Pomango

This is a very adult recipe. Exotic, gorgeous, delicious, summertime at its best and easy to drink—as in way too easy. Down a few of these babies, and you will be on your derrière in short order.

In the middle of the hot summer, this drink is terrific at pool parties or any outside cookout.

11.3 ounces Jumex Mango Nectar (1 can)
12 ounces Orange Juice
1/2 cup sugar
4 ounces peach schnapps
3 ounces light rum
12 ice cubes

1. Place mango nectar, orange juice, sugar, peach schnapps, and rum in blender. Add ice cubes. Blend until well mixed and smooth.

2. Serve in 4 to 6 oz glass

Yield: 12 servings

Cooking Times
Preparation Time: 10 minutes
Total Time: 10 minutes

Author: Dr. Jacquelyn P. Horne
Copyright: 2013

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Coconut Panna Cotta

Panna cotta of any type is one of my favs for desserts for a couple of reasons. One is that the return-on-investment of time has a huge payoff when it comes  to taste and eye appeal. Remember that people eat with their eyes first. The other is that panna cotta is very versatile. The possibilities are endless.

The one draw back is, like most desserts, panna cotta is sweet, thus usually fairly high in calories. If you don't believe me, just check on my other two that are posted on this blog. For example, my Mocha Panna Cotta (click for recipe) has over 700 calories per serving and my Panna Cotta with Candies Orange Slices (click here for recipe) has over 400 calories per serving. But, they are to die for.

In my efforts to develop a low cal, allergy friendly version, I came up with this one. Not only does this beauty have less than 150 calories person serving, it is also casein free, corn free, peanut free and soy free in addition to being gluten free plus vegetarian and vegan to boot. Unless someone is specifically allergic to coconut, this recipe lacks tree nuts.

The only problem I have with this recipe is that it also nutrition free, thus the addition in the picture above of a fruit skewer. In our zeal to eat healthy, ridding our diets of highly processed, refined sugars and all other things associated with allergens, we need to keep in mind that nutritional balance is the ultimate goal when eating any type of restricted, not just lowering the caloric count. 

Homemade Fruit Crisps

Baked Homemade  Fruit Crisps

Terrific, low calorie snack. Easy, easy to make. My recipe calls for one piece of fruit, but I make several at the time. Hey, the oven doesn't care how many you cook at one time.

Here is my recipe:


1  medium Apple or pear
1 teaspoon cinnamon-sugar (optioonal)

Here is what I did:


Special Equipment Needed: Fruit Corer

1. Preheat oven to 200 degrees Fahrenheit.

2. Using a fruit corer, core fruit. Slice very thin, usually getting 8 to 10 slices per piece of fruit.

3. Place in single layer on baking sheet, and place in preheated oven. Sprinkle very lightly with cinnamon-sugar, is desired. Bake for 2 hours without opening oven door.

4. Remove and allow to cool for 20 minutes.

Servings: 2             Yield: 8 slices

Oven Temperature: 200°F

Total Time: 2 hours and 25 minutes

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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