I have an announcement to make! I have a new assistant. Yes, Brody is helping me with the social media aspect of the business. He’s everything a gal could want in a partner: good looking,
attentive obedient, a good listener, and loyal.
Here we are on our trip of 1076 miles from Columbia, Missouri to Wilmington, NC. (Brody is technically my granddog, but I am not ready for that.) Brody belongs to my son, Boomer, who got him as a pup last year before Christmas, when he lived in a house. Boomer has since moved to a townhouse without a yard. Yeah, you see where this is going; the reason Brody and I are now attached at the hip!
It’s not like I’ve never had a dog before. Actually I have two, plus Brody makes three! So you see, I’ve been busy… playing the dog whisperer! And so it was perfect timing for the Recipe Redux to have a super quick theme:
No-Cook Desserts – The raw food trend is sweetening things up with all sorts of treats from cocoa clusters and energy balls to puddings and panna cottas. Please share a no-cook dessert you are serving. No-cook usually means ‘super-quick’…and we always want to make time for a healthy dessert!
Dessert! It’s been awhile since I ‘ve posted a dessert, and you might be surprised when I tell you I was raised in a home where dessert was EVERY night. That’s right. Not most nights, but every night without fail. Mom loved to bake and after our evening meal (which began promptly at 5 pm) we enjoyed something sweet and always homemade. (Mom taught us moderation-make choices to include a variety of foods, yet not be so restrictive you eliminate foods you love.) When Mom was short on time she made jello! Today I am sharing a recipe for an Italian jello of sorts: Panna cotta. Traditional panna cotta is made with whole milk, cream, gelatin and sugar. Mine is slimmed down (reduced in both calories and fat), but also boasts increased protein and probiotics by substitution of Greek yogurt for heavy cream and thanks to the inclusion of pumpkin is a source of neutralizing free radicals (vitamin A and C) and a source of carotenoids (which have gained attention as a potential anti-cancer and anti-aging substance).
This would be a perfect ending to a fall meal, or a dessert for a tailgating party you are hosting in your own home. When life gets fast paced and crazy, keep dessert not only healthy but simple and casual. I served mine in disposalbe pastic tumplers with plastic spoons. Now if I could just get Brody to hold the cups while I take a picture!
Do you have a healthy ‘go to’ dessert you prepare when you’re short on time?
- 12 ounces tomato puree
- 1/2 cup skinless, seedless cucumbers, thinly sliced
- 1/4 cup sliced green onion
- 1/4 cup diced carrot
- 2 drops hot sauce, or to taste
- 2 Tablespoons balsamic vinegar
- Juice from 2 limes (about 4 Tablespoons)
- 3 Tablespoons sugar
- 2 Tablespoons chopped cilantro
- 1 whole avocado, divided, chop one half and slice second half
- salt and pepper to taste
|Amount Per Serving||As Served|
|Calories 169kcal Calories from fat 69|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 1g||5%|
|Dietary Fiber 6g||24%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Pumpkin Panna Cotta
- 11/2 cup skim milk
- 1 envelope unflavored gelatin
- 1/4cup honey
- 1 cup plain nonfat Greek yogurt
- 1 cup pureed canned pumpkin
- 1/4 teaspoon cinnamon
- 1/2 teaspoon lemon zest
- 2 Tablespoons pumpkin seeds for garnich
- 1. In a small saucepan, sprinkle gelatin over 1/2 cup cold skim milk. Let stand for about 5 minutes until gelatin softens.
- 2. Meanwhile use a blender to combine remaining 1 cup skim milk, pumpkin, honey, Greek yogurt, cinnamon and half of the lemon zest (1/4 tsp). Blend until perfectly smooth.
- 3. Turn on heat to low under saucepan with milk and gelatin. Cook about 3 minutes or until gelatin is dissolved.
- 4. Pour creamy pumpkin mixture into saucepan and turn heat to medium. Cook stirring occasionally. When steam rises turn off heat and ladle into tumblers.
- 5. Chill until firm and serve with pumpkin seeds and lemon zest.