Source: Food Combining for Health
Date tried: May 17, 2014
Yield: 2-3 servings
Time needed: Just a few minutes to make, but needs a few hours in the freezer
Making this brought the old Mother Goose rhyme back to my head.
Curly Locks, Curly Locks, wilt thou be mine?
Thou shalt not do dishes, nor yet feed the swine,
but sit on a cushion and sew a fine seam
and feed upon strawberries, sugar and cream.
Curly Locks would have swooned at this combination of “strawberries, sugar and cream”, though actually honey is used in this version. And it gets frozen for a delightfully cool treat on a hot day. Haven’t seen one of those this year yet. No matter, it tastes great unfrozen too. And you can eat it sooner.
Frozen Strawberry Mousse
Frozen Strawberry Mousse
2 cups strawberries, fresh or defrosted
2 Tbsp. honey
2/3 cup heavy cream
2 Tbsp. non-instant dry skim milk powder dissolved in a very small amount of water.
Blend the honey and strawberries into a smooth purée.
Mix the dissolved milk powder with the cream.
Whip the cream until it forms soft peaks.
Fold the strawberry purée into the cream.
Place into a freezer container or into individual bowls.
Cover with aluminum foil and freeze.
I like fruit salads and I liked this one. I liked the addition of cheese. The dressing is best sweet. Recommended as a breakfast, a lunch or a dessert, but can also be used as a side to the main course with less sweetening. The larger amounts of spices are intended for a sweet version.
1/3 cup cottage cheese
1/3 cup ricotta cheese
1/2 cup yogurt
1 1/2-2 tsp. cinnamon
1/4-1/2 tsp. ginger
1/4-1/2 tsp. cardamom
1/8-1/2 tsp. cloves
honey to taste (optional)
1/2 cup cheese cubes diced into 1/4” pieces
1 apple, diced into 1/2” pieces
1 orange diced into 1/2” pieces
1 cup melon (canteloupe, honeydew, other of your choice) cut into 1” cubes
1 pear diced into 1/2” pieces
1 1/2-2 bananas, sliced
1/4 cup brewer’s yeast
1/3 cup wheat germ
In a small bowl, combine ricotta and cottage cheese with yogurt. Add spices. Add honey if using.
Put cheese cubes and diced fruit in a larger bowl and toss gently.
Pour dressing over fruit.
Sprinkle with brewer’s yeast and wheat germ.
Use this method to make a quick and delicious milkshake with whatever fruit you have on hand. My choice today was banana and raspberries. I don’t normally think of myself as having a sweet tooth, but I found the flavour much improved with a tablespoon of honey added.
Source: Simply in Season
Date tried:October 26, 2017
Yield: 12 servings
Time needed: 40-50 minutes
A fruit crisp is always a favourite dessert. I made the strawberry version today, as I had both rhubarb and strawberries in the freezer, , but I must try the sorrel version next spring when fresh sorrel is available.
Source: Whole Foods for the Whole Family
Date tried: April 29, 2012
Yield: approximately 3 cups
Time needed: 4 hours (with most of the work done in the first 30 and last 15 minutes.)
After spending two hours in a Tibetan restaurant over lunch I didn’t need supper. So I made this Apple Butter instead. For the quantity suggested you need a large kettle for the apple cider and a good sized canning kettle for the final processing. I started off with only 2 cups of apple cider and got a ½ cup of apple butter from it. I can use that quickly enough I don’t need to seal it.