Strawberry-Lemon Thyme Soup

July 6, 2015 Leave a Comment
Strawberry-Lemon Thyme Soup

Strawberry-Lemon Thyme Soup

This recipe, Strawberry-Lemon Thyme Soup, came from Diabetic Living Online.

 

Strawberry-Lemon Thyme Soup Recipe

 

Strawberry-Lemon Thyme Soup

3 cups sliced fresh strawberries

1 cup low-fat buttermilk

2 tsp. finely shredded lemon peel

1 tsp. snipped fresh lemon thyme or thyme

2 Tbsp. honey

2 Tbsp. low-fat buttermilk

Lemon peel strips and/or fresh thyme springs (optional)

 

In a blender or food processor combine strawberries and 1 cup buttermilk.  Cover and blend or process until very smooth.  Transfer to a medium bowl.  Stir in finely shredded lemon peel and the snipped thyme.  Cover and chill for 4 to 24 hours to blend flavors.

To serve, strain soup, discarding shredded lemon peel and snipped thyme.  Stir in honey.  Ladle chilled soup into small bowls.  If desired, swirl remaining buttermilk into each serving and garnish with lemon peel strips and/or fresh thyme sprigs.             4 servings

 

(Recipe for Strawberry-Lemon Thyme Soup, Diabetic Living, 2015)

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Lemony White Chocolate Cheesecake

December 30, 2014 Leave a Comment

 

Lemony White Chocolate Cheesecake

Lemony White Chocolate Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat.  It’s always a hit!

             Marlene Schollenberger                                                               Bloomington, Indiana

 

Lemony White Chocolate Cheesecake Recipe

 

Lemony White Chocolate Cheesecake

1 ¼ cup flour

2 Tbsp. confectioners’ sugar

1 tsp. grated lemon peel

½ cup cold butter, cubed

Filling:       4 packages (8 oz. each) cream cheese, softened

1 ¼ cups sugar

10 oz. white baking chocolate, melted and cooled

2 Tbsp. flour

2 Tbsp. heavy whipping cream

2 Tbsp. lemon juice

2 tsp. grated lemon peel

2 tsp. vanilla extract

4 eggs, lightly beaten

White chocolate curls and lemon peel strips, optional

 

Preheat oven to 325 F.  Place in a 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely warp foil around pan; set aside.

In a small bowl, combine the flour, confectioners’ sugar and peel; cut in butter until crumbly.  Press onto the bottom and 1 inch up the sides of prepared pan.  Place on a baking sheet.  Bake 25-30 minutes or until golden brown.  Cool on wire rack.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in white chocolate, flour, cream, lemon juice, lemon peel and vanilla.  Add eggs; beat on low speed just until combined.  Pour into crust.

Place pan in a large baking pan; add 1 inch of hot water to large pan.  Bake 65-85 minutes or until center is just set and top appears dull.

Remove pan from water bath.  Cool on wire rack 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour.  Refrigerate overnight.  Remove sides of pan.  Garnish with white chocolate and lemon peel if desired.            12 servings

 

(Recipe for Lemony White Chocolate Cheesecake was in www.tasteofhome.com, 2014)

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Glazed Lemon-Coconut Bars

June 3, 2014 Leave a Comment

 

This Glazed Lemon-Coconut Bars are made with Bisquick Heart Smart mix and fat-free egg product.

 

Glazed Lemon-Coconut Bars

Glazed Lemon-Coconut Bars

Glazed Lemon-Coconut Bars Recipe

Glazed Lemon-Coconut Bars

1 cup Bisquick Heart Smart mix

2 Tbsp. powdered sugar

2 Tbsp. firm butter

¾ cup granulated sugar

¼ cup flaked coconut

1 Tbsp. Bisquick Heart Smart mix

2 tsp. grated lemon peel

2 Tbsp. lemon juice

½ cup fat-free egg product

Lemon Glazed:    ½ cup powdered sugar

1 Tbsp. lemon juice

 

Heat oven to 350 F.  In a small bowl, mix 1 cup Bisquick mix and 2 tablespoon powdered sugar.  Cut in butter, using a pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly.  Press in ungreased 8 inch square pan.

Bake uncovered about 10 minutes or until light brown.  Meanwhile, in a small bowl, mix all remaining bar ingredients.  Pour coconut mixture over baked layer.

Bake about 25 minutes or until set and golden brown.  Loosen edges from sides of pan while warm.

In a small bowl, stir lemon glazed ingredients until smooth; spread over bars.  Cool completely, about 1 hour.  For bars, cut into 4 rows by 4 rows.

 

(Recipe for Glazed Lemon-Coconut Bars is from Judy Lyons Forrest , 2014)

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Lemon-Garlic Cream Fettuccine

March 13, 2014 Leave a Comment
Lemon-Garlic Cream Fettuccine

Lemon-Garlic Cream Fettuccine

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’ve been making this for the family for years.  It’s both simple and indulgent enough to make it a go-to recipe.

       Anne Miller                                                                        Glenfield, New York

 

Lemon-Garlic Cream Fettuccine  Recipe

Lemon-Garlic Cream Fettuccine

3 tsp. grated lemon peel

2 tsp. minced fresh parsley

2 garlic cloves, minced

8 oz. uncooked fettuccine

Sauce:   ¼ cup butter

1 small onion, chopped

2 garlic cloves, minced

1 tsp. grated lemon peel

½ cup heavy whipping cream

¼ tsp. salt

1/8 tsp. pepper

4 oz. cream cheese, cubed

2 Tbsp. lemon juice

2 plum tomatoes, chopped

2 tsp. minced fresh parsley

Grated Parmesan cheese, optional

 

In a small bowl, mix lemon peel, parsley and garlic.  Cook fettuccine according to package directions; drain.

For sauce, in a large skillet, heat butter over medium-high heat.  Add onion; cook and stir 2-3 minutes or until tender.  Add garlic and lemon peel; cook 1 minute longer.  Stir in cream, salt and pepper.    Whisk in cream cheese until melted.  Remove from heat; cool slightly.  Stir in lemon juice.

Add pasta, tomatoes and parsley to skillet; toss to combine.  Serve immediately with lemon peel mixture and, if desired, Parmesan cheese.          4 servings

 

(Recipe for Lemon-Garlic Cream Fettuccine was on www.tasteofhome.com, 2014)

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Blueberries ‘N’ Cheese Coffee Cake

August 31, 2013 Leave a Comment
Blueberries 'N' Cheese Coffee Cake

Blueberries ‘N’ Cheese Coffee Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This is favorite coffee cake.  It is prepared often for guests.  (This recipe is Diabetic Friendly!)

             Taste of Home Test Kitchen                                         Greendale, Wisconsin

 

Blueberries ‘N’ Cheese Coffee Cake Recipe

Blueberries ‘N’ Cheese Coffee Cake

2 Tbsp. butter, softened

¾ cup sugar

1 egg

2 egg whites

¼ cup unsweetened applesauce

2 Tbsp. canola oil

1 tsp. grated lemon peel

2 ¼ cups flour, divided

1 ¼ tsp. baking powder

1 tsp. salt

½ tsp. baking soda

1 cup buttermilk

2 cups fresh or frozen blueberries

1 package (8 oz.) reduced-fat cream cheese, diced

Topping:   ¼ cup flour

¼ cup sugar

1 tsp. grated lemon peel

2 Tbsp. cold butter

In a large bowl, beat the butter and sugar until crumbly.  Beat in the egg, egg whites, applesauce, oil and lemon peel.  Combine 2 cups flour, baking powder, salt and baking soda; add to the sugar mixture alternately with buttermilk, beating well after each addition.

In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese.  Pour into a 13×9 inch baking dish coated with cooking spray.

For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly.  Sprinkle over butter.

Bake at 375 F. for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool completely on a wire rack.          15 servings

 

(Recipe for Blueberries ‘N’ Cheese Coffee Cake was in tasteofhome.com)

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Peach Crumble Dessert

August 27, 2013 Leave a Comment
Peach Crumble Dessert

Peach Crumble Dessert

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Old-fashioned, delicious and easy to make describes this yummy dessert.  It’s wonderful served with ice cream.

                Nancy Horsburgh                                                                     Everett, Ontario

 

Peach Crumble Dessert Recipe

Peach Crumble Dessert

6 cups sliced peeled ripe peaches

¼ cup packed brown sugar

3 Tbsp. flour

1 tsp. lemon juice

½ tsp. grated lemon peel

½ tsp. cinnamon

Topping:   1 cup flour

1 cup sugar

1 tsp. baking powder

¼ tsp. salt

¼ tsp. ground nutmeg

1 egg, lightly beaten

½ cup butter, melted and cooled

Vanilla ice cream, optional

Preheat oven to 375 F.  Place peaches in a greased shallow 2 ½ qt. baking dish.  In a small bowl, combine brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches.

Combine flour, sugar, baking powder, salt and nutmeg.  Stir in egg until the mixture resembles coarse crumbs.  Sprinkle over the peaches.  Pour butter evenly over topping.

Bake 35-40 minutes.  Serve with ice cream.               10-12 serving

 

(Recipe for Peaches Crumble Dessert was in tasteofhome.com)

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