fresh lemon juice - Annette's Sweet Treats

Chunky Frozen Peach Pops

August 3, 2015 Leave a Comment

Chunky Frozen Peach Pops

This recipe, Chunky Frozen Peach Pops, be sure to reserve a portion of the peaches as you puree the mixture so the pops will be packed with icy cold, chunky bits of fruit. For a grown-up twist, try adding 1 to 2 teaspoons finely chopped fresh mint or basil.

Chunky Frozen Peach Pops Recipe

Chunky Frozen Peach Pops

1 ¼ lbs. ripe peaches, (3-4 medium), halved and pitted

Juice of 1 lemon

¼ cup freshly squeezed orange juice

¼ cup sugar, or to taste

¼ tsp. vanilla

Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.

Divide the mixture among twelve 2 oz. or eight 3 oz. freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more. 12 or 8 servings

(Recipe for Chunky Frozen Peach Pops, Diabetic Connect, 2015)

Sugar Free Cheesecake

July 27, 2015 Leave a Comment

Sugar Free Cheesecake

This recipe, Sugar Free Cheesecake, is from Diabetic Connect. Cheesecake is one of the best dessert options if you’re looking to keep your carb-count low. This classic recipe delivers sweet satisfaction with only 8g of carbs.

Sugar Free Cheesecake Recipe

Sugar Free Cheesecake

1 grapeseed oil cooking spray

4 eggs, separated

2 egg whites

½ cup SPLENDA No Calorie Sweetener, granulated

1 tsp. fresh lemon juice

1 pinch salt

3 cups Cream Cheese, light, classic (or RICOTTA CHEESE, Drained)

½ tsp. fresh lemon peel, grated

1/3 cup sour cream

2 Tbsp. SPLENDA No Calorie Sweetener, granulated

2 tsp. vanilla

Preheat oven to 400 F. Line the bottom of a 9 inch springform pan with baking paper or grease with butter. Spray just a bit with grapeseed oil cooking spray.

Separate eggs and beat egg whites with salt until stiff.

Beat together Splenda for Baking and the egg yolks until thick. Add lemon juice. Next, with the mixer on low-medium setting, beat cream cheese, a little at a time, until incorporated and fluffy.

Add a small amount of the egg whites, plus grated lemon peel, and mix in gently. Next, gently fold the cream cheese mixture into the remaining egg whites. Pour mixture into pan. Give a little shake to make level.

Bake for 10 minutes at 400 F; reduce temperature to 300 F. and bake for another 40 minutes. When the top of the cake is set, turn off the oven and keep the door closed. Allow to cool for another hour in the oven.

Whisk together topping ingredients (sour cream, SPLENDA No Calorie and vanilla). Spread on top of the cheesecake.

(Recipe for Sugar Free Cheesecake, Diabetic Connect, 2015)

Filed Under: Cake Recipes Tagged With: eggs & whites, fresh lemon juice, grapeseed oil cooking spray, light cream cheese, sour cream, Splenda No Calorie Sweetener

Seafood Vindaloo

July 31, 2014 Leave a Comment

Seafood Vindaloo

This recipe, Seafood Vindaloo, came from “My Daily Moment”, that was on my PC. It suggests using shrimp as the main ingredient, but you can use any type of seafood. Remember, this dish isn’t for the faint of “HEAT.” Proceed with caution if you aren’t accustomed to spicy cuisine.

Seafood Vindaloo Recipe

Seafood Vindaloo

1 Tbsp. olive oil

2 onions, chopped

1 Tbsp. fresh lemon juice

2 tsp. Madras curry powder

1 tsp. cumin seeds

1/8 tsp. cayenne

1 ½ plum tomatoes, chopped

2 Tbsp. sugar

2 Tbsp. minced peeled fresh ginger

2 garlic cloves, minced

1 ½ lb. medium shrimp, peeled and deveined

¾ tsp. salt

Heat oil in large nonstick skillet over medium-high heat. Add onions, lemon juice, curry powder, cumin seeds and cayenne; cook, stirring occasionally, until onion soften, 4 to 5 minutes.

Stir in tomatoes, sugar, ginger and garlic; cook until tomatoes soften 5 to 6 minutes.

Add shrimp and cook until opaque, 4 to 5 minutes. Stir in salt; and serve at once. From start to finish, it should only take 30 minutes. 4 servings

You can serve rice with this dish.

(Recipe for the Seafood Vindaloo, was on “My Daily Moment”, July 20, 2014)

Filed Under: Savory Tagged With: chopped onions, cumin seeds, fresh ginger, fresh lemon juice, Madras curry powder, medium shrimp, plum tomatoes

Lemon Sage Turkey

July 21, 2014 Leave a Comment

Lemon Sage Turkey

This recipe, Lemon Sage Turkey is from Diabetic Connect. It’s a shame that so many people eat turkey at Thanksgiving – it’s lean, versatile, and delicious. You’ll savor the just-right seasoning in this simple recipe, and you’ll love having leftovers for easy extra meals or the freezer.

Lemon Sage Turkey Recipe

Lemon Sage Turkey

3 Tbsp. grated lemon rind

¼ cup fresh lemon juice

3 Tbsp. ground thyme

2 Tbsp. sage, ground or rubbed sage

1 Tbsp. black pepper, cracked

1 tsp. salt

1 Turkey, average, size, raw, 1-12 lbs. fresh or frozen turkey, thawed

4 cups chicken broth, low-sodium (2 cans, 16 oz. each)

1 cooking spray

Preheat oven to 350 F. Whisk together lemon rind and juice, thyme, sage, pepper and salt. Reserve.

Take out giblets and neck from turkey, save for another use or discard. Wash and dry turkey. Cut off any extra fat from surface of turkey. Beginning at the neck, insert fingers between skin and meat and gently separate. Tuck wing tips under turkey. Massage the lemon mixture under the skin of the turkey and on the surface.

Add 1 can of broth to the bottom of a roasting pan. Arrange turkey, breast side down on a cooking spray coated rack. Move rack to roasting pan and place a meat thermometer into the thickest part of the thigh, being sure not to touch bone. Cook for 1 ½ hours.

Add another can of broth into the pan and cook another 1 ½ hours, the meat thermometer should read 180 F. Take turkey out oven, cover with foil, and let rest 15 to 20 minutes. Take off skin before serving.

12 servings

(Recipe for Lemon Sage Turkey came from Diabetic Connect, 2014)

Filed Under: Savory Tagged With: fresh lemon juice, fresh or frozen turkey, grated lemon rind, ground thyme, sage

Chunky Peach Popsicles

June 11, 2014 Leave a Comment

Chunky Peach Popsicles

This recipe, Chunky Peach Popsicles is from Diabetic Connect. Make sure to reserve a portion of the peaches as you puree the mixture so the pops will be packed with icy cold, chunky bits of fruit. For a grown-up twist, try adding 1 to 2 teaspoons finely chopped fresh mint or basil.

Chunky Peach Popsicles Recipe

Chunky Peach Popsicles

1 ¼ lb. ripe peaches, (3-4 medium), halved and pitted

Juice of 1 lemon

¼ cup freshly squeezed orange juice

¼ cup sugar, or to taste

¼ tsp. vanilla

Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in the vanilla

Divide the mixture among twelve 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1-2 hours more. 12 popsicles, 2 oz. each

** Store in freezer for up to 3 weeks. **

(Recipe for Chunky Peach Popsicles came from Diabetic Connect, 2014)

Filed Under: No-Bake Recipes Tagged With: fresh lemon juice, freshly squeezed orange juice, medium ripe peaches

Shrimp on the Barbi (gotta use an Australian accent)

April 22, 2014 Leave a Comment

Shrimp on the Barbi (gotta use an Australian accent)

This recipe, Shrimp on the Barbi (gotta use an Australian accent) is from Diabetic Connect. ONCE you peel and devein the shrimp, leaving the tail intact. Serve with brown rice and a salad or veggies and fresh fruit salad.

Shrimp on the Barbi (gotta use an Australian accent) Recipe

Shrimp on the Barbi

36 Raw Large Shrimp with tails (peeled and deveined)

Marinade: ½ cup Teriyaki sauce (low in sodium)

¼ tsp. ground ginger

¼ tsp. nutmeg

¼ cup fresh parsley

3 Tbsp. Agave Nectar

Basting Sauce: ¼ cup Teriyaki sauce

Fresh juice from one (1) lemon

4 tsp. Agave Nectar

1 Tbsp. canola oil

Peel your shrimp, leaving the tails intact. Place them in a shallow dish with the marinade and refrigerate for at least 4 hours. Stirring once.

In a small bowl, mix all your basting ingredients and whisk, set aside.

Slide 6 shrimp on each skewer leaving a space between each shrimp and fire up your grill. It will only take a few minutes to cook, but you need a good even fire.

Place each skewer on a HOT grill. Baste and close your grill. Cook for 2 minutes. Turn your skewers and baste again. Close your lid and cook for an additional 2 minutes.

Your shrimp should be DEEP PINK WITH GOLDEN EDGES AND CHARRED TAILS. Don’t over cook them….they will get tough.

DO NOT BASTE WITH YOUR MARINADE. DISCARD MARINADE.

(Recipe for Shrimp on the Barbi (gotta use as Australian accent) came from Diabetic Connect, 2014)

Filed Under: Savory Tagged With: agave nectar, canola oil, fresh lemon juice, ground nutmeg, Raw large shrimp, Teriyaki sauce

Lemon Chicken Stir Fry

April 1, 2014 Leave a Comment

Lemon Chicken Stir Fry

This recipe, Lemon Chicken Stir Fry is from Diabetic Connect. Go deliciously Asian tonight with this sensational stir fry! Our recipe includes a simple option to cut carbs by replacing some of the rice.

Lemon Chicken Stir Fry Recipe

Lemon Chicken Stir Fry

1 Tbsp. olive oil

1 Tbsp. sesame oil

1 ½ lbs. skinless, boneless chicken breast cut into strips

2 tsp. fresh minced ginger

½ cup sliced red and green peppers

1 cup sliced carrots, celery, onions

1 lemon juice (approx. ¼ cup)

2 Tbsp. Ponzu soy sauce

2 Tbsp. light brown sugar

¼ cup water

1 Tbsp. cornstarch

3 cups cooked rice

½ head of cauliflower

½ cup sliced scallions

Prepare rice according to directions on package. If you want to reduce the carbs in the rice, cut the rice amount in half. Once it is cooked, take ½ a head of cauliflower and place in food processor. Pulse until it is in small granular pieces. Mix with your hot rice and let it steam. Do not cook the cauliflower.

While your rice is cooking heat the oil in your wok or skillet and add the chicken and stir fry for 5-6 minutes. Remove from the pan and set aside.

Heat the sesame oil in the wok or skillet and add your prepared vegetables (except the scallions) and the ginger. Stir fry for about 6 minutes until tender crisp.

While vegetables are cooking, mix the lemon juice, water, Ponzu, brown sugar and cornstarch in a small bowl. Set aside.

Add chicken back to the pan and mix with vegetables. Whisk your lemon juice mixture again and add to your wok or skillet. Stir fry until sauce begins to thicken, about 2-3 minutes. Continue to stir to coat well with sauce.

Serve over hot rice (and cauliflower if you do the low carb option) and garnish with scallions.

(Recipe for Lemon Chicken Stir Fry came from Diabetic Connect, 2014)

Filed Under: Savory Tagged With: boneless skinless chicken breast, carrots, celery, cooked rice, fresh lemon juice, onions, Ponzu soy sauce, red & green peppers, scallion

Avgolemeno (Greek Egg-Lemon Soup)

February 24, 2014 Leave a Comment

Avgolemeno (Greek Egg-Lemon Soup)

I’m not into many Greek dishes — but this soup is the BEST when you have it in a Greek Restaurant . So I’m hoping that this recipe from Newsday will not let me down!!

Avgolemeno (Greek Egg-Lemon Soup)

Avgolemeno (Greek Egg-Lemon Soup)

1 Tbsp. olive oil

1 cup chopped onion

2 cloves garlic, minced

6 cups lower-sodium chicken broth

12 oz. boneless chicken breast, cut into 2 inch pieces

¾ cup orzo

2 large eggs, lightly beaten

1/3 cup fresh lemon juice

1 tsp. cornstarch

½ tsp. salt

¼ cup fresh parsley, chopped

Heat oil in large soup pot over medium-high. Add onion and garlic and cook 3 minutes until somewhat softened. Add broth, bring to a boil and immediately reduce to simmer. Add chicken and simmer 8 to 10 minutes, until cooked through; remove from broth with slotted spoon and transfer to a bowl.

Bring the broth back to a boil and add the orzo; cook 8 to 9 minutes, until barely al dente.

Whisk the egg, lemon juice, cornstarch and salt together. Slowly pour the mixture into the broth, whisking constantly until mixture thickens, about 2 minutes. Shred the chicken with a fork and stir it into the soup. Top each serving with parsley. 4 serving

(Recipe for Avgolemeno (Greek Egg-Lemon Soup) came from the Newsday, December 12, 2013)

Filed Under: Savory Tagged With: boneless chicken breast, chopped onion, cornstarch, fresh lemon juice, garlic, lower-sodium chicken broth, orzo pasta

Blueberry Coffee Cake

July 10, 2013 Leave a Comment

Blueberry Coffee Cake

This pretty cake is a birthday and holiday staple for my family.

Marsha Gleason Watertown, Massachusetts

Blueberry Coffee Cake Recipe

Blueberry Coffee Cake

2 cups sugar

½ cup butter (1 stick)

4 oz. cream cheese

3 eggs

1 egg white

3 cups flour

2 cups (1 pint) fresh blueberries (frozen also work well)

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

8 oz. vanilla or lemon yogurt

2 tsp. PURE VANILLA EXTRACT

Glaze: ½ cup powdered sugar

4 tsp. fresh lemon juice

(HIGHLIGHTED – are found in PENZEYS SPICES)

Preheat oven to 350 F. Thoroughly grease and flour a large fluted tube pan or Bundt pan and set aside.

In mixing bowl, beat together the sugar, butter and cream cheese until blended. Add the eggs and egg white and beat well. Sift the flour into a separate bowl. Remove 2 tablespoons of flour and toss with the blueberries in a small bowl. Add the baking powder, baking soda and salt to the bowl with the flour. Mix. Start adding the flour mixture into the butter mixture alternating with some yogurt.

When all the flour and yogurt are added, add the VANILLA and then carefully fold in the blueberries. Pour the batter into the pan and bake for 65-75 minutes, until browned, risen and not jiggly in the center.

Cool the cake in the pan for 15 minutes and then remove from the pan. If desired, glaze the cake with a glaze made with 4 teaspoons lemon juice mixed with ½ cups sifted powdered sugar. Drizzle over cooled cake before serving. 16-20 servings

(Recipe for Blueberry Coffee Cake was in Penzeys Spices catalog)

Filed Under: Cake Recipes Tagged With: cream cheese, fresh blueberries, fresh lemon juice, vanilla yogurt

Chunky Frozen Peach Pops

Sugar Free Cheesecake

Seafood Vindaloo

Lemon Sage Turkey

Chunky Peach Popsicles

Shrimp on the Barbi (gotta use an Australian accent)

Lemon Chicken Stir Fry

Avgolemeno (Greek Egg-Lemon Soup)

Blueberry Coffee Cake

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