Makes 12 rolls
These crunchy rolls are sure to bring smiles to any table craving fresh flavour as we spring into spring. The mango sauce provides a sweet finish. The rolls can also be made two days in advance if refrigerated. For vegetarians, the chicken can be swapped for firm tofu sliced into matchsticks. Look for low-kilojoule rice paper wrappers at any Asian grocer or in the Asian food aisle of many large supermarkets.
1 1/2 cups (350 ml) cubed fresh or frozen mango, thawed
1/4 cup (60 ml) coconut milk
2 tsp (10 ml) Asian chilli sauce
2 tsp (10 ml) sesame oil
2 tsp (10 ml) finely minced ginger
Juice of 1/2 lime
1 cup (250 ml) chopped coriander
1/3 cup (80 ml) chopped mint
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp (1 ml) salt
12 rice paper wrappers
1 cooked organic chicken breast, thinly sliced
1 1/2 avocado, thinly sliced
1 red capsicum, thinly sliced
1 carrot, cut into matchsticks
2 Lebanese cucumbers, cut into matchsticks
To make sauce, place mango, coconut milk, chilli sauce, sesame oil, ginger and lime juice in blender and blitz until smooth.
In small bowl, stir together coriander, mint, garlic, lemon juice and salt.
Fill skillet frypan or shallow pan (large enough that the rice papers can lie flat) with hot water. Fully submerge a rice paper wrapper and soak until softened, about 20 seconds. Lay wrapper flat on cutting board or other clean work surface. Spread some coriander mixture on bottom 1/3 of wrapper, then top with some chicken, avocado, capcisum, carrot and cucumber.
Fold bottom of rice paper over filling and begin rolling tightly. When you are about halfway up wrapper, fold in left and right sides. Finish rolling tightly. Repeat with remaining rice wrappers and filling.
Serve spring rolls with mango dipping sauce.
Each roll contains: 385 kilojoules; 6 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 8 g total carbohydrates (4 g sugars, 2 g fibre); 89 mg sodium
source: "Wrap & Roll", alive Australia #21, Spring 2014
You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.
Tender tofu and fresh-tasting mango sauce combine to make a nutritious, Japanese-style dessert with little effort. But don’t worry: your dessert will not taste beany. Silken soft tofu has a rather neutral flavour. The key here is to use blocks of very soft tofu as opposed to firm or extra-firm versions. Silken tofu is undrained and unpressed tofu. It has the highest water content of all types of tofu and is made by coagulating soy milk without curdling it. It’s ultra-soft texture means it can be easily blended with other ingredients and used to boost protein numbers in puddings, cakes, tarts, ice cream, and even smoothies.
Fool is a classic English dessert made, traditionally, by folding a stewed fruit into a creamy, sweet custard. This modern take adds layers of sweet pumpkin flavour and swaps out much of the cream for higher-protein Greek yogurt. The crunchy chocolate topping is a special finishing touch. Beat it It’s the fat in cream that helps trap air bubbles that make it light and fluffy. If it gets too warm, the fat melts and the air escapes. Start with a cold bowl and beaters (or a cold balloon whisk, if you’re whipping by hand). Put your bowl (ideally a stainless one) and beaters in the freezer for 15 minutes before whipping. They’ll chill easily and help keep everything cool during the whipping process.
Blondies are basically “blonde brownies.” There is no cocoa or melted chocolate in the batter of a blondie. Here, the nutritionally lacklustre all-purpose flour is swapped out for puréed beans for a higher dose of protein. The end result is just as tender and chewy without any noticeable bean flavour. A great potluck dessert option, too. If desired, chopped nuts can be used instead of chocolate chips. Squeeze play To easily fit a piece of parchment paper into a baking dish, run it under cold water for a couple of seconds, scrunch it up, and then squeeze out the excess moisture. Now it will effortlessly form into the pan.