HEALTHY FRUITY ZUCCHINI LOAF WITH LIME FROSTING

October 30, 2023 / Lyn Jones / 0 Comments

From  Diabetes Aust. Vic, this Loaf is tangy and a great combination of dried fruits, freshly grated vegies and spices. Substantial enough for school lunches. Makes 20 slices

Half cup each of chopped raisins and dried apples
1.5 c skim milk
1 tsp vanilla essence
2 c wholemeal SR
1 tsp each of mixed spice and allspice
2 eggs, separated
1  of each of med. zucchini and med. carrot, both grated

Preheat oven to 180 (170 degrees FF?). Combine fruit in bowl, pour over the milk & vanilla.

In a separate bowl mix together flour with spices. Make a well in centre and add yolks and milk/fruit combo.: Mix together quickly.

Beat egg whites until soft peaks form, then fold through loaf mixture. Finally, fold through
the grated vegies.

Pour mixture into a greased & lines 20cm x 10cm loaf tin and bake for 60 mins or til cooked.

LIME FROSTING:
100g each of low fat cream cheese and ricotta cheese
zest of 2 limes
juice of 1 lime
third of a cup of sugar alt.
1/2 tsp vanilla essence
quarter cup sunflower seeds

Beat together the cheeses until smooth. Stir in lime zest & juice, sweetener and vanilla.
Mix well, refrigerate for approx half an hour.

Cut loaf in half horizontally, spread a third of frosting on bottom slice and top with other
half loaf. Spread remaining frosting on top of the loaf and sprinkle with seeds.

 

 

Garlic Butter Shrimp and Rice

October 16, 2021 / Lyn Jones / 0 Comments

This is a delicious flavor combination of garlicky, buttery shrimp and rice prepared in 20 minutes!
Servings: 


Ingredients
1 cup just-cooked rice
6 Tabs butter
4 cloves garlic, minced
500g extra large shrimp; peeled, deveined
1/4 cup low fat shredded parmesan cheese
3 Tabs skim milk
2 Tabs chopped fresh parsley
salt and fresh ground pepper, to taste
shredded parmesan cheese for garnish, optional

  • Prepare rice according. In a large skillet, melt butter over medium-heat.
  • Add garlic, cook for 3 mins or until lightly browned, stirring very frequently. Do not burn the garlic.
  • Stir in the shrimp, cook 2 minutes or until they turn pink, stirring frequently.
  • Add prepared rice to the skillet and mix until well combined.
  • Add cheese, milk, parsley, salt & pepper; mix & stir for 1-2 mins or until creamy & heated through.
  • Remove from heat. Garnish with parmesan cheese. Serve.

    COMMENTS:  This was so delish! I will be making it again and again and again. I did add asparagus, broccoli and spinach and I also used almond milk.

    I used quinoa instead of rice. It was pretty good!
    I used regular cooked rice and added some lemon juice (3 tbsp) to give it a bit of a zest.

    I tossed in some carrots I had that needed cooking. This dish is wonderful! It’s great as-is, or it can be a canvas for allllll kinds of other things.

    it was kind of bland so we added cream of mushroom and it turned out amazing!

    I used a bag of riced cauliflower in its place. I also make it with less butter and milk. Otherwise it has too much liquid. Even my husband likes it! Have made it several times.

    If using frozen shrimp, just cook until pink.

    1 garlic clove is about 1/2 teaspoon of garlic powder

    I only used 2 TBLS of butter with a bit of olive oil..just to make it healthier. It would also be great with chicken.

    This was delicious! I used brown rice and added a little extra Parmesan cheese. Definitely a keeper. I did add some Cajun spice to it.

    This was amazing, like a risotto! I had everything on hand, added fresh cilantro and some mozzarella in as well. Might double the next time!

    The shredded parmesan adds some creaminess to the entire dish. Using grated parmesan would change the texture. The parmesan also adds a great amount of flavour.

 

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