Dazzle your family and holiday guests with this beautiful, and might I add, delicious dish.
This crown roast of pork stuffed with pork sausage, apples and sage will be the stunner at your Thanksgiving or Christmas table. I first made this recipe last Christmas ... the oohs and aahs from my family and friends were a delight! In addition to the holidays, I sometimes make a crown roast for Sunday dinner. It reminds me of my childhood, when Sunday suppers were always special. ENJOY!!
Prep Time:30 mins
Cooking Time:3 hours
Serves 16-20
Ingredients
1 crown roast of pork (about 8 pounds)
1 pound ground pork
1/2 pound bulk pork sausage
3/4 cup finely chopped onion
3 tablespoons butter
1/2 cup diced peeled apple
1/4 cup finely chopped celery
1 1/2 cups soft bread crumbs
1/2 cup minced fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Spiced crab apples (optional)
Directions
1. Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Bake at 350°F for 2 hours. Meanwhile, in a large skillet, cook the pork and sausage until no longer pink; drain and set aside. In the same skillet, sauté onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper, and sage; mix well.
2. Remove roast from the oven. Carefully press a double layer of heavy-duty foil into the center of roast to form a base for stuffing. Spoon the stuffing lightly into crown. Return to oven and bake until a meat thermometer reads 160°F-170°F, about 1 hour more. Transfer to serving platter. Garnish with spiced crab apples if desired. Cut between the ribs to serve.
279 calories per serving-(1 each)
Showing posts with label low calories. Show all posts
Showing posts with label low calories. Show all posts
Saturday, October 9, 2010
Sunday, October 3, 2010
RECIPE OF THE DAY! SAUTEED CUCUMBERS WITH SEARED SCALLOPS
Diabetes appropriate, Low calorie, Low carbohydrate, Low saturated fat, Low sodium, Heart healthy, Healthy weight, High potassium, Gluten free.
Sweet sea scallops pair beautifully with lightly sauteed cucumbers. Try adding a handful of julienned snow peas to the cucumbers, for extra crunch. Serve simply with boiled new potatoes. This wonderful dish will delight your taste buds. ENJOY!!
Makes 4 servings
Active Time: 25 minutes
Total Time: 1 hour
Ingredients
2 large English cucumbers (see notes below)
1/2 teaspoon kosher salt, divided
Freshly ground pepper, to taste
3 teaspoons butter, divided
3 teaspoons extra-virgin olive oil, divided
1/4 cup reduced-fat sour cream
1 1/4 pounds large dry sea scallops, (see Tip below), tough muscle removed
1 tablespoon minced fresh dill, or flat-leaf parsley for garnish
Preparation
1.Cut cucumbers in half lengthwise, scrape out seeds with a spoon and cut crosswise into 1/4-inch-thick slices. Transfer to a colander set over a bowl. Toss with 1/4 teaspoon salt and set aside for 30 minutes to drain.
2.Heat 1 teaspoon butter and 2 teaspoons oil in a 12-inch cast-iron skillet over high heat. Add the drained cucumbers and cook, stirring, until wilted and beginning to brown, 2 to 4 minutes. Stir in sour cream and cook, stirring, for 1 minute. Transfer to a small bowl.
3.Wipe out the pan. Heat the remaining 2 teaspoons butter and 1 teaspoon oil over high heat. Add scallops, season with the remaining 1/4 teaspoon salt and pepper and cook until lightly browned and cooked through, 2 to 3 minutes per side. Gently stir the cucumber mixture into the scallops. Serve garnished with dill (or parsley), if desired.
Tips & Notes
Tip: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but also will not brown properly. But if the only Scallops you can find are frozen ones then place them on a paper towel and pat dry.
Notes: English cucumbers:
There’s nothing wrong with the common slicing cucumber, but the English cucumber has it beat in several ways:
It is generally sold wrapped in plastic to reduce water loss, and so is usually not waxed and therefore does not need peeling.
It is usually called seedless (which is an outright lie), but its seeds are much smaller and less prominent.
It is the seeds in a cucumber (and especially in an aging cucumber) that make it bitter, so a semi-seedless English cucumber is less likely to be bitter.
It has been bred to be more easily digested than some other varieties (fewer burps).
225 calories per serving
Sweet sea scallops pair beautifully with lightly sauteed cucumbers. Try adding a handful of julienned snow peas to the cucumbers, for extra crunch. Serve simply with boiled new potatoes. This wonderful dish will delight your taste buds. ENJOY!!
Makes 4 servings
Active Time: 25 minutes
Total Time: 1 hour
Ingredients
2 large English cucumbers (see notes below)
1/2 teaspoon kosher salt, divided
Freshly ground pepper, to taste
3 teaspoons butter, divided
3 teaspoons extra-virgin olive oil, divided
1/4 cup reduced-fat sour cream
1 1/4 pounds large dry sea scallops, (see Tip below), tough muscle removed
1 tablespoon minced fresh dill, or flat-leaf parsley for garnish
Preparation
1.Cut cucumbers in half lengthwise, scrape out seeds with a spoon and cut crosswise into 1/4-inch-thick slices. Transfer to a colander set over a bowl. Toss with 1/4 teaspoon salt and set aside for 30 minutes to drain.
2.Heat 1 teaspoon butter and 2 teaspoons oil in a 12-inch cast-iron skillet over high heat. Add the drained cucumbers and cook, stirring, until wilted and beginning to brown, 2 to 4 minutes. Stir in sour cream and cook, stirring, for 1 minute. Transfer to a small bowl.
3.Wipe out the pan. Heat the remaining 2 teaspoons butter and 1 teaspoon oil over high heat. Add scallops, season with the remaining 1/4 teaspoon salt and pepper and cook until lightly browned and cooked through, 2 to 3 minutes per side. Gently stir the cucumber mixture into the scallops. Serve garnished with dill (or parsley), if desired.
Tips & Notes
Tip: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but also will not brown properly. But if the only Scallops you can find are frozen ones then place them on a paper towel and pat dry.
Notes: English cucumbers:
There’s nothing wrong with the common slicing cucumber, but the English cucumber has it beat in several ways:
It is generally sold wrapped in plastic to reduce water loss, and so is usually not waxed and therefore does not need peeling.
It is usually called seedless (which is an outright lie), but its seeds are much smaller and less prominent.
It is the seeds in a cucumber (and especially in an aging cucumber) that make it bitter, so a semi-seedless English cucumber is less likely to be bitter.
It has been bred to be more easily digested than some other varieties (fewer burps).
225 calories per serving
Wednesday, September 29, 2010
RECIPE OF THE DAY! MEATBALLS ASIAN FLAIR APPETIZER
Low Carb, Low Sodium, Low Calorie recipe
Asian Meatballs Appetizer Recipe are the perfect snacking food for your next soiree, and this Asian-inspired version made with water chestnuts, ginger and a touch of sherry is not only mouthwatering, but low in sodium and MSG. I love this dish for my dinner party's. Your friends and family will want this recipe. I also added a recipe to make your own, Hot N'Spicy Dipping Sauce. ENJOY!!
Serves: 8
Prep Time: 15 min
Cook Time: 15 min to 20 min
125 Calories per serving
Serving Size: 3.7 Oz
Ingredients
4 tsp Mrs. Dash Original Blend
1 lb lean ground beef
8 Oz. can water chestnuts
1/4 cup egg substitute or 1 egg, beaten
1/4 cup dry sherry
1/3 cup chopped onion
1 tsp ground ginger
Hot N'Spicy Dipping Sauce
Directions:
1.Preheat oven to 350°F (180°C).
2.Drain and finely chop water chestnuts, finely chop green onion.
3.Combine ground beef, water chestnuts, egg substitute or egg, sherry, green onion, Mrs. Dash Original Blend, and ginger in large bowl; mix well.
4.Shape into 32 meatballs, about 1 inch in diameter.
5.Place meatballs on rack in broiler pan.
6.Bake meatballs 15 to 20 minutes.
7.Prepare dipping sauce as directed in recipe below.
8.Serve meatballs with Hot N'Spicy Dipping Sauce.
125 Calories per serving
Serving Size: 3.7 Oz
Hot N' Spicy Dipping Sauce Recipe Ingredients:
Serves: 12
Prep Time: 10 min
Cook Time: 10 min
4 tsp Mrs. Dash Original Blend
2 cups unsweetened pineapple juice
3/4 cup ketchup
3/4 cup firmly packed brown sugar
6 Tbsp. cider vinegar
6 Tbsp. dry sherry
3 Tbsp. cornstarch
1/2 tsp ground ginger
Directions:
1.Combine all ingredients in 1-quart saucepan.
2.Bring to a boil; stir constantly until thickened, about 10 minutes.
3.Cool slightly before serving.
105 Calories per serving
Serving Size: 3.1 Oz.
Asian Meatballs Appetizer Recipe are the perfect snacking food for your next soiree, and this Asian-inspired version made with water chestnuts, ginger and a touch of sherry is not only mouthwatering, but low in sodium and MSG. I love this dish for my dinner party's. Your friends and family will want this recipe. I also added a recipe to make your own, Hot N'Spicy Dipping Sauce. ENJOY!!
Serves: 8
Prep Time: 15 min
Cook Time: 15 min to 20 min
125 Calories per serving
Serving Size: 3.7 Oz
Ingredients
4 tsp Mrs. Dash Original Blend
1 lb lean ground beef
8 Oz. can water chestnuts
1/4 cup egg substitute or 1 egg, beaten
1/4 cup dry sherry
1/3 cup chopped onion
1 tsp ground ginger
Hot N'Spicy Dipping Sauce
Directions:
1.Preheat oven to 350°F (180°C).
2.Drain and finely chop water chestnuts, finely chop green onion.
3.Combine ground beef, water chestnuts, egg substitute or egg, sherry, green onion, Mrs. Dash Original Blend, and ginger in large bowl; mix well.
4.Shape into 32 meatballs, about 1 inch in diameter.
5.Place meatballs on rack in broiler pan.
6.Bake meatballs 15 to 20 minutes.
7.Prepare dipping sauce as directed in recipe below.
8.Serve meatballs with Hot N'Spicy Dipping Sauce.
125 Calories per serving
Serving Size: 3.7 Oz
Hot N' Spicy Dipping Sauce Recipe Ingredients:
Serves: 12
Prep Time: 10 min
Cook Time: 10 min
4 tsp Mrs. Dash Original Blend
2 cups unsweetened pineapple juice
3/4 cup ketchup
3/4 cup firmly packed brown sugar
6 Tbsp. cider vinegar
6 Tbsp. dry sherry
3 Tbsp. cornstarch
1/2 tsp ground ginger
Directions:
1.Combine all ingredients in 1-quart saucepan.
2.Bring to a boil; stir constantly until thickened, about 10 minutes.
3.Cool slightly before serving.
105 Calories per serving
Serving Size: 3.1 Oz.
Monday, September 27, 2010
RECIPE OF THE DAY! SPINACH ORANGE AND PEPPER SALAD
This is a Low Carb, Very Low Sodium, Low Potassium, Low calorie Recipe.
How can you go wrong!
Spinach orange and pepper salad recipe for a perfect start to any meal, try this colorful and complimentary salad that's loaded with green bell peppers, orange sections and red onion rings. Skip the bottled dressing and make your own. ENJOY!
Makes: 6 servings
Serving Size: 3.8 Oz.
Prep Time: 10 min
Cook Time: 0 min
Ingredients:
2 tsp Mrs. Dash Table Blend
2 medium green bell peppers, cored and seeded, julienned
1 medium orange, zested, peeled and sectioned
1 head Boston lettuce, washed and torn into pieces
2 cups fresh baby spinach
1/2 small red onion, cut into thin rings
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
zest from orange
Directions:
1.Prepare peppers and zest orange before peeling and sectioning.
2.Toss lettuce and spinach together, divide between 6 plates.
3.Arrange pepper slices, orange sections and onion rings on top of the lettuce.
4.Make dressing by combining olive oil, balsamic vinegar, Mrs. Dash Table Blend and orange zest. Prepare dressing just before serving.
5.Drizzle salad with dressing and serve.
68 Calories per serving
How can you go wrong!
Spinach orange and pepper salad recipe for a perfect start to any meal, try this colorful and complimentary salad that's loaded with green bell peppers, orange sections and red onion rings. Skip the bottled dressing and make your own. ENJOY!
Makes: 6 servings
Serving Size: 3.8 Oz.
Prep Time: 10 min
Cook Time: 0 min
Ingredients:
2 tsp Mrs. Dash Table Blend
2 medium green bell peppers, cored and seeded, julienned
1 medium orange, zested, peeled and sectioned
1 head Boston lettuce, washed and torn into pieces
2 cups fresh baby spinach
1/2 small red onion, cut into thin rings
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
zest from orange
Directions:
1.Prepare peppers and zest orange before peeling and sectioning.
2.Toss lettuce and spinach together, divide between 6 plates.
3.Arrange pepper slices, orange sections and onion rings on top of the lettuce.
4.Make dressing by combining olive oil, balsamic vinegar, Mrs. Dash Table Blend and orange zest. Prepare dressing just before serving.
5.Drizzle salad with dressing and serve.
68 Calories per serving
RECIPE OF THE DAY! TOMATO & GRILLED ONION SALAD
Looking for a nice low calorie dish here you go... The flavors will burst into your mouth doing the dance of UMMMMMMMMMMMMM. This delicious salad will leave you feeling very satisfied. ENJOY!
Makes: 4 severing
Prep Time: 10 min
Cook Time: 0 min
Ingredients:
1/2 Tbsp. Mrs. Dash Original Blend
1 red onion, sliced into 1/2 inch circles
1 lb. large ripe tomatoes of your choosing, different colors or one color, cut in half
3 Tbsp. extra virgin olive oil
4 Tbsp. fresh basil, cut into slivers
3 Tbsp. low sodium Parmesan, shredded
Directions:
1.Brush the onion slices and the tomatoes with olive oil.
2.Grill on both sides over medium heat until marked and lightly cooked.
3.Sprinkle with Mrs. Dash Original Blend.
4.To serve, transfer to small plates. Sprinkle with Parmesan and basil.
Calories:139 per severing
Makes: 4 severing
Prep Time: 10 min
Cook Time: 0 min
Ingredients:
1/2 Tbsp. Mrs. Dash Original Blend
1 red onion, sliced into 1/2 inch circles
1 lb. large ripe tomatoes of your choosing, different colors or one color, cut in half
3 Tbsp. extra virgin olive oil
4 Tbsp. fresh basil, cut into slivers
3 Tbsp. low sodium Parmesan, shredded
Directions:
1.Brush the onion slices and the tomatoes with olive oil.
2.Grill on both sides over medium heat until marked and lightly cooked.
3.Sprinkle with Mrs. Dash Original Blend.
4.To serve, transfer to small plates. Sprinkle with Parmesan and basil.
Calories:139 per severing
Saturday, September 18, 2010
RECIPE OF THE DAY! SPINACH QUICHE
This French bistro classic is a perfect one-dish meal, but it can leave you feeling less than svelte. By replacing white flour with whole wheat, and using 2 percent milk instead of cream, I've bid adieu to 25 grams of fat, reduced the calories by half, and quadrupled the fiber. A duo of flavorful cheeses ensures you'll never miss the fat. Bon Appétit!
Makes: 6 main-dish servings
Total Time: 1 hr 20 min
Prep Time: 35 min
Ingredients
3/4 cup(s) all-purpose flour
1/2 cup(s) whole wheat flour
1/4 teaspoon Salt
4 tablespoon(s) cold trans-fat free margarine, cut up
1/4 cup(s) low-fat buttermilk
3 large egg whites
1 (6- to 8-ounce) leek, white and light green parts only, cut into thin half-moons
1/2 teaspoon(s) chopped fresh thyme leaves
6 ounce(s) baby spinach, about 6 cups
2 large eggs
1 1/2 cup(s) (2%) reduced-fat milk
1/4 cup(s) freshly grated Parmesan cheese
1 teaspoon(s) Dijon mustard
1/4 teaspoon Pepper
1 ounce(s) goat cheese, softened
Directions
1.Preheat oven to 400 degrees F. In food processor, pulse flours and 1/4 teaspoon salt until combined. Add margarine; pulse until coarse crumbs form. Add buttermilk; pulse until just blended. If dough does not stay together when pinched, add ice water, 1 tablespoon at a time, pulsing after each addition. Shape into disk. Wrap in plastic wrap; refrigerate 20 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
2.Spray 9-inch glass pie plate with cooking spray. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round; place in pie plate. Gently press against bottom and up side without stretching; trim edge. Prick holes in crust with fork. Line with foil; fill with pie weights or dried beans. Bake 15 minutes or until beginning to set. Remove 1 tablespoon egg white from rest of whites; set remaining aside. Remove foil with weights; brush bottom of crust with tablespoon white. Bake 5 to 6 minutes or until golden brown and dry to the touch. Cool completely on wire rack.
3.Meanwhile, coat 12-inch skillet with cooking spray; heat on medium. Add leek, thyme, and 1/8 teaspoon salt. Cook 3 to 4 minutes or until soft, stirring occasionally. Add spinach; cook 5 minutes or until mixture is very soft and dry, stirring frequently. Let cool.
4.In large bowl, whisk whole eggs, milk, and remaining egg whites. Stir in Parmesan, mustard, leek mixture, and 1/4 teaspoon pepper. Spread bottom of crust with goat cheese; place in jelly-roll pan. With strips of foil, cover crust edges to prevent overbrowning. Pour egg mixture into crust; bake 32 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack 15 minutes
270 Calories per servings
Makes: 6 main-dish servings
Total Time: 1 hr 20 min
Prep Time: 35 min
Ingredients
3/4 cup(s) all-purpose flour
1/2 cup(s) whole wheat flour
1/4 teaspoon Salt
4 tablespoon(s) cold trans-fat free margarine, cut up
1/4 cup(s) low-fat buttermilk
3 large egg whites
1 (6- to 8-ounce) leek, white and light green parts only, cut into thin half-moons
1/2 teaspoon(s) chopped fresh thyme leaves
6 ounce(s) baby spinach, about 6 cups
2 large eggs
1 1/2 cup(s) (2%) reduced-fat milk
1/4 cup(s) freshly grated Parmesan cheese
1 teaspoon(s) Dijon mustard
1/4 teaspoon Pepper
1 ounce(s) goat cheese, softened
Directions
1.Preheat oven to 400 degrees F. In food processor, pulse flours and 1/4 teaspoon salt until combined. Add margarine; pulse until coarse crumbs form. Add buttermilk; pulse until just blended. If dough does not stay together when pinched, add ice water, 1 tablespoon at a time, pulsing after each addition. Shape into disk. Wrap in plastic wrap; refrigerate 20 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
2.Spray 9-inch glass pie plate with cooking spray. On lightly floured surface, with floured rolling pin, roll dough into 12-inch round; place in pie plate. Gently press against bottom and up side without stretching; trim edge. Prick holes in crust with fork. Line with foil; fill with pie weights or dried beans. Bake 15 minutes or until beginning to set. Remove 1 tablespoon egg white from rest of whites; set remaining aside. Remove foil with weights; brush bottom of crust with tablespoon white. Bake 5 to 6 minutes or until golden brown and dry to the touch. Cool completely on wire rack.
3.Meanwhile, coat 12-inch skillet with cooking spray; heat on medium. Add leek, thyme, and 1/8 teaspoon salt. Cook 3 to 4 minutes or until soft, stirring occasionally. Add spinach; cook 5 minutes or until mixture is very soft and dry, stirring frequently. Let cool.
4.In large bowl, whisk whole eggs, milk, and remaining egg whites. Stir in Parmesan, mustard, leek mixture, and 1/4 teaspoon pepper. Spread bottom of crust with goat cheese; place in jelly-roll pan. With strips of foil, cover crust edges to prevent overbrowning. Pour egg mixture into crust; bake 32 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack 15 minutes
270 Calories per servings
Wednesday, September 15, 2010
RECIPE OF THE DAY! SAUCY TOMATOES WITH SPICED MEATBALLS
Easy and fast to prepare, this flavorful meatballs and feta-topped tomatoes is paired with pasta. Meatballs can be covered and refrigerated overnight before cooking. If making ahead, cook meatballs 5 minutes longer than specified. ENJOY!
Makes 4 main-dish servings
Total Time: 35 min
Prep Time: 15 min
280 Calories per serving
Ingredients
1 pound(s) ground beef chuck
2 clove(s) garlic, crushed with press
3 tablespoon(s) packed fresh flat-leaf parsley leaves, finely chopped, plus additional for garnish
1 teaspoon(s) ground cumin
1 cup(s) finely chopped onion
1 1/2 teaspoon(s) dried oregano
Salt
Pepper
1 tablespoon(s) olive oil
2 pint(s) grape tomatoes
2 ounce(s) feta cheese, crumbled (1/2 cup)
pasta
Directions
1.In large bowl, with hands, combine beef, garlic, parsley, cumin, 1/2 cup onion, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well mixed.
2.With wet hands, shape mixture into 12 small (2-inch-round, 1-inch-high), slightly flattened meatballs.
3.In 12-inch skillet, heat oil on medium-high until hot. Add meatballs in single layer. Cook 8 to 9 minutes or until they are browned and instant-read thermometer inserted in center registers 160 degrees Farenheit, turning once. Transfer meatballs to plate.
4.Drain fat from skillet and discard. To same skillet, add remaining 1/2 cup onion; cook on medium-high 1 minute, stirring. Add tomatoes and remaining 1/2 teaspoon oregano. Cook 5 to 7 minutes or until tomatoes soften and some burst, stirring mixture occasionally.
5.To serve, divide meatballs and tomato mixture among serving plates. Sprinkle feta and parsley on top of each. Serve with pasta.
280 Calories per serving
Makes 4 main-dish servings
Total Time: 35 min
Prep Time: 15 min
280 Calories per serving
Ingredients
1 pound(s) ground beef chuck
2 clove(s) garlic, crushed with press
3 tablespoon(s) packed fresh flat-leaf parsley leaves, finely chopped, plus additional for garnish
1 teaspoon(s) ground cumin
1 cup(s) finely chopped onion
1 1/2 teaspoon(s) dried oregano
Salt
Pepper
1 tablespoon(s) olive oil
2 pint(s) grape tomatoes
2 ounce(s) feta cheese, crumbled (1/2 cup)
pasta
Directions
1.In large bowl, with hands, combine beef, garlic, parsley, cumin, 1/2 cup onion, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well mixed.
2.With wet hands, shape mixture into 12 small (2-inch-round, 1-inch-high), slightly flattened meatballs.
3.In 12-inch skillet, heat oil on medium-high until hot. Add meatballs in single layer. Cook 8 to 9 minutes or until they are browned and instant-read thermometer inserted in center registers 160 degrees Farenheit, turning once. Transfer meatballs to plate.
4.Drain fat from skillet and discard. To same skillet, add remaining 1/2 cup onion; cook on medium-high 1 minute, stirring. Add tomatoes and remaining 1/2 teaspoon oregano. Cook 5 to 7 minutes or until tomatoes soften and some burst, stirring mixture occasionally.
5.To serve, divide meatballs and tomato mixture among serving plates. Sprinkle feta and parsley on top of each. Serve with pasta.
280 Calories per serving
Wednesday, July 28, 2010
RECIPE OF THE DAY! VEGGIES WITH EDAMAME HUMMUS
Hummus is a great low calorie side dish or makes a nice dip. When I have dinner party's my friends and family always ask me to make Veggies with Edamame Hummus. A healthy appetizer that many will want the recipe to. ENJOY!
Makes 2 cups
Servings 2
Active Time: 8 minutes
Total Time: 8 minutes
Ingredients
2 cups frozen shelled edamame
1 clove garlic
1/3 cup tahini
3 Tbsp lemon juice
1 tsp salt
1/4 tsp ground cumin
6 Tbsp water
2 Tbsp extra-virgin olive oil
Serve with: assorted cut vegetables
Preparation
1. Place edamame in medium glass bowl; cover with plastic wrap. Microwave on high 2 to 3 minutes.
2. Place edamame and garlic in food processor; process until puréed. Add tahini, lemon juice, salt and cumin. Process until smooth. With motor running, drizzle in water and olive oil until absorbed.
3. Serve immediately or cover and refrigerate up to a week. Drizzle with additional olive oil if desired.
31 Calories Per Serving
Makes 2 cups
Servings 2
Active Time: 8 minutes
Total Time: 8 minutes
Ingredients
2 cups frozen shelled edamame
1 clove garlic
1/3 cup tahini
3 Tbsp lemon juice
1 tsp salt
1/4 tsp ground cumin
6 Tbsp water
2 Tbsp extra-virgin olive oil
Serve with: assorted cut vegetables
Preparation
1. Place edamame in medium glass bowl; cover with plastic wrap. Microwave on high 2 to 3 minutes.
2. Place edamame and garlic in food processor; process until puréed. Add tahini, lemon juice, salt and cumin. Process until smooth. With motor running, drizzle in water and olive oil until absorbed.
3. Serve immediately or cover and refrigerate up to a week. Drizzle with additional olive oil if desired.
31 Calories Per Serving
Monday, July 5, 2010
RECIPE OF THE DAY! FISH CAKES WITH SWEET & SOUR SAUCE
I use the following fish in this recipe because it's the flakiest fish and has a great flavor and taste. Look at the ingredients part of this recipe for the ones I recommend.Fish cakes give me the feeling of being at a New England seaport. ENJOY!
Makes 12 fish cakes
Active Time: 20 minutes
Total Time: 25 minutes
Ingredients
Sweet and Sour Sauce
4 Tbsp lime juice
1 Tbsp each light soy sauce and sugar
1/4 tsp red pepper flakes
Fish cakes
1/2 medium bell pepper
1/3 cup packed fresh cilantro
1 clove garlic
1 slice (1/2 in. think) fresh ginger
2 tsp each grated lime zest and sugar
1 1/2 lb skinned salmon, halibut, tilapia or flounder fillets, cut in chunks
1 Tbsp vegetable oil
Preparation
1. Sauce: Stir all ingredients in a small bowl until well blended.
2. Fish Cakes: Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.
3. Shape level 1/4-cupfuls fish mixture into twelve 3-in. patties. (Fish cakes may be refrigerated, loosely covered, at this point up to 4 hours.)
4. Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes in two batches, 1 minute on each side, or until just cooked through. Drain on paper towels. Drizzle fish cakes with Sweet and Sour Sauce.
304 Calories Per Serving
Makes 12 fish cakes
Active Time: 20 minutes
Total Time: 25 minutes
Ingredients
Sweet and Sour Sauce
4 Tbsp lime juice
1 Tbsp each light soy sauce and sugar
1/4 tsp red pepper flakes
Fish cakes
1/2 medium bell pepper
1/3 cup packed fresh cilantro
1 clove garlic
1 slice (1/2 in. think) fresh ginger
2 tsp each grated lime zest and sugar
1 1/2 lb skinned salmon, halibut, tilapia or flounder fillets, cut in chunks
1 Tbsp vegetable oil
Preparation
1. Sauce: Stir all ingredients in a small bowl until well blended.
2. Fish Cakes: Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.
3. Shape level 1/4-cupfuls fish mixture into twelve 3-in. patties. (Fish cakes may be refrigerated, loosely covered, at this point up to 4 hours.)
4. Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes in two batches, 1 minute on each side, or until just cooked through. Drain on paper towels. Drizzle fish cakes with Sweet and Sour Sauce.
304 Calories Per Serving
Saturday, June 26, 2010
RECIPE OF THE DAY! BITTERSWEET CHOCOLATE TRUFFLES WITH A HIT OF-ORANGE
While orange adds an exotic note, much of the flavor of these simple yet sophisticated candies comes from the chocolate, so choose a semisweet or bittersweet with a flavor and level of sweetness you enjoy. The recipe makes a big batch of truffles - plenty for gift-giving. Although they should be stored in the refrigerator, they're best served after sitting at room temperature for about 5 minutes. Believe it or not this is a low calorie treat. Well worth the time to prepare.
4 dozen (1-inch) truffles
Active Time: 1 1/2 hours
Total Time: 12 hours (including 10 1/2 hours chilling time)
Ingredients
Ganache
3/4 cup whipping cream
1 teaspoon freshly grated orange zest
2 1/2 tablespoons orange juice
2 tablespoons superfine sugar, (see Note)
1 tablespoon Grand Marnier, Triple Sec or other orange-flavored liqueur, or 2 teaspoons vanilla extract
8 ounces bittersweet or semisweet chocolate (45-65% cacao), coarsely chopped
Coating
1/2 cup (approximately) Dutch-process cocoa powder, sifted after measuring
8 ounces bittersweet or semisweet chocolate (50-75% cacao), coarsely chopped
Preparation
1. To prepare ganache: Line an 8-inch-square pan with foil, letting it overhang two opposing sides slightly. Lightly coat with cooking spray.
2.Combine cream, orange zest, orange juice, sugar and orange liqueur (or vanilla) in a 2-cup glass measure or microwave-safe bowl. Microwave on High until steaming, about 1 minute; watch to avoid boiling over. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Set aside for 10 minutes.
3. Place 8 ounces chocolate in a medium microwave-safe bowl. (Alternatively, see “No Microwave?” below.) Microwave on High for 1 minute. Microwave on Medium, stirring every 20 seconds, until mostly melted. Set aside.
4.Return the cream mixture to the microwave (or stove) and microwave on High (or heat on medium-low) until steaming again. Strain the mixture through a fine sieve set over the chocolate, pressing down to force through as much liquid as possible; don't stir the chocolate. Let stand without stirring for 2 minutes. Using a clean, dry spoon, slowly stir the cream mixture into the chocolate until smoothly incorporated; at first the ganache will look separated but it will gradually come together after several minutes of stirring. (If any unmelted chocolate remains, return the bowl to the microwave and microwave on Medium for 30 seconds. Stir until completely smooth.) Pour into the prepared pan. Rap it several times to even the surface. Set aside until cooled completely, 3 to 4 hours. Cover and refrigerate until cold and firm, at least 6 hours and up to 2 days. (If the ganache is not very firm when pressed, place it in the freezer for up to 1 hour. If rock-hard, remove from the refrigerator and let warm up for several minutes.)
5. To shape truffles: Line a large baking sheet with foil. Transfer the ganache to a cutting board. Peel off the foil. Using a large sharp knife, cut the slab into quarters. Wrap each quarter separately in foil and freeze until firm, about 30 minutes. Working with one quarter at a time, cut into 12 equal pieces (thirds lengthwise and fourths crosswise). Shape each piece into a rough round, then roll it into a ball between your palms; they don't have to be perfect. Avoid overhandling the balls and wipe off chocolate buildup on your hands with paper towels. Place the balls on the prepared pan. Repeat with the remaining quarters. Cover with plastic wrap and freeze until thoroughly chilled, about 1 hour.
6. To coat truffles: Put cocoa in a small deep bowl. Place 8 ounces chocolate in another small microwave-safe bowl and microwave on High for 1 minute; stir well. Continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.
7. Line another large baking sheet with foil. Remove a dozen balls from the freezer. Working with one ball at a time, quickly submerge it into the chocolate, turning with a fork to coat it completely. Lift the ball out with the fork, tapping it several times against the side of the bowl to remove excess chocolate. (You only want a thin layer of chocolate covering the ball.) Immediately toss the truffle into the cocoa, swirling the bowl until the truffle is evenly coated. Transfer to the prepared pan. Repeat with the remaining balls of chocolate until they are all coated, stirring the chocolate occasionally. If the chocolate cools and hardens, microwave it on Medium for 10-15 seconds, then stir before continuing. Refrigerate the truffles until well chilled.
Tips & Notes
Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 weeks.
Note: Superfine sugar is an instantly dissolving sugar and is used in this recipe to guarantee a smooth, silky ganache filling. It is commonly available in the baking section of most supermarkets, but if you can't find it, simply process regular granulated sugar in a food processor until ground very fine.
Per truffle: 61 calories
4 dozen (1-inch) truffles
Active Time: 1 1/2 hours
Total Time: 12 hours (including 10 1/2 hours chilling time)
Ingredients
Ganache
3/4 cup whipping cream
1 teaspoon freshly grated orange zest
2 1/2 tablespoons orange juice
2 tablespoons superfine sugar, (see Note)
1 tablespoon Grand Marnier, Triple Sec or other orange-flavored liqueur, or 2 teaspoons vanilla extract
8 ounces bittersweet or semisweet chocolate (45-65% cacao), coarsely chopped
Coating
1/2 cup (approximately) Dutch-process cocoa powder, sifted after measuring
8 ounces bittersweet or semisweet chocolate (50-75% cacao), coarsely chopped
Preparation
1. To prepare ganache: Line an 8-inch-square pan with foil, letting it overhang two opposing sides slightly. Lightly coat with cooking spray.
2.Combine cream, orange zest, orange juice, sugar and orange liqueur (or vanilla) in a 2-cup glass measure or microwave-safe bowl. Microwave on High until steaming, about 1 minute; watch to avoid boiling over. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Set aside for 10 minutes.
3. Place 8 ounces chocolate in a medium microwave-safe bowl. (Alternatively, see “No Microwave?” below.) Microwave on High for 1 minute. Microwave on Medium, stirring every 20 seconds, until mostly melted. Set aside.
4.Return the cream mixture to the microwave (or stove) and microwave on High (or heat on medium-low) until steaming again. Strain the mixture through a fine sieve set over the chocolate, pressing down to force through as much liquid as possible; don't stir the chocolate. Let stand without stirring for 2 minutes. Using a clean, dry spoon, slowly stir the cream mixture into the chocolate until smoothly incorporated; at first the ganache will look separated but it will gradually come together after several minutes of stirring. (If any unmelted chocolate remains, return the bowl to the microwave and microwave on Medium for 30 seconds. Stir until completely smooth.) Pour into the prepared pan. Rap it several times to even the surface. Set aside until cooled completely, 3 to 4 hours. Cover and refrigerate until cold and firm, at least 6 hours and up to 2 days. (If the ganache is not very firm when pressed, place it in the freezer for up to 1 hour. If rock-hard, remove from the refrigerator and let warm up for several minutes.)
5. To shape truffles: Line a large baking sheet with foil. Transfer the ganache to a cutting board. Peel off the foil. Using a large sharp knife, cut the slab into quarters. Wrap each quarter separately in foil and freeze until firm, about 30 minutes. Working with one quarter at a time, cut into 12 equal pieces (thirds lengthwise and fourths crosswise). Shape each piece into a rough round, then roll it into a ball between your palms; they don't have to be perfect. Avoid overhandling the balls and wipe off chocolate buildup on your hands with paper towels. Place the balls on the prepared pan. Repeat with the remaining quarters. Cover with plastic wrap and freeze until thoroughly chilled, about 1 hour.
6. To coat truffles: Put cocoa in a small deep bowl. Place 8 ounces chocolate in another small microwave-safe bowl and microwave on High for 1 minute; stir well. Continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.
7. Line another large baking sheet with foil. Remove a dozen balls from the freezer. Working with one ball at a time, quickly submerge it into the chocolate, turning with a fork to coat it completely. Lift the ball out with the fork, tapping it several times against the side of the bowl to remove excess chocolate. (You only want a thin layer of chocolate covering the ball.) Immediately toss the truffle into the cocoa, swirling the bowl until the truffle is evenly coated. Transfer to the prepared pan. Repeat with the remaining balls of chocolate until they are all coated, stirring the chocolate occasionally. If the chocolate cools and hardens, microwave it on Medium for 10-15 seconds, then stir before continuing. Refrigerate the truffles until well chilled.
Tips & Notes
Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 weeks.
Note: Superfine sugar is an instantly dissolving sugar and is used in this recipe to guarantee a smooth, silky ganache filling. It is commonly available in the baking section of most supermarkets, but if you can't find it, simply process regular granulated sugar in a food processor until ground very fine.
Per truffle: 61 calories
Thursday, June 24, 2010
RECIPE OF THE DAY! ASPARAGUS AND FRESH TOMATOES
Keep it simple and bursting with color and flavor with this fresh tomato and asparagus side dish.
Makes 4 servings
Prep Time 15min
Total Time 30min
INGREDIENTS
2 teaspoons vegetable oil
1 small onion, chopped (1/3 cup)
3 plum (Roma) tomatoes, chopped (1 cup)
1 tablespoon lemon juice
1 tablespoon honey
1/4 teaspoon salt
1 1/2 lb fresh asparagus spears
PREPARATION
1.In 10-inch skillet, heat oil over medium heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until tender. Stir in tomatoes, lemon juice, honey and salt. Cook 1 minute, stirring occasionally. Remove mixture from skillet; keep warm.
2.Wipe out skillet with paper towel. In skillet, heat 1 inch water to boiling. Add asparagus; heat to boiling. Reduce heat to medium; cover and cook 7 to 10 minutes or until stalk ends are crisp-tender. Drain asparagus; place in serving dish. Top with tomato mixture.
70 Calories per 1 Serving:
Makes 4 servings
Prep Time 15min
Total Time 30min
INGREDIENTS
2 teaspoons vegetable oil
1 small onion, chopped (1/3 cup)
3 plum (Roma) tomatoes, chopped (1 cup)
1 tablespoon lemon juice
1 tablespoon honey
1/4 teaspoon salt
1 1/2 lb fresh asparagus spears
PREPARATION
1.In 10-inch skillet, heat oil over medium heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until tender. Stir in tomatoes, lemon juice, honey and salt. Cook 1 minute, stirring occasionally. Remove mixture from skillet; keep warm.
2.Wipe out skillet with paper towel. In skillet, heat 1 inch water to boiling. Add asparagus; heat to boiling. Reduce heat to medium; cover and cook 7 to 10 minutes or until stalk ends are crisp-tender. Drain asparagus; place in serving dish. Top with tomato mixture.
70 Calories per 1 Serving:
Sunday, June 20, 2010
RECIPE OF THE DAY! MEDITERRANEAN SCALLOPS ON A BED OF BROWN RICE
This delicious dish is both low calorie and full of robust Mediterranean flavors! I hope you and your family enjoy this dish as much as mine did!
Makes 4 servings
Ingredients
1 lb Bay Scallops
1 Tbsp. Olive Oil
2 cloves Garlic, minced
2 medium Roma tomatoes, cored and chopped
1/2 cup quartered black olives
2 Tbsp. Green Onions
3/4 tsp. dried Oregano
1/4 coarse ground pepper
1/3 cup crumbled Feta Cheese
1 cup Uncle Ben's Whole Grain Fast & Natural Instant Brown Rice
1 3/4 cups water
Preparation
1. Combine rice and water in a medium saucepan, being to boil, cover and simmer 10-12 minutes, fluff with fork.
2. Rinse and drain scallops; pat dry
3. Heat oil over medium heat and add scallops and garlic. Cook and stir for 2 minutes. Add tomatoes, olives, onions, oregano and pepper; cook and stir 2-4 minutes more until scallops are opaque throughout.
4. sprinkle feta; mix lightly
5. Serve over rice.
Serves 4 regular portions; 365 calories
Makes 4 servings
Ingredients
1 lb Bay Scallops
1 Tbsp. Olive Oil
2 cloves Garlic, minced
2 medium Roma tomatoes, cored and chopped
1/2 cup quartered black olives
2 Tbsp. Green Onions
3/4 tsp. dried Oregano
1/4 coarse ground pepper
1/3 cup crumbled Feta Cheese
1 cup Uncle Ben's Whole Grain Fast & Natural Instant Brown Rice
1 3/4 cups water
Preparation
1. Combine rice and water in a medium saucepan, being to boil, cover and simmer 10-12 minutes, fluff with fork.
2. Rinse and drain scallops; pat dry
3. Heat oil over medium heat and add scallops and garlic. Cook and stir for 2 minutes. Add tomatoes, olives, onions, oregano and pepper; cook and stir 2-4 minutes more until scallops are opaque throughout.
4. sprinkle feta; mix lightly
5. Serve over rice.
Serves 4 regular portions; 365 calories
Friday, June 18, 2010
RECIPE OF THE DAY! SKILLET TURKEY BREAST WITH PLUM-BALSAMIC SAUCE
This is One of six speedy — and delicious — sauces to serve with sautéed turkey breast. With these robust flavors bursting into your mouth, will have you wanting more.
Makes 4 main-dish servings
Total Time: 20 min
Ingredients
4 medium (1 1/4 pounds) skinless, turkey-breast halves
Salt and pepper
1 tablespoon(s) olive oil
1/2 medium red onion, chopped
3 small plums, each pitted and cut into 8 wedges
1/2 cup(s) reduced-sodium chicken broth
2 tablespoon(s) balsamic vinegar
1 tablespoon(s) honey
preparation
1.Place turkey-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
2.In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and turkey loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
3.To skillet, add red onion and cook over medium heat 3 minutes or until softened, stirring frequently. Add plums and cook 3 minutes or until lightly browned, turning occasionally. Increase heat to medium-high; stir in chicken broth, vinegar, honey, 1/4 tsp. salt, and any juices from turkey on platter. Cook 2 to 3 minutes to reduce sauce slightly, stirring occasionally.
230 Calories per 1 breast serving
Makes 4 main-dish servings
Total Time: 20 min
Ingredients
4 medium (1 1/4 pounds) skinless, turkey-breast halves
Salt and pepper
1 tablespoon(s) olive oil
1/2 medium red onion, chopped
3 small plums, each pitted and cut into 8 wedges
1/2 cup(s) reduced-sodium chicken broth
2 tablespoon(s) balsamic vinegar
1 tablespoon(s) honey
preparation
1.Place turkey-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.
2.In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and turkey loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.
3.To skillet, add red onion and cook over medium heat 3 minutes or until softened, stirring frequently. Add plums and cook 3 minutes or until lightly browned, turning occasionally. Increase heat to medium-high; stir in chicken broth, vinegar, honey, 1/4 tsp. salt, and any juices from turkey on platter. Cook 2 to 3 minutes to reduce sauce slightly, stirring occasionally.
230 Calories per 1 breast serving
Wednesday, June 16, 2010
RECIPE OF THE DAY! LOW CAL-BLUEBERRY-LEMON TIRAMISU
Looking for a desert for a dinner party or just a nice family desert.
Impress your friends and family with this great summertime tiramisu!
Makes 8 Servings
175 Calories Per 3 oz serving
Total Time: 25 min
Ingredients
1 lemons (up to 2)
3 3/4 cup(s) blueberries
3/4 cup(s) sugar
4 tablespoon(s) water
1 container(s) (17.6-ounce ) nonfat Greek yogurt
1 package(s) (3-ounce) ladyfingers
Mint sprig for garnish
PREPARATION
1.From lemon(s), grate 1 1/2 teaspoons peel and squeeze 1/4 cup juice.
2.In medium saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar, and 1 tablespoon water. Heat on medium 5 minutes, or until blueberries soften and juices thicken, stirring occasionally. Transfer to medium bowl and stir in 1 1/2 cups blueberries. Set aside.
3.Prepare lemon syrup: In microwave-safe small bowl, combine 1/4 cup sugar and remaining 3 tablespoons water. Cook in microwave on High 1 minute. Stir in 3 tablespoons lemon juice and 1 teaspoon lemon peel.
4.In medium bowl, stir together nonfat yogurt and remaining 1/4 cup sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel.
5.In 8" by 8" ceramic or glass baking dish, arrange half of ladyfingers. Brush with half of lemon syrup. Spoon blueberry mixture evenly over ladyfingers. Arrange remaining ladyfingers over blueberries. Brush with remaining lemon syrup. Spoon yogurt mixture on top, spreading evenly. Cover and refrigerate overnight. To serve, top tiramisu with remaining 3/4 cup blueberries and garnish with mint sprig.
For the best texture, let the tiramisu sit in the refrigerator overnight.
Per 3 oz serving 175 Calories
Impress your friends and family with this great summertime tiramisu!
Makes 8 Servings
175 Calories Per 3 oz serving
Total Time: 25 min
Ingredients
1 lemons (up to 2)
3 3/4 cup(s) blueberries
3/4 cup(s) sugar
4 tablespoon(s) water
1 container(s) (17.6-ounce ) nonfat Greek yogurt
1 package(s) (3-ounce) ladyfingers
Mint sprig for garnish
PREPARATION
1.From lemon(s), grate 1 1/2 teaspoons peel and squeeze 1/4 cup juice.
2.In medium saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar, and 1 tablespoon water. Heat on medium 5 minutes, or until blueberries soften and juices thicken, stirring occasionally. Transfer to medium bowl and stir in 1 1/2 cups blueberries. Set aside.
3.Prepare lemon syrup: In microwave-safe small bowl, combine 1/4 cup sugar and remaining 3 tablespoons water. Cook in microwave on High 1 minute. Stir in 3 tablespoons lemon juice and 1 teaspoon lemon peel.
4.In medium bowl, stir together nonfat yogurt and remaining 1/4 cup sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel.
5.In 8" by 8" ceramic or glass baking dish, arrange half of ladyfingers. Brush with half of lemon syrup. Spoon blueberry mixture evenly over ladyfingers. Arrange remaining ladyfingers over blueberries. Brush with remaining lemon syrup. Spoon yogurt mixture on top, spreading evenly. Cover and refrigerate overnight. To serve, top tiramisu with remaining 3/4 cup blueberries and garnish with mint sprig.
For the best texture, let the tiramisu sit in the refrigerator overnight.
Per 3 oz serving 175 Calories
Thursday, June 10, 2010
RECIPE OF THE DAY! LEMON ICE
What a summer treat on a hot day. This tangy treat can be made in adults-only and kid-friendly (no booze, just juice) versions.
Make this in advance. To have enough time to freeze this dessert, it’s as simple as can be: water and sugar are boiled, mixed with lemon juice and lemon zest and frozen until ready to serve.
Makes 6 servings
3 cups water
1 cup sugar
1/2 cup each lemon juice and limoncello (lemon liqueur), or 1 cup lemon juice
1 Tbsp grated lemon zest
Garnish: mint leaves
1. Mix water and sugar in a 2-qt saucepan; bring to boil over high heat. Boil uncovered, stirring occasionally, 5 minutes or until sugar is dissolved. Remove from heat; stir in lemon juice, limoncello (if using) and lemon zest.
2. Pour into a 13 x 9-in. baking pan. Freeze 1 hour; stir. Cover; freeze 2 hours or overnight until firm.
3. To serve: Scrape and scoop into serving dishes and top with mint.
Per Serving 139 Calories
Make this in advance. To have enough time to freeze this dessert, it’s as simple as can be: water and sugar are boiled, mixed with lemon juice and lemon zest and frozen until ready to serve.
Makes 6 servings
3 cups water
1 cup sugar
1/2 cup each lemon juice and limoncello (lemon liqueur), or 1 cup lemon juice
1 Tbsp grated lemon zest
Garnish: mint leaves
1. Mix water and sugar in a 2-qt saucepan; bring to boil over high heat. Boil uncovered, stirring occasionally, 5 minutes or until sugar is dissolved. Remove from heat; stir in lemon juice, limoncello (if using) and lemon zest.
2. Pour into a 13 x 9-in. baking pan. Freeze 1 hour; stir. Cover; freeze 2 hours or overnight until firm.
3. To serve: Scrape and scoop into serving dishes and top with mint.
Per Serving 139 Calories
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