Raspberry Tiramisu

Ingredients:

30 soft ladyfingers
3 1/2 cups fresh raspberries
1 cup fresh blueberries
1 peach ( for decoration)
1 cup seedless raspberry jam
6 tbsp passion fruit liqueur
8 oz mascarpone cheese
8 oz philadelphia cheese
1 cup heavy whipping cream
1/4 cup powdered cane sugar
1 tsp vanilla extract

Stir the raspberry jam and 4 tbsp of the liqueur in a small bowl to blend.

Combine the mascarpone cheese, philadelphia cheese and remaining 2 tbsp of the liqueur in a large bowl.
Using an electric mixer, beat the heavy whipping cream, sugar and vanilla extract in another bowl until soft.
Using a large spatula, stir 1/4 of the whipped cream into the mascarpone-philadelphia mixture to lighten.
Fold the remaining whipped cream into the mascarpone-philadelphia mixture.

Line the bottom of a baking dish with half of the ladyfingers.

Spread half of the jam mixture over the ladyfingers.

Spread half of the mascarpone-philadelphia mixture over the jam mixture, then cover with half of the fresh raspberries and blueberries.
Repeat layering with the remaining ladyfingers, jam mixture, mascarpone-philadelphia mixture and fresh fruits.

Cover and refrigerate overnight.

Mushroom Salad With Green Onions

Ingredients:

20 oz mushrooms, sliced
2 bunches of fresh green onions, chopped
6 eggs, boiled and diced
1 cup mayonnaise
salt
pepper

Cook the mushrooms in a boiling water for about 3 minutes. Let it cool.
In a bowl, gently mix together the mushrooms, eggs, green onions and mayonnaise.
Season to taste with salt, pepper.
Allow to chill for 1 hour before serving.

Skinny Broccoli Slaw Salad

Ingredients:

• 3 cups store-bought broccoli slaw
• 3 tbsp plain Greek yogurt 
• juice of 1/2 lime
• 1 tbsp agave nectar
• 1 tbsp rice vinegar
• 1/2 tsp Dijon mustard
• 1/4 tsp black pepper
• 2 tbsp sliced almonds

In a mixing bowl, whisk together Greek yogurt, lime juice, agave nectar, rice vinegar, mustard and black pepper. Add the broccoli slaw and almonds, and toss gently until all ingredients are well combined.

Cover with plastic wrap and refrigerate for 1 hour. 

The yogurt and mustard will tenderize the vegetables; the salad will be crunchy, but not soggy.

Serve cold or at room temperature.

Asian Grilled Shrimp

Ingredients:

• 2 pounds peeled, jumbo fresh shrimp
• 1 cup soy sauce
• 1 1/2 tsp garlic powder
• 1 tsp lime juice
• 1/2 tsp chinese five spice
• 3 tbsp melted butter

In a bowl mix together soy sauce, garlic powder, lime juice and chinese five spice.

Add shrimp and let marinate at room temperature for 30 minutes.

Preheat a grill to high. 

Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side.

Place shrimp in large mixing bowl, add melted butter and toss shrimp until fully coated with the butter.

Serve warm.

Cream Strawberry Popsicles

Ingredients:

• 12 oz fresh strawberries, hulled
• 1 3/4 cups whole milk ricotta cheese
• 1/4 cup cane powdered sugar
•  2 tbsp. fresh squeezed  lemon juice

Wash and puree the strawberries in a blender. 
Add ricotta cheese, sugar and lemon juice; blend 3 minutes.
Pour into pop molds. Cover with pop mold tops. 

Freeze 5 hours or until firm.

To get a popsicle out of the mold, dunk the mold, with the popsicle in it, into warm water for a few seconds to melt the area that is stuck to the mold.

No Bake Cheesecake With Fresh Fruit And Jelly Topping

Ingredients:

• 2 cups or 17oz vanilla soft cheese
• 2 cups heavy whipping cream
• 1 cup powder sugar
• 2 tbsp gelatin
• 5 oz boiling water
• 1 vanilla sugar
• 2 boxes strawberry-flavored jelly
• 1/4 box vanilla wafers 
• strawberries
• blueberries
• 1/4 cup milk

Dip the wafers in the milk and arrange them into the bottom of the 10-inch round baking pan; sprinkle some of the blueberries.

Dissolve 2 tbsp gelatin in 5 oz of boiling water. Cool slightly.

In a medium bowl, whip the whipping cream until stiff peaks form.
Add the powder sugar, vanilla sugar and vanilla soft cheese; mix well.
Combine the whipped cream-soft cheese filling with the gelatin until completely smooth and fluffy.

Transfer to prepared pan, smoothing top.
Place in the refrigerator while you make the gelatin topping.

Cook the strawberry-flavored jelly according to the instructions on the back of the jelly box.Let stand 5 minutes or until slightly thickened.
Meanwhile, arrange the blueberries and strawberries in a single layer in a decorative pattern on top of the cheesecake.

Pour thickened gelatin on top.
Cover with plastic wrap, not letting plastic touch the surface of the gelatin.
Chill several hours or overnight.

To serve: Remove cheesecake from baking pan and cut into slices.
Serve with a dollop of whipped cream, if desired.

Asian Grilled Salmon

Ingredients:

• 2 lb fresh salmon

Marinade:

• 6 tbsp olive oil
• 3 tbsp reduce sodium soy sauce
• 2 tbsp dijon mustard
• 2 small garlic cloves,minced

Whisk together olive oil,soy sauce, mustard and garlic .

Cut the salmon into 4-6 pieces.
Put the salmon pieces inside the zip lock bag, drizzle half of the marinade onto the salmon and allow it to sit for 30 minutes.

Place the salmon on the hot grill; discard the marinade the salmon was sitting in. Grill for 5-6  minutes on each side, depending on the thickness of the fish.

Transfer the salmon to a plate and spoon the reserved marinade on top. Allow the fish to rest for 5 minutes.
Serve the fish warm or chilled with your favorite salad on the side.

Asian salad

 

Ingredients:

• your favorite salad greens
• cucumber
• carrot
• tomato
• ginger carrot dressing ( http://skinny-and-mini.blogspot.com/2012/07/benihana-like-ginger-carrot-dressing.html )

Combine greens, sliced cucumber, sliced carrot and tomato.Top with asian ginger carrot dressing.Enjoy!!

Benihana-like Ginger Carrot Dressing

Ingredients:

• 10 baby carrots
• 1 medium onion
• 1 tbsp minced fresh ginger
• 1 garlic clove
• 1 celery stick
• 3 tbsp peanut oil (or sesame oil)
• 3 tbsp rice vinegar
• 2 tbsp water
• 1 tbsp tomato paste
• 2 tsp low sodium soy sauce
• 1 1/2 tsp sugar
• 1 tsp lemon juice
• salt
• ground black pepper

Place all the ingredient in the blender and process until smooth. 
Refrigerate a few hours before using to let the flavors deepen.
This gets better the longer it sits.