This creamy Indian dessert is traditionally known as shrikhand, meaning “food of the Gods,” and comes in a number of variations depending on the particular region in which it’s made. The lovely luscious melon colour makes it a sweet treat as pleasing to the eye as it is to the tongue. Try topping it with a few strands of saffron and pistachios—it is also excellent with sliced fruit, such as mango or peach slices, and blueberries.
1/4 cup (60 mL) raw golden sugar
Generous pinch of saffron threads
2 cups (500 mL) 0% fat plain Greek yogurt
1 ripe mango, peeled, pitted, and diced
Generous pinches of cinnamon
Pinch of freshly grated nutmeg
Pinch of ground cardamom
1/4 cup (60 mL) finely chopped toasted pistachios
Saffron strands (optional)
Finely grind sugar to powder. Place in small saucepan with 1/2 cup (125 mL) water. Stir to dissolve sugar. Bring to boil over medium heat, stirring occasionally until reduced to 1/4 cup (60 mL). Remove from heat and cool slightly. Add generous pinch of saffron, rubbing threads into sauce with your fingertips. Set aside to cool thoroughly.
Combine yogurt, mango, cinnamon, nutmeg, cardamom, and cooled syrup in blender. Whirl until smooth and creamy. Can be covered and refrigerated overnight and served the next day. Spoon into dessert bowls; sprinkle with pistachios and a couple strands of saffron if you wish.
Each serving contains: 189 calories; 8 g protein; 6 g total fat (2 g sat. fat, 0 g trans fat); 28 g total carbohydrates (26 g sugars, 2 g fibre); 90 mg sodium
source: "Celebrate Diwali", alive #373, November 2013
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
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This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.