Mocha Meringues and More!!!

Happy May! I can't believe we are more than halfway to June! I don't know about anyone else, but it feels like 2010 is flying by. It has been a fun couple of weeks. School is ending for my kiddos Friday. I am looking forward to a break from the early morning drives to school every day but will miss my other Mommy friends at pick up. I have enjoyed my after school visiting time at the park, the playground and at McDonald's with the other parents so much, and I am really sad to see it end. What a blessing this year has been, so many important lessons learned. Thought I might share a few...

Lessons:

1. My daughter really is fine 5 minutes after I leave her with her teacher even though she is crying and pleading with me not to go.(although it literally tears my heart in two)

2. My children are not perfect and very capable of getting in trouble at school!

3. There is nothing cuter than seeing my little preschoolers marching into school with their backpacks on and carrying their lunch boxes so proudly.

4. My children will catch every illness that is going around at school.

5. Target is very enjoyable at 9:10 in the morning...no one is there because nothing else opens here at 9:00 am....everything opens at 10:00. I didn't know this until I was a stay at home Mom

6.I really can go to school in a baseball cap with no makeup on and no one notices.

7. My son was finally able to read the occasional "I Love you Ethan! Love, Mommy" notes I place in his lunchbox by the end of the year.

8. A stroller, although cumbersome in a busy hallway really does help with getting arm loads of artwork to the car.

9. Although I swear it weighs 50 pounds, carrying my 7 month old in her car seat in and out of school every day, twice a day, all year, has had NO affect on the tone of my arms...very sad and disappointing

10. I am really going to miss my son when he goes to "big kid" school in the fall. I will miss him more than I ever dreamed I could.

I realized lesson number 10 when we went to kindergarten round-up this month at his elementary school. I have to admit, I had to quickly wipe away tears before he noticed. Where has the time gone? I am even more aware of how precious my time with all of my children is. As excited as he is for next year, it makes my heart ache. I am so grateful for every day. I pray God graces me with years of the kind of love I felt this year for my family and friends. Our God is so great, so very great!


On to some summer light recipes, hope you enjoy them...By the way, I did find my camera! Carefully tucked away in the new swimming lesson bag I purchased :)


Mocha Meringues

3 large egg whites at room temperature
3/4 cup super fine sugar ( see note at the bottom of the recipe)
1 tsp vanilla
1 tsp instant espresso powder
1/2 tsp salt
1/2 tsp cream of tartar
1/4 cup mini chocolate chips, or very finely chopped chocolate (optional)


Whip the egg whites for about 30 seconds on high with an electric mixer or until foamy and with the mixer running, slowly add the sugar. When the sugar is mixed, add the other ingredients except for the chocolate. Mix on high for 3 minutes or until the mixture holds a stiff peak. Then fold in the chocolate. With a large spoon, dollop large mounds of the mixture on a parchment or wax paper lined sheet pan. Bake at 250 degrees for 1 hour, then without opening the door, turn the oven off and let them sit in the oven for 2 hours. Store in an airtight container for up to 3 days. You can also leave the chocolate and coffee out and make these vanilla, or add about 1 tsp of any citrus zest to make a variety of meringues.

*note* If you can't find superfine sugar, you can also make your own very easily. Measure the amount of sugar you need and the pour it into a Cuisinart and pulse for about a minute. Voila! Superfine sugar.

*** Serving suggestion...these meringues are delicious with sliced strawberries and fat free cool whip or whipped cream. Also delicious with a scoop of sorbet or gelato.


Summer Fruit salad with Lime Vinaigrette

Summer fruits...your pick! Slice add to a bowl, then allow them to sit in the dressing for about 20 minutes.

Lime Vinaigrette

1/4 cup fresh lime juice
1 tsp lime zest
2 tsp unseasoned rice wine vinegar ( my favorite)
(you can also use champagne vinegar if you need to)
2-3 TBSP honey or agave nectar depending on how sweet you want it
1/2 tsp kosher salt
3 TBSP extra virgin olive oil
1 TBSP very very finely chopped mint

Whisk everything except for the olive oil in a bowl, then either whisk the olive oil in or pour everything into a container with a lid and then shake the heck out of it. Chill and pour over fruit salad, very refreshing and unique.

Happy Tuesday :) Loving Low Fat Key Lime Pie


I feel like we have actually had a spring here in Texas! I have enjoyed the weather so much, and I am quietly excited for summer....but not necessarily the 105 degree heat! There are so many summer dishes I enjoy making that I have had a lot of fun lately getting into my recipe box and trying out some new spins on old favorites. Because I am still desperately trying to loose the last 15 pounds of baby weight, I have been trying to stick to a very healthy diet, but that's not to say that I don't splurge! So you're definitely going to get some healthy recipes here soon, but there will also be some big splurges! :) The following is a healthy alternative to a favorite summer time dessert, Low Fat Key Lime Pie. I wish I had a picture to show you, but I have misplaced my camera. I know I put it somewhere for safe keeping and lets just say it is very, very safe because I have no idea where it is! I can promise you that I know when I will find it...the day I buy a new one! Lots of love to all you! More recipes to come soon I promise...and pictures!





Low Fat Key Lime Pie


Crust:
1 sleeve of low fat graham crackers. (In the box of graham crackers there will be three packages of crackers...you need just one of those)
1/2 cup slivered or sliced almonds
3 TBSP melted low fat butter
2 TBSP sugar
1/4 tsp kosher salt



Lime Cream Filling:

3/4 cup Egg Beaters
1/2 cup fresh lime juice (not the bottle stuff, it has to be fresh)
1 can fat free condensed milk
1 lime zested (if you don't have a zester...leave this out, it will still be good just not as tart)
1 tsp vanilla
1/4 tsp salt

Preheat your oven to 350 degrees. I love this crust recipe, but you can also just purchase a low fat ready made graham cracker crust at the store and make this pie even more simple, just go with which ever sounds best to you! But if you want to make the crust, here ya go, you won't be disappointed. In a Cuisinart, pulse the crackers by themselves until they are very fine crumbs. This takes about 30 seconds. Then add the rest of the ingredients except the butter and pulse for 10 seconds. Then with the motor running, carefully pour the melted butter through the feed tube until incorporated....about 10 seconds. Pour the crust mixture into a pie plate and with the bottom of a measuring cup, lightly press in the bottom of the dish and slightly up the sides.



Next make the filling. In a blender, combine the egg beaters, zest, vanilla, salt, condensed milk and lime juice and blend for about 20 seconds or until smooth. Pour into your pie crust and bake for 10-12 minutes or until lightly golden. Then cool completely and chill for a couple of hours. I serve mine with fat free cool whip, but you can serve it with or without cream topping. If I am being especially fancy, I will even cut a lime very thinly and place those on the pie. A helpful hint...place your pie dish on a cookie sheet and then pour your filling in and bake. The cookie sheet makes the pie with the uncooked filling easier to get in and out of the oven.