Canyon Ranch Fruit Gazpacho Recipes
SUMMER FRUIT GAZPACHO
Summer Fruit Gazpacho is so unbelievably refreshing, you'll want to eat it every hot day you come upon. And when you find how easy it is to make, you just...
Provided by Weelicious
Yield Serves 4
Number Of Ingredients 7
Steps:
- 1. Place cantaloupe chunks into a food processor and puree.
- 2. In a large bowl, mix together the mint, strawberries, peach, and blueberries.3. In a separate small bowl, combine the yogurt and honey.4. Evenly divide the cantaloupe puree into small bowls, top with mixed fruit and add a dollop of the honey yogurt sauce on top.* If you want to make this dish vegan, replace the yogurt and honey with soy or coconut yogurt and agave.
Nutrition Facts : Calories 150, Fat 1g, Cholesterol 0mg, Sodium 65mg, Carbohydrates 35g, Fiber 4g, Sugar 31g, Protein 4g
FRUIT GAZPACHO
I came across this recipe in a recent issue of Family Circle. I added some more fruits than the original recipe. It made a lovely, refreshing dessert! I'm thinking it would also make a great addition to a first course. The black pepper may sound like an odd ingredient but, it helps to keep the soup from being too sweet.
Provided by princesskim
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place all fruit in a large bowl.
- Add juices and pepper.
- Stir gently.
- Cover bowl tightly.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 80.5, Fat 0.3, Sodium 2.6, Carbohydrate 20, Fiber 2, Sugar 15.8, Protein 0.9
CANYON RANCH BERRY FRUIT CREPES
Categories Berry Breakfast Brunch Low Fat New Year's Day Ricotta Healthy Self Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, beat eggs until smooth. Add milk, salt, 1/4 cup oil and flour and mix well, until mixture resembles thin pancake batter. Heat 1 tsp oil in a nonstick sauté or crepe pan over medium heat. Pour 3 tbsp batter into the pan and immediately tilt and gently rotate the pan to coat the entire bottom. Cook until the edges begin to turn brown and the top is firm to the touch. Loosen edges and flip crepe. Cook 15 to 20 seconds more and remove. Repeat for remaining crepes. To keep crepes warm, place on a plate and cover with a kitchen towel. Combine ricotta, sugar, zest, and cinnamon in a medium bowl and mix well. Place 1 crepe on a flat surface. Spread 1 heaping tbsp filling in center of crepe. Top with 2 tbsp berries and roll. Repeat for all crepes. *Canyon Ranch uses organic berries because conventionally grown ones contain high amounts of pesticides. In addition, organic berries have higher levels of flavonoids (cancer-fighting substances) than conventional ones.
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