mealrecipess: fruit

Showing posts with label fruit. Show all posts

Monday, 30 October 2017

Overnight Cranberry Coffee Cake

ibrahimhegazy October 30, 2017 fruit

Ingredients

2 1/2cups all-purpose flour
2teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1/2teaspoon ground nutmeg or cinnamon
1/2cup butter, softened
1cup granulated sugar
2eggs
18 ounce carton sour cream
1 3/4cups coarsely chopped fresh cranberries
1tablespoon finely shredded orange peel
1/4cup orange juice or milk
1tablespoon finely shredded lemon peel
1/2cup packed brown sugar
1/2cup coarsely chopped slivered almonds
1teaspoon ground cinnamon
3tablespoons butter
Directions
1. Grease and lightly flour a 13x9x2-inch baking pan. In a medium bowl stir together 2 cups of the flour, the baking powder, baking soda, salt, and nutmeg. Set aside.
2. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and sour cream until combined. Add flour mixture, beating on low speed just until combined. Stir in 1 cup of the cranberries, the orange peel, orange juice, and lemon peel (batter will be thick). Spread batter in the prepared baking pan. Cover and chill for 2 to 24 hours.
3. For topping, in a small bowl stir together the remaining 1/2 cup flour, the brown sugar, almonds, and cinnamon. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Cover and refrigerate topping and the remaining 3/4 cup cranberries separately until needed.
4. Preheat oven to 350 degrees F. About 15 minutes before baking, remove coffee cake, topping, and the remaining cranberries from refrigerator. Sprinkle coffee cake with cranberries; sprinkle with topping.
5. Bake for 35 minutes. Cover loosely with foil. Bake for 15 to 20 minutes more or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 35 minutes. Serve warm.
From the Test Kitchen

TIP:

Avoid using light sour cream. This coffee cake needs the extra fat to keep it moist.

Read more No comments:

Chia Pudding with Fruit

ibrahimhegazy October 30, 2017 fruit

Ingredients

114 ounce can unsweetened light coconut milk
1cup plain fat-free Greek yogurt
2tablespoons pure maple syrup
1/2teaspoon vanilla
1/4cup chia seeds
2cups chopped fresh fruit or berries, such as pineapple, strawberries, blueberries, raspberries, mango, and/or peach)
6teaspoons unsweetened shredded coconut, toasted
Directions
1. In medium bowl stir together the coconut milk, yogurt, maple syrup, and vanilla. Stir in the chia seeds. Divide mixture among six serving bowls. Cover with foil; chill overnight.
2. To serve, spoon fruit evenly over pudding in bowls. Sprinkle with coconut.

Read more No comments:

Warm Citrus Fruit with Brown Sugar

ibrahimhegazy October 30, 2017 fruit

Ingredients

2medium red grapefruit, peeled and sectioned, or 1-1/2 cups drained refrigerated grapefruit sections
2medium oranges, peeled and sectioned
1cup fresh pineapple chunks or one 8-ounce can pineapple chunks, drained
2tablespoons rum (optional)
1/4cup packed brown sugar
2tablespoons butter or margarine, softened
Directions
1. In a medium bowl combine grapefruit, oranges, and pineapple. Transfer to a 1-quart broiler-safe au gratin dish or casserole.*
2. If desired, in a small saucepan heat rum until it almost simmers. Carefully pour over fruit. Stir gently to coat.
3. In a small bowl stir together brown sugar and butter until well mixed; sprinkle over fruit. Broil about 4 inches from the heat for 5 to 6 minutes until sugar is bubbly and fruit is warmed.
4. Makes 4 servings.
From the Test Kitchen

*

For individual servings, use four individual au gratin dishes and do not use the rum.

Read more No comments:

Tuesday, 24 October 2017

Grilled Fruit Kabobs

ibrahimhegazy October 24, 2017 fruit

Ingredients

16 ounce carton vanilla low-fat yogurt
1teaspoon finely shredded lime peel
1tablespoon lime juice
1/4teaspoon ground cinnamon
1/2of a small fresh pineapple, peeled and cored
2large ripe, yet firm, nectarines or peeled peaches
2medium ripe, yet firm, bananas
1tablespoon butter, melted
2teaspoons lime juice
Honey (optional)
Finely shredded lime peel (optional)
Directions
1. For sauce, in a small bowl combine yogurt, the 1 teaspoon lime peel, the 1 tablespoon lime juice, and the cinnamon. Cover and chill until serving time.
2. For kabobs, cut pineapple into 1-inch pieces. Cut nectarines or peeled peaches into wedges. Cut bananas into 1-inch chunks. Alternately thread pieces of fruit on eight 8-inch skewers.* In a small bowl combine melted butter and the 2 teaspoons lime juice. Brush over kabobs.
3. For a charcoal or gas grill, grill kabobs on the greased rack of a covered grill directly over medium heat for 6 to 8 minutes or until starting to brown, turning once or twice. If desired, drizzle kabobs with honey and sprinkle with additional lime peel. Serve kabobs with the sauce.
From the Test Kitchen

*TIP:

If using wooden skewers, soak in enough water to cover for 30 minutes; drain before using.

Read more No comments:

Saturday, 21 October 2017

Blueberry Swirly Smoothies

ibrahimhegazy October 21, 2017 fruit

Ingredients

2cups frozen blueberries
1/2cup apple juice
16 ounce carton plain fat-free yogurt
1ripe banana, peeled, cut up, and frozen
2 - 3teaspoons honey
Directions
1. In a blender combine blueberries and juice. Cover and blend until smooth. Divide among three glasses.
2. Wash the blender with warm, soapy water. In the blender combine yogurt, banana, and honey. Cover and blend until smooth. Spoon over the blueberry mixture in glasses. Swirl with a spoon.

Read more No comments:

Wednesday, 18 October 2017

Raspberry-Rhubarb Waffle Topper

ibrahimhegazy October 18, 2017 fruit

Ingredients

3cups sliced fresh or frozen rhubarb
1/2cup sugar
1/4cup water
1/2teaspoon finely shredded lemon peel
3cups fresh raspberries
2tablespoons cold water
2teaspoons cornstarch
Directions
1. In a large saucepan combine rhubarb, sugar, the 1/4 cup water, and the lemon peel. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, for 5 minutes. Stir in 1 1/2 cups of the raspberries. Cook, uncovered, for 3 minutes more. In a small bowl combine the 2 tablespoons cold water and the cornstarch; stir into rhubarb mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in the remaining 1 1/2 cups raspberries.
2. Cool topper slightly and transfer to a 1-quart resealable freezer bag. Squeeze air from bag; seal and freeze for up to 1 month.*
3. To serve, thaw topper in the refrigerator for 1 to 2 days. Transfer to a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Serve warm over waffles.
From the Test Kitchen

*TIP:

If you prefer, cool topper slightly and transfer to an airtight storage container. Cover and chill for up to 1 week. To serve, transfer to a medium saucepan and heat as directed.

Read more No comments:

Tuesday, 17 October 2017

Lemon Crepes

ibrahimhegazy October 17, 2017 fruit

Ingredients

2 1/2cups blueberries, raspberries, and/or sliced strawberries
2 - 3teaspoons honey
3/4cup fat-free milk
1/2cup all-purpose flour
1egg
1tablespoon canola oil
2teaspoons sugar
1teaspoon finely shredded lemon peel
1/2cup mascarpone cheese, softened
2tablespoons honey
Finely shredded lemon peel (optional)
Directions
1. In a medium bowl combine berries and 2 to 3 teaspoons honey; toss gently to combine. Set aside. In a medium mixing bowl combine milk, flour, egg, oil, sugar, and 1 teaspoon lemon peel; whisk until smooth.
2. Heat a lightly greased 8-inch skillet over medium-high heat; remove from heat. Spoon in 2 tablespoons of the batter; lift and tilt skillet to spread batter evenly. Return to heat; cook for 1 to 2 minutes or until brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with the remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium.
3. In a small bowl combine mascarpone cheese and 2 tablespoons honey. Spread unbrown side of each crepe with 1 tablespoon of the cheese mixture; fold crepe into quarters. Serve crepes with berry mixture. If desired, garnish with additional lemon peel.

Read more No comments:

Monday, 16 October 2017

Morning Parfait

ibrahimhegazy October 16, 2017 fruit

Ingredients

1/4cup raisins
1teaspoon finely shredded orange peel (set aside)
2tablespoons orange juice
1teaspoon vanilla
1/28 ounce package reduced-fat cream cheese (Neufchatel), softened
1tablespoon sugar
2cups fresh raspberries, blueberries, sliced strawberries, and/or cut-up peaches
1/2cup low-fat granola
Honey (optional)
Shredded orange peel (optional)
Directions
1. In a small microwave-safe bowl, combine raisins and orange juice. Cover and microwave on 100 percent power (high) for 30 to 45 seconds; let stand 1 minute to plump raisins. Stir in vanilla; set aside.
2. In a medium bowl combine cream cheese and sugar; beat with an electric mixer on low to medium speed until smooth. Stir in raisin mixture and the 1 tsp. orange peel.
3. In four tall glasses layer half the cream cheese mixture, half the fruit, and half the granola. Repeat layers. Drizzle with honey and top with additional orange peel. Makes 4 servings.

Read more No comments:

Wednesday, 11 October 2017

Atole de Fresa (Strawberry Dessert Soup)

ibrahimhegazy October 11, 2017 fruit

Ingredients

4cups (2 pints) strawberries, sliced
1/4cup sugar
2cups water
2/3cup masa harina (corn tortilla flour)
2cups buttermilk
1/2cup sugar
1vanilla bean, split in half lengthwise or 2 teaspoons vanilla extract
1cannella or other cinnamon stick
Milk (optional)
Fresh mint sprigs
Directions
1. In a blender or food processor combine strawberries and 1/4 cup sugar. Cover and blend or process until smooth; set aside.
2. In a large saucepan, combine the water and masa harina. Cook and stir over medium heat for 3 to 4 minutes or until thickened.
3. Stir in buttermilk, 1/2 cup sugar, vanilla bean (if using), cannella stick, and pureed strawberries. Cook over low heat for 5 minutes, stirring frequently. Stir in vanilla (if using). (The soup should be thick, but pourable. If necessary, thin with a little milk.) Cover and chill for at least 4 hours.
4. Before serving, remove vanilla bean and cannella stick. Using the tip of a small sharp knife, scrape seeds from vanilla bean; return seeds to soup. Ladle soup into small dessert bowls. Garnish with mint sprigs.a