Yummy In My Tummy

Ingredients:

3 tablespoons Unsalted Butter

4 ounces Shitake Mushrooms, preferably without stems

1 pound Sea Scallops

1/2 teaspoon Herbes de Provence

1/3 cup Dry Vermouth or Dry White Wine

4 Chives

2 containers YIMT Sweet Pea Puree

Salt & Fresh Ground Pepper, season to taste  

Directions: 

Melt 1 1/2 tablespoons of butter in a large, heavy skillet over medium-high heat.  Remove and discard any stems from the mushrooms and thinly slice the caps.  Remove the tough, small strip on the sides of the scallops.  If necessary, cut the scallops to make them as close to uniform in size as possible.  Place containers of YIMT Sweet Peas in pot of hot water to warm.  

Raise the heat under the skillet to high and add the scallops.  Cook for  1 1/2 minutes, turning once halfway through.  Add the mushrooms and cook for 2 minutes.  Add the Herbes de Provence, vermouth, and salt and pepper to taste.  Cook for 3 minutes until the mushrooms are just wilted and the scallops are slightly browned.  To serve, ring a serving platter with the Sweet Pea Puree and place the scallops and mushrooms in the middle.  Sprinkle the dish with chives and serve!

Ingredients:

8 oz Biscotti

3/4 cup Butter, Melted

16 oz. Cream Cheese

1 cup Ricotta Cheese

4 containers YIMT Mango Puree

4 large Eggs

3/4 cups Sugar

Directions for Crust: Preheat oven to 350 degrees, fahrenheit.  Wrap outside of 9″spring form pan with heavy foil.  Finely ground biscotti in a food processor.  Add melted butter and process till crumbs are moistened.  Press crumb mixture over bottom, not sides, of pan and bake until crust is golden, about 15 minutes.  Let cool completely.

Directions for Filling: Blend ricotta and cream cheese in food processor.  Add YIMT Mango, eggs, sugar, and pulse to smooth consistency.  Pour mango mixture over the crust already in the spring form pan.  Place the spring form pan in  a large roasting pan and pour hot water into the roasting pan.  Fill the large roasting pan with enough hot water so that it comes about halfway up the spring form pan.  Bake approximately 1 hour and 30 minutes, until cheesecake is firm and moves slightly.  Let cool for 30 minutes and then place in refrigerator to cool completely.  Enjoy!

Ingredients:

1/2 cup Apple Juice Concentrate

1/2 cup Water

1/3 cup Quick-Cooking Tapioca

2 containers of YIMT Chunky Apples

1/2 cup Vanilla Yogurt

Directions: In a saucepan, combine water and apple juice concentrate and bring to a boil.  Gradually, add tapioca and cook for 5 minutes, stirring constantly.  Remove from heat and allow to cool for 5 minutes.  Fold in pureed fruit and yogurt and spoon into individual custard cups.  Chill until firm and ENJOY!

*Makes 6 1/2 cup servings