Cucumber and Cantaloupe Wedges

With the heat wave that is happening in Ontario right now, the following recipes are perfect for quick and easy snacks or side dishes.  These recipes are from The Biggest Loser Weight Loss Planner on newsstands right now, it is a great little magazine.


Cantaloupe Wedges


1 ripe cantaloupe
1 container (6 oz) fat-free, sugar-free vanilla yogurt
1 cup fresh blueberries

Place cantaloupe on large cutting board.  Using sharp knife, cut cantaloupe in half across stem end.  Scoop out seeds, then cut into quarters.  Place wedges on serving plate and top each with one-fourth of the yogurt (about 2 tablespoons) and 1/4 cup blueberries.  Serve immediately.

Servings:  4
Per Serving: 90 cal, 3 g pro, 21 g carb, 2 g fiber, 0 g fat, 0 g sat fat, 47 mg sodium



Cucumber Wedges


2 cucumbers
1 cup chopped tomatoes
3 Tbsp finely copped red onion
1/4 cup low-fat ranch dressing

1.  Place fork at end of 1 cucumber and scrape off peel in thin lines along its length (almost as if you are raking dirt), creating a pattern.  Repeat around entire cucumber, then repeat with second cucumber.  (this will break down the peel, making cucumbers more tender).  Trim ends and cut each in half lengthwise.  Remove and discard seeds, then cut each in half crosswise.

2.  Arrange wedges side by side and cut side up on serving platter.  Top evenly with tomatoes and onion and drizzle with dressing.  Season with salt and ground black pepper to taste and serve.

Servings:  4
Per Serving:  38 cal, 2 g pro, 5 g carb, 2 g fiber, 1 g fat, 0 g sat fat, 83 mg sodium