FBP

Recipes

Florida Citrus Whole Wheat Pancakes
Makes 3 servings (2 pancakes per serving)

2 cups whole wheat flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
2 1/2 cups lowfat milk
2 tablespoons melted butter or butter substitute
1 teaspoon natural vanilla extract
1/2 teaspoon grated Florida orange zest

Whisk flour, sugar, baking powder, baking soda and salt together in a large bowl until combined. In another bowl, beat eggs with wire whisk; whisk in milk, butter, vanilla extract and orange zest. Gradually pour the flour mixture over the egg mixture while whisking just until combined; do not over mix. Coat skillet with lowfat cooking spray; heat skillet over medium heat. Pour 1/3 cup of batter into skillet. Cook until air bubbles rise to the surface of pancake and the edges become lightly firm; flip the pancake and cook the other side. Repeat until all the batter is gone. Keep pancakes warm in a 200ºF. oven until ready to serve. Serve with Homemade Strawberry-Citrus Syrup (recipe below), your favorite light syrup or fresh fruit.

Homemade Strawberry-Citrus Syrup
Makes approximately 4 servings

1 vanilla bean, halved lengthwise or 1 tablespoon natural vanilla extract
1/3 cup sugar
1/3 cup water
1/4 cup Florida orange juice
1 to 1 1/2 tablespoons finely grated Florida orange zest
1 pint Florida strawberries, trimmed and quartered

Scrape seeds from vanilla bean with tip of sharp knife. Place vanilla bean seeds, vanilla bean pod, sugar, water, orange juice and orange zest in small saucepan. Bring to a boil, stirring until sugar is dissolved; boil 1 minute. Transfer to a bowl and chill 30 minutes. Pour cooled syrup through a fine sieve into another bowl; discard solids. Gently stir in strawberries; let stand 15 minutes. Serve with Florida Citrus whole Wheat Pancakes.

Florida Vegetable Omelet
Makes 2 servings (1/2 omelet per serving)

2/3 cup Florida bell pepper, cut into strips
1/3 cup Florida zucchini, sliced thinly
1/4 cup Florida mushrooms, sliced
1/4 cup Florida broccoli, cut into small florets
1 teaspoon all-purpose seasoning
3 large eggs, beaten or 1 cup egg whites
2 tablespoons shredded lowfat cheese

Spray small, nonstick skillet with lowfat cooking spray; heat over medium heat. Add peppers, zucchini, mushrooms, broccoli and seasoning. Sauté 4 minutes or until vegetables are tender-crisp, stirring frequently. Remove vegetables from skillet; cover to keep warm. Add eggs to skillet; cook over medium heat until almost set in center, about 7 minutes, carefully pushing cooked eggs to center of skillet with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.

Spoon the vegetable mixture onto half of omelet; add cheese and fold omelet in half. Transfer to plate and cut omelet in half.

Florida Potato Home Fries
Makes 4 servings

1 pound Florida potatoes, scrubbed (peeled if preferred)
1/4 cup olive oil, divided
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup red onion, finely diced
2 tablespoons fresh rosemary, finely chopped

Preheat oven to 350ºF. degrees. Cut the potatoes into 1-inch cubes. Mix 2 tablespoons oil with paprika, cumin, salt and pepper in a bowl; add potatoes and toss until coated. Spread the potatoes in a single layer on a baking sheet; drizzle with remaining 2 tablespoons oil. Sprinkle with onions and rosemary; bake for 30 to 40 minutes until golden brown and tender crisp.

Florida Citrus Dream Smoothie
Makes 2 servings

2 cups Florida orange juice
2 cups vanilla lowfat frozen yogurt
8 ice cubes

Place the orange juice and frozen yogurt in a blender. Cover tightly; blend until smooth. Add ice cubes and blend until smooth and creamy. Serve immediately.

Tip: Pour any leftover smoothie mixture into an ice cube tray and freeze for later use.

Florida Blueberry Smoothie
Makes 2 servings

2 cups fresh Florida blueberries
1 cup lowfat milk, divided
2 cups vanilla lowfat frozen yogurt
8 ice cubes

Rinse the blueberries under cool running water. Place the blueberries and ½ cup milk in blender. Cover tightly; blend on high speed until smooth. Add remaining ½ cup milk, frozen yogurt and ice cubes; blend until smooth and creamy. Serve immediately.

Tip: Pour any leftover smoothie mixture into an ice cube tray and freeze for later use.

Florida Fruit Salad
Makes 12 servings

2 Florida mangoes, peeled
1 Florida papaya, peeled
3 Florida oranges, peeled
1 pint Florida strawberries
2 Florida carambolas (star fruit)
1 small bunch fresh mint leaves
2 lemons, thinly sliced, for garnish

Cut mangoes, papaya, oranges, strawberries and carambola into bite-sized pieces; toss together in a mixing bowl. Finely chop half of the mint; stir gently into the fruit mixture.
Chill before serving. Garnish with remaining mint leaves and lemon slices.

Tip: Substitute any Florida fruit that is in season.