Time for another Recipe Redux! This month we had a very unique theme:
“Grab a Book & Cook:
It’s the end of the year and we’ll taking a moment to reflect: ReDux has been around for 42 months! (Can you believe some of you have ReDux-ed 42 recipes?) To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days – and how you make that recipe healthier.”
This one was honestly pretty challenging for me. I actually only own about 5 cookbooks. I pretty much get all of my recipes online from various blogs/websites, and I don’t have many hard copy books. I definitely did not have much to choose from. From the books I did have, the recipes on page 42 or 142 were super weird or challenging or too many ingredients. So hmm, maybe a cookbook or two would be a good last minute gift idea?
Luckily, I found an easy recipe in one of my books and switched up the ingredients a little, and made this! A simple fruit topping jazzed up with a few sweet ingredients.
The original recipe came from this book that my mom gave my boyfriend when we moved in together:
To be totally honest, I actually have never cooked from this book before. The recipe on page 42 was a mushroom and onion panini which didn’t sound very good, plus I don’t have a panini maker. So, I moved on to 142, and found a recipe for “Raspberries in Chambord with Ice Cream” which contains raspberries, sugar, and Chambord liqueur on top of vanilla ice cream.
I decided to use strawberries (the grocery store did not have raspberries), and a cute little persimmon that my friend had given me. I have only tried persimmons a couple times and they’re probably my new favorite fruit. They taste like a nectarine-apple. So tasty.
I also used Amaretto (almond-flavored liqueur), maple syrup, Splenda, and a little powdered sugar. I decided to use nonfat frozen Greek yogurt instead of ice cream for a little extra protein.
End result: a quick, tasty frozen yogurt topping made with fresh fruit! You could easily switch out the fruits/liqueur for whichever ones you favor.
Here’s the recipe!
- 5 strawberries
- 1 small persimmon
- 1 Tbsp Amaretto (almond-liqueur)
- 1 tsp Splenda
- 1 tsp maple syrup
- 2-3 scoops vanilla frozen Greek yogurt
- powdered sugar as dusting
- Dice the strawberries and persimmon into small pieces and place into a bowl with the Splenda and Amaretto. Let sit in the fridge for 30 minutes.
- When ready, scoop the frozen yogurt into a dish, and top with the fruit mixture. Drizzle maple syrup on top and dust with powdered sugar.