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Save the recipes from this issue to your online recipe box Visit inspired.ca dessert shells with frozen yogourt & mango sauce Prep time: 5 min. Total time: 10 min. makes: 6 shells 1 ⁄2 pkg (300 g) frozen Compliments Mango Mania, thawed and divided 1 ⁄2 lime, zested and juiced 2 1 ⁄2 tsp (12 mL) icing sugar 1 pkg (150 g) Compliments Dessert Shells 2 cups (500 mL) Compliments Balance French Vanilla Frozen Yogourt, divided last bite Spring is here – it’s time for something light, sweet and delicious. We’ve filled a delicate, moist dessert shell with a scoop of cool and creamy frozen yogourt. Easy-to-make tangy mango sauce is the perfect finishing touch. 1. Dice 1 ⁄3 cup (75 mL) of the mango chunks and reserve. Combine the remaining mango, lime zest and juice and icing sugar in a blender; purée until smooth. Fill each dessert shell with a small scoop of frozen yogourt (approx. 1 ⁄3 cup/75 mL). Drizzle with 2 tbsp (30 mL) of the mango sauce (refrigerate any leftover sauce for up to 3 days). Garnish with the reserved diced mango and serve immediately. Per serving ( 1 ⁄6 of the recipe): 180 calories, 3 g protein, 3 g total fat (1.5 g sat. fat), 15 mg cholesterol, 35 g carbohydrates, 1 g fibre, 130 mg sodium what you’ll need Create this dainty dessert with these Compliments ingredients Compliments Dessert Shells, 150 g + + Compliments Mango Mania, 600 g Compliments Balance French Vanilla Frozen Yogourt, 1.89 L $3. 99 48 Inspired | spring 2011
Healthier and delicious. Imagine that. New Crispy Breaded Wild Pacific Salmon from Compliments Balance. Healthier and tastier than ever. And because its light and crispy texture isn’t deep-fried, you won’t be compromising your balanced lifestyle. Compliments Balance Crispy Breaded Wild Pacific Salmon Fillets 550 g
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Page 19 and 20: Go for fresh Garlic and onion This
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Page 33 and 34: cut out the prep Choose a Celebrati
Page 35 and 36: oh my goodness Mediterranean cuisin
Page 37 and 38: Spiced Cod with Orange & pepper Sal
Page 39 and 40: whole grain goodness Mediterranean
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Page 45: oast This method cooks at high heat
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Page 52: Great taste that’s guilt free. Wi

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