Easy, low fat, sweet, and tasty – all of those words put together don’t do this simple dessert justice! Give it a try and let us know what you think …
Sweet and Fresh Pineapple Dessert
Servings 4
Calories 350kcal
Ingredients
- One whole pineapple
- 1/2 cup light brown sugar
- 1/2 cup orange juice
- 3 Tbsp honey
- 1/2 cup Greek vanilla yogurt
- 1/2 cup toasted walnuts
- 2-3 Tbsp mint leaves
Instructions
- Preheat oven to 450°.
- Peel and core pineapple. Slice into eight wedges.
- In a bowl, mix sugar, juice and honey.
- Add pineapple wedges and marinate for 20 minutes.
- Remove pineapple and place in baking dish, reserving marinade.
- Roast pineapple for 15 minutes, turn and brush with marinade.
- Cook 15 more minutes.
- Place two pineapple slices on four plates and top with yogurt, walnuts, and mint. Serve warm.
Moist grilled chicken with a “kick” topped with a sweet mango salsa – wow doesn’t that sound good? If you are having a crowd over, just double or triple the recipe, as this is a great “make ahead” meal served at room temperature. Another tip – make extra chicken to use another day for chicken quesadillas, chicken Caesar salad, or fajitas. Serve along with our rice pilaf recipe.
Grilled Chicken Breasts with Chili Rub and Mango Salsa
Servings 6
Ingredients
- 4 large boneless chicken breasts cut in half lengthwise
Chili Rub
- 1 tsp dried oregano
- 1 Tbsp chili powder
- 1/2 tsp chipotle chili powder optional
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 Tbsp olive oil
Mango Salsa
- 2 ripe mangoes peeled and diced
- 1 1/2 Tbsp minced shallots
- 2 tsp jalapeño peppers seeded and diced
- 2 Tbsp fresh lime juice
- zest of one lime
Instructions
- Place all rub ingredients, with exception of olive oil, in a small bowl.
- Coat the chicken breasts with the olive oil and sprinkle the breasts on all sides with the dry ingredient mixture.
- Cover and put in the refrigerator for at least 2 hours.
- In a medium bowl, mix salsa ingredients and refrigerate for at least an hour.
- Grill chicken until done and top with salsa.
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This cake comes together quickly and tastes delicious!
Flourless Dark Chocolate Mint Cake
Servings 8
Equipment
- 9-inch springform pan
Ingredients
- 1 pound bittersweet chocolate
- 1 stick unsalted butter
- 5 large eggs separated
- 3/4 cup sugar
- 4 Tbsp white creme de menthe divided
- pinch salt
- 1 1/2 cup heavy cream divided
- fresh raspberries optional
Instructions
- Preheat oven to 350°.
- Spray 9-inch springform pan.
- Chop chocolate into small pieces.
- Put 1/2 pound chocolate into the top of a double boiler with the butter.
- Stir over medium heat until chocolate melts.
- Set aside to cool.
- Bowl should be warm and not hot to touch.
- In large bowl with electric mixer, start mixing egg yolks.
- Add sugar and mix until liquid is thick - about 3 minutes.
- Slowly mix in melted chocolate and 3 Tbsp of creme de menthe.
- In another bowl, whip the egg whites with a pinch of salt until they form soft peaks.
- Fold in chocolate mixture.
- Transfer ingredients into pan and bake for 40 minutes.
- Remove outer ring of pan and cool on rack (cake may have cracks on top and will settle).
- In a heavy pan over low heat, melt remaining chocolate with 1/2 cup cream to make icing.
- Use while warm to ice cake.
- Refrigerate for 30 minutes before serving.
- Whip 1 cup cream with 1 Tbsp creme de menthe as optional topping or serve with fresh raspberries.
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