Chilled Corn Soup with Crispy Corn and Panko Toppper

Recipe by Better Homes and Gardens™

Yield: 5 3/4 cups plus topper

Servings: 4

 

Ingredients:

  • 1 tablespoon unsalted butter
  • 1 medium white onion, chopped (1 cup)
  • 1 clove garlic, minced
  • 5 cups fresh corn kernels (cut from 10 ears), cobs halved and reserved
  • 4 cups reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • One 7-ounce carton plain whole milk Greek yogurt
  • 1 tablespoon olive oil
  • 1/4 cup panko
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped dill weed
  • 1 teaspoon lemon zest

 

Directions:

  1. For soup: In a 4- to 5-qt. pot melt butter over medium heat. Add onion and garlic. Cook and stir 3 to 4 minutes or until softened. Add 4 cups corn kernels; cook 1 minute. Add reserved cobs and the chicken broth. Bring to boiling; reduce heat. Simmer, covered, 25 minutes.
  2. Remove from heat. Cool 20 minutes. Discard cobs. Using an immersion blender, blend until smooth. Strain through a fine- mesh sieve into a bowl, pressing solids. Discard solids. Stir in salt. Chill, covered, at least 4 hours. Whisk yogurt into soup until smooth.
  3. For topper: In a large skillet heat olive oil over medium heat. Add remaining 1 cup corn and the panko; cook 2 to 3 minutes or until browned. Top soup with corn-panko mixture, feta, dill, and zest.

 

 

Nutritional Facts:

Per Serving: 340 calories, (6 g saturated fat, 1 g polyunsaturated fat, 5 g monounsaturated fat), 23 mg cholesterol, 991 mg sodium, 46 g carbohydrates, 5 g fiber, 17 g sugar, 16 g protein.

 

 

 

 

Lemon Coconut Nest Cake

By Jackie Alpers for Real Simple©

Lemon Coconut Nest Cake

Photo by Hector Manuel Sanchez

Yield: 8 to 10 Servings

Ingredients: 

Cake:

  • 1 cup butter, room temperature, plus more for the pan
  • 2½cups all-purpose flour, plus more for the pan
  • ½teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1¼ cups granulated sugar
  • 2 tablespoons lemon zest
  • ⅓ cup lemon juice
  • 4 large eggs
  • 1 cup plain, whole-milk, Greek yogurt

Frosting:

  • 12 ounces cream cheese, room temperature
  • ¾ cup confectioners’ sugar
  • ⅓ cup plain, whole-milk Greek yogurt
  • 1½ teaspoons lemon extract
  • 2c ups finely shredded coconut flakes, unsweetened
  • 1 cup large dried coconut flakes or chips, unsweetened
  • 2 teaspoon sprinkles in spring colors (optional)
  • 1 cup candy-coated chocolate eggs, such as Cadbury Mini Eggs

 

Directions: 

  1. Heat oven to 350° F. Butter and flour a 10-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
  2. Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).
  4. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
  5. Prepare the frosting: Using an electric mixer, beat the softened cream cheese, Greek yogurt, confectioners’ sugar and lemon extract until smooth.
  6. Frost the cooled cake, then press the finely shredded coconut into the sides and top of the frosting with your hands. Press the bigger coconut flakes on top. Garnish with sprinkles. Fill the hole in the middle with chocolate eggs before serving.

Tangy Tzatziki Pasta Salad

Yield: 10 Servings

  • 1 (16-oz.) container low-fat plain Greek yogurt
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 3 garlic cloves
  • 1 (16-oz.) package penne pasta
  • 1 cup pitted kalamata olives, sliced
  • 2 cucumbers, peeled, seeded, and diced
  • 3/4 cup sun-dried tomatoes in oil, drained and chopped
  • 1 (9.9-oz.) jar marinated artichoke hearts, drained and chopped
  • 1 1/2 cups crumbled feta cheese

Directions:

  1. Process first 7 ingredients in a food processor 30 seconds or until thoroughly blended. Transfer to a bowl, and cover and chill 1 to 24 hours.
  2. Cook pasta according to package directions; drain and rinse with cold water.
  3. Place cooled pasta in a large bowl. Stir in olives and next 3 ingredients until well blended. Add yogurt mixture, and stir just until well coated. Gently stir in feta cheese. Cover and chill 1 hour.