Chocolate Fudge Pudding Infused with Natural Mint

It's been too hot and humid to cook lately, so we've been getting by with cooler foods. (One of our favorite summer meals is BLT sandwiches made with turkey bacon.) Although we don't have much of a desire to eat, the weather has been ideal for my herb garden to go wild! Here is a dessert or snack recipe that I've already made several times this summer, or whenever it's necessary to thin out the mint patch. The mint flavor is subtle and refreshing, not overpowering like when a liquid extract is used. After you boil the milk and mint, just allow it to sit and steep until the mixture reaches room temperature, then strain and refrigerate. The mascarpone cheese adds to the creamy texture and helps to thicken the pudding. If you want a thick, mousse-like consistency, use 1¾ cups of milk. If you want a normal pudding consistency, use 2 cups. Either way, it's a delicious and COOL snack!

Chocolate Fudge Pudding Infused with Natural Mint
(Makes 4 servings)

1¾ to 2 cups skim, almond or light soy milk (original flavor)
1 cup fresh mint (leaves & stems), roughly chopped
1 tablespoon unsweetened cocoa powder (I used Hershey’s Special Dark)
2 tablespoons Splenda granular
¼ cup mascarpone cheese
1 package fat-free, sugar free instant Chocolate Fudge pudding mix
Whipped topping and mint leaves for garnish (optional)

1. Measure the milk into a medium sauce pan and add the chopped mint. Bring to a bubbly boil, and then remove from heat. Allow mixture to steep until mixture returns to room temperature (at least 30 minutes), stirring occasionally. Strain milk mixture and discard mint leaves. Add cocoa powder and Splenda to milk; stir until cocoa dissolves. Place milk mixture in the refrigerator for about 30 minutes to cool.

2. In a medium mixing bowl, whisk the mascarpone cheese and cooled milk mixture until cheese is completely incorporated. (For a smoother mixture, beat on medium-high with a handheld or standing mixer for 1-2 minutes.) Add pudding mix and whisk for 2 minutes. Refrigerate pudding for about 10 minutes before serving.

Nutritional Information per serving: 127.2 calories, 12.1 g carbohydrate, 6.6 g total fat, 3.7 g saturated fat, 360 mg sodium, 1.4 g fiber, 5 g protein.

Original recipe by Kathy Sheehan, copyright 2010

Peas & Carrots with Mint

It's time again to welcome the vegetables of early summer. Even though it is more convenient to reach for frozen, I can't resist the fun of shelling peas at least once a year. It's an annual ritual that really brings home the fact that summer is finally here! This is a great activity for kids, so get them involved, too. You'll want to cut the carrots into pea-size pieces so they'll cook in the same amount of time. Of course, if you want to get dinner on the table even faster, go ahead and use the frozen pea and carrot combination in your grocer's freezer for this recipe.

The mint in my little herb garden is already taking over (mint will do that, if you let it have it's way), so I had to think of a way to use it. The combined flavors of mint and peas are well known, so I gave it a try. The sprinkle of Splenda is optional, but I discovered that it enhanced and blended the mint with the vegetables even more to my liking. This was a beautiful and tasty side dish that I will be sure to repeat in the coming weeks.

Peas & Carrots with Mint
(Makes four ½-cup servings)

1 cup water, salted
3 medium carrots, quartered and sliced into small pieces
1½ cups fresh peas, shelled (or frozen)
1 teaspoon olive oil
1½ teaspoon zero trans fat buttery spread (I used Smart Balance)
¼ teaspoon lemon pepper (or to taste)
1/8 teaspoon salt
1½ tablespoons fresh mint, chopped (or 2 teaspoons dried)
1½ tablespoons lemon juice
½ packet of Splenda (optional, or to taste)

1. Bring water to boil in a medium saucepan and add salt. Add carrots and boil for 3-4 minutes. Add peas and return to a boil. Cook for an additional 3-4 minutes. Drain vegetables and discard water.

2. Return saucepan to medium heat and add olive oil and buttery spread. Add drained vegetables to pan and saute in oil for 2 minutes. Add lemon pepper, salt, mint, lemon juice and Splenda. Continue cooking until vegetables are cooked through. Serve hot.

Nutritional Information per serving: 84.7 calories, 10.4 g carbohydrate, 2.5 g total fat, 0.6 g saturated fat, 102.5 mg sodium, 2.6 g fiber, 2.9 g protein.

Original recipe by Kathy Sheehan, copyright 2010