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Bee Merry Berry Sorbet
- Makes 6 servings - |
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Ingredients
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1 |
package (16
oz.) frozen raspberries |
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1/4 |
cup Acacia
honey |
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1/4 |
cup fresh
lime juice, including pulp |
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1/2 |
teaspoon grated lime peel |
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1 |
cup water |
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Directions
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Puree raspberries
in blender or food processor. Strain
through fine strainer using spoon to
press puree through strainer into
medium bowl. Add remaining
ingredients; mix well. Pour into
canister of ice cream maker. Freeze
according to manufacturer's
directions.
Freezer Method: Pour raspberry
mixture into 9-inch freezer-safe
pan. Place in freezer for 3 to 6
hours or until firm. Transfer
mixture to mixer bowl. Beat with an
electric mixer until slushy but not
thawed. Return to pan and freeze for
2 to 4 hours or until firm. |
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Almond Chicken with
Honey-Lime Sauce
- Makes 4 servings - |
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Ingredients
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2 |
whole boneless, skinless chicken
breasts, halved |
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2 |
Tablespoons flour |
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1 |
egg |
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2 |
teaspoons soy
sauce |
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1/2 |
teaspoon black pepper |
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3/4 |
cup finely
ground almonds |
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3/4 |
cup corn
flake crumbs, crushed |
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1 |
Tablespoon Vegetable oil |
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1/2 |
cup apple
juice |
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juice of 1
lime |
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2 |
teaspoons cornstarch |
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1/4 |
cup linden /
Acacia honey |
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Directions
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Place chicken
breasts between two sheets of
plastic wrap or waxed paper. Flatten
chicken to 1/2 inch thickness. Dip
chicken in flour and shake off
excess. Set aside. Combine the egg,
soy sauce and pepper in a shallow
dish; set aside. In another shallow
dish combine ground almonds and corn
flake crumbs. Dip chicken in egg
mixture to coat and in almond
mixture, pressing so the coating
adheres to both sides. Brown chicken
on both sides in oil in a non-stick
skillet over medium-high heat, until
chicken is no longer pink and juices
run clear when cut with a knife.
Remove chicken; set aside. Combine
apple juice, lime juice and
cornstarch. Add mixture to skillet.
Add honey. Cook and stir until
thickened and bubbly. Serve chicken
with sauce. |
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