Sand Dollar Doves are the five white dove forms within a Sand Dollar shell. In our story of inspiration, each Dove represents an essential lifestyle element (Beauty, Freedom, Nature, Peace & Radiance) explored through expert advice, stylish design solutions, natural living & lovely places.

Frothy Fun Tropical Delight

Ingredients:
1 1/2 medium size cups of chopped pineapple
1 1/2 medium size cups of chopped mango
1 banana, peeled and chopped
500ml smooth orange juice
1 scoop vanilla ice cream
2 tbsp honey

Instructions:
Put banana, mango and pineapple in the blender. Next add juice and honey followed by the ice-cream. Blend for a total of 1 minute. (serves 3)

CHOCOLATE SOUFFLÉ with GRAND MARNIER SAUCE

A soufflé is a wonderful dessert to serve guests. Toast the almonds for the sauce, organize the ingredients, and prepare the soufflé dish with its special collar ahead of time. Put the soufflé in the oven as you are sitting down for dinner. After dinner, heat the sauce, add the toasted almonds and enjoy!

Prepare soufflé dish before mixing soufflé.

Fashion a foil collar for the soufflé dish. Butter and sugar it before attaching it to the dish.
Butter a 1 1/2-quart soufflé dish and sprinkle thoroughly with superfine sugar.
Wrap the collar around the top of the dish and tie it to secure it.

Prepare soufflé

Preheat oven to 325°F.

Melt butter; blend in flour and salt. Cook 1 minute.
Add milk all at once; stir until thickened and bubbly.
Add chocolate pieces; stir until melted. Remove from heat.
Beat egg yolks until thick and lemon-colored.
Add superfine sugar gradually and the almond extract, if you like. Blend chocolate mixture into yolks gradually. Cool slightly.
Beat egg whites with cream of tartar until stiff but not dry. Fold into chocolate mixture. Pour into a buttered and sugared 1 1/2-quart soufflé dish with a foil collar. Bake in a 325°F. oven for 1 hour to 1 hour and 10
minutes.

Serve with Grand Marnier Sauce:

1/4 cup sugar
1 tablespoon cornstarch
3/4 cup orange juice
1/4 cup Grand Marnier Liqueur
1/4 cup toasted, slivered almonds

Whisk cornstarch into cool orange juice. Mix in sugar. Heat sugar-cornstarch-juice mixture and stir to boiling; add 1/4 cup Grand Marnier Liqueur and 1/4 cup toasted slivered almonds. Serve warm.

Serves 4 to 5.

Breakfast - A Crepe a Day

Crepes with a Luscious Filling & Heart Healthy too.
Ingredients
Crepes:

1 cup all purpose flour
2/3-cup milk and 2/3-cup cold water, together
3 large eggs
1/4 teaspoon salt, optional
Butter for pan
Filling:

1 1/2 cups thick plain yogurt, place 2 cups yogurt in a sieve and let stand for one hour. 2 tablespoons confectionary sugar
2 tablespoons strawberry jam
1 cup strawberries sliced
1 ripe banana cut in half-length wise and thinly sliced, crosswise
1/4 cup semi sweet chocolate shavings
Preparation
Crepes:

Place flour into a bowl and whisk in milk and water to make a smooth blend, avoiding lumps from forming.
Whisk in eggs and add salt if using. Let batter rest for up to an hour.
Heat crepe pan until drops of water sizzle, brush with melted butter.
Pour ¼ cup of crepe batter into center of hot pan and tilt it in all directions.
After 30 seconds the bottom of the crepe should be lightly browned - lift an edge with a spatula to see. Shake the pan gently to dislodge the crepe, and then turn it over using a spatula for assistance.
Cook 15 to 20 seconds longer. Remove.
Filling:

In a bowl mix yogurt with sugar and set aside.
Heat jam in saucepan, add strawberries and banana and cook for about 1 minute. Fruit should be soft but not too mushy.
Spoon yogurt onto crepe, spoon fruit mixture over and sprinkle with chocolate shavings. Fold crepe over and dust with confectionary sugar. Garnish with slices of strawberries slices and banana.
Serves: about 10 crepes
prep time: 30 minutes

Nutrition Per Serving
150 calories, 4g fat, 2g saturated fat, 6g protein, 23g carbohydrate, 115mg sodium, <1g fiber.

Lunch - Mediterranean Potato Salad recipe perfect for summer picnics.

Ingredients:

Preparation:
Boil 6 new potatoes, cut in 1" cubes in salted water for 6 minutes. Drain potatoes, and while still hot add sherry wine vinegar. Stir lightly so that the potatoes absorb the vinegar. Add olive oil and stir again to coat the potatoes. Add Piquillo peppers, onions, capers, parsley, chives, basil, and oregano. Gently mix and place in refrigerator to cool.

When ready to serve, add the mayonnaise and salt to taste.

find your pure olive oil at LaTienda

Visit the Tropics - Pina Colada Fruit Dip Recipe

Ingredients
8 ounce cream cheese
2 pina colada powder packages
2 tbsp. lowfat milk
2 tbsp. sugar
2 tbsp. rum extract
Directions
Mix all ingredients together well. Dip fresh fruit.

Summer Afternoon Break - Tropical Fruit Frappe
1 cup honey dew melon cut up
1 cup pineapple cut up
1 cup mango cut up
1 cup strawberry halves
1 cup orange juice
2 tablespoons sugar
crushed ice

Mix all ingredients except ice and pineapple.
Fill blender one half full with fruit mixture, add crushed ice to fill to top.
Cover and blend on high speed about 30 seconds until smooth.
Repeat with remaining fruit mixture.
Garnish with slice pineapple.

Raw Fruit Roll Ups
2 large pears
3 small fuji apples
1 t cinnamon

Clean, core and dice fruit. Place in a blender and add a small amount of purified water and cinnamon, process for approx. 30 seconds. Pour mixture on teflex sheets and place trays in dehydrator. Dehydrate for 6-8 hours, remove teflex sheets and flip fruit leather over. Continue dehydrating until desired moisture is obtained. You can use any fruit of your liking. Natural! Healthy! Easy! Fun! Loved by kids!

Paradise Parfait - Tropical Fruit Parfait with Honey-Vanilla Yogurt. Quick, cool treat. Makes 5 servings

1 qt nonfat plain yogurt
2 vanilla beans
2 Tbsp honey
1 1/2 cups diced banana
1 cup diced mango
1 1/2 cups diced pineapple
1/4 cup diced dried apricots
2 oz granola

1. Split the vanilla beans lengthwise and scrape the seeds into a mixing bowl. Add yogurt and honey. Stir until well combined. Refrigerate until needed.
2. Place the diced fruits in a bowl, toss to combine.
3. Alternately layer the yogurt with the fruit mixture in 5 clear glasses.
4. Top the parfait with granola and serve immediately.
Recipe by The Culinary Institute of America

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