strawberry yogurt granita http://www.howsweeteats.com/2010/06/strawberry-yogurt-granita/ Strawberry Yogurt Granita from Epicurious (with a slight adaptation) Serves 4 (1/2 cup serving) 2 cups plain greek yogurt 2 cups strawberries, chopped 1 teaspoon sugar (or sweetener of choice) In a large bowl, stir together yogurt, chopped strawberries, and sugar. Spread on a baking sheet and freeze for 1-2 hours. Remove from freezer and scrape with a fork, releasing ice crystals. Freeze again for 30 minutes, then scrape again. Repeat one more time. Remove from freezer and serve immediately.

Soufleé de morangos http://www.wearenotmartha.com/2009/06/strawberry-souffle/ Strawberry Souffle (for 4 personal-size souffles): 1 C strawberries, hulled and pureed 1 T sugar 1/4 T vanilla extract 3 egg whites, room temperature Make sure your strawberries are hulled (stems cut off) and put them in a food processor or blender and puree them! I love my Cuisinart and for some strange reasons, I own 2 mini Cuisinarts. I think I need a full-sized one! And a kitchen about 10 times the size of mine. Puree about 3/4 of a pint of strawberries to make a cup of the puree. I added in sugar and vanilla, which are optional ingredients. My strawberries weren’t quite sweet enough so I just did a tablespoon of sugar. Then crack 3 eggs and separate the the whites from the yolks. You’re going to want to beat the eggs until soft peak forms. If you have a hand mixer definitely use it. It is possible to do it by hand with a whisk, but will take a bit longer. Once you have soft peaks, you can fold in the strawberry puree. It will start looking really pretty! Fill 4 greased ramekins with the mixture and put them on a tray so you can easily place them in the oven. Keep them in the oven for about 15 minutes at 350 degrees. The souffles will rise like souffles should. They’ll also brown a bit on top. You’ll know they’re ready because you can stick a toothpick in them and make sure it comes out clean. Once you take them out of the oven, it’s likely they’ll fall fast. Mine thankfully didn’t fall before I could take photos of them. But these souffles are something you’ll want to serve right away. I’m pretty thrilled with how these came out. They were light and fluffy (obviously) and the perfect light dessert that’s actually not so bad nutrition-wise. I really want to try this again for some sort of dinner party. Just pop them in the oven 15 minutes before you’re ready for dessert and serve them right away

Já te disse isto?: por vezes o teu corpo sai da sombra. Nunca me preparei para esses momentos, estou sempre por um triz onde a beleza devora tudo. Vasco Gato

são as árvores que sorriem para as águas fartas de assombro? (somos nós, este destino)

" Foi você que me ensinou a ternura da vida. (...) A verdade é que a vida sem ternura não é lá grande coisa." (o meu pé de laranja lima)

Biscoff No Bake Cheesecake http://www.mybakingaddiction.com/biscoff-no-bake-cheesecake/ INGREDIENTS: For the Crust 12 Biscoff cookies, crushed into crumbs 2 tablespoons unsalted butter, melted For the Filling 1 (8 ounce) package cream cheese, softened 2/3 cup Biscoff Spread 1 teaspoon pure vanilla extract 1 (8 ounce) tub frozen whipped topping, thawed For the Garnish whipped topping, optional Biscoff cookie crumbs, optional DIRECTIONS: 1. In a medium bowl, stir together the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer. 2. In a large bowl, with an electric mixer, beat the cream cheese and Biscoff Spread on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain. 3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. 4. If desired, garnish with additional whipped topping and Biscoff cookie crumbs. NOTES: - I have not tried this recipe using fresh whipped cream, so I cannot attest to the results.

BLUEBERRY CRUMB CAKE http://thecafesucrefarine.com/2011/06/blueberry-crumb-cake_08/ Blueberry Crumb Cake FOR CAKE 2 cups all purpose flour 2 teaspoons baking powder ¾ teaspoon salt 1 stick butter ¾ cup sugar 1 large egg ½ cup milk 1 pint blueberries FOR TOPPING ¾ cup sugar 1 cup all purpose flour 1 stick butter, melted 1 teaspoon cinnamon 1. Preheat oven to 375˚. Grease a 10 inch tart pan with a removable bottom or a 9 inch square baking pan, dust with flour, knocking out excess (or spray with baking spray). 2. Combine flour, baking powder and salt, set aside. With electric mixer cream butter and sugar until light and fluffy, then beat in egg and milk. Add flour mixture in batches, beating until just combined. Gently fold in blueberries. 3. For topping, combine all ingredients and mix with a fork until large clumps form. Sprinkle topping evenly over cake batter with your hand, trying to keep dough in fairly large clumps. 4. Bake in middle of oven for 35-45 minutes, or until tester comes out clean. Check after 20 minutes and cover with foil if top is getting too brown. (I usually cover for the last 20 minutes.)

um mundo, para aprender contigo o meu mundo nas tuas mãos