Young Coconut Agar-agar

I made this dessert for Ben’s office potluck. It’s kind of last minute request. He only told about the potluck  on Monday evening and the potluck is on Wednesday. I only do my groceries shopping on Sunday and am not prepared for it at all.

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So, I had to whip up something from what I can find in my pantry.

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I  still have the shredded young coconut which I mistakenly bought in the freezer. I also have some can coconut juice and 1/2 pack of the agar-agar (missing from the above photo).

Ingredients

  • 1 package of 454g shredded young coconut
  • 18grams agar-agar
  • 1 can 520ml coconut juice (plus enough water to make up 800ml)
  • 1 1/4 to 1 1/2 cups granulated sugar (depend on the sweetness you desired)

Instructions

  • Soak agar-agar for 30 minutes and strain.
  • Combine agar-agar, coconut juice and water in a pot and bring to a boil.
  • Stir until the agar-agar and sugar is dissolved.
  • Add the shredded young coconut, give them a few snips if the strands are long.
  • Bring back to a boil.
  • Ladle into mould or container.
  • Let cool. Refrigerate until set.

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Chia Seed Goji Berry Osmanthus Jello

Agnes also prepared a jello for us to snack on while waiting for the Sesame Chiffon Cake to bake in the oven.

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Ingredients

  • 3 grams chia seeds
  • 300ml water
  • 10 grams Osmanthus syrup
  • 10 grams jello powder
  • 6 grams Goji berries
  • 50 grams rock sugar

Instructions

  1. Soak chia seeds and Goji berries separately for 30 minutes.
  2. Combine water, Osmanthus syrup, jello powder and rock sugar in a sauce pan and cook on low until sugar melted.
  3. Add chia seeds and Goji berries and pour into a container and refrigerate for 2 hours.

Lemon Pudding Cake

The South Arm Multicultural Community Kitchen made a Lemon Pudding Cake for dessert.

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The Lemon Pudding Cake was soft and moist. The lemon flavour was lovely.

Ingredients

  • 2 large lemons
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup sugar, plus 2 tablespoons sugar
  • 1/4 cup sugar
  • 3 large eggs, separated
  • 1 1/3 cups milk

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Source: South Arm Community Kitchen

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Blueberry Yogurt Parfait

Minoo shared a dessert recipe to complement the Chicken Rice Casserole and Carrot Salad in the South Arm Multicultural Community Kitchen.

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The dessert is Blueberry Yogurt Parfait.

Ingredients

  • 2 cups fresh or frozen blueberries
  • 1/4 cup sugar
  • 1 tablespoon freshly squeezed lime juice, about 1/2 large lime
  • lime zest from the lime
  • 1/2 teaspoon balsamic vinegar
  • 2 cups drained low-fat yogurt or low-fat Greek style yogurt
  • 1 tablespoon chopped nuts or unsweetened shredded coconut

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Macerated Berries

The South Arm Hungry Men Community Kitchen served the Chocolate Mug Cake with some Macerated Berries.

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Macerated berries are berries that are marinated in sugar and/or juice to soften them and bring out their flavours. These berries would be delicious over yogurt and granola, folded into whipped cream or served with a slice of simple cake.

From everydayhealth.com:

Berries May Keep You Mentally Sharp

Women who eat about two servings of strawberries or one serving of blueberries a week experienced less mental decline over time than peers who went without these nutrition powerhouses, research published in the Annals of Neurology. In the study, researchers reviewed data from 16,010 women over age 70.  Those with the highest berry intake postponed cognitive decline by about two and a half years.

“We think that the effect might be related to a class of compounds called anthocyanidins, which is a type of flavonoids,” explain study author Elizabeth Devore, ScD, an associate epidemiologist at Brigham and Women’s Hospital and a professor at Harvard Medical School in Boston. “These compounds, found almost exclusively in berries, are known to cross the blood-brain barrier and locate in learning and memory centers in the brain.”

Ingredients

  • 2 cups sliced strawberries
  • 2 cups fresh blueberries or blackberries
  • 1 cup fresh raspberries
  • 1 tablespoon sugar
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons marnier (or orange juice)

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Source: cookinglight.com

Instructions

IMG_3406Gently rinsed the berries and let dry on clean kitchen towels.
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Easy Berry Dessert

Michelle shared a protein rich dessert in line with the incorporation of protein in the diet theme in the South Arm Women Community Kitchen.

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Greek yogurt has higher protein content than regular yogurt. We used frozen blueberries in this recipe as fresh berries are not in season yet.

Ingredients

  • 1 pint good quality Greek style yogurt (we used a mixture of plain and honey flavoured Greek yogurt)
  • 4 to 5 pieces crystallized ginger, finely minced
  • 1/4 to 1/3 cup honey
  • zest from 1 orange
  • 2 pints blueberries

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Source: Rachel Ray

Conversion Tables

Michelle shared the above conversion tables for our reference as we often encounter recipes in different cooking measures like metric, US or British (Imperial) measures.

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Vanilla Almond Granola

For dessert we had Greek yogurt with Vanilla Almond Granola in the South Arm Women Community Kitchen.

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One of the participant requested for a home-made granola recipe. So, Michelle shared this Almond Vanilla Granola recipe in this session.  Michelle pointed out that granola made with honey tends to be darker than other sweetener like maple or agave syrup.

Ingredients

  • 2 1/2 cups old-fashioned rolled oats
  • 3/4 cup slivered almonds (or combo of nuts, seeds or coconut)
  • 1/2 teaspoon ground cinnamon
  • pinch of salt (about 1/8 teaspoon)
  • 1/2 cup pure maple syrup or 1/3 cup honey
  • 1/4 cup melted coconut oil or any neutral oil
  • 1/4 teaspoon almond extract
  • 1 tablespoon vanilla extract
  • dried fruit (optional: add at the end)

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Source: adapted from Sally’s Baking Addiction.com

Yield 2 to 3 cups

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Oatmeal Brown Sugar Baked Apples

The South Arm Women Community Kitchen made Oatmeal Brown Sugar Baked Apples for dessert.

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This Oatmeal Brown Sugar Baked Apple is great for dessert, breakfast or brunch. The recipe can be easily multiplied for larger crowds.

Ingredients

  • 4 apples, like Janagold, Fuji, or Honeycrisp
  • 1/4 cup brown sugar (light or dark)
  • 1/4 cup old-fashioned rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of cloves
  • 1 tablespoon butter, divided in four
  • 1 cup hot water

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Source: thekitchen.com

Serves 4

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Dairy Free Blender Chocolate Pudding

Michelle shared this Dairy Free Blender Chocolate Pudding recipe in the South Arm Older Adults Community Kitchen.

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Michelle served the chocolate pudding in the above yogurt jar which she bought from a British lady in a garage sale. Serving dessert in little glass jar makes it more desirable. 125ml mason jar also makes a great vessel to serve dessert in the holiday season.

Ingredients

  • 2 bananas
  • 1 pound (or 349g) package silken tofu
  • 3/4 cup semi-sweet chocolate chips or chocolate
  • 1/2 teaspoon vanilla
  • pinch of salt
  • 1/4 cup to 1/2 cup sugar

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If you can’t find silken tofu, you can substitute it with soft tofu.

Tofu made from soybean curds:

  • is naturally gluten-free and low calorie, contains no cholesterol and is an excellent source of protein, iron and calcium.
  • it is an important source of protein especially for vegans, vegetarians and those looking to move toward a more plant-based diet.
  • it provides 44% of daily calcium needs, 9% of magnesium, and 40% iron and also contains small amounts of Vitamin K, thiamin, riboflavin, niacin, Vitamin B-6, folate, choline, phophorus, manganese and selenium

Source of info: http://www.medicalnewstoday.com/articles/278340.php

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Source: Mintgreenapron.blogspot.com

Serves about 6

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Baked Pears with Brown Sugar and Greek Yogurt

For dessert, Michelle shared a Baked Pears with Brown Sugar and Greek Yogurt in the South Arm Older Adults Community Kitchen.

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From: http://www.aperfectpear.com/health-benefits-of-pears.html

Pears provide a very good source of fiber and are also a source of Vitamin B2, C, E, copper, and potassium. they also contain a significant amount of pectin, which is a water soluble fiber.

Pears are actually higher in pectin than apples. This makes them effective in helping to lower cholesterol levels and in toning the intestines. They are often recommended by health care practitioners as a hypoallergenic fruit that is higher in fiber. They are less likely to produce an adverse response than other fruits.

Pears are often recommended as a safe fruit to introduce to infants. Pears are an extraordinary source of dietary fiber when the skin is eaten along with the flesh.

Pears are also an excellent source of Vitamin C and Vitamin E, both powerful antioxidants and essential nutrients.

Ingredients

  • 1/3 cup apple juice
  • 1/3 cup firmly packed dark brown sugar
  • 3 tablespoons unsalted butter
  • 3 firm Bosc pears, peeled (optional), halved, cored (about 1 pound)
  • Greek yogurt, for serving

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Source: from Foodnetwork.com

When buying Greek yogurt, look for those with higher protein and Calcium content.

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You can click on the nutritional facts photo to have a larger view.

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