Cantaloupe makes a cool summer soup
Spring and summer bring a bounty of tasty fruits and vegetables, and what better way to celebrate than using them in fabulous recipes?
COOL CANTALOUPE SOUP IN A CANTALOUPE BOWL
By Jackie Newgent, author of "Big Green Cookbook: Hundreds of Planet-Pleasing Recipes and Tips for a Luscious, Low-Carbon Lifestyle" (Wiley, 2009)
A cool thing about cantaloupe is that the rind can be a serving bowl. It turns anything in it into a fabulous fun food.
Scoop the fruit out of the cantaloupe halves with melon baller. Combine the cantaloupe balls, mint, lime juice, sugar and salt in a blender or food processor. Cover and blend until smooth and frothy, about 30 seconds. Stir in a pinch of the zest.
Chill in a 2-quart pitcher in the refrigerator, if desired.
Pour 1 cup of the soup into each cantaloupe half. Pour the remaining soup into small bowls or refrigerate for later use. Sprinkle with the remaining zest, and serve.
Makes 8 servings.
FREAKISHLY FANTASTIC FAUX-FRIED ZUCCHINI
By Lisa Lillien, founder of Hungry Girl (www.hungry-girl.com) and author of "Hungry Girl: 200 under 200: 200 Recipes under 200 Calories" (St. Martin's Griffin, 2009)
Preheat oven to 350 degrees.
Place cereal in a blender or food processor. Add ranch mix and 1/4 teaspoon each of garlic powder, onion powder and oregano. Add a dash each of salt and pepper. Grind to a breadcrumb-like consistency. Transfer crumbs to a medium bowl.
In another medium bowl, combine egg substitute with a dash each of garlic powder, onion powder, oregano, salt and pepper. Stir thoroughly.
Cut zucchini into 1/2-inch-thick circles. Blot away any excess moisture with a paper towel.
Spray a large baking sheet with nonstick spray. Toss zucchini circles in seasoned egg substitute until they are all evenly coated. One by one, give zucchini slices a shake to remove excess egg substitute, coat them with breadcrumbs, and lay them flat on the baking sheet.
Bake for 10 minutes. Carefully flip zucchini slices over. Bake for 10 additional minutes, or until outsides are crispy and zucchini is cooked through. Yum!
Makes 3 servings
More recipes available at www.DietDetective.com.
