FRUIT GAZPACHO
I came across this recipe in a recent issue of Family Circle. I added some more fruits than the original recipe. It made a lovely, refreshing dessert! I'm thinking it would also make a great addition to a first course. The black pepper may sound like an odd ingredient but, it helps to keep the soup from being too sweet.
Provided by princesskim
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place all fruit in a large bowl.
- Add juices and pepper.
- Stir gently.
- Cover bowl tightly.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 80.5, Fat 0.3, Sodium 2.6, Carbohydrate 20, Fiber 2, Sugar 15.8, Protein 0.9
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
CANYON RANCH FRUIT GAZPACHO
This recipe is from the "Great Tastes - Healthy Cooking From Canyon Ranch" cookbook. This is being posted for the strawberry swap.
Provided by Ducky
Categories Strawberry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, combine pineapple, strawberries, grapes and blueberries.
- Add juices and mix well.
- Cover bowl and refrigerate.
- To serve, spoon into bowls and garnish with pepper and orange segments.
Nutrition Facts : Calories 109.3, Fat 0.4, SaturatedFat 0.1, Sodium 3.7, Carbohydrate 27.5, Fiber 2.2, Sugar 22.4, Protein 1.1
CANYON RANCH ZUCCHINI BREAD
Make and share this Canyon Ranch Zucchini Bread recipe from Food.com.
Provided by RecipeMonster
Categories Quick Breads
Time 1h
Yield 1 loaf, 18 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350F degrees. Lightly coat an 8 1/2" x 4 1/2" x 2 1/2" bread pan with canola oil.
- In a medium bowl, combine zucchini, olive oil, prune puree, raisins and applesauce. Mix gently. Set aside.
- In a small bowl, combine all flours, baking soda and baking powder, salt, cinnamon, cloves and cardamom. Stir in flax seed and mix well.
- In a medium bowl, beat eggs with sugar until fluffy. Stir in vanilla extract. Add zucchini mixture and mix well. Add dry ingredients and mix until just combined. Do not over mix.
- Pour into bread pan and bake for 45 minutes or until bread springs back when touched in the center. Cool completely on a rack. Remove from pan and cut into 18 slices.
Nutrition Facts : Calories 134, Fat 4.6, SaturatedFat 0.7, Cholesterol 20.7, Sodium 291.6, Carbohydrate 21.4, Fiber 2.2, Sugar 8.7, Protein 3
STRAWBERRY CHANTILLY
This recipe is originally from the "Great Tastes - Healthy Cooking From Canyon Ranch" cookbook. This is being posted for the strawberry swap. The photo in the book is absolutely drool-inducing.
Provided by Ducky
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean, stem and slice strawberries into quarters.
- Place in bowl and set aside.
- In blender, combine cottage cheese, buttermilk and lemon juice, pureeing until smooth.
- Add brown sugar to blender mixture and mix.
- Place 1/4 C of strawberries into champagne or short parfait glass.
- Top with 2 Tbsp cottage cheese mixture.
- Top with a strawberry.
- Chill for 1 hour.
Nutrition Facts : Calories 45.2, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.4, Sodium 119.7, Carbohydrate 5.7, Fiber 0.7, Sugar 3.6, Protein 4.2
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