ROASTED PINEAPPLE
Take a trip to the tropics for dessert with this delicious roasted pineapple recipe. This great recipe is courtesy of "The Martha Stewart Show" TV kitchen.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with a nonstick baking mat or parchment paper.
- Slice pineapple crosswise into 1/4-inch slices, and place in a single layer on the baking sheet. Squeeze lime juice over pineapple slices. Combine the sugar, salt, and chili powder in a shallow dish. Coat each pineapple slice on both sides with sugar mixture and return to the baking sheet. Transfer pineapple slices to oven, and roast until very soft and beginning to brown, about 15 minutes.
- Serve warm or at room temperature.
MIGHTY MELON GREEN TEA SMOOTHIE
Cantaloupe, pear, and pineapple team up with green tea and mint for a light and lovely smoothie. Yogurt adds protein to make it a delicious meal replacement.
Provided by 1-800-FLOWERS
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Combine tea, pineapple, cantaloupe, pear, yogurt, and mint leaves in a blender. Blend until smooth.
Nutrition Facts : Calories 246.9 calories, Carbohydrate 48.9 g, Cholesterol 11.3 mg, Fat 5.4 g, Fiber 4.6 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 52.1 mg, Sugar 41.8 g
PINEAPPLE GRANITA
Provided by Sheila Lukins
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Combine sugar with 1/4 cup water in a small saucepan over medium-high heat. Simmer until sugar is dissolved, stirring once or twice. Whisk juice into the sugar syrup and pour into a 9 x 9 x 2-inch pan. Freeze 2-3 hours, pulling a fork through the mixture every 30 minutes to make granules. Serve in glasses garnished with mint.
PINEAPPLE ICED GREEN TEA
Provided by Food Network
Number Of Ingredients 4
Steps:
- Place 4 fresh mint leaves in a shaker glass. Add ice and equal parts iced green tea, and pineapple juice, approximately 3 ounces each. Shake well to bruise the mint leaves and strain into an ice filled wineglass. Garnish with fresh mint sprig, and orange wheel.
MELON GRANITA
Cool off with this refreshing dessert
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 45m
Number Of Ingredients 4
Steps:
- Tip the sugar and 125ml/4fl oz water into a saucepan. Scrape in the vanilla seeds and put in the pod as well, then heat gently until the sugar has dissolved. Bring to the boil and boil for 6-8 minutes to make a sugar syrup. Leave to cool and remove the vanilla pod.
- Halve the melons, scoop out and discard the seeds, then scoop the flesh onto a board and chop to a slush with a sharp knife (or you can do this in a food processor). Mix the sugar syrup and melon slush together with the lemon juice in a large shallow baking dish. Freeze uncovered for about 1 hour until crystals form around the edges. With a fork, stir the edges into the centre and mash well, then return to the freezer until crystals form again. Stir and refreeze as often as you can (say every half an hour or so) until the granita is frozen all over - this should take about 3 hours. Fork it up roughly when you serve it.
Nutrition Facts : Calories 69 calories, Carbohydrate 18 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
PINEAPPLE GRANITA
_**Editor's note:** This recipe is from [](http://www.ecookbooks.com/products.html?affiliateID=16283&item=07903)_[Brini Maxwell's Guide to Gracious Living](http://www.ecookbooks.com/products.html?affiliateID=16283&item=07903). _For Maxwell's tips on throwing a summer pool party, [click here](/features/entertaining/pool_party/index)._ Pineapple is the international symbol of welcome, and this light dessert is prepared in advance so all you have to do when guests arrive is serve it. I first had it at the beach. It originated with my friend David Mandel, and he's made many variations of it with different fruits.
Provided by Brini Maxwell
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Place the sugar and 1/2 cup water in a saucepan and heat until the sugar dissolves into a clear liquid (simple sugar). Set aside to cool. Cut the pineapple into chunks, discarding the skin and core. Put some pineapple and some simple syrup in a blender or food processor and puree. Repeat until you've pureed all the pineapple and syrup. Pour into an 8- or 9-inch baking pan and freeze partway, stirring occasionally (so it doesn't become too solid to dish up). Scoop the partially frozen mixture into a tub or compote dishes to freeze up completely; it should be somewhat granular and scrape off the pan in long strips with the spoon. Serve garnished with the berries and the mint.
GREEN TEA GRANITA
Make and share this Green Tea Granita recipe from Food.com.
Provided by dicentra
Categories Frozen Desserts
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Pour boiling water over tea bags and ginger in a medium bowl. Cover and let stand 5 minutes. Add honey and lemon juice; stir to combine.
- Strain tea mixture through a sieve into a bowl; discard solids. Cool completely.
- Pour mixture into an 8-inch square baking dish. Cover and freeze 8 hours or until firm.
- Remove tea mixture from freezer; scrape entire mixture with a fork until fluffy.
Nutrition Facts : Calories 87.7, Sodium 3.6, Carbohydrate 23.9, Fiber 0.1, Sugar 23.4, Protein 0.1
ICED TEA GRANITA
This refreshing, simple dessert is a delicious twist on a summer standby, and it's great to have on hand for hot afternoons. For a frozen mint iced tea, add several fresh mint sprigs with the lemon juice and sugar mixture; discard mint before freezing. You can use any tea you like. Most of the prep time is just standing time and the cooking time is freeze time.
Provided by Annacia
Categories Frozen Desserts
Time P6DT35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place tea bags in a large bowl and pour boiling water over tea bags; steep 10 minutes.
- Remove and discard tea bags.
- Combine sugar, 1/2 cup water, and light-colored corn syrup in a saucepan; bring to a boil over medium-high heat.
- Remove from heat; let stand 5 minutes.
- Add sugar mixture and fresh lemon juice to tea; stir to combine.
- Let cool to room temperature and pour cooled tea mixture into a 13 x 9-inch baking dish; cover and freeze for 6 hours or until firm.
- Remove tea mixture from freezer; scrape entire mixture with a fork until fluffy.
- Spoon into a container; cover and freeze for up to 1 month.
- Garnish with lemon slices and mint sprigs, if desired.
Nutrition Facts : Calories 115.1, Sodium 7.4, Carbohydrate 30.2, Sugar 26.7
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