BERRY TART ORANGE SMOOTHIE
Make and share this Berry Tart Orange Smoothie recipe from Food.com.
Provided by love4culinary
Categories Smoothies
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Throw everything into a blender and blend on high speed until smooth.
- ENJOY! :).
Nutrition Facts : Calories 251.5, Fat 0.5, Sodium 4.6, Carbohydrate 62.9, Fiber 6.2, Sugar 54.2, Protein 1.9
BERRY-ORANGE SMOOTHIE
Using sorbet instead of ice cream makes this creamy smoothie a satisfying dessert option as well as a delicious breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Blend orange, yogurt, sorbet, and juice.
Nutrition Facts : Calories 169 g, Fat 1 g, Fiber 3 g, Protein 5 g
CARROT AND ORANGE SMOOTHIE
Start your day with a vibrant orange and carrot smoothie for breakfast. With added oats and ginger, it will give you vitamin C and count towards your 5-a-day
Provided by Liberty Mendez
Categories Breakfast, Brunch, Drink
Time 5m
Yield Makes 4 (125ml)
Number Of Ingredients 5
Steps:
- Tip all the ingredients into a blender or smoothie maker and blitz until smooth, adding 150ml water if it's too thick - alter the consistency to your liking.
Nutrition Facts : Calories 75 calories, Fat 1 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
BERRIES AND CREAM TARTLETS
Perfect for a party, these individual berry desserts are easy to customize.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h35m
Yield Makes thirty-two 2 1/2-inch tartlets or twenty-five 3-inch tartlets
Number Of Ingredients 14
Steps:
- Make the crusts: Beat butter and sugar with a mixer on low speed until just combined. Add flour and 1/8 teaspoon salt; beat on low speed until dough comes together, 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.
- Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out thirty-two 3-inch rounds or twenty-five 3 1/2-inch rounds, and fit each into a 2 1/2- or 3-inch tart pan. Trim excess dough flush with edges of pans using a knife. Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.
- Make the filling: Heat milk and 1/2 cup cream in a medium saucepan over medium-high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.
- Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.
- Assemble the tarts: Fill each tart shell halfway with pastry cream. Top with berries; gently brush with jam.
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