Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body,
but rather to skid in broadside, totally worn out & proclaiming “Wow, What a Ride!”

Wednesday, July 29, 2015

meal ideas - fruity cool downs

This time of the year is not my favorite--- I do not like HOT weather. Yes, I admit it- I am a penguin, I want it cold. When the weather doesn’t fit with my likes and dislikes I want something cold and refreshing to munch on; being diabetic that can sometimes be a challenge. HOWEVER... there are some treats you can make that will satisfy the need for sweet and cold, and stay healthy.  Three of my favorite- summer cool downs...

Watermelon-Berry Granita
Granita is a delicious, fat-free way to satisfy your sweet tooth on a hot summer day. This diabetic recipe is low in calories and loaded with antioxidants.

 3/4 cup water
 1/3 cup sugar or sugar substitute
 3 cups seeded watermelon cubes
 2 cups blueberries and/or halved strawberries

In a small saucepan, combine the water and sugar (if using); bring to boiling, stirring until sugar is dissolved. Boil gently, uncovered, for 2 minutes. Remove from heat; cool slightly. If using a sugar substitute, combine water and sugar substitute in a small bowl; stir to dissolve. Do not heat.

 Meanwhile, in a blender or large food processor, combine watermelon and berries. Cover and blend or process until nearly smooth. Add the sugar mixture; blend or process until smooth.

Transfer to a 3-quart rectangular baking dish. Cover and freeze about 2-1/2 hours or until almost solid.

 Remove mixture from freezer. Using a fork, break up the frozen mixture until almost smooth but not melted. Cover and freeze for 1 hour more.* Break up the frozen mixture with a fork and serve in paper cups or shallow bowls. Makes 10 (3/4-cup) servings.

Note  If mixture is frozen longer than the final hour, let it stand at room temperature about 20 minutes before breaking up mixture with a fork and serving.

Nutrition Facts Per Serving: 52 cal., 1 mg sodium, 13 g carb. (2 g fiber, 11 g sugars), Diabetic Exchanges Fruit (d.e): 0.5; Other Carb (d.e): 0.5;

Cherry-Apricot Freeze
This colorful frozen treat can be stored up to one month in the freezer. That means no wasted leftovers!
 
1 1/2 cups water
 1/4 cup sugar
 1 15 - ounce can pear halves (juice pack)
 1 15 - ounce can unpeeled apricot halves in light syrup, rinsed, drained and chopped
 1 6 - ounce can frozen pineapple juice concentrate, thawed (3/4 cup)
 3/4 cup water
 1/2 10 - ounce jar maraschino cherries, drained and halved

 In a medium saucepan combine 1 1/2 cups water and the sugar; bring to boiling, stirring occasionally to dissolve sugar. Boil, uncovered, 1 minute. Remove from heat.

Meanwhile, drain pears, reserving juice. Chop pears. Stir chopped pears, reserved pear juice and the remaining ingredients into the saucepan. Transfer mixture to a 2-quart freezer container. Cover and freeze for 8 hours or until firm, stirring occasionally to distribute fruit. Store in freezer up to 1 month.

To serve, let stand at room temperature about 1 hour. Scrape mixture into dessert dishes. Makes 12 (3/4-cup) servings.

Nutrition Facts Per Serving:  95 cal., 4 mg sodium, 24 g carb. (2 g fiber, 22 g sugars), 1 g pro. Diabetic Exchanges Other Carb (d.e): 1; Fruit (d.e): 0.5

Frosty Blackberry-Lemon Ice
Chill out with this fruity frozen treat. Eat with a spoon, or turn the lemon ice into a slushy drink by pouring club soda or sparkling water over a scoop in a glass.

1 cup water
 1/2 cup sugar
 4 cups fresh blackberries or frozen unsweetened blackberries
 1/4 cup fresh lemon juice
 2 tablespoons finely shredded lemon peel

 In a medium saucepan combine water and sugar; bring to boiling, stirring frequently. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly.
 In a blender or food processor combine blackberries, the warm syrup mixture, and lemon juice.

Cover and blend or process until almost smooth. Strain mixture through a fine mesh sieve, discarding seeds. Stir in 1 teaspoon of the lemon peel.

Transfer the mixture to a 3-quart rectangular baking dish or a 13x9x2-inch baking pan. Place in the freezer, uncovered, for 1-1/2 hours or until almost solid.

Remove berry ice from freezer. Using a fork, break up the ice into a somewhat smooth mixture. Freeze 1 hour more.* Break up the ice with a fork and serve in cups. Top each serving with remaining shreds of lemon peel. Makes 6 to 8 servings.

Note * If mixture remains in the freezer longer than the 1 additional hour, let it stand at room temperature about 20 minutes before breaking up mixture with a fork and serving.

Nutrition Facts Per Serving: 115 cal., 2 mg sodium, 29 g carb. (5 g fiber, 24 g sugars), 1 g pro.

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