First Day of Summer recipes- Fruit Frappe and Banana Split Sundae

 With June 20 being the first official day of summer, temps reaching the mid 90’s.     It’s the perfect time to share some cool treats.   This morning at 7:00am the temperature was already at 70 degrees, and an hour later it was 74 degrees.   Lest I begin to sound like Ms. WeatherGirl, I’ll share the recipes in a few minutes.  Speaking of which, do you remember “Color Forms”?  I had a ” Miss. WeatherGirl ColorForms .   We delighted in playing with those vinyl clothes for the weather-girl , creating a story  using our own imagination!  

FRUIT FRAPPE

Sherbert makes this dessert cool and refreshing!

3/4 cup boiling water

1 package ( 4 serving size) sugar-Free JELL-O Brand Lime flavor gelatin

2 cups ice cubes

1/2 cup lemon or lime sherbert

Pour boiling water into Blender container.     Add gelatin and blend at low speed until completely dissolved about 30 seconds.   Add ice cubes.

Stir until partially melted and blend 2 minutes or until mixture is slightly thickened.    Add sherbert and blend.    Serve AT ONCE as beverage or poir into individual dishes and chill until set, at least 30 minutes.

Makes 1-1/2 cups or 5 servings.

Other suggested combinations:

Orange flavor Sugar-Free Jell-O gelatin and orange or lemon sherbert.

Lemon flavor Sugar-Free JELL-O Gelatin and lemon,lime , orange or raspberry sherbert.

Recipe: Cut-out from a JELL-O box that only has an 800 number for questions  ( pre- dates web sites!!!!)  I was looking through my old Pink recipe notebook this morning.

Banana Split Sundae

2 squares semi-sweet chocolate (2 0z)

1/4 cup Light corn syrup

1/4 cup Eagle Brand sweetened Condensed Milk

1/4 tsp vanilla

Ice Cream  ( The flavor is your choice!)

2 tsp peanuts

2 small ripe bananas, quartered

Directions:

1.  Place chocolate in a 2 cup measure.

2.  Micro-cook, uncovered 100% power 2- 3 minutes in the microwave oven, until melted, STIRRING once.

3.  Stir in corn syrup and milk and micro-cook, uncovered 100% 45 seconds- 1 minute or til heated through.

4.  Stir in vanilla.

Scoop the ice cream of your choice into pretty ice cream bowls.  I’ve got swirl edge pink dessert dishes!!! 🙂

Serve warm atop the  ice cream, sprinkle with nuts, arrange bananas  around the ice cream!   🙂

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Yogurt Raita with cucumbers

Cool and refreshing, this Raita goes well with hot curries and other Indian spiced dishes!

Ingredients:

2 cups plain yogurt

3 medium garlic cloves, minced

2 medium cucumbers, peeled, seeded, and finely chopped

Salt

Directions:

Mix all the ingredients together.   Chill in the refrigerator at least 30 minutes.

Yogurt Raita with Ginger and Honey

This raita offers a sweet contrast to spicy curries.

It is also delicious when you serve it as a dessert , topped with fresh strawberries.

Ingredients:

3 to 4 inch piece of ginger

2 cups plain yogurt

2 tablespoons honey

Makes 2 cups

Directions:

Peel and finely grate the ginger.  Squeeze the juice from the grated ginger either in a towel or with your fingers.   Mix 3 tablespoons into the yogurt and stir in the honey.   Taste to adjust the flavors.  Chill in the refrigerator for 1 hour before serving.

Resources:

Cookbook: “A taste of Heaven and Earth  by Bettina Vitell

Copyright 1994~ ~” Vegetarian recipes”

“This is a both a cookbook  filled with recipes and a boo that asks questions.    She offers these questions as a way to taste what she has discovered in the kitchen and to encourage the reader to make his/her own discoveries.

“What is the source of your aliveness?”

“What brings you greater clarity?”

“What leads you to a more connected and aware way of living? “

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