Recipes for the Top 5 Cancer-Fighting Fruits of summer
Cooking Light January 2001
Yield 12 servings (serving size: 1 pancake) EmailPrint
- 1 tablespoon and 1 cup all-purpose flour, divided
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 1/3 cups low-fat or nonfat buttermilk
- 1/4 cup egg substitute
- 1 tablespoon vegetable oil
- 1/2 cup frozen blueberries
- Cooking spray
How to Make It
- Take 1 tablespoon flour and toss with blueberries and set aside (prevents color from running). Combine first 5 ingredients in a large bowl. Combine buttermilk, egg substitute, and oil; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in blueberries.
- For each pancake, pour 1/4 cup batter onto a hot griddle or skillet coated with cooking spray. Turn pancakes when tops are bubbly and edges look cooked.
- Note: You can cut cholesterol and fat from your diet by using a commercial egg substitute instead of whole eggs. Egg whites are the main ingredient in most egg substitutes. Sodium, preservatives, and sometimes oil are added so that the product will taste and perform like whole eggs. When modifying your own recipes, use 1/4 cup egg substitute for each whole egg.
Nutrition Information calories 72 , fat 1.5 g, protein 2.9 g, carbohydrate 11.8 g, fiber 0.5 g, sodium 201 mg
by Ree | The Pioneer Woman
- 1/2 whole Seedless Watermelon, Cut Into Chunks (rind Discarded) (about 8 Cups Of Chunks)
- 2 whole Limes, Juiced
- 1/3 cup Sugar
Place half the watermelon, half the lime juice, and half the sugar in a blender. Process until smooth, then pour into a separate bowl.
Repeat with other half of ingredients. Pour into same bowl as other batch.
Transfer mixture to a 9 x 13 baking dish. Freeze for two or three hours, then begin the process of lightly scraping the top, frozen layer. Return pan to freezer with the shaved ice on top; remove a couple of hours later and continue scraping. Repeat the occasional scraping process until the entire mixture is shaved. Store covered in plastic wrap until serving.
Serve in pretty glasses with a twist of lime.
Makes 8 servings.
Nutrition per serving: 78 calories, 1 gm protein, 0 gm fat, 20 gm carbohydrate, 2 mg sodium
Grilled Fruit Salad
- 1 pineapple, peeled, cored, and cut into quarters
- ½ medium seedless watermelon, peeled and cut into 3-inch or larger pieces
- 15 grapes
- 15 strawberries
- 2 to 3 peaches or nectarines, halved
- ¼ cup olive oil
- 1 cup blackberries, fresh or frozen
- 1 Tablespoon honey
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 2 teaspoons water
- salt and pepper, to taste
- 1 teaspoon chopped basil (optional)
- Skewer strawberries and grapes onto wooden presoaked or metal skewers.
- Pat all cut fruit dry with paper towels.
- Preheat lightly greased grill to high.
- Lightly brush fruit with olive oil.
- Place fruit on a hot grill and cook until seared with grill marks.
- Remove, season with salt and pepper, and cool slightly before cutting into desired size.
- While fruit cools, prepare dressing.
- Place blackberries, honey, vinegar, and oil in a blender. Purée. Add water if needed to reach desired consistency.
- Drizzle over fruit or serve dressing on the side.
Makes 6 cups.
Nutrition per cup: 186 calories, 2 gm protein, 10 gm fat, 26 gm carbohydrate, 5 mg sodium
Recipe by SoFabFood at http://www.sofabfood.com/grilled-fruit-salad/