Summer Cocktails

You’ll love these calorie-trimmed cocktails. But if you avoid alcohol, each one has a nonalcoholic version, too.

 

Chilled Tomato and Basil Bloody Mary
Servings: 2 (6 ounces each)

Carb. Per Serving: 7 g or 8 g
Prep: 15 minutes Chill: 30 minutes

Ingredients:

1 3⁄4 cups coarsely chopped tomatoes (3 medium)
5 fresh basil leaves
3 ounces pepper-flavour vodka* (6 tablespoons)
1 1⁄2 teaspoons low-sodium Worcestershire sauce
1⁄8 teaspoon bottled hot pepper sauce
1⁄8 teaspoon celery salt

 

1. Blend tomatoes and basil in a blender; chill for 30 minutes. Strain mixture through a fine-mesh sieve over a bowl, pushing liquid through with a spatula (you’ll have 1 cup).
2. Fill a cocktail shaker with ice. Add strained liquid to shaker. Add remaining ingredients plus 1⁄8 teaspoon each of salt and black pepper. Cover and shake until chilled. Strain into two ice filled glasses. Garnish with basil and cucumber.

 

*NONALCOHOLIC VERSION: Prepare as directed, except omit vodka and add 2 tablespoons lime juice.
Per Serving: 130 cal., 0 g total fat, 0 mg chol., 294 mg sodium, 7 g carb. (2 g fibre, 5 g sugars), 1 g pro.
Exchanges: 1 vegetable, 2 fat.
Per Nonalcoholic Serving: Same as above, except 37 cal., 8 g carb.

Exchanges: 0.5 carb.

 

 

Lime and Cucumberita
Servings: 1 (8 ounces) carb. per serving 23 g or 16 g
Start to Finish: 10 minutes

Ingredients:
1⁄2 cup chopped English cucumber
1 1⁄2 ounces premium tequila* (3 tablespoons)
1 ounce Triple Sec* (2 tablespoons)
3⁄4 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 1⁄2 teaspoons sugar

 

1. In a blender combine all ingredients; add 1 cup ice. Cover and blend until cucumber and ice are blended and crushed. If desired, rim a margarita glass with additional lime juice and dip rim in coarse salt. Pour mixture into margarita glass. Garnish with lime slices.

 

*NONALCOHOLIC VERSION: Prepare as directed, except omit tequila and Triple Sec and add 1⁄2 cup diet lemon-lime soda and 1⁄4 cup orange juice.
Per Serving: 239 cal., 0 g total fat, 0 mg chol., 4 mg sodium, 23 g carb. (1 g fibre, 21 g sugars), 0 g pro.

Exchanges: 1.5 carb., 3 fat.
Per Nonalcoholic Serving: Same as above, except 66 cal., 14 mg sodium, 16 g carb. (13 g sugars).
Exchanges: 1 carb.

 

 

Watermelontini
Servings: 2 (5 ounces each)
Carb. Per Serving: 13 g

Start to Finish: 10 minutes

Ingredients:
1 cup cubed seedless watermelon
1⁄3 cup lemon-lime-flavour coconut water
1 1⁄2 ounces premium vodka* (3 tablespoons)
1 lime, halved

 

1. Place cubed watermelon in a blender. Cover and blend until liquefied. Fill a cocktail shaker with ice. Add pureed melon, coconut water and vodka. Squeeze juice from one lime half into shaker. Cover and shake until chilled. Strain into two martini glasses.
2. If desired, garnish drinks with wedges cut from the remaining lime half and additional watermelon.

 

*NONALCOHOLIC VERSION: Prepare as directed, except omit vodka.
Per Serving: 100 cal., 0 g total fat, 0 mg chol., 44 mg sodium, 13 g carb. (2 g fibre, 8 g sugars),
1 g pro.

Exchanges: 1 fruit, 1 fat.
Per Nonalcoholic Serving: Same as above, except 52 cal.

 

 

Fresh Peach Mojito
Servings: 1 (8 ounces)

Carb. Per Serving: 18 g
Start to Finish: 10 minutes

Ingredients:

1 small ripe peach, peeled, pitted, and chopped (about 1⁄2 cup)

2 small lime wedges

10 fresh mint leaves

1 1⁄2 teaspoons sugar

1 1⁄2 ounces rum* (3 tablespoons)  

1 ounce club soda (2 tablespoons)

 

1. In a cocktail shaker combine peach, lime wedges, mint, and sugar. Use a muddler or the handle of a wooden spoon to mash mixture until lime juice is extracted and mint leaves are bruised. Add 1 cup ice and the rum. Cover and shake well. Pour into a tall glass. Top with soda. If desired, garnish with additional mint and lime wedges.

 

*NONALCOHOLIC VERSION: Prepare as directed, except omit rum and add additional 1 1⁄2 ounces club soda.
Per Serving: 166 cal., 0 g total fat, 0 mg chol., 13 mg sodium, 18 g carb. (2 g fibre, 15 g sugars), 1 g pro.

Exchanges: 1 fruit, 2 fat.
Per Nonalcoholic Serving: Same as above, except 70 cal., 21 mg sodium.

 

 

Recipes by Laura R. Walsh

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