New England Holiday Pudding
1/2 cup yellow (enriched) cornmeal
5 cups reduced-fat milk, scalded (See note) Continue reading
“Your health starts here.”
3 large, fully ripe avocados
1 tablespoons honey, or to taste
1/2 cup low-fat cream
1/2 cup milk
1 tablespoon raisins
Cut avocados in half lengthwise, remove seeds, and set aside. Scoop pulp from shells and mash with a spoon until smooth. Add honey to taste and stir in the cream, milk, and raisins. Put into a serving bowl, return seeds to the pulp, cover tightly with plastic wrap and chill before serving. Recipe serves 4 to 6 people.
Note: The seeds in the puree are supposed to keep the avocado from discoloring.
1 3/4 cups plain or vanilla yogurt
6 tablespoons honey
8 ounces fresh berries (blackberries, blueberries, raspberries and/or strawberries)
2 Cameo apples
2 1/2 cups granola
Stir together the yogurt and 4 tablespoons of the honey in a small bowl. Pick over the berries to remove any stems or leaves and halve or quarter larger berries. Put the berries in a medium bowl. Quarter and core the apples and cut them into 1/4-inch dices. Stir the apples and the remaining 2 tablespoons of honey into the berries. Spoon a few tablespoons of the granola into the bottom of each sundae dish or wine glass. Top the granola with a few tablespoons of yogurt, then add a generous spoonful of the apple-berry mixture. Repeat the layering 1 more time, drizzling any remaining juice from the fruit over the top.