summer recipes - pound cake, tortellini salad, blueberry muffins

taste-of-summer

• light pound cake
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• Ingredients:
• 1/2 cup butter, softened
• 1 cup sugar
• 2 egg whites
• 1 egg
• 1 tablespoon lemon juice
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup (6 ounces) fat-free lemon yogurt
• GLAZE:
• 3/4 cup confectioners' sugar
• 4 teaspoons lemon juice
• 1 teaspoon grated lemon peel
• 1/3 cup dried apricots, finely chopped

DIRECTIONS

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, then egg, beating well after each addition. Beat in lemon juice and extracts. Combine the flours, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt.
• Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For glaze, in a small bowl, whisk the confectioners' sugar, lemon juice and lemon peel until blended. Stir in apricots. Drizzle over cake. Yield: 12 servings.

Nutrition facts: 1 slice equals 276 calories, 8 g fat

(Healthy Cooking August/September 2010, p30)

tortellini salad

7 oz cheese tortellini

1 cup broccoli florets

1/2

cup fresh parsley, chopped

6 oz. marinated artichokes, drained

2 green onions, chopped

1/2 cup italian salad dressing

2 1/2 tsp fresh basil, chopped

3 tbsp parmesan cheese, grated

6 cherry tomatoes, halved

Cook tortellini according to package directions; drain. Rinse and drain again.

Combine tortellini with broccoli, parsley, artichokes, and green onion in a large bowl; toss lightly to mix.

Pour salad dressing over tortellini mixture; sprinkle with basil and toss gently.

Arrange tomatoes on top and sprinkle with cheese.

best

blueberry muffins

1 cup sugar

1/4 cup oil

1 cup milk

4 tsp. baking powder

2 2/3 cup flour

1/2 tsp. salt

1/2 cup shortening

2 eggs

Mix all ingredients well. Add 2 cups of blueberries which have been coated with flour. Fill greased muffin tins 3/4 full. Sprinkle sugar on top.

Bake at 375 for 15-20 minutes.

Works best with fresh blueberries.

Summer Food

Summer Vegetable Tortellini

1 pkg. cheese tortellini
2 Tbs. olive oil
1 small onion, coarsely chopped
1 clove garlic, minced
2 zucchini, cut in half lengthwise, sliced
1.5 cups frozen corn
½ cup vegetable broth
2 cups coarsely chopped roma tomatoes
2 Tbs. chopped fresh basil (2-3 tsp. dry)
¼ cup shredded Parmesan cheese

1. Cook ravioli as directed on package. Drain; cover to keep warm.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add onion and
garlic; cook and stir 2 minutes. Add zucchini, corn and broth; mix well. Bring to a boil
Reduce heat; summer 3 to 5 minutes or until zucchini is crisp-tender.
3. Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated
and slightly thickened, stirring occasionally. If desired, add salt and pepper to taste.
Sprinkle with cheese.

Cream Cheese Fruit Dip

Ingredients

8 oz. Cream Cheese

1/4 c. Brown Sugar

1/4 c. Strawberry Yogurt

3 tsp. Lemon Juice

1 tsp. Vanilla Extract

Directions

Mix cream cheese, sugar and yogurt together until creamy texture. Add lemon juice and 

vanilla and continue to mix together. Refrigerate 1 hour and serve.

Asparagus, Tomato & Feta Orzo Salad

• 1/2 cup rice vinegar
• 1 tablespoon white sugar
• 1 teaspoon sea salt
• 1/2 teaspoon sesame oil
• 2 tablespoons olive oil
• 3/4 pound asparagus - cut into 1-inch pieces, cooked and drained
• 1 (4 ounce) container crumbled feta
• 1 large tomato, diced
• 1 green onion, diced
• 2 tablespoons chopped cilantro

Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.