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    Default Artichokes Benedict and Mock Hollandaise Sauce


    ARTICHOKES BENEDICT
    2 MEDIUM ARTICHOKES
    2 SLICES CANADIAN BACON
    2 EGGS
    4 TABLESPOONS MOCK HOLLANDAISE SAUCE
    WASH THE ARTICHOKES. CUT OFF THE STEMS AT THE BASE AND REMOVE THE SMALL BOTTOM LEAVES. STAND THE ARTICHOKES UPRIGHT IN A DEEP SAUCEPAN FILLED WITH 2?-3? OF SALTED WATER. COVER AND BOIL GENTLY, 35-45 MINUTES. TURN ARTICHOKES UPSIDE DOWN TO DRAIN. SPREAD THE LEAVES OPEN LIKE FLOWER PETALS. WITH A SPOON, CAREFULLY REMOVE THE CENTER PETALS AND THE FUZZY CENTER FROM THE ARTICHOKE BOTTOMS AND DISCARD. KEEP THE ARTICHOKES WARM. BROWN THE CANADIAN BACON IN A SKILLET AND POACH THE EGGS IN BOILING SALTED WATER. PLACE A BACON SLICE INTO EACH ARTICHOKE. TOP WITH A POACHED EGG AND 2 TABLESPOONS OF MOCK HOLLANDAISE SAUCE. SERVE IMMEDIATELY. SERVES 2= 227 CALORIES

    MOCK HOLLANDAISE SAUCE
    ? CUP LIQUID EGG SUBSTITUTE
    1 TABLESPOON SMART BALANCE SPREAD

    1 TEASPOON FRESH LEMON JUICE
    ? DIJON MUSTARD
    DASH GROUND RED PEPPER
    IN A 1-CUP MICROWAVEABLE LIQUID MEASURE, COMBINE THE EGG SUBSTITUTE AND THE SPREAD. MICROWAVE ON LOW (20%) FOR 1 MINUTE, STIRRING ONCE HALFWAY THROUGH COOKING, UNTIL THE SPREAD IS SOFTENED. STIR THE LEMON JUICE AND MUSTARD INTO THE EGG SUBSTITUTE MIXTURE. MICROWAVE ON LOW FOR 3 MINUTES, STIRRING EVERY 30 SECONDS, UNTIL THICKENED. STIR IN THE PEPPER. IF THE MIXTURE CURDLES, TRANSFER TO A BLENDER AND PROCESS ON LOW SPEED FOR 30 SECONDS, UNTIL SMOOTH. SERVES 2 = 54 CALORIES

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