Honeydew Kiwi Fruit Smoothies
1 small granny smith apple, peeled, cored, and cut up
1 kiwifruit , peeled and cut up
2 to 3 Tbsp sugar
1 Tbsp lemon juice
1 cup ice cubes
Honeydew and/or kiwi slices
In a blender container, combine honeydew, apple, kiwifruit, sugar and lime juice. COver and blend until smooth. Add ice cubes; and blend until cubes are crushed an dmixture is slushy. Garnish with additional honeydew and/or kiwifruit slices, if desired.
Nutrition:
110 Calories, 2 protein, 27 carbohydrate, 0 fat, 3 fiber
Frozen Pumpkin Mousse Pie
30 small gingersnap cookies, (about 7 1/2 ounces)
2 Tbsp raisins
1 Tbsp canola oil
Filling:
1 Cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see tip)
1. Preheat oven to 350. Coat a 9 inch deep dish pie pan with cooking spray.
2. To prepare crust. Combine gingersnaps and raising in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenlyinto the bottom and up the sides of the prepared pan.
3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
4. To prepare filling: combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
Tips:
Make Ahead Tip: Cover and freeze the pie for up to 3 days.
Tip: To soften ice cream quickly, microwave on medium low for 30 to 60 seconds.
Nutrition:
230 calories, 5 fat, 4 cholesterol, 42 carbohydrates, 4 protein 2 fiber, 179 sodium, 165 potassium
Fresh Raspberry-Mousse Almond Crumb Cake
1/3 cup sugar
1/8 tsp sea salt
5 Tbsp unsalted butter, chilled, cut into small pieces
1/2 cup low fat vanilla yogurt
1 1/4 tsp pue vanilla extract
1/2 tsp almond extract
1 large egg
1/2 tsp baking powder
1/4 tsp baking soda
4 ounces light cream cheese, room temperature
1/3 cup raspberry jam or preserves (preferably seedless)
3/4 cup fresh raspberries (optional)
3 Tbsp sliced almonds
1. Preheat over to 350. Combine flour, sugar, and salt in a large bowl; cut in butter with a pastry blender or potato masher until crumbly. Reserve 1/2 cup for later use.
2. Add yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to mixture. Beat with electric mixer at medium speed until blended. Pour into 8 inch round nonstick baking pan
3. In a small bowl, combine cream cheese and jam; beat at low speed until blended. Spread evenly over batter. Top with reserved flour mixture, sprinkling of raspberries (optional) and almonds.
4. Bake for 45 minutes, or until edges are browned an dcenter is nearly set. Cool on a rack. Refrigerate 3 hours, or until well chilled. Cut into 8 wedges.
Nutrition:
250 calories, 5 protein, 30 carbohydrate, 12 fat, 1 fiber
Chocolate & Banana
Nutrition:
117 calories, 3 fat, 0 cholesterol, 23 carbohydrates, 2 protein, 2 fiber, 14 sodium, 277 potassium
Caramel Popcorn
5 Tbsp peanut oil
1 3/4 cups light brown sugar
5 Tbsp unsalted butter
1/3 cup honey
1/2 tsp sea salt
1 tsp baking soda
1. In a stockpot or an extra large saucepan, heat popcorn kernels in 3 Tbsp of oil. Stir to coat all kernels. Cover and cook over medium heat, 5 to 7 minutes, or until kernels are fully popped (shaking pot after 3 minutes).
2. Lightly coat 2 large baking pans with cooking spray. Pour popcorn in to pans and preheat over to 200.
3. In a medium saucepan, combine brown sugar, butter, honey, remaining oil, and salt. Cook over medium high heat, stirring constantly with a wooden or silicone spoon, 2 to 3 minutes. Stir in baking soda until smooth.
Nutrition:
250 calories, 1 protein, 41 carbohydrates, 11 fat, 1 fiber
Bon Appetite
~Ciao
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