Nutrition Health Review

FALL 2017

Nutrition Health Review provides consumers updates on the latest medical research, news, trends, and products in nutrition and healthy living.

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7 Fall 2017 • Volume 117 Brain-boosƟng Recipes: Snacks and Desserts Cucumber Cups with Dill Cream and Smoked Salmon Serving size: 4 cucumber cups Serves: 6 Ingredients • 1 Ы large cucumbers • 4 ounces cream cheese, soŌened • 2 tablespoons chopped fresh dill • 1 teaspoon lemon zest • ½ teaspoon fresh lemon juice • ¼ teaspoon ground black pepper • 4 ounces smoked salmon, cut into 2-inch strips • 24 small fresh dill sprigs DirecƟons 1. Trim ends from cucumbers and cut crosswise into 24 (в-inch-thick) rounds. Scoop a Ъ-inch-deep depression from one side of each round with a small melon-baller, forming liƩle cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes. 2. Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon Ъ teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig. Source: Chocolate Almond BuƩer Fruit Dip Serving size: 2 tablespoons Serves: 14 Ingredients • 1 cup plain Greek yogurt • Ъ cup almond buƩer • Ы cup chocolate-hazelnut spread • 1 tablespoon honey • 1 teaspoon vanilla • Sliced fresh fruit such as pears, apricots, apples, and/or bananas DirecƟons 1. In a medium bowl, whisk together the first five ingredients. For a smoother dip, place in a food processor or blender; cover and pulse unƟl smooth. Serve with fruit. Source: BeƩer Homes and Gardens Spiced Red Wine Poached Pears Serving size: 1 pear Serves: 4 Ingredients • 2 cups dry red wine, such as Cabernet or merlot • ¼ cup plus 1 tablespoon sugar • 1 orange, juiced (about 1/2 cup) • One 1x3-inch strip orange zest • 1 cinnamon sƟck • 2 cloves • 4 firm, ripe pears DirecƟons 1. In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon sƟck and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. 2. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice Ъ-inch off the boƩom of the pears to create a flat boƩom. 3. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, unƟl pears are cooked but sƟll firm. 4. Remove saucepan from flame, uncover and cool with pears upright in pan. 5. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. 6. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, unƟl liquid is thicker and slightly syrupy. 7. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve. Source:

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