Light Texture Foods (Fruits & Vegetables)
(Everything is extremely soft like, light or blended soup, juice, and smoothies)
Breakfast/Brunch
Appetizers/On the side/dips
Lemon Fruit Dip
Orange Dressing
Soup
Basic Beef Stock
Blackberry- Peach Soup
Carrot and Tomato Roasted Soup with Basil
Vegetable Creamy Soup
Watermelon Soup
Main Courses
As a main course you can put it in the blender to make it light to eat.
Dessert
Cranberry Pomegranate Sorbet
Cranberry Sherbet
Kiwifruit Frozen yogurt
Kiwifruit Sherbet
Mango Creamy Sorbet
Mango Sorbet
Orange Ice Cream
Orange Sherbet Slushy
Orange Whipped Cream
Peach Ice Cream
Peach Sorbet
Pineapple Creamy Shake
Plum Five Spice Sorbet
Plum Yogurt Frozen
Pomegranate Cranberry Sorbet
Pomegranate Creamy Ice Cream
Snack
Smoothies/Juice
Apple, Asparagus, and Cucumber Green Juice
Banana Spice Smoothie Banana-Strawberry Smoothie
Blackberry Smoothie
Blackberry Limeade
Blueberries Mango Orange Smoothie
Cantaloupe and Strawberry smoothie
Cranberry Float
Cranberry-Orange Iced Tea
Goji Berry-Strawberry Smoothie
Goji Drink
Grape juice & Orange Hot Drink
Green The Basic Smoothie
Kiwi Mint Lemonade
Lemon Juice-Lemonade
Mango Creamy Soup
Mango Colada
Mango & orange smoothie
Mango-BlackberryBreakfast Shake
Orange Hot Drink
Papaya Coconut Tapioca in Papaya Bowl
Papaya Smoothie
Papaya-Ginger Smoothie
Pomegranate berries Smoothie
Pomegranate Juice
Pomegranate-Watermelon Green Tea
Strawberry Watermelon Coolers
Strawberry Watermelon Frozen Smoothie Pops
Watermelon Green Tea Punch
Watermelon juice
Watermelon Kiwi Smoothie
Watermelon Raspberry Lemonade
Watermelon Sorbet
Watermelon Wine Spritzers
Watermelon Lavender Sorbet
Watermelon Pineapple and Peach Smoothie
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RECIPES
Apple, Asparagus, and Cucumber Green Juice
Ingredients
1 or 2 red or green apple (green apples recommended, but if you prefer some sweetness, use the red apples)
1 medium-sized cucumber
5 sticks of asparagus (asparagus taste is strong, do not put too much.)
Grate the asparagus because they have long fiber. Cut everything in small pieces and put in your juicer. if you don t have a juicer a strong blinder will work.
Ingredients
2 ripe bananas
2 cups vanilla kefir (see Tip)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
12 ice cubes
Preparation
Combine kefir, bananas, cinnamon, nutmeg, allspice and ice cubes in a blender; blend until smooth. Serve immediately.
Tips & Notes
Tip: Kefir is a drinkable yogurt found in the dairy section of most supermarkets, it supplies a healthy amount of protein and calcium and probiotics. If you cannot find that yogurt use your favourite one.
Blackberry Smoothie
Ingredients
2 cups fresh or frozen blackberries
1 cup plain fat-free yogurt
1 cup apple juice $
1/4 cup honey
1 large ripe banana
Preparation
Combine all ingredients in a blender; process until smooth.
Banana-Strawberry Smoothie pops
Ingredients
2 cups frozen strawberries
1 medium banana
1 cup low-fat strawberry yogurt or vanilla yogurt
1/2 cup cranberry juice cocktail or pomegranate juice
1 tablespoon pure maple syrup
Preparation
Place strawberries, banana, yogurt, juice and maple syrup in a blender and blend until smooth. Divide among six 4-ounce freezer-pop molds. Freeze until firm, at least 6 hours.
Tips & Notes
Make Ahead Tip: Freeze for up to 3 weeks. Equipment: six 4-ounce freezer pop molds (see Tip)
Tip: If you don’t have a freezer pop molds, divide the smoothie among small paper or plastic cups instead. Freeze until very thick, but not completely frozen, 1 to 2 hours. Insert frozen-treat sticks and continue freezing until completely firm, 4 to 5 hours more.
Beef Basic Stock
Ingredients
6 pounds beef soup bones
1 large onion
3 large carrots
1/2 cup water
2 stalks celery, including some leaves
1 large tomato
1/2 cup chopped parsnip
1 medium potato
8 whole black peppercorns
4 sprigs fresh parsley
1 bay leaf
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups water
Preheat oven to 450 degrees F (230 degrees C).
Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Blackberry Limeade
Ingredients
6 cups water, divided
3 cups fresh blackberries
1 /2 cup agave sirup
2/3 cup fresh lime juice (about 4 limes)
8 thin lime slices
Fresh blackberries (optional)
Preparation
Place 1-cup water and 3 cups blackberries in a blender; process until smooth. Press blackberry puree through a sieve into a large pitcher; discard seeds. Add remaining 5 cups water, sugar, and juice to pitcher; stir until sugar dissolves. Place 1 lime slice and a few blackberries, if desired, into each of 8 glasses; pour about 1 cup limeade over each serving.
Blackberry- Peach Soup
Ingredients
1 cup riesling (or non-alcoolic wine)
2 pounds fresh peaches, peeled and sliced (about 5 cups)
1 (3-inch) cinnamon stick
3 tablespoons honey
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
1 cup fresh blackberries
Fresh mint leaves (optional)
Preparation
Combine first 3 ingredients in a medium saucepan over medium-high heat; bring to a boil. Cover, reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat; cool. Discard cinnamon stick.
Place half of peach mixture in a blender or food processor; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with the remaining peach mixture. Stir in 3 tablespoons honey, juice, and 1/4 teaspoon vanilla. Chill for 1 hour.
Ladle 1/2 cup soup into each of 6 small bowls; top each serving with about 2 1/2 tablespoons blackberries. Garnish with fresh mint leaves, if desired.
Blueberries Mango Orange Smoothie
Ingredients:
1 cup milk or soy milk
½ cup frozen mango slices
1 medium orange, peeled, cut in chunks and frozen
1 cup frozen unsweetened blueberries
Instructions: (Makes 2 servings)
Mix all ingredients in a blender until smooth.
Cantaloupe and Strawberry smoothie
Ingerdients:
1 and 1/2 cups vanilla Greek yogurt
2 cups frozen strawberries
1/2-cup orange juice
some ice
1 and 1/2 cups fresh cantaloupe
Mix together
Carrot and Tomato Roasted Soup with Basil
Ingerdients
Nonstick vegetable oil spray
1 large onion, thinly sliced
2 pounds plum tomatoes, halved lengthwise
1 pound carrots, peeled, cut into 1/2-inch-thick rounds
2 garlic cloves, unpeeled
1 tablespoon olive oil
2 1/2 cups water
2 3/4 cups (about) low-fat (1%) milk
1/2 cup thinly sliced fresh basil
Preparation
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).
Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.)
Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.
Cranberry Float
Ingerdients:
6 pints of cranberry juice cocktail
5 large bottles of ginger ale
2 quarts lemon or pineapple sherbet
Lemon peel and sprigs of fresh mint
Place sherbet in bottom of a punch bowl and pour cranberry juice and ginger ale over…Break up sherbet with ladle and float sprigs of mint and curls of peel on top as a garnish.
Cranberry Pomegranate Sorbet
Ingredients:
1 cup fresh Cranberries
1/3 cup Agave Sirup
¼ cup Water
3 cups Pomegranate Cranberry Juice (chilled)
Combine cranberries, sugar, and water in a small saucepan.
Heat over medium heat and boil the mixture, stirring frequently.
Reduce the heat to low and simmer for 5 minutes till the cranberries burst and the mixture thickens.
Remove and allow the cranberries to cool completely.
Pass the mixture through a fine-mesh sieve and discard any solids.
Combine the cranberry puree with pomegranate cranberry juice.
Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.
Cranberry Sherbet
1 Cup jellied cranberry sauce
2 tsp. grated lemon rind
2 tbsp. sugar
1/2 Cup orange juice
1 Cup heavy cream, whipped
1 tsp. vanilla extract
Break up cranberry sauce with a fork and add the lemon rind and sugar, dissolved in the orange juice. Freeze in refrigerator until partially set and then fold in the whipped cream. Freeze until firm.
Cranberry-Orange Iced Tea
2 cups boiling water
6 cranberry herb tea bags
1/4 cup lemon juice
¼ to ½ cup honey
2-1/2 cups cold water
1-1/2 cups orange juice
In a large pitcher, pour the boiling water over the tea bags. Steep 5 minutes; remove the tea bags and discard.
Stir in the lemon juice honey. Mix in the cold water and orange juice.
Refrigerate until well chilled.
Pour over ice in tall glasses. Makes 6 cups.
Goji Berry-Strawberry Smoothie
Ingerdients:
1 Fresh Young Coconut
1 Cup Strawberries chopped into small pieces
2 Tablespoons Agave
¼ Cup soaked Goji Berries
Carefully scrape the coconut flesh and pour the coconut water into a bowl, taking out all splinters and fibers. If you do not have access to fresh young coconuts, you may also use almond milk.
Pour into the blender and add all the rest of the ingredients and blend to desired consistency.
Goji Drink
DIRECTIONS
In a big glass of hot or cold water juice or herb tea
add one handful of Organic / Wild Crafted Goji Berries and let them sit and hydrate for a few minutes (they become plump and juicy) or put several handfuls in a pitcher and enjoy all day.
Grape juice & Orange Hot Drink
(Perfect when is cool outside or your feel a cool or flu)
Ingredients:
4 medium oranges
40 whole cloves
½ cup firmly packed brown sugar
6 cups grape juice
2 cups boiling water
2 cups fresh squeezed Sunkist® orange juice
Instructions: (Makes 12 servings)
Stud whole oranges with 10 cloves each, place on baking sheet and bake at 325 degrees for 30 minutes until juices begin to run. Cut oranges in half and place in a heat proof bowl. Sprinkle with brown sugar.
Meanwhile, heat grape juice until it simmers, sir in punch bowl along with water and orange juice. Serve piping hot.
Green The Basic Smoothie
Kiwi Mint Lemonade
Ingredients
1 cup (250 mL) water
½ (125 mL) cup granulated sugar or agave sirup
½ (125 mL) cup packed fresh mint leaves
3 California kiwifruit
2 to 3 lemons
Sparkling water
Directions
In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, 5 minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes
Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves.
Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a tarter lemonade.
Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit. Makes about 2¼ cups (550 mL) without sparkling water, enough for 4 drinks.
Kiwifruit Frozen yogurt
Ingredients:
2 California kiwifruit, peeled and coarsely chopped
1-tablespoon honey
1 pint frozen low-fat or nonfat vanilla yogurt, softened
1 to 2 drops of green food coloring (optional)
1 package (10 ounces) frozen red raspberries in syrup, thawed
2 tablespoons triple sec or other orange liqueur
2 teaspoons cornstarch
3 California kiwifruit, ends trimmed and sliced lengthwise
Fresh mint leaves
Fresh or frozen whole raspberries (optional)
In food processor or blender, puree chopped kiwifruit; stir in honey. Place in freezer and freeze until slushy (about 45 minutes). In stainless steel bowl, quickly combine softened yogurt, kiwifruit mixture and food coloring; refreeze in bowl. With small ice cream scoop (about 2 tablespoons) form 12 balls and place on wax paper-lines tray; refreeze.
Meanwhile, to make sauce, in food processor or blender puree thawed raspberries. Over saucepan, strain berries, through a fine sieve, pressing with back of spoon. Discard seeds. Stir in orange liqueur and cornstarch. Bring to boil, stirring constantly until slightly thickened. Cool; cover and chill. To assemble; spoon about 2 tablespoons sauce on each of 6 dessert plates or shallow bowls. Arrange kiwifruit slices and frozen yogurt balls on sauce. Garnish with mint and whole raspberries. Make 6 servings.
Kiwifruit Sherbet
Ingredients
¾ cup sugar, divided
¼ cup water
2 egg whites
3-4 California kiwifruit
1½ cups lemon-lime carbonated beverage
¼ cup lime juice
Combine ½ cup sugar and water. Bring to boil; stir until sugar dissolves. Boil, covered, over medium heat 5 minutes. Beat egg whites until stiff; gradually add remaining ¼ cup sugar. Slowly pour hot syrup into whites; beat constantly until mixture has cooled. Pare and purée kiwifruit to measure ¾ cup. Gradually beat lemon-lime beverage, kiwifruit purée and lime juice into egg-white mixture. Freeze partially. Spoon mixture into chilled mixer bowl and beat with chilled beaters until mixture is light and foamy. Return to freezer and freeze until firm.
Makes about 6 servings.
Lemon Fruit Dip
Ingredients
2 cups reduced-fat sour cream
1 (1 ounce) package sugar-free instant vanilla pudding mix
1/4 cup fat-free milk
4 teaspoons lemon juice
1 teaspoon grated lemon peel
Assorted fresh fruit
Directions
In a bowl, whisk the sour cream, pudding mix, milk, lemon juice and peel until blended. Serve with fruit.
Lemon Juice-Lemonade
1 cup water
3/4 cup granulated sugar
1 cup lemon juice
Instructions
Pour 1 cup water and the sugar in a small saucepan on medium low heat. Mix occasionally until sugar is completely dissolved into the water. Allow to cool.
This is a simple syrup that will sweeten your lemonade, and it works by dissolving the sugar before adding it to the chilled water.
In a large pitcher, combine cooled syrup and lemon juice. Add lemon extract and mix to incorporate.
Sliced citrus or other fruit, washed well before slicing, can also be added to the beverage for flavor and presentation.
Fill pitcher with ice water and stir well. Serve your lemonade made with lemon juice in tall glasses, garnished with a slice of real lemon if available.
Mango Creamy Soup
Ingredients
2 mango – peeled, seeded and cubed
1/4 cup white sugar
1 lemon, zested and juiced
1 1/2 cups half-and-half
Directions
Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.
Mango Colada
1/2-cup pineapple juice
1 cup ripe mango, cubes
2 tablespoons fresh lime juice
1/3 cup cream of coconut
1/3-cup light rum or rum essence (no alcool)
1 cup crushed ice
Directions:
Place all ingredients in a blender (add ice last) and blend until smooth and thick.
Pour into tall glass and sip slowly!
Mango & orange smoothie
Ingredients
1 mango – peeled, seeded, and cut into chunks
3/4 cup orange juice
1/4 cup lime juice
2 ice cubes
1 1/4 cups club soda
Directions
Puree the mango in a blender until smooth. Add the orange and lime juices; blend until smooth. Add the club soda and ice cubes. Pulse the blender until the ice cubes are crushed and ingredients are blended.
Mango Creamy Sorbet
Ingredients
2 mangos – peeled, seeded, and cubed
1 cup sugar
1 cup cream
1 cup ice
Directions
Place cubed mangos, sugar, cream, and ice into a blender; puree until smooth.
Pour mixture into a large resealable plastic freezer bag. Seal, and freeze for 45 minutes to an hour. Move the contents around in the bag every 15 minutes while freezing.
Mango Sorbet
Ingredients
4 mangos – peeled, seeded, and cubed
1 cup simple syrup
3 tablespoons fresh lime juice
Directions
Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth.
Place in an ice cream maker. Freeze thoroughly.
Mango Blackberry Breakfast Shake
Ingredients
1 1/2 cups frozen blackberries
1 cup refrigerated mango slices (such as Del Monte)
1 cup (about 6 1/2 ounces) low-fat tofu (such as Silken soft)
1 cup orange juice
3 tablespoons honey
Preparation
Combine all ingredients in a blender; process until smooth.
Orange Dressing
Ingredients:
1 orange, juiced
3 Tbsp. vegetable oil
½ tsp. celery salt
½ tsp. dried tarragon leaves, crushed
1/8 tsp. paprika
Instructions: (Makes 1 serving)
In a jar with a lid, combine all the ingredients and shake well.
Orange Hot Drink
(Perfect when is cool outside or your feel a cool or flu)
Ingredients:
4 medium oranges
40 whole cloves
½ cup firmly packed brown sugar
6 cups grape juice
2 cups boiling water
2 cups fresh squeezed orange juice
Instructions: (Makes 12 servings)
Stud whole oranges with 10 cloves each, place on baking sheet and bake at 325 degrees for 30 minutes until juices begin to run. Cut oranges in half and place in a heat proof bowl. Sprinkle with brown sugar.
Meanwhile, heat grape juice until it simmers, sir in punch bowl along with water and orange juice. Serve piping hot.
Orange Ice Cream (quick)
Ingredients:
2 pints vanilla ice cream, softened
1 Grated peel of orange and the jus of it
Instructions: (Makes 4 servings)
In bowl, combine ice cream, juice and orange zest. Return to freezer until firm.
Orange Sherbet Slushy
Ingredients
3/8 cup orange juice concentrate
1/2 cup milk
1/2 cup water
2 tablespoons sugar
1/2 teaspoon vanilla extract
6 to 8 ice cubes
Directions
Throw the orange juice, milk, water, sugar and vanilla in the blender and blend. Add the ice cubes 1 at a time, blending to a frothy drink.
Orange Whipped Cream
Ingredients:
2 Tbsp. freshly squeezed orange juice
1 Tbsp. fresh orange zest, chopped
½ cup heavy whipping cream
1 Tbsp. powdered sugar
Instructions: (Makes 4 servings)
Whip cream until soft peaks form.
Stir in freshly squeezed orange juice, fresh Sunkist orange zest and powdered sugar.
Continue whipping until peaks are firm.
Refrigerate until needed.
Papaya Coconut Tapioca in Papaya Bowl
Ingredients
3/4 cup tapioca pearls
1 (14 ounce) can coconut milk
2 large papayas – halved lengthwise and seeded
Directions
Bring a pot of water to a boil. Stir the tapioca pearls into the boiling water. Reduce heat to medium to keep water at a simmer. Cook, stirring frequently to keep the pearls from sticking to the bottom of the pot, until the water becomes thickened, 5 to 7 minutes. Drain. Transfer the tapioca to a large bowl and cover with cold water.
Refill the pot with fresh water and bring to a boil. Once the tapioca pearls have cooled, drain the cool water from the bowl and transfer the tapioca to the boiling water. Remove the pot from the heat; cook and stir again until the pearls are clear, 5 to 7 minutes; drain. Transfer the tapioca to a clean bowl and cover with cold water. If the pearls are not completely clear, repeat the process until they are.
Pour the coconut milk into a small saucepan and place over medium heat; bring to a simmer. Once the coconut milk is simmering, stir the tapioca into the coconut milk until the pearls are evenly coated. Remove from heat and allow the mixture to cool completely; spoon into the papaya halves. Store in refrigerator until ready to serve.
Papaya Smoothie
Ingredients
1 cup fresh papaya, cubed
1/2 medium ripe banana
1/4 cup low fat plain or vanilla yogurt
2 Tbspns maple syrup
Instructions
Place all ingredients in a blender and blend until smooth. Serve chilled. Makes 2 servings.
Papaya-Ginger Smoothie
Ingredients
2 1/2 cups papaya (Solo or Mexican) chunks
1 cup ice cubes
2/3 cup nonfat plain yogurt
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon honey
Juice of 2 lemons
16 fresh mint leaves, plus 4 sprigs for garnish
Directions
Refrigerate papaya until very cold, at least 1 hour or overnight.
Blend papaya, ice, yogurt, ginger, honey, and lemon juice in a blender. Add up to 1/4 cup water, 1 tablespoon at a time, until mixture is smooth and thinned to desired consistency. Blend in mint leaves. Garnish with mint sprigs.
Peach Ice Cream
Ingredients
6 eggs, beaten
3 1/2 cups white sugar
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
3/4 teaspoon salt
Directions
In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer’s instructions.
Peach Sorbet
Ingredients
1/2 cup water
3 tablespoons sugar
2 tablespoons lemon juice
4 medium ripe peaches, peeled and sliced
Directions
In a saucepan, combine the water, sugar, and lemon juice. Cook and stir over medium heat until sugar is dissolved. Cool slightly; transfer to a blender.
Add the peaches; cover and process until smooth. Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm.
Pineapple Creamy Shake
Ingredients
1 can (20 oz.) Crushed Pineapple, undrained
1 pint vanilla ice cream or frozen yogurt
1 cup milk
Dash ground cinnamon
Directions
Combine crushed pineapple, ice cream, milk and cinnamon in blender or food processor container. Cover; blend until smooth.
Plum Five Spice Sorbet
Ingredients
2 1 1/2 oz Cans purple plums
1/2 c Water
1/4 c Dry Sherry
3/4 ts Chinese five-spice powder
Whole star anise seeds (optional)
Drain plums, reserving liquid. Remove pits from plums. In food processor or blender, combine plums, reserved liquid, water, Sherry and spice powder. Process until very smooth (there should be no flecks of plum peel). Freeze in ice cream maker according to manufacturer’s directions. Serve garnished with star anise, if desired.
Plum Yogurt Frozen
Ingredients
2 lb Plums — pitted & chopped
3/4 c Sugar — or substitute
1 Cinnamon Stick
32 oz Nonfat Yogurt — vanilla
In saucepan combine plums, sugar, cinnamon stick and 1/2 C water. Bring to boiling over high heat. Reduce heat to low; cover and simmer 10 min. until plums are tender, stirring occas. Remove from heat; discard cinnamon stick.
In food processor or blender process plum mixture until smooth. Press plum puree with back of spoon thru sieve set over bowl. Discard skin and pulp. Stir yogurt into plum puree. Freeze in ice cream maker according to manufacturer’s directions. Or pour plum-yogurt mixture into 9″ sq. metal baking pan. Cover and freeze for 2 hours until firm.
In food processor process frozen plum-yogurt mixture until smooth. Place in same baking pan; freeze 2-3 hrs. more until firm. Let stand 10 min. before scooping.
Pomegranate berries Smoothie
Ingredients:
1 cup mixed Frozen Berries
1/3 cup Silken Tofu
1/2 cup Pomegranate Juice
2 tsp Honey
1/4 Ice Cubes
In a blender, mix all the ingredients and grind it till smooth. Add honey according to the required sweetness. Now add tofu or juice till you get the required thickness. Serve it chilled.
Pomegranate Cranberry Sorbet
Ingredients:
1 cup fresh Cranberries
1/4 cup Granulated Sugar
¼ cup Water
3 cups Pomegranate Cranberry Juice (chilled)
Combine cranberries, sugar, and water in a small saucepan. Heat over medium heat and boil the mixture, stirring frequently. Reduce the heat to low and simmer for 5 minutes till the cranberries burst and the mixture thickens. Remove and allow the cranberries to cool completely. Pass the mixture through a fine-mesh sieve and discard any solids. Combine the cranberry puree with pomegranate cranberry juice. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.
Pomegranate Creamy Ice Cream
Ingredients
1 cup heavy cream
3/4 cup white sugar
1 cup pomegranate juice
1 teaspoon vanilla extract
1 pinch salt
Directions Stir together the heavy cream and sugar. Stir in the pomegranate juice, vanilla extract, and salt. Add the mixture to an ice cream maker and freeze according to the manufacturer’s directions.
Pomegranate Juice
Ingredients:
6 Pomegranates
2 1/2 tbsp Fresh Lemon Juice
3 tsp Sugar (to taste)
2 tsp Orange juice
Ice Cubes
Carefully seed all the pomegranates. Wash the seeds thoroughly and pass them through a juicer. If required, strain the juice.Stir in sugar, lemon juice and orange flower water. Serve immediately
Pomegranate-Watermelon Green Tea
4 cups watermelon puree
2 cups pomegranate juice
4 cups strong prepared and chilled Green tea
1 cup white grape juice
1 serving ice
Instructions
Mix ingredients together in a large container (except ice) and chill well. Stir before serving and serve over ice.
Strawberry Watermelon Coolers
Ingredients
2 cups strawberries, hulled
1 cup watermelon chunks, seeds removed
1 cup crushed ice
1 tablespoon sugar, more to taste
1 bottle strawberry-flavored sparkling water, well chilled
Fresh mint for garnish
Put strawberries, watermelon, ice and sugar into a blender and purée until smooth. Pour into tall glasses and top off with sparkling water. Garnish with mint and serve.
Strawberry Watermelon Frozen Smoothie Pops
Ingredients
Strawberry Shake
1 container (8 ounces)lemon nonfat yogurt
2 cups cubed, seeded watermelon
1 pint fresh strawberries, cleaned and hulled
1 banana medium, peeled and sliced
Smoothie Pops
Strawberry Shake
Small paper cups
Popsicle sticks
Instructions
Strawberry Shake
In blender or food processor, process yogury, watermelon, strawberries and banana until smooth and frothy. Serve immediately.
Pour prepared Watermelon Strawberry Shake into small paper cups. Freeze, inserting popsicle sticks or plastice spoons when mixture is partially frozen. Or, pour Watermelon Strawberry Shake into ice cream machine. Set and enjoy
Vegetable Creamy Soup
Ingredients
2 tablespoons olive oil
1 pound carrots, peeled, 1/2-inch dice
1 large onion, 1/2-inch dice
4 celery sticks, 1/2-inch dice
3 medium Yukon Gold potatoes (or 6 small), 1/2-inch dice
3 garlic cloves, peeled and halved
3 cups chicken stock
2 bay leaves
3 sprigs fresh thyme (substitute: 1 teaspoon dried thyme)
1/4 cup of cheese (cheddar)
1/4 cup half-and-half or heavy cream (or milk)
1/4 teaspoon red pepper flakes
salt to taste
Heat a large pot over medium-high heat, add oil. Add onions, celery and 1/4 teaspoon of salt; cook 10 minutes until softened.
Add potatoes, carrots, and garlic halves; cook 5 minutes.
Pour in chicken stock then add bay leaves and thyme. Bring soup to a boil, reduce heat to a simmer and cook 15 minutes until potatoes can be pierced with a fork.
Remove bay leaves and thyme stems, Add half-and-half, cheese and then puree soup using an immersion blender, stand blender or food mill.
and red pepper flakes, taste for seasoning, add salt if necessary.
A blend of watermelon, Green Tea and Grape Juice; you can add chardonnay for the perfect party punch!
Ingredients
8 cups watermelon puree (medium seedless watermelon)
8 cups unsweetened green tea, chilled
4 cups purple grape juice
1 cup cherry juice (optional)
2 liter bottle of ginger ale
2 bottles Chardonnay (optional)
Instructions
Blend ingredients in a large beverage container and Chill. Serve over ice.
Watermelon juice
Ingredients
5 cups of fresh chilled watermelon chunks with rind removed
4 mint leaves
Instructions
Run the blender at medium speed and drop chunks of watermelon through the feedhole one at a time until they are well integrated. Continue running the blender until the mixture has liquefied. Pour the mixture into goblets and garnish with a sprig of mint. Enjoy! Makes 2 servings.
Watermelon Kiwi Smoothie
Deliciously smooth for breakfast or a refreshing afternoon snack.
Ingredients
2 cups seedless watermelon chunks
2 pieces peeled and chopped kiwis
2 cups vanilla yogurt
1 cup ice
3 sprigs fresh mint for garnish
Instructions
Place all of the ingredients in a blender and puree until smooth. Pour into 2 glasses and garnish with a sprig of fresh mint.
Watermelon Raspberry Lemonade
Ingredients
6 cups watermelon cubes (seeds removed)
1/4 cup raspberries
1 cup water
1/3 cup sugar
1/2 cup lemon juice
Instructions
Place watermelon, raspberries and water in container of electric blender, cover and blend until smooth. Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves. Refrigerate until chilled, about 1 hour.
Watermelon Sorbet
Ingredients
4 to 5 cups frozen (seedless) watermelon chunks
the juice of one lime
1/3 cup honey or agave nectar
1/8 teaspoon guar gum
Place all ingredients into a food processor fitted with the “s” blade and pulse. Continue to process then pulse until all of the chunks have become a smooth sorbet. The pulsing is really the trick here, so if the watermelon chunks just are not breaking down, turn off your machine, then pulse. Taste and add more sweetener if necessary. Pulse again.
You can serve it right away or scoop it out and freeze for a few hours in a container. Use an ice cream scoop to serve.
Watermelon Soup
Ingredients
2 pounds seedless watermelon, diced
1 mango, diced
1 Tsp.fresh ginger, grated
1 cup of strawberry or raspberry puree
2 kumquats, sliced
Fresh mint sprigs for garnish
In a food processor, place one pound of diced watermelon and blend to liquefy. Set aside and refrigerate. Finely dice remaining watermelon and mango and place with grated ginger in a bowl and allow to marinate for about 2 hours. When ready to serve, place an equal amount of the fruit puree in a soup bowl along with equal portions of the marinated melon-mango mixture. Top with watermelon juice. Garnish with a sprig of fresh mint. Serve chilled. Makes 4 to 6 servings.
Watermelon Wine Spritzers
Ingredients
2 cups small cubed chilled seedless watermelon
1 bottle chilled Chardonnay
2 tablespoons grenadine syrup
12 ounces chilled sparkling mineral water
Instructions
Divide the watermelon among 6 to 8 white wine glasses, then divide the wine, grenadine, and sparkling water among the glasses and give them a quick stir. Serve immediately.
Watermelon-Lavender Sorbet
Ingredients
4 1/2 cups pureed watermelon pulp (divided)
1/3 cup acai syrup (any natural sugar or syrup)
1 tablespoon lavender flowers/leaves (culinary type)
1/8 teaspoon salt (or to taste)
2 tablespoons lemon juice
2 tablespoons vodka (watermelon or citrus flavor)
*this helps to prevent sorbet from setting up too firm
Instructions
In a small saucepan over medium high heat, add 1/2 cup watermelon pulp, sugar, lavender and salt. Bring to a slow boil, then simmer for 5 minutes. Remove from heat and cover for 10 minutes.
Place strainer over a large bowl and pour syrup mixture through, straining out lavender flowers. Add remaining 4 cups watermelon, lemon juice and vodka. Stir until blended.
Pour into container, cover, and place in freezer. When semi-solid, mash up sorbet with fork and freeze again. When frozen, place sorbet mixture into a blender or food processor and process until smooth. Scoop desired amount into a small bowl or parfait dish, garnish with a small wedge of watermelon and a lavender sprig.
Watermelon, Pineapple and Peach Smoothie
Ingredients
2 cups chopped seedless watermelon
1 cup crushed pineapple, drained well
2 cups peach yogurt
1 dash ground cinnamon
1/2 teaspoon vanilla extract
Blend ingredients together in a blender until smooth and serve immediately.
