Sweet Cardamom Smoothie Recipes

SUMMER SWEET SMOOTHIES

Summer Sweet Smoothies image

Packed full of sweet summer fruity goodness. Great for a breakfast or lunch when you're on the go.

Provided by souplover Sue

Categories Drinks Recipes Smoothie Recipes Strawberry

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups cranberry juice
2 cups strawberries
1 cup blueberries
1 cup watermelon chunks
1 banana
2 fresh figs

Steps:

Process the cranberry juice, strawberries, blueberries, watermelon, banana, and figs in a blender until smooth and creamy. Enjoy immediately or keep cool in refrigerator.

Nutrition Facts : Calories 168.1 calories, Carbohydrate 42.3 g, Fat 0.7 g, Fiber 4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 4.5 mg, Sugar 32.2 g

SWEET CARDAMOM SMOOTHIE

Sweet Cardamom Smoothie image

This was so good! I had to take a spatula to the blender to get the last drop! I think maybe the cardamom brings out the sweetness of the other ingredients

Provided by mliss29

Categories Smoothies

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 sweet potato, peeled, chopped, and boiled (reserve the boiling water)
1 banana, ripe
1 apple, peeled, cored, and chopped
1/8 teaspoon cardamom
1 cup water (from the boiling sweet potato)

Steps:

Prepare the sweet potato and put it and its boiling-water in the refrigerator to cool. (If you don't have time for this, use tap water and some crushed ice to cool down the smoothie.).
Put everything in the blender and puree.

Nutrition Facts : Calories 72.3, Fat 0.2, SaturatedFat 0.1, Sodium 19.7, Carbohydrate 18.1, Fiber 2.6, Sugar 8.6, Protein 0.9

CARDAMOM SWEET POTATOES

Cardamom Sweet Potatoes image

If you're looking for a tasty change of pace from traditional mashed potatoes, give this recipe a try. You can use either canned or fresh sweet potatoes with wonderful results.-Sandy Waters, Mt. Lebanon, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 can (40 ounces) sweet potatoes, drained or 1-1/2 pounds fresh sweet potatoes, cooked
9 tablespoons brown sugar, divided
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
2/3 cup milk
2 tablespoons butter, melted

Steps:

In a bowl, beat sweet potatoes, 6 tablespoons brown sugar, vanilla, salt, nutmeg and cardamom. Add milk; mix well. Spoon into a greased 1-qt. casserole. Drizzle with butter; sprinkle with remaining brown sugar. Bake at 350° for 40 minutes or until top is lightly browned.

Nutrition Facts :

CARDAMOM SWEET ROLLS

Cardamom Sweet Rolls image

I'm always on the lookout for recipes using cardamom, my favorite spice after cinnamon. The best cardamom for this recipe would be the green pods - each pod contains about 15-20 seeds. It's best to grind the seeds yourself, as opposed to using store bought ground cardamom. Break open the pods, scrape the seeds into a mortar and use the pestle to crush the seeds. The original recipe calls for chopped hazelnuts but I used chopped almonds. The prep time includes the rising time.

Provided by Hey Jude

Categories Yeast Breads

Time 3h20m

Yield 12 rolls

Number Of Ingredients 16

Ingredients

2 (1/4 ounce) packages active dry yeast
1/2 cup warm water (105-115Ã )
1/2 cup milk
1/2 cup butter, cut into pieces
2 tablespoons butter, softened
2 1/2 teaspoons cardamom seeds, crushed using a mortar and pestle
1/2 cup granulated sugar
2 tablespoons granulated sugar
1 teaspoon salt
2 eggs
4 -4 1/2 cups flour
2 cups confectioners' sugar
1/4 cup milk
2 tablespoons butter, softened
1/2 teaspoon vanilla
2 tablespoons toasted chopped hazelnuts or 2 tablespoons almonds

Steps:

Sprinkle the yeast over the warm water; stir to dissolve; set aside.
Heat 1/2 cup milk in a small saucepan to just simmering; remove from the heat; add the 1/2 cup cut-up butter, stirring until melted; stir in 2 teaspoons of the cardamom, 1/2 cup of the granulated sugar and salt; allow the mixture to cool to warm.
Pour the warm milk mixture into the large bowl of an electric mixer; add the yeast mixture then beat in the eggs one at a time; beat in 2 cups of the flour until smooth; add enough of the remaining flour to make the dough easy to handle.
Turn out the dough onto a lightly floured board; knead until the dough is smooth and elastic, about 5 minutes; place in a buttered bowl, turning to coat all sides with butter; cover, let rise in a warm place until doubled in size, about 1 1/2 hours.
Heat oven to 350°; turn the dough out onto a floured board; roll with a rolling pin into an 18x12-inch rectangle; spread the 2 tablespoons of softened butter to within 1/2 inch of the edge of the dough; sprinkle with remaining 2 tablespoons sugar combined with remaining 1/2 teaspoon cardamom.
Roll the dough up tightly from the long side to form a cylinder; slice into 12 rolls.
Place the cut rolls in a buttered 13x9 inch baking pan.
Cover; let rise until doubled, about 45 minutes to an hour.
Bake until golden brown, about 30 minutes; remove from the oven and let stand 5 minutes.
Meanwhile, for glaze, combine confectioners' sugar, 1/4 cup milk, 2 tablespoons butter and vanilla; stir until smooth.
Drizzle the glaze over the rolls and sprinkle with chopped hazelnuts.

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