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GRILLED TURKEY TENDERLOIN
1/4 c. low-sodium soy sauce
1/4 c. sherry wine or apple juice
1/8 tsp. black pepper
2 tbsp. crushed onion
1 lb. uncooked turkey tenderloin, 3/4 to 1 inch thick
1/4 c. peanut oil
2 tbsp. lemon juice
1/8 tsp. garlic salt
1/4 tsp. ground ginger
In a shallow pan, blend all marinade ingredients together. Add turkey
turning to coat both sides. Cover; marinate in refrigerator several
hours or overnight, turning occasionally. Grill the tenderloins over hot
coals, 8-10 minutes per side, depending on the thickness. Tenderloins are done when there is no pink in the center do not over cook.
Serve in 1/4 inch thick slices in toasted buns. Yields 4 servings.
SMAKEROON COOKIES
3 egg whites
1/2 tsp. cream of tartar
2 tsp. sugar substitute
1/4 tsp. almond flavoring
3 c. Rice Krispies
1/4 c. shredded coconut
Beat egg whites until foamy, add cream of tartar and continue beating
until stiff but not dry. Add sugar substitute and flavoring. Beat until
blended. Fold in cereal and coconut and drop by teaspoonfuls onto
lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes
or until lightly browned. 1 serving = 1 fruit exchange (3 cookies).
Yields 24 cookies.
SAUCY CRANAPPLE SALAD
1 env. unflavored gelatin
1/4 c. cold water to soften above
1 (4 serving) pkg. sugar-free raspberry gelatin
1 c. boiling water
2 c. (1/2 lb.) frozen cranberries
1 c. juice-pack unsweetened crushed pineapple with juice
1 c. unsweetened applesauce
5 packets artificial sweetener
Place the clean, still frozen berries in the boiling water. Return to
boiling and allow berries to pop open (8 to 15 minutes). Do not stir!
Soften the unflavored gelatin in the 1/4 cup cold water, then add both
gelatins to the hot cranberries; stir until dissolved. Add the pineapple
with juice, the applesauce, and sweetener. Do not prepare this in a
gelatin mold! Stir. Pour into a 10 cup mold and chill until set. 1
serving = 1 fruit exchange (approximately 60 calories).
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