Heart Healthy Living - Summer 2010

page 70

Scents of Summer Recipes continued from page 75

cover the top loosely with foil the last 10 minutes of baking. (To check doneness, pull the center biscuit apart with two forks and make sure it is not doughy on the bottom.)

4. Cool on a wire rack 20 minutes. Serve warm.

2. Carefully stir broth and 1∕ 4 cup water into rice mixture in saucepan. Bring to boiling; reduce heat. Cover and simmer 18 to 20 minutes or until liquid is absorbed and rice is tender. Stir in pea pods and parsley. Sprinkle individual servings with almonds.

Peach-Blueberry Cobbler (pictured on page 70) Prep: 30 minutes Bake: 35 minutes | Cool: 20 minutes Makes 10 servings | Serving size: about 2∕ 3 cup

3 tablespoons sugar
1 tablespoon cornstarch
1∕ 4 teaspoon ground cinnamon
5 cups sliced fresh peaches
(about 7 medium peaches) or
5 cups frozen unsweetened
peach slices, thawed
1 cup fresh blueberries
3∕ 4 cup all-purpose flour
3∕ 4 cup whole wheat flour
2 tablespoons sugar
11∕ 2 teaspoons baking powder
1∕ 3 cup butter

2∕ 3 cup buttermilk

Per serving: 192 cal., 7 g total fat
( 4 g sat. fat), 17 mg chol., 174 mg
sodium, 31 g carb., 3 g fiber, 4 g pro.

Indian Basmati Rice
(pictured on page 74) Prep: 30 minutes
Cook: 18 minutes | Makes 6 servings
Serving size: 1 cup rice mixture and
1∕ 2 tablespoon almonds

Per serving: 200 cal., 3 g total fat ( 1 g sat. fat), 5 mg chol., 184 mg sodium, 40 g carb., 3 g fiber, 5 g pro.

Chocolate-Dipped Apricots

Per serving: 103 cal., 3 g total fat ( 2 g sat. fat), 0 mg chol., 2 mg sodium, 19 g carb., 3 g fiber, 1 g pro.

Grilled Stone Fruit Kabobs
Per serving: 96 cal.,

0.5 g total fat (0 g sat. fat), 0 mg chol., 1 mg sodium, 24 g carb., 2 g fiber, 1 g pro.

Cream-Stuffed Apricots
Per serving: 100 cal.,

7 g total fat ( 2 g sat. fat), 8 mg chol., 45 mg sodium,

6 g carb., 1 g fiber, 3 g pro.

1. Preheat oven to 375°F. For filling, in a large bowl, stir together the 3 tablespoons sugar, the cornstarch, and cinnamon. Add peaches and blueberries; toss gently to coat. Gently stir in 2 tablespoons water. Spread filling evenly in a 2-quart square baking dish. Set aside.

2. For biscuit dough, in a large bowl, combine all-purpose flour, whole wheat flour, the 2 tablespoons sugar, the baking powder, and 1∕ 4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir with a fork just until combined.

3. Drop biscuit dough by tablespoonfuls over the filling, covering the mixture almost completely. Bake 35 to 40 minutes or until filling is bubbly and biscuits are baked through. If necessary to prevent overbrowning,

1 medium onion, chopped 1 tablespoon butter

1 cup basmati rice

2∕ 3 cup snipped dried apricots 1 medium carrot, bias-sliced 1 teaspoon ground turmeric 1∕ 2 teaspoon ground cumin

1∕ 8 teaspoon crushed red pepper

1 14-ounce can reduced-sodium chicken broth

1 6-ounce package frozen snow pea pods, thawed

2 tablespoons snipped fresh parsley

2 tablespoons slivered almonds, toasted

Frosty Fruit Treat

Per serving: 97 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 30 mg sodium, 16 g carb., 5 g fiber, 8 g pro.

Peaches and Cream

Per serving: 102 cal., 0.5 g total fat (0 g sat. fat), 4 mg chol., 53 mg sodium, 22 g carb., 3 g fiber, 3 g pro.

1. In a medium saucepan, cook onion in hot butter over medium heat about 5 minutes or until onion is tender. Stir in uncooked rice. Cook and stir 4 minutes. Stir in apricots, carrot, turmeric, cumin, and crushed red pepper.