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
1/2 cup reduced-fat shredded
2 tablespoons all-natural
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.
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.