This salad makes a wonderful dessert
Not just another fruit salad. This fresh-tasting salad works as a dessert, side dish, or even a between-meal snack. The lime juice is the only dressing necessary. Many people don’t care for cilantro and you can use parsley if you must, but it’s the addition of cilantro and cucumber that makes this unique. Using salt and pepper sounds a little odd, but they do round out the flavors.
1 pineapple, peeled and chopped
1 English cucumber, chopped
1 cup fresh strawberries, sliced or quartered
2 limes, zested and juiced
1/2 cup cilantro (or parsley), roughly chopped
Pinch of salt and pepper
1. Combine all ingredients and toss lightly to distribute the lime juice and zest evenly.
2. Season with salt and pepper if desired.
3. Serve immediately or keep chilled until ready to serve.
Making ice cream (or ice milk) yourself, allows you to have better control over fat and sugar content.
Ice Cream – No Machine This is made with whipped milk, so it is lighter and lower in calorie than traditional ice cream. However, there is still sugar in here, so be wise in serving size. 1 can (13 oz.) evaporated milk (chilled in refrigerator overnight) 1-1/4 cup powdered sugar 2 teaspoons vanilla extract Pour chilled milk (the colder, the better) into a large mixing bowl and whip about one minute or until fluffy. Add the powdered sugar gradually, then vanilla and whip again until very fluffy. (At this point, you can add pureed strawberries, blueberries or other fruit if you are going for a flavor. Use your imagination.) Place the bowl in the freezer for an hour. Pull out from the freezer, whip for 1 minute and back to the freezer. Repeat one more time.
When Ice cream (milk) is desired consistency, place in a container with a lid and store in the freezer. Serve sprinkled with a handful of homemade granola. About 180 calories per 1 cup serving. Standard vanilla ice cream is around 300 calories per cup, and Ben & Jerry’s will be close to 500. This recipe is delicious and allows you to have ice cream with less guilt.
In this picture, I pureed blueberries into the mix, and then swirled chopped strawberries that had been slightly warmed in the microwave (to release their juices) then chilled before adding, making a blueberry-strawberry swirl.
Two things about homemade ice cream: It freezes harder than store bought, and melts a little faster.