It’s the weekend, you’ve got to go places and get things done. Wake up a little early and enjoy the peace of morning while you quietly prep this beautiful fruit salad.
- Peel and dice one ripe mango
- Peel and supreme slice one orange with the juice
- cut up 6 or 7 strawberries in chunks
- cut 1 cup red grapes in halves
- garnish with fresh sprigs of mint
It will be there in its colorful, healthy, fruity, sparkling splendor when everyone gets up. It goes great with home made yogurt if you happen to have some. Now go relax. Breakfast, done!
I say Don’t do it! You’ve got it so good! You’ll only live to regret it. Don’t eat that luscious raspberry banana ice cream! …Wait a minute…it’s made with only bananas and raspberries… That is to say, it’s made totally from fruit?
The clouds clear. Angels sweep across the sky. An ethereal voice booms out, “You’ve been good my child.”
That is the dream I had while tasting this yummy frozen smoothie. If you have a freezer and a food processor, you can make this yummy treat that looks just like home made ice cream and tastes just like Heaven.
Firstly, freeze two bananas peeled and chopped into chunks (a banana with a few brown speckles on the skin is ideal). The raspberries are also frozen. I purchase them by the bag but you could freeze fresh ones as well.
With a cup of berries and the banana chunks, just whirl them in the processor for a several minutes (you might need to scrape the sides a few times) until it becomes the consistency of soft serve ice cream. You may also put it in a plastic container, freeze it again, and it will be a scoopable mixture you could put in a cone. You could also use frozen strawberries.
As long as I have a freezer full of fruit I will be able to resist the temptation to cheat while trying to reduce. I have my daughter Bonnie to thank for turning me on to this yummy frozen treat idea.
Now that the produce section is showing some seasonal improvement I’ve been able to include more of it in our diet. This morning I thought a tart topped with fresh fruit would be a bright way to start off the week. For this breakfast I used the other half of a pie crust that I saved in the freezer from last week when I made a cherry pie. I rolled it out in two round flat disks, gave them a good pricking with a fork so they wouldn’t bubble up, and baked them on a cookie sheet until they were a toasty tan. In a 400° oven this took about 35 minutes. Once these were completely cool, these made the foundation of the tarts.
The rest was very easy. I took a package of neuftachel cheese (cream cheese would also work) at room temperature, and about 1/4 cup of honey and mixed it together until it was smoothly blended. I cooled the cheese mixture in the refrigerator while I sliced up the fruit. I spread the now cool cheese mixture generously on top of the crust and arranged slices of kiwi and strawberries on it around the outside and worked my way to the center with a cute little nest of blueberries.
When the plums and peaches look better I will make one with those fruits in the future. These were so pretty it was hard to slice them up and eat them…but not quite so hard that I didn’t have two slices. Have a great Monday!
We’re well into the second week of the new year and I’m keeping my resolution to eat salads for meals at least three times a week…salads with no croutons, no dressing other than low to no fat, no cheese, and no meat…Fruit, vegetables, nuts, and greens only. I’m hoping that this will help me to shed some holiday pounds and get the nutrition I need during the winter months. This salad was made with some spring mix lettuce, some shredded carrot, cabbage, chopped walnuts, sliced orange, apple, and fat-free raspberry vinaigrette. The color is fantastic! I feel so much better about eating all this variety knowing how good it is for me. My goal is to be Fabulous and 50 this November. I’ll be charting my progress for the next ten months and I’ll gladly accept all the support I can get.