Peach Bellini

Peach Bellini

Peach Bellini

We went to Venice recently. Venice is such a unique and magnificent place that I wanted to show you a few photos I took. Then, I thought that the proper thing to do is share a traditional Venetian recipe.
A quick tip if you ever visit Venice: see all of the major sites, of course, but take the time get lost in the city. The major sites are beautiful indeed, but unfortunately they’re very crowded. To receive a real, stress-free feel of the city, walk around without a purpose and without keeping track of time. You will see beautiful small canals, countless bridges, gorgeous piazzas and astonishing architecture, all without the noisy crowds and annoying merchants. You will feel like you are in a labyrinth, but sooner or later you will arrive at some major canal where you can take Varporeto. I’m not sure if there is any other city in the world that I would want to get lost in, but in Venice it is the single best thing to do.

VeniceOne of many Venetian canals.

VeniceA beautiful view from the Rialto bridge

a view from rialto bridgeAnd another one.

VeniceAn interesting and slightly creepy Barbie doll exhibition.

St Mark's CampanileSt Mark’s Campanile.

Doge's palaceDoge’s palace.

Murano glassBeautiful Murano glass sculpture.

Bridge of SighsBridge of Sighs.

And now the food part of the blog post :). Peach Bellini is signature Venetian cocktail invented by Giuseppe Cipriani. He was a founder of Herry’s Bar in Venice. The bar was popular among many famous people, and it was a favourite of Ernest Hemingway. The Bellini cocktail is made from dry white sparkling wine and a peach purée.

Peach Bellini

It’s not super healthy because, like any other cocktail, it contains alcohol. However, it is still better than most alcoholic beverages because it contains fresh fruit.

Peaches

peach purée

It is the perfect refreshment for laid back summer evenings and summer parties. Traditionally, Bellini is made with Prosecco wine, which is a sparkling wine from the Veneto region.

Prosseco wine

It sounds a bit fancy but it’s actually a less expensive substitute for Champagne. If you can’t find Prosecco in your local store, you can use Champagne or any other dry sparkling white wine. And if you don’t have time to blend the fresh peaches, you can use peach nectar, although I highly recommend blended fresh fruit to make the beverage all the more refreshing.

Peach Bellini

Peach Bellini
 
Prep time
Total time
 
Serves: 4
Ingredients
  • 1 bottle Proseco wine, or other dry sparkling white wine
  • ½ pound (about 250 grams) of peaches
Instructions
  1. Peel and blend the peaches. It’s better if they are peeled, but if you are using a high-speed blender, you won’t have any problems if you blend them unpeeled.
  2. Place purée in fridge to cool down.
  3. Pour peach purée into champagne glasses, and then fill up glasses with chilled Prosecco.
Nutrition Information
Calories: 142 Carbohydrates: 10 Fiber: 1 Protein: 0.5

 

Pistachio Frappe

Pistachio frappe

If you haven’t tried any of my recipes yet, you have to make this one! Pistachio frappe is creamy, delicious, fabulous and childishly simple to make.

Pistachio Frappe

All you have to do is blend pistachios with milk, coconut milk, honey and vanilla essence in a blender. Then you will have to pour the liquid in to the ice cube molds and freeze it.

Pistachios

Blended pistachios with milk

Blended pistachious with milk in the ice cube molds

But you have to use a high speed blender to make it because you have to blend frozen pistachio ice cubes and a regular blender may not be strong enough for that.

Pistachio ice cubes in a high speed blender

It may work with a strong food processor, but I haven’t tried that. Once, I used a regular blender to make nut butter, and that was not the smartest idea. It wasn’t strong enough to process nuts, so it broke. Actually, I was stupid enough to make that same mistake twice, so I broke two blenders. Then I decided it was the time to upgrade to a stronger high speed blender, and it was the best decision ever!
Pistachio frappe is a skinnier and healthier version of frappe. Commercial frappes are made with heavy cream, artificial aromas and colors, and lots of sugar. That is, of course, bad for you. My healthier version is made of milk, coconut milk, just a bit of honey and delicious pistachios, which are a great source of some important nutrient such as vitamin B-6, magnesium, iron and calcium. If you are a vegan, or if you don’t consume cow’s milk for any other reason, you can substitute it for any plant-based milk of your choice.

I got inspired for this recipe while I was browsing Sugar-Free Mom blog and I found amazing recipe for Sugar-Free Nutella Iced Coffee Frappe. And since I am obsessed with pistachios I made frappe with pistachios and it came out amazing. If you are crazy about pistachios you can check my other pistachio recipes for Pistachio cookies and Pistachio Chicken Nuggets.

Pistachio Frappe

Pistachio Frappe

Pistachio Frappe
 
Prep time
Total time
 
Active time of making frappe is about 10 minutes, but you will have to freeze ice cubes for about 2 hours.
Serves: 2
Ingredients
  • ¾ cup (about 100 grams) of peeled unsalted pistachios
  • ¼ cup (about 60 grams) of coconut milk
  • 1 ½ cups (about 4 deciliters) of cow's milk or plant based milk
  • 1 tbsp of honey
  • Vanilla essence (preferably organic)
  • 0,35 oz (about 10 grams) of dark (85%) chocolate
Instructions
  1. In a high speed blender, blend peeled pistachios, coconut milk, milk, honey and vanilla essence until smooth.
  2. Pour the liquid into the ice cube molds and freeze until completely solid.
  3. Take them out of the freezer and then just pop them out of the ice cube trays.
  4. Place ice cubes in a high speed blender and blend until the ice cubes are completely broken and the frappe is smooth.

coconut chocolate panna cotta with cherry sauce

Coconut Chocolate Panna Cotta with Cherry Sauce

coconut chocolate panna cotta with cherry sauce

Panna cotta is one of the best desserts. It is so quick and easy to make, and it doesn’t require baking. Panna cotta actually means cooked cream in Italian. I used coconut milk instead of cream, and it’s amazing and yummy and great for vegans and paleo eaters. It is as good as the real panna cotta with cream. Coconut milk actually contains a lot of fat, so this dessert is not exactly a low calorie meal. But fat in coconut milk is actually a good fat, and you will feel full for quite some time after eating this. And it still has less calories than regular cream that is usually used for panna cotta. If you are not a vegan, and you consume regular milk, you may want to reduce the calories by using half regular milk and half coconut milk. I don’t use refined sugar at all. When I make a healthier version of desserts, I use honey, but I always reduce it to a minimum. So I used only 2 tablespoons of honey for a whole desert, which is 4 servings. I made mine with agar-agar, but if you are not a vegetarian, you can use gelatin instead. I also added chocolate and sour cherry sauce for better flavor.

And here is a pic tutorial.

First, coconut layer.

coconut chocolate panna cotta with cherry sauce

Pouring melted chocolate into the coconut milk.

coconut chocolate panna cotta with cherry sauce

Second, chocolate layer.

coconut chocolate panna cotta with cherry sauce

And that’s how it looks on a plate.

coconut chocolate panna cotta with cherry sauce

Tadaaa!! Add cherry sauce and Coconut Chocolate Panna Cotta with Cherry Sauce is done!

coconut chocolate panna cotta with cherry sauce

5.0 from 1 reviews
Coconut Chocolate Panna Cotta with Cherry Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • PANNA COTTA
  • 14 oz (about 400 ml) of coconut milk
  • 2 ounces (about 55 grams) of dark chocolate
  • 1 tablespoon of honey
  • 2 teaspoons of agar-agar.
  • SAUCE
  • ¾ cup (about 150 grams) of frozen sour cherries
  • 1 tablespoon of honey
Instructions
  1. Pour half of the coconut milk into a saucepan, add tablespoon of honey and add about a teaspoon of agar-agar. Bring to a simmer and cook for a few minutes. Pour into the molds until halfway full. Leave it to cool.
  2. Pour other half of coconut milk into saucepan, add about a teaspoon of agar-agar and bring to a simmer. Cook for a few minutes, add melted chocolate and mix well. Pour into the molds on the first layer and leave it to cool.
  3. Place sour cherries and a teaspoon of honey in saucepan and cook until water from cherries becomes syrup.
  4. Turn molds upside down onto a plate and remove the contents. Serve with cooked cherries and syrup.
Nutrition Information
Serving size: 160 grams Calories: 233 Fat: 24 Carbohydrates: 18 Protein: 2

 

Sour Cherry and Plum Pie

Sour Cherry and Plum Pie

This healthy sour cherry and plum pie is wonderful. The crust is made with millet groats and almond flour. Millet is an ancient cereal. It is not so commonly used, which is a shame because it is terrific. It is gluten-free, easy to digest, it contains high levels of minerals and vitamins, and it is pleasant-tasting. It contains high amounts of copper, phosphorus, manganese and magnesium. I grind millet groats in a blender, but you can buy millet flour if you want to.

Ground Millet in Blender

Ingredients for pie crust

Healthy pie crust

The filling is made of low fat cottage cheese, which is an excellent source of protein.

Cottage cheese pie filling

Sour Cherry and Plum Pie

For the top layer, I used fresh plums and frozen sour cherries. For whole pie I used just 4 tablespoons of honey.

sour cherries and plums

Sour Cherry and Plum Pie

And the result was delicious and healthy desert. And the best part is that one piece has only 215 calories!

Sour Cherry and Plum Pie-13

Sour cherry pie

Sour Cherry and Plum Pie-

Sour Cherry and Plum Pie

So if you want detailed instructions on how to make this no-guilt, healthy sour cherry and plum pie red recipe below.

Sour Cherry and Plum Pie
 
Prep time
Cook time
Total time
 
16 pieces
Serves: 16
Ingredients
  • For pastry/dough
  • 1 ¾ cups (about 200 grams) of ground almonds
  • 1 cup (about 200 grams) of millet flour
  • 2 eggs
  • 2 tablespoons of honey
  • 1 tablespoons of coconut oil
  • Baking powder
  • Filling
  • 35 oz (about 1 kilo) of low fat unsalted cottage cheese
  • 3.5 oz (about 100 grams) of cream cheese
  • 2 eggs
  • 2 tablespoons of honey
  • 1 pound (about 500 grams) of plums
  • ½ cup (about 100 grams) of frozen sour cherries
Instructions
  1. In a large bowl, combine ground almonds, millet flour and baking powder. Stir in honey, 2 eggs and coconut oil. Shape into a ball.
  2. Divide the dough into small pieces and place them into the pie tin. Evenly press the dough into the bottom and up the sides of the pie tin. Put in the refrigerator and chill for 30 minutes.
  3. Place cottage cheese, cream cheese, 2 eggs, and honey into a food processor. Process until smooth and fully combined and pour into the pie crust.
  4. Cut plums into thin slices. Arrange plum slices in circles and fill empty spaces with sour cherries.
  5. Place pie in a preheated oven on 350°F (180 °C) and bake for an hour.
  6. Let cool completely, serve and enjoy.
Nutrition Information
Serving size: 137 grams Calories: 215 Fat: 8 Carbohydrates: 20 Protein: 13

Mango Pineapple Sour Cherry Smoothie

Mango Pineapple Sour Cherry Smoothie

Mango sour cherry smoothie-9

Mango Pineapple Sour Cherry Smoothie

Life can’t get any better than a mango pineapple sour cherry smoothie. Oh, wait, it can: It’s called a mango pineapple sour cherry cocktail.

Mango Pineapple Sour Cherry Smoothie

It was a Sunday evening when I was making and photographing my drinks and those sexy tall glasses just called for a little booze. I added a hint of vodka…well, maybe two hints. If you are a total health nut that probably won’t be for you, but if you are just a moderate health nut like I am, and like to have something not-so-healthy from time to time, this could be perfect for you. This is just a suggestion, as I don’t want to encourage you to start drinking.

Mango Pineapple Sour Cherry Smoothie

The recipe for a regular smoothie is down below, but if you want make a cocktail, just add something strong of your choice.

Mango Pineapple Sour Cherry Smoothie
 
Author:
Ingredients
  • 1 mango
  • ½ of whole pineapple
  • 1 cup (about 120 grams) of sour cherries
  • 1 ½ cups (about 350 ml) of water
Instructions
  1. Place the mango, pineapple, and 200 ml of water into the blender. Cover and blend until smooth. Pour into the glass.
  2. Blend sour cherries and water as well. Pour into a glass over mango-pineapple layer to get a two-tone smoothie.