Showing posts with label sugar. Show all posts
Showing posts with label sugar. Show all posts
Wednesday, February 11, 2015
Driscolls 3pmSnack Movement Featuring Berry Parfait with Brown Sugar Cream
The survey also revealed that the time of day people reach for their snacks affects their snack choice. People who snack between 2 p.m. and 4 p.m. are more likely to choose fresh fruit. “It’s great to see that people often make a fresh fruit choice as an afternoon snack,” says Frances Dillard, Director of Marketing, Driscoll’s. “We know that it’s not easy to always make a healthy choice. That’s why we are excited to launch a campaign that will introduce great tasting blueberry snacks to replace the unhealthy 3 p.m. snack, especially as people are trying to keep their New Year’s resolutions on track.” Driscoll’s is launching its #3pmSnack campaign to encourage people to snack on fresh fruit, including their healthy and delicious blueberries.Many people are looking for a sweet but nutritious way to crush their cravings and hunger. Blueberries offer the perfect healthy indulgence, and Driscoll’s is making it easier than ever to incorporate antioxidant-filled berries into your diet. At just 80 calories per cup and containing virtually no fat, fiber-rich blueberries keep you satisfied the entire afternoon. Blueberries are a super food that contain more antioxidants than many other foods; they also contain Vitamin C to keep health in peak condition while enabling you to meet your 2014 weight management goals. I’m taking part in this campaign by creating Berry Parfait with Brown Sugar Cream, a healthy and delicious afternoon treat that can be enjoyed at your desk…or in your kitchen. It’s a great after-school snack for kids too! Make the simple creamy sauce the night before and assemble the parfaits whenever your #3PMSnack cravings hit!
Berry Parfait with Brown Sugar Cream
a Weekend Gourmet Original
Ingredients for two parfaits:
- 1 cup Driscoll’s blueberries
- 1 cup Driscoll’s raspberries
- 1 cup lowfat sour cream
- ½ cup light brown sugar
- 1 tbs. honey
- ¼ tsp. lemon or orange extract
- Vanilla beans from one pod
- 1/3 cup granola
- 2 tsp. finely chopped pecans
Directions:
Step 1: Combine the sour cream, brown sugar, honey, extract and vanilla seeds. Stir well to combine and set aside in the fridge. If there are a few lumps of brown sugar, they will soften in the fridge. Just give the sauce another stir just before you assemble the parfaits.
Step 2: Assemble the parfaits. Combine the berries and divide equally between two stemmed glasses OR portable plastic containers. Top with 2-3 tbs. of the sauce, half of the granola and 1 tsp. of the chopped pecans.
That’s it…these parfaits are a healthy and flavorful afternoon snack that will keep you satisfied until dinner! Feel free to use a different berry for the raspberries if you like – chopped strawberries would also work nicely. The fresh berries work very nicely with the tangy-sweet brown sugar cream sauce…and the granola and pecans provide a nice bit of crunch. FYI...you’ll have plenty of the brown sugar cream left…which is a good thing! Spoon the remaining sauce into the sour cream container and store it in the fridge for up to a week. It’s great for dipping all kinds of fruit – especially apple slices and whole strawberries.
Disclosure: Driscolls provided me with berries to facilitate this feature. I received no further compensation, and all opinions expressed are my own.
Thursday, February 5, 2015
The SundaySupper Free for All Featuring Sugar Free Strawberry Meyer Lemonade
This week, the #SundaySupper theme is Free for All...where were sharing recipes that are fat-free, sugar-free, gluten-free, dairy-free...you get my drift! Were being hosted by Beate at The Not So Cheesy Kitchen. Michael and I dont have any health issues that require us to eat a special diet, so I had to think a bit to come up with a recipe to share here today. We do have family members who are diabetic and watching their sugar intake, so I used that for my starting point. Then, an idea hit me: other than a glass of wine, I try not to drink calories. Lord knows being a food writer means I eat plenty of calories...no need to drink them too!
I try to limit my intake of diet sodas and the like, but I do enjoy a Diet Dr. Pepper. One of Michaels favorite Summertime beverages is lemonade, so I decided to make a fun and tasty sugar-free lemonade featuring in-season strawberries and Meyer lemons. What I came up with was perfectly sweet-tart Sugar-Free Meyer Lemonade.
Nothing is better on a hot day than a tall glass of lemonade. Add in some juicy strawberries, and its even better! I used a combination of regular lemons and Meyer lemons, because I had some Meyer lemons in my kitchen. They are less acidic than regular lemons, which makes for a very smooth lemony flavor. I sweetened my lemonade with Splenda, but feel free to use Equal or Stevia instead if thats the sweetener that you prefer. Just keep the ratio of sweetener to lemon juice and water the same. Wait until you hear my two secret ingredients for making this lemonade really POP with flavor!
Sugar-Free Strawberry Meyer Lemonade
Breakfast
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I try to limit my intake of diet sodas and the like, but I do enjoy a Diet Dr. Pepper. One of Michaels favorite Summertime beverages is lemonade, so I decided to make a fun and tasty sugar-free lemonade featuring in-season strawberries and Meyer lemons. What I came up with was perfectly sweet-tart Sugar-Free Meyer Lemonade.
Nothing is better on a hot day than a tall glass of lemonade. Add in some juicy strawberries, and its even better! I used a combination of regular lemons and Meyer lemons, because I had some Meyer lemons in my kitchen. They are less acidic than regular lemons, which makes for a very smooth lemony flavor. I sweetened my lemonade with Splenda, but feel free to use Equal or Stevia instead if thats the sweetener that you prefer. Just keep the ratio of sweetener to lemon juice and water the same. Wait until you hear my two secret ingredients for making this lemonade really POP with flavor!
Sugar-Free Strawberry Meyer Lemonade
adapted from Food Networks website
Step 1: Cut 1 pint of strawberries into quarters. You can puree them in your blender of food processor, but what I do is put the berries in the bottom of my pitcher and use my immersion blender to puree them. Its less messy and really easy! Feel free to push the blended berries through a fine sieve if you want, but I dont...I like the texture that it brings to this lemonade. This is what it looked like after I used the immersion blender to liquefy the strawberries.
Step 2: Add the following ingredients to the strawberries in the pitcher: the juice of two (2) large lemons and two (2) Meyer lemons, 1 cup Splenda that measures like sugar (comes in a large bag), 1 tsp. vanilla bean paste of vanilla extract, and 5 cups cold water. Stir well to combine, until the sweetener dissolves. Serve in glasses...straws are optional, but fun!
Man, is this lemonade a winner! Theres no artificial aftertaste, and the ratio of sweet and sour is perfect. In case you missed it, my secret ingredient is a bit of vanilla bean paste. I love how vanilla matches with berries, and it worked really well here. It was very subtle, but I liked the background flavor. This is such a fruity and refreshing drink, and the color is absolutely gorgeous.
Now for my other top-secret tip: to keep this lemonade from getting watered down by melting ice, I place 4-5 frozen strawberries in each glass before pouring the lemonade. By the time the lemonade is gone, the berries have mostly thawed...leaving you with a strawberries to eat at the end! They look really pretty floating in the glass too...and a strawberry added to the rim of each glass lets your guests know why your lemonade is bright red.
I hope youll give my sugar-free strawberry lemonade a try very soon. The only calories in this drink come from the lemon juice and the strawberry puree. I love it when something tastes fabulous, but doesnt make my waistline expand. To see what other "free" recipes the #SundaySupper participants are sharing today, click on the links below. Be sure to join us at 600 CST for our weekly Twitter chat. Its always fun and lively...so hope you can make it!
Breakfast
- Dairy, Egg, Gluten, Nut & Soy Free Brown Rice Breakfast Pudding by girlichef
- Dairy & Nut and Sugar Free Blueberry Tangerine Muffins byVintage Kitchen
- Dairy, Egg, Gluten, Nut, and Soy Free Homemade Mango Jam Recipe by Masala Herb
Main Courses
- Gluten Free Nothing Missing Manicotti by Janes Adventures in Dinner
- Gluten Free Sun-Dried Tomato & Feta Meatballs over Courgette Noodles bySmall Wallet, Big Appetite
- Gluten Free Pizza by Cravings of a Lunatic
- Dairy, Egg & Nut Free Balsamic Portobello Burgers by Curious Cuisinere
- Dairy & Egg Free Raw Pasta with Tomato and Basil Sauce by Mamas Blissful Bites
- Dairy, Egg, Gluten & Nut Free Mushroom Risotto Bake by Cindys Recipes and Writings
- Gluten Free Enoki Mushroom & Pine Nut Quinoa by Family Foodie
- Dairy, Egg & Gluten Free Vegan Mac and "Cheese" by Webicurean
- Dairy, Egg & Nut Free Creamy Mushrooms on Pasta by The Not So Cheesy Kitchen
Sides
- Gluten Free Persian Cucumber Yoghurt by Shockingly Delicious
- Gluten Free Quinoa with Olives, Basil and Sun-dried Tomatoes by That Skinny Chick Can Bake!!!
- Dairy Free Farro and Fruit Salad by Magnolia Days
- Dairy, Egg, Gluten & Dairy Free Fattoush Salad by From the Bookshelf
- Gluten Free Chickpea Fritters by The Lovely Pantry
- Dairy, Egg, and Gluten Free Black Bean and Mango Salad by Sonis Food
- Dairy, Egg, Gluten, and Nut Free Grilled Fennel Salad by Food Lust People Love
Breads
- Dairy & Gluten Free French Bread by Blueberries and Blessings
- Dairy & Gluten Free Crunchy Almond Sesame Crackers by Sues Nutrition Buzz
Treats
- Dairy & Gluten Free Individual Chocolate Pavlova by The Girl in The Little Red Kitchen
- Gluten Free Flourless Chocolate Chip Peanut Butter Cookies by Juanitas Cocina
- Gluten Free Ghoriba by Maroc Mama
- Dairy, Egg & Gluten Free Apple Almond Butter Cookies by What Smells So Good?
- Gluten Free Chocolate Chip Cookies with Almond Flour by Hezzi-Ds Books and Cooks
- Nut Free Lemon Cardamom Wedding Cookies by Gourmet Drizzles
- Dairy Free Chocolate Gelato by Growing Up Gabel
- Dairy, Egg, Gluten & Sugar Free Cantaloupe Strawberry Coconut Gazpacho by Peanut Butter and Peppers
- Gluten Free Meringue Kisses with Dulce de Lece by Basic N Delicious
- Dairy & Egg Free Vegan Everyday Chocolate Loaf by Gotta Get Baked
- Gluten, Dairy, and Nut Free Coconut Macaroons by Happy Baking Days
- Dairy, Egg, Gluten & Soy Free Tastes like Chocolate Ice Cream byCookistry
- Dairy, Egg & Gluten Free Vegan Bread Pudding by In the Kitchen with Audrey
- Gluten Free Mousse & Cookies by Ninja Baking
- Gluten Free Brown Butter Snickerdooles by Pies and Plots
- Dairy, Egg & Soy Free Chai Spice Coconut Ice Cream by Daily Dish Recipes
- Gluten Free Lemondae Dip by The Messy Baker
- Fat Free Chocolate Angel Food Cake by Our Table for Seven
- Gluten & Dairy Free Honey Bear Smoothies by Neighborfood
- Sugar Free Strawberry Meyer Lemonade by The Weekend Gourmet
Friday, January 23, 2015
Dream Cake Recipe Danish Coconut Brown Sugar Cake Dr�mmekage Opskrift
When I was growing up in Denmark, I dont remember hearing about Dream Cake or in Danish Drømmekage. It has become popular in recent years. We received several requests for us to make this delicious Dream Cake. So here is my version.
First we are going to make the topping. Then, we will bake the cake. Finally we will assemble the topping and cake. Then eat!!
Topping Ingredients
Cake Ingredients:
Kitchen Utensils
Preheat oven to 400 degrees F/200 degrees C . Spray or grease the pan. Add 1 tablespoon flour to pan, shake flour around pan to coat bottom and sides, discard excess flour, set pan aside. If desired, line baking pan with parchment paper, then grease paper.
In a small saucepan add butter and milk, warm over low heat until butter is melted. Little finger hot. Set aside the mixture to cool a little.
In a large mixing bowl add eggs and sugar. Using your electric mixer beat on high. Add vanilla extract into the egg mixture. Continue to beat until mixture is yellow and thick (5 or more minutes). If you’re not sure whether it’s thick enough, give it another minute. Scrape down the sides of the bowl as needed.
Pour the milk mixture from the sauce pan into the bowl of egg mixture. Stir gently the mixture until well incorporated with a wooden spoon.
Next in a separate bowl whisk or sift together flour and baking powder so it is distributed evenly.
Add sifted flour mixture into the egg milk mixture with a wooden spoon. Gently fold the flour into the eggs until smooth. trying to incorporate as much of the flour without knocking out the air from the eggs. Scrape down the sides of the mixing bowl as needed.
Pour dough into prepared pan. Scrape the batter from the mixing bowl into the pan.
Bake in the middle of the oven for 18-20 minutes. Insert with a toothpick or a long skewer into the center of the cake. If the toothpick comes out moist, then bake the cake a little longer. The cake should look light golden brown in color and is firm to the touch. You want to be sure it has baked thoroughly and will bear the weight of the topping to come.
Remove cake from oven Turn up the oven to 425 degrees F/225 degrees C.
Immediately spread the coconut topping over the top of the cake evenly. Add tablespoons of filling at a time and smooth it out.. Do not pour all of coconut filling onto cake all at one time.
When oven has reached the new temperature, place cake back into the oven on the upper-middle shelf. Bake the cake until the topping is a toasted deep golden in color for an additional 5-10 minutes
Cool cake in the pan completely on wire cooling rack before serving. The topping sets into a lovely chewy caramel. Cut cake into squares (or wedges, if baking cake in a round pan)
Serve with either coffee, tea, or milk. Enjoy!
Read more »
First we are going to make the topping. Then, we will bake the cake. Finally we will assemble the topping and cake. Then eat!!
Topping Ingredients
- 1/4 cup of whole milk
- 1/2 cup salted butter, softened to room temperature
- 1 cup light brown soft sugar
- 1 1/4 cup of shredded coconut (sweetened or unsweetened)
- heavy medium sized saucepan
- measuring cup
- wooden spoon
- Set saucepan over medium heat. Add soft butter, brown sugar and milk into the saucepan. Melt the mixture in the sauce pan.
- Stir constantly to prevent the sugar from burning.
- Then add coconut and blend well.
- Cook for 5 minutes until the mixture has thickened and some of the liquid has evaporated.
- Remove pan from heat. Set the mixture aside in another bowl until ready to spread over cake.
Cake Ingredients:
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 cup of salted butter
- 3/4 cup of whole milk (yogurt or buttermilk is optional)
- 4 medium eggs
- 1 1/3 cup of granulated sugar
- 1 teaspoon vanilla extract
Kitchen Utensils
- hand mixer or electric mixer
- large mixing bowl
- measuring cup
- wooden spoon
- small sauce pan
- 8 or 9-inch (20-22cm) square or round baking pan.
Preheat oven to 400 degrees F/200 degrees C . Spray or grease the pan. Add 1 tablespoon flour to pan, shake flour around pan to coat bottom and sides, discard excess flour, set pan aside. If desired, line baking pan with parchment paper, then grease paper.
In a small saucepan add butter and milk, warm over low heat until butter is melted. Little finger hot. Set aside the mixture to cool a little.
In a large mixing bowl add eggs and sugar. Using your electric mixer beat on high. Add vanilla extract into the egg mixture. Continue to beat until mixture is yellow and thick (5 or more minutes). If you’re not sure whether it’s thick enough, give it another minute. Scrape down the sides of the bowl as needed.
Pour the milk mixture from the sauce pan into the bowl of egg mixture. Stir gently the mixture until well incorporated with a wooden spoon.
Next in a separate bowl whisk or sift together flour and baking powder so it is distributed evenly.
Add sifted flour mixture into the egg milk mixture with a wooden spoon. Gently fold the flour into the eggs until smooth. trying to incorporate as much of the flour without knocking out the air from the eggs. Scrape down the sides of the mixing bowl as needed.
Pour dough into prepared pan. Scrape the batter from the mixing bowl into the pan.
Bake in the middle of the oven for 18-20 minutes. Insert with a toothpick or a long skewer into the center of the cake. If the toothpick comes out moist, then bake the cake a little longer. The cake should look light golden brown in color and is firm to the touch. You want to be sure it has baked thoroughly and will bear the weight of the topping to come.
Remove cake from oven Turn up the oven to 425 degrees F/225 degrees C.
Immediately spread the coconut topping over the top of the cake evenly. Add tablespoons of filling at a time and smooth it out.. Do not pour all of coconut filling onto cake all at one time.
When oven has reached the new temperature, place cake back into the oven on the upper-middle shelf. Bake the cake until the topping is a toasted deep golden in color for an additional 5-10 minutes
Cool cake in the pan completely on wire cooling rack before serving. The topping sets into a lovely chewy caramel. Cut cake into squares (or wedges, if baking cake in a round pan)
Serve with either coffee, tea, or milk. Enjoy!
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