Recipes from May 8, 2013

From Herald news servicesMay 8, 2013 

Weekly recipes for May 8, 2013

Easy Blueberry-Peach Mousse Parfaits

Start to finish: 15 minutes. Servings: 6.

1 cup fresh or thawed sliced peaches, diced
1 cup fresh blueberries
1 tablespoon sugar
2 teaspoons lemon juice
Pinch of salt
1 pint heavy cream
2 tablespoons powdered sugar
1 cup nonfat vanilla Greek yogurt

In a small bowl, combine the peaches, blueberries, sugar, lemon juice and salt. Mix gently.

In a large bowl, use an electric mixer to beat the cream and powdered sugar until it holds medium peaks. Fold the yogurt into the whipped cream until combined.

Spoon a small amount of the fruit mixture into 6 tall parfait glasses, then top with a spoonful of the yogurt mousse. Repeat layering the fruit and mousse until all of the mixtures are used up. Serve immediately.

Nutrition: 320 calories; 270 calories from fat (84 percent of total calories); 30 grams fat (18 grams saturated; 1 grams trans fats); 110 milligrams cholesterol; 13 grams carbohydrate; 1 grams fiber; 9 grams sugar; 4 grams protein; 60 milligrams sodium.

Skillet Garden Eggs with Fontina

Start to finish: 20 minutes. Servings: 2.

1 tablespoon olive oil
2 slices prosciutto, chopped
1 small red onion, chopped
2 cups chopped Swiss chard (preferably rainbow)
1/2 small zucchini, finely chopped
1/2 cup halved cherry or grape tomatoes
Salt and ground black pepper
4 eggs
1/2 cup grated fontina cheese

In a large nonstick skillet over medium, heat the olive oil.

Add the prosciutto and onion and saute until the onion is tender, about 5 minutes. Add the Swiss chard and zucchini and cook for another 5 to 6 minutes, or until the vegetables are tender and beginning to brown.

Add the tomatoes and season with salt and pepper. Stir well, then arrange the vegetables in an even layer.

Using a spoon, create 4 wells in the vegetables, each about 2 inches across. Crack an egg into each well. Cover the skillet and cook until just shy of desired doneness, about 3 to 4 minutes.

Sprinkle the cheese over the vegetables and eggs, then cover and cook for another minute. Use a spatula to transfer half of the vegetables and 2 eggs onto each plate.

Nutrition: 380 calories; 220 calories from fat (58 percent of total calories); 25 grams fat (9 grams saturated; 0 grams trans fats); 400 milligrams cholesterol; 11 grams carbohydrate; 2 grams fiber; 7 grams sugar; 25 grams protein; 820 milligrams sodium.

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