Posted in Fruits, Grilling, Main Courses, Pork, Rub

Island Grilled Pork with Pineapple Chutney


Island Grilled Pork with Pineapple Chutney

Island Grilled Pork with Pineapple Chutney

Serves 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Estimated Values per Serving:

Calories:  250                              Fat: 5 grams                            Points: 5

Ingredients:

2 pounds pork tenderloin

1 tablespoon jerk seasoning

1 tablespoon brown sugar

2 cloves garlic – minced

1 pineapple – cut into slices

3 shallots – minced

1 jalapeno pepper – seeded and minced

1 tablespoon fresh parsley – minced

½ teaspoon salt

Directions:

  1. In a small mixing bowl, combine jerk seasoning, brown sugar and garlic.  Rub seasoning mix on pork and let marinate until  ready to grill.
  2. Heat an indoor grill on high heat, spray with cooking spray  and add pineapple slices.  Grill for 3 – 5 minutes on each side.  Remove from heat and allow to cool.
  3.  Heat a skillet on medium heat and spray with cooking spray.  Add shallots and sauté for about 5 minutes until tender.  Add jalapeno and sauté for another 3 minutes.  Remove from heat and add to a mixing bowl.
  4. Cut cooled pineapple into small bite sized pieces and add to shallot mixture.  Add parsley and salt and toss.  Let stand at room temperature until pork is cooked.
  5. Spray indoor grill again with cooking spray and heat on high.  Add pork and cook for 10 – 12 minutes on each side until cooked through (internal temperature reaches 165o).
  6. Remove pork from grill and let stand 5 minutes.  Slice pork into 12 slices and arrange on serving platter.  Spoon pineapple chutney around the pork and serve.
Posted in Dessert, Fruits

Strawberry Cups with Vanilla Fluff Topping


Strawberry Cups with Vanilla Fluff Topping

Strawberry Cups With Vanilla Topping

Serves 10

 Prep Time: 20 minutes

Cook Time: 10 minutes

Estimated Values per Serving:

Calories: 110                        Fat: trace                                Points: 1

Ingredients:

2 pounds strawberries – cut up

2/3 cup sugar

2/3 cup water

2 tablespoons brandy

2 tablespoons cornstarch

Vanilla Fluff Topping Ingredients:

1 cup sugar

1/3 cup water

¼ teaspoon cream of tartar

2 egg whites at room temperature

1 teaspoon vanilla

10 4-ounce dessert cups

Directions:

  1. Make strawberry filling: Measure 1 cup of the strawberries and combine with brandy and water.  Puree in food processor.  Pour into a measuring cup and add enough water to equal 1 ½ cup liquid.
  2. Pour strawberry mixture into a saucepot, add sugar and cornstarch and cook on medium heat, stirring constantly, until bubbly and thickened.  Cook an additional 2 minutes while stirring.
  3. Remove from heat and allow to cool for 10 minutes (do not stir).
  4. Pour strawberry sauce on top of the remaining strawberries and gently toss together. 
  5. Place in the refrigerator to cool.
  6. Make vanilla fluff topping: Combine sugar, water and cream of tartar in a saucepot.  Cook on medium heat until bubbly and the sugar dissolves.
  7. In a mixer, combine egg whites and vanilla and beat on high speed.  Slowly pour sugar mixture while beating the egg whites.  Beat for about 5 – 7 minutes until stiff peaks form.
  8. Assembly: Spoon strawberry filling into each cup to about ¾ full (leaving room for the topping).
  9. Spoon filing into a pastry bag fitted with a decorative tip.  Squeeze vanilla fluff topping on top of each strawberry cup.

10. Refrigerate until ready to serve.

Posted in Dessert, Fruits, Sauces

Mini dessert week…


I love the mini desserts that you can get at some restaurants so I purchased 20-4 ounce dessert cups and will be experimenting this week.  Here is the first dessert idea:

Strawberry Cups with Lime Sauce

Strawberry Mini cups with Lime Sauce

Serves 10

Prep Time: 15 minutes

Cook Time: 10 minutes

Refrigeration: 1 – 5 hours (or overnight)

Estimated Values per Serving:

Calories: 200                        Fat: 2 grams                          Points: 4

Strawberry Ingredients:

¾ cup pineapple juice

¼ cup sugar

3 tablespoons cornstarch

1 packet sugar free strawberry flavored gelatin

2 pounds strawberries – sliced

1/3 cup vanilla wafers – crushed

10 – 4 ounce dessert cups

Whipped cream or whipped topping (optional)

Directions:

  1. Combine pineapple juice, sugar and cornstarch in a small pot and set over medium heat.  Cook, whisking constantly, until mixture become bubbly and thick.
  2. Remove from heat and stir in gelatin until dissolved and spoon into a large bowl.
  3. Add strawberries and gently toss.
  4. Cover and refrigerate for 1 – 4 hours or until set.

Lime Sauce Ingredients:

1 cup egg substitute

½ cup sugar

Zest of 1 lime

½ cup lime juice

Directions:

  1. Whisk together all ingredients.
  2. Set over a pot of simmering water.
  3. Stirring constantly, cook for about 7 – 10 minutes until thickened.
  4. Remove from heat, cover with plastic wrap and refrigerate until cool.

Assembly Directions:

  1. Separate cookie crumbs amongst into the bottom of the dessert cups.
  2. Spoon a generous amount of strawberry filling into each cup.
  3. Spoon a little of the lime sauce on top then top with whipped topping (if using).
  4. Serve cold.

NOTE: The desserts may be assembled a day in advance, covered with plastic wrap with the whipped topping added right before serving.

Posted in Dessert

A great dessert for company…


I made this dessert last night for company in the spirit of the holiday.  Unfortunately, I got a whole lot of teasing from family and friends because Trifle is English, not Irish.  My apologies to anyone out there who is Irish; I meant no offense.  I just thought it would be a nice compliment the heavy corned beef and cabbage meal. 

Berry Trifle

Serves 12

prep and assembly time: about 30 minutes

Cook time: 10 minutes

NOTE: Needs several hours for custard to chill

Custard Ingredients:

½ cup sugar

¼ cup cornstarch

1/8 teaspoon salt

3 cups skim milk

¾ cup egg substitute

2 teaspoons vanilla extract

Directions:

  1.  Whisk sugar, cornstarch and salt in a large saucepan.
  2. Gradually whisk in milk until smooth, then egg substitute.
  3. Cook over medium heat, whisking gently, until mixture comes to a boil; about 7 – 10 minutes.  Reduce heat to low, whisking constantly for 1 minute longer. 
  4. Remove from heat and add vanilla. 
  5. Pour into bowl and cover with plastic wrap, pressing down on the custard with the plastic wrap to prevent a skin from forming. 
  6. Refrigerate until cold, at least 4 hours or overnight.

Assembly Ingredients:

2 cups strawberries

11/2 cup blueberries

2 tablespoons sugar

2 tablespoons Chambord liquor (optional)

1 recipe of custard (recipe above)

1 cooked angel food cake

Extra berries for garnish

Assembly Directions:

  1. In a large bowl, combine strawberries, blueberries, sugar and liquor and allow to sit at room temperature for at least 1 hour.
  2. In a large clear round serving bowl (trifle bowls are sold at most stores if you prefer), cut the angel food cake in the middle so that you have two pieces the same height (as if you are cutting a cake in half to frost the middle).  Cut a slit in the round cakes.  Place one half of the cake on the bottom of the cake bowl, then fit around the bottom of the bow, cutting out any extra cake.  Use the extra piece of cake and place in the middle to fill the hole at the bottom of the bowl.
  3. Top cake with ½ of the berries then top with ½ of the pudding.
  4. Top the pudding with the remaining cake, then pudding then ending with the berries.
  5. Garnish with the extra berries.

Tip: Depending on the size of your serving bowl, you may have too much cake and may not need to use it all.

Estimated Calories and fat per serving:

Calories = 214                                              Fat = trace