Brunch Pizza Recipe

Brunch Pizza Ingredients:
1/2 lb	Boiled Ham, sliced
8 oz	Part Skim Mozzarella Cheese,
	Grated
2	Eggs
1/4 c	Low-fat Milk
pn	Dried Oregano
	Pizza Crust, prepared or
	Homemade

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Brunch Pizza Instructions:

Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a round pizza pan.
Cut the ham into strips and put them on the dough.
Sprinkle on the cheese.
Combine the eggs and milk in a bowl and beat to blend.
Pour the eggs over the dough and sprinkle on the oregano.
Bake in a 375-degree oven for 20 to 30 minutes.
One Serving = Calories: 277 Carbohydrates: 15 Protein: 19 Fat: 15 Sodium: 785 Potassium: 206 Cholesterol: 145 Exchange Value: 1 Bread Exchange + 2 Medium-Fat Meat Exchanges + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
Posted from the Echo's Library 04/19/94 by Frank Skelly

SOURCE

Fish and Greens Salad

300 g romaine lettuce, torn into bite-size pieces
1 can Pineapple chunks
1/4 kg whole tuna flesh, cubed (about 30 pcs)

VINAIGRETTE
2 tbsp red cane vinegar
1 tsp iodized fine salt
1/4 tsp pepper
1/3 c pineapple syrup
2 tbsp thick coconut milk
1 1/2 tbsp olive oil

1. Chill lettuce and pineapple chunks. Season fish with1 tsp iodized salt and 1/4 tsp pepper then marinate for 10 minutes in pineapple syrup.
2. Pan grill in olive oil until cooked. Set aside.
3. Prepare vinaigrette by combining all ingredients in a sterilized jar or container. Shake well.
4. Toss salad ingredients together, except fish, with the vinaigrette. Top with fish. Serve immediately.

Panna Cotta de Fruta

1 can 439 g Fruit Cocktail
1 pack all-purpose cream
1/2 c non-fat milk
3 1/2 tbsp sugar
1 tsp vanilla
1 pack unflavored gelatine

1. Scald cream in a double boiler for 5 minutes. Add milk, sugar nad vanilla. Set aside.
2. Sprinkle gelatine over fruit cocktail syrup in a small saucepan. Heat over low fire until dissolved. Cool a bit then fold into cream mixture.
3. Arrange half of fruit cocktaiul in custard cups. Refrigerate other half. Portion cream mixture. Cover and refrigerate until set.
4. Top with remaining fruit cocktail just before serving.