Mini German Pancakes

1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted

1. Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender.  Be careful to see that any flour clumps get well-blended.
2. Blend in butter a little at a time in order to temper the eggs.
3. Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18. Gimme Some Oven’s tins were slightly less than half-full.  I used a 1/4 cup measuring cup and filled it almost full.) Bake for 15 minutes, or until puffy and golden on top.
4. Served with your favorite toppings.  (Mine was a dusting of powdered sugar and triple berry sauce.  I have other suggestions up top)

Source: http://realmomkitchen.com/489/mini-german-pancakes/

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Watermelon Salad with Feta or Cotija

The amounts given here are truly just guidelines. Feel free to stretch or diminish depending on your taste and the ingredients you are working with.

INGREDIENTS

Watermelon Mint Feta Salad

• 1/2 cup chopped red onion
• 1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
• A quarter of a medium sized watermelon, rind removed, black seeds removed (if there are any), chopped into 1-inch cube-ish pieces, about 8 cups
• 1/2 cup crumbled feta cheese
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh parsley leaves, chopped

Watermelon Jicama Cilantro Cotija Salad

• 1/2 cup chopped red onion
• 1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
• A quarter of a medium sized watermelon, rind removed, black seeds removed (if not seedless), chopped into 1-inch cube-ish pieces, about 8 cups
• 1/2 cup crumbled cotija cheese
• 1-2 cups chopped peeled jicama
• 1 serrano chili pepper, stem removed, seeded, minced
• 1/2 cup fresh cilantro, chopped
• Pinch of cumin, to taste

METHOD

1 Soak the chopped red onion in the lime juice while you are prepping the other ingredients, about 15 minutes.

2 Gently combine all ingredients into a large serving bowl.

Serve immediately. Salad will get soggy if kept overnight.

Yield: Serves 6-8.

Source: http://www.simplyrecipes.com/recipes/watermelon_salad_with_feta_or_cotija/

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Grilled angel food cake

Dietitian's tip:Angel food cake is a low-fat, airy dessert that is the perfect finish to a summer meal. If you're using the grill for dinner, grill the angel food cake after you finish your meal. Or, if you prefer, broil the angel food cake until it browns. 

By Mayo Clinic staff

Serves 6

Ingredients

1 1/2 cup strawberries, chopped
3/4 cup chopped rhubarb
1/2 cup sugar
6 tablespoons water
1 3/4 teaspoons vanilla
1/8 teaspoon cinnamon
1 prepared angel food cake, cut into 6 pieces
3/4 cup reduced-fat whipped topping

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

To make the sauce, in a saucepan, combine the strawberries, rhubarb, sugar, water, vanilla and cinnamon. Cook on medium heat until the mixture just starts to boil, about 5 minutes. Remove the saucepan from the heat and set aside.

Place the angel food cake toward the edge of the grill rack where there is less heat or on the broiler pan. Grill or broil until each side turns brown, about 1 to 3 minutes.

Place the angel food cake on individual serving plates. Top each piece with 1/4 cup of the strawberry-rhubarb sauce and 2 tablespoons of the whipped topping. Serve immediately.

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