The bright flavour of lemon, sweet sun-kissed blueberries, and the unexpected crunch of poppy seeds will make this sweet treat a summer staple in your freezer. The hardest part is waiting for it to freeze!
The eggs are now pasteurized and you can safely use the egg whites, as called for, in this recipe.
In small saucepan, stir together blueberries, orange juice, vanilla, and 1 Tbsp (15 mL) honey over medium heat. Cook, stirring occasionally, until berries have softened and juices have reduced to a thin syrup, about 10 to 15 minutes. Transfer blueberry sauce to bowl and refrigerate until chilled.
Meanwhile, in small bowl stir together remaining 3 Tbsp (45 mL) honey, lemon zest, and poppy seeds.
In bowl of stand mixer fitted with whisk attachment, whip cream and Limoncello to soft peaks. Drizzle in honey mixture and continue to whip just until stiff peaks form.
In another bowl, whisk together egg whites until stiff peaks form. Gently fold into cream mixture.
Cover bottom of large airtight container with a thick layer of cream mixture. Spoon dollops of cooled blueberry sauce over cream mixture; donu2019t worry if itu2019s not pretty. Continue to layer cream mixture and blueberry sauce until theyu2019re all used up. Using butter knife or handle of a spoon, swirl blueberry sauce into cream mixture a few times.
Cover ice cream with parchment paper, making sure it touches the surface of the mixture, before placing lid on container. Freeze until frozen, about 4 hours.
To serve, divide ice cream among serving bowls and garnish with additional blueberries, if desired.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.