Recipes – lobster salad & sweet potato pie

Lobster salad

Serves 4

2 tablespoons fresh lemon or lime juice
½ cup low fat, low sodium mayonnaise
12 oz. cooked lobster (cut into
½-inch pieces)
¼ cup cucumber, diced
¼ cup onion, chopped
¼ cup celery, chopped
¼ cup green pepper, chopped
sea salt and pepper to taste
dash hot pepper sauce (optional)

Combine the juice and mayonnaise. Gently toss with remaining ingredients. Chill. Serve in lobster tail shells or on top of a salad of greens. Garnish with lemon slices.

Note: This salad is good as an appetizer or a diet lunch. If you decide to buy the lobsters, use the tail shells as a dish to serve the salad. Fill in the shells with the salad. Place the filled shells on top of Romaine lettuce, sliced lemons, and cherry tomatoes as decoration.
Recipe submitted by Maria T. Camacho

Nutritional content (per serving): Calories 154, Carbohydrates 6.3 g, Fiber .05 g, Protein 18.3 g, Fat .875 g, Cholesterol 60.5 mg, Sodium 533 mg

Sweet potato pie

Serves 10
5 lb. yams
3 eggs
1/4- 1/3 cup brown rice syrup
2/3 cup melted butter
1 teaspoon vanilla
1/2 teaspoon nutmeg
1 cup date sugar
1/3 cup whole-wheat pastry flour
11/2 cup pecans, chopped
1/3 cup butter, softened and cut into small pieces

Boil yams with skins until soft. Cool then peel and mash. Beat eggs then add brown rice syrup, melted butter, vanilla, and nutmeg, Stir until well blended. Spread in lightly oiled Pyrex dish. In a separate bowl mix together date sugar, flour, pecans, and butter. Sprinkle mixture on top of yams. Bake at 350 degrees for 50 to 60 minutes until top is crispy.

Nutritional content (per serving): Calories 568, Carbohydrates 71 g, Fiber 6 g, Protein 6.3 g, Total Fat 32 g, Cholesterol 104 mg, Sodium 118 mg