1/2 c mayonnaise
1/2 c sour cream
1/3 c orange marmalade
1 T rice milk
In a small bowl, whisk the mayonnaise, sour cream, marmalade and milk. Refrigerate until serving. Serve with fruit. Especially good with fresh strawberries and green grapes. Yield: 1-1/3 cups.
Showing posts with label Fruits. Show all posts
Showing posts with label Fruits. Show all posts
Fruit Sauce
Cook 1 bag of frozen unsweetened blueberries + 3/4 c water + 1/4 c honey or maple syrup. In about 10 minutes when fruit is tender, stir in 1 T + 1 t tapioca starch dissolved in 1/4 c cool water. Stir for about two minutes until it bubbles, thickens, and the liquid becomes clear. [May cut peach slices into bite-size pieces while fruit is cooking, if you wish.]
Spoon warm blueberry sauce over the warm Maple Cake or Sweet A-B-Q "Corn Bread" for a delicious - and memorable - breakfast
Spoon warm blueberry sauce over the warm Maple Cake or Sweet A-B-Q "Corn Bread" for a delicious - and memorable - breakfast
Berries a la mode
Place 2 c berries, such as raspberries, blueberries or strawberries, in a baking dish. Sprinkle with 1/8 t cinnamon and 1/3 c low-fat granola. Bake at 350 F until fruit is bubbling, about 30 minutes. Top each serving with 1/2 c fat-free vanilla ice cream.
Plum Salsa
Mix together 1 c chopped plum, 1 t dried cilantro, 2 T chopped onion, 2 t cider vinegar, dash of salt. Serve with roasted or grilled chicken breasts.
Grilled Fruit Slices
Cut apples and pears into chunks, brush lightly with extra virgin olive oil and sprinkle with cinnamon. Place on skewers or wrap in foil. Grill on low heat for 3 to 5 minutes.
Marinated Fruit Salad
Marinade: 1/2 c honey
1/4 c water
1/4 c lemon juice
1/4 c orange juice
Fruit for salad:
2 c raspberries
2 c black berries
2 nectarines, sliced
2 c halved strawberries
1 c blueberries
Combine honey and water in small saucepan and bring to a boil over high heat. Reduce heat and simmer 5 minutes, stirring occasionally. Add lemon and orange juices and cool completely.
Place all the fruit in large bowl and pour the cooled marinade over all. Cover and refrigerate at least 2 hours before serving. Serves 8
1/4 c water
1/4 c lemon juice
1/4 c orange juice
Fruit for salad:
2 c raspberries
2 c black berries
2 nectarines, sliced
2 c halved strawberries
1 c blueberries
Combine honey and water in small saucepan and bring to a boil over high heat. Reduce heat and simmer 5 minutes, stirring occasionally. Add lemon and orange juices and cool completely.
Place all the fruit in large bowl and pour the cooled marinade over all. Cover and refrigerate at least 2 hours before serving. Serves 8
Grated Carrot and Apple Salad
2 carrots, peeled and shredded
1 apple, peeled and shredded
1 t extra virgin olive oil
Mix carrots and apple. Add oil and toss.
1 apple, peeled and shredded
1 t extra virgin olive oil
Mix carrots and apple. Add oil and toss.
Blueberry Syrup
1 1/4 c fresh blueberries
3/4 c water
2 T Splenda or 1 T stevia
Rinse the berries and simmer with water and sugar in a small saucepan until soft (about 5 minutes), then puree in a blender. Makes 1 1/3 c
3/4 c water
2 T Splenda or 1 T stevia
Rinse the berries and simmer with water and sugar in a small saucepan until soft (about 5 minutes), then puree in a blender. Makes 1 1/3 c
Cobbler in the Crockpot
5 c fruit pie filling
Topping:
1 c rice or spelt flour
1/4 c Splenda or 3 T stevia
1/4 c butter, melted
1 1/2 t baking powder
1/2 c rice milk
1/2 t almond or vanilla extract
1/4 t salt
Spray inside of 2 to 3 1/2 quart slow cooker with cooking spray. Pour pie filling into cooker. Beat remaining ingredients with spoon until smooth. Spread batter over pie filling. Cover and cook on high heat setting 1 1/2 to 2 hours or until toothpick inserted in center comes out clean.
Topping:
1 c rice or spelt flour
1/4 c Splenda or 3 T stevia
1/4 c butter, melted
1 1/2 t baking powder
1/2 c rice milk
1/2 t almond or vanilla extract
1/4 t salt
Spray inside of 2 to 3 1/2 quart slow cooker with cooking spray. Pour pie filling into cooker. Beat remaining ingredients with spoon until smooth. Spread batter over pie filling. Cover and cook on high heat setting 1 1/2 to 2 hours or until toothpick inserted in center comes out clean.
Pie Filling
5 c fruit of your choice
2 1/2 T lemon juice
1/3 c sugar or Splenda or 3 T stevia
1/3 c packed brown sugar
2 1/2 T cornstarch
1 t cinnamon
1/4 t nutmeg
1/4 c water
Finely chop or mash fruit. Combine fruit and lemon juice; set aside. In a saucepan, combine sugars, cornstarch, cinnamon and nutmeg; stir in water. Bring to a boil, stirring occasionally; boil 2 minutes. Add fruit.
2 1/2 T lemon juice
1/3 c sugar or Splenda or 3 T stevia
1/3 c packed brown sugar
2 1/2 T cornstarch
1 t cinnamon
1/4 t nutmeg
1/4 c water
Finely chop or mash fruit. Combine fruit and lemon juice; set aside. In a saucepan, combine sugars, cornstarch, cinnamon and nutmeg; stir in water. Bring to a boil, stirring occasionally; boil 2 minutes. Add fruit.
No Sugar Apple Pie
3 T cornstarch
1 T ground cinnamon
12 oz. unsweetened apple juice concentrate
6 c thinly sliced apples
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 350 degrees.
Whisk together the cornstarch, cinnamon and 1/4 of the apple juice.
In a saucepan over medium heat, simmer the apples in the remaining apple juice until tender. Add the cornstarch mixture and stir until thickened.
Pour into bottom crust and cover with top crust. Bake for 45 minutes.
1 T ground cinnamon
12 oz. unsweetened apple juice concentrate
6 c thinly sliced apples
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 350 degrees.
Whisk together the cornstarch, cinnamon and 1/4 of the apple juice.
In a saucepan over medium heat, simmer the apples in the remaining apple juice until tender. Add the cornstarch mixture and stir until thickened.
Pour into bottom crust and cover with top crust. Bake for 45 minutes.
Blood Pressure Smoothie/Shake
2 bananas
2 c rice milk
2 c buttermilk
1/2 c pineapple juice
1 T honey
2 t vanilla
2 c blueberries
In a blender, process above ingredients until smooth. Serve immediately.
2 c rice milk
2 c buttermilk
1/2 c pineapple juice
1 T honey
2 t vanilla
2 c blueberries
In a blender, process above ingredients until smooth. Serve immediately.
Ways To Use Strawberries
*Churned into sorbet
*Baked into a crisp or cobbler
*Layered in parfait glasses as a fool, paired with stewed rhubarb
*Sandwiched between shortcake, of the sponge or cream biscuit variety
*Pureed and strained for juice a good smoothie starter
*Tossed into a salad of spinach, thinly sliced red onion and fennel
*Stewed and jarred for breakfast jam
*Mixed with other berries or other acidic fruits (passion fruit, guava, oranges, pineapple) to make a compote of sorts, and poured into a baked meringue shell
*Smeared with goat cheese or cream cheese, atop a cracker, a bagel, a hunk of a baguette
*Baked into a crisp or cobbler
*Layered in parfait glasses as a fool, paired with stewed rhubarb
*Sandwiched between shortcake, of the sponge or cream biscuit variety
*Pureed and strained for juice a good smoothie starter
*Tossed into a salad of spinach, thinly sliced red onion and fennel
*Stewed and jarred for breakfast jam
*Mixed with other berries or other acidic fruits (passion fruit, guava, oranges, pineapple) to make a compote of sorts, and poured into a baked meringue shell
*Smeared with goat cheese or cream cheese, atop a cracker, a bagel, a hunk of a baguette
Meringue Shells
3/4 c granulated light brown sugar
2 t cornstarch
4 egg whites, at room temperature
pinch salt
1 t lemon juice
1 t vanilla extract
Method
Preheat oven to 300. On a piece of foil, draw six 4-inch circles. Mix a tablespoon of the sugar with the cornstarch and set aside.
Beat egg whites and salt until stiff, then add sugar gradually and beat until thick and glossy. Add sugar-cornstarch mixture, then fold in lemon juice and vanilla.
Divide mixture among the 6 circles. Carefully shape meringue so that it resembles a nest, with high sides.
Bake for 1 hour, then turn off oven and let sit until cool. Gently pry off lining and set on serving plates.
2 t cornstarch
4 egg whites, at room temperature
pinch salt
1 t lemon juice
1 t vanilla extract
Method
Preheat oven to 300. On a piece of foil, draw six 4-inch circles. Mix a tablespoon of the sugar with the cornstarch and set aside.
Beat egg whites and salt until stiff, then add sugar gradually and beat until thick and glossy. Add sugar-cornstarch mixture, then fold in lemon juice and vanilla.
Divide mixture among the 6 circles. Carefully shape meringue so that it resembles a nest, with high sides.
Bake for 1 hour, then turn off oven and let sit until cool. Gently pry off lining and set on serving plates.
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