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7 Memorial Day Dishes to Remember!
Memorial Day is the unofficial start of summer, and what better way to celebrate the long weekend than by dining al fresco? These dishes incorporate an array of seasonal produce such as peaches, berries, tomatoes and peppers. And, of course, no respectable summer shindig is complete without firing up the grill; check out these mouth-watering recipes to please the carnivores. So whether you’re playing host or planning for a potluck, get a taste of summer with this memorable Memorial Day menu …Then celebrate all summer long! (You can even use these recipes to make winter feel just like summer!)
Chipotle peppers in adobo sauce (smoked jalapeños packed in a flavorful sauce) contribute a rich smokiness to this quick orange-infused barbecue sauce. Look for small cans of the peppers in the Mexican food aisle in large supermarkets. Once opened, they’ll keep up to two weeks in the refrigerator or six months in the freezer.
Serves: 4
Preparation time: 25 minutes
Ingredients
2 tablespoons orange juice concentrate, thawed
1 tablespoon finely chopped chipotle peppers in adobo sauce
1 tablespoon balsamic vinegar
2 teaspoons unsulfured molasses
1 teaspoon Dijon mustard
1 pound boneless, skinless chicken breasts, trimmed
Salt to taste
Preparation
1. Preheat grill or broiler.
2. Whisk together orange juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.
3. Lightly oil the grill or broiler rack. Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer.
Nutrition Facts
* Per serving:
* 149 calories
* 3 g fat (1 g sat, 1 g mono)
* 63 mg cholesterol
* 7 g carbohydrate
* 23 g protein
* 0 g fiber
* 154 mg sodium
* 300 mg potassium
These festive wheels of steak, herbed cheese, spinach and sun-dried tomatoes look fancy, but they're quite easy to make. For a party, arrange them on a platter atop a bed of spinach. If you’re short on time, prepare the steak roll, wrap tightly in plastic wrap, and refrigerate for up to six hours. When ready to grill, proceed with Steps 5 and 6.
Serves: 4
Preparation time: 40 minutes
Ingredients
2/3 cup sun-dried tomatoes (not packed in oil)
2 cups boiling water
1 pound flank steak, trimmed of fat
1 clove garlic, minced
3 tablespoons light herbed cheese spread, such as Boursin
1 cup baby spinach
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Preparation
1. Preheat grill to high. (can use counter-top grill) -
2. Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
3. Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.
4. Rub garlic all over one side of the steak. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.
5. Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.
6. Oil the grill rack. Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. (Don't worry if the ends of the skewers burn. They will still hold the pinwheels together.) Remove the skewers; let the pinwheels rest for 5 minutes before serving.
Nutrition Facts
* Per serving:
* 226 calories
* 9 g fat (4 g sat, 3 g mono)
* 46 mg cholesterol
* 7 g carbohydrate
* 27 g protein
* 2 g fiber
* 332 mg sodium
* 278 mg potassium
* Nutrition Bonus: zinc (27% daily value), iron (15% dv)
Fruit on the grill is a delicious treat; the natural sugars caramelize as the juices are seared inside. Combined in a ginger sauce, grilled peaches are a fantastic companion to pork. To peel peaches, bring a medium saucepan of water to a boil. Immerse peaches in boiling water for one minute. Remove with a slotted spoon and plunge into a bowl of ice water to cool slightly. Transfer to a cutting board and remove the skins with a paring knife.
Serves: 4
Preparation time: 35 minutes
Ingredients
2 medium peaches
4 teaspoons extra-virgin olive oil, divided
1 to 1 1/4 pounds pork tenderloin, trimmed of fat
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 teaspoon finely chopped fresh ginger
1 tablespoon light brown sugar
2 tablespoons rice vinegar
Preparation
1. Preheat grill to high.
2. Peel peaches. Cut in half and remove the pits. Brush the cut sides with 2 teaspoons oil.
3. Brush pork with the remaining 2 teaspoons oil; sprinkle with 1/4 teaspoon salt and pepper. Grill the pork, turning occasionally, until an instant-read thermometer inserted into the center registers 160°F, 14 to 18 minutes.
4. Meanwhile, place the peaches, cut-side down, on the grill rack. Grill, turning occasionally, until tender, 6 to 8 minutes. Transfer the pork and peaches to a cutting board. Let the peaches cool slightly while the pork rests.
5. Whisk ginger, brown sugar, vinegar and the remaining 1/8 teaspoon salt in a medium bowl. Chop the peaches and add them to the ginger sauce; stir to combine. Slice the pork on the diagonal into 8 pieces. Serve topped with the peach chutney.
Nutrition Facts
* Per serving:
* 249 calories
* 10 g fat (2 g sat, 6 g mono)
* 79 mg cholesterol
* 11 g carbohydrate
* 29 g protein
* 1 g fiber
* 275 mg sodium
* Nutrition Bonus: selenium (68% daily value), zinc (20% dv)
To make this scrumptious salad more substantial, toss in canned chunk light tuna, cooked chicken or flavored baked tofu. To make this dish ahead, cover and refrigerate for up to 1 day.
Serves: 6
Preparation time: 35 minutes
Ingredients
2 cups uncooked whole-wheat rotini (6 ounces)
1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar or lemon juice
1 clove garlic, minced
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper (1 small)
1 cup grated carrots (2-4 carrots)
1/2 cup chopped scallions (4 scallions)
1/2 cup chopped pitted Kalamata olives
1/3 cup slivered fresh basil
Preparation
1. Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
2. Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.
Nutrition Facts
* Per serving:
* 205 calories
* 9 g fat (2 g sat, 5 g mono)
* 1 mg cholesterol
* 29 g carbohydrate
* 6 g protein
* 4 g fiber
* 291 mg sodium
* Nutrition Bonus: vitamin C (97% daily value), vitamin A (70% dv), fiber (17% dv)
Who needs cabbage when you can have bok choy? This slaw is a versatile side dish to go with grilled meats or poultry. It’s crispy, crunchy and thoroughly delicious.
Serves: 8
Preparation time: 20 minutes
Ingredients
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
6 cups very thinly sliced bok choy (about a 1-pound head, trimmed)
2 medium carrots, shredded
2 scallions, thinly sliced
Preparation
1. Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves.
2. Add bok choy, carrots and scallions; toss to coat with the dressing.
Nutrition Facts
* Per serving:
* 33 calories
* 2 g fat (0 g sat, 1 g mono)
* 0 mg cholesterol
* 4 g carbohydrate
* 1 g protein
* 1 g fiber
* 132 mg sodium
* 185 mg potassium
* Nutrition Bonus: vitamin A (100% daily value), vitamin C (40% dv)
Raspberries and rich chocolate combine for a delicious, tart frozen yogurt. It’s quick and easy to prepare, but plan ahead if you’re using fresh berries; they take a little longer to freeze. Mini chocolate chips give you the most chocolate in every bite, but any kind of chip will work. (Dark chocolate lovers should try bittersweet chips). If you don’t have an ice cream maker, use these directions: Pour the mixture into a 9x13-inch pan and place in the freezer. Stir every few hours, until the mixture is firm along the edges and semi-firm in the center, two to six hours (using frozen berries will shorten the freezing time). Transfer to a food processor and process until smooth. Transfer to an airtight container, stir in chocolate chips, cover, and freeze until ready to serve.
Serves: 8 servings
Preparation time: 35 minutes
Ingredients
3 cups fresh or frozen (not thawed) raspberries
2 cups low-fat plain yogurt
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1/2 cup chocolate chips, preferably mini
Preparation
1. Place raspberries, yogurt, sugar and vanilla in a food processor and process until smooth.
2. Transfer the mixture to an ice cream maker. Freeze according to manufacturer’s directions, or until desired consistency. Add chocolate chips during the last 5 minutes of freezing. Transfer to an airtight container and freeze until ready to serve.
Nutrition Facts
* Per serving:
* 147 calories
* 4 g fat (2 g sat, 1 g mono)
* 4 mg cholesterol
* 25 g carbohydrate
* 4 g protein
* 4 g fiber
* 45 mg sodium
* 253 mg potassium
* Nutrition Bonus: vitamin C (20% daily value), calcium (15% dv)
You'll want to try this recipe with other fruit, too; peaches, raspberries and blueberries are natural choices. This dessert makes use of white whole-wheat flour, made from a special variety of white wheat. It’s light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
Serves: 12 servings
Preparation time: 1 hour
Ingredients
For the shortcakes:
2 cups cake flour, plus more for dusting
1 cup white whole-wheat flour or whole-wheat pastry flour
1/4 cup sugar
1 tablespoon baking powder
4 tablespoons cold unsalted butter
4 tablespoons (2 ounces) reduced-fat cream cheese (Neufchâtel)
1/4 cup canola oil
1 large egg, lightly beaten
3 tablespoons nonfat buttermilk
For the filling:
4 cups sliced hulled strawberries (about 1 1/4 pounds whole berries)
3 tablespoons sugar
1/2 cup whipping cream
1/2 cup reduced-fat sour cream
Preparation
* To prepare shortcakes:
1. Preheat oven to 400°F.
2. Whisk cake flour, white whole-wheat (or whole-wheat pastry) flour, sugar and baking powder in a large bowl. Cut in butter using two knives or a pastry cutter until the pieces are about the size of peas. Cut in cream cheese until it's the size of peas. Drizzle oil over the mixture; stir with a fork until just combined (the mixture will be crumbly). Make a well in the center and add egg and buttermilk. Gradually stir the wet ingredients into the dry ingredients with a fork until the mixture is evenly moist. Knead the mixture in the bowl two or three times until it holds together.
3. Turn the dough out onto a lightly floured surface. Dust with flour and roll into an 8x10-inch rectangle about 1/2-inch thick. Cut the edges square using a butter knife. Cut the dough into 12 equal shortcakes. Transfer to a baking sheet.
4. Bake the shortcakes until puffed and lightly golden, about 20 minutes. Let cool slightly.
* To prepare filling:
1. Toss strawberries with sugar in a medium bowl. Whisk whipping cream in a medium bowl until it's thick and holds its shape, 1 to 2 minutes. Whisk in sour cream until combined.
2. To serve, split shortcakes horizontally. Spoon berries and juice onto the bottoms, top with the cream mixture and replace the shortcake tops.
Nutrition Facts
* Per serving:
* 303 calories
* 14 g fat (6 g sat, 4 g mono)
* 48 mg cholesterol
* 38 g carbohydrate
* 5 g protein
* 2 g fiber
* 137 mg sodium
* 157 mg potassium
* Nutrition Bonus: vitamin C (50% daily value), folate & iron (20% dv)
Hope you enjoy these really great & tasty recipes! They're sure to be crowd pleasing and the best part is that you only feel like you're cheating, but these recipes are healthy for you too!
ENJOY - ENJOY- ENJOY!
Blessings to You & Your Health!
Gary & Viktoria
Florida - USA
Chipotle peppers in adobo sauce (smoked jalapeños packed in a flavorful sauce) contribute a rich smokiness to this quick orange-infused barbecue sauce. Look for small cans of the peppers in the Mexican food aisle in large supermarkets. Once opened, they’ll keep up to two weeks in the refrigerator or six months in the freezer.
Serves: 4
Preparation time: 25 minutes
Ingredients
2 tablespoons orange juice concentrate, thawed
1 tablespoon finely chopped chipotle peppers in adobo sauce
1 tablespoon balsamic vinegar
2 teaspoons unsulfured molasses
1 teaspoon Dijon mustard
1 pound boneless, skinless chicken breasts, trimmed
Salt to taste
Preparation
1. Preheat grill or broiler.
2. Whisk together orange juice concentrate, chipotle pepper, vinegar, molasses and mustard in a small bowl.
3. Lightly oil the grill or broiler rack. Season chicken with salt and grill or broil for 2 minutes. Turn, brush with the glaze and cook for 4 minutes, brushing occasionally with glaze. Turn again, brush with the glaze, and cook until the center is no longer pink, 1 to 2 minutes longer.
Nutrition Facts
* Per serving:
* 149 calories
* 3 g fat (1 g sat, 1 g mono)
* 63 mg cholesterol
* 7 g carbohydrate
* 23 g protein
* 0 g fiber
* 154 mg sodium
* 300 mg potassium
These festive wheels of steak, herbed cheese, spinach and sun-dried tomatoes look fancy, but they're quite easy to make. For a party, arrange them on a platter atop a bed of spinach. If you’re short on time, prepare the steak roll, wrap tightly in plastic wrap, and refrigerate for up to six hours. When ready to grill, proceed with Steps 5 and 6.
Serves: 4
Preparation time: 40 minutes
Ingredients
2/3 cup sun-dried tomatoes (not packed in oil)
2 cups boiling water
1 pound flank steak, trimmed of fat
1 clove garlic, minced
3 tablespoons light herbed cheese spread, such as Boursin
1 cup baby spinach
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Preparation
1. Preheat grill to high. (can use counter-top grill) -
2. Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
3. Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.
4. Rub garlic all over one side of the steak. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.
5. Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.
6. Oil the grill rack. Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. (Don't worry if the ends of the skewers burn. They will still hold the pinwheels together.) Remove the skewers; let the pinwheels rest for 5 minutes before serving.
Nutrition Facts
* Per serving:
* 226 calories
* 9 g fat (4 g sat, 3 g mono)
* 46 mg cholesterol
* 7 g carbohydrate
* 27 g protein
* 2 g fiber
* 332 mg sodium
* 278 mg potassium
* Nutrition Bonus: zinc (27% daily value), iron (15% dv)
Fruit on the grill is a delicious treat; the natural sugars caramelize as the juices are seared inside. Combined in a ginger sauce, grilled peaches are a fantastic companion to pork. To peel peaches, bring a medium saucepan of water to a boil. Immerse peaches in boiling water for one minute. Remove with a slotted spoon and plunge into a bowl of ice water to cool slightly. Transfer to a cutting board and remove the skins with a paring knife.
Serves: 4
Preparation time: 35 minutes
Ingredients
2 medium peaches
4 teaspoons extra-virgin olive oil, divided
1 to 1 1/4 pounds pork tenderloin, trimmed of fat
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 teaspoon finely chopped fresh ginger
1 tablespoon light brown sugar
2 tablespoons rice vinegar
Preparation
1. Preheat grill to high.
2. Peel peaches. Cut in half and remove the pits. Brush the cut sides with 2 teaspoons oil.
3. Brush pork with the remaining 2 teaspoons oil; sprinkle with 1/4 teaspoon salt and pepper. Grill the pork, turning occasionally, until an instant-read thermometer inserted into the center registers 160°F, 14 to 18 minutes.
4. Meanwhile, place the peaches, cut-side down, on the grill rack. Grill, turning occasionally, until tender, 6 to 8 minutes. Transfer the pork and peaches to a cutting board. Let the peaches cool slightly while the pork rests.
5. Whisk ginger, brown sugar, vinegar and the remaining 1/8 teaspoon salt in a medium bowl. Chop the peaches and add them to the ginger sauce; stir to combine. Slice the pork on the diagonal into 8 pieces. Serve topped with the peach chutney.
Nutrition Facts
* Per serving:
* 249 calories
* 10 g fat (2 g sat, 6 g mono)
* 79 mg cholesterol
* 11 g carbohydrate
* 29 g protein
* 1 g fiber
* 275 mg sodium
* Nutrition Bonus: selenium (68% daily value), zinc (20% dv)
To make this scrumptious salad more substantial, toss in canned chunk light tuna, cooked chicken or flavored baked tofu. To make this dish ahead, cover and refrigerate for up to 1 day.
Serves: 6
Preparation time: 35 minutes
Ingredients
2 cups uncooked whole-wheat rotini (6 ounces)
1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar or lemon juice
1 clove garlic, minced
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper (1 small)
1 cup grated carrots (2-4 carrots)
1/2 cup chopped scallions (4 scallions)
1/2 cup chopped pitted Kalamata olives
1/3 cup slivered fresh basil
Preparation
1. Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
2. Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.
Nutrition Facts
* Per serving:
* 205 calories
* 9 g fat (2 g sat, 5 g mono)
* 1 mg cholesterol
* 29 g carbohydrate
* 6 g protein
* 4 g fiber
* 291 mg sodium
* Nutrition Bonus: vitamin C (97% daily value), vitamin A (70% dv), fiber (17% dv)
Who needs cabbage when you can have bok choy? This slaw is a versatile side dish to go with grilled meats or poultry. It’s crispy, crunchy and thoroughly delicious.
Serves: 8
Preparation time: 20 minutes
Ingredients
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
6 cups very thinly sliced bok choy (about a 1-pound head, trimmed)
2 medium carrots, shredded
2 scallions, thinly sliced
Preparation
1. Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves.
2. Add bok choy, carrots and scallions; toss to coat with the dressing.
Nutrition Facts
* Per serving:
* 33 calories
* 2 g fat (0 g sat, 1 g mono)
* 0 mg cholesterol
* 4 g carbohydrate
* 1 g protein
* 1 g fiber
* 132 mg sodium
* 185 mg potassium
* Nutrition Bonus: vitamin A (100% daily value), vitamin C (40% dv)
Raspberries and rich chocolate combine for a delicious, tart frozen yogurt. It’s quick and easy to prepare, but plan ahead if you’re using fresh berries; they take a little longer to freeze. Mini chocolate chips give you the most chocolate in every bite, but any kind of chip will work. (Dark chocolate lovers should try bittersweet chips). If you don’t have an ice cream maker, use these directions: Pour the mixture into a 9x13-inch pan and place in the freezer. Stir every few hours, until the mixture is firm along the edges and semi-firm in the center, two to six hours (using frozen berries will shorten the freezing time). Transfer to a food processor and process until smooth. Transfer to an airtight container, stir in chocolate chips, cover, and freeze until ready to serve.
Serves: 8 servings
Preparation time: 35 minutes
Ingredients
3 cups fresh or frozen (not thawed) raspberries
2 cups low-fat plain yogurt
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1/2 cup chocolate chips, preferably mini
Preparation
1. Place raspberries, yogurt, sugar and vanilla in a food processor and process until smooth.
2. Transfer the mixture to an ice cream maker. Freeze according to manufacturer’s directions, or until desired consistency. Add chocolate chips during the last 5 minutes of freezing. Transfer to an airtight container and freeze until ready to serve.
Nutrition Facts
* Per serving:
* 147 calories
* 4 g fat (2 g sat, 1 g mono)
* 4 mg cholesterol
* 25 g carbohydrate
* 4 g protein
* 4 g fiber
* 45 mg sodium
* 253 mg potassium
* Nutrition Bonus: vitamin C (20% daily value), calcium (15% dv)
You'll want to try this recipe with other fruit, too; peaches, raspberries and blueberries are natural choices. This dessert makes use of white whole-wheat flour, made from a special variety of white wheat. It’s light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
Serves: 12 servings
Preparation time: 1 hour
Ingredients
For the shortcakes:
2 cups cake flour, plus more for dusting
1 cup white whole-wheat flour or whole-wheat pastry flour
1/4 cup sugar
1 tablespoon baking powder
4 tablespoons cold unsalted butter
4 tablespoons (2 ounces) reduced-fat cream cheese (Neufchâtel)
1/4 cup canola oil
1 large egg, lightly beaten
3 tablespoons nonfat buttermilk
For the filling:
4 cups sliced hulled strawberries (about 1 1/4 pounds whole berries)
3 tablespoons sugar
1/2 cup whipping cream
1/2 cup reduced-fat sour cream
Preparation
* To prepare shortcakes:
1. Preheat oven to 400°F.
2. Whisk cake flour, white whole-wheat (or whole-wheat pastry) flour, sugar and baking powder in a large bowl. Cut in butter using two knives or a pastry cutter until the pieces are about the size of peas. Cut in cream cheese until it's the size of peas. Drizzle oil over the mixture; stir with a fork until just combined (the mixture will be crumbly). Make a well in the center and add egg and buttermilk. Gradually stir the wet ingredients into the dry ingredients with a fork until the mixture is evenly moist. Knead the mixture in the bowl two or three times until it holds together.
3. Turn the dough out onto a lightly floured surface. Dust with flour and roll into an 8x10-inch rectangle about 1/2-inch thick. Cut the edges square using a butter knife. Cut the dough into 12 equal shortcakes. Transfer to a baking sheet.
4. Bake the shortcakes until puffed and lightly golden, about 20 minutes. Let cool slightly.
* To prepare filling:
1. Toss strawberries with sugar in a medium bowl. Whisk whipping cream in a medium bowl until it's thick and holds its shape, 1 to 2 minutes. Whisk in sour cream until combined.
2. To serve, split shortcakes horizontally. Spoon berries and juice onto the bottoms, top with the cream mixture and replace the shortcake tops.
Nutrition Facts
* Per serving:
* 303 calories
* 14 g fat (6 g sat, 4 g mono)
* 48 mg cholesterol
* 38 g carbohydrate
* 5 g protein
* 2 g fiber
* 137 mg sodium
* 157 mg potassium
* Nutrition Bonus: vitamin C (50% daily value), folate & iron (20% dv)
Hope you enjoy these really great & tasty recipes! They're sure to be crowd pleasing and the best part is that you only feel like you're cheating, but these recipes are healthy for you too!
ENJOY - ENJOY- ENJOY!
Blessings to You & Your Health!
Gary & Viktoria
Florida - USA
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Please respect our Ning Network policies and your fellow marketer's !
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PLEASE UPLOAD YOUR PHOTO OR ONE YOU LIKE ...We do require a photo of some kind!
Please make every effort to follow these Guidelines for Our A.F.S. Community.
It is our intent to provide only the best in quality of communications and fair exchange of information I.e., Marketing Tips, Marketing Articles, Inspiration and Friendship in Marketing for all!
That said, we respectfully request that as a member here at Affiliate Smart Solutions Community you make every effort to:
1.) Make everyone your friend, especially the administrators - Do not "BLOCK" us, we are here to help you in your daily marketing efforts - No one here is encouraged to "BLOCK" any friends, instead please make the effort to "BE" Friends with everyone here!
2.) Contribute in Your Forum's those things that are of a proprietus nature, I.e., your "Special Interest" and biz op promotions - We cannot according to the TOS of the Ning Network as we understand it ...allow any videos or banners of any kind of advertisements that are not belonging to the Ning Network.
3.) Contribute and communicate with all your talents & skills in online marketing, any tips, articles or inspirations that are relevant and help others in their marketing day!
4.) If you experience any problems here or have questions, contact us through the message system here at A.F.S. , we are always available and stand ready to assist or answer questions -
5.) Invite your friends & biz contacts, the more friends we all make the more successful we will be in online marketing and share, learn & teach others together here at A.F.S. -
Refrain from leaving ad's or links on other member's personal profile pages. This is not allowed and is considered to be "Spam"!
This includes Hidden
Hyper-Links as well!
Please respect our Ning Network policies and your fellow marketer's !
We appreciate your cooperation - let's make Affiliate Smart Solutions Community a place where everyone is welcome and wants to be!
Gary & Viktoria
Admin
Phone: (386) 438-8056
Skype: garvik315
Email: affiliatesmart@gmail.com
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