K is for Kiwi

                                                                               Today's food is Kiwi. Did you know that the kiwi fruit has the highest levels of vitamin C than any other fruit? Even more than oranges. It has over 250% the daily recommended allowance. It is also high in Vitamin E and Folic acid. And 1 cup is just a little over 100 calories. Making it a sweet healthy snack that's sure to help keep colds at bay.

When I was younger I never really cared for Kiwis. I enjoyed the taste but was not a fan of the seeds. Now as an adult I'm a bit better about them but still not completely sold on the texture of those seeds.

 The following recipe is great in the summertime for a healthy desert. Kids will love them as they are fun to eat.

Fruit Kabobs
Berries (ie strawberry, blueberries, raspberries, blackberries etc)
Kiwi
Pineapple
Melon (ie watermelon, cantaloup, honeydew, casaba etc)
Bananas
Grapes
Any other of your favorite fruits (ie apples, pears, oranges,grapefruit).


Be sure to peel and remove all stems. Wash berries/grapes. Slice larger fruit into bite size chunks. Using long wooden kabob sticks begin to layer fruits on the sticks.. Place a grape or berry at the sharp end. Can serve plain, use chocolate fountain, or serve with your favorite fruit dip.

B is for Blackberry

Here is day two. For day two I decided to go with blackberries. These yummy berries (though they are not really berries they are actually an aggregate fruit) are a healthy sweet addition to any diet. At just about 75 calories in a cup they are also a wonderful snack for the calorie counter. They have vitamins E, C, and K. They are also packed full of antioxidants. They are best enjoyed during the mid to late summer.









The following photo and recipe is curtsey of Becky at Girl Interrupted Eating Please check out her blog and twitter page for other wonderful recipes. Please do not post any of her recipe/photos including the one below without contact her first. The only changes I have made to her recipe is to put them into the standard American Measurements.

 

Blackberry Bakewell

Blackberry Bakewell
Shortcrust Pastry to fill a 12 inch tart tin
1 1/4 cup of plain flour
1/2 cup of butter
3tbsp of water

1. Sift the flour , add the butter and rub in with your fingertips


2. Add the water and mix to form a dough


3. Wrap in cling film and chill for 20 minutes

Bakewell Filling
2 cups of blackberries
1 1/4 cups butter
1 1/4 cups caster sugar<---aka baking sugar, or superfine sugar
2/3 cup ground almonds
1/2 cup plain flour
1 tsp baking powder
3 medium eggs
1 fresh vanilla pod/ 1 tsp vanilla extract

1. Preheat the oven to 350


2. Roll out the pastry and line a greased tart tin, line with baking paper and baking beads.


3. Bake blind for 20 minutes .


4. Simmer the blackberries for 10 minutes uncovered to break them down and concentrate the juice. Carefuly taste and add a little caster sugar if they are too sour.


5. Meanwhile make the filling , if you are using a vanilla pod scrape the seeds from the pod


6. In a food processor blend together butter sugar until creamed.


7. Add the almonds , flour baking powder eggs and vanilla


8. Mash the blackberries with a fork to break them down a little, spread across the bottom of the pastry case, then spoon the almond mixture on top and spread out evenly


9. Return to the oven for 40 minutes until golden on top


10. Dust with icing sugar