Gemini's Grace (Drink)

1. 2 oz. Tequila Reposado
2. 1 Leaf Sorrel, Finely Chopped
3. Ice cubes
4. 3 Dashes Grapefruit Bitters
5. 4 oz. Fresh Grapefruit Juice

Directions:

In a shaker, muddle tequila, sorrel and ice cubes. Add bitters and grapefruit juice and shake vigorously. Pour contents of shaker into a glass, adding ice cubes as needed. Garnish.

Let miracle fruit coat tounge.

Lance J. Mayhew Meriwether's, Portland, Ore.

OTHER TASTE SUGGESTIONS:

• Blackberries
• Blueberries
  
• Sour Pickles
• Lemon
• Raspberries
• California Oranges
  
• Lime
• Vinegar and Vinegar-based Foods
• Grapefruit
• Strawberries
• Pineapple
• Grapes
• Rhubarb
• Lime Pickle
• Stout (Guinness)
• Beetroot
• Strawberries + Goat Cheese = Strawberry Cheese cake
• Lemon Squeezed into Water = Sprite / Traditional Lemonade
• Blue cheese
• Goat cheese
• cream cheese
• coconut gels
• Pomegranate
• Apple, Lemon or Strawberry Strudel
• Lemon Meringue Pie
• 99%/ bitter cocoa Chocolate
• Watermelon
• Currants (red, black, white)
• Yuzu (Japanese Citrus)
• Apricots
• Kiwi
• Guava
• Mango
• Cherries

OR PERHAPS SOME DISHES TO COOK...

Delightful fruit turnovers

- sweet fruit filling in a flaky pastry

Pastry:

• 2 cups unbleached white flour
• 2/3 cup butter, softened
• 6 or 7 tablespoons water
• 1/2 cup butter

Filling:

• 2 1/2 cups fruit filling (see recommendations below)

Measure flour and ⅔ cup softened butter into a mixing bowl; mix well with a fork or pastry blender until mixture resembles coarse meal. Gradually add water, using just enough to form a soft dough. Roll out on a lightly floured surface to ⅛″ thickness. Slice off bits of ⅓ cup butter with a sharp knife and place on rolled-out pastry so that pastry is covered fairly evenly with specks of butter. Fold top of pastry down to the center, bottom up to center, and sides into the center. Wrap in plastic (or other) and chill well.

To prepare turnovers, place pastry on a lightly floured surface and roll out to ⅛″ thickness. With a sharp knife cut into 4″ squares. Place 1/4 cup filling in the center of each. Wet the edges of the pastry with milk, fold over into triangles, and crimp the edges securely together with the tines of a fork. Cut a lit on the top to allow steam to escape. Place turnovers on oiled baking sheets. Bake at 425 degrees F (220 °C) for 15 to 20 minutes, until browned. Cool on wire racks and serve warm or chilled. Yields 10 turnovers.

Fillings:
Apple Turnovers: Fill each with chopped apple, nutmeg, cinnamon and raisins (optional).
Strawberry Turnovers: Fill each with strawberries and a dash of cinnamon.
Also possible are blueberry, peach, pear, plum and pineapple turnovers.

To make the turnover sweeter, pour some orange juice on top of it

Fresh Strawberry Pie

(makes 8 servings)

Ingredients

• 1    0.5 ounce (15 g) package sugar-free strawberry flavored gelatin
• 1 1/2    cups (360 ml) boiling water
• 3 cups (498 g) sliced fresh strawberries
• 2 cups (453 g) plain nonfat yogurt
• 1 9-inch (22.5 cm) graham cracker crust
• 8 perfect whole strawberries, washed but not hulled

• In a large bowl, dissolve gelatin in boiling water. Chill until slightly thickened, about 15 to 20 minutes. Stir in strawberries. Chill another 10 minutes.
• Fold in yogurt and pour mixture into graham cracker crust. Chill until firm or at least 4 hours.
• To serve, cut into 8 wedges and top each serving with a whole strawberry. Serve cold.

• 177 calories (33% calories from fat)
• 6 g protein
• 7 g total fat (1.6 g saturated fat)
• 24 g carbohydrates
• 2 g dietary fiber
• 1 mg cholesterol
• 208 mg sodium

Lemon Meringue Pie

Recipe Courtesy of SugarTwin® Spoonable (makes 8 servings)

1.  1 cup (20 g) SugarTwin® Spoonable
2. 1/2 cup (64 g) cornstarch 1/4 teaspoon (1.25 ml) cream of tartar
3. 1/4 teaspoon (1.25 ml) salt
4. 1 1/2 cups (360 ml) water
5. 1/2 cup (120 ml) fresh lemon juice
6. 2 tablespoons (25 g) margarine
7. 1 teaspoon (5 ml) grated lemon zest
8. 3 large eggs, separated
9. 2 drops yellow food coloring (optional)
10. 1 9-inch (22.5 cm) fresh or frozen pie shell, baked and cooled Meringue
11. 1/4 teaspoon (1,25 ml) cream of tartar
12. 1/2 teaspoon (2.5 ml) pure vanilla extract

Directions:

*In a nonstick medium saucepan, combine 1 cup SugarTwin®, cornstarch, cream of tartar, and salt. Whisk in water and lemon juice.

*Cook over medium heat, stirring, until mixture boils. Reduce heat to medium-low; continue cooking and stirring for 1 minute. Remove from heat. Stir in margarine and lemon zest; set aside.

*In a medium bowl, whisk together egg yolks until lemon colored. Whisk at least half of the hot cornstarch mixture into eggs. Stir this mixture into remaining mixture in saucepan, blending well. Return pan to medium-low heat. Cook, stirring, for 2 minutes.

*Cool slightly. Pour filling into baked pie crust.

*Preheat oven to 350°F (180°C), Gas Mark 4.

*To make the meringue: In a small mixer bowl, combine egg whites (works best at room temperature) and 1/4 teaspoon cream of tartar. Beat with an electric mixer on high speed until froth. Add vanilla. Gradually add SugarTwin®, 1 tablespoon (15 ml) at a time. Beat until stiff peaks form. Spread evenly over lemon filling, sealing well around the edge of the crust. If desired, swirl peaks by lifting up some of the meringue with the back of a spoon.

*Bake for 12 to 15 minutes until meringue is golden brown. Cool before serving. Refrigerate leftovers for no more than 2 days.

Per serving:
153 calories (54% calories from fat),
3 g protein,
9 g total fat (2.0 g saturated fat),
14 g carbohyrate, 0 dietary fiber,
64 mg cholesterol,
152 mg sodium
Diabetic exchanges:
1 carbohydrate (bread/starch),
2 fat