Scrambled eggs

Since it’s asparagus season, Revuelto de Esparragos Trigueros would be the choice of the moment. Trigueros are wild asparagus mostly found in Northern Spain and they are thinner and longer than regular asparagus. If you can’t find them in the market, just go with regular asparagus which are just as delicious. 

HEALTH BENEFITS
Not only is asparagus a low calorie food at only 26 calories per cup, but those dainty stalks are also loaded with vitamins and minerals. They described as having anti-inflammatory, antioxidant and anticancer benefits, provide digestive support, regulate blood sugar, and maintain heart health.

Read Related: 2013 Diet Check with Squash & Egg Salad

This spring dish was what my abuelita used to serve many a night for dinner. A delicious combination of protein, vitamins and minerals. People tend to think about healthy foods as boring and bland but this healthy recipe is anything but bland as it is savory and slightly sweet with a Spanish kick!

SCRAMBLED EGGS WITH ASPARAGUS (REVUELTO DE ESPARRAGOS)
*See Note below
Yield: 6-7 servings
Time: 20 minutes

Ingredients
1 lb wild or green asparagus
4 TBSP extra virgin olive oil
3 cloves garlic, finely chopped
9 eggs
½ TSP sweet Spanish paprika
Salt and pepper to taste

Instructions

1. Rinse asparagus under cold water.
2. Cut off hard ends of stalks.
3. Fill a large pot with water and bring to a boil.
4. Add asparagus and boil for 3-4 minutes.
5. Remove from heat and drain.
6. Allow to cool.
7. Once the asparagus stalks are cool, cut into 2 inch pieces.
8. Heat olive oil in pan and sauté garlic.
9. Add asparagus and salt and brown in pan.
10. In a bowl, beat the eggs with paprika and pour into pan with the asparagus and garlic.
11. Lower heat and stir mixture.
12. Scramble, while cooking, until eggs are done.
13. Slide the mixture onto a plate and serve.
14. Add pepper to taste.

Note: This dish goes well with a fresh, simple salad of lettuce, tomato and onion. Enjoy this delicious, light meal any time of day to celebrate the arrival of spring and the season of fresh asparagus!

Learn more about Laura Carbonell.

A DOUBLE TAKE ON TACOS
Like with any gathering I host there must be choices, everyone must be satisfied and leave my house with a happy tummy. My sister hates tomatillos, my niece can’t stand the site of chipotles and my papi, well papi likes it all. He’s easy. And with so many kiddos at our table, many Sundays the easiest way to go is tacos! All the kids love tacos filled with shredded chicken drenched in a silky sauce and piled high with toppings.

Two sauces, two completely different flavors and two distinct colors, what’s not to love? A rich tomato sauce flecked with chipotles or a warm tomatillo based sauce perked up with cilantro were the options for the evening. I saved myself time by picking up two pre-made roasted chickens and made the sauces the night before. Who knew? The key to successful family dinner night, choices! 

Read Related: Tuna Soft Tacos

CHICKEN TACOS TWO WAYS
The sauces can be made a day ahead.
Serves: 8-12

Ingredients
3 cups shredded cooked chicken (store bought rotisserie chicken or leftover cooked chicken), divided
Tortillas
Sauces (recipes below)
Toppings: queso fresco, cilantro, crema or sliced radishes

Green Chicken Sauce
Ingredients
6 tomatillos, husked and washed
1 jalapeño pepper
Olive oil
½ small onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 cup chopped fresh cilantro
1 lime, juiced
2 TBSP honey

Instructions

1. Heat oven to 450°.
2. Place tomatillos, jalapeno, onion, and garlic on baking sheet and roast on high temp until skin is blistered, about 10 minutes.
3. Remove from oven and add to blender with cilantro, lime juice and honey. Blend until smooth, set aside.

Red Chicken Sauce
Ingredients
2 TBSP extra virgin olive oil
1 large onion, thinly sliced
3 garlic cloves, minced
1-28 oz can diced tomatoes
2 canned chipotles in adobo, coarsely chopped
1 cup chicken broth
Salt
Pepper 

Instructions

1. Add olive oil to the skillet over medium high heat, add onion. Cook, stirring occasionally, until the onion is lightly browned and softened, 5 minutes. Add the garlic and cook until fragrant, 2 minutes.
2. Add the tomatoes and their juices, the chipotles and the broth and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced, 20 minutes. Remove from oven and let cool 15 minutes.Transfer the sauce to a blender. Puree until smooth and season with salt and pepper.

Assembling Tacos: Heat the tortillas over the flame of a gas burner or on a comal/griddle, until warm. In two large skillets over low heat, add sauce to each pan, add chicken and cook until warm. Spoon some of the chicken mixture into each tortilla, top with queso, shredded cilantro, crema and radishes. Serve.

Learn more about Vianney Rodriguez.

One of the most fun aspects of my job is working with new chef and foodie products on the market. The amount of daily rollouts is tremendous.

I’ve noticed though, that the number of Latina innovators of practical kitchen and cooking tools is apparently non-existent.

We’re widely known for our passionate skills in keeping our homes well fed, yet there’s nothing for us by us. So when I came across Dali Rivera, a young woman from Nicaragua and former U.S. Army drill Sergeant, I was both impressed and proud. 

Read Related: Churrasco: Nicaraguan-Style Grilled Beef Tenderloin

Dali makes designer cutting boards and blocks. Could anyone think of a more practical cooking tool in which to venture? I browsed through her Maestro Block Collection which she launched in April 2012, and then had a lovely brunch recently in DC. We chatted about her inspiration to start making beautiful cutting boards and how she got over her fear of cooking.

Herrera: What inspired you to start designing cutting boards?
Rivera: Different things inspired me to start making boards.  I wanted a cutting board that served another purpose than just chopping and dicing. I wanted it to be very beautiful and functional. I chose the two-color combinations to start with because they really stand out and yell out high-end.  It’s not your typical one color cutting board. However, the color combination of Purple Heart and maple wood were purposely chosen because since I am a military veteran as well as my husband, I wanted to give back to the veteran community through the sale of these products. So, I give back ten percent of the profits from each of products made from Purple Heart & maple wood. It’s a small way to give.

Herrera: Who’s your biggest client?
Rivera: My biggest clients are Chefs and huge foodies! One big fan is Chef Joseph Keller and that pumps me up because if someone like Chef Keller likes my boards, it says a lot about my work.

Herrera: Do you find more support from the public because you’re Latina?
Rivera: Yes, that and the fact that I am a Latina military veteran. There has been a lot of emphasis on supporting veterans grow their businesses, so this has definitely been an advantage for me. One of my biggest supporters has been Mike Haynie, the founder of the Entrepreneurship Bootcamp for Veterans with Disabilities Program (EBV) at Syracuse University. I’m a graduate of the program. My other supporter has been Chef Joseph Keller. He’s been incredibly insightful and has morphed into mentoring me. 

Herrera: As a mother, wife, corporate worker, and small biz owner, how do you find balance?
Rivera: With a lot of planning and prioritizing! It’s very, very challenging and I have to maintain a calendar. Thank goodness for my calendar on my iPhone! I constantly use my calendar with two reminders for each scheduled event!  If it’s not on my calendar, it’s not happening! 

Herrera: Where do you want to take your business in the next 5 years?
Rivera: Ah! I love this question! I get so excited when I think about it because I know exactly where I will be. Aside from The Maestro Blocks Collection being in retail stores such as Sur la Table and William Sonoma, my company will be known as the veteran friendly employer that gives more than a job with benefits to employees. As a service-connected disabled veteran as well as my husband, I learned the hard way.

Herrera: Can you give some tips for maintaining your beautiful boards?
Rivera: Never your soak cutting boards regardless what brand they are. It will ruin your board because the glue will soften and your board will eventually break apart. Also, never put them in the dishwasher. If you want to stretch your board’s lifetime, seal it with a light coat of beeswax & mineral oil (which you can buy on my website), or just mineral oil each week with a clean soft piece of cloth. It will revive the natural colors, it will seal its pores to prevent food from getting in it and it will be easier on your knives.

Learn more about Dali Rivera’s work.

• Maestro Blocks
• Maestro Blocks Blog
• Facebook
• Twitter

Learn more about Bren Herrera.

Editor’s Note: May is National Salsa Month and the perfect time to introduce our newest Mamiverse Food Contributor, Lesley Tellez, who shares with us her thoughts and a recipe on what she considers “the most perfect dried chile in the world.” Welcome Lesley!

This is Part One of Lesley’s look at Chiles & Salsa.
Around every two weeks when I lived in México City, I’d visit my favorite chile lady at the Mercado San Juan and ask: Did she have it?

Her stand, tucked next to the gourmet coffee counter, carried all sorts of exotic dried chiles you didn’t see anywhere else, including the black, bell-shaped chilhuacle and the costeño amarillo. But she didn’t always have what I sought—the wrinkled, smoky Oaxacan chile pasilla, a flavor bomb trucked in directly from the small farms of Oaxaca’s Mixe region.

Read Related: Chefs That Heat Up San Antonio 

This chile did not resemble the other pasillas. Those were longish, dark and smooth, and smelled like chocolate and tobacco. The Oaxacan chile pasilla could’ve been dunked in a bucket of port set over a campfire. It was small, wrinkled and berry-like, smelling of wood chips and dried fruit.

At eight pesos per chile (a little less than $1 USD), the Oaxacan pasilla was among the most expensive dried chiles around. It was meant to be savored, stored in your best airtight container where you could occasionally dip your nose in just to inhale its aromas (which is what I did.)

The chile continues to fly mostly under the radar in the United States, because it’s difficult to source. You can find it at a handful of shops online such as Pendery’s and The Chile Guy, and Rosa Mexicano makes a jarred pasilla salsa that my sister-in-law swears by.

I like the pasilla best in salsa, where its spicy-smoky properties shine, or stuffed with a sweet-and-savory picadillo if I’m having guests over for dinner. I’ve also added one to a pot of beans, which adds an extra smoky, sort of meaty flavor that’s similar to smoked bacon.

TOMATILLO SALSA WITH OAXACAN CHILE PASILLA

Ingredients
2 Oaxacan chile pasillas *
½ lb. or 230 grams tomatillos, husked, rinsed and dried*
1 clove garlic, unpeeled
¼ TSP kosher salt
*If you can’t find the Oaxacan chile pasilla, don’t substitute a regular pasilla, as the result won’t be the same. Try using chile de árbol instead.
*Use the smallest tomatillos you can find—sometimes labeled in Latino grocery stores as miltomates—because they tend to be sweeter and less acidic.

Instructions

1. Using kitchen shears, snip off the chiles’ stems, cut them open and scoop out the seeds.
2. Fill a medium sized bowl with hot water. Heat a comal or dry nonstick skillet over medium-low heat. Briefly toast the chiles, turning them constantly so they don’t burn, until they’ve released a spicy aroma and have softened a bit, about 30 seconds. Place chiles in hot water and let soak until their skin has softened, about 10 minutes.
3. While the chiles soak, wipe out the same comal or skillet with a few paper towels. Turn the heat to medium and add the tomatillos in one layer. (Resist the urge to add oil! You don’t need it.) Place the unpeeled garlic clove toward the edge of the comal, away from direct heat. Turn tomatillos occasionally, using tongs or your callused fingers, until they’re soft and charred in spots. Remove tomatillos to a bowl. Cook the garlic on both sides until the clove has softened, perhaps five minutes. Peel and roughly chop the garlic clove, and place in a blender jar.
4. Remove chiles from soaking water, reserving a few spoonfuls of it. Add chiles to blender jar with 1 teaspoon of the soaking water. Pulse chiles and garlic a few times, stopping once to scrape the inside of the blender jar. Add tomatillos in two batches and pulse a few times more, until salsa is still rather thick and chunky.
5. Pour into a serving bowl and add salt. (It may taste a little salty if the tomatillos are still warm; the salt will even out as the salsa cools.) Stir and serve at room temperature.

Learn more about Lesley Tellez.

In the past, when dealing with high levels of stress, insomnia would haunt me for days. Today, I have become even more sensitive to lack of sleep—it affects my sugar levels, concentration, mood, and general well-being. I am not myself. And so since I am a huge advocate that We are what we eat…bringing awareness to what we eat (I believe) will also improve the way we sleep. I guess we can say that the way we sleep says a lot about the way we eat. 

FOOD FOR MORE THAN JUST FORTY WINKS
So here are some fundamentals to help you determine what would help you sleep better. Lets start with some of the basics. We all know that drinking coffee even in the afternoon will affect our sleep. And if you think that that pick-me-up coffee at 3 o’clock in the afternoon won’t have anything to do with the quality of sleep, keep reading. According to The American Academy of Sleep Medicine, the effects of caffeine can last from 8 to 14 hours.

Now did you know that there are plenty of other foods that can affect our sleep?

FOODS TO AVOID BEFORE SLEEP
Fried, greasy and spicy foods; more than two glasses of alcohol, red meat, grapefruit and all citrus fruits. Heartburn can keep you up all night. Fried foods and those with a high fat content will make you feel heavy and while your body has to work to digest them—this interrupts your rest. All these foods increase the stomach’s acidity so if you want to indulge on any high-calorie foods just make sure it is at least four hours before you go to bed.

Avoid a large consumption of water at least 1-2 hours before bed. That also includes diuretic foods like celery, ginger, and parsley.

Other foods to avoid before bed are: aged cheeses, processed or smoked meats, fast food, processed sugar, tomato based sauces, ginseng or green tea, energy drinks. Also, soy based sauces like teriyaki, soy sauce, tofu, and miso (for being high in tyramine) which might trigger migraines and indigestion.

BEDTIME FOODS FOR BETTER SLEEP
Definitely look for foods high in sleep-promoting nutrients like the ones below that will naturally help you promote good serotonin levels.

Bananas contain nice amounts of magnesium and potassium which are natural muscle relaxants. L-tryptophan—in white meats like turkey—the amino acid that gets converted into serotonin and melatonin (natural relaxing neurotransmitters) and it’s famous for its sleep-inducing properties. It has the same effect as a glass of warm milk or even a piece of whole grain toast with honey (increases the insulin production helping release the tryptophan for better sleep). 

Almonds and walnuts because they carry a high dose of magnesium, tryptophan, and melatonin—a perfect trio to promote a great night’s sleep.

You might have heard that melatonin is a popular sleep-aid supplement. Raspberries and tart cherries are natural sources of melatonin. So indulge!

Read Related: Raspberry & Rhubarb Soup 

Instead of eating your oatmeal in the morning, have it before you go to bed since it is loaded with magnesium, calcium, phosphorus, and potassium—all sleep-promoting nutrients.

If you love snacking before going to bed have some hummus with olive oil, like I do sometimes. Hummus is a great source of tryptophan—you know the rest. 

Yes, that cup of peppermint or chamomile tea with honey and a nice piece of dark chocolate (not milk chocolate) which contains serotonin will surely help as well.

So go ahead, this month, indulge yourself with great food and getting that extra hour of sleep!

Learn more about Fernanda Beccaglia.

My Mami has never had much of a sweet tooth. She will indulge in a few buñelos over the Christmas Holidays or maybe a slice of cake on birthdays. She prefers savory over sweet when it comes to after dinner treats. 

With Mother’s Day approaching I thought why not take one of her favorite foods—cornbread—and sweeten it up, just a touch. A bit of sugar, a dash of cinnamon and this corn cake is perfectly fine on its own, but it’s Mother’s Day and we must celebrate with embellishments. Fresh berries and a dollop of whipped cream take this cake over the top. Hey, it’s her day she deserves it.

Read Related: Must-Make Mexican Chocolate Cake 

SWEET CORN CAKE WITH STEWED BERRIES & LIGHTLY WHIPPED CREAM
Serves: 4-6

Ingredients
1 cup milk
¼ cup butter, melted
1 egg
1 TSP vanilla extract
1¼ cups cornmeal
1 cup flour
½ cup sugar
3 TSP baking powder
1 TSP cinnamon
½ TSP salt

Instructions

1. Pre-heat oven to 400ºF.
2. Grease a square pan, 8x8x2 inches.
3. Whisk milk, butter, egg, and vanilla extract in large bowl. In another bowl combine cornmeal, flour, sugar, baking powder, salt, and cinnamon.
4. Add flour ingredients to milk mixture and stir just until flour is moistened (batter will be lumpy).
5. Pour batter into pan.
6. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
7. Serve with stewed berries* and lightly whipped cream*.

*Stewed Berries

Ingredients
1½ cups strawberries, halved
1½ cups fresh blueberries
¼ cup sugar
¼ cup fresh lemon juice

Instructions
Using the back of a wooden spoon, gently mash berries with sugar and lemon juice in a large skillet over low heat until sugar begins to dissolve. Cook for 10 minutes, stirring occasionally until all sugar has dissolved. Remove from heat, serve warm. 

*Lightly Whipped Cream
Make Ahead: Cream can be made 30 minutes ahead. Cover and chill. 

Ingredients
1 cup heavy cream, cold
¼ cup sugar
1 TSP vanilla extract

Instructions
Add chilled cream, sugar and vanilla to an electric mixer with whisk attachment. Beat until soft peaks form.

Learn more about Vianney Rodriguez.

TIME TO PAMPER MAMI
Her natural I can do it all if you just let me essence invites a lot of opportunities for me and my siblings (and Papi, too) to celebrate her and really show her how incredibly awesome she is. Mother’s day is right around the corner and we’re doing it up over at Casa Herrera.

Our family tradition has evolved into a well-thought out brunch feast on Mother’s day where Mami has absolutely nothing to do but show up to her own backyard patio and be pampered. Between the six of us, everything’s covered. 

If you’re scratching your head pondering fun ideas to demonstrate your affection for your madre, I invite you to consider a robust, al fresco (weather permitting) brunch your entire familia can relish. It’s simple. The key is to get everyone involved!

Here are some quick steps for creating a beautiful and memorable brunch for Mami!

Read Related: Healthy Mom’s Day: Potato & Soyrizo Quiche 

• Don’t make it a surprise! Just tell her. That way, she’ll know not to get anxious about what to do for everyone else on her day. 

• Take it Outside. If your weather permits, host the gathering outdoors. An al fresco brunch is automatically more inviting and definitely more relaxing.

• Find out her seven favorite dishes, including desserts. You’re going to want to serve up her favorite plates to nosh on. 

• Send a nice email to all family members (siblings, dad, nearby cousins, etc…). Let them know of the brunch and your request for them to contribute one of the dishes Mami has already identified. Delegating is crucial. It will obviously alleviate you of all the tasks and more importantly, it adds a lovely mire poix of interpretations of her beloved foods. 

• Stage a themed afternoon based on her tastes. If she loves flowers, go all out on spring varieties. A great gesture is to garnish the foods with micro edible flowers. Another fun idea is to deck the flatware in linen napkins, tied off with colorful flowers and ribbon. It adds an incredibly fresh touch to the table. I personally love to fill vintage or recyclable jars with fresh garden-cut flowers.

• Make one to two new dishes you think she may enjoy. You already know she’s going to love the things she told you about. Try something new and introduce her to different ideas. Something you love and are great at cooking is great place to start!

• Always serve a vibrant punch! This just keeps the party going. It’s funny how a really good drink will make for a great fiesta, no matter how big or small, intimate or public. Nothing like a refrescante drink to keep the palate clean, making room for more food!

Treat your Mami this Mother’s Day to a delicious feast that speaks for itself! Food cooked from the soul and out of sheer love is always the best gift. 

Enjoy this sparkling coco water with strawberry drink that will surely fill everyone’s glass several times.

SPARKLING COCO WATER
Serves: 12

Ingredients
1.5 liters ICE coconut sparkling water (or similar)
1.5 liters ginger ale
10 strawberries, divided, sliced
Ice

Instructions
In large pitcher, combine coconut water and ginger ale. Stir well. Add 1 cup sliced strawberries. Garnish each chilled glass with one full strawberry on the rim. Pour punch over iced glass. 

Learn more about Bren Herrera.

Read Related: Weekend Cooking: Pork, Hominy & Vegetable Stew (Pozole Verde)

POZOLE ROJO
Serves: 6

Ingredients
1½ lb, canned white hominy or pozole
4 lb pork shoulder or chicken breasts or a combination
3 garlic cloves
1 White onion halved

Red Sauce
4 Chiles guajillo, stems removed, deveined and de-seeded
4 Chile de árbol stems removed

Garnish
3 cups of white cabbage or iceberg lettuce, thinly sliced
2 bunches of radishes, thinly sliced
1 white onion finely diced
½ cup dried oregano
8 limes cut into wedges
20 corn tortillas whole, fried until crispy (tostadas fritas)

Instructions

1. Drain the pozole or hominy, pick over removing the very soft kernels. Rinse it thoroughly, set aside.
2. Place the chiles de arbol on a griddle or comal, place it over low heat until aromatic, transfer to a bowl in the same comal dry roast the guajillo chiles until a few black spots are shown, and the chiles become softer, add to the bowl and cover with hot water. Soak the chiles for 15 minutes. Transfer the chiles to a blender and puree, pass through a strainer. Reserve.
3. Bring 6 quarts of water to a boil, add onion, garlic and salt to taste, add the cubed meat, reduce the heat and cook the meat until tender; add the reserved chile puree and the hominy, taste for salt and keep it hot until serving.
4. Serve with the garnishes aside; cabbage or lettuce, onion, radishes, oregano and limes that every guest can serve on top of their serving of pozole.
5. The tostadas fritas are served to accompany the pozole.

© Iliana de la Vega, 2013

Learn more about Chef Ileana de la Vega.

Editor’s Note: Here is another delicious installment from the The First Lady’s Lets Move! initiative; part of a campaign to get Americans on the road to healthy eating. Goya Foods along with the USDA and Lets Move!, has launched the My Plate/Mi Plato cookbook. 

The bilingual cookbook features ten complete, balanced meal ideas that include thirty recipes from all over Latin America.

The USDA approved recipes represent the five basic food groups along with great nutritional information. We here a Mamiverse Food would love to showcase some of those great ideas!!!

Read Related: Pico en Taco 

For a fresh south-of-the-border meal, try this lean chicken taco salad. Loaded with good-for-you foods, like crisp romaine lettuce, sweet kernels of corn, crunchy tortilla strips and perfectly-spiced chicken, this salad is a fiesta in a bowl. Keep the party going by serving Blackberry Ice Pops for dessert. Starring GOYA® Blackberry Fruit Pulp, sweetened with a touch of GOYA® Agave, these icy treats are healthy too.

CHICKEN TACO SALAD
Makes: 8 Servings
Prep Time: 15 minutes
Total Time: 35 minutes

Ingredients

For the Cilantro-Lime Vinaigrette
2 TBSP. GOYA Extra Virgin Olive Oil
1 TBSP GOYA Lemon Juice
2 TSP finely chopped fresh cilantro
¼ TSP GOYA Adobo Light All-Purpose Seasoning with Pepper

For the Salad
2 boneless, skinless chicken breast halves (about 1 lb), butterflied
1 TSP GOYA Chili Powder
¼ TSP GOYA Cumin
2 8″ GOYA Flour Tortillas, cut into ½” strips
2 romaine lettuce hearts, torn into bite-size pieces (about 8 cups)
1 can (15.5 oZ) GOYA Low Sodium Black Beans, drained and rinsed
1 can (15.25 oz) GOYA Low Sodium Whole Kernel Corn, drained and rinsed
2 oz GOYA Queso Blanco (white cheese), crumbled (about ¼ cup)
10 grape tomatoes, halved (about ½ cup)
¼ red onion, thinly sliced (about ¼ cup) 

Instructions

1. In small bowl, mix together olive oil, lemon juice, cilantro and Adobo Light; set aside.
2. Heat oven to 400°F. Rub chicken with chili powder and cumin. Heat greased grill pan over medium-high heat. Add chicken. Cook, flipping once, until golden brown on both sides and cooked through, about 15 minutes; set aside to rest 5 minutes. Slice chicken into thin strips. Meanwhile, place tortillas on baking sheet. Cook until crisp, about 10 minutes; set aside.
3. In large serving bowl, toss together romaine lettuce, beans, corn, cheese, tomatoes and onions. Drizzle with reserved dressing, tossing to coat completely. Top with chicken and tortilla strips.

Price Per Plate • About $2.20 Per Serving
*Approximate prices per serving are based on the average market prices of ingredients when this book went to press. 

Nutrition (Serving Size: About 1 cup salad & ½ TBSP dressing) • 250 Calories • 8g Fat (2g Saturated, 0g Trans) • 40mg Cholesterol • 23g Carbohydrate • 4g Sugar • 19g Protein • 7g Fiber • 340mg Sodium

BLACKBERRY ICE POPS
Makes: 8 Servings
Prep Time: 5 minutes
Total Time: 5 minutes + freezing time

Ingredients
1 pkg. (14 oz) frozen GOYA Blackberry Fruit Pulp, thawed
½ cup water
½ cup GOYA Agave

Instructions

1. In medium bowl, mix together blackberry fruit pulp, water and agave, stirring until agave dissolves.
2. Evenly divide blackberry mixture among eight 3-oz ice pop molds. Transfer molds to freezer; freeze until slushy, about 1 hour. Insert popsicle stick into each mold. Freeze until ice pops are solid, about 3 hours more.
3. To serve, quickly run bottom of molds under hot water before unmolding.

Nutrition (Serving Size: 1 ice pop) • 60 Calories • 0g Fat (0g Saturated, 0g Trans) • 0mg Cholesterol • 14g Carbohydrate • 10g Sugar • 1g Protein • 1g Fiber • 0mg Sodium

MyPlate Tip: Make fruit the everyday dessert. Serve baked apples, pears, or enjoy a fruit salad. Or, serve yummy frozen fruit bars instead of high-calorie desserts.

Learn more about Chef Carey Yorio.

Editor’s Note: Just in time for Mother’s Day, OpenTable has released a list of the Top 25 Mom-Friendly Dining Cities in the U.S.

Enjoy and Happy Mother’s Day!

Mamiverse Food is proud to present these sweet recipes from our collection that we feel will treat Mom to some wonderful food on her special day…especially recipes inspired by Mamis and Abuelitas!

Here’s to all the Mothers and all the Caregivers we remember on their day.

¡Feliz Día de las Madres!

Great-Grandmother’s Poundcake • Leticia Moreinos Schwartz’s Guava Thumbprint Cookies • Dulce de Leche Molten Cake • Chilean Sandwich Cookies: Chilenitos

Learn more about Mario Bosquez.