Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [93]
Srv: 1 Tart (235 g) | Cal: 630 | Fat: 31 g | Sat Fat: 10 g | Col: 0 mg | Carb: 85 g | Fib: 6 g | Pro: 7 g
Blood Orange and Black Pepper Sorbet
Black pepper in sorbet . . . weird? Absolutely. Rest assured, the colorful presentation of blood orange and black pepper sorbet is utterly radiant. A lovely dessert to serve when you have company. Someone else has to play witness to your brilliance.
MAKES 4 SERVINGS
⅔ cup (130 g) evaporated cane sugar
⅔ cup (165 ml) water
6 whole black peppercorns, lightly crushed
2 cups (480 ml) freshly squeezed blood orange
juice, chilled
In a medium saucepan, combine the sugar, water, and peppercorns over high heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 2 minutes, stirring frequently. Remove from heat. Stir in the blood orange juice and chill in the refrigerator for at least 1 hour.
Once chilled, remove from refrigerator and strain the mixture through a fine sieve to remove the peppercorns. Pour the liquid into an ice cream maker or a Vitamix, and follow the manufacturer’s directions. Serve immediately, or store in a airtight container in the freezer.
Srv: 188 g | Cal: 130 | Fat: 0 g | Sat Fat: 0 g | Col: 0 mg | Carb: 37 g | Fib: 0 g | Pro: 1 g
Avocado, Coconut, and Lime Sorbet
I know what you’re thinking. Avocados in a sorbet? Oh, just you wait. The coconut and lime add a tropical panache, but the avocado gives it a very distinctive, smooth finish. I can’t think of a more gratifying way to get a healthy scoop of monounsaturated fats.
MAKES 8 SERVINGS
1 cup (240 ml) water
1 cup (200 g) evaporated cane sugar
2 tablespoons lime zest
¾ cup (180 ml) freshly squeezed lime juice
3 avocados, peeled, seeded, and chopped
1 (8.5-ounce/240 g) can cream of coconut
(like Coco Lopez)
1 teaspoon salt
In a medium saucepan, combine the water and sugar and cook over high heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, stirring frequently. Remove from the heat and set aside. Stir in the lime zest and chill in the refrigerator for at least an hour. Meanwhile, place the lime juice, avocados, and cream of coconut in a food processor and blend until smooth. Add the chilled lime syrup and pulse to combine. Pour into an ice cream maker or a Vitamix, and follow the manufacturer’s directions. Serve immediately or store in an airtight container in the freezer.
Srv: 157 g | Cal: 270 | Fat: 6 g | Sat Fat: 0 g | Col: 0 mg | Carb: 42 g | Fib: 2 g | Pro: 2 g
Strawberry Shortcake
There is just something about strawberry shortcake that takes me to my happy place. Go to your local farmers’ market during the summer and stock up on fresh organic strawberries. You can top this dessert with some vegan whipped cream or warm, melted chocolate sauce. Hey, go ahead, daredevil, top with both.
MAKES 8 SERVINGS
2 cups (330 g) sliced fresh strawberries
¼ cup (50 g) evaporated cane sugar plus 1 table-
spoon
2 cups (255 g) unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
⅔ cup (150g) Earth Balance, cold and cut in cubes
¾ cup (180 ml) almond milk
1½ teaspoons vanilla extract
Vegan whipped cream
Preheat the oven to 400° F (200° C).
In a large bowl, add the strawberries and 1 tablespoon of the sugar. Mix until the strawberries are coated well with sugar and then place in the refrigerator until the biscuits are done.
In a large bowl, mix together the flour, baking powder, the remaining ¼ cup sugar, and the salt. Add the Earth Balance and mix with a pastry cutter (or a fork if you don’t have one). The batter will look crumbly. In a measuring cup, combine the almond milk and the vanilla extract. Add the milk mixture to the flour mixture and stir until just combined. Lightly flour a flat surface and knead the dough with your hands, adding more flour if necessary. Do