Recipes Included On This Page Makeover Cauliflower Soup Mango Blueberry Muffins with Lime-Almond Glaze Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Makeover Cauliflower Soup Recipe By : Test Kitchen makeover of recipe from Doris Davis Serving Size : 11 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 celery ribs -- chopped 1 small onion -- chopped 1 medium carrot -- chopped 2 tablespoons butter 1 large head cauliflower -- (2 pounds) broken into florets 6 cups reduced-sodium chicken broth 1/2 cup all-purpose flour 2 cups 2% milk 3/4 cup fat-free half-and-half 1 tablespoon minced fresh parsley 1 teaspoon salt 1 teaspoon dill weed 1/4 teaspoon white pepper In a Dutch oven, sauté the celery, onion and carrot in butter for 3-5 minutes or until crisp-tender. Stir in cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cool slightly. In a blender or food processor, process vegetable mixture in batches until smooth. Return to the pan. Heat over medium heat. In a small bowl, whisk flour and milk until smooth; stir into puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the half-and- half, parsley, salt, dill and pepper. Heat through. Yield: 11 servings (2-3/4 quarts). Source: "Light & Tasty - Feb/Mar - 2007" S(MC Formatted by:): "Cookie, augmented by Bobbie" T(Cooking Time): "0:30" NOTES : Creamy soups can be soul-warming and so very satisfying, and Doris Davis's Cauliflower Soup is no exception. The Hellertown, Pennsylvania reader writes, "I received this recipe from a friend, and over the years I have served it many times and for many occasions." This makeover by the Test Kitchen has 75% less fat and saturated fat and 89 fewer calories per serving, but it's still deli delicious. Bobbie's Note: This was very good and tasty. I made half of the recipe and we will get 6 bowls of soup from that amount. Test Kitchen makeover of recipe from Doris Davis, Hellertown, PA Contributed to the FareShare Gazette by Bobbie; 28 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 3g Fat (37.7% calories from fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 249mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Mango Blueberry Muffins with Lime-Almond Glaze Recipe By : Marian Blazes, About.com Guide Serving Size : 12 Preparation Time :0:35 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups flour 3/4 cup sugar 2 tablespoons brown sugar 3/4 teaspoon salt 1 tablespoon baking powder 1 egg 1/2 cup vegetable oil 3/4 cup buttermilk 2 teaspoons vanilla 1 teaspoon almond flavoring 1 cup cubed mango, fresh or frozen Juice of 1 lime 1 cup blueberries, fresh or frozen For the Glaze: 2 tablespoons butter 1 cup powdered sugar, sifted 1 tablespoon lime juice 1 teaspoon almond flavoring 1 tablespoon milk -- (1 to 2) 1 Pinch salt Coconut for garnish Sliced almonds for garnish Preheat the oven to 425 degrees F. Line muffin tin with paper liners (enough for 12 muffins). Mix the flour, salt, baking powder and sugars together in a large bowl. In a small bowl, whisk together the egg, buttermilk, oil, vanilla and almond flavoring. In a blender or food processor, purée the mango with the lime juice until smooth. Gently mix the liquid ingredients into the dry ingredients. Stir until just barely mixed. Fold in the mango purée until just barely mixed. Toss the blueberries with 2 tablespoons flour and gently fold in blueberries. Fill muffin tins with about 1/3 cup batter or almost to the top. Bake at 425F for 5 minutes, then lower temperature to 350F and bake for 10 more minutes. Check for doneness: muffins should be domed on top and spring back to the touch. If they do not spring back, bake for 5 minutes more or until done. Cool in pan on a rack. Make the glaze: Melt the butter and gently whisk in 1/2 of the powdered sugar. Add the flavorings and the other half of the powdered sugar. Add milk, 1 tablespoon at a time, until glaze has a slightly runny consistency. Place the glaze in a bowl. Dip the tops of the muffins in the glaze. Sprinkle muffins with coconut and sliced almonds if desired. Makes 12 large muffins. Contributed to the FareShare Gazette by Art; 30 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 272 Calories; 12g Fat (39.3% calories from fat); 4g Protein; 37g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 310mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.

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