Good Ole Summertime

Day 173

It's officially summer all across the land. Although, the last two weeks in Nashville have felt like mid-August instead of mid-June. I shudder to think how hot it might be in August if we're breaking 100 now. YOUSA!

At any rate, to officially mark the season, I've decided to post a couple of recipes that are equal parts easy to prepare, light on your hips and cool on your kitchen.

Enjoy! Cheers!
Margaret

Lightened up Banana Pudding
Makes 8 servings. Hands on time: 30 minutes Total time: 1 hr., 20 min.

Ingredients
1/3 cup all-purpose flour
Dash of salt
2 1/2 cups 1% low-fat milk
1 (14 oz) can fat-free sweetened condensed milk
2 egg yolks, lightly beaten
2 tsp. vanilla extract
3 cups sliced ripe bananas
48 reduced-fat vanilla wafers
4 egg whites
1/4 cup sugar

Instructions
1. Preheat oven to 325 degrees. Combine flour and salt in a medium saucepan. Gradually stir in 1% milk, sweetened condensed milk and egg yolks. Cook over medium heat, stirring constantly, 8-10 minutes until thickened. Remove from heat and stir in vanilla extract.

2. Layer 3 banana slices, 3 1/2 Tbsp. pudding and 3 vanilla wafers in each of 8 (1 cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 3 1/2 Tbsp pudding and 3 vanilla wafers.

3. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (approx 2-4 mins) Spread about 1/2 cup meringue over each pudding.

4. Bake at 325 for 15 to 20 minutes or until golden. Let cool 30 minutes.

NOTE: An 8-inch square baking dish may be used instead of the ramekins. Arrange 1 cup of bananas on the bottom of the dish. Top with 1/3 of the pudding mixture and 16 vanilla wafers. Repeat layers twice, ending with pudding. Arrange remaining 16 wafers around inside edge of the dish, gently pressing wafers into the pudding, sealing the edges. Bake 20-25 minutes and cool as directed.

Recipe Courtesy of Southern Living June 2010 Issue

Scallops in Blackberry Chipotle Sauce
Makes 4 Servings. Hands On Time: 25 minutes. Total Time: 25 minutes.

Ingredients
4 cups blackberries
2 tsp lemon zest
1/4 cup fresh lemon juice
2 tbsp honey
3 tsp chipotle chiles in adobo sauce, chopped
1 cup whole-wheat couscous
2 tsp olive oil
20 oz large scallops, touch muscle removed and patted dry with a paper towel
Fresh cracked black pepper, to taste
Fresh parsley, chopped, for garnish

Instructions:
1. In a small bowl, combine blackberries, lemon zest and juice, honey and chipotle chiles. set aside. In a small saucepan with a lid, bring 1 1/2 cups water to a boil, then add couscous. Cover tightly, remove heat and let stand for 5 minutes.

2. Preheat a cast-iron skillet over high heat before drizzling in oil. Season scallops with pepper and sear them in skillet for 2 minutes per side. When scallop edges start to split, remove scallops and keep warm.

3. Add blackberry mixture to hot skillet and stir rapidly. When bubbling, reduce heat to low, and stir until berries start to break down and are heated through, about 4 minutes.

4. Divide couscous evenly among 4 plates, spoon over top all but 4 tsp blackberry sauce, then top with seared scallops and drizzle with remaining blackberry sauce. Garnish with parsley.

Recipe Courtesy of Clean Eating Magazine July/August 2010