Tuesday, January 19, 2010

KUMPULAN RESEP MASAKAN, MINUMAN DAN KUE.

KUMPULAN RESEP MASAKAN, MINUMAN DAN KUE.


Grilled Ramps with Asparagus

Posted: 18 Jan 2010 12:45 AM PST

Ingredients :
  • 20 ramps
  • 1 bunch asparagus
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


Cooking Directions :
  1. Preheat a grill or grill pan to medium-high heat. Trim and discard the root hairs from ramps. Trim tough ends from asparagus.
  2. Place ramps and asparagus on a rimmed baking sheet or in a shallow baking dish. Drizzle with olive oil, and toss to coat evenly. Season with salt and pepper, and toss to combine.
  3. Arrange ramps and asparagus on the hot grill in a single layer. Grill until hot and grill marks appear, about 1 minute per side. Transfer to platter, and serve hot or at room temperature.
Yield: 4 servings


Still Hungry?
Grill ramps quickly to make the most of their wild, earthy flavor.


Nutrition per serving :
  • Calories: 392 kcal
  • Carbohydrates: 68 g
  • Dietary Fiber: 10 g
  • Fat: 12 g
  • Protein: 9 g
  • Sugars: 19 g

Eggplant Steaks with Pumpkin, Tomato, and Mushroom Ragout

Posted: 17 Jan 2010 11:59 PM PST

Ingredients :
  • 1/2 pound shallots, quartered lengthwise
  • 1 pound plum tomatoes, quartered lengthwise and seeded
  • 11 tablespoons olive oil
  • 3/4 pound sugar pumpkins or butternut squash, cut into 3/4-inch wedges and seeded
  • 1 1/2 cups water
  • 1 cup dry white wine
  • 1/2 pound fresh or frozen edamame, or fresh or frozen shelled lima beans
  • 3 large eggplants
  • 3/4 pound fresh chanterelle or shiitake mushrooms, trimmed (discard stems from shiitakes)
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons minced fresh rosemary
  • 1 tablespoon balsamic vinegar

Cooking Directions :
  1. Preheat oven to 400 degrees F.
  2. Toss shallots and tomatoes with 3 tablespoons oil in a large roasting pan and season with salt. Roast until tomatoes are tender but not falling apart, about 25 minutes. Transfer tomatoes only to a large bowl.
  3. Add pumpkins with salt to taste to shallots, tossing to coat with oil in pan. Roast until pumpkins are just tender, about 30 minutes, then add vegetables to tomatoes.
  4. Reduce oven temperature to 200 degrees F.
  5. Straddle roasting pan across 2 burners. Add water and 1/2 cup wine and deglaze by boiling over moderately high heat, stirring and scraping up any brown bits. Reserve liquid.
  6. Cook soybeans in boiling salted water until just tender, about 1 minute (3 minutes for lima beans), then drain. When cool enough to handle, shell soybeans, discarding pods.
  7. Cut 2 (2-inch-thick) crosswise slices, or steaks, from thickest part of each eggplant and season generously with salt and pepper. (Reserve remaining eggplant for another use.) Brown 3 eggplant steaks in 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat, about 5 minutes on each side.
  8. Add 1/4 cup wine to skillet and simmer, covered, turning once, until eggplant is very tender and wine is absorbed, about 5 minutes total. Transfer to a small roasting pan. (If wine is absorbed before eggplant is tender, add water, a few tablespoons at a time, and continue cooking until tender.) Repeat with remaining 3 eggplant steaks. Keep eggplant warm, uncovered, in oven.
  9. Heat remaining 2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then saute mushrooms with garlic, rosemary, and salt to taste, stirring, until golden and any liquid mushrooms give off is evaporated. Stir in reserved deglazing liquid and simmer until mushrooms are tender, about 10 minutes. Add roasted vegetables and soybeans and cook, stirring, until heated through. Stir in vinegar.
  10. Serve eggplant steaks topped with vegetable ragout.
Yield: 6 servings


Still Hungry?
Notes:
Cooks' Notes

Shallots, tomatoes, and pumpkins can be roasted 3 hours ahead. Transfer to a bowl and keep, covered, at room temperature.

Roasting pan may be deglazed 3 hours ahead. Transfer liquid to a bowl and chill, covered.

Eggplant steaks can be cooked 3 hours ahead. Transfer to a baking pan and chill, covered. Reheat in a 200 degrees F oven while preparing ragout.


Nutrition per serving :
  • Calories: 396 kcal
  • Carbohydrates: 24 g
  • Dietary Fiber: 4 g
  • Fat: 27 g
  • Protein: 8 g
  • Sugars: 9 g

Green Orzo

Posted: 17 Jan 2010 11:26 PM PST




Ingredients :
  • Salt
  • 1 1/4 cups orzo
  • 1 pound arugula
  • 1 clove garlic
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper plus more to taste


Cooking Directions :
  1. Bring a large stockpot of salted water to a boil. Stir in orzo. Cook until tender, about 10 minutes, or follow package instructions. Drain in a colander, and set aside.
  2. Bring a large saucepan of salted water to a boil. Prepare an ice bath. Blanch arugula in boiling water until bright green in color, 5 to 10 seconds. Immediately transfer arugula to ice bath to stop the cooking process. Drain, and squeeze out any excess water.
  3. Place arugula and garlic in the bowl of a food processor. Using the feed tube, slowly add olive oil while pulsing machine on and off. Add 1 teaspoon salt and pepper; process until pureed.
  4. Transfer orzo to serving bowl, and toss with arugula puree. Season with salt and pepper.
Yield: 4 servings


Still Hungry?
Intense arugula puree gives the orzo its emerald color.


Nutrition per serving :
  • Calories: 351 kcal
  • Carbohydrates: 50 g
  • Dietary Fiber: 3 g
  • Fat: 12 g
  • Protein: 11 g
  • Sugars: 2 g

Corn, Tomato, and Basil Pasta

Posted: 17 Jan 2010 11:15 PM PST

Ingredients :
  • 1 pound medium shell pasta
  • Coarse salt
  • 1/4 cup extra-virgin olive oil
  • 3 small leeks, white and light green parts, halved lengthwise, thinly sliced crosswise, and well washed
  • 2 1/2 cups corn kernels
  • Freshly ground pepper
  • 1 pinch red-pepper flakes
  • 1 pint cherry tomatoes, halved (or grape tomatoes)
  • 1/2 cup torn basil leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/4 cup freshly squeezed lemon juice
  • 4 ounces ricotta salata cheese, crumbled or shaved


Cooking Directions :
  1. Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.
  2. In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
  3. In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.
Yield: 6 servings


Nutrition per serving :
  • Calories: 484 kcal
  • Carbohydrates: 73 g
  • Dietary Fiber: 5 g
  • Fat: 16 g
  • Protein: 15 g
  • Sugars: 7 g

Athenian Orzo

Posted: 17 Jan 2010 11:05 PM PST

Ingredients :
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 (28 ounce) can diced tomatoes
  • 3 tablespoons chopped fresh parsley, divided
  • 1 tablespoon drained capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1 pinch crushed red pepper
  • 1 pound medium shrimp - peeled and deveined
  • 1 cup orzo
  • 1/2 cup crumbled feta cheese


Cooking Directions :
  1. Preheat oven to 450 degrees F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.
  2. Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.
  3. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.
  4. Bake, uncovered, until the feta is bubbly, about 10 minutes.
Yield: 4 servings



Still Hungry?
Orzo, a rice-shaped pasta, makes a delightful base for an authentically Greek combination of shrimp, tomatoes and feta. To serve as a side dish, omit the shrimp and drain the tomatoes before adding them.



Nutrition per serving :
  • Calories: 467 kcal
  • Carbohydrates: 49 g
  • Dietary Fiber: 4 g
  • Fat: 11 g
  • Protein: 36 g
  • Sugars: 9 g

Ginger Noodle Salad

Posted: 17 Jan 2010 10:25 PM PST

Ingredients :
  • 4 ounces dry spaghetti or capellini
  • 1 tablespoon minced ginger
  • 3 tablespoons SPLENDA(R) No Calorie Sweetener, Granulated
  • 1 tablespoon ketchup
  • 1/4 cup lite soy sauce
  • 1/4 teaspoon Chinese chile paste (add more if you want it spicier)
  • 1 tablespoon water
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sesame oil or vegetable oil
  • 2 cups mixed salad greens

Cooking Directions :
  1. Cook pasta following package directions.
  2. Place ginger, SPLENDA(R) Granulated Sweetener, ketchup, soy sauce, chili paste, and water in a medium saucepan. Simmer on medium-low heat 1 minute. Remove from heat. Add lime juice and sesame oil. Mix well. Add noodles and stir well. Serve immediately for a warm salad. Chill 15-20 minutes for a cold salad.
  3. To serve: place noodles on top of greens. Garnish, if desired.
Yield: 4 servings


Still Hungry?
Spicy Asian noodles are served on a bed of greens for an attractive side dish.

Notes:
Note

Serving suggestions: Garnish with fresh basil or cilantro, carrots and snow peas.
Serving size: 1 cup
Exchanges per Serving: 1 1/2 Starches


Nutrition per serving :
  • Calories: 129 kcal
  • Carbohydrates: 24 g
  • Dietary Fiber: 2 g
  • Fat: 1 g
  • Protein: 4 g
  • Sugars: 0 g

Bow-Thai Chicken

Posted: 17 Jan 2010 10:04 PM PST




Ingredients :
  • 7 1/2 ounces uncooked bow tie pasta (farfalle)
  • 1/8 teaspoon curry powder
  • 2 teaspoons soy sauce
  • 1/2 pound chicken breast strips for stir-frying, cut in half crosswise
  • 1 tablespoon oil
  • 1 (1 pound) package Green Giant(R) Create A Meal!(R) frozen szechuan stir fry meal starter
  • 2 teaspoons lime juice
  • 1 teaspoon peanut butter
  • 3/4 cup purchased Alfredo sauce
  • 3 tablespoons coconut
  • 3 green onions, sliced
  • Lime wedges (optional)

Cooking Directions :
  1. Cook pasta in large saucepan as directed on package. Drain; return to saucepan and cover to keep warm.
  2. Meanwhile, in medium bowl, combine curry powder and soy sauce. Add chicken strips; toss to coat. Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center.
  3. Add frozen sauce and vegetables from meal starter. Bring to a boil. Reduce heat; cover and cook 6 to 9 minutes or until vegetables are crisp-tender, stirring frequently. Stir in lime juice and peanut butter.
  4. Add Alfredo sauce to cooked pasta; toss to coat. Spoon vegetable mixture over pasta mixture; stir well. Spoon onto individual serving plates. Sprinkle coconut, onions, and peanuts from packet over each serving. Garnish each with lime wedge.
Yield: 4 servings


Still Hungry?
Notes:

Submitted by
Mille Meehan, Richmond, VA
Bake-Off(R) Contest 40, 2002
$10,000



Nutrition per serving :
  • Calories: 490 kcal
  • Carbohydrates: 51 g
  • Dietary Fiber: 4 g
  • Fat: 21 g
  • Protein: 24 g
  • Sugars: 7 g

Banana Colada Smoothie

Posted: 17 Jan 2010 08:16 PM PST




Ingredients :
  • 1 cup ice cubes
  • 1 cup chopped fresh pineapple
  • 1 small ripe banana, sliced
  • 3 tablespoons SPLENDA(R) No Calorie Sweetener, Granulated
  • 1/2 cup reduced-fat coconut milk
  • 1/2 teaspoon vanilla extract

Cooking Directions :
  1. Combine all ingredients in a blender in the order listed; process mixture until smooth, stopping to scrape down sides.
Yield: 2 servings


Still Hungry?
This smoothie is a refreshing tropical treat.

Notes:
Note

Look for unsweetened coconut milk in the Asian food section of your supermarket.

Exchanges per Serving: 1 Starch, 1 Fruit, 1 Fat.


Nutrition per serving :
  • Calories: 144 kcal
  • Carbohydrates: 22 g
  • Dietary Fiber: 2 g
  • Fat: 5 g
  • Protein: 1 g
  • Sugars: 18 g

Lemonade

Posted: 17 Jan 2010 07:59 PM PST

Ingredients :
  • 1/2 cup lemon juice
  • 1/3 cup sugar (or more to taste)
  • 3 cups cold water


Cooking Directions :
  1. Stir together lemon juice and sugar in a pitcher until the sugar dissolves. Stir in water; chill.
Yield: 4 servings


Still Hungry?
Beats the stuff made from frozen concentrate hands down.


Nutrition per serving :
  • Calories: 72 kcal
  • Carbohydrates: 19 g
  • Dietary Fiber: 0 g
  • Fat: 0 g
  • Protein: 0 g
  • Sugars: 17 g

Cantaloupe Basil Salsa

Posted: 17 Jan 2010 07:53 PM PST




Ingredients :
  • 2 cups diced (1/4 inch) cantaloupe
  • 1/4 cup finely chopped sweet onion such as Vidalia
  • 2 tablespoons finely chopped fresh basil
  • 1 (2 inch) fresh hot red or green chile such as serrano or Thai, minced (including some seeds)
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt

Cooking Directions :
  1. Toss together all ingredients in a bowl and let stand, covered and chilled, 10 minutes.
Yield: 16 servings


Still Hungry?
Juicy cantaloupe makes a refreshing salsa for grilled chicken or fish. For a milder salsa, discard all the chile seeds.


Nutrition per serving :
  • Calories: 8 kcal
  • Carbohydrates: 1 g
  • Dietary Fiber: 0 g
  • Fat: 0 g
  • Protein: 0 g
  • Sugars: 1 g

Mixed Berry Jam

Posted: 17 Jan 2010 07:41 PM PST




Ingredients :
  • 6 cups fresh raspberries
  • 1/3 cup sugar
  • 3 cups fresh strawberries
  • 1 1/2 cups SPLENDA(R) No Calorie Sweetener, Granulated
  • 1 cup cold water
  • 1 (1.75 ounce) package no-sugar-needed pectin
  • 1 pint blueberries

Cooking Directions :
  1. Combine raspberries and sugar in a heavy bottomed pan. Heat over medium-high heat. Boil 10-15 minutes, stirring constantly.
  2. Mash strawberries with a fork or potato masher.
  3. Add SPLENDA(R) Granulated Sweetener and strawberries to raspberries. Stir constantly and boil over medium-high heat for an additional 10-15 minutes.
  4. Pour cold water into a small saucepan. Whisk pectin into water, and let stand 2-3 minutes. Allow the pectin to absorb the water.
  5. Boil water and pectin, then stir into fruit mixture and reduce heat to medium-low. Add blueberries. Simmer and stir for 5-6 minutes, until pectin is thoroughly blended with the fruit.
  6. Freeze in sterile canning jars.
Yield: 48 servings


Still Hungry?
Raspberries, strawberries and blueberries combined - spread this jam on toast and enjoy the fresh flavors in every bite.

Notes:
Exchanges per Serving: Free


Nutrition per serving :
  • Calories: 22 kcal
  • Carbohydrates: 5 g
  • Dietary Fiber: 1 g
  • Fat: 0 g
  • Protein: 0 g
  • Sugars: 2 g

Kumquat and Cranberry Compote

Posted: 17 Jan 2010 07:24 PM PST

Ingredients :
  • 2 (12 ounce) bags cranberries, thawed if frozen
  • 9 ounces kumquats, trimmed and quartered lengthwise
  • 1 cup water
  • 1 1/4 cups sugar
  • 2 tablespoons finely chopped peeled fresh ginger
  • 2 whole star anise
  • 1/4 teaspoon salt

Cooking Directions :
  1. Stir together all ingredients in a 4-quart heavy saucepan and simmer, uncovered, stirring occasionally, until berries have burst, 10 to 12 minutes. Remove star anise and cool completely.
Yield: 10 servings


Still Hungry?
If you can't find kumquats, don't panic the recipe works fine without them.

Notes:
Cook's note

Compote can be made 1 week ahead and chilled, covered.


Nutrition per serving :
  • Calories: 147 kcal
  • Carbohydrates: 37 g
  • Dietary Fiber: 4 g
  • Fat: 0 g
  • Protein: 0 g
  • Sugars: 25 g

Apricot Ginger Preserves

Posted: 17 Jan 2010 07:15 PM PST

Ingredients :
  • 4 quarts water
  • 1/2 cup lemon juice
  • 4 1/2 pounds ripe apricots
  • 1/4 cup lemon juice
  • 2 teaspoons grated fresh ginger
  • 1 (1.75 ounce) package low methoxyl pectin with calcium *
  • 1 1/2 cups SPLENDA(R) No Calorie Sweetener, Granulated

Cooking Directions :
  1. Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
  2. Combine 4 quarts water and 1/2 cup lemon juice in a large bowl; set aside. Fill a Dutch oven 3/4 full with water; bring to a boil. Immerse apricots for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water. Slip skin off apricots using a paring knife. Cut apricots in half; remove pits. Place in the lemon juice and water solution to prevent browning; drain. Place the apricots in food processor in batches; process until finely chopped. Measure exactly 6 cups of fruit.
  3. Combine chopped apricots, 1/4 cup lemon juice, ginger, and pectin in a large Dutch oven; stirring until pectin dissolves. Let stand 10 minutes.
  4. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat. Boil 1 minute, stirring constantly. Remove from heat; add SPLENDA(R) Granulated Sweetener, stirring until SPLENDA(R) Granulated Sweetener dissolves. Skim off any foam with metal spoon.
  5. Ladle hot preserves immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
  6. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
Yield: 96 servings


Still Hungry?
Apricots and ginger make an intensely flavored jam with a vibrant yellow color. Serve on biscuits or bagels for a delicious breakfast treat.

Notes:
Note

*If using a pectin product with separate pectin and calcium packets, follow the package directions to mix calcium water. Use 5 teaspoons pectin powder and 2 tablespoons calcium water. Follow package directions for preparing recipe.

Dietary Exchanges Per Serving: Free


Nutrition per serving :
  • Calories: 12 kcal
  • Carbohydrates: 3 g
  • Dietary Fiber: 0 g
  • Fat: 0 g
  • Protein: 0 g
  • Sugars: 1 g

Cranberry Orange Relish

Posted: 17 Jan 2010 07:06 PM PST




Ingredients :
  • 2 cups fresh or defrosted frozen cranberries
  • 1/4 cup diced red onion
  • 1 large jalapeno pepper, seeded and finely chopped
  • 2 tablespoons fresh lime juice
  • 2 blood oranges or navel oranges peeled, sectioned, and cut into 1/4-inch pieces, juices reserved
  • 2 teaspoons fresh grated ginger
  • 1/2 cup sugar
  • 2 stalks celery peeled to remove strings, cut in 1/4-inch dice
  • 1/4 cup fresh mint leaves, coarsely chopped
  • 1/4 cup pecans toasted, broken in pieces

Cooking Directions :
  1. Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.
  2. Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.
Yield: 16 servings


Still Hungry?
This is an easy addition to the Thanksgiving menu since it doesn't require any cooking.


Nutrition per serving :
  • Calories: 57 kcal
  • Carbohydrates: 11 g
  • Dietary Fiber: 1 g
  • Fat: 1 g
  • Protein: 0 g
  • Sugars: 6 g

Minted Peach and Tomato Salad

Posted: 17 Jan 2010 06:57 PM PST

Ingredients :
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 large peaches
  • 3 large red tomatoes
  • 3 large yellow tomatoes
  • 1 1/2 cups cherry tomatoes
  • 2 small inner celery stalks, peeled to remove strings and cut into1/4-inch pieces
  • 1/4 cup fresh mint leaves, plus sprigs for garnish

Cooking Directions :
  1. Whisk together olive oil, vinegar, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; set vinaigrette aside.
  2. Halve and pit peaches. Cut halves into quarters. Remove core from stem end of large tomatoes; slice into 1/2-inch rounds.
  3. Arrange peaches, tomatoes, cherry tomatoes, and celery on a serving plate. Sprinkle with remaining 1/4 teaspoon salt and pepper. Coarsely chop mint leaves; add to vinaigrette. Pour over salad, and garnish with mint sprigs.
Yield: 10 servings


Still Hungry?
This salad was inspired by the goodness of these two fruits, both at their peak in late summer.


Nutrition per serving :
  • Calories: 79 kcal
  • Carbohydrates: 9 g
  • Dietary Fiber: 1 g
  • Fat: 4 g
  • Protein: 1 g
  • Sugars: 4 g

Berrilicious Salsa

Posted: 17 Jan 2010 06:51 PM PST

Ingredients :
  • 1 cup fresh raspberries, cut into half
  • 1 cup fresh blackberries, cut into half
  • 1 medium apple, coarsely chopped
  • 1 kiwi fruit, peeled and coarsely chopped
  • 1 orange, peeled, seeded, and coarsely chopped
  • 1 tablespoon chopped red onion
  • 1 green onion, thinly sliced
  • 1 tablespoon diced green chile peppers
  • 1/4 cup SPLENDA(R) No Calorie Sweetener, Granulated
  • 1 tablespoon fresh lime juice
  • 1 tablespoon white wine vinegar

Cooking Directions :
  1. Combine all ingredients; cover and chill 1 hour.

Yield: 12 servings


Still Hungry?
A summertime topping for smoked turkey, grilled chicken and pork.

Notes:
Note

Dietary Exchanges Per Serving: 1/2 Fruit


Nutrition per serving :
  • Calories: 29 kcal
  • Carbohydrates: 7 g
  • Dietary Fiber: 2 g
  • Fat: 0 g
  • Protein: 0 g
  • Sugars: 4 g

Fuzzy Orange Smoothie

Posted: 17 Jan 2010 06:38 PM PST

Ingredients :
  • 1 small ripe banana, sliced
  • 1 cup frozen peach slices
  • 1/2 cup orange juice
  • 2 tablespoons SPLENDA(R) No Calorie Sweetener, Granulated
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon


Cooking Directions :
  1. Combine all ingredients in a blender in the order listed; process mixture until smooth, stopping to scrape down sides.
Yield: 2 servings


Still Hungry?
This refreshing drink is like summer in a glass.

Notes:
Note

Serving Size: 3/4 cup

Exchanges per Serving: 2 Fruits


Nutrition per serving :
  • Calories: 98 kcal
  • Carbohydrates: 24 g
  • Dietary Fiber: 1 g
  • Fat: 0 g
  • Protein: 1 g
  • Sugars: 20 g

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