Mixed berries provide a great antioxidant hit in this rustic fruit dessert. Greek dairy yogurt, which is strained to make it thicker, contains almost double the protein of other yogurt preparations.
1/2 cup (125 mL) coconut sugar
1/2 cup (125 mL) plus 3/4 cup (180 mL) non-fat plain Greek yogurt, divided
2 Tbsp (30 mL) grapeseed oil, plus extra to grease pan
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) finely grated orange zest, divided
2 large free-range eggs
1 cup (250 mL) whole wheat pastry flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) ground ginger
1 1/2 cups (350 mL) fresh or frozen mixed berries
2 tsp (10 mL) honey
Preheat oven to 350 F (180 C).
Lightly grease 9 in (23 cm) springform pan with oil and line bottom with a circle of parchment paper.
In bowl of stand mixer fitted with paddle attachment, beat together sugar, 1/2 cup (125 mL) yogurt, oil, vanilla, and 1/2 tsp (2 mL) orange zest until thoroughly combined. Add eggs, one at a time, beating well after each addition.
In bowl, whisk together flour, baking powder, salt, and ground ginger.
Gradually add flour mixture to yogurt mixture, mixing on low speed until just incorporated. Pour half the batter into prepared pan and sprinkle with berries. Cover with remaining batter. Bake cake in preheated oven until a wooden skewer inserted in cake comes out clean, about 1 hour. Allow cake to cool in pan to room temperature on wire rack.
While cake is cooling, stir together remaining 3/4 cup (180 mL) yogurt, honey, and remaining 1/2 tsp (2 mL) orange zest in bowl.
When ready to serve, unmould cake and slice into wedges. Divide cake among serving plates and top with a dollop of sweetened orange yogurt.
Each serving contains: 143 calories; 5 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 23 g total carbohydrates (13 g sugars, 2 g fibre); 85 mg sodium
source: "A Taste of Yogurt", alive #367, June 2013
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.