This recipe made me feel a bit like I was cheating on my husband (or maybe my hairdresser). Last year, I was all strawberry salsa, all the time. I loved it, consuming it passionately and often. But now that I’ve tried cherry salsa, I may never go back. One of the best things about this recipe, as with many salsas and chutneys, is that you really don’t need to measure things because it’s all about what tastes good to you. I’ve given rough estimates to get you started; as you stir, taste, stir and taste again, you’ll know what you want to add a little more of. If your kids are restless, get them to help you pit and/or chop the cherries. They’ll love the zombie hands that are an inevitable part of dealing with juicy, ripe cherries.
Ingredients
Directions
I just love it when the internet offers up a really great life-changing (ok, maybe not life-changing, but definitely breakfast-changing) idea. I’m a big fan of the blog “Little Bits Of” and when Kelsey posted this idea, I went bananas (and peanut butter and avocado and ….). I tested out the simple but spectacular idea of sliced, toasted sweet potato this morning and even the gluten-addicted husband loved it. So simple, so tasty, so fantastic. I can’t wait to play around with many more toppings for my new favourite toasted base.
Ingredients
Directions
Scrub the sweet potato well but do not peel.
With a sharp knife, slice thinly (my slices were about 1/4 inch thick).
Pop slices into your toaster or toaster oven and run them through twice. You’ll know they’re done when the edges are starting to curl and look a little crispy, and the centres are tender when pierced with the tip of a sharp knife.
Add your favourite toppings and devour. Yup, it’s that easy.
I like to pretend that the only reason I am a bit addicted to fresh cherries is because they’re nutritional powerhouses that can contribute to better sleep. But really, it’s because they are so delicious, colourful and just scream ‘summertime’ to me. One of my favourite desserts of all time is cherry cheesecake, whether in traditional or parfait form and a recent heat wave got me thinking how delicious frozen cherry cheesecake would be. I decided to test it out by making pops and the results were spectacular. The cheesecake mixture, studded with chopped fresh cherries, freezes beautifully and the light coating of graham cracker and butter ‘crust’ just seals the deal, and you should be able to find gluten-free graham crackers if you prefer. I’ll be serving these up all summer long.
Ingredients
Directions
Put the cream cheese in a medium bowl then slightly in the microwave on medium-low power for about 30 seconds.
Stir sugar into cream cheese, beating well with a spoon to form a smooth mixture.
Add milk and stir until smooth. Add pitted cherries and stir to blend
Fill popsicle molds with the cheesecake mixture and refrigerate until firm, about 3 hours.
While pops are freezing, combine graham crumbs and butter in a small bowl.
When ready to serve, unmold the popsicles and quickly run the tip of each one under cold water. Press tips into graham crumb mixture and serve immediately.
Makes 4 – 6 popsicles, depending on the size of your molds.
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