Grey-Bruce Kids Summer 2023

RECIPES
Everything’s
peachy!
CURRIED CHICKEN, PEACH AND PECAN SALAD
INGREDIENTS
Dressing
½ cup plain yogurt
⅓ cup mayonnaise
2 tbsp fresh lemon juice
1 tbsp curry powder
2 garlic cloves, minced
½ tsp salt
Cayenne pepper to taste
Salad
3 cups cooked chicken, cut into bite-sized pieces
4 peaches, peeled and cut into bite-sized pieces
½ cup green onion, chopped
2 carrots, grated
⅓ cup pecan halves, preferably toasted
INSTRUCTIONS
Dressing
In medium bowl, stir together yogurt, mayonnaise, lemon juice, curry
powder, garlic, salt and cayenne pepper until blended. Refrigerate until
ready to use. The dressing will keep well for a couple of days.
Salad
In large bowl, toss together chicken, three of the peaches, green onion
and carrots until combined; toss with dressing. Add pecans and gently
toss.
Sprinkle with remaining peach and serve immediately.
NO-BAKE LIGHT PEACH CHEESECAKE PIE
INGREDIENTS
1⅓ cups graham cracker crumbs
⅔ cup granulated sugar
1 tsp cinnamon
¼ cup butter, melted
8 oz light cream cheese
1 tbsp fresh lemon juice
5 peaches
1 envelope unflavoured gelatin
¼ cup cold water
1 cup low-fat yogurt
Mint sprig (optional)
INSTRUCTIONS
Combine crumbs, 2 tbsp sugar and cinnamon; stir in butter. Press to
bottom and sides of deep, ungreased 9-inch pie plate.
In bowl, beat cream cheese, remaining sugar and lemon juice until
smooth. Peel and finely chop four of the peaches; stir into cheese
mixture. Sprinkle gelatin over cold water in small saucepan and let
stand five minutes; stir over low heat until dissolved. Or, soften gelatin
with water in small bowl and microwave on high for 30 seconds and
stir.
Beat into cheese mixture; refrigerate until thickened, 15 to 30
minutes. Fold in yogurt, and pour into crust. Refrigerate for several
hours or overnight.
Peel and slice remaining peach and use with mint to garnish top.
GBK
Recipes courtesy Foodland Ontario
30 GREY-BRUCE KIDS • SUMMER 2023