Light and Delicious Dishes that Don't Wreck Your Diet

orange-mull-soupReady for some yummy light dishes to try this summer? has given us a few amazing soups and delicious desserts that won’t throw you off track on your diet….

Orange Mulligatawny Soup

  • 2 cups orange juice
  • 2 quarts water
  • 1 broiler fryer chicken, whole or cut in serving pieces
  • 1 cup chopped celery and leaves
  • 1 cup sliced carrots
  • 1 cup chopped onion
  • 2 apples, pared, cored and diced
  • 2 tomatoes, peeled and diced 11/2 tablespoons salt
  • 1 teaspoon curry powder
  • 1/3 cup uncooked regular rice

In large kettle, combine orange juice, water, chicken, celery, carrots, onion, 1 apple, I tomato, and salt. Cover and simmer for 1 hour. Remove chicken, remove meat from bones, cut into bite-size pieces. Return to broth. Add remaining apple, tomato, curry powder and rice. Cover and simmer for 30 minutes. Makes about 6 servings.

Corn Chowder

  • 1 pound turkey wings (or chicken wings, if preferred)
  • 1 strip bacon, chopped 1/3 cup chopped onion
  • 2 teaspoons salt
  • 1/4 teaspoon crushed black pepper
  • 1/3 cup chopped carrots
  • 1/3 cup chopped celery
  • 11/2 quarts water
  • can (17 ounces) whole kernel golden sweet corn 2/3 cup half and half 11/2 tablespoons flour

2 tablespoons finely chopped parsley

Wash and cut wings into 1 to 11/2 inch pieces crosswise. Stir bacon in Dutch oven
over high heat. When fat from bacon starts to melt, add onion. Cook, stirring constantly, until glossy. Add turkey, salt and pepper. Stir two minutes over high heat.

Add carrots, celery and water. Bring to boil, reduce heat and simmer covered 2 hours.
Add undrained canned. corn; cook 30 minutes. Mix half and half with flour in small bowl. Add 1/2 cup hot chowder, mix well.

Continue adding chowder in small amounts and mixing until flour completely dissolves and no lumps remain. Stir into chowder.

Simmer, stirring occasionally, 15 minutes. Serve garnished with parsley. Makes about 21/2 quarts.

Mandarin Orange Salad

  • 1 package (3 ounces) orange flavor gelatin
  • 1 package (3 ounces) lemon flavor gelatin
  • 2 cups boiling water
  • 1 pint pineapple sherbet
  • 1 small can mandarin oranges, drained
  • Combine gelatin and water. Place in refrigerator. When slightly set, fold in sherbet and orange segments. Chill until set.
  • Pat Robinson
  • Spiced Peach Salad
  • 1 Jar spiced peaches
  • 1 package (3 ounces) lemon flavor gelatin
  • 1 package (3 ounces) cream cheese chopped nuts

Drain syrup from peaches and bring to boiling point. Add and dissolve gelatin. Mash peaches; add to gelatin. Mix cheese and nuts; form into small balls; add to gelatin. Chill.Mrs. Harold

Apricot Salad

  • 1 package (6 ounces) apricot flavor gelatin
  • 1 small can crushed pineapple 1 can (8 ounces) apricots
  • 1 small carton sour cream
  • 2 tablespoons lemon juice 1 cup pecans
  • 3 tablespoons crystallized ginger

Drain fruit; add enough water to juice to make 2 cups. Dissolve gelatin in 2 cups boiling juice. Let cool. Mash apricots, add pineapple and sour cream. Add to cooled gelatin. Add pecans, lemon juice and ginger. Mix and chill.

Lemon Fluff

  • 1 large can evaporated milk
  • 1 package (4 ounces) lemon gelatin
  • 13/4 cups hot water
  • 1/4 cup lemon juice
  • 1 cup sugar
  • 21/2 cups vanilla wafer crumbs Cherries for decoration (optional)

Chill unopened can of milk until icy cold, about 4 hours. Dissolve gelatin in hot water. Chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk, fold into gelatin mixture. Line bottom of 9×13 pan with crumbs. Pour gelatin mixture over crumbs. Top with remaining crumbs. Chill until firm. Cut into squares, center each with cherry. Serves 12.

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