Watermelon-Yogurt Ice

Watermelon-Yogurt Ice

Inspired by creamy watermelon sherbet, our light and refreshing dessert captures the essence of summer.

Serves: 8
Total Time: 2 min
Prep Time: 20 min

Ingredients1/4 cup(s) water
1/4 cup(s) sugar
4 cup(s) diced seedless watermelon (about 3 pounds with the rind)
1 cup(s) low-fat vanilla yogurt
1 tablespoon(s) lime juice

Directions
1.Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly.
2.Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt, and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp. Pour the extracted juices into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight. Remove from freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy.) Serve immediately or transfer to a storage container and freeze for up to 2 hours.


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Chicken and Blueberry Pasta Salad

Chicken and Blueberry Pasta Salad
From EatingWell.com

Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that's also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in
Step 4.

Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min

Ingredients

1 pound(s) boneless, skinless chicken breast
8 ounce(s) whole-wheat fusilli or radiatore
3 tablespoon(s) extra-virgin olive oil
1 large shallot
1/3 cup(s) reduced-sodium chicken broth
1/3 cup(s) crumbled feta cheese
3 tablespoon(s) lime juice
1 cup(s) fresh blueberries
1 tablespoon(s) chopped fresh thyme
1 teaspoon(s) freshly grated lime zest
1/4 teaspoon(s) salt


Directions

1.Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
2.Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
3.Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
4.Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.
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Love Me or Hate Me

Love me or hate me, both are in my favor..If you love me, I'll always be in your heart..If you hate me, I'll always be in your mind ~Shakespeare~

Gnocchi with Zucchini Ribbons and Parsley Brown Butter

Gnocchi with Zucchini Ribbons and Parsley Brown Butter

Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Round out the plate with steamed broccoli rabe sprinkled with Parmesan.

Serves 4
Prep time 20 mins.




Ingredients
1 pound(s) fresh or frozen gnocchi
2 tablespoon(s) butter
2 medium shallots, chopped
1 pound(s) zucchini (about 3 small), very thinly sliced lengthwise
1 pound(s) cherry tomatoes, halved
1/2 teaspoon(s) salt
1/4 teaspoon(s) grated nutmeg
Freshly ground pepper, to taste
1/2 cup(s) grated Parmesan cheese
1/2 cup(s) chopped fresh parsley
Directions

1.Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
2.Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.



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