Points: 3 ~ Prep Time: 10 minutes ~ Setup Time: 2 hours ~ Servings: 8

Looking for a delectable dessert that satisfies your sweet tooth without the guilt? Look no further! In this blog post, we’ll share a mouthwatering recipe for a sugar-free raspberry pie. By using fat-free prepared graham cracker crust, Greek non-fat raspberry yogurt, sugar-free raspberry Jell-O, and sugar-free Cool Whip, you can create a delightful treat that will leave you craving for more. Let’s get started!

Ingredients

• 1 prepared reduced fat 9-inch graham cracker crust (Keebler)
• 1 sugar-free raspberry gelatin packet (0.3-oz)
• 1/3 cup light cranberry raspberry juice
• 2 containers non-fat Greek raspberry yogurt (6-oz each)
• 1 sugar-free cool whip (8-oz)
• 24 fresh raspberries

Procedure Steps

1. Set cool whip container in refrigerator to thaw for several hours.
2. Pour cranberry raspberry juice in a heat proof container and place in microwave, heat for 30-seconds or until the juice starts to boil. Transfer the heated juice to a medium bowl, then stir in the raspberry gelatin packet, continue to stir for 2-minutes until all gelatin is dissolved. Allow the liquid gelatin to cool slightly. Fold in the raspberry yogurt until smooth and all gelatin liquid is incorporated. Fold in the thawed cool whip until well incorporated and the filling has an even consistency. Pour the filling into the graham cracker crust and smooth the top with a rubber spatula. Cover the pie and refrigerate for at least 2-hours.
3. When ready to serve, garnish the pie with the fresh raspberries and slice into 8 even portions.

Indulging in a delicious slice of sugar-free raspberry pie doesn’t mean you have to compromise on taste or health. With this simple recipe using reduced-fat prepared graham cracker crust, non-fat Greek raspberry yogurt, sugar-free raspberry Jell-O, and sugar-free Cool Whip, you can create a guilt-free dessert that everyone will love. So, go ahead and treat yourself to a delightful and satisfying slice of this sugar-free raspberry pie. Enjoy!

Lagniappe: You can make this a key lime pie using non-fat Greek lime yogurt, sugar-free lime gelatin, and lime juice in place of the raspberry ingredients. In fact, you can make this pie any fruit flavor you want utilizing similar ingredients with various flavors, peach, cherry, strawberry are just a few options.

When it comes to summer grilling, there’s nothing quite like the delightful combination of fresh seafood and vibrant vegetables. In this recipe, we’ll be exploring the tantalizing flavors of grilled redfish, a deliciously tender fish, accompanied by smoky and charred grilled eggplant. This dish is not only visually stunning but also a celebration of seasonal ingredients and the joys of outdoor cooking. So, fire up your grill and get ready to savor the delectable flavors of grilled redfish with grilled eggplant!

Ingredients

For the Grilled Redfish:

• 2 redfish fillets (about 6-8 ounces each)
• Salt and black pepper to taste
• Cooking spray

For the Grilled Eggplant:

• 2 large eggplants
• 1 tablespoon Italian seasoning blend
• Salt and black pepper to taste
• Cooking spray

Preparation Steps

1. Preheat the grill to medium-high heat.
2. Place the redfish fillets on a pan and coat with cooking spray over both sides of the fillets, then season both sides with the salt and pepper.
3. Slice the eggplants lengthwise into 1/2-inch thick slices, coat the slices with cooking spray and season with the Italian seasoning, salt, and pepper on both sides.
4. Coat the grill grates with cooking spray, then place the eggplant slices directly on the grates, grill on both sides for about 3-4 minutes per side. When soft and cooked through, transfer the grilled eggplant to a pan and keep warm.
5. Place the redfish fillets directly on the preheated grill grates, grill the redfish for about 4-5 minutes per side, or until the fish flakes easily with a fork.
6. Remove the redfish and eggplant from the grill and let them rest for a few minutes.
7. Arrange the grilled redfish fillets on a serving platter, or individual serving plates, Place the grilled eggplant slices alongside the fish. Or plate two eggplant slices then top with a red fish filet.

Lagniappe:

• Garnish with fresh herbs like parsley or basil, and squeeze a little lemon juice over the top for an extra burst of freshness.
• I like to use lump charcoal for my grill, and I also add in some smoke flavor using pecan, oak, cherry, maple, hickory, or mesquite wood.
• The eggplant we used came fresh from our backyard garden, grow your own vegetables and enjoy a summer of local flavor.

Grilled redfish with grilled eggplant is an elegant and satisfying dish that showcases the best of summer flavors. The tender and flavorful redfish pairs beautifully with the smoky, charred eggplant, creating a harmonious blend of tastes and textures. The simplicity of this recipe allows the ingredients to shine, making it a perfect choice for a delightful summer meal. So, gather your loved ones, fire up the grill, and indulge in this mouthwatering creation. Bon appétit!

We’re excited to share a delightful recipe that embodies the essence of summer freshness. Get ready to tantalize your taste buds with our Creamy Cucumber Dill Salad! Made with crisp cucumbers from our garden, fragrant dill (also from our garden), tangy Greek yogurt, and a sprinkle of kosher salt, this salad is a burst of cool and creamy flavors that will leave you craving more. Perfect as a side dish for your next barbecue or as a refreshing snack on a sunny day, this salad is as versatile as it is delicious. So, grab your ingredients and let’s dive into this mouthwatering recipe!

Ingredients

• 2 large cucumbers, peeled and thinly sliced
• 3/4 cup Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon black pepper (optional)

Procedure Steps

1. Begin by thoroughly washing the cucumbers. You can peel them if desired or leave some skin on for added texture and color. Slice the cucumbers into thin rounds or half-moons, depending on your preference. Place the sliced cucumbers in a mixing bowl, ready to be transformed into a refreshing salad.
2. In a separate bowl, combine the Greek yogurt, chopped dill, kosher salt, and optional black pepper. Give it a good stir until all the ingredients are well incorporated, resulting in a creamy and fragrant dressing that will elevate the cucumbers to new heights of deliciousness.
3. Pour the yogurt mixture over the sliced cucumbers in the mixing bowl. With gentle tosses, ensure that each cucumber slice is coated with the creamy dressing. Allow the flavors to mingle, creating a harmonious blend of tangy yogurt and fresh dill.
4. Cover the bowl and let the Creamy Cucumber Dill Salad chill in the refrigerator for at least 30 minutes. This will not only enhance the flavors but also allow the salad to cool and refreshingly crisp up, making it even more satisfying on a hot summer day.

Celebrate the flavors of summer with our Creamy Cucumber Dill Salad. With its cool and creamy dressing, vibrant cucumbers, and aromatic dill, this salad is the true taste of the season. Whether you’re hosting a backyard barbecue, planning a picnic in the park, or simply looking for a light and refreshing snack, this salad will not disappoint. So, gather your ingredients and experience the refreshing delight of Creamy Cucumber Dill Salad – a perfect embodiment of summer in every bite!

Lagniappe:

• Just before serving, take a quick taste and adjust the seasoning if necessary. If desired, sprinkle some extra chopped dill on top for an added pop of flavor and a touch of visual appeal.
• Serve the Creamy Cucumber Dill Salad chilled as a vibrant side dish or as a light accompaniment to your favorite grilled meats, sandwiches, or even as a topping for pita bread or crackers. It’s cool creaminess and refreshing flavors will elevate any meal and leave your taste buds satisfied

In this blog post, we will share a delicious and nutritious recipe for Baked Pesto Salmon. Not only is this dish packed with flavor, but it also incorporates sustainable resources, making it an excellent choice for both your health and the environment. By using sustainably sourced salmon and homemade pesto, you can enjoy a guilt-free meal that supports both your well-being and the planet. Let’s dive into the recipe!

Ingredients

• 4 6-ounce salmon fillets, preferably sustainably sourced
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste
• Cooking spray

Preparation Steps

1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper or lightly grease it with cooking spray
2. Prepare the homemade pesto. In a food processor or blender, combine the basil leaves, pine nuts, minced garlic, grated Parmesan cheese, salt, and pepper. Pulse until the ingredients are well blended.
3. Slowly drizzle in the olive oil while the food processor or blender is running, until the mixture forms a smooth and creamy consistency. Set the pesto aside.
4. Place the salmon fillets on the prepared baking sheet, skin side down. Season the fillets with salt and pepper.
5. Spoon a generous amount of homemade pesto over each salmon fillet, spreading it evenly to cover the surface.
6. Bake the salmon in the preheated oven for approximately 12-14 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets, so keep an eye on them. We like ours medium, almost like sushi.
7. Once the salmon is cooked, remove it from the oven and let it rest for a few minutes.
8. Serve the Baked Pesto Salmon hot, garnished with fresh basil leaves and lemon wedges for squeezing over the fish. You can also pair it with a side of steamed vegetables such as asparagus and/or a crisp salad for a well-rounded meal.

Sustainable Tips:

1. Choose sustainably sourced salmon: Look for salmon that is labeled as sustainably caught or farmed, such as wild-caught Alaskan salmon or salmon certified by the Marine Stewardship Council (MSC). These options help support responsible fishing practices and protect marine ecosystems.

2. Utilize locally sourced ingredients: When possible, purchase basil and other fresh ingredients from local farmers or grow your own herbs at home. This reduces the carbon footprint associated with long-distance transportation and supports local agriculture. Or better yet, grow your own basil like we do in our back yard.

3. Minimize food waste: Use all parts of the ingredients when cooking. For instance, save any leftover basil stems to infuse in oils or stocks, and use the salmon skin to make crispy salmon skin chips as a tasty snack.

4. Opt for reusable or recyclable packaging: When buying pre-packaged ingredients, choose brands that use sustainable packaging materials. Look for recyclable, compostable, or reusable packaging options to minimize waste.

By making simple choices such as using sustainably sourced salmon and homemade pesto, we can create delicious meals that are good for our health and the environment. This Baked Pesto Salmon recipe is a testament to how sustainable cooking can be both enjoyable and flavorful. Give it a try and savor the taste of a dish that supports your well-being and the planet we call home. Enjoy!