This simple but delicious hamburger has for years ranked among the most popular items on the menu of Canyon Ranch spa, where I consult on menus. The Thousand Island dressing is a versatile sauce that can also be used as a dip for raw vegetables, as a salad dressing, or as a spread on other sandwiches. For a dairy-free dressing, omit the yogurt and double the fat-free mayonnaise.
CANYON RANCH BURGER
Preparation time: 15 minutes
Cooking time: 8 minutes
Yield: 8 servings
Adapted from a recipe from The Canyon Ranch Health Resort.
Thousand Island dressing:
1/2 cup each: non-fat yogurt, fat-free mayonnaise
1/4 cup chili sauce
2 tablespoons sweet relish
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Fresh lemon juice to taste
Burgers:
1 pound extra-lean ground round
8 whole-wheat hamburger buns
Tomato, onion slices, lettuce
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1. Prepare grill or heat broiler. Whisk together all dressing ingredients in small bowl. Cover; refrigerate until ready to use.
2. Form meat into eight 2-ounce patties. Grill or broil until desired doneness, 5 to 8 minutes, turning once.
3. Spread each bun with 2 teaspoons dressing. Place patty on bun and garnish with tomato, onion and lettuce.
Test kitchen note: Refrigerate remaining salad dressing for later use.
Nutrition information per serving:
Calories ………… 235 Fat ………… 12 g Cholesterol …. 40 mg
Sodium ……….. 180 mg Carbohydrates .. 17 g Protein ……… 15 g
Q. I tried this recipe, but found the cake to be very dry, yet nice and lemony. Can you revise it so it’s moister but has less fat? Thank you.
Genevieve Wojtczak, Crete, Ill.
POLISH BUNDT CAKE
Preparation time: 30 minutes
Cooking time: 30-35 minutes
Yield: 12 servings
2 cups confectioners’ sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs, separated
1 tablespoon lemon zest
1/4 cup lemon juice
2 cups all-purpose flour
1 cup chopped walnuts
1/2 cup cornstarch
4 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon cream of tartar
Fine dry bread crumbs, confectioners’ sugar
1. Heat oven to 350 degrees. Beat together sugar and butter in bowl of electric mixer until light and fluffy, about 3 minutes. Add egg yolks, one at a time, beating well after each. Beat in lemon zest and juice; set aside.
2. Combine flour, walnuts, cornstarch, baking powder and salt in separate bowl. Stir into batter, mixing just enough to blend. Beat egg whites and cream of tartar in clean bowl of electric mixer until stiff peaks form but not dry. Fold into batter.
3. Turn batter into generously buttered 12-cup bundt pan sprinkled with bread crumbs. Bake until cake is golden and wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto cake platter. Dust with sifted confectioners’ sugar.
Nutrition information per serving:
Calories ………… 405 Fat ………… 24 g Cholesterol .. 115 mg
Sodium ……….. 515 mg Carbohydrates .. 45 g Protein ……… 7 g
A. Even with two cups of sugar, this cake isn’t sweet but is more like a dessert bread. I lowered the fat by using egg substitute in place of the egg yolks and by adding buttermilk to replace half the butter. I reduced the amount of nuts but decided not to toast them, as I usually do, for fear their nutty flavor would overwhelm the light, lemony taste.
LIGHT AND LEMONY POLISH BUNDT CAKE
Preparation time: 30 minutes
Cooking time: 30-35 minutes
Yield: 12 servings
2 cups plus 1 tablespoon confectioners’ sugar
1/2 cup (1 stick) butter or margarine, softened
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1/2 cup each: low-fat buttermilk, non-fat egg substitute
1/4 cup fresh lemon juice
1 3/4 cups all-purpose flour
1/2 cup cornstarch
1/3 cup chopped walnuts
4 teaspoons baking powder
1/4 teaspoon salt
4 large egg whites
1/8 teaspoon cream of tartar
1 tablespoon each: lemon zest, fine dry bread crumbs
1. Heat oven to 350 degrees. Beat 2 cups of the sugar and butter in bowl of electric mixer until well blended. Mixture will be dry. Combine buttermilk, egg substitute and lemon juice in small bowl. Gradually add liquid mixture to sugar and butter with motor running. Beat until smooth.
2. Stir together flour, cornstarch, walnuts, baking powder and salt in separate bowl; set aside. Beat egg whites and cream of tartar in clean bowl of electric mixer until stiff peaks form but not dry. Stir flour mixture and lemon zest into batter, mixing just enough to blend. Fold beaten egg whites into batter, incorporating well.
3. Turn batter into 12-cup bundt pan sprayed generously with non-stick vegetable oil spray and sprinkle with bread crumbs. Bake until cake is golden and wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto cake platter. Dust with remaining tablespoon confectioners’ sugar.
Nutrition information per serving:
Calories ………… 275 Fat ………… 10 g Cholesterol .. 20 mg
Sodium ……….. 405 mg Carbohydrates .. 41 g Protein …….. 6 g
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Send your recipe for revision to: Cook it light, baiduhai, 435 N. Michigan Ave., Chicago, Ill. 60611-4041.