Monday, June 7, 2010

Yummy Summer

Good Monday Artsy Readers!

Since I have moved into a house now and am becoming my own "Domestic Goddess," I have been reading more home magazines than ever. I have always loved looking at 'Better Homes and Gardens' and 'Southern Living,' but now I look at them with a different eye. Now that I have a kitchen I can actually move in now and a brand new fridge, oven, and cooking range, I have been eyeing recipe after recipe that I am more than eager to try.

I also have the luxury of dating a guy whose fantastic grandparents have a garden and have provided us with an abundance of fresh produce. Now, I like cucumbers but when you have grocery bags full, you continually search for new ways to use them!!!

While looking at my June 2010 issue of 'Southern Living,' I have found 2 summery recipes that literally jumped off the page and I wanted to share them with you. They use all of my favorite ingredients!! One is a great cocktail recipe using our "cukes" as I like to call them and a staple in my fridge, blackberries. The other is a lower calorie version of one of my favorite desserts, banana pudding!


Banana Pudding

A lighter version

Prep Time: 30 minutesOther: 50 minutesYield: Makes 8 servings

1/3 cup all-purpose flour
Dash of salt
2 1/2 cups 1% low-fat milk
1 (14-oz.) can fat-free sweetened condensed milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
3 cups sliced ripe bananas
48 reduced-fat vanilla wafers
4 egg whites
1/4 cup sugar

1. Preheat oven to 325°. Combine flour and salt in a medium saucepan. Gradually stir in 1% milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8 to 10 minutes or until thickened. Remove from heat; stir in vanilla.
2. Layer 3 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers in each of 8 (1-cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers.
3. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread about 1/2 cup meringue over each pudding.
4. Bake at 325° for 15 to 20 minutes or until golden. Let cool 30 minutes.

Note: An 8-inch square baking dish may be substituted for glass dishes. Arrange 1 cup bananas on bottom of dish. Top with one-third pudding mixture and 16 vanilla wafers. Repeat layers twice, ending with pudding. Arrange remaining 16 wafers around inside edge of dish, gently pressing wafers into pudding. Spread meringue over pudding, sealing edges; bake 20 to 25 minutes; cool as directed.

Nutritional Information
3.6g (sat 1g,mono 0.7g,poly 0.3g)

Blackberry Cocktail

Prep Time: 20 minutesYield: Makes 5 cups

1 (0.75-oz.) package fresh mint sprigs
12 (1/4-inch-thick) cucumber slices
2 (6-oz.) packages fresh blackberries
3/4 cup fresh lime juice (about 3 limes)
8 to 12 tsp. turbinado sugar*
1 cup plus 2 Tbsp. gin
1 cup cold club soda
Crushed ice

Garnishes: cucumber slices, fresh blackberries, lime wedges, lemon mint sprigs

1. Place first 5 ingredients in a large pitcher. Gently press mint leaves, cucumbers, and blackberries against side of pitcher with a wooden spoon to release flavors. Stir in gin and club soda. Serve over ice. Garnish, if desired.
*Superfine or powdered sugar may be substituted.
Note: They tested with Hendrick's Gin.

Find more yummy summer recipes at
peace out,

No comments:

Post a Comment