Cantaloupe Aqua Fresca

Ingredients

1/2 cantaloupe, peeled, seeded, and cubed
4 cups water - divided use
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons fresh lime juice
Optional garnishes: cantaloupe wedges, lime slices

Cooking Instructions

Process cantaloupe and 1 cup water in a blender just long enough to make a coarse pulp; pour into a large pitcher.
Add remaining 3 cups water, SPLENDA® Granulated Sweetener, and lime juice, stirring until sweetener dissolves.

Serve over crushed ice.
Garnish, if desired.

Servings Per Recipe: 6

• Calories: 25
• Calories from Fat: 0
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 10mg
• Total Carbs: 6g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 1g

MEXICAN SALSA

Mexican Salsa Recipe

zippy salsa with fresh tomatoes and peppers. 

• 14 Servings
• Prep: 40 min.

25 15 40

Ingredients

• 3 jalapeno peppers
• 1 medium onion, quartered
• 1 garlic clove, halved
• 2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
• 4 fresh cilantro sprigs
• 1/2 teaspoon salt
• Tortilla chips (optional, remember to add nutritional values from chosen product)

Directions

• Heat a small ungreased cast iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
• Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
• Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips. Yield: 3-1/2 cups.

Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.

Nutrition Facts: 1/4 cup (calculated without chips) equals 

23 calories, 

trace fat (trace saturated fat), 

0 cholesterol, 

241 mg sodium, 

5 g carbohydrate, 

1 g fiber, 

1 g protein.

CRISP CUCUMBER SALSA RECIPE

Crisp Cucumber Salsa Recipe

Here’s a fantastic way to use cucumbers. You’ll love the creamy and crunchy texture and super-fresh flavors.

10 Servings
Prep/Total Time: 20 min.

Ingredients

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 teaspoons minced fresh cilantro
1 garlic clove, minced
1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
Baked tortilla chip scoops

Directions

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips. Yield: 2-1/2 cups.

Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.

Nutrition Facts: 1/4 cup (calculated without chips) equals
16 calories,
1 g fat (trace saturated fat),
2 mg cholesterol,
44 mg sodium,
2 g carbohydrate,
trace fiber,
1 g protein.

Diabetic Exchange:
Free food.