Pink peppercorns don’t have the same gutsy punch as common black peppercorns. Their floral aroma and soft texture are ideal for sophisticated (yet easy) desserts.
2 cups (500 mL) plain yogurt
2 Tbsp (30 mL) honey
1 tsp (5 mL) vanilla extract
1 orange, peeled and cubed or segmented
1 grapefruit, peeled and cubed or segmented
1 pomegranate, seeded (you may not use all seeds, depending on fruit size)
2 Tbsp (30 mL) pink peppercorns, lightly crushed, divided
In medium bowl, whisk together yogurt, honey, and vanilla.
To assemble parfaits, select 4 medium-sized clear glasses or jars. Add 1/4 cup yogurt mixture to the bottom of each glass. Divide half of the orange, grapefruit, and pomegranate among the 4 glasses. Sprinkle with 1 Tbsp (15 mL) peppercorns. Repeat with remaining yogurt mixture, followed by remaining fruit and final 1 Tbsp (15 mL) peppercorns. Serve chilled.
Each serving contains: 220 calories; 9 g protein; 3 g total fat (1 g sat. fat, 0 g trans fat); 43 g total carbohydrates (36 g sugars, 6 g fibre); 90 mg sodium
source: "Trace the Spice Route", alive #391, May 2015
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
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