Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 35.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 0.2 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 0.8 g
- Protein: 0.5 g
View full nutritional breakdown of Cherimoya Dressing calories by ingredient
Cherimoya Dressing
Submitted by: JVANAMIntroduction
Variations of Cherimoya dressing are available all around the Caribbean Islands. This one is from the Mahogany Hotel & Residence resort.According to Marco, the bartender, "if you can't find Cherimoya stateside blend together strawberries, pineapples, and nonfat (or low-fat) unflavored yogurt 'til it tis a creamy custard..(How much?).. A little bit uh 'dis. A little bit uh 'dat."
This dressing is superb over a fresh fruit cup, sorbet, & ice cream (not chocolate). Variations of Cherimoya dressing are available all around the Caribbean Islands. This one is from the Mahogany Hotel & Residence resort.
According to Marco, the bartender, "if you can't find Cherimoya stateside blend together strawberries, pineapples, and nonfat (or low-fat) unflavored yogurt 'til it tis a creamy custard..(How much?).. A little bit uh 'dis. A little bit uh 'dat."
This dressing is superb over a fresh fruit cup, sorbet, & ice cream (not chocolate).
Number of Servings: 4
Ingredients
-
1 ripe Cherimoya peeled, seeded, & cut into cubes that fit your food processor
1 jigger (1.5 oz.) Fresh lime juice
1/2 Tbsp. Splenda (2 packets or 1 Tbsp Sugar)
1/4 tsp ground nutmeg
Directions
1. In a blender or a food processor, with a metal blade, dump the ingredients. If you can't fit all of your fruit in the bowl, pulse what you safely can to a slushy chunk and add more of the pulp until it all fits.
2. Process the mixture until it's a smooth puree, about 30 - 60 seconds. Place the mix in a covered non-metallic bowl and chill.
3. The dressing will keep, in the fridge, up to 8 hours (hence the 485 mins. of prep time). It will turn pink. This will not affect the flavor. I think it improves the presentation. But hey, it's me!!!
===When storing any food with an acid content (citrus, tomatoes, some wines, or fish stock) it's best to use plastic or glass with a sealable top.
Storage containers like aluminum, cast iron or carbon steel will react to the acid and leave a metallic taste in the food.==
Number of Servings: 4, about 3 to 4 Tbsp. per person
Number of Servings: 4
Recipe submitted by SparkPeople user JVANAM.
2. Process the mixture until it's a smooth puree, about 30 - 60 seconds. Place the mix in a covered non-metallic bowl and chill.
3. The dressing will keep, in the fridge, up to 8 hours (hence the 485 mins. of prep time). It will turn pink. This will not affect the flavor. I think it improves the presentation. But hey, it's me!!!
===When storing any food with an acid content (citrus, tomatoes, some wines, or fish stock) it's best to use plastic or glass with a sealable top.
Storage containers like aluminum, cast iron or carbon steel will react to the acid and leave a metallic taste in the food.==
Number of Servings: 4, about 3 to 4 Tbsp. per person
Number of Servings: 4
Recipe submitted by SparkPeople user JVANAM.
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