Read The Everything Low-Glycemic Cookbook: Includes Apple Oatmeal Breakfast Bars, Parmesan Artichoke Dip, Creamy Cauliflower Soup, Mushroom Pork Medallions, ... Biscotti ...and hundreds more! (Everything®) for Free Online

skins. Using a knife, cut the peaches into chunks and place them in a bowl. This method retains the juice and some texture.
Mix the rest of the ingredients into the bowl with the peaches. Cool, cover, and refrigerate until ready to serve. Warm just before serving.
    Per Serving (2 tablespoons): Calories: 45 | Fat: 0 g | Protein: 0 g | Sodium: 143 mg | Fiber: 1 g | Carbohydrates: 12 g | Sugar: 3 g | GI: Very low

Mint Chimichurri Sauce
    Instead of the traditional mint jelly, use this mint chimichurri sauce to make a lamb recipe extra-special.
    ----
    INGREDIENTS | MAKES 2 CUPS
    2 cups fresh parsley
    2 cups fresh cilantro
    1 cup fresh mint
    3 ⁄ 4 cup olive oil
    3 tablespoons red wine vinegar
    Juice of 1 lemon
    3 cloves garlic, minced
    1 large shallot, quartered
    1 teaspoon salt
    1 small jalapeño, seeded and chopped
----
Wash the herbs, remove the stems, and chop the leaves.
In a blender, put the olive oil, vinegar, lemon juice, garlic, shallots, salt, and jalapeño. Blend the ingredients. Add the parsley, cilantro, and mint to the blender in batches and blend until the sauce is smooth.
    Per Serving (2 tablespoons): Calories: 98 | Fat: 10 g | Protein: 0 g | Sodium: 98 mg | Fiber: 1 g | Carbohydrates: 2 g | Sugar: 1 g | GI: Very low

Spicy Cilantro Dip
    Keep edamame, or soybeans, in the freezer so you can whip up this tasty dip for unexpected guests.
    ----
    INGREDIENTS | SERVES 6
    2 cups edamame
    1 cup low-fat sour cream
    3 tablespoons red wine vinegar
    1 ⁄ 4 cup lime juice
    1 tablespoon olive oil
    1 jalapeño, diced
    1 bunch fresh cilantro leaves, chopped
    1 medium red bell pepper, seeded and chopped
    2 shallots, diced
    1 ⁄ 4 teaspoon salt
    1 ⁄ 4 teaspoon ground black pepper
----
Timesaving Tip
    Edamame, or soybeans, are rich in iron, fiber, omega-3 fatty acids, and many other nutrients. Buy edamame that has already been removed from the shell to save time during preparation. You can often find shelled edamame in the freezer section at the supermarket.
Shell the edamame.
Combine the sour cream, vinegar, lime juice, and olive oil, and purée the mixture in a blender or food processor until smooth.
Add the edamame, jalapeño, cilantro, red bell pepper, shallots, salt, and pepper to the sour cream mixture and blend to a chunky texture.
Serve the dip chilled.
    Per Serving: Calories: 135 | Fat: 9 g | Protein: 6 g | Protein: 10 g | Sodium: 143 mg | Carbohydrates: 9 g | Sugar: 2 g | GI: Very low

Hollandaise Sauce
    If you make hollandaise sauce in the blender or food processor, your sauce will not curdle.
    ----
    Ingredients | Makes 3 ⁄ 4 cup
    4 ounces sweet unsalted butter
    1 whole egg
    1 egg yolk
    1 ⁄ 4 teaspoon dry mustard
    Juice of 1 ⁄ 2 lemon
    1 ⁄ 8 teaspoon cayenne pepper
    Salt, to taste
----
Béarnaise Sauce and Sauce Maltaise
    If you substitute white wine vinegar for lemon juice and add chives in this recipe, you will have béarnaise sauce, a classic for steaks. If you substitute orange juice (preferably from a blood orange) for lemon juice, you’ll have Sauce Maltaise, which is delicious with vegetables.
Melt the butter in a saucepan over very low heat. While the butter is melting, blend all the other ingredients, except the salt, in the blender or food processor.
With the blender running on medium speed, slowly add the butter, a little at a time. Return the sauce to a low heat and whisk until thickened. Add the salt and serve immediately.
    Per Serving (1 ounce): Calories: 161 | Fat: 17 g | Protein: 2 g | Sodium: 60 mg | Fiber: 0 g | Carbohydrates: 0 g | Sugar: 0 g | GI: Zero

Fresh Tomato Sauce for Steak or Chicken
    This is a versatile sauce—use it on any meat or poultry.
    ----
    INGREDIENTS | SERVES 2
    3 large fresh tomatoes
    1 quart boiling water
    2 cloves garlic, chopped
    Salt and pepper, to taste
    1 teaspoon Worcestershire sauce
    2 tablespoons chopped parsley
----
    Blanch the tomatoes in boiling water, drain them, slip off the skins, and chop the tomatoes. In a small bowl, mix the chopped tomatoes with the