Tuesday, May 31, 2011

Caramel Corn Ice Cream

Caramel Corn Ice Cream
From Cooking Light, August 2003

The just-frozen ice cream is still soft enough to stir in the melted caramels. For fun, sprinkle with caramel popcorn.

2 cups fresh corn kernels (about 4 ears)
1 cup half-and-half
2 cups 2% reduced-fat milk
2/3 cup sugar
Dash of salt
3 large egg yolks
3 tablespoons 2% reduced-fat milk
12 small soft caramel candies

Combine corn and half-and-half in a food processor; process until smooth (about 1 minute). Pour pureed corn mixture into a sieve over a large bowl, reserving liquid; discard solids. Add 2 cups milk, sugar, salt, and egg yolks; stir with a whisk. Pour mixture into a large saucepan; cook over medium heat until thick (do not boil), stirring constantly (about 20 minutes). Remove from heat. Place pan in a large ice-filled bowl for 30 minutes or until mixture comes to room temperature, stirring occasionally.
Combine 3 tablespoons milk and caramels in a small saucepan. Bring to a simmer; cook 10 minutes or until caramels melt, stirring frequently. Remove from heat; whisk until smooth. Cool slightly.

Pour corn mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stir in caramel mixture. Spoon ice cream into a freezer-safe container; cover and freeze 2 hours.

Yield: 7 servings (serving size: 1/2 cup)

CALORIES 240(26% from fat); FAT 6.8g (sat 3.1g,mono 1.5g,poly 0.4g); PROTEIN 5.7g; CHOLESTEROL 107mg; CALCIUM 139mg; SODIUM 113mg; FIBER 0.6g; IRON 0.4mg; CARBOHYDRATE 38.9g

Friday, May 27, 2011

Salmon with Cilantro Pesto Recipe

Salmon with Cilantro Pesto Recipe

Serves: 3 ounces fish and 1 tablespoon pesto per serving
Baking Time: 10-12 minutes



Cooking spray (optional)

Cilantro Pesto
1/2 cup loosely packed fresh cilantro
3 tablespoons fat-free, low-sodium chicken broth
2 tablespoons sliced almonds
2 tablespoons shredded or grated Parmesan cheese
1 teaspoon salt-free garlic-herb seasoning blend

4 salmon fillets (about 4 ounces each), rinsed and patted dry
1/4 cup sliced almonds

Cooking Instructions

Preheat the oven to 400°F. Line a baking sheet with aluminum foil or lightly spray with cooking spray.

In a food processor or blender, process the pesto ingredients for 15 to 20 seconds, or until slightly chunky.

Place the fillets about 2 inches apart on the baking sheet. Spread the pesto evenly over the top of the fillets. Sprinkle with 1/4 cup almonds.

Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork.

Nutritional Analysis
Per serving
Calories Per Serving 206; Total Fat 9.5 g; Saturated Fat 1.5 g; Trans Fat 0.0 g; Polyunsaturated Fat 3.0 g; Monounsaturated Fat 4.0 g; Cholesterol 66 mg; Sodium 129 mg; Carbohydrates 2 g; Fiber 1 g; Sugar 0 g; Protein 28 g; Dietary Exchanges
3 1/2 lean meat

This recipe is brought to you by the American Heart Association’s Go Red For Women movement. Recipe copyright © 2005 by the American Heart Association. L

Monday, May 16, 2011