Loading ...
Loading ...
Loading ...
18
1. Put the chile, garlic and ginger into the blender jar.
Pulse on High 2 to 3 times to finely chop. Scrape
down the sides of the jar.
2. Add the remaining ingredients. Blend on Low until
completely smooth, about 30 to 40 seconds,
switching to High for the last 15 seconds.
3. Serve immediately, or store in the refrigerator for
up to one week.
Nutritional information per serving (2 tablespoons):
Calories 98 (69% from fat) • carb. 5g • pro. 3g • fat 8g
• sat. fat 2g • chol. 0mg • sod. 125mg • calc. 8mg • fiber 1g
Banana Buttermilk Pancakes
These pancakes lean on the sweet side –fitting for that
special Sunday brunch, plus the kids will love them.
Makes 16 pancakes
1¾ cups unbleached, all-purpose flour
¼ cup granulated sugar
¼ cup packed light brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
1½ cups buttermilk
2 large eggs
¾ teaspoon pure vanilla extract
2 ripe bananas (½ mashed, 1½ cut into thin
slices)
¼ cup unsalted butter, melted (½ stick, 4
tablespoons)
Unsalted butter for cooking
1. Stir together the flour, sugars, baking soda,
baking powder, salt and cinnamon together in a
small bowl.
2. Put the buttermilk, eggs, vanilla and the mashed
banana into the blender jar. Blend on Low for 10
seconds. With the blender still running, slowly
pour the melted butter through the lid until
incorporated.
3. Add the reserved dry ingredients and Pulse about
10 to 15 times and then blend on Low for about 5
to 10 seconds to just fully incorporate. If
necessary, scrape the sides of the blender jar
with a rubber spatula before blending on Low.
4. Place a griddle or large nonstick skillet over
medium heat. Once preheated, melt a small
amount of butter to just coat the pan. Drop batter
evenly into the pan using a ¼-cup measure. Place
2 to 3 banana slices on each pancake. Cook
pancakes until bubbles form, about 2 minutes;
flip and cook until done, about 1 to 2 minutes
longer. Repeat with remaining batter.
5. Transfer to warm plates for serving. As you finish
each round of pancakes, you can keep them
warm on a wire rack placed on a baking sheet
inside a low oven (200°F).
Nutritional Information per serving (2 pancakes):
Calories 199 (34% from fat)• carb. 27g • pro. 6g • fat 8g
• sat. fat 4g • chol. 71mg • sod. 306mg • calc. 81mg • fiber 1g
Dairy-Free Chocolate Mousse
This rich chocolate mousse is so good,
you won’t miss a thing!
Makes eight, ½-cup servings
1 cup soy milk
12 ounces semisweet chocolate chips
1
⁄3 cup granulated sugar
2 teaspoons pure vanilla extract
1 package (14 ounces) silken tofu, cut into
1-inch cubes
1. Put soy milk into a saucepan and place over
medium heat. Bring milk to just a boil.
2. While milk is heating, put the chocolate, sugar
and vanilla extract into the blender jar.
3. Once milk is hot, pour over the chocolate in the
blender and blend on Low for about 20 seconds.
Remove the measured pour lid from the blender
cover and add the tofu cubes while the blender is
running on Low for about 1 minute, until
homogenous.
4. Pour mousse into individual custard cups, wrap
with plastic and refrigerate for at least 2 hours
before serving.
Nutritional information per serving:
Calories 290 (41% from fat) • carb. 39g • pro. 5g • fat 14g
• sat. fat 8g • chol. 0mg • sod. 14mg • calc. 21mg • fiber 2g
Loading ...
Loading ...