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The South Beach Diet
The South Beach diet is a diet plan started by Dr. arthur agatston, a cardiologist from miami, usa, which encourages that one should eat "good carbohydrates" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Dr. agatston developed the south beach diet for his cardiac patients, based on his analysis of scientific research on other weight loss regimes.
Approved foods include, veal cutlets, skinless poultry, oysters, fat free cheese, pistachio nuts, lowfat or nonfat milk and certain vegetables, such as green beans, collard greens and turnips.

Crepes Filled with Poached Peaches Recipe

	Category	Dessert Recipes
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Ingredients And Procedures

1 c Hearty red wine

1/2 c Red raspberry preserves

1 1" x 3" piece of orange zest

1 Cinnamon stick

5 Whole cloves

20 oz Frozen sliced peaches

- (unsweetened) 1 pk Prepared crepes (8-10/pkg)

Warmed vanilla yogurt, opt. -=OR=- Whipped cream, opt. IN A SMALL SAUCEPAN, COMBINE the wine, preserves, orange zest, cinnamon and cloves and bring the mixture to a boil over high heat. Continue cooking until the preserves are melted and the liquid has thickened, about 6 to 7 minutes. Strain the liquid into a large skillet, transferring the cinnamon stick to the pan. Add the frozen peaches to the liquid and over medium-high heat bring the liquid to a slow boil, carefully separating the frozen slices. This will take about 3 to 4 minutes. Once the liquid returns to a boil, cook until the peaches are just warmed through, about 3 minutes. Turn off the heat and let the peaches cool in the syrup. Place 2 crepes folded in quarters on each plate. (Leave the extra 2 crepes for seconds.) Spoon the peaches over the crepes and top with vanilla yogurt or softly whipped cream, if desired. Serve at once.

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<h1>Crepes Filled with Poached Peaches</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Hearty red wine <P>1/2 c Red raspberry preserves <P>1 1" x 3" piece of orange zest <P>1 Cinnamon stick <P>5 Whole cloves <P>20 oz Frozen sliced peaches <P>- (unsweetened) 1 pk Prepared crepes (8-10/pkg) <P>Warmed vanilla yogurt, opt. -=OR=- Whipped cream, opt. IN A SMALL SAUCEPAN, COMBINE the wine, preserves, orange zest, cinnamon and cloves and bring the mixture to a boil over high heat. Continue cooking until the preserves are melted and the liquid has thickened, about 6 to 7 minutes. Strain the liquid into a large skillet, transferring the cinnamon stick to the pan. Add the frozen peaches to the liquid and over medium-high heat bring the liquid to a slow boil, carefully separating the frozen slices. This will take about 3 to 4 minutes. Once the liquid returns to a boil, cook until the peaches are just warmed through, about 3 minutes. Turn off the heat and let the peaches cool in the syrup. Place 2 crepes folded in quarters on each plate. (Leave the extra 2 crepes for seconds.) Spoon the peaches over the crepes and top with vanilla yogurt or softly whipped cream, if desired. Serve at once. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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