baking dish; season with salt. Cover with foil and steam until
In a food processor, blend mango until smooth. Spoon into 4 tall serving glasses. Chill. Top with spoonfuls of yogurt and sprinkle with pistachios to serve.
Whisk together orange juice, vinegar and honey. Drizzle olive oil into mixture and whisk until blended; set aside.
Place beets through the shredding disc of a food processor. Toss beets with half of dressing mixture.
Toss romaine with remaining dressing and divide among 4 salad plates.
Top each plate with beets.
Sprinkle with pistachios and feta cheese.
Combine the fruit then divide between four bowls. Pour 1 tsp maple syrup over each serving and garnish with pistachios.
Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
Season with salt and pepper to taste and garnish with pistachios.
y hand or by rubbing with a paper towel. Cut beets
Line a baking sheet with a silicone mat.
Remove
FOR THE COOKIES: In a large bowl, with an electric mixer, beat the
Beat butter with Pyure Organic All Purpose Stevia
Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Mix pancake mix with water according to package directions.
When the oil comes up to temperature, dip 4 or 5 cookies at a time into the batter, and fry in hot oil, turning once, until golden brown. Remove from oil using tongs, and drain on paper towels. Sprinkle fried cookies with confectioners' sugar and serve.
ixture in three phases, alternating with the three tablespoons of milk
Line a large baking sheet with parchment paper.
Use a
ntil well blended. Cover dough with plastic wrap; refrigerate 2 hours
nd line 2 baking pans with parchment paper.
Roll dough
50*F.
Place the pistachios in a small bowl. Shape
Pulse pistachios and sugar together in a
utter into pieces and together with the ground almonds put on
onfectioners' sugar at medium speed with an electric mixer until creamy
n cutting board.
Add pistachios and cherries.
Press into
eel until well blended.
With mixer at low speed, beat