Showing posts from June, 2011

Over 21 Frozen Yogurt

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

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!