Here’s the line-up …

New York cheesecake with raspberry coulis

Three-chocolate mousse

Pumpkin brownie cheesecake

New York cheesecake with raspberry coulis

Dacquoise chunks (meringue) for the ‘base’ and layers

1. Puree condensed milk, cream cheese, sugar, lemon juice and rind until smooth. Cool mixtures for at least 3 hours or overnight.

2. Puree thawed raspberries (do not drain) and icing sugar in a food processor

3. Layer shot glass with dacquoise, cheesecake and raspberry sauce.

Three-chocolate mousse

White mousse

Milk Chocolate Mousse

Espresso Mousse

Garnish: chocolate shavings or whole raspberries

For all three mousses:

1. Melt chocolate and butter until smooth. (for espresso mousse add coffee to chocolate)

Cool slightly. Add egg yolks and beat until smooth.

2. Beat egg whites and cream of tartar until foamy, gradually add sugar until stiff and sugar dissolved. Fold whites into cooled chocolate. Cool mixtures for at least 3 hours or overnight.

3. Alternate mousse with white in middle in shot glass. Garnish.

Pumpkin brownie cheesecake

Light cream cheese 240g

1. In food processor puree cheese, sugar, cinnamon and pumpkin until smooth.

2. Beat egg whites with cream of tartar until foamy. Gradually add sugar until stiff peaks form. Fold into cheese mixture just until mixed. Cool mixtures for at least 1 hour or until firmer.

3. Cool mixture for at least 3 hours or overnight.

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by Rose Reisman

One of my favorite cuts of meat, leg of lamb has only 7 grams of fat per 3½-ounce serving. Be sure to trim any extra fat. The stuffing is out of this world.

1. Preheat the oven to 425ºF. Spray a roasting pan with cooking oil.

2. Place the lamb on a rack in the roasting pan. Spray the lamb with cooking oil and rub with 2 tsp. of the garlic. Pour the stock and wine in the bottom of the pan.

3. Purée the tomatoes, olives, cheese, oil, remaining 1 tsp. garlic and basil in a food processor. Spread half the mixture over one side of the lamb and fold the lamb in half to enclose the filling. Place the remaining mixture in a bowl to serve later.

4. Roast the lamb for 15 to 20 minutes per pound or until done to your liking. A meat thermometer should register 135˚F for medium-rare. If the pan liquid evaporates, add more wine or stock.

5. Let the lamb rest for 10 minutes before carving. Slice thinly and pour the pan juices over the lamb. Garnish with fresh basil. Serve the extra sun-dried tomato stuffing on the side.

Nutritional Analysis per Serving Calories 460, Protein 40 g, Fat 18 g, Saturated Fat 5 g, Carbohydrates 9 g, Cholesterol 220 mg, Sodium 260 mg, Fiber 2 g, Prep Time: 15 minutes, Cook Time: 30 minutes. Make Ahead: Prepare stuffing up to 3 days in advance and refrigerate.

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Serves 6

The light coconut milk makes this soup healthy yet still creamy. Regular coconut milk is what’s typically used in Thai restaurants and has three times the fat and calories. Fish sauce is located in the Asian section of your supermarket or specialty store. If you can’t find it, feel free to substitute with soy sauce, but double the amount.

1. Lightly coat a large, nonstick pot with cooking spray Add the oil and set over medium heat. Sauté the onion, garlic and ginger for 5 minutes or until the onions are just softened.

2. Add the squash, stock, chili sauce, fish sauce and salt. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the squash is tender.

3. Purée the soup in a blender or food processor in batches. Return the soup to the saucepan and add the coconut milk and honey. Heat through. Serve the soup in bowls, and garnish with cilantro or basil.

per serving Calories 120 • Protein 3 g • Carbohydrates 18 g • Fiber 3.9 g • Total fat 5.2 g • Saturated fat 0.2 g • Cholesterol 0 mg • Sodium 480 mg • prep time 10 minutes • cook time 20 minutes • make ahead Prepare soup up to a day in advance. Reheat gently until warm. • nutrition watch Butternut squash is a winter squash that has more beta-carotene and more B vitamins than summer squash. It may help in the fight against cancer, heart disease and cataracts.

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by Rose Reisman

serves 6

Frozen green peas mean you can enjoy this recipe any time of year. In the summer try serving it cold. The fennel adds a hint of licorice flavor that goes well with the sweet peas.

1. Lightly coat a large, nonstick pot with cooking spray, add the oil and set over medium heat. Add the onion, fennel and garlic. Sauté for 5 minutes or until the vegetables just begin to soften.

2. Add the stock and potato and 31/2 cups of the green peas. Bring to a boil, reduce the heat and simmer, covered, for 20 minutes or until the potato is just tender.

3. Purée the soup in a blender or food processor in batches. Return the soup to the saucepan and add the milk and the remaining 1/2 cup of peas. Heat through. Serve the soup in bowls, and garnish with sour cream and fresh mint.

per serving Calories 177 • Protein 10 g • Carbohydrates 28 g • Fiber 7.6 g • Total fat 3.1 g • Saturated fat 0.8 g • Cholesterol 4 mg • Sodium 489 mg • prep time 15 minutes • cook time 20 minutes • make ahead Prepare up to a day in advance and reheat gently. • nutrition watch: Green peas provide nutrients such as vitamin K, which is important for maintaining bone health.

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Sweet potatoes are the newest craze. They are more nutritious than regular potatoes and contain antioxidants that may help in the fight against cancer. Beware of those in restaurants, as they are usually deep fried.

1. Preheat the oven to 425°F. Lightly coat a rimmed baking sheet with cooking spray

2. Cut the sweet potatoes in half lengthwise and then cut each half into 4 wedges. Lightly coat with cooking spray. Place on the prepared baking sheet.

3. Combine all the remaining ingredients except the parsley in a small bowl. Brush half the maple syrup mixture over the sweet potatoes.

4. Bake in the center of the oven for 20 minutes. Turn and brush with the remaining maple syrup mixture. Bake another 15 minutes or until tender. Sprinkle with the parsley.

per serving Calories 170 • Protein 2.1 g • Carbohydrates 30 g • Fiber 3.9 g • Total fat 4.5 g • Saturated fat 0.2 g • Cholesterol 0 mg • Sodium 12 mg • prep time 10 minutes • cook time 35 minutes • make ahead Prepare early in the day and reheat in a 350°F oven for 10 minutes or just until hot. • nutrition watch Sweet potatoes are an excellent source of vitamin A, which is beneficial for your eyes. They are also a very good source of vitamin C, to maintain your children’s immune system.

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by Rose Reisman

As shown in the TempoTV ‘Cooking With Rose Reisman’ video series

I created this recipe for The Pickle Barrel chain of restaurants in Toronto. The veal chop is beautifully lean and tender. The combination of pesto and feta complements it beautifully and gives the dish a Mediterranean twist. This goes well with grilled vegetables and Smashed Potatoes.

Serves 4

1. Preheat the oven to 425ºF. Line a baking sheet with foil and spray with cooking oil.

2. Spray a non-stick skillet with cooking oil and place over medium-high heat. Cook the veal on both sides just until seared and browned, approximately 2 minutes per side. Place on the prepared baking sheet.

3. Spread both sides of the veal with pesto sauce and sprinkle with the feta, patting the cheese down firmly.

4. Bake for approximately 10 minutes, until the internal temperature registers about 135ºF for medium- rare, or to desired doneness. Let rest 5 minutes before serving.

THE NUMBERS: Calories 204, Protein 26 g, Fat 10 g, Saturated Fat 3.7 g, Carbohydrates 0.8 g, Cholesterol 97 mg, Sodium 235 mg, Fiber 0.2 g, Prep Time: 10 minutes, Cook Time: 14 minutes

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by Rose Reisman

As shown in the TempoTV ‘Cooking With Rose Reisman’ video series

2 tsp vegetable oil

I love risottos but the restaurant versions are loaded with butter, cream or cheese. This risotto is easy to make and has little fat and few calories by comparison. For a more elegant risotto try substituting truffle oil for the olive oil.

1. Lightly coat a saucepan with cooking spray add the oil and set over medium-high heat. Add the onion and garlic, and sauté for 5 minutes or until the onions are just tender and lightly browned. Add the mushrooms and sauté for about 8 minutes or until the mushrooms are no longer wet.

2. Add the arborio rice and sauté for 1 minute. Add 1 cup of the stock and simmer until the stock has just been absorbed. Continue adding 1/2 cup stock at a time, stirring until absorbed; repeat until all the stock has been used (about 20 minutes in total). Add the chopped asparagus with the last 2 cup stock and cook until the asparagus is tender-crisp, about 3 minutes, and the liquid is absorbed.

3. Add all but 2 Tbsp of the grated Parmesan cheese and the salt and pepper and mix well. Garnish with the remaining Parmesan and the basil. Serve warm.

THE NUMBERS: per serving Calories 196 • Protein 11 g • Carbohydrates 29 g • Fiber 3 g • Total fat 4.9 g • Saturated fat 1.4 g • Cholesterol 5 mg • Sodium 450 mg • prep time 10 minutes • cook time about 35 minutes • make ahead A classic risotto is always best madejust before serving, but the onions and mushrooms can be prepared early in the day. • nutrition watch One cup of arborio rice is a good source of iron, which is important for providing active children with energy

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by Rose Reisman

As shown in the TempoTV ‘Cooking With Rose Reisman’ video series

Serves 12

1 cup chocolate wafer crumbs

These are the best-selling desserts at Rose Reisman Catering.They are so dense, they will put you into chocolate heaven. You will never believe they are lower fat. Drizzle with melted chocolate for an extra special touch.

1. Preheat the oven to 350°F. Lightly coat a 12-cup muffin tin with cooking spray.

2. In a small bowl, combine the crumbs, 1 Tbsp water and oil until mixed. Divide and pat into the bottom of the muffin tins.

3. In a small bowl, combine the chocolate chips, 2 Tbsp hot water and coffee. Microwave for 40 seconds on High or just until the chocolate begins to melt. Stir until smooth.

4. In the bowl of a food processor, add the sugar, cocoa powder, flour, cream cheese, eggs, sour cream, corn syrup and vanilla. Purée until smooth. Add the chocolate mixture and purée until smooth. Divide among the muffin cups and bake for 12 to 14 minutes or just until the centers are still slightly loose. Cool and chill at least 2 hours before serving. Carefully remove from the tin with a knife. Decorate with icing sugar, or drizzle with melted chocolate.

THE NUMBERS: per serving Calories 220 • Protein 3.6 g • Carbohydrates 30 g • Fiber 1.5 g • Total fat 5.8 g • Saturated fat 2.1 g • Cholesterol 23 mg • Sodium 62 mg • prep time 15 minutes • bake time 12 minutes • make ahead Can be baked 2 days in advance and refrigerated. • nutrition watch There is increasing evidence that compounds in chocolate (dark chocolate) may beneficially affect cardiovascular health.

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by Rose Reisman

As shown on the Cooking With Rose TempoTV series

TexMex Chili

Serves 6

This is a great, lighter chili typically served in the Southwest. Using chicken rather than beef reduces the calories and fat. Dusting the chicken with flour maintains the moisture. Aged cheddar is the perfect accompaniment. Add diced avocado to the list of garnishes if you like.

1. Place the chicken and flour in a bowl and toss to coat. Lightly coat a nonstick saucepan with cooking spray, add 1 tsp of the vegetable oil and set over medium heat. Sauté the chicken for 5 minutes or until it is lightly browned on all sides, but do not cook through. Set aside.

2. Respray the same saucepan, add the remaining vegetable oil and set over medium heat. Add the onion and cook until soft, stirring frequently, about 5 minutes. Stir in the corn and garlic and continue to cook and stir for 5 minutes or until the corn is browned.

3. Stir in the beans, tomato sauce, stock, chili powder, basil, oregano, jalapeño, salt and pepper. Bring to a boil, reduce the heat and cover. Simmer for 15 minutes. Add the diced chicken and simmer, uncovered, for 5 minutes or until the chicken is just cooked through and the chili thickens. Serve the chili in bowls, and garnish with cilantro, cheese and sour cream.

per serving Calories 333 • Protein 27 g • Carbohydrates 33 g • Fiber 6 g • Total fat 11 g • Saturated fat 3.9 g • Cholesterol 68 mg • Sodium 550 mg • prep time 15 minutes • cook time 25 minutes • make ahead Prepare up to a day in advance. Reheat gently and garnish just before serving. • nutrition watch Use low-fat sour cream, which is obviously lower in fat and calories than regular sour cream—3% to 5% milk fat compared to 14%.

Meatball and egg noodle soup

Serves 6

MEATBALLS

SOUP

This is a great soup for children and teens. It’s a complete meal in a bowl. Try using ground chicken, turkey or pork instead of beef. (Add an extra 1 Tbsp of breadcrumbs if you’re using chicken or turkey)

1. To make the meatballs, combine the ground beef, breadcrumbs, barbecue sauce, egg, gar¬lic, basil and 2 Tbsp of the Parmesan cheese. Form into 1-inch meatballs (you should have enough for about 24 meatballs). Lightly coat a large, nonstick skillet with cooking spray and set over medium heat. Cook the meatballs for about 5 minutes, turning occasionally or until they are browned on all sides. Set aside.

2. To make the soup, lightly coat a large, nonstick pot with cooking spray add the oil and set over medium heat. Add the onion and garlic and sauté for 5 minutes or until just softened and browned. Stir in the green pepper and carrots and cook for 3 minutes. Stir in the stock, tomato sauce, tomato paste, chili powder and browned meatballs. Bring to a boil, then reduce the heat to low and simmer, covered, for 15 minutes.

3. Stir in the egg noodles and simmer for 5 minutes or until the noodles are tender. Serve the soup in bowls, and garnish with remaining Parmesan cheese.

per serving Calories 187 • Protein 14 g • Carbohydrates 21 g • Fiber 3 g • Total fat 6.3 g • Saturated fat 1.7 g • Cholesterol 58 mg • Sodium 568 mg • prep time 20 minutes • cook time 28 minutes •

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by Rose Reisman

Potato corn chowder

Serves 4

Traditional corn chowder is usually prepared with excess cream and butter. My version uses evaporated milk, and you’ll be surprised at how creamy and rich the soup tastes. Charring the corn gives the soup a fresher flavor.

1. Lightly coat a nonstick skillet with cooking spray and set over medium heat. Sauté the corn for about 8 minutes, stirring often or just until lightly browned. Purée half of the corn in a small food processor. Combine the puréed corn with the whole corn in a small bowl and set aside.

2. Add the oil to a large, nonstick pot and set over medium heat. Add the onion and garlic and sauté for about 4 minutes. Add the red pepper and sauté for another 2 minutes. Add the potato, stock, chili sauce and corn mixture. Bring to a boil, then reduce the heat to low and simmer, covered, for about 15 minutes or until the potato is tender.

3. Whisk together the flour and milk in a small bowl and gradually add to the soup. Add the salt and pepper. Simmer, stirring occasionally for 3 minutes or until slightly thickened and heated through. Serve in bowls, and garnish with parsley.

per serving Calories 211 • Protein 10 g • Carbohydrates 35 g • Fiber 3.9 g • Total fat 3.7 g • Saturated fat 0.9 g • Cholesterol 5 mg • Sodium 565 mg • prep time 15 minutes • cook time 30 minutes • make ahead Prepare up to a day in advance and reheat gently. • nutrition watch Corn is a good source of pantothenic acid. This B vitamin is necessary for the metabolism of carbohydrates, protein and lipids – great for when you are stressed.

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