April’s Recipe: Key Lime Mousse, Raspberry Mint Compote

0 April 15, 2011 - Archive

Spring has arrived with fresh air and inspiration to get outdoors and exercise. With warmer weather, eating healthier also comes naturally. Springtime colors invoke two of my favorite flavors: lime and peppermint. I feel refreshed and energized with this dessert that offers tangy, sweet, and minty spoonfuls. The mousse base—avocado—may surprise you. Not only is this rich fruit the main ingredient for guacamole, but avocado can also be embraced for its creamy texture in sweet recipes. The compote is a mixture of spring fruits infused with Young Living’s peppermint essential oil.

When I incorporate peppermint essential oil as an ingredient in a recipe, infused into water, or dropped directly onto my tongue at the end of a meal, I discover that it curbs my appetite immediately. As a child, my mother would encourage me to brush my teeth before reaching for a second helping in order to keep me from over indulging. However, a toothbrush is not always convenient. A drop of peppermint oil is a simpler way to maintain reasonable portions. Incorporate peppermint oil into your dietary regimen and enjoy living fresh this spring!

Until next post: Lemon Papaya Strawberry Boats, Nutmeg Macadamia Cheese

Happy Eating!

Chef Mandy

 

Key Lime Mousse

1.      2 Tablespoons lime zest

2.      3/4 cup fresh-squeezed lime juice

3.      3/4 cup creamy, raw honey

4.      5 ripe avocados

5.      Pinch Himalayan salt

Blend zest, juice, and sweetener in a Vita Mix blender until zest is blended smooth. Add the avocados and salt to the blender and continue until creamy. Chill until ready to serve.

Raspberry Mint Compote

1.      4 fresh bananas, diced

2.      2 pints fresh raspberries, halved

3.      6 fresh kiwis, peeled and diced

4.      2 Tablespoons raw, creamy honey, warmed in a dehydrator

1.      1 drop Young Living peppermint essential oil

Prepare the fruit. Combine honey with the peppermint oil and gently toss with the fruit. Top mousse with compote and garnish with fresh mint.

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