VIRGIN RASPBERRY MOJITO

Serves 4
½ cup sugar
½ cup water
½ cup raspberries ½ cup sliced strawberries
1 cup ice cubes
1 cup raspberry juice or cranberry juice ½ lime
2 cups club soda or sparking water

Step 1 – Combine sugar and water in a saucepan over medium heat. Stir frequently until the sugar is dissolved. Set the syrup aside.
Step 2 – Split the raspberries, strawberries, and ice between four glasses.
Step 3 – Juice the lime.
Step 4 – Add the lime and raspberry juices and simple syrup to the glasses. Top with soda. Serve immediately.

TIP
Experiment with other berries. Blueberries can add a beautiful splash of colour.

Per Serving
Cals: 140
Carbs: 30g
Protein: 0g
Fat: 0g

CRANBERRY AND GOAT CHEESE FLATBREAD

Serves 6
1 pre-made
whole-grain flatbread
1 cup chunky cranberry sauce
(fresh or canned)
½ package plain goat cheese
1 rosemary sprig (for garnish)

Step 1 – Preheat oven to 375°F.
Step 2 – Place flatbread on a baking sheet. Spread cranberry sauce over surface, leaving a small perimeter for the crust. Sprinkle with goat cheese.
Step 3 – Bake in oven for seven minutes, or until cheese slightly melts. Top with rosemary. Cut into strips. Serve immediately.

TIP
Add caramelized onions to add some flavour and dimension.

Per Serving
Cals: 122
Carbs: 21g
Protein: 3g
Fat: 3g

WATERMELON AND FETA PIZZA

Serves 6
6 1-inch thick watermelon wedges ¼ cup feta cheese ½ cup blueberries Handful of mint leaves 1 tbsp balsamic vinegar
Salt and pepper
1
Place watermelon slices in a circle on a cutting board.
2
Sprinkle with blueberries and feta. Top with mint leaves.
3
Drizzle balsamic vinegar over the
“pizza” and sprinkle with salt and pepper. Serve immediately.

TIP
Feeling adventurous? Add chopped walnuts before serving.

Per Serving
Cals: 110
Carbs: 24g
Protein: 3g
Fat: 2g