Monthly Archives: May 2012

Greek Yogurt with Warm Berry Sauce

Are you one of those people who doesn’t like a really sweet dessert?  Or are you someone like me who loves sweet dessert but doesn’t want to feel guilty after eating it?  And are you also someone like me who keeps frozen fruit on hand for smoothies?  If so, Greek Yogurt with Warm Berry Sauce is just for you.

Frozen blueberries and blackberries are simmered with sugar, water, and lemon juice to create a rich and vibrant berry sauce that is spooned over plain Greek yogurt for a slightly tart yet slighty sweet and overall delicious dessert treat.  The smell of cooking berries permeates the kitchen so beautifully that you wonder why you ever bought a berry-scented candle before.  This berry sauce is beautiful and would be delicious over ice cream, pancakes, waffles, or anything else you can think of.  Use any mixture of berries you like as I think strawberries or raspberries would be delicious too. 

The ingredients:

Combine blueberries, blackberries, water, lemon juice, and sugar in a small saucepan.  Bring mixture to a boil and reduce heat to medium-low, simmering for 10 minutes

Stir in butter until melted.

Spoon 1/2 cup yogurt into each of 4 bowls and top each serving with about 1/4 cup sauce.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Soft Black Bean Tostadas

With this Saturday being Cinco de Mayo, it’s got me craving a little Mexican food.  I love Mexican food but try not to eat it too often because of all of the fat that comes with it.  Making Mexican food at home can be a great solution because you are in control of the ingredients and can make it as healthy or decadent as you want.  These Soft Black Bean Tostadas are easy to make and are a great way to start the Cinco de Mayo celebration. 

Black beans are blended with spices and lime juice, and then smothered over a soft tortilla and topped with chicken and cheese.  After a quick trip under the broiler, the tostadas are topped with a homemade salsa, scallions, lettuce, and sour cream (I used Greek yogurt).  The salsa, made with avocado, tomato, scallions and lime, provides a fresh accent and the sour cream (or yogurt) brings that creamy coolness that tastes so good with Mexican food.  To keep calories down, consider using lowfat cheese, whole wheat tortilla, and either lowfat sour cream or fat-free plain yogurt.  Just make sure to keep some napkins nearby because these tostadas can be messy.  But they are so good, you won’t mind using your fingers to scoop up stray lettuce and salsa.  Have this with a fruity margarita or your favorite Mexican beer and celebrate Cinco de Mayo!

The ingredients:

Combine avocado, tomato, scallions, lime juice, and salt in a small bowl and set aside.

Combine 2 tablespoons water, lime juice, cumin, salt, cayenne pepper, and black beans in a blender and process until smooth.

Spread about 1/4 cup black bean mixture evenly over each tortilla.  Top each evenly with 1/4 cup chicken and 3 tablespoons cheese.

Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.

Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.

Additions:  None

Omissions:  None

Substitutions:

  • Whole-wheat tortillas
  • Greek yogurt

Overall Rating:  Like It

Source:  Cooking Light Magazine

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