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Showing posts with label Fruits. Show all posts
Showing posts with label Fruits. Show all posts

Citrus Salsa

CookingAddic I really enjoy how bright and fresh this salsa is! It's great with tortilla chips for dipping and it brightens up anything that you serve it with or on! It's like pure summer in a bowl!

Citrus Salsa

The easiest way to prepare the citrus fruit is to supreme it and you do this by cutting the top and bottom from the fruit, setting it on the table, running a knife down the sides to remove the skin and then running a knife down the sides of the membrane that separates the sections to remove the slices of fruit.


  1. 2 large oranges, supremed and cut into bite sized pieces
  2. 2 large grapefruits, supremed and cut into bite sized pieces
  3. 2 tablespoons lime juice (~1 lime)
  4. 1 jalapeno pepper, finely diced
  5. 1/4 cup red onion, finely diced
  6. 2 tablespoons cilantro, chopped
  7. salt to taste

  1. Mix everything, season with salt to taste and enjoy!

Note: To supreme a citrus fruit: Cut the top and bottom off the fruit, set it on the table and run a large knife down the sides to remove the skin before running a small knife down the sides of the membranes to remove the fruit in wedges without the membrane.

Read more:

Strawberry Cheesecakeadillas

CookingAddic Warm melted cream cheese sandwiched between crispy tortillas dusted in cinnamon and sugar, aka cheesecake in quesadilla form!

Strawberry Cheesecakeadillas


  • 1/4 cup cream cheese, room temperature
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla extract
  • 2 (8 inch) tortillas
  • 1 teaspoon unsalted butter, room temperature
  • 1/2 teaspoon sugar
  • 1/4 teaspoon cinnamon
  • strawberry sauce to taste


  1. Beat the cream cheese, sugar and vanilla extract until smooth, spread it on one tortilla and top with the other.
  2. Spread the butter on the outside of the tortillas, place in a pan and cook over medium heat until lightly golden brown, about 2-4 minutes per side, before sprinkling the mixture of the sugar and cinnamon on top, slicing and enjoying.

Option: Serve with your favourite fruit syrup or sauce for dipping!

Strawberry Cheesecakeadillas
Strawberry Cheesecakeadillas

Yogurt Panna Cotta with Strawberry Jelly

CookingAddic The yogurt panna cotta turned out amazingly well! It was so nice and thick and creamy and good! The freshly made strawberry jelly added a fantastically vibrant burst of colour and flavour that finished this treat off perfectly. The fact that this dessert is chilled makes it absolutely divine on hot summer days! 

Yogurt Panna Cotta

Panna cotta could not be easier to make as it really is as simple as simmering followed by mixing in some gelatin and letting it set. After the panna cotta has set in the fridge, feel free to eat it as is or topped with your favourite topping. I topped mine with the cooled strawberry jelly and put it back into the fridge to let that set as well. I have to say that the hardest part was waiting for most of the day for everything to properly set as I was itching to try it! 

  • 1 envelope unflavoured gelatin (2 1/4 teaspoons)
  • 3 tablespoons water
  • 1 cup heavy cream
  • 1/3 cup sugar
  • 1 vanilla bean (split and seeds scraped)
  • 1 (16 ounce) container Greek yogurt
  1. Sprinkle the gelatin into the water in a bowl and let sit until softened, about 5 minutes.
  2. Bring the cream, sugar and vanilla seeds to a simmer in a small sauce pan until the sugar has dissolved.
  3. Remove from heat and mix in the gelatin.
  4. Whisk the yogurt in a bowl until smooth.
  5. Whisk the cream into the yogurt.
  6. Pour the mixture into 6 1/2 cup ramekins (or the equivalent) and chill in the fridge for at least 3 hours.

Strawberry Jelly

  • 1/2 envelope unflavored gelatin
  • 3 tablespoons water
  • 1 cup strawberry puree
  • 1 tablespoon lemon juice
  • 1/4 cup sugar
  1. Sprinkle the gelatin into the water in a bowl and let sit until softened, about 5 minutes.
  2. Simmer the strawberry puree, lemon juice and sugar until the sugar is dissolved.
  3. Mix the gelatin into the strawberry mixture.
  4. Remove from heat, let cool, pour it into what you want and chill in the fridge until set.

Read more:

Yogurt Panna Cotta

Strawberry and Mascarpone Crepes with Strawberry Syrup

CookingAddic You really can't go wrong with strawberries and cream but you can make them even better by wrapping them in warm, light and fluffy crepes.

Strawberry and Mascarpone Crepes with Strawberry Syrup

This recipe gets its creamy component from mascarpone and it lightens it up a bit by using half mascarpone and half plain yogurt. Strawberries are mixed in with the cream filling and the crepes are finished off with a drizzle of freshly made strawberry syrup. These crepes make for a really nice weekend breakfast or brunch or even a light weekday meal.

  • 2 cups strawberries (cleaned, hulled and sliced)
  • 1 tablespoon sugar
  • 1/2 cup mascarpone
  • 1/2 cup yogurt
  • 1/4 cup sugar
  • 1 batch crepes
  • strawberry syrup (see below)

  1. Mix the strawberries and sugar and let sit for 10 minutes.
  2. Mix the mascarpone, yogurt and sugar and let sit for 10 minutes.
  3. Meanwhile, make the crepes.
  4. Mix the strawberries into the mascarpone.
  5. Assemble crepes, top with the strawberry syrup and enjoy.

Strawberry Syrup

  • 1 pound strawberries (hulled and sliced)
  • 1 1/2 cup water
  • 1 cup sugar
  1. Simmer the strawberries, water, and sugar in a small sauce pan for 20 minutes. (If you want thicker syrup continue simmering until you get the desired consistency.)
  2. Strain the solids out with a fine sieve. (Optional; If you do, retain the strawberries and serve them hot on vanilla ice cream.)
  3. Let cool and enjoy.

Strawberry and Mascarpone Crepes with Strawberry Syrup


CookingAddic A delicious low sugar chocolate cake made extra healthy with hidden sweet potatoes! A great way to get some extra veggies into kids!

A delicious low sugar chocolate cake made extra healthy with hidden sweet potatoes! A great way to get some extra veggies into kids!

Lets be honest… nothing beats a delicious slice of chocolate cake right?! It’s not always the healthiest of foods but there is a way to make a lower sugar version yourself at home that is also packed full of nutritious sweet potato! Let me show you how….
My kids are absolute cake-fiends. They love nothing more than a massive slice of chocolate cake but with the amount of sugar in shop-bought cakes, not to mention the artificial colors and flavorings, I often opt to make my own if I have time. This recipe is super easy. I am no star baker but even I can make this fool-proof cake perfect every time!
  • 200g (1 cup) mashed sweet potato (room temperature)
  • 100g (1/2 cup) apple sauce
  • 80ml (1/3 cup) melted coconut oil
  • 1 tsp vanilla extract
  • 60g (1/2 cup) plain flour
  • 60g (1/2 cup) wholemeal flour
  • 30g (1/4 cup) light brown sugar
  • 25g (1/2 cup) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 50g (1/4 cup) chocolate chips
  • To serve: greek yogurt, raspberries, blueberries
  1. Preheat the oven to 180c / 350f. Grease and line a 9 inch round cake pan with parchment paper.
  2. In a bowl add the mashed sweet potato, apple sauce, melted coconut oil and vanilla extract and mix well.
  3. In a second larger bowl add the plain and wholemeal flour, brown sugar, cocoa powder, baking powder and bicarbonate of soda. Mix well and then stir in the chocolate chips.
  4. Add the wet ingredients to the dry ingredients and stir until all the ingredients have combined.
  5. Pour the cake mixture into the pan and bake in the oven for 20 -25 minutes until a skewer comes out clean.
  6. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  7. Serve with greek yogurt and berries.

A delicious low sugar chocolate cake made extra healthy with hidden sweet potatoes! A great way to get some extra veggies into kids!

Blintz Pancakes with Blackberry Sauce

These delicate Blintz Pancakes with sweet creamy ricotta filling and tangy blackberry sauce make a marvelous breakfast. Surprise your family this weekend!

Cooking Addic These Blintz Pancakes with Blackberry Sauce not only make a drool-worthy breakfast, they also double as a dazzling dessert. They offer such wow factor, no one will ever know how quickly you pulled them off.


For the Blintz Pancakes:
  • 1 cup all purpose flour
  • 1 cup whole milk
  • 3 large eggs
  • 1/4 cup melted butter (+ extra for pan)
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
Sweet Ricotta Filling:
  • 12 ounce ricotta cheese
  • 8 ounce cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon zest
Blackberry Sauce:
  • 4 cups fresh or frozen blackberries
  • 1/2 cup granulated sugar
  • 1 tablespoon corn starch


  1. Place all the ingredients for the pancake batter in a blender. Puree until very smooth. Then let the batter rest while you prepare the filling and blackberry sauce.
  2. For the sweet ricotta filling: Place the ricotta, cream cheese, sugar and lemon zest in a blender mixer. Blend (or beat) until very smooth, then set aside.
  3. For the blackberry sauce: Place the blackberries, sugar and cornstarch in a sauce pot. Heat over medium and bring to a simmer. Simmer for 5 minutes, then crush about half of the berries with a wooden spoon. Stir and remove from heat.
  4. Heat a large nonstick skillet or crepe pan to medium heat. Once hot, brush a little butter over the pan and pour 1/4 cup pancake batter on the hot surface. Quickly swirl the batter around to form a thin 8 inch circle. Cook for 1-3 minutes, until the center is solid to the touch.
  5. While the pancakes are hot, spoon approximately 3 tablespoons of ricotta filling over the warm pancake and roll it up. Place 2 or 3 rolled blintz pancakes on a plate and spoon warm blackberry sauce over the top. Garnish with sliced almonds or powdered sugar if desired.

Orange Pancakes with Berry-Orange Sauce

CookingAddic Orange Pancakes with Berry-Orange Sauce are packed with bright, fresh flavors, and are incredibly light and fluffy.


  • 1/2 cup skim milk
  • 1/2 cup orange juice
  • 1 cup flour
  • 2 Tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 Tablespoons melted butter
  • 1/2 teaspoon orange zest
  • For the Berry-Orange Sauce:
    • 1 cup frozen organic mixed berries
    • 2 Tablespoons orange juice
    • 1 teaspoon orange zest
    • 1-2 teaspoons sugar (depending on sweetness of berries)


  1. Combine ingredients for the Berry-Orange Sauce in a small saucepan over medium heat then bring to a bubble. Smash berries with the back of a spoon then let cook for 4-5 minutes or until thickened. Remove from heat and place a lid on top to keep warm.
  2. Combine milk and orange juice in a bowl then let sit for a few minutes. Meanwhile, add flour, sugar, baking powder, baking soda, and salt in a large bowl then stir to combine. Whisk egg, melted butter, and orange zest into the milk and orange juice mixture, then pour into the dry ingredients and whisk until just combined.
  3. Heat a griddle over medium heat (350 degrees if you have an electric griddle) then spray with non-stick spray. Scoop 1/4 cup batter onto griddle and cook until bubbles appear on top. Flip pancakes then cook until golden brown on the other side. Continue with remaining batter. Serve with warm Berry-Orange Sauce.
  4. Read>>>BBQ Chickpea Pineapple Pizza [Vegan]

Red Velvet Pancakes with Cream Cheese Glaze

Cooking Addic Red Velvet Pancakes with Cream Cheese Glaze are one of my all time favorites so I think they definitely deserve to be made in breakfast form.

Pancakes are one of my favorite breakfast foods, if you don’t believe me check out the breakfast list on my recipe page. I haven’t even posted half of the pancake flavors I’d like to. These are definitely going to be up there on the top of my pancake favorites not only because of their delicious combination of flavors but also for their stunning beauty. I love pretty food. I also love dessert for breakfast =). Red Velvet Pancakes with Cream Cheese Glaze = a decadent and incredibly delicious dessert for breakfast. Perfect fit for a celebration. Happy Holidays!
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  • 2 cups all-purpose flour
  • 3 Tbsp cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups milk
  • 2 Tbsp white vinegar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 Tbsp red food coloring
  • 2 tsp vanilla extract
  • 1/3 cup salted butter, melted
  • 1 recipe Cream Cheese Glaze, recipe follows
  • fresh raspberries and mint leaves, for garnish (optional)
  • Cream Cheese Glaze
  • 6 oz cream cheese, softened
  • 6 Tbsp butter, softened
  • 2 cups powdered sugar
  • 1/2 cup milk, plus more if desired
  • 1/2 tsp vanilla extract
  • Preheat an electric non-stick griddle to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. 
  • Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine. Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren't thicker in the center then they are on the edges). 
  • Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn't want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn't wait for many bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh raspberries and mint leaves if desired.
  • Cream Cheese Glaze
  • In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.