These individual Chocolate Mousses in Mason jars are decorated with Pistachio Cream “moustaches.” If they don’t end up looking like moustaches, don’t worry! These healthy treats will still be delicious. Just think of it as abstract art. You can also layer the mousse and cream in Mason jars before decorating with moustaches.
1 1/2 very ripe avocados
1/2 cup (125 ml) cocoa powder
1 1/2 Tbsp (30 ml) lemon juice
4 Tbsp (80 ml) honey
1 tsp (5 ml) tamari
3 tsp (15 ml) vanilla extract or seeds of 1 vanilla bean (optional)
1 tsp (5 ml) balsamic vinegar
1 cup (250 ml) low-fat Greek yoghurt
Combine all ingredients and blend until smooth in blender, scraping down sides as needed (with motor off). Or blend using immersion blender in medium bowl. If avocados are very ripe, you can also mash by hand using potato masher or fork, but mousse won’t be as smooth.
Divide among 6 - 1/2 cup (125 ml) Mason jars, ramekins or small bowls. Chill them in refrigerator while you make Pistachio Cream.
1/4 cup (60 ml) unsalted, shelled pistachios
1/4 ripe avocado
2 tsp (10 ml) honey
1/8 tsp (0.5 ml) lemon juice
1/4 cup (60 ml) low-fat Greek yoghurt
Soak pistachios for at least 30 minutes in cold water. Drain and transfer to blender or food processor. Remove pit from avocado and scrape out flesh. Add to blender along with honey, salt, lemon juice and yoghurt. Blend until combined, scraping down sides as necessary (with motor off).
To assemble, scrape Pistachio Cream into pastry bag with round tip. Squeeze cream towards one of the bag’s corners. Squeeze (pipe) cream out in the shape of a moustache on top of each serving of Chocolate Mousse. You’ll have some Pistachio Cream left over, so you can be even more artistic.
Each serving (Chocolate Mousse and Pistachio Cream) contains: 1046 kilojoules; 6 g protein; 13 g total fat (3 g sat. fat, 0 g trans fat); 34 g total carbohydrates (24 g sugars, 7 g fibre); 95 mg sodium
source: "Cooking with Kids", alive Australia #22, Summer 2014
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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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.