Archbold, OH

Recipe Corner

Mango Mousse

2 ripe mangoes, pitted,
Water to add to mango mixture 1 tablespoon arrowroot
1 tablespoon agave nectar
1 tablespoon fresh orange
juice (or lemon juice)
Heavy cream (enough to
make 2 cups fresh whipped

Place the mangoes in a blender and puree. Once the mixture is blended, add enough water to equal 2 cups of puree.

Pour into a saucepan and bring to a boil over a medium high heat.

In a small bowl, combine the arrowroot and agave nectar. Stir until well blended.

Add to the mango mixture and stir until mixed. Add the orange or lemon juice and place in a large bowl.

Place this mixture in the freezer for about one hour.

Remove from the freezer and beat the mango mixture with a mixer for about two to three minutes, or until it becomes thick and creamy.

In a small bowl, whip the heavy cream until light and fluffy. Fold into the mango mixture and place in serving dishes. Cover with plastic wrap, refrigerate until set.

BBQ Shrimp Quesadillas

8 ounces cooked shrimp,
1 orange bell pepper, roasted
or grilled and finely diced
2/3 cup fresh or frozen corn
kernels, thawed
1/2 cup reduced-fat shredded
Cheddar cheese
2 tablespoons all-natural
barbecue sauce
4 10-inch flour tortillas
2 teaspoons canola oil

Combine the shrimp, bell pepper, corn kernels, cheese and barbecue sauce in a bowl.

Divide the mixture evenly and spread over half of each tortilla.

Fold over, press down gently and set aside.

Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.

Add two of the tortillas and cook until the tortillas become crisp and golden on the bottom, about 3 minutes.

Flip the tortillas and cook an additional 2 minutes.

Repeat with the remaining oil and tortillas.

Cut into quarters and serve.

Grilled Fruit With Apple-Maple Syrup

1/2 cup apple juice
1/4 cup pure maple syrup
4 slices ripe pineapple,
2 peaches, cut in half, pits
4 scoops vanilla ice cream

Combine apple juice and syrup in small saucepan over medium heat. Bring to a boil; reduce heat to low and cook for 5 minutes or until slightly thick. Remove from heat and cool slightly.

Preheat grill.

Brush fruit lightly with a small amount of syrup. Grill fruit, brushing occasionally with additional syrup, for about 2 to 3 minutes per side or until nicely browned.

Remove fruit to individual dishes and top each with a scoop of ice cream. Drizzle with remaining syrup.

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