Sentences with phrase «using frozen cherries»

Fresh cherries have a short season in the summer, so enjoy their antioxidant benefits all year long by tossing dried cherries into snack mix or oatmeal, or using frozen cherries in smoothies.

With an eye for a winner she duly noted down the recipe for a version of this dessert using frozen cherries.

Can I use frozen cherries?

Use frozen cherries for a rich pan sauce that wouldn't be out of place in a holiday spread.

If you opt to use frozen cherries, know that they'll release a little bit more liquid on the top of the pizza, but it's nothing that needs fixing.

I couldn't wait for fresh cherries, so I used frozen cherries for this recipe, which was perfectly perfect.

I used frozen cherries as my fruit addition, and noticed (as I was gulping it down) what a lovely sweet kick of an aftertaste that addition offered.

I even used frozen cherries cut in half.

I used frozen cherries instead of strawberries (that's what I had on hand) other than that I followed the recipe exactly and it was perfect!

If I use frozen cherries, would it be good to leave out a bit of the ice if I don't thaw the cherries first?

Let's go back to the cherries... I like to use the frozen cherries to muddle, because they seem to help keep this cocktail frothy and cold.

Not exact matches

First time around, I used rare, frozen berries like black currants, cowberries, and black sour cherries, along with regular fresh raspberries.

For the berries, I used a frozen «antioxidant blend» from Costco that includes raspberries, pomegranates, blueberries, cherries, and a few strawberries (because that's what I had on hand).

Make It Healthier: Here's an easy way to put a fresh spin on the roadside classic: Use real frozen cherries, vanilla yogurt, and fresh citrus juice.

We used frozen Montmorency tart cherries as the basis for a smoothie, lightly sweetened with maple syrup and a bright squeeze of lemon juice, and topped it with dried cherry almond granola.

This a deep dish, full - on berry pie that uses frozen black raspberries and cherries.

Make it with fresh berries and cherries in the summer and use frozen in deep dark winter.

I use this year frozen cherries, strawberries, raspberries and blueberries.

The color may depend on the kind of cherries you use — I always buy frozen dark sweet cherries at Whole Foods (even though they're called sweet cherries, there's no sugar added) because I love to put them in smoothies, but my new favorite use for them is this delicious glaze.

You can use any frozen fruit you like, but as you can see, I chose blueberries, cherries, and mangoes.

I will say that due to the sticky nature of the cherries, and the chunks of chocolate, you're better off using a very sharp knife, and adequately freezing the dough prior to slicing.

Use whatever vegetable you fancy, these are what I had — frozen spinach, cherry tomatoes, corn kernels, carrots, cabbage, jalapenos and onions.

You can use fresh or frozen peaches / pineapples, or swap the fruit for your own favorite, such as mango or cherries.

How to quinoa: 1 cup quinoa kale cherry tomatoes, halved frozen edamame lime Cook 1 cup of quinoa in rice cooker according to directions, use veggie broth instead of water for more flavor.

12 ounces tiny whole green beans (I used frozen Birds Eye brand) 4 strips bacon, cut in 1 - inch pieces, cooked 1/3 cup dried cranberries or cherries 1/3 cup toasted nuts, such as sliced almonds or hazelnuts (6 min.

Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of fresh basil, chiffonaded

I first made it for Mother's Day last year and I followed the recipe almost exactly, except that we didn't have cherries, so I used frozen mixed berries.

We ate some out of hand, then I made jam, marmalade, ice cream topping, preserves, and cherry butter, but I froze 6 pounds to use in pies.

I used canned pineapple and frozen dark sweet cherries, for convenience, when I made the Paleo Pineapple Upside Down Cake in the photos.

Montmorency tart cherries are available year - round in dried, frozen and juice forms — including juice concentrate, which was the form used in the U.K. study.

1 cup frozen cherries and berries (less calories and more nutrition than frozen dark sweet cherries, but use them if you prefer)

about 20 thawed sweet dark cherries, from a bag of frozen fruit (or use fresh pitted bing cherries if they are in season)

2 cups nonfat, no - sugar - added vanilla frozen yogurt 1/4 cup almond milk 1/2 small avocado, peeled and seed removed 1/4 teaspoon mint extract 2 tablespoons fat - free whipped cream (optional) 1 natural maraschino cherry (optional, we use Tillen Farms)

Method: (Try to use as much frozen ingredients as possible, if fresh add a cup of ice) Pit your cherries, add everything to a high speed blender and mix.

1/2 c chilled unsweetened vanilla almond milk 1/2 c 2 % plain Greek - style yogurt 1 c frozen strawberries 1/2 c frozen sweet cherries (we used Earthbound Farm Organic) 1/4 - 1/2 c ice cubes

We love sour cherries, and every season we bag and freeze 4 pails of them... so when I read the review where the person added blueberries, you know I had to use some cherries.

1 (15 - ounce) can corn kernels, drained and patted dry (I used Trader Joe's frozen roasted corn) 1 head iceberg lettuce, chopped (I used romaine lettuce) 1 cup cherry tomatoes, halved 1 large avocado, cubed 10 slices bacon, cooked and crumbled (I only used six) 4 hard - boiled eggs, chopped

Anyway I ended up tweaking my original cherry ripe recipe to use freeze dried cherries and raspberries to give the slice a much more intense flavour and colour.

In place of the remaining 1/2 cup or so of cherries needed, I used about 3 frozen, pitted Italian plums.

I used frozen organic Bing cherries, which I bought at Whole Foods and thawed in the fridge.

I recently posted a yummy cherry amaretto coconut ice cream that I have been using in a smoothie (I add a ripe banana, water and frozen blueberries).

3/4 c unsalted butter, room temperature, plus more for pan and parchment 2 c all - purpose flour, plus more for pan 1/3 c almond flour 2 1/2 c fresh or frozen sour cherries (if using sweet cherries, pit and half them) 1 1/4 c plus 2 T sugar 1 1/2 t baking powder 3/4 t salt 1/2 t baking soda 3 large eggs, room temperature 2 t almond extract 1 1/2 t finely grated lemon zest 3/4 c yogurt 1/4 c milk Powdered sugar 1/4 cup sliced almonds, toasted

This is not the season for fresh cherries and when they are they are at cheapest $ 10 a kg, so could I use frozen?

I used spinach, frozen cherries, milled flax seed, plain homemade yogurt, coconut milk, oatmeal, and Nutella... I'm in heaven right now.

Also no jam so I cooked down some frozen cherries with corn starch - could I have used the arrowroot for that?

We also used fresh blueberries and raspberries then whereas the second time I added cherries, frozen raspberries and strawberries.

The jam can be a bit tricky, as 2 cups of frozen cherries can shrink to 1 - 1 1/2 cups when thawed, so follow these guidelines: if it turns out too thin, thicken it up with an extra teaspoon (or two) of chia seeds; too thick, thin it out with a bit of the reserved cherry juice — unless you pitched the juice, then use water.

While nothing beats fresh cherries, feel free to use frozen if they're not available.

Does the nutrient absorption change if I were to use a different frozen fruit and cherry juice instead of the coconut water?

For this smoothie, I actually used frozen tart cherries (regular frozen cherries work, too) that were already pitted.