DH and I have really hectic schedules this week so we are planning a "date" Friday night. Basically we are just staying home, making a good dinner, and watching a video. For dinner we are having fajitas (and a few margaritas). I'd like to make a quick, easy, and light dessert but I'm out of ideas. I also have to mention that I'm lactose intolerant. I'm thinking something fruity but I'm open to any suggestions.
How about lime or mango sorbet? I have a whole bunch of mango/mango combo sorbet recipes (i.e., mango-banana, etc). The Tequila Lime sorbet from CL is to die for.
Otherwise, I know you said you were lactose intolerant, but there are also a good 7 or 8 flan recipes that CL has done over the years, orange ones, as well as plain ones.
Also, the Cuban Coconut Rice Pudding is to die for (although that also has milk in it). Maybe you could take a lactaid that night?!!
Let me know if you are interested in any of those suggestions, I'll be happy to post as many recipes as you like.
Maybe some others have some good ideas too...
Can you post the sorbet recipes please?
Cornmeal-lime cookies? Or chocolate with cinnamon, or some really wild chocolate with chili? Alongside the sorbet, maybe.
I think I have recipes for the above cookies at home... I can dig 'em up and post if you like.
OK, here are two:
CookWare(tm) from Cooking Light(r)
SOURCE: Cooking Light YEAR: September 2000 PAGE: 160
INGREDIENTS FOR 5 SERVINGS:
1-1/2 cups water
3/4 cup sugar
2 teaspoons grated lime rind
1/2 cup fresh lime juice (about 3 limes)
2 tablespoons tequila
1. Combine water and sugar in a small saucepan. Bring to a boil; cook 1 minute
or until sugar dissolves. Cool completely.
2. Combine sugar syrup, rind, juice, and tequila. Pour mixture into the
freezer can of an ice-cream freezer; freeze according to manufacturer's
instructions. Spoon the sorbet into a freezer-safe container; cover and freeze
for 1 hour or until firm. Yield: 2-1/2 cups (serving size: 1/2 cup).
CALORIES 136 (0% from fat); FAT 0g ; PROTEIN 0.1g; CARB 32.3g; FIBER 0g; CHOL
0mg; IRON 0mg; SODIUM 1mg; CALC 4mg
CookWare(tm) from Cooking Light(r)
SOURCE: Cooking Light YEAR: Jul/Aug 1998 PAGE: 114
INGREDIENTS FOR 8 SERVINGS:
2 cups chopped peeled ripe mango (about 1-1/2 pounds)
1-1/4 cups sugar
1 cup water
1/3 cup fresh lime juice
1-1/2 tablespoons grated orange rind
Thin lime wedges (optional)
This tropical fruit ice by Rick Bayless gets its tangy flavor from the lime
and is perfect after a spicy meal.
1. Combine first 5 ingredients in a food processor, and process until smooth.
Press mango mixture through a sieve over a bowl, reserving liquid; discard
pulp. Pour mixture into the freezer can of an ice-cream freezer; freeze
according to manufacturer's instructions. Spoon mango mixture into a
freezer-safe container; cover and freeze 1 hour or until firm. Garnish with
thin lime wedges, if desired. Yield: 8 servings (serving size: 1/2 cup).
CALORIES 151 (1% from fat); FAT 0.1g; PROTEIN 0.3g; CARB 39.4g; FIBER 0.6g;
CHOL 0mg; IRON 0.1mg; SODIUM 1mg; CALC 7mg
Don't forget the humble banana, good for so many things beyond breads.
I submit two recipes, neither of which are exactly Mexican, but they'd fit in just fine. The first is one I posted from the LA Times:
4 firm bananas
Juice of 1/2 lemon
1/2 cup butter or margarine
4 tablespoons brown sugar, packed
1/2 cup light rum
1 tablespoon slivered orange peel
1/2 teaspoon allspice
Peel bananas and cut lengthwise into halves. Sprinkle with lemon juice. Melt butter in a skillet, add bananas and cook until lightly browned, turning carefully. Do not cook bananas until mushy. Sprinkle brown sugar, 1/4 cup rum, orange peel and allspice over bananas and cook untilthe syrup inpan has thickened. Heat the bananas until the syrup is bubbling. Heat the remaining rum and pour into the bubbling syrup. Ignite and spoon flaming syrup over bananas.
(From Home Magazine, LA Times)
The other is a CL recipe:
Spiced Bananas with Rum Sauce
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cooking Light 1995 Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small firm ripe bananas -- (1/2 pound)
1 tablespoon margarine
1 tablespoon brown sugar
2 tablespoons apple juice concentrate -- thawed
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons dark rum
1 cup vanilla low-fat frozen yogurt
Fresh mint sprigs -- (optional)
Cut bananas in half crosswise, then lengthwise; set aside.
Melt the margarine in a large nonstick skillet over medium-high heat. Add brown sugar, apple juice concentrate, vanilla, cinnamon, and allspice, and cook for 30 seconds. Add banana pieces, and cook for 1 minute. Turn banana pieces over, and cook an additional minute.
Heat rum in a small saucepan. Pour over banana mixture. If desired, ignite rum with a long match; let flames die down. Stir gently.
Arrange 4 banana pieces on each of 2 dessert plates; spoon sauce over banana pieces, and top each serving with 1/2 cup frozen yogurt.
"Cooking Light, Jan/Feb 1995, page 111"
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 342 Calories; 8g Fat (21.7% calories from fat); 7g Protein; 56g Carbohydrate; 3g Dietary Fiber; 6mg Cholesterol; 149mg Sodium. Exchanges: 0 Grain(Starch); 2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
Serving Ideas : Serve immediately.
NOTES : Garnish with fresh mint sprigs, if desired.
Nutr. Assoc. : 84 0 0 2061 0 0 0 0 4059 0
gertdog, could you post the cornmeal lime cookies please?
Here are the lime cornmeal cookies and another lime cookie recipe. I've made the cornmeal cookies once and they were good. The lime meltaways are fantastic. See my notes at the end of the recipe, though.
I'll keep looking for the chili-chocolate cookies.
Lime Cornmeal Cookies
from Mexico: The Vegetarian Table by Victoria Wise
½ lb. butter, at room temperature
1 cup sugar
1 large egg
2 tablespoons fresh lime juice
4 teaspoons finely chopped orange peel
2 teaspoons finely chopped lime peel
1 teaspoon almond extract
1 cup yellow cornmeal
1 ½ cups unbleached all-purpose flour
½ cup powdered sugar
Place the butter and sugar in a large bowl and beat together. Add the egg, lime juice, orange and lime peels, and almond extract and beat until well mixed. Add the cornmeal and flour and beat until well mixed.
Transfer the dough to a heavily floured and cornmeal sprinkled surface. Roll the dough around until you can gather it into a neat ball. Wrap in plastic wrap and refrigerate until firm but still malleable, 30 to 45 minutes.
Preheat the oven to 350 degrees. Grease baking sheets and sprinkle lightly with cornmeal. Pinch off walnut-sized pieces of dough and roll them between your hands to make balls. Press each ball to flatten it slightly. Place ½" apart on the prepared baking sheets. Bake until cookies start to crack across the top and turn golden on the bottom, about 10 minutes. Turn the cookies over and bake until golden, about 5 minutes more. Remove from the oven and let cool on the baking sheets for 5 minutes.
Transfer cookies to a platter. While still warm, sift the powdered sugar over the top of the cookies.
from Martha Stewart Living magazine
1 ½ sticks unsalted butter, at room temperature
1 cup confectioner's sugar
2 tablespoons freshly squeezed lime juice, plus grated zest of two limes
1 tablespoon vanilla extract
1 ¾ cups plus two tablespoons all-purpose flour
2 tablespoons cornstarch
¼ teaspoon salt
In the bowl of an electric mixer, cream the butter and 1/3 cup of the sugar until fluffy. Add the lime juice, zest, and vanilla; beat until fluffy.
In a medium bowl, whisk together the flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
Divide dough in half. Roll each half into a log 1 ¼" in diameter. Wrap in plastic wrap or parchment and chill at least one hour.
Preheat oven to 350 degrees. Place remaining sugar in zip-top plastic bag. Line baking sheets with parchment or lightly grease. Unwrap dough logs and slice into 1/8" thick rounds. Place rounds on sheets, spaced 1" apart.
Bake until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly. While still warm, place cookies in the sugar-filled bag and toss to coat.
My notes: 1/8" is too thin and cookies burn. 1/4" works fine; adjust to slightly longer cooking time. Cookies break when tossed in the powdered sugar; I sift the sugar over the tops.
I know you said "fruity", but I couldn't resist posting this decadent treat. If you're in the mood for something buttery and wonderful, try this. It's great served with fresh fruit on the side
CREME CARAMEL (Flan)
1 cup sugar, divided
1/4 teaspoon salt
3 cups milk
1 1/2 teaspoon vanilla extract
Butter eight 6 oz custard cups or ramekins. In small skillet over medium heat, melt 1/2 cup sugar, stirring till it is a light brown syrup. Pour syrup into buttered cups. Place cups in shallow baking pan for easy handling.
Preheat oven to 300 deg F. In large bowl with mixer at low speed, beat eggs, salt and 1/2 cup sugar until lemon coloured. Gradually beat in milk and vanilla extract. Pour mixture in cups. Put hot water in pan around ramekins to within 1 inch of top of cups. Bake 1 hour until knife inserted in center comes out clean. Cool on wire rack. Refrigerate. with knife loosen custard from cups and invert onto dessert dishes, letting syrup run down sides onto dish.
from GOOD HOUSEKEEPING MAGAZINE
A fabulous sorbet I've made before is the Coconut Lime Sorbet from epicurious.com It is made with lime juice and cream of coconut (I don't know if there are milk products in that or not).
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