The famed Miami Beach cardiologist who has helped millions of people worldwide to lose weight and eat healthier with his best-selling South Beach Diet books now addresses the special challenge that can undermine anyones willpower, the irresistible lure of diet-busting dishes at festive occasions. As the more than 20 menus and 150 easy, all-new recipes in this cookbook prove, theres no need to give up favorite holiday and party dishes to stay on the South Beach Diet.
Rich, smoky trout in little tomato 'cups' makes a festive, easy-to-eat combination. You can use both red and yellow cherry tomatoes, if desired.
Prep Time: 20 minutes
Makes 10 (3-piece) servings
1/4 pound smoked trout (remove skin if necessary)
2 tablespoons reduced-fat sour cream
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
Freshly ground black pepper
30 large cherry tomatoes (1 pint)
Chopped fresh chives for garnish (optional)
Place trout in a medium bowl and break up into small pieces with a fork. Add sour cream, lemon juice, and chives; stir to combine. Season generously with pepper.
Using a serrated knife, cut 1/8 inch off the stem end of each tomato and a tiny bit off the bottom so the tomatoes will stand. Remove the seeds using a small melon baller.
Fill each hollow tomato with a generous 1/2 teaspoon of the trout salad. Sprinkle each with a few chives, if using, and serve.
Make-Ahead: Trout salad can be made up to 1 day in advance; refrigerate in a covered container and bring to room temperature before using. Tomatoes can be hollowed out up to 1 hour before the party; cover with plastic wrap but do not refrigerate. Fill shortly before serving.
Nutrition at a Glance
Per serving: 40 calories, 2 g fat, 0.5 g saturated fat, 3 g protein, 3 g carbohydrate, 0 g fiber, 75 mg sodium
More From This Book:
South Beach Diet Smoked Trout Salad in Cherry Tomato Cups
