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Article

Spring Spa Menu

Four-course meal is full of flavor but low in fat

Fine Cooking Issue 07
Photos: Sloan Howard & Suzanne Roman
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In spa cooking, the emphasis is on a diet rich in fruits, vegetables, and carbohydrates. Some dishes are prepared exactly as they might be in a traditional kitchen, while others must be tweaked to lower their fat content, often a difficult task for a cook. For this menu, Amy Cotler presents a meal where rice (Fennel Risotto with Shrimp) serves as the central dish, flanked by an artichoke appetizer and a refreshing salad of oranges and greens. The finale is a rich-tasting chocolate sherbet, just to prove that a decadent dessert need not be forsaken in spa dining. The menu gets less than 15% of its calories from fat, is comparatively low in calories (approximately 650), but still satisfies.

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