SHF#15: Mango Faux Flan

mango flan

I was actually pretty happy to learn for SHF15, we would be challenged to come up with a tasty sweet thing that had little actual sugar. Because we did so much eating out and over-indulging last month, I’m not sure that I’d have been able to come up with some decadent type of dessert for this one.

This concoction was inspired by a recipe I came across at Epicurious. It’s not sugar-free but it is fruit-laden. It has a little sugar but also some low fat buttermilk, a creamy texture and a very refreshing, satisfying taste. One thing I did do, is substitute half of the sugar with honey, which seemed to work fine. It’s not really a flan, as it’s not baked and it’s not a custard but it is served upside-down. So there you go.

Mango Faux Flan:
Nonstick vegetable oil spray
2 tbsp water
2 tsp unflavored . . . → Read More: SHF#15: Mango Faux Flan

Light & Tasty Asian Chicken Salad

Salad

This came about through a search for lighter and healthier dinners to balance out meals like artichoke pesto! I like to have salads for dinner occasionally but it has to have some substance, otherwise, I’m just hungry an hour later. This salad has substance. And although, I love little crispy, fried wonton skin pieces, cashews are crunchy too (and better for you). This is modified from a recipe I saw on Food Network but my version has more veggies, a different lettuce and some sesame oil, rice wine vinegar and garlic in the dressing.

So, it’s really quite different…

Light & Tasty Asian Chicken Salad:
4 slices fresh ginger
3 sprigs cilantro
6 green onions, roots trimmed
3 small carrots
1 pound skinless chicken breasts
4 cups chicken broth
1 hothouse cucumbers, diced
1 red or yellow bell pepper, julienned
1/2 cup cilantro leaves, roughly chopped
1 cup grape or cherry tomatoes, halved (or 2 diced Roma tomatoes)
1/4 . . . → Read More: Light & Tasty Asian Chicken Salad