A Delicious And Healthy Meal For Easter!

When a certain period is coming up, we often think that we are going to put on weight. This is not the case. Here at Dietreviewzone we have a menu for you to try out during the Easter period (to be honest it is delicious any time of the year!), which you will enjoy and not put on a whole load of weight.

Starter

Asparagus Topped with Creamy Tarragon Sauce

The sauce is like a luscious, creamy bearnaise sauce without all the calories and fat. A great start to your Easter meal or any meal!!!

NUTRITION INFORMATION: (Per serving)
114 calories
7 g fat
10 g carbohydrate
4 g protein
2 g fibre

Serves: 4

INGREDIENTS
2 Bunches Asparagus,trimmed
1/2 Cup low-fat plain yogurt
6 TBSP Reduced-fat mayonnaise
4 TSP Chopped fresh tarragon / 1 teaspoon dried
1 TBSP Lemon juice
1 TBSP Water
2 TSP Dijon Mustard
Salt & freshly ground pepper to taste

METHOD
1. Bring 1 inch of water to a boil in a large saucepan.
2. Place the asparagus in a steamer basket, cover and steam until tender-crisp. This will take about 4 minutes.
3. Whisk yogurt, mayonnaise, tarragon, lemon juice, water, mustard, salt and pepper in a small bowl.
4. Drain the asparagus and place on your serving dish. Then drizzle the sauce over the asparagus.
5. Serve warm or cold.

TIP: You can make the sauce up to 3 days before. Just cover and refrigerate.

MAIN COURSE

SMOKED TURKEY BREAST & Apricot Mustard
This fabulous recipe is not only healthy for you but an easy centerpiece for Easter or any other special occasion.

NUTRITION INFORMATION: (Per serving)
138 calories
3 g fat
13 g carbohydrate
15 g protein
0 g fibre

Serves: approx 13

INGREDIENTS
3lb cooked, smoked boneless, skinless turkey breast
1/2 cup water
1 cup Apricot Mustard, divided (recipe below – make the apricot mustard first)

METHOD
1. Preheat oven to 300°F.
2. Place turkey in a shallow baking dish and add water. Cover with foil and bake for 1 hour.
3. Uncover and brush the turkey with 1/4 cup Apricot Mustard. Bake until glaze is light golden and the turkey is heated through, 25 to 30 minutes more.
4. Thinly slice the turkey and serve with remaining 3/4 cup Apricot Mustard.

APRICOT MUSTARD
If you fancy something a bit different, try Apricot Mustard on ham, pork or even on sausages!

NUTRITION INFORMATION: (Per tablespoon)
44 calories
0 g fat
11 g carbohydrate
0 g protein
0 g fiber

Makes about 1 1/4 cups

INGREDIENTS
1 cup apricot preserves
1/4 cup cider vinegar
3 tbsp coarse-grained mustard

METHOD
1.Combine apricot preserves, vinegar and mustard into a small saucepan.
2.Bring to a boil, stirring often,over medium heat.
3.Reduce heat to low and simmer, stirring occasionally for 5 minutes.
4.Let cool to room temperature before serving.

TIP: Apricot mustard can be made up to 2 weeks before. Just make sure you cover and refrigerate.

DESERT

CARROT CAKE

We all know that when we eat Carrot Cake that just because it has carrots in it that it is still not the healthiest of deserts, yet we will no doubt pick this as the healthier option. Good news, this recipe has around 40% less calories and 50% less fat than most other recipes. A fantastic finish to your easter meal or any other special occassion

Serves: 16

NUTRITION INFORMATION: (Per serving)
342 calories
17 g fat
43 g carbohydrate
6 g protein
3 g fibre

INGREDIENTS
20oz can crushed pineapple
2 cups whole-wheat pastry flour
2 tsps baking soda
1/2 tsp salt
2 tsps ground cinnamon
3 large eggs
1 1/2 cups granulated sugar
3/4 cup nonfat buttermilk
1/2 cup canola oil
1 tsp vanilla extract
2 cups grated carrots (4-6 medium)
1/4 cup unsweetened flaked coconut
1/2 cup chopped walnuts, toasted

ICING
12oz reduced-fat softened cream cheese
1/2 cup sifted confectioners’ sugar
1 1/2 tsps vanilla extract
2 tbsps coconut chips or flaked coconut, toasted

METHOD
1. Preheat oven to 350°F and coat a 9-by-13-inch baking pan with cooking spray.
2. Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
3. Whisk flour, baking soda, salt and cinnamon in a medium bowl.
4. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended.
5. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. 6. Scrape the batter into the prepared pan, spreading evenly.
7. Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean,this will take approximately 40 to 45 minutes.
8. Let cool completely on a wire rack before applying the frosting.

To prepare frosting
1. Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy.
2. Spread the frosting over the cooled cake.
3. Sprinkle with toasted coconut.

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