Grilled Zucchini & Goat Cheese Rollatini with Raisins & Pistachios

After purchasing a bunch of organic zucchini at the market this morning and some fresh low-fat goat’s cheese from my friend’s farm, I had all of the right equipment to make one of my favourite snacks from Clean Eating Magazine!  Super easy, healthy and delicious, these little snacks are a great accompaniment to a grilled protein of your choice.

INGREDIENTS:

• 1/2 cup unsweetened raisins
• 6 medium to large zucchini, sliced 1/4 inch thick lengthwise (2 lb)
• Olive oil cooking spray
• 8 oz goat cheese, softened (I used low-fat goat’s cheese)
• 1/2 cup shelled, toasted, unsalted pistachios, roughly chopped
• 1 tbsp fresh lemon juice
• 2 tsp lemon zest
• 1 tbsp finely chopped fresh mint
• Fresh ground black pepper, to taste

Directions:

1. In a small bowl, add raisins and cover with warm water. Set aside.
2. Preheat grill to medium. Working in batches, lightly mist both sides of zucchini slices with cooking spray. Grill for about 3 minutes per side, until softened and lightly charred. Remove and let cool.
3. Drain raisins and roughly chop. Add raisins to a medium bowl with goat cheese, pistachios, lemon juice and zest and mint. Stir and season with pepper.
4. Place 1 slice zucchini on a work surface. Spread 1 tsp goat cheese mixture onto zucchini, then roll up securely. Transfer to a serving platter, standing up or seam side down (they will stay closed on their own). Repeat with remaining zucchini and goat cheese mixture. Serve chilled or at room temperature. Do not chill for more than a couple of hours.

Chocolate & Raspberry Bombs

This beautiful recipe is from Clean Eating Magazine and I just couldn’t resist posting it as I am planning to make these for a friend’s birthday over the weekend.  They are gorgeous aren’t they? The recipe looks a little intimidating but I am excited to tackle it and will let you know how I fair. 

Ingredients:

• 2 cups Chocolate Frozen “Yogurt”
• 3 cups Raspberry Frozen “Yogurt” 
• 1 cup whole raw almonds, toasted and coarsely ground
• 1 pint fresh raspberries

• 2 pairs disposable plastic gloves

CHOCOLATE FROZEN “YOGURT”:

• 1/3 cup dark chocolate (minimum 71% cocoa; 50 g), cut into small chunks
• 1/2 cup low-fat original-flavor soy milk, warmed
• 1 12-oz pkg soft plain silken tofu
• 1/4 cup raw honey
• 1 tsp pure vanilla extract
• Pinch sea salt

RASPBERRY FROZEN “YOGURT”:

• 2 cups frozen raspberries
• 1 12-oz pkg soft plain silken tofu
• 1/4 cup raw honey
• 1/4 cup 100% orange juice
• 1 tbsp lemon juice

1. Pull both pairs of gloves onto your hands. This will help eliminate temperature transfer between your hands and the frozen yogurt. Remove Chocolate Frozen “Yogurt” from freezer and allow to rest on countertop to become scoop-able, about 4 to 5 minutes. Scoop into 12 equal-sized balls, about 3 tbsp each, using a small ice-cream scoop. With your hands, pack each ball tightly, place balls back in container and freeze for 15 minutes.
2.  Meanwhile, remove Raspberry Frozen “Yogurt” from freezer and allow to rest on countertop, about 4 to 5 minutes. Scoop into 12 equal-sized balls, about 1/4 cup each, and return each ball to container. Do not pack tightly. Remove chocolate balls from freezer. 
3. Flatten raspberry balls into 1/2-inch thick circles. Carefully pack 1 raspberry circle around 1 chocolate ball, using your hands, gently forming until chocolate ball is no longer visible. Place ball back in container that held raspberry balls. Repeat with all remaining balls. Place them back into freezer, uncovered, for about 15 minutes to solidify.
4. Pour almonds into a small (about 6-inch wide) shallow dish. Remove balls from freezer and, one by one, roll in almonds, gently pressing almonds into balls to adhere. Place assembled balls onto a shallow 9 x 9-inch freezer-safe parchment-lined baking pan. Return to freezer for 15 to 30 minutes, uncovered, to reset. 
5. Remove assembled balls from freezer. Serve whole or cut into 2 or 4 wedges, if desired, and garnish with a few fresh raspberries. Best if consumed within 1 to 2 days. Store covered in a sealable freezer-safe container in the freezer.

CHOCOLATE FROZEN “YOGURT”:

1. Melt chocolate slowly in a mixing bowl over a double boiler. Remove bowl from heat, pour milk over chocolate and whisk until smooth. Place all ingredients into a food processor and purée until smooth, about 2 minutes. While puréeing, stop mixer every 30 seconds to scrape down sides of the bowl with a spatula. (At this point, if using a commercial ice-cream machine, freeze mixture according to manufacturer’s instructions.)
2. Scoop mixture into a shallow non-reactive freezer-safe container (9 x 9-inch is ideal). Place container into freezer for about 30 minutes, or until mixture begins to freeze slightly around edges. Scrape down edges with a spatula and combine mixture thoroughly with a whisk, blending in ice crystals until creamy again, about 2 to 3 minutes. Place container back in freezer for an additional 30 minutes. Remove from freezer and repeat this procedure 2 more times, for a total of 3 times. Each time the mixture will get a little harder to whisk. After the third mixing, place back into freezer until hardened and ready to eat, about 2 to 3 hours. Best if consumed within 2 to 3 days. Store covered in a sealable freezer-safe container in the freezer.

RASPBERRY FROZEN “YOGURT”:

1. Place all ingredients into a food processor and purée until smooth, about 2 minutes. While puréeing, stop mixer every 30 seconds or so to scrape down sides of the bowl with a spatula. (At this point, if using a commercial ice-cream machine, freeze mixture according to manufacturer’s instructions.)
2. Scoop mixture into a shallow non-reactive freezer-safe container (9 x 9-inch is ideal). Place container into freezer for about 30 minutes, or until mixture begins to freeze slightly around edges. Scrape down edges with a spatula and combine mixture thoroughly with a whisk, blending in ice crystals until creamy again, about 2 to 3 minutes. Place container back in freezer for an additional 30 minutes. Remove from freezer and repeat this procedure 2 more times, for a total of 3 times. Each time the mixture will get a little harder to whisk. After the third mixing, place back into freezer until hardened and ready to eat, about 2 to 3 hours. Best if consumed within 2 to 3 days. Store covered in a sealable freezer-safe container in the freezer.