Frozen Strawberry Mousse

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.

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Paul’s Ambrosia

Source: Recipes for a Small Planet
Date tried:November 14, 2017
Yield:6 servings
Time needed: 20 minutes + time to chill

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.

Paul’s Ambrosia

Paul’s Ambrosia
1/3 cup cottage cheese
1/3 cup ricotta cheese
1/2 cup yogurt
1 1/2-2 tsp. cinnamon
1/2-1tsp. nutmeg
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.
Toss again.

Refrigerate until ready to serve.

Milk Shakes

Source: Whole Foods for the Whole Family
Made: January 28, 2014
Yield: 2 servings
Time to make: 5 minutes or less.

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.

Strawberry Banana Milk Shake

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Rhubarb Sorrel (or Strawberry) Crisp

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.

Rhubarb Strawberry Crisp

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Apple Butter

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.

Apple Butter

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Canned Grape Juice

Source: Simply in Season
Date tried: August 28. 2012
Yield: 1 quart
Time needed: just a few minutes once the container has been sterilized.

I was pleasantly surprised, not only by how easy this is to put together, but by how good the resulting juice is.

Canned Grape Juice

Canned Grape Juice
1 cup/250 ml Concord-style grapes, washed
½ cup/125 ml sugar
boiling water to fill jar.

Place the grapes in a hot, sterilized quart jar.
Add the sugar and fill jar with boiling water to within ½ inch/1 cm of top.

Note: to avoid cracking jar, place a metal utensil such as a table knife in the jar to absorb the heat of the boiling water.

Stir briefly to dissolve sugar.
Seal jar with sterile lid.  No further processing is necessary.

To serve, just strain and discard the grapes.  The juice is ready to drink once chilled.