Recipes from "Cooking With Caella"

Peanut Sauce

1 cup peanut butter - natural
1 cup rice vinegar
½ cup honey
1 cup water
1 inch piece ginger
3 cloves garlic
Handful basil or cilantro
1 teaspoon or more red curry paste

Blend all ingredients until smooth in food processor. Optional: add kaffir lime leaf. Makes 3 cups

Nutrition facts:
Serving size: 2 tablespoons
Calories: 94
Fat: 5.3 g
Carbs: 8 g
Protein: 2,7 g

Summer Rolls

Rice paper wrappers
Lettuce leaves
Shredded carrots
Shredded green papaya
Fresh mint
Fresh basil
Rice or bean thread noodles
Shredded won bok or green cabbage
Shredded raw pumpkin
Marinated baked tofu
Shrimp or chicken strips
Anything else your imagination can think of

Wet rice paper in water for a few seconds. Let sit on cutting board or work surface until pliable. Layer selected ingredients on rice paper. Roll up over ingredients. Fold in sides of rice paper. Continue rolling up until complete.

Nutrition facts:
Serving size: 1 roll
Calories: 87
Fat: 1.3 g
Carbs: 14.8 carbs
Protein: 3.95 g

Tropical Fruit Trifle

1 angle food cake, cut into small cubes
Fresh fruit cut into small cubes
   2 cups pineapple
   2 cups strawberries
   1 cup blueberries
4 tablespoons fruit or coconut syrup
2 cups Lowfat whipping cream

Line a shallow bowl with plastic wrap. Place fruit in the bottom and layer with cake cubes, syrup, whipping cream. Repeat the layers until all ingredients are used up. Cover with more plastic wrap and chill for 4 hours. Unmold onto platter. Alternately, you can use a pretty glass bowl. Skip the plastic and serve directly from the bowl.

Fruit syrup: juice, small amount of sugar. Bring to a boil. Lilikoi orange is good.

Nutrition facts:
Serving size: one-twelfth of cake
Calories: 213
Fat: .25 g
Carbs; 46 g
Protein: 3.75 g