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Memorial Day

Flaky Spinach Pies   
Italian Eggplant Spread
Florentine Pasta Salad or Neptune Pasta Salad
Seasonal Fresh Fruit Platter
Italian Ham & Cheese Salad or
Mediterranean White Bean Salad

Lemon Blitz Cake

Serves 10 - 12 (Recipes Below) - 18.5 Total Points (everything without fruit)

Flaky Spinach Pies

Makes 40 Appetizers

Ingredients:

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup nonfat ricotta cheese
1/2 cup shredded nonfat or reduced-fat mozzarella cheese
1/4 cup grated nonfat or reduced-fat Parmesan cheese
1/2 teaspoon dried oregano
20 sheets phyllo dough (1 pound)
Olive oil cooking spray

Combine the spinach, ricotta, mozzarella, Parmesan, and oregano in a medium-sized bowl, and stir to mix
well.  Set aside.  Spread the phyllo dough out on a clean dry surface.  You should have a 14x18 inch
sheet that is 20 layers thick.  Cut the phyllo dough lengthwise into 4 long strips.  Cover the phyllo
dough with plastic wrap to prevent it from drying out as you work.  (Remove strips as you need them,
being sure to re-cover the remaining dough.)  Remove 1 strip of phyllo dough, and lay it flat on a
clean dry surface. Spray the strip lightly with cooking spray.  Top with another phyllo strip, and spray
lightly with cooking spray.  Spread 2 teaspoons of filling over the bottom right-hand corner of the double phyllo
strip. Fold the filled corner up and over to the left, so that the corner meets the left side of the strip. Continue folding
in this manner until you form a triangle of dough.  Repeat with the remaining dough and filling to make 40 triangles.
 Coat a baking sheet with nonstick cooking spray.  Place the appetizers seam side down on the sheet
, and bake at 375 degrees for 15 to 20 minutes, or until nicely browned.
Transfer to a serving platter, and serve hot.

Time Saving Tip:  To speed last-minute party preparations, prepare the pies in advance to the point of baking,
and arrange them in single layers in airtight plastic containers, separating the layers with sheets
of waxed paper.  Freeze until the day of the party.  Then arrange the frozen pies on a coated baking
sheet, and allow them to sit at room temperature for 45 minutes before baking.

POINTS:  1

SERVING SIZE:  1 Appetizer

PER SERVING:  43 Calories, 0.3 g Fat, 0.4 g Fiber, 0 mg Cholesterol, 2.8 g Protein, 69 mg Sodium

Spicy Gazpacho

Makes 12 Servings

Ingredients:

5 cups diced ripe tomatoes
1 1/2 cups peeled, diced cucumber
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2/3 cup sliced scallions
1/2 cup red wine vinegar
1 1/2 cups tomato juice
1 Tbsp plus 1 1/2 tsp minced fresh oregano
1 1/2 tsp chili powder
3 cloves garlic, crushed
1 1/2 tsp sugar
1/4 tsp ground black pepper
1/2 tsp salt
3/4 cup nonfat sour cream or plain nonfat yogurt (optional)
Garlic & Herb Croutons (below)

Combine the vegetables in a large bowl.  Combine the remaining ingredients, except for the sour cream
and croutons, in a medium-sized bowl, and pour over the vegetables.  Toss to mix well.  Cover the soup and
chill for several hours or overnight.  Ladle the soup into individual serving bowls, and garnish each
serving with a tablespoonful of sour cream, if desired and the Garlic and Herb Croutons.  Serve Cold.

POINTS:  0.5 (without Croutons or Sour Cream)

SERVING SIZE:  3/4 cup, soup only

PER SERVING:  34 Calories, 0.3 g Fat, 1.9 g Fiber, 0 mg Cholesterol, 1.3 g Protein, 100 mg Sodium

Garlic & Herb Croutons

Makes 4 Cups

Ingredients:

1 1/2 tsp crushed fresh garlic
1/2 tsp dried oregano
6 cups French bread cubes
Olive oil cooking spray
2 Tbsp grated nonfat parmesan cheese

Rub the inside of a large bowl with the garlic, and sprinkle with the oregano.  Place the bread cubes
in the bowl, and spray lightly with the cooking spray.  Toss gently, and spray again.  Sprinkle
with the Parmesan, and toss to coat.  Coat a large baking sheet with nonstick cooking spray.  
Arrange the bread cubes in a single layer on the sheet, and bake at 350 degrees
for about 10 minutes, or until the croutons are lightly browned and crisp.

POINTS:  1

SERVING SIZE:  3 tablespoons

PER SERVING:  32 Calories, 0.3 g Fat, 0.2 g Fiber, 0 mg Cholesterol, 1 g Protein, 67 mg Sodium

Italian Eggplant Spread

Makes 1 1/2 cups

Ingredients:

2 medium eggplants (about 1 pound each)
2 heads garlic, separated into cloves and peeled
1/4 cup chopped sun-dried tomatoes (not packed in oil)
2 Tbsp lemon juice
2 tsp olive oil (optional)
1 1/2 tsp dried oregano, or 1 1/2 Tbsp fresh
1/4 tsp ground cumin
1/4 tsp crushed red pepper
1/4 tsp salt

Cut each eggplant in half lengthwise.  Cut 2 deep slits down the length of each half, and insert
the garlic cloves and dried tomatoes in the slits.  Place the eggplants in a baking pan.  Cover and bake
at 450 degrees for 45 to 60 minutes, or until very tender.  Cool to room temperature.  Scoop out
the eggplant flesh, along with the garlic and tomatoes, and place in a food processor or blender with
the remaining ingredients.  Process until smooth.  Transfer the spread to a serving dish, and
serve at room temperature with crusty French bread slices or raw vegetables.

POINTS:  0.5

SERVING SIZE:  1 tablespoon

PER SERVING:  12 Calories, 0 g Fat, 1.2 g Fiber, 0 mg Cholesterol, 0.5 g Protein, 24 mg Sodium

Florentine Pasta Salad

Makes 12 Servings

Ingredients:

1 cup chopped sun-dried tomatoes (not packed in oil)
1 cup water
1 pound bow tie pasta
8 cups chopped fresh spinach
1 can (1 pound) cannellini or kidney beans, drained and rinsed
2/3 cup fat-free Italian dressing
3-4 cloves garlic, crushed

If using a microwave oven, place the sun-dried tomatoes and water in a glass bowl, and
microwave uncovered at high power for 2 minutes.  If using a conventional stove top, place
tomatoes and water in a small saucepan, bring to a boil, and boil for 20 seconds.  Set the cooked
tomatoes aside for about 20 minutes, or until they have absorbed the water and cooled.  Cook the
pasta al dente according to package directions.  Drain, rinse with cold water, and drain again.  
Place the pasta in a large bowl.  Add the remaining ingredients, including the cooled tomatoes,
and mix well.  Cover the salad and chill for at least 2 hours before serving.

POINTS:  3

SERVING SIZE: 1 1/3 cup

PER SERVING:  200 Calories, 0.9 g Fat, 5.7 g Fiber, 0 mg Cholesterol, 8.8 g Protein, 269 mg Sodium

Neptune Pasta Salad

For variety, substitute fresh asparagus pieces for the broccoli.

Makes 12 Servings

Ingredients

12 ounces tricolor rotini pasta
2 cups fresh broccoli florets (about 1/2 pound)
3 cups cooked crab meat or shrimp (about 1 1/4 pounds)
1 red bell pepper, cut into thin strips
4 scallions, thinly sliced

Dressing

1/2 cup plus 2 Tbsp nonfat or reduced-fat mayonnaise
1/2 cup fat-free Italian dressing
1 1/2 Tbsp finely chopped fresh oregano, or 1 1/2 tsp dried

Cook the pasta until barely al dente according to package directions.  Add the broccoli, and cook for
another 30 seconds, or just until the broccoli is bright green and crisp-tender.  Drain, rinse
with cold water, and drain again.  place the pasta mixture in a large bowl.  Add the crab meat or shrimp,
pepper, and scallions, and toss to mix.  In a small bowl, combine the dressing ingredients, and stir to mix.
 Pour the dressing over the pasta, and toss to mix.  
Cover the salad and chill for at least 2 hours before serving.

POINTS:  3.5

SERVING SIZE:  1 cup

PER SERVING:  175 Calories, 1.2 g Fat, 1.8 g Fiber, 30 mg Cholesterol, 13 g Protein, 316 mg Sodium

Italian Ham & Cheese Salad

Makes 12 Servings

Ingredients

12 ounces penne pasta
1 1/2 cups diced lean ham
1 1/2 cups diced nonfat or reduced-fat mozzarella cheese
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
4 scallions, thinly sliced

Dressing

1/2 cup plain nonfat yogurt
1/4 cup plus 2 Tbsp nonfat or reduced-fat mayonnaise
3 Tbsp Dijon mustard
1 1/2 tsp dried Italian seasoning

Cook the pasta al dente according to package directions. Drain, rinse with cold water, and drain again.
Place the pasta in a large bowl.  Add the ham, mozzarella, peppers, and scallions, and toss to mix.  In a
small bowl, combine the dressing ingredients, and stir to mix well.  Pour the dressing over the pasta
mixture, and toss to mix.  Cover the salad and chill for at least 2 hours before serving.

POINTS:  3.5

SERVING SIZE:  1 cup

PER SERVING:  171 Calories, 1 g Fat, 1.5 g Fiber, 13 mg Cholesterol, 15 g Protein, 435 mg Sodium

Mediterranean White Bean Salad

Makes 12 Servings

Ingredients

2 cups bulgur wheat
4 cups boiling water
3 cans (1 pound each) white beans, drained and rinsed
1 1/2 cups thinly sliced celery
1 1/2 cups chopped red onion
3/4 cup minced fresh parsley

Dressing

1/2 cup plus 1 Tbsp white wine vinegar or lemon juice
2 Tbsp olive oil (optional)
3 Tbsp Dijon mustard
1 Tbsp sugar
1 Tbsp crushed fresh garlic
3/4 tsp ground cumin
1/4 tsp ground black pepper

Place the bulgur wheat in a large heat-proof bowl.  Add the boiling water, stir, and set aside for 30 minutes.  
Combine the beans, celery, onion, and parsley in a large bowl, and stir to mix.  Combine the dressing
ingredients in a jar with a tight-fitting lid, and shake to mix well.  pour the dressing over the bean mixture,
and toss to mix.  Drain the bulgur of any excess water, and add the bulgur to the bean mixture.
 Toss well.  Cover the salad and chill for at least 2 hours before serving.

POINTS:  2

SERVING SIZE:  1 cup

PER SERVING:  196 Calories, 0.9 g Fat, 11 g Fiber, 0 mg Cholesterol, 9 g Protein, 115 mg Sodium

Lemon Blitz Cake

Makes 12 Servings

Ingredients

1 angel food cake (1 pound)

Filling

1/4 cup cornstarch
2/3 cup sugar
1 2/3 cups skim milk
1/2 cup lemon juice
1 Tbsp freshly grated lemon rind

Topping

3/4 cup nonfat lemon yogurt
1 1/2 cups light whipped topping

To make the filling, combine the cornstarch and sugar in a medium-sized saucepan, and stir to mix well.
use a wire whisk to slowly whisk in the milk.  Place over medium heat, and bring to a boil,
stirring constantly.  Continue to cook and stir for 1 minute, or until the mixture is thickened and bubbly.  
Remove the milk mixture from the heat, and whisk in the lemon juice and rind.  Cover and chill for several
hours or overnight to thicken.  Just before assembling the cake, make the topping by gently folding
the yogurt into the whipped topping.  Set aside.  To assemble the cake, use a bread knife to cut the cake
lengthwise into 3 layers.  Stir the filling.  Place the bottom cake layer on a serving platter, and spread
with half of the filling.  Repeat with the second layer.  Top with the third cake layer, and spread the topping
over the top and sides of the cake.  Chill the cake for 1 to 2 hours, slice, and serve.

POINTS:  3.5

PER SERVING:  174 Calories, 1.3 g Fat, 0.8 g Fiber, 0 mg Cholesterol, 4.9 g Protein, 238 mg Sodium