Mountain Trek (British Columbia, Canada)
Moroccan Turkey Stew
Serving size: 4

1/4 whole turkey breast – cut into ½ inch cubes
1/2 TB grapeseed oil
1 1/2 cup onions – chopped
1 1/2 vegetable stock
1 TB ginger – minced
3/4 tsp. turmeric
3/4 cup yam – cubed
3/4 cup celery – sliced
3/4 cup cooked chickpeas
3/4 cup zucchini – sliced
2 tsp currants
1 1/2 TB lemon juice
1/8 cup cilantro – finely chopped
3/4 tsp. ginger – dried

In a soup pot, sauté onions in oil over low heat until they begin to color. Add cubed turkey and sauti until turkey slightly turns color (add water if it starts to stick). Add vegetables (including currants) and sauté for a few minutes. Add stock and spices. Simmer until vegetables are soft. Add lemon juice just before serving.

Per serving: 366 calories, 13g fat, 36g protein, 26g, carbohydrates, 113 mg sodium

www.hiking.com
(800) 661-5161   (250) 229-5636
dsv@hiking.com

Lake Austin Spa Resort (Texas)
Chocolate Bourbon Swirl Cream Pie

Healthy cooking classes are an optional part of our program at the resort. This particular recipe was part of a class whimsically titled "Whiskey, Red Meat, Gravy and Pie - and other Spa Specialties." This provocative prologue had a two-pronged purpose: to take advantage of the old teacher's adage that "If you're going to teach them anything, first you have to get their attention," and to remind the participants that our philosophy is that there are no forbidden foods. Healthy eating is about balance and variety. Almost any food, taking into account quantity (generally, we eat too much), and frequency (generally, we eat too often), can and should be part of a healthy diet. The meat and gravy you will find discussed in our cookbook FRESH, but we've got your whiskey and pie right here!

20 reduced-fat chocolate wafers
4 teaspoons light butter, melted
2 1/2 cups 2% milk
1/2 (14-ounce) can fat-free sweetened condensed milk
1/4 cup bourbon
3 tablespoons cornstarch
1 envelope unflavored gelatin
1/2 cup sugar
2 eggs
1/2 cup egg substitute
1 teaspoon pure vanilla extract
2 tablespoons baking cocoa
1 tablespoon hot water
1 ounce semisweet chocolate, melted
3 cups fat-free whipped topping
1 teaspoon grated nutmeg
1 tablespoon grated semisweet chocolate

Grind the wafers to fine crumbs in a food processor. Remove to a bowl and add the butter; mix well. Spray a 9-inch spring form pan with nonstick cooking spray. Press the crumb mixture into the bottom of the prepared pan.

Bake at 350 degrees for 10 minutes. Remove from the oven and cool. Combine the 2% milk, condensed milk, bourbon, cornstarch, gelatin and sugar in the top of a double boiler over boiling water. Cook for 5 to 7 minutes or until the mixture thickens, stirring constantly. Whisk the egg and egg substitute in a separate bowl. Slowly add about 1 cup of the hot milk mixture, whisking constantly. Pour the egg mixture into the hot milk mixture. Continue to cook over boiling water for 2 to 3 minutes or until the mixture thickens, stirring constantly. Stir in the vanilla. Remove two-thirds of the custard to a separate bowl; cool, stirring occasionally. Dissolve the baking cocoa in the hot water; add to the mixture remaining in the top of the double boiler. Add the melted chocolate and mix well. Remove from the heat and cool, stirring occasionally. When the custards just begin to set, pour the chocolate custard into the vanilla custard and swirl gently with a knife. Pour the combined custards into the cooled crust. Chill in the refrigerator for 4 hours. Spread the whipped topping over the top, then sprinkle with grated nutmeg and grated chocolate. Yield: 12 servings

Nutrients Per Serving: Cal 222; Prot 7 g; Carbo 36 g; Fat 5 g; 18% Cal from Fat; Sod 116 mg

www.lakeaustin.com
(800)847-5637
info@lakeaustin.com

The Heartland Spa (Illinois)
Chili Corn Bread

2/3 Cup of All-Purpose Flour
2/3 Cup of Yellow Cornmeal
1 1/4 Teaspoons Chili Powder
1/2 Teaspoons Salt
1 Cup of Frozen Whole Kernel Corn (Thawed)
1/3 Cup of Minced Seeded Green Onion
2 Cups of Minced Green Onion
1/2 Cup of Skim Milk
2 Tablespoons of Honey
1 Tablespoons of Vegetable Oil
3 Egg Whites, Lightly Beaten
Vegetable Cooking Spray

Instructions:
Combine the first 5 ingredients; stir well.
Add corn, jalapeno, and onions; stir.
Combine milk, honey, oil, and egg whites; stir.
Add to flour mixture, stirring just until the dry ingredients are moistened.
Spoon batter into a 9-inch pie plate coated with cooking spray.
Bake at 375 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean.

Serving Ideas: Remove from pie plate; cute into wedges.
Serve warm, (servings size: 1 wedge)

Servings: 8
Per Serving (excluding unknown items): 151 Calories; 2g Fat (13.2% calories from Fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 293mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

www.heartlandspa.com
(800)545-HTLD

Canyon Ranch (Arizona)
Orange Pound Cake

This scrumptious, rich-tasting cake is a favorite of Ranch guests - and staff. If you don't have buttermilk, clabber low-fat milk by adding a little lemon juice or vinegar.

1/2 cup butter
1/4 cup low-fat cream cheese
1 1/2 cups sugar
3 egg yolks
2 1/4 cups pastry flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup buttermilk
3/4 teaspoon orange extract
2 tablespoons grated orange peel
1/3 cup orange juice
1 tablespoon powdered sugar

1. Preheat oven to 3500. Lightly coat a 9-inch bundt pan with canola oil. Dust with all-purpose flour.
2. In a large mixing bowl, cream butter, cream cheese and sugar with an electric mixer on low speed until sugar is dissolved. Add egg yolk and mix until combined.
3. In a medium bowl, sift together flour, baking powder, baking soda and salt. In another bowl, combine buttermilk, orange extract, orange peel and orange juice.
4. Add 1/2 of flour mixture to creamed mixture and mix on low speed for 30 seconds. Add 1/2 of buttermilk mixture and mix until just combined. Add remaining half of flour mixture and mix for 30 seconds. Add remaining buttermilk mixture and mix briefly until smooth. Pour into bundt pan. Bake for 45 minutes or until toothpick inserted in center comes out clean. Remove from oven and let sit for 15 minutes on a wire rack to cool. Invert cake onto a large plate and let cool completely. Dust with powdered sugar. Slice into 20 servings.

www.canyonranch.com
(800) 742-9000

Canyon Ranch (Massachusetts)
Plum Tomato and Lemon Sauce

Try this light, fresh-tasting sauce over one of the new whole-grain pastas.

1 tablespoon extra virgin olive oil
3/4 cup diced red onion
1/2 teaspoon minced garlic
1 1/2 pounds plum tomatoes
1 teaspoon lemon zest
3 tablespoons lemon juice
2 teaspoons sugar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped basil

1. In a large saucepan, heat olive oil over medium heat. Add onions and garlic and sauti until onions are translucent.
2. Add lemon zest and cook for 1 minute. Add tomatoes, lemon juice and sugar and cook until the tomatoes are very soft - about 15 minutes. Remove from heat and add salt, pepper and basil and let cool. Pour sauce into a blender container and puree.

Makes 6 (1/2 cup) servings, each containing approximately:
55 calories
8 gm. carbohydrate
3 gm. fat
0 mg. cholesterol
1 gm. protein
155 mg. sodium
2 gm. fiber

www.canyonranch.com
(800) 742-9000
(413) 637-4100