Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
RECIPES FOR CALORIE COUNTERS 24
MORE SUMMER FRUITS
PINEAPPLE-RASPBERRY PARFAITS
For each 1-cup serving, fill parfait glass with alternating layers
of fresh raspberries and pineapple chunks. Pour low calorie
carbonated beverage (less than 1 calorie per 8 ounces) over
the fruit. (75 calories per serving.)
MELON BOAT SALADS
Cut a ripe honeydew-melon or cantaloupe in half; scoop out
seeds and fibers. Cut each half lengthwise into 4 wedges; ar
range about 1 cup strawberries, cherries, watermelon balls,
seedless green grapes or other fruits in each wedge. 4 servings
(55 calories each).
BERRY DIPS
Wash 1 pint strawberries; do not hull. Chill. Serve with dishes
of confectioners' sugar for dipping. 4 servings fruit plus 1 tea
spoon sugar each (45 calories each).
MELON CASCADE
Snip 2 large bunches seedless green grapes into clusters (2
cups). Chill. Cut 1 honeydew melon lengthwise into 8 wedges,
not cutting through to bottom; scoop out seeds and fibers.
Place melon in center of platter; fill with grape clusters. Gar
nish with l emon wedges and grape leaves. 8 servings (50 cal
ories each).
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U. S.A.
RECIPES FOR CALORIE COUNTERS 25
DIPS FOR DUNKING
6-K The Betty Crocker Recipe Card Library
FRUIT 'N CHEESE DIP
2 cups dry cotage cheese
(large curd)
2
/ cup skim milk
2 teaspoons snipped chives
2 teaspoons lemon juice or
vinegar
1 teaspoon salt
Unsweetened mandarin
orange segments
Strawberries
Pineapple cubes
Peach slices
Seedless green and Tokay
grapes
Mix all ingredients except fruits in blender until smooth, about
1 minute. Cover; chill 3 to 4 hours. To serve, mound cheese
dip in smal l bowl and place on tray with fruits for dipping.
2
2
/ cups dip (50 calories per 1 cup; fruits not included).
=Fruit 'n Cheese Dip doubles deliciously as a topping for
baked potatoes. just add 1 teaspoon garlic salt.
GARDEN VEGETABLE DIP
1 cup creamed cottage cheese
2 tablespoons skim milk
1 tablespoon chopped green
pepper
1 tablespoon chopped green
onion
1 tablespoon chopped radish
1a teaspoon celery salt
In smal l mixer bowl, beat cottage cheese and mil k until creamy.
Stir in remaining ingredients. Chill at l east 1 hour. Sere with
Crisp Col d Relishes (RECIPES FOR CALORIE COUNTERS
card 13
).
1 cup dip (85 calories per 1/ cup).
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
RECIPES FOR CALORIE COUNTERS
2
6
HOT AND COLD DRINKS
APRICOT NECTAR
1 can (46 ounces) apricot
nectar
1
2
lemon, sliced
2 cinnamon sticks
15 whole cloves
8 whole allspice berries
2 bottles (7 ounces each)
low calorie ginger ale
(less than 1 calorie per
8 ounces)
In saucepan, mix all ingredients except ginger ale; heat to boil
ing. Reduce heat; simmer gently 5 minutes. Remove from heat.
Cover; let stand 30 minutes. Strain and chil l . Just before serving,
stir in ginger ale; serve over ice. Ten 3-cup servings (85 calories
each).
CRANBERRY COCKTAIL
Mix 1 quart chilled cranberry cocktail, 2 bottles (7 ounces each)
low calorie ginger ale (less than 1 calorie per 8 ounces) and
2 to 3 tablespoons l emon juice. Twelve 1
2
-cup servings (55
calories each).
SPICED TEA
4 cups boiling water
4 teaspoons loose tea
6 whole cloves, broken into
pieces
1/ teaspoon dried orange
peel
1 teaspoon cinnamon
Pour boiling water on al l ingredients in heatproof container.
Cover; steep 3 to 5 minutes. Stir and strain. Eight 12-cup ser
ings (2 calories each).
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
RECIPES FOR CALORIE COUNTERS 27
SOUPS WITH A SPECIAL TOUCH
' '
CONSOMME MADRILENE
3 cans (13 ounces each)
consomme madrilene
1 tablespoon lemon juice
1 lemon, thinly sliced
Heat consomme madrilene and lemon juice just to boiling,
stirring occasionally. Serve in mugs with slices of lemon. Five
1-cup servings (45 calories each).
CHICKEN CONSOMME
2 cans (101
2
ounces each)
condensed chicken broth
1 soup can water
1 cup sliced onion
1 cup sliced carrot
14 cup sliced celery
2 sprigs parsley
1 small bay leaf
1 teaspoon thyme
leaves
1/ cup finely chopped
cooked chicken
Heat all ingredients except chicken to boiling. Reduce heat;
cover and simmer 30 minutes. Strain. Stir in chicken; heat
through. Four 1-cup servings (60 calories each).
RUBY CONSOMME
Heat 2 cans (1012 ounces each) condensed beef broth (bouil
lon), 1 cup tomato juice and 1 cup water. Serve hot or chill and
serve over ice. Eight 1/-cup serings (25 calories each).
Copyright 1971 by General Mil l s, Inc. All rights reserved. Printed in U.S.A.