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Blueberry Pomegranate Smoothie with Honey and Orange
Spring berry season is here. This berry creation has a rich, satisfying taste thanks to delicious fat-free evaporated milk which complements the berries while not weighing you down.
Serves 4
What You Need
1 can (12 fluid ounces) Nestlé Carnation Evaporated Fat Free or Lowfat 2% Milk
2 cups frozen or fresh blueberries
1 cup pomegranate juice
1/4 cup frozen orange juice concentrate
2 tablespoons honey or more to taste
1/2 cup ice cubes
How to make It
1. PLACE evaporated milk, blueberries, juice, concentrate, honey and ice in blender; cover.
2. Blend until smooth.
3. Pour into tall glasses and serve immediately.
COOKING TIP: Substitute cranberry juice for pomegranate juice, if desired.
Source: Nestlé USA, Inc.
All-Natural Alexia Oven Fries
Ever tried to make French fries at home? You can get surprisingly good results, if you laboriously cook them twice, use a lot of dangerously hot oil, and then carefully drain them.
Enter Alexia Oven Fries. These are frozen fries with a difference! Seasoned with olive oil and sea salt, these russet fries go straight from the freezer to the oven to the plate without the traditional hazards.
And Alexia Oven Fries pass the all-important flavour test, too, which is why we’re featuring them this month.
Asparagus & Artichoke Pizzettes
Savory mini pizzas topped with fresh asparagus and marinated artichoke hearts, grilled on the barbecue.
Warmer weather has arrived, so pour yourself a glass of crisp, white wine, and get ready to chill out on the patio with this delicious small bites pizza recipe from Mirassou Winery.
Prep time: 20 minutes. Cook time: 15 minutes.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup 2-inch pieces fresh asparagus, halved lengthwise
- 1/2 cup pitted mixed olives, cut into wedges
- 1/4 cup roasted red peppers, cut into thin strips
- 2 tablespoons chopped roasted garlic
- 1 (6 oz.) jar marinated artichoke hearts, drained and chopped
- Sea salt and freshly ground pepper to taste
- 1 (14 to 16 oz.) ball of pizza dough
- 8 oz. fresh mozzarella cheese
- 1/4 cup grated dry jack cheese (plus additional for topping)
- Toasted walnuts (optional topping)
Preparation
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus and cook for 1 minute. Stir in olives, peppers, garlic and artichoke hearts; cook for a few minutes more to heat through. Season with salt and pepper; set aside and keep warm. Divide pizza dough into two equal pieces. Roll each out into an 8 x 10-inch oval on a lightly floured board and brush both sides with remaining olive oil. Grill over medium-high heat for about 1 minute on each side or until puffed and lightly charred. Reduce heat to low and top with cheeses; cook for 5 minutes more or until cheese is melted, rotating pizzas once or twice to help cook evenly. Top with vegetable mixture and additional dry jack and walnuts, if desired.
Makes 4 servings
RECIPE PHOTO & SOURCE: Mirassou Winery
MONTHLY SPECIALS
