Blueberry-Lemon Coffee Cake

Ky's pick of the day! Blueberry-Lemon coffee cake yummm yummm

Blueberries and lemon are a natural match, and they come together nicely in this fruit-filled snack cake. Almond paste, a sweet mixture of ground almonds and sugar, contributes a mildly nutty flavor and moist texture. Almond paste is found in the baking section of the grocery store. (Don't substitute marzipan, which is sweeter and has a smoother texture.) If it is hard, soften it by microwaving at HIGH 10 to 15 seconds.

Yield: 12 servings (serving size: 1 piece)

Ingredients

• CAKE:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/3 cup almond paste
• 2 tablespoons chilled butter, cut into small pieces
• 1 large egg
• 1 tablespoon lemon juice
• 3/4 cup fat-free milk
• 1 1/2 cups blueberries
• 2 teaspoons grated lemon rind
• Cooking spray
• 
  TOPPING:
• 1/4 cup sugar
• 3 tablespoons sliced almonds, chopped
• 1 1/2 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.

Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon juice, beating well. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.

To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Nutritional Information

Calories:

196 (30% from fat)

Fat:

6.5g (sat 2.1g,mono 3.2g,poly 0.8g)

Protein:

3.8g

Carbohydrate:

31.6g

Fiber:

1.4g

Cholesterol:

27mg

Iron:

1.2mg

Sodium:

243mg

Calcium:

82mg

Thanks to My Recipes for the recipe and picture!!!

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

Ky's pick 2 of the day!!! A very healthy salad!!

The tart dressing contrasts with the sweet corn, tomatoes, and crab. Serve with a lemon wedge, if desired. Pair it with cucumber soup or a grilled sandwich.

Yield: 4 servings

Ingredients

• 1 tablespoon grated lemon rind
• 5 tablespoons fresh lemon juice, divided
• 1 tablespoon extravirgin olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup fresh corn kernels (about 2 ears)
• 1/4 cup thinly sliced basil leaves
• 1/4 cup chopped red bell pepper
• 2 tablespoons finely chopped red onion
• 1 pound lump crabmeat, shell pieces removed
• 8 (1/4-inch-thick) slices ripe beefsteak tomato
• 2 cups cherry tomatoes, halved

Preparation

1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

Nutritional Information

Calories:

242 (21% from fat)

Fat:

5.6g (sat 0.6g,mono 2.7g,poly 0.7g)

Protein:

30g

Carbohydrate:

17.7g

Fiber:

3.6g

Cholesterol:

128mg

Iron:

1.8mg

Sodium:

613mg

Calcium:

1mg

Thanks to My Recipe for the recipe and picture!!!

Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinagrette

Ky's pick of the day!!!

This savory salad epitomizes the concept of fresh food fast. It's quick and easy and loaded with flavorful ingredients such as crisp-tender asparagus, perfectly cooked pink salmon, red onion, and a refreshing lemon juice–based vinaigrette. It received our highest Test Kitchens rating.

Prep: 3 minutes; Cook: 18 minutes

Prep Time: 9 minutes
Cook Time: 18 minutes
Yield: 6 servings (serving size: about 1 1/4 cups)

Ingredients

• 6 cups water
• 1 pound asparagus, trimmed and cut into 3-inch pieces
• 1 cup uncooked orzo (rice-shaped pasta)
• 1 (1 1/4-pound) skinless salmon fillet
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1/4 cup thinly sliced red onion
• Lemon-Dill Vinaigrette

Preparation

1. Preheat broiler.

2. Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.

3. Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.

4. While orzo cooks, sprinkle fillet evenly with salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.

Nutritional Information

Calories:

310 (32% from fat)

Fat:

11g (sat 3.2g,mono 4.7g,poly 2g)

Protein:

26g

Carbohydrate:

24.6g

Fiber:

2.2g

Cholesterol:

56mg

Iron:

1.4mg

Sodium:

333mg

Calcium:

67mg

Thanks to My Recipes for the recipe and picture!!!!

Lemon Verbena Iced Tea

Trina's pick of the day is this incredible thirst quenching iced tea. It makes me want to drink my screen haha.

Lemon verbena infuses the lightly sweetened iced tea with sunny citrus flavor. You can also use the fragrant syrup to enliven cocktails or moisten pound cake. Blanching the herb leaves brightens their color so the syrup will stay green. Avoid using a strongly flavored tea, such as Earl Grey, as it will overpower the taste of the syrup.

Ingredients

• 1/2 cup sugar
• 1/2 cup water
• 1 cup lemon verbena leaves
• 4 cups ice
• 6 cups brewed tea, chilled
• Mint leaves (optional)
• Lemon wedges (optional)

Preparation

Combine sugar and water in a small saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Cool sugar syrup completely.

Cook lemon verbena leaves in boiling water 1 minute. Drain and plunge into ice water; drain.

Combine sugar syrup and verbena leaves in a blender; process until smooth. Cover and chill overnight. Strain sugar syrup through a fine sieve into a bowl. Place 2/3 cup ice into each of 6 tall glasses; add 1 cup brewed tea and 2 tablespoons sugar syrup to each serving, stirring to combine. Garnish with mint leaves and lemon wedges, if desired.

Nutritional Information

Calories:

67 (0.0% from fat)

Fat:

0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

0.0g

Carbohydrate:

17.4g

Fiber:

0.0g

Cholesterol:

0.0mg

Iron:

0.0mg

Sodium:

7mg

Calcium:

0.0mg

Thanks to Cookinglight.com for the recipe and the picture!!!