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Showing posts from June, 2011

Over 21 Frozen Yogurt

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The key to achieving smooth, creamy, easy to scoop texture in this refreshing frozen treat is the addition of what makes a lemontini - vodka and lemon flavor liqueur. Pictured here as a tart-fresh accompaniment to an apricot rustic tart, it's luscious lemony tang compliments almost any fruit dessert or as stand-alone in a fancy glass. 
Card your guests before serving. And remember, it must be 5 o'clock somewhere!
LEMONTINI FROZEN YOGURT 8 cups plain yogurt 1/2 cup honey 3/4 cup granulated sugar (I use fine sugar) 2 tablespoons fresh squeezed lemon juice 1 teaspoon finely grated lemon peel 1 1/2 teaspoons Ceylon cinnamon 1 ounce limoncello liqueur 1 ounce vodka Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth. 
In a bowl combine the drained yogurt, honey, sugar, lemon juice, lemon peel, and Ceylon cinnamon. Transfer mixture to ice cream maker and process per manufacturer's instructio…

The Colors of June

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Strip steak sizzled to medium rare perfection on the backyard grill needs only simple accompaniment. This quick cooking summer squash and a side salad makes a company ready casual dinner. So low in fat and calories, you'll have more than enough room for dessert. Fresh picked strawberries and whipped cream, anyone?




EASY DOES IT SUMMER SQUASH 1 tsp olive oil 1/4 cup thinly sliced yellow onion  2 cups thinly sliced yellow summer squash  Dash freshly ground sea salt Dash of freshly-ground black pepper Heat the olive oil in a medium-sized skillet over medium heat. Add the yellow onion slices, and saute for 1 minute.  Add the sliced squash, salt and pepper to the pan, and saute an additional 3-4 minutes, or until the vegetables are fork-tender. Serve immediately. Serves 4 -- approximately 25 calories per serving and takes ten minutes total, 5 minutes prep time, 5 minutes to cook!