So, last weekend I was entertaining in Palm Springs and the lemons and roses are a plenty. I wanted to make a meal that really highlighted the lemon. While it’s not all Dukan-friendly, they are incredibly conscious of freshness and healthy choices-suitable for a Dukan Diet recipe for the later phases. I hope that all that are advanced in the diet and can either have a Celebration meal or are in the Stabilization phase can enjoy these recipes. I’ll explain as I go along how each one could be made differently, and how I made healthy decisions that affected the bottom calorie line. Without further ado, here is the…
“CELEBRATION” OF THE LEMON
INSALADA TRI-COLORE WITH SHAVED PARMESAN
AND A LEMON VINAIGRETTE
4 cups mixed greens (arugula, raddichio and endive)
1 oz shaved Parmesan cheese
2 T shallot, finely chopped
2 T red wine vinegar
2 T lemon juice and 1 t lemon zest
1/4 cup olive oil
Let shallot, vinegar, lemon juice and zest sit in a small bowl for 15 minutes. Slowly whisk in olive oil and season with salt and pepper. Toss salad with vinaigrette and top with a bit more shaved Parmesan.
This drink is just as delicious without the alcohol in it as it is with it. Make two batches so you can please all your guests!
GRAPEFRUIT, LEMON, CUCUMBER GIN FIZZ
2 cups gin (or vodka)
1 large English cucumber, thinly sliced, reserving some of the slices for serving
3 cups freshly squeezed grapefruit juice
1/2 cup freshly squeezed lemon juice
1 cup sparkling water
In a bowl, add the gin and cucumber. With a citrus reamer, smash the cucumber and let sit in the refrigerator for at least 1 hour and up to overnight. In a large pitcher add the rest of the ingredients and the gin. Serve with cucumber slices and don’t forget to eat the cucumber that have had such a lovely time bathing in the gin!!
Fat free half and half replaces all the calories from the heavy cream that is normally used. Whole grain pasta is my go-to pasta ALWAYS. I never used white pasta or rice for any of my dishes. This one is loaded with protein and whole grains and doesn’t have that whole wheat grainy texture. The lemon is very apparant in this dish and is just fabulous!!
LEMON CREAM SPAGHETTI
1 lb whole grain spaghetti (I like Barilla in the yellow box)
1/4 cup olive oil
1 medium shallot, minced
1/4 cup fat free half and half (heavy cream is being replaced here)
1/4 cup fresh lemon juice and 2 t finely zest
1 oz Parmesan cheese, shredded plus more for serving
2 T shredded fresh basil leaves
Bring 4 quarts water to boil in large Dutch oven over high heat. Salt the water well and add the pasta. Cook until it is al dente, according to the package. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside.
Heat 1 tablespoon oil in empty Dutch oven over medium heat and add shallot and ½ teaspoon salt. Cook for two minutes. Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 more minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.
Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and top with additional Parmesan.
Serving angel food cake, which is virtually fat free (remember that sugar turns to fat and there is plenty of sugar in angel food cake) eliminates a lot of the calories that you find in regular cakes. There are no egg yolks which helps in that calorie count. Berries are naturally sweet so you don’t need to do anything to them. Using some frozen berries creates a bit of sauce that will moisten the cake a bit. I really limit the sugar you add to the cream because it really doesn’t need it when it’s fresh cream. The yogurt is a nice fresh taste on the top of all of it.
BERRIES AND CAKE WITH LEMON SAUCE
4 cups mixed berries (strawberries, raspberries and blueberries)
2 cups whipping cream
2 T sugar or 1 t sugar substitute2 T lemon zest, separated
1/2 cup fat free plain Greek yogurt
1/2 loaf prepared angel food cake, torn into bite-sized pieces
Whip cream with 1 tablespoon of the lemon zest and the sugar. Mix the remaining zest into the yogurt. Layer 4 glasses with cake, berries and cream, repeating once and topping with a bit of yogurt.