fruits and berries, such as pineapple, cantaloupe, straw- berries, grapes 6-8 fresh figs 2 cups organic vanilla low-fat yogurt 1/2 cup fig jam or preserves, heated Vi cup fruit liqueur, such as Grand Marnier Divide fruit among 8 dessert bowls or wine glasses. Set aside or chill, covered with plastic wrap, until ready to serve up to several hours ahead. Combine yogurt, fig jam and liqueur in a bowl and stir well. Just before serving, spoon the yogurt over the berries. Halve the figs just before serving and place 2 halves in each cup, over the yogurt. Makes 6-8 servings. E June 5 2008 A37