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Try this twist to a traditional sweet icy treat. The frozen combination of tomatoes, basil, lemon, jalapeno peppers, and sugar creates a fresh-and-savory icy dish. This low-fat recipe is good for those who want something cool but crave a savory flavor. Find more cool recipes for those hot summer days.
Top ideas for dinner tonight:
ingredients
- 8 medium tomatoes, peeled, seeded, and cut up (about 4 cups)
- 2 tablespoons water
- 1-1/2 teaspoons unflavored gelatin
- 1/4 cup lightly packed fresh basil leaves, finely snipped
- 3 tablespoons sugar
- 3 tablespoons lemon juice
- 2 tablespoons snipped dried tomatoes (not oil-packed)
- 1 teaspoon seeded and finely chopped fresh jalapeno pepper*
- 1/4 teaspoon salt
- Fresh basil leaves (optional)
directions
- Place tomatoes (a portion at a time, if necessary) in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer to a large mixing bowl; set aside.
- Combine water and gelatin in a custard cup or a 1-cup glass measuring cup; let stand for 5 minutes to soften. Place custard cup in a saucepan with a small amount of simmering water; heat and stir until gelatin is dissolved. Stir gelatin mixture into tomatoes along with basil, sugar, lemon juice, dried tomatoes, jalapeno pepper, and salt, stirring until sugar is dissolved.
- Freeze mixture in a 2-quart ice cream freezer according to manufacturer's directions. Ripen for 4 hours. (Or, transfer mixture to a nonmetal freezer container. Cover and freeze for several hours or until almost firm. Break mixture into small chunks; transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to container. Cover and freeze for 6 hours or until firm.)
- To serve, transfer mixture to a serving bowl. If desired, garnish with fresh basil leaves. Makes about 3-1/2 cups or 6 servings.
- *Note: Hot peppers contain oils that can burn eyes, lips, and sensitive skin. Wear plastic gloves while preparing peppers and be sure to thoroughly wash your hands after handling.
- Food exchanges: 1 vegetable, 1/2 starch.
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