February Challenge: Recipe Sharing

surfrgrl1

Lets post our February Fruity Recipes here!

Don't forget, a recipe per week is worth 5 points!
Winner takes home their favorite vamp/wolf and get a special prize.

Yvonne (aka Surfrgrl1)

KBrenOH

I'm not certain this will count as a recipe or not but:


I take a cup of fresh sliced strawberries, 1/4 cup of blackberries and either some equal, trivia, splenda (take your pick of sweetner) and spring a single packet over it. After that I let it sit for about an hour or two. Depending on what I have in the house, whether it's Fat Free Redi-Whip, or Sugar Free Cool Whip, I then take the berries put them in rounded bowl and surround it with a few servings of the Whip. It's not very calorie heavy, it satisfies my sweet tooth and most of the sugar is coming from the fruit at that point.

JackieMac979

Strawberry/Banana/Vanilla Smoothie

Instructions
Things You'll Need
• 1 1/2 cup vanilla soy milk
• 1 cup strawberries
• 1 cup sliced banana
• 1/2 cup ice
• Blender

1 Pour strawberries and diced banana into the cup of an open blender.
2 Pour ice over the top of the fruit and place the lid on the bender, leaving off the handle piece so there is an open hole in the lid.
3 Blend the fruit and ice, pouring the soy milk in through the opening as the smoothie blends. Continue blending until smooth.
4 Pour smoothie into two chilled glasses and serve.

I used to make strawberry & banana smoothies often on weekends. Sometimes I froze the banana first. Sometimes I added a little yogurt.
I often used whatever juice we had in the house but I like the idea of trying it with vanilla soy or almond milk too!

77tes

I am truly addicted to blueberries! I buy them frozen in big Costco bags, and when I really need ice cream, I have a cup of frozen berries. This challenge reminded me about how crazy I am about blueberries, so I went hunting for a recipe that was a little more than open package, insert berries into mouth. I found this one on SparkPeople.com. Since my lemon tree is groaning under all the lemons right now, I think I'll make it for tonight.


Blueberry Lemon Sorbet

Minutes to Prepare: 5
Minutes to Cook: 60
Number of Servings: 5

Ingredients
3 cups of fresh or frozen blueberries, thawed
1/2 cup water
2 tablespoons honey
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/8 teaspoon salt

Directions
Place all ingredients in a blender or food processor; process until smooth. Place berry mixture in a freezer-safe container and freeze until hard, about 1 hour. Let stand about 10 minutes before serving.

Servings Per Recipe: 5 - ½ cup servings
Amount Per Serving: Calories: 76, Total Fat: 0.3 g, Sodium: 64.2 mg, Carbs: 19.8 g, Fiber: 2.4 g, Protein: 0.6 g

MindyBlack

I am truly addicted to blueberries! I buy them frozen in big Costco bags, and when I really need ice cream, I have a cup of frozen berries. This challenge reminded me about how crazy I am about blueberries, so I went hunting for a recipe that was a little more than open package, insert berries into mouth. I found this one on SparkPeople.com. Since my lemon tree is groaning under all the lemons right now, I think I'll make it for tonight.


Blueberry Lemon Sorbet

Minutes to Prepare: 5
Minutes to Cook: 60
Number of Servings: 5

Ingredients
3 cups of fresh or frozen blueberries, thawed
1/2 cup water
2 tablespoons honey
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/8 teaspoon salt

Directions
Place all ingredients in a blender or food processor; process until smooth. Place berry mixture in a freezer-safe container and freeze until hard, about 1 hour. Let stand about 10 minutes before serving.

Servings Per Recipe: 5 - ½ cup servings
Amount Per Serving: Calories: 76, Total Fat: 0.3 g, Sodium: 64.2 mg, Carbs: 19.8 g, Fiber: 2.4 g, Protein: 0.6 g

That sounds wonderful I think I can do this one. I am so jealous that you even have a lemon tree but especially that it is groaning under the weight of lemons. Lemon is one of my favorite flavors.

w8sarge

My mom used to make a smoothie in the blender with a cup of buttermilk, 1/3 cup unsweetened pineapple juice, 1/2 packet of sweetener, and 2-3 ice cubes. We both loved it. This one is fancier with a lot more pineapple!

Pineapple Buttermilk Smoothie

20 ounces unsweetened pineapple chunks
1 cup buttermilk
2 teaspoons vanilla extract
2 teaspoons liquid sweetener
Mint leaves -- optional

Drain pineapple, reserving 1/2 cup juice. Freeze pineapple chunks. Place juice, buttermilk, vanilla, sweetener, and frozen pineapple chunks into blender. Blend until smooth. Pour into glasses and garnish with mint if desired.

Source: http://smoothierecipies.org/pinapple-buttermilk-smoothie

surfrgrl1

I am truly addicted to blueberries! I buy them frozen in big Costco bags, and when I really need ice cream, I have a cup of frozen berries. This challenge reminded me about how crazy I am about blueberries, so I went hunting for a recipe that was a little more than open package, insert berries into mouth. I found this one on SparkPeople.com. Since my lemon tree is groaning under all the lemons right now, I think I'll make it for tonight.


Blueberry Lemon Sorbet

Minutes to Prepare: 5
Minutes to Cook: 60
Number of Servings: 5

Ingredients
3 cups of fresh or frozen blueberries, thawed
1/2 cup water
2 tablespoons honey
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/8 teaspoon salt

Directions
Place all ingredients in a blender or food processor; process until smooth. Place berry mixture in a freezer-safe container and freeze until hard, about 1 hour. Let stand about 10 minutes before serving.

Servings Per Recipe: 5 - ½ cup servings
Amount Per Serving: Calories: 76, Total Fat: 0.3 g, Sodium: 64.2 mg, Carbs: 19.8 g, Fiber: 2.4 g, Protein: 0.6 g

That sounds wonderful I think I can do this one. I am so jealous that you even have a lemon tree but especially that it is groaning under the weight of lemons. Lemon is one of my favorite flavors.

Lemon rocks. No lemon trees in Kansas either! booo hoooo

surfrgrl1

Easy parfait:

Greek or other vanilla yogurt
Berries of your choosing
Granola (I like Kroger low fat granola)


Layer yogurt and berries in a parfait dish
Top with low fat granola

Eat with long teaspoon!
Licking the dish is optional. (well, and depends on how long your tongue is!)

77tes

Easy parfait:
Eat with long teaspoon!
Licking the dish is optional. (well, and depends on how long your tongue is!)

:laugh: :laugh: :laugh: :laugh: :laugh:

surfrgrl1

This is for the lemon lovers out there.

Alright, I know we said our recipes should be--- um-- healthy and all, but I just got a recipe from another MFP friend, and HAD to share.

P.S. Nancymorris is the person who shared with me, she has the calories figured out and they are listed at the bottom.


Lemon Crinkles
Yield: 24 cookies
Prep Time: 15-20 minutes
Cook Time: 9-10 minutes
Total Time: 24-30 minutes
Ingredients:
1/2 cup of unsalted butter, softened
1 cup of white sugar
1 tsp vanilla extract
1 egg
3 tbsp fresh lemon juice
1 tbsp fresh lemon zest
1 1/2 cups of flour
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1/2 cup of powdered sugar

Directions:
Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

In a large bowl, beat the butter and sugar together with a mixer until creamy. Add the vanilla, egg, lemon juice, and lemon zest and beat until smooth and well mixed. Combine the flour, salt, baking powder, and baking soda together until well combined. Slowly add the flour mixture to the lemon mixture until mixed. The dough will be very sticky. Place into the refrigerator for 10-15 minutes or until firm enough to roll into balls.

Roll the dough into small balls then toss in the bowl of powdered sugar until evenly coated. Place the balls on the baking sheet about 2 inches apart. Place into the oven and bake for 9-11 minutes.

Remove the cookies from the oven and let them cool on a wire rack for at least 7 minutes to set.

Nancy's Lemon Crinkle Cookies (2 cookies), 1 serving(s) 211 calories, 9 grams fat 32 carbs 2 grams protein 0 fiber 60 sodium

77tes

This is for the lemon lovers out there.

Nancy's Lemon Crinkle Cookies (2 cookies), 1 serving(s) 211 calories, 9 grams fat 32 carbs 2 grams protein 0 fiber 60 sodium

Wow, this sounds so good, and I've got the lemons, but dare I make them? I might eat them all.

w8sarge

Did you know there are only about 160 calories in a POUND of strawberries??? I couldn't believe my eyes when I put this into the recipe tracker. Pretty and pink for day. Enjoy!

Strawberry Ice

1 (16-ounce) bag frozen unsweetened strawberries
2 tablespoons sugar
1/2 cup low-fat plain yogurt
2 tablespoons orange liqueur or frozen orange juice

Place bag of frozen strawberries in microwave and heat on DEFROST until partially thawed, about 1 minute. Pour into bowl of food processor and process into small pieces by pulsing on and off. Add sugar, yogurt and liqueur and process until smooth. Serve immediately or freeze and serve later. Makes 8 servings.


My estimates per serving are
54 calories, 11g carbs, 0g fat, 1g protein if using liqueur
OR 48 calories, 11g carbs, 0g fat, 1g protein if using OJ

surfrgrl1

This is for the lemon lovers out there.

Nancy's Lemon Crinkle Cookies (2 cookies), 1 serving(s) 211 calories, 9 grams fat 32 carbs 2 grams protein 0 fiber 60 sodium

Wow, this sounds so good, and I've got the lemons, but dare I make them? I might eat them all.

I know I would eat them all!

77tes

I have a lime sitting on my counter, begging to be used, so I thought I'd try this. I am totally going to switch the kiwi for the grapes because I don't want to slice the kiwi. (Or maybe I'll use the kiwi and count it as a new fruit -- it's been years since I had one. And, bringing grapes into the house is dangerous -- I'll eat 3 pounds!)

Honey Lime Fruit Salad
The honey smooths out the tanginess of the lime juice for a refreshing fruit glaze..

Servings: 7

• 1 - 20 ounce can pineapple chunks, in juice, drained
• 1 - 11 ounce can mandarin oranges, drained
• 1 large banana, sliced
• 1 kiwi fruit, peeled, halved and sliced
• 1 cup quartered fresh strawberries
• 1/4 teaspoon grated lime peel
• 2 tablespoons lime juice
• 1 tablespoon honey

Drain pineapple; reserve 1/4 cup juice.
Combine pineapple chunks, mandarin oranges, banana, kiwi fruit and strawberries in bowl.
Stir together reserved juice, lime peel, lime juice and honey. Pour over salad; toss to coat.

COOKS NOTE: You may stubstitute green seedless grapes for the kiwi or any of the above fruit if not in season.

Per Serving: 104 Calories; trace Fat; 1g Protein; 27g Carbohydrate; 2g Dietary Fiber

I found this online at Low Fat Recipes.

surfrgrl1

I bought some Almond Coconut lowfat milk. First time I drank some.... hmmm. too coconutty, but then I thought today, he lets add some Hershey's light chocolate syrup, SCORE! IT is also very thick, so me thinks it will be great in coffee! Almond Joy Latte.

So, since it is milk made from FRUIT, i'm gonna count this as a new fruit this week!

77tes

I went looking for blackberry recipes, and I found this online. I think it sounds good, but I would definitely use dressing.

Blackberry Spinach Salad

"This is an excellent brunch salad that's very easy to throw together. This tastes great without a dressing, but some people like a bacon dressing or a nice balsamic vinegar."

Ingredients
3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)

Directions
In a large bowl, toss together baby spinach feta cheese, cherry tomatoes, green onion, and walnuts. Add the blackberries last. Garnish with edible flowers. :flowerforyou:
Nutritional Information
Amount Per Serving Calories: 107 | Total Fat: 7.3g |

I have never served anything with edible flowers, but I had them at the Cullen House (Miller Tree Inn) in Forks. I'm pretty sure Edward secretly added them to my plate.:blushing:

surfrgrl1

I have never served anything with edible flowers, but I had them at the Cullen House (Miller Tree Inn) in Forks. I'm pretty sure Edward secretly added them to my plate.:blushing:

I especially loved it when they served berries that they paid some kid to go pick for them locally! Ahh, I want to go back again. :sad: I miss Forks and the Miller Tree Inn.

w8sarge

Kathy and I were talking about how good Waldorf salad is, but so high in calories with all the mayo. Then I found this recipe in an old issue of Cooking Light.

Lightened Waldorf Salad

1/2 cup raisins
1/2 cup apple juice
1 cup finely chopped celery
1 cup chopped Granny Smith apple
1/4 cup coarsely chopped walnuts, toasted
2 tbsp. fat-free mayonnaise
2 tbsp. fat-free apple-flavored yogurt

Combine raisins and apple juice in a microwave-safe bowl; microwave at HIGH for 30 seconds. Let stand 2 minutes; drain. Combine raisins, celery, apple, and walnuts in a medium bowl. Stir in mayonnaise and yogurt. Yield: 6 servings (1/2 cup ea).

Calories: 93; Fat: 3.2g; Protein: 2g; Fiber: 1.6g; Cholesterol: 1mg; Iron: 0.5mg; Sodium: 60mg; Calcium: 25mg.

sykin

Do drinks count??

Peach Melba Mimosas
(Makes 8 cocktails. Working Time: 10 minutes)
(protein: 1g; fat: 0g; carbs: 16g; fiber: 3g; sodium: 0mg; chol: 0mg; calories: 186)

1-1/2 cups thawed frozen raspberries
1/4 cup sugar
1 cup thawed frozen peaches
1 teaspoon fresh lemon juice
2 bottles chilled champagne, cava, or other sparkling white wine
1/2 pint fresh raspberries, for garnish

1) In a blender, puree frozen raspberries and 2 tablespoons sugar. Set a fine sieve over a small pitcher and strain puree; set aside.
2) Rinse blender, then puree peaches with remaining sugar, lemon juice and 3 tablespoons cold water.
3) Spoon 2 teaspoons raspberry puree and 2 teaspoons peach puree into each glass. Top off each cocktail with champagne and garnish with fresh raspberries.

77tes

Do drinks count??

Peach Melba Mimosas
(Makes 8 cocktails. Working Time: 10 minutes)
(protein: 1g; fat: 0g; carbs: 16g; fiber: 3g; sodium: 0mg; chol: 0mg; calories: 186)

1-1/2 cups thawed frozen raspberries
1/4 cup sugar
1 cup thawed frozen peaches
1 teaspoon fresh lemon juice
2 bottles chilled champagne, cava, or other sparkling white wine
1/2 pint fresh raspberries, for garnish

1) In a blender, puree frozen raspberries and 2 tablespoons sugar. Set a fine sieve over a small pitcher and strain puree; set aside.
2) Rinse blender, then puree peaches with remaining sugar, lemon juice and 3 tablespoons cold water.
3) Spoon 2 teaspoons raspberry puree and 2 teaspoons peach puree into each glass. Top off each cocktail with champagne and garnish with fresh raspberries.

Hey, they definitely have fruit!

surfrgrl1

Hot off the press, haven't had a chance to try this yet, just asked for and got the recipe from another MFP friend.


Ricotta Pumpkin Pudding

1 Cup - Fat Free Ricotta Cheese
1/2 Cup - Pumpkin Puree (More or less to taste)
1 tsp - Vanilla extract
Pumpkin Pie spice (to taste)
½ packet of Sugar Free Vanilla pudding
½ Cup - Fat Free Cool Whip (Optional)


1. Mix Ricotta Cheese, Vanilla extract, and Pudding.
2. Add in Pumpkin Puree and whip until blended.
3. OPTIONAL: Add Cool Whip and blend. I like the cool whip; it gives it a lighter mousse type taste.
4. Refrigerate

1 Serving is a 1/2 Cup
Calories 100

77tes

I created my own Kumquat Sobet Recipe, but I decided not to post it -- first, because it was sooo sour, no one would eat it :noway: and second, because I've never seen kumquats for sale, and I'm guessing few people have a kumquat tree in their backyard like I do.

So, I once again went recipe hunting on the internet. I think this sounds yummy.

Fruity Tossed Salad
Serves: 8

• 1/4 cup white grape juice concentrate
• 3 tablespoons white wine vinegar or cider vinegar
• 2 teaspoons canola oil
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 10 cups torn mixed salad greens
• 8 large fresh strawberries, quartered
• 1 kiwifruit, peeled and sliced
• 2 tablespoons sliced green onion
• 2 tablespoons slivered almonds, toasted

In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Refrigerate until serving. Set aside 2 tablespoons of dressing. Place the greens in a salad bowl and drizzle with remaining dressing. Top with strawberries, kiwi and onion; drizzle with reserved dressing. Sprinkle with almonds.

Per Serving: 57 Calories; 3g Fat (37.6% calories from fat); trace Saturated Fat; 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 141mg Sodium.

w8sarge

I've never purchased a mango before, so have no idea when the season is. But this easy skillet supper reminds me of the cocktail, so it should be good!!

Mango Mojito Chicken (Serves 4)

Ingredients:

2 tsp. olive oil
4 4-oz. boneless, skinless chicken breasts
1/4 tsp. each sea salt and fresh ground pepper
2 ripe mangos, pitted and diced
1 green bell pepper, chopped
1 cup low-sodium chicken broth
1/3 cup chopped scallions
2 tbsp. chopped fresh mint
1 tbsp. fresh lime juice
1 tsp. finely grated lime zest
1 tsp. finely grated garlic
2 cups cooked brown rice

Instructions:

1) In a large skillet, heat oil on medium-high. Season both sides of chicken with salt and black pepper. Add chicken to skillet and cook for 1 to 2 minutes per side, until golden brown.

2) Add mangos, bell pepper, broth, scallions, mint, lime juice, lime zest and garlic and bring to a simmer. Reduce heat to medium, partially cover and cook for 5-10 minutes, undisturbed, until chicken is cooked through. Add rice to skillet and stir to combine. Cook for a few minutes more to heat through.

Nutrients per serving ( 1 chicken breast and 1 cup mango rice mixture):
340 calories, 44 grams carbs; 7 grams fat; 27 g protein; 200 mg sodium; 65 mg cholesterol.

Source: Clean Eating, October 2011