I thought long and hard about this one. After all, the game makes this one just a little too easy. A ball of dough and some blackberry jam. I need a challenge! So, I made a bread specifically to match with the jam. As it says hobbits LOVE nothing better than bread and jam. I have to make it the best I can! Afterall, what says “I’m serious about bread and jam.” more than making your own bread to showcase your homemade jam? A flavour that I love to pair with blackberries is lime. I know, you would think it’s all tart enough but, I love a lot of zing in my tasty treats sometimes. Especially for something that is so perfect to serve at tea time. I could see this doing just as well with orange instead of lime though if you are looking for a milder flavour. Want to see what I did? Behold, the yogurt lime bun with blackberry jam.
- 1 1/2 cup of flour, divided (1 cup and 1/2 cup)
- 1 cup probiotic fat free plain balkan style yogurt (I’m sure greek would work fine too)
- 1 tsp sugar
- 1/2 tsp baking soda
- 2 tsp baking powder
- juice of two lime wedges
- Hardcore Hobbit blackberry jam
- Combine 1 cup of flour and the yogurt in a bowl. Sprinkle with sugar. Loosely cover with a damp towel and set aside in a warm place for 3 hours to proof.
- Add the remaining flour, baking soda, baking powder and lime juice.
- Lightly roll out the dough on a floured surface. Don’t push out all that air we proofed for!
- Using a cookie cutter or biscuit cutter, cut out 16 shapes and place on a sprayed baking sheet.
- Bake at 425F for 10-15 minutes.
- Allow to cool for a few minutes, serve warm with a 1/2 tsp of blackberry jam.
Makes 16 buns or biscuits. Each one contains 51 calories, 0.1 gram fat, 9.6. grams carbs, 0.3 gram fibre, 2.7 grams protein. Add the nutritional values for your jam and you have one pretty guilt free tasty tea time treat. Wow, a quadruple T. Win.
This sandwich is inspired by a delicious deli that is in downtown Victoria. Sam’s Deli does sandwiches so well, we make it a point to bring anyone who visits us over there for lunch atleast once. They have mastered the art and the portions are simply uber. Oh yes, they do right by the earl. My favourite sandwich is the shrimp and avocado. Oh such tastiness. Sadly, I don’t always find myself in that touristy part of downtown so I go without sandwich…that and I’m sure their uber sandwich portions are well…not so friendly for my weight loss attempts. While they just use straight avocado I decided to go with more of an avocado spread to help it last longer between sandwiches. The result was scrumptious. I also went with a Portuguese bun, sadly the whole wheat ones were sold out that day *shakes fist*. I was not to be denied sandwich on a technicality though. The beauty in this sandwich lies in its simplicity. It is…shrimp and avocado.
- 60 grams cooked salad shrimp (I used west coast shrimp…omnom)
- 1 bun or bread of choice (not counted in nutritionals, be random)
- 1 avocado
- 1 tsp lime juice
- 1/8 tsp sea salt
- ground pepper to taste
- Blend the avocado, lime juice and seas salt together until smooth. If you prefer chunky then just chop and toss a bit!
- Pile the shrimp on the bread, top with 30 grams of avocado mixture. Top with ground pepper. Omnomnom!
You see the simplicity? You typically get enough avocado spread for 4 more sandwiches. Each sandwich filling (shrimp and avocado mix) contains 134 calories, 7.3 grams of fat, 3 grams of fibre, 4.4 grams of carbs, and 13.4 grams of protein. Don’t worry about that fat too much. It’s the avocado and that is good for you. You do need so much fat in a day so you might as well make it a fat that is good for you!
Come on, everyone has a recipe for these. They are so great for parties or in my case role playing groups. I usually have a chili layer I include in these but I skipped it this time to make it more vegetarian friendly. Served this with a choice of regular tortilla chips and baked chips…and it disappeared fast. Such a crowd pleaser and really not that hard to portion control for yourself. Get a spoon and grab a cross section for yourself, fill up a ramekin (which is usually 1/4 cup) and you have yourself one serving of this dip! That and you won’t have to fight the others as they omnomnom this too. Why no pictures of it baked? Because as soon as it came out of the oven it was grisly zombie scene of devouring frenzy. Goodtimes.
First layer ( the jalapeno popper inspired layer)
- 5 oz. Fat free cream cheese
- 1 jalapeno pepper (with seeds)
Second layer ( guacamole inspired layer)
- 1 avocado
- 2 cloves garlic
- 1 tsp lime juice
- 1/2 small onion
- salt and pepper to taste
- 4 tbl Taco sauce of desired hotness or chili layer
Fourth Layer (bean dip inspired layer)
- 1 cup low fat refried beans
- 1 tbl lime juice
- 2 tsp. Taco seasoning
- 1/2 cup shredded light cheddar cheese
- ¼ cup chopped green onions
- Combine ingredients for first layer in a blender. Jalapeno first and then added the cream cheese, room temperature. Spread evenly on bottom of oven proof container. I use my loaf pan, always the perfect size.
- Combine the various layers ingredients and layer them on top accordingly. For the bean layer I used the blender. Finish it up by sprinkling the cheese on top and then topping with green onions (if serving cold, if baked add green onions after baking).
- Two ways to serve this. Keep in the refrigerator for an hour and serve cold or heat oven to 350F and bake for 30 minutes (or until cheese is just the way you want it). I prefer the hot way.
Makes about 8 servings of about 1/4 cup. Each serving contains 102 calories, 4 grams of fat and 3.6 grams of fibre. Calculated assuming you used a taco sauce layer, if you go with chili make sure you add those values! Totally delicious!
I love a good gelato. Out here I have to go all the way downtown to get some. Sure I can pick it up from the grocery store, but where is the fun in that? After a nice spicy meal there is nothing better than a bit of gelato to finish it off. I don’t know why but when my tummy is not well, I find a nice tart gelato like lime or raspberry really helps to settle things. It must be the happy that comes from gelato. How many more times can I say gelato today? Gelato…it will become my new battle cry, forget spoon! It is all about gelato! I have mentioned I’m a geek right? yyyeah.
- 1/2 cup evaporated skim milk
- 4 tbl flour
- 1 1/2 cup skim milk
- 6 lime zest strips
- 1 mango (choose a nice ripe one for the fullest flavour)
- juice of two limes or more
- 1/2 cup splenda or honey
- Whisk together the evaporated milk and flour, set aside.
- In a saucepan, whisk together skim milk, splenda or honey, and zest. Bring to a simmer over medium heat. Add the evaporated milk mixture, whisk continually until the mixture begins to bowl and thicken. This takes about 5 minutes usually, can be more or less. Allow to cool completely, some folks set the pan in an ice bath. This is more traditional I believe. I usually just let it sit.
- Puree the mango and lime juice.
- Remove the zest from the milk custard you created. Add the custard to the blender and puree together.
- Freeze the mixture in your ice cream maker according to the directions, usually around 20 to 25 minutes.
- I prefer to eat mine right out of the maker. I like the soft serve texture. If you like a harder textured gelato then transfer to an airtight container and freeze for 2 hours (it will keep in the freezer for about 1-2 weeks).
I have not tried my freezer method I outlined in my kiwi green tea sorbet recipe. I’m spoiled with my ice cream maker. Please share if you have a success with that! Makes 4 servings. Each serving containing splenda is 124 calories, .4 grams of fat and 1.2 grams of fibre. With honey it is 253 calories, .4 grams of fat and 1.3 grams of fibre. A great way to serve this as a complete dessert is with a couple slices of angelfood cake and some local berries as pictured. It is really great on its own too though. Mmmmm.
Posted in Dessert
Tagged gelato, lime, mango