Archive for June, 2017

Yogurt Fruit dip

Recipe

1 Jun

Yogurt Fruit dip

Recipe By : , 6/97
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Dairy
Desserts Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c plain nonfat yogurt
2 tbsp brown sugar
1 tbsp frozen orange juice concentrate
1 dash ground cinnamon

Line a strainer with a paper coffee filter or cheesecloth; place over a
bowl. Pour yogurt in strainer; refrigerate for 8 hours. Discard liquid
in bowl. combine yogurt, brown sugar, orange juice concentrate and
cinnamon; mix well. Serve with fresh fruit.

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Filed under: Breads

Solstice Pudding

Recipe

1 Jun

Date: Mon, 20 Dec 93 09:02:47 EST
From: Christina Hulbe

New World Solstice Pudding
by C. Hulbe
1 Cup whole wheat flour
or 3/4 Cup flour and 1/4 Cup fine corn meal
1/2 Cup unbleached all-purpose flour
1 tsp baking powder
2 tsp baking soda
1/2 Cup blackstrap molasses
1/2 Cup boiling water
1 Cup cranberries
1 medium apple, in fine mince or grated
1/3 Cup pitted prunes, snipped

spices: include any or all, to your taste
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp crystallized ginger, minced
1 tsp dried orange peel
1/2 tsp dried lemon peel

Thoroughly coat a 1 quart double-boiler with non-stick
cooking spray. Stir baking soda into molasses and set
aside. Boil cranberries in the water for 4 minutes.
Stir apple into berries and cook one minute longer. Stir
prunes into the other fruit. In a medium mixing bowl,
stir together flours, baking powder, and spices. Mix
molasses and fruit into flour. Pour batter into
prepared mold, cover tightly (if double-boiler lid is not
snug, seal with aluminum foil) and steam for 3 to 4 hours,
until the pudding is firm. Remove mold from the pan and
let stand 30 minutes.
Loosen pudding with flexible spatula and invert it onto
a serving plate. Cut into wedges and serve with sauce
(suggestions below).
If cooked (and stored cool) ahead of time, the pudding
may be warmed by re-steaming in the double boiler for 30
to 45 minutes.
The pudding may also be cooked in a traditional mold,
it will require about half as much time to cook.

Sauce possibilities include:
1) A mixture of equal parts confectioner’s sugar and
water or apple cider, boiled together for a few minutes,
enriched with soymilk or brandy (several Tbsp for 1/2
Cup sugar) just before serving.
2) Apple butter, thinned with water or apple cider, heated
just until it comes to the boil, and enriched with brandy
just before serving.

Filed under: Vegan

Avocado Cilantro Soup

Recipe

1 Jun

AVOCADO CILANTRO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 md Scallions
1/2 c Fresh Cilantro Leaves
2 Cloves Garlic
4 oz Pared Avocado
1 1/2 c Plain Nonfat Yogurt
1/2 c Skim Buttermilk
2 tb Lime Juice
1/2 ts Curry Powder
1/8 ts Ground Red Pepper

In a food processor, combine scallions, cilantro and
garlic; process until finely chopped. Add avocado;
process until smooth. Add yogurt, buttermilk. 1/4 cup
water, lime juice, curry powder and red pepper to food
processor; process until smooth. Cover and
refrigerate at least 1 hour, until well chilled. Each
1/2 cup serving contains 115 calories, 5 gm fat,
104 mg sodium and 3 mg cholesterol.

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Filed under: Desserts

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Archive for June, 2017

Yogurt Fruit dip

Solstice Pudding

Avocado Cilantro Soup

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