Pina Colada Sherbet

⅔ cup full-fat coconut milk

½ small banana

1 Tbsp. fresh lime juice

4 tsp. agave nectar

10.5-oz frozen pineapple chunks (approximately 2 ⅓ cups)

5-6 ice cubes, approximately or ⅔ C

Instructions:

Add ingredients to blender in order listed and secure lid. Select “Ice Cream” and serve.

Mexican Sweet Potato Skins

3 medium sweet potatoes

1 can corn, drained

1 can black beans, rinsed and drained

2-4 canned chipotle peppers in adobo sauce, minced or pureed

1/4 cup sour cream

1 tsp salt

Shredded cheese

Preheat oven to 350 degrees. Bake the sweet potatoes for 45-90 minutes.

Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.

Whip the flesh of sweet potatoes with a mixer.  Fold in corn, black beans, peppers, sour cream and salt. 

Scoop the filling into the skins and top each with cheese. Broil for about 5 minutes or until cheese is melted.

Print recipe HERE

Cocoa Crepes

1 1/4 cups milk
2 eggs
1 Tbsp. butter, melted
3/4 cups flour
1/4 cups powdered sugar
3 Tbsp. cocoa
1/8 tsp. salt


Add ingredients to blender, in order listed and secure lid.  Select "batters".  Allow batter to rest for up to 1 hour in the refrigerator.  Heat a skillet or crepe pan over low-medium heat and lightly coat with oil or cooking spray.  For each crepe, pour approximately 1/4 cup batter onto center of pan and swirl pan gently to distribute batter in a think layer.  cook for 1 minute or until top begins to dry out.  Flip and cook an additional 30 seconds until done.  Repeat with remaining batter.  Stack crepes on a plate with wax paper between each crepe to prevent sticking.

Suggested toppings:  cream cheese & fresh berries