Weren’t able to drop your whisks and grab your friends to join us for fun at the Taste of Home Cooking School show? Try making these tasty, heart healthy treats at home.
Corporate and Community Health Dietitian Stacy Kropp put her heart healthy stamp on these exceptional recipes co-created by Cafe 3000 Chef Jennifer LeGrande and Sous Chef Chris Zebney.
Lite and Healthy Peach & Cucumber Gazpacho
2 cups water
10 ripe peaches-peeled, halved, pitted
2 English cucumbers, peeled
1 pinch fresh garlic
½ small red bell pepper, diced
1 avocado medium dice
4 tbsp. extra virgin olive oil
Pinch of salt and white pepper
2 tbsp. parsley or fresh cilantro, chopped
Sour Cream (optional and not included in nutritional information)
Puree water, peaches, cucumber, and garlic in blender until smooth and creamy. Add diced bell pepper, avocado, olive oil, salt & pepper, and herbs. For added texture, add diced peach and cucumber. Garnish with sour cream (optional)
Serving Size: 4 oz, Serves 6, Calories: 240, Total fat: 14.5g , Saturated fat: 2g , Monounsaturated fat: 10g, Polyunsaturated fat: 2g, Cholesterol: 0mg, Sodium: 56mg, Potassium: 750mg, Total carbohydrate: 29g , Dietary fiber: 6.5g, Sugars: 22g, Protein: 3.5g
Summer Spaghetti
1 lb. whole grain pasta
¼ cup extra virgin olive oil
2 cloves garlic, minced fine
2 lbs. ripe tomatoes, diced
12 fresh lemon basil leaves, finely shredded
½ cup Italian parsley, chopped
½ cup shallots, diced
½ cup olives, roughly chopped (mixed pitted olives recommended)
¼ cup red wine vinegar
½ tsp. red pepper flakes
½ cup fresh lemon juice and zest
Pinch of sugar
Pinch of kosher salt & pepper to taste
Cook pasta, drain and set aside. Combine all remaining ingredients in a large bowl and chill for at least 1 hour. Reheat the pasta and toss with the chilled tomato mixture.
Optional: Top with fresh grated parmesan.
Serves 8, Calories: 310, Total fat: 9g, Saturated fat: 1.5g, Monounsaturated fat: 6g, Polyunsaturated fat: 1g, Cholesterol: 0g, Sodium: 140mg, Potassium: 475mg, Total carbohydrate: 52g, Dietary fiber: 9g, Sugars: 5g, Protein: 10g
Blackberry Mousse
2 Tbsp. gelatin
2 Tbsp. cold water
Juice and zest 2 oranges
3 pints blackberries (or three, 10-ounce frozen bags without sugar)
2 egg yolks
3 /4 cup sugar
3 Tbsp. of Cointreau
1 cup low-fat heavy cream (if you can’t find it, use Cool Whip Light)
1 cup egg whites
Soak gelatin in cold water in a saucepan for 5 minutes. Add orange juice, grated zest and berries. Bring just to a boil, stir¬ring occasionally. Cool to room temperature; do not let mixture get to cool. If it gets too cool, re-warm it slightly so that it will fold gently into the cream.
Mix together the egg whites, cream of tartar and sugar in a double boiler. Warm them until they reach 140 degrees. Remove from the heat and beat to stiff peaks.
Beat the egg yolks and sugar in a bowl until pale yellow. Add Cointreau and beat for another minute. Put the egg yolk mixture in the top pan of a double boiler over simmering water. Stir until slightly thickened and hot to the touch at least 140 degrees. Cool to room temperature
Add the egg yolk mixture to the blackberry mixture and stir until well blended.
Gently fold the blackberry mixture into the cool whip until well blended and then do the same with the whipped egg whites. Divide among the serving dishes and chill for at least 2 hours before serving. Garnish with a slice of kiwi and a whole blackberry.
Serves 12, Calories: 144, Total fat: 2g , Saturated fat: 1g, Monounsaturated fat: 0g, Polyunsaturated fat: 0g, Cholesterol: 35mg, Sodium: 43mg, Potassium: 252mg, Total carbohydrate: 25g, Dietary fiber: 4g, Sugars: 21g, Protein: 5g
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