Peach Smoothie

???????????????????????????????Summertime means peaches, juicy and sweet. I bought a couple that were not as perfect. I popped them in the blender along with a speckled banana,  a scoop of plain non-fat yogurt and a glass of orange juice. Gave it a whirl and poured out this delicious smoothie!

???????????????????????????????

Strawberry Sauce – naturally sweet with fruit juice

This strawberry sauce is made with only fruit. I used only strawberries and strawberry jam sweetened with white grape juice. It was sweet enough that I didn’t need to add sugar or other sweetener.

Necessity being the mother of invention,  when I was ready to serve blueberry walnut pancakes to our guests yesterday, I suddenly realized we were out of maple syrup. Having no time to run to the store, I grabbed a bag of frozen strawberries and microwaved them. I put them in the blender with fresh strawberries and several tablespoons of strawberry fruit spread  and hoped for the best. The guests and my family were delighted with the results! I guess you could say that the jam got me out of a jam…..

I froze the leftover sauce and will warm it up next time I make pancakes, French Toast or waffles.

Ingredients: (Makes about 1 1/2 cups)

2 cups fresh or frozen strawberries (or a combination of both)

3 Tb strawberry fruit spread sweetened with white grape juice (I used the Whole Foods 365 brand). You can substitute 2 tsp maple syrup.

Microwaved frozen strawberries until warm. Pour into blender jar with strawberry jam and blend until pureed.

Fruit juice sweetened, no sugar Jellied Cranberry Sauce

My family loves that jellied cranberry sauce that has the can marks on it. It’s mostly high-fructose corn syrup of course. I figured out a recipe that is healthier than the canned stuff. It gets its sweetness from frozen concentrated apple juice  If you’re counting calories, this makes about 200 calories per cup, (about 25 calories for 2 tablespoons) instead of the 419 calories per cup in the canned cranberry sauce. Even my husband, who distrusts  that homemade cranberry sauces could ever measure up to the canned stuff, thinks this one tastes good.

When I was a little kid back in the day in the 50s and 60s, jello dishes were all the rage. I wish I had an old-fashioned jello mold to pour this in. I suppose I could pour it into an empty can to get the can marks! But I poured it into small cups and dessert dishes, to place on each corner of the table.

Make this at least the day before Thanksgiving, so the gelatin has time to set.

Makes  2 cups

2 envelopes unsweetened gelatin
¼ cup cold water
6-oz can apple juice concentrate
12-oz package (3 cups) fresh cranberries, rinsed well and picked through
2 navel (seedless) oranges, rinsed

Pour ¼ cup cold water into a small non-reactive pot, such as stainless steel or glass.  Sprinkle the gelatin over it and stir. Add the apple juice concentrate and heat until the gelatin dissolves. Stir in the cranberries.

Using a vegetable peeler, cut a strip of the zest (just the orange part of the peel).

Peel oranges with a knife, so no pith (the bitter white stuff) remains. Pull sections apart, discarding white membranes.  Add orange pieces and zest to the cranberries.

Cook a total of 15 minutes, so that the berries burst and the fruit cooks into a nice mush.

Let cool until you can handle the liquid without burning yourself, about 10 minutes.

Pour mixture into a blender and run it on liquefy for a few minutes.

Strain the fruit through a fine mesh sieve into a non-reactive container. You will be eliminating the cranberry seeds and skins, which are the bitterest part.

You can refrigerate the sauce in the bowl or in a jello mold. You can even pour it into a can to get the can marks.