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Scarsdale Diet Recipes

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Fruit Recipes


Peach with Raspberries
Thursday Dinner - Gourmet

PEACH WITH RASPBERRIES
1 whole medium peach in season,
or 2 halves packed in water and well drained
1/2 cup raspberries in season, or packed in water and well drained
1 teaspoon vanilla extract
1/2 packet artificial sweetener
If peach is fresh cover with boiling water for 10 minutes, then peel. Keep aside.
Mix raspberries with 1/2 packet sweetener and vanilla extract.
Let stand for 30 minutes. Pour over peach. Chill before serving.
Serves one.


Peach with Raspberry Sauce
Thursday lunch - International "Italian"

PEACH WITH RASPBERRY SAUCE
2 peach halves, canned, packed in water
(or fresh, if available)
1/2 cup raspberries, canned, packed in water
(or fresh, if available)
1 teaspoon vanilla extract
1/2 cup water
Artificial sweetener to taste
Heat water, add raspberries. Cook 5 minutes.
Add sweetener and vanilla extract.
Mix in blender at high speed. Cool; pour over peaches.
Chill until serving time.
Serves one.

Baked Apple Oscar
Friday Dinner - Gourmet

BAKED APPLE OSCAR
1 medium baking apple
1/2 cup water mixed with 1 packet artificial sweetener
1/8 tsp ground cinnamon
Pinch of nutmeg
Preheat oven to 375 degrees.
Core and peel apple, leaving fruit whole.
Place in a small baking dish. Pour flavored water around it.
Bake for 20 minutes, then check to see if fruit is cooked through.
It should be firm. Bake longer if necessary, then place under broiler 2 mins.
Let cool to room temperature.
Serves one.

Fruit Supreme
Saturday Lunch - Gourmet

FRUIT SUPREME
1/4 fresh pineapple, cut lengthwise through leaf spikes (leave spikes on)
1/3 cup cubed or sliced mango (or papaya)
1 plum, peeled and cut up
1/2 cup sliced strawberries
1/2 cup blueberries (in season) or 1/2 pear diced
1/8 cup pineapple juice
1 tbs. lemon juice
Chopped mint leaves
4 tbs. cottage cheese
Remove meat from pineapple shell, reserving shell.
Cut away core and put aside half the fruit for someone else.
Cube the rest and mix with mango (or papaya), plum,
strawberries, and blueberries (or pear).
Spoon mixed fruit into pineapple shell, and pour pineapple and lemon juice over it.
Top with cottage cheese and sprinkle with mint leaves.
Serve chilled. Serves one.

Pineapple Surprise Aloha
Sunday Dinner - International "Hawaiian"

PINEAPPLE SURPRISE ALOHA
1/2 small pineapple
1/4 cup diced papaya
1 tbs. kumquat peel (candied)
1 tablespoon rum (optional)
1 tsp. artificial sweetener
Carve out inside of pineapple half to form a cavity.
Chop the pineapple meat. Mix with papaya, kumquat peel, rum and sweetener. Pile mixture into pineapple cavity. Cover with plastic wrap. Refrigerate until 20 minutes before serving time.
Serves one.

Watermelon and Strawberries in Rose Wine
Monday Dinner -International "American"

WATERMELON AND STRAWBERRIES IN ROSE WINE
1 cup diced watermelon
1/2 cup sliced strawberries
1 tsp. artificial sweetener
2 oz American Rose wine
1 tsp. vanilla extract
Mix melon with strawberries and sweetener.
Add vanilla and wine. Mix well, but gently.
Chill before serving. Serves one.

Mandarins Oki
Tuesday lunch - International "Japan"

MANDARINS OKI
1/2 cup Mandarin oranges (packed in water, drained)
1 tsp. artificial sweetener
1/8 teaspoon grated ginger
dash of cinnamon
1 tsp. grated coconut
Arrange Mandarin segments in serving dish.
Mix with flavorings and sprinkle with coconut.
(This dessert may be broiled and served hot, if preferred)
Serves one.

Fruits in a mold
Tuesday Dinner - International "Japanese"

FRUITS IN A MOLD
1/2 cup diced papaya
2 fresh kumquats
(if fresh kumquats are not available, use one preserved kumquat with syrup washed off)
3 lichee nuts, pitted, diced
1 tbs plain gelatin
1 tsp. vanilla extract
1 tsp. almond extract
1/4 cup clear pineapple juice
Soften gelatin over hot water in a tablespoon of the pineapple juice.
Add vanilla and almond extract and remaining pineapple juice.
Set aside.
Slice kumquats and mix with papaya and lichee nuts.
Add gelatin mixture. Mix well.
Pour into a small mold and chill until serving time.
Unmold on serving dish, and if desired, garnish with mint leaves.
Serves one.


Meringue Pear
Saturday Dinner - International "Greek"

MERINGUE PEAR
1 medium pear, peeled and cored but left whole
1 tsp. artificial sweetener
1 tsp. almond extract
1 egg white
Preheat oven to 375 degrees. Cook pear in warm water until tender but firm. Drain. Coat the bottom of a small baking dish with nonstick vegetable spray.
Place pear in the center. Beat egg white until frothy, add sweetener and almond extract.
Continue beating until stiff but not dry.
Using metal spoon, cover the fruit with the meringue.
Brown in oven for about 10 minutes.
Remove from oven. Serve at room temperature or chilled.
Serves one.

Poire Glacee
Wednesday Dinner - International "French"

POIRE GLACE
1 small pear, peeled and cored
1/4 cup water
2 ounces red wine
1 tbs lemon juice
1 tsp. artificial sweetener
1 tsp. vanilla extract
1 tbs plain gelatin
Bring water and wine to a boil in a small saucepan.
Add lemon juice, sweetener, and vanilla.
Place pear in mixture. Cover and cook gently, turning occasionally,
until pear is cooked through but still firm, about 25 minutes.
Take pear out of juice with a slotted spoon and place in dessert dish.
Dilute gelatin with a little water and add to hot wine mixture.
Mix well, pour over pear. Cool until serving time.
Serves one.