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Sweet dishes of fruits and berries

Berry jelly with vanilla and lemon</ P>

For 4 servings:

  • On 250 g raspberries, cherries, blueberries and strawberries
  • 1 vanilla pod
  • 500 ml of cherry or blackcurrant juice
  • 1/2 lemon juice
  • 35 g of starch
  • 100 g of sugar

Combine berries, gently rinse with coldRunning water and well dried. Remove cherries from the cherry. Each strawberries depending on the size of cut into halves or quarters. A vanilla pod is cut along and scraped out the flesh. And pod, and pulp put in juice, put on fire and bring it to a boil. Starch dilute 4-5 table, spoons of cold water, then in a thin trickle with stirring pour into boiling juice and boil. Remove the pan from the heat. Put the prepared jelly prepared berries, sugar and mix. Let the mixture cool down, remove the vanilla pod. If desired, you can add a little more sugar. Ready to pour the jelly on small bowls or glasses. Separately, you can serve whipped cream or vanilla ice cream. You can make a yellow or green jelly depending on the selected fruit (from peaches, pineapples and mangoes or from apples, kiwi and grapes). In this case, apple juice should be added to the jelly.

Preparation: 40 min.

In one serving 245 kcal. 2 g of protein, 1 g of fat, 54 g of carbohydrates

Related souls of watermelons and melons refer toFamily pumpkin, and therefore are more closely related to cucumbers and zucchini. But unlike them, large "berries" are juicier and, of course, sweeter, which makes them an indispensable treat and at the same time - a drink. A large family of melons come in a variety of varieties: the varieties are numerous and the fruits differ in size and shape. For example, the brand "Cantaloupe": the surface is ribbed, the crust is rough, the color is greenish-yellow, the flesh is orange with a very sweet aroma. Mesh melons owe their name to the surface, according to texture resembling a light cork. Their greenish flesh of refreshing taste has an aroma with an emphatically fruity note. Well, honey melon smells as it should be - honey.

Certificate of maturity

When patting a ripe watermelon should respondDeep, full of sound. Immature fruits sound like empty containers. Pay attention to the "tail": it must be dry. Melon is ripe, if a characteristic melon aroma comes from the stem.

Dessert "Cantaloupe"

With 4 small melons of "Cantaloupe" sortCut off the lids and remove the seeds. Then select the pulp (800 g), leaving the walls 1 cm thick. From the pulp, mash with 5 table. Spoons of lemon juice and 60 g of sugar. Then add 500 ml of sparkling wine and 250 ml of cream. Spill on melons and serve with straws.

Melon smoothies

In a blender or with a mixer, mash100 g melon pulp with 400 ml of water, 1x. Spoon of yogurt and 2 table. Spoons of crimson jelly. Spread on a wide glass and in each add crumbled ice, 1 teaspoonful. Spoon of crimson jelly, a slice of melon. Decorate with a sprig of mint and immediately serve.

Melon balls

... it is best to cut out with a spoon for an ice cream with a sharp edge. Turn the hand - and the neat ball is ready!

For cocktails

An alternative to frozen fruit ice: cut balls of melon from the pulp and freeze - beautiful and tasty.

Salad from watermelon with feta

For 4 servings:

• 600 g of watermelon flesh

• 300 g of feta

• 125 g watercress

• 6 table, spoons of olive oil

• 4 tablespoons of white wine vinegar

• 50 g chopped pistachios

• 1 teaspoonful. Spoon of dried cumin

Watermelon pulp cut into large slices. Cut the feta into plates. Cress-salad to sort out, rinse with running cold water, dry on a paper towel and lay out layers with slices of watermelon and feta plates in the form of low "towers." Olive oil mixed with white wine vinegar and lightly beat. Salt and pepper. You can also add a little ground cumin. The resulting "turrets" of watermelon, feta and cress-salad pour dressing, sprinkle with chopped pistachios, dried cumin and serve on the table.

Preparation: 15 min.

In one serving 380 kcal. 15 g of protein, 18 g of fat, 14 g of carbohydrates

Melon soup with chili

For 4 servings:

• 4 small cantaloupes of "Cantaloupe"

• juice and zest of 2 limes

• a piece of ginger (1 cm)

• 5 teaspoons. Spoons of olive oil

• 2 tablespoons of white balsamic vinegar

• 200 ml of cream

• 2 pods of red chili peppers

• 300 grams of boiled shrimp

Wash the melons and dry them with a paper towel. Then cut off the top part in the form of "lids". Remove the seeds, pulp to choose (800 g), leaving the wall thickness of 5 mm. From the pulp melon, juice and zest of limes, ginger, olive oil and balsamic vinegar to make a mash. Stir in 200 ml of cream (you can add a little water). Chop the chili peppers, dry, dry, remove the seeds, and cut the flesh into rings. The soup should be poured into the resulting melon "cups" and put in the refrigerator for 30-40 minutes. Before serving, chop the chilled dish with chopped chili peppers. 300 g of boiled shrimp strung on wooden skewers and served with soup.

Preparation: 1 hour

In 1 serving 310 kcal, 8 g of protein, 20 g of fat, 35 g of carbohydrates

Melon salad with mozzarella

For 4 servings:

• 50 ml of broth

• 1 teaspoonful. A mustard seed spoon

• 125 g of arugula

• 200 g of mozzarella cheese

• 1 table. A spoonful of honey

• 1 teaspoonful. Mustard spoon

• 3 table. Tablespoons olive oil

• 4 table. Spoonful of vinegar

• 2 slices of ham

• salt

• ground black pepper

Broth the boil, put the seedsMustard and cook under the lid 2-3 min. Remove from heat and allow to cool well. From the pulp melon cut a small spoon for ice cream. Rukkolu cleanse, wash and dry well. Cut the mozzarella into cubes. Cool the broth with honey, mustard, olive oil and vinegar. Sauce salt and pepper. All the ingredients of the salad are combined and poured with the resulting sauce. Put ham on top.

Pay attention to: