Recipe: Moroccan Orange Salad

MOROCCAN ORANGE SALAD

Serves 4 as a side salad.

From www.vanilla.com.

• 1 tbsp. lemon juice

• 2 tbsp. orange juice

• 3 tbsp. powdered sugar

• 1/2 tsp. pure vanilla extract

• 1/2 tsp. cinnamon

• Romaine leaves, as many as desired, washed and dried

• 3 to 4 oranges, peeled and sliced

• 8 dates, sliced lengthwise

• 1/2 c. blanched almonds, slivered or chopped

Directions

Combine lemon and orange juices, powdered sugar, vanilla and cinnamon in a small bowl.

Arrange romaine leaves around a serving platter and top with orange slices. Spoon juice mixture over slices and sprinkle with almonds and fresh dates. Chill until serving.

Nutrition information per serving:

Calories 216 Fat 8 g Sodium 8 mg

Carbohydrates 35 g Saturated fat 1 g Calcium 93 mg

Protein 5 g Cholesterol 0 mg Dietary fiber 6 g

Diabetic exchanges per serving: 2 fruit, 1/2 other carb, 1/2 medium-fat meat, 1 fat.

ALMOST-INSTANT VANILLA SILK

Serves 6 or more.

Don't substitute a lighter cream for heavy whipping cream or it won't set. From "The Food Lover's Guide to Chocolate and Vanilla."

• 12 oz. vanilla milk chips, such as Guittard

• 3 tbsp. butter

• 1 c. heavy whipping cream

• 1 tbsp. pure vanilla extract

• Fresh berries, for garnish

Directions

Place vanilla chips and butter in a blender. Bring cream to a boil. Pour all the hot cream into the blender at one time, cover and process on low until the chips melt and mixture is smooth, about 30 to 45 seconds. Add vanilla and process a few seconds until combined.

Pour into pot de crème cups, custard cups or other small cups and refrigerate, uncovered, for 2 hours. Cover and continue to refrigerate until set, about 4 hours all together. Garnish as desired.

Nutrition information per serving of 6:

Calories 480 Fat 36 g Sodium 106 mg

Carbohydrates 35 g Saturated fat 22 g Calcium 140 mg

Protein 4 g Cholesterol 67 mg Dietary fiber 0 g

Diabetic exchanges per serving: 2 1/2 7 fat.

SERIOUSLY SINFUL SHORTBREAD

Makes about 30 cookies.

From "The Food Lover's Guide to Chocolate and Vanilla."

• 1 c. butter, softened

• 1 c. powdered sugar

• 1 tbsp. pure vanilla extract

• 1/4 tsp. salt

• 13/4 c. flour, divided

• 1/4 c. unsweetened cocoa powder

• 1/4 c. grated semisweet chocolate

Directions

In a large bowl, beat butter, sugar, vanilla and salt at medium-high speed until light and fluffy. Place 1 cup of the flour in a small bowl. Stir in half the butter mixture (one slightly rounded cup of the mixture) and blend well.

In another small bowl, combine the remaining 3/4 cup flour, the cocoa and grated chocolate. Add the remaining butter mixture and blend well. Both doughs will be soft. Spoon the chocolate dough into a 12-inch log on top of an 18-inch long piece of plastic wrap. Spoon the vanilla dough alongside and touching the chocolate dough. Fold the long sides of the plastic wrap over the doughs, pressing them together so they are well-attached. Twist the ends of the wrap to seal. Refrigerate until firm, 1 to 2 hours.

Preheat oven to 300 degrees. Unwrap dough and place chocolate side down on a cutting board. Use a sharp, thin knife to cut slices 3/8 inch thick. Place slices 1 inch apart on ungreased baking sheets. Bake 15 to 20 minutes or until set.

Cookies will not brown. Let stand 3 minutes, then carefully transfer the delicate cookies to a rack with a metal spatula. Cool.

Nutrition information per cookie:

Calories 106 Fat 7 g Sodium 64 mg

Carbohydrates 11 g Saturated fat 4 g Calcium 4 mg

Protein 1 g Cholesterol 16 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 other carb, 1 1/2 fat.