Category Archives: Recipes – Dessert

Step 1 for Sugar Free Pies – Graham Cracker Crust

Two PiesGood day! I hope that this blog post finds you doing well. I have been trying some new recipes over the past few weeks and trying to keep up with all of the CSA produce that I receive each week. The weather this summer seems to be conducive to leafy green vegetables, which always make my day. Now that the temperature is heating up, corn, tomatoes, and beans are plentiful.

I have also been working on a baking project – how to make pies without refined sugars. The fillings can be challenging because it can be tricky to get the correct consistency. And I have not been able to use any graham cracker crust recipes because virtually all call for crumbled store-bought graham crackers – and I have not been able to find a brand without sugar. So I had to take a more proactive approach in order to bake a sugar-free crust.

SensitiveHusband recently purchased a lovely cookbook for me called Make the Bread, Buy the Butter by Jennifer Reese. The author has made dozens of popular foods and calculated how much it costs to create them homemade, and then compared the cost of similar store-bought items. Based on the difficulty of the homemade preparation and the cost, the author then recommends either making the item or buying it. Fortunately she includes a recipe for honey graham crackers. According to her calculations, homemade graham crackers cost approximately $0.18 per ounce, Honey Maid Cinnamon Grahams are $0.23 per ounce, and Annie’s organic graham crackers are $0.53 per ounce.

I adapted the recipe to remove the refined sugars by replacing with coconut palm sugar, and figured out how to roll into two crusts rather than shape into crackers (although you could still use this recipe for crackers). This recipe yields the lightest and tastiest graham cracker crust – the best I have ever sampled. SensitiveHusband agreed that this crust is terrific.

Step 1 for baking pies is having a great crust, and the recipe delivers. This is definitely more labor-intensive than purchasing a box of graham crackers, but the taste of the homemade version is worth it.

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup whole-wheat flour
1/4 cup wheat germ
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 sticks unsalted butter, softened
1/3 cup coconut palm sugar
1/4 cup honey

Preparation:
1. Stir together the flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl.
2. In another bowl, beat the butter, sugar, and honey until fluffy. Add the dry ingredients and stir well. Turn the dough onto a floured surface, knead once or twice, then flatten into a disk. Wrap and refrigerate for at least 30 minutes and up to overnight.
3. Cut the dough into two portions. On a floured surface, roll one portion of the dough into a circle that is about 1/8 inch thick. Transfer to a pie plate and remove any dough that hangs over the sides. Prick the dough with a fork in a number of places throughout the dough. Repeat this process with the other portion of remaining dough.
4. Bake the two crusts in an oven that has been preheated to 350 degrees F for about 12 minutes or until very lightly browned. Make sure the crusts are completely cooled before moving onto creating your pie fillings.

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Chocolate Beet Cake

Good day everyone! We are in the middle of our second week of our community-supported agriculture (CSA) program with a local farm. Each week, we pick up one box (a half share) of fresh produce. At this point in the season, our box has been bursting with greens including spinach, lettuce, kale, and collard greens. It’s exciting to discover what is in the box each week and a fun challenge to use all of the fresh ingredients in interesting ways. The CSA program works well for a farm because there is a consistent demand for the produce, and the program also benefits a household because the prices are lower than what is seen at the grocery store. If you are willing to try a variety of vegetables, a CSA is a fun and economical option.

This week we received two vegetables that we do not eat that often but are such a treat when we do: kohlrabi and beets. I roasted kohlrabi during the week with olive oil and asiago cheese…click here for my simple recipe. Roasted beets are also delicious as an accompaniment to a meal; however, they can also be turned into a sweet and healthy dessert!

chocolate beet cakeI found this recipe from The Simple Lens for Chocolate Beet Cake for Two. I immediately liked the recipe because it did not use any refined sugars and was vegan, which appeals to a number of my friends. I swapped lemon juice for vinegar to keep the acidity level the same. In addition, the yield is two small cakes, which is a nice option for a household that does not want a large amount of cake sitting in the kitchen, tempting people to eat it. This dessert is rich and satisfying and very chocolatey, without being heavy. The beets lend a subtle sweetness to the taste and a soft raspberry hue to the cake. Try this for a fun treat with some fresh beets. You will enjoy it!

Ingredients
For Cake:
1/8 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup flour
1 tablespoon cocoa powder
1/8 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
4 tablespoons water
2 tablespoons applesauce (unsweetened)
1/3 cup beet puree (1-2 medium-sized beets)

For Chocolate Ganache:
1 tablespoon maple syrup
2 tablespoons (unsweetened almond) milk
4 tablespoons dark chocolate chips (dairy-free)

Preparation:
1. Prep beet puree: cook beet(s), let cool, process into puree in food processor.
2. Sift together dry ingredients (salt, baking soda, baking powder, flour, cocoa.)
3. Combine wet ingredients (lemon juice, vanilla, applesauce, maple syrup, water, beet puree).
4. Mix wet ingredients into dry ingredients.
5. Divide mixture between 2 well-greased ramekins.
6. Bake at 350 degrees for 30-35 minutes (or until skewer pulls back clean). Let cool for 10-15 minutes before removing from ramekin. (Or just eat right out of it!)
7. Prep ganache: bring milk just to a boil and then remove from heat. Stir in chocolate chips and syrup.Continue stirring until chips are fully melted.
8. Plate up: Pour delicious, melty ganache over beet cake and serve. Makes 2 (ramekin-sized) cakes.

I am sharing my recipe with Simply Sugar and Gluten Free.

Chocolate Macaroons are Full of Taste Yet Free (of Gluten, Dairy & Cane Sugar)

Chocolate MacaroonsMacaroons always look very pretty, delicate and light, yet I rarely eat them because they do not have my favorite dessert ingredient, chocolate. I assume that many other people have snubbed a macaroon when deciding what treats to eat from a dessert table since the majority of us agree that chocolate is our favorite dessert flavor.

dessert_flavors_tableThe most recent SensitiveEconomist poll shows that 63% of the 112 respondents would choose a chocolate dessert over any other flavor, with mint coming in a distant second place with 11% of the responses. These survey results mean that when given the choice between a light and flaky macaroon and a slice of chocolate cake, most of us turn to the delicious cocoa. Until now – where we can have both.

Most of you will share in my excitement for Kay Stepkin’s recipe for chocolate macaroons that I read in my newspaper a few weeks ago. What a great way to combine a light and delicate treat with my favorite dessert flavor, chocolate. Plus, this recipe is free of gluten, cane sugar and dairy – and it’s vegan! This is a delicious treat for so many people. I made the dessert for a dinner party and they were an absolute hit! I will definitely be making these again right through the summer.

Speaking of summer, what is your favorite summertime food? Please share your opinion with a simple poll right on my home page. Just click your answer and then click “vote” and you will see the up-to-the minute results. The food with the most responses will probably find itself highlighted as a main ingredient sometime soon on this blog. Thanks for participating!

Ingredients:
3 tablespoons coconut oil, melted
1 cup maple syrup
1 teaspoon almond extract
3 cups unsweetened shredded coconut
1½ cups cocoa powder
½ cup almond meal/flour (or ground almonds)
1/4 teaspoon sea (or kosher) salt
Coconut sugar, optional

Preparation:
1. Heat oven to 325 degrees. Pour coconut oil, maple syrup, almond extract, coconut, cocoa powder, almond meal and salt into a bowl; stir until well combined.

2. Using a large tablespoon of dough per cookie, shape into mounds, packing mixture firmly. Distribute cookies onto a parchment-covered baking sheet. Do not press down.

3. Bake for 15 minutes. When cool, dust with a little coconut sugar.

Makes about 22 cookies.

Additional Notes:
(1) For the almond meal, you can substitute with almonds ground up in a food processor.
(2) If you would like this recipe to be nut free, substitute the almond extract with vanilla extract, and replace the almond meal with brown rice flour.
(3) Since the coconut oil will be solid in the jar to start, microwave until melted and then spoon out the liquid oil for the recipe. After the coconut oil cools it will return to its solid state.

I am sharing this recipe with Simply Sugar and Gluten Free and Food Trip Friday.

Minding the Vitamix – Part 4/Finale: Chocolate Ice Cream

Chocolate Ice CreamThe alternate title for this blog post is: See you soon, old friend.

MIL and FIL returned from their trip and wanted to tell us about their travels…along with seeing their new Vitamix blender! I kept it good company while they were away by making turnip and potato soup, strawberry muffins, and spinach hummus. But I knew I had to try my hand at one more item before handing the appliance over…and that was a recipe for chocolate ice cream. The Vitamix cookbook had a recipe that looked fairly easy, and it only required me to substitute the sugar with maple syrup. There are only six ingredients needed and the time between measuring the ingredients and trying a spoonful of dessert is about five minutes. The result is what I would describe as a cross between a frozen ice and a gelato. It’s a refreshing treat that you can garnish any way you choose.

So now the Vitamix blender has been delivered to MIL and FIL’s house. Although I will offer to keep it company the next time they travel so I can try some new concoctions. See you soon, old friend.

Ingredients:
1 cup milk
1/2 cup unsweetend cocoa powder
1/3 cup maple syrup
1/2 cup nonfat dry milk
1 teaspoon vanilla extract
4 cups ice cubes

Preparation:
Place all ingredients into the blender in the order listed and secure lid.
Turn machine on and slowly increase speed to High. You may need to use a tamper to press the ingredients into the blades.
In about 45 seconds, the sound of the motor will change and four mounds should form.
Stop machine. Do not over mix or melting will occur. Serve immediately.

I am sharing this recipe with Simply Sugar and Gluten Free…and am happy to be featured too!

Freshly Squeezed Orange Oatmeal Cookies

2013-01 orangesGreetings from sunny Florida! That’s what the box on the gift of oranges read. This gift has been excellent and came at the perfect time – while SensitiveHusband and I wait for the next snowstorm, we have been able to enjoy really fresh, juicy, delicious navel oranges!

According to the Florida Department of Citrus, the Florida varieties that are currently in season include Temple Oranges, Honey Tangerines, Red Grapefruit, Pink Grapefruit, White Seedless Grapefruit, and Juice Oranges. Since the rainfall in Florida has been lighter than usual this year, the crop is estimated to be 142 million boxes, which is almost 5 million boxes fewer than the 2011-2012 season. According to Florida Citrus Mutual, the Florida citrus industry creates a $9 billion annual economic impact, employs almost 76,000 people, and covers about 550,000 acres.

2013-01 orange juicerLast weekend I decided to get a little creative by figuring out how to bake with an orange. I took inspiration from a recipe for Orange Oatmeal Cookies and made a number of ingredient swaps and substitutions to remove the butter, cane sugar, cream of tartar (since I didn’t have any on hand), and reduce the gluten (although these could be made gluten free if you prefer by swapping the whole wheat flour out and replacing with brown rice or millet flour). I also enjoyed using my great-grand-aunt’s green juicer, shown above. I pictured her laughing and smiling while I juiced the orange and made the cookie dough. The result was a hearty and perky cookie that is delicious at any time of the day…even as a mid-morning snack! Whether you are enjoying a day at the beach or watching the snow fall (I am in the latter camp today), these cookies use ingredients that are easily obtained year-round.

2013-01 orange oatmeal cookiesFreshly-Squeezed Orange Oatmeal Cookie Ingredients:
1/2 cup canola oil
1/2 cup maple syrup
1 egg white, beaten until foamy
1/4 cup unsweetened applesauce
1 large naval orange, zested and juiced
1 cup whole wheat flour
1/2 cup oat flour
1 cup quick-cooking oats
3/4 cup chopped walnuts (optional)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon

Preparation:
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Mix together canola oil and maple syrup in a large bowl. Stir egg white and applesauce into mixture. Stir in orange juice with pulp and orange zest.

Mix flours, oats, (optional) walnuts, baking powder, and cinnamon in a separate bowl; fold into the large bowl of wet ingredients until evenly incorporated.

Drop by heaping tablespoon onto prepared baking sheets.

Bake in preheated oven until bottom of cookies are lightly browned, 10 to 12 minutes.

I am sharing my recipe with Simply Sugar and Gluten Free.

Homemade Vanilla Extract for a Sweet Disposition

This weekend, SensitiveHusband and I enjoyed listening to our local symphony’s performance of Beethoven’s Ninth Symphony. It was so wonderful to hear this piece live, especially during the fourth movement when the chorus, soloists and symphony were performing the famous “Ode to Joy” segment. When we got home we enjoyed homemade chocolate chunk cookies, which contributed greatly to our pleasant evening.

I read a news article this week about a growing body of evidence that links what we taste and how we feel. In the Journal of Personality and Social Psychology, researchers reported findings that a person with a sweet tooth is more likely to have a sweet disposition and be more generous with his or her time. The findings also stated that food can affect one’s judgement – a person may be more critical of a situation after drinking a bitter drink, for example. Perhaps this is why my office has a candy jar rather than a rotten egg jar!

Last year my sweet sister-in-law, Bree, gave me a jar of homemade vanilla extract. She said that it was so easy to make – it just takes two ingredients – and the result lighter and fresher than the store-bought variety (without the corn syrup that is sometimes added too). I used her creation rather quickly so I started making my own. I even make extras from time to time and give them as gifts to sweet people in my life. They make great holiday gifts – and if you start now you will have time to prepare them for this year’s winter holidays.

The ingredients are 1 vanilla bean and 1/3 cup vodka. Cut the vanilla bean down the middle so that the flesh is exposed. Add the vanilla bean to a clean glass jar (I use the jar that the bean comes in). Add the vodka in the jar so that it covers the bean. Close the jar tightly and shake the bottle. Store the mixture in a dark, cool place for about eight weeks, shaking the bottle once a week. The mixture will start as a clear liquid and will end up as a brown liquid – vanilla extract! Use in all of your baking to enhance the sweetness of your desserts, and according to researchers, to sweeten your day too!

I am sharing my recipe with Simply Sugar and Gluten Free and Katie’s French Language Cafe.

I Dig Fresh Fig Dessert Bars

I dig figs. As a kid, I enjoyed snacking on Fig Newtons, which had a nice combination of crunchy filling and smooth cake. Or were the outer crusts actually cookies? It was always hard to tell.

About one year ago, while at my friend’s parents’ house, I sampled a fresh fig just picked from their fig tree. At first I was a little apprehensive because I did not know how to eat it. However they showed me how to break off the stem, peel the fruit and eat the center. The fruit was so good – sweet, juicy and fragrant. So I tried another and another…and when I went home that evening, I had a bundle of figs under my arm to enjoy over the next few days.

Not only are figs delicious, but they are nutritious too! According to Nutrition-and-you.com, figs are low in calories and high in soluble fiber. They are also good sources of vitamins A, E, and K; and minerals such as calcium and iron. So what’s not to love about this fabulous fruit?

This past summer, whenever I saw fresh figs on sale at the grocery store, I purchased them. The figs usually come six to a package and I would eat them two at a time. I never dreamed that I would ever have enough figs in my possession to use them in a recipe – since I just enjoy eating them as is. Well last week, I had a lovely visit with my friend’s parents…and they gave me about 80 figs to take home! For the past few days SensitiveHusband and I have been enjoying an ongoing fig feast!

And guess what other wonderfulness was bestowed on me? They gave me a small fig tree, grown from a piece of their own. It is now adorning my deck and has a few figs ripening on it. We will bring it in for the winter and intend to plant it in the springtime. I hope to experiment with fig recipes in the years to come. That is, if I don’t eat them all as I pick them!

Below is my first ever fresh fig recipe…the result is a fabulous dessert bar mixed with oats and walnuts. I started with a recipe from Simple Daily Recipes that used fresh figs (rather than dried) as the main ingredient. I substituted the cane sugar with honey and reduced the overall amount of sweetener used. I also played with the amount of water in the filling and added some chopped walnuts to the top for an extra flavor boost and crunch. These bars are so delicious; thanks to Tony and Sylvia for their hospitality and for sharing their figs and tree with me!

Ingredients:

Filling
*3 cups fresh figs, chopped and without stems (may be peeled or unpeeled)
*3/4 cup water
*1/2 cup honey
*pinch of salt
*2 tablespoons lemon peel, finely grated
*2 tablespoons unbleached all-purpose flour
*1 tablespoon water
*2 tablespoons lemon juice
*1/2 cup walnuts, finely chopped

Crust
*1 cup butter
*1/2 cup honey
*2 cup unbleached all-purpose flour
*pinch of salt
*3 cups oats
*1/4 cup walnuts, finely chopped

Preparation:
Heat Oven to 350ºF.

For Filling: Combine figs, water, honey, salt and lemon peel in saucepan and simmer 1 hour or until dark and thickened, stirring occasionally. Combine flour and water and stir into fig mixture. Cook 5 minutes longer, stirring constantly. Remove from heat and stir in lemon juice and walnuts.

For Crust: Mix butter with honey until light and fluffy. Combine flour, salt, and oats into creamed mixture. Divide mixture in half and place half into the bottom of a well-greased 9 x 13 inch pan. Spread the fig filling evenly over bottom layer. Sprinkle remaining half of crust mixture on top, along with the remaining walnuts, and press with fork.

Bake for 30 minutes or until lightly browned around the edges. Cut into squares while still warm. Cool completely before removing from pan.

I am sharing this recipe with Simply Sugar and Gluten Free.

Free! One-Bowl Chocolate Agave Peanut Butter Cups!

Good day, everyone! I am delighted by the weather we are having in the Northeast this week – temperatures are in the high 70s with low humidity and sunshine peeking through puffy, white clouds. The nights are cool, allowing us to abandon the air conditioners and listen to the birds and bugs outside our windows. The dress code is long-sleeved t-shirts and shorts – this is late summer at its finest. And our farm share is rewarding us with all sorts of fruits and vegetables…which I’ll talk about later because today I must share with you a recipe that MaryAnn discovered – for chocolate peanut butter cups that are free! They are free from gluten, yeast, dairy and refined sugars – and absolutely decadent!

MaryAnn found the original recipe for Healthy Chocolate Peanut Butter Fudge and made a batch that we tried. They were so melt-in-your-mouth good that I decided to make them soon after for a picnic. I made a few minor changes. First of all, I doubled the recipe. These treats are too good to just make a small batch. Plus you can freeze them and pull them out whenever you get a craving for that fabulous combination of chocolate and peanut butter. I used agave nectar instead of honey, but as I have noted below you can use either interchangeably. And lastly, the directions mention either using a food processor or bowl and whisk to mix the ingredients together – I just stirred them for great results – why bother pulling out the appliances if you don’t need to? This is a fabulous concoction using only five ingredients, no baking or cooking is necessary, and the results are fantastic!

Ingredients:
1 cup coconut oil (slightly melted, but not hot)
1 cup cocoa powder
1 cup natural peanut butter, softened
1/2 cup agave nectar (or honey)
1 tsp vanilla extract

Preparation:
Prepare muffin pans with 24 muffin liners.

Put all ingredients in a bowl. Whisk until the mixture is smooth and nicely combined. (It will be very liquidy.)

Pour the liquid fudge into the prepared muffin liners dividing evenly between them (about two tablespoons of mixture in each).

Place the muffin pan in the refrigerator for 30 minutes (or in the freezer for 10 minutes) until hardened.

Remove the muffin liners from the pans and enjoy! Store in the refrigerator or freezer.

I am sharing this recipe with Simply Sugar and Gluten Free…and am happy to be featured too!

Exclusive! Interview with Owner of Chocholistic

Greetings, everyone! A few months ago I had the pleasure of meeting Kenzie Harrick, a nutrition counselor and owner of a new chocolate company, Chocholistic, and sampling some of the creations. First of all, the chocolate is delicious! It has a creamy texture and satisfies my sweet tooth. In addition, the chocolate is Organic, Raw, Vegan, Non-GMO; and free from Sugar, Nuts, Soy, Corn, Wheat, Gluten, and Dairy. Wow!

I had the chance to ask Kenzie some questions about how she creates these healthy chocolates and her plans for the business. I think you will enjoy reading about this healthy chocolate.

How did your 2011 trip to Costa Rica inspire you to create Chocholistic?
My trip to Costa Rica really opened me up to the power of possibility and the power of ingredients.

When I went to Costa Rica to study with David Wolfe, I had just made a big career move by leaving my job as a Program Manager and Chef for a Raw Detox Center. When I left for that trip, I was really hoping it would give me some spiritual insight into what my next move would be. Chocolate was never in the picture. Until of course, I got there.

The retreat center I stayed at had a raw cacao bar in the middle of their tropical jungle. After seeing how everyone organized their day around trips to the cacao bar, and learning from David Wolfe about the powers of combining superfoods and chocolate, I fell in love with the idea of “chocolate as the answer” to health concerns.

When I got home, I started experimenting in the kitchen with different combinations of herbs and superfoods until my friends and family were pretty hooked. When I had the opportunity to sell them at a local event, I jumped on it, and Chocholistic has snow-balled from there.

What is one of the best outcomes to starting your own business? What is a challenge?
The best outcome of starting Chocholistic has been waking up in the morning passionate about what I do. I believe I’m creating a product that can help people. When you focus on that potential, you push yourself to make it the best. When you rise to the occasion and start seeing your vision unfold, you feel really empowered. And that gives you confidence to make the next bold move.

Of course there are challenges everyday: Having enough chocolate in the fridge, shipping in 100 degree heat, designing retail packaging, being behind schedule… But you have to have patience with the process of creating something you’re proud of and know when to throw yourself in high gear and just figure it out.

What is your creative process in developing new flavors for the chocolate?
When it came time to create new flavors for Chocholistic there were two main questions that led the way of the creative process:

What are the conventional truffle flavors that everyone is familiar with? And what are the most interesting, powerful superfoods everyone needs to be eating?

I enjoy the challenge of combining powerful health foods with delicious (also healthy) chocolate. I also love the challenge of allowing those superfoods to make the chocolate taste better: Like the smokiness of reishi mushroom, the tartness of goji berries, or the crunch of chia seeds. Chocholistic is complex; it’s rich. You take a bite and you feel it. Understanding how Chocholistic is supposed to FEEL helped me develop how the new flavors would taste.

In addition to being available online, one of your short-term goals is to have some stores selling your chocolate by September (hooray!). How do you get your product to retail outlets?
One of the biggest tools in reaching a larger market has been helping people know the power of Chocholistic Chocolate. It’s unlike most products out there… And that’s exciting for chocolate lovers and retail stores. Of course with a new product you start small: local markets and smaller health food stores.

I think it will be about sitting down with the shop owners and communicating how special a product it is and asking them to give it a shot on their shelves. There’s a need for thoughtful, healthy, delicious food. And so far I’ve gotten great feedback.

What is one long-term (1-3 years) goal for your company?
This question is fun! Chocholistic is in its infancy, so retail packaging and consistent online reach have been the goals so far. But looking forward, I want Chocholistic to be known in the national market. I think “health food” has been smaller, niche products and it’s time for everyone to know about really good food. I want people to EXPECT superfoods. I want people to know the importance of Non-GMO and Raw Nutrition and not feel like they have to search to find it. We live in a time where good food needs to stand up for itself. The best way to do that is to make it fun to eat. I think that gives Chocholistic the green-light for growth 🙂

Is there anything else you would like to share with this refined-sugar free blog community?
It means a lot to me that people get to learn about my journey as it’s unfolding. Everything is new and exciting, which means there will be a lot going on in the next six months. Please join me on Facebook or via our Chocholistic Newsletter. At the very least, live with passion today and be confident in every decision you make. Namaste.

Cool Blueberry Gazpacho for the Hot Summer Weather

Good day, everyone! Are you taking advantage of the very summery weather? I am enjoying all of the beach days although my air conditioner is cranked on full blast nearly all of the time.

When I saw this recipe for “Royal Blueberry” Gazpacho with Lemon and Mint in the July 2012 issue of Cooking Light, I have to admit, I was interested. The hot summer weather makes a cool fruity soup sound like a great idea. Plus I had a plethora of blueberries since I came home from the grocery store with two pints (who can pass by a “buy one, get one free” deal?), and then later that week I received another pint from my farm share. Needless to say, I was looking for a good blueberry recipe. This one pairs the blueberries nicely with red seedless grapes. I served the soup, as the recipe suggested, as a sweet starter to our dinner of grilled salmon, potatoes and vegetables. It was great! This mixture would also make a tasty popsicle – just freeze the liquid into some molds. SensitiveHusband and I also agreed that it would be a delicious simple syrup to add to a refreshing beverage with vodka and ice.

To make the recipe a bit simpler (it was just too hot to dirty a food processor), I stirred the mixture and directly poured into a mesh sieve. I was also sure to use 100% grape juice to exclude the cane sugar from this dish.

Ingredients
1 pound red seedless grapes
12 ounces fresh blueberries
1/3-1/2 cup white grape juice (100% juice)
2 tablespoons honey
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/4 teaspoon salt

Preparation
1. Remove stems from fruit. Rinse and pat dry with paper towels. Place fruit in a 4-quart saucepan over medium-high heat. Add grape juice and honey; bring to a boil. Reduce heat to medium; simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes.

2. Place blueberry mixture in a food processor; process until almost smooth. OR Stir the blueberry mixture briskly until all of the blueberries and grapes have split.

3. Strain; discard solids. Chill 2 hours.

4. Stir in rind, juice, and salt. Ladle about 1/2 cup into each of 5 chilled bowls.

I am sharing this recipe with Simply Sugar and Gluten Free, Gastronomical Sovereignty, Miz Helen’s Country Cottage, Food Trip Friday and Cybele Pascal Allegen-Friendly Cook.

Miz Helen’s Country Cottage