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Festive Papas Tapas
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6
2-4 medium Wisconsin russet or gold potatoes
2 tablespoons olive oil
1/4 teaspoon pepper
1/2 teaspoon sea salt
Heat grill or oven to 400 F. Thinly slice potatoes lengthwise to 1/4-inch thick, discarding ends.
Toss with olive oil, salt and pepper.
Place on grill or prepared baking sheet in single layer. Cook 10 minutes on each side.
Add toppings.
Topping Ideas
Bruschetta: In bowl, mix together 2 medium tomatoes diced, 1/4 cup chopped fresh basil leaves, 2 cloves minced garlic and 1 tablespoon olive oil; and spoon on top of potatoes.
Baked Potato: In bowl, mix together 1/2 cup plain nonfat Greek yogurt, 1/4 cup shredded reduced-fat cheddar cheese, 2 tablespoons fresh chives; chopped, and spoon on top of potatoes. Garnish with 1 tablespoon chives.
Mediterranean: In bowl, mix together 1 container (6 ounces) feta cheese; 1 can (2 1/4 ounces) sliced olives, drained; 1 medium tomato diced; salt and pepper, to taste; and spoon on top of potatoes.
Creamy Greek Yogurt with Lemon and Herbs: In bowl, mix together 1/2 cup plain nonfat Greek yogurt; 2 tablespoons chopped fresh dill; juice from 1/2 lemon; salt and pepper, to taste; and spoon on top of potatoes. Garnish with dill sprigs.
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Mixed Berry Shortcakes
Recipe courtesy of Nestle
2 pounds fresh strawberries, sliced (about 6 cups total)
2 containers (6 ounces each) fresh blueberries (about 2 1/2 cups total)
7 tablespoons granulated sugar, divided
Nonstick cooking spray
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into pieces
2/3 cup lowfat milk
1/4 cup lowfat Greek yogurt or sour cream
Sparkling sugar (optional)
3 cups light Vanilla Dreyer’s or Edy’s Slow Churned Light Ice Cream
In large bowl, combine strawberries, blueberries and 3 tablespoons granulated sugar; stir gently. Let stand, stirring occasionally, for 30 minutes.
Heat oven to 425 F. Spray baking sheet with nonstick cooking spray.
In large bowl, whisk flour, remaining granulated sugar, baking powder and salt; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add milk and yogurt; stir just until moist dough forms.
Turn dough onto floured work surface. With floured hands, knead 6-8 times until dough is smooth. With rolling pin, roll dough into 9-by-6-inch rectangle, or about 1/2-inch thick. Cut into six 2 1/2-inch circles. Transfer to prepared baking sheet. Sprinkle with sparkling sugar.
Bake 10-12 minutes, or just until golden. Transfer biscuits to individual plates; split open. Top each with about 1 cup berry mixture and 1/2 cup vanilla ice cream.
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