From today's South Beach (free edition) email newsletter:
Sticking with your healthy eating program while dining with friends and family during festive occasions just became a whole lot more fun! The South Beach Diet® Parties & Holidays Cookbook is the new, must-have reference from Dr. Arthur Agatston, preventive cardiologist and author of The South Beach Diet®.
The Parties & Holidays Cookbook is designed to help you stay on track during the upcoming holiday season as well as celebrations throughout the year.
Here's a sample recipe from the book:
Ricotta Cheesecake With Lemon Drizzle and Pine Nuts
Prep Time: 10 Minutes
Cook Time: 1 hour 20 minutes
Chill Time: 4 hours or overnight
This traditional Italian dessert is refreshingly light and delicately citrusy. You'll find it's quite unlike our dense, creamy American cheesecake, but no less delicious.
3 tablespoons pine nuts
6 large eggs, separated
3/4 teaspoon cream of tartar
1/3 cup plus 1 teaspoon granular sugar substitute
2 teaspoons vanilla extract
1 (32-once) container part-skim ricotta cheese
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Position rack in middle of oven and heat oven to 275°F. Lightly coat a 9-inch springform pan with cooking spray. Spread nuts on baking sheet and toast until lightly golden, about 10 minutes. Cool. Increase oven to 325°F.
In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.
In a separate large bowl, beat egg yolks, 1/3 cup of the sugar substitute, and vanilla for 1 minute. Add ricotta and zest, and beat on high until smooth.
Gently fold 1/3 of the whites into the yolk mixture, then add the rest of the whites and gently fold until well combined. Pour batter into pan, place pan on baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes. Remove cake from oven and cool on a rack for 20 minutes.
Combine lemon juice and remaining 1 teaspoon sugar substitute in a saucepan; bring to a simmer over low heat. Remove from heat and gently brush the surface of the cooled cake with 2/3 of the warm lemon mixture; drizzle the remaining mixture into the cracks. Sprinkle the top with pine nuts.
Cool cake completely, then run a knife around the edge before releasing from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled.
Nutrition at a Glance:
9 g fat (4.5 g saturated fat)
11 g protein
5 g carbohydrate
0 g fiber
140 mg sodium