Dessert: Cherry Frozen Yogurt

 Dessert: Cherry Frozen Yogurt

Based on a recipe from Simply Recipes

This is a lower calorie version of the recipe on which it is based.  Yogurt of any fat content can be used.  The lower the fat content of the yogurt, the more liquor is required to keep the ice crystals small, so adjust accordingly.

3 c. unsweetened, frozen cherries
2 Tbs. freshly squeezed lemon juice
1/2 c. sugar
1 1/2 c. lowfat, plain yogurt
1 1/2 oz. liquor (kirsch, vodka, amaretto, etc.)

1. Combine cherries, lemon juice and sugar in a medium pot over a medium flame.  Use a potato masher to break up the cherries as they thaw.  Once the sugar has dissolved, remove the pan from the heat and puree the contents using an immersion blender, blender or food processor.

2. Combine yogurt and cherry puree in a bowl using a whisk.  Place bowl in freezer for 20 minutes.

3. Mix alcohol into the chilled mix and pour yogurt mixture into an ice cream maker.  Process for 30 minutes.  Empty ice cream maker into a container and freeze for several hours, until frozen yogurt reaches scoopable consistency.

Main course: Chili

 

                                                    Adapted from Food.com

This version of chili is extremely quick and easy to throw together.  If necessary, this can be made entirely from pantry ingredients by substituting 3 Tb. onion flakes for fresh onion, 1/2 tsp. garlic powder for fresh garlic, and 1/2 tsp. cayenne pepper for the jalapeno.

1 Tb. cooking oil
1/2 medium yellow onion, finely chopped
2 large cloves garlic, minced
1 medium jalapeno, half of seeds and ribs discarded, minced
1 16 oz. can black beans, liquid reserved
1 16 oz. can chili beans, liquid reserved
1 16 oz. can petite diced tomatoes, liquid reserved
2 tsp. chili powder
1 tsp. ground cumin
salt and black pepper to taste
1/2 tsp. sugar (optional)

1. Heat oil in a medium saucepan.  When hot, add onion and saute until onion turns translucent.  Add garlic and jalapeno and saute until jalapeno softens.  Stir in chili powder and cumin and continue stirring for 30 seconds.

2. Add both beans and the tomatoes as well as their liquid.  Stir in salt and pepper, and taste.  If the chili is too tart, add sugar.  Bring to a boil, then lower heat and simmer 20 minutes.

3. Serve over macaroni, garnished as desired.  Garnish options include shredded cheese, sour cream, salsa and cilantro.