Raspberry Yogurt Pops
|2 c||fresh or frozen raspberries|
|2 c||whole or lowfat plain Greek yogurt|
|3-4 tbsp|| honey|
|1 tsp||vanilla extract
juice of 1 small lemon|
Place all ingredients into a blender. Blend until very smooth, stopping to scrape down the sides of the container as needed. Add a few chopped or crushed raspberries to the bottom of small disposable cups or your favorite freezer pop molds. Add the yogurt-raspberry mixture on top. Place cups onto a freezer-safe dish and freeze for 30 minutes, add popsicle sticks, and freeze for an additional 3-4 hours or until firm. To serve, snip one edge of a cup, peel it away, and serve cold.
|1||bag large marshmallows|
|1||bag chocolate chips|
|1||package graham crackers|
Crush graham crackers in a big zip lock bag until they are like bread crumbs. Place crumbs in a bowl. Melt chocolate in a double boiler or in the microwave stirring often until smooth. Stick a toothpick in a marshmallow and dip in chocolate all the way then in graham cracker crumbs half way. Set on wax paper to dry.
|1||mango, peeled, seeded, and chopped|
|1/4 c||finely chopped red bell pepper|
|1||green onion, chopped|
|2 tbsp||chopped cilantro|
|1||fresh jalapeno chile pepper, finely chopped|
|2 tbsp||lime juice|
|1 tbsp||lemon juice|
In a medium bowl, mix mango, red bell pepper, green onion,
cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow
to sit at least 30 minutes before serving.
|1/3 c||red wine vinegar|
|1/3 c||olive oil|
|1||small onion, thinly sliced|
|2 tbsp||dried parsley|
|1 tsp||ground dry mustard|
|1 tbsp||brown sugar|
|2||cloves garlic, peeled and crushed|
|1 lb||small fresh button mushrooms|
In a medium saucepan, mix red wine vinegar, olive oil, onion, salt,
parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce
heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally.
Transfer to sterile containers and chill in the refrigerator until serving.
|1||green bell pepper, chopped|
|1||bunch green onions, chopped|
|2||jalapeno peppers, chopped|
|1 tbsp||minced garlic|
|1 pint||cherry tomatoes, quartered|
|1 c||zesty Italian dressing|
|1(15oz)||can black beans, drained|
|1(15oz)||can black-eyed peas, drained|
|1/2 tsp||ground coriander|
|1||bunch chopped fresh cilantro|
In a large bowl, mix together onion, green bell pepper, green onions,
jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing,
black beans, black-eyed peas and coriander. Cover and chill in the
refrigerator approximately 2 hours. Toss with desired amount of
fresh cilantro to serve.
|1 c||all-purpose flour|
|1/4 c||packed brown sugar|
|1/2 c||chopped walnuts|
|1 c||white sugar|
|2 c||fresh strawberries|
|1 c||heavy cream|
|1 tsp||lemon juice|
Preheat oven to 300 degrees F (150 degrees C). Mix flour,
brown sugar and butter until crumbly. Stir in chopped walnuts.
Press two-thirds of the mixture in the bottom of a 9x13-inch
baking dish; the remaining crumble will be used for the topping.
Bake in preheated oven for 20 minutes. Cool crust completely.
In large deep bowl, stir together egg whites, sugar
strawberries, and lemon juice. Whip with electric mixer at high
speed for 10 minutes. In another mixing bowl, whip whipping
cream until stiff and fold into strawberry mixture. Spread over
cooled crust. Sprinkle with remaining crumb mixture. Freeze
for 6 hours or overnight before serving.
|1 1/4 c||white sugar|
|1 tsp||vanilla extract|
|1 tsp||lemon juice|
|1 pint||heavy cream|
|6||kiwi, peeled and sliced|
Preheat oven to 300 degrees F (150 degrees C). Line a baking
sheet with parchment paper. Draw a 9-inch circle on the parchment
paper. In a large bowl, beat egg whites until stiff but not dry.
Gradually add in the sugar, about 1 tablespoon at a time, beating
well after each addition. Beat until thick and glossy. Gently fold in
vanilla extract, lemon juice, and cornstarch. Spoon mixture inside
the circle drawn on the parchment paper. Working from the center,
spread mixture toward the outside edge, building edge slightly. This
should leave a slight depression in the center. Bake for 1 hour. Cool on
a wire rack. In a small bowl, beat heavy cream until stiff peaks form;
set aside. Remove the paper, and place meringue on a flat serving plate.
Fill the center of the meringue with whipped cream, and top with kiwifruit slices.