Friday, July 4, 2008
On My Hearth: Independence Day Yummies!
Tropical Chicken Salad
Active Time: 15 minutes
Total Time: 15 minutes
1/4 cup light oil & vinegar dressing
2 Tbsp orange juice
1 Tbsp lime zest
1/4 tsp pepper
4 cooked chicken legs and 4 thighs (from Cuban Chicken recipe), cut in bite-size pieces (about 4 cups)
1 can (15.5 oz) low-sodium black beans, rinsed
1 medium red bell pepper, cut in strips
1 firm-ripe mango, peeled and cut into bite-size pieces
1/2 small red onion, sliced
1 head Boston lettuce, torn in pieces
1. Whisk dressing, orange juice, lime zest and pepper in large bowl. Add chicken, beans, pepper strips, mango and onion; toss until evenly coated.
2. Divide lettuce among 4 plates; evenly top with chicken salad.
Caribbean Ice Cream Pie
Active Time: 20 minutes
Total Time: 6 hours
1 prepared reduced-fat graham cracker crust (6 oz)
2 pts light pineapple-coconut ice cream, slightly softened
1 1/2 cups passion fruit sorbet
1/4 cup orange or pineapple juice
3 Tbsp sugar
2 cups (1 lb) ripe red-fleshed papaya, peeled, seeded and diced
1 1/2 cups diced fresh pineapple
2 kiwis, peeled, quartered lengthwise and sliced
1. Place crust (still in foil pan) into a 9-in. metal pie pan or on a small baking sheet. Spoon 1 pint of the ice cream into crust. Using back of spoon, gently press into an even layer. Freeze 1 hour or until firm.
2. Spread sorbet over ice cream into an even layer; freeze 1 hour.
3. Top sorbet layer with remaining ice cream, slightly mounding it in the center. Freeze pie 3 hours or until firm.
4. To serve, carefully lift the frozen pie from the foil pie plate and place on a serving plate. In a large bowl, combine juice and sugar; add fruit and toss. Spoon some of the fruit over top of pie. Cut into wedges and serve with remaining fruit.
Tip: Placing the prepared crust into a metal pie pan supports it while you pack it with ice cream and also helps it to chill faster.
Key Lime Bars
Active Time: 20 minutes
Total Time: 2 hours
35 reduced-fat vanilla wafer cookies
2 Tbsp each confectioners' sugar and sweetened flaked coconut
2 Tbsp light butter
3 large egg whites
2 large eggs
1 1/2 cups granulated sugar
3 Tbsp all-purpose flour
1 tsp baking powder
1 1/2 tsp grated Key lime or regular lime zest
1/2 cup fresh Key lime or regular lime juice
Confectioners' sugar for dusting
Garnish: lime zest
1. Crust: Heat oven to 350°F. Line a 9-in. square baking pan with nonstick foil. In food processor, pulse cookies, sugar and coconut until cookies are reduced to fine crumbs. Add butter; pulse until mixture is damp. Press crumb mixture evenly and firmly over bottom of prepared pan; bake 10 minutes or until crust is set and pale golden.
2. Topping: While crust bakes, in a 2-qt glass measure or bowl, whisk egg whites, whole eggs and sugar until combined. Add remaining ingredients; whisk until well blended. Pour egg mixture into hot crust and return to oven. Continue to bake 30 minutes or until topping is pale golden and just set.
3. Remove pan to wire rack. Immediately loosen edges with tip of knife where topping meets foil. Let cool completely. Refrigerate 1 hour.
4. To serve, lift from pan by foil and transfer to cutting board. Cut into 16 squares. Dust with confectioners' sugar and top with zest.