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This low-fat menu should help deal with the sins of Christmas. These recipes are similar to the higher-fat versions, so enjoy without guilt.

GRILLED SHRIMP

CAESAR SALAD

Caesar salad is a big favourite with everyone.

To cut the calories in this one, the dressing is made with low-fat cottage cheese and low-fat mayonnaise instead of egg yolks and oil. It is amazing how similar it tastes to the real thing, with about one quarter of the calories. For a small family dinner, serve this as the main course and double the amount of shrimps.

What you need

Dressing:

¼ cup 1 per cent low-fat cottage cheese

¼ cup low-fat mayonnaise

2 anchovies, chopped

2 tablespoons lemon juice

½ teaspoon Worcestershire sauce

1 teaspoon chopped garlic

2 tablespoons olive oil

3 tablespoons grated Parmesan

Salt and freshly ground pepper

Salad:

12 large shrimp, peeled

1 head romaine lettuce, washed

2 tablespoons chopped fresh parsley

What you do

Combine cottage cheese, mayonnaise, anchovies, lemon juice, Worcestershire, garlic and olive oil in a food processor and purée until smooth. Stir in Parmesan and season with salt and pepper to taste. If dressing is too thick, thin down with a little warm water.

Toss shrimps with ¼ cup dressing and marinate for 30 minutes.

Tear romaine leaves, removing the thickest part of the stem. Toss with remaining dressing.

Preheat broiler or grill pan to medium high heat. Drain shrimp and broil or grill for about 1½ minutes a side or until shrimp are pink and slightly curled.

Divide salad among 4 plates and top each salad with 3 shrimp. Garnish with parsley. Serves 4.

OVEN STEAMED SALMON WITH BABY BOK CHOY, ASPARAGUS AND SHIITAKE MUSHROOMS

Steaming gives a great natural flavour to food. It is an underrated technique.

Oven steaming, rather than steaming over water, allows a greater quantity of food to be cooked at once.

You can substitute chicken in the recipe, but cook 30 minutes or until white juices begin to rise.

What you need

4 6-ounce salmon fillets

Marinade:

1 teaspoon grated lime rind

2 teaspoons fish sauce

2 tablespoons chopped

fresh mint (or 2 teaspoons dried)

2 tablespoons chopped

fresh basil (or 2 teaspoons dried)

2 tablespoons rice wine vinegar

1 teaspoon sugar

1 tablespoon vegetable oil

Vegetables:

4 baby bok choy, halved if large

1 head broccolini

½ red pepper, diced

4 shiitake mushrooms, stemmed

½ cup chicken stock

1 tablespoon parsley

What you do

Combine lime rind, fish sauce, mint, basil, rice wine vinegar, sugar and vegetable oil and toss with salmon.

Marinate for 1 hour refrigerated.

Preheat oven to 325 F.

Place salmon in a single layer in a large ovenproof baking dish along with any marinade. Scatter vegetables around and pour in chicken stock.

Cover with foil and bake for 20 to 25 minutes or until salmon and vegetables are tender and juices run clear.

Divide salmon, vegetables and any juices among 4 plates and garnish with parsley. Serves 4.

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CRÈME CARAMEL

To get a nice creamy texture, use evaporated low-fat milk, which is available canned at the grocery store.

If you prefer not to use it, substitute 2 per cent milk.

What you need

¾ cup sugar

¼ cup water

3 eggs

2 egg whites

1 2/3 cups evaporated low fat milk

3 tablespoons maple syrup

1 ½ teaspoons vanilla extract

¼ teaspoon salt

Garnish:

1 mango, peeled and sliced

1 tablespoon lime juice

What you do

Preheat oven to 325 F.

Place ½ cup sugar and water in a heavy pot over high heat and stir together.

Bring to boil and cook until it turns a medium brown colour, about 5 to 6 minutes. Remove from heat and pour about 1 tablespoon of mixture into each of 4 large custard cups.

Discard remaining caramel.

Whisk together eggs, whites, milk, maple syrup, vanilla extract, remaining ¼ cup sugar and salt in a medium bowl. Strain into custard cups.

Set cups in roasting pan and pour enough hot water into the roasting pan around the cups to reach 1/2 an inch up sides of cups.

Bake for 35 to 40 minutes or until a knife inserted near edge comes out clean and custard wiggles slightly in centre.

Cool and refrigerate until needed.

To unmould, run knife around edge of cup to loosen custard. Invert onto a serving plate.

If any caramel remains in the cup, place in microwave for 10 seconds and pour over custard.

Surround with sliced mangoes tossed with a drizzle of lime juice. Serves 4.