This time of year, when summer has gone on a little too long, is there anything better than Cool Desserts? Probably not. Today's post of six cool desserts includes No-Churn Strawberry-Lemonade Sorbet, Homemade Strawberry Ice Cream, and Peach Ice Cream. Enjoy!
AVOCADO-GREEN TEA POPSICLE
This is from American Heart Association, and begins, "This grown-up popsicle is made creamy from the combination of avocado and yogurt. It tastes indulgent without many calories attached to it."
Makes 6 servings
View this online at https://recipes.heart.org/en/recipes/avocado-green-tea-popsicle.
Ingredients
1 avocado (halved, pitted)
1 banana (peeled, roughly chopped)
1 cup fat-free milk
1/2 cup fat-free, plain Greek yogurt
1 tablespoon green tea matcha powder
1 tablespoon honey
Directions
Halve the avocado and remove the pit. Spoon the avocado's flesh into a food processor or blender, also adding the chopped banana, milk, yogurt, matcha powder, and honey.
Purée until mixture is smooth.
Carefully pour mixture into 6 (4-ounce) popsicle molds. Insert popsicle sticks and freeze until firm, at least 8 hours.
Run the outside of the popsicle mold under warm water to easily remove popsicle from the mold.
Quick Tips
Cooking Tip: Matcha is a finely powdered green tea loaded with many antioxidants, often found at health food stores, if not in the tea aisle of the grocery store. Consider adding 1 to 2 teaspoons into a morning smoothie or make an afternoon drink of fat-free milk, matcha powder, and ice in the blender.
Keep it Healthy: Trying to reduce sugar intake? Adding a banana or other ripe fruit, like in this popsicle recipe, is a smart way to add sweetness.
Tip: Add a little ice into this recipe to turn this into a smoothie for 2. Or, sprinkle a little granola into the popsicle molds before filling with the base to make this into a breakfast popsicle.
HOMEMADE STRAWBERRY ICE CREAM
This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.
"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."
This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.
Ingredients for Florida Fresh Strawberry Ice Cream Recipe
3 Cups fresh Florida strawberries, stemmed and sliced
4 Tablespoons freshly squeezed lemon juice
1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)
1-1/2 Cups of whole milk
2-3/4 Cups heavy cream
1-1/2 Teaspoons pure vanilla extract
Directions
Step One
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.
Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Using a strainer, strain the berries, reserving the juices.
Then, mash or puree half the berries.
Step Two
In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Step Three
Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
If you don’t have an ice cream maker, don’t despair, you don’t need one, just:
Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.
Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from Cuisinart recipe.
FRESH FRUIT YOGURT POPS
This comes from Vegetarian Times (July/August 2005 issue, page 65), and begins, "Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations." It also states, "Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-fruit-yogurt-pops-recipe/.
Ingredients
2 cups low-fat vanilla yogurt
1 tsp. vanilla extract
1 Tbs. fresh lemon juice
1/4 cup corn syrup
2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.
Preparation
Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and purée until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.
Pour mixture into 8 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.
LEMON-GINGERBREAD ICE CREAM SANDWICHES
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "These ice cream sandwiches will become a year-round favorite." Serves 12
To view this online, go to https://www.vegetariantimes.com/recipes/lemon-gingerbread-ice-cream-sandwiches/.
Ingredients
1/3 cup molasses
1/2 tsp. baking soda
1/4 cup boiling water
2 cups all-purpose flour
2 1/2 tsp. ground ginger
2 1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
8 Tbs. (1 stick) soy margarine, softened
1/2 cup light brown sugar
2 pints lemon sorbet
4 cups vanilla soy "ice cream"
Preparation
Put molasses in heatproof bowl. Sprinkle baking soda over top. Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl. Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2×4-inch rectangles. Prick with fork. Transfer on wax paper to cookie sheet; chill 30 minutes.
Repeat with remaining dough.
Preheat oven to 325F. Grease 2 cookie sheets. Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch. Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon. Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie. Pat filling down with spatula. Place second cookie on top (pricked side up), and gently press down. Scrape away any filling that spreads past edges, and use it to fill in corners. Smooth edges. Repeat with remaining cookies. Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.
NO-CHURN STRAWBERRY-LEMONADE SORBET
This recipe, from the Food Network, begins, "The nostalgic flavors of a classic summertime drink come together in the easiest ever two-ingredient sorbet. The trick? It's made in a food processor rather than an ice cream machine."
Active Time: 10 minutes; Total Time: 1 hour 10 minutes (includes freezing time); Makes 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/no-churn-strawberry-lemonade-sorbet-8813666.
Ingredients
16 ounces (about 4 cups) frozen strawberries
3 tablespoons frozen lemonade concentrate
Directions
Add the strawberries and lemonade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.
PEACH ICE CREAM
This comes from Julia Reed in The New York Times cooking newsletter. Julia wrote, "This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work."
Yield: About 1 1/2 quarts, 6 to 8 servings; Time: About 1 hour, plus freezing
This was featured in "FOOD; Frozen Assets", and can be viewed online at https://cooking.nytimes.com/recipes/6658-peach-ice-cream.
Ingredients
4 pounds ripe peaches
1 1/4 cups sugar (or more, as needed)
1/8 teaspoon salt
2 teaspoons lemon juice
1 quart (4 cups) heavy cream
1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)
Preparation
Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.
Tip
This recipe is also delicious made with fresh mangoes.
Showing posts with label Avocado-Green Tea Popsicle. Show all posts
Showing posts with label Avocado-Green Tea Popsicle. Show all posts
Wednesday, August 18, 2021
Thursday, July 1, 2021
Cool Desserts
Ever want something a little snacky? If you're like most of us (or, at least, like me), you do occasionally want something a little snacky, especially if it's summer, and it's a cool dessert. Check out today's offerings, which include Gingerbread Nice Cream and Strawberry and Sesame Swirl Soft Serve. Enjoy!
4-INGREDIENT FROZEN LEMONADE PIE
This is from the Food Network, and begins, ""This easy-to-make pie is sweet and tart - just like the drink. Don't stop at lemon, though; try any other fruit sorbet for a variation."
Active Time: 15 minutes; Total Time: 2 hours 20 minutes (includes freezing time); Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/4-ingredient-frozen-lemonade-pie-3365016.
Ingredients
1 cup lemon sorbet
3/4 cup sweetened condensed milk
2/3 cup heavy cream
One 9-inch graham cracker pie crust
Directions
Put the sorbet in a medium microwave-safe bowl and heat until melted. Stir in the condensed milk and let cool.
Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds a ribbony shape when you run the beaters through it (do not let it form soft peaks), 2 to 3 minutes. Gently stir the thickened cream into the lemon sorbet mixture and pour into the pie crust. Smooth out into an even layer. Cover loosely with plastic wrap and freeze until set, about 2 hours or up to overnight.
SIMPLE WATERMELON ICE CREAM
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Barbecue-Cheddar Chicken Pasta).
Note: Remove ice cream from freezer 15 minutes before serving for easier scooping.
Ingredients
1-inch piece fresh ginger, peeled/grated
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Plastic wrap
Directions
Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)
STRAWBERRY AND SESAME SWIRL SOFT SERVE
This is from Clare de Boer in The New York Times (Wednesday, July 8, 2020). Clare wrote, "Strawberries and cream get a double dose of sesame from tahini and halvah. The tahini adds richness, and the slightly salty halvah has a cookie-dough effect: Everyone will mine for it. Eat it quickly before it melts, ideally with extra halvah on standby."
Time: 1 minute; Yield: 2 servings (about 2 cups)
This was featured in "Turn Your Frozen Fruit Into the Simplest Soft Serve", and can be viewed online at https://cooking.nytimes.com/recipes/1021222-strawberry-and-sesame-swirl-soft-serve.
Ingredients
2 cups frozen strawberries (about 10 ounces)
1/2 cup full-fat Greek yogurt or labneh
2 tablespoons heavy cream
2 tablespoons tahini
4 teaspoons confectioners’ sugar
1/4 cup sesame halvah (about 2 ounces), plus more for garnish
Preparation
Place the strawberries, yogurt, cream, tahini and sugar in a blender or food processor, and blitz, scraping down the sides as needed, until smooth.
Crumble the halvah on top and stir through to distribute. Serve in chilled glasses with more halvah crumbled on top. Eat quickly.
AVOCADO-GREEN TEA POPSICLE
This is from American Heart Association, and begins, "This grown-up popsicle is made creamy from the combination of avocado and yogurt. It tastes indulgent without many calories attached to it."
Makes 6 servings
View this online at https://recipes.heart.org/en/recipes/avocado-green-tea-popsicle.
Ingredients
1 avocado (halved, pitted)
1 banana (peeled, roughly chopped)
1 cup fat-free milk
1/2 cup fat-free, plain Greek yogurt
1 tablespoon green tea matcha powder
1 tablespoon honey
Directions
Halve the avocado and remove the pit. Spoon the avocado's flesh into a food processor or blender, also adding the chopped banana, milk, yogurt, matcha powder, and honey.
Purée until mixture is smooth.
Carefully pour mixture into 6 (4-ounce) popsicle molds. Insert popsicle sticks and freeze until firm, at least 8 hours.
Run the outside of the popsicle mold under warm water to easily remove popsicle from the mold.
Quick Tips
Cooking Tip: Matcha is a finely powdered green tea loaded with many antioxidants, often found at health food stores, if not in the tea aisle of the grocery store. Consider adding 1 to 2 teaspoons into a morning smoothie or make an afternoon drink of fat-free milk, matcha powder, and ice in the blender.
Keep it Healthy: Trying to reduce sugar intake? Adding a banana or other ripe fruit, like in this popsicle recipe, is a smart way to add sweetness.
Tip: Add a little ice into this recipe to turn this into a smoothie for 2. Or, sprinkle a little granola into the popsicle molds before filling with the base to make this into a breakfast popsicle.
GINGERBREAD NICE CREAM
This is from Weight Watchers, and begins, "Boosted with molasses, vanilla, cinnamon, and ginger, this frozen banana treat embodies the essence of gingerbread. Go easy on the ginger; any more than we call for could make the nice cream bitter. Serve right away, when the mixture is smooth, creamy, and the texture of soft serve. If you’d rather firm it up for more defined scoops, transfer the mixture to a loaf pan or other container and freeze for a couple of hours."
Prep Time: 10 minutes; Total Time: 3 hours 10 minutes; Serves: 4; Serving size: 3/4 cup nice cream and 1 crumbled cookie; Difficulty: Easy; 3 points
To view this online, click here.
Ingredients
4 large Bananas
2 Tbsp Molasses
1 tsp Vanilla extract
1/2 tsp ground cinnamon
3/8 tsp ground ginger
4 crumbled gingersnaps
Directions
Peel bananas; cut into slices and place in a zip-top plastic freezer bag. Seal and freeze until frozen sold, at least 3 hours.
Place frozen bananas in a food processor; process on high until very finely chopped, about 2 minutes. Drizzle with molasses and vanilla, and sprinkle with cinnamon and ginger. Process on high until completely smooth, 2 to 3 more minutes; stop to scrape sides of bowl occasionally.
Divide nice cream among 4 bowls; top with crumbled gingersnaps.
STRAWBERRY "NICE" CREAM
This is from Weight Watchers, and begins, "You only need three ingredients to make this creamy and refreshing dessert. It's perfect for when you want something cold to snack on in the summer but don't want to eat into your SmartPoints® Budget. Just be sure you have the time to completely freeze the banana and strawberries so that they blend to the right consistency."
Prep Time: 10 minutes; Total Times: 3 hours 10 minutes; Serves: 4; Serving: 1/2 cup; Difficulty: Easy
To view this online, click here.
Ingredients
1 1/2 cups Unsweetened frozen strawberries, sliced
2 large ripe Bananas
1/2 tsp Vanilla extract
Directions
Peel bananas and cut them into 1-inch chunks. Place them in a large zip-close plastic freezer bag. Seal and freeze until frozen solid, 2 to 3 hours.
Place frozen bananas and frozen sliced strawberries in food processor; puree, scraping down side of bowl with rubber spatula. Add vanilla extract and pulse.
Serve immediately or, for a firmer texture, transfer to a container and freeze until ready to serve; allow to soften about 10 minutes at room temperature. Garnish with fresh berries and mint leaves if desired.
4-INGREDIENT FROZEN LEMONADE PIE
This is from the Food Network, and begins, ""This easy-to-make pie is sweet and tart - just like the drink. Don't stop at lemon, though; try any other fruit sorbet for a variation."
Active Time: 15 minutes; Total Time: 2 hours 20 minutes (includes freezing time); Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/4-ingredient-frozen-lemonade-pie-3365016.
Ingredients
1 cup lemon sorbet
3/4 cup sweetened condensed milk
2/3 cup heavy cream
One 9-inch graham cracker pie crust
Directions
Put the sorbet in a medium microwave-safe bowl and heat until melted. Stir in the condensed milk and let cool.
Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds a ribbony shape when you run the beaters through it (do not let it form soft peaks), 2 to 3 minutes. Gently stir the thickened cream into the lemon sorbet mixture and pour into the pie crust. Smooth out into an even layer. Cover loosely with plastic wrap and freeze until set, about 2 hours or up to overnight.
SIMPLE WATERMELON ICE CREAM
This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes
To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Barbecue-Cheddar Chicken Pasta).
Note: Remove ice cream from freezer 15 minutes before serving for easier scooping.
Ingredients
1-inch piece fresh ginger, peeled/grated
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Plastic wrap
Directions
Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
Pour cream mixture into large loaf pan. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)
STRAWBERRY AND SESAME SWIRL SOFT SERVE
This is from Clare de Boer in The New York Times (Wednesday, July 8, 2020). Clare wrote, "Strawberries and cream get a double dose of sesame from tahini and halvah. The tahini adds richness, and the slightly salty halvah has a cookie-dough effect: Everyone will mine for it. Eat it quickly before it melts, ideally with extra halvah on standby."
Time: 1 minute; Yield: 2 servings (about 2 cups)
This was featured in "Turn Your Frozen Fruit Into the Simplest Soft Serve", and can be viewed online at https://cooking.nytimes.com/recipes/1021222-strawberry-and-sesame-swirl-soft-serve.
Ingredients
2 cups frozen strawberries (about 10 ounces)
1/2 cup full-fat Greek yogurt or labneh
2 tablespoons heavy cream
2 tablespoons tahini
4 teaspoons confectioners’ sugar
1/4 cup sesame halvah (about 2 ounces), plus more for garnish
Preparation
Place the strawberries, yogurt, cream, tahini and sugar in a blender or food processor, and blitz, scraping down the sides as needed, until smooth.
Crumble the halvah on top and stir through to distribute. Serve in chilled glasses with more halvah crumbled on top. Eat quickly.
AVOCADO-GREEN TEA POPSICLE
This is from American Heart Association, and begins, "This grown-up popsicle is made creamy from the combination of avocado and yogurt. It tastes indulgent without many calories attached to it."
Makes 6 servings
View this online at https://recipes.heart.org/en/recipes/avocado-green-tea-popsicle.
Ingredients
1 avocado (halved, pitted)
1 banana (peeled, roughly chopped)
1 cup fat-free milk
1/2 cup fat-free, plain Greek yogurt
1 tablespoon green tea matcha powder
1 tablespoon honey
Directions
Halve the avocado and remove the pit. Spoon the avocado's flesh into a food processor or blender, also adding the chopped banana, milk, yogurt, matcha powder, and honey.
Purée until mixture is smooth.
Carefully pour mixture into 6 (4-ounce) popsicle molds. Insert popsicle sticks and freeze until firm, at least 8 hours.
Run the outside of the popsicle mold under warm water to easily remove popsicle from the mold.
Quick Tips
Cooking Tip: Matcha is a finely powdered green tea loaded with many antioxidants, often found at health food stores, if not in the tea aisle of the grocery store. Consider adding 1 to 2 teaspoons into a morning smoothie or make an afternoon drink of fat-free milk, matcha powder, and ice in the blender.
Keep it Healthy: Trying to reduce sugar intake? Adding a banana or other ripe fruit, like in this popsicle recipe, is a smart way to add sweetness.
Tip: Add a little ice into this recipe to turn this into a smoothie for 2. Or, sprinkle a little granola into the popsicle molds before filling with the base to make this into a breakfast popsicle.
GINGERBREAD NICE CREAM
This is from Weight Watchers, and begins, "Boosted with molasses, vanilla, cinnamon, and ginger, this frozen banana treat embodies the essence of gingerbread. Go easy on the ginger; any more than we call for could make the nice cream bitter. Serve right away, when the mixture is smooth, creamy, and the texture of soft serve. If you’d rather firm it up for more defined scoops, transfer the mixture to a loaf pan or other container and freeze for a couple of hours."
Prep Time: 10 minutes; Total Time: 3 hours 10 minutes; Serves: 4; Serving size: 3/4 cup nice cream and 1 crumbled cookie; Difficulty: Easy; 3 points
To view this online, click here.
Ingredients
4 large Bananas
2 Tbsp Molasses
1 tsp Vanilla extract
1/2 tsp ground cinnamon
3/8 tsp ground ginger
4 crumbled gingersnaps
Directions
Peel bananas; cut into slices and place in a zip-top plastic freezer bag. Seal and freeze until frozen sold, at least 3 hours.
Place frozen bananas in a food processor; process on high until very finely chopped, about 2 minutes. Drizzle with molasses and vanilla, and sprinkle with cinnamon and ginger. Process on high until completely smooth, 2 to 3 more minutes; stop to scrape sides of bowl occasionally.
Divide nice cream among 4 bowls; top with crumbled gingersnaps.
STRAWBERRY "NICE" CREAM
This is from Weight Watchers, and begins, "You only need three ingredients to make this creamy and refreshing dessert. It's perfect for when you want something cold to snack on in the summer but don't want to eat into your SmartPoints® Budget. Just be sure you have the time to completely freeze the banana and strawberries so that they blend to the right consistency."
Prep Time: 10 minutes; Total Times: 3 hours 10 minutes; Serves: 4; Serving: 1/2 cup; Difficulty: Easy
To view this online, click here.
Ingredients
1 1/2 cups Unsweetened frozen strawberries, sliced
2 large ripe Bananas
1/2 tsp Vanilla extract
Directions
Peel bananas and cut them into 1-inch chunks. Place them in a large zip-close plastic freezer bag. Seal and freeze until frozen solid, 2 to 3 hours.
Place frozen bananas and frozen sliced strawberries in food processor; puree, scraping down side of bowl with rubber spatula. Add vanilla extract and pulse.
Serve immediately or, for a firmer texture, transfer to a container and freeze until ready to serve; allow to soften about 10 minutes at room temperature. Garnish with fresh berries and mint leaves if desired.
Wednesday, June 16, 2021
Dessert
I want something snacky!
If you've ever said that (or, at least, thought that), then you won't mind having a post dealing with dessert. Today's offerings include No-Bake Chocolate Cream Pie and Old-Fashioned Butterscotch Pudding. Enjoy!
AVOCADO-GREEN TEA POPSICLE
This is from American Heart Association, and begins, "This grown-up popsicle is made creamy from the combination of avocado and yogurt. It tastes indulgent without many calories attached to it."
Makes 6 servings
View this online at https://recipes.heart.org/en/recipes/avocado-green-tea-popsicle.
Ingredients
1 avocado (halved, pitted)
1 banana (peeled, roughly chopped)
1 cup fat-free milk
1/2 cup fat-free, plain Greek yogurt
1 tablespoon green tea matcha powder
1 tablespoon honey
Directions
Halve the avocado and remove the pit. Spoon the avocado's flesh into a food processor or blender, also adding the chopped banana, milk, yogurt, matcha powder, and honey.
Purée until mixture is smooth.
Carefully pour mixture into 6 (4-ounce) popsicle molds. Insert popsicle sticks and freeze until firm, at least 8 hours.
Run the outside of the popsicle mold under warm water to easily remove popsicle from the mold.
Quick Tips
Cooking Tip: Matcha is a finely powdered green tea loaded with many antioxidants, often found at health food stores, if not in the tea aisle of the grocery store. Consider adding 1 to 2 teaspoons into a morning smoothie or make an afternoon drink of fat-free milk, matcha powder, and ice in the blender.
Keep it Healthy: Trying to reduce sugar intake? Adding a banana or other ripe fruit, like in this popsicle recipe, is a smart way to add sweetness.
Tip: Add a little ice into this recipe to turn this into a smoothie for 2. Or, sprinkle a little granola into the popsicle molds before filling with the base to make this into a breakfast popsicle.
HOMEMADE STRAWBERRY ICE CREAM
This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.
"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."
This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.
Ingredients for Florida Fresh Strawberry Ice Cream Recipe
3 Cups fresh Florida strawberries, stemmed and sliced
4 Tablespoons freshly squeezed lemon juice
1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)
1-1/2 Cups of whole milk
2-3/4 Cups heavy cream
1-1/2 Teaspoons pure vanilla extract
Directions
Step One
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.
Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Using a strainer, strain the berries, reserving the juices.
Then, mash or puree half the berries.
Step Two
In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Step Three
Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
If you don’t have an ice cream maker, don’t despair, you don’t need one, just:
Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.
Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from Cuisinart recipe.
OLD-FASHIONED BUTTERSCOTCH PUDDING
This comes from Melissa Clark in The New York Times cooking section. For this, Melissa wrote, "This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn’t strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here’s a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue."
Yield: 4 servings; Time: 30 minutes, plus 2 hours' chilling
This was featured in "The Best Butterscotch Pudding Is Homemade" (which includes the line, "This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up."), and can be viewed online at https://cooking.nytimes.com/recipes/1021800-old-fashioned-butterscotch-pudding.
Ingredients
4 large egg yolks
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3/4 packed cup dark brown sugar
1 tablespoon unsalted butter
2 cups whole milk
1 cup heavy cream
1 tablespoon bourbon or Scotch whisky (optional)
2 teaspoons vanilla extract
Whipped cream, sour cream or crème fraîche, for serving
Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)
Preparation
Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don’t worry about the eggs curdling. You’re going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
Tip
Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue.
MILLION DOLLAR CREAM PIE
This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. (Check out her website at https://carrollpellegrinelli.com/. You won't regret it!)
For this recipe, Carroll wrote, " Million Dollar Pie thankfully doesn't live up to its name cost-wise, but its popularity on Pinterest proves it's worth adding to the recipe vault. Also called Millionaire Pie or Millionaire's Pie, this creamy concoction blends canned pineapple, toasted nuts, and shredded coconut into sweetened condensed milk. It gets its lofty height from the addition of a whipped dessert topping. Some versions incorporate cream cheese, and others call for heavy cream, but they all result in a luxurious bite of sweetness.
"The basic recipe can branch into many directions, with maraschino cherries making frequent appearances, oranges joining the pineapple, shortbread or flaky pastry replacing the standard graham cracker crust, frozen adaptations, and even a chocolate-pecan impostor.
"You can start with this classic rendition, then adjust, modify, and remaster it to your stomach's content. The recipe makes two pies with one can of condensed milk, but you can cut the ingredients in half to make just one."
Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Chilling Time: 2 hours; Yield: 2 pies (16 servings)
To view this online, go to https://www.thespruceeats.com/million-dollar-cream-pie-304933.
Ingredients
1 (14-ounce) can sweetened condensed milk
2 tablespoons lemon juice
2 (8-ounce) cans crushed pineapple (drained)
1 cup sweetened shredded coconut
1 cup chopped toasted pecans
2 (8-ounce) containers frozen whipped topping (thawed)
2 (9-inch) graham cracker crusts
Directions
In a large bowl, combine the condensed milk and lemon juice. Let stand for 5 minutes to thicken.
Add pineapple, 3/4 cup of the coconut and 3/4 cup of the pecans. Stir until thoroughly combined.
Fold in whipped topping and divide evenly between two crusts.
Spread the remaining 1/4 cup of coconut on a cookie sheet and toast in 350 F oven, stirring occasionally, until lightly browned, approximately 5 to 8 minutes.
Sprinkle toasted coconut and remaining pecans onto the pie.
Refrigerate 2 hours or until firm.
KEY LIME PIE BARS WITH VANILLA WAFER CRUST
This is from Samantha Seneviratne at The New York Times cooking newsletter. Samantha wrote, "Some say that a Key lime’s juice is slightly more floral than that of its more well-known cousin, the Persian lime, the kind you can find in every supermarket and corner deli. Key limes are hard to find, though, so use bottled Key lime juice or conventional lime juice in this easy recipe that's great for a crowd."
Yield: 16 servings; Time: 45 minutes, plus chilling
This was featured in "A Sweet-Tart Treat for Summer", and can viewed online at https://cooking.nytimes.com/recipes/1019472-key-lime-pie-bars-with-vanilla-wafer-crust.
Ingredients
For the Crust:
1 (11-ounce) box vanilla wafers
2 tablespoons granulated sugar
8 tablespoons unsalted butter, melted
For the Filling:
1 3/4 cup condensed milk (1 14-ounce can plus 1/2 cup)
5 large egg yolks
3/4 cup Key lime or conventional lime juice
1 teaspoon lime zest
For the Topping:
1 cup cold heavy cream
1 tablespoon confectioners’ sugar
Preparation
Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened. Transfer mixture to prepared pan and press it down into an even layer. Bake until fragrant and a shade darker, 15 to 17 minutes.
Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
Pour filling over crust (it’s O.K. if it’s still warm) and bake until the filling is set, about 15 minutes. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.
Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board. Just before serving, whip heavy cream and confectioners’ sugar until soft peaks form. Top bars with whipped cream and cut into 16 squares to serve.
NO-BAKE CHOCOLATE CREAM PIE
This is from Diana Rattray at The Spruce Eats. She wrote, " Make this easy pie with a purchased or homemade graham cracker or cookie crumb crust. It's an easy and convenient pie to prepare with pudding mix."
Prep Time: 10 minutes; Refrigerate: 4 hours; Total Time: 4 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/easy-chocolate-cream-pie-3053495.
Ingredients
1 3/4 cups milk (cold)
2 packages/4-serving size each chocolate or chocolate fudge instant pudding
1 container/8 ounces whipped topping (thawed)
1 prepared chocolate cookie crumb crust or graham cracker crust (9-inch)
Directions
Pour cold milk into a large mixing bowl. Add pudding mix. Beat with wire whisk until well mixed. (Mixture will be thick.) Gently stir in whipped topping. Spoon into crust.
Refrigerate the pie for 4 hours or until set.
Garnish with additional whipped topping and grated chocolate, if desired. Store leftover pie in refrigerator.
If you've ever said that (or, at least, thought that), then you won't mind having a post dealing with dessert. Today's offerings include No-Bake Chocolate Cream Pie and Old-Fashioned Butterscotch Pudding. Enjoy!
AVOCADO-GREEN TEA POPSICLE
This is from American Heart Association, and begins, "This grown-up popsicle is made creamy from the combination of avocado and yogurt. It tastes indulgent without many calories attached to it."
Makes 6 servings
View this online at https://recipes.heart.org/en/recipes/avocado-green-tea-popsicle.
Ingredients
1 avocado (halved, pitted)
1 banana (peeled, roughly chopped)
1 cup fat-free milk
1/2 cup fat-free, plain Greek yogurt
1 tablespoon green tea matcha powder
1 tablespoon honey
Directions
Halve the avocado and remove the pit. Spoon the avocado's flesh into a food processor or blender, also adding the chopped banana, milk, yogurt, matcha powder, and honey.
Purée until mixture is smooth.
Carefully pour mixture into 6 (4-ounce) popsicle molds. Insert popsicle sticks and freeze until firm, at least 8 hours.
Run the outside of the popsicle mold under warm water to easily remove popsicle from the mold.
Quick Tips
Cooking Tip: Matcha is a finely powdered green tea loaded with many antioxidants, often found at health food stores, if not in the tea aisle of the grocery store. Consider adding 1 to 2 teaspoons into a morning smoothie or make an afternoon drink of fat-free milk, matcha powder, and ice in the blender.
Keep it Healthy: Trying to reduce sugar intake? Adding a banana or other ripe fruit, like in this popsicle recipe, is a smart way to add sweetness.
Tip: Add a little ice into this recipe to turn this into a smoothie for 2. Or, sprinkle a little granola into the popsicle molds before filling with the base to make this into a breakfast popsicle.
HOMEMADE STRAWBERRY ICE CREAM
This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.
"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."
This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.
Ingredients for Florida Fresh Strawberry Ice Cream Recipe
3 Cups fresh Florida strawberries, stemmed and sliced
4 Tablespoons freshly squeezed lemon juice
1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)
1-1/2 Cups of whole milk
2-3/4 Cups heavy cream
1-1/2 Teaspoons pure vanilla extract
Directions
Step One
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.
Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Using a strainer, strain the berries, reserving the juices.
Then, mash or puree half the berries.
Step Two
In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Step Three
Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
If you don’t have an ice cream maker, don’t despair, you don’t need one, just:
Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.
Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from Cuisinart recipe.
OLD-FASHIONED BUTTERSCOTCH PUDDING
This comes from Melissa Clark in The New York Times cooking section. For this, Melissa wrote, "This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn’t strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here’s a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue."
Yield: 4 servings; Time: 30 minutes, plus 2 hours' chilling
This was featured in "The Best Butterscotch Pudding Is Homemade" (which includes the line, "This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up."), and can be viewed online at https://cooking.nytimes.com/recipes/1021800-old-fashioned-butterscotch-pudding.
Ingredients
4 large egg yolks
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3/4 packed cup dark brown sugar
1 tablespoon unsalted butter
2 cups whole milk
1 cup heavy cream
1 tablespoon bourbon or Scotch whisky (optional)
2 teaspoons vanilla extract
Whipped cream, sour cream or crème fraîche, for serving
Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)
Preparation
Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don’t worry about the eggs curdling. You’re going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
Tip
Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue.
MILLION DOLLAR CREAM PIE
This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. (Check out her website at https://carrollpellegrinelli.com/. You won't regret it!)
For this recipe, Carroll wrote, " Million Dollar Pie thankfully doesn't live up to its name cost-wise, but its popularity on Pinterest proves it's worth adding to the recipe vault. Also called Millionaire Pie or Millionaire's Pie, this creamy concoction blends canned pineapple, toasted nuts, and shredded coconut into sweetened condensed milk. It gets its lofty height from the addition of a whipped dessert topping. Some versions incorporate cream cheese, and others call for heavy cream, but they all result in a luxurious bite of sweetness.
"The basic recipe can branch into many directions, with maraschino cherries making frequent appearances, oranges joining the pineapple, shortbread or flaky pastry replacing the standard graham cracker crust, frozen adaptations, and even a chocolate-pecan impostor.
"You can start with this classic rendition, then adjust, modify, and remaster it to your stomach's content. The recipe makes two pies with one can of condensed milk, but you can cut the ingredients in half to make just one."
Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Chilling Time: 2 hours; Yield: 2 pies (16 servings)
To view this online, go to https://www.thespruceeats.com/million-dollar-cream-pie-304933.
Ingredients
1 (14-ounce) can sweetened condensed milk
2 tablespoons lemon juice
2 (8-ounce) cans crushed pineapple (drained)
1 cup sweetened shredded coconut
1 cup chopped toasted pecans
2 (8-ounce) containers frozen whipped topping (thawed)
2 (9-inch) graham cracker crusts
Directions
In a large bowl, combine the condensed milk and lemon juice. Let stand for 5 minutes to thicken.
Add pineapple, 3/4 cup of the coconut and 3/4 cup of the pecans. Stir until thoroughly combined.
Fold in whipped topping and divide evenly between two crusts.
Spread the remaining 1/4 cup of coconut on a cookie sheet and toast in 350 F oven, stirring occasionally, until lightly browned, approximately 5 to 8 minutes.
Sprinkle toasted coconut and remaining pecans onto the pie.
Refrigerate 2 hours or until firm.
KEY LIME PIE BARS WITH VANILLA WAFER CRUST
This is from Samantha Seneviratne at The New York Times cooking newsletter. Samantha wrote, "Some say that a Key lime’s juice is slightly more floral than that of its more well-known cousin, the Persian lime, the kind you can find in every supermarket and corner deli. Key limes are hard to find, though, so use bottled Key lime juice or conventional lime juice in this easy recipe that's great for a crowd."
Yield: 16 servings; Time: 45 minutes, plus chilling
This was featured in "A Sweet-Tart Treat for Summer", and can viewed online at https://cooking.nytimes.com/recipes/1019472-key-lime-pie-bars-with-vanilla-wafer-crust.
Ingredients
For the Crust:
1 (11-ounce) box vanilla wafers
2 tablespoons granulated sugar
8 tablespoons unsalted butter, melted
For the Filling:
1 3/4 cup condensed milk (1 14-ounce can plus 1/2 cup)
5 large egg yolks
3/4 cup Key lime or conventional lime juice
1 teaspoon lime zest
For the Topping:
1 cup cold heavy cream
1 tablespoon confectioners’ sugar
Preparation
Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened. Transfer mixture to prepared pan and press it down into an even layer. Bake until fragrant and a shade darker, 15 to 17 minutes.
Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
Pour filling over crust (it’s O.K. if it’s still warm) and bake until the filling is set, about 15 minutes. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.
Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board. Just before serving, whip heavy cream and confectioners’ sugar until soft peaks form. Top bars with whipped cream and cut into 16 squares to serve.
NO-BAKE CHOCOLATE CREAM PIE
This is from Diana Rattray at The Spruce Eats. She wrote, " Make this easy pie with a purchased or homemade graham cracker or cookie crumb crust. It's an easy and convenient pie to prepare with pudding mix."
Prep Time: 10 minutes; Refrigerate: 4 hours; Total Time: 4 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.thespruceeats.com/easy-chocolate-cream-pie-3053495.
Ingredients
1 3/4 cups milk (cold)
2 packages/4-serving size each chocolate or chocolate fudge instant pudding
1 container/8 ounces whipped topping (thawed)
1 prepared chocolate cookie crumb crust or graham cracker crust (9-inch)
Directions
Pour cold milk into a large mixing bowl. Add pudding mix. Beat with wire whisk until well mixed. (Mixture will be thick.) Gently stir in whipped topping. Spoon into crust.
Refrigerate the pie for 4 hours or until set.
Garnish with additional whipped topping and grated chocolate, if desired. Store leftover pie in refrigerator.
Tuesday, May 11, 2021
Double-Post Tuesday
You know the drill: Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Hearty Ham and White Bean Soup and Turkey Sliders with Avocado, Mushrooms, and Swiss Cheese. Enjoy!
ITALIAN SAUSAGE LASAGNA
This comes from the Betty Crocker e-newsletter. If you're looking for more recipes, it's a good place to start.
This recipe starts off, "No need to buy frozen lasagna when you have this much-loved recipe on hand."
Prep Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/italian-sausage-lasagna/.
Ingredients
1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
Directions
In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350°F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Expert Tips
Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix!
Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients.
If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage.
SLOW COOKER CHICKEN RAGU WITH HERBED RICOTTA
This is from Sarah DiGregorio on The New York Times cooking site. Sarah wrote, "This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara."
Yield: 4 servings; Time: 6 1/2 hours
This can be viewed online at https://cooking.nytimes.com/recipes/1022080-slow-cooker-chicken-ragu-with-herbed-ricotta.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
1 small carrot, peeled and chopped
1/2 yellow or red onion, finely minced (about 1 cup)
4 garlic cloves, smashed and chopped
3 tablespoons tomato paste
2 tablespoons olive oil
1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
1 sprig fresh oregano (or 1/2 teaspoon dried oregano)
1-1/2 teaspoons red-pepper flakes, plus more to taste
1 teaspoon onion powder
Kosher salt and black pepper
1 (14-ounce) can whole tomatoes or crushed tomatoes
8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta
1 cup whole-milk or part-skim ricotta
Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix
Juice of 1/4 lemon (1 to 2 teaspoons)
1 teaspoon balsamic vinegar
1 handful torn fresh basil leaves
Preparation
In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
Divide among bowls and top with the ricotta mixture.
HEARTY HAM AND WHITE BEAN SOUP
This is by Pam Anderson and was in the January 2010 issue of Runner's World (page 44; "The Athlete's Palate"). It begins, "The cabbage in this dish is rich in vitamin C and fiber, as well as phytonutrients that helpl protect against some cancers. To save time and speed up the cooking process, heat the broth and tomatoes in the microwave while chopping the vegetables."
Pam Anderson has a really great cooking site, called Three Many Cooks. I really recommend it. Go ahead, I'll wait. (Tap, tap, tap
And now, on to the soup.
Ingredients
1 tablespoon olive oil
1 sweet onion, diced into medium pieces
1 1/2 teaspoons Italian seasoning
2 large carrots, peeled, halved lengthwise, and sliced thin
1/2 cabbage, cored, cut into bite-size shreds
12 ounces lean ham steak, diced into small pieces
1 quart chicken broth
1 14.5-ounce can petite-diced tomatoes
2 cans (15 oz each) white beans, undrained
2 tablespoons fresh parsley, chopped
Directions
Heat the oil over medium-high in a soup kettles. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serve's six.
TURKEY SLIDERS WITH AVOCADO, MUSHROOMS, AND SWISS CHEESE
This is from American Heart Association, and begins, "These mini turkey burgers just melt in your mouth thanks to gooey cheese, warm mushrooms, and creamy avocado."
Makes 4 servings; Serving Size: 2 sliders
To view this yumminess online, go to https://recipes.heart.org/en/recipes/turkey-sliders-with-avocado-mushrooms-and-swiss-cheese.
Ingredients
8 whole-grain slider buns (lowest sodium available)
1 1/4 pounds ground skinless turkey breast
1/4 teaspoon salt
1 cup sliced brown (cremimi) mushrooms
4 slices low-fat Swiss cheese, cut in half
1 medium avocado, peeled, pitted, and mashed with a fork
1 medium tomato, cut into 8 slices (about 1/4-inch thick)
Directions
Preheat the oven to 450°F.
Arrange the buns with the cut side up in a single layer on a baking sheet. Set aside.
Using your hands or a spoon, shape the turkey into 8 patties, each about 3 inches in diameter. (The uncooked patties will be larger than the bun and will shrink as they cook.) Sprinkle the salt over each patty.
Heat a large nonstick skillet or griddle pan over medium-high heat.
Cook the patties for 2 to 3 minutes. Turn over. Cook for 2 to 3 minutes, or until the patties are no longer pink in the center and register 165°F on an instant-read thermometer.
Transfer the patties to the bottoms of the buns.
In the same skillet, cook the mushrooms over medium heat for about 3 minutes, or until soft, stirring frequently.
Spoon the mushrooms onto each patty. Top with the Swiss cheese.
Place the baking sheet on the middle rack of the oven. Bake the sliders for 1 to 2 minutes, or until the Swiss cheese is melted and the buns are heated through. Remove from the oven.
Spread the avocado over the Swiss cheese. Top with the tomato slices. Put the tops of the buns on the sliders.
Using four short skewers, pierce two sliders with each skewer, if desired. Serve immediately.
WEEKNIGHT TWO-BEAN CHILI
This is from the Food Network, and begins, "This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/weeknight-two-bean-chili-recipe-2121374.
Ingredients
1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable or chicken broth
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)
Directions
Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
AVOCADO-GREEN TEA POPSICLE
This is from American Heart Association, and begins, "This grown-up popsicle is made creamy from the combination of avocado and yogurt. It tastes indulgent without many calories attached to it."
Makes 6 servings
View this online at https://recipes.heart.org/en/recipes/avocado-green-tea-popsicle.
Ingredients
1 avocado (halved, pitted)
1 banana (peeled, roughly chopped)
1 cup fat-free milk
1/2 cup fat-free, plain Greek yogurt
1 tablespoon green tea matcha powder
1 tablespoon honey
Directions
Halve the avocado and remove the pit. Spoon the avocado's flesh into a food processor or blender, also adding the chopped banana, milk, yogurt, matcha powder, and honey.
Purée until mixture is smooth.
Carefully pour mixture into 6 (4-ounce) popsicle molds. Insert popsicle sticks and freeze until firm, at least 8 hours.
Run the outside of the popsicle mold under warm water to easily remove popsicle from the mold.
Quick Tips
Cooking Tip: Matcha is a finely powdered green tea loaded with many antioxidants, often found at health food stores, if not in the tea aisle of the grocery store. Consider adding 1 to 2 teaspoons into a morning smoothie or make an afternoon drink of fat-free milk, matcha powder, and ice in the blender.
Keep it Healthy: Trying to reduce sugar intake? Adding a banana or other ripe fruit, like in this popsicle recipe, is a smart way to add sweetness.
Tip: Add a little ice into this recipe to turn this into a smoothie for 2. Or, sprinkle a little granola into the popsicle molds before filling with the base to make this into a breakfast popsicle.
ITALIAN SAUSAGE LASAGNA
This comes from the Betty Crocker e-newsletter. If you're looking for more recipes, it's a good place to start.
This recipe starts off, "No need to buy frozen lasagna when you have this much-loved recipe on hand."
Prep Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/italian-sausage-lasagna/.
Ingredients
1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
Directions
In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350°F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Expert Tips
Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix!
Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients.
If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage.
SLOW COOKER CHICKEN RAGU WITH HERBED RICOTTA
This is from Sarah DiGregorio on The New York Times cooking site. Sarah wrote, "This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you’d like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara."
Yield: 4 servings; Time: 6 1/2 hours
This can be viewed online at https://cooking.nytimes.com/recipes/1022080-slow-cooker-chicken-ragu-with-herbed-ricotta.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
1 small carrot, peeled and chopped
1/2 yellow or red onion, finely minced (about 1 cup)
4 garlic cloves, smashed and chopped
3 tablespoons tomato paste
2 tablespoons olive oil
1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
1 sprig fresh oregano (or 1/2 teaspoon dried oregano)
1-1/2 teaspoons red-pepper flakes, plus more to taste
1 teaspoon onion powder
Kosher salt and black pepper
1 (14-ounce) can whole tomatoes or crushed tomatoes
8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta
1 cup whole-milk or part-skim ricotta
Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix
Juice of 1/4 lemon (1 to 2 teaspoons)
1 teaspoon balsamic vinegar
1 handful torn fresh basil leaves
Preparation
In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
Divide among bowls and top with the ricotta mixture.
HEARTY HAM AND WHITE BEAN SOUP
This is by Pam Anderson and was in the January 2010 issue of Runner's World (page 44; "The Athlete's Palate"). It begins, "The cabbage in this dish is rich in vitamin C and fiber, as well as phytonutrients that helpl protect against some cancers. To save time and speed up the cooking process, heat the broth and tomatoes in the microwave while chopping the vegetables."
Pam Anderson has a really great cooking site, called Three Many Cooks. I really recommend it. Go ahead, I'll wait. (Tap, tap, tap
And now, on to the soup.
Ingredients
1 tablespoon olive oil
1 sweet onion, diced into medium pieces
1 1/2 teaspoons Italian seasoning
2 large carrots, peeled, halved lengthwise, and sliced thin
1/2 cabbage, cored, cut into bite-size shreds
12 ounces lean ham steak, diced into small pieces
1 quart chicken broth
1 14.5-ounce can petite-diced tomatoes
2 cans (15 oz each) white beans, undrained
2 tablespoons fresh parsley, chopped
Directions
Heat the oil over medium-high in a soup kettles. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serve's six.
TURKEY SLIDERS WITH AVOCADO, MUSHROOMS, AND SWISS CHEESE
This is from American Heart Association, and begins, "These mini turkey burgers just melt in your mouth thanks to gooey cheese, warm mushrooms, and creamy avocado."
Makes 4 servings; Serving Size: 2 sliders
To view this yumminess online, go to https://recipes.heart.org/en/recipes/turkey-sliders-with-avocado-mushrooms-and-swiss-cheese.
Ingredients
8 whole-grain slider buns (lowest sodium available)
1 1/4 pounds ground skinless turkey breast
1/4 teaspoon salt
1 cup sliced brown (cremimi) mushrooms
4 slices low-fat Swiss cheese, cut in half
1 medium avocado, peeled, pitted, and mashed with a fork
1 medium tomato, cut into 8 slices (about 1/4-inch thick)
Directions
Preheat the oven to 450°F.
Arrange the buns with the cut side up in a single layer on a baking sheet. Set aside.
Using your hands or a spoon, shape the turkey into 8 patties, each about 3 inches in diameter. (The uncooked patties will be larger than the bun and will shrink as they cook.) Sprinkle the salt over each patty.
Heat a large nonstick skillet or griddle pan over medium-high heat.
Cook the patties for 2 to 3 minutes. Turn over. Cook for 2 to 3 minutes, or until the patties are no longer pink in the center and register 165°F on an instant-read thermometer.
Transfer the patties to the bottoms of the buns.
In the same skillet, cook the mushrooms over medium heat for about 3 minutes, or until soft, stirring frequently.
Spoon the mushrooms onto each patty. Top with the Swiss cheese.
Place the baking sheet on the middle rack of the oven. Bake the sliders for 1 to 2 minutes, or until the Swiss cheese is melted and the buns are heated through. Remove from the oven.
Spread the avocado over the Swiss cheese. Top with the tomato slices. Put the tops of the buns on the sliders.
Using four short skewers, pierce two sliders with each skewer, if desired. Serve immediately.
WEEKNIGHT TWO-BEAN CHILI
This is from the Food Network, and begins, "This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)"
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/weeknight-two-bean-chili-recipe-2121374.
Ingredients
1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1 1/4 cups low-sodium vegetable or chicken broth
1 cup canned crushed roasted tomatoes
1 1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)
Directions
Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
AVOCADO-GREEN TEA POPSICLE
This is from American Heart Association, and begins, "This grown-up popsicle is made creamy from the combination of avocado and yogurt. It tastes indulgent without many calories attached to it."
Makes 6 servings
View this online at https://recipes.heart.org/en/recipes/avocado-green-tea-popsicle.
Ingredients
1 avocado (halved, pitted)
1 banana (peeled, roughly chopped)
1 cup fat-free milk
1/2 cup fat-free, plain Greek yogurt
1 tablespoon green tea matcha powder
1 tablespoon honey
Directions
Halve the avocado and remove the pit. Spoon the avocado's flesh into a food processor or blender, also adding the chopped banana, milk, yogurt, matcha powder, and honey.
Purée until mixture is smooth.
Carefully pour mixture into 6 (4-ounce) popsicle molds. Insert popsicle sticks and freeze until firm, at least 8 hours.
Run the outside of the popsicle mold under warm water to easily remove popsicle from the mold.
Quick Tips
Cooking Tip: Matcha is a finely powdered green tea loaded with many antioxidants, often found at health food stores, if not in the tea aisle of the grocery store. Consider adding 1 to 2 teaspoons into a morning smoothie or make an afternoon drink of fat-free milk, matcha powder, and ice in the blender.
Keep it Healthy: Trying to reduce sugar intake? Adding a banana or other ripe fruit, like in this popsicle recipe, is a smart way to add sweetness.
Tip: Add a little ice into this recipe to turn this into a smoothie for 2. Or, sprinkle a little granola into the popsicle molds before filling with the base to make this into a breakfast popsicle.
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